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Posts Tagged ‘Bee Heaven Farm’

Durian the cat liked to follow me around on the farm and tell me things. I will miss our conversations.

Durian the cat is dead. He was killed in his sleep the other night by a wild dog that crawled under the car where the cat was sleeping. The dog went for the cat’s throat, slashing its jugular, and the cat didn’t have a chance. It was dragged by the dog to the other side of the carport and left to die.

Durian was one of the many cats that lived at Farmer Margie’s farm. She and her husband Nick have taken to sleeping lightly, with one ear open for any sign of approaching wild dogs. Even in his sleep, Nick heard barking and went out into the dark night at 1:30 am to drive them away.

Outside, he heard a cat scream, searched, and found the lifeless body of Durian. It was a thrill kill. Those wild dogs had blood lust and killed just for the sake of killing. They might have come to kill chickens, and found the cat instead. They ran away when Nick came on the scene.

Those wild dogs were once somebody’s pets. Small, cute, pampered. Or maybe yappy, nippy and unmanageable. In any case, their owners decided they had enough. Why dump dogs out in the countryside instead of take them to the shelter where they can be adopted? Some people foolishly think that domesticated animals can “fend for themselves” if left to run loose.

And they are partly right. Wild dogs do learn to fend for themselves. Their instincts kick in and they kill. Rats, possums, chickens –and cats. Sometimes to survive, and sometimes just for the thrill — the sheer wild crazy excitement of tearing a victim animal apart.

The killings at Bee Heaven Farm started a few years ago, and increased in the past several months. In an earlier attack back in October, wild dogs tried to get at chickens that live inside a mobile coop called a chicken tractor, but the dogs didn’t succeed. Farmer Margie lost dozens of chickens in similar previous incidents this year and last, and as a result egg production is way down. Animal deaths on the farm are not only heartbreaking but also have an economic impact.

But dog dumpers don’t think about the effect their heartless act of shoving an animal out of a car will have on others. Margie is not the only one to suffer losses this year. Her farm manager Sadie wept when wild dogs killed her pregnant pig, right in broad daylight. She tried to run them off but it was too late. In fall, Hani Khouri the cheesemaker had dogs attack several pregnant goats. The does survived the attacks, but later gave birth to stillborn kids. Hani was upset and heartbroken for days. I’m sure there are plenty other attacks that happened in Redland this year that I haven’t heard about.

Durian relaxing at home with his loved ones. Photo by Rachel Pikarsky.

It’s only a matter of time before a dog will lose its fear and attack a human. Farmer Tim Rowan had dogs menace him on his farm, more than once. Now he carries a gun whenever he steps out of his house to work in his field. Even I had a run in with two large dogs that wandered onto Bee Heaven Farm at dusk a couple years ago. I heard a deep throaty growl, turned and saw the dogs. I yelled and managed to run them off, but my heart was racing with fear, and I had dreams about the encounter for nights afterwards.

Next time a wild dog attacks — and there will be a next time and a next time — I hope and pray the victims are not animals I know. Durian was a sweet, much-loved pet, and was my animal friend, too. My heart grieves for his senseless death.

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First, the Miami Herald mentioned the 7th Annual Farm Day at Bee Heaven Farm in its Thursday food section, right at the top of page 2. Then Short Order posted the news. (And it was also posted on this blog.) “Oh no,” Farmer Margie worried out loud. “How many people are coming? A thousand?” She didn’t know what to expect. A couple years ago, over 300 people showed up for Farm Day, and her five acre farm felt crowded.

But the feared stampedes didn’t come, and if you stayed away for that reason, you missed out on some laid-back country fun. About 250 people came to hang out, eat, listen to live music, go on a hay ride, build a scarecrow, and shop at the farm market set up inside the barn. There you could find all kinds of fresh produce, honey, salt, and rice — all local and most organic (honey and salt can’t be certified organic). Outside, people browsed through a heirloom tomato plants. It was a gorgeous day — sunny but not too hot, and with enough breeze so it didn’t feel too humid.

Families brought kids of all ages. There were lots of stroller size babies. Plenty of young engineers rigged up scarecrows out of PVC pipe sections, old clothes and hay.

The biggest thrill was the hay ride. Kids and their parents perched on bales of hay loaded on a trailer hitched to the green John Deere tractor. Every 20 minutes, Farmer Margie took them for a tour. They rode at a leisurely two miles an hour as they circled the farm. Margie pointed out flats of tomato seedlings, compost piles, bee hives, avocado groves and different things growing in various vegetable beds. As soon as one ride was over, another group of kids and parents climbed aboard, staked out their seats, and waited patiently for the next ride. Margie and her tractor went around and around the farm a bunch of times that day.

