Spring is fully here, along with sometimes crazy weather that keeps us on our toes.  A couple weeks ago we were watching the rain clouds come down off the hills into the valley so we would have a bit of warning to run for the greenhouses before the heavy rain (or in the case of this picture- hail) came down. We know we need the rain though, so we keep busy up-potting starts, weeding or seeding inside, then head out again in between downpours.  We are loving the beautiful weather we have had this week and are thrilled that we had a block of time to get some BIG planting projects done.

Of course with spring come all the new growth - all the hope put into each seed planted shows with an abundance of new green.   This picture here shows artichoke starts ready to get transplanted to the field.  There is also another new addition in the picture if you look close - a newly hatched Praying Mantid!  These workhorses are 3rd generation born and raised on our farm, they love hunting the 'bad bugs' in the green houses.  You can pick up your very own Mantid Egg case for your garden at our stand at the Market. 

Our new lawn mowers have arrived as well!  A sure sign it is spring.  Each year we are host to three cows and three lambs that arrive in April and feast on our lush grass and organic produce until November.  These gentlemen are one year old short horn bulls and are adapting well to their new space.  The lambs will be arriving soon.

And finally for today we would like to give a HUGE thank you to Carter and Sylo. These two wonderful friends were instrumental in preparing the farm this winter for us to have a wonderful season this year.   They willingly helped to do anything and everything (seen here cleaning the tractor) from weeding and planting to roof repair, storage room cleaning and digging out blackberries!   We can not thank them enough for all their hard work and are sad to see them go.  However, we wish them both the best in their new adventures and are truly grateful for their hard work this winter.

As you may already know, Jan and Dean have been farming in the Nisqually Valley for the last 26 years.  Most of you know Jan and Dean but do you know the history of their lush little corner of the Valley?

Let us go back a few dozen years to see a young girl living in Southern California helping her parents with flowers and plants in their little yard.  But what she really wanted was to grow something to eat!  When the family would go on vacations she would look at the fields they were passing and try to figure out what was growing.  One farm they passed had a sign that read: ‘From Field and Vine to Thee and Thine’, that saying stuck with her over the years.   Her dad was able to get permission for her to have a garden on a vacant lot across from theirs, he helped her set up hoses for water and she was off and growing.   At just 10 years old she would put the veggies she grew in her little red wagon and sell them to the neighbors to raise money to go to horse camp. 

About this same time, in Colorado a young boy watched his father growing carnations for the flower industry.  The greenhouses, long hours, and lots of chemicals used at the time cemented for this young boy ‘I never want to do anything like this’.

Look ahead a few years to a young newly married couple, one of their agreements was: his career for 20 years, then her career for 20 years.  So a military family they were, Dean served in the Vietnam war, then was stationed in Korea, Germany, North Carolina, Texas, Arizona and Washington.  Everywhere they went Jan planted a garden, grew food for her family and others when ever and where ever she could.   Every time they were relocated she would start again, leaving behind a legacy of little garden plots.  When they were stationed in Washington they would take their young children to Puyallup to the U-pick berry fields.  Jan loved those outings and decided that this memory making experience was something she wanted to provide when she was able to have her own farm.  

After Dean retired from the military they decided to settle in Olympia and start Jan’s farm.  Looking for property was a difficult process for the realtors they worked with because the house was not the feature they we most concerned with.  While they wanted a good location, the most important thing to Jan and Dean was not the house but the soil.  Jan would take a small shovel with her and dig down into the soil around the property – she didn’t want rock or clay, but was looking for good workable soil.   She found just that in the Nisqually Valley, nice river bottom sandy loam.  The property was all in pasture at the time; it did have a barn, an old cement building and an irrigation well, but no house!  

