Upcoming Class Teaches Water Harvesting Techniques (May 2 & 3) (VIDEO)

Come learn how at our Water as a Resource in the Landscape workshop that will be held on May 2 & 3. Steve & Elizabeth Gabriel of Wellspring Forest Farm will share what they have learned as we develop our farm and homestead so that others can better utilize water on their sites. The class will cover the basics of mapping and design, teach you how to use a-frames and laser levels to mark out beds, paths, swales, and ponds, and engage hands-on finishing a swale and riparian buffer on the farm. An excavator will also be on site and we will talk about appropriate use of this machine for long term benefit to the land. See the video below for a mini-tour of some of our current systems in place.

More information and registration through the Finger Lakes Permaculture Institute website: http://fingerlakespermaculture.org/programs/2015-program-listing/water-as-a-resource-in-the-landscape/

earthworks for water harvesting at the farm

Spring equals water flow in the northeastern US. Snow melt and increased rainfall bring a flush of life back into the landscape, and along with it gives immediate feedback as flows and catchments are tested to their limits. Pooling, flooding, and rapidly flowing waterways, along with saturated soils aka "mud season" make it seem like problems are inveitable. Farmers wait to plow their fields, builders anxiously anticipate the ground drying so new projects can start, and municipal managers worry about overflowing storm water drains and clogged culverts. 

Meanwhile, in the forest, water is being harvested. Trees are intelligently funneling rainwater to their leaves, trunks, and roots. The deep mulch laid down the previous fall reduces the impact of heavy rainfall and keeps the soil in place. Plants and animals come alive with the abundance of this life giving force. Vernal pools catch and hold water, providing breeding ground for amphibians. Water is slowly accepted into the landscape, a precious gift that is life for all of us.

As farmers and homesteaders, water is one of our first yields of the season. The first indications come as sap, sweet water that flows up from roots to the very tips of our maple trees as the woods first begin to thaw. At Wellspring Forest Farm, we eagerly drink the refreshing sap and feel rejuvenated and awakened. As temperatures continue to warm, we hang our gutters and hook up our rainwater system, which we use domestically as well as for our animals. We can learn a lot from these examples.

After a long winter, the prospect of an always full 1,000 gallon tank offers a feeling of wealth; no longer are we rationing water between our needs for cooking and showering, and for the animals. Water doesn't freeze anymore and so pipes, hoses, roofs and gutters can replace hauling buckets.

We've contoured our landscape to further catch water, which further increases our storage and also creates living habitats. Rainfall soaks into terraced planting beds, and runoff flows into our ponds. Swales take the excess and gently distribute it across dry ridges, feeding trees so we don't have to irrigate. Our ducks splash with joy and this feeling translates to smiles on our faces.

Check out this video tour of some of these systems:


Anyone with a farm or land base is able to make choices about how water moves and how it can feed productive systems. All it takes is some understanding of the patterns and process of flows, the use of simple design tools, and moderate changes to gutters, downspouts, and shapes in the landform.

As we hear stories of increased and prolonged drought out West, we feel lucky to be blessed with ample water here. And, we are reminded that water is precious, and should not be taken for granted in any part of the world. As we learn to catch and store water in natural ways, we celebrate its arrival every spring. Flooding and erosion challenges can become opportunities, if only we apply good thinking and design to our specific situations.

Maple Syrup Available Now!

Early Spring Iris reticulata

As the days get wonderfully warmer, spring bulbs emerge from beneath the soil, bird songs generously fill the air and the running of the sweet sap comes to a rest.

Making it through the last 6-8 weeks of winter can often feel like emotional drudgery here in Upstate New York, but when the sap starts flowing, syrup producers actually wish for temperature fluctuations that include below freezing. The freeze/warm cycles keeps the sap running.

