At The Farm

Someone told me, It's all happening at the farm. I do believe it, I do believe it's true. The llamas stand for honesty, alpaca's are insincere, and the chikens are kindly but they're dumb. The dog is skeptical of changes in her routine, and the farm keeper is very fond of rum.
Cats are reactionaries, guinea hens are missionaries, attack geese plot in secrecy, and Pekin ducks turn on frequently. What a gas! You gotta come and see. At the farm. At the farm. At the farm.

While it might not be lions, and tigers, and bears, Oh My, there are now animals at Gravity Hill Farm. Yes, animals. While the chickens are intended to earn their keep by laying eggs, the other animals are there for fun, enjoyment, teaching the responsibility of caring for animals. So, with no additional delay, let's meet our animal friends.

This is Marco the llama.


This is Leo the llama.


This is Gunter the alpaca. (The brown one facing towards the camera.)


This is Enzo the alpaca.


And these are twin llamas, Lisa and Mona. Apparently twin llamas are a rare occurrence. The individual who provided the names for the blog did not know which was Lisa and which was Mona. (It wasn't Farmer David. It wasn't farm owner David's wife Maria.)


Here are the various feathered friends in the animal barn shortly after their arrival.



And here are some pictures of the fowl in their pasture next to the barn.

























































Here's Farmer David with his new kitten, Edward the Gato (gato being the Spanish word for cat). Just as David's dog, Hule, has been a valuable asset to the farm in keeping down the ground hog population, the bane of many a farmer, David has high hopes for Edward the Gato to earn his keep in going after various other critters that tend to populate farms and barns.


OK. Hule isn't new to the farm, but any post about animals at the farm has to include a picture of David's companion, Hule. She is on the scent of something.


No, this is not a farm animal. It is just a really cool looking moth, or some other big winged bug.


Food is continually growing at the farm. Check the official Gravity Hill website for a listing of the different vegetables that are currently available. Long days and pleasant nights to one and all.

Welcome Back My Friends

"Welcome back my friends to the show that never ends. We're so glad you could attend. Come inside! Come inside! Come inside, the show's about to start, guaranteed to blow your head apart. Rest assured you'll get your money's worth. The greatest show in Heaven, Hell, or Earth."

Welcome to Farm Season 2008 at Gravity Hill Farm. Last year the farm itself was a totally new enterprise. This second year the word 'new' applies to many facets of the Gravity Hill enterprise. To detail all the new in one posting would be impossible. So, please be patient as the changes taking place at Gravity Hill are presented.

In addition to this blog, one new thing is that there is now an official Gravity Hill Farm website- www.gravityhillfarm.com

Next is a new sign in front of the farm. The previous sign, sadly, was vandalized. Here is the new one:


Last year approximately 1.7 acres of land were farmed. This year the goal is to come close to doubling that amount. Below is a picture of Farmer David breaking ground on some of the new land that will go into production. More pictures of the land being used will be forthcoming.


Below is the new barn that has been built. What the barn is being used for will be saved for a future posting. For now, know that some animals will be residing there. Hopefully you can live with the suspense.
In addition to new land in the front field being farmed, land in the back field will be farmed. This necessitates a new well. The picture below shows the new well being dug.


Along with all the new, there are a few constants. One is Farmer David's trusty and faithful companion, Hule. When so much new is happening, having something constant can be very reassuring.

On behalf of Farmer David and farm owners David and Maria, welcome back to Gravity Hill Farm, food grows here. If you want to enjoy the bounty of Gravity Hill Farm you can find us at three different markets. Sunday mornings in Lawrenceville, NJ in the lot off of Gordan Ave from 9AM-1PM; Thursday afternoons in New Hope, Pa in the high school parking lot from 3:30PM-7PM; Saturday mornings at the Golden Nugget Flea Market on Highway 29 in Lambertville from 9AM-1PM.

Summertime Blues

"Well I'm gonna raise a fuss, and I'm gonna raise a holler. About workin' all summer, just tryin' to earn a dollar. Well, I went to my boss who governs me. He said, "No dice bud, you gotta work late" Sometime I wonder, what I'm gonna do, there ain't no cure for the summertime blues."

