If there is a single harvest season, this is it. Exceptionally heavy rains in July have rejuvenated the pastures and put the garden on a course of steroids. The corn in neighboring fields seems to double in height weekly. Harvest time adds just one more layer of work to a busy diverse small farm.
On Saturday we had a father-son drive from an hour away to buy Sussex chicks. Our Speckled Sussex hens are likely to go broody anytime of the year but winter. And although we really shouldn’t be surprised after all this time, we’re still stopped in our tracks to see a hen walk from an outbuilding, chicks tumbling around her feet. Many weeks we have an ad out to sell chicks, pullets or cockerels. Both the birth and the selling of the chicks is a type of harvest.
Wendell Berry remarked that his dad’s farm advice was, “Sell something every week.” It’s a reminder that the farm constantly needs to be generating some income. Balancing the outgoing with the incoming is always a struggle. Our farm has its conventional income—selling meat from our hogs, cattle and sheep—and its self-sufficiency “income”—gardening, orchards, small fruits, poultry, firewood and lumber, and foraging and hunting.
It is a point of pride that we haven’t bought meat at a grocery store in 16 years. Providing for ourselves adds joy and confidence in ways that are hard to measure. Providing for customers is a way to pay the bills and to feel valued for the life we live. Don’t under estimate that latter, for without the steady stream of people raving about our pork, beef or mutton, the soul of the farm would drift away into a purgatory.
Throughout July, we have been selling lambs as breeding stock and marketing mutton; foraging wild mushrooms; harvesting tomatoes, eggplant, garlic, onions, and peppers; canning produce and cutting hay for the winter; and selling the odd batch of chicks.
We spent part of yesterday, the second time this season, canning tomatoes. Forty pints is the minimum to get us through winter. We have 36 on the shelves now and can easily double that amount in the next couple of weeks.
That is if one wants to avoid the shame of purchasing at the grocery store what could have provided by one’s own efforts. There is a point each winter when the hens fail to provide. That’s when I find myself in the grocery, skulking around like a man buying pornography, with a dozen eggs clutched close at hand. That perceived shame is the special preserve of the small farm.
Harvest continued today with honey from the hives, a small amount for our own use, about 30 pounds. That may seem like a lot, but between making mead and using honey for most of our sugar needs, it seems to disappear fast.
We still call these months the harvest season. But if I approached the term with the right mindset, I would say that “harvest season” is really 12 months long. Even in the deep of winter, the land and the farm provide. Cutting and storing firewood, hammering plugs of oyster mushrooms into stumps, bringing in armloads of turnip greens on a cold December day—all are acts as surely a part of harvest as the plucking and eating of a ripe tomato in July.
Regardless of the “when,” a careful harvest, with work and planning, is renewable, an object lesson in resource use we would all be wise to learn and relearn.