Each spring, just as the earth begins to wake, dandelions start to appear in golden clusters across the farm. Often overlooked as a weed, they are in fact one of the most generous, medicinal, and magical plants of the season....

“Out of such chaos comes the dancing star” said my favorite dystopian curmudgeon Neitzche, who may have come from farming blood for all I know. His obsessions with hardship and trial as paths to enlightenment, just like Homeric and eastern...

As a photographer, my morning walkabout on the farm —half-awake, half-dressed, camera and coffee in hand—is a ritual so deeply infused into my day that I can’t imagine a morning without it. There will be newness always among the familiar...

A small farm is as much a proposition, a cultural idea, as an actual place. The idea of organic farming, of sustainable environmental stewardship, is a model for responsible living, for doing something necessary and grounded with your time.

Judging by our lobed and fissured tomatoes and mottled fruit, we grow beautifully imperfect food at Stonegate Farm. Imperfect in the idealized, Apollonian sense, that is, but oh-so-perfect in the fabulous flavor, nutrient-density department. There is something remarkable about a...

“He was glad that he liked the country undecorated, hard, and stripped of its finery. He had got down to the bare bones of it, and they were fine and strong and simple.”  –  Kenneth Grahame, The Wind in the...

Out in the snow, the footprints of deer and rabbit and cat are visible, as is the random scurry of a vole. The finches and sparrows perch like quarter notes in the limbs of crabapples, whose ice-bound fruit is pecked at. The hives hum faintly as bees cluster for warmth. They too have their winter routines.

“I must have flowers, always, and always” said Claude Monet, and, like him, Stonegate Farm is under the spell of a kind of wild, floral alchemy this season, with organic cut flowers having their magical way with us.

My own apple genius bar was set pretty high when I presumed that cultivating an organic orchard at Stonegate was even remotely doable. It seemed without the regular puffing-out of vast clouds of synthetic pesticides, I was doomed to harvesting bushels of rotting, inedible muck. Organic apples were truly forbidden fruit; a tired old trope for original sin.

 

The growing season has begun its slow and certain ebb from the farm, and in an almost absurd panic to inhale as much green as possible before a winter of chlorophyll privation, I find myself grazing in the beds like a ruminant. Not on all fours, mind you. More like a vegan biped with opposable thumbs..

The slow fruition of all the heat-longing solonacea, who sulked through June’s cool nights, has finally begun to show promise, as clusters of Sun Gold, Lemon Drop, and Black Cherry tomatoes have emerged jewel-like on sprawling indeterminate vines, and peppers and eggplant are standing tall like fat hat pins above inter-planted lettuce.

It’s quitten time at Stonegate, not only because an early October frost took out the last of the leafy greens and brought a quick end to the season, but because the Quince (or Quitten in German) have ripened to a phosphorescent yellow in the orchard and begun to blette, turning their bitter starch to sugar and rendering themselves finally, and sweetly, edible.

Out at my neighbor's horse farm this week, his ten-year-old appaloosa gelding stood curiously by as I shoveled composted manure into the truck, then slowly approached and brushed his long, warm muzzle against my shoulder, as if to ask "what are you doing with my poop?"

If Hinduism has it right, and honey is one of the five elixirs of immortality, then I may be fated to a life everlasting, free of karmic debt; the fall honey flow at Stonegate Farm has been that good..