So, with their three children and a foster child (2 teens, Jr high & grade school) they bought the 10 acre property in 1989, bought a mobile home to live in and started building and growing.  Dean says “I had never built anything bigger than a workbench” yet he found himself building a house.  They built their home, raised the kids and taught themselves to farm.  They laugh now about the year they decided to plant 10,000 strawberries.  They ‘recruited’ their kids and friends over spring break one year to get them all planted,  only to find later in the season that keeping up with picking that many berries and weeding them was a bit overwhelming.  Regardless, Jan's wish for a U-Pick berry patch was fulfilled.   These days it is more manageable, with 1,500 new strawberries planted each year.  Jan and Dean host one of the states few certified organic U-Pick strawberry patches, open June-September.  Their U-Pick Raspberries and Pumpkin Patch are also certified organic, as are all the other 150 varieties of vegetables they grow.

They have avoided all the chemical issues that Dean saw in the flower industry as a child by growing organically since the beginning, and their farm has been certified organic for all crops since 1994.  They make their own compost and focus on feeding the soil.  As Jan says “We feed the soil, that feeds the microbes, which feed the plants, that feed us!”  They add trace minerals and natural nutrients to the soil to produce amazingly large vegetables.  They encourage beneficial insects (did you know Jan is an entomologist?) and rotate crops to help minimize pests.  

Jan and Dean have pretty much done it all, from a road side produce stand, to the Olympia Farmers Market, Co-Op, and a CSA program.  Needless to say after nearly 50 years of working more than full time they are ready to slow down a bit. . .One of Jan's goals for the year is to only work 10 hour days! 

Even as Jan and Dean look toward retirement again (it has been 26 years farming after all) they still want their land to continue producing lush food for the community.  They are training up lots of younger folks and working with a local non-profit to devise a plan to have the farm still be productive and support the community even after they retire.

Jan has fulfilled her dream of having a farm and providing great wholesome food for her neighbors in a really big way.  She could not have done this for all these years without your amazing support!    Please continue to support this amazing family farm by signing up for the CSA program (5 different pickup options), buying produce at the Co-Op, Farm Fresh Market or the Olympia Farmers Market (starting in April).     

Looking back with amazement and forward with anticipation - Celeste (for Jan, Dean and all the Crew)

I am sure when you look at a farm page you don't expect to be looking at a picture of the ocean,  but this is exciting news:   Jan and Dean went to the coast.   For four days they actually left the farm and went and enjoyed family and sunshine at the beach - and its only February!   I'd say we are off to a great start to the year.  Unfortunately we were not able to get any pictures of them at the beach to prove that they were actually there, but take our word for it - they were!

We stayed busy while they were gone: seeding, weeding and pruning.   There is mustard, bok choy, cilantro, lettuce, radishes, turnips, beets, carrots, peas, and spinach seeded or transplanted in the greenhouses.  We weeded (the never ending battle) the blueberry/rhubarb field, the trial garden and the hoop house.  The raspberries and blueberries are pruned and looking wonderful.

First, for those of you who haven't met me let me introduce myself.  My name is Celeste Wade,  I have worked on the farm since August of 2013.  This year I will be helping shepherd some changes at the farm in addition to helping with the field work and markets, and being the voice of the farm online. Don't worry!  Change is good in this case, we'll keep you in the loop throughout the process and keep bringing you wonderful produce at the same time.

One of the very first changes is that we have some new folks working with us during the winter.  You will be meeting Sylo and Carter in the coming weeks, but let me just say that we are thrilled to have them!   Holly is back this year, and making amazing progress getting us organized.  She will also be heading up a trial garden where we will be growing some 'new to us' varieties of some of your favorite veggies, focusing on heirloom varieties.  Be ready to try out some new colors and flavors in your carrots, beans, and tomatoes!  These have all been carefully selected to be interesting to the eyes, but still taste delicious.   

Some of the other changes you can expect to see?  Our primary goal for the year is to have Jan and Dean work less!  So expect to see us 'kids' at market and around the farm more often.  Jan will be planting a lot more flowers this year too.  We will be increasing how much we are growing and will be asking for feedback from you on what you would like to see.    

