From Gene Logsdon (1985)
Garden Farm Skills

A novice to power farming or gardening is likely to think of a tractor as a machine to pull plows, discs, wagons, and so forth, not appreciating the many other uses it an be put to that greatly increase its value. Most of these capabilities are now being incorporated into garden tractors and even some rotary tillers, and a homeowner aware of the potential versatility of these tractors can save lots of money.

Beginning in the 1950s, hydraulic power systems began to appear on farm tractors with the capability of lifting implements mounted to or pulled by the tractor. Refined and combined today with three-point hitch arrangements, tractors of both farm and garden variety handily lift attachments for movement from field to field, or for precise turning and backing into small garden plots. But this ability only begins to show the versatility of hydraulic lift power. It also makes possible power lifting and lowering of manure scoops and small ‘dozer blades.

Manure Scoops
As every livestock farmer knows, and every homesteader needs to know, there is no handier tool than a manure scoop—even if you don’t have any manure to scoop. With it, you can lift just about anything; your tractor becomes a powerful, movable jack that can be raised about 15 feet (or more, depending on tractor size) in the air. The manure scoop can easily be slid under a log, for example, raising it for easy bucking or moving, or if it is not too large, lifting it onto a truck. Split wood can be carried on it to the truck and dumped in. The scoop is great for lifting and removing old fences and fence posts. It will hold a sagging barn beam up while you replace the supporting pillar. At butchering, it will carry the slaughtered hogs to the scalding barrel and can be used as the scaffold from which to hang the carcass for gutting. You can shovel away snow drifts and level gravel drives with it. It is great for dislodging large rocks and carrying them away, and for lifting an entire shock of corn and hauling it to the barn. It can replace a ladder because it can lift a human up into a tree or along a wall to be painted. And it is handy for lifting and moving balled and burlapped trees for transplanting. [It will even help with harvesting oats.]

If you have a farm tractor of from 30 to 50 h.p., made from the ’50s on to the present, there is almost always a manure scoop made to fit it, and for sure a three-point hitch adapted to its drawbar. Check with the dealer who handles your tractor brand. If you have an old Oliver or Minneapolis-Moline (neither is manufactured any longer), talk to a White dealer, the company that bought out these models. If it’s a Massey-Harris, see a Massey-Ferguson dealer. Before buying an old tractor, it is good to check to see if parts are generally available for it. Surprisingly, you can still buy new parts for many tractors thirty years old or more.

Air Compressors
A four-cylinder tractor can replace an air compressor with the addition of a little-known kit you can by for about $10 at automotive supply stores. You remove one spark plug and insert a fake plug from the kit in its place. This fake plug does nothing but direct air pushed by the piston through it into an air hose attached to it. The hose has a pressure gauge on it. Start the motor and, though it doesn’t run smoothly firing on only three cylinders, it is sufficient for the short lengths of time it takes to pump up tires or pump up the air pressure in a spray tank. Don’t forget that there’s gasoline atomized in the air pumped this way. Spray painting with this air could cause some solvent incompatibilities.

Using the PTO Shaft
But by far the most useful by-product of a tractor’s lugging power is its power-take-off (PTO) shaft, for which innumerable tools can be powered that otherwise would need their own motors. PTO capability is now built into most garden tractors and even some machines we tend to think of as tillers, especially those made in Europe. The Pasquali two-wheeled garden tractor has some seventy attachments, many of them for the PTO, which will do everything from shear sheep to saw wood.

Whether you have an old farm tractor or a new garden tractor, consider this partial listing of PTO-driven tools it can power: mowers, tillers, binders, seed harvesters, saws, hedge trimmers, electric generators, bale conveyers, post-hole diggers, broadcast seeders, lime and fertilizer spreaders, air compressors, sprayers, grinders, gristmills, cement mixers, mulch choppers, power brushes, grindstones, and snowblowers. By using your tractor fully as a power source, you save the cost of all the motors these tools would individually require.

