23. April 2011 by admin.

Getting your garden space ready for planting tomatoes? Last year Phil set up a new system for caging tomatoes that we are really enjoying. These are two cattle panels set together to make a long triangle, and the tomatoes are planted underneath. If you can grow your home garden tomatoes in a long row, you might be able to set up a system like this as well. The rest of you can take advantage of our new system–we are selling our wonderful tomato cages! Yes, they are rusty and big, classic tomato cages. But these are hand-made from rebar, very sturdy and tall. They handle our tall heirloom tomato plants very well. Storebought cages are flimsy and three times the price as these. They work well and we used them for years. Clearance sale on tomato cages will begin at our Tomato Seedling Sale.

Here is a close-up of our old tomato cage supports.

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23. April 2011 by admin.

Look what Phil and the boys brought home from Southern States last week! Five baby ducks.

And see how they’ve grown:

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22. April 2011 by admin.

The House in the Woods Seedling Sale is approaching, organic heirloom plants for your garden. We feature beautiful heirloom tomato plants, and we’ve got some new ones to share with you, along with old favorites. I should have plenty of basil plants and some other plants to offer as well.

Sale Hours — Use our NEW FARM LANE, see below!
Friday May 6th, 10am-5pm
Saturday May 7th, 10am-5pm

***USE OUR NEW FARM LANE ON SALE DAY, on PARK MILLS ROAD*** for GPS purposes but there is no mailbox: 2225 Park Mills Rd, Adamstown, MD.
Take 270 to Rte 80 West, go two miles, take a left on Park Mills Road, go about three miles, pass Mt Ephraim Rd and Bear Branch Road. Watch on your left side–you will cross over Bennett Creek, pass a house, then immediately look for our new farm lane with a big “House in the Woods” billboard on sale day. Drive up the lane and follow signs for parking. Gone too far if you get to Lilypons Road.

Our tomato plants are now also available at The Common Market (www.commonmarket.com).
We may have more plants available later in May as well.
Contact: ilene@houseinthewoods.com or 301-607-4048

House in the Woods Farm 2011 Organic Heirloom Plant Sale

$4.50 per tomato plant. Ask about other plants for sale.
Bring a box for your plants. Return pots to our mailbox, we’ll re-use them!

May 6/7, 2011. More info–ilene@houseinthewoods.com    301-607-4048

REDS AND PINKS, PURPLES AND BLACKS (ie dark red)————————————
____ Black Krim–Dark red beefsteak with rich sweet taste from Black Sea of Russia
____ Brandywine–Pinkish red, most popular heirloom originated in 1889.
____ Cherokee Purple—A favorite, from Tennessee cultivated by the Cherokee Tribe.  Plants loaded with beefsteak tomatoes. Deep red interior flesh, rich, complex flavor.
____ Rutgers– From 1934 “the Jersey tomato”, red tomatoes great taste for fresh slicing or cooking.
____ Cosmonaut Volkov– From the Ukraine named for the famous Russian cosmonaut. Red slightly flattened fruit with good acid-sweetness balance.
____ Black Prince– From Siberia, one of the most popular black tomatoes. Rich taste for cooking or fresh. Smaller fruit.

UNIQUE COLORS————————————-
____ Old German/Pineapple—a mild sweet fruity tomato, with red-yellow streaks to skin and flesh. Low acid, as are most yellow, orange and green tomatoes.
____ Green Zebra–A magic tomato, green with dark green stripes, skin blushes yellow when ripe. Green salsa or even green sauce! A hit for contrast on a potluck platter. Also have some Cherokee Green.
____ Valencia– Beautiful round bright orange tomato—mild, fruity sweet that might remind you of a Valencia orange. From Maine.
____ Garden Peach–Yellow blushing pink, fruity sweet and juicy, with a slightly fuzzy skin. Just like a peach! Cute little 2 inch tomatoes.

