Our vegetable CSA is scheduled to begin the first Tuesday in June (June 4th), or Friday June 7th for So-Hum shareholders.  We've still got a few open spots available for you late-comers!!  This is your last chance to sign up before the season gets started, so don't put it off a moment longer.  Download our commitment form from our website using this link:

http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/1533/2013.Veggie%20share.Commitment%20Form.pdf

and mail it in or drop it by our Fortuna Farmers' Market booth this Tuesday, May 21st, from 3-6p.  Thank you so much!

Our May planting rush is over and the fields are full, full, full.  Feel free to stop by and check out our gardens when you have the chance!  We have eggs available at the farm for $5.50 a dozen and our first round of broilers will be processed next Monday the 27th and will be regularly available after that.

Enjoy the warm weather!

Melanie and Kevin

We are proud to provide an alternative to commercial warehouse broiler production for our customers in Humboldt County.  We curently raise about 1500 broilers a year and aim to expand in 2013.  We purchase day- old chicks from Freedom Ranger Hatchery, whose French Freedom Ranger breeding stock produces slow growing, robust broilers that thrive in organic, pasture based management systems like our own.  We move chicks from our brooder at 2 to 4 weeks of age, depending on the season, to portable Salatin-style chicken tractors that scoot across our pastures, moving at least once daily.  These portable shelters keep our young (and vulnerable!) birds safe from predators and sheltered from extreme weather, while enabling us to percisely control where the fertility's going on our pastures.  The chickens have access to fresh ground daily, where they scratch, forage for grubs and seeds, stretch and sun themselves, and dust bathe in the warmer summer months.  Our healthy and contented birds make for some of the best eatin' ever!

In addition to fresh pasture and clean water, our broilers receive free access to certified organic feed.  

We slaughter and process all of our birds ourselves, on the farm, under a federal exemption PL 90-492.  We use a mobile poultry processing facility, the Abattoir, that we helped design and build with our friends at the Humboldt Poultry Cooperative.  You can buy our chicken direct from the farm by appointment or at our local farmers' markets - including whole broilers, wings, legs & thighs, breasts, airline breasts, tenders, meaty bones for stock, livers, gizzards, and chicken feet.

Pastured Eggs  

In 2012 we added a small laying flock of 60 hens and their guardian rooster, Thomas Jefferson.  Our hens free-range in a mobile paddock, following our cattle and sheep.  We provide a certified organic laying feed, but our hens provide for much of their own nutrition by foraging for seeds, bugs, and pasture.  In addition, we supplement with our home-grown grains, sprouted for maximum digestibility, as well as kefir and whey during the milking season.  

We keep our nest boxes very clean, lining them daily with fresh pine shavings or buckwheat hulls (a by-product of our buckwheat flour).  As a result our eggs require only minimal spot cleaning and most of their natural protective layer remains intact.  We currently sell out of eggs weekly, so freshness is never a concern for our customers!

We do not use any artifical light or climate control to increase egg production, nor do we force simultaneous molting - all standard practices in conventional, warehouse production.  Instead we embrace the seasonal rhythms of nature and accept fluctuations in production during the colder and hotter months of the year.  We believe our customers understand the true value of an egg produced in a holistic system which views each hen as more than just a machine.  Good husbandry means a healthy, un-medicated flock free to express the fullness of their chicken-ness, and delicious, nutrient dense eggs for us and our customers.

Our hens live in a moveable hen house we affectionately call the "poop coop".  While we love that the layers fertilize our pasture as they forage and scratch, the manure we collect in our mobile coop is a key ingredient in our on-farm composting program.

Our eggs are available direct from our farm and at our stall at local Farmers' Markets.

Apprenticeship Ends: December 9th, 2013

Number of Interns: 3

App Deadline: we accept applications from Thanksgiving 2012 until the positions are filled

Minimum Length of Stay: Full Season

General Description:

Shakefork Community Farm is a uniquely diversified farm on 85 acres alongside the Van Duzen River in Humboldt County, Northern California. Of the 15 acres we cultivate, a significant portion is dedicated to the growing of small grains - including wheat, rye, barley, oats, dent corn, buckwheat, flax, and some beans.  These are primarily distributed whole, cracked, and floured through our 65-member grain CSA, as well as at our local farmer’s markets.  We mill on-site for our once-monthly grain share distributions.  We also grow oats and barley for our livestock.  In addition to grain, we farm up to two acres of mixed vegetables, with a special focus on storage crops such as onions, potatoes, and winter squash.  We plant a flower garden and berry patch for our vegetable CSA members and offer a U-Pick pumpkin patch to the public in October.  We strive to employ better-than-organic standards in our practices.

