Spring flew swiftly by, and summer came; and if the village had been beautiful at first, it was now in the full glow and luxuriance of its richness. The great trees, which had looked shrunken and bare in the earlier months, had now burst into strong life and health; and stretching forth their green arms over the thirsty ground, converted open and naked spots into choice nooks, where was a deep and pleasant shade from which to look upon the wide prospect, steeped in sunshine, which lay stretched out beyond. The earth had donned her mantle of brightest green; and shed her richest perfumes abroad. It was the prime and vigour of the year; all things were glad and flourishing." 

We were very grateful for all of those who helped to plant hawthorn trees to form a living hedge and riparian buffer trees to create more habitat and erosion control in our pasture and on the bank of the Little Chiques Creek. We continue to enjoy the increasing wildlife, and our latest new species sighting was  a woodcock on the pasture in late June. In addition to our own farm events like the tree plantings, we were happy to host a two-day Tractor Safety and Maintenance for women, sponsored by PA-WAGN (Pennsylvania Women in Agriculture Network) and taught by Shane LaBrake, tractor guru extraordinaire!

Interns Erica and Rachel have settled in to the farm routines, and have been a welcome addition to the life of the farm community. With more hands we are accomplishing more than ever, yet still have many more ideas than we can put into practice! We hope that your lives are also full of good work, good play, and more ideas than you have time to explore! - Kay

ANNOUNCEMENTS

ROTATIONAL RESTORATION

FOOD AND JUSTICE

UPCOMING EVENTS

SPRING GROWTH

While spring always brings change, transitions, and new beginnings for the growing season, this year in particular seems to have us welcoming more into our lives than normal. We are excited to welcome our first ever interns Rachel and Erica to the farm this season. We are hoping to teach and show many aspects of regenerative agriculture and living in community with them as we also learn from the skills and experiences they bring to our farm. And it is always good to have more helping hands as our list of tasks and farming systems grows. We also are focusing on new areas of cultivation and stewardship on the farm this year that we haven't had the time or designs to create yet. Particularly, we are hoping to spend a great deal more effort on healing our riparian woodlands through invasive species removal and planting more diverse native trees and shrubs; building an outdoor kitchen for cooking with wood from the farm and also an earth-sheltered greenhouse that will provide year-round growing space; and working with new organizations, groups and people to help foster connections to our local ecology and the beautiful world that we live in. The projects and task lists abound!

One of those recent community connections was an ecological design course taught by our good friends Ben Weiss, Robyn Mello, and Wilson Alvarez that used our farm as a teaching ground this past Sunday for their 30 students. It was a wonderful day for everyone to learn from each other about different farming systems as well as how to look at the whole farm landscape from an ecological perspective. We met many new faces of people interested in these topics whom we hope to see again and collaborate with in the future. It is becoming more apparent to us that spending the time to make these human relationships flourish is often what is needed to find better and more creative ways to make our natural landscapes flourish too. We can learn so much from each other. I hope you can make the time amidst the spring bustle to build deeper and more growth-oriented and collaborative relationships in your lives whether it is with people, animals or trees.

ANNOUNCEMENTS

Eggs - We have so many tasty pasture-raised chicken eggs available for sale at the farm now till June when our CSA starts so come and get them! $5/dozen

Summer CSA Shares Available - Our Summer CSA offers egg, shiitake mushroom, and grass-fed meat shares beginning in June and running through the end of October. Egg and mushroom shares are weekly or biweekly pickups whereas meat shares are every 4 weeks. You can choose any combination of the different shares and buy multiple shares if you would like. Click here for pricing and more info. The pickup locations are here on the farm, at the Horn Farm Center in York County, or at our Mulberry Street drop-off point in Lancaster City. Call 717-967-4012 or email us at risinglocustfarm@gmail.com to order. If you are picking up at the Horn Farm Center, we encourage you to also join the Horn Farm Center Vegetable CSA near York so that you can get vegetables, eggs, mushrooms and meat all in one place (same pickup time). Thanks!

