Re-Grow Roots

Learning to live harmoniously in Missouri.

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Sharing Primitive Skills

We have a new member of Rising Roots Collective, our worker-run collective based at Oran Mor Community where I live. We are so happy to welcome Keven Statwick, a primitive skills artist and teacher!!

Keven

He has been involved with teaching and demonstrating primitive skills since 1998. He works with local organizations like the Boy Scouts and Oran Mor Community to share the wisdom and knowledge of primitive peoples so we can carry these valuable skills on with us. Among other things, Keven is skilled at making and using bows and arrows, primitive pottery, flint knapped arrow points, stone knives, leather tanning, drums, and he even welds beautiful metalworks!

Keven frequently joins us at Oran Mor Community to help with work projects and to share skills with us here. We plan to have a Pottery Making class this year and he would love to share knowledge on any of these skills. Please feel free to contact us if you have a particular interest in primitive skills so we can plan a class or workshop!

Contact us at 417-250-9252 or oranmor@speedymail.org

See Keven’s work on etsy here – risingrootscollectiv.etsy.com

And check it out in person at Farm Fork and Fiddle, a local co-op shop in Gainesville, MO. www.farmforkfiddle.com

 


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Farm Fork and Fiddle July Newsletter

Farm, Fork & Fiddle
Ozark County Homegrown Food Project

Newsletter 7.16.16
This is our first newsletter, if you don’t wish to receive it in the future, just let me know and I’ll be sure your email address is removed from the list. No worries at all!

farmforkfiddle.com
http://tinyurl.com/FFFCalendar
http://tinyurl.com/FFFdiscussion

Subscribe, unsubscribe or send your questions, suggestions or comments to,
Jewel at FFFNewsletter@outlook.com

~ Meeting & Event Dates ~

Café & Shop Hours
Café is open for lunch Mon, Wed & Fri from 10:am to 2:00pm
Shop is open during Cafe hours plus Wed & Fri 4:30 to 7:00pm

FFF General Meeting
July 21st at the Yellow house.
Potluck at 5:00pm, meeting at 5:30
Everyone is welcome and encouraged to attend.

Farm to Table Community Potluck
Hosted by Amelia LaMair
July 29th   5:00 to 8:00 pm at the Farm, Fork & Fiddle
Bring a dish to share featuring something grown or raised in the Ozarks.
Prettiest and ugliest vegetable competition- bring your entries and cast your vote.
Musical entertainment by Buzzards Hollar, bring your instruments for jamming before or after Yard games for all ages Free event, donations welcome Shop will be open

Ozark County Home Funeral Group
Meets every other Wednesday or as listed
Nest Meeting is July 20th
Upstairs at the Farm, Fork & Fiddle
Eat at the Café at 12:30 – Meeting at 1:00

~ Special Notices ~

The Seed Swap has been put off until the fall because so much has been going on but I’ve been working on Garden Starter packs and lining up some speakers.

~ News ~

We have a new treasurer, Mindy Pippin. And a new Member Coordinator, Renee Schmucker. Thank you both so much!!

We were without AC for quite some time but, thanks to Pearl and the Hammonds, we now have two window AC units and are cool and comfortable.

Even without air we were open on a few days, thank you to everyone who worked in the heat and humidity!!

~ Monthly Specials ~

*

~ Currently at the Farm, Fork & Fiddle ~

Homegrown & Handcrafted in the Ozarks!
Make your shopping list and stop by to fill your home with whole, fresh foods, natural herbal medicinals, one of a kind artwork and handcrafted goods!

Baked goods, fresh produce, fresh eggs, nut butters, aprons, artwork tinctures, oils, salves, knitted goods, soaps, cards, artwork, jewelry and so much more.

Produce List
tomatoes, banana peppers, jalapenos, beets, onions, green beans, cucumbers, zucchini, potatoes, and more!

