Farm Fresh News - August 2015
Painted Mountain - The most beautiful corn I have ever grown!
Hi Friends,
I want to apologize to any loyal readers who may have noticed that I did not send out a July issue of Farm Fresh. I have been putting out this monthly newsletter about our community since May of 2010. This past July I found myself needing to choose between writing about life or living it, and some things in life just won't wait, especially the garden harvest!
In the time I had between my June Gardening Intensive and my July, 5 day summer retreat (with 13 people), I harvested 11 gallons of honey, canned about 30 quarts of tomatoes, 40 pints and half pints of salsa,  froze 4 gallons of peaches (from the local Amish), picked and froze 8 gallons of blueberries, 2 gallons of red raspberries, 6 quarts of sweet corn, 4 quarts of green beans, 1 quart of basil pesto, plus made 8 gallons of strawberry and 5 gallons of blueberry wine, along with 5 gallons of mead (honey wine from my bees). I 've given away bushels of tomatoes and countless summer squash to my friends. It has been a bountiful year.
I have also started work on a new newspaper for kids with my grandchildren's summer school. Standby for excerpts!
Come see us in September for my next Farm Experience! I guarantee you a memorable time.
Peace,
Douglas
 
The Farm Experience Weekend Sept. 18-20 / Oct. 16-18

Great Food / Great Fun / The Farm Market Day
Workshops / Green Homes & Ecovillage Tours 
 

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A new web site about The Farm Band
 
In the 1970s and early 80s we had a touring band that served as our calling card, to let people know about what we had going on in Tennessee. Their music ranged from San Francisco style jams to new wave and early punk. Listen and download selected tracks from the band's 6 albums, some of my favorite songs that, in my opinion, still hold up today as great rock and roll.
 

From the web site:
As a band they were committed to using music to bring people together and promote their message of peace and happiness. From country twang to full psychedelic rock in the style of the Grateful Dead and Credence Clearwater Revival, they recorded 6 albums and performed hundreds of concerts across the US, Europe and England. Every gig they performed was free, a fundamental tenet of their commitment to bringing music with a message to the people.
The band has had several incarnations, yet three core members have remained the same –  Dave Chalmers on drums, Mike Sullens on bass and Walter Rabideau on guitar. After The Changeover of 1983, Walter, Mike and Dave have continued to play together in the San Francisco Bay Area, now as The Farm Band legacy, adding Joe Williams on keyboards. The Farm Band continues to be vehicle for introducing and amplifying messages in support of justice and other worthy causes
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Announcing the 4th Annual Great Tennessee Salsa Contest!
August 15, The Farm, Summertown, Tennessee
 
A tasty blend of tomatoes, peppers and spices, salsa has become one of the most popular dishes for people everywhere. Think you have a prize winning recipe? Then enter your salsa int he 4th Annual Great Tennessee Salsa contest, held this August 15th, on Market Day at The Farm Community.
 
Simply bring 1 quart of your favorite homemade salsa. There’s no cost to enter, and prizes will be awarded to the best tasting recipes. Chips will be provided and everyone who comes to the Market is a judge. Hey salsa lovers! Sample all the entries and then cast a vote for your favorite.
 
Last year’s winner came from Pulaski, TN, a green salsa made from roasted tomatillos. Previous salsa entries have included peach salsa, mango salsa, pineapple, and chipotle, to name a few. August’s market will include salsa music to accompany the contest.
 
The Farm Market Day is held the third Saturday of the month April through October from 9 AM to 3 PM. Vendors set up under a huge covered dome, with a wide variety of items for sale, from local Amish and home grown vegetables, to baked goods, jewelry and crafts, high quality yard sale items and more. Additional vendors are welcome, with a 5% sales fee collected at the end of the day by the Market organizers. The dome and market activities take place adjacent to The Farm Store, a cross between a country market and Whole Foods, with organic produce and products, sandwiches and salads, cold drinks, plus an array of gift items, such as classic tie dye t-shirts.
 