Since David is essentially his own boss, he has no one to complain to but himself about his hours. As the season has progressed long hours in hot and humid weather has been the norm. As summer fades into fall the temperature might be getting better but the hours available to work are getting shorter. While working shorter hours might seem like a good thing, the amount of work that needs to get done does not decrease along with the shorter days. In particular, Saturday harvests have been ending past sundown. There is no let up in the amount of work that needs to get done despite the decrease in the available hours in which to complete the work. And so it goes.

Despite the travails, David continues to push through and continues to grow good things to eat at the farm. With the changing of seasons some veggies are going and some are coming. Cucumbers are gone. Summer squash are close to going. And most sadly of all, tomato season is rapidly drawing to a close. Beets are back. Spinach is coming back. Winter squash, including pumpkins are here. Being involved with farming allows for a deeper appreciation for the natural flow of the seasons and the changing availability of locally grown crops. As a society we have grown accustomed to all produce at all times of the year. While this is not necessarily a bad thing, it does lead to a disconnect from how people lived in the not too distant past. The small, local farmer is part of our national heritage. Regardless of where you live, support your local farmer, whether they grow organic or in a conventional manner.

It's a dog's world- David's dog, Hule, has had herself a busy summer and most recently some adventures. Over the summer she has kept the ground hog population in check by catching 8 ground hogs. Considering the potential damage to crops that ground hogs can cause, this is an important contribution to the farm. A few weeks ago as David was going down to the field he noticed that a deer had somehow gotten into the fields overnight despite the fence surrounding the field and the closed gates. Hule went after the deer and in the process of chasing the deer suffered a cut paw that required stitches. The worst part of the experience was that Hule was confined to the apartment for close to two weeks. And just last week Hule had an unfortunate encounter with a skunk. No, it was not a dead skunk in the middle of the road. It was a very much alive skunk that was not happy to be confronted by a dog. If you have never had the 'privilege' of smelling a skunked dog there is one word of advice, DON'T.

In brief organic farming is an approach to agriculture that aims to create a system of farming that "uses our understanding of nature as a guide for gardening and living, and caring for the plants without using synthetic chemical pesticides or synthetic fertilizers." (Rodale's All-New Encyclopedia of Organic Gardening) While this sounds simple enough, nothing is ever as simple, or easy, as it could or should be. There is debate and discussion about the value, validity, and importance of the organic label on foods. There are some larger agribusinesses that are trying to stretch the definition of what constitutes organic. And there are some who question whether there is any real value to growing things in an organic manner. Each individual needs to do their own research into the issues and make their own decision about how to shop and eat. An article in the New York Times (August 19, 2007 addresses some issues about the whole notion of organic labeling. If you interested you can read the article through the following link: http://www.nytimes.com/2007/08/19/business/yourmoney/19feed.html


As summer heads to fall winter squash have arrived. Pictured above is a spaghetti squash. When cooked you cut it in half, length wise and using a fork scrape out the insides. In doing so you get strands similar to spaghetti.

This is a butternut squash. It has a sweet, nutty taste similar to pumpkin or sweet potato.

This is another winter squash called delicata. One of the tastier winter squashes. Creamy pulp that tastes a bit like sweet potatoes.

This is a buttercup squash. Sweet and creamy orange flesh. One of the more highly regarded winter squashes.

This is only a portion of the winter squashes that were harvested. In addition to those pictured and described above David has acorn squash, Long Island cheese pumpkins, and various sizes of pumpkins. Unlike various other sellers, all the pumpkins and summer squash that David sells he grows.

The following pictures are intended to show the various colors that mother nature offers in her bounty of vegetables.



The current growing season will be coming to an end within the next 4-6 weeks. You are encouraged, once again, to enjoy the freshness and flavor that is available to you through a local farmers' market. You can find David and Gravity Hill Farm at either the Lawrenceville Market on Sunday mornings (9-1) or New Hope, Pa on Thursday afternoons (3-7). If you are reading this, please make it a point to stop by and say hello. Get to know your local farmer. Know where your food is coming from.

