Tree Day!

Last October we planted trees. I know that 6 months ago is DECADES in blog time, but it seems relevant because now the weather is getting warmer and the most recent additions to Peachtree Farmstead have been on my mind. They have begin to awaken from their winter slumber, pulling off their blanket of snow and stretching their roots. They are thirsty! Time to water...

I remember Tree Day like it was yesterday. We visited a few places to look at trees, and came upon The Tree Farm in Longmont. It is beautiful and organized, and offers just about any type of tree or shrub you can think of. We were toured around the inventory in a golf cart, while given useful insight about what trees would do best on our property. It didn't hurt that they were offering specials on most of their inventory (Fall is a great time to shop for trees).

We wanted to line our long driveway with trees, and needed a hearty type that could stand up to wind and also create shade when full-grown. The Greenspire Linden was just the ticket. It's flexible wood makes it strong against wind, and is able to adapt in many types of soil, making it a perfect Colorado tree. We also went with the Red Oak. It is a large, easily adaptable tree as well, and the leaves are dark red in the fall. We decided to alternate between the two types in lining the drive, making a red and yellow pattern when the leaves change color.

Our tree leader showing us around the Tree Farm

Gandy and Grant tagging the most promising-looking Lindens to take home with us

 Once home, we proceeded to map out where these trees would go. We made sure to get far enough away from the pavement to make sure the roots had ample room to grow. We drew the line out with a string and ground staples. With a post hole digger, a shovel and some sweat, we proceeded to dig through the top layer of sod, the lighter topsoil, and the more dense subsoil. We dug about 2 feet down and about 3 feet wide, loosening the dirt at the bottom to ensure the roots had ample room to spread out and grow. The holes must be just short of the size of the root ball, so the base of the tree (the root flare) is above ground.

Arriving to their new home on the back of Stella Blue

 After the trees were placed in their new homes, we piled the soil back into the spaces around the tree, making sure not to place too much over the root flare of the tree. Then we gave them plenty of water, which is very important when trees are first in the ground. We wrapped the trunks as well to keep them protected.

Since they are young and pretty fragile, they must be staked for a year or so to make sure they stay upright, especially since the wind can get strong and they are out in the open. Grant cut 2" pieces of wood at the ends to make a sharp angle that we hammered into the ground at 2 sides of the tree, tying each side to the tree. We had to tighten the string occasionally throughout the winter, but it was a pretty solid method.

Next came the mulch. We placed pieces of cardboard all around the tree and piled about a foot of mulch on top, creating a warm blanket for the roots. We have plenty of chipped up wood mulch from two trees we had to cut down that were infringing on our house, touching the roof. We hated to cut these trees down, but felt a lot better when we planted thirteen of them in their place. And being able to use the fallen trees in a number of ways helps too. It is the circle of (tree) life, and it's a lot of fun! Stay tuned in 5 years when these guys will be huge, shade-giving trees. For now, they look like this:

It takes a garden..

Last weekend, I attended a wonderful workshop at the Denver Botanic Gardens (an AMAZING place, I highly recommend checking it out). It was taught by Sundari Kraft, who wrote a super informative  book called "The Complete Idiot's Guide to Urban Homesteading." She is the founder of  Heirloom Gardens, LLC. While I feel I am not a complete idiot when it comes to growing a garden, I know that I have A LOT to learn, so I was super excited to take the workshop and learn more about more great ways to grow food.
While not exactly on an urban plot out here on Peachtree Farmstead, the principles of having an efficient garden are the same. Whether you have ten square feet of space in your front yard or a couple of working acres in your backyard, growing a garden for food can be highly rewarding to well-being and health. At the workshop, Sundari shared her love for creating front yard gardens. I had never thought about it before, but it's such a cool point: Having a garden full of food in your front yard brings the idea of sustainability, self-sufficiency, and healthy living to the "forefront," if you will. A neighbor might walk by while you are watering, and ask how you how you prevented bottom rot on your tomatoes, or what type of squash you are growing. After awhile, your food-growing endeavors become the talk of the block! Pretty soon the kids next door are pulling weeds for you in exchange for some of those tasty canary melons you have too many of (they didn't know fruit could taste better than candy!). A sense of community is cultivated, along with all of the fixings for your yummy salads.
I am so excited to take part in the  movement of gardening organic food, and love to share the experience.

From the orchid exhibit at the Botanical Gardens 

A Look Back at Summer...

Well... it has happened. The air is crisp. The red and gold leaves, once bright green, have abandoned their summer home in the trees and are descending to the dry chilly ground. Fall has arrived.
This time of year the wind picks up, yet the air feels quieter. It is a time for reflection. As we look back on our first season at Peachtree Farm, we realize what a wonderful and full summer it has been, while it seemed to fly by at an incredible speed.

For us, this was the summer of collaboration. Without the amazing support we have among our family, friends, and clients, this dream of ours could not have materialized into the wonderful reality that is our life and livelihood. It takes a lot of time and sweat and research and help, that is for sure. Add a little water and soil, and we have ourselves a garden.



Spring cleaning before our first vegetable planting in early May

 While we were getting settled at our own Peachtree Farm, we were able to collaborate with another nearby farm, hosting dinners there throughout the summer. At Lone Hawk Farm, we prepared a 3- course meal once a month for guests featuring the seasonal produce from their beautiful sprawling gardens. From June to October, we were able to show the progression of summer here in the foothills of the Rocky Mountains. Here are a few examples of what was on the menu this year:

And what a fun time we had! Guests bought tickets on our website and arrived at the farm with their chosen bottle of wine in hand. During the "cocktail hour" guests roamed freely around the property, visiting the nearby chickens and goats, walking through the beautiful flower garden adjacent to the big red barn, or taking pictures near the entrance of the barn where the view of the foothills at sunset looked like something out of a painting. At any point during their excursions, guests could be greeted by a friendly free-roaming peacock or two.
Hors d'oeuvres were passed by our friendly servers at this time, bite-sized nuggets for guests to whet their palette on what was to come next.

Table is set under the warm lighting at Lone Hawk Farm



Once seated, guests visited and got to know one another. Most had not met before the evening began, coming from all over Boulder County, Denver, and even some visiting from out of state. But by the time dessert was served, everyone was chatting away as if they had been friends for years. This was one aspect we loved about the farm dinner. It's a fun, casual setting amongst the beautiful backdrop of a farm where the meal originated. There isn't a previously set menu, since it is based on what the owner, Kristen, has available for us at the time. What we don't get from Lone Hawk we source from nearby farms, all within our own Boulder County.  After all, that's what a farm dinner is all about..

Golden beet tartare on endive, house-smoked trout salad on potato gaufrette (a fancy word for our homemade "potato chip")