Some of the things that are in the works:  new types of veggies, more flowers, more CSA pickup sites (contact us now to get your location set up!), different packaging for the CSAs, more on farm events, maybe even a farm stand???  

You can also expect to see us online a lot more, so please be sure we have your correct email address (sometimes we have sales just for you!) and be sure to follow us on Facebook for all the day-to-day happenings around the farm.

What isn't changing is that you can still always expect produce that is grown and harvested with care to be the best for you and yours every time.  

You can always call Jan or Dean at the farm at 360-491-3276 or email us at PigmansProduce@gmail.com.

See you soon - Stay dry!

We are currently looking for staff or interns to work January through March, with preference given to those who will also commit to the April-October ‘season’ as well.   Please read all of the information below and then if you are interested in working with us please send a resume with references to PigmansProduce@gmail.com.   Thanks!

Who are we:
We are a six acre certified organic vegetable and berry farm located in the lush Nisqually Valley.  The farm was started 26 years ago by Jan and Dean Pigman - after retiring from the military!  We feature strawberries from June through September; u-pick raspberries in June and July and a pumpkin patch in October.  Soil fertility is maintained using only natural fertilizers, adding lots of organic matter and rotating our crops.  The tractor and tiller are the primary mechanical assists on the farm, all other tasks are done by hand or with hand tools.  We grow about 100 different crops, support 75-100 families via our CSA program, have a booth at the Olympia Farmers Market four days per week and provide an onsite produce stand at one of the local state offices. 

For 2015 we are looking forward to many changes – all staff and interns must be willing to work hard, learn all aspects of the farm, be open to growth and willing to work towards specific goals.    We have two primary goals for the year:  create a freestanding farm operation so that Jan and Dean can retire, and increase production and sales.   We want to work with people who are excited and willing to create something new but who can respect what has already been put in place and been successful for 25 years.   Open communication and flexibility alongside hard work and commitment will be key! 

We will expect all staff and interns to be willing to participate in every aspect of the farm; from soil mix preparation, seeding, greenhouse growing and care, transplanting, soil health and preservation, drip line irrigation, all aspects of field work, succession planting, harvesting, post-harvest care, market preparation, market sales, CSA preparation, deliveries, and lots of weeding.

Essential Qualities Expected:
Attitude is everything: We need people who can bring a positive, co-operative, respectful attitude to the farm.  This includes attitude toward property, staff, owners and visitors.

Teachable & able to take direction: We anticipate having weekly project lists of tasks that must be done yet understand that in farming not everything can be pre-planned.  We need people who can learn new systems and new tasks; who can take direction and possible redirection as priorities shift.

Open mind/Flexibility: If you have previous farm experience, you need to realize that we probably have a different way of doing things on our farm and you need to be open to trying things a different way.  We are also always looking for ways to improve so be open to share how you have learned things other places.

Personable yet Self-motivated:  It is essential that you can work well with a team and communicate in a group environment.  However, you must also be able to stay on task and see your assigned duties through to completion independently.

Physically capable: The work is physically demanding and repetitive (walking, bending, kneeling) yet attention to detail is critical.  Work varies with the season but can often be repetitive: you may need to pick peas, clean garlic, or weed for long periods of time.*

Quality Work: We need people who can work quickly and efficiently, but who are also careful and able to follow directions.*

*Here at Pigmans we are acutely aware that each person is physically different, and may have unique physical limitations.  We are willing to work with those needs as much as we are able to, but you are responsible for your body and know it best.  You must communicate any limitations or accommodations you may need PRIOR to being hired and commit to open communication throughout the season.  Understand as well, that your ‘best effort’ may not be the same as someone else’s - be able to understand that each person on the farm is committed to working to the best and fullest extent of their capabilities.