PASTES for cooking and saucing————————————————
____ Speckled Roma–Paste tomato, Red with a hint of orange and wavy yellow
streaks, a beauty! And sweet, you’ll want to cut some for the salad too.
____ Orange Banana –another unique paste, this one is orange! Plum-shaped orange paste with pointed ends and a good sweet-tart flavor.  An all-purpose plum tomato with good disease resistance.
____ Amish Paste–reliable traditional red roma with thick skin and less juice, ideal for cooking and canning, but sweet enough to eat fresh.
____ Heinz– Red plum tomato 2 oz firm fruit ideal for cooking.

CHERRY TOMATOES————————————————
____ Matt’s Wild Cherry–Mini red wild cherry tomatoes, prolific. Cute little stems
with six bite-size tomatoes on each. Kids love ‘em!
____ Sungold Cherry–Orange, super sweet mini tomato. A rare exception to our
heirloom rule in our tomato collection, this hybrid is worth it. Our CSA members
eat them all up on the car-ride home.

PERENNIAL HERBS—————————————————-

Chamomile—beautiful little daisy-like flowers, dry them for tea

Sweet Basil and Thai Basil—great culinary herbs for any herb garden.

Do you grow a garden at home? Treat yourself to the rich flavor and unique colors of heirloom tomatoes. There is no comparison to most standard hybrid varieties, even homegrown, to these delicious varieties that have been cultivated for over fifty years, sometimes 150 years.

What are Heirlooms Tomatoes? Heirlooms are old, pure varieties known for their unique colors and wonderful flavor. More than hundreds of these family-heirloom varieties exist, seeds passed down and treasured for generations. Hybrid tomatoes were developed by industry in the fifties for red color and thick skin for transport to grocery stores. You won’t find tomatoes this good in the grocery store, and you won’t find these seedlings at a megastore garden shop.

These varieties are indeterminate. That means they set their fruit continuously, for a longer harvest than determinate plants. Determinate plants set their fruit all at once, so they will ripen about all at once. If you are growing especially to can your tomatoes, and want to harvest them all in a concentrated few weeks, a hybrid determinate variety might be a good choice for you. That would match the needs of big big farm businesses that pull up whole plants on a combine machine to harvest all the fruit at once. Way different needs than the average homegrower, but we’ve been marketed the same varieties. Time to re-educate and take back the old varieties!