Turn, Turn, Turn

"To everything (turn, turn, turn), there is a season (turn, turn, turn) And a time for every purpose, under heaven. A time to be born, a time to die. A time to plant, a time to reap. A time to kill, a time to heal. A time to laugh, a time to weep."

The farm season started in April and will continue through the end of October/early November; depending on the cooperation of the weather. It has been a long season and there is still plenty to do in the next couple of months. Each day, each week, each market, brings its own set of challenges, successes, and disappointments. The market at Lawrenceville has been consistent and David is very appreciative of his 'regulars' and those new friends who are discovering the market and Gravity Hill. David has also been enjoying his other new friends at the New Hope farmers' market. Market days is the payoff for all the hard work the rest of the week. Plants get planted, nutritious produce is harvested. There is a time for everything.

One of summers great treats is in full swing- tomatoes!! As mentioned David grows a variety of heirloom tomatoes and, given the relative shortness of the season, it is vital that he have good weather to enhance the quality of taste and the proper ripeness of the tomato. Last weeks rain had a significant negative impact on David's tomatoes. There are many things that a farmer can control, the weather isn't one of them. It is merely a part of the ngoing process of farming and one of the significant challenges that all farmers face. However, given the difference between the type of tomato that is commonly available in your local grocery, and the wondrous delight of what is available through your local farmer, the effort is worthwhile. The tomatoes you buy at a store are bred to travel and to last a fair amount of time on the shelves of your store. Heirlooms are grown to preserve part of our cultural heritage and for their taste. Some are beautiful. Some are so ugly only a mother could love them. They are not intended to travel long distances and once picked don't last a long time. In this context you are encouraged to read the article, So Many Tomatoes to Stuff in a Week by Melissa Clark. To read the full article go to: http://www.nytimes.com/2007/08/22/dining/22appe.html?_r=1&oref=slogin
To give you an idea about what the article is about the following quote is offered: "Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant."

Run, don't walk, to your nearest farmers' market and get your fresh, locally grown tomatoes. Remember, there are a multitude of tomatoes; the beauty of a farmers' market is that you can ask the farmer all about them. What follows are some pictures of a representative sample of the tomatoes that Farmer Dave has available at market. Peak tomato season has only a few short weeks remaining. If you like fresh tomatoes, now is the time to get them.

"Medium sized tomato ripening to a green color, with cream/yellow spots and stripes. The flavor is generally considered excellent and this variety often makes top ten lists for its taste. The Green Zebra is used heavily in salads and salsa for its mild sweet-acidic flavor blend."
(http://www.tradewindsfruit.com/vegetables/green_zebra_tomato.htm) Yes, it is a tomato. Ripe and delicious. As with many heirlooms, you can add a unique color to your salad.

"This tomato truly resembles a peach. The 2-oz. fruits have a peach like fuzz and are yellow, often with a hint of pink blush when fully ripe. The flavor is outstanding." Yes, it does have a peach like fuzz!! Yes, it tastes like a tomato! (http://www.southernexposure.com/productlist/prods/49201.html)

"We’re forever shaking our heads at Cosmonaut Volkov, this strangely-named Ukrainian tomato that wins taste test after taste test. Simply put, for rich, deep, true tomato taste, Cosomonaut Volkov is the best-tasting tomato in our own and other trials. Has that perfect blend of sweet and tart, with a rich complexity that has you savoring the flavor long after you’ve swallowed it. Does have some cracking and yellow shoulders, but not nearly as badly as Brandywine or Pruden’s Purple. Consider Cosmonaut as a commercial tomato for markets that appreciate superior taste." (http://www.highmowingseeds.com/product.php?productid=189&cat=22&page=1)

"The Cherokee Purple was rediscovered by tomato grower Craig LeHoullier. LeHoullier claimed that it was more than 100 years old, originated with the Cherokee people. The Cherokee Purple tomato has a unique dusty rose color. The flavor of the tomato is extremely sweet with a rich smoky taste. The Cherokee Purple has a refreshing acid, is watery, thick-skinned and earthy with a lingering flavor. The Cherokee Purple plants are very prolific making this plant a good heirloom for gardeners and farmers." http://www.slowfoodusa.org/ark/cherokee_tomato.html