A Diet for a Small Motor
Experience often proves that the reason for mechanical failure is simply a lack of proper lubrication. Next to keeping a motor clean, the most important maintenance rule is to keep it well fed. While that rule holds true for all engines, it is particularly true of the small, two-cycle engines normally found on lawn and garden tractors, chain saws, and other mechanized tools. These motors do not have separate gasoline and oil tanks; the gas is mixed with the oil to provide both fuel and lubricant. The standard mixture rate is 16 parts regular leaded gas to 1 part two-cycle engine oil. Unless you have specific instructions to the contrary, no other ingredients will do. It is particularly important not to use regular car or four-cycle engine oil in the mix. It will jell the fuel in the heat of operation. The simplest way to get the right ratio of mix without having to measure every time is to use a gallon gas can and buy two-cycle oil in the handy half-pint cans. Fill the gas can half-full of gas, dump in a half-pint of the oil, add the rest of the gas, and you have your 16 to 1 mixture, well mixed.

Some manufacturers of two-cycle motors make oil for their machines that require a 32 to 1 ratio or some other formula, although rarely. Follow the maintenance manual that comes with the motor.

You can get too particular in my opinion. I read in a popular chain saw book that refineries make a gasoline for summer that will not evaporate so easily and another gasoline for winter that is more volatile. The operator is instructed to use only summer gas in summer and winter gas in cold weather. I’d never heard of such a thing and so far, I can find no service station manager who has, either.

In four-cycle engines where oil and gas have their own separate tanks, regular leaded gas is the rule, and for oil, whatever the maintenance manual stipulates. Regular motor oil comes in various weights and classifications. Previously, a lighter oil was used in winter than summer, but the standard usuually used today for summer and winter is an oil designated on the can 10W-30 or 10W-40. Follow the maintenance manual scrupulously.

In addition to engine oil, some small tractors and all large ones have transmission gear cases that need to be fed, too. Gear oil is much heavier than engine oil and also comes in various weights—80, 90, and more. Again, follow the maintenance manual. When a motor is new, it is a good time to check over the various oil reservoirs on it to familiarize yourself with the location of filler caps and drains. After the motor is covered with dirt, it is easy to forget to check oil levels in transmissions.

Tiller and mower attachments on gear-driven tractors have their own transmission gear cases that must be kept adequately filled.

Bearings on tools are usually kept lubricated with grease. To grease them, locate the little metal grease fittings, slip the head of a grease gun over them, and pump. Usually a pump or two is sufficient, and it should be done on a regular basis. Some bearings nowadays are packed with grease at the factory and don’t have fittings. Some of these are sealed and need no more attention; others need to be repacked occasionally. Even in reading the manual, you might overlook such a detail. I did.

Use That Used Oil!
Not only engines, transmissions, and bearings need the protection of lubrication. Wherever two pieces of metal rub against each other, oil will make operation tremendously smooth and easy. Keep a squirt oilcan handy and filled with the used oil left over from an oil change. Squirt it on drive chains (but use regular chain saw chain oil on saw chains) and on adjusting levers operated by hand. Occasionally I clean the inside bottom edge of my car body where the panels are more prone to rust and squirt on a coat of used oil.

