Featured Farm of the Month Nov. (Springfield Acres)
Featured Farm November 2011: Springfield Acres: a "Certified Naturally Grown" farm near Leesburg, Mercer County. Grower, Patty Wilson.
Farm of the Month:
An Interview with Patty Wilson of Springfield Acres
How long have you been farming? When and why did create Springfield Acres?
I have been growing things for as long as I can remember, starting with houseplants. Since then I have been growing a small vegetable garden and basically giving away what my family did not eat.
Three years ago circumstances in my life gave me the opportunity to own a small farm with 11 acres. The previous farmers who lived here for 60 years planted apple trees, pear trees, lots of red and white currants, chestnuts, sweet cherry trees, blueberries, blackberries and butternut trees. Their garden area was fallow for ten years. When I learned about the NWPA growers I knew that I wanted to be a part of supporting local farmers and local food systems using natural methods. I am now Certified Naturally Grown and use no chemicals or fertilizers other than compost.
Do you raise any animals? If so, what do you use them for?
I have a small flock of laying hens whose eggs I use.
What do you grow in your gardens?
I am committed to using open pollinated heirloom seeds for my vegetables. This season I grew lots of beans for drying, brussel sprouts, kohlrabi, swiss chard, kale, corn for drying (I just finished making cornmeal for the first time!), carrots, salsify, parsnips, tomatoes, peppers, collards and three types of winter squash. This year I added three new gardens, one for herbs, one for peppers and the third for blueberries.
What is your favorite thing to grow? Why?
This year I am enjoying growing rare heirloom deans for drying. I enjoy their bright colors and unique flavor and textures.
Do you have any help on your farm? Or do you manage all on your own?
My son helps sometimes but I pretty much do it on my own. I work at a local high school so I have two months off in the summer which really helps!
Do you have favorite recipe using the things grown in your garden?
Lately I have been enjoying braised greens using either kale, swiss chard, collards or brussel sprout greens. I use lots of garlic, onion and olive oil. I make this after work usually three or four times per week.
Do you have any short term or long term goals for your farm?
I would like to get a couple of pygmy goats to protect my chickens and have plans to begin raising angora rabbits this spring.
Tell us a little about your soap and body care making! Where do you make it? Do you use herbs from your garden in your products?
This is something I really enjoy. I feel like a mad scientist in my lab/kitchen. I use no petroleum products whatsoever in my products. Last weekend I made my first liquid soap using potassium hydroxide, OG sweet almond oil, OG coconut oil and lavender essential oil. My plan is to make liquid shampoo and cleaning products using natural, healthy raw materials.
I just made my first beeswax candles using local beeswax from Butler. They are small votives with no added essences, just the natural sweet honey smell provided by the bees. Each votive burns for 15 hours. I will be offering these in the webstore next week!
I have been making homemade soaps for many years. Since I added my herb garden I can now incorporate flowers and herbs into my soaps. The colorful specks in my calendula bar are finely ground calendula flowers from my garden. I will be making a new bar soap using my lavender flowers over the holidays.
I am very happy with the lip balms and hand lotion. I will be making hand lotion with no added essence for those with sensitive skin. The Coco Butter Body Lotion is still a work in progress. I recently found a technique that will make it much softer and easier to use. I hope to offer this over the holiday season also.