Forestry and Animal Husbandry

Safer in our bright orange

Our morning session had us in the woods with Forester Jody, teaching us the elements of "managing a woodlot."  As he proceeded to coach us in the choosing of saving and of harvesting trees, it seems that the managing of a wood lot is as much an art as it is a science.  Note that we are wearing bright colors as it is the first of two weeks of deer hunting season here in Massachusetts.  Ok, back to the work.  We are managing this woodlot for cordwood, for lumber, for plant diversity, for animal habitat, for recreation and for plain ol' beauty.  A tall order but doable.

Jody pointing out crown features

As we choose trees, we also considered the path through which we would skid the logs with the oxen or the horses with the help of Bradley from Sentinel Elm farm.  Jody talked to us about the different varieties of trees, the signs of tree health and disease, spacing between the crowns of tree and the different uses for trees.  We also had an extensive discussion on the history deforestation of Connecticut and Massachusetts during the late 1700's and 1800's--how coal was made from smoldering piles of trees and mixed with iron and lime to make pig iron.  Between the iron industry and agriculture, New England was nearly treeless.  Ever since then, trees have been growing back and foresters have been learning how trees return to a cleared area and how to maintain a healthy forest.


 We choose trees to save and then looked around to see what had to go.  We blazed the trees with an axe hack on two sides at eye-ball height.  Jody told us how to figure out cordwood.  Ten trees which measure between 6 to 12 inches at breast height ought to make a cord.  He had an amazing "ruler" of sorts that measured width, measured height of the tree and a few other details.  Hopefully one of my classmates can add detail about this

Emma blazing red maple tree

Kiyoski marking an oak tree

Brian marking a black birch

Ash bark

Elm bark

During our class, a turkey flew up into a tree nearby and watched us for a good long while.  Can you imagine a barn-yard gobbler flying up to a branch 30 feet overhead?  Well, this beautiful bird did and we all checked  and revised our stereotype of the bird.  

To wind up our time with Jody, we observed and discussed the trees along the hedgerow.  Allow for shade for the animal pasture, no shade for the crop field, keep black cherry out of the hedgerow (as a half-wilted leaves have a cyanide compound that can kill a cow), and include maple but fence the animals away as they love to chew on the bark and could girdle and kill the tree.  Again, the information was rapid fire and I'm not sure I have it all.  The main idea is that the trees in hedgerows are to be managed as well.  

Sorting meat into CSA bags

Our afternoon was spent with Olivier undertaking two important tasks.  Our first task was to package up the Meat CSA.  "CSA" stands for Community Sponsored Agriculture and it involves people paying upfront for a share of the meat produced on Maggie's Farm.  We promise them 12 pounds of meat a month for six months.  Then at the beginning of each month--from October to March, we deliver grass-fed beef, pork and lamb in frozen packages.  It was fun (and cold) to sort the meat into the bags, trying to make sure each bag received a variety of cuts and trying to come close to (and a tad over) the 12 pound mark.  Once the bags were sorted and weighed, we put them back in the freezer for delivery to the Boston area.  We also put a box of pig hearts, liver and lard in our freezer for fun and interesting recipes to yet be determined.  As we sorted the meat, we grilled Olivier (not literally...) on the thinking and planning that goes into a successful Meat CSA--how to plan, what glitches can happened and more.  Our jaws dropped when we learned that one can insure their animals as well as insure the meat that comes from them.  So much to learn.

Our last task of the day was to move the cows to Janet's pasture.  If you've been looking closely at the photos, you might recognize a shift in group members.  Nora, Brian and I were moved into Group A with Sophia, Kiyoshi and Emma.  We ex-B-teamers were happy to show the A Team how to move cows--Brian parked the truck in the middle of the road, I handed out fence posts and Nora coached them in calling "Come On Girls" across the road.  All transpired without a hitch...  Emma and I brought the manger down into the new field and took turns being "the hamster" inside.  Kiyoshi may have taken a video of it--see their blog:  http://muckinaround.tumblr.com/

We also enjoyed feeding the cows in their new field.  A good day for a new Team A.  And just WHAT is that blurry, color splodge there?  Hmmm, we'll have to ask Linnea...

Back to Work!

Lambs eating last breakfast

I hope you all had a great Thanksgiving--I know the history of the holiday has sketchy beginnings but we now have a day to put together a wonderful meal, be grateful for the presence our family and friends and be appreciative of the first settlers of North America.  Now that the temperature has dipped well below freezing up here on the ridge, I appreciate the hardships that those first Europeans.


Our first task today was to help round up six of our lambs for slaughter.  With the trailer backed up to the paddock, we made an extra paddock around the truck and trailer.  The plan was to lure all the sheep into the trailer with molasses-coated alfalfa, and let the ewes out the back door and keep the lambs.  It was a good plan.  Not as easy at it might seem.

