Land Update! 5.2.2018

Searching for Land in a Post-Farm Era

An update on our search for Farmland

 

 

Since farmland is slim pickings these days, we are doing whatever we can to nail the right property.  Drawing a two hour radius from Boston, we decided to drive through and explore small farm communities ourselves, rather than wait to see which properties may pop up through real estate websites like Zillow.  And searching for farmland is different than it was, say, 15 years ago.  Welcome Google Maps in satellite view!  It’s revolutionized anyone’s ability to spot where farms, clusters of farms, and farming communities are located.Enter a caption

Screenshot_20180212-100058

Notice the flow patterns etched into the fields from years of erosion – this land here is unbuildable as it is a flood plain of the CT river.

 

 

 

Our strategy is basic – we collect addresses along the way, enter the info into an excel sheet, and coordinate a mailing campaign where we literally ask owners if their land is available or if they know of available land.  We thought we might even door knock on a few farms that we find particularly beautiful, of course skipping the ones with a “don’t tread on me” flag.

We first explored southeastern MA in towns like Westport and Rehoboth – where landing a farm close to where we are now would make the transition so much easier, and I’d be able to maintain a lot of the local connections I’ve already made.  Westport is my dream location; just down the road from Providence, but also with a direct route to Boston.  A surprising number of farms dot the landscape with the sea breeze providing for a cool summer.  The coastal waters that are still relatively warm in the Fall help moderate and delay the onslaught of winter, extending the fall growing season.  Not to mention, the ocean and one of the best beaches in New England!  We also checked out Tiverton, Little Compton, and Middletown – and as beautiful as these coastal RI communities are, I didn’t even bother to send out letters, already fearful of the extraordinary high real estate prices.

 

0820171659a

Voluntown, CT

Then we discovered Connecticut!   Poor Connecticut.  Rhode Islanders think she is either too far away, or that she is only good for passing through to New York.  But northeastern CT is about an hour to both Boston AND Providence!  And the region is known as “the last green valley” because it is the last swath of countryside left between Boston and New York City – 77% of its area is forests and farms!  In towns like Woodstock, Putnam, and Canterbury, big red barns and old farm houses sit peacefully on gently steeped rolling hills.   The different levels of elevation and expansive fields provide those long distant views we don’t often get in Southeastern MA or RI unless we go to the ocean.   We collected about 130 farm addresses.

 

 

Next, we went out west to the Pioneer Valley of western MA, from Amherst all the way up to the VT and NH border.  The Connecticut River is massive and its flood plains are vast, and it’s the reason why the soil is so rich here – thanks to over 10,000 years of this river dumping rich minerals and nutrients into its flood plains.  This could be my ocean, should I have to live so far inland.  There are many cool things about this valley.   The hills are larger and can actually be called small mountains, as they are connected to the Berkshire mountain range.   Five prestigious liberal arts colleges provide a youthful boost to the local economy.  Holyoke and Springfield are the closest urban centers, with Hartford just 30 minutes southward.

 

 

NE_farmland

Overall, we discovered 12 prominent farming communities within a 2 hour radius from Boston

While the region is very white, it’s definitely not Trump country, plus there is Holyoke!   Holyoke is the most Puerto Rican city in the mainland, as Boricuas constitute about half of the city’s population and over 80% of its public school students.  After the Trump administration’s castigation and abandonment of Puerto Rico, the city and its schools are now being tested with the influx of our newest American refugees.  It’s a cool city, built during and for the industrial revolution, almost like a giant city factory, with canals, mills, and streets crisscrossing in an orderly coordinate plane; very different than other New England industrial cities like Worcester or Lowell or Providence, that have city centers with mills that follow meandering rivers, and then streets that web and spiral outwards.   Holyoke is soon set to become carbon neutral, as it nears making 100% of its energy from hydro-electric power.