We keep a variety of livestock at Shakefork Community Farm.  Pastured poultry remains a significant focus.  We raise about 1500 birds a year and do all of our slaughtering and butchering on-site, approximately every 2 to 3 weeks from May through November.  We offer whole broilers and a selection of cuts via direct sales at farmer’s markets.  Working with our poultry - from day old chicks to the roasted chicken at the dinner table - is an important part of what apprentices do.  In 2012 we will offer eggs and Thanksgiving turkeys as well.  Other livestock include a motley crew of free-ranging ducks, a small dairy goatherd, sheep, and cattle, including two calves that we’re training as oxen!

We manage two separate CSAs – one for veggies and one for grain.  Veggie shareholders pick up their weekly produce at our farm in Carlotta from June through October.  Grain share distributions are monthly and held at a friend’s farm in the nearby town of Arcata.  We also sell at three weekly Farmer’s Markets.  We are community minded and enjoy inviting folks to the farm.  We regularly host big work parties (aka “crop mobs”), as well as elementary classes for farm-to-school education days in the spring and late fall.

Meals:  

We eat primarily from the foods that we grow on the farm and provide for almost all of our own grain, meat and vegetable needs.  For meat we raise pastured poultry and pork (the later periodically), lamb, and goats.  We also milk 4-6 goats, from February through November, and make kefir, yogurt, and a variety of cheeses.  We added a layer flock in November 2011 and will have our own chicken (and duck) eggs for the 2012 season.

Several lunches during the workweek are communal, with everyone taking his or her turn to prepare food for the group.  Breakfasts and dinners are generally prepared independently, although we will often spontaneously share meals.  Your enthusiasm for the kitchen arts and good food will serve you well here.  The enjoyment of food is central to our vision of a sustainable farm-life, so we do our best to take the time needed to prepare good food by hand, fresh from the farm with committed regularity.  Kevin makes his all-rye sourdough weekly and Melanie loves to bake whole grain treats; we also seasonally make kraut, pickles, stocks, sausage, jerky, and cure bacon.  What we don’t raise ourselves, we try to trade for with other farming friends at the markets.  Twice monthly trips to the local Co-op supplement our largely farm-based diet.

We cannot accommodate vegetarians or vegans.

Skills Desired:  

We consider the Shakefork experience to be an advanced apprenticeship.  Although it is not necessary that you have previous farming experience, we will give special consideration to those that do.  We have also found that other fast-paced, high-intensity jobs such as working in a kitchen or waiting tables can prepare you well for what farming requires.  We do most of our seeding, transplanting, weeding, thinning, and harvesting by hand, which requires a goodly amount of physical strength and stamina.  You must be able to lift at least 50 lbs, if not more.  Keep in mind that the work of the season will make you stronger!

We are looking for dedicated individuals highly motivated to work quickly and efficiently by themselves and as part of a team.  A good sense of humor comes in handy, as well as a high degree of flexibility.  When things get busy and stressful, it is important to practice clear communication, compassion, and forgiveness.  Apprentices must be willing and able to work hard, take initiative, be reliable and responsible, and follow directions.  Our standards are high and an innate attention to detail and organizational talent are appreciated.  We love what we do and enjoy our long days on the land, but also recognize that farm work is not for everyone.  Please be honest with yourself about your capacities and life goals!

We prioritize applicants who have already received some basic agricultural training and those who are able to visit the farm before committing to a full season with us.  That said, all applicants will be considered.

Educational Opportunities:

Education at our farm is primarily through hands-on experience.  We strive to incorporate regular group field walks, during which we take a closer look at some aspect of the farm.  Supplemental reading will be encouraged, and we may meet as a group to discuss specific “assigned” readings.  We will also visit at least one or two other local farms as a group.  We LOVE farm field trips!!!!

Apprentices can expect to work long hours and learn about all aspects of farm work throughout the season.  Working with our diverse livestock will be a familiar and consistent part of your daily rhythms.  You will become skilled at milking goats, moving chicken tractors, the evisceration and breakdown of chickens, and moving fences for our daily pasture rotations, among other things.  You will also spend a considerable amount of your time in the vegetable garden, preparing beds, planting, weeding, and harvesting.  Machines such as our walk-behind BCS tiller and mechanical seed cleaner will become very familiar to you.  The grain production is a little more hands-off than the veggies, but there will be opportunities to assist with grain planting, harvest, post-harvest seed cleaning, and milling and packaging for sale and distribution.

The work at Shakefork Community Farm is incredibly diverse, and you can expect the tasks to vary considerably from day to day and week to week throughout the season.

Stipend:

We offer room and board, plus a weekly stipend of $100.  Apprentices can eat freely from what we produce on the farm, and we provide for any additional staples needed.