 The Market is in the center of The Farm Community, located just outside Summertown, Tennessee, once best known as the world’s largest commune, now world renowned as an Eco-village and an example of sustainable living. Summertown sits at the junction of Maury, Lawrence, and Lewis Counties, about 30 miles south of Columbia, 15 miles north of Lawrenceburg, and 15 miles east from Hohenwald. Those driving in from north, south and east will take HWY 43 to Summertown, turning west on to HWY 20 (watch for the Shell Station and Sonic Drive-In). The Farm is located about 5 miles down HWY 20. Look for The Farm sign on the corner, a right turn on to Drakes Lane, and then another sign in about a mile where you turn right on to Walker Road. Drive a quarter mile to The Farm entrance and Welcome Center, then 2 miles down Farm Road to the Market under the dome.
 
If variety is the spice of life, you won’t find a better example anywhere than a trip to The Farm Market Day and the Great Tennessee Salsa Contest! 

Contact Pat McCarthy for more information.   mccarthp43@gmail.com
Check out The Farm Market on Facebook: https://www.facebook.com/groups/1582954411986374/

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Canning Tomatoes and Making Salsa
 
There are many ways to preserve tomatoes for the winter. One of the easiest methods is to simply place the tomatoes in plastic bags and freeze them. However, I figure why use up valuable space in my freezer for something that can easily and safely be preserved in canning jars.
 
One option is to liquefy all your tomatoes in a blender or food processor. They take up a lot less room this way, allowing you to pack many more tomatoes per jar. You can also cook down your liquefied puree' on the stove, evaporating the extra juice, concentrating your tomatoes even further, producing tomato sauce.
 
I personally prefer to use whole tomatoes as the primary ingredient in my winter vegetable soups. I like having the big chunks of tomato and this an easier way to make sure the tomato flavor doesn't overpower all the other vegetables.
 
When canning whole tomatoes, I also prefer use wide mouth jars. Canning jars are sold with two different size openings, and the wide mouth jars make it easier to stuff big, whole tomatoes inside.
 
Tomato skins can be hard to digest and will appear in your soups as pieces that are hard to chew. It is generally considered better tomato etiquette to remove the skins before canning. Begin by placing your tomatoes in nearly boiling water. This will cause the tomatoes to swell and the skins to spit. 
 
 
Once you have observed that the skins have split, take the tomatoes out of the hot water using a slotted spoon and place them in another bowl or pot. Allow the tomatoes to cool sufficiently so that they can be handled. This can take several minutes. In the meantime, put some more tomatoes into the hot water, getting them ready for the next round.
 
Once the tomatoes are cool enough for you to work with, use a knife to remove the core and you'll find the skins will slide right off.
 
 
Prepare your canning jars by placing them in a large pot, filled with water until the jars are completely submerged. Bring this water to a boil to sterilize the jars. Place your canning lids inside the "canning pot" as well. The hot water will soften the rubber on the lid, allowing it to grip and seal to the glass jar.
 
Remove a jar from the hot water and begin filling it with tomatoes. Fill any spaces between the tomatoes with juice so there is no extra air inside, a possible source of future contamination. Once the jar is full, place your lid on the jar and fasten it down by screwing on a canning ring. Return the jar to the pot of water. Once all your jars have been returned to the canning pot, bring the water to a boil again, time for 20 minutes, a process known as "water bathing". This is essentially sterilizes all of the contents in the jar, so no bacteria or pathogens remain. In case of tomatoes, their acidity also helps to preserve the food and protect it and you from any future contamination.
 
After 20 minutes, remove the jars from the water bath. As they cool, you will hear the "ping" of each lid as it pulls a vacuum making a seal.
 
 
Making Salsa
One of my favorite things to prepare and can, is salsa. Again, tomatoes are the primary ingredient, but I can include many other foods from my garden, such as onions, garlic, green and jalapeno peppers. I also like to include some of my sweet corn. I grow pear shaped, Roma tomatoes specifically for my salsa, which are considered a "sauce" tomato because they have so little water inside. This reduces the amount of time I have to cook down the salsa until it reaches the proper consistency. Nobody likes watery salsa.
 
