DSC08274watermarkWe’re on the tail end of a week where daytime temperatures haven’t gotten above freezing. Like the rest of the country, we’re in path of the “Polar Vortex” coming down from the great white north. It’s very unusual for it to be this cold (with snow on the ground to boot) this early in the season. Thankfully, Walla Walla is a big fat Zone 7 climate, and we haven’t gotten below zero, even at night, in the three years I’ve lived here.

We had an incredibly long fall, where we really didn’t get a significant frost until November 11th. I went out and picked the last of the tomatoes, hot chilies and sweet peppers a few days before. Seriously crazy. Our average first frost date is normally in late September, or early October at the very latest. Read the rest of this entry »



We live in the land of apples here in Walla Walla. According to the US Ag statistics, Washington produces about 58% of the apples grown in the United States, and 68% of those grown for fresh consumption. A lot of those apples are grown within about 50 miles of where we live (though Yakima and Grant counties far out produce us). So much so that with the record-breaking crop this year, I heard of an entire field of gala that the farmer was just going to leave on the trees until they dropped, as all the cold storage warehouses were full and galas don’t command the big prices that honeycrisp do. Made me want to buy a pig, just to fatten it up on apples! Read the rest of this entry »


This is my produce washing sink, that sits under an apple tree in our side yard. I take some variation of this picture every fall. I’m always struck by the contrast of the fall leaves against that white (well, whiter than anything else out there) sink.

An old friend used to say, “Put a fork in me, I’m done”. Well, yesterday was my last farmers market of the season. We started in May doing one market a week, and come June, we were doing three. We went back down to one in October. But it was a total of 60 markets in the last 6 months. I think I skipped a total of 5. I say “we” because my husband helps me set up and tear down on Saturdays. But mostly its me. It’s been a GREAT year (more on that in another post) but for now, I’m really happy to take a bit of a break. I AM however, filling 3 wholesale soap orders and prepping for a holiday market in early December. So, I’m not done yet. Read the rest of this entry »

Man, has it really been over a month since my last post? Shame on me. That’s a first in over three years of writing this blog. August and September are just crazy, right?! So…what’s been happening. Well, let’s see.

We butchered 16 rabbits. A new post on what I’ve learned about rabbits since I started out a few years ago coming soon.


Post “one bad day”. I’m giving pelt tanning a try this fall.

And then, we, drum roll, went on vacation for 5 days. I learned last year when we didn’t take a day off for the whole 6 months of Farmers Markets that all work and no play turns me a very crazy person by about September. So this year, I purposely planned to skip a few markets. It took three helpful friends and neighbors to come by and make sure the garden was OK and the animals hadn’t managed to kill themselves in our absence, but we did it. We actually LEFT TOWN. We headed into eastern Oregon to fossil hunt, then over to Portland, then down the Oregon coast as far as Newport. It was FABULOUS and totally recharged my batteries for the rest of the season.




Camping in the Cascades. Look at all that green. I hear it rains there. Grin.


Oregon coast. It has literally been years since I’ve put my feet in the ocean. WAY too long. There are harbor seals out there bobbing up and down in the water just in front of those rocks. I think they were waiting for us to get off their beach.


Rogue Brewery in Newport. If you ever get a chance, go. Great beers, casual restaurant right on the water with wonderful seafood, and a spruce tip gin that is about the best hard liquor I’ve ever tasted. A gin you can sip. Who knew? In this picture they were roasting pumpkins for their seasonal pumpkin ale.

While we were gone, these got ripe. I turned some into a pear liqueur and the rest into pear butter. A few went to the chickens and sheep and the goat (nothing funnier than a goat with a whole pear in her mouth – got to tell you). They were a bit buggy, since we didn’t spray them. The tree did nicely after I cut off the top 5 feet or so, in order to get it to grow more out and less up.


We think this is a red Bartlet. No way to know for sure. SO pretty.

I picked up a couple of wholesale soap accounts. Still a steep learning curve on this for me, but very excited to expand my business, not to mention have a potential income stream during the winter.


We soapers like to call this “wet soap porn”.