Punctual and willing: You must set a schedule with the Manager and then be available those times and promptly communicate any changes needed.  You must be willing and able to work in all weather conditions. Be prepared for rain, hail, snow, intense sun, wind, cold and heat— on any given day!  Come to work rested and ready to be fully engaged.

Committed: We expect people to work hard and be committed to the farm. Farm work is very different from a traditional job and you must realize that the farm has demands that are sometimes out of our control (for example, we may have to work into the evening in order to get transplants into the ground and watered or to get everything ready on Friday for the Saturday market.) As we anticipate this year to be a year of growth we are looking for people that we can rely on in unexpected crunch times. 
 

Schedule Expectations:
We are currently looking for staff or interns to work January through March, with preference given to those who will also commit to the April-October ‘season’ as well.  You will work closely with the manager to create a schedule that works for you and meets the farms needs.   All Staff will be expected to work some weekend days each month during the April-October season on a rotating schedule. 

Commitment to the duration of the season and adherence to schedule is vital to the farm!
The primary season will run April – October, with the busiest times being May-Sept.  
A few staff will work during November – March (primarily part time or as needed). 
 
No one is to work more than 6 days in any given week.  Part time staff should expect to work a minimum of 20-30 hours per week during the busy part of the season.  Full time staff should anticipate working 40-50 hours per week. 

Time off for personal time or appointments must be scheduled at least a week in advance, unless due to illness.  Manager must be notified no later than 30 minutes after your scheduled start time if you will not be available for your on farm shift. 

All staff will attend training on completing time sheets and will be expected to complete time sheets accurately and on time.    All staff will attend monthly staff meetings.  Other staff meetings or training sessions will be called as needed.


Job Details:  work may include any of the following:
General

• Treat all others on farm with respect
  
• Maintain a positive attitude
  
• Be willing, able and prepared to work in all weather conditions
  
• Work with Manager to set a schedule, including working weekends on a rotation, follow it (days, start time etc)
  
• Notify Manager if unable to adhere to schedule (running late, sick etc)
  
• Complete time sheets accurately, completely and on time
  
• Follow all safety guidelines (ie no open shoes allowed on farm)
  
• Participate fully and to the best of your ability and speed in all tasks assigned
  

Weeding

• Hand weeding
  
• Wheel hoe
  
• Scuffle hoe
  
• Troy Tiller
  
• Flaming

Seeding and Transplanting

• Direct seeding of field crops by hand or with manual seeder
  
• Potting starts from trays to pots for market
  
• Hand transplanting starts from trays to field
• Thinning seedlings
  

Irrigation set-up and maintenance

• Drip tape 
  
• Overhead sprinkler system
  
• Hand watering
  

Assist in all aspects of field preparation and maintenance

• Raking (all beds raked smooth prior to planting)
  
• Marking off rows
  
• Applying fertilizer or soil amendments
  
• Putting down weed block mats
  
• Tilling with walk-behind tiller
  
• Spreading mulch
  
• Using backpack sprayer to apply supplements or organic pest control
  
• Tree pruning or orchard care
• Cleaning up and resetting trellising (mainly tomatoes, beans, peas)

Specialized tasks

• Weed whacking
  
• Mowing
  
• Using tractor
  
• Basics of hot-wire setup
  
• Basic construction help as needed.
  

This last Saturday we had the privilege of hosting our very first Farm-to-Table dinner.  The dinner was for the Slow Food Greater Olympia group as a fundraiser to send two of their members to an international food gathering in Italy. 

The Slow Food group provided wonderful Chefs that created the most amazing meal using ingredients from several local farms, including ours,  and local meat producers.   The wine was all from local wineries,  the cheese for the pasta was even homemade with milk from local goats milked the morning before the event!   You can't get much more local or any fresher than that.  