Looking for Logs 
We're still looking for logs to make next years mushroom harvest. Do you have a small woodlot that needs thinned? A tree that needs to come down this spring? We can provide some tree felling and sustainable forestry services, or simply come pick up wood that's already been felled.  We can use oak, sugar maple, beech, and sweetgum. Trees need to be freshly cut and free of disease and rot. We need wood that is 4-8" in diameter cut to 3 ft lengths to make mushroom logs, but we can take other sizes for firewood if some of it falls in the appropriate range. Call 717-693-3381.

PIG POWER

FOOD AND JUSTICE

UPCOMING EVENTS

CHANGES

Ah, what a year 2018 has been. Trials and tribulations aside, as I sit here sipping on my hot cocoa I can't help but reflect on all of the gifts this year has brought to me and my community as well as the goals we've accomplished. For starters our farm has grown in a couple ways. Our newest community member, Laila Davis, has joined us in our quest bringing along with her thoughtful insights, fresh energy, and many new skills added to our collective tool box. We've also expanded the property by acquiring the blue house next door which now serves as housing for our growing community, lengthens our stewardship of the Little Chiques creek, and provides more opportunities for the foreseen (and unforeseen) future!

This fall also added more diversity and abundance to the Rising Locust landscape with the addition of a willow thicket across the way in an otherwise very wet area once planted with corn, soy, and alfalfa. This thicket will act as a coppice, or in other words, trees that can be cut over and over again to provide us with renewable fuel, basket making rods, and wood chips for the orchard all while preventing erosion and pesticides from entering our little piece of the Little Chiques watershed. Thank you everyone who came out to the work party and helped! Because of you we planted 500 trees in just one day!

We've had our first successful meat CSA this fall and plan to continue to offer shares! Thank you every one of the community members who've now joined us in our vision. We hope you enjoyed what our CSA shares have to offer and look forward to continue working with you. If anyone is interested in joining the winter meat CSA please see details below.

I would also like to take this time to express thanks and gratitude to everyone from Philhaven health center who have come to visit us this year, with an extra special thanks to Sue Wagner-Fields for organizing the field-trips. We love sharing what this land has to offer and very much appreciate the extra hands in the garden. Eli the dog loves the visits too and can barely wait for the next one!

Now the darkest time of year has passed. Light has been reborn with the returning of the Sun. May he grow strong to provide all of us with the fire and energy for making lasting positive changes.

Cheers,
Jono 

ANNOUNCEMENTS

2019 Internship Application Now Open - We are interested in partnering with self-motivated individuals to share in the work that we do while providing foundational knowledge and hands-on experience in regenerative agriculture, permaculture design, homesteading and community living.Please click here for more information and access to the application form. Share widely!

Winter Meat CSA Shares Available - What's a CSA? Community Supported Agriculture! When you become a member you are buying directly from your local farmer with no middle man. You will be supporting a local farm, one dedicated to regenerating the soil, the environment, and the ecological balance and diversity of your region.  In return you get the convenience of a months worth of pastured meat in one day, receiving a sample of diverse cuts. We have full and half shares of beef and pork available. More info here on our website. Email us to reserve a share.

From Bones to Bloom: Ecological Design Course & PDC March 3- May 26
Friends and colleagues of ours will be teaching a Permaculture Design Course featuring Rising Locust Farm as one of the on-site "class rooms". A class on regenerative ecology for the 21st century landscape with Robyn Mello, Wilson Alvarez, & Benjamin Weiss. This course will embody the permaculture principle: “design from patterns to details.” Students will begin at the foundation of ecological design by understanding ecological concepts and principles, learning to deeply observe natural patterns. During the course, we’ll take students on a journey through ever more detailed aspects of ecological design, developing towards a tool-kit of land-based techniques for building a new paradigm of community and economy. 
Click here for full class description and registration

Looking for Logs 
Its that time of year again. Do you have a small woodlot that needs thinned? A tree that needs to come down this winter? We can provide some tree felling and sustainable forestry services, or simply come pick up wood that's already been felled. We are looking to source logs for mushroom inoculation this winter and early spring. We can use oak, maple, beech, some birch, and ironwood. We need wood that is 4-8" in diameter to make mushroom logs, but we can take other sizes for firewood if some of it falls in the appropriate range. Call 717-693-3381.

