Farm Doins

Farm Doins

It is lard time for at least the next 2 weeks. Each Monday and Friday now starts with an hour of two of fat back cutting. Friday was our most efficient crew. We were able to put away 24 quarts of the liquid gold stuff.

As I reminded folks on Monday, we are now in the “hard” work period of the farm year. Between cutting, splitting and stacking firewood and spreading calcium silicate on the west field, we got a good workout. Meanwhile, our farm carpenters, Stu and Danny, were off buying and loading lumber from C and M Roughcut in New Salem to build 3 new bird houses this winter.

Jim cut, while Matt, Laurie, Trip and Tyler split and stacked
Marj managed the tractor, driving it backwards (sidewise on the hill), while Marissa and I dragged the rock dust out of the bucket
We are always ragging on Jim for his aversion to vegetables. Here he is cleaning up his salad, although avoiding the roasted carrots
More wood-cutting and calcium silicate spreading on Friday. Matt and Justin turned the pile of logs into some nice firewood. Marissa, Amanda, Angie and I were able finish the west field with calcium silicate, and then completely cover the north field, and moved onto and completed half of the south by the afternoon with Justin at the reins of the tractor.
As it turns out, Marissa, not surprisingly, is crackerjack at driving the tractor slowly backwards. 

Gratitude this week

I am grateful for the Christmas season. At this time of year, I see so many folks doing so many kind things for each other. It carries me along in a cloud of happiness and good will.

What a wonderful opportunity to reflect, slow down, sleep late once in a while, and spend time with others. By this time next week, the sun will be back on the upward climb toward accomplishment and the challenge of the new year. I hope you can savor with me this last week of increasing darkness to wind down and enjoy every minute of life.

What I have been learning lately

A lot, actually, but not having the time to share it with you for at least 6 weeks. The farm is slowing down, though, and my backlog of work that I put off is getting smaller. This week I want to share a bunch of things that I have read or listened to that I thought might be of interest.

Anyone who reads this rag regularly knows that Kiran Krishnan is one of my human microbiome heroes. I learned about this new supplement of his at the Microbiome Labs conference in September and thought you might enjoy this edumercial for his new product Regenerive. If you never buy the product, there is plenty of important current information on aging – https://learn.rebelhealth.co/longevity-webinar-replay/?inf_contact_key=01db4e3b9c0fc3a15c09b682e6a37896680f8914173f9191b1c0223e68310bb1

What’s Really Happening in Peri-menopause – https://www.youtube.com/watch?v=w9BA13dTCDQ&list=UULFnQo6oCvS6YuvaablyMT_sw

This is an Ari Whitten interview about peri-menopause. Jack just asked me last week what that is. To do Hormone Replacement Therapy (HRT) or not? That is the question in so many minds of the 40’s women of today. Interesting stuff here, for those who are heading into it, in the midst, or well on the other side.

Chris Masterjohn on Joe Rogan – https://www.youtube.com/watch?v=QBn54YNnKD0. Chris grew up in nearby West Brookfield. I have been following his extensive research career for at least a couple of decades now, and have a sort of maternal pride that he has reached the big time. This is a very educational deep dive into mitochondrial function.

And for the breast-feeding (or not) mother, here is a great podcast of Mark Hyman’s with Laura Modi – https://www.youtube.com/watch?v=hq-lpRICIvQ

I just finished a book that was shown to me by my friend Frank titled I Contain Multitudes by Ed Yong. This is an interesting look at the latest research on the gut biome of people, but of a lot of others too. It is packed with history, current research, and great humor. Delivered with a light touch and with an abiding appreciation for natural processes, I found it to be quite refreshing while extremely educational.

Who Invented Marriage?

by Jack Kittredge

A casual discussion a few days ago with a friend about how she and her husband make joint decisions devolved, as such talks can do, into some loose and feisty assertions about males, females and marriage. I thought perhaps a short trip into what is currently thought by anthropologists on the evolution of marriage might be interesting.

First off, as I am sure is no surprise, there are lots of conflicting theories and much educated guessing on this issue. But a common view is that for most of our history, when we were hunter-gatherers in Africa, we lived as many primates do in non pair-bonded tribal groupings. The females lived together, harvested growing food, and raised their children collectively, usually under the guidance of an elder woman. The males, who lived nearby, were led by a “big man” who ruled in battles with other tribes, bred with many of the fertile women, and organized the big hunts and their allotment. The younger male adults bred with females who were not receiving attention from the big man. Occasionally one would challenge him for dominance and perhaps become big man himself.

This arrangement served several purposes. For sustenance it generally relied on the strongest and wisest tribal male and female for leadership. For propagation it promoted children from the strongest and healthiest parents. For child-rearing it called upon the efforts of diverse “aunts and uncles” to pass along skills and lore.

There are at least two ways in which it may not have done so well, however.

First, since parenting was uncertain, incest — with its steep genetic price — was more likely to happen. Some suggest this was commonly avoided by the young leaving and joining other tribes, or at least breeding with individuals from them. Another interesting idea was that smells, which it is generally acknowledged were more important then, had genetic attributes and diminished one’s ardor for a close relative.

Second, as the environment changed over time, new skills needed to be learned and passed to the young for success. But this would involve a big change, perhaps threaatening to the status quo. Such a potential large ultimate benefit at an immediate cost is called, in evolutionary biology, a “fitness valley”. It has strong survival high ground on each side, but requires a period of tearing down the social order and traveling blind away from your old strengths to reach the new, better condition.