 
I begin by cutting off the stem and then place the Roma tomatoes in my food processor. I pulse the blades 4 or 5 times to chop up the tomato into large chunks. You don't want to overdo this step and turn everything into a sauce.

Pour the chopped tomatoes in your cooking pot. Continue by chopping your onions, garlic, and green peppers in the food processor, then adding them to the pot. Make sure that at least two thirds of your salsa consists of tomatoes, so that you maintain the acidity necessary for safe preservation and long term storage.
 
 
 
Begin cooking. Once everything is in the pot, you can start adding your spices. I simply do everything to taste, since one batch to the next will vary in size, depending on how many tomatoes I have harvested. Generally speaking, I add salt, brown sugar, apple cider vinegar, and the most important ingredient, cumin. Cumin is what gives your salsa its Mexican food flavor.
 
To make my salsa bit more unique, I like to add fruit such as peaches, or if they are on sale, mangoes. YUM! I buy a bushel of peaches from the nearby Amish, freezing most, but saving out some for my salsa. I can also use my frozen peaches for salsa that I put up later in the summer after the peaches season has ended.
 
As the very last step, I will add chopped cilantro. You don't want to put this in too early, as it is easy to boil away the flavor. Not everyone likes cilantro, so sometimes I will make batches with and without cilantro.
 
You are now ready to place everything in jars. I personally like to use half pint jars, because later in the winter I can consume all of the salsa from an open jar at one meal and I won't have to store any leftovers in the refrigerator, taking up space.
 
Come check out my salsa August 15 at The Farm Market Great Tennessee Salsa contest. I hope you like it and give me your vote!

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Saturday, August 8, Devil’s Backbone State Natural Area Trail
Meeting Time: 10 AM  at the parking area approximately 3 miles north of the entrance to Natchez Trace Parkway from Hwy 412.

A joint hike with the Tennessee Natural Areas Program. The 3-mile trail traverses a 200-foot elevation change from dry, upland forest down into moist, lowland forest. We will learn about several forest community types that are represented in this natural area from Allan Trentley, Stewardship Ecologist, with the Natural Areas Program and co-leader Bart Jones, of the Tennessee Native Plant Society. Reservations required for this hike. Bring lunch.
Please contact us to RSVP at 931-964-4402 or email foreverwild@swantrust.org

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This general overview of the community appeared in the December 2014 of the Old Factory Flea Mall Guide to Lawrence County. It contains the original text, which admittedly has some incomplete sentences and could have used some editing.
 
Stephen Gaskin' vision: The Farm
 
The Farm was settled in 1971 near Summertown, TN on 1750 acres of rolling hilltops in Lewis County.
 
The earliest beginnings of The Farm community go back to San Francisco and a weekly meeting called Monday Night. Class. Young people of the counterculture movement would gather weekly to discuss spiritual values and the vision of a new society. The focal point and facilitator for these meetings, was Stephen Gaskin, a creative writing teacher from San Francisco State University, who left his position to play an active role in the changing times.
 
Gaskin was invited by a group of ministers to hold a series of talks in churches throughout the U.S. Over two hundred others came along, forming a line of 60 school buses on a transcontinental odyssey that became known as, "The Caravan."
 
The Caravan ended in San Francisco, leaving its participants with the question: "What next?"
The obvious answer was to acquire land and build the community of their ideals. After a lengthy search, a down payment was made' on a 1000 acre former cattle ranch called the "Black Swan, Ranch" in middle Tennessee: It was called, "The Farm."
 
In the beginning there was one house, a couple of barns. Buses were driven and pulled into the woods, down the old logging roads, and people settled in to build a new life. Tents replaced the buses, followed by rough homes built from recycled lumber and tin, salvaged from buildings the residents demolished throughout the local vicinity.
 
The hippies learned from their neighbors, how to farm, how to cut wood, and when to head for the swimmin' hole to escape the intense Tennessee sun.
 
