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Cultivating Community Through Farming
-Renée Woods-

 

     Bridging the gap between community and school, the Chimacum Heritage Newsletter is designed to make connections between the events that take place throughout our community and with students in our schools. It encourages our student body to embrace their local heritage and brings awareness to unique aspects of our area and highlight important members a part of the Chimacum Valley.

     This month the Chimacum Heritage staff had the pleasure of visiting Egg and I Farms owned by the Yancey Family. In a small community like ours, every farm and small business is interconnected and reliant on one another. Everyone works together and the community is better as a whole. In trading grain for hay with other local farms or working with neighbors in fields together, Egg and I Farms is a symbol of unity and collaboration.

     Beginning the fuchsia greenhouse in 2005, Doyle Yancey and his wife Stephanie started Egg and I Farms. Although now working mostly with the pig and grain businesses, Doyle expressed his love for the flowers and the joy that they bring. “As a mechanic, I used to have to tell people everything that was wrong with their cars, with flowers they never get sent back to me. People are always happy,” he stated. Along with the greenhouse, there is a barn on the farm that acts as a farmstand and marketplace for Egg and I pork, eggs and grain.  

     By having the farmstand on-site, Doyle is happy to be easily accessible and open to the public telling us, “When there are so many signs reading no trespassing, ours says welcome.” The business at the stand runs solely on the honor system and having the money never come up missing says a lot about the community’s respect for the farm and Doyle himself. A scale from the World War II era and a fridge from the late fifties are just a few of the things that make the farmstand truly unique. With two-ton grain sacks and piglet pens just inside the barn, it's a one of a kind experience for others to come to the country and see a place run like this.

     Also run from the farmstand is his grain business. According to Doyle, the grain business drives the whole farm. Hauled in by two-ton pound bags, various grains are available for visitors to create their own chicken scratch or purchase cover crop. This grain is used for feed for the pigs and as trade with other farms for hay and straw. This is one of Doyle's favorite products he distributes, as it allows him to network with customers. Last year he had 100 tons of grain in sales.

     At Egg and I Farms it’s all about the pork. But the farm’s main focus is not profit or production but the quality of the product and giving animals good wholesome lives. Egg and I Pork began six years ago, has grown ever since and is now home to 84 pigs. Doyle raises Tamworth pigs which are an Old English variety known as a “champion bacon breed.” All the pigs currently on the farm have been born and raised there. Again, intertwined with the community for success, he uses whey from Mount Townsend Creamery to feed his growing pigs and is in partnership with the owners of the Chimacum Corner Farmstand to raise some of his pigs on their land. Doyle also plants hazelnut trees along the fences of the animals enclosures, when they produce, hazelnuts fall directly from the trees to the troughs. This gives the meat a unique flavor. The pork is sold to many outlets. You can find their bratwurst at Finnriver Cidery, their breakfast sausage at Farm’s Reach Cafe, and other cuts of their meat sold at the Chimacum Corner store.

     Doyle believes animal husbandry is quite a skill and requires patience and deep knowledge of your animals. Caring for the them from birth, a unique relationship is developed between the farmer and his pigs. “I care for the animals a whole lot,” he said. This was extremely evident as he led us to various pig pens and scratched their backs and rubbed their ears as he spoke. Various names like, Winney, Peaches, Spot, and Peter were called to summon them to him. It did not take much convincing as they eagerly scurried and squealed to where he was, desiring a scratch, pet, or any kind of interaction their loving farmer happily gives them.

     Despite having no full-time employees on the farm, Doyle is content to work alone. He stated, “A lot of people blame the youth, but it's really the individual. It's about the kind of pride you take in your work.” Seeing local farming practices like this and Doyle's strong passion and pride for his work and the community, it encourages us to support Doyle and more places like this and continue their Chimacum Legacy.





 

Autumn's Rest
-Farryn Olson-Wailand-
 

As summer comes to its end
The tired farmer prepares to put his fields to sleep
His hard work from spring and summer shows on his weary face 
He sits upon the tractor staring forward into an abyss of space
He sees all that was there before him and all that will come 
He wakes early still in the habit of it
With his extra time he watches the sunrise over his work
He watches as his fields are drenched in golden honey light
The first glimpse of frost dances 
On the peaks of his freshly plowed fields  

The farmer puts on his boots that are covered with soil from all the past Seasons  
On weekend mornings I can see him on his way down to his home

He walks through the mist
That seems to part for him
 Urging him to continue his work

I can walk along the ridges made by his plow
I can feel his presence all around me
My bare feet feel the warmth that had been held in the soil all summer
It rises up all around then falls back into the earth
This farmer has given life to the land
He has fed the community around him
Now it is his and the lands time to rest
So as one
They curl themselves into sleep
For
This farmer has always been one with his land

 

 

 

 


CHS on the Farm Tour
-Amelia Foster and Alima Devas-

 
     Chimacum High School was put on the map of the 15th annual Jefferson County Farm Tour for 2017. The Farm Tour has been a charming event in the county since about 2002 and this is the first year the school has been a part of it. This year’s farm tour was a great opportunity for the Chimacum High School horticulture class to show the community what they've been up to for the past two years.
 
