Permaculture Farming and Gardening

We are again offering a class on planning and planting your permaculture gardens for the spring. The class will be on Sunday afternoon, April 18 from 1:00 until 5:00. The class will be taught by Andrew Cobb and Glen Miracle, certified permaculture designers.

We have experience raising crops for culinary purposes in this area and want to share the successes and help you avoid some of the failures we have had. The class will include soil preparation, plant selection, irrigation, seed starting and saving, site planning, use of livestock, beneficial insects, pollinator attraction and all the stuff it takes to make gardening flow and turn the environmental problems into assets.

The class will include presentations about permaculture and organic principles, soil health, and use of natural assets. This is not just a idea and theory class, but a hands on experience. We will make beds with swales and berms, plant fruit trees, move sheep, plant and transplant vegetables, discuss interplanting and plant rotations, make compost tea. We will talk about fertilizers and insect control.

The class will be limited to a small number both for health concerns and for our ability to answer questions. Masks are required. If weather makes cancellation necessary a full refund will be available. Sign up

Fruit trees for sale

We have a few fruit trees for sale. I will have them available for pickup at the farm and at the Saturday farmers market, 2752 Buffalo Speedway 77098

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Meyer Lemon $55.00
Key lime $55.00

To purchase citrus, due to the quarantine, you must pay for them online and pick them up at the market, or come to the farm, by appointment to purchase them. purchase now

Anna Apple $30.00
Golden Dorsett Apple $30.00
O’Rourke Fig $30.00

Loquat $30.00
Beauty Plum $35.00

Tanenashi Persimmon $40.00

Fuyu Persimmon $40.00

Contact me it you want me to hold one for you at the market or want to schedule a time to pick one up at the farm.

Farm to Table Dinner – March 21

We are having to reschedule our first 2021 farm to table dinner to Sunday afternoon, March 21. The weather on March 14 looks bad so we are moving it forward a week. As a result some of the participants cannot make the new date, leaving open a few spaces.

We will enjoy vegetables and meats from our farm, served outdoors, in our pavilion. The meal will begin at 3:00pm. It will consist of soup, breads, salad, meat, vegetables and desert. Due to the freeze we will be sourcing some of the vegetables from friend’s farms.
The dinner is BYOB as we will serve only really good well water. We will also be more thankful than usual to have water. We will tour the farm and talk about our growing methods, animals, freezes and farm issues after the dinner.
We will limit the attendees to one group per table and have 6 tables.
All sales are final, however a full refund is available if canceled due to weather.

The cost is $55 per person

Permaculture farming and gardening

We are again offering a class on planning and planting your permaculture gardens for the spring. The class will be on Sunday afternoon, Feb. 28 from 1:00 until 5:00. The class will be taught by Andrew Cobb and Glen Miracle, certified permaculture designers.

We have experience raising crops for culinary purposes in this area and want to share the successes and help you avoid some of the failures we have had. The class will include soil preparation, plant selection, irrigation, seed starting and saving, site planning, use of livestock, beneficial insects, pollinator attraction and all the stuff it takes to make gardening flow and turn the environmental problems into assets.

The class will include presentations about permaculture and organic principles, soil health, and use of natural assets. This is not just a idea and theory class, but a hands on experience. We will make beds with swales and berms, plant fruit trees, move sheep, plant and transplant vegetables, discuss interplanting and plant rotations, make compost tea. We will talk about fertilizers and insect control.

The class will be limited to a small number both for health concerns and for our ability to answer questions. Masks are required. If weather makes cancellation necessary a full refund will be available. Sign up

Tomato Plants for sale

We have tomato plants for sale:

These plants are grown by organic standards from certified organic seeds. They sell In 4″ pots for $4.00 per plant.You can get them at the Urban Harvest Farmers Market on Saturday mornings or here at the farm by appointment. If you would like to order plants for Saturday email me a list through the contacts page and I will bring them. There is a limited supply and a limit of 18 of any one type.

Also Amdrew Cobb will be selling them in Houston this weekend, along with other plants, and you can check out his website

Better Boy
Big Beef
Black Cherry
Black Krim
Celebrity
Chef’s Choice
Cherokee Purple
Green Zebra
Indigo Rose
Juliet
San Marazano
Striped German
Sweet 100s

Tomatillo

Wild rice and cornbread dressing

Dressing

I made a wild rice and cornbread dressing for our early Thanksgiving dinner and it was a big hit. Here is the recipe for enough to feed 20 to 30 people.

Ingrediants

7 or 8 cups chicken stock
6 cups water for cooking the rice
3 cups wild rice
3 tablespoon olive oil
3 cup finely chopped yellow onion
1 1/2 cup finely chopped celery
1/4 cup parsley leaves
3 teaspoon chopped fresh thyme leaves
12 cups crumbled cornbread
2 1/2 cups chopped pecans
3/4 cup butter, melted


Preheat oven to 375 degrees F.
Lightly grease two 9×13 baking dishes.
Cook the rice in water. Bring to a simmer, cover and cook until tender, about 1 hour. Drain the rice.
Saute the onion and celery in a skillet and season with salt and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute.

Mix rice, cornbread, pecans and vegetables in a large bowl or two. Add butter and just enough stock to get the right moisture level.
Pour everything into the baking dishes. Bake until cornbread is golden and crispy, about 20 minutes.

How I cook a large turkey

First I brine my turkey in water with a cup of kosher salt. cover it in enough water and keep it iced down over night.

Preheat the oven to 325˚

Put the turkey on the counter at room temperature for 45 minutes while you rub a few tablespoons of salt all over and inside. The bird needs to be approaching room temperature before cooking. Tie the legs together

Roast the turkey until the thigh internal temperature is 165˚. That took 4.5 hours in my oven for a 30 pound turkey. I never opened the oven until 4 hours into the process. I never baste the turkey.

With a fresh, pasture raised turkey you do not need to add anything.

Fresh, never frozen, Thanksgiving turkeys

This year we are going to offer our turkeys as fresh and never frozen. The turkeys will be processed on Monday, Nov 23 and I will get them Tuesday Nov 24 and drive them to Houston where you can pick them up, late afternoon, at a drop point on West Gray. You can also pick them up at the farm in Hempstead.

Free Range on pasture

These turkey are raised on pasture hanging out with our broiler chickens.

They are large and will probably weigh 15 to 25 pounds. The price is $5.00 per pound and a $50 deposit will reserve one, with the remainder due on pickup.

To reserve one go to our online store or see me at the market on Saturday. We only have 14 available

Farmers, family and quarantine

monue and poppyMy grandparents, James and Myrtle Miracle (we knew them as Poppy and Monue) would have survived this lockdown in stride. They were farmers who produced their own meat, milk and vegetables. He drove her to town one Saturday a month. Town was five miles away. On that shopping day she would buy the flour, sugar, corn flakes and maybe some fabric if it caught her eye and the budget allowed.
One time she was telling Kenan a story about a person she had known, and Kenan asked “Did they live here?” She replied “Oh, no honey, they lived in Berea.” Berea, the town that was five miles away.
She put up jars of beans, pickles and jams and froze bags of creamed corn, and my mother continued to do the same.  There was never a shortage of meat in the freezer.
The last time I saw Monue at her home, she had tablecloth sized piece of cheesecloth hanging, hammock style, from a broomstick that was placed horizontal on the backs to two ladderback chairs and she was squeezing the warmed juice out of grapes, dripping through the cheesecloth into a washtub.  Jelly was about to be made.
She was 95 years old.
So today, as I am canning and pickling products that grew here on our farm, I feel good about it being a family thing.