"Dr. Wyche used to own Cole Brothers Circus which overwintered in Hugo, Oklahoma. He fertilized his terraced mountain-top gardens with elephant manure and scattered lion and tiger waste to keep out deer and rabbits. Heavy yields of 1 pound tomatoes with nice smooth shoulders on healthy plants. Meaty and rich tasting for a yellow-orange tomato."
http://www.brenckle.com/product.php?p=HLT032

"The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture."
http://www.earthcarefarm.com/varieties.htm

"(Sudduth's Strain) Brandywine first appeared in the 1889 catalog of Johnson & Stokes of Philadelphia and by 1902 was also offered by four additional seed companies, but soon disappeared from all commercial catalogs. Our best selling tomato and one of the best tasting tomatoes available to gardeners today. The seed of this strain was obtained by tomato collector Ben Quisenberry of Big Tomato Gardens in 1980 from Dorris Sudduth Hill whose family grew them for 80 years. Large pink beefsteak fruits to 2 pounds. Incredibly rich, delightfully intense tomato flavor."
http://www.seedsavers.org/prodinfo.asp?number=427

"Mild flavor and low acidity make this one of the best varieties for tomato juice. Bright, golden-orange fruits, 2-1/2 to 3" in diameter average 6 to 7 oz. apiece and have meaty, thick walls. Fruits are solid, with few seeds."
https://www.totallytomato.com/ttsite/ttsiteviewproduct.aspx?ProductID=8230

"This heirloom tomato was discovered in Wisconsin although its origins are in Lancaster, Pennsylvania, which is the heart of the Amish Country. The tomatoes are teardrop or heart-shaped with a brilliant red orange color. The Amish Paste tomato has a balance of acid and sweetness. When it is sliced fresh the juicy flesh sparkles and has a solid texture. The Amish Paste is eaten fresh or in sauces."
http://www.slowfoodusa.org/ark/amish_paste_tomato.html

"Gorgeous 2½" fruits are fire-engine red overlaid with golden yellow stripes. Top quality, extremely uniform strain, very productive. Great sweet flavor. Sure to be a best seller at farmers’ markets."
http://www.seedsavers.org/prodinfo.asp?number=1317


"The excellent flavor, rich tomatoey sweetness and good texture make this ideal for creating sauces."
http://underwoodgardens.com/catalog/product_info.php/products_id/1013

Happy and healthy eating to all. Remember, Gravity Hill- good things grow here.

Give Me The Good Earth

"Give me the good earth to rest my mind on, Give me the rainfall that fills empty stream, Give me the life in the hills and the meadows, Give me the seasons all the changes they bring."

Good things continue to grow at Gravity Hill and David is as busy as ever. In addition to the market in Lawrenceville, NJ on Sunday mornings, David is now doing a second market Thursdays from 3-7PM in New Hope, Pa. This is a first year market, and though David wasn't able to participate at the markets inception, he is excited to now be a participant. So, now there are two opportunities to purchase the great produce of Gravity Hill Farm. If you are able to come to either of the markets, make it a point to say hello. David loves to extol the virtues of his produce.

In general, lettuce and salad mix do not do well as a hot weather crop. Despite this, David has managed to have some lettuce and salad mix throughout the summer. As the weather begins to cool he will again have an increasing amount of both. Spinach and arugula will be making a reappearance after an absence of the past few weeks. The cucumber and summer squash plants have produced in great abundance. They are, however, reaching the end of their season. One of the upsides of a local, sustainable farmers' market is that you get produce that is fresh and delicious. One of the downsides is that the availability of stuff is limited to the lifespan of the specific variety of plant. However, that's why coming to a farmers' market is such an adventure, you never know what you are going to find.

