October 31, 2021
Fall Cooking
By Linda Dansbury

What are you cooking now that it is definitely fall weather themed? Please share with fellow members by emailing me at lindadansbury@comcast.net.

I have been enjoying both cooking with new veggies as well as using items I had frozen earlier - part of the fun of being a farm member is being able to have things from the farm almost year round. Here are a few things we enjoyed this week:

Swiss chard, garlic, thyme - made a risotto that was a little more time consuming than "normal" risotto, but worth it. Sauteed the stems of the chard and then added the greens until just wilted. Meanwhile, roasted chopped mushrooms in the oven with a bit of oil and butter. Once the rice was cooked, added the veggies in, along with a nice grating of cheese. Turned out really nice, and there were plenty of leftovers for another meal.

Pumpkin, leeks, herbs - made an Indian spiced pumpkin soup. Started by roasting the pumpkin, so the flavors were so rounded and delicious. Again, enough for a second meal.

Green beans, pesto, (both frozen during the summer), kale - I used a container of frozen minestrone soup that I had made in the summer. I like to have soups and stews in which I add greens at the end of cooking. Doing this brightens the reheated dish. In this case, I also used green beans that I had frozen as well as stirring in a bit of homemade pesto. Don't worry if you didn't make any basil pesto during the summer - you can make a batch of Kale Pesto now!

Link: https://www.anchorrunfarm.com/blog/Fall-Cooking-2736/

October 31, 2021
Fall Cabbage
By Linda Dansbury

Cabbage should be a part of the share either this week or next. As you know, it stores really well, so you can save it for a few weeks - as with other greens, make sure the head isn't sitting in a puddle of water in the storage bag.

Looking for something new to do with cabbage? Try sauteing it in a pan with butter and olive oil. Slice it very thin as you would for cole slaw. Heat butter and olive oil in a large pan. If you want you can add onions or leeks and/or thyme to the pan along with the cabbage. Saute over medium heat, turning every so often until slightly browned. Add salt and pepper and enjoy. The reaction that happens in the pan actually sweetens the cabbage, The bite will be gone and you are left with a delicious side dish.

Combine the cabbage with some of the other fall veggies for delicious slaws - veggies that are great to use include kohlrabi, turnips, radishes and bok choy.

Link: https://www.anchorrunfarm.com/blog/Fall-Cabbage-2737/

October 31, 2021
Workshift Hiatus
by Farmer Derek

As of now we have not scheduled any workshifts for this week. The main task we will need help with is garlic planting and mulching and we'd like the ground to dry out before we can accomplish those tasks. We'll send out an e-mail when we schedule this.

Link: https://www.anchorrunfarm.com/blog/Workshift-Hiatus-2738/

October 31, 2021
Roots and Greens Aplenty!
by Farmer Dana

Harvest #25 (Week A) should include sweet potatoes, potatoes, carrots, beets, radishes, kohlrabi, fennel, sweet peppers, hot peppers, garlic, lettuce mix, arugula, bok choy, kale, and savoy cabbage. Some items will be a choice. U-pick should include flowers and herbs.

*Sweet potatoes will be distributed in their natural harvested state (unwashed)*

Link: https://www.anchorrunfarm.com/blog/Roots-and-Greens-Aplenty-2739/

October 31, 2021
Member Appreciation and a Look Ahead
by Farmer Derek

The final two weeks of 2021 Main Season CSA are here! Thank you for joining us on another harvest trip around the sun! We hope you've enjoyed the produce, the farm, the bounty, the variety, the flavor, the freshness, the views, the barn, and everything else. It wasn't a perfect season nor a perfect share but we sincerely tried our best, worked as hard as we could to provide you, our members, with as fine a CSA share as we could craft. Community Supported Agriculture is an amazing system, and we thank you for your support. Without you we wouldn't be able to do what we do.

On that note:

2021 Late Fall CSA begins the week of November 15th for Full, Medium, and Week A Half Shares (Week B begins the following week). Sign up here to continue receiving a farm share through December! Shares will be very similar to what we distribute these final two weeks of Main Season (roots, greens, cabbage, etc). Pick up day options for the 6-week season include Wednesday and Saturday.

