Category Archives: Travel

Top 5 things I do prior to travel

I get a lot of questions about how I manage to get away from the farm. There are several things I “set up” prior to my departure that makes all run a bit more smoothly.

1) Amend the soil with farm made fish emulsion. A strong plant will have a higher chance of surviving/and or fruiting.

2) Refill tropical fruit fly stations and secure them against wind. This will keep pest pressure down while the farmer is away.

3) Make microbe rich bokashi and add to compost tumblers and composting piles.

4) Trim vines back all around irrigation heads that are set on timers. This will help keep the vines from blocking the flow of water to your plants.

5) Make new buckets of fish emulsion. They will ferment while you are away, leaving you well stocked with natural fertilizer when you return home.

Preparing to travel to Baker Creek Headquarters for the Spring Planting Festival

I am a bit nervous as I prepare to leave the farm for 7 days so to be an active participant of the Baker Creek Heirloom Seeds Spring Planting Festival.  http://www.rareseeds.com/spring-planting-festival/ It will be taking place at their Missouri headquarters on Sunday and Monday, May 3rd and 4th. Forgive the fact that I say Sat and Sunday in my video…It is Sunday and Monday, and I am a bit giddy about the whole thing.  I will be giving two talks now, one on Sunday and one on Monday.  I am most grateful and excited to be going.DSC_0420

So now, aside from saying the wrong days in the video, the rest is good information, that I hope you will enjoy.  How do you get ready to go especially when it is prime time to be farming here in Hawaii?  Take some small, but strategic steps toward starting seedlings, so that they are ready to go upon your return.  I use reclaimed basalt blocks that are cut down and soaked in water.  Each will hold one squash seedling, and they will make it so that minimal disturbance to the root system will take place at transplanting.  Squash generally do not like to be transplanted…so this is a real happy success to share.  I have increased both productivity, and my germination speed by this method.  So sit back and enjoy, and maybe I will see you on Sunday or Monday there at the Spring Planting Festival!

Finding My Voice

The National Heirloom Expo, The Squash Epicenter, The Squash Super Bowl.  I have called it many things in the past few months as I made preparations to attend for the first time.  My nervousness and excitement grew as my dreams and participation level also grew.  I had gotten myself into a beautiful mess of sorts as I responded to a critical email from Jere Gettle, president of Baker Creek Heirloom Seed Company, and founder of the National Heirloom Expo, with a very quick and decisive “YES!” to his question of if I would present a talk.  This may not seem like a lot to many, but in the weeks prior, as a first year farmer, I had gone from the idea of I should go to the event, to being a presentation speaker. It was slightly terrifying upon review of my situation.  It was a big step, but also something that seemed to manifest itself quite naturally.  It was one of those thoughts that flashes in your mind, then 48 hours later, the email came. I tried to calm my near panic with soothing thoughts of “it is meant to be,” and “this is what you are meant to do,”  but it wasn’t working. Regardless of all the reassuring thoughts, trying out my first ever Powerpoint at a National Expo seemed like a bad idea to most.

You see, it wasn’t simply a new Powerpoint, it was the Powerpoint that was rejected in my Hawaii agriculture class when my business plan was deemed “and unworkable business model.”  There was far too much do gooding and elder outreach to be a real farm.  I was doomed to failure as a farmer.  Here I was like a farming Phoenix rising from the smoldering compost of my fledgling farm with my failed Powerpoint. Though the image was nice, the reality was still troubling. I decided that the underdog farmer’s story is just as valid as any other story, and that what good is giving a speech if nobody can relate to you.  Everyone has snuffed the life out of a garden plant, or two, fumbled through absurdly steep learning curves, and had to practically force produce on people so to get them to trust your venture.  So I slid in slides and talking points and the framework told my story, the story of a tiny zero waste farm trying to make a go of it in the midst of a drought, fruit flies, and unexploded WWII ordinances.

For those that do not think in terms of slides or transitions, or talking points for that matter, I am with you. I decided to change my way of looking at the Powerpoint and reenvision it as a photographic safety net. I was not comfortable with my speaking, but quite comfortable with my photography.  I had roamed the globe, and crawled through muck to find the quiet angles of discovery. If I put in enough images I am sure they would shake the words out of me if I froze mid speech.  My Father was a natural storyteller, or as the Irish say, he had the gift of the gab.  He could inform, entertain, inspire, and more. I hoped to channel him during my talk.  Having over six generations of now passed farmers looking over me, I figured one of their farmer entity spirits may have had some time off and would be looking over me during my talk. What I have forgotten to mention is that I often become so terrified when I give a speech, that I have little if any memory of the event.  Perhaps a detail or two, like the woodgrain of the podium, or the ear rings worn my the person who “miked” me up because I have the voice of a mouse. I would be stunned as strangers would hug me post talk and marvel at the monkey story that I told.  My response was frequently, “oh no, I told a monkey story?” But from what I would hear time and time again,  it was a meaningful, well placed monkey story, so I had to just accept that my speaker mind went on autopilot and always saved the day.

