March 6, 2019 - DIY Homesteader Festival

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Home
Festival
- Workshops
- Photos
- Camping
- Podcast
- Sponsor
- Media
About
General Store
Journal
Contact

0

Items : 0

Subtotal : $0.00

View Cart Check Out

Home
Festival
- Workshops
- Photos
- Camping
- Podcast
- Sponsor
- Media
About
General Store
Journal
Contact

Day

March 6, 2019

06

Mar

How to Tap a Tree

March 6, 2019Kris AntoniusBlog

THANKS TO OUR SPONSORS

Home Hardware Selkirk

New Society Publishers

Noventis Credit Union

We are giving away a Festival Ticket every month to our subscribers.

Cultivate Community. Learn it, do it. Together. Get connected + get event info, tips, resources + more.

Join the community on Instagram:

Instagram post 2140195937341953641_1730762561

The equinox lends to considerations of balance. The garlic we harvested this year is tiny. We planted the cloves in guilds around a handful of transplanted plum, sea buckthorn and buffaloberry trees, but the soil was too shallow and compacted for the garlic to flourish. We also hastily harvested scapes while walking by the area one day during fest prep, thankful to have noticed them at the right time. However, we missed some scapes! This led to the development of seed heads containing garlic bulbils. Sometimes life finds a balance, even in our haste. We have tiny garlic bulbs *and* we have gratitude for the lessons we can apply to the garlic we’ll plant this week. And, we can plant the bulbils, which will grow into garlic bulbs in a few years, and also grow our patience. How is nature teaching you about balance this season?

Instagram post 2137874193625139716_1730762561

Breakfast over the fire in the fest Poplar & Pine campground. It was truly heartwarming to see this space come alive with folks and families, campfire conversations, and cozy campsites. If you’d like to book the campground and/or fest grounds for a family gathering, or other private event, reach out!

Instagram post 2132989397698854891_1730762561

While we wait kind of patiently for the Wine Cap Mushroom spawn to work their magic in their cozy wood-chip bed that was created by teacher Tom Nagy and his workshop participants at the fest, we’ve had fun exploring the world of wild fungi here on the farm. For the most part, we simply observe and learn and get to know our fungi friends, though enough of you suggested eating these boletes that we had to give it a try. According to @nagthompson, these are likely Leccinum aurantiacum (or L. Scabrum). We found a fun recipe by @foragerchef for Porcini Butter and tried it out. 💥 Amazing - a deep, rich mushroom flavour. We are looking forward to pulling this out of the freezer to spruce up meals over the winter. We were so excited to post a video for you of the flambé part of the recipe, but we couldn’t get it to light. 🤦‍♀️ Next time, because there will definitely be another batch of this butter made before winter! NOTE: There are 3 mushrooms in the basket that were collected solely for spore printing and investigation. Only the ones we had a positive ID for (those that look like they have a bun for a cap) were eaten. Please do not eat any mushroom without a very certain ID from a reliable source!
.
🍄 Speaking of Tom and fungi - if you haven’t already, check out Episode 2 of the Rooted podcast on iTunes/Apple Music. Tom has some great tips, you can learn about his journey to the fascinating world of mycology, and learn the correct way to pronounce “fungi”! LINK IN BIO.

Instagram post 2129980691184827695_1730762561

The cover crop mix on one triad of a permabed plot that we set up for the Permabed System workshop is looking great! Thinking these will be our best three beds in the spring...

Instagram post 2126412495479504307_1730762561

This is everything to us. A reporter asked us recently what we, the organizers, get out of the fest. We get months of family-time and friend-time, building this space, together. We get to collaborate with passionate skill-holders. We get to cultivate a vibrant community, and grow a space to welcome them to, providing opportunities for learning and connecting. Knowing that people feel the way this attendee felt, even just upon arriving at the farm is everything. These are the (social) currencies we get from the fest. They truly mean so much to our family. The environmental capital grows from the core of the event and we trust that over time, the financial capital will flow and be shared with so many involved in the fest! 💗

Instagram post 2121231266379474259_1730762561

Gatherings of different kinds are filling some of these late summer days. Visits with friends, harvest walks, and more. If you’re interested to host a small gathering or event here at the farm, making use of the festival grounds and campground, reach out. We’re working on a set of rental packages...

