As colder weather sets in, our fall wedding season is coming to a close. It’s been an amazing time on the farm, and as I look back, I have several very personal thoughts that I’d like to share.
One: I feel very fortunate to have had the pleasure of getting to know so many wonderful couples. I think people that want to get married on a farm have a broader understanding of what it is that we try to do here. They are flexible and easy going – no bridezillas here! And certainly, weddings do help support our farming habit. Thank you, to each and every one of you that supports small farms.
In addition to a very grateful heart, I really do feel like Springdale Farm has been blessed. Many visitors say it has a certain “feel” about it. When we were building our home here, the workmen would comment about the “karma” they felt on the farm. And others come and linger, not understanding the draw to just stay and soak up the Good. So call It what you will, It’s bigger than you and me. And when a couple comes here to be united in marriage, I feel sure that they, too, are covered under the umbrella of the spirit of the farm. It makes me feel extra wonderful inside to be a part of that.
So, while it is a very busy time, with fall planting and harvesting, we sincerely appreciate the wedding season – on many levels. And this season in particular was special to us as we saw our middle daughter get married on the farm. It was an extaordinary evening. I’m almost recovered! It literally took a village to pull it off. Thank you so much to chefs, friends, drink masters, volunteers, neighbors, our farm crew.
Here are a few pictures of the season…
Click on image to read more
I always thought I loved weddings for the promise of an open bar and the rare opportunity to dance carelessly to "SHOUT." However, this weekend as an uninvited wedding "watcher", I was filled with as much joy as if I were in actual attendance. The farm was rented out this past saturday for a wedding. The girls rented the upstairs of the farmhouse to relax, tend to hair and makeup, and watch the guests filter in from the back gate to assemble for the ceremony. From downstairs we can hear the excited voices and footsteps upstairs as well as peek at everything going on across the remaining 4 acres. It was beautiful to be able to watch the farm transform into the joyous meeting grounds for friends, families, and loved ones to celebrate the happy couple. It was a wonderful evening and a party even the ducks were happy to attend.
The ducks. Not quite social enough to make the front row, but curious enough to take part in the event.
On Thursday, June 14
, Springdale Farm
will host "Pies & Pigs
": A Benefit for Colleen Sommers
and HOPE Farmers Market
invite all to come together to celebrate and support Colleen Sommers
of Pie Fixes Everything
. This spring, Colleen was diagnosed with breast cancer and proceeds from this event will help ease the burden of her daunting medical bills. Many prominent members of the local food community are coming together to support this well known member of our local food community.
The event will feature:
• Dueling Pigs roasted by Salt & Time
and 3 Little Pigs
• Pizza Pies by Bola Pizza
• Local Sides by HOPE Farmers Market
farmers and vendors
• Dessert Pies by local pie makers and bakeries
• Drinks by Hops & Grain Brewery
, Thirsty Planet Brewing
, Saint Arnold Brewing Company
and East End Wines
• Live Music by The Greyhounds and Whiskey Shivers
• Pie Eating Contest
"Pies & Pigs
" will also feature an "art-and-food-focused" silent auction featuring "Celebrity Chef Pies" lovingly made by: Addie Broyles
(Austin 360), Alain Braux
(PeoplesRx), Brandon Martinez
(Noble Pig), Bud Royer
(Royer’s Café), Cecilia Nasti
(Field & Feast), Elizabeth Winslow
(Farmhouse Delivery), Eric Silverstein
(The Peached Tortilla), Janina O'Leary
(Trace), Jessica Maher
(Lenoir), Jodi Elliott
(Foreign & Domestic), John Bates
(Noble Pig), Laura Sawicki
(La Condesa), Philip Speer
(Uchi / Uchiko), Reina Morris
(Buenos Aires Cafe), Sonya Coté
(Hillside Farmacy), Soraiya Nagree
(La Patisserie), Taff Mayberry
(Olivias / Lucy's Fried Chicken) and Virginia Wood
(The Austin Chronicle)
For more information and to purchase tickets to "Pies & Pigs
", please visit this location
and the event's Facebook page
Bigger and better, as they say. This year’s EAUFT event is going to be awesome: Farm tours hourly PLUS food and drinks from some of Austin’s best local restaurants and vendors. This is such a fun event, for such a great cause, it’s no wonder more and more people want to be a part of it. Benefitting Farm and Ranch Freedom Alliance
, your $35 ticket includes membership to FARFA, educational farm tours, and tastes from no less than 24 local chefs and artisans. For me personally, it’s one of the year’s highlights. To get your ticket, go to http://www.eventbrite.com/event/3099238907
See you Sunday!
