by Mark & Jill Baker | May 12, 2011 | Green
We’ve had the privilege this week of spending a great deal of time with Peter Hirst of New England Biochar. Peter is probably on of the foremost experts on biochar in the U.S.. He is very knowledgeable about soils and biochar. Michigan Biochar, with which...
by Mark & Jill Baker | Apr 25, 2011 | Green
One of Joe’s projects this spring is growing mushrooms. He’s got 2 or 3 varieties to get going. Last week the boys worked on the logs for the shitake mushrooms. This weekend I came across this article about mushrooms. I had trouble with the video, but...
by Mark & Jill Baker | Apr 16, 2011 | Chickens, Green, Mangalitsa, Non-GMO Pasture Raised Chicken, Non-GMO Pasture Raised Pork, Organic Breakfast Sausage, Organic Chicken, Organic Farming, Organic Pork, Pasture Mangalitsa, Pasture Raised Chicken, Pasture Raised Pork
On April 12 we officially had the first chickens out on grass. Well, grass such as it is when the snow has only been off it a week or less. We needed to clean out the clearspan building in preparation for our summer production, so these chickens got kicked out and...
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...
