Farm news from Steve

Even with this week’s summer-like temperatures, autumn is creeping into our farm lives.

We’re dismantling fields that we so carefully constructed and tended during the past few months.  Acres of worn-out zucchini, cucumber, melon plants are mowed.  Thousands of linear feet of plastic mulch are undercut with a simple implement, then pulled up and out of the fields by our crew – a dusty job!  The drip irrigation lines that kept these crops growing so well through our dry summer are mechanically wound into compact balls, ready to be recycled.  The used plastic mulch is too dirty for recycling, and is destined for our landfill in Janesville.

After these fields are cleared off, a single pass with our strongest tractor and a heavy disc levels the ground, mixing in crop and weed residues, adequate preparation for us to seed a cover crop.

Each week now we’re planting several acres of winter rye (the rye in your rye bread) mixed with hairy vetch. This mixture makes 6-8 inches of growth this fall, enough to cover the ground, minimizing erosion and moderating soil temperatures through the winter. At the first hint of spring, the rye will green up and resume growing, capturing a large amount of carbon from the air. The vetch restarts a bit later, and, as a legume, fixes atmospheric nitrogen into a form that soil microbes, and then our crop plants, can use for growth.

These cover crops, planted this week, are a foundation for our farm’s success next year. We keep the cycle going.  Steve

Pulling up plastic mulch on a beautiful fall day.

The fall crops are growing well.  There’s lots yet to harvest.

Cover crops are up! The rye seedlings look fragile but will form a dense mat before winter arrives.

Veggie List and Veggie Notes (Sept. 17/18, 2015, week #18, green EOW)

Updated 9/17/15
Here is our best guess of what will be in the box.  Do not be surprised if your box does not contain everything on the list.  There are many large vegetables this week, and we will fit as many as we can in each box.

Green cabbage, 1
Lacinato kale, 1 bunch
Slicing tomatoes, 4 lb
Colored bell pepper, 1
Orano peppers, about 2
Poblano chiles, 2
Yellow onions, about 2
Thai basil, 1 bunch
Garlic
Broccoli, 1 large or 2 small heads
Sweet dumpling OR delicata squash, 1 or 2

Everyone will receive two+ items from this list:
Celery OR eggplant OR extra broccoli OR an heirloom tomato

Next week’s box will probably contain potatoes, broccoli, Italian beans, leeks, tomatoes, peppers of some sort, garlic and more.

Slicing tomatoes – Keep a close watch on your tomatoes this week.  They look and taste good but might not store for long.  It’s that time of year.  Eat them promptly, or refrigerate once ripe.

Celery – Our celery is strongly flavored and more fibrous than typical grocery store celery.  Check the middle of the head – it may need trimming.  We continue to tinker with our one annual celery planting, attempting to find the right fall harvest window.  We planted it late enough to mature in fall, and be more tender than celery harvested during the summer.  It sort of worked.  This celery is more tender than in other years.  However, planting later created more opportunity for insect attack.  Look it over, taste it raw, and decide how you want to use it.

Poblano chiles (dark green, shiny, triangular) – These chiles have low-to-medium heat and great flavor.  Most I’ve cooked so far this year are milder than usual, but a few were corkers.

Sweet Dumpling winter squash (round, speckled green and white or yellow) – This is one of our most flavorful winter squashes and a personal favorite.  Sweet Dumpling are one of the first winter squash types ready to eat in fall.  These will not store for long so eat them soon.
Storage:  Store all winter squash at room temperature.
Preparation: These squash have a central cavity that can be stuffed if you wish.  Cut squash in half, scoop out and discard the seeds.  To cook, I place the cut squash face-down on a cookie sheet, then put some water in the pan, and roast at 400 oF until easily pierced with a fork.  The water in the pan is optional.  The flavor is best if you allow the pan to dry during the cooking, so the squash has a chance to caramelize.

Thai basil – This is the same Thai variety we sent a few weeks ago, chosen for how well it holds up to a late summer disease.  We like this basil!  The flavor is excellent.  There’s a mild hint of anise, without bitterness.  This is a strong basil so try using half the amount you would add when using Italian basil.  Taste and add more if you wish.