Many other tools will benefit from a regular coating of used oil. My neighbor keeps a bucket of used oil handy by his toolshed. When he puts away a hoe, shovel, scythe, or any other such tool, he first dips it in the oil after cleaning off the dirt. Bare metal will otherwise rust quite quickly, making it much harder to work in soil. Cover sickle bar mower blades with used oil, too. I keep an old paintbrush in the bucket and slap a film of oil over guards, knife sections, and bar at the end of the mowing season. Otherwise these metal parts, shiny from dragging through the grass, will quickly rust. Garden cultivators and discs should be covered with oil for the same reason. Above all, the shiny moldboard of the plow should be kept either coated with grease or used oil between uses. Don’t forget the back side of the plow point and the coulter ahead of the plow point. A rusty moldboard will not plow well and is much harder to pull than a shiny one.
~
See also Gene’s The Minimum Tools For Small-Time Garden Farming
~~
Gene and Carol Logsdon have a small-scale experimental farm in Wyandot County, Ohio.
Gene is author ofThe Mother of All Arts: Agrarianism and the Creative Impulse (Culture of the Land),
The Last of the Husbandmen: A Novel of Farming Life, and All Flesh Is Grass: Pleasures & Promises Of Pasture Farming
Excerpted from Gene Logsdon’s Practical Skills: A Revival of forgotten Crafts, Techniques, and Traditions, 1985
Image Credit: Gene and Carol Logsdon
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We are such spendthrifts with our lives. The trick of living is to slip on and off the planet with the least fuss you can muster. I’m not running for sainthood. I just happen to think that in life we need to be a little like the farmer, who puts back into the soil what he takes out. ~Paul Newman

Nell and Peter - Newman’s Own Organics

Obituary New York Times

~~

From Lisa Barnes

My friend Adrienne of Leah’s Pantry told me about the San Francisco Food Bank’s Hunger Challenge and asked that I participate and blog about it.  I said yes, not really knowing many details, nor the facts about the people getting assistance from the food bank and government food stamp programs.  Once I learned I was very surprised by the small amount of money that could be spent, but still I thought it was doable, as I could certainly be creative with menu options and foods.

The average family living on food stamps has just $1 per person to spend on each meal (example my family of four would have $4 total per meal).  So the challenge is to try spending just $3 per day on food (per person in your household), or $21 a week per person.  Whether you try it for a week or just one meal they want us to share (blog) about our experience.  Also any shared recipes posted that cost $1 per person will help benefit the Food Bank and local community.  I’ve posted a few on their site, as well as a Pinwheel Pizza Recipe below.

This was definetely going to be more difficult than I had originally thought and there are a few things that make this challenge especially frustrating.  The first is that it has to be done at all.  Food should be a right, not a privilege.  All individuals and families should have access to healthy foods, especially in a country where so many have so much.  The second problem is having a family.  If you were only in charge of feeding and providing for yourself as an adult you understand your own circumstances and can try to be more discilplined.  How do you tell your child “no, you may not have the other half of her banana”?  Another issue is that having this small budget means shopping and buying things within your means which may go against your health and lifestyle.  If you want peanut butter you’re more likely to buy a processed version with transfats over a natural offering because it’s half the cost.  Or you may have to drive farther to a cheaper grocery store in an unfamiliar neighborhood.  Finally there’s the problem of making a poor choice and being penalized to eat it.  In buying produce such as apples you may find once you cut one that it is mushy or wormy inside.  You don’t have the luxury to waste it and choose another.

I immediately put my thinking cap on and reviewed my cookbooks.  I realized even that was a luxury as many can not afford to buy cookbooks.  I decided there are many single food items that could be made for $1 per person but what about anything to go with it.  I could buy hamburger but might have to forgo buns (at least whole wheat ones).  I could make pasta, but not be able to have a side of greens, let alone some french bread.  Plus my whole idea of $4 per meal didn’t allow for any snacks in between.  Tell that to my growing 2 and 5 year-olds, besides myself!  Parenting is a selfless act.  I am certainly used to my daughter eating the last bite of my oatmeal or my having to give up my sandwich if my kids want more.  But while I may go without for a short while, I certainly know I can have more later (make or order another sandwich)  or choose something else (they ate the rest of the pears, I’ll eat berries instead).  These parents just go without, period.

So I decided to set up some guidelines for myself and family for the challenge:

1. Shop at a place I would normally shop.  I frequent Whole Foods, Trader Joe’s, Mollie Stones and farmer’s markets.  I chose Trader Joe’s because of price.

