Beer Brewing 101: Oatmeal Stout

Students at Saturday oatmeal stout brewing workshop add molasses to the mix.

Our workshop season kicked off Saturday with a beer-brewing workshop taught by Master Brewer Paul Jennings. This was part one of a three-part brewing series Paul is offering at Better Farm this summer (wine making is slated for July 13—you don't want to miss it!), and the focus was on getting a batch of oatmeal stout started.


We used a basic stout recipe for this, and got the first steps completed in one morning. We added yeast the following day, and are now enjoying the process of watching the mixture ferment. We'll be able to carbonate the beer in a few weeks. Here's the recipe we followed:

Ingredients
1 pound dry light malt extract
1 pound oatmeal
1 cup brown sugar
2 cups molasses
2 oz. Keng Golding hops
1 packet Lallemand Windsor yeast
1 1/4 cups priming sugar or cane sugar
1 hops bag for oatmeal

Directions
Bring 2 gallons of water to a boil.
Turn off burner and add bagged oatmeal to the water.
Let sit for 1 hour.
Remove oatmeal from the water.
Add all other ingredients to the water.
Heat the mixture (wort) almost to boiling and simmer for 1 hour.
Bring the mixture to a boil and let wort boil for 1/2 hour.
Add wort to primary fermenter and top off to the 5-gallon mark with boiled water.
Add yeast when cooled. (Temperature should be down to 70 degrees—click here to learn how to make your own wort chiller, which will cool the wort quickly. The faster you can cool the wort, the better the beer's clarity and flavor, and reduces the risk of contamination).
At bottling time, add priming sugar 3 hours prior.

Some photos of the process:

Primary fermenter, left, and at plastic bin with other supplies like thermometers.

Pouring the wort into a primary fermenter.

We'll check back in a few weeks to show you the carbonation and bottling process! If you plan to be in the North Country this Saturday, be sure to sign up for our sauna-building workshop!

To find out more about upcoming fermentation workshops and other educational opportunities at Better Farm this summer, click here.

Paying it Forward

From left Rebekah Kosier, Jacob Firman, and Nicole Caldwell work in a neighbor's garden.

An integral part of Better Farm's Sustainability Education Program is community service work. These activities serve dual functions: to pay manpower forward and to teach students new skills that can be applied to future projects (and paid forward in future community service activities). Our belief is that a successful, sustainable community utilizes bartering, volunteerism, and the sharing of specialized skills to propel neighborhoods forward. This has been proven time and time again at Better Farm; where the volunteerism of our neighbors is largely responsible for how far the "better" project has come in four short years.

Here are the service projects we all took part in last week.

Home Repair and Revitalization
We helped a neighbor scrape old exterior paint on his house to prepare for a fresh coat. Several of the people working on this project hadn't done a scraping project before, so this was a new skill for some of us. Understanding the basics of scraping, powerwashing, and painting will allow you to take care of your own home throughout your life; and will save you thousands (yes, thousands) every time you DIY your paint jobs. Keep in mind that when figuring out paint costs, the paint only accounts for between 15 and 25 percent of total costs (the rest is labor). We'll be back at this property later this week to finish the scraping and start the painting... stay tuned!

Garden Work
Working in other people's gardens and seeing how they do things allows our students to gain a broader perspective on options for their own gardens when they go back home. We talk a lot about different versions of permaculture gardens, basic components of growing organically, options for getting rid of weeds, and more, but nothing trumps hands-on experience. For that, last Friday we visited a garden a few towns away to mound dirt into hills for pumpkins, stretch black plastic over rows, and get some peppers and tomatoes in the ground.

 

The garden we worked on functions similarly to the gardens at Better Farm, except we use cardboard as our weed barrier while this tract uses black plastic. After raking the dirt into rows, the plastic is stretched over the entire space. Holes are cut along the raised rows to make room for seedlings, and composted dirt is added directly to those plants throughout the season for additional nourishment. This allows a gardener to focus organic fertilizers on the plants themselves without worrying about tilling nutrients into a larger area. The plastic works as a perfect weed barrier and lasts several years; while cardboard has to be replaced throughout the summer as it continuously decomposes.

