by Mark & Jill Baker | Apr 16, 2011 | Farm to Fork, Green Acres
With spring comes thoughts of dirt. More specifically, soil. One of the recent projects is making biochar to work on improving the long term fertility of our fields. All winter, every education opportunity has reinforced the concept of feeding the soil to improve...
by Mark & Jill Baker | Mar 21, 2011 | Green Acres
We are so ready for spring! Jim got some rubber boots he’s very proud of, so he’s ready for the mud. The boys have their motor bikes out, though Joe gave up yesterday when it started to snow. Keith spent much of last week helping Grandpa collect maple...
by Mark & Jill Baker | Mar 21, 2011 | Green
Last week I had to make a choice. I needed some veggies and had the choice of a small local retailer, Willow Mercantile, or Meijer’s. I had to go to Meijer’s anyway for other things Willow doesn’t have, and I did have several children along. But...
by Mark & Jill Baker | Feb 28, 2011 | Green
Sometimes this time in the winter feels like the “dog days” of the season. The sun yesterday was inspirational, though. We all got outside, worked on various projects, enjoyed the warmth and UV rays. The pigs are lazy fellows. Their house flooded in...
by Mark & Jill Baker | Feb 8, 2011 | Green
Charcuterie is the art and science of preserving meat. Very often it’s used in association particulary with cured products like salami, prosciutto, etc. though any type of sausage is included. We’ve dabbled with charcuterie some and have learned from...