 

 

Next we wanted to get a sense of the landscape and farms that exist in the center of Massachusetts, to the west of Worcester.  Imagine me sitting at a lone farm stand in the center of Massachusetts!!   The rest of my life spent somewhere in the suburbs of Worcester!!   I eventually got over any prejudice or misconceptions I had about central Mass when I realized that I had not really ever been there.  Back up on my Google maps spaceship, I identified quite a bit of farmland in towns such as in Hardwick, New Braintree, and Brookfield.   We were pleasantly surprised to see houses and towns in good condition – for example, we did not see a single abandoned house throughout out trip.  And this was definitely farm country!   The hills were less broad and more unpredictable than CT’s rolling hills, but this bumpy and hilly, and sometimes rugged, terrain create some awesome ledges, tiny valleys, divots, and corridors.  The forests here are dense and impressive.  This forest system provides much of the headwater for both the Connecticut and Merrimack rivers, and acts as a giant purification system for the Quabbin reservoir, one of the largest unfiltered water supplies in the United States.   Some farms that sit on top of a small hill or on the slope of a small valley not only come with a beautiful view but also a tranquil sense of privacy, as the surrounding tall trees of the dense forest provide the perfect air, noise, and privacy screen.  You definitely feel like you’re in your own private valley!  Okay, central Mass, now I see you!!

Check out this short video that shows the results of our study. 

The research question is: If we were to choose a region, which region has a good amount of farmland, is relatively affordable, within 2 hours of Boston, is not too isolated, has a scenic inspiring landscape, and offers opportunities for education and work for my family (mother, father, sister, sister-in-law, niece)?

 

And some reflections about our New England farm road trip:

 

  • Most farms have transformed in order to survive. It’s somewhat been a trip down history lane – visiting farms that used to be thriving dairy operations and have now transformed into whatever it takes to stay afloat – whether that be starting gravel or construction businesses, subdividing and selling off lots to development, offering horse riding lessons or running a bed and breakfast.
  • Farmland is scarce. Like when I go on Google maps and note that a town has a lot of farmland and is worth visiting, I’m really only talking about maybe 5 to 10 farms that have more than 15 acres of field space.   Many farms have been purchased by hobby farmers and retirees, or those who want the good ole farm life without having to depend on the act of farming for income.   They often have an agreement with a hay farmer so that their land can be considered in agricultural use and qualify for a major tax reduction.  Other beautiful tracts of land have been put into land conservation, and of course this is like a bitter sweet experience – as I’m happy that the land is preserved, but of course jealous that I cannot access it.
  • Much of the remaining farmland is not directly being used for food production – Many farms with sizeable fields grow hay, and then they sell their bales to the smaller farms which run horse riding businesses. And not that I have a secret vengeance against  hay production or privileged little white girls and their ponies, but this land is not growing what we know we need most – access to healthy food!  Other farms that grow hay or corn are growing it to sell to beef or remaining dairy operations.   These hay, beef, and horse farms account for about 50% of farmed acres in Massachusetts.[1]  But a) they are not being used to directly grow consumable food, b) beef operations are not that efficient or ecologically friendly, and c) hay and corn are most commonly grown in a way that does not cultivate and build healthy soil.   Other farms sit abandoned, and I often imagine an extended family not on good terms, or just not ready to come together to let go of its sentimental value, or maybe they’re waiting for the moment with their grandfather passes to come to any decision.
  •  The competition to buy farmland is present – and farmland real estate prices are higher in New England than any other region in the country. In 2010, the top most expensive farm real estate states were Rhode Island (at $13,600 per acre), New Jersey, Massachusetts, and then Connecticut (at $11,500 per acre), with New Hampshire coming in at # 10.[2]  When farmland is up for sale, we know who our competitors are.  Aside from other farmers, conservation groups are buying up farmland in order to preserve land from development.   Early retirees are buying farms.   Rich professionals who can work from home and who may want their children to experience farm life are buying farms.   Our bid to start an organic, community-based, social justice-driven, multiple-generation farming project was outbid by a couple seeking out a place for retirement.   What do you guess they will be farming?    Yes, hay or corn, or subcontracting another farmer to grow hay or corn. And probably the most significant pressure comes from commercial developers who are seeking to cash in by transforming a farm into luxurious residences with great views in bucolic farm-like setting.
  •  

    [1] USDA 2012 Agricultural Census as presented by UMASS Amherst: Center for Agriculture, Food, and the Environment.    https://ag.umass.edu/

    [2] Ibid.

 

Advertisements

Week 14: Watermelon & Fennel

Week 14: Watermelon & Fennel

I’ve been checking out two potential sites for Movement Ground Farm.  One is up and over the border in New Hampshire, while the other is right over the border in Connecticut.   One puts me a little too far away from Providence, and the other too far away from Boston.   But both are beautiful, and I’m beginning to piece together a multi-dimensional pro and con analysis of these two properties, while continuing to look for more that may pop up.

lyndeborough

100+ acre property in Lyndeborough, NH that comes with a lake and a view of the hills!

