Growing vegetables free of pesticides, herbicides, chemical fertilizers, and GMOs in Skull Valley, Arizona.
FIND US AT LOCAL FARMERS MARKETS:
Winter Prescott Farmers Market -- Walgreen's parking lot at the corner of Gail Gardener & Willow Creek Road -- Saturdays 10 AM - 2 PM -- November -April. Our farm will be here again starting in February 2015.
Summer Prescott Farmers Market -- Yavapai College parking lot -- Saturdays 7:30 AM - 12 Noon -- May 10th - October 25th
Flagstaff Community Market -- city hall parking lot, unde the solar panels --Sundays 8:00 AM - 12 Noon -- May 25th - October 12th
Want to stop by and pick up veggies from the farm? Please give us a call before you come!
Contact Us: Reach us by email at rabbitrunfarmAZ@gmail.com or by phone at (928) 235-2044 or find us on Facebook
Sunday, November 7, 2010
Short daylight hours
Crunching brown leaves
Fat grasshoppers procreating
Turkeys gobbling down those hoppers
Rotting fruits hanging in the field
Frozen animal water in the mornings
Weed seeds poking into toes, socks, pants, ah!
Clear, cold nights with stars that look closer to the earth
Jack Frost visited us the last week of October, leaving the greenery of the potatoes, tomatoes, peppers, eggplant, and okra a crispy brown. We picked a last round of tomatoes and peppers, and I have been roasting and freezing lots.
A green tomato, if picked with at least a little blush, will continue to ripen on the counter, wrapped in newsprint paper. This extends the tomato season a little longer -- though not quite the same as a vine-ripened fruit, it is still a trillion times better than those wayward-travelling store tomatoes.
Spinach, salad, butter lettuce, radishes, and kale are the only green found in the fields, besides the volunteer wheat. A lot seeds in the mulching straw under the kale has sprouted, and is acting as an unexpected cover crop.
We are beginning the end-of-year clean up process of removing tomato and squash family plants from the field for burning. Leaving residues in the soils from these families tends to allow disease to carry over to the next year. Tis the season for pulling t-posts, rolling up row cover, and finding some long-lost tools in the dust!
I don't know if I have mentioned them before, but we are also raising about 70 turkeys for Thanksgiving! They are definitely nearing maturity, healthy, and ready for slaughter. The males have deep red "gobblers" and vibrant blue heads. This year we are raising the large white turkeys, the standard meat variety. The large white grows quickly, is docile, has a lot of white meat, and has a good feed conversion, but it's over-breeding has rendered it unable to mate naturally. As this was our first year raising turkeys, we have decided to instead raise heritage breed turkeys next year. They tend to forage more (though our whites did so as well), are smaller, more flighty, have more dark meat, and can take up to ten weeks longer to raise to a slaughter weight. Heritage breeds also have the multitude of fabulous feathers depicted in the "classic" turkey. The many heritage breeds of turkeys, each developed in a different region or country, vary in rarity and plumage. Raising heritage turkeys actively conserves and promotes breeds that have declined in popularity in the last fifty years, and encourages food diversity.
We have procured four more turkeys this fall, not for the Thanksgiving feast, but with intentions of creating a breeding flock next year.
Newest additions to the farm family! From foreground to background: female Royal Palm, male Bourbon Red, and male Narragansett.
We will be developing and learning about raising a breeding flock of turkeys -- so keep reading to find out how it goes!