The Farm first developed, a "Vegan" diet. That is what started our cookbooks. Now, it is up to each family to practice what diet they choose for their family. Many recipes were developed and turned into cookbooks sold through the community's Book Publishing Company, one of its first businesses.
 
The Farm continues to serve as a model for a way in which humans can live together in peace. It continues to keep-the principles of nonviolence as its core foundation. Respect for the environment and living lightly on the earth continues to be a common thread uniting all members.
 
Ecovillage Training Center:
Education and outreach, as a way to influence the world at-large remain a priority, exemplified through its many different interrelated projects and organizations. Like anything created by humans, they have small examples of alternative green buildings, growing shiitake mushrooms, natural building workshops, and more. Apprenticeships and a volunteer program, "WOOFer Work exchange Program" offered. Rather, it is the community's ability to evolve and change, adapt and survive through both good times and hard times, that allow it to serve as a realistic model.
 
Forest - Swan Trust:
Currently The Farm Community, related organizations and affiliated individuals own and control over 4000 contiguous acres. With thousands of acres of hardwood forest surrounding the community being clear-cut in recent years, these ecosystems stand as an island for countless species and protects the watershed for future generations.
 
PeaceRoots:
By living together in a community, individuals gain greater leverage in the pursuit of their ideals. These ideals are passed from one generation to the next through example and collective participation in a variety of efforts that possess a single common purpose: to make a positive difference in the world.
 
Ultimately it is the ability to pass on core ideals to a future generations that defines stainability for the community. As society's awareness on the critical state of the planet increases, a new generation of young idealists are finding The Farm Community as a way to jump start the fulfillment of their vision to create a better world.
 
The Farm Welcome Center is often the first stop for people entering the community. It has information about the community, their events calendar and from their businesses and non-profit organizations: Many books written and published by their Book Publishing Company are on sale at the Welcome Center, along with tie-dyes wall-hangings, and other gift items.
 
The Farm Community, including The Farm Store, is open for visitors from 9am to 7 pm every day, except for the Christmas, New Years and the 4th of July holidays.
 
The Welcome Center is open Monday-Friday, 1pm to 5pm and & some Saturdays, CST. If you'd like to visit The Farm and see the community or need campground info, please call Vickie at (931) 964-3574 or e-mail ahead to arrange to be met by one of our staff.
 
The Farm has primitive campgrounds with running water and an outhouse. Some lodging is available in cabins and homes at reasonable rates. The Farm Store has an assortment of foods and supplies. Visitors are asked to not bring weapons or pets. They can also make arrangements for groups to include a tour and a vegetarian luncheon. Retreat and conference services are also available.
 
The Farm Welcome Center 100 Farm Road_ Summertown, TN38483
PH: 931-964-3574 vickie@thefarmcommunity.com
Article complied from http://thefarmcommunity.com
 

I hope you'll join me this year for a first hand look at The Farm during one of my GreenLife Retreat Weekends, and that you will find the inspiration you need to pursue your dreams and your chosen path!

Thanks again for your time and attention.
Douglas
 Spread the word. Spread the dream! 
Out to Change the World and The Farm Then and Now

 

Out to Change the World
The Farm Then and Now

Order both and save!

Farm Experience Retreats and Workshops  2015 Calendar

September 18-20, October 16-18   Farm Experience Weekend:  Don't miss fall on The Farm! the crisp, cooler temperatures are always a special time of year!

Now it's up to you. Register today! 

Midwifery Workshops: www.midwiferyworkshops.org/

Swan Trust Activities & Hikes   Contact: foreverwild@swantrust.org

Permaculture Apprenticeships: Learn straw, cob, earthbag, turf roofs, bamboo, thatch, clay plaster, adobe, alis, and food self-reliance at the Farm community.

Spiral Ridge Permaculture - Workshops and Classes

 Meet your host: Douglas Stevenson

Green Life Retreats
A division of Village Media Services
PO Box 259Summertown, TN 38483
931-964-2590 - office 931-626-4035 cell
Douglas@villagemedia.com
www.villagemedia.com
www.greenliferetreats.com
www.douglasstevenson.com 
Douglas@thefarmcommunity.com