Educational Outreach

Lyme Central School in Chaumont hosted a "Backyard Science Day" that we stopped in at to talk to kids about building their own solar ovens. We also got to take a look at that school's brand-new hoop house and compost set up (stay tuned for more information on that). Click here to read all about the solar oven and to download the plans for yourself.

Know of someone in the North Country who could use a hand? Want help making your garden "better"? Get in touch! We can be reached at info@betterfarm.org or (315) 482-2536.

DIY Solar Oven, Part I

Katie Mollica and Jacob Firman teach children about building their own solar ovens at Lyme Central School on Monday.

We were invited to participate in Backyard Science Day this week at Lyme Central School in Chaumont by Cornell Cooperative Extension. For our presentation, we built a solar oven to show kids how they could heat up food with the sun alone.

To build the solar oven we would show to students at Lyme Central, I borrowed a design from Solar Projects: Working Solar Devices to Cut Out and Assemble by A. Joseph Garrison. I started to build the oven by drawing it out on cardboard paper. It took about 3 hours to draw and cut it out (you can simplify things by simply downloading the schematics here). Once I got them all cut, I put them all together with duct tape.

Once it was all put together, I took tinfoil and covered the front funnel of the oven so it would become reflective and warm up the food inside. Once finished, I named the device “Better Solar Oven.”

There are all different kinds of solar oven that you can built this one was that we picked it come out pretty awesome. When we got to the school we talked to students about how it works, and we handed out links to the website where anyone can print out the directions and building plans to make their own.

DIY Soap

Soap is a very simple household product to make at home, with the added bonus of using your own herbs and oils to create fragrances and designs.


We started by cutting off a large chunk of a clear glycerin soap brick and heating it using the double boil method. To double boil the soap, we started boiling water in a regular pot and then placed a large glass bowl with the soap in it on top to melt. It’s important to remain attentive to the melting soap and stir it frequently while it’s boiling to avoid the soap hardening again before it is done.

After the soap was completely melted, we poured it into several small molds and began adding essential oils and herbs from the herb garden. Since we used six different molds, we made a variety of soaps. In one mold, we mixed eucalyptus oil and tea tree oil. In another, we used finely chopped sage leaves from the herb garden and chamomile oil. After adding oils and herbs, the only thing left to do is wait for the soap to harden and then remove it from the mold.

New Gates Allow for Easy Access to the Garden

The interns (with the help of instructors) last week put in two new garden gates to make accessibility a lot simpler for unloading compost, hay, and cardboard; irrigation, and simply moving in and out. This brings our number of garden gates up to three; allowing for pedestrian access (the main, existing entrance), easy access to and from the greenhouse (a four-foot wide gate, pictured above), and truck access (a double-hinged gate eight feet wide in the garden's back corner closest to Cottage Hill Road).

Day One entailed table-sawing two-by-fours into equal pieces, drilling plywood triangles in the corners to hold them together, cutting a longer flank of wood to run diagonally, and stapling on chicken wire.

On day two, we dug up holes for the gateposts and filled them with cement we mixed in the wheelbarrow. Sweaty and tired, we called it a day and waited for the cement to dry.

The following day, we finalized the gates by attaching the gates to the posts via hinges and putting on stoppers to hold the gates shut. By then we were feeling pretty confident with the drill and Greg and Adam went off for coffee while us interns put on the final touches.

DIY Solar Oven

Plans from Solar Projects: Working Solar Devices to Cut Out and Assemble by A. Joseph Garrison

Follow the Yellow Brick Road

I was fortunate enough two years ago to receive

golden bricks that once formed a road actually danced and trod upon by just about every cast member from the

Wizard of Oz

except Dorothy herself. This gift was the result of a string of events involving the town of Chittenango (where Frank L. Baum, author of

The Wonderful Wizard of Oz

, was born and raised), harsh North Country winters, and two dear friends of mine, Walter and Sunny.

You can read the full story by

clicking here

.