THIS WEEK’S RECIPES

Comforting Classics

Chicken and Andouille Gumbo or Red Bean Gumbo
Marcella Hazan’s Tomato Sauce with Butter and Onion
Sage Rubbed Roasted Sweet Dumpling Squash with Onions and Craisins
Fish Taco with Shredded Poblano and Cabbage in Chipotle Crema
Wilted Kale with Bacon and Vinegar (Vegetarians and non-bacon eaters — click through for award winning variation with no bacon!)
Yogurt Eggplant Spread

Outside the Box Recipes

Bloody Mary Salad
Baked Eggplant, Peppers and Tomatoes with Almonds
Curried Chickpea and Quinoa Stuffed Squash
Indian Coleslaw
Grilled Lacinato Kale
Burnt Eggplant and Israeli Couscous Soup

Kitchen Sink Recipe

Vegetable Bonanza Chili

Quick and Easy Meal Idea

Scrambled Eggs with Poblano Tomato Sauce

September 10/11, 2015

Red peppers make everyone happy. Jon and Simone with a pepper haul.

Veggie List and Veggie Notes (September 10/11, 2015, week #17, purple EOW)

Tomatoes, 4 lb, mixed slicing & plum
Edamame soybeans, 1 bundle
Golden beets with greens, 1 bunch
Broccoli, 1 or 2 nice heads
Delicata winter squash, 2
Oranos peppers, 4 – 5
Colored bell pepper, 1
Yellow onions, about 2
Basil, 1 husky sprig

Each site will get 1 heirloom tomato per box OR an additional pepper.

Edamame soybeans (bundle of green stems with pods attached ) – These edible soybeans are a treat.  Pull the pods from the stem and wash well.  It helps to submerge the pods and rub them together.  Boil in water until the pods have split and the beans are quite tender.  Season with salt and pop the beans out of the pods into your mouth.  This Japanese specialty is becoming more and more popular in the USA.
Storage:  Remove the pods from the stems promptly and refrigerate.

Broccoli – Don’t try to store this broccoli for long.  It matured in hot weather, and that is likely to shorten its storage life.

Delicata winter squash – These are flavorful, thin-walled winter squash.  You can even eat the skin.  Delicatas do not store well, so eat them soon.
Storage:  Store all winter squash at room temperature.
Preparation: These squash have a central cavity that can be stuffed if you wish.  Cut squash in half, scoop out and discard the seeds.  To cook, I place the cut squash face-down on a cookie sheet, with a small amount of water in the pan, and roast at 400 oF until easily pierced with a fork.  The water in the pan is optional.  Allow the pan to dry during cooking, so the squash has a chance to caramelize.

Heirloom tomatoes (large tomato that’s not in the paper bag with the other tomatoes) – We will rotate heirloom tomatoes among the sites as they ripen.  Heirloom tomatoes are full-flavored but delicate.  If you receive one this week, please handle it very gently, as these fragile beauties bruise easily.  Some are delivered ripe, some need to ripen at room temperature for a day or two.  Plan to eat your heirloom as soon as it is ripe.

Golden beets with greens – These beet greens are delicious. They are similar to Swiss chard in flavor, texture & cooking time (the two crops are very closely related.) You can remove the thickest midribs before cooking if you wish, but it is not essential.
Storage: Cover and refrigerate. The beet roots will last for weeks.  Beet greens are perishable and should be eaten soon. Separate the tops and roots if you don’t plan to eat the greens immediately, to preserve freshness in the roots.

THIS WEEK’S RECIPES

Comforting Classics

Roasted Salt and Pepper Edamame
Beet, Beet Greens, Caramelized Onions and Feta
Tuna and Beet Salad with Coddled Eggs
Chunky Tomato Bruschetta
Broccoli Sautéed with Pine Nuts, Basil and Parmesan
Roasted Delicata Squash with Apples

Outside the Box Recipes

Tasty Summer Stew
Beet Green Strata
Shredded Sautéed Beets with Poppy Seeds
Tunisian Broiled Tomato and Pepper Salad
Broccoli with Quinoa Salad and Basil Vinaigrette
Roasted Squash Breakfast Bowl

Kitchen Sink Recipe

Squash Posole

Quick and Easy Dinner

Fresh Tomato Soup Spiked with Chipotle Cream

September 3, 2015

I don’t know about you folks but it feels like a major accomplishment to get our kids back to school.  However, it’s not just children who return to school.  We’ve lost five valuable crew members back to the academic life or other ventures.  Steve and I like to thank Joel, Gage, Dana, Osha and Sophie for their hard work this summer.  Dana and Joel are off to teaching positions, Gage and Sophie back to school.  Osha begins an AmeriCorps position on the west coast.

New employees begin work this week and next week.  It is a challenge to join our field crew this time of year.  The experienced folks are seasoned and accustomed to working outdoors.  Everyone is knowledgeable about farming details, even the employees who began their first year with us this May.  Fortunately, we are a welcoming bunch.  We will share our gallons of sunscreen and show them where to put their lunch so the barn cats won’t find it.  Beth

Gage finishes a particularly messy mowing job.