THANKS TO OUR SPONSORS

Home Hardware Selkirk

New Society Publishers

Noventis Credit Union

We are giving away a Festival Ticket every month to our subscribers.

Cultivate Community. Learn it, do it. Together. Get connected + get event info, tips, resources + more.

Join the community on Instagram:

Instagram post 2140195937341953641_1730762561

The equinox lends to considerations of balance. The garlic we harvested this year is tiny. We planted the cloves in guilds around a handful of transplanted plum, sea buckthorn and buffaloberry trees, but the soil was too shallow and compacted for the garlic to flourish. We also hastily harvested scapes while walking by the area one day during fest prep, thankful to have noticed them at the right time. However, we missed some scapes! This led to the development of seed heads containing garlic bulbils. Sometimes life finds a balance, even in our haste. We have tiny garlic bulbs *and* we have gratitude for the lessons we can apply to the garlic we’ll plant this week. And, we can plant the bulbils, which will grow into garlic bulbs in a few years, and also grow our patience. How is nature teaching you about balance this season?

Instagram post 2137874193625139716_1730762561

Breakfast over the fire in the fest Poplar & Pine campground. It was truly heartwarming to see this space come alive with folks and families, campfire conversations, and cozy campsites. If you’d like to book the campground and/or fest grounds for a family gathering, or other private event, reach out!

Instagram post 2132989397698854891_1730762561

While we wait kind of patiently for the Wine Cap Mushroom spawn to work their magic in their cozy wood-chip bed that was created by teacher Tom Nagy and his workshop participants at the fest, we’ve had fun exploring the world of wild fungi here on the farm. For the most part, we simply observe and learn and get to know our fungi friends, though enough of you suggested eating these boletes that we had to give it a try. According to @nagthompson, these are likely Leccinum aurantiacum (or L. Scabrum). We found a fun recipe by @foragerchef for Porcini Butter and tried it out. 💥 Amazing - a deep, rich mushroom flavour. We are looking forward to pulling this out of the freezer to spruce up meals over the winter. We were so excited to post a video for you of the flambé part of the recipe, but we couldn’t get it to light. 🤦‍♀️ Next time, because there will definitely be another batch of this butter made before winter! NOTE: There are 3 mushrooms in the basket that were collected solely for spore printing and investigation. Only the ones we had a positive ID for (those that look like they have a bun for a cap) were eaten. Please do not eat any mushroom without a very certain ID from a reliable source!
.
🍄 Speaking of Tom and fungi - if you haven’t already, check out Episode 2 of the Rooted podcast on iTunes/Apple Music. Tom has some great tips, you can learn about his journey to the fascinating world of mycology, and learn the correct way to pronounce “fungi”! LINK IN BIO.

Instagram post 2129980691184827695_1730762561

The cover crop mix on one triad of a permabed plot that we set up for the Permabed System workshop is looking great! Thinking these will be our best three beds in the spring...

Instagram post 2126412495479504307_1730762561

This is everything to us. A reporter asked us recently what we, the organizers, get out of the fest. We get months of family-time and friend-time, building this space, together. We get to collaborate with passionate skill-holders. We get to cultivate a vibrant community, and grow a space to welcome them to, providing opportunities for learning and connecting. Knowing that people feel the way this attendee felt, even just upon arriving at the farm is everything. These are the (social) currencies we get from the fest. They truly mean so much to our family. The environmental capital grows from the core of the event and we trust that over time, the financial capital will flow and be shared with so many involved in the fest! 💗

Instagram post 2121231266379474259_1730762561

Gatherings of different kinds are filling some of these late summer days. Visits with friends, harvest walks, and more. If you’re interested to host a small gathering or event here at the farm, making use of the festival grounds and campground, reach out. We’re working on a set of rental packages...

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