Sunrises

How many sunrises have I seen since I began at Brook Farm? 8 weeks worth...And they have been some of the most beautiful I have seen in my life.

Rooting

Harvesting storage turnips

The first frost has come with all its frigged rain, and now we begin the great root harvest. We've begun collecting everything from carrots, beets, and turnips for storage in the cooler. And we'll distribute them over the next month to members. Something I learned today in my nutrition studies, when you eat roots they help ground and stabilize you. If you're filled with nervous energy, there's nothing better than to eat a sweet potato. In cold weather roast your roots, this helps to add heat and density to your veggies.

Flower Arranging

One of the tasks I've been given on harvest days (Tuesday and Saturday) now is to lead a group of volunteers into our zinnia and cosmo flower beds and demonstrate the art of flower arranging. I find it very enjoyable teaching the adult volunteers a new skill they have never had. Basically I lead them into the fields give them a short set of instructions on cutting flowers, let them gather as many as they can, and then more instructions on how to arrange a bouquet. It does get tedious on the days that we need 50+ bouquets. I'm no flower specialist but I do have a fair bit of experience in the area and what is always surprising to me is floral design does not come naturally to everyone. During our small workshop as I watch over the final arrangement of the bouquets, I am always surprised at who is talented at design and who is not. And the best part is that most of the time not all the members pick up a bouquet at distribution so there are always leftover flowers that I go crazy with in decorating the house.


An extra floral bonus at distribution


A lovely bouquet of cosmos, zinnias, and sunflowers

Autumn

Indian Summer is here. I’m not sure how long it will last but the leaves on the trees are already changing to their yellows, oranges, and reds. It is an absolutely gorgeous site to see the mountain of Mohonk with its lush forests go through this ancient autumn passage. The summer plants, tomatoes, squashes, and peppers are finishing up and it is now time for the brasicas to mature. We’ve already got tons of kale, collards, bok choy, and broccoli on the way. Everyday I try and incorporate as much as I can into my daily diet from this harvest of plenty. You could say I am nourishing my body and spirit by being here.

Another Adventure

The fields at sunrise



I’ve decided to continue this blog as it seemed silly to me to stop with just including Israel since I am continuing to journey further into my own personal wonderland.

After some intense traveling the last 2 months, all around Israel, Turkey, Upstate New York, Houston, and San Antonio, I’ve finally unpacked my suitcase for a 3 month stay at Brook Farm. I will be completing a work/study there as an agriculture intern. I’ve completed two weeks so far, which I must say was not easy. I am putting some intense hours in each day, as I’ve been starting work at 7am to finish at 6pm, but my body is finally starting to toughen up to these new harsher conditions. And just in one week I’ve already started getting a handle and education in late summer/fall plantings. Brook Farm is a completely different type of farm compared to Hava V’Adam (the place I spent 5 months in Israel). Hava V’Adam is a small educational farm where we grew food basically for our own consumption and Brook Farm is a 5 acre, tractor plowed, CSA farm. On a CSA farm you really feel as if you are the keepers of the vegetables. CSA members prepay you before the season begins to grow and care for their food, so this is a very different practice and thought process being done here.

As an intern in exchange for my labor I receive lodging in the old farm house (my own bedroom and bathroom), all the fresh veggies, eggs, and meat I can eat, and a stipend. It’s a pretty great deal as I’m actually getting to further my education doubly while I am here. I will be listening on an ipod to lectures in my slow hours weeding because I’ve recently enrolled in a distance learning program through the Institute for Integrative Nutrition. With this course work (which will be completed in 10 to 15 months) I will be become a certified (by the American Association of Drugless Practioners) holistic health counselor. Where by the end of my course I hope to work on or at CSA farm teaching workshops on healthy holistic lifestyles that will focus on an organic diet and nutrition.

As I’m at Brook Farm I will continue to update my blog to let everyone know how the vegetables are growing and hopefully share some new found wisdoms.


Jimmy Cricket in the bean patch

So the Time has come....

Well my program is officially over and I've been traveling around with EE. I'm obviously way behind in pics and posts but I will be trying to post mad crazy in the following days. So stay tuned!


Harvest time with the Ecos

Aliyah Ba’Regel

One new backpack, 25 kilometers, and 3 days later we completed one more field trip to Jerusalem but this time in the ancient tradition of aliyah ba’regel, which means to “go up by foot”. Two thousand years ago this was the tradition for the 3 major holidays Shavuot, Passover, and Sukkot, for all Jews to walk and arrive in Jerusalem and give a sacrifice to the temple on the day of the holiday. And this is just what we did. We started in Modi’in hiking through national parks, stopping by natural springs and having many mikvahs to arrive at the Western Wall in Jerusalem.



This was my first major hiking experience. Before this I had lots of experience in day hikes and camping but not a long trip where you carry all your food and water you need. I finally took the plunge and bought myself a brand new Gregory backpack. It is beautiful and fits me like a glove, def worth the money because it made the hike so much easier. I had a lot of weight on me carrying so much but I was able to accomplish the trip without any blisters and very minimal chaffage.





We hiked through some gorgeous parts of Israel; ancient trails that have been in use for thousands of years. We passed the oldest natural forest in Israel, mountains filled with deep dark caves, Arab towns, and many natural springs. One of the nights we slept by this natural spring under a mulberry tree that must have been 500 years old. It was a stunning location.



The most amazing part of this journey was the satisfaction I felt arriving in Jerusalem. Knowing now how capable my body is and the endurance I have makes me feel so alive. We hiked all the way into Jerusalem to the cotel. There we did a ceremony and a sacrifice in the ancient tradition. Our ceremony consisted of a meditation circle and blessing. Before the trip we harvested wheat from the field by our farm and ground it by hand. We made pita from it and offered it as our sacrifice as well as the remainder wheat we harvested. Having a beer and some watermelon finished off the ceremony. It was all so beautiful and magical. I really felt connected to old ways. I have been on this course since my arrival in Israel but I no longer feel like I am a Jew but I feel as though I am a Hebrew. Going back to the original laws and traditions our ancestors practiced here. I’ve wanted to write an entire blog entry about this transition and will do at some point soon.