All posts by Maagic Mountain Farm

Garden Group Gratitudes

In 2018 the Garden Group took on a bit more structure when past members of the old Land Trust Garden committed themselves to our maagic garden space.  Other members also joined in and we did it together!

img_1273.jpgThe age range of committed gardeners was 0-80+.  Each of us offering different skills and gardening pleasures, but we all share a common love of the earth, plants, food and microbes. img_0128

Martha’s daughter, Carrie, is our garden cheerleader and photographer.

Gratitude to all for the community gardening experience.

With all we learned and our continued commitment, 2019 is sure to be Vegi-lious year!

Bear Wallow Herb Walk

IMG_0071A wildly heatlthy herb class offered by Cara Saunders at Bear Wallow Herbs of Mt. Shasta.  Cara’s deep connection and down to Earth approach to creating her medicines taught us all the value of these plants and how to use them.

 

The class was filled with hands-on identifying, connecting, wildcrafting, and creating medicine from our yards and natural landscapes.  Thank you Cara for sharing your wisdom.

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Learn more about Bear Wallow Herbs at:  www.bearwallowherbs.com

Contact Cara at cara@bearwallowherbs.com or 530.925.5829

 

Al Pastor Evening in the Garden

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With a dappled light on the garden and the sun’s spotlight on the pasture of goats, the Maagic Mountain Farm’s “Al Pastor” dinner began as guests arrived and enjoyed the land that would offer their evening meal. The event opened with a prayer and offering of bee pollen on the tongue while local musician, Gentle Thunder, graciously blessed each person with her flute.  The guests were ushered through the garden to the table with another tune while the wild birds added their song from the trees.

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Chef JT Beggs of “Kin & Kitchen” in Santa Cruz, California, along with his passionate assistant Charlie, worked feverishly in the kitchen preparing five courses of Mezze including cigar-shaped, handmade filo-dough Boreki filled with fresh goat sausage and goat cheese, and braised red amaranth and spring greens with white beans.

Simultaneously, JT cooked on the outdoor applewood firepit preparing Shashlik on sword spears and fresh fire-grilled flatbread served with a fresh garlic mint yogurt dipping sauce.  Homemade chokecherry mead, fresh honey-thyme tea, wild rose honey wine and kefir juice drinks were offered with warm thyme olives and goat cheeses.  All this was followed by the main courses of hand-rolled couscous with tender spring vegetables, goat bone-broth yogurt soup with purslane, and Tangier, a Moroccan spiced goat meat, cooked for two days in earthenware pots created by the chef himself.

The meal was eaten on beautiful handmade spiral plates created by our local potter, Noam Zimm of Clay Dance Studios.  Noam also offered guests Turkish coffee from the outdoor fire.  Guests walked their coffee down to the milkstall for a splash of fresh milk offering a latte froth to the top.  Last, but certainly not least, guests enjoyed desserts of Gateau Basque with fresh local cherry filling and Angelica Cake covered in fresh wild rose petals.

The evening was a true taste of the land and supported by the local community.  Dave from Running Rabbit Mills delivered fresh ground flour from Fort Jones, Kate from Homeward Bounty allowed us to visit her farm in Grenada on Friday morning for the freshest produce not available from the homestead garden.  Rockside Ranch of Etna offered organic pasture raised pork lard and fresh cow cream from Kid Creek Pastures of Mt. Shasta.  We are privileged to live in such an amazingly abundant and supportive community.

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Love and gratitude to the vibrant land, sun, water and air that feeds the plants, animals, and people “plorking” (play/working) together to create a symbiotic, nourishing life.

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This entire evening was visioned by chef JT Beggs and planned for over a year.  The food was raised with love and intent at Maagic Mountain Farm, and the magic presented at the table was all created and prepared over the course of three days by JT with his love of the land, animals, and international culinary traditions.  Learn more about JT Beggs and “Kin & Kitchen” at http://kinandkitchen.com.

JT offered a homestead butcher class prior to the Al Pastor event and demonstrated his conscious and compassionate approach to slaughter.  This homestead butcher class was attended by seven women offering a feminine hand and desire to learn to the butchering process.  This evening class ended with fire-roasted flatbread, yogurt sauce, salad and roasted ribs.

This 3-day culinary experience is an inspiration and encouragement for us all to explore how to create more dinner club opportunities in our county.

ATTENTION: Hosts, Guests, Farmers & Chefs let us unite to create more local food events in our community.  To learn more about future events email interest to Leslie Ellorin at Maagicmtnherd@gmail.com

 

 

 

The Bees Swarm

Monday afternoon the bees called me from the garden.  I went over to find a huge swarm in the air circling all around.  The sound was intoxicating.  I ran back to the house and got the camera and recorded this video. TURN UP YOUR SOUND!!!

 

 

After about 30 minutes, they settled down in our tree and stayed there the night.  We tried to lure them into a fresh bee box with a full tray of honey and some lemongrass oil because it was difficult to capture.  It hung high in a tree above a web of branches.  The swarm bate did not work and they took flight the next day just before the thunderstorm.  Again they called me to them with their buzz.  I chased them out into the pasture but I lost them in the forest.  I trust they found good cover before the rain.  They are so smart.

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We still have the other half of the bees in the original hive but now hopefully they have replaced their queen and made more room for more bee babies.  We almost had two hives and then only half as many bees, but we gained so much learning in the process.