Expected Harvest | October 9, 2022 Six More Weeks of Harvest! by Farmer Derek
From broccoli to cauliflower.
Harvest #21 (Week A) should include bok choy, cauliflower, salad radishes, hakurei turnips, kohlrabi, winter squash, leeks, lettuce, garlic, arugula, swiss chard, red mustard, kale, and italian dandelion. Some items will be a choice. U-pick should include herbs and flowers.
We're in a bit of a transition phase this week as some crops will run out/end/pause (winter squash, leeks, mini lettuce) while others will get started in their place (onions, fennel, beets, romaine). Therefore the share may vary slightly from Monday to Thursday and Saturday. Fear not, what we switch to later in the week will be around for a while. So if you miss it this week, you'll receive it next go round.
Harvest #21 (Week A) should include bok choy, cauliflower, salad radishes, hakurei turnips, kohlrabi, winter squash, leeks, lettuce, garlic, arugula, swiss chard, red mustard, kale, and italian dandelion. Some items will be a choice. U-pick should include herbs and flowers.
We're in a bit of a transition phase this week as some crops will run out/end/pause (winter squash, leeks, mini lettuce) while others will get started in their place (onions, fennel, beets, romaine). Therefore the share may vary slightly from Monday to Thursday and Saturday. Fear not, what we switch to later in the week will be around for a while. So if you miss it this week, you'll receive it next go round.
Notes From The Field | October 9, 2022
Notes From The Field | October 9, 2022 Fall's My Favorite by Farmer Derek
Fall greens in morning light.
There is something especially enjoyable about the early fall season from the perspective of this type of farmer in this general climate zone, when sunshine returns after five days of hurricane-remnant rain quenches the land's thirst and the first frost descends. The farmscape is particularly appealing this time of year, with crops of varying colors, shapes, and sizes sharing the space with oats and buckwheat cover crop against a background of trees beginning their foliar transition. Perhaps it's also, or mostly, having more time to notice the beauty now that the pace and quantity of work is less demanding.
That said, most of our days are still filled with a lot of farm work. The aforementioned rain out last weekend and early this week gave me time to begin reflections and analysis of this season's successes and failures while simultaneously updating some of our crop plans for next year. Fortunately, most of that work can be accomplished near the wood stove. After a full day of that, though, I felt it was a bit premature to fully mentally embrace and plan for 2023 and decided to shelve this work for a later date.
Thankfully the rain was intermittent enough to work outside when necessary. We still battle summer weeds with the weed-whacker in the aisles and by pulling them out of the beds. Monday was a rough day since we had to harvest and wash in windy rainy cold conditions that seemed to catch us all by surprise. On Tuesday the farm crew was able to finish processing the hanging garlic and get caught up on leek clean up under the protection of the barn. On Wednesday we transplanted another round of crops in the tunnels, including arugula, lettuce mix, and spinach. The greenhouse was emptied out of all seeding supplies and infrastructure to make way for planting in the ground. Fabric had to be pulled up and the ground was forked to loosen it and help dry it out for before being manually hoed and raked into beds. Thursday was another harvest day but most importantly sunshine returned. Friday we harvested some storage crops and removed the 10-year-old greenhouse film that has an advertised life of four years.
Regarding the weather, this coming week looks mostly fantastic. Our goal is to harvest the hopefully 5,000 pounds of sweet potatoes from 3,000 feet of beds. Workshifts are scheduled for Tuesday and Wednesday for members to help with this fun task.
Hope you are having a nice weekend outside!
While harvesting, farmer Dana came upon this garter snake sunning itself on the leaf of a cauliflower plant.
There is something especially enjoyable about the early fall season from the perspective of this type of farmer in this general climate zone, when sunshine returns after five days of hurricane-remnant rain quenches the land's thirst and the first frost descends. The farmscape is particularly appealing this time of year, with crops of varying colors, shapes, and sizes sharing the space with oats and buckwheat cover crop against a background of trees beginning their foliar transition. Perhaps it's also, or mostly, having more time to notice the beauty now that the pace and quantity of work is less demanding.
That said, most of our days are still filled with a lot of farm work. The aforementioned rain out last weekend and early this week gave me time to begin reflections and analysis of this season's successes and failures while simultaneously updating some of our crop plans for next year. Fortunately, most of that work can be accomplished near the wood stove. After a full day of that, though, I felt it was a bit premature to fully mentally embrace and plan for 2023 and decided to shelve this work for a later date.
Thankfully the rain was intermittent enough to work outside when necessary. We still battle summer weeds with the weed-whacker in the aisles and by pulling them out of the beds. Monday was a rough day since we had to harvest and wash in windy rainy cold conditions that seemed to catch us all by surprise. On Tuesday the farm crew was able to finish processing the hanging garlic and get caught up on leek clean up under the protection of the barn. On Wednesday we transplanted another round of crops in the tunnels, including arugula, lettuce mix, and spinach. The greenhouse was emptied out of all seeding supplies and infrastructure to make way for planting in the ground. Fabric had to be pulled up and the ground was forked to loosen it and help dry it out for before being manually hoed and raked into beds. Thursday was another harvest day but most importantly sunshine returned. Friday we harvested some storage crops and removed the 10-year-old greenhouse film that has an advertised life of four years.
