426 Danby Mountain Road
Danby VT 05739
SO FAR SO GOOD
What's happening around the farm:
BLUEBERRIESWatch this side bar come early July to see when we start with u-pick blueberries!
Beef shares are available. We also have beef for sale by the cut in our farm stand and at the Rutland and Dorset farmers markets.
We are discontinuing our pork shares, but we currently have pork sausage available for sale at our farm stand and at the Rutland and Dorset farmers markets.
Trees tapped: approx. 1,500
Gallons made: 500
We now have syrup for sale in our farm stand and are getting ready for the 2014 sugaring season.
CSA shares are now available. We still have onions and potatoes in our farm stand and are looking forward to spring greens!
HOW TO FIND US
From Rte 7: At Danby, turn west on Mt. Tabor Ave (20 mi south of Rutland, 12 mi north of Manchester) go to T, right on Main Street, first left onto Brook Road. Follow Brook Road for about 3 miles to Smokey House Road, left on Smokey House Road. At the T, the driveway is in front of you to the left.
From Rte 30: Take Danby Mountain Road just north of Dorset. Follow for about 6.5 miles to T, stay left at T. First driveway on left.
As everything seems to in spring, Two Dog has begun to grow. For a number of months now it’s been only the core of Two Dog and the occasional visitors keeping the farm lively. But now the ranks of Two Dog have swelled, and more than doubled. We have two new interns, Andy and Laura, and one wwoofer, Margaret, on board. Andy arrived in March and helped with some of the sugaring operations, and is now doing a swell job running the greenhouse, with Sue’s input here and there. Laura and Margaret, who are sisters, arrived last week and are just starting to find their place in the spring shuffle. We’ve got a full growing season ahead, but it seems that we’ve lucked out for yet another year, and landed some very intelligent, and hard working people.
Beyond Two Dog’s population boom, growth seems to be happening every where we look. The grass is green and just starting to be of that length which cows can curl their tongue around and snap off. If you never seen a cow eat grass, or never paid attention to how effectively they mow grass with a rather dull instrument, their tongue, you should. I doubt you could mow a lawn with your tongue. Give it a try though, I’m sure someone who lives with or near you, or even just drives by would be very amused.
Back to farming and no more tom-foolery. The vegetable seedlings are well on their way to long and prosperous lives, even if they do have to undergo the torture of “hardening off” which is forcing them out into the cold to toughen up for the varying temperatures that accompany this time of year.
Last but certainly not least on Two Dog’s list of growing things is the pigs. We’ve got a new batch of nine pigs, mixes of Tamworth, Hampshires, and Berkshires, that are roaming and rooting in their luxurious new spot along the gardens, and on top of our compost pile. When we first had them they were behind my house in the little pig house, but they have since received a first class upgrade to their new digs. Where the dirt was becoming rather compacted and bare in their old spot, they now have soft soil, compost, and lots of vegetation to root and carry on in. For my part in farming, I can say that there are few things as rewarding as seeing animals in conditions that you know they enjoy. Besides amused and enthusiastic pigs, we’re hoping that their current home allows the critters to turn the compost, fertilize some of the garden, and reclaim some space to be used in future garden expansion.
Unlike the expected and usual growth of spring, the weather has been anything but usual. March was record-setting hot and with 80 degree temperatures felt more like May. As we moved into April the heat slacked a bit, but the weather stayed warm and dry. In mid April it was dry enough that the National Weather service issued a forest fire warning for this area. In the past couple of weeks though, we’ve got some significant rain and the dust has reunited with the soil and decided to stay put for a while. Now to keep the roller coaster going the temperature is supposed to dip into the low 20′s the next few nights which is not good news for the young and tender buds and blossoms of various trees and plants. For Two Dog the blueberries and recent garden transplants are our main concern, though many other plants such as apples could be at risk as well. Oh well, mother nature may be unpredictable, kind at times, harsh at others, but at least as bosses go she really isn’t too concerned with how I spend my time.
Off the farm Two Dog has begun working with the Garden Arts Fresh Market in Manchester, VT. Currently we’re selling syrup, pork, beef, and greens at the store. As the days lengthen and the vegetables begin to come into season we’ll be offering a large selection of fresh organic produce and vegetable seedlings. We think the world of the folks at the Fresh Market, and we’re looking forward to working with them, so stop by and check the place out. They are located on 557 Depot Street on the corner of Highland Avenue in the renovated Mobil gas station.