~ Meet A Member ~

For our first addition it’s Meet the Crew. These are just a fraction of the dedicated souls who work hard and long to keep the Farm, Fork & Fiddle going.
Jessi Dreckman – President
Dennise Lawson – Secretary
Carole Long – Kitchen Coordinator & Board Member
Amelia LaMair – Grant Writer & Board Member
Pearl Schneider – Vice President, Board Member & Garden Committee
Dez Fleck – Volunteer Coordinator
Jule Kruger – Vendor Coordinator
Candace Butler – Vendor Coordinator
Susie Fijinaga – Events Coordinator
Crystal Marshall – Perishable Goods Coordinator
Renee Schmucker – Member Coordinator
Jewel Krasinski – Newsletter & Board Member

~ Product Highlight ~

Handmade Greeting Cards
by Tracey Meal of Cardsavvy – Vendor #41

“My trade is Interior Design, I love working with color shape and texture in any medium. started making cards about 12 years ago, I have been scrapbooking since 1998 and it was kind of a natural progression into papercrafting. I use hand stamps, inks, different archival quality papers, digitally created and printed images and hand lettering occasionally, to create my cards. I cut each card by hand, I prefer not to buy pre-made blank cards.  I love the creative process and selecting the materials for each card is my favorite part of that process. I prefer to leave the inside of my cards blank so that people can write their own sentiments inside, thereby making them that much more special. Each design is unique and I try to not use the same design over again, once those papers are used up I do not buy them again. If you see a few cards that look alike they are limited editions and will not be created again. Sometimes I can get 5 or 6 cards out of a single sheet, and part of the creative process is determining if the paper is better suited for condolence, get well, birthday or all purpose use. I hope people enjoy receiving them as much as I enjoy creating them.
Thanks!
Tracy”

~ FFF Needs ~

Upstairs office …
Small desk
Desk chair
Locking file cabinets or lockbox

Shop is looking for the following…
Local honey
Baked goods
Produce
Any local homegrown or handmade goods
If you’re interested in vending, contact one of our Vendor coordinators,
Candace at 417-294-0755 or calinkenauger@yahoo.com or ochfpretailsales@gmail.com
Jule at 417-679-0446

We’re always in need of volunteers! If you’re interested in volunteering, Please contact Dez, our Volunteer coordinator at 417-250-9252 or greenearthalive@gmail.com

Areas needed
*Assistant Volunteer coordinator (to help Dez)
* People willing and able to be trained on the register (may include a background check)
*Marketing / Advertising – Getting the word out about when we are open and events that we have going on. This could be a group working together. Some places to advertise include facebook, website, blog, bulletin boards, newspaper, signs on the street, etc.

Classes
If you would like to teach a class or hold an event that coincides with our mission (wholesome local living), we would love to have you!
Susie Fujinaga is our Events Coordinator and will be able to help you set it up.
417-989-1035  or susiefuji3@gmail.com

~ Recipe ~
Submit your from-scratch recipes, along with your name to FFFnewsletter@outlook.com
I’ll include one recipe per issue  J
In Season Fruit Crumble  – (by Julia Catfeather)

You can use most any kind of fruit or berries or combinations. Apple Raisin in the fall, Mixed Berries in the summer etc.. As always, use what you have :)

Fruit
6 cups any fruit or berry or combination, fresh, thawed or rehydrated
1/2 cup honey
2 T brown sugar
3 T flour

Topping
1/2 cup flour
1/2 cup oats
1/2 teaspoon cinnamon
1/3 cup honey
1/2 cup softened butter

Prepare fruit as needed (core, chop, thaw, rehydrate etc) then add to a large bowl. Drizzle the honey over the fruit and mix to coat. Add the brown sugar and then sift the flour in. Mix again but not overly to crush much fruit.

Pour fruit mixture into a baking pan, dutch oven or deep dish pie pan. Glass, ceramic or pottery is best, especially for very acidic fruit.