At market on Sunday, August 19 the available items included: onions, carrots, fingerling potatoes, Swiss chard, beets (golden and bulls blood), Asian eggplant, Hungarian hot peppers, cilantro, basil, beans, summer squash (patty pans, zephyrs, zucchini, yellow zucchini, and magda), some lettuce and salad mix, and purple peppers (like a green pepper only purple in color). {Pictures of most of these will follow.} And TOMATOES. Not just any old tomato, but many varieties of what are known as heirloom tomatoes as well as red cherry tomatoes and a specialty cherry tomato named sun gold.

At Gravity Hill David is growing some 20 varieties of heirloom tomatoes. [In the next blog I will list some of the varieties. Their names are as unique as their appearance and taste. For those not familiar the following info about heirlooms is offered. The term is used for a variety of vegetables and is not limited to tomatoes. The description comes from Rodale's Encyclopedia of Organic Gardening- Heirloom plants are those whose seeds come from plants grown in the eighteenth, nineteenth, and early twentieth centuries. Heirloom plants are not suited to large-scale production because they cannot be harvested mechanically or transported long distances to market. Many heirloom crops taste better or are more tender than hybrid replacements. (FYI- hybrids are what are most commonly sold in supermarkets. They are developed to be mass marketed. You are encouraged to do a taste comparison between what you get at a store and what you can get at a local farmers' market. There is very little comparison. Store bought tomatoes do not compare to heirloom tomatoes.) Apart from taste, heirloom plants represent a vast and diverse pool of genetic characteristics, one that will be lost forever if these plants are allowed to become extinct.

When you eat an heirloom you are connected to the past and the present. When you eat local you are connected to your community and helping to preserve the culture and heritage that is part of the history of your community. Support your local farmer. Get to know your local farmer. Get to know and better appreciate where your food is coming from.

One last thing before pictures. There was an article in todays' New York Times about farmers' markets. If interested in reading the article go to: http://www.nytimes.com/2007/08/19/nyregion/nyregionspecial2/19Rfood.html?_r=1&oref=slogin

Happy and healthy eating to all.

Yes, these are all tomatoes; heirloom tomatoes- even the yellow and orange ones. A future post will describe some of the multitude of heirloom tomatoes that David has. He is growing upwards of 20 varieties. Oh, what you can't tell from the picture is that the yellow ones have a peach like fuzz.


Sun gold cherry tomatoes (on the left) are one of the great treats of summer. To give you an idea- last year a young child, about 5, was eating a donut and came to the table with his mom. He sampled a sun gold and then stood there eating the tomatoes, the donut in his hand all but forgotten. Last week at the New Hope market someone who had bought three pints of the sun golds the previous week bought seven pints! Wow! The bright red cherry tomatoes were the equal of the sun golds. This isn't heaven, it's Gravity Hill Farm.

Asian eggplants. They tend to be sweeter than regular eggplant. If you buy them you should use them as soon as possible.

A variety of bell pepper named 'islander'. Taste is very similar to that of the regular green pepper. However, sometimes one of the fun things about eating is the appearance of your food. Add a little color to your salad, saute, or casserole.

These are a variety of beet known as 'bulls blood'. According to information at Seedsavers Exchange the juice from the beets is used to make the only red food coloring allowed by Swedish law. It is a sweet tasting beet.

Does not bleed like the traditional Red Ace beets that are what people most often think of when they think beets. Tends to be sweet and tender. Another change of pace when it comes to appearance.

If you like potatoes, you'll love these fingerling potatoes. While it might be hard to tell from the picture, they are smaller in size, and in fact many look like fingers. What makes them special, apart from their size, is their taste and texture. They tend to be more tender and creamy than the typical potato. You can roast, grill, boil, or roast them.

This is a basket of spring salad mix. David has six different types of lettuce in his mix. The greens are cut when they are younger/smaller. This allows them to be more tender and sweeter to the taste.

Remember, get to know your local farmers. Support local agriculture. When you go to a farmers' market, talk to the farmer. Ask questions. Get to know the food you eat.

The Road Goes on Forever

"Born a poor young country boy--mother nature's son. All day long I'm working the farm for everyone. Sit beside a mountain stream--see her waters rise. Listen to the pretty sound of music as she flies."