That’s all for now. We’re hoping to get back in the blog and not lag so far between posts.
We had our first boil of the 2012 season on February 17, made some beautiful fancy grade syrup. Thought you might like to see a few photos!
Yes, it’s for sale, and yes, we ship! If you prefer the darker grades, we’ll be making those soon. Give us a call or send us a comment or an email!
If you are in the neighborhood and see steam rising from the sugarhouse, stop in and say hi! –Sue
The first seedlings of the year are huddled around the woodstove to gather heat to germinate–hoophouse tomatoes, onions and leeks should all be poking their heads up within the week. We have lots of great tomato varieties this year, including many heirlooms: Yellow Perfection, Moskvich, Amish Paste, Black Prince, Ukrainian Purple, Principe Borghese, Wapsipinicon Peach, Striped German, Brandywine, and Rose de Berne. In addition we will have some fun new varieties, Indigo Rose, Cosmonaut Volkov, Speckled Roman and Green Zebra, and some old stand by’s: Sungold Cherry, Big Beef, and New Girl. For descriptions of these varieties, take a look at our organic seedling page.
We are also gearing up for the sugaring season. The sugarhouse is cleaned up and organized, the evaporator is put back together, the lines are repaired and Steve has completed an expansion in the sugarbush to increase our number of taps. And the really exciting news is that we just finished tapping the trees! Our thanks go out to Pat, Ben and Anna, and Jeannie who came and helped tap over the weekend. With the funny winter we’ve been having, it’s hard to say what kind of a sugaring season it will be, but we’re keeping our fingers crossed that the weather settles in to some more typical winter/spring patterns. It looks like we could get our first good runs this week and start boiling.
We’ve expanded our herd of cows to 10 and a new batch of piglets will be arriving shortly. Steve will give you a more complete update on the critters when next he writes.
Soon we will be boiling sap, planting spinach in the hoophouse, starting lots more seedlings, and sending out our brochures for the upcoming season. We’ll keep you posted! — Sue
All the water Irene carried poured down and made the storm’s epicenter, in relation to the farm, my front yard. What is normally a steady flowing brook became a thundering brown river that put two feet of water in one of our barns, poured over the road, and came within inches of our basement. We certainly didn’t keep the water out of the basement, but we did keep the water from hitting the four foot mark, at which point it would have hit our electric panel. The furnace was really the only thing that sustained any damage. Beyond the house a few fences took a beating, all of which have since been repaired, the greenhouses were flooded, but not damaged, and the barn you see pictured was flooded. In spite of the pictures all the animals were safe on higher ground. The cows were in a high pasture far from the water, and the pigs were close to the raging river, but they too had higher ground to go to. Outside of the farm the real story was the roads, or rather the lack thereof. Following the storm there was only one road you could leave the farm on, and that was closed a few miles away at the town of Pawlet. For a time we were an island, but it was short lived as the road crew made, and continues to, steady progress rebuilding.
The barn which flooded is still filled with mud, but the hay inside was the real story. All the hay didn’t get soaked, but the bottom two rows of bales were completely submerged. Initially, I hoped the hay on top of the wet bales would be alright, it was the best hay I’d made all summer and that’s why I put it close to the house. Unfortunately, none of the hay was alright as I learned last Wednesday. I knew I should check the hay sooner, but for the two days after Irene I was too busy tending to the obvious and glaring problem Irene had created. So on Wednesday I went to check on the hay, which invovles sticking a hand into and between the bales to check for heat. My fingertips were greeted with the warmth of a hot ember buried in an unsufficiently doused pile of embers.
I’m sure this has some of you confused as to why there would be heat in wet hay bales. The explanation for this is because bacteria begin to break down the wet hay and as they do, inside of a tightly compressed hay bale, the temperature begins to climb. Think of a pile of mulch and the way it steams when you dig into it with a shovel.
Realizing the hay was hot and knowing that if I pulled the bales apart they sometimes burst into flames due to there exposure to oxygen, I left the hay where it was and headed to the house to call the fire department. If you’ve seen or even heard of hay fires you know they move extremely fast, and engulf a barn before anything can be done. So if there’s a chance of a hay fire it’s better to have the fire department there first. With the fire department in route I sat and waited hoping that in the next few minutes the hay wouldn’t reach the point when smoke suddenly became flame. Thankfully the fire department arrived quickly and began to deal with the situation. When it was all said and done the barn was emptied by multiple fire departments, and Two Dog was left with a steaming and smoking pile of hay that could safely consume itself in the open of a pasture. This event was the closet I’ve ever been to a hay fire, and I don’t care to ever get any closer. We lost about 300 bales in the incident, but I consider that a small price in the scheme of things. I do want to extend a huge debt of gratitude to all the volunteer firefighters who showed up, and especially to the hometown Danby-Mt. Tabor fire department who arrived first. I can’t stress enough that people need to be extremely wary of hay that may have gotten wet in flooding. It may seem a benign thing but it’s only a matter of time for that to change.
