By ‘kids’, I mean our son who will be 4 in August and the little girl I have taken in for daycare for the last two years.  She just turned three.

Above: John and Shea feeding bottle lambs

Two toddlers combined with my opinions about mixing parenting and farming was not a recipe for getting work done.  In times gone by the ‘tie the kid to the fence while you drive the tractor’ parenting theory was quite prevalent.  We’re not into that here.

Despite John’s frustration that I’ve been unavailable to help him for the past three and a half years, I firmly stuck to what I consider common sense.

Forcing two-yearolds in snow suits to walk up and down a huge hill back and forth to the barn with no help mom’s carrying buckets of grain, for example.  Or leaving them screaming while you feed hay because the kiddies – 25  lbs – are scared of the sheep – 150 lbs – when mom’s not carrying them.  These things don’t take a lot of deliberation to figure out.

Now that they’re bigger, though, and more comfortable in the barn, I’m going to take advantage of my new ability to get things done – and to let the kids get things done.

There is nothing small people like better than to feel they’re getting to contribute and be a part of what you’re doing.  It applies in the barn just as well as in the kitchen.

So, with that said, here are a few tricks I’ve figured out and picked up from other farm moms for helping kids enjoy chore time:

• Hay is always fun.  If you think you don’t have a need to have loose hay around, think again.  A safe spot – like that empty pen – is a great place for a climbing, burying roll in the hay, kid style.
• If you have an extra pen, why not put a slide or some sand in with some sand toys?  Or wood shavings.  The extra pen is a blessing.
• Trampoline with enclosure a.k.a. huge playpen.  I met a sheep farmer whose children – 3 years and 18 months – would spend all chore time playing on the trampoline with special ‘barn’ stuffed animals and soft balls.
• Give them their own, kid sized tools.  Our son has a pitchfork with a 36 inch long handle.  We taught him how to use it without injuring anyone and he loves it.  Visiting children get excited to take a turn really feeding the sheep.
• Make sure they can get up high.  Kids are eye level with sheep and a good head shorter than even a young calf.  Let them get out of range of licking, nibbling and loud baaaa-ing when they need to.

And, finally:

• Don’t wear out your welcome.  Be prepared to pack it in within a few minutes if the kids get tired.  I don’t mean jump the second someone make a peep.  Make a judgment call.  Have you been focusing on your work to the exclusion of the kids for too long?  A little independent time is important, but once they’re done, you need to be done too.

Growing up on a farm is something I always knew I wanted for my kids.  I don’t want to farm first, parent second, though.  But I also don’t want to parent first and farm not at all.  That would be cheating them of all the great things kids can learn and do on the farm.

So, as ‘my’ kids get more independent and confident, I will let them see me – and help me – work more.  With a little forethought, it can be good for all involved.

If you have any tricks to share when it comes to combining farm and kids, please tell.  Even if you have the most incredible ‘tie them to the fence’ farm parenting story.  I’m up for a good laugh.  (Funny, mostly because it’s a thing of the past, for the most part.  Thankfully!)

Our most recent visiting volunteers left just over a week ago and the next one isn’t scheduled to arrive for another two weeks. While it is nice to have a break and enjoy the house to ourselves for a spell, to be honest, it’s a little eerie, all this quiet.

(As I typed that, our three year old sent a stack of blocks cascading onto the floor next to me. Quiet, like so many things, is relative.)

Since our membership as WWOOF hosts started in January of this year we have had something like 25 weeks of help between all our visitors.

We’ve had two people from Korea, two from Japan, two from the US and one from England. Our next guest will be from the US.

For my part, I’m taking some of this down time to reflect on how we’ve done as hosts so far. There is a responsibility to create an enjoyable environment for people who are volunteering on your farm, after all.

How could we improve the accommodations, the work environment?  How well have we managed the energy of our home where the pressures of farming, working full time, parenting and relationships can cause tension?

How well have we balanced getting all the farm work done with showing our visitors what a great part of the country we live in?  Because, that is a big part of why a lot of people join the WWOOF program in the first place.  It is a great way to travel without a lot of expense.

So, with thanks for all the help and company we’ve had; and with appreciation for getting to travel vicariously to the places our guests have been, I am reveling in the quiet and knowing I’ll be happy when it’s back to a crowed mealtime.  And making notes about what worked so I can do more of it.

What is (or was) your biggest roadblock to starting a farm?

This was my first poll question of choice for you readers.

How to get enough money to start

Lack of farming know-how

The time it takes when you’re still working an off-farm job

Other answer…

Those were the options I provided for your polling pleasure.

I know that many of you saw the poll in our sidebar because, so far, 63 of you answered it.  And, of those 63, 57% said that how to get enough money to start their farm was the biggest issue.

So, now I have a question about poll etiquette.  Because, really, is it bad form to ask about someone’s challenges without at least a bit of knowledge that might help them over the hurdle??

