Quillisascut Drive is lined with Ponderosa Pines who gift us with beauty in every season. Here is an up close look at the life of pine cones as they slowly dissolve back into soil to feed the next generation of plant life along the gravel lane to our farm.
For those of us in the cold north, rhubarb is a spring staple. It is one of the first items to come up when the snow has gone and the stems of this mixed up vegetable make delicious pie or sauce.
This year I have been having fun documenting the emerging rhubarb leaves with my camera. Some of them look like aliens, others like creepy hands pressing upward from the soil. (Earthy Zombie birth?)
So many incredible views, so little time.
Introduction to Small Acreage Sustainable Farming
April 30 to May 4, 2014 at Quillisascut Cheese Company
Interested in getting your hands in the earth and your feet on the ground? Learn from experienced value-added producers through a hands-on, multidisciplinary, immersion course in small scale sustainable farming!
This course offers a unique opportunity to spend time at Quillisascut, a picturesque goat dairy located 85 miles northwest of Spokane and 45 miles south of the Canadian border. Lora Lea and Rick Misterly, operators of Quillisascut, have been milking their goats and producing their artisan cheese on 36 acres since 1987.
This fun, informative, and inspiring course will give you actual hands-on farm experience while you gain awareness of the skills necessary for successful farming.
Gain experience in:
- building a raised bed
- transplanting garden starts
You’ll also learn about small livestock care, how to milk goats, how to make four types of cheese, and more.
Leave with the skills to assess your farm goals, personal strengths, soils and site, and product marketing models.
Tuition is $895 includes food, lodging, course materials, and farm tours (transportation to and from the course not included). Early Bird Discount $795 sign up by April 1
For more information or to sign up for this course, visit
Or contact Hannah Cavendish-Palmer, WA Program Coordinator at firstname.lastname@example.org
For more information about Cultivating Success™, visit the website at www.cultivatingsuccess.org
This program is supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2012-49400-19575. To find more resources and programs for beginning farmers and ranchers please visit www.Start2Farm.gov.
A compulsion to collect things that others might throw away.
I don’t think it is a secret that I have an obsession for Q’s. It took hours of looking at web friendly fonts to find the perfect Q for the this website. Sometimes the q theme hasn’t worked out so well. Like when I wanted to spell “kudos” with a q “qudos” for the media webpage (since it links to articles about quillisascut). But mostly people told me I spelled qudos wrong, so I scrapped that idea.
Then there is Quesday, Thank Q, and Qaptivated. Yeah, all a bunch of silliness.
My web guru was pondering what this philia might be called and came up with Qphilia? Qphiliac? as one having an abnormal appetite or liking for q.
This obsession for all things q has grown to include what shows up in nature. It might be an abstract image in the ice on a frozen mud puddle, a round tomato from the garden with a little tail, twirly garlic scapes and twisty chili peppers. For some reason they speak to me in the language of Q.
All these swirls in nature bring a lot of pleasure. No they aren’t all Q’s but they are curly q’s. I hope you lique them, too.
Today the goats are halfway through kidding. Sixteen girls have had forty kids (eight sets of triplets and eight sets of twins) So far everything has gone pretty well. Except, one of the weaker triplet kids didn’t make it, even with extra nurturing from Rick.
The weather has been fair, no cold or snow during any of the births. Most of them were born during the day. We haven’t had any that required us to stay up late at night waiting for action. (knock on wood)
Our life at Quillisascut Farm has followed this pattern every year since 1982. In early spring our herd of goats kick-off the season of rebirth where light and dark come together and remind us of the fragility of life. Spring is here, kids jumping for joy, new milk, and fresh cheese.
On a connected note, some of you know that Rick has been taking piano lessons and this week he is learning The Hokey Pokey.
AND THAT’S WHAT IT’S ALL ABOUT.