Next year marks Anchor Run's 19th growing season! 2022 Main Season CSA should be the same as this year, or may be the best ever! Share prices will increase on 1/1/22 but if you sign up here and pay in full by 12/31/21 you can secure your share with this year's prices.

Link: https://www.anchorrunfarm.com/blog/Member-Appreciation-and-a-Look-Ahead-2740/

October 24, 2021
Workshifts This Week (10/25/21)
by Farmer Derek

Work opportunities will only be available for a few more weeks.

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Link: https://www.anchorrunfarm.com/blog/Workshifts-This-Week-102521-2730/

October 24, 2021
How Sweet Potato It Is
by Farmer Dana

Harvest #24 (Week B) should include sweet potatoes, bok choy, beets, radishes, kohlrabi, turnips, sweet peppers, leeks, arugula, lettuce, fennel, hot peppers, shishito peppers, and cured garlic. Some items will be a choice. U-pick should include flowers and herbs.

*Sweet potatoes will be distributed in their natural harvested state (unwashed)

Link: https://www.anchorrunfarm.com/blog/How-Sweet-Potato-It-Is-2731/

October 24, 2021
Time for Roasted Veggies!
By Linda Dansbury

One of the things I love to eat in the fall/winter are roasted veggies. They are easy, versatile, and most important - delicious! I always use several different veggies and always make a large amount - the leftovers are also delicious, either as another side dish, added to stews, and one of my favorites, made into a frittata for another meal. Yum... Here are a few things we enjoyed. Share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net, and please put Anchor Run in the Subject line.

Sweet potatoes, leeks, winter squash, kohlrabi, beets - made a large cookie sheet of roasted veggies - roasted at 425 degrees, with olive oil drizzled over and mixed in and a large sprig of rosemary chopped up (thyme is equally good). Cut everything up in about the same size so they cook up tender at the same time - I do like that the leeks get crispy in spots, but if you don't like this, add them about 15 minutes after the rest of the vegetables.

Kale - broke out the Kale Chip method - I had completely forgotten about this! it is great for kids but one of the things I love about it is that I can quickly make a tray of it and while I am making dinner, I am treated to a delicious, healthy snack. Instead of plain salt, I used Togarashi for a twist. I have also used smoked sea salt, cumin and paprika - all are great.

Leeks, potato, celery, carrot, Swiss chard - made a chicken pot pie using leftover roasted chicken. I made a classic recipe, but incorporated some Swiss chard at the end of making the filling. It was a great chilly night dinner, actually 2 dinners for us, plus the recipe made 2 pies, so another one is in freezer to enjoy later.

Link: https://www.anchorrunfarm.com/blog/Time-for-Roasted-Veggies-2733/

October 24, 2021
Epic Bok Choy!
By Linda Dansbury

Wow! That's what I thought when I saw the bok choy in the pick up room. It is a mild veggie that can be eaten raw - the stalks are tasty when dipped in hummus or other dip, or added to salads. It is great stir fried, happy with other veggies, or used as the main vegetable component. I love it in stir fries because you get 2 veggies in one - the leaves give a soft texture while the stalks maintain a nice crunch in the final dish. Believe it or not, it is also great roasted. Try recipes from this site, including Crunchy Bok Choy Slaw, Salmon with Bok Choy and Shitake Mushrooms (use the method and incorporate what you want/have), and Spicy Roasted Bok Choy.

Link: https://www.anchorrunfarm.com/blog/Epic-Bok-Choy-2734/

October 24, 2021
Turning
by Farmer Derek

The final round of 2021 crops was planted into five beds in the greenhouse last week. This batch of lettuce mix and endive should be harvested in late December. Weekly transplanting commenced the first week of April and varied each week from more than an entire day's worth to a couple of hours. Not transplanting will open up time for other tasks now.

Over the past couple of weeks we were able to give our new berry patches some attention. The raspberries, which were planted in 2020 and should be harvestable next year, were weeded and trellised. The blackberries, planted just this year and already with some 8' long canes, were trellised and woodchipped (besides having been cultivated and weeded at least 3 or 4 times earlier this year). Organically managed berry plants don't seem to remain productive (for us) for more than 3-4 years so we'll probably try to incorporate them into our long term crop rotation, adding new patches every few years in an attempt for a continuous supply. This year was a gap harvest year, unfortunately, while last season's initial great blackberry fruit set was setback by disease and cane injury from cold, prompting patch removal and replacement.