2. Stick to my usual values and food philosophy of fresh, whole foods when possible.  Buying organic for the dirty dozen.  Thus I’m not going to buy a conventional apple just because it is cheaper and sacrifice health and pesticide exposure.  If it doesn’t fit the budget I will make another choice.  Also I’m not just going to buy a $1 on-sale chicken pot pie because it will satisfy hunger (but little else).  Although I do understand how someone could make that convenient choice.

3. Buy usual items my family enjoys and I feel good about feeding them.  In fact they didn’t even notice anything was different until dinner (see below)

4. Use a calculator and make measurements for accurate costing as best I could.  This was probably the hardest and most time consuming activity.  I realize many in the situation who are using food stamps can not do this.

5. The challenge was accepted by me, not my family.  Thus you’ll see in my day’s food journal below I went over (as noted) budget when my children asked for more.  I didn’t think it fair for them to go hungry (but explained the challenge and wanted them to appreciate what they have).

My husband participated in breakfast and dinner, but not lunch.  Again it was my decision, and he has lunch meetings that were out of my control.  Going to an office with a budget of $1 either means a brown bag (same lunch as my kids’) or heading unfortunately to fast food.  I found it interesting this week because of being tuned in to a $1 a meal, that McDonald’s advertises a menu with items that are $1.  All of a sudden I can see how someone with few means goes there because their hunger will be satisfied for $1.  Cheap food and convenience rules over nutrition and health.

Here’s how my day went:

Breakfast:

This was my usual.  Although I usually just blindly pour the oats and wet with my soy milk before heating,  this time I was careful to measure so that I would not go over budget.  I figured I had $.30 of oats for 1/2 cup.  I used 1/4 cup of milk which was $.25 and cut up a banana at $.40.  I sometimes choose berries and a sprinkle of granola on top as well, but today I did without.

My kids usually have a mix of 3 different types of cereal and granola with milk and bananas.  This day we didn’t have 3 different kinds because I needed to go to the store.  This worked out well because a family on food stamps would not have the luxury of 3 varieties.  The Nature’s Path granola is less than $3 a box at Trader Joe’s (more elsewhere, so makes a big difference when counting pennies) so they each have $.37 of cereal and $.25 of milk.  They split a kiwi at $.50.  But then they want another one, so I’m over budget by $.06 each.

Lunch

The kids went to school, so I packed them the same lunch (easier and saves time).  Again since they didn’t opt in, I made a usual lunch and added it all up.  They each get a cheese stick ($.33 each), mini bagel with sunflower butter ($.20 plus $.20) and split an organic apple ($.35 each half).  I’m thinking that’s good as the total is $1.08 each.  But then I realize I don’t have the trail mix in yet.  I usually combine things like sunflower seeds, dried fruit, yogurt covered raisins, and whole wheat crackers.  Again this variety wouldn’t be a possibility.  A prepared bag of trail mix would send my total over by about $.30, which does not seem like much but is over by 30%.  Yikes.

For my lunch I made egg and olive salad.  I made this planning ahead that I would be using olives for dinner.  (You really need to think ahead when making such a tight list and shopping on this kind of budget).  My lunch is 1 piece of whole wheat bread ($.25) toasted with egg and olive salad ($.90 for three servings).  I wanted a pear but realize I can’t afford to eat the whole thing at $.65 and stay in budget.  I cut to eat just half and save the rest.  But I am very disappointed to see that the pear has some brown spots inside.  I realize there is no room for waste and eat my half anyways.

Dinner

It’s dinner and I am hungry.  I usually would have a late afternoon snack with my kids.  Cheese and crackers or apple with hummus or peanut butter or yogurt.  They have theirs and I skip it.