So all told we lost 300 bales and had some damage done to a furnace. In the larger picture that is a very small price to pay compared to some of the damage that was done. Two Dog has heard countless other stories of farms that have sustained damage that goes way beyond our loses. Countless people asked me prior to the storm if we were prepared. In all honesty, I had no idea it would be as bad as it was, and as a farmer there is no way you can be prepared for everything a natural disaster will throw at you. The business is one which exists outside, often extending for acres and acres, encompassing multiple facilities. You don’t know if the winds going to wreak havoc on the sugarbush or tear down fences. Or if the water is going to rise into houses, barns, or fields, and if so which stream it is that’s gonna do the most damage. Instead of being ready for any single thing the farmer must watch patiently as weather and events unfold and be prepared to deal with whichever situation arises.
Add on top of trying to triage an unfolding disaster, the fact that there are days when you love mother nature for her dry and sunny days, or for the light rains she puts on a sun-scorched crop, and it makes for a very strange day when that same force that helps you survive seems as though it’s trying to wash you off the face of the earth.
Beyond Irene the farm is continuing on. The pigs are growing quickly and simply seemed to be confused by the water racing through the lower part of their pasture. The cattle weathered the storm fine, content to watch the river race by as the rain poured down. The gardens and hoop houses are beginning to slow down and fall crops are starting to be the focus. All the moisture from the storm and that which continues to fall is definitely promoting disease, but there’s not much we can do about the rain.
Last, but certainly not least is the addition of Otis to Two Dog Farm. Otis came from North Carolina and has come to live with me and Jeannie. Otis’s sister, Annabelle, lives with my sister and husband, arriving as a birthday present. Otis we heard nedded a home too so after my father’s long drive he’s got a new home in the northeast. And to answer before you ask, no we are not changing our name for the new addition. Otis sure is cute, but we like our name and logo so Otis will just have to fill in for Syd or Boone when he gets a chance.
We have a beautiful crop of garlic and will be setting aside the best of the best to sell as seed garlic. Our garlic is a porcelain type, saved by a succession of farm managers at Smokey House for 10 or more years. It’s a hardneck variety with large heads and big, easy to peel cloves. It’s well adapted to our northern climate, and tasty, too! If you live in the neighborhood give a call for us to set aside an order for you, stop by our farm stand, or look for us at the Rutland or Dorset Farmer’s Market. Those of you who live further away, we are happy to ship it out. $10 per pound (plus shipping if applicable).
The blueberry season has pretty much wrapped up. There are a few isolated bushes that still are ripening berries, so if you missed it or just haven’t had enough, you are welcome to come poke around and see what you can find.
In other news around the farm, the gardens are sliding into early fall, with tomatoes ripening in abundance, winter squashes starting to display color, and onions and potatoes getting ready to be cured and stored for the coming season. The pigs are happily rooting and wallowing in their pasture. The cows are doing their usual cow things. And the haying season should be wrapping up shortly. Steve has started focusing more on firewood, and the rest of us will start making putting up firewood part of our weekly routine as well, now that the blueberries are done. We continue to can syrup for market, and will have new bottles with our logo on them soon!
Things are good on the farm. We’ve had a lot of visitors during the blueberry u-pick season, and it has made us realize how much we enjoy sharing the farm with folks who come by. We are thinking about planting more u-pick crops for next year for folks to enjoy harvesting — it doesn’t get any fresher than that!
Thought you might enjoy a few more pictures from around the farm. Happy tail end of summer! — Sue
U-pick is open daily from 10 am – 7 pm, watch the sidebar for picking updates
Sometimes a picture really is worth a thousand words. We are open daily for u-pick, 10 am – 7 pm, $3.50 per pound. We also have pre-picked for sale in our farm stand and at the Ludlow, Rutland and Dorset Farmers Markets.