Osha and Joel harvest spinach this spring.

Dana weeds carrots.

Sophie bunches kale.

Veggie List and Veggie Notes (Sept 3/4, 2015, week #16, green EOW)

This is such a nice summer box.  It typifies the abundance this time of year.  Steve chose the best red watermelons for you this week, thinking many of you will celebrate Labor Day with barbecues or picnics.

Sweet corn, 5 ears
Mixed green & yellow wax beans, 2 lb
Tomatoes, 4 lb, mixed slicing and plum
Red watermelon
Broccoli, 1 medium head
Orano peppers, about 3
Colored bell pepper, 1
Walla Walla onions, 1 or 2 or 3
Basil, 1 husky branch
We have some treats to share.  Most sites will get …
… globe or Japanese eggplant OR an extra bell pepper OR an extra corn OR an heirloom tomato.

Next week’s box will probably contain beans, tomatoes, edamame soybeans, broccoli, basil, onions, peppers, and more.

Sweet corn – This is the last delivery of corn.  A minority of ears have bugs at the tip and will need to be trimmed.  It’s that time of year; corn pests are more problematic in the later plantings.
Basil – This is a new Italian basil variety for us, chosen because it’s resistant to a disease that often shows up this time of year.  We like the variety; it’s a bit more prone to flower but the flavor is good.

THIS WEEK’S RECIPES

Comforting Classics

Basil Aioli
Eggplant Involtini
Four Bean Salad
Tomato, Green Bean, Basil Pasta Salad
Seared Green Beans
Stewed Tomatoes with Onions and Herbs

Outside the Box Recipes

Greek Olive Pesto
Moussaka
Yellow Wax Bean Refrigerator Pickles
Kung Pao Stir Fry with Tofu or Chicken, Eggplant, Peppers, and Broccoli
Broccoli with Basil Gremolata
Tomato Salad with Parmesan and Olives

Kitchen Sink Recipe

Labor Day Composed Salad

Quick and Easy Dinner Idea

Grilled Burgers or Veggie Burgers with Simple Sauteed Corn

Everyday beauty

I bought a smart phone recently and find myself taking more photos of our farm’s everyday beauty.

The cabbage family grows in many shades of gray-green. From front, two types of cabbage, then Brussels sprouts, then more cabbage, then our new solar array.  We installed the array for its blue tint.

Once in a while, an eggplant will form rings of color emanating from the stem and calyx.  See how the rings echo the shape of the calyx?  We assume it’s related to light exposure with a new ring forming during each day/night cycle.  It could be temperature-related instead.  There’s a science project in there!

The alfalfa is in full bloom. We planted it on the scrubby parts of our farm and rarely cut it – it’s there to keep the soil in place and provide habitat for beneficial insects. The blooms come in every shade of lilac. The scent is incredible at full bloom. Of course, the alfalfa blossoms draw many visitors.

Billy rescued this gorgeous frog and relocated it to a safer spot. Caitlyn took the photo.  We think it’s a leopard frog but could be a pickerel frog.

We plant flowers in our pepper fields to separate the different varieties. (We grew 28 pepper varieties this year.)  The flowers help us keep our bearings, but also bring a jolt of color that we all appreciate.

The pepper variety marker gets placed at the base of the flowers so it’s easy to find.

Steve tilled around this patch of bolted fennel to provide short-term habitat for beneficial insects.  It’s another fragrant beauty.

Veggie List and Veggie Notes (August 27/28, 2015, week #15, purple EOW)

Make salsa this week. We’ve sent all the usual ingredients; ripe tomatoes, cilantro, garlic, hot peppers, sweet peppers. Your choice between the sweet Walla Walla onion or the more pungent red onion. I mentioned to the crew that this is our annual salsa box. Their immediate response was ‘Watermelon salsa! Kale salsa!” Turned out that at least one person in the group had made salsa with every ingredient in this week’s box.

Tomatoes, 3.8 lb, mixed slicing & plum
Cilantro, 1 bunch
Garlic, 1 head
Walla Walla onion, 1
Red onion, 1
Jalapeño chiles, 2
Red frying peppers, 2+
Orano peppers, 2+
Yellow or orange bell pepper, 1
Orange or yellow watermelon
Kale, 1 bunch
You will receive two things from this list:
Cucumber OR heirloom tomato OR zucchini OR cherry tomatoes

Next week’s box will probably contain tomatoes, peppers, basil, onions, sweet corn, beans and more.