Topping
Combine first 3 ingredients and mix well. Add softened butter and honey and mix well again.  Top fruit with spoonfuls.

Bake at 350 F for around 40 minutes. Until topping is browned and fruit is bubbling. Allow to cool for 15 to 20 minutes before serving.

~ Meeting Minutes ~
May 26, 2016
Opening
The regular meeting of the Ozark County Homegrown Food Project was called to order at 5:4 0PM on May 26th in Farm Fork and Fiddle by Amelia LaMair
Approval of Minutes
The minutes were approved after one change.
Subsequently Pearl Schneider accepted the role of Vice President of the Board
Financial report
Finance report was given and accepted unanimously
Open Issues
Mindy Pippin has taken the Treasurer position.
Dennise will remain as secretary.
By Laws distributed. Another meeting is suggested to accept or make changes. But, the current By Laws were accepted at this time until a later meeting is scheduled in the Fall.
New Business:
Keep the upstairs closed if not in use. All agreed
Coordinators job description discussed. The coordinators have been empowered to make decision on their own. If they have concerns or questions, it can be pushed upward to the Board for assistance.
Jon Kruger has offered to mow the lawns
Jeffrey Goss has offered to get soil for the garden boxes.
Chrystal has offered to take the Produce Coordinator position. Vote of majority approved her position. The produce coordinator has the right to remove plants, vegetable of less quality.
Event coordinator has the right to approve all events. Events should support the mission. If the coordinator has questions/concerns it can be pushed upward to the Board.
Discussion was tabled on renting out the facility to others
Reminder to log volunteer hours.
During the Workshop it was discussed that communication continues to be a problem. Please work on approaching this in a positive way. Ways to communicate include using Face Book discussion, check bulletin board, read and use email. Dez has offered to call and email persons if they want to be more involved.
Bullet points of issues can be posted on Bulleting Board. Jessi has difficulty keeping up with pushing out all the info. Dez will help by sending out info once a month as well.
Carole suggested that coordinators should send to email for each area once a week. Jon recommended a monthly coordinator report. Jeffrey recommended a comment box.
Close Memorial Day.
Please don’t park in handicapped parking area
Candace will make signs
Also do not park in front of the building if you are volunteering for the day.
Farmer’s Market is scheduled for June 4.
Credit Card Machine. Wireless now. Discussion took place on internet and phone services. Land line for machine rather than wireless. Bundled services discussion took place as well.
Trash service: Discussion took place on different costs and benefits of trash services. Tables until can talk to Dennise
Air Conditioner is not working. Rachel Klessig has offered to work on getting someone to fix it.
Received donation of $1000 from St. Louis Realities. Living the Dream Properties. Dez will ask Tracie Meal to send Thank you.
It was agreed upon to make a $50 donation to the Historium for use of the building for our workshop
Donna Yeggy quilt raffle details discussed. Miriam will be in charge of the raffle. Will have the raffle closer to Hootin and Hollerin.
Kitchen: policy for scheduling is needed. Clipboard is kept in the kitchen. Cooks need to stay in contact.
Local foods: We are doing well with using local foods. Need to publicize it more. Weekly list to cooks of what we have.
Garden: Jeffrey will get a pick up load from MLH soon. $40
Trellises: T posts need to be pulled. Raise the trellises. Will send message out when we can have a garden workday.
Composter: Miriam and Phil have a composter.
Vendors; Rearranging items and food in the retail room.
Membership: Monthly deals?
Events and workshops: Jewel is working on a seed swap.
Eric and Carlos are interested in giving music lessons. Wait until after baseall season.
Candace is interested in teaching rock painting.
Set up a meeting about the house contract. Contract ends June 30. June 9th was the day set for the meeting.
Membership: Lottie wants to exchange items and labor for membership. Jule will call her.
T shirts: Order forms should be returned with the payment by June 15th in sealed envelope.
Jessie will bring catalogue
Agenda for Next Meeting
Agenda will be distributed at the next meeting
Adjournment
The next general meeting will be at 5:30 on June 16, 2016, in Farm Fork and Fiddle.
Minutes submitted by: Dennise Lawson Secretary


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Oran Mor seeking Volunteers, Interns, and Members

We are looking for new members at Oran Mor Community!