House in the Woods Farm raises over twenty unique heirloom tomato varieties, seedlings for purchase in May by home gardeners. Certified organic and sustainably grown. The plants start from seed in our greenhouse, grown in our own compost mixture and all natural organic ingredients. When you plant, pour all the great compost in with the plant.

~~~~~~~~Planting timing and tips~~~~~~~~

When to plant? Plan to plant your tomatoes between May 5-20. The old wisdom of planting tomatoes and flowers Mother’s Day weekend is a good one. Some people plant early (with some extra risk of frost damage) and some wait until early June. We have risk of a night frost through May, so watch the forecast if you plant early. You can even rig up a sheet or row cover over some t-posts, chairs or tomato cages for a cold night!

How to plant? Dig a hole deep enough to bury the lowest leaves. You can even bury a couple sets of leaves if the stem is that long. Tomatoes like it that way. They are really vines and will grow quite tall. Put the compost from your pot, and extra if you have it, into the hole too, or pour it around the plant. Pour a couple cups of water around the stem area, to melt the soil around the plant. Sometimes the leaves look sad for a couple days but then they perk up. In a week the leaves will deepen green and be happy. Put a sturdy tomato cage over each plant, right away or within a week before the plants get too big.

Transition time– Your plants would benefit from a couple days of protection, if you can offer it. You can keep them in the pots on the sunny side of the porch for a couple days, bringing them in on colder nights. Next to your house, they will have some wind protection.

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1. April 2011 by admin.

Welcome, Ivy and April, born Friday April 1, 2011

Avanell’s twin girls. Avanell’s mothering instinct kicked right in and she started licking her kids to clean them up and love them. In fact, if anybody’s kids got in her reach–Noah, Jonah, me–she’d lick em and clean em, you had to watch your ears. The kids are big and beautiful and nursing, contentedly with momma.

More photos coming soon. And as timing had it, there was a nice group of farm supporters, and a cute line of homeschoolers, all taking in the miraculous experience of birth. Couldn’t have done it (or not nearly so enjoyably) without all of your help. Thanks to all for your support through this first for me in animal midwifery! Time for a well-earned shower.

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25. March 2011 by admin.

Springtime makes the farm into a big nursery, full of babies, full of growing life. A cute female calf named Sweet Potato. Awaiting baby goats (Avanell’s kids, not to be confused with my kids), any day now. I’ll hopefully be the midwife. We even have a baby monitor (goat monitor?) set up in the stall to hear if she goes into labor. I keep expecting Avanell to call out for room service with it. “excuse me, could you come on out here with some molasses, please?”

Here’s Avanell, I guess another angle would show her bulging belly better (say that five times fast):

Here’s Hazelnut, her goofy “lady-in-waiting”:

And the greenhouse is one big plant nursery. I love that baby plants live in a nursery. Its my favorite work on the farm.

Early crops, to be planted into the garden in April:

Baby Tomatoes:

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25. February 2011 by admin.

 Feeding the cows, goats, and chickens in the morning. Here are some of them, saying good morning–

Goofy Hazelnut:

The chickens get underfoot and crowd around, waiting for some breakfast.

The hoophouse is quiet, dormant. Spring plantings begin this weekend.

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18. August 2010 by admin.

Each August I host a hands-on canning demo day for CSA members. We collect split tomatoes from the plants and can them up in the barn, our impromptu outdoor kitchen right next to the garden.  Now that’s fresh! Here’s Jackie posing with the goods, jars of tomato puree.

The outdoor kitchen stove:

I find it completely satisfying to take split tomatoes from the garden and can a batch of tomato puree for winter use. Its a bit like taking lemons and making lemonade. Sour turns sweet. Split tomatoes or tomato bounty hanging on the vine, you are going to have waste. But add some hard work and you have tomato puree. Wait, its not hard work, but its focused and time-consuming. I’m getting into the zen of canning this month. I think after a few years of it, its an easy process for me. I don’t have to pour over the Ball Book anymore, getting overwhelmed by the choices, the step-by-step details of canning, and the fear paragraphs about germs and botulism. Which, by the way, you can’t taste or see or smell, but enjoy your canning experience, you’ll be fine…

I’ve tried a variety of techniques and products over the past few years, and now I know what I like to do. I like to make tomato puree, a straight tomato base. It can be a soup base. It can simmer longer on the stovetop and become pizza sauce or ketchup. It can be thickened with garlic and onions and other veggies for a pasta sauce or lasagna sauce. I keep it pure and simple when I can it, and then I can add all those goodies later when I’m cooking. Did you know tomatoes are on the edge of acidity? 4.0-4.6, and 4.6 is the limit to safe water-bath canning. Add some lemon juice and you throw it over the edge into higher acidity, where botulism can’t thrive. Add anything else to tomatoes–like herbs and vegetables–and you  could throw it over the other edge, where botulism can survive. So I play it safe, and keep my tomatoes as plain puree. (I know tons of people who add things and continue to live, just sayin’)