While I was spending so much time thinking about soap, I also decided I had better get around to updating my online toiletry sales page, which I don’t have time to do during the summer, when my inventory is changing constantly. It’s mostly updated, and I’m getting better at taking pictures.


Sweet Orange Chili Peppa.


Pear Bomb. And now you know where the pear came from. I LOVE this picture. I think its my favorite product picture I’ve ever taken. I just love the colors.

Somewhere in there the greenhouse went from looking like this:


This really isn’t that many weeds. It’s just 10 or 12 REALLY big ones. Lambs quarter, mostly.

to this:


Much better. And now I have a place to put the fig trees and the lemon tree, and the corn I’m drying…

And while doing that I find this:


Buried in the weeds. No water for months! The seed must have fallen off and germinated when I was seeding flats this spring. Sweet, bell peppers into November! I’ll take it. It’s much happier now that its getting more sun.

My fig trees, that were planted in pots because they are going to go in the back yard when we redo the decks, have figs on them. Squeeeee. I love figs. Which took me until my 30′s to realize. I grew up with a tree as a kid, and never once ate one. I was an idiot. A food stubborn silly girl who missed out on SO many things because they looked weird. (Be sure to imagine the word weird being said in a whiny teenaged voice).
DSC08035watermark And this is starting to happen. Which is very exciting, as we had no crop last year. Rossi the dog is especially excited, as he loves walnuts and now they are on the ground for him to find and eat. Sigh. Hope we both don’t regret that later.

DSC08117watermarkOh, and I’ve also canned about 40 pints of salsa, quarts of tomatoes, quarts of peaches, pressure canned quarts of tomato soup (I’m SO sick of tomatoes), and quarts of apple cider.

All in all, its been a really good 5 weeks of fun and productivity and weather that wasn’t in the high 90′s.

Hooray for fall!

We’re in the process of making a batch of hard apple cider. We shot a video of our first crush of crab apples. Here’s a link to the video. Yes, you too can make your own cider press out of an old garbage disposal. Grin.

Miles Away Farm Blog © 2014, where we promise to write more often, and do a garden wrap up post or two in the next few weeks. What worked, what didn’t, and what we’ll be doing differently next year.

San Marzano Redorta GreenI’ve grown a LOT of different paste tomatoes over the years. When I was in Colorado, they were always short season determinates. When I first moved to southeast Washington, I tried all of those same varieties here since I still had the seeds. Nothing spectacular came of it.  Last year, I tried Amish Paste (for the third and last time), Federle and Martino’s Roma. I had bad problems with blossom end rot and wasn’t impressed with any of them.

The point of paste tomatoes, for me, is a meatier fruit that is better for canning. But paste tomatoes are often small, making all that dipping in hot water and peeling seemingly endless. And flavor wise, they are often just so so. So, in my search for the best paste tomato, I have been looking for the following three things 1) not prone to blossom end rot 2) good sized and 3) decent flavor. After last year’s disappointments, I had pretty much just decided to can the more watery heirlooms and not worry about it anymore. But I thought I’d give a few new pastes one last shot this year.

So I did some google searches and GardenWeb searches for the “best” paste tomato. This year I trialed three new varieties. San Marzano Redorta (from Seeds of Italy – based on many recommendations), Rudgers (from Fedco Seeds in Maine) and Mr. Fumarole (also from Fedco). Rutgers was the tomato used by Hunts and Heinz for many years for their products (it’s a canner and a slicer). San Marzanos are the famous tomato of Italy that you can buy in cans from fancy imported food stores. The Mr. Fumarole was supposed to be resistant to blossom end rot. I started them from seed in early March and planted them out mid May. Two plants of each variety were planted. Everyone received a nice handful of organic fertilizer in their planting hole, and they were all on a drip tape system, where they received a deep watering every three days. Below are the results. These were all picked on the same day, after we’d had a rain earlier in the week. All were tasted plain. The cards with names below are 4 x 6 inches, so you can get an idea of fruit size.

