House-made Compost

nov_28

At Blueboots Farm, we make the habit of giving compost to the soil after every season of planting to restore the lost nutrients taken by the previous plants. Compost provides nutrients to  future plants and also improves soil structure.

Making compost is really easy! We called the process of making compost as ‘compost lasagna’ due to its layering process.

4 Basic Materials:

  • Branches and sticks
  • Manures (cow, chicken, lamb etc.)
  • Green Materials (fresh leaves, water plants, weeds etc.)
  • Brown Materials (Dry leaves, coffee, rice husks etc.)

Gather as much of the above materials as possible. We will create a compost heap at least 1 meter long, 1 meter wide and 1 meter high. The ratio of Manures:Green Materials:Brown Materials will be 1:1:1.

Instructions:

  • Place about 10cm layer of branches and sticks to the bottom of the layer. This is will ensure enough aeration for microorganisms to break down the materials.
  • Then add about 10cm layer of manures.
  • Then add about 10cm layer of brown materials.
  • Then add about 10cm layer of green materials.
  • Continue with adding another round of 10 cm manure and then, 10 cm of brown materials and then 10 cm of green materials.
  • Stack repeating manures/brown materials/green materials layers until about 1-1.5 meter high.
  • Add small amount of good soil and ash throughout the compost.
  • Add 2- 3 buckets of water half-way through the compost heap.
  • Add another 2- 3 buckets of water when finish. The compost should be moist but not wet.
  • Cover the compost to keep from rain and direct sunlight.
  • If all the steps are followed, the compost will become hot due to bacteria activity. It will cool down after 2- 3 weeks.
  • Now the compost need to be turned inside out to cook the outer area that did not get got and composted properly.
  • Once turned, add more buckets of water to moist the compost heap. Cover again and let it cook for another 2 weeks.
  • This will result to black, cool, and soft soil that is ready to be applied to garden/farm.

Gifting Season

nov_25b


The Gifting Season is finally here. Blueboots Farm is preparing some goodness for you to share with your loved ones or with yourself 😉 We will be launching our Christmas Hamper soon, so keep yourself seated and let the Gifting Season begins!

Farmseries01: The Goodbyes

nov_24a

After a full day at the farm, beginning with farm and forest tour, basic planting workshop, lunch time and kimchi-making session, finally it is time to say good bye. A group photo was set among the greeneries, with all Farmseries01 participants in it.

Rain was still pouring down when we were finished with the kimchi-making workshop. Some had to go straightaway but there were some who were still keen to explore the farm. So we equipped ourselves with Blueboots Farm’s raincoat and made our way to the land once again.

nov_24b

We were harvesting some edamame, which everyone later brought home as a takeaway from the farm. If was fun scouting some fat and full edamame pods under the drizzle. We looked like some hardworking Smurfs, don’t we?

nov_24d

These beautiful wild flowers were gathered in the morning for our lunch table set up. Due to the rain, we ended up having our lunch in the kitchen area and it was as much fun!

nov_24c

This was a group photo that we took at the outdoor lunch table. After this, everyone headed home with trunk full of produce from Blueboots Farm. It was such fun to host Farmseries01 collaborating with Taneuh, look forward for our next one guys!

Farmseries01: Kimchi-making Workshop

Having harvested some Daikon Radish while we were at the farm land, we had enough supply of Daikon Radish for our Kimchi-making Workshop. Mba Atie helped to prepare the ingredients so we headed right to the making process.

nov_21b

  1. The harvested Daikons were cleaned and cut into cubes. While the guests continued on their tour, Mba Atie soaked the Daikon cubes in salt and sugar for several hours to pre-season them and got the juice out. By limiting the moisture prior to fermentation, we could increase the shelf life of the kimchi, which also makes the Daikon crunchier.
  2. After separating the juice from the cubes, we mixed them with minced garlic, ginger, spring onions, which everyone help to prepare, then some fish sauce or soy sauce (for vegetarian), Korean dried chili powder, and a little bit of the Daikon juice.
  3. Once everyone was happy with the seasoning, we packed them tightly in the sterilized jars. We wanted to minimize any air in the jar as the fermentation works best in anaerobic (no-air) condition. We let them sit at room temperature for at least 2 days, and they’re good to go to the fridge. In our case, we let our guests bring them home and ferment them as they like. Everyone got a generous amount of Daikon Radish Kimchi to bring home

nov_21d

nov_21c

What’s Been Growing?

nov_18

A little update from the farm, Kale is growing fine!

