In our last newsletter, we highlighted our mutually beneficial relationship with Ella Usdin and Ben Weiss of Susquehanna Sustainable Enterprises. This month we have some new friends coming to the farm to bring something new and a little different! Jack and Tammy Bray of Joyful Vibraytions will be leading "Sunset Rhythms at Rising Locust Farm" on Saturday, August 21 from 6:30 to 8:30.  This will be an evening of drum circle and rhythm fun! You are invited to "make some music, find your groove, hang out with friends (old and new)." Bring your own drum, if you have one, but there will be some drums available to use (or you can create your own percussion instrument for even more fun!) And of course, no experience is necessary, and dancing will be encouraged! This is a family event where kids are welcome. We will practice social distancing, masks are optional. Registration is required - sign up by email (risinglocustfarm.com), or on Facebook. For more information, call Jack Bray at 717-699-4965.

For more information about Joyful Vibraytions, and Jack and Tammy Bray, check out their website here.

AUGUST HARVESTS

UPCOMING EVENTS

We have shared in the past that one of our goals is creating community by finding partners who share our goals - individuals, organizations and businesses. This summer, we have been blessed with the presence of Ben Weiss and Ella Usdin, who are coming one day a week to work with the animals, in hopes of incorporating livestock into their lives and businesses in the future. Ben is the owner of Susquehanna Sustainability Enterprises, which includes Urban Edge Farm, Susquehanna Apothecary and Rebel Garden Tools, and Ella is his partner and manager of the Apothecary. They are shadowing Harrison, learning how we graze our cows and sheep with daily moves in a silvopasture system, along with the pastured pigs and layer hens. In return, we benefit from their insights into our permaculture systems, herbal medicine, and growing methods that they use. Ben is certified permaculture design teacher, and he co-teaches a Permaculture Design class with Robyn Mello. They bring their class here for a day each session, to give them a taste of how permaculture principles can be applied on a small farm scale. It's a wonderful partnership, allowing us to share what we do with folks who are interested in our work, and it gives their classes a more hands on experience than just showing pictures of rotational grazing. We treasure the presence of Ben and Ella in our lives. Check out their website, and find them on Facebook.

JUNE SAVANNA

UPCOMING EVENTS

We have all reacted in varying ways to this pandemic. Some have found that writing has helped them process the events of the past year, and have gifted the world with their words of thoughtful wisdom. (Thank you, Katie Hutchison College of Stoney Creek Valley Farm - your daily Facebook posts have been a balm.) For most of us here on the farm, and most likely many others, drawing inward has been a natural response to the disruptions in what was once our normal routine. We are blessed in the food, shelter and lifestyle security that have allowed us to do this, recognizing that this was not an option for too many around us. So our winter was spent in taking care of ourselves, the land and the animals, planning for the next season, and staying close to home through all of the chaos. But despite all of the events of the past year, spring comes, as it always does. The trees are waking, plants are pushing up through the soil, and the birds are returning. For the first time, we have American woodcocks doing courtship dances in the pasture at sunset - so exciting! The earth follows her path through the seasons, regardless of the ridiculous antics of humanity. And that brings us hope, and the ability to reach out again. We hope the energy of Spring allows all of us to find new ways to grow, and new ways to create community. Here's hoping for more time together, as the year progresses!

Kay

INTRODUCING EMILY!

Some of you have probably met Emily Gilmore, Harrison's partner. But it is time to introduce her more formally, and share her gifts and what she brings to our community, and what she would like to share with the world. We are blessed with her warm, wise, and compassionate presence here on the farm. Emily owns and manages Dillsburg Yoga. She honors the practice of yoga and its ability to change lives for the better. With true intention, positive change is possible. Emily sees yoga as a means to nourish body, mind and spirit. Emily's intentions are to integrate both the philosophies of yoga and herbalism in her teaching and to work toward fostering an environment where people can make connections and develop stronger relationships with themselves, with others and with the Earth, our home. ​

Stay tuned for more information about the workshops on yoga, herbalism and holistic health in future newsletters or by visiting Dillsburg Yoga's website andfacebook page.

NURSERY PLANTS FOR SALE!

UPCOMING EVENTS

"The best farming systems are ones where animals and plants are put into a synergistic relationship."