So many wonderful pictures were taken by the volunteers at the event I couldn't decide which to post!   Take a few minutes to browse through the slideshows, then head over to the Greater Olympia Slow food website to check out other events they have coming up soon.  They really  know how to put on a meal and we had a wonderful time hosting this event for them.  There are several other Farm-to-Table dinners coming soon, so if you missed out on this one don't wait to sign up for the next!   http://slowfoodolympia.org/events

 Unfortunately U-Pick Strawberries are all sold out.  We will still be bringing some to Market, but will not be open for U-pick.  The good news however is that we will have another round of strawberries in August so don't despair!

Fortunately we now U-Pick Raspberries in abundance!
$2.50 per half pint; $14 per half flat (6 half pints); $27 per flat (12 half pints)

U-Pick is open Monday - Saturday 10am - 6pm.  We are often out in the field so just pull up by the house and honk if you don't see anybody nearby.

STRAWBERRIES
U-Pick Strawberries are now available!  

Please call 360-491-3276 to make arrangements or check for availability.

Berries are sold by the pint:  
          $2.75 per pint; $15 per half flat (6 pints); $29 per flat (12 pints)

It was a beautiful sunny week and we made use of as much of it as we could getting fields plowed and prepped and planted.  Radishes, carrots, beets, cilantro, turnips were seeded in the fields.  Broccoli, cauliflower, kale, chard and onions were transplanted.  Many other areas were tilled and fertilized  to get ready for the next break in the weather.    Plants that were started indoors are ready for their big move outside!  

For harvest this week:  Mustard, Bok Choy, Lettuce, radishes, turnips, herbs (thyme, oregano, peppermint, catnip, parsley), Jerusalem Artichokes, Potatoes, Kale, Rhubarb and . . . .. ASPARAGUS!   Yes folks, it is officially spring - the asparagus is ready and oh so sweet and tender!  So tender in fact that it is easily enjoyed raw,  don't over cook these succulent spears they are just about perfect just the way they are.

Asparagus, Jerusalem Artichokes and Rhubarb are available at the Co-Op also if you can't make it down to the Olympia Farmers Market.  If you don't see it there just ask,  let them know you what you want, they are great at working with local farms for produce.   This is true at the farmers market also,  if there is something you would like to have let the farmers know.  Often times they can grow it, or are already growing it, but if there is not a high demand for an item at the market then they don't pack it down there.   Like what you ask?  Chives, Lemon Balm, Nettles, Purslane, 'alternative' color veggies like purple carrots and tomatoes, ground cherries to name a few examples.   Did you know that we grow 4 different colors of cauliflower? 

There is always much going on at the farm, even things that don't go to market.  Beautification projects (flowers and flowers and flowers), Native bee research project (more info soon), new chicken coops complete with laying hens (if you are interested in eggs let us know) and meat birds.  Just a few of the behind the scenes activities!

Thought of the week:  "Remember, all the flowers of tomorrow are the seeds we sow today."

Field Boss Gracie has been enjoying the sunshine this week!

It has been wonderful that the fields have finally drained off enough to till and plant.  The peas and asparagus are coming up and the  greenhouses are producing lots of goodness for market.  
This week for market will be lettuce, bok choy, radishes, potatoes, rhubarb, leeks, jerusalem artichokes, kale, mustard greens, herbs, turnips, lots of plant starts and more! 

Quote of the Week:  "Starting is what stops most people."

April brings us back to the Olympia Farmers Market.  We will be there Thursdays and Saturdays for certain this month, and maybe more.  

This week we have lettuce, radishes, leeks, mustard greens, kale, Jerusalem Artichokes (sunchokes), parsley, oregano, thyme, mint, cat nip, potatoes for eating and planting, rhubarb for eating and planting, tomato starts, flower starts and herb starts!  

Come on down to see what we have and don't forget to sign up for the CSA either at the Market or here on line.  Only 8 weeks left until the first CSA delivery!

Quote of the Week: "To own a bit of ground, to scratch it with a hoe, to plant seeds, and watch the renewal of life - this is the commonest delight of the race, the most satisfying thing a man can do." -- Charles Dudley Warner (1829-1900)