Bucket on Sugar Maple

This year's sap season came very late - several weeks later than "normal" - and followed one of the coldest and snowiest February's on record. We didn't tap trees until the first weekend of March. Typically it takes us about 2 hours to tap and hang buckets on our 100 sugar maples. This year, because of the 2.5 feet of snow on the ground, it took us almost 5 hours. (And sore quadriceps reminded us of the labor for the next few days).

Boiling sap is a joy. It's an activity that provides us not only warmth from the boiler and sweetness of the sap, but also invites us to relax and enjoy the last few weeks of cold weather. Friends come gather by the steamy boiler and we often treat ourselves to a whiskey-sap cocktail - a drink only available at this time of year.

The sap season was short, but certainly hefty. Preceding a 10-day forecast above freezing, we removed taps last Sunday, April 5th, and completed our final boil of the year.

Though sap season is over, lucky for us (and you!) Maple Season is all-year round! The sweet golden goodness is all bottled up and now available for purchase. We had a large pre-order for somebody to give as wedding favors, so our remaining supplies are limited.

Order today by emailing Elizabeth@WellspringForestFarm.com. 

Medium Amber Syrup

 
Half-pints: $9
Pint: $12
Quart: $20
Gallon: $60

Note: Only Medium Amber grade available.

2015 Mushroom CSA

Join our 2015 CSA share and receive a half  pound of fresh mushrooms each week from June - September. Mushrooms are a delicious and nutritious food (& medicine) that are grown on natural materials from sustainably managed forests and fields.




Some facts about mushrooms:

- They are known to reduce cholesterol, promote immune system health, and fight cancer cell growth

- The protein structure of mushrooms is very similar to animal proteins, making them a great source for vegetarians and vegans, who often lack this type of protein in their diets

- Mushrooms are one of the best sources of Vitamin D in the human diet. Drying mushrooms in the sun for 5+ hrs can increase their vitamin D content by 300%! Drying your own mushrooms is easy. (we'll tell you how)


This year we are expanding production to increase oyster production and additionally some of our other production is coming into maturity. As such, we will have two share options:

SHIITAKE ONLY
a half pound of fresh, log grown shiitake each week.

MUSHROOM MEDLEY
a half pound based in shiitake, but mixed with other mushrooms (stropharia, lions mane, oyster) when available.

Both shares are the same cost: $112 for the season ($8/week)
Double shares for one household (1 lb/week) are $200 (10% discount)

Also for 2015: add-on a share of one half dozen duck eggs each week for an additional $49.00



Shareholders also include a weekly recipe and update from the farm, discounts on workshops & other products we sell.

The share runs from the second week in June through the second week in September, for a total of 14 weeks.


Pick-up locations
Thursdays on the patio at the Westy Bar in Ithaca (alongside Plowbreak Farm CSA pick-up) from 5 - 7pm
Fridays at Sweetland Farm CSA pick-up in Trumansburg from 1 - 8pm

Businesses or neighborhoods who can get employees to sign up for a total of 4 lbs (8 - 1/2lb shares) get free delivery to their location!

Type of share:

Shiitake Only - 1/2 lb $112.00 USD Mushroom Medley - 1/2 lb $112.00 USD Shiitake - 1 pound share $200.00 USD Medley - 1 pound share $200.00 USD 1/2 lb share + egg add on $161.00 USD 1 lb share + egg add on $249.00 USD

Pick up Location

Thu - Ithaca Fri - Trumansburg OTHER: Business/Neighborhood

Other pick-up location:

About the Farm

Wellspring Forest Farm is run by Elizabeth & Steve Gabriel, who have designed their ten-acre landscape as a living ecosystem, drawing  on permaculture and agroforestry principles for inspiration. We grow a wide range of mushrooms, including shiitake, oyster, lions mane, and stropharia. We also produce maple syrup and raise pastured lamb and duck eggs. Learn more about us here.

2015 Events at the Farm.

One of the most important aspect of our farm mission is education. Learning is a two-way street; we seek out neighbors, teachers, and mentors who've been generous with their time and experience over the years. It's been key to getting us to where we are.