Dim Ssam a GoGo, one of the nationally renowned food trucks from Sakaya Kitchen, was set up near the barn. (It was recently featured on Anthony Bourdain’s new show, The Layover.) The menu featured dragon tongue heirloom beans prepared by chef Mac in the special SK way with lots of chopped ginger and a hit of soy sauce. They went very nicely with my favorite, roasted brussels sprouts. (Never liked brussels sprouts before, but now this is the only way I’ll eat them, with soy and ginger, so good!).

People ate sitting on bales of hay at tables set up in front of the barn. Nearby was a tent and platform set up for local folk musicians Jennings & Keller, formerly of Homestead’s now departed Main Street Cafe. They performed at last year’s Farm Day also.

The Real Sorbet food cart was popular too. Owners Nick and Tessa Mencia were offering tastes and scooping up cupfuls of their handmade frozen fruit treats. The featured flavor was Black Sapote, made from fruit grown not too far away from where the cart was standing. Their concoction included chopped hazelnuts, almond milk, cocoa and a hit of espresso. It made for an interesting, mocha-ish flavor, but the dark earthy flavor of black sapote could have been stronger. Tessa said their specialty is vegan, non-dairy sorbet made with local fruit in season (some flavors may contain nuts or alcohol).

At the end of the party, Farmer Margie raffled off a rare, discontinued Smith & Hawken BioStack Composter. She fished it out of her secret stash in the barn somewhere. They haven’t been seen in stores in years, and are a coveted prize. Anyone who donated $5 got a chance at winning it. Miracle of miracles, the lucky winner was Roly Masferrer. And Bill Dickhaus won the produce box stuffed full of fresh veggies. Congratulations Roly and Bill! If you bought a ticket and didn’t win this year, come back next year and try again, while there’s still composters left.

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7th Annual Farm Day at Bee Heaven Farm

Sunday, December 18th
11:30am – 3:00pm

Activities: 

* Make Your Own Scarecrow (and take it home), and other fun stuff
* Hay Rides – For all the kids at heart
* Farm Market – Featuring locally-grown seasonal organic produce, dried tropical fruit, raw farm honey, heirloom tomato plants, and other goodies for sale
* Live Music – with local singers Jennings & Keller
*FoodSakaya Kitchen Chef Richard Hales will feature his famed Dim Ssäm à Gogo Food Truck AND his new Baketress Dessert Truck plus Tessa & Nick Mencia’s Real Sorbet Food Cart, using natural & local ingredients for the best sorbet. Bring $$ for this amazing food!

Your $5 donation helps support our farm internship program, and includes 1 chance to win a Smith & Hawken BioStack Composter- a $129 value (if you can find one anymore). Extra raffle tickets available at 5 for $20.

Directions:

From southbound on US1, turn west (right) on Bauer Drive (SW 264th St), and go approx. 5 miles. The farm is 1/3 mile west of Redland Road (SW 187th Ave). Look for the farm sign & flags on the left hand side of the road.

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Thanksgiving is my favorite holiday. For several years running I’ve been one of many people fortunate to be invited to celebrate in the barn at Bee Heaven Farm. It’s an extra special dinner because almost everything is local or organic, and many people at table are farmers who grew some of the food. Thanks to them, we had an amazing feast.

A long table was set up in the barn, where 25 people had their holiday dinner.

This Thanksgiving, 25 people attended. They filled a long table set up by Tim, this season’s intern, which was decorated with centerpieces designed by apprentice Marsha and Rachel, farmer Margie Pikarsky’s daughter.

Weber sniffed all the delicious aromas of turkey, green beans and other tasty things, while Nick waits for Margie to bring the last dish.

An enormous amount of food was prepared by Margie in the farm house kitchen. The tradition is to load all the dishes into the back of the farm’s golf cart and bring them to the barn. (It’s a lot easier and faster than carrying it all by hand.)

Let’s eat! Rachel filled her plate.

And 25 people made a lot of food disappear. We devoured three turkeys — two organic and one conventional. Two of those were smoked by Robert Barnum over Australian pine wood (and if you throw enough money at him, he’ll smoke something for you too). One organic turkey was split in half and oven roasted by Margie Pikasky. I’ve never seen a bird cooked that way, but it was quite good, flavored with Tuscan seasoning. We also had a Smithfield ham with a honey mustard glaze.

