By Diana Rogers
on December 22, 2014
Though the holiday season in full swing, there is still work to be done at Clark Organic Farm. This week we are taking over the Modern Farmer Instagram. Things may be slow here, with winter taking over, but we still need to tend to our livestock and prepare for the coming growing season.
My husband and I came to Clark Farm in 2012, along with our children. He is the farm manager; he hoped to rejuvenate the farm with a vegetable CSA and chickens, goats, sheep and pigs. Aside from running the farm’s website, social media, and special projects, I am also a practicing nutritionist and author. I run my own podcast about farming called Modern Farm Girls and my latest book, The Homegrown Paleo Cookbook, comes out in March. The book tries to combine both homesteading and a cookbook, lifestyle and cooking. Its not just how to cook, but how to grow what you cook. It also has a lot of down shifting activities for the homestead, like how to naturally dye Easter eggs with beet and red cabbage greens.
Clark Farm is about a half hour west of Boston. Before its more recent incarnation, it was a dairy farm for over a hundred years. Even with the growing season over we still have much to do. We have some pregnant sheep that need to be looked after and some general clean up, we need to mow down fields to prepare for next season and plan our next season. Planning our CSA is very mathematical, always trying to get the numbers right; it takes a lot of spreadsheets.
I’m mostly known as a nutritionist, but I really wanted my Instagram to be about farm life. A lot of the people I follow and that follow me are more in the nutrition field, but nutrition and food production should not be mutually exclusive. I really want people to get excited about food production and know where their food is coming from. People have told me that after looking at my feed they have inspired to learn more about farming or visit a farm. I hope I can do that this week on the Modern Farmer account.
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