I don’t mess around with peeling tomatoes. That process drives me crazy. I quarter them unpeeled, and stew them a bit in a big pot. Then I pour off the water from the tomatoes. This  saves hours of evaporation time during thickening. The stewed, drained-off tomatoes go to Victoria, and come out a bit watery. It takes more simmer time to thicken this way (improved by pouring off the water) but I just saved loads of time and patience by not peeling tomatoes.  So I don’t mind simmer-time. One day I made my puree and left it simmering on the stove (with Phil home to monitor) and I went to yoga. Came home in a couple hours to a nice thick puree ready to can. [Of course, if I don’t have time to thicken it, I’ll can it anyway. It takes more cans and is much more watery, but it’ll still be useful. I’ve also skipped the Victoria and blended the stewed quartered and poured-off tomatoes with skins and all, with an immersion blender. That works too. ]

Meet Victoria (Victoria Mill, that is). She helps us squash tomatoes into juice and puree, spitting out the skins and such.

Elaine and Victoria.

The Super Canner: this baby can fit almost 20 jars at a time. Simply constructed with cinder blocks, a half-barrel (that’s not what its called?) and a blow torch. I need to credit our friends the Horsts at Jehovah-Jireh Farm with this idea. Phil dug a hole to set the blow torch in, the Horsts put an elbow on theirs to shoot it upward, I believe. And they had a sink base. Different ways to do it.

Thirty minutes boiling in Super Canner, and we’re done. Phil’s taking out jars with the Jar Taker Outer. (ok, tongs)

Let those jars rest for a day, so as not to bump them (dare I say…jar them?) before they cool and seal.  Gaze at them. Revel with them. Label them and put them in a pantry or other dark ideally cool-ish space.

Posted in Events, Veggies, On the Farm | 1 Comment »

11. August 2010 by admin.

 The bees have been busy, beekeeper Steve keeps an eye on them. He has worked hard this spring and summer to keep our bees happy. Steve is passionate about beekeeping and community education about honeybees. We are eternally grateful, so of course, we feed his family heirloom tomatoes.  Are you an aspiring beekeeper? Take a class with Steve! Phil did. Steve also sells all the supplies, check it out at http://honeybeehabitat.com

The kids are getting geared up to check in on the bees and collect a little honey. We sure didn’t expect a speck of honey, so this is a real treat. We left plenty of full honeycomb in the hive to feed the bees through the winter.

Steve and one of the frameless combs. The bees made their comb without any foundation comb, isn’t it beautiful? That means we can eat the honey right in the comb, my absolute favorite taste sensation of all time.

Look at my brave kids! They are so interested and Steve is so patient.

Jonah gently brushes the bees off the comb we are collecting.

Here is Steve, enjoying some bee-gold in the comb with us, right in the garden. What an incredible treat. Thank you, Steve!

Posted in Family, Animals, On the Farm | 1 Comment »

19. July 2010 by admin.

 Aaaah, the garlic is curing. Its all bundled and hanging in the barn to air and dry.

Here’s Donna helping to hang the garlic. I like that she wore overalls for the occasion.

Here’s what its like to eat your lunch in the garlic barn:

Sneak preview

Posted in Veggies, On the Farm, Uncategorized | 1 Comment »

1. July 2010 by admin.

Beautiful wonderful delectible healing garlic. I could go on.

I even like how it plants. You plant it in the fall (not in the busy spring planting season) and harvest “between solstice and fourth of July” (in the words of my farmer friend Eric from Country Pleasures Farm). Oh my, how we have harvested. Thank goodness Phil likes to think outside the box and used his plow to dig under the garlic row. We used to pitchfork every bulb! And stab some. He only sliced a few with the plow. After the row is plowed, its collecting and bringing to the barn in the pickup truck. Pitchforks, lay still. Saved Phil’s back and tons of time. The barn chairs are full of garlic bundles instead of concert-goers. Phil says the bundles are not watching a concert, they are awaiting trial. Who shall be hung (in the barn to cure) and buried in the fall? Who shall be eaten alive by CSA members and Common Market shoppers? But I prefer the vision of a spicy concert. Before I send you a photo of the garlic harvest, I need to share the scape photos I took last month.

OK, I love garlic scapes too. They are a fun and loopy byproduct of the garlic plant. Its the seed pod, and since you don’t even grow garlic from its seed (you plant its cloves from the bulb), you can snap off these seed pods. i love that they are edible. They have a garlicy juice that stays on my hands for a day or two. Chop em up and scapes are wonderful in stir-fries or roasted or baked.

Here are some scape models:

Posted in Veggies, On the Farm | 1 Comment »