Funny Farm February: The Light Is Coming Back

February on the Funny Farm always feels like a quiet turning point.

The days are getting longer. You can feel it, even if it’s just a few minutes at a time. The light hangs on a little later over the pasture. Morning chores don’t feel quite as dark. And somehow, everything — animals, soil, people — starts waking up again.

The chickens are starting to lay more consistently now, which always feels like nature’s way of saying, okay… we’re moving forward. There is nothing like collecting those first steady eggs after winter. It feels hopeful. Steady. Grounding.

Out in the garden beds, everything still looks asleep. But underneath, things are shifting. And inside the house? Seed trays are coming out. Soil bags are getting stacked. The long-season crops are officially on deck.

Tomatoes.Peppers.Maybe something ambitious that future-us will question in July.

Because winter in Oregon this year has been… weirdly warm. Not in a scary way. Just in a “wait, is it already March?” way. And when that happens, the summer itch hits early.

You start dreaming about:• Dirty hands• Sun-warmed herbs• Baskets of berries• Goats yelling because you are late with snacks• Long evenings that smell like grass and soap curing racks

At The Soap Box, February is when planning season meets making season.

This is when we start thinking about:What will be blooming when?What can we grow ourselves?What can we source locally?What seasonal batches do we want curing when summer hits?

Because that’s the heart of what we do.

Not rushing seasons.Not forcing production.But working with what is ready, what is growing, and what this land gives us.

The goat milk is flowing.The loofahs are already drying and waiting.The oils are stacked and ready.

And honestly? This time of year feels like possibility.

Quiet work.Slow planning.Dreaming season.

The farm is not loud right now.But it is very, very alive.

And if you feel that summer itch already?Yeah. Us too.

From the Funny Farm —Simple. Luxurious. From what we have. From what we grow. From what we can make with our own hands.

BONUS: A sourdough recipe to pass the time...

Passing the Time the Old-Fashioned Way: Funny Farm Sourdough

When the garden is still mostly a plan and not yet a reality, we bake.

Sourdough is kind of the perfect February project. It’s slow. It’s forgiving. It gives you something warm and real at the end of a gray Oregon day.

This is our simple, no-fuss Funny Farm loaf.

You’ll Need

• 100g active sourdough starter (fed and bubbly)

• 350g warm water

• 500g bread flour (or all-purpose works in a pinch)

• 10g salt

Step 1 — Mix (Morning or Midday)In a large bowl:

• Mix starter + water first

• Add flour and mix until shaggy

• Cover and rest 30 minutes

Step 2 — Add SaltSprinkle salt over dough.Wet your hands and pinch/fold until combined.

Step 3 — Stretch & Folds (2–3 Hours Total)Every 30 minutes, stretch and fold the dough 4 times (north, south, east, west).

Then let it rest until puffy and slightly jiggly.

Step 4 — ShapeTurn dough onto counter.Shape into a round or oval.Place into floured towel-lined bowl or banneton.

Step 5 — Cold ProofRefrigerate overnight (8–16 hours).

Step 6 — Bake (Next Morning)Heat Dutch oven to 475°F.Score dough.Bake:

• 20 minutes lid on

• 20–25 minutes lid off

Let cool at least 1 hour (this is the hardest part).

Funny Farm TipIf it’s raining (so… Oregon), let the dough ferment a little longer. Cold kitchens slow everything down. Dough doesn’t care about your schedule.

There’s something grounding about feeding a starter, checking seed trays, and collecting eggs all in the same day. Slow food. Slow growing. Slow living.

And honestly?Winter is easier when the house smells like bread.