Rebecca’s Book!

Rebecca’s book on foraging, Weedy Wisdom for the Curious Forager  is available! Buy it at the farmstand if you can, and ask Rebecca to sign it if you wish.

Learn how to find delicious and healthful plants hiding in plain sight.
Read more about Weedy Wisdom.

Learn to spin using the simple and portable hand spindle – sometimes called a drop spindle. Some variation of this method has been used from prehistoric times on every continent except Antarctica. Once you have learned on the hand spindle, it is much easier to spin on the wheel.

Rebecca will teach you either method, spindle or wheel. $25/person, $30/pair, spindle kit $30, wool included.

alpaca and wool handspun lace hats dyed with lichens from the firewood pile… because of the square construction, the wearer appears to have cute little ears.

Get the box! $100 prepaid, contains more than $150 retail value, shipped in Dec. or Feb. a delightful surprise for any knitter. Yarn, patterns, and other goodies – spinner’s version contains mostly fiber from Island flocks. Call for more info: 508-645-3304. Sample box for $50 also available.

Indigo

Sunday afternoons we fire up the indigo vat. This is not a class, it’s a casual, drop-in activity. Children encouraged.

Bring an item made of natural fiber (like cotton, wool, linen, or silk) to dip. Skeins of ‘bare’ yarn, small cotton items, and silk scarves are also available.

Results are variable with this magical process but you will get shades of blue. Great for reviving a favorite article which has gotten stained or faded.

Meet the plants we use for dye, and explore the intersections of science, history, and art.

Indigo parties, classes, and special sessions are possible all year – schedule one for your group!

Not a class, this is a working group for natural dye experimentation. Be an apprentice for an afternoon and learn by doing. Check with Rebecca to find out when the next meeting of the color club will be held.

Here are Rebecca’s thoughts on duck cookery from philosophy and politics to the meat of the matter – a simple method of cooking a duck so that everything is used and nothing is wasted. Recipes from around the world and from Chilmark neighbors will inspire and intrigue you. If you like duck, and/or unique cookbooks, you will enjoy this one! Available only at the farm, $20 plus shipping.

“Even though free range eggs tend to be healthier, most people find that they taste ‘richer’ …  Usually a rich taste is associated with fat, but in the case of eggs, the robust, flavourful taste results from the way the hens are treated.” Chris Bodnar, Canadian farmer