Take a moment if you haven’t already and celebrate national CSA by signing up or telling a friend that we still have some shares available. Head over to the @sweetholloworganic website to secure your 16 weeks of fresh veg this summer. Those sales help us farmers purchase seeds, compost, and heat the prop house so your veg is ready as early as possible in our cold climate. It might not look like much in these photos, but there’s abundance, nourishment, & beauty that will grow out of these small trays. Thousands of onions, herbs, and flowers are starting to show signs of life! Cheers to the 2021 growing season and community that supports local food! 
If there’s one more team on the farmstead that works as hard as the chickens it’s the worms! Each February I empty my small hoop house hot bed at re-set it with fresh material. While I use the heat to germinate early seedlings the worms go in a tote (going to be needing more totes this year I think). Once the compost begins to cool, the worms go back in to live the good life for another 10 months. Then the process repeats itself. This is about 2 years in with the worms. I started with just a couple pounds and WOW did they multiply! The bottom of the bin has about 40” x 40” x 16” deep of fluffy castings that will be used to start seeds in for the upcoming season. 
Spicing up this winter storm with the first mustards of the season! Along with some spinach & tatsoi. With yesterday’s warm temps, the tunnel got its first good soak since October but not before some carrots and greens were seeded. Cheers to 10 hrs of daylight and climbing! 
Some exciting changes for 2021!! (See link in bio for more info) I’ll be teaming up with Jonah & Ben over at @sweetholloworganic! We’ve got a 16 week CSA (Victor & Jackson pickups), lots of baby chicks coming to fill the mobile coop we’re building, dinners, classes, and more! An online store for customized weekly orders will be getting an upgrade as well. Give @sweetholloworganic a follow, sign up for the CSA, and look forward to even more local produce in 2021! #slowfoodinthetetons #tetonvalleyidaho #visitjacksonhole #notill 
I have 4 roosters that have to go, if you’re looking for a Roo with blue / green egg genetics, friendly around humans, and less than a year old check these guys out. The first greets me at the door every morning for treats, the second is all white with egger cheeks and a crested top feathers, the 3rd is a spitting image of his dad (Cache) and could possibly be a pure Cream Legbar, the 4th is young but a big orange guy with fluffy egger cheeks. What a year for hatching... 7/9 ended up being roosters. Share with anyone who might want one for adding to their flock. Thanks! 
The first harvest of 2021! It’s going to be a great year ahead. Lots of big changes coming in this new year, I’m happy to have you all along for the ride! Thanks for all the support in the crazy year we just had & I can’t wait to see you all soon! 
Christmas treats for the flock! They are happy birds this winter with an improved nearly snow free outdoor run. Snacks, sprouts, and the occasional red wiggler hidden in piles of warm/hot compost! 
Did you know... cold hardy plants such as these leafy greens create their own antifreeze in the form of sugars. So I call this a bowl of “candy spinach”. Also, most of the birds have finished their molt and are as fluffy as ever! Mona (last photo) can barely see with all of those fluffs egger cheek feathers! #WinterGardening #slowfoodinthetetons #tetonvalleyidaho #YearRoundGardening 
Since photographing the farm work this time of year isn’t very exciting (spreadsheets & planning), here’s some color to brighten up the week. On the topic of color, research shows that people who regularly consume diets with a wide range of colors maintain a diverse and resilient gut micro biome resulting in optimal health and body systems. Feed the microbes, eat your colors, and keep you immune system strong! 
Late November harvest & hoop house tour. Plus sone fresh baked sourdough! 
Enjoying some of this seasons harvest bounty with family. An early thanksgiving diner, a small group of 6, and more food than we could possibly consume. Happy Thanksgiving week everyone, stay safe, eat well, be grateful. 
November 17th, harvesting beautiful rainbow chard, dill for pickling garlic, and yes, that’s a hot 🌶! Single layer poly high tunnel with with very minimal supplemental heat (when it drops below 0 Fahrenheit) Otherwise, just “mini” hoops over the rows inside. Frost cloth and an extra sheet of poly to hold in the ground heat. #tetonvalleyidaho #fourseasonfarming #slowfoodinthetetons #rainbowchard🌈 #wintergardening #zone4b 
There may be a winter storm hammering the Tetons right now, but in the hoop house there’s a whole living world. Be grateful for the little things, for health, local food, and those who are always there for you. Put energy into what brings people together. These winter greens are full of energy, flavor, and life. This was a special harvest for an event focused on everything I believe in. Celebrating local food, community, and the part we all play on our climate through the health of our soil. Thanks @inseasonjh for all you guys do! 