I’m making spinach pinwheel pizza’s and salad.  Usually when I make pizza I also serve an antipasti of different veggies and dips and fancy olives and marinated mushrooms.  Not today.  Luckily I figure out I can make a salad if I buy bagged organic spinach and use it for the pizza and salad.  Also I have my olives from lunch that I didn’t use, so I’m not wasting.  The food bank gives tomato sauce and carrots so I don’t have to include those in my total.  Of course not everyone has the time or energy to make pizza dough from scratch so I bought pre-made whole wheat dough at Trader Joe’s.  At $1.29 it’s a bargain.  Although I could save if making my own (the most expensive ingredient being the yeast at $.50, then pennies for flours and oil).  Sometimes I buy pre-shredded cheese for pizza.  Let’s face it - it’s more convenient.  However buying the block and shredding myself is important to save money.  So I’ve got $.90 in cheese, $1.29 for dough, $.33 for olives, $0 for sauce and $.40 for spinach for the pizza which equals $2.92.  My (small) salad for 4 is spinach ($.40), carrots ($0), kidney beans ($.30) and cherry tomatoes ($.30) for a total of $1.00.  Thus I’m in $3.92 just under my $4 for the famly meal.  But wait!  I’ve been drinking free tap water (I realize in many places that isn’t safe), but my kids need milk.  That’s another $.25 each, so we’re over.

An interesting  thing happened when we sat down for dinner.

My son: “Is this dinner?”

Me:  “Yes, why do you ask?”

Son: “Well we usually have more things.  You only have 2, the pizza wheels and the salad.”

I explained to him about the challenge and how people who don’t have much money don’t have much food or choices when eating.  We’ve talked about how lucky we are to have food and clothing and toys and how others are not as lucky.  He seemed to understand when we donate clothing, toys and canned goods throughout the year, however this was more real.  When he asked for his and his sister’s frozen berries after dinner and I explained in a home where this was all the food for the day I’d have to say “no, I’m sorry, maybe tomorrow” - he understood.  The idea on not having enough to eat and going hungry or without himself was a powerful lesson.  But I did give him and his sister the berries.

So the challenge was eye opening.  So many things to be grateful for - healthy food, variety, abundance, family meals.  I also have a better understanding of how someone in this transitional time (you can’t get food stamps forever - the average is 9 months) can easily make unhealthy decisions or feel like they have no choices at all.  Whether you have no income or a high income, people must make the time and energy to shop wisely, stay on budget, plan menus and cook at home in order to make healthy meals a priority.  There are plenty of people with lots of money who still make nutritionally poor food choices because they do not realize the importance of eating whole foods and having healthy family meals.  I was happy with the guidelines I chose for myself in the challenge.  To know that I could eat something tasty and healthy without going to the frozen food aisle and stay pretty close to budget.  It all takes time, planning and determination.   I don’t take those things for granted.  I also did without drinks (other than water) and snacks, which are important for energy throughout the day.  What seems like small change to most of us can make a big difference in someone’s attitude, energy level and overall health.

Pinwheel Pizza

(makes 8 pieces, 1 family meal)

1 pound whole wheat pizza dough
½ to ¾ cup favorite jarred tomato sauce
¾ cup shredded mozzarella cheese
½ cup fresh organic baby spinach leaves
2 tablespoons chopped black olives

Preheat oven to 400 degrees F. Grease an 8-inch-round metal baking pan.

Roll dough out into a rectangle shape, about 10 x 12 inches. Spread sauce on top. Sprinkle with half the cheese. Top with spinach leaves (kids can help arrange) and sprinkle with olives.

Starting with shorter end, roll dough into a tube, with all sauce and toppings inside. You may have to lengthen and even out the dough roll.  Carefully transfer roll to a cutting board. Using a sharp knife, make hard quick crosswise cuts to slice through dough, preventing dough from mashing and sauce spilling out. Cut log in half, then each half in half, then each quarter in half again, so you have 8 equal pieces.

Reshape dough wheels and arrange in baking pan, leaving about ½ to 1 inch between each wheel, so they can expand and rise and push into each other when they bake. Sprinkle wheels with remaining cheese. Bake for 22 to 25 minutes, until golden brown and dough is cooked. Carefully remove each wheel from the pan with a spatula or pie server.
~~
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, and Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
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