Olivier setting up the capture

The gathering

Coming in for the alfalfa pellets

We finally loaded up 5 lambs and Emily walked out and snagged another and carried it in with the help of Olivier.  Sorry I didn't snap the photo--it was too exciting to watch!


















Olivier set us up with the task of gathering the seeds from the hayloft floor and we were busy with that as we thought that Olivier had left.  He stepped into the barn to let us know that we had a ewe in the trailer and needed to return her and gather another lamb.  Justin and Olivier marched out into the paddock and snagged another lamb, letting the ewe free.  Now that six lambs were loaded up, we went back to the barn.

Betsy in the manger

Sheep rope up for the winter

Our main task here was to scoop up all the hay that has fallen out of the bales and sift it through chicken wire letting the seedy bits fall through and the straw remain on top.    As we scooped out the delicious bits for chicken feed, Betsy slithered in to pull more out.  The chickens will eat this as a treat through the winter providing them carotenes to make bright yellowy-orange yolks.  We are learning to make use of all that is on the farm and how one aspect supports another.  .

Artsy shot of sun on the hay

Greenhouse snugging!

In the afternoon, the whole crew went over to Sentinel Elm Farm to work on the greenhouse and look at end-of-season activities there.  The plastic covering needed tightening on the greenhouse, so we popped out these "wiggle wires" that lay in a track in the frame of the green house, snapping the plastic in place.  We took a meander up to the orchard/berries field up at the top of the hill and had a long discussion on the procedures of fruit tree grafting which led the topic of cross-breeding vs genetic engineering.  Pretty deep on the top of the ridge.  Thank you Nate, for keeping us thinking.

Huge puff-ball fungus at Sentinel Elm

Buttoning up the Farm (and bonus "hamster" video)

Today we "buttoned up" the farm for Thanksgiving break.  A list of tasks was presented and we each took on a few to tidy up, fix up, throw out or clean various parts of the farm.  I didn't have my camera with me but I worked on two tasks.  The first task was the "creamery room" which used to hold the milk storage equipment when this farm was a dairy farm.  Now it holds the grain and feed for the animals.  I swept it out, arranged it a bit, put signs over the different feeds and that is about it.  When that task was complete, I took on the workshop.  I began by sorting the materials I could tell were out of place, finding their places.  Then I started in on items that didn't have a place.  Luckily, Justin popped in and helped me to figure out what these things were and he worked on the far side of the shop while I tidied the work bench.  A few others joined us for a bit and then, I found myself absorbed in the hardware drawers and spent the rest of the morning sorting bolts, nuts, brackets and other unnamed items.  I may pop out and take photos of some of these beautiful pieces of hardware.  I'm sure they have a use but I couldn't figure them out.

After lunch, people packed up to leave.  Olivier invited me to come and help him move the cows.  After inspecting the pastures, he decided  to move them to the upper half of Ida's field.  We inspected the fence, re-did the gate, let the cows in and then closed them up.  The cows kept bawling at us for food so it was decided that we needed to feed them.  We moved the round manger up into their field, set up the water and brought out two bales of hay for them.  I couldn't resist taking this video of Olivier moving the manger like a hamster wheel.

I wish you all a happy Thanksgiving.  As you enjoy your dinner, thank the farmer(s), either in person or in thought, who grew the vegetables and fruit and nuts and meat and dairy for your meal.

Monday harvest, weeding and bread oven

Lining up for the turnip toss

This morning our group set out to harvest for the upcoming Thanksgiving break.  We packed up boxes of chard, kale, broccoli, lettuce, turnips, daikon radish and black radish. We also had a practice session of "the turnip toss".  It is amazing how much food is still left in the fields.

Scary black raddish

The black radish is a funny little vegetable.  The taste isn't remarkable--I know I've eaten them but couldn't say what they taste like--but they are very attractive.  Until the root splits and someone carves scary eyes into 'em... 

Betsy walking amongst the baby spinach

In the afternoon, we went to work on Sentinel Elm farm.  We weeded in the greenhouse and helped to build the bread oven.  The spinach in the greenhouse didn't need much weeding but it was nice to do it while the weeds were tiny.  There is a green-gunky algae that can form on the soil in a greenhouse and we broke that up between the plants.  Isn't it beautiful?

Our last task of the day was to work a bit on the bread oven.  The arch layer is about ready to start as we placed bricks that had been angled.  These bricks will hold the arched vault of the oven which is just about ready to build.  Our guide on this project, Josh, will be setting up a steel frame of sorts in preparation for setting on the top.  Stay tuned for more photos on this project.

This evening, we were invited to view a documentary in progress entitled "The Greenhorns"  Here is the website if you'd like to have more information:  http://www.thegreenhorns.net/home.html  It was a beautiful movie, speaking to the enthusiasm, needs and approach of young farmers new to the world of farmer.  

