Farm Fresh News - July 2018
  • Honey Report
  • Blackberries and Blueberries
  • Making Fermented Pickles
  • TEDx

 
Dear friends,
Today I write as I journey through the air from Tennessee to Colorado, for a week of Dances of Universal Peace. In a very real way, in the face of such negative forces in our world today, the dances function as did the incantations for the mystical sorcerers of old, chanting our prayers to call forth the powers of good, of love, and release these energies into the world.
 
These in turn inspire the positive vibrations within and give us the strength to be a force for good, committing acts of compassion and kindness, as a visual example of what should be, and can be when we make an effort.
 
It may seem futile, with so much negativity, bigotry, and downright meanness going on. Remember that these are the product of fear, and in being fearless, we maintain our courage and dignity.
 
On that note, I have been invited to give a talk for a TEDx event in Florence, Alabama in September. The venue is small, with seating for 100, but the cool thing about TED is its ability to reach and connect with thousands of people online. I will be speaking about my life as a hippie on The Farm, and the power every one of us has to make positive change in the world. I will let you know once the link is up. You can help me take it as viral as possible!
 
Peace,
Douglas
 
--------------------------------------------------------------------------------------
Honey Update
 
The 2018 Honey is so much lighter than our typical honey harvest! 2nd jar from the left is from 2017,
 
It has been a busy and bountiful summer. A big thanks to all those who attended and participated in last month’s organic gardening intensive. Together we harvested 7 gallons of honey, almost half from one hive. This year’s honey harvest is the lightest we have ever had, and other beekeepers in our region told me theirs was extremely light as well. As you can see in the photo, the light jars are in stark contrast to the jar from the previous year, which has been more typical for us.
 
Honey produced from tree nectar is usually very dark. Buckwheat, which I plant as both a cover crop for weed control and for the bees, also produces a very dark honey. However, my early spring planting of buckwheat had poor germination and was a bit sparse, so perhaps it had less influence or made up less of the nectar. We had a very wet spring, and I have to wonder if the nectar was less concentrated.
 
--------------------------------------------------------------------------------------
 
Blackberries and Blueberries
 
 
Late June and early July is the time my blackberries come in, and it has been another bumper crop. We have been picking 1-2 gallons every day or every other day, and they are still going strong. These are a thornless variety, so picking is a real pleasure. Most of the berries are definitely huge, the size of your proverbial thumb, as the old saying goes.
 
The one, sort of downside is that the blackberries are slightly invasive. The plants send out very long vines which find their way back down to the ground where the tips re-root. They also appear to send out underground runners as well, with new plants sprouting up out of the ground all over the place.
 
What started out as one row has now turned turned into two, taking over the row to the right that had been my raspberries. The blackberries are now also proliferating to the left of the original row, taking over one of my raised beds and moving into some space I use for garden crops. I dug up 20 plants which I sold and gave away, but there are so many more. If you are out this way in the fall and want to dig some up to take home, just let me know.
 
 
The Farm's blueberry patch is a wonder to behold. With relatively minimal effort on our part, this one acre patch produces hundreds of gallons, with everyone here able to pick as much as they want. I try to pick 1 to 2 gallons a day, strapping a 1 gallon pitcher to my waist with my belt, so I have both hands free for picking. I look for large clusters with 20 -30 berries, raking my hands lightly down the cluster, knocking loose the ripe berries, leaving the green ones behind.
 
--------------------------------------------------------------------------------------
Fermented Pickles
 
 
Fermented foods are all the rage these days, specifically because the consumption of the right microorganisms are good for your digestion and overall health. A proper balance of healthy flora can prevent yeast infections and are said to work as anti-inflamatory agents. 
 
Fermented pickles are relatively easy to make, and summertime, when cucumbers are coming in big time from the garden, is the time to make them.
 
Fermented pickles work because the harmful bacteria does not like salt, while the healthy bacteria, lactobacillus, the same bacteria as in yogurt, is salt-tolerant. The lactobacillus converts the sugars in milk, fruits and vegetables to lactic acid, which functions as a preservative. It preserves not only the texture and flavor of the food, but its nutrients as well. It's the acid that provides the tang or pickled flavor.
 