 

 

0820171659a.jpg

140 acre property in Voluntown, CT that also used to be an old campgrounds back in the 1970s.

 

0817171249a.jpg

Laurence helping us with duck processing and Anim helping with the havest during the busy duck processing week.

Screenshot_2017-08-29-06-36-25.png

Matt and Lucas resting after a long day of work, and Puma who just got up from a nap agrees that its about time to rest as well!

 

This Week’s Menu

green lettuce head

watermelon

d’avignon or red radishes

edamame

fennel

Tia To or Vietnamese shiso

 

Recipe Ideas

ducktortilla

5 Spice Duck with Quick Pickled Daikon, Shiso on a Tortilla

duck.yakitori.jpg

Duck yakitori with pumpkin, shiso, and daikon salad with plum dipping sauce

duck.fennel.jpg

Slow roasted duck with olive gravy and garlic-fennel confit

fennel.radish.jpg

Lemony radish and fennel salad

butter.edamame.jpg

Warm buttered radish and edamame salad

edamame.jpg

Soy and sesame edamame

fennel.watermelon

Watermelon & Fennel Salad with Honey Lime Vinagrette

 

Everybody is Cooking Duck!

looks like we got some chefs among us

 

14240

14242

Pekin duck on a paleo scallion pancake by Keith & Dulari

 

IMG-20170828-WA0001

Pekin duck by David Jenkin’s mom’s boyfriend’s family recipe!

anna1anna2

Peking style Pekin duck by Anna Cheung

 

20989047_797358933779356_1303605511091660938_oDouble duck by Farmer Kohei

Cooked standing up for a crispier skin by Susan & Wesley Wright

 

Week 10: August 1, 2017

August 1, 2017 – Week 10

CSA Menu

Green tomatoes

Fresh red onions

New potatoes

Jalapenos

(Eggplants, Peppers, Cukes, Cherry tomatoes)

 

Farm Update

We are gearing up for D-Day…duck processing day!    It’s already been quite a trip getting all the necessary licenses, board approvals, water tests, and trainings.   And since this is the first time we are actually processing birds ourselves (and ducks are one of the trickiest poultry to process), this is going to be quite a learning experience.    Other than that, things are going well at the Movement Aviary Farm!

0730170805b_HDR.jpg

Pekin ducklings have become giants and probably already weigh 5 Lbs!

0801170947c.jpg

Our Americana chicks have been living in a small A-frame up near the house and will now be moved into the back fields to join the flock of layers.

0801170950a (1)After growing up on pasture, the female quails have been moved into laying pens, where their eggs roll out – making them easy to collect and perfectly clean.

Our goslings now own this farm!    Want something, ask them!    Here they are showing off their under water swimming skills.

And our 4-week old turkeys arrived yesterday!    Since they lived indoors their wholes lives, they love it here!!

 

Recipe Ideas

chutney

Green Tomato Chutney by http://indianhealthyrecipes.com/

 

Thai Hot and Sour Green Tomato Stir Fry by https://culinariaeugenius.wordpress.com

Pickled Green Tomatoes

Pickled Green Tomatoes by Love and Olive Oil

Veasna’s Lime and Beef Green Tomato Salad on Food.com

 

 

Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.

Roasted green tomato soup with herbed oil and garlic cream by With Food and Love

Lacto-Fermented Green Tomato Pickles

Lacto fermented green tomato pickles by culturesforhealth.com

Green Tomato Pizza - Photo: Diana Rattray

Green tomato pizza on the spruce.com

 

…and finally

FRIED GREEN TOMATOES!   by onegreenplanet.org

 

 

 

Week 8: Quail eggs & snapping turtles

 

July 18, 2017

Week 8

 

_DSC0175

Caleb walking amongst the Nabechan, a giant Japanese scallion.

This Week’s Menu

Nabechan (scallions)

Cilantro

Basil (opal or genovese)

Yellow zucchini or pattypan squash

Cucumbers

Bok choy

Red cabbage or mizuna bunches

And quail eggs for Cambridge, Dorchester, and Quincy!