Farmseries 01: Nothing is Better Than Lunch Time

It was raining when we finally got back to the HQ. Mba Atie has prepared the corn that we picked from the farm earlier. Steam was coming out of them and they looked so good to eat. We grazed on the corn while waiting for the lunch to be served. Unfortunately due to the rain, we were unable to eat outside at the prepared outdoor table that we have set up among the corns. But that’s fine! We finally had all the food lined up for everyone to taste. Shall we begin?

The food was an array of freshly prepared food by Angeline. By seeing the look, color and texture of them, we salivated and could not wait to start. Every dish were lined up on our kitchen table so everyone could go around and picked what they wanted to try.

nov_17c

Hearty roasted Salad
For these who weren’t into rice, we prepared a heartier salad comprised of roasted vegetables with yellow sweet potatoes, sorghum and some freshly picked garnished, everything from Blueboots Farm. The vegetables were roasted with Taneuh’s fennel salt, which brought out the earthiness of the ingredients and also with Blueboots Farm’s curry leaves, making them more aromatic. Once the ingredients were cooled down, the vegetables were mixed with sorghum and seasoned. The white flowers were delicate sesame flowers which taste like their seeds, while the green garnish was carrot’s tops.

 

nov_17b

Terong Balado
We grilled Blueboots Farm’s eggplants then topped them with our homemade Balado sauce. The chillies were from the farm too and we have a lot of them these days because they are in season. The fragrant aroma was emphasized by some mini anchovies which also added more proteins to the dish. The Terong Balado was then topped with some edible flowers scouted from the farm that morning.

 

nov_17d

Papaya Salad
As a refreshment, we made a sweet pickle from young papaya, harvested from the farm. The young papaya were pickled along with carrot, honey, lemon juice, vinegar and lavender. To match the bright colors, we topped them with some vibrant Butterfly-pea flower.

 

The whole concept of the dish itself was to become a Buddha Bowl, where everyone picked the things that they liked including grains, side dishes and sauce, then mixed them all together. The plant-based menu was to highlight Blueboots Farm’s in season produces and also Taneuh’s products. Most of the main ingredients were produly harvested from the farm and were paired with either Taneuh’s infused salt or their microgreens.

nov_17e

Thus, our recommended method of enjoying the lunch was to get a little of everything and mix them well with some extra sauce, either the peanut sauce or balado sauce, almost like a bibimbap. We also had gado-gado in the menu, consisting of sweet potato and papaya leaves from the farm, drenched with peanut sauce made with Blueboots Farm peanut butter. On top of that, there were some taro fritters to crunch the dish up. Yum!

Farmseries 01: Basic Planting Workshop

After we have went through the farm and forest area, we headed to the nursery to learn about basic planting. As everyone gathered in the nursery, Samantha went through the process of planting. We learned that healthy soil is the key to good produces, not the fertilizer. In the picture, we were mixing compost made in Blueboots Farm. It basically contains cocopeat, which is coconut husk to retain water and to bind the soil together and charcoaled rice husk for drainage so the roots can grow well. This is the basic soil mixture we used in the farm and it is good to be used for home planting as well. We mixed the ingredients well together and add some water so they form a good base for our plants.

 

Then we prepared some seedling trays and filled them with the mixed soil. We got some rosella seeds to be planted by Farmseries01’s participants and everyone were excited to get their hands on. To plant the seeds, we would have to make holes with our finger in the seedling tray so the seeds are planted deep enough. After that we covered the surface with more soil. It would be best to put this seedling trays near the window if you are planting these at home, otherwise keep them in well-lit areas.

nov_14b

After learning about healthy soil and experiencing planting seeds in seedling tray, everyone headed to vegetable plot to learn about transplanting baby seedlings to beds. Samantha was explaining the steps to best take the seedlings out from the small pot to vegetable bed. It is important to keep all the roots intact for a successful transfer.

nov_14e

Everyone got their hands dirty while Pak Petrus was also excited to share his stories at the farm too! Kale, lettuces and eggplant seedlings were the plants were transferred that morning and they are looking health per today’s check. In the end, the whole beds were filled with the baby plants and everyone seemed to be ready for lunch.

nov_14d

1K!

