by Margret Mueller
As some of you might remember, Jeffry and I tried to grow a crop of black beans on the land last year, only to have our hopes and efforts dashed by the untimely arrival of Hurricane Michael’s torrential rains.
Undaunted, we planted again this year, on approximately 1/10 of an acre. Since one of HM’s stated goals is “to feed ourselves to the extent practicable,” we thought it would be a good idea to find out what sort of yield we can expect from a certain size plot and how many families this might reasonably supply. I must admit we were operating under the aphorism “Necessity is the Mother of Invention,” as we had no earthly idea how a successful harvest might be accomplished, should we have one.
We began the process a couple of weeks ago when a group of six folks (Maria Teresa, Marilyn, Jeffry, Anthony, Paul, & Hope) gathered at the farm and were shown how to pull up and laterally stack the plants to finish drying the pods.
This year our weather could not have been more ideal—warm and dry for a whole week! The beans were crispy and ready! But then, what?
A large-scale farm would most likely own a combine (a machine that combines three separate harvesting operations—reaping, threshing, and winnowing), or several farms might share one, but we did not know of anybody nearby willing to tackle such a relatively small crop. Eventually a plot was hatched to convert a clothes-dryer into a small-scale threshing machine. It sounded plausible; throw some brittle bean pods into the dryer along with some hard rubber balls, and let it spin! We procured a good used dryer (thank you Alana!) 
and Jeffry gave it a whirl, so to speak. It turns out that this does indeed separate the beans from the pods, but retrieving the chaff and gathering the beans proved extremely time-consuming. (Anyone want to buy a good second-hand clothes dryer?). Jeffry also tried modifying a small chipper/shredder that he saw featured on Youtube, but that also proved too challenging.
Enter Doug Jones, fellow farmer and member of the Earth’s Turn community nearby. Though his plate is always full to overflowing, Doug loves to share his extensive knowledge on most all things farming, and he has the tricks and tools to make things happen. It turns out that way back in the 70’s he was growing storage beans, so Doug was excited to see our nice stand of mature black bean plants–and he knew just what to do.
- Question: how do you get little black beans out of dried pods?
- Answer: you STOMP on them!
So… on Saturday September 21, Hart’s Mill held its first (annual?) Black Bean Stomp. About a dozen of us, including a multi-generational family, gathered at Hart’s Nest. In all, five pick-up-truck loads of dry plants were delivered to the Nest over several hours, spread on plywood and tarps, and literally stomped, shuffled, and danced upon. Hope’s boombox belted out the Go-Gos singing “We Got the Beat” (which we reinterpreted as “We Got the Beans”) and other favorites, while we stomped, gathered, separated, screened and winnowed the beans. Click here to watch the action video!
Five hours later we had about 170 pounds of beautiful almost-clean beans!
Tired but proud, we gathered for a delicious pot-luck meal and toasted ourselves for this huge accomplishment.
As the last step, Jeffry and I are giving them a final sorting, packaging them in 1-lb. bags, and taking them to the Chapel Hill Farmer’s Market along with our other crops. All volunteers will receive one of these bags as a token of our gratitude.
What we learned:
- 1/10th of an acre can produce a LOT of beans (i.e. protein).
- Even a good 1/10th acre harvest may barely supply the bean needs of a 32-household community for a year.
- Most anything can be accomplished with enough imagination, expertise, good attitudes, energy—and a mentor!
- It does, indeed, take a village
Many thanks to Doug, Dave, Margaret, Marilyn, Paul, Anthony, Amy H, Jeffry, Krystal, Amy LS, Hope, Margret, Maria Teresa, and our bittiest helpers, Nathan, and Everett!
Enter….ForestHer NC! Spearheaded by Debbie Roos of Chatham County’s Cooperative Extension Service, this initiative will include six workshops throughout the year in 3 different locations across the state. The first offering in Pittsboro, which I attended, brought together sixty women (and a few men) to hear professionals from several state agencies present an overview of forest management from a variety of angles. 
John Isenhour of NC Wildlife Resources Commission and Jennifer Roach from the NC Forest Service made it abundantly clear that the first step in forest “management” is to establish objectives and goals and then review them from time-to-time. What are we trying to achieve? What concerns do we want to address? Hart’s Mill’s Forest Stewardship Plan was coordinated by the Eno River Association in 2013 when Alana Ennis was the landowner. This plan has enabled us to qualify for the Present Use Valuation tax status, which is a huge financial benefit. We might want to review the objectives laid out at that time and see if they are still resonant with us. 