Well past the 5 week mark and Misty Momma still likes to spend her days with the littles. All of them have the legbar head feathers, but otherwise look completely different. The darkest one on the middle has feathered feet, most likely her mom is Midnight (black copper marans). So there could be a new dark olive egg come spring! As of right now I see lots of round tail feathers, there’s a chance that all 4 could be hens. 🤞 #backyardpoultrymag #chickensaspets #backyardchickens #rainboweggs #farmsteadlife 
This looks good, but the smell of apples filling the house right now... Its going to be hard to save room for dinner. I’m sad to see the outdoor garden season come to an end but that just means there’s more time for this! Garlic 🧄 powder is next in the kitchen to-do list! 
This handsome fella just moved to a new flock last night. He’s still in Victor but went from #4 Roo to the top of his new flock. (If the ladies allow) He was one of the friendliest that hatched this year. I still have one more that needs a home if anyone is interested. He looks similar to this guy, but has slightly darker feathering and is sitting side by side at night with his dad Cache Man on the top roost. All these big roo’s are half cream legbar. So there’s a good chance you’ll be able to hatch green/blue or olive eggers with their offspring. Take good care of you’re new flock little Roo! 
The garlic is planted, mulched, and ready for its winter nap. The row covers are collect (in a pile indoors still to be folded...), wash station has been packed away, fire wood bucked up, chicken coop winterized, tons (literally) of materials collected for the chickens to work into black gold, hoses disconnected, hoop house planted & row covered to keep the winter salads coming, and this final outdoor harvest for tonight’s fresh salad. Wow... what a push to end the season. I’m beat, but finally ready to relax and enjoy some down time and putter away at the indoor projects. Thanks again everyone for your support this year and for those of you who helped get these final tasks buttoned up! 
The hoophouse is looking good! I’ll be transplanting a few more cold hardy greens today and hopefully they get cozy quick. Winter is coming this weekend and will probably be here to stay. This looks like a lot but will slowly be harvested for personal use throughout the winter months. Someday there will be enough to sell, until then I’ll keep experimenting and learning how to grow year round here in the Tetons. #slowfoodinthetetons #tetonvalleyidaho #wintergardening 
The garlic planting continues... 2,600 are are in the ground with 900+ still to go. This unexpectedly warm start to November saved me. There are 25 different varieties, and the seed quality going in is the biggest/best yet. #growgarlic #tetonvalleyidaho #slowfoodinthetetons #seedgarlic #wintergardening 
The final bundles of our seed garlic are cleaned and will finish getting planted in the coming days. This variety, Russian Inferno, has a fun story: Three years ago my friend & old housemate @mtnrunner_elee was passing through the week of the eclipse. He picked up a bulb of this garlic from an Idaho farmers market (do you remember the market or farm?). There were 6 cloves on that small bulb. He ate one, we ate another when he was visiting, then he left it here when he drove home. I saved the 4 cloves and planted them that fall. Now, 3 seasons later there will be 150 planted. On top of that there were a few pounds sold and a few have already been eaten. Thanks again Eric! 2017: (4) 2018: (10) 2019: (64) 2020: (150 going in today!) Plants are awesome! Garlic is definitely one of the favorite crops around here. 
Stay warm friends, and thank you all for a successful first ‘official’ year of farming. 
Oh... meanwhile outside the hoop house this morning. #FirstSnow 
Out with the rest of the tomatoes! These big ones will become soup for those cold/dark winter nights. On a side note, @the.little.mtn.dog is digging the new hoop souse heater! Also, small or torn row covers make great garden dog beds. 
October garden Morel! This one we had for lunch on Friday after finding it under the winter squash / row covers. Today the valley floor got its first snow so this will likely be the last of the season. Until next year mushrooms! 
Sweet potatoes! Better than last year and continuing to learn how to grow them here in Teton Valley. More moisture next year! 
Paradise Red! We’re getting ready for 2021 already. Here’s one of the photos taken for next seasons seed garlic sales. (We’re planting right now, so a perfect tune to snap some stock photos). We’ll be opening up pre-orders starting sometime in April/May once we can confirm the germination rates. They’ll be on our Etsy shop, search for ForagingFarmers (one word). We hope to have the antler dog chews available on there in a couple weeks. Side note: We’re SOLD OUT of all garlic for the season. Thanks for being great customers! It went so fast!! 
This week's harvest was absolutely raddishing to say the least! 😉 
This years transition from summer to winter growing is a little different. Usually a hard frost kills the summer veg and we can just tear out the old, then plant the new. Instead, we pruned the summer veg back to allow light to reach the ground and were inter planting everything with the winter crops. Oh, and it is HOT working in the hoop house today. It will be with it when we’re having fresh harvested salads over the holidays! 
October is the month for slowing down on the farm, assessing the season, and planting garlic! Although this season the warm fall weather has kept most of the garden growing strong still. We’re actually having to wait to get the garlic in until some bed space opens up. What’s growing still in you’re gardens? 
Here we go!! Garlic is going in for 2021. At least in the few open beds we have available at the moment. It’s been such a warm fall even some summer crops (winter squash & pumpkins) are still going strong! This is some monster Inchellium Red (softneck) that’s hopefully going to be available as seed garlic next fall!