What caused the transition for humans was agriculture. This new source of sustenance provided more nutrients and supported a larger tribe — which could dominate smaller ones. You adopted it or were forced out of the best locations near water and rich soil. It also freed individuals from so much dependence upon the larger group. Agriculture rewards individual effort in improving soil, digging wells, building fences and corrals, inventing useful tools. All of a sudden you have property and skills to develop, worry about and pass on. A society based on the family, this theory goes, rather than on the big man, is better suited to conduct agriculture. Thus farming, and the family it established, ferried us across that fitness valley.

We have lived successfully with pair-bonding (at least in public) for some twelve thousand years now. It still delivers many satisfactions. But it is not genetically based in us and has been our practice for only a small part of our history.  At a time when most of us work for large institutions, and our divorce rate is 50%, it may be wise to understand how fragile that relationship can be, and how careful we need to be to maintain it

Save money and sign up for the 2026 Farm Shares until the end of the year

I just ran out of my cooking vegetables from the field this week, and now must resort to all the frozen vegetables. We have been tapping into the root cellar for a while, of course. When you join the MHOF CSA, especially with a medium or a large share, there will be ample for you to preserve some each week, so that purchasing vegetables in the 26-week off-season can be less expensive. Watch for our food preservation corner, which we will institute in January. Meanwhile, we have a lot of food preservation videos already up on YouTube.

Visit our YouTube Channel
It is all online and available for you to reserve your share for 2026. We are presently looking for a location and coordinator for a Shrewsbury site, but the others are all in place.
Sign up now
The Creamed Onions
As I was asked by two folks for the creamed onion recipe, I thought I would publish it here for everyone.

  • Peel your smallest onions, mom used to call them “pearl onions. It takes a lot of time so have someone help, or be prepared to call your relatives, or listen to a great podcast. I have a pan that I use for this particular batch. I measure the right amount by filling the baking dish with them – even with the top of the pan.
  • Parboil them. That means to put them in boiling water and let them cook until they are modestly tender.
  • For the sauce I did the following –
    • Melt one stick of butter
    • Melt in about 16 ounces of grated cheese (your favorite
    • Then add in two pints of heavy cream
    • Then salt and pepper to taste
    • Then chopped parsley and/or cilantro
  • Pour the cheese sauce over the onions in the baking dish.
  • Put on aluminum foil and bake for about a half hour at about 400 degrees or so
The winter egg share is back with deliveries to Worcester, Holden and Brookfield. 
And you can buy eggs here at the farm anytime you like.
Sign up now

Jennifer’s Recipe

Turmeric-Crowned Swordfish in Ginger-Coconut Broth

This dish is a beautiful example of how richness and lightness can coexist in harmony. Swordfish provides grounding, nourishing protein, while turmeric and cumin gently kindle digestion without overheating. The coconut-ghee broth offers deep unctuous nourishment, supporting ojas, tissue hydration, and nervous system calm. Ginger, fennel, celery, and lemon rind enhance digestive flow and prevent stagnation, while carrots, green beans, and spinach deliver sweetness, minerals, and vitality. From a Western perspective, this meal provides high-quality protein, anti-inflammatory compounds, healthy fats for satiety and brain health, and a broad spectrum of phytonutrients. The result is a deeply restorative, comforting, yet energetically light dish that leaves the body feeling nourished, clear, and satisfied.

Get the recipe now
Circle of Song Concert
Well, we are down to the details of who is bringing refreshments, finding me a conductor’s podium or box to stand on so that Ethel can see me from behind the piano, which fancy outfits to wear, and such. This 25th anniversary Circle of Song concert is not to be missed. From Mozart to the Manhattan Transfer, religious Mauridson and traditional Irving Berlin, you will enjoy our concert. Saturday night, December 20 at 7 PM sharp at the Barre Town Hall, 2 Exchange Street. Good free eats!

Weir River Concert Band Concert – Sunday, December 21

And if you would like to spend the entire weekend with me, come to the Christmas Concert of the Weir River Band, 2 PM at the Stone Church Cultural Center in Gilbertville. 283 Main Street on Sunday, December 21st. Here is where you can catch all of your Christmas music played by this Loud (perhaps a little too loud sometimes) and Proud community band of talented musicians. Don’t worry though, as the sanctuary in the church is very large and the sound will be just the right amount to surround you in the joy of Christmas.

Want to become a working shareholder?
We don’t have much to offer in exchange, breakfast at 7:30, peanut butter balls at 10 and lunch at noon, along with a dozen eggs to take home (things get better once the CSA starts when you also take home a large CSA share), but this is a great way to get some good, hard exercise in the winter. This week Angie showed up and was an instant hit with all of us.

Do Your Christmas Shopping at MHOF!

Check out the perfect stocking stuffers:

  • Comfrey, calendula and hemp salve (2oz) – $10
  • Lavender, Peppermint, or Non Scented Soap (5oz) – $10
  • Bitters tincture (4oz) – $20
  • Holy basil tincture (2oz) – $12
  • Dried grape seed and skin (2oz) – $10
Shop now
Julie

Sadly, Marcia had to miss her birthday party on Monday, but we decided to hold it anyway, sending her home a piece of the blueberry/strawberry pie. 

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