Mr. Fumarole. Not a huge fruit, but true to its claim, very little blossom end rot. Most fruit split from the recent rain. The plant itself was leggy and sprawling, with few leaves to cover the fruit. Flavor was fruity and complex, but just odd. Both my husband and I’s least favorite.

Mr. Fumarole

Rutgers. Not a huge fruit, but very uniform in size, no splitting from the rain, and no blossom end rot. A nice bushy plant. Flavor was simple and bland, which, when you think about it, is just what you’d want in a fruit used in ketchup and other sauces that needed to be consistent from batch to batch. Our #3 out of 4 ranking for flavor.


Surprisingly, I got two completely different types of fruit off of my two Redorta plants. One was much more round than the other. Tomatoes are generally self fertile, but sometimes a bee can force its way into a flower and change the outcome. Clearly I managed to grow an outlier that had been crossed with another variety. Size was somewhat variable and there was a little bit of green shoulders from the sun/heat. The fruit was quite large, with a little bit of lobbing at the top, but no spits. Generally a lovely meaty fruit. This was #2 in ranking for flavor. We found it to be a firm fruit but lightly sweet.

San Marzano Redorta Fat

True to its reputation, the correct conformation of Redorta turned out to be our favorite in flavor. The plants were bushy, the fruit somewhat variable in size, but generally much larger than the Fumarole. There were a few with blossom end rot, but nothing like the huge numbers I had last year from several varieties. Very little splitting from the rain. This won the taste test, being both meaty and sweet.

San Marzano Redorta Normal

I’ve saved seed from both varieties of the Redorta. I would grow them both again. Hooray for finally finding a paste tomato worth the time and effort to peel!

Miles Away Farm Blog © 2014, where tomato season is slowing down. Tomato pollen isn’t viable at temperatures over about 95 degrees, and our month of crazy hot weather pretty much put a stop to fruit set. We’ll see if we manage to get a few more ripe ones now that the temperatures have come down, before we get our first frost.

Calamity Jane

Terrible picture with my phone as she wouldn’t let me get close. Calamity Jane in garden.

So I knew Jane (our half wild half domestic turkey named after Calamity Jane) was sitting on a bunch of eggs under the Chinese Cabbage out in the garden. Just about the time I was thinking I needed to check the date to see when she was likely to hatch them, I heard peeping! She only managed to hatch out 5 (out of about 15 eggs) but given the 100+ degree heat in the last month, she did OK. They hatched around August 7th. I’ve left her and the babies out in the garden, away from the rest of the flock. I put out food and water for them, and hope that they all eat squash bugs until there are none left! She’s down to four as of yesterday. It’s not unusual for them to lose a few in the first few weeks. I often think they quite literally lose them as they wander through the tall grass, while the little ones try to keep up. Read the rest of this entry »

MarketTomatoeswatermarkI’ve probably told this story before, but when my husband and I were moving from Durango Colorado to Walla Walla Washington, he asked me, “what do you want to grow more of, now that you have a longer growing season”? And my answer was “tomatoes, tomatoes, tomatoes”! Can you ever have too many home-grown tomatoes? Well, come mid August, it might seem like it. Read the rest of this entry »

DSC07811watermarkI’ve done several blog posts on sourdough. This one is about how I got my starter to “start”, back in August 2010. This one is a follow up with a ton of recipes, written two years later. I’ve gotten a bit out of the habit of baking regularly (too busy, and trying to lose a few pounds by cutting out bread products, among other things), and my starter had been languishing in the back of the refrigerator for many months. I decided I needed to get it out and work with it again, before it perished. Read the rest of this entry »

DSC07829watermarkGosh its hot. We’ve had a weird heat spell that has been in the high 90′s to over 100 degrees for the last week or so. Trying to keep everything watered and reasonably cool has been a serious challenge. We have a mister we’ve put into the quonset hut where the rabbits are. Rabbits can handle cold. The heat, not so much. So every day I put frozen water bottles in their cages and make sure the mister and fan is on. I did lose one young one to heat exhaustion, when the chickens or turkeys landed on the handle of the frost free hydrant and turned off the water. A nice 5+ lb 12 week old rabbit. It had only been dead a short time, so I did what I do in these situations, when I know the cause and the approximate time of death. I cleaned it, and we had rabbit and salsa verde tacos for dinner. Does that make me a bad person? Or just practical?