We're now gearing up for the annual big garlic planting. Garlic seed has been saved at the farm since the 2004 season by setting aside approximately 300lbs from the summer harvest. With the help of CSA members we'll split bulbs into cloves, plant the cloves into raised beds, and cover the patch with straw to insulate, protect the soil, and prevent frost-heaving. We're hoping to plant the garlic the first week of November.

Link: https://www.anchorrunfarm.com/blog/Turning-2735/

October 17, 2021
Workshifts This Week (10/18/21)
by Farmer Derek

Legit wonderful fall weather is here! Work opportunities will only be available for a few more weeks.

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Link: https://www.anchorrunfarm.com/blog/Workshifts-This-Week-101821-2725/

October 17, 2021
Sweet Potato Time!
by Farmer Dana

Harvest #23 (Week A) should include sweet potatoes, celery, beets, mini head lettuce, radishes, kohlrabi, turnips, tomatoes, romaine lettuce, sweet peppers, leeks, kale, arugula, radicchio, fennel, hot peppers, shishito peppers, and cured garlic. Some items will be a choice. U-pick should include flowers and herbs.

Link: https://www.anchorrunfarm.com/blog/Sweet-Potato-Time-2726/

October 17, 2021
Wrapping It Up
by Farmer Derek

The time for outdoor soil disturbing tractor work is concluding. We don't want to unnecessarily leave any soil exposed over the winter months and our window to sow and establish a cover crop is shutting. We sow a mix of buckwheat and oats in August and September then switch to rye, which germinates and tolerates colder weather better, in October. The oats and buckwheat will grow a lot during the warmth of late summer and early fall but will die back over the winter and enable spring planting of produce crops whereas the rye will overwinter and grow tremendously in the spring which in turn will require a substantial amount of time to break down before we can plant produce, typically in July and August in those locations. All cover crops will scavenge for nutrients, harness the sun's energy, and add soil fertility and contribute to the soil food web for the benefit of next year's crops. They also add a nice and tidy element to the farmscape.

We have one more outdoor planting to make this year: the 2022 garlic! These raised beds are just about ready to go (you never know how long soil could stay wet this time of year) but will be re-shaped one final time before we plant the cloves on or around election day. After planting we'll apply a thick layer of straw mulch to insulate and protect the soil and cloves over the winter so they don't frost-heave out of the ground. The straw also suppresses weeds and retains moisture and adds plenty of organic matter. We'll probably require some help from members so if you still have hours to contribute for your discount your help would be appreciated! Also on this subject, over the next couple of weeks we'll spend workshift time in the barn splitting bulbs into cloves from the comfort of a chair (an easy-on-the-body event).

Last week we planted the final three beds of greens in the hoop tunnel and this coming week we should plant the five beds in the greenhouse, ending seven months of regular transplanting. It also ends eight months of seedling maintenance with daily watering of transplant trays. Once crops are in the ground in the tunnels they'll need added water every week or so until late November or whenever freezes become common then we'll switch to every two weeks.

Link: https://www.anchorrunfarm.com/blog/Wrapping-It-Up-2727/

October 17, 2021
Colors of Fall
By Linda Dansbury

As I write this, it seems fall has finally arrived to stay. I love the change of seasons and am enjoying my big, warm sweatshirt this morning. We are not receiving anything truly new or unusual this week, but I do have a few tidbits to share:

Peppers - Over the years I have marveled at the fact that even though peppers are a summer crop and flourish in hot weather, it is not until the fall that they show their true "colors". Peppers are beautiful as they fully ripen into bright shades of yellow, orange and red - and most importantly, the flavors are so, so sweet this time of year. I grow my own and have a bounty along with our farm share. Did you know peppers freeze really well? I have found the best way is to cut them into quarters lengthwise, remove the seeds and lay flat on a cookie sheet to freeze. Once frozen, place in a freezer bag or other airtight container. To use later, I find it easiest to chop them while they are still partially frozen. Add them to soups, chili or salsas. I also freeze hot peppers, but for them I just place in a bag in the freezer and remove as needed all winter long.