How to get enough money to do anything is a sticking point for a lot of people and farming has a lot more ‘junk’ surrounding it than most businesses.

For one thing, there is a whole societal belief that food is cheap.  And, yes, crappy food is cheap – at the initial outlay.  The true cost of crappy food, or pseudo-food, as I like to call it, comes when you look at the health care bills it causes and the environmental damage it does.  When you’re producing good food, naturally the cost is going to be higher.

So, I guess step one to getting enough money to start a farm is to clear society of some old, mistaken beliefs about food and install some new ones.

If that’s step one, it kinda sounds like there might be a lot of steps before you get to the money part, doesn’t it?

But wait, there’s more than just cheap food ‘junk’ that makes it difficult to make a living farming.  As a fascinated observer of humanity, I have noticed that it isn’t only long time farmers who have the ‘Life is hard,  please notice me struggling’ mindset.

It seems that a lot of new farmers getting into sustainable agriculture have that same mindset and, honestly, it’s a killer.  This is the ‘Poor Dirt Farmer Junk’.

(John used to say that he was a poor dirt farmer.  But he has learned that to say this is to invoke the wrath of the wife.)

If you want to repel abundance, this is the way to do it.  Don’t get me wrong, farming is not Easy Street financially.  Yes, we struggle too.  But if you’re into farming because your identity is about struggle, well, a bucket of cash could fall on you and you’d still figure out how to make it hard.

So, do I have any new useful answers for those who are in the ‘not enough money’ category?  I’ll do my best, but it might not be what you’re expecting.

Three Financial Thoughts For Planning Your Farm:

1. Do it yourself:  Do what yourself, you ask?  All of it.
   Yes, the goal is to pay yourself a reasonable wage; $15 or $20 per hour, say.  But start where you are.  If you have little financial capital, make it up in hourly capital.
2. Sell first, then produce:  A lot of farmers (especially conventional farmers) have gotten into the habit of producing something and then trying to sell it.  Don’t do it!  Sell it – or, at very least, market it – first so you know you can sell it.If you don’t know how a C.S.A. (Community Supported Agriculture) program starts yet, find out now.
3. Know yourself:  (and your spouse/partner/family)
   Make no mistake, you will be short of cash and/or time – likely both.  Unless you save A LOT of money before starting your farm, you will have a farmer’s lifestyle for some years.

   Know what need motivates you to farm and be able to tell when enough is enough, for you and for your family.  Because, yes,  everyone can survive with nothing but second hand clothes, old cars, “No, we can’t rent a movie”, “No, you can’t play hockey”, “No, we can’t have a vacation”, without cable TV and “No, Daddy won’t be home to tuck you in”.

   But, can they thrive in the conditions you’re planning on foisting on them?

I know, number 3 doesn’t sound like a financial thought but it applies directly.  If you’re going to make hard financial choices for your family, make sure the individual personalities you’re dealing with can thrive despite them.

Even better would be to make the financial choices that help your family thrive.  But don’t ask me exactly how to do that.  When I figure it out, I’ll let you know.

In the meantime, here is an unofficial number 4:  Starting a farm is like having kids.  You’re never really going to be ready or have enough money but that shouldn’t stop you.  Follow numbers 1 through 3, then jump in.

Your options are sink or swim and, in the case of farming, neither one is likely to kill you.

Think it’s not possible?  I mean, Foie Gras.  Come on.  It’s the most inhumane foodstuff available, right? Well, it can be. Most times it is.

Take the time to watch this video and you’ll get your dose of sustainable agriculture inspiration, that’s for sure.

Almost makes me want to get some geese.

That’s right, we signed up for the WWOOFing program for the first time this year and are about to pick up our third WWOOFer at the bus stop.  Wondering WWHAT the heck I’m referring to when I say WWOOFer?

WWELL, let me tell you.  (Me thinks, I could keep this up for a long time.    But I won’t.  Just for you.)

WWOOF stands for World Wide Opportunities on Organic Farms.  It’s a program that matches up farms with travelers who want to volunteer on farms.  Yes, people travel around working on farms in trade for room and board. Sounds like a fantasy, doesn’t it?  (Anyone who has ever worked with volunteers knows that the fantasy rarely matches the reality, though, don’t we?)

Having said that, we had our first two WWOOFers, as they are known, a couple of weeks ago and, boy, did they set the bar high.  In fact, I’m pretty sure I couldn’t have fantasized a better WWOOFing experience.  When we dropped Rok, super intelligent, personable and driven Korean-Canadian in his mid twenties, off at the bus, John and I lamented that our next visitors would have awfully big shoes to fill.

I hope no potential WWOOFers get scared off by the Legacy of Rok. 

In any case, for our customers, you can look forward to a sea of changing faces here at the farm this year.