Michael Pollan, author of The Omnivore's Dilemma

The cool, damp weather of early spring seems to want to hang on longer than we would all like this year, and it has pushed back many of our garden plantings. But many plants that we started indoors are finally in the ground, and most of the seeds have been planted. Just a few late crops to get in yet - sweet potatoes, okra, summer and winter squash, some late corn. We plant a big garden each year, trying to grow as much food as we can to feed ourselves here on the farm, with a few extras that we sell along with our meat and mushrooms.

Some folks might ask...why not use all of your land to grow vegetables? Wouldn't that be healthier for ourselves and the planet? Given the recent news about meat shortages, there are some vocal advocates for having everyone eat a vegetarian or vegan diet. I recently read Jonathan Safran Foer's article The End of Meat is Here in the New York Times. I was considering writing a response, and then I read Jon Darby's response to a Facebook posting of this article, and found that he had written exactly what I wanted to say. Jon is the Education Director at the Horn Farm Center in York. We have partnered with them for several years, we respect Horn Farm's work, and Jon's voice carries weight with us. Here's what he wrote in response to the article:

"An end to industrial meat? Yes please. But one of the best strategies to repair land ecology, restore carbon to the soil, and improve biodiversity is rotational grazing of cattle mimicking the way large mammals existed on the land prior to western civilization. It’s a nice slogan, but meat isn’t murder if done with natural systems in mind. It’s actually living in relation with the land and it’s inhabitants and becoming fully human again. So don’t quit meat, support regenerative farmers doing it right. This article starts with a completely false premise and ignores the fact that not all meat is equal."

Exactly. Ruminant animals like cows and sheep turn sunlight into protein, and they enrich the soils, the land and our bodies in the process. We don't eat meat every meal here, and  we have community members and friends who are vegetarian and vegan - we respect their choice. We do our best to treat all living things here on the farm - people, animals, plants - with respect and value, and we thank all of you who support your local small farmer who is doing their best to provide good food for you.

Kay

What's happening on the farm...

What's cooking here on the farm...

UPCOMING EVENTS

“We need acts of restoration, not only for polluted waters and degraded lands, but also for our relationship to the world.”
― Robin Wall Kimmerer, Braiding Sweetgrass

The Trout Lilies, Spring Beauties and Violets are blooming all through our woods, just below our pasture. Despite the upheaval that all of us are feeling, spring comes, with its erratic weather and unexpected beauty, just as it always does. Many birds have returned to the woods and pastures - tree swallows, bluebirds, herons, flickers, robins, cardinals, blue jays, and sparrows abound. New life has also arrived - ducklings, goslings, chicks, piglets, and lambs are soon to be born. We find solace in observing the natural world and its rhythms, as we are finding most of the normal rhythms of our lives in such disruption. 

We hope that all of you are also finding ways to be outside connecting with the changing season, wherever you live. In rural areas, suburban neighborhoods or on city streets, the trees are budding and the birds are singing, and time spent observing these changes can calm our anxious thoughts and slow our breathing. 

Taking care of ourselves is vital in these challenging times, and we also want to take care of our communities - those of us who do not have stable incomes or food supplies. There are ways we can help, and find help, if we are in need. Mutual aid groups are really taking off right now in response to the virus, and we are heartened to see so much coalescing in the face of disaster. We can donate to local food banks (like the Community Cupboard of Elizabethtown), provide financial support to local immigrants in danger of deportation (through Lancaster Neighbor Fund), and we can start a cooperative community garden (see below). Together we will get through this.

What's happening on the farm...

Cooperative Gardens

UPCOMING EVENTS

“Life is a series of natural and spontaneous changes. Don't resist them; that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like.”
― Lao Tzu

We had this month's newsletter opening mostly written, and then realized that our thoughts and conversations have been so focused on the constantly changing news regarding the Coronavirus, that it seems to be a much more appropriate topic to address.

All of us have concerns about ourselves as individuals and families, and most of us have worries about people we are close to who are more vulnerable to this virus. How will it affect us as individuals and as a community? What will happen as schools, businesses, restaurants shut down?

Here on the farm we have an ample supply of our own meat, eggs, dried mushrooms, homegrown and stored vegetable and fruit. We buy in bulk to feed the community, so we always have the staples we need, to avoid going to the grocery store very often. The off-farm income that helps support the work of the farm is secure, and can continue from home. We are already fairly isolated compared to most, but our personal resiliency does not help us to rest easy at night, knowing that so many do not live in the place of privilege that we do.