Fennel - I like this versatile veggie in the fall/winter months because my favorite way to prepare it is to braise it until meltingly tender. Brown slightly in a skillet in a bit of olive oil and/or butter. If you want, add minced onion, shallot or thinly sliced leek. Add wine and water to cover and a bay leaf. Simmer gently until most of the liquid is evaporated and the fennel is tender, about 20 minutes. Serve with a nice piece of fish such as salmon or halibut, or with lamb. I also love to add fennel to the pot when I cook lentils. The method is similar - I add fennel and some type of onion and minced carrots. Brown a bit then add lentils and water or broth and a bay leaf. When the lentils are tender, the veggies will be as well.

Cauliflower - our veggies are all organic, and although this healthy environment of the farm for the most part keeps insects to a minimum, check the cauliflower for cabbage worms when you get it home - they cause the quality of the veggie to degrade quickly.

All of the veggies above are delicious roasted - it is so fun and delicious to mix the beautiful colors together: peppers, cauliflower, leeks, potatoes/sweet potatoes, radishes, beets, kohlrabi, etc - the combinations are almost limitless. Make sure the pieces are cut about the same size so they are finished at the same time - I sometimes add the peppers and leeks a little later than the other veggies so they don't char too much.

Link: https://www.anchorrunfarm.com/blog/Colors-of-Fall-2728/

October 17, 2021
2022 Main Season Registration Open!
by Farmer Dana

Registration is now open for 2022 Main Season CSA! For the first time since 2008 we are modestly increasing our share cost. Share prices will rise an average of $2.50/week. However (!) prices will not officially increase until 1/1/22 so if you register and pay in full by 12/31/21 you will benefit from last season's rates.

Link: https://www.anchorrunfarm.com/blog/2022-Main-Season-Registration-Open-2729/

October 10, 2021
Workshifts This Week (10/11/21)
by Farmer Derek

Looks like a nice weather week!

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Link: https://www.anchorrunfarm.com/blog/Workshifts-This-Week-101121-2720/

October 10, 2021
Return to Roots
by Farmer Dana

Harvest #22 (Week B) should include potatoes, celery, beets, radishes, kohlrabi, turnips, tomatoes, romaine lettuce, sweet peppers, leeks, kale, arugula, radicchio, mustard greens, eggplant, hot peppers, okra, shishito peppers, and cured garlic. Some items will be a choice. U-pick should include flowers and herbs.

Link: https://www.anchorrunfarm.com/blog/Return-to-Roots-2721/

October 10, 2021
A Fun New Meal!
By Linda Dansbury

Our weather has been warm for October and the summer crops are still producing, but...my body wants soups and stews. We did grill veggies this week and I made a couple of soups/stews. What are you making with your harvest? Email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your message.

Sweet peppers, eggplant, shishitos, onions, potatoes (that were par boiled) - grilled them and then drizzled with olive oil and sprinkled smoked sea salt on them - it was delicious.

Leeks - made Melted Leeks. I have eaten these in restaurants, but never made them - they are so easy! I found the recipe I am adding this week after I made the leeks and served alongside a roasted chicken. I kept thinking that salmon would be great with them, and then found Slow Cooker Citrus Salmon with Melted Leeks - a 1 pot meal. If you want, you can just do the leeks this way and serve them with something else.

Arugula, tomatoes - made one of my favorite salads - simply toss arugula and chopped up tomatoes with olive oil, fresh lemon juice, sea salt and pepper. Delicious with anything.

Pumpkin, sweet peppers, hot pepper, Swiss chard - made a Slow Cooker Chicken and Pumpkin Curry. Most Asian grocery stores have ready made red curry paste. The one I had wasn't as flavorful as I would have liked so I doctored it up by adding a hot pepper, and more paste than it called for. But, served this to friends and they loved it. I have added the recipe.

Link: https://www.anchorrunfarm.com/blog/A-Fun-New-Meal-2722/

October 10, 2021
Pivot
by Farmer Derek

The tunnels are continuing to slowly fill up with fall greens like lettuce mix, radicchio, endive, arugula, kale, mustard, chard, and bok choy. We've planted in the high tunnel, hoop house, both caterpillars, and one of four beds in the hoop tunnel. The other three beds will be filled this week, then it's on to the greenhouse. After that, planting will be officially wrapped up for the season. Crops are more densely planted inside due to the limited real estate. Beds require manual preparation and planting. Tidy, colorful, weed free rows are satisfying. Weed, bug, and disease (somewhat) pressure is less this time of year. Mammal pressure exists, as well as mildew on lettuce and spinach, but if we're lucky the indoor fall and winter plantings are pretty easy to manage.