There really is no rest for the small, sustainable farmer, let alone an organic farmer whose challenge is greater due to limiting their use of fertilizer and bug spray that is natural. With market day being on Sunday, most of the harvesting is done on Saturday. A couple of crops are harvested earlier. Cucumber, squash, and beans need to be harvested on a regular basis in order to encourage the plant to continue producing more cukes, squash, and beans. (Please note, David brings the recently harvested of these crops to market.) Just about everything else is picked and cleaned on Saturday. This means David is in the field at sunrise and doesn't finish until it is dark. This past week, even with a little help from his friends, David didn't get finished in the fields until past 9 o'clock and finished cleaning that last batch at 11. Then he got up Sunday morning to pick basil at 6AM, packed up his van and got to market by 8. Cleaning entails putting the freshly picked produce in a cold water bath and then rinsing the soil off of the crops. Thus, when they get to market they are fresh and clean. Unless you have your own garden, you won't get fresher produce.

There is a book entitled Fatal Harvest that is the basis of the Organic and Beyond Campaign. The book takes a look at issues pertaining to making our food safer for ourselves and for the planet. The Organic and Beyond Mission Statement states that it "seeks to maintain strong organic standards and to promote agriculture that is":

• Local
• Small-scale and family operated
• Biologically diverse
• Humane
• Socially just

The ultimate goal of this campaign is to replace the industrial agriculture model with a new vision of farming and the natural world.
For more information you can go to the Fatal Harvest website.

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At Gravity Hill; good food grows there.

You might not need a weatherman in order to know which way the wind is blowing, but this weather vane shows the symbol of Gravity Hill.

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David in action. Here he is harvesting some beans. To maximize production, beans need to be picked on a regular basis. David's position in the above picture only minimally conveys how much bending David does. Whether it is to harvest or weed or plant, a farmer spends a lot of their time bending over. It is not an overstatement to say that farming is a back breaking endeavor.

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After the produce is harvested it is put into a cold bath to both clean it and to freshen it up after being cut. Above is some head lettuce enjoying a nice, refreshing dip. Below is an indication of the soil that is on some of the produce.

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After being washed, the lettuce (in this case) is put in crates. The lettuce is not packed tightly to avoid, as best as possible, any damage to the produce. Once in the crates, the produce will then be covered with a wet piece of burlap. This is intended to help keep the produce moist and fresh.

After the produce is harvested and washed, it is put into the cooler to keep it fresh and happy. Prior to getting his own cooler, Farmer Matt at Cherry Grove Organic Farm (where David apprenticed the past three years) shared some space in his cooler. Matt's graciousness and generosity is much appreciated.

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What follows are some more pictures of the vegetables at market waiting to be taken home by some discerning gastronome - not a glutton, but someone who appreciates food that is good and good for you; someone who takes pleasure in the enjoying of a good meal; someone who values biological diversity and the hard work of the small farmer. (Ideas and quote from Slow Food Nation, Carlo Petrini)

Picture above: Left bottom - cipollini onions (sweet); top left - fennel; top right - basil; bottom right - parsley.

Picture below: top (left to right) - scallions (yes, the deep purple ones), swiss chard, broccoli rabb (peppery in taste), beets (red ace and chioggia); bottom (left to right) - summer squashes (zucchini, magda, zephyr), and kale (eat more kale).

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Top row - tropea onions (long believed by men in Italy to enhance lovemaking, research now shows that the chemical compound of the onion is similar to that of Viagra. Never mind, eat more kale, eat more tropea onions) and carrots.
Bottom row - summer squash, cippolini onions, kohlrabi (in the cabbage family), and cabbage.

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Holy! Moly! What a great day for market! What a great day to be a farmer! All the hard work and it pays off at market. Gravity Hill - Great Food Grows There. Stop by the Lawrenceville Farmers' Market and get to know your farmer and learn more about the food you eat.

In addition to the Lawrenceville Farmers' Market, Sunday mornings from 9-1, Farmer David is now going to be setting up his stand at the New Hope, Pa. farmers' market on Thursday afternoons, from 3-7. Hope to see you at market.

Happy and healthy eating to all.