Housing:

Apprentices will have their own 200 sq ft yome (a cross between a yurt and a dome – see redskyshelters.com or our website for details) for sleeping and personal space.  Although aesthetically pleasing and quite structurally solid, the walls are tent-like and un-insulated.  One light and one outlet per yome are solar powered.  Small propane heaters are provided for conscientious, moderate use in the colder months (April and November). 

We are currently constructing a semi-outdoor communal kitchen space that will be the farm hearth and provide cooking space for apprentices.  It will be equipped with a commercial sink, gas range, and fridge/freezer, as well as all the basic kitchen stuff – cast iron pots, stainless steel pans, plates, bowls, knives, etc.  More amenities will be added throughout the seasons as our resources allow.  Expect clean, simple, and rustic. 

We currently share our home shower and laundry facilities with apprentices, with some reasonable time restrictions.  We encourage line drying whenever possible to conserve energy.  We hope to replace the portapotty with a composting toilet facility as soon as we can.  Wireless satellite internet service is available; cell phone reception is spotty (better with some phones) and we have no landline. Please provide your own phone and computer. A personal vehicle is a definite plus as the farm is a 20-minute drive from the nearest town of Fortuna and 45 minutes from the college town of Arcata.  Our state highway is not safe to bike on.

Preferred Method of Contact:

Email is preferred.  Phone is OK too, but expect to leave a message.  We’ll get back to you!

Apprenticeship Details:

At Shakefork Community Farm, there is little to no boundary drawn between work and life. Our love of farming and our will to farm are deeply rooted in a profound and transformative lifestyle commitment, and we remain drawn to sharing a full-immersion experience with other would-be farmers.  The stuff of sustaining life is our work and our play, and we value the simple agrarian lifestyle that we’ve connected with through our farming.  

As you consider our apprenticeship offerings, please keep in mind that we are located on a rural highway, a drive away from the nearest town.  We don’t have a television and cell phone reception can be spotty.  We are looking for apprentices who are energized by a land-based lifestyle.  All motivated, hard-working, independent, detail-oriented people ready to make a heartfelt commitment to our farm for the full season are encouraged to apply.  You'll work harder than you ever have before, while cultivating new skills, refining old ones, and fully immersing yourself in a farm-based lifestyle.  It’s a beautiful thing, and we are excited to share our passion with you!

Please contact us directly for our full apprenticeship application!!!

The 2012 Shakefork farm crew - from the left, Apprentices Andrew, Kelly, and Sami and Farmers Melanie & Kevin.

Fortuna Farmers' Market: Tuesdays 3-6p; May - October.

• 10th and Main Street, Fortuna
• http://www.facebook.com/pages/Fortuna-Farmers-Market-10th-and-Main-Street-Tuesdays-300-600/275832329108043

Garberville Farmers' Market: Fridays 11a-3p; June - October.

• Garberville Town Square on Church Street, in front of Chautauqua Natural Foods.
• http://www.facebook.com/Southernhumboldtfarmersmarket

Arcata Plaza Farmer's Market - Saturdays 9a-2p; April - November.

• The Plaza, between G & H streets and 8th & 9th streets in Arcata
• http://humfarm.org/

Cafe Brio Winter Market - Saturdays 10a-2p; Dec 2012 - March 2013.

• Just outside Cafe Brio at G & 8th streets in Arcata
• Newly sponsored by the Northcoast Grower's Association in 2012.  Help make our season extension experiment a success by coming out on Saturdays to support your farmers, rain or shine.  We'll hope to see you there!

An ox by definition is a mature, castrated male bovine that has been trained to work.  Oxen have been a huge part of our culture and agriculture for centuries and continue to be the most popular draft animal in the world.  They provide a very low impact source of draft power that is totally grass powered.  We think Tex and Joseph could play an important role, providing secondary tillage and cultivation in the vegetable garden, as well as digging potatos and hauling crops to the barn in the fall.  They are very easy keepers and can manage a lot of work with out any fossil fuel or grain inputs.    

Although the weather has turned a little moist down here in the mid-county, we're still ON for our corn shucking party tomorrow, October 13th, from 10a-4p.  Come all day, or just for a few hours... dress in layers and bring gloves if you have them... please provide your own snacks to keep you nourished through the day... bring your kids, your neighbors, and your friends!!!

We will feast around 4p!  We're making some farm favorites, including chili, cornbread (with our own cornmeal!), coleslaw, and potato salad, but potluck dishes are appreciated.  We've opted not to BBQ in favor of building a big, warming fire instead.  Live music will fill the air, weather permitting.

Our pumpkin patch also opens Saturday, so feel free to shop for a Jack O'Lantern while you are here!