So what's a girl to do with 50 pounds of bricks with such an illustrious history? Find a place to inlay them, of course. Enter

Better Farm's Art Barn,

which in its former incarnation housed animals and utilized a gutter in the floor that nowadays has simply laid empty in such a way as to create a bit of a hazard for the inattentive wanderer in our gallery space.

It's a perfect trough to lay in some gold bricks; so that's what we did. All it took was a few bags of concrete mix, a little water, and some elbow grease.

Now, all visitors to our gallery space can walk on the same golden bricks the Scarecrow, Cowardly Lion, Tin Man, and oodles of Munchkins have danced, walked, and skipped on. A little magic, right here in Redwood.

Fresh Dill Bread: History and recipe

Ridiculously delicious dill bread. Photo/Holly Boname

By Kathryn Mollica and Rebekah Kosier

After planting in the garden all morning, the rains set in. So, we all headed indoors for an afternoon of baking bread and learning a little history about this universal food.

Bread History
The Hungarians have a saying: “Bread is older than man.” More than 12,000 years ago, man made flat bread by crushing wheat with a mortar and pestle before mixing the flour with water. The bread was baked in the sun. Later, dough would be baked on heated rocks or in the hot ashes of a fire. It was said the Egyptians created “starter” wild yeast from the air that was kept and mixed with other dough. There is also a legend of a slave forgetting about some dough; when he come back, the dough doubled in size. He tried to hide his mistake and started punching. The result? Lighter bread. Once barley and wheat found use, it started the Neolithic or "New Stone Age". The farming culture raised up. In Old Testament times, women were the bakers. Through the years millstones gained prominence for grinding wheat and the refinement of the flour made it possible to bake white bread. In that time, white bread was the most valuable bread of them all. Later on, the stone mill came into use. With Americans growing wheat, it was easier to make white bread. White bread no longer was just for the rich.
 
Making Bread
To make our dill bread (featuring fresh dill from the garden!), we followed a simple set of instructions. First, we mixed the yeast into a little bit of warm water. While we waited for the yeast to become active, we made the dough using 3 cups of bread flour and water. Then we added a mixture of thyme and sesame seeds to the dough for flavor. To save time, we used a processor to mix the dough instead of kneading it by hand. When we discovered there was a little too much dough for the processor, we divided it into three sections and used the processor on one section while kneading the other two sections in flour. When all three sections were ready, we combined them into one ball of dough and added some fresh dill we harvested from the herb garden by cutting the dill into fine sections and rolling the kneaded dough into it. After that, we coated the dough in olive oil before placing it in the oven to rise. After an hour in the oven (350 degrees), we took the dough out and sectioned it into two rolls and rolled both loaves in more olive oil before placing it back into the oven to rise a second time before baking it.



For additional bread history, click here.
 

How's it Growing?

Pea plants growing out of a piano.

The nice, heavy rainfall a few nights ago clicked everything into high gear in Better Farm's gardens. Yesterday, our Sustainability Education Program students worked tirelessly to get weeds out of the way, baby plants from the nursery into the garden, and got the hang of direct-planting some bean seeds. Today they're continuing their work clearing beds to make way for new transplants and seeds; meanwhile, existing plants have had a serious growth spurt! Here's what's going on on the back 40:

Strawberries take shape on our back deck.

Hubbard Squash, from seeds we collected from a plant grown last year

Broccoli

Beets!

Kale

Butter Crunch Lettuce

Imperial Artichoke

Beefsteak Tomato

Onions

Russet Potatoes

Spinach

Radishes

Raspberries

Reliance Dwarf Peach Tree

Manchurian Apricot

Chives

Dill

Harvesting lettuce.

Garlic

Don't worry—our farm stand opens tomorrow!

Introducing...

From left to right Jessie Coyle, Katie Mollica, Jacob Firman, and Rebekah Kosier build new garden gates in an afternoon activity led by Greg Basralian.

Our Better Farm Sustainability Education and betterArts Residency summer program season has begun! To kick things off, there's a brand-new cast and crew we are happy to introduce. 

