Our goats are ripe and ready to give birth, all of them are full term. On our goat walks through the vineyards I see the kids moving around from inside their mother's bellies. Goat gestation is about 5 months, and last fall we bred our does to a Nubian buck, which should make them all excellent milking kids. For now, we're keeping the barn stocked with fresh hay, and checking on the mothers all day long. This is the other part of animal husbandry: animal midwifery!
January on the farm has the taste of fresh grass for all our hoofed friends. The cows, horses, and goats are pasture feeding in the vineyards again, in-between rows of cultivated wheat and oat. Our herds have the dual purpose of fertilizing the vineyards and keeping the grass populations in check, like live-powered mowers. Our daily goat walks take us through the vineyards to favorite oak trees where acorn browsing gives the goats rich, luscious coats for the winter weather. And, while they munch on the wild blackberry hedgerows, the pregnant ones get a dose of herbal medicine to help tone their reproductive tract before the Spring kidding. We're expecting several births in the next few months, which makes this time of year extra exciting.
Our chicken program has also taken to the vineyards, where egg layers are happily scratching up grubs and weeds along the edges of the cultivated vines. All these animals make the land seem more like a farm, where a walk along the rows now has the sound of moos, neighs, and clucks! For biodynamic agriculture the element of having the animals on the land is especially important because the animals impart a special quality to the land. Additionally, the farm animals help us maintain the land as a sustainable system, which feeds us while we feed it with "black gold" manures.
In the gardens our family members are ordering seeds and getting out old saved seeds from the previous year to grow cabbages, peas, kale, broccoli, and other early crops. I just pruned the raspberries in our garden last week, and the fruit trees are next.
Our biodynamic farmer friend Hugh Williams of Threshold Farm was here for the past two weeks, teaching workshops on apple orchards and pruning our trees using his unique method. We also just hosted the Winter meeting of the Biodynamic Association of Northern California here at Frey Vineyards; it was a wonderful success and inspiring to have all the farmers come together to discuss truly sustainable agriculture amidst the backdrop of the vineyards. Frey Vineyards, which has become a model for biodynamics, was the first BD certified winery in the United States. Also, Katrina Frey is now a member of the Demeter board, spreading the conscious farming movement in the hopes that more farms will join.
For now, it's time to get back out into the fields, making flat mixes to sow our seeds in for the first crops of the year!
When pairing food and wine the goal is to create a complement of flavors that enhances the taste of each. Today, many chefs are taking it further by pairing wine to the specific herbs they use in dishes. French chefs have used herb-infused wine sauces for centuries, creating flavorful classic bistro dishes like mussels steamed in wine and herbs.
Spring is one of the best times of year to harvest and eat fresh herbs, when they are putting out their tender, potent new shoots that burst with flavor. A foolproof sauce for any combination of wine and herbs is to melt butter (for vegans use a butter substitute like Earth Balance spread or olive oil) in a saucepan and add herbs and wine and salt to taste, cooking it down until it thickens slightly. Serve over meat or vegetables.
We recommend the following herb and wine combinations and encourage you to experiment with new ones!
Chardonnay – tarragon, lemon, lemon thyme, basil, lavender
Frey Natural White – tarragon, marjoram, thyme, chervil
Sauvignon Blanc – dill, lovage, mint, cilantro, ginger, lemongrass
Pinot Noir – sweet basil, oregano, mint
Frey Natural Red – basil, thyme and sage
Sangiovese – garlic, sage, basil, rosemary, oregano
Syrah – sage, basil, rosemary, chocolate mint
Petite Sirah – chives, rosemary, oregano, black pepper
Cabernet Sauvignon – rosemary, chives, black pepper, mustard, chocolate mint
Merlot – basil, oregano, white pepper
Zinfandel – chipotle peppers, cumin, coriander
After a long pregnant winter our farm is showing the first signs of spring. Among our new farm friends are six baby goats (kids), a flock of lambs, and three growing calves. All of our animals are happily grazing in the vineyards, eating fresh green, biodynamic spring grasses. Cows, goats, sheep, chickens, and horses are all delighted to go to pasture on the spring bounty before the grape buds break open. The draft horses have been in training to work the land for the hay season to come, and the chickens we raised from our own eggs are now beginning to enter their first laying season. Additionally, on the homestead, we've added some angora rabbits and piglets to our family.
If you would like to visit our farm, we are hosting a farm day once a month, (geared to the interests of young children, especially). This month we'll be making our rounds on the property, visiting all the animals on March 13th. We will meet at the Winery at 2pm, and explore the ranch life, rain or shine. Come join us!
In the garden, we're so pleased that Redwood Valley is getting such an abundance of rain this year. The gardens are lush with fava bean cover crops, and we've sown our first spring crop seeds in the greenhouse in flats (brassicas and greens mostly). On sunny days the bees come out to sip sweet nectars from the flowering manzanitas, and from the dandelions that have just begun their season here. We're off to a fine start of the year, and are looking forward to the grape season to come!
In the last several years we have grazed sheep in the vineyards to give back to the soil, and to help create a biodynamic farm, replete with animals. This October our new flock of sheep await the end of the grape harvest to explore the tastes of the Mendocino terroir.
Also, two draft horses joined our family farm this past season. Ready to pull a plow, they are enjoying eating home-made biodynamic hay, baled on our property. Fueled by a sustainable source of Horsepower, they also hope to graze in the vineyards after the harvest.