Jalapeño chiles – These are hot.  You can reduce the heat by removing the seeds and inner membrane of the pepper.

THIS WEEK’S RECIPES

Comforting Classics

Quick Juicy Salsa
Roasted, Seared and Simmered Salsa
Kale Smoothie
Pepperonata
Watermelon Popsicles
Blue Room Cilantro Marinade

Outside the Box Recipes

Salsa Carnaval
Salsamole
Braised Lentil and Kale Salad with Grilled Steak or Salmon Chimichurri
Cheese and Sweet Pepper Enchiladas with Homemade Enchilada Sauce
Watermelon Lassi
Cilantro Oil

Kitchen Sink Recipe

Taco Salad with Kale

Quick and Easy Dinner Idea

Szechuan Pepper and Zucchini Kebabs with Shrimp

Halfway there

This week begins the second half of our CSA season. There’s so much great produce yet to come.

These is peak work season for us.  We’re harvesting like mad, but still getting our winter storage crops established.  Let’s share some highlights of the past week.

Onions are the first seeds we plant in the greenhouse each February. They start as tiny threadlike seedlings, and need so much tending between February and August.  It feels like an accomplishment to nurture them from their weak beginning all the way to harvest.  About one third of the crop is harvested.

The onions spend a week or two in the greenhouse to dry before going into cool storage. At top, Gage, Billy and Boi roll crates from the harvest wagon into the greenhouse.

From left, Jon, Billy and Boi sample muskmelons at lunch. Steve harvests watermelons, the crew harvests muskmelons. We grow multiple varieties. Learning to judge ripeness for each variety requires lots of sampling. It’s part of the job.

When our harvests are finished each day, we head out to the fields to weed carrots.  Five acres of fall carrots have kept us at this task for weeks.  From left, Kelcie and Dana weed carrots.  Dana is one of several folks leaving us to return to school, either as a student or (like Dana) a teacher.

After 31 days without rain, Tuesday night’s storm was very, very welcome.  Dry weather is great for the vegetables (it keeps most diseases in check) but hard on Steve who is responsible for irrigation.

Steve greases the travelling irrigation gun. It’s been used heavily during the past four weeks.

I realize that’s a lot of photos but so much is happening.  Enjoy your week.  Enjoy your veggies.  Beth

Veggie List and Veggie Notes (August 20/21, 2015, week #14, green EOW)

Sweet corn, 7 ears
Muskmelon OR red watermelon
Tomatoes, 3.8 lb, mostly slicing tomatoes
Cherry tomatoes, 1 pint
Orano orange peppers, 2
Red frying pepper, 1
Colored bell pepper, 1
Cucumbers AND/OR Silver Slicers AND/OR pickles
Small globe OR Japanese eggplant, near 1 lb
Walla Walla onions, about 2
Thai basil, 1 bunch
Some sites will get 1 modest head lettuce.

Next week’s box will probably contain tomatoes, peppers, melon, cucumbers, zucchini, kale, onions, garlic, cilantro and more.

Orano peppers (orange, tapered, sweet) – These are great snacking peppers.  Sweet and flavorful, they are excellent raw.  Pack one in your lunch.  These sweet orange peppers look like frying peppers but behave like bell peppers during cooking.
‘Thai Magic’ basil – This basil variety has a hint of anise flavor.  Great in Thai and Indonesian dishes, it’s a fine substitute for Italian basil.  We plant this cultivar for variety, and because it is resistant to a disease that often damages basil in late summer.
‘Summercrisp’ lettuce – We’ll fit these into boxes where there’s room.  As usual, we harvest lettuce small this time of year to avoid problems that develop in warm weather.

THIS WEEK’S RECIPES

Comforting Classics

Zesty Corn Relish
Baba Ghanouj
Laurie Colwin’s Tomato Pie
Bread and Butter Pickle
Green Salad with Grilled Shrimp, Tomatoes, Cucumbers and Thai Basil Vinaigrette
Rustic Roasted Italian Frying Peppers and Tomatoes with Ziti
Pepperonata

Outside the Box Recipes

Sweet Corn and Basil Lasagna
Marinated Roasted Asian Eggplant
Smoky Tomato Vinaigrette
IPA Pickles
Thai Cucumber and Tomato Salad
Charred Sweet Peppers with Parmesan

Kitchen Sink Recipe
Feel free to add corn kernels, and roasted or grilled eggplant to this dish. It is very forgiving.

Fattoush

Quick and Easy Dinner Idea

Rice Stuffed Tomato