Regarding the weather, this coming week looks mostly fantastic. Our goal is to harvest the hopefully 5,000 pounds of sweet potatoes from 3,000 feet of beds. Workshifts are scheduled for Tuesday and Wednesday for members to help with this fun task.
Hope you are having a nice weekend outside!
While harvesting, farmer Dana came upon this garter snake sunning itself on the leaf of a cauliflower plant.
October 2, 2022
October 2, 2022 Herb of the Week: Catnip by Gia Yaccarino
Additional cat entertainment.
Catnip also known as Catmint (Nepeta cataria L.)
FYI:
Though a member of the mint family – this is a “good mint” and not toxic to cats!
Only half of cats are sensitive to catnip – the other half will have no reaction!
If kittens are sensitive, the trait will not emerge until 6 months of age.
Smelling catnip can cause your cat to act crazy.
Ingesting catnip can cause your cat to mellow out.
A typical “catnip session” will only last about 10 minutes and then it can take up to 2 hours for your cat to become susceptible again.
Benefits (to humans):
High in antioxidants
Improve relaxation
Can help promote sleep
Help calm GI upset
Uses (for humans):
Catnip tea - Steep 2 teaspoons of dried catnip leaves/flowers in 1 cup of boiling water for 10-15 minutes. (Do NOT boil catnip as this will dissipate the healing oils). Strain, add lemon and honey and enjoy!
Add to salads, soups and sauces.
Caution
Avoid use during pregnancy and lactation as catnip has been documented to induce menstruation, and cause uterine contractions which might result in premature labor
Since Catnip is a member of the mint family, those who are reactive to mint, you may also be reactive
Safe for Cats: Yes- but moderation is key – too much can be bad and cause diarrhea and vomiting
Safe for Dogs: Yes- it only has sedative effects for dogs (it can even be used to help calm an anxious pooch!)
Though a member of the mint family – this is a “good mint” and not toxic to cats!
Only half of cats are sensitive to catnip – the other half will have no reaction!
If kittens are sensitive, the trait will not emerge until 6 months of age.
Smelling catnip can cause your cat to act crazy.
Ingesting catnip can cause your cat to mellow out.
A typical “catnip session” will only last about 10 minutes and then it can take up to 2 hours for your cat to become susceptible again.
Benefits (to humans):
High in antioxidants
Improve relaxation
Can help promote sleep
Help calm GI upset
Uses (for humans):
Catnip tea - Steep 2 teaspoons of dried catnip leaves/flowers in 1 cup of boiling water for 10-15 minutes. (Do NOT boil catnip as this will dissipate the healing oils). Strain, add lemon and honey and enjoy!
Add to salads, soups and sauces.
Caution
Avoid use during pregnancy and lactation as catnip has been documented to induce menstruation, and cause uterine contractions which might result in premature labor
Since Catnip is a member of the mint family, those who are reactive to mint, you may also be reactive
Safe for Cats: Yes- but moderation is key – too much can be bad and cause diarrhea and vomiting
Safe for Dogs: Yes- it only has sedative effects for dogs (it can even be used to help calm an anxious pooch!)
October 2, 2022
October 2, 2022 Workshifts for Week of 10/3/22: by Farmer Derek
Cart pulled by farmer pulled by car.
There will be weekly work opportunities through the first week of November. Over the next month we'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.
As soon as the ground dries out enough we'll begin harvesting sweet potatoes!
Dividing garlic bulbs into cloves will be easy-on-the-body work in the barn and will take place over a few shifts during the latter half of October and/or early November.
If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.
This week's workshift schedule:
Wednesday 10/5 10am-12pm
Friday 10/7 10-12pm
Sunday 10/9 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
There will be weekly work opportunities through the first week of November. Over the next month we'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.
As soon as the ground dries out enough we'll begin harvesting sweet potatoes!
Dividing garlic bulbs into cloves will be easy-on-the-body work in the barn and will take place over a few shifts during the latter half of October and/or early November.
If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.
This week's workshift schedule:
Wednesday 10/5 10am-12pm
Friday 10/7 10-12pm
Sunday 10/9 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
Expected Harvest | October 2, 2022 Ian Watered Veg by Farmer Derek
Broccoli, Finch.
Harvest #20 (Week B) should include broccoli, cauliflower, napa/chinese cabbage, salad radishes, hakurei turnips, winter squash, leeks, garlic, green peppers, tomatoes (mostly green), arugula, swiss chard, red mustard, kale, lettuce, and italian dandelion. Some items will be a choice. U-pick should include herbs and flowers.
Harvest #20 (Week B) should include broccoli, cauliflower, napa/chinese cabbage, salad radishes, hakurei turnips, winter squash, leeks, garlic, green peppers, tomatoes (mostly green), arugula, swiss chard, red mustard, kale, lettuce, and italian dandelion. Some items will be a choice. U-pick should include herbs and flowers.
Notes From The Field | October 2, 2022
Notes From The Field | October 2, 2022 Four Inches and Counting by Farmer Derek
Working in an oat cover crop with the disk harrow Friday before the rain.
Last week we continued cleaning up fields and putting them to sleep