OUR FIRST SEEDS.
Jesee and I planned on going to work at the farm today, but instead...we woke up to a day full of rain and tornadoes and all-around gloom. SO, it was quite a lovely surprise when a small package arrived in the mail today - our SEEDS! It was exciting to spread them out all over the table, thinking about the amount of food sitting in front of us, organizing them into spring, summer, fall. Almost makes this weather worth it.- Hannah.
NEVER STARVING ARTISTS.
I once read that dreaming is your mind reorganizing all of the images you absorb in a day. For me, writing is a chance to reorganize all the ideas. It's my therapy and it's my art––admittedly often better therapy than art––but I need it. As a painter, Hannah too has her therapy, a way for her to slip into the right brain and peek around for a while.In terms of pursuing a career as farmers we decided early on that we didn't want to leave behind our art. Lucky for us there is a lot of room to be creative on the farm, to decorate, construct, catalogue and design; plenty of reasons to paint; plenty of ideas to record. Employing our crafts has been important for sanity as we wait for the farm details to work themselves out, but we don't want for art to disappear once the season gets going. No matter how busy we are, we try and create time for our art. It's important to us to integrate it into our everyday lives. Every artist dreams of getting paid to do what they love––we feel if we can be successful farmers who actively pursue their art, we can consider ourselves successful artists as well.- Jesse.
MAKING SOAP (SORT OF).
While perusing a lovely blog that I am slightly obsessed with, I came upon quite a clever idea. It turns out that the only real difference between a bar of soap and a bottle of liquid hand soap is water. So...since it definitely gets expensive buying hand soap over and over again, even if you buy the refills - why not buy a bar of the same soap you love, add water, and make your own! This recipe makes a gallon of liquid soap for the price of the bar. This was a pretty simple and fun project, and now Jesse and I have the equivalent of nearly $80 worth of liquid soap, all for about $9! Here is the how-to:
WHAT YOU'LL NEED: One 8 oz bar of your favorite soap, 2 tbsp of liquid glycerin, a cheese grater, and 1 gallon of water. That's all! Be mindful that the typical bar of soap is more like 4 oz, so you might need to buy two. Jesse and I love Dr. Bronner's soap. It is an amazing company and a great product. Bonus: since the soap is "All-in-One," we can use the soap we made for washing hands, dishes, whatever!
I found the glycerin at our co-op, but it is apparently easy to find in most places with a pharmacy, in the band-aid section. Even though it sounds scary, a 100% vegetable glycerin is completely natural and safe.
STEP 1: Grate the bar(s) of soap into a large pot. This is as simple as it sounds, but be warned....it does take some time! This recipe I was following calls for a cheese grater...but I eventually got lazy and started using a potato peeler. And then I became extra lazy and started just chopping up the soap with a knife. I would encourage you to be patient and not follow my example, but my soap turned out just fine. So basically...cut your soap into small pieces in whatever way best suits you!
STEP TWO: Add the water and glycerin to the soap.
STEP THREE: Place the pot over medium heat, stirring occasionally, until the soap is completely dissolved in the water.
STEP FOUR: Remove from heat. It should essentially look like a big pot of soapy water.
STEP FIVE: Leave it alone and let it cool for 10-12 hours. It should start to "cloud up" after about 3-4 hours. Mine looked a bit insane, sort of like a white, solid mass was forming in the center. I stirred it (also not advised by the original recipe) and continued to stir it every few hours to keep it from solidifying too much. Letting it solidify is pretty fun though, as you can sort of rest your hand on it like jello! Each time I stirred it, however, it returned to a more normal consistency.
STEP SIX: Done! If it looks something like this...
....the soap is good to go. You can easily beat in some more water if it is too thick. I bought a reusable soap dispenser and decorated it (but you could also simply use an old one) and filled it up! The rest of the soap went into empty milk jugs and tupperware.
Hooray! So easy, and SUCH a huge money saver! If you find yourself hesitant about spending too much for an organical or wonderful or for-whatever-reason soap that you love, this is a great way to stretch your dollar without sacrificing the quality of ingredients. My next ambition is to actually make my own BAR of soap...I will let you know how that one goes!
- Hannah.
VEGETABLE PLATE.
Hannah and I have a somewhat unspoken rule of only eating meat we either, 1) raised ourselves, or 2) trust/know the farmer who did. This does not bode well for us in 99% of the restaurants that exist in the middle of the country where the menu is three pages of meaty fare and one vegetable option: The vegetable plate––a convenient selection of the sides they already offer, most of which are cooked with meat, or come from a can. There are a lot of terrible things involved with a vast majority of the meat available––that's no secret––especially the type of meat that ends up in the restaurants we're talking about. And these restaurants make no bones about the glut of chicken, fish pork and beef offered, nor do the patrons really care, even if they are well-aware of the issues involved with conventional meat-operations. I haven't always been particularly discriminating about my own meat consumption, so naturally I never noticed the lack of vegetarian options. They didn't concern me. The farm changed all that. Having raised an animal, killed it and ate it, my relationship with food has changed dramatically. I simply don't much want to eat animals not treated like animals, not treated humanely. Even though the vegetables aren't great either, as the adage goes, we'd rather eat inhumanely treated vegetables than inhumanely treated animals. So often, when we have to eat out, the vegetable plate is our only alternative. I am not unaware that menus are a product of demand, either. In fact, that is what's most notable about the vegetable plate, that it exists so ubiquitously because vegetables are flat-out not as popular as meat. Or more precisely, they are not popular at all. This may seem obvious, but there are simply not not enough people concerned with meatless meals to necessitate an actual vegetarian dish in these restaurants, so the restaurants themselves chose not to bother spending time and money creating one. You either eat a salad ("hold the bacon please") ask them to leave the steak off your pasta, or you get a plate with four or five sides piled on with no real order or care. The vegetable plate is a microcosm of the apathy our "Where's the Beef" nation still holds towards the vegetarian: join us, or learn to survive in our world. And that's fine, I'm not complaining, I just wish that instead of "Vegetable Plate" the menu would be more honest and read, "The dietary concerns of vegetarians are not recognized by this establishment," and I could just guiltlessly order a plate of french fries like I want to do anyway.- Jesse.