I prefer to pickle my cucumbers whole, because I think it makes for a pickle with more crunch and the undeveloped seeds are smaller. However, if your cucumbers get a little oversized, it is perfectly OK to slice them into quarters or smaller, making “spears”, or slices/chips.
 
You’ll want to begin by washing the cucumbers thoroughly, removing not only the dirt, but also any harmful or undesirable bacteria.
 
Before arranging your cucumbers in the jar, place a few grape or green oak leaves on the bottom. These add tannin, which also serves the purpose of insuring the pickles are crisp.
 
I prefer to use a wide mouth jar. It just makes it easier to get the cucumbers in and positioned. You'll want to arrange them so there is minimal wasted space, getting as many pickles in the jar as possible.
 
You can drop a few garlic cloves in as well. A cayenne or jalapeno pepper adds some nice flavor. No hot peppers? You can add some drops of hot sauce or hpt pepper flakes to the brine. Ideally, I will pick some fresh heads of dill from the garden. If the dill is not making heads yet, I will add dill seeds stored from the year before.
 
Follow the recipe below, filling the jar with the cucumbers and other ingredients, then adding the salt water brine. You’ll want to fill the jar as close to the top as possible, limiting the amount of air space, a source of contaminants that can throw off your fermentation.
 
Note the bag of pickling salt in the photo. This is a salt ground very fine, so that when you pour in the water, it dissolves almost instantly.
 
Note the round ceramic piece with the oak leaf imprint shown in the bottom right corner of the image. This is called a pickling or fermentation weight. The stone is placed on top of the cucumbers, that will otherwise float to the top, leaving some portion of the cucumbers stickling up out of the water. This to be avoided. The wild bacteria in the air can cause contamination, creating an unpleasant flavor or causing the brine and your batch to go funky.
 
Ideally you will also have a fermentation lock, also shown in the left panel of image above. This allows gasses from the fermentation to escape, but prevents any air with new contaminants from coming in. If you don’t have a fermentation lock, you can cover the top of the jar with a cheese cloth or coffee filter, held in place by a rubber band. This again allows the gasses to escape and limits the amount of air coming in contact with your brine. The fermentation gasses create an air pressure that pushes up and out, limiting the amount of air coming in.
 
The fermentation will turn the brine cloudy and within a couple weeks, your pickles should be ready. Try to consume them within a couple months, but with the acid in the brine, they will keep even longer. The fermentation will continue and at some point the acid may become so strong the flavor is no longer pleasant.
 
Bottom line: Fermented pickles are more healthy for you than pickles made from vinegar. Convinced? Now get started!
 
Fermented pickles
INGREDIENTS:
  • 5 Tbsp sea salt
  • 2 quarts chlorine-free water
  • 4-6 grape or oak leaves for tannin
  • 6-9 cloves garlic, peeled
  • 2 large heads of dill
  • Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc.
  • Enough pickling cucumbers to fill a ½-gallon jar
INSTRUCTIONS:
  1. Dissolve 5 tablespoons salt in 2 quarts of water. (Note: you may save extra brine to be used in future ferments.)
  2. In a half-gallon jar,  add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
  3. Pack half of the cucumbers tightly on top of the spices. (The biggest ones work best placed at the bottom.)
  4. Repeat a layer of leaves, garlic, and spices. Add another layer of cucumbers and top them off with more garlic and spices.
  5. Pour the brine over the pickles, leaving 1-2 inches of headspace. Place additional leaves on top of the pickles as a cover between the pickles and the surface of the brine. Use a weight to keep the pickles under the liquid. Cover the jar with an airlock lid, cheesecloth or coffee filter secured with a rubber band.
  6. Ferment at room temperature (60-70°F) until desired flavor and texture are achieved. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
  7. Eat right away, or store in a refrigerator and enjoy them all winter long.
------------------------------------------------------------------------------------------------
October 19-21, 2018 Farm Experience Weekend  
Fall Colors and a Fire Circle: Always a jam packed weekend. A time of reflection and introspection.
community
 
Dance Calendar
No doubt by now you have read about the music and Dances of Universal Peace events that have taken place over the last couple months and how much fun everyone is having together. If your soul could use a lift, or you’re just curious, you are welcome to come to any of our scheduled gatherings.
 
