The Hot Chili Harvest

A mix of the last hot chilies of the year, picked two days before our first frost.

My husband is a hot sauce lover. I learned to like hot sauce while traveling in Mexico, and have been slowly liking it more and more as the years go on. As I’ve mentioned on here more than once, I LOVE growing chilies, and grow a lot of them. We dry our own paprika (smoked and plain), jalapenos (for pickling and for dried/smoked chipotles), and our own cayenne. We also do a lot of Hatch style green chilies for both roasted green chilies (on everything from eggs to pork stew to burgers) and dried when ripe for red chili sauce. Cool chili fact. Hatch is the name of a place in New Mexico, not an actual variety of pepper. Hatch peppers can be any number of varieties. This year I grew Joe Parker and Big Jim. They are all in the Anaheim group. I like serranos for Indian food of all kinds and occasionally added to a Mexican dish for extra bite. And of course, we make gallons of salsa every year. Read the rest of this entry »


A mix of carrots from early in the season, before they were mature.

Just a quick post about some carrot taste testing we did this year. I had a whole bunch of carrot seed left over from last year, and because I hadn’t had great germination last year, and had decided just to use the seed up, not expecting much to come up, I used my seeding wheel to plant them in 5 rows, one for each variety. Carrot germination is all about the correct soil temperature (not too hot, not too cold) and adequate moisture. The seed is small, needs to be planted fairly shallow, and dries out easily. It’s difficult to get a high germination rate, even using all the best tricks. Not expecting much, I planted about 250 ft of carrots (five 50 ft rows). The varieties were Danvers Half Longs, Nelson (pelleted in little clay balls for ease of planting), Yaya, Scarlet Nantes and Atomic Red. I happened to plant at the perfect time in mid April, right before we got a period of light rains and overcast days that didn’t dry out the soil quickly, and I had excellent germination on everything but the Nelson. Read the rest of this entry »

Striped German Heirloom, 1.8 lbs, 2015

Striped German – an Heirloom, weighing in at 1.8 lbs!

I’ve been on a search for the perfect 8 oz tomato. I grow a lot of lovely heirlooms. German Pink, Dester, Stripped German. Beautiful, huge tomatoes. Some well over 1 lb. But not everyone at market wants to pay $3 or more for ONE tomato. So I’ve been looking for a medium sized red tomato with excellent flavor. What I really want is a red version of Valencia, which is a fantastic yellow/orange heirloom that I’ve been growing for the last two years. Read the rest of this entry »

IMG_20151003_181626watermarkOver the years, I’ve tried to find a “go to” recipe for most vegetables. A recipe that takes the vegetable from “I should eat this, its healthy” to “is there any more in the pan” status. Cabbage was a tough one for me. Cabbage is inexpensive. It shows up on the Environmental Working Group’s “Clean 15 List“. That is, vegetables that, even when conventionally grown, don’t have much pesticide residue. And, partially because it’s in the same family as broccoli, cauliflower and kale (the Brassica’s) its super healthy. Full of fiber, nutrition, and anti-oxidants. But, if cooked wrong, it can also be stinky and unappetizing. So, a few years ago, I was searching for cooked cabbage recipes that were not just good, but something I would look forward to. Read the rest of this entry »

Ripe SerranosThat moment when you realize you are almost out of garlic chili sauce. And then the dawning realization of “how hard can this be, really, to make?” given that you are staring at a pile of ripe serrano peppers on your counter. The ingredients on the side of the jar are chilies, garlic, salt and vinegar, plus preservatives to make it shelf stable. Read the rest of this entry »


For ALL canned foods, take off the metal ring holding the lid on after your product has cooled. This way, if the cap should come off in storage because the seal failed, or because something is fermenting in there and creating gas when it shouldn’t, you’ll know right away.

Original Ball Salsa Recipe

Original Ball Bluebook recipe.

We’re knee-deep into tomato season, and I’m putting up salsa 20 cups at a time. There are a lot of things you can do with home-grown tomatoes to preserve them for the rest of the year, from drying them to roasting them into fantastic freezer sauce to putting them up in pints and quarts to making barbecue sauce. But the number one thing we do with tomatoes (and chilies and onions) is make canned salsa. My husband thinks of salsa as a food group, so we go through a lot of salsa. Read the rest of this entry »

Commercial KitchenBeen a while since I posted. Late July into all of August is a marathon for us here on the farm. Not only are we doing 2 to 3 farmers markets a week, dealing with the heat, and trying to keep up with harvests and toiletry product production, but we’re trying to preserve food for our own consumption this winter. So batches of green beans and corn and kale get blanched and frozen, tomatoes get roasted, pureed and frozen or canned, rabbits get harvested for winter stews. It’s an abundant time. But its also a stressful time. Read the rest of this entry »


Lavender field, ready for harvest.