• Vivian Hyelim Kim is a visual artist from Elmhurst, N.Y., who makes installations, paintings, photographs and art books. She is joining us through the betterArts Residency Program. Vivian has her MFA from Pratt Institute in Brooklyn, N.Y., and her BFA from Herberger College of Fine Arts at Arizona State University in Tempe, Ariz. Her work has been shown extensively in solo and group exhibitions throughout the country; and Vivian has been part of many other artist residencies, community outreach projects, and received multiple awards for her amazing work. She is a writer and teacher who has made it her mission to educate people of all ages. While at Better Farm, Vivian is keeping a visual diary that will take its form of a wall installation. She takes walks in outdoor surroundings, picks one element of nature every day, and brings it into the studio. Vivian tapes or pins the element and writes down the dates below to record the passing of time. Another form of the visual diary is the form of photographs. She is taking pictures every day to record the passing of time, which will eventually be turned into a book. "Through the process of finding materials from nature and finding sources to photograph," Vivian told us, "I am finding the beauties in our everyday lives that we easily overlook. The works encourage us to carefully observe the shapes and forms of the elements of nature, and thereby see and appreciate the diversity in nature. I wish to continue this series of work during the residency and this is the reason I wish to work at the betterArts residency." To see samples of Vivian's work, visit www.vivianhyelimkim.com

• Rebekah Kosier is a student at Wells College in Aurora, N.Y. Growing up in a rural area in Alabama, she had the opportunity to witness the process of farming and to know many farmers; but she is interested in connecting sustainable farming practices to her interest in food sovereignty. "As a political science major at Wells College," she told us, "I want to work to transform the ways people can interact with political institutions. For me, that transformative interaction is through the use of food and farming. As major corporations gain more control over the process of food production, people lose their right to determine the sort of products that they consume, especially people who lack financial or physical access to fresh and locally produced food. I want to learn more about sustainable food production practices so I will be better equipped to encourage and help people begin to grow at least some of their own food."  Rebekah's central thesis? That if people can take back the production of food, then the political institutions prioritizing corporations like Monsanto at the expense of consumers will eventually be forced to change their practices. 

• Jacob Firman is an environmental studies major at Oberlin College in Ohio. Passionate about food justice, addressing climate change, and working to create a more sustainable and just world, he was an obvious fit for Better Farm's sustainability education program. "I have found that there is something very satisfying about doing things for yourself," he told us.  "Self-sufficiency is a more practical, empowering, and sustainable way of life. I want to move beyond my role as a consumer and be able to produce food for myself and teach others to do the same. What interests me the most is getting a grasp on organic small scale farming and gardening, and learning ways to grow in the offseason through things like aquaponics or greenhouses. I want to start backyard gardens, community gardens, green roofs, green walls, etc., because I believe everyone deserves access to fresh, healthy, tasty food.

• Kathryn Mollica is a Jersey Girl going to school at Fairleigh Dickinson University in Teaneck, N.J. She's always had an interest in farming and gardening; but it was with her recent employment at Whole Foods in Madison, N.J., that opened her eyes to the benefits of organic farming and changed her world. "Last summer I planted my own garden at home," she told us, "and grew tomatoes, peppers, basil, and other herbs, with successful results. This year I plan to expand by adding peas, cucumbers, celery, dill, and more. This garden will, of course, be only organic."The more I've read and learned about the dangers of pesticides and genetically modified foods, the more concerned I have grown about the food I ingest. My dream is to one day own an organic farm that can produce and sell wholesome, organic food for a reasonable price and benefit countless consumers."  
• Jessica Coyle is a student at SUNY College of Environmental Science and Forestry working on a bachelors of science in conservation. She hails from Syracuse, and was raised on a small cattle farm in Central New York. She chose Better Farm because she wants to broaden her knowledge of alternative building, green gardening, and wilderness survival. She's already off to a great start: As part of her field-study work for school, Jessica spent three weeks learning plant, invertebrate, mammal, and aquatic species of the area and conducting a research project; while the next two were spent learning about the mammals and birds of New York along with field techniques such as small mammal trapping, scat/track identification, mist netting, and a day at a gun range learning the basics of using firearms and blow darts. Her goal is to pair these new skillsets—along with all the things she will learn at Better Farm—with her career goals.