 
Our regular Dance and Kirtan Schedule begins again in August, again subject to my travel plans.
Please contact me to find out if the dances are on for any particular weekend.
 
Wednesdays 6:30 - 8:30 PM
Sundays, 3 - 5 pm
 
I am so happy to welcome Sky Roshay as our guest Dance leader for our November.
Sky first discovered the Dances in 1993, and since 1999 has been co-leading dances and dance camps throughout the western U.S., and at an annual gathering in Puerto Morelos, Mexico. For many years Sky did work for Dances of Universal Peace North America and DUP International, often as a liaison for new dance leaders.
It was in Mexico where my wife Deborah and I met Sky. We were immediately taken with her humble strength, welcoming smile, purity of intention, and her dedication to the Dances.
Each morning, Sky would lead a discussion she called the “Deepening of the Dances,” in which she shared insights and helped provide an understanding of how the energy we co-create and experience has the power to open your heart and transform your life.
An amazing blend of fire and good-natured fun, she makes it easy for people to feel comfortable, a gentle guide into the dance of connection with each other and the Oneness we all share.
I was honored when she agreed to be my Dance mentor and my entrusted friend.
As we enter into this time of shorter days and long dark nights, it is natural for us to turn toward introspection, as we give thanks for the gifts we have received, the challenges we face to make us grow, and the Love that carries us through. Together we dance, our lives as our prayer.

Register Now!

------------------------------------------------------------------------------------------------
A big thanks to everyone who has become a patron of Farm Fresh!
When you become a subscriber, your contribution helps spread the word about community based alternatives.
Take this one small step to be part of the solution!
Click here to take the survey.    I look forward to hearing from you.
 
I hope you'll make the effort to take a firsthand look at The Farm during one of my GreenLife Retreats Weekends, and that it will inspire you to pursue your dreams and find your chosen path!
 
------------------------------------------------------------------------------------------------
Speaking Engagements
At the same time, I recognize that I can reach a lot more people if I go outside the community. One of my goals is to speak at colleges and universities where I can talk to young people about Right Livelihood, Service, and Finding Sanity in an Insane World. This is a time when people need to hear an uplifting message of hope.
If you are part of an organization, event, or school (or you just want to learn more about my life's work), I invite you to visit my web site www.douglasstevenson.com, where you'll find information on my lecture topics and how to bring me to speak in your area.
Douglas
------------------------------------------------------------------------------------  
 
out to change the world
 new society Order both and save!
------------------------------------------------------------------------------------  
 
An Incredible Book!
Following 7 years of research, Farm Community member Thomas Hupp uncovers the subtle forces that presently affect Politics, Economics and Your Health.
  • There is Economic Warfare going on and You are the target!
  • This Assault is being waged by a Power we cannot see.
  • Tracking Mr. Global educates citizens about  how the world is presently being controlled.
Only $15 plus $5 for shipping!
 
 tracking
 
------------------------------------------------------------------------------------  
banner
www.awakeningbirth.org - the Web Site
www.awakening birth.net - The Podcast 
Our birth resource web site for families seeking guidance on subjects such as
  • Choosing a Care Provider.
  • Health and Diet
  • Challenges and Complications
  • and much more!
  • The Awakening Birth podcast is now available on iTunes or at www.awakeningbirth.net
Please spread the word to anyone in your circle who is thinking of having a baby, expecting, your favorite midwife, or care provider. Please like us and give us a good review on iTunes. It helps!
 
GreenLife Retreats
A division of Village Media Services
PO Box 259Summertown, TN 38483
931-964-2590 - office / cell
Douglas@villagemedia.com
www.villagemedia.com
www.greenliferetreats.com
www.douglasstevenson.com 
Douglas@thefarmcommunity.com
 
Powered by YMLP.com