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- 6 tracks
Download - 14 tracks
DownloadChris Rubeo (Guitar, Organ, Piano, Voice, Bells, Percussion) Perry Allen (Guitar, Voice) Dan Whitener (Banjo, Mandolin, Piano, Voice) Brian Barth (Bass, Voice) Odetta Hartman (Violin, Guitar, Voice) Produced and Mixed by Chris Rubeo Mastered by Scott Petito NRS Studios - 2 tracksThis is an ongoing project where various artists will be remixing Sparrows stems. We are really looking forward to seeing where this goes. -The Sparrows Links: Chris's solo project www.chrisrubeo.com Dan's Website (and music blog) danwhitenermusic.com Perry's Website (film/music/events) flavors.me/perryallen Brian's Website (film/advertising/blog) www.briancbarth.com Odetta's Videos www.youtube.com/user/obhartman Kinis' Facebook http://www.facebook.com/pages/Kinis/209088202438282 Kinis' SoundCloud
- 10 tracks
DownloadChris Rubeo (Guitar, Vocals) Perry Allen (Guitar, Vocals) Dan Whitener (Banjo, Harmonica, Vocals) Brian Barth (Bass, Vocals) Produced and Mixed by Chris Rubeo Mastered by Scott Petito NRS Studios
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Spent the day sowing for a summer harvest: corn, beans, and squash.
Indoors, we have begun habanero and poblano peppers, and brussel sprouts.
The citrus is blooming, the arugula is going to seed, and the pomegranate is looking better than ever.
in addition to the permaculture garden, where plants gestate in more ‘wild’ conditions,
a potted garden for ‘careful’ growing:orange, grapefruit, chives, celery, lavender, peppermint, Catskill chocolate mint, mesquite, and organ pipe cacti.
all either came from our own seeds, store bought produce, or gifts from dear ones.
these plants will continue to root into these pots, but will additionally provide clippings/seeds for other parts of the garden.
also:
the arugula is going to seed in the front patch,
the pomegranate tree looks dismal but small red leaf buds are forming on the bare branches,
and we have eaten all but two oranges from our tree.usually high amounts of rain lately. more clouds in the sky on a regular basis.
have been able to leave the potted plants outside because of it.
- a long while to reconsider
it has been a long while since the garden has been on the forefront of our minds -
and for as long a while now, our minds have not been as rested or focused.
we have maintained healthy soil, so the garden should be prepared for our planting in early spring.
- re-imagining the garden space
A permaculture garden.
A jalapeno pepper forest,
with garlic, beans, and artichoke.
An herb and spice garden too.
We’ll have everything we need, save the vinegar, to pickle for the next season.
In the greenhouse,
currently pepper, beans, and citrus are sprouting from seeds.
The mesquite is shedding its tiny leaves.
We’re mixing them into the garden soil.
The orange tree has flowered again -
are we getting a second harvest?
The weather is unseasonably warm, even for Phoenix.
We seem to have skipped over a second frost.
Upcoming project:
Prepare the garden for summer.
- layer compost and mulch continually
- install sun shade
- transplant from greenhouse (when ready) - in the garden
an enormous harvest of jalapenos!
(just before the winter frost)
we are combating the cold at night with cotton blankets,
for the beans, bell pepper, corn, and cucumber have flowered
but not yet produced
(keep these plants alive as for those during the summer)
garlic and artichoke are hearty,
and give us no worry
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every two weeks: cover the soil with lawn and tree trimmings
twice weekly: turn the compost (preparing for a late-December application)
once weekly: water and prune
once weekly: a full, fathering clean-out and brush-up of soil and plant life
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after harvest:
preserve the eats (can or freeze)
collect the seeds (dry and store)
set aside some for the seed bank
during the dead winter,
begin these seeds indoors (greenhouse)
for spring planting
- picklin'
man, oh man,
cracked open a jar of our first batch pickles
they were delicious!
the perfect recipe…we didn’t record it…
this certainly makes up for our ‘river water beer’
wine harvest reflections
when the season’s warm, the grapes come off sooner, so they don’t cook on the vine.
each vineyard has its own day of choosing, but almost all will come off within a few weeks of the first. looking at the landscape, you’ll see the purple disappear randomly one day from this spot, then another.
each winemaker has their own method, too. do they harvest by hand or machine? do they hire day laborers or invite the community to come and share a picnic lunch for their efforts?
the grapes don’t stay long off the vine before they’re crushed and put into big steel tanks or other types of vats. the fermenting begins…
no need to strip citrus branches to produce excessive fruit, then having to paint the trunks to prevent sunburn…
allowed to grow naturally, the tree will develop to protect its own bark while producing the appropriate amount of fruit for personal consumption and preservation,
and still enough to share with friends, family, and charity.
our first brew, affectionately coined “RIVER WATER” — we’ll tweak the recipe for next time
- many uses for mesquite
the branches are a habitat for birds and lizards
and an obstacle course for the cat.
it is autumn,
soon its leaves will fall and be used for compost
in the garden already blanketed by mesquite wood chips.
a bonzai needing constant pruning, its timber will light winter fires.
we hear talk of roasting its inner-bark for consumption and twisting its branches into rope.
through spring it will develop countless bean pods
(high in fiber and protein)
dried: brewed into tea
skins: mashed into flour
otherwise: home-made tinctures.
and in a year, during the first stretches of summer,
the dry pods are a simple, sweet treat,
plucked straight off the branches.
- in the garden
we are cleaning up after the long summer,
nuturing the surviving artichoke, jalapeno, and bell pepper,
preparing the soil for the fall season and winter harvest,
allowed last season’s crops to decompose - adding additional compost and manure,
planting corn, beans, kale, and herbs,
covering with hand-broken mesquite chips to insulate and protect seeds from birds,
deep watering in the morning when the air is cool,
(twice daily while seeds are young).
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Press
- - Awarded Arizona Commission on the Arts Distinguished Merit Project Grant for Town of Product
- Phoenix, Appropriated. featured in the Long Shadow Film Festival review by William Pierce
- Interview with Robrt Pela in the Phoenix New Times
- Moment of Light featured on AZ Overload