We hope to see you!  Directions to our farm can be found on our website, here: http://shakeforkcommunityfarm.com/map/directions/119, or look for the pumpkin patch sign on Hwy 36, just before the fire station.

Wishing you a wonderful fall,

Melanie, Kevin, and the Shakefork farm crew

Help us with the corn harvest.  We're turning this year's corn harvest into a work party and harvest celebration.  Our field corn, which we dry and grind into cornmeal, requires tremendous amounts of hand labor - from harvesting and shucking the ears to removing the kernels from the cob.  We all know many hands make light work, so this year we're asking for your help on Saturday, October 13th.  We'll work on the corn harvest from 10 to 4p and then enjoy a BBQ and potluck feast, with live music and drinks.  Most of the work will be gathered around the greenhouse, where we'll shuck the corn and arrange it for drying.  Although we'd love your help for the whole day, we invite you to join us for any portion of the day that works for you.  Please bring your own lunch or snacks, as we won't be feasting until the late afternoon.  Additional helpful things to bring are: gloves, drinking water, sun hats, and layers, for who knows what October weather will bring.  Kids are welcome, dogs are not.  RSVPs are most appreciated, and feel free to bring anyone and everyone – the more the merrier!

Grain shares are now available.  We've harvested about 70% of our grain crops and a new grain share season is soon to begin; our first distribution is scheduled for October 4th.  A hearty thank you to those of you who have already re-joined or have signed up for the first time.  This season's share will look a little different from years’ past.  We are consolidating the full and half share options into one moderately sized share.  Distributions will consist of 8 pounds per month and will take place for 6 months instead of 10.  We plan on beginning on October 4th and distributing through April, with our customary break in January.  The share price is $275, with a $100 deposit required to hold your spot.  Some of our products will only be available through the grain share, but crops with abundant yields will likely be available at our Farmers’ Market stall.  As the share starts in just a couple of weeks and spots are filling fast, we encourage you to contact us as soon as possible if interested.  We hope that you will!

Broilers and select cuts available this weekend.  We'll have a freshly processed batch of broilers and cuts available at the end of this week at our Garberville and Arcata markets and will hopefully be well stocked until the end of November.  We have been selling out quickly, so if you are planning on stocking up, let us know sooner than later.

We're offering Thanksgiving turkeys this season, for pick up at our farm in Carlotta from Tuesday, November 20th.  Our turkeys are rotated weekly through our pastures and cut grain fields and fed an organic feed.  We are now taking reservations.  Birds will be sold for $5 per pound, and we expect them to be abundantly sized - averaging 20 pounds or more.  Perfect for your big family gathering!

The 2012 barley harvest...

A picture from last year's corn mob...

With abundant gratitude, your farmers...

Melanie and Kevin

This week started off with Melanie attending a millstone-dressing workshop with Roger Jansen at Grindstone Bakery in Rohnert Park.  As grain farmers, we have inadvertently found ourselves embracing the art of milling as well.  Stone mills need regular attention, just like every other small machine on the farm.  As Melanie has been handling much of the milling at Shakefork Community Farm for the last year, she was eager to learn how to clean and care for the granite stones.  After spending three hours working an air chisel, disassembling and reassembling our 8” stone mill no less than 5 times, Melanie successfully removed the veil of mystery surrounding the internal workings of our grain mill and is now empowered to clean, sharpen, and “dress” the stones that make our 100% whole grain flours possible.

In other farm news, Monday we finished planting our onions; Tuesday we started the Fortuna Farmers’ Market; Wednesday we hosted 58 2^nd and 3^rd graders from Scotia Union Elementary School in a Farm-to-School event where the kids got their hands dirty learning about compost, seed saving, and insects and harvested from the garden to create “lettuce tacos” garnished with toasted barley and edible flowers; Wednesday afternoon we planted 350# of potatoes and our dent corn (a month earlier than last season!); Thursday we planted our pumpkin patch, winter squash, and zucchini; Friday we got our first round of cucumbers in and started our Garberville Farmers’ Market!!!

This week's offerings include:

Grass-fed lamb... the newest addition to our farmstead offerings.  Assorted cuts available.

Meaty bones... 2.5# pounds of chicken bones and chicken parts (and occasionally a thigh or wing) for making a rich and nourishing stock.

Eggs from our pastured hens... now full size and $5 a dozen.

Lettuce... red & green leaf, red & green butter, and a variety of baby romaines.

Radishes... crisp and fresh, great for spring salads or sauteed.

Cornmeal, buckwheat flour, and rye flour...  Our flours contain all of the naturally occuring nutrients found in the original grain that are most often lost with conventional milling. 

Hope to see you soon!

Your farmers,

Melanie and Kevin