StarLight Farm 2012
Time does fly, it seems, and what a year 2011 was! We made an offer on the farm on my 65th birthday. Jan 17, 2011. Besides all the activity that incurred in the purchasing of the farm, We succeeded in getting up to speed so that we didn't waste a full year by not getting anything planted in the ground. Our daughter started school at ECU, got married, and my son and his partner had a baby. As you can see by all the previous entries in our blog, we have been very engaged in this first year.
Early ~ Mid Spring
We had a mild winter this year and Spring came on fast. We've been scrambling to keep up and get everything in the ground and the other parts of the farm organized in a timely fashion. If we wait too long on some of these crops, the blast of summer heat will hinder blossom development and the setting of fruit (vegetables) All & all though, I think we have kept up with the calender, and the farm looks pretty good on the first week of April.
End of May
Looking at the previous entries I can see the transition from spring to summer. Where we were taking photos of blossoms, there are now pears as you can see to the left. The last weeks have been very intense as we have been planting and planting ....gradually filling up a full half acre of vegetables. We are not done yet ,but only have squashes and sorghum to go. The chickens are mostly grown up, one of the roosters just starting crowing for the first time! No eggs yet. I have to say, the farm looks pretty good, weeds under control and the infrastructure in an acceptable state of tidyness.
Middle of July
Holy Somoly, looking at the above pictures and comparing to the present, is like looking at two different planets. Where in the above photos of beautiful freshly planted rows with lots of soil exposed is now a jungle with ripening vegetables coming on like a green landslide. We can hardly keep up with the weeds attacking from every angle and the daily picking of vegetable to go to the restaurant. But this is what it is all about and the wonder of all our trial plantings and how they are manifesting themselves continues to fascinate us. We are in it up to our necks and enjoying it all.
A couple of notes about the weather. Spring was long and just about perfect.....sunny days in the seventies, cool nights and just the right amount of rain.
Then the heat came. Everyday in the 100's and the scramble for irrigation began....literally over a 1500 feet of drip line installed. The plants struggled to take up water with often a wind blowing to top it off. Now we have rain and daily thunderstorms and with each storm we cross our fingers that there are no damaging winds or hail. With one storm we had to straighten our corn back up with stakes and twine from wind damage. Its interesting....while much of the country struggles with drought, we are living in green luxury. Maybe we will pay our dues when the hurricanes come.
Yep....country excitement!
A couple of notes about the weather. Spring was long and just about perfect.....sunny days in the seventies, cool nights and just the right amount of rain.
Then the heat came. Everyday in the 100's and the scramble for irrigation began....literally over a 1500 feet of drip line installed. The plants struggled to take up water with often a wind blowing to top it off. Now we have rain and daily thunderstorms and with each storm we cross our fingers that there are no damaging winds or hail. With one storm we had to straighten our corn back up with stakes and twine from wind damage. Its interesting....while much of the country struggles with drought, we are living in green luxury. Maybe we will pay our dues when the hurricanes come.
Yep....country excitement!
November 2012
I'm not sure what happened, but Autumn snuck in the back door and is racing by. Once again, the restaurant along with the farm has been busy, and many new developments and changes have appeared on "stage".
Probably the biggest one is our determination to join the movement to "Label GMO's. We are already growing our food on the farm organically, but as we studied this issue in more depth, we decided to take the issue further by starting to eliminate GMO's in the restaurant.
Here is a statement that we have issued on our StarLight Cafe Facebook page:
Recently at the restaurant, we’ve made a decision that should make all of us feel even better about the quality of our food we serve. We have, from the beginning, strived to serve you the absolute freshest food. As you may know, we make everything possible from scratch, from our salad dressings, to pasta, to our own ice cream, desserts, and soups, sauces, etc. Food integrity is important to us at StarLight CafĂ©, because without it, we would simply be peddlers for corporate restaurant supply companies selling pre-packaged goods. That is how 95% of restaurants operate. We never have and never will operate that way.
Some of you may have heard about the growing controversy over the widespread overuse of herbicides on our farms. After much reading and research about the problem of herbicide residues finding their way into our food supply, we have made the decision to make every effort to stop using ingredients that contain GMO’s (genetically modified organisms). It’s not easy, and since there are no requirements for labeling in our country, it means we have to check all of our ingredients.
We have started with the most ubiquitous in the food supply, the big four: soybeans, corn, canola, and sugar. It’s hard to find commercial sources for these Non-GMO ingredients, but after doing some research; we are finding sources for all four of them and have begun eliminating them from our kitchen. This means that our salad dressings will no longer contain any soy oil or non-GMO canola oil and will be made entirely with either olive or non-GMO canola. Also our fryers and sautĂ© pans will only contain these.
The next big ingredient for us to change has been sugar. We are now using only cane sugar in our cooking. Most sugar on the market is made from sugar beets, which is another GMO source.
These are two big steps that we have taken, and as we research more, we will keep you up to date on our efforts.
Bon Appetite ~ Alan & Susan
ON A MORE CASUAL FRONT, see the photos below for an array of farm happenings during the latter part of summer and this fall.
Probably the biggest one is our determination to join the movement to "Label GMO's. We are already growing our food on the farm organically, but as we studied this issue in more depth, we decided to take the issue further by starting to eliminate GMO's in the restaurant.
Here is a statement that we have issued on our StarLight Cafe Facebook page:
Recently at the restaurant, we’ve made a decision that should make all of us feel even better about the quality of our food we serve. We have, from the beginning, strived to serve you the absolute freshest food. As you may know, we make everything possible from scratch, from our salad dressings, to pasta, to our own ice cream, desserts, and soups, sauces, etc. Food integrity is important to us at StarLight CafĂ©, because without it, we would simply be peddlers for corporate restaurant supply companies selling pre-packaged goods. That is how 95% of restaurants operate. We never have and never will operate that way.
Some of you may have heard about the growing controversy over the widespread overuse of herbicides on our farms. After much reading and research about the problem of herbicide residues finding their way into our food supply, we have made the decision to make every effort to stop using ingredients that contain GMO’s (genetically modified organisms). It’s not easy, and since there are no requirements for labeling in our country, it means we have to check all of our ingredients.
We have started with the most ubiquitous in the food supply, the big four: soybeans, corn, canola, and sugar. It’s hard to find commercial sources for these Non-GMO ingredients, but after doing some research; we are finding sources for all four of them and have begun eliminating them from our kitchen. This means that our salad dressings will no longer contain any soy oil or non-GMO canola oil and will be made entirely with either olive or non-GMO canola. Also our fryers and sautĂ© pans will only contain these.
The next big ingredient for us to change has been sugar. We are now using only cane sugar in our cooking. Most sugar on the market is made from sugar beets, which is another GMO source.
These are two big steps that we have taken, and as we research more, we will keep you up to date on our efforts.
Bon Appetite ~ Alan & Susan
ON A MORE CASUAL FRONT, see the photos below for an array of farm happenings during the latter part of summer and this fall.
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