Before temperatures drop into the low and mid 20s at night we'll set up small hoops inside the tunnels where we can add another cover to keep plants extra protected. These greens are cold hardy down into the teens and through the autumn months shouldn't need extra protection that frequently. For now, they just need to be watered in right after planting and irrigated once a week, eventually every two weeks. We're hopeful there'll be a nice slow transition to cooler weather to get these crops properly acclimated to the cold season and not just a sudden deep freeze. Some years we receive a light frost in early October (36-38 degrees) and a decent hard frost in late October (28-30 degrees). It feels as if this fall is warmer than past seasons and hope we don't have a sudden plunge. If we do we'll just cover them with heavier fabric or double it up. These plants are remarkable and many overwinter just fine even when the doors are left open and covers kept off after the Late Fall season wraps up. We wish them luck, and we wish for you to join us for the Late Fall CSA! Membership is limited to about half the Main Season. Thank you!

Link: https://www.anchorrunfarm.com/blog/Pivot-2723/

October 10, 2021
The Roots are back!
By Linda Dansbury

I find it so interesting that we tend to end the season much the same way we started: a large variety of greens plus salad turnips, radishes, kohlrabi and beets. Here is a bit of info for each in case you missed it in the spring.

Turnips - these beautiful little white orbs are one of my favorites - and the tops are also very edible. Slice them into salads, eat out of hand alone or dipped into hummus, or just salt them a little. Or cook them on the stove top in a little oil until browned and a bit tender - drizzle with soy sauce and/or sesame oil and eat with almost anything. If you are not going to use them within a couple of days, cut the greens off and store separately. The greens can be added to soups and stews, or at the end of sauteing the turnip, add greens to the pan to wilt them a bit.

Kohlrabi - again, these are great eaten raw, sliced into salads, or eaten as a snack simply salted or dipped into hummus. They store for a long time, but the longer they are in the fridge, the stronger the "cabbagey" taste gets, so then you may prefer them roasted, incorporated into a slaw, or try the Kohlrabi Slaw recipe on this site.

Beets - this time of year, we receive what I like to call storage beets, because the greens are removed and they are in the cooler for a bit. I like to roast them to bring their sweetness back. I think I will also make the Chocolate Beet Cake soon - guests won't know that this rick cake is full of healthy beets! I also like the Quick Roasted Beet Slices.

Enjoy the bountiful fall harvests!

Link: https://www.anchorrunfarm.com/blog/The-Roots-are-back-2724/

October 3, 2021
Fall Deliciousness
By Linda Dansbury

This has certainly been an interesting year! Epic tomato harvests, both from the farm and my own garden. I have made creations from tomatoes I had never ventured to make before - I bagged and froze the tomatoes when the harvests were so high, and now that I can breathe a bit, I have taken them out and made puree, juice, pizza sauce, and even paste! All are straight forward to do, they just take some time. How have you been enjoying your harvest? Email me at lindadansbury@comcast.net and please put Anchor Run in the Subject line so I can find your message. Below are a few things I have recently made.

Swiss chard - since it is now fall, and we are enjoying more soups and stews, I have added it to minestrone soup that I had made earlier and froze. I chopped the stems and added them early in the reheating process and then added the chopped leaves about 10 minutes before eating.

Swiss chard, tomatoes, sweet and hot peppers, onions, garlic - made a chicken recipe that was called a chili, but it was more a delicious stew. It called for making the veggie "base" - saute onions, add garlic and then a lot of chopped up peppers and whole canned tomatoes (mine were out of the freezer; I partially thawed them, removed the skins and core and rough chopped). Recipe said to bake chicken, de-bone it and then add it to stew, but I cooked chicken parts right in the stew and it turned out great. It did not call for chard, but I added that too. Yum.

Kale - I used most of my kale by making Kale Pesto and Kale Caesar Salad.