East End Wines, ASTI, Fine Home Dining, Lenoir, Lick, Live Oak Brewery, Hoovers, Kome Sushi, Thunder Heart Bison, Amity Bakery, Paula’sTXSpirits, Balcones Distillery, Wahaka Mezcal, Confituras, Fabi+Rosi, HotDang!, Dai Due, Argus Cider, Zhi Tea, Bola Pizza, Eastside Showroom, Peche, Rebecca Creek Distillery, Jester King Brewery, Texas Sake.
Today was such a great day. We woke up after a nice rain to find an old fire pit full of water. The ducks had a marvelous time in their impromptu spa. And it was market day. I love market days where friends old and new stop by the farm stand. Truth be told, we’ve met some really amazing friends through our little farm stand. Often times we linger after hours to visit and catch up with the week’s news. Time flies by and then we realize suddenly that we are ravenously hungry. Somedays, we need to make quick restaurant deliveries, always we need to check the babies in the greenhouse, and usually, we need a nap.
Today, as it turned out, no nap was in the plan, but after we made a couple of quick downtown deliveries, Glenn decided we deserved some refreshments at a new little place we’ve been wanting to try – Easy Tiger. They had a crazy beer selection. I needed professional help for my selection – which they aptly provided. It was just such a nice spontaneous drive-by. We didn’t stay long but couldn’t pass up the highly recommended corned beef that we brought home and are trying to save for breakfast in the morning with a farm fresh egg (or two). It smells heavenly! Of course Glenn has had a big draw to Easy Tiger because of Chef Andrew Curren. Top Chef aside, you know he’s a Fightin’ Texas Aggie. Whoop.
Upon our return to the farm, we discovered half the flock of chickens were out and about. I had visions of new swiss chard chewed to the ground, but apparently there was plenty of distraction just right outside the gate to ward off any grand wandering/destruction. Additionally , the farm cat was on top of the coop. We “rescued” her, to her horror. (Glenn has the scratch marks to prove just how horrified she was.) See what happens when you leave the farm, even for a minute?! Ha! Truth be told, while we love the occasional outing, nothing makes us happier than to surround ourselves with friends and family right here on the farm. Here’s a big thank you to all that make this wonderful life possible. I LOVE this life…
It’s a busy time on the farm. We are filling the greenhouse with seeds for spring transplants. We are cutting down old crops to prep the beds in anticipation of all that will be planted soon. We are planning crop rotations as best we can, composting – the chickens love helping with this – and taking care of general maintenance as we get pockets of time. In our extremely high-tech greenhouse set-up, (not), we are starting tomato plants on heat mats – they like it nice and warm, but we are opening up all the windows by 9:00am because the sunshine and warm days get things really cranking hot in there before you know it. We don’t have a real source of heat, so we shut it up tight by 3:30 or so to retain the day time heat for the night time temperatures. Tricks we use for heat – simple heat lamps hung from above, vanity light strips set below the tables, 55 gallon drums full of water that take in the sun’s heat of the day to keep things warm at night… We’ve also created a mini-greenhouse within the greenhouse to reduce the area that we need to heat. We did this by draping used greenhouse plastic and tarps around a much smaller, confined area. (It’s all about frugal farming, after all!) For water we need to water some seeds 3 times a day, because the tiny soil blocks setting on warm heat mats can dry out before you know it. Lots of tender loving care is going on at the farm right now. Come see us; we’ll spread the love… Psst…We take requests for what you’d like to see grown for the farm stand!
Tomato seedlings in the greenhouse