I also learned that there is such a thing as a Wildlife Management Plan. This piqued my interest and I’ve been in touch now with someone at the NC Wildlife Resources Commission to talk about what this might involve (to the best of my knowledge, this plan is free of cost). 
On Sunday August 4th, a high-spirited band of workers gathered at the crack of dawn (OK, 9am) for a work session dedicated to trail maintenance and improvement. George, Lisa, Randy, Hope, Paul, Amy, Mir, and Anthony started in the most challenging place and cleared the Pond Loop trail, which took continuous lopping, weed-whacking, tripper- and fallen-tree removal, and more. 
Then we treated ourselves to a quick romp around the Far Loop — it still needs work, but it is easily passable — and then finished off the McGowan Creek Loop before retreating to the Pavilion for a convivial potluck lunch. 
It was a cloudy morning during a precious 3-hour grace period between rainstorms. Six of us gathered at the Nest and dedicated ourselves to discovering the edible plant species living on just a small part of the Hart’s Mill land. Our guide, 
We shadowed Kim as she gently drew us into the particularities of the native plants that flourish on this land. Right outside the front door, within our grasp at the edges of the trails, towering overhead – it was impossible to stroll more than a few feet before Kim introduced us to another plant friend—delectable, medicinal, or simply beautiful. She had already whetted our appetites with a cold infusion of Japanese honeysuckle flowers, sipped in the living room before we set out. We filled a thermos of boiling water to take with us, because chances were excellent that we’d find ingredients to prepare a yummy tea to enjoy after the walk.
Meeting each plant friend was an exercise in close observation. Are the stems smooth or hairy? The leaves simple or compound? The edges serrated or crenelated? Is there a fragrance? Are they safe to taste, and what’s does the flavor evoke? What portions are edible, and what benefits do they bring? And this list barely scratches the surface of what we can be noticed and learned about the nature of the flora all around us. 
We hovered over about 30 different plants–looking, touching, smelling, and even sampling –most of which were edible and/or medicinal. Here’s a tiny taste of what we learned. Persimmon tree leaves are full of Vitamin C. The sourwood tree leaves taste, well, sour, and add flavor to pesto. Wild St. John’s wort leaves contain hypericum oil which turned our fingers purple and can help with nerve pain and mild depression. Lobelia inflata, a very potent plant, has been used to help people to quit smoking. Violet flowers and leaves are an amazing food and medicine—chop them into a salad or dry and crush the leaves to make a wild greens mix with other plants. Also field garlic (good for colds), agrimony (helps relieve stress), resourceful person’s pepper for spice (see picture)…the list goes on. 
We encountered poison ivy everywhere. Kim learned to call this native plant “sister ivy” from a teacher named Frank Cook who noted that when we hear the word, “poison,” we become fearful and shut down to the possibilities in the plant. Sister ivy teaches us to be mindful of how and where we are walking. It comes into disturbed areas to reclaim them and help them heal. It’s also great food for wildlife. And if you’re sensitive to it, just pick up some jewelweed, rub it on your skin to de-activate the oils. Or, or make an infusion that can be sprayed on or frozen into ice cubes and rubbed on your skin.
The Elderberry bush growing on the pond dam was the star of the show! The flowers are so beautiful and full of benefits too numerous to list. We pulled the creamy flowers from the stems and dropped them into the thermos with hot water to steep. After returning to the Nest, we sipped the gentle brew while reviewing all we learned on this cool and cloudy morning together.
Foraging is not for amateurs. It takes knowledge and experience to know which plants-parts-quantities-and preparations are safe to take into our bodies. In order to harness the medicine of plants, it’s important to develop a close relationship with them over the seasons. Are you absolutely certain that the plant is edible (or is it a poisonous look-alike)? Has the plant been sprayed or exposed to exhaust and other toxins? Is there enough of the plant to harvest sustainably? Today, we were in safe hands with Kim! 
As much as I have studied racism in the United States, both its history and its very present effects on our day-to-day lives…and also as I have learned how White people rarely know the frequency with which Black people and other people of color are affected by past and present racism…and, also how White people themselves are affected…as much as I have studied all of this, I am aware of how much I still have to learn. 
