MEET A MALG MEMBER

MALG Members: David and Rebecca Vines Farm Name: Fruitful Farms Farm Location: Saegertown, PA Photo Album, 2004 Photo Album, 2005

As we climbed out of Mandy's cherry red Cavalier, David Vines and a sticker in the window that proclaimed: "Pay your rent, work for the Earth," greeted us. Mandy reached for the white door handle as David opened the door with a smile saying, "You found it ok. Good!"

Two dogs barricaded the door. The smaller dog, Sweet Pea, barked with all his four pound might in an attempt to get our attention. Mandy giggled at his repetitious high pitched barking and reached over to pet him. One obstacle was out of the way. The second dog was much larger. Standing in the doorway, his tawny yellow frame prevented us from entering the house. David told him to go inside, but the dog's stubbornness overtook his listening skills and he wouldn't budge.

Jessie shot a smile of amusement at Mandy and Shira as the dog continued barking. He finally moved when David circled an arm around him and pulled him forward. We entered the house into the kitchen and saw another large dog that was slightly lighter in color and timid. She would not let anyone pet her and clung to Rebecca's side like a child clings to his mother. The aroma of Rebecca making fresh strawberry jelly for canning and eating overwhelmed our olfactory lobes as David introduced us to Becky.

David assumed the role of tour guide and showed us around the house. It was a one-story ranch with a white finish. The kitchen contained an old wood-burning oven that David prefers to use for all cooking, baking, and water boiling. David was quick to explain to us how the oven worked. He began by asking, "Do you know what this is?"
"Yes, it's a wood stove," we suggested.
"They are wonderful. Do you know how it works?"
"Sort of."

"Well, you just have to put wood down here," David said as he pointed to the middle compartment of each side. "You light it with a match and you have a nice cooking fire."

He then explained to us how the stove had a special compartment with a water-boiling pan. "We use this part here for boiling water," he said. "It is very quick and doesn't waste any heat or water. It's a good thing to have on cold winter days."
The next stop on David's tour was the spinning wheel in the living room. The spinning wheel, easily seen from the kitchen, was just behind a small table that was surrounded by four chairs. As we approached the wheel, we stared at the largeness of the spinning section of the wheel.

David demonstrated how the wheel tightens bundles of wool and mohair into tiny strings by pulling out the end of the wool that was wrapped around a one inch spindle and spin the wheel towards the his chest with the right. The wheel moved stubbornly and the string slipped a few times. We could only imagine the tediousness of learning how to spin wool tightly. David told us that he was not the "spinning expert" of the home and showed us a book on spinning to provide us with a better understanding of the process.

We learned that before the wool can be spun, it must be carded, or pulled apart into loose piles of fuzz, with two pieces of wood that are covered by plastic or metal teeth on one side. Depending on the lumpiness of the wool when it is taken off of the sheep or goat, this process can take hours.

The living room contained a mixture of furniture, mostly couches and end tables. All of the couches appeared to be perfect for taking a rest in on a hot afternoon day. The couches provided comfort to the dogs also. The large dog, which had previously barricaded the door, had full dominion over the couch on the back wall and Sweet Pea had her own set of steps so that her six-inch legs could reach the pillow that was placed for her on the far end of the other couch. As we walked outside, David told us the history of his farm.

David and Rebecca Vines moved to Saegertown eight years ago, from Arizona after marrying and in search of a change in life. David had previously been a trucker and decided that he was tired of being away from Becky all the time. He and Rebecca decided to move to Saegertown because Becky's family lived in the area and farming was a fabulous way to make a living. Becky is now director of the whole foods cooperative in Erie.

Outside at the farm we met the animals that David and Becky raise: Heidi the donkey, Abner the billy goat, Jessie and Jake the Angora goats, two sheep, Duster the rooster, and nine chickens. Heidi was rescued by Hog Heaven animal rescue farm. Rebecca and David fell in love with her and took her into their home. Heidi had a wet mange problem that caused her hair to fall out, but now it is growing back. She is a happy camper with the Vines.

Upon entering the animal pen, Mandy, Shira, and David were greeted by the goats as Jessie was greeted by Heidi pulling on the waist string of her pants. Mandy watched Heidi and giggled at the surprised look on Jessie's face and her exclamation, "Heidi! Stop that, those aren't for eating!"

Abner decided that our entrance into the pen was his cue to look for attention and love. He nuzzled each one of us and began following David with each step that he took. Jessie and Jake were nervous in our presence and kept their distance, but we still marveled at the thick curls of hair that draped over their sides. Abner did not want us to leave and began crying as we left the pen.

We walked along the pen towards a chicken coop that the hens and rooster lived in. The hens were very quiet and the rooster looked at us with curiosity as David talked about using the hens' eggs for his and Becky's needs and how Duster the Rooster acquired his name. "Look at Duster's tail feathers," David said. "What does it remind you of? Well, a feather duster. That's where we got his name."