For any farmers who could use some help, enjoy visitors and have $45 to spare (that’s the program registration fee) and extra room at the inn, I heartily suggest checking out the WWOOF Canada site.  Or Google WWOOF to see the branches of this organization around the world.

Travelers, check out the abundance of crazy ag-tourism experiences you could have!  Man!

And, please, come here so I can virtually go where you’ve come from.  So far, I’ve been to Korea and I’ve experienced the Korean area of Toronto instead of simply passing through without knowing where to go for delicious Walnut Cakes.  Next, I’m heading to Vermont and Japan.

Yeah, virtual travel and a truly helpful ag-tourism program!

(Picks to follow, though the landscape where I’ve traveled so far all looks suspiciously like our sugar bush. )

Happy New Year! And thanks for all those who were more organized than us and got their memberships in before today.

Normally, that type of thought might bring more ‘missing luxury’ if you believe The Secret. But I must have thought it in a more positive light. Here’s a pictorial of my reasoning:

This is a beautiful vest that my sister sent me from Vancouver. Thanks Sis!

Here we have my Christmas present from DH and DS. That’s a number 8 jar!! And original, or so we’re told. I await my buckets of milk with baited breath.

Not so much a picture of the actual luxury in question but of the location of said beacon of quasi-modern technology. This was the joy of chores this morning… Wait for it… We, here at J. & C. Nyman Farms, now have… running water IN the BARN!!

And I said I don’t have a luxurious life. Ha…

Here’s hoping that everyone has a little bit of whatever they consider luxury this holiday season.

Cheers!

Makes four fajitas

What you need:

• Fast Fry Steak
• Grated or chopped cheese of your choice
• 1 tablespoon ground cumin
• 1 tablespoon chile powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon cayenne
• 1 1/2 teaspoons salt
• Cooking oil
• 1 heart of romaine
• 2 firm-ripe avocados (8 to 10 oz each)
• 12 (6-inch) flour tortillas (not low-fat)
• 1 cup loosely packed fresh cilantro sprigs

So, that’s the list that I got with the recipe but a Fajitas is like a Taco.  Add what you like.  Don’t add what you don’t like.  I have to say, your can go the safe route and add, Mozzarella, Cheddar or the like but I would suggest that getting a little wild with the cheese choice will pay in great flavour.  Brie, anyone?

Preparation:

Slice Fast Fry Steaks into roughly two inch by half inch strips cutting across the grain.

Heat a well-seasoned frying pan (preferably cast-iron) over moderately high heat.

While pan heats, stir together spices and salt in a medium bowl.  Add enough oil to make a runny paste.  Add steak pieces and toss.

Fry steak, stirring once, until just done. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

Stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.

Serve with tortillas, avocado, romaine, and cilantro.   Personally, I like to put the fajitas together and warm the whole thing in a baking dish in the oven until the cheese melts.  Yum.

Roast Veggie and Sausage Salad

Makes 6 to 8 servings

This month, I’ve chosen Chili for the pork recipe.  Reason?  I was inspired by the beans!  I’ve been shelling dry beans for next year’s seed and fresh beans for eating this week and wanted to share some of my beany-ness with you.

This is more of a concept than an actually recipe.  For those of you who have a favourite Chili recipe already, you could simply experiment with some of the following ideas:

Add Pork

• Cut your favourite (or least favourite, as it will take on the chili flavour) cut of pork into one inch cubes.
• Season with salt and pepper before browning in hot oil in small batches.  Add to chili before simmering.
• Also, cook bacon till crisp and crumble into chili.  How much bacon, you ask?  It’s up to you.  How much do you like bacon?
• Use the left over  oil to saute your onions, peppers, garlic or other veggie additions.

  

Make Kickin’ Chili

The next suggestion sounded a little odd to me the first time I read it, but then I remembered experimenting with dark chocolate in my chili once upon a time.  Suddenly, coffee doesn’t sound so strange.

• If you’re using your own chili recipe, simply replace some of the liquid with good quality coffee.  Substitute about 1/8 cup of coffee per serving of chili.
• If you like the sound of caffeine in your food , but don’t have a favourite chili recipe click on the picture above for a somewhat complex version from Epicurious.com.

Beef and Broccoli Stir Fry

This is one of my favourite, easy stir fry recipes.  With luck, there will still be some local broccoli around to use in it!

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup dry Sherry
• 1 tablespoon honey
• 1 tablespoon (packed) chopped garlic
• 2 teaspoons grated orange peel
• 1 pound flank steak, cut diagonally across grain into thin strips
• 1 large head broccoli, cut into florets
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• Cooked rice of your choice

Preparation:

Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.

Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice.

Serves 4.

I say this is a basic recipe because it doesn’t contain any strange ingredients.  However, I’m interested in hearing from anyone who has a similar recipe that can be done without the 1 to 4 hour wait on the beef.

As usual, I love to hear about your kitchen adventures whether you’re using these recipe ideas or not!