77568 Erickson Dike Rd. Clatskanie OR 97016 Google Map 503-740-8229
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Posted 3/30/2017 7:29pm by Linda DePersis.

piglets

 

If anything shouts "Cuteness Overload" it as to be a pile of sleeping piglets. These guys were just added to our farm today. According to Angelo, pigs make a farm a farm. But he happens to love working with the piggies on a day to day basis while I prefer to admire them from afar. 

We raise our pigs on pasture and feed them lots of milk from our dairy cows along with surplus farm grown vegetables and a standard pig ration to balance out their diet. Each year we raise two small batches of pigs and sell them to our customers as either half or whole shares. As of today, four of these guys have already been pre-sold and will be ready for harvest in July. There is still one available for the early harvest date. We will have another group ready for harvest at the end of summer, in late September to early October. When you buy a share of our pork, you get to choose either a whole or half hog. The hogs are harvested on our farm, then taken to a local butcher for the cut and wrap process. You get to place your cut order directly with the butcher. Pork chops, roasts, sausage, pepperoni, bacon...it's all up to you.  

If you'd like to reserve a whole or half hog, click the link under "our products" for pastured pork to be walked through the check out process. If you have any questions, just send me an e-mail.

 

Posted 12/19/2016 5:24pm by Linda DePersis.

The first CSA of 2017 might still be five months away, but it's already time to start finalizing our early seed choices. Our earliest crops to go in the ground are always the cole crops: cabbages, broccoli, cauliflower and kale. 

If we want them for our first crates in mid to late May, we will need to transplant them into our field the first week of March. That means seeding will start the first week of January.

We'll seed our snapdragons at the same time and then stagger a few more sowings over the next couple of months to give us a long window of fresh snaps to harvest.

The first harvest is still five months away, but now is the time to make sure that I've ordered our seeds from our favorite companies and have allowed enough time for them to be mailed so we can start seeding right on schedule. 

Winter might have just gotten started, but I'm already thinking seeds. 

A field of early summer snapdragons

Posted 12/16/2016 12:36am by Linda DePersis.

Sign up before January 16th 2017 and receive $25 off your CSA membership!

Barefoot Farm & Flowers is going into its 6th CSA season and we're inviting you to come along!

We offer several convenient locations to make it easy for you to eat healthy in 2017- Astoria, Hillsboro and Clatskanie. 

The Early Bird Gets Fresh, Local Produce- Don't Miss Out!

 

 

 

 

Posted 12/12/2016 9:34pm by Linda DePersis.

We manage a small flock of geese specifically for their weeding abilities. By using a roll of poultry netting and some wooden stakes we are able to rotate the geese through our cane berries, grapes and small orchard. The geese do an awesome job of keeping the grass between the trees and the plants down to a minimum. They graze up and down the lanes, nipping off the tips of the grass and leaving the fruit alone. After just a few days, the grass looks like a golf green and the geese are rotated to the next area. 

We had a light snow fall at our farm last week and even then, the geese were tromping along, dabbling the snow and looking for a blade of green wherever they could find it. Of course, we also treated them to some grain and buckets of warm water to tide them over. 

A few of the weeder geese enjoying some warm water on a snowy morning.

 

 

 

New recipe: Swiss Chard GratinJune 12th, 2017

Ingredients   1 potato peeled and quartered 2 tbsp butter 1/4 cup diced onion 1 garlic clove minced 1/4 cup all-purpose flour 1-3/4 cups milk 1/4 tsp cayenne pepper 1 pinch salt 1 pinch pepper 1

New recipe: Vickie's Rigatoni with Swiss ChardJune 12th, 2017

1 pound rigatoni or similar noodle2 tbs. butter 3 tbs. olive oil 2-3 garlic cloves, sliced thin2 medium shallots or 1 medium onion, finely chopped6-8 ounces Swiss chard, stems removed and chopped into

New recipe: Rhubarb BreadJune 6th, 2017

3/4 cup brown sugar 1/3 cup vegetable oil 1 egg 1/2 cup buttermilk 1/2 tsp salt 1/2 tsp baking soda 1/4 tsp cinnamon 1 tsp vanilla 1 1/4 cup flour 2/3 cup diced rhubarb 1/3 cup chopped pecans, toasted

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