I’m all about sourcing local when I can, both for my own use, and for products that I sell. But soap, in particular, is difficult to source ingredients for locally. Coconut oil, nope. Palm oil, nope. Olive oil…well, I could get it from California if I wanted to pay 3 times the price. Other than the local bees wax in my products, and the few that contain locally sourced lard or tallow, not much of my cosmetic line can be locally sourced. But, last fall, my husband and I visited the SAGE (Sustainable Agriculture and Energy) Center in Boardman Oregon, just 80 miles south of us, and toured their educational exhibits. The place is dedicated to learning about modern agricultural practices on the Columbia Basin. This is big ag, not small 5 acre mom and pop farms. But its an interesting and interactive exhibit, and well worth the visit, especially if you have kids. Read the rest of this entry »

Well, June just flew by, didn’t it? Sorry for the long delay. It’s been a crazy month. Here’s what we’ve been up to.

Surviving Turkey Babies

The two surviving turkeys, and one of the surviving hens, in the “play pen” area, where they can eat chick food without being bothered by the adults.

When I incubate poultry in the spring, I start with the ducks, then do the chickens, then do the turkeys. Ducks and turkeys take 4 weeks to incubate. Chickens only need 3 weeks. Ducks are much more hardy, and grow incredibly fast, so they can go first and be put out in the poultry yard at 4 weeks. Then the chickens, timed so that when they are about 4 weeks, its warm enough for them to go out into the “play pen”, which is a separate walled off area in the poultry house with a warming light. Then its the turkeys turn. The fertility of the turkey eggs is higher later in the season, but if the timing is right, they still get 6 months to grow up before Thanksgiving.

Hollyhock and BeeAll went according to plan with the ducks, with the exception of the one who was late hatching and managed to drown itself early on. I sold two, and the other 8 are doing very well, all grown up and incorporated into the rest of the flock. They are a beautiful mix of ancona and two other breeds, and are gorgeous.

The 15 chickens in the brooder made it to 4 weeks, and were put out into the play pen. This is a chain link dog kennel. The openings are large enough for the young chickens to come out if they want to, but small enough that the rest of the flock can’t get in. They were out there for one day, and then all but one disappeared. The poultry house is a quonset hut, with doors that close tight at night. We still don’t know what the heck happened, but after later events, we think maybe they wandered out into the poultry yard, through the fence and into the driveway, and were picked off by the dogs. Or, something got into the quonset hut and got them when it was dark but before we had closed it up for the night. We had gone out to an anniversary dinner that night (celebrating 17 years), and didn’t get home until after dark. My husband closed up the coop without looking in on them that night, and the next morning they were MIA. The play pen isn’t sealed tight, so something could have gotten in. Regardless, it was heartbreaking after 7 weeks of time (3 weeks in the incubator and 4 weeks in the brooder) to lose them. One survived, and two that were raised by a broody hen also survived, so out of a flock of 17, we ended up with three survivors. I did start a new batch, and have 12 birds that are currently about 4 weeks old. I’m afraid to put them out in the coop, even though they are SO ready to go outside.


Freesia, that I grew from bulbs this year. I’ve been making an Apricot-Freesia scented lotion for years, so wanted to see that the actual flowers look like.

The eggs the ducks were brooding? Gone when something got in when the back door of the coop got left open one night. The eggs the turkey was brooding? No good, due to her getting off and them getting cold early in the game. To her credit, they were in a dog kennel, and the door was bumped closed so she couldn’t get back in. So two for two there as well.

Then I hatched out 11 turkeys. Since last year I had a terrible time hatching out turkey eggs, I was ecstatic to have hatched out so many. Turkeys are fragile when they are young. Their two instincts are to explore and to roost. So early on, if given the chance, they wander, and they try to get up high. We went away for the day to do some shopping and exploring in a nearby town, and when we got home, four of the turkeys had managed to hop out of the stock tank brooder, and were subsequently killed by the dogs, who didn’t like being left alone all day, but appreciated that we left them a snack. Then I lost one more when I put them in an outside pen in the back yard in the grass and the dog managed to get to them (turn your back for 30 minutes…). I sold two to a local blog reader (Hi Patty). Then, we put the last 4 out in the poultry play pen when they were 4 weeks old and one wandered through the fence into the driveway, and, you guessed it, was eaten by the dog (this would be Gideon, who has decided he really likes turkey). So, now the poultry yard is lined with chicken wire so no one can get through the fence, and the dogs are sequestered to the back yard during the day, so they have no access to the driveway. Then another bird just shows up dead one morning, after seeming a little out of sorts the night before. So, out of 11 birds, 4 survived, and two only because they left the property. Sigh. Those two ARE doing well, and have incorporated into the flock and get up high to roost at night (trust me, I check on them about 20 times a day). What a mess. Lots of lessons learned this year.

Spring Harvest

Early spring market offerings.

Meanwhile, June brings on doing three farmers markets a week. Wednesday in Milton-Freewater, Thursday at the Walla Walla Heritage Park market on Main Street, and the regular Downtown Walla Walla market on Saturdays. Plus time to make and test new products like Beard Oil. Plus the occasional online order for soaps and other goodies. Plus an increase in wholesale orders. Plus harvesting produce. Plus putting the finishing touches on the commercial kitchen so that I can get it licensed by the state, so that I can add jams to my line (and mostly get away from perishable produce – I’m just too small to absorb the loss if something doesn’t sell).