We've discussed what we can do as a farm business and community. We know that the food we offer is nourishing and is important for our health. If you have a CSA share with us or just want to place an order and decide to isolate or quarantine due to becoming ill, we can work out a doorstep drop-off for you. Please contact us if this applies to you. We're also doing our part by following the recommended WHO (World Health Organization) protocols for hygiene. 

So, what can we do more broadly? We are open to conversations about how and where we can help, if things become difficult. What are your ideas about ways to help? Can we begin a conversation about how to create more resiliency within our communities? How can we support each other through difficulties? 

Times like these are when communities need to come together to take care of one another. Through mutual aid, kindness, compassion, and sharing resources we will foster resiliency. Stay up to date on medical advice put out from the WHO and CDC but don't let the facts put you into a state of fear. Do self-care to stay healthy and check in on your elders and community members who have pre-existing illnesses. If you are an elder or someone who is immuno-compromised please reach out if you're in need. We will get through this together. 

What we're cookin' here on the farm...

SPRING GRAZING BEGINS

UPCOMING EVENTS

Winter is a season of rest and reflection on the farm, where the shorter and darker days are meant to help us look inward towards ourselves and the inner workings of the farm. And we have been doing that here, adjusting grazing plans and garden plans, adding beneficial components to the farm like a small nursery to propagate plants we need, and cutting out parts of our work that weren't serving us or the farm mission. But after two months of cold, wet mud and dreary days (where has the winter gone?) sometimes you need some inspiration and sunlight to come back into your days and move past reflection. Right on cue, every year in early February, the PASA conference provides the spark that is needed when the winter blues start to take hold and we are ever so grateful for it.

PASA (Pennsylvania Association for Sustainable Agriculture) is a pivotal organization in the state for providing education, policy, resources, and networking for the sustainable and regenerative farming and food system movement. They have been the most important organization personally for my continuing education in farming. It's also the best place to find mentors, friends, and resources. This particular conference most of the members of the farm were able to go and learn about useful topics such as grazing to support native plants, soil fungal networks and their benefit in agriculture, fruit tree pruning and organic care, marketing and telling your farm's story, and just hear inspiring stories. Also, we met so many wonderful people and got to catch up with people we haven't seen since the last conference. It is communities like the PASA network that drives this work forward.

And it's not just for farmers, but for any individuals interested in or working towards a better food system. Whether it is how racial and wealth inequalities affect food distribution and health, how to increase community gardens and deepen people's connection with land, or how to run a small diversified farm, PASA is working towards connecting the dots and inspiring people to get their hands dirty towards more earth care, people care, and fair share. We are inspired once again by the people and possibilities we saw and are looking to take that inspiration into our work this year on the farm. Oh, and spring is right around the corner!  

- Harrison

Learn more about PASA and the many resources they have to offer here:
http://www.pasafarming.org

What we're cookin' here on the farm...

LOOKING FOR LOGS

UPCOMING EVENTS

Wow, that's a strong statement! But what if we took it seriously? Could we make the leap to see our food as our medicine? I know this is something that I struggle with, even though I have been considering it for quite some time. So many of our food choices are the result of the traditions we were brought up in, the choices we were offered as children, and the incessant marketing for food products we are exposed to on a daily basis. So many choices, and so many temptations, full of sugar, refined flour, and unhealthy fat! 

I just spent four days away at a retreat center where I was offered only whole, unprocessed food, homemade food. It was so easy to make good choices in this environment, where there were no potato chips, chocolate, and ice cream. Most of us can't give up these things completely, but one useful piece of advice I received was to follow the 70-30 rule. Eat well 70% of the time, and indulge in what you need to satifsy your food yearnings 30% of the time. (Or 80-20, if you are feeling more ambitious.) So, try to eat local, organic, unprocessed food for the bulk of your food, and happily enjoy your bag of cheetos now and then, if that's what makes you happy. (Dieffenbach's potato chips are my guilty pleasure.) Here on the farm we are doing our best to raise the most healthy food possible, working to build up our soil so that everything we produce - meat, eggs, mushrooms, fruit, vegetables - will be as nutrient dense as possible. Healthy soil leads to healthy plants, which leads to healthy animals and healthy people. If the kinds of food we eat are the building blocks of our body, mind and soul...what are you building?

-Kay

What we're cookin' here on the farm...

UPCOMING EVENTS