INSIGHTS FROM THE PAST HELP US DESIGN FOR THE FUTURE

Finding Land to Farm

Upcoming Events

HARVEST

Even as the days are now visibly waning, the wet season seems to not want to follow suit. 2018 has given many trials to food growers: a very cold late winter with almost no spring, followed by a hot and muggy summer that is runner up for Pennsylvania's wettest year on record. Despite this being bad for several of our garden plants, it's been quite the opposite in the pasture and forest.

We've observed baby saplings, planted this past spring, fall and spring of '17, grow 6 to 9 ft! The pasture grass is the most healthy the cows and sheep have ever seen, and flooding has brought a tiny stream back to life that now meanders its way to the Little Chiques creek. In general all of the woody perennials and so-called "invasive" medicinals are thriving thanks to the abundance of rain. Even some of the annuals did well despite the elements and fungal rot that effected others.

In the river hills we've eaten the sweet nectar of paw-paws like children leaving a sloppy mess all over faces and hands. Wild mushrooms such as chanterelles, boletes, chicken-of-the-woods, and oysters have been plentiful, their mycelial web decomposing dank wood, turning sick and dying to healthy earth. And, as we anticipate foraging black walnuts and hickories, acorns have been dropping upon us from the oaks above.

So now as we celebrate the years harvests and prepare for the coming winter we begin to slow down and reflect on what's working and what isn't, balancing light and dark. We also give gratitude to the water that brings us life, and to you, our community.

Hog Heaven

Food and Justice

Upcoming Events

Abundance in Relationship

Summer is the time for abundance, deep green plants, flowers turning to fruit, and all of the brilliance of life on full display. We see it in the large flushes of shiitake mushrooms after a deep soak of water, in the rows of black raspberries bent over with the weight of purple fruit, in the orchard where "weeds" are covered in honeybees drinking their heart's desire of nectar, and in the pasture where trees are stretching 3 ft higher in a little over a month of growth. We are feeling a great deal of gratitude for some of the abundance that we have helped to cultivate here and the abundance that occurs if you don't get too much in the way with nature.

In the pasture, it has been a remarkable transition the last four years. When we began grazing four years ago, our field was a yellow-green mix of sparse grasses and weeds, lacking in fertility and stressed from the 40 years prior of conventional tillage, monocropping and herbicide use. There really was not much life in the soil. Within a month from our start at grazing, dung beetles appeared and began to work the cow-pies in the field and transport all of that fertility down into the soil where it could be used to jumpstart the plants, fungi, insects and bacteria that call the soil home. The second year, the grass began to thicken and we did not have to mow weeds off as much. We also seeded some clover that begin to put more fertility in the soil due to its remarkable association with bacteria that converts nitrogen from thin air into usable plant fertilizer. In the third year, the pasture took off with a thick stand of clover, grass and newly planted trees (thanks to all of our helpers!) that probably doubled the total forage from when we started. And this year, the new benefit has been the growing presence of birds, especially tree swallows, in our pasture. Each day when we move the "flerd," dozens of tree and barn swallows swoop in and around our animals picking off flies mid-air and performing some impressive acrobatics. There are fewer total flies on our animals then ever before, the presence of birds means more free fertilizer falling from the sky, and the birds provide a great deal of entertainment to us as they are quite fun to watch. All we did was make multiple bird houses (huge shoutout to Pappy and his craftmanship!), place them all along our fenceline, and rotationally graze so that the grass is abundant and our cows and sheep are happy! The swallows did the rest.

These sorts of partnerships with nature are so important to recognize and cultivate as they provide multiple benefits for our farm, increase the overall biodiversity and abundance of wildlife, and foster deeper connections with the land we derive our sustenance from. It is a constant reminder to us that when we slow down, listen to the wisdom of the natural world around us and try to understand and emulate its patterns and relationships, we can live in a more beautiful world that has more life and much more connection. We cannot grow food that is nourishing if we abuse the land in the process. When we look out across the road at the end of the day to the monoculture of corn of our farming neighbors it exemplifies this. Whereas our fields and gardens are lit up with a remarkable light show of fireflies flicking on and off in the thousands, there is barren silence and emptiness in those fields across the way where the land has been treated as a means to an end. When there is violence done to the land, violence done to our neighbors and violence done to ourselves, we sever those relationships that provide the capacity for love, relationship and abundance. Nature works by making connections. And as we continue to learn and be in relationship with the rest of the land we live on and each other we hope to see greater diversity, abundance, and joy expressed in these places. I hope the same for the land and people you are in relationship with these next few months.