The blueberries are almost ready! They seem to be on track to begin ripening the week of the 4th of July. We will be picking for sale at Farmers Markets, at the farm stand here on the farm, and will be opening up for u-pick as well. Watch the sidebar on the website for the latest on the blueberry front, or call our ‘blueberry hotline’ at 802.293.5121 — we’ll keep our messages updated daily to let you know if the blueberries are ripe, if we are open for u-pick, and how the picking is. Our blueberries, like our vegetables, are certified organic.
Lots has been happening all around the farm since our last post. There are many new vegetables about to enter the CSA boxes and grace the farmers market stands — tomatoes and cucumbers in the hoophouses are starting to ripen, snap peas are days away from harvest, carrots and beets are starting to size up, and zucchini and summer squash have just entered into the fray. The abundance of summer has begun!
Elsewhere on the farm, it has been a challenging season for bringing in hay. For square bales you need at least three sunny breezy days in a row to dry the hay before you can bale it. That’s been a rare occurrence this month. We’ve had lots of unsettled weather and storms rolling through. This weekend we got the last of first cut in. Second cut is right around the corner.
We continue to have folks stop by to visit and help out. Laura, Jesse and Addis came by from Maine and spent some time with us in the gardens. Steve’s brother-in-law Tim came by on woodchuck patrol. And some of Steve’s friends came on Saturday and made it possible to get the final fields of hay in by stacking the hay wagons. Thanks, Mike, Brett and Jeremy, we wouldn’t have gotten the hay in before Sunday’s rain without you! We are so lucky to have folks help out, and really love to have the visitors to the farm.
Thought you might enjoy some recent photos around the farm taken by Jess, Garrett and I. Stay tuned, and come on by and say hello if you are in the neighborhood. — Sue
When this was composed yesterday, the thermometer was pushing into the 80′s. Today, it seems as though we’ve gone back three weeks in time with cool temperatures and gray skies! Sue and Steve are out late in the chilly winds getting some of that first cut of hay in. Come back summer!
Summer is upon us as the temperatures rise, thunder clouds threaten and tomatoes put their roots in the fields outside. The rainy weather and thunder storms that have plagued the state seem to part over our piece of Vermont and we are torn between wanting rain for our transplants and hoping for clear days and sunshine to make hay. Steve made the first cut of hay on Monday, but a brief rainstorm delayed the baling today. We’re crossing our fingers for a little more dry skies. Tomatoes, as well as corn, cantaloupe, summer and winter squash have all put their roots down in the fields outside with a massive transplanting push. The “instant garden” is an impressive sight and mouths drool with the thought of our hot weather fruits. Elsewhere, war wages on with woodchucks of the south hedge. Their favorite vegetable so far appears to brussels sprouts, with an entire bed systemically taken out plant by plant. Sydney bagged her first chuck of the season, but Steve maintains a lead on her, spending evenings in the field with his rifle. Sue is sweating it out in the greenhouse, sorting all of our seedlings out and seeding flats that will be our fall harvest. A market marathon was held this past weekend with Sue choreographing each stand, assisted by Steve and Michael, as our seedlings, greens and maple syrup graced the Ludlow, Rutland and Dorset farmer’s market.
There are several new arrivals settling in at the farm. Michael, our second intern, and Garrett, a WOOFER, arrived last week and came just in time! Their enthusiasm, excitement and energy have been greatly appreciated as the work load widens and the days get longer. The various levels of experience keep new interesting questions coming and new conversation topics gracing the rows, hoop houses and fields. Also new to the farm are six new shoats (shoats are piglets that have been weaned). They don’t bring too many new topics to the table but dang they are entertaining and adorable! There are four Tamworth shoats, with shiny red coats, and two black mixes, with cute tan faces, all 6 t0 8 weeks old. Steve, Ben and Jess picked them up last Sunday in Wallingford and moved them to the farm. They’ve been adjusting well to their new environment, showing great enthusiasm for the new soil to root in and grass to eat, water dishes to flip over and shoes, knees, fingers and hair to nip at. Pigs are so fun to watch, providing great evening entertainment with their antics and personalities. They are very intelligent and have some canine tendencies that are hilarious to watch. We’re enamored. Check out their glamor shots! (Some of Michael and Garret as well :) ).
Cows are cows, and they’re doing the best they can to keep up with the grass, moving from paddock to paddock following Steve and the white bucket. In the fridge at the produce stand is spinach, mixed greens, great big beautiful lettuce heads, and radishes!
Stop on by!