Okra, eggplant, onions, garlic, tomato, sweet and hot peppers - made a veggie stew. Sauteed onions, garlic and peppers until just barely soft. Added chopped eggplant, and okra cut into "coins". With this addition, added cumin, garam masala, a bit of cinnamon, salt and pepper and stirred everything up for a couple of minutes. Added chopped tomatoes and then simmered until everything was soft. Served it over basmati rice - it was delicious! Best part is that I have some in freezer for the future.

Link: https://www.anchorrunfarm.com/blog/Fall-Deliciousness-2715/

October 3, 2021
The sweets are In!
By Linda Dansbury

It must be fall if the sweet potatoes have been harvested! They are so delicious and so, so good for us! The skin is very delicate and tears easily, so when we receive them, they will not be washed.

The best way to store your sweet potatoes is in a cool, dry, and dark area, like your basement, pantry or the back corner on your kitchen countertop. Keep them in a bowl or basket so that they are self-contained. When ready to use, wash and scrub their skin before you cook them. Don’t store sweet potatoes in the refrigerator, as the cold air can activate their sugars and starches, causing them to spoil faster. Store them away from a heat source, too. And while you shouldn’t put sweet potatoes in the refrigerator, you can, surprisingly, freeze sweet potatoes. Frozen sweet potatoes may be stored for up to 12 months. You must start with cooked sweet potatoes, which should be peeled and boiled. Once a fork can easily pierce their flesh, slice or mash the cooked sweet potatoes and top them off with a small amount of freshly squeezed lemon juice, which will preserve their vibrant orange color. Place the potatoes in the freezer in plastic bags and lay them flat.

There are many ways to enjoy your sweets - I like them best simply baked or roasted with other fall/winter veggies including onions/leeks, potatoes, beets, etc. You can also try Oven Fried Sweet Potatoes or Sweet Potatoes, Apples and Braising Greens among many other delicious recipe ideas!

Link: https://www.anchorrunfarm.com/blog/The-sweets-are-In-2716/

October 3, 2021
Workshifts This Week (10/4/21)
by Farmer Derek

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Link: https://www.anchorrunfarm.com/blog/Workshifts-This-Week-10421-2717/

October 3, 2021
October Feast
by Farmer Dana

Harvest #21 (Week A) should include potatoes, butternut squash, green tomatoes, romaine lettuce, sweet peppers, leeks, kale, swiss chard, arugula, mustard greens, eggplant, hot peppers, okra, shishito peppers, radishes, turnips, broccoli, and cured garlic. Some items will be a choice. U-pick should include flowers and herbs.

Link: https://www.anchorrunfarm.com/blog/October-Feast-2718/

October 3, 2021
Sweet Story
by Farmer Derek

A few cold days and nights and a weather forecast originally portending daily rainfall this week triggered the sweet potato harvest switch. The forecast has changed and it's now hot again but we all worked hard and harvested about 90% of the sweet potato crop over the past few days. The haul this year is once again substantial and after a couple weeks of curing and sweetening in the barn, the sweets will be distributed for your culinary enjoyment. During the curing process starches are converted to sugars, wounds heal, skins thicken and toughen, and shelf life is extended. We pile them up and use a space heater in an insulated room to provide them with the necessary curing conditions. Based on how my body feels, I believe this was the most weight I've moved and stowed in the barn in a three day span in my career. I think I handled every single basket and bin of sweets that went into storage, either going into the truck, going from the truck to the storage room, or both. I'm going to estimate we put away about 6000 pounds which explains why I'm so tired, my arms and upper body have a slight ache, and I'm afraid I'll have sweet potato nightmares. Thank you food community for your help harvesting this wonderful crop!

How did we get here? Fields overwintered in a cover crop, were chisel plowed in early May, raised beds were made in late May, sweet potato slips (aka baby vines) were planted in early June, the crop was weeded a few weeks later, beds were hilled/cultivated like regular potatoes, vines quickly took over and established themselves mostly smothering and outcompeting weeds, and almost 4 months later we weed whacked aisles and undercut/lifted raised beds to loosen the soil and expedite harvest. Then the hard work really began. Again, thank you for helping!

Link: https://www.anchorrunfarm.com/blog/Sweet-Story-2719/