Bad Baxter Farm

Today I'm talking with Blaze at Bad Baxter Farm. You can follow on Facebook as well.

 

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00:00 You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters.  I'm your host, Mary Lewis. Today I'm talking with Blaise at Bad Baxter Farm in Oklahoma. Good morning, Blaise. How are you? Good morning. I'm great. How are you? I'm good. How's the weather in Oklahoma this morning?  It's cooling off. So I think I'm the only one that's  not happy about it, to be honest.

00:26 I am so thrilled that it is cooling down in Minnesota this week. I cannot tell you, I am giddy. I'm going to make sourdough bread on Wednesday or Thursday because the  high is only supposed to be like 62.  And  I heard on one of your other podcasts that you have a mass amount of tomatoes to process. um Well,  we thought we did until the blight decided that it was going to arrive and  stop the plant.

00:56 We still have tomatoes coming in, but we are not going to have as many as we really thought we were.  just pray for me the next summer is better because last year sucked. This year has been half better than that. So maybe next year it'll be good again. Yeah, I'm harvesting or I'm actually processing some enchilada sauce this morning. And I think we're pulling ours early just because of the cool down and they've kind of slowed.

01:22 slowed their roll a bit, but my husband was talking about it. We felt like we grew plenty this year and I just don't think you can ever grow enough tomatoes.  We grew over 250 plants. We should be literally stacking crates of tomatoes right now and that is not happening. And I have  so many bad words in my head about it, but I will not utter any of them on the podcast because they don't do that. So I am very disappointed. I'm very sad about the whole thing, but it'll be fine.

01:51 We have probably five or six gallon size ziplocks of  frozen cut up tomatoes to can  in October when it's actually cold out so we can open the windows. Yeah.  So we will have some pasta sauce this winter, but we definitely haven't been able to provide for our community the way we're hoping to.  Yeah. So I could go on and on. I don't want to, or I will just cry.  I might anyway.  It's always a learning experience.

02:22 Yeah,  it's been rough.  I  didn't realize how sad I am about it. Wow.  Okay, so here we go again.  Mary cries on the podcast again.  I'm sorry, I brought up your tomatoes. It's okay. The ones we got were beautiful and they taste great. So at least we have some that is the upside this year.  So I have two questions about your name and the name of your place.  Is Blaze a nickname?

02:52 Um, it's been my lifelong nickname. actually, uh,  when I lived in California way back in the day, I was a hair salon owner and that was the color of my hair color. So when I was in beauty college, everybody started calling me plays. Okay. it's back.  All right.  And then why is it bad Baxter farm? Oh my gosh. I have so many different feelings about our farm name, but, um,  when we moved to Oklahoma, I just.

03:20 I thought, I guess I really regret using the word farm to be honest, now that I know more,  know what I know. But,  um, at the time we had  decided to move from California to Oklahoma. Part of it was health related and,  um, I first.

03:37 I got certified as a nutrition coach through the National Academy of Sports Medicine and decided that down that rabbit hole, I wanted to grow and be responsible for all of my own food as much as possible. um so I kind of just named it Bad Baxter Farm just because I felt like we were going to be learning everything the hard way.  And I just felt like there was so much misinformation and bad information out there that...

04:03 We were making a lot of mistakes. And so when we decided to like kind of start documenting our journey, I just figured I would call it bad Baxter farm because we were making a lot of bad choices and I didn't want everybody to have to do the same thing.  Well, it's attention grabbing. that's, that's helpful.  Thank you.  I