Rebecca’s Book!

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

Learn how to hiding in plain sight.
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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. $30/person, $50/pair, spindle kit $20, wool included.

 

 

 

One of a kind hats of many different designs, all made with farm dyed yarns, some hand spun. Prices range from $50-100. Custom items also.

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

Bring items made of natural fiber (like cotton, wool, linen, or silk) to dip. Cotton tee shirts, bandannas, and little bags are popular, and skeins of ‘bare’ yarn, linen napkins, and silk scarves are available for purchase at the farm stand.

Results are variable with this magical process but you will get shades of blue. Different ‘tie-dye’ methods give unique patterns, and you never know quite what you have until you are done.

Fun for large and small, best done outside in warm weather, but possible indoors, call Rebecca for more info.

Prices vary, $150 for 2 hours and 15 tee shirts is typical.

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