Farmer Margie carving an organic turkey that she roasted split in half. Behind her, Steve Green is sampling something.

A beautiful salad garnished with edible flowers (wild petunia and clitoria — no I’m not making up that name, go look it up) was artfully arranged by Rachel.  Yes, the flowers are edible!

Rachel’s beautiful salad creation, garnished with wild petunia (light purple flowers) and clitoria (dark purple flowers). Yes, the flowers are edible!

Other sides included: local green beans (grown by Dan Howard of Homestead Organic Farms) and local pearl onions (grown by Margie) in a balsamic-wine reduction sauce; sweet potatoes roasted and mashed with coconut milk; savory cookies, and beet and yogurt cheese tarts baked by Sadie; two kinds of cranberries; Hani Khouri’s fiery harissa, and a lively caponata made by lychee grower Steven Green.

Turkey and ham in the foreground, beet mini tarts, cranberry relish and chutney, caponata (topped with parsley), avocado salad, flowery salad and savory cookies.

Also on the table were: local bok choy, baba ghanoush, mustard greens; and carrot soup made by farm apprentice Marsha. Sadie also made stuffing with her mom Karen who came down from Pittsburgh. Last season’s farm intern Weber stopped by early to chop and stir the super-local guacamole made with Murray Bass’s avocados.

Nick (left, in hat) and Rachel (right, wearing black) celebrated their birthdays with pie.

For dessert, farmer Nick’s father Mickey, a retired pastry chef, made several pies — key lime, an amazing sour orange, and the traditional pumpkin, all topped with smooth and rich homemade whipped cream. We also drank about 8 or 10 bottles of wine. After all that food and drink, it was all one could do to waddle to bed and sleep for a long time.

This season’s hard-working apprentices Marsha and Tim enjoy the bounty.

Thanksgiving Day has passed, and I hope it’s a happy memory for you too. Other holiday feasts are coming up. Don’t forget to stop by your grower-supported farmers market to pick up your holiday goodies, and don’t forget to say thanks to your local farmers for all their hard work growing healthy and nourishing food. Without them, you won’t be eating. Anything. Any day. As Margie put it, no farms, no food.

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The skin of a mature luffa just peels right off.

The other morning, Sadie the farm manager was peeling the skin off a long, green, slightly lobed vegetable that looked like a cross between a cucumber and a pumpkin. Underneath the skin was a tangled mass of fibers, and it didn’t look edible at all. “You can try to eat it, but you won’t get very far,” farmer Margie commented. I was looking at a freshly picked mature luffa (or loofah). Sadie shook and squeezed out large, pumpkin-like seeds lurking inside channels that ran the length of the luffa. They will be dried and saved for planting later.

Luffa vine climbed from the wire fence (background) up into an avocado tree.

Loofahs are a member of the squash family, and grow on a long, slender vine that will take over any fence or support you give it. The gourd itself grows to about two feet in length. When they are small, they feel spongy when you squeeze them, and are said to be edible. As they grow, they feel quite heavy and solid. The older they get, the more fibrous they become.

Sadie checks the big loofahs every day as she passes by. “Then one day, magically they feel light, and that’s the time to harvest,” she explained. (You could wait until their skin starts to dry out and turn brown, but you run the risk of the whole thing starting to rot on the vine.)

Peeled luffas soak in the deep sink. They are weighed down with a concrete block.

Inside is a “vegetably slimy flesh on the fibers,” Sadie explained, and the only way to get it off is to let it soak. Peeled luffas sit covered in water for a couple of days, held down with a weight to keep them from floating to the top. The slimy flesh ferments off (and I suggest you do this in a well ventilated place because they stink). Then the fibrous luffa is rinsed, soaked in a mild beach solution (also weighted down), rinsed, and air dried.

The end result is a long, pale mass of tangled fibers that’s the vegetable equivalent of a scouring pad. Ones with coarser fibers work well to scrub a non-stick skillet or barbecue grill, and the ones with thinner, softer fibers are great for the bath. Rise your luffa thoroughly after use and let it air dry. It will last a long time.

Look for whole, dried luffas at the Bee Heaven Farm tent, at the Pinecrest Gardens Farmers Market, starting on Sunday, Nov. 20th. 

Nick Pikarsky of Bee Heaven Farm with organic luffas

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