 

Quail egg recipes

 

You can eat quail eggs the same way you eat chicken eggs, but the best way to eat them is to boil them versus making a sunny side-up or scrambled egg.   This is because of the amazing texture and taste of the egg.  The yolk is creamier and the whites cook firmer, so when plopping a marinated, pickled, or just plain quail egg in your mouth, it kind of well… plops open as your teeth bite into it!   They are the perfect snack.

After bringing your water to a boil…boil for two minutes if you want soft boiled eggs with the yolk still runny.   Boil for two and a half minutes for a soft-boiled egg.   Boil for three minutes for a medium boiled egg.  Boil for four minutes for a hard-boiled egg. The yolk will be completely set.   Give them an ice bath afterwards and then the shells should peel off easily.

Then the possibilities are endless.   They are amazing in soups and stews as they soak up and marinate so well.   They are also great in stir-frys and salads, on toast for breakfast, blended raw in a smoothie, or pickled.    Here are some pictures to help you think of how you might enjoy yours!

Image result for quail egg recipes

Soy grilled quail egg with sesame as featured on http://www.ottolenghi.co.uk

Quail Egg Sandwiches

Open faced quail egg sandwich as featured on http://cavemanketo.com

Kwek Kwek Egg Recipe

Kwek-kwek (Fried orange battered quail eggs) featured on http://panlasangpinoy.com

Image result for quail egg recipes

Pickled quail egg with grated beet featured on http://gourmet.lovetoknow.com/

 Image result for quail egg recipes

Saffron potato crouquettes with soft boiled quail eggs featured on http://www.astackofdishes.com

 

 

 

Farm Update

Pekin ducklings are growing fast and tomorrow we transfer them out to pasture.   We kept them in a grassy pen by the barn this past week to see how they cope with the elements while keeping a close watch on them.

Most recently farming has been feeling like a constant and bloody battle against pests, predators, and diseases.   The new electric fence we installed has seemed to work in keeping the laying chickens in and the foxes out.  So that is a load off of my mind.   Then some mites moved into our coop but luckily we caught that early on and treated the chickens with pyrethrum, an organic substance derived from the Chrysantheum flower.

But we are still in limbo in our battle with the groundhogs.   Round one happened last year, and we lost hard.  I’m talking about over 600 damaged lettuce heads  – that’s almost $2000 of produce!   I actually snuck up behind one once and netted it!   I managed to get it into a cage, only to find that it escaped out of a hole on the other side of the cage.   Last year they won.  This year we’ve been setting traps, daily and diligently, but to no avail.  Multiple traps next to their dens at multiple locations around the farm.   No matter how we bait it, they don’t enter!   We agreed that after so much effort and so much loss in produce and labor, when we finally caught one, well… we would eat it!  So last month we caught one!   And well… since it is illegal to trap and release, we kept to our promise and prepared farm fresh roasted groundhog.   Round 2, we won!   To bring you up to speed, last week we couldn’t give everyone green curly kale, because we discovered that half of them were gone!   At this point, they’re still winning.

Today we were out in the field spraying the tomatoes with a certified organic copper spray, since we received reports that Late Blight (a fungus) was reported in upstate NY last week and was predicted to land in Massachusetts by mid this week.   We started these baby tomatoes back in February!  Nursed them, watered them, potted them up, and then transplanted them.  We lodged stakes between every two plants, and we pruned them, and then we started stringing them!   No way are we going to let an early case of Late Blight (which usually comes in late summer) destroy our crop!   We’ve also discovered a new threat – the green horned tomato caterpillar.  Usually they are manageable.   This year, they are everywhere!

Yesterday while we were rescuing the tomatoes, one of our poor goslings was sabotaged from below the murky waters of the swamp.   A large snapping turtle tried to take it down.   We managed to intervene and rescue the gosling, who now has a large tear in her breast.   We hope she is going to make it.   So here is where the battle starts to feel daunting.  During all of these set-backs and battles with pests and predators, the weeds have been growing ferociously!    And I wish we could tackle them, but now comes the deadline to start seeding all of our Fall and Winter crops.  Up against a force of nature, we’re striving to become one ourselves in order to keep up.

 

9247I’m extremely happy with how the Cornish game hen came out.  They are so tender and sweet.   Every experience I’ve had eating them so far has been excellent!