Farm and Food Jobs

Ozark County, Missouri

Accepting volunteers, interns, and members! We are working on several natural building projects utilizing timber framing, cob, and rock. Our gardens are taking off and we are in the process of adding layers (shrubs and trees) to our primary vegetable gardens, as well as adding annual veggies to our wilder spaces.

We are a small egalitarian community and organic farm established in June of 2003 and situated on 113 acres in the hills of Ozark County, MO. The terrain is rocky with several creeks and we enjoy four distinctly, beautiful seasons.

We raise dairy goats, egg chickens, geese, guineas, dogs n cats, and various vegetables using local organic inputs and no-till design. We work to put the principles of Permaculture into daily practice, using clean energy resources and recycling our waste as best we can. We are stiving to minimize our reliance on fossil fuels and electricity as much
as possible, while still being involved in our broader…

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Carlos, Delta, and I playing with mud..


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Cob Oven Workshop at OM

Spring is here again!! Flowers blooming in the fields, cherries growing plump on the trees, strawberries ripening, bees buzzing, greens growing everywhere… and we have been busy busy planning, growing, and BUILDING! Our most recent build is our beautiful, brand new, earthen cob oven.  Lots of local folks came out to help us with the project, friends from East Wind Community, folks from the Ava Growers Market, and some good friends from down the road. Most of the materials were sourced from the land we call home. We dug the clay from a hole next to the Outdoor Kitchen, shoveled creek sand into buckets and hauled it up here, and the platform the cob oven sits upon is built from beautiful large rocks from the creek bed. We used firebrick that we salvaged from here and there, tiles for a lovely countertop also laying around on the property… this land is just full to the brim with useful supplies!

timberframe

The structure on the left was built over the Winter and finished this Spring using roundwood Cedar timbers from our beautiful forest. It is primarily timber framed and we attached it to the timber frame building on the right side which was built several years ago by a former Communard. That beautiful structure on the left side there surrounded by river rocks is our cob oven platform. There are pallets on top of old metal barrels that act as the real structure, all sourced from our scrap piles, and the rocks serve as beauty and form. We filled the pallets with a simple clay and sand cob mixture to insulate the cob oven.

We began the build by first setting up fire bricks where we wanted the cob oven. Then we made a form by putting some salvaged cinder block and a bucket full of bricks to take up space within our sand form. The sand form was made from sifted creek sand and water, basically like building a sand castle, but a sand igloo! This is just to make the shape of the cob oven. You build the middle to be the size that you want the interior of the oven. When the oven is dry, we will dig out the sand castle and remove the blocks and bucket. Once the form was complete, we covered it in wet phone book paper. This is to insure that the sand igloo doesn’t mix with the cob and making it easier to dig out.Without this you could easily dig out extra or have sand falling onto your first pizzas.

Cob cob COB!!! The mixture we ended up using was one bucket of clay to two buckets of sand, give or take some handfuls. With every batch we mixed, we did a drop test to check the consistency. After stomping and mixing the clay and sand and water thoroughly, we took a handful of it and kneaded it about 50 times, then dropped it from chest height onto the tarp we mixed it on. If it crumbles and breaks apart, there is too much sand. We always veered on the side of too much sand and gradually added more clay until we could drop it without crumbling. Too much clay in the mixture will cause more cracking as the oven dries. The ration of sand to clay in cob will vary a lot from place to place depending on the amount of silt and soil in your clay.

101_3038

First layer of cob is complete, about 4 inches thick… now for the second layer!!