Maggie, with her new baby, who we are calling Bitsy.

On Tuesday I looked out at the neighbor’s yard to check on the sheep. We have a temporary electric fence up over there, and they are enjoying HIS pasture for a few weeks, which is awesome. We had just put up a shade structure the night before, and I was checking to see if they were using it, and I see a young lamb. And I think, dang, that lamb sure looks small. Our youngest lamb was born in May, and is pretty good sized. And then I notice the umbilical cord still hanging down. Dang.

Maggie, who gave birth to a lamb on December 28th, had had another baby. Which means she was bred about February 14th (happy Valentines day!) when her little one was only about 6 weeks old. This is NOT how this is supposed to happen. They are supposed to wait until their babies are 4 months or so to rebreed. Guess no one gave Maggie the memo. So we have a new baby ewe lamb, who was kicking up her heals in the field when she was less than 48 hours old. Now that we’ve had a heads up, we suspect that at least one other ewe is pregnant, based on her size. We pulled the rams out in April. We’ll see what we get. Good grief.

So, a little death, a little life, another day on the farm.


This one is probably a goner.

DSC07828watermarkMeanwhile, I’ve been having an epic battle with squash bugs out in the garden. Squash bug adults overwinter in the soil. I knew I had a bunch at the end of last year, but was hoping that our cold winter had killed the buggers. No such luck. I started to notice some of my squash plants wilting and dying, and then I noticed the bugs. No spray, conventional or organic, really works well on these buggers. The best you can do is to pick off the adults and throw them into a container of soapy water, and remove the eggs from the leaves with duct tape (which really does work, and is super gratifying). So, every other day, that’s what I’ve been doing. If you get the plants good and wet, the bugs climb up high to dry themselves and get out of the water and are pretty easy to find. The first day, I must have picked off over 100, many of them in compromised mating positions. They spray a noxious stink when scared. They were unhappy. I was unhappy. It was just disgusting all around. But each day I’ve found less, and today I only found 3. I’m hoping that I’ve managed to break the cycle, though I’ve lost some plants.
Despite the heat, flowers are blooming, tomatoes are ripening, bees are buzzing, and life continues on.


Guess who’s sitting on 17 eggs under the Chinese Cabbage that has gone to seed. I figure if they hatch, maybe they will eat squash bugs. I can always relocate them if necessary. So few hatched in the spring that I’m not holding my breath, but Calamity Jane seems determined.


Borage. The bees LOVE it.


This is an annual coreopsis, native to the midwest, also called Tickseed or Dyers Coreopsis. I love it and grow some every year from saved seed. I just think it is gorgeous and cheery and wonderful.

Miles Away Farm Blog © 2014,  where the temperature is only supposed to get to 90 on Saturday, and we’re doing our best to stay hydrated and avoid heat stroke. Oh look, I’m like every other farmer, I’m complaining about the weather, laugh out loud.

June is kind the last hurrah for our yard. We inherited someone elses’ landscaping, and most of the plants bloom in April and May. We have a ton of daffodils and bleeding hearts and other early beauties, but by July, our yard looks kind of overcooked and sad. So we’ve been slowly editing the landscape, taking out plants here and there and adding in new ones. It’s definitely a work in progress. But my husband in particular is pretty darned good at putting great combinations together. And then, of course, there is the random volunteer that steals the show as well. In June, things look pretty darned good.


Golden Marguerite (a tender perennial that also reseeds prolifically and attracts beneficial insects to your garden) and yarrow.


I’m a fan of relatively simple shrub roses that smell fantastic, as opposed to the fussy hybrid tea roses that take all kinds of attention and often don’t smell that good. I’d have to dig to find the name for this one, purchased from Fedco Trees a few years ago, but it definitely fits the bill. Hardy, beautiful, smells fantastic, and you can use the rose hips too!

Read the rest of this entry »

Jennifer Kleffner

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 273 other followers


Get every new post delivered to your Inbox.

Join 273 other followers