I have taken my fear of speaking through many public speaking classes, and even took this fear internationally.  I stood before an inter island grouping of tribal elders, and daringly chose to work without a translator, so I babbled my thank you to them in many tribal dialects.  For once the monkey stories may have revelant, I may have told them, who knows, I went blank. So why did I keep doing this if it pained me so?  It seemed like a reasonable question to those who were concerned about an ulcer being in my future.  So why?  The answer is a simple one for me.  I love stories. I adore language, and the sharing of ideas.  I want to be transported and inspired to reach new places. But most importantly, I believe that those who love stories need to be storytellers themselves. Your own sharing will create a ripple effect so that the great art of the speech will not be lost.  Do and encourage others to do the same, one monkey story at a time.

10672244_10152701293169281_7761772200918282263_nAfter the Heirloom expo speech. photo by Keith Wyner

Ghost peppers: from seed to hot sauce

Ghost peppers don’t align themselves neatly with other vegetables.  They are one of the few veggies that you can simply name and people respond with fear.  I am not going to pretend that I am any different.  You might wonder why I decided to grow them, and nurture them even.  Why I would put so much love and energy into a plant whose fruits I was scared to even touch.  Well, it has a lot to do with my brother, the chili aficionado.  He lost most of his sense of taste due to an accident years ago, but like many others in similar situations, he can “taste” chili peppers.  So chili peppers quickly became his thing.

It seems to be a family affair, because years ago as I trekked through the volcanic regions of Sumatra, I earned my nickname of Sambal, or chili sauce in English.  I took the heat in more ways than one, as I insisted on eating local in every regard.  I love food, and travel led me to more and more dishes around the world.  Some of the Indonesian regional cuisine is so spiced that redness would appear as a creeping line that progressed up my neck until reaching my face.  It didn’t help that though I only have a slight natural touch of red in my hair, to the dark haired Indonesians, my hair was a chili top of sorts.  I was munching away on chili pepper sambal sauces, with tears running down my face, and my hair seemed to get redder in the process. One could say that I earned the respect of the community one chili pepper at a time.

On a subsequent trip to Indonesia, I climbed a remote volcano in pre-dawn darkness with a man who was traveling the globe in search of chili peppers. I will never forget his gregarious personality that lit up all that surrounded him.  I should note that years later, I often took an hour and 20 min subway ride in NYC in order to get Brooklyn’s best Jerk chicken.  I also once took a near daily schlep through dangerously off kilter Medan, Sumatra in order to eat the sambal sauce soaked eggs over rice that the bicycle taxi men ate for lunch.  I called them “fire eggs” and that says it all.  Over the years I have eaten a fair bit of cajun food, soul food, and the like, but rarely do I pick up a bottle of hot sauce.  I am more inclined to use fresh chopped chili peppers in a dish, or make a fresh salsa verde on the spot.  I like the handmade over the store bought.  Over the years when I asked many a restaurant server to bring me “their” sambal sauce, glowing faces would return with tiny bowl of pastes in colors to terrifying to be food.

So it is with all these people in my heart that I put on my mechanic’s safety glasses and make a seasonal series of chili sauces that would make any Indonesian, and also a certain family member, or volcano climbing chili explorer very proud.

fire sauce returning home to ghost peppers ghost ripening

Three Ultra Rare Squash Grown for Seed

Yervian, c.pepo, Armenia (top) Gori Blue Mottled, c. maxima, Gori, Republic of Georgia, central Asia (bottom left) Moon like squash, c.maxima, Uganda, Africa (bottom right)
Yervian, c.pepo, Armenia (top) Gori Blue Mottled, c. maxima, Gori, Republic of Georgia, Europe (bottom left) Moon like squash, c.maxima, Uganda, Africa (bottom right)

It was a tough Winter for these rare beauties, but these are some of the success stories from the first season of seed saving ultra rare squash from around the world.three rare

These are part of an effort to save some of the world’s rare food crops from extinction.