After a firey Beltane and cob celebration, we went to bed, woke up the next day, and went wild with more mud for layer two of the oven! We didn’t get as many photos of the beginning stages of this layer but it went on the same way, from the bottom up. This layer is made from the same clay and sand mixture with added straw this time for extra insulative properties. This layer was intended to be about 3 inches thick but is between and 4 and  6 inches in many places. We decided when the oven is dry we are going to chisel out the door a bit and make it wider so we can fit up to 14 inch pizzas in there!  During this awesome workshop, we splurged on loads of yummy pizzas from our small cob oven that we completed a couple years ago. Wish I would have snapped some shots of our scrumptious yummies! I promise they were beautiful. So now we are letting the cob oven dry out for a while. We may add some sculpting to the oven to make her super awesome and one of a kind and we will add a plaster and mosaic once she’s dry.

cob-oven

This is our mini cob oven, built long before the Outdoor Kitchen extension. We still use it once a week for pizza nights!

Hope you found this inspirational and educational! Let me know if you have any questions and get out there to play in the mud…


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Perfect Ingredient for Tipi Village

Carlos, Kalani, and I are loving living in our Tipi. Now we have the opportunity to expand into a Tipi Village! All we need is one more tipi and we found one on Craigslist for just $200! It includes the poles and everything. All we need is to raise $200 so we can buy it. We have started a fundraiser on gofundme to raise the money we need. Help us by donating whatever you can afford and know your money is going to a great cause. This second tipi will provide a home for someone to live in. We will be living in ours through the winter and would love to share primitive space with another tipi dwelling family!

https://www.gofundme.com/tipivillage


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September New Moon

I awoke to a bearded man knocking on the truck window just before dawn. “Are you okay?” he asked “We got stuck here.” and so he helped push us out and led me back to Hwy 95. Kalani and I got home and everyone was still sleeping so I collected some local produce, goat cheese, eggs, homemade bread, butter, a cast iron pan, and some bowls and headed up the hill to make a campfire tipi breakfast. It was so good, such a delightful experience to have a family mealtime in our new home.

We spent the day at a leisurely pace, honoring the September New Moon. Did some morning yoga, washed a few clothes in the washtub, gathered sticks, brought up a wheelbarrow with food jars, our orange metal shit bucket, and other various items. We have adopted a norm to not bring any plastic or trash up here to the primitive tipi life. Makes us think deeply about what we surround ourselves with.

This morning we realized our sleeping space gets really cold because it is downslope from the fire, so we moved our bed upslope and tada! Now wa are much more coze. We restaked our tipi today ith rope tied onto the loops so it can be pulled out tighter. I’m so excited to spend my second night in the tipi!!


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Altars and An Unplanned Night

Our first night in the Tipi was totally amazing! A feeling of closeness with the earth, freedom from modern ties of all sorts, a clarity and joy I can’t compare. Our night was a little bit chilly even though we had a fire going in our firepit. Only a slight nippy feeling, but curling up with my two honies made it cozy and nice. We certainly have a lot of preparing to do before the winter comes our way and temperatures dip below zero. We’re sleeping on the bare ground, the earth in close contact to our bodies. It’s a great way to transition into our new life here.

Today we started carrying more of our meaningful belongings up here. It’s really great to consider what we truly need and only surround ourselves with those necessities of hapy, cozy, heartful, and soulful life. Our altar space is expanding indoors and our perfect altar rock outside. I also collected lots of sticks from around the tipi and Carlos sawed up larger pieces of wood so we started a nice pile for our fires.

I decided to go to an Ozark Sister Circle group to share some sisterly love because I had it in my head for days that I needed that refuge. When it came time to go I suddenly felt an urge to stay here but I had already talked myself into going so off I drove into the dark of night. My terrible night vision got me lost on these county roads so Kalani and I ended up getting stuck in the sand trying to turn around! We set up camp in our trust truck Buckwheat, definitely nothing like sleeping in our tipi, but it was a powerful time of self reflection. Releasing fears, casting a circle, feeling gratitude, and love filling my heart.

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