So Much to Celebrate!

skipconnett

Ten years ago, we celebrated Farmer Skip’s 50th as we moved into the now 114-year-old Bergstrom farmhouse. The house was empty yet we were filled with anticipation.

Because when I had asked how Skip he wanted to celebrate his mid-life birthday, he said, “I want to raise my own pig on my farm and invite all my friends to celebrate.”

This request came from a man who wore a tie to work, wrote speeches at the Centers for Disease Control in Atlanta and hadn’t lived on a farm in nearly forty years. While some friends suspected a mid-life crisis, I knew that this yearning was not new. The man I married would not feel complete without realizing his dream to farm, so we set the wheels in motion.

Ten years ago, there were no friends. I had been away from Austin for many years so it was my family that gathered to cut his birthday cake. Ten years ago, there was no pig and Green Gate Farms was nothing more than a rototiller and a crazy dream.

Today Skip is 60. And on Saturday we will celebrate him and the countless friends who helped create a community farm through generosity and passion. There will be a pig roast thanks to chef Tony Grasso. And there will be good news.

A year of negotiations between Green Gate Farms, Roberts Resorts — the farm property’s new owner — and the City of Austin bore fruit last week.

TBG Partners, hired by our landlord, devised a plan that will incorporate our four-acre farm into Roberts’ larger development of tiny homes, RVs and manufactured homes. This plan includes Green Gate Farms and the historic 1902 Swedish buildings – barn, farmhouse and cottages.  The drawings will be unveiled at Saturday’s Potluck Party (4-10pm).

In addition, our long-awaited desire to extend our Community Supported Agriculture (CSA) program to SNAP (a.k.a. food stamp) users has been realized thanks to the Sustainable Food Center. Did you know that 25% of Austinites qualify for SNAP? Now, these vouchers can be redeemed and doubled at our farm stand because of funding from the Double Dollar program. Be sure to tell your favorite musician, artist, teacher, military vet, Americorps worker and other SNAP users that we are hosting a sign-up party and free farm tour on June 11, 11-2 that will ensure their food budget goes twice as far.

As we look forward to another decade of feeding and growing community, a beloved CSA member has arranged for her Aztec dance troop to bless the farm.  Following this, we will gather for a Barn Hug. All hands are needed to encircle the Big Red Barnthat has provided so much fun, shelter, and service. (Anyone have a drone that can photograph this event?).

So spread the word. It’s time for new beginnings – birthdays, graduations and a hopeful
future.

Bring a friend, bring an instrument, bring a dish to share. Let’s celebrate!

Farmer Erin

Permaculture Blitz Transforms Green Gate Farms

Nine years ago next month, Erin and I started our farming experience in Texas with a week-long permaculture certification course on a farm nestled in Bastrop’s lost pines. Underseeding permaculture with our agriculture aspirations was both enriching and synergistic. I liken it to adding root crops to a cover crop – going deeper into the earth and pulling up those minerals essential to growth.

This week, about 50 members of the Austin Permaculture Guild came to our Bastrop farm for its monthly permablitz. Three full days of cutting deadwood, digging a 250-foot swale, and planting fruit trees has transformed a wooded hillside into a defensive line against groundwater runoff, soil erosion, and farmer neglect.

Group shot at start of berm and swale

Group shot at start of berm and swale

 

When we bought this land five years ago, I was drawn to this hillside for its view of Wilbarger Bend and the wild persimmons that cover it. Restoring it back to health was too massive a job for one person or even five. What it needed – and received — was this small but energetic army of dedicated conservationists who are saving Texas soil and water one shovelful at a time.

At our potluck lunch on Saturday, I admitted to the group that the hillside represented a farming failure. This two-acre strip of woods is a transition zone between two terraces – the sandy post-oak savannah on top and the native pasture with its ancient native pecans and silty loam soil that stretches out below and descends once more to flood plain. To claim ag exemption on this section of the farm, I needed to include it in the grazing area for our sheep and goats. A combination of overgrazing (the farmer’s fault) and extreme drought (nature’s fault) resulted in dead trees, lost soil, and groundwater runoff that flooded our road with each heavy rain.

For the past several years, Dick Pierce and Kirby Fry have taught a permaculture design course in the barn at our Austin farm. Each Saturday, while we were busy processing vegetables below, a score of students gathered in the hayloft with the hope and promise of aligning their lifestyles in closer harmony with the laws of nature.

Led by Kirby, some of these same students were now putting their skills and knowledge into practice. They hauled dozens of fallen hackberry and cedar elms scattered across the hillside to create a meandering labrynth that reminded me of an Andrew Goldsworthy art installation. Unlike Goldsworthy’s stone walls, these wooden ones will eventually decompose, but not before they do their job – stopping the gravitational flow of water and organic matter.

Mulch from tree pruning is spread on new trees

Mulch from tree pruning is spread on new trees

The swale and berm they dug — by hand — skirting the base of the hill like a moat. On each side they planted fruit trees and leguminous shrubs. The project was capped off with a sprinkling of seeds for groundcover and tamping them in with bare feet and boots.

“If there was any doubt,” wrote Michelle Hernandez, founder of the Urban Poultry Association of Texas… “Many hands make light work.”

It was the association’s 2014 Funky Chicken Coop Tour that made this project possible. Each year, it donates proceeds from the tour to a good cause. Our plan is to use this hillside for New Farm Institute’s education workshops and camps. Eventually we’ll have chickens pastured in the lower pasture that will thrive from all that diverted water.

Today, as I walked through the wooded hillside, I felt a renewed sense of inspiration and gratitude. It was as if Green Gate Farms had its own Civilian Conservation Corp for a weekend and was shown the way toward a more sustainable future.

Ready for the Next Rains

Ready for the Next Rains

Statesman: What to do with 35 pounds of tomatoes?

Nothing like 35 pounds of perfectly ripe tomatoes sitting on your dining room table to make you get over your fear of canning.

Last week, I bought about 30 pounds of Valley Girls, Green Zebras and Sunbursts to add to our own humble pile of Romas that we’d grown in our backyard garden.

It was an envious bounty whose sweet, signature tang I once wasn’t so sure of. I spent my youth avoiding tomatoes at all costs, even in pizza sauce, and I think I’m still finding tomato seeds in the shoes I wore while participating in Tomatina, the world’s largest tomato fight in Bunol, Spain, in 2003.

So, I’m not quite the tomato head of some of my gardening peers, but I’m coming around to genuinely enjoying one of summer’s most beloved crops.

Tomatoes are one of the most labor-intensive, volatile and potentially lucrative of the summer crops for farmers, and with the extreme heat and drought this year, it’s been hit or miss for local growers.

Though Green Gate Farms and Johnson’s Backyard Garden are reporting bumper crops, other farmers say it’s just gotten too hot too fast for the fruit on their plants to ripen. Katie Kraemer of Tecolote Farm east of Austin says the high winds, hot temperatures and lack of rain in the past three months mean their tomatoes are sitting on the vines and not ripening with any speed at all. They are having to cut their summer community-supported agriculture program short and hoping the fall CSA will help carry them through the winter. Read the rest of the article here »