Workshop: Beneficial Bugs and Insect Hotels

When: 3-5 p.m. Thursday, June 13

Where: Better Farm

Cost: Suggested $10 donation

Course Description:

Tidy gardens, chemically fertilized lawns, and a lack of dead wood in suburban/urban areas mean less and less habitat for wild bees, spiders, and ladybugs. You can combat this issue by creating an "

insect hotel

" to attract beneficial insects (read: pollinators and pest controllers) to your yard and garden. Learn how construct an insect hotel utilizing items you can find around your house and in your yard. Students will learn all of the above, and then try their hands at actual construction of an insect hotel. Those attending are encouraged to bring items from home for upcycling, including but not limited to discarded pvc pipe pieces, sticks, logs, bricks, flower pots (broken or unbroken), or anything else of your choosing. There will also be items available for use at Better Farm.

Instructor: Nicole Caldwell

To reserve your spot, please e-mail info@betterfarm.org, or call (315) 482-2536. To see our full workshop schedule, please visit

www.betterfarm.org/upcoming-workshops

.

The Tunes

Eight musical acts performed at Better Festival over the weekend, with many of the musicians staying on for an after-hours open jam in Better Farm's Art Barn to cap off the festivities.
We are still working on compiling video footage of the music from the weekend (please get in touch if you've got some you'd like to share), but wanted to give you a little preview. To kick things off, here's a short video montage one of the performers, Robert J. Finch, made:



Here's another one by Finch called "Welcome to Providence":


Capturing the crowd's heart in the late afternoon were AmberLee Clement, Erin Fulton, and Evan Wormwood. Here they are performing the Supremes classic "Where Did Our Love Go?":


...and "Say That You Love Me":


The Great Fraud came out and Tanisha Pusey brought the house down with her rendition of "Knocking on Heaven's Door":


The tunes carried on long into the evening (and following morning, and next afternoon, and the night after that). Here's a sneak peek at that insanity:

Thanks to all our musical acts:
Fox Richardson
Ian Wagner and Brian Purwin
AmberLee Clement, Erin Fulton, Evan Wormwood
Robert Finch
Adam Netto & the Zebra Musselz
Sarah Anne Ada
Corey Walts, North Country Idol Champion 2013
Aristocrats
The Great Fraud

Our genius sound technician over the weekend, Mike Breslin, is working on mastering downloadable MP3s from the event. Stay tuned for download/order information.

Better Festival Raises Funds for Arts, Sustainability Outreach

Thanks to a wonderful crowd braving frigid late-May temperatures, a cast and crew of diligent, hard-working volunteers, dozens of intimidatingly talented performers, artists, and musicians, and loving and generous sponsors, this year's Better Festival was our largest—and most successful—yet. We broke through the ceiling on our fundraising goals, which means we are all set to offer a very full year of programming, community outreach, workshops, and events to the public.

We couldn't have done this without the amazing, hard work and generosity of the following individuals and businesses. Thank you, thank you, thank you! See the full album of the day's festivities by clicking here.

 Performers
Fox Richardson
Ian Wagner  & Brian Purwin
AmberLee Clement, Erin Fulton, Evan Wormwood
Robert Finch
Adam Netto & the Zebra Musselz
Sarah Anne Ada
Corey Walts, North Country Idol Champion 2013
The Great Fraud
The Aristocrats
Check out video clips of some of the day's musicians here: Abay.com, Robert J. Finch on YouTube

Artists

Joan Applebaum
Holly Boname
Mike Brown
Nicole Caldwell
Erin Fulton

Sponsors

1000 Island Fitness Center
Charles Garlock and Sons
Crossroads Grocery and Deli
Farm Family Insurance
Jiffy Dumpsters
JK's Roadhouse
Route 37 Building Supply
Savage Taxidermy
Thousand Islands Sun

Vendors

Heath Photography
Wrecordsbymonkey
Peace, Love and Pottery

Raffle tickets for our Weber grill will be available throughout the summer. Tickets are $5/each or three for $10. Contact us if you'd like to enter!