Thanks for your love, everyone! To keep yourself even closer to us, sign up to our mailing list 😉

Our Very Own Heroes

nov_10a

Celebrating today’s “Hari Pahlawan”, we talked with Samantha to share about those people who she thinks are the real heroes for Blueboots Farm. These people are dearly close to Blueboots Farm and have influenced the farm in such way that shapes it to become what it is now. So who are these people?

Bu Helianti

I knew Bu Helianti through my sister, Stephanie, who has previously worked with her on a project. I was really interested in her company Javara and soon I was able to be given the opportunity to work with her as an intern in 2014. She is a leader with good vision, passion and perseverance. Her vision and passion for her company, Javara are what drives and motivates her team and farmers all around Indonesia to uphold Indonesia’s biodiversity. She is also a good mentor that gives advices and direction to young entrepreneurs.

In a way or two, the experience shaped what becomes Blueboots Farm today because Bu Helianti helped me discover my passion in local Indonesian ingredients and growing them. She showed me on the amazing range of biodiversity of ingredients in Indonesia and the potential of each ingredients we can bring to the market. Bu Heli influences our way of showcasing the produce we grow in the farm. Instead of selling the produce as it is to the market, we value-add the produces to on-shelf products to be able to increase the attractiveness each produce.

Pak Dwi

nov_10b

I knew Pak Dwi when I interned in Javara. He was put in the team with me as my planting mentor. He has a really kind heart and a teacher-spirit in him. He never fails to teach me positive values in life that help me define the way of looking at things. And he is never tired to teach someone patiently about organic farming.

He has definitely define the spirit and principles on the way Blueboots grow our produce. Pak Dwi has showed on what it takes to be a true farmer that is mindful of the environment. Many elements of the farm is designed and built in the way Pak Dwi has taught Blueboots team.

Farmseries01: Farm & Forest Walk

Everyone was settled,
Ready to explore the farm and its surrounding.
We had to begin the walk,
Filling our lungs with fresh air and eyes wide open.

 

Blueboots Farm was divided into several plots where we plant different crops. Sometimes they rotated, sometimes they stayed the same. In this season, plot 1 was filled with chillies of different kinds. Cabai keriting and cabai rawit would be the most visible ones this time and they added up to about 480 plants. Samantha was explaining how these chillies were planted and taken care of, also the challenges in growing them organically. Everyone harvested some chillies which they put into their tote bag. This tote bag was made by Taneuh from upcycling 1/15 Coffee’s coffee sacks.

nov_7b

From the chilli plot, we went pass other plots as well. Plot 2 was butternut pumpkin, which we have just started trying to plant but haven’t been much of a success. Then we went to plot 4 where it was filled with vegetables from kale to sorghum. Walking pass the poly tunnel, we were then greeted by red cabbage and we couldn’t resist to harvest some.

nov_7c

Walking a bit further and taking the steps down, we finally got to plot 5, which we called the “Corn Maze”. It was indeed like a maze where we were surrounded by corn crops ready to be harvested. When you harvested these corns, the juice of the corn came out and drenched on your hand, making the surrounding smelled like fresh corn. It was something that’s quite enchanting for everyone so we spent a bit of time harvesting the corns that we needed for our afternoon snack while Samantha was explaining about the corns.

nov_7f

Edamame plot was next. Some of you might have tasted our fresh edamame which you could order from Blueboots Farm Shop when they are in season. Not everything from our harvest batch would turn out nice though. Those who did not pass the standard to be sold fresh would be turned into edamame milk. They are not any lesser quality, just simply better if processed into its byproduct so nothing is wasted from our harvest. On top of that, the leaves of edamame would be turned into compost at the farm which we will then use to fertilise the soil.

nov_7a

Everyone was also having an exciting time at our 8th plot, which is the potato plot. The thing with potatoes is that you have to dig the soil and get your hands on the crop. You wouldn’t get it just by lifting it by the branch or the leaves. It was almost like a treasure hunt! We walked further and found some moringa trees which we used to make moringa powder. Not something that you would see everyday too.

To refresh ourselves, we refilled our bottles with some infused water and then continued walking to the forest…

nov_7g

Blueboots Farm is surrounded by forest where we took everyone for a little forest walk. It was amazing when you walk into the forest, suddenly it felt so different from the outside. You could hear the insects and the air just smelled more fresh. We kept walking and went pass tall trees like cloves, teak and durian, also some understorey trees such as banana, cassava and teas. Scents were also coming out from teas like cloves and nutmeg, we felt like we were in someone’s kitchen!

nov_7d