And, we love sharing what we've learned - as well as the farm - with people who want to learn more about sustainable agriculture, agroforestry, and permaculture. So consider joining us for one or more of the events we've got brewing:

Water as a Resource in the Landscape - May 2

Active Soil Building for Home and Farm - June 27

Silviculture & Agroforestry Short Course
 - July 24 - 28

Kid's Camp with EarthArts - week of August 17 (details soon!)

You can read more about these and how to register by visiting our events page.

Steve is also offering several workshops and events through his recently published book, Farming the Woods, and mushroom cultivation workshops through the Cornell Small Farms Program.

Holiday Gifts from Wellspring Forest Farm - Edible and Nutritious

While our shiitake logs rest for the winter and the maple trees store up their sugar, we are thankful to have some delicious and nutritious preserved forest products keeping us warm and healthy.  And, we're pleased to have enough of these products available for sale just in time for the holidays, in case you're looking for an alternative gift idea.


Here's what we'll have for sale:
-- dried shiitake mushrooms for $6/oz
-- dried chaga mushrooms (medicinal tea) for $6/oz
-- 100% pure maple syrup (Grade B), $8/half pint, $12/pint, $20 quart
-- pre-inoculated mushroom logs for $10 - 20
-- signed copies of Steve's book, Farming the Woods for $35.00
-- Carl Whittaker's hand drawn mushroom calendars for $16.00

All these items make great gifts - notably the mushroom logs, which will yield beginning in 2015 and last for 3 - 5 years. Easy to maintain -- we provide instructions!

The market will feature over a dozen local farmers and food producers selling all you will need for your holiday feasts: fruit, vegetables, mushrooms, meat (pork, beef, & lamb), poultry (turkeys & chickens), hard cider, baked goods, honey, maple syrup, coffee, jam, pickles, foodie gifts, and more!

EVENT DETAILS HERE

Shops in Press Bay Alley will also be open for the event, selling chocolate, gifts, and more. The Alley will be warm, bright, festive, and fun, with live music by Travis Knapp.

We prefer cash or check, though can accept credit at the Market.

Happy Holidays!

Elizabeth & Steve

Take care of your shiitake!

Wowsa mushrooms! This summer is turning out to be perfect for mushrooms – cool and wet periods followed by days of hot and dry conditions. They love it! Last week, our first full week brought us over 60 lbs in the harvest. We are thanking the mushroom gods, and you for your support!

 
We've been sharing tips with our CSA members and restaurant accounts this year and want to pass along the info to you as well.


If you are interested in getting fresh shiitake mushrooms you can find ours for sale at the Piggery in Ithaca, as well as at our CSA Pick-up, Thursdays at the Westy from 5 - 8pm alongside the Plowbreak Farm CSA. 

Dining out? You will find our mushrooms on the menu of Maxie's, Agava, and the Carriage House in Ithaca, along with occasional appearances at the Hazelnut Kitchen in Trumansburg and Macro Mama's at the Ithaca Farmers Market (Tues & Sat)

Our thanks for all the support. 


First: The basics! In other words, how to properly store, care, and enjoy mushrooms.
Keep them in the fridge in a paper sack or container with loose lid (mushrooms need to breathe), where they should be good for up to one week.

Cut the stems and save them for soup stock! (start a container in your freezer, mix with other veggie scraps etc) You can also compost them, but the stems have as much flavor and nutrition as the cap – they are often just a bit woody.

Slice or dice caps and lightly sauté in medium-high heat with your favorite oil or butter, adding salt and/or pepper to taste. Shiitakes cook well with onions, garlic, and really almost anything.

You actually need to cook shiitake for at least a few minutes to break down several chemical bonds, allowing your body to absorb the nutrition completely. (Did you know mushrooms were nutritious? High in B and D vitamins, iron, potassium, and many enzymes too!)