We continued walking around the farm and David informed us that the farm consists of 80 acres, that include a wild forest, Cusawago Creek, a small fruit orchard, a vegetable garden, a meadow for grazing their, and a field that will soon be the home of a greenhouse.

David led us into the garden. As we were looking at radishes John Clendenin approached bearing a grin. He informed David that he had brought wood to make parking signs for the Market House and began teasing David about how he planted his crops all wrong. David told John thank you for the signs, laughed off his comments, and continued showing us around.

John and David helped us to figure out which plants were which, while Shira carefully recorded list of the different plants that we found. According to Shira, "the vegetable garden includes cabbage, lettuce, soybeans, sweet peas, onions, radishes, and squash. Most of the vegetables are for home use only, but soon enough the larger amounts of crops will ripen and be ready for sale in the market." David continued the tour of the farm by showing us a small patch on the side of the farm, where he and Rebecca are growing asparagus and another patch where blueberries are grown. There are approximately seven blueberry bushes that will provide delicious berries at the end of July.

Next stop on our tour was the wild forest; David showed us wild apple trees that he and Becky found, wild blueberries, raspberries and blackberries bushes, and several medicinal plants. David insisted that we try some of the blackberries. We decided in a unanimous vote that the wild berries were much tastier than the cultivated berries. We climbed deeper in to the woods where David showed us Cusawago creek. The water was murky brown and hardly flowing at all.

While walking on the four to five foot wide paths of the forest to return to the house, David told us a story about the first time he went exploring his property after purchasing it in the winter of 1996. He decided that it was best to drive his truck through the path and explore quickly. Jessie assumed that he would finish the story with his truck needing to be towed, but instead he told us about all of the mosquitoes that live in the woods and showed us a mark on a tree where his truck was a little too big for a turn.

David showed us where he started growing mushrooms as well. He planted them inside holes of fresh cut branches. He now needs to mediate the temperature and humidity where the branches are laid out. It will take more than a year until the mushrooms are ripe.

The orchard, which is to the left of the garden contains young apple, apricot, and peach trees. David planted them five years ago, and predicts that they will give ripe fruit by next season. David explained to us that it is very hard to be patient when the fruit trees are growing from sapling to adult. In the big field today, the Vines grow alfalfa and feed for the animals. David and Rebecca love their animals so much that they feed them organic food, from their own farm.

Back in the house, where David took us next, there is a lot of laughter, having three dogs running around and music coming out of Rebecca's flutes. David showed us where to sit and Becky brought us fresh baked bread, fresh strawberry jam, and her own specially made iced tea. We each took a piece of bread and some jelly. Her food was absolutely delicious! While in the house, we learned a lot about David and Rebecca.

The Vines dispose of their waste themselves. They put the organic matter into the compost pile, and whatever does not get recycled they burn in a burn pile. They have six compost piles. Each one is in a different stage and contains different materials.

In order to have crops all year round, David and Rebecca are preparing a greenhouse. The material will arrive in August, but now there is a lot of work to be done preparing the soil, adding compost and plowing the ground. The greenhouse plants will need irrigation, so they are planning an energy clean pump which will pump the water from the creek, and use the natural flow for energy.

Before leaving, David explained to us why he left his trucking job to go to a farm. His answer was simple and sweet, "I got married. Becky grew up around here and this is where we are now."

by Jess Perryman, Local Foods Network Intern

David Vines shows off his yummy stew of compost.	Truly beautiful cabbage at Fresh From the Vines.	Abner the goat sticks his head through the fence to play with visitors.
These two sheep slowly stroll out of the barn.	Making blueberry ice cream the old-fashioned way.	Shira Leon lends a helping hand.
The two dogs Perkins and Romeo take a well-deserved rest while David and Shira turn compost.	Jessie the goat munches on some grass while peeking out from behind her curly locks.	Vines table at the Market House.
Garlic scapes	Mushroom logs	Wood stove at Fresh From the Vines
Photos by Amanda Kralj, Local Foods Network Intern

Photos, 2005

This gigantic head of cabbage is just one of the many tasty treats the Vines grow in their new high tunnels	The CEED, Creek Connections and Arts and Environment interns gather round the good stuff at the local foods picnic	This frizzle chicken looks for a cool spot in the Vine's backyard
David Vines gives Allegheny interns a tour of the high tunnel he and Rebecca built last year	High tunnel construction take 2! The Vine's are at it again	Local grower Troy Bogdan and Creek Connections intern Nicola Scatena help set up the frame for the new high tunnel
The frame is finally set up and the Allegheny crew steps back to take a look before putting up the pearlins	David and Troy wrestle with one of those feisty pearlins	The crew from the French Creek Project comes out to lend a hand and enjoy the delicious food Rebecca provided
After a hard day's work the tunnel is almost complete. Time to let it settle before putting the plastic on	Here's a look at one of the Shitaki mushrooms David is trying to grow	As always, the Allegheny kids are ready to check out the action
	These ripe red raspberries are just about ready to go to market