Last Day of Chainsaw 101

Lee, leaning on the machine

Bill giving the lesson

Today we began in the greenhouse at Sentinel Elm with a lesson on how to sharpen the teeth of a chainsaw.  With a speed of 70 miles per hour, that little chain (looks like a bicycle chain with canines!) tears through wood and tries to tear through anything else it can touch.  So the blades need regular sharpening--daily, as suggested by Bill!

Note the jig

Betsy, limbing

When we had sharpened the chainsaws, we returned to the woodlot to have Nora fell her second tree and then each of us took a turn at bucking and limbing.  Bucking is chopping the stem of the tree (and large branches) into 26-28 inch long segments.  We had steps to make a plan for this process, too, which can be equally dangerous:  look for overhead dangers, assess the butt of the log (on the stump, near, how far, did it slide), does it have any spring poles and assess the pressure of the log.  (Fellow chainsawyers--I think I'm missing some parts of this plan...).  In addition to chopping up the stem, we need to remove the little limbs that stick off the side, too small to call firewood.  

Our last challenge of the day was to learn the geometry of spring pole cutting

(to be continued)

"On the money"--landing a tree on target

Nora placing the bore cut

The weather for our second day with Chainsaw Bill was bright, clear and reasonably calm.  Instead of working on sharpening, we went straight out to the wood lot and took turns felling the trees marked for harvest.  With clear guidance, patience and encouragement, each of us dropped our trees with amazing accuracy.

Emily proud of her work

Yes, she did use her ax, a bit

Chainsaw Bill in his bright orange

Sliced white birch

When it was my turn, I choose a damaged black birch tree.  After making my plan, Bill added that if the core was rotted, I would hand him the chainsaw and he would do the work.  Luckily,  the hinge was solid and healthy and, with the double-bore technique, I helped to clear a sickly tree from the woods.

Don't stop to watch!

Lee making the notch

Lee making second bore cut

Lee's black birch stump--dead

Flowering evergreen

Emily, Lee and Nora pleased with the day

Here are a few videos of tree felling.  It is an awesome responsibility to manage a forest and I now have a much greater respect for foresters and for loggers.  

Nora's tickling

Justin's

Brian's 

Chainsaw 101

Chainsaws are, despite the poorly-made scary movie reputation, an important tool in a farmer's life. Indispensable?  No, but oh so useful.  Farm acreage in the olden days included a wood lot--actually, the whole farm WAS a woodlot until it was cleared for a home, a barn and other buildings, and then pasture and fields.  This work was done with an ax or hatchet.  Cut wood was (and still can be) necessary for building, for furniture, for energy and for warmth.  So we had a chance to learn some skills.

Reducing severity of injury

Our session started with 3 hours of discussion of personal safety equipment and how the chainsaw works. Bill, the Chainsaw guy, coached us with humor and grave warnings.  These warnings included several visual aids and vivid descriptions of chainsaw accidents.  I was surprised that more accidents come from falling trees and other wood-related injuries--though the chain saw, spinning at 70 miles per hour, is a dangerous thing...

Chainsaw Bill

Setting the target

After filling our imaginations with possible tragedies, Bill took us outside and showed us how to choose a tree, choose a landing place and cut the tree so it falls exactly where he chose when he chooses to drop it.  Wow, so impressive!  The method he taught us was developed by Soren Erikksson, a Swedish logger who wanted logging to be safe and very productive.  The notch is placed in the side of the tree toward the target.  Hazards are considered, the tilt of the tree on two planes, the escape route is planned, the "hinge" is calculated (width and depth) and the final cut--the backcut-- is planned.  All of these steps are given points, making it the "Game of Logging"

                                                                    

Eye-balling the lean

Notch is made, now the bore cut

Beautiful stump

The tree is down.

Once we had seen the process from beginning to end, Bill set us up with practice 'stems' where we could take turns aiming the wedge at the target, making a careful cut, conducting a "bore" cut without creating any kickbacck and shaping a useful hinge.

We had a tricky weather day on this day as there were gusty winds blowing the tree-tops around.  We didn't get a chance to drop our own trees today so tomorrow will be the day for that!

Soils and wood and cheese, oh my!

Caitlin sharing her results

This morning, Carlen joined us to discuss our soil sample tests.  We are starting to see the picture of soil--rock particles,  organic material, biologic activity--and specifically the pH level,  micronutrients, macronutrients and cation ratio.  We then went out to each field where we shared our data and discussed crop rotation and amendments.  Right after lunch, we divide into groups and cut, loaded, transported and stacked wood at Maggie's home.

Once the wood was stacked, we were joined by Rachel, an alumnae of Maggie's Farm who works at a nearby school.  She shared with us her techniques for cheese making as well as samples of her work.  We learned about temperatures, timing, rennet, salt.  She brought samples of cheese in various stages and we took each batch to the next through.  She had two cheddars and two soft cheeses to taste--delicious!

Betsy and Rebekah filling the mold.

Tomorrow is Chainsaw day #1....