Drying shiitake mushrooms is rather easy. To prepare, snip of the stems with scissors (don’t forget they can be used for stock!) and then either dry whole or slice in about 1/4” pieces. (if you slice up they dry faster) You then have three options:

1)    A food dehydrator. Set the temperature to about 140 degrees and place shiitake on the drying trays. Usually takes about 6 – 8 hours. They are ready when about “leather” hard – this means they are not squishy at all, but also not brittle or flaky.

2)    If your stove is gas and has a pilot light that stays on in the oven, you can prepare mushrooms as above and place on cooling racks or cookie sheets, the oven will dry them nicely over 1  - 2 days.

3)    The Sun! This is our favorite method (see attached photos). Simply lay caps on screens or cookie sheets something with holes is best) and lay out in full sun. Takes 1 – 2 days. Keep in mind that a sudden rain burst can ruin a batch, so only do this when you are around or won’t forget to bring them in. You should also bring them in at night, as cool condensing air will “undo” any drying.

Did you know that drying mushrooms in the sun can actually BOOST their Vitamin D content?

Check out this article for more: http://www.huffingtonpost.com/paul-stamets/mushrooms-vitamin-d_b_1635941.html

Once dried, mushrooms can be stored for many months (or years?) in sealed mason jars or they can be vacuum packaged. Be sure to monitor them to ensure they remain dry. Some folks add a bit of brown rice to the jars to absorb extra moisture.

Be sure to always dry your mushrooms with the GILLS UP. This preserves the nutrition and flavor. Dried mushrooms are really flavorful and delicious, keep well, and are a wonderful treat you'll be glad you stored away for the off-season!

Duck Publication Released!

In 2011, Northeast SARE awarded us a farmer research grant to study the potential of integrating ducks into our shiitake mushroom enterprise. For two seasons we raised several flocks of ducks of many breeds and took observations and data to try and answer the following questions: 

1. Are ducks effective and reliable slug control in log-grown mushroom cultivation?
2. Is the forest affected in any negative way from the presence of ducks?
3. Are ducks (raised for meat) economically viable as an additional farm income stream?

Well, two years later we've completed the project and the results are in! Here are some of our key findings: 

1) Ducks can provide a good level of pest control throughout the farm (including forests, fields, and gardens) and if rotated, do not appear to have adverse effects on the farm landscape.

2) Only one of the four breeds of duck we raised (Muscovy) gains sufficient weight to make a profit. A duck would need to get to at least 8 lbs in a season to make it economical under our model. 150 - 400 ducks would need to be raised per season to be economically viable.

3) Integrating ducks into the mushroom yard did appear to have a positive effect on reducing slug populations and thus mushroom damage, though the mix of variables (weather, temperatures, labor, etc) made it difficult to collect good data on the dynamics at play.

 

In addition, part of our goal with the project was to author a publication that covered some of the basic tips and tricks for raising ducks, as we found that books and articles just didn't cover all the bases. We hope that our efforts will help farmers and homesteaders consider raising ducks for hobby or profit, valuing their ecosystem services as much as their products. Ducks have a phenomenal potential to be beneficial members of the farm ecosystem.

Ultimately, we are very happy working with ducks and while we decided that, at least for now, we won't be raising ducks for meat at a commercial scale, we continue to maintain a flock of roughly 20 ducks and are selling duck eggs locally.

Read all the details and learn key information about raising ducks in our FREE PDF publication:

Download the PDF
Download low-res version (for slower connections)

Complete Grant Documents can be accessed at:

  http://mysare.sare.org/mySARE/ProjectReport.aspx?do=viewProj&pn=FNE12-745

Drawing by Carl Whittaker

Our Sincere Thanks to:
NE-SARE for funding and support
Roger Ort and Ken Mudge for providing technical expertise
Joshua Pezet for his help caretaking, collecting data, and especially all the wrangling and weighing of ducks in 2012!
Jennifer Gabriel for her wonderful photos.