Late last night, after all the ranch had gone to sleep, we heard a bellowing coming from the barn. The much anticipated births from our cows had come, and the mother, Gracie, was announcing her first calf. This morning we celebrated the calf's first day!
Katrina grew up in Michigan, enjoying the blooms of her mother’s flower gardens. She spent summers working with her grandfather at his perennial flower nursery in Vermont, and came to appreciate her family’s floral heritage. When Katrina first came to California in the 1970s, her impetus for the adventure West was to learn organic gardening with the eccentric green thumb, Alan Chadwick. Her love of flowers blossomed there in the cultivating of perennial borders, as well as her love for her future husband, Jonathan Frey, who was also working in the nascent organics movement. Together they moved to the Frey Ranch in Redwood Valley, married, and began to grow their kinder garden of organic California children. In those formative days the winery was forged out of their mutual adoration of organics, and Katrina partnered with another Chadwick gardener, Charlotte Tonge, to give birth to a perennial flower nursery on the winery land in Redwood Valley. At the height of their propagation glory, the ladies had over 100 varieties of flowers producing, and they continued to bloom for 6 years. When the winery and its organic fruits needed more tending than there was staff, the flower women became the backbone of the Frey Vineyards office.
Today, Katrina plants colors on the canvas of her garden landscape, sticking to the tradition of her Eastern relatives, while incorporating organic gardening into the heart of her mission on the Frey Ranch. Additionally, she’s become one of the ranch’s Melissa, forming an intimate bond with the honey bee Bien (the being of the bee hive, including all the flowers that they take pollen from, the environment where they fly, and of course the bees themselves). You can see Katrina in her garden throughout the year, tending her hives and painting with the palette of possibilities as she plants out her garden. She recommends to aspiring perennial borderist the following suggestions:
When arranging your motif, consider the overall appearance of your border as it will look over the course of the seasons. Your aim is to create the illusion that there are always flowers in bloom. To do so, stagger plantings so that each area will have something to show at any given time. Consider placing the shorter blooms in the front of the border, and the taller behind. Besides probable heights, imagine the bloom itself, and mingle different textures together, i.e. plant side by side the umbel heads of valerian with a bush, showcasing the softness of rose petals. Planting in clumps gives a rich thickness that helps create the physicality of the border and intensifies the floral drama of a particular color or form.
In the last few years Katrina has added to her repertoire of flower wisdom, a love for the bees, and the plants that they seek out. For instance, since Katrina started to keep bees, she has included‘Gaillardia’ in her border, and looks out for flowers to especially please her wee friends. Interviewing Katrina in her late Spring garden is a delight, seeing her revel in the crescendo of culminating blossoms, cheering with the bees (native pollinators and honey bees alike) for the fertile florescence of a sunny day in May.
"Laughing, laughing, laughing, laughing,
comes the summer over the hills.
Over the hills comes the summer,
hahaha, laughing, over the hills."
The sun cometh as we enter the longest days of the year with the approach of the summer solstice. To celebrate the return of the glorious heat, our farmers and gardeners have readied their summer scenes with eggplants, tomatoes, basil, squash, corn. We got out our shovels, prepped beds, and planted our annuals – and had some perennial fun as well! In the weeks ahead, the Frey Farm and Garden Blog will chronicle the gardeners and what they're growing on the Frey ranch. Stay tuned for Frey folk interviews, delicious recipes, and beautiful shots of our spring and summer landscapes to help you get a feel for the Redwood Valley terroire, where the grapes for your organic wine and biodynamic wine are grown.
LIttle Osiris Frey learning to drive the wheelbarrow.
Rain or shine, the gardens of the Frey Vineyards ranch are thriving as warm Spring weather helps the starts take off. The greenhouse is filled with shoots and sprouts of veggies, flowers, greens, and herbs. As soon as the frosts end the greenhouse flats will be planted to yield homegrown organic food for the community over the Summer months. Already our gardens are holding the promise of future roots with carrot, turnip, parsnip, beet, and radish seeds. The cover crop of fava beans that we planted for the winter is flourishing; they help fix nitrogen into the soil, and we'll be able to use some for green mulch, some for delicious food stuffs, and some of the seed we'll save to make this our 5th year with this particular strain of fava bean on the ranch!
Our small herd of ranch goats are lamenting the loss of their vineyard foraging days since the grape buds opened. Now starts the season of creative goat walks as we shuffle them to different pastures while avoiding the tempting vineyards with their succulent new grape shoots. Fed on wilder fields until the grape harvest next Fall, our ladies are milking twice a day, helping us to experiment with new cheeses (a feta, a goat cheddar, and of course our signature chèvre). On the homestead, the cows are expected to calf soon, and the chickens are lavishing in the Spring sun and producing eggs with a fervor that is unparalleled to other seasons.
After a winter of curing, we have our first batch of homegrown, home-brewed olives, just in time for the Spring Equinox!
We harvested these olives last fall. The trees were planted several years ago along the edge of our biodynamic Cabernet vineyard. Most of the fruit hung in shades of green, some with accents of red and black. The olives filled two large 5-gallon glass carboys, along with an assortment of tenacious stems and leaves.
To leech out the bitterness, we rinsed the olives in fresh spring water from last October until the new year. Then we cured the batches by adding garlic, lemons, and salt. Several brines later, we bottled the olives and delivered them to the community. They made great table olives. The year before last we pressed our olives and had our first run of homemade olive oil, which we’ll talk about in a future post.
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