Lots of Food Available for Sale!

We have lots of eggs, pork, beef, (a little) lamb, and shiitake mushrooms for sale on the farm, at Lancaster East Side Market, through the Horn Farm, or at one of our drop-off locations in Elizabethtown or Lancaster! Bulk pricing is available if you have the freezer space. Give us a call, email, or stop on in!

Food and Justice

- The use and release of "gene drives" which have the ability to completely eliminate certain animal and plant species by altering just a few genetically-modified individuals and releasing them

– The modification of international rules and regulations that prevent the right to reject genetically-modified plants and animals forcing them instead to accept new genetic engineering techniques

– The allowance of free and unlimited access by a few transnational corporations to the genetic sequences of living organisms. This gives them the ability to patent seeds, farm animals, medicines, and  other industrialized products derived from natural biodiversity

We at Rising Locust recognize that we directly benefit from the pillars of oppression created by hundreds of years of ongoing settler colonialism. Although we too identify as peasants, we know we're still a part of the ruling class in this country, as well as others that have been colonized through white supremacy. We are doing our best to use our privilege as a tool to shift those structures that will hopefully topple the pillars sooner than later, redistributing the power back to the people. One way to do this is by supporting La Via Campesina's mission. Examples include donating resources to any of their regional organizations, learning about their causes and telling others, or taking part in organizing one of the solidarity events listed on their schedule.
 

Events

We have been quite busy here at the farm, with lots of garden work, planting trees, shrubs and herbs, tending the mushroom logs, and taking care of animals, including the new arrivals - lambs, chicks, ducklings! We are awaiting the arrival of piglets too - due in early July. We held an Open Farm Day on May 26, and have several Reading Roundtables, and a Potluck/Movie Night (thanks to Sue and Damon Wagner-Fields for leading a great discussion on the movie The Economics of Happiness!) We will take a break from Reading Roundtables for the summer.

Here's what's happening this summer:

Intro to Lacto-fermentation Workshop - Thursday August 2, 6:30-9.
Register by July 30th, by emailing risinglocustfarm@gmail.com
Suggested donation: $5-$10 no one turned away for lack of funds.

facebook event

Lacto-fermentation is the ancient art of preserving vegetables using salt. The use of salt inhibits pathogenic bacterial growth and allows only the lactic acid bacteria to thrive, converting the natural sugars of the produce into zingy, tangy, sour, umami! This ain't like those vinegar pickles! 
 
This is a very interactive workshop for the newbie fermenter and will begin with priming your palette with SAMPLES of some recent fermentations made by the facilitators while discussing the health benefits of lacto-fermented foods.

You will learn both brining and salting techniques to begin making your own pickles, krauts, hot sauces, and kimchis. You will then have the opportunity to make a small-batch ferment of your choosing. You will leave not only with a ferment of your own creation, but enough knowledge and confidence to continue to experiment with fermentation using all kinds of produce at home. 

Feel free to bring any favorite kitchen implements, knife, mandoline, box grater if you desire. 

Please Register by July 30th, space is limited! Please register by emailing risinglocustfarm@gmail.com  so we can have the appropriate amount of produce and other materials for the workshop. 

Justina Wenger-Pfarr and Donna Volles are two fermentationistas who love to talk food (with food in their mouth!), nutrition, and ways to create health-conscious comestibles. These ladies aren't afraid to experiment with flavor!

How PV Works: Demystifying the fundamentals of photovoltaic systems - Saturday, August 25 (time to determined)

Are you interested in setting up your own simple solar system? Or are you just curious about how they work? Join us as Dr. Kurt DeGoede from Elizabethtown College explains the  fundamental functionality of PV modules, and Inverters, the use of several great online resources, and batteries/charge controllers for off-grid systems. This will include some hands-on measurement. 

We will send out an email by the beginning of August with further details about the time and length (and it will be posted on our website and Facebook page.)