The garlic harvest may be this week or next week, but WOW, look at the size of these!

_DSC0147

The first tomato!    And it’s about to whacked off its stem in this picture!

 

Week 4: June 20, 2017

Week 4: Summer Solstice!

June 20, 2017

0616170720_HDR.jpg

Left to Right: Farmers Kohei, Matt, and Lucas enjoying our occupational right to wear a one-zy to work!

Menu

Pasture-raised Freedom Ranger chickens (for meat sharers)

hakurei turnips

sugar snap peas

Red leaf lettuce

Baby lettuces & baby spinaches (packed separately)

strawberries

young collard greens

 

Recipe Ideas

IMG_2559

I’ve never grown collards are beautiful as these.   They’re young, tender and perfect.    More often than not you buy old or mature collard greens at grocery stores, so these may surprise you with how tender they are, and how fast they cook.  Collard greens are used in cuisine from India, Portuguese, Brazil, as well as in African American, Native American and Southern cooking in the U.S.  They are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6.

 

 

 

Saag with collard greens, kale, and spinach by herbivoracious.com

 

Since we mentioned Saag, might as well include a how to make PANEER!

 

0711162211

Braised pork belly with collard greens by Taste of Southern Cooking Magazine

9085933228_3d20ae9a09_b

Hakurei turnip with sugar snap peas, ginger, and carrots by Not Eating Out in NY

hakurei-turnip-soba640x360-288x162.jpg

Maple glazed hakurei turnip with shiitake over soba noodles by Kitchen Vignettes

 

IMG_0362 (Large)

Sauteed hakurei & komatsuna by Nutmeg Granny

*

1478808127981.jpg

The best soup I’ve ever had by the Khmer People, aka Chicken Lime Soup

 (telepathed through Sarath Suong)

  1. In a large pot of water (at least 10 cups of water), boil a whole chicken with galangal, lemongrass, garlic, and kaffir lime leaves (YES, it’s worth your trip to the Asian market to get these)

    2. Cover and bring to a slow boil and simmer for about 1.5 hours.   During this time, add about a third to a half cup of fish sauce.   Add 2 Tbsp of sugar.  Add fish sauce/ sugar if it continue to tastes bland, but not too much.  It should taste like a mild chicken soup; its flavor comes alive at the end with the toppings!

  1. On the side, prepare the essential toppings – note these are not garnishes, they are actual vital toppings.   Chop a bunch of cilantro, de-leaf some thai basil, and de-leaf some mint leaves.   And slice a lime into orange sliced shapes.

  2. Prepare an optional sauce –  in a small bowl add fish sauce and hot thai chili peppers, chop or use mortar and pestal to get a spicier flavor, and set aside.

  3. When your chicken starts to come apart easily, take the chicken out of the water, and de-bone.  Save the bones to make a stock on another day.  Add the meat back into the soup.   Take out the lemongrass as it will just get in the way of the soup.  You can also take out the kaffir lime leaf and galangal.

  4. Serve with rice on the side!    It is essential that one eats this with at least one (if not 2 to 3) wedges of lime squeezed into your soup, a pinch of cilantro, and a double pinch of mint (basil is optional).  Add the fish sauce and chili pepper to spice it up.  It’s a refreshing summer time soup!

 

Shout Outs!

Shout out to Dimple Rana, our drop off coordinator in Revere, as she has announced that she is running for City Council in Revere!    And shout out to our Cambridge drop-off coordinator Ellie Tiglao for her pop-up restaurant tomorrow (Wed) serving Filipino food!   Shout out to PrYSM and ARISE (Alliance of RI Southeast Asians for Education) for the passage of the All Students Count Act, a state-wide law that requires public educational institutions to collect data based on ethnicity (e.g. Hmong, Lao, and Khmer) and not just race (e.g. Asian).   For years, data on Southeast Asians has been obscured both numerically (by being grouped with all other Asians in the U.S. whom as a racial group have the highest performing educational rates) and ideologically by the model minority myth (or the myth that all Asians are someone academically-inclined, especially in the maths and sciences).  This law, first introduced by PrYSM in 2006, and recently taken up again with the leadership of ARISE, puts RI on par with only the states of Washington and Minnesota to finally demographically count Southeast Asian ethnic groups!    Check out the Press Release!