     By interacting with the people of the community we found that they had a great interest in learning about our accomplishments. We received a lot of questions and positive feedback about the intriguing elements of our horticulture program, including our beehives, water catchment system, worm bin, and corn. Being the first high school to be recognized as a "Bee City USA" school, people tended to be most interested in the beehive tour and how they came about. Our water catchment system outside the greenhouse and worm bin also attracted attention. Visitors were fascinated to learn about how the worm bin and water system worked, and how we used them to water the plants in the greenhouse and give them soil that is filled with nutrients from the worm bin.
 
     Many of the people we talked to were very excited to see children in public schools having the opportunity to work outside in the soil and fresh air, learning techniques on how to grow our own, organic food. Some of which we harvest and use in our foods classes to add to delicious recipes. Community members were surprised at the capability of our campus greenhouse.  They asked about our tomatoes, what kinds they were, and were astounded at how large the plants were. People were also very surprised that we had the ability to grow watermelon in our very own greenhouse.
 
     For Chimacum High School and its horticulture class being a part of the 15th Annual, Jefferson County Farm Tour was an incredible opportunity. Being able to interact with the people of the community and hear what they had to say and educate them was a great experience
altogether. We had an amazing time helping out on the Farm Tour and enjoyed being able to be a part of something that is so special and unique to our community. 






 


Chimacum High School Interact Club Pumpkin Painting
-Janae E. Murray-


     This year the Chimacum High School Interact club started Fall with a great project! On October 18th, 2017, members of the club went to San Juan Villa nursing home in Port Townsend to paint pumpkins with the residents. This was my first year being in the Interact Club and so far it has been a really great experience. I can say I was nervous about painting pumpkins with residents who have Alzheimer's disease. However my doubts were later put aside, and my experience was one I will always remember. For some student members, this year was not their first year helping to paint pumpkins. I was partnered with another Interact club member to help paint and make conversation with two very polite and hilarious women. Both residents had a good time painting pumpkins with my partner and I. We had laughs about the funny faces we painted and even laughed about the messes we made with paint. This year was Chimacum Interact Club’s 10th year painting pumpkins. 

     Interact club gets you out into the community helping others and making memories, how could you not love seeing smiling faces being painted on pumpkins? The year the club first started here was in 2001. I’m glad I was able to be a part of this club for my senior year of high school. You can join Interact by checking our school website, or by speaking with a local Rotary leader. Interact Club has paid for 7 shelter boxes in the last 8 years, helping those who need it. Our most recent ShelterBox was deployed to Syria to help in disaster zones. In past years Interact Club has donated funds to provide computers to schools in Thailand. The Chimacum High School Interact Club will have lots more fun and helpful activities and fundraisers later in the year.





 

Recipe of the Season

Huckleberries the Ejde Way
-Megan Ejde-

 

     As chirping birds flew throughout the autumn forest, the setting sun illuminated huckleberry bushes my father and I plucked ripening berries from. Time ticked by and the sun moved further towards the horizon.  Our container of huckleberries began to fill.  These special berries were for a recipe passed down in my family throughout the generations. As we headed back to the car, the autumn wind grazed our faces and reminded us that winter was near.

      The huckleberries my dad and I picked were the blue low land variety. Found in the northwestern part of the United States and Canada.  Some huckleberries require higher elevations to grow, depending on the type. Huckleberries thrive in more acidic soil. They are a very tart berry, but also very thick and sweet when processed or cooked. The best time to pick huckleberries is from late August through late October, depending on the year and where you live.

     My family's famous cobbler recipe has been passed down through four generations to me. It came from my paternal great-great-grandma. She had a family tradition of going into the woods with her kids to pick huckleberries for the family cobbler. Growing up and picking huckleberries each year we learned of the many Ejde family huckleberry spots hidden around Idaho and Washington State. I strongly encourage people in our community to go out and find their own huckleberry spots. I hope that you enjoy this recipe from my family to yours this holiday season.


Directions

1 cup of flour

1 cup of sugar

1 cup of milk

1 tablespoon of baking powder

1 cube of butter

1 cup of cleaned huckleberries
   
     Preheat oven to 350 degrees Take a 9” by 9” baking pan and place the cube of butter in it and melt the cube in the preheating oven. Then, mix the flour, milk, sugar, baking powder together in a medium-sized bowl. Next, take the 9” by 9” pan with melted butter and gently pour your mixture into the pan. Sprinkle one cup of cleaned huckleberries gently over the top. Place the pan in the oven and bake for 40-45, minutes until golden brown and fully cooked. Then enjoy with a scoop of your homemade ice cream.





 

The articles contained within this newsletter were completed by Chimacum High School students in Mr. Coyan's art, horticulture and foods classes. Edited by Renee Woods and the Chimacum Heritage Club.
Copyright © 2017 Chimacum Heritage, All rights reserved.
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CHS Foods/Horticulture · 91 West Valley Rd · Chimacum, WA 98325 · USA

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