Remember, childcare is available for all of our meetings and events upon request!
How time flies! Only a few short weeks ago I posted the story of the Community Farm Initiative’s first planting day (see 
It was a cloudy, blustery day—a perfect time to step into the shelter of the woods to marvel at what the natural world is offering this Spring. Margret, Jenny, and I loosely led eighteen (!) people into an intimate experience through a cozy area nestled between our southern border and the brook connecting the pond with McGowan Creek. 
allowing us to avoid the rain-swamped areas of our better-known trail network. Very few Hart’s Millers have been this way, and it was a delight to introduce everyone to the charms of this tucked-away spot.
its presence seems to bestow a sense of timeless enchantment. 
border, it was striking how different the Hart’s Mill forest appeared from our neighbor’s to the south. We don’t know the full history of this land, but it’s possible that this forest was clear cut, and even farmed, in the not too distant past. It was certainly planted with pines at some point. In contrast, the fairly open mixed-hardwood forest next door gave us an idea of what this land may have looked like many years ago—and may appear again some decades hence.
brook at the bottom connects the pond with McGowan Creek and it was bustling, tunefully shifting the overflow towards the wetlands. The children in the midst had a high time splashing in the water. It’s a good thing they wore their rubber boots!
noses, and feet. We indulged our senses, gazing at tiny new Tulip Tree leaves, feeling the quiet presence of the trees, scenting the wind, and listening for…well…anything that captured our attention. People enjoyed this solo time guided by their own druthers. 
under a light rainfall to enjoy a cup of hot tea, snacks, and reflect on what we noticed. 
A group of 20 LUCKY FOLKS showed up for the March Last Saturday event with the dynamic activist and organizer, 
Let’s face it: Hart’s Mill is at a stage where we need to attract more members who are aligned with our vision and mission. It’s not unusual for a few key people to do much of the work in organizations in the beginning, but at a certain point the system needs more energy. Evangeline outlined how starting with as few as five core leaders we can attract fifty, even five hundred more. Sounds impossible? Let’s see how this works!
It all starts with…WHY do we want to build bigger teams? What’s our purpose? What inspires us and keeps us going at the end of a long day? And in particular, why do we want to bring in more people RIGHT NOW? We called out some of the reasons why we will persevere, no matter what, until we actualize our vision. 
So, we’re having an event. RADICAL WELCOME comes next. How prepared are we to craft a really great experience? Are people greeted with a smile? Is there a warm and lively atmosphere? Do people know where to go and what to do, right away? Are there snacks and other comforts? What can we do to help people to be glad they came, from the get-go? Do our guests feel appreciated? Be sure to treat everyone like royalty!
And how about ROLES? Events are multi-faceted and people want to feel useful and valued. (Just ask Nell and George, who felt really good about their event contributions.) Are we clear about the tasks that need to get done, and how to do them? Do people have the tools/information they need to succeed? (BONUS FUN FACT: Do you know the #1 thing people fight about in organizations? Answer: Lack of clarity in roles and goals.) People like to be engaged; to do something that contributes to success. (Note to Hart’s Mill: find ways to get people involved other than inviting them to observe meetings…at least in the early stages….)
Okay, we’re in the thick of the event. Notice what happens. The TALENT SCOUTING portion of the process begins with a debrief. Who really rocked at their job, worked hard, took initiative, and followed through? Who has appetite for the community? What skills did people demonstrate? Name the folks we noticed and would really like to have more involved. 
Evangeline suggested that in these conversations we spend half the time getting really curious about our new friend and finding out what calls to them about our community. But then we need a consistent way to describe Hart’s Mill—a SCRIPT, as it were, so that we all have a common way to describe our community. In the last quarter, we ask our friend for something we need, that they can provide. After they say “yes” (of course!), we CONFIRM the request and follow through until it’s done.
There’s a bit more to it, but these are the basics. This process can be a GAME CHANGER for Hart’s Mill only if we work at it. We need a common way to describe Hart’s Mill (the SCRIPT). We’re so prepared for our meetings–how about being just as prepared for events? Welcome people, assign roles, and follow-up with the stars, one-on-one. Yes, it’s going to take time and effort, and it’ll be worth it to expand our core group and engage the people who are ready and waiting for what we have to offer.