Culinary Sage Blooming

Culinary sage flowers.

Walla Walla 113 degrees

Hard to see, but that number is 113. Seriously?! This was taken on June 28th. It’s just not right.

The June days march on, the flowers bloom, the tomato plants seem to grow inches a day, and suddenly, the temperature is in the 90’s, in June, which is NOT normal. And then, this week, we are into the 100’s, and I’m just trying to keep everything alive, including the rabbits, who don’t do well in this kind of heat. We actually cleaned out the chicken coop (LONG overdue) and in the process moved the rabbits outside under some trees. Since we haven’t been able to locate some wood chips to rebed the space, and the heat hit like it did, they are still outside, under a mister, which is actually cooler than in the quonset. Meanwhile, I have one heck of a compost pile, most of the stuff normally in the coop is outside the coop, and the chickens are very confused. Some of the nest boxes were actually outside, and a chicken laid an egg in one in the sun. When I picked the egg up, it was so hot that I set it aside, and when I cracked it, the white had actually started to turn opaque from the heat. You’ve heard the expression “hot enough to fry an egg”? It really was! We’re predicted to have this heat continue for another week, at least. The cool weather crops like cauliflower are toast. Tomatoes aren’t setting fruit, because the pollen isn’t viable when its over about 90. What a mess.

Walking Onions

Egyptian Walking Onions. Worth growing just for the weird and wonderful blooms.

And…we got a new cat. His name is Kirby, renamed from Kerplunk, but we’re thinking his nick name should be Chaos. He’s about 8 months old, and until last Tuesday, was an unneutered male. He needed a new home or he was going to the pound. We’d been looking for a new cat for about 6 months. He’s cute as can be, full of energy, he’s explored every inch of the house, done his best to win over the two other cats and the dogs, and likes to get up on the pool table and play with the pool balls. He’s not an especially cuddly cat, but we’re slowly winning him over. No longer having testicles should calm things down quite a bit, we expect.

Beans Coming On

The beans! I have one green bean and 4 dry beans planted out there. They are doing great. One of the varieties is a black bean I picked up at an estate sale. I saw the jar on a kitchen shelf, and given all the leaves and stems in the jar, I knew they were home grown. I figured it was a nice gesture to continue to plant them, since the original grower no longer could. Had fantastic germination on them.


I’ve harvested a few cherry tomatoes and a few of the Early Chief variety. Not bad for before the 4th of July.

Violeta Cauliflower

Violeta Cauliflower (from Seeds of Italy). Supposed to not get strongly flavored in the heat. This would certainly be the year to test that!


Golden Marguerite (anthemis tinctoria). It reseeds, but not obnoxiously so. Beneficial insects LOVE it, so I always have some around in the garden.

Grape makes a comeback

A grape planted last year, that died all the way back to the ground. I thought for sure it was dead and gone, until a few weeks ago.

Raspberry Harvest

I pick a few cups of these every few days and freeze them. Future jam, right there.

Kenny and Fawn

Kenny, our remaining adult ram, and Fawn the goat, who keeps him company and teaches him bad habits.

Beard Oil - Miles Away Farm

New product. Beard oil! Controls unruly beards and conditions the skin to stop the itchies.


Calendula. Great for beneficial insects and bees. A wonderful medicinal for the skin. I let them reseed every year and collect them when they are in full bloom. My carrot-calendula face soap has infused calendula petals in it.

New Kitty Gets comfortable

Kirby, who is decidedly not yet a lap cat, but has calmed down enough to snuggle in once in a while.

Rossi Pines For the Cat

Not a great picture, but the look on his face cracked me up. Kirby was up on the counter (because of the dogs) and Rossi SO wanted to go make friends. He sat there, with this pining look on his face, staring at the cat, for about 5 minutes.

The Prince and the Pea

Butters (aka the Prince and the Pea) has made friends with Kirby. When he isn’t sleeping like a baby in his favorite spot.

Spinach Stems

I had terrible spinach germination this year, so didn’t have enough for market. I managed to harvest a couple of pounds before it started to go to seed. I love this shot, because it is a great reminder that spinach is in the same family as beets. The cross cut of the stems looks just like a candy cane beet.


I DID get a nice harvest of kohlrabi this year. I love this weird alien looking vegetable.

Miles Away Farm Blog © 2015, where we’re hoping August isn’t as hot as June!

DSC08753watermarkSo, the larger your garden, the more weeds, right? I have a large garden, but I don’t own a tractor, so I still tend to plant more along the lines of the square foot gardening method rather than the traditional “x spacing between each plant, x spacing between each row”. Those back of the seed package guidelines, by the way, are based on spacing if you DO have a tractor. I can get a lot more plants into a lot smaller space this way, which makes my life easier and gives us more pasture for sheep forage as well. Read the rest of this entry »

Jennifer Kleffner

Miles Away Farm

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