April 27, 2009

After several chunks of days where rain actually inhibited us from moving further with farm plans, we finally got to tilling and planting. Thank goodness it was only 92 degrees for that three day stretch (sense sarcasm)! Not that i personally know how much work will actually go into this, seeing as though it's my first time farming on this scale, but i'm pretty sure this part of the process is the most unsatisfying and anxious. Not only are you constantly weeding, turning soil, and dropping all sized seeds into the ground, but you don't know if it will actually work! The expert says yes and tells us how it's done and so we trust Ms. Katie Featherstone. 

I'd also like to mention that after almost no debate, the naming of the farm was left up to our first meeting. The reason we went with Marks Creek...because it was mentioned in said meeting and then listed as the name on the registry. It's also the closest creek and, we think, quite catchy!

First step in this process is weeding and tilling. We invited a few friends to come join us for some sun and feel-good (volunteer) work and we appreciate the help. Thanks to Chris, Nick, Chef Vaughen, and everyone else for the valuable help. 

After pulling all the major things like large stones, weeds, some VERY annoying bushes, and even some old coupons from the soil...it was time to till! The tiller was $160 from a man who repairs old broken equipment. The rakes were brought from someone's home. Remember this is all about minimal cost!

While someone was tilling, there was always someone flattening and further weeding the rows. Add "weeding" to the list of things that are certain in life (Death, Taxes...WEEDING!). All this work eventually led to the planting of our first seeds. Below is a picture of the very first seed planted at Marks Creek Farm. It's a semi-long black radish. And yes, they ARE organic seeds. 

I have to reiterate my thanks for this crew that showed up Sunday and Monday. It was seriously 92 degrees at the end of April. That's almost 20 degrees above average for this time of year. They stil came AND Chef Vaughen even had a dog fight wound!

We obviously needed some break-time and, thankfully, two weeks ago Jason and John really came thru. They built this shed from recyled materials that not only houses our current equipment but also provides a much needed rest space. 

Today consisted of much of the same thing...wedding, tilling, and sweating. Again, thanks for the help and we'll keep you updated on our progress!!

P.S. I'd be leaving out a very important player to our team if i didn't mention our cheap security. He works for cold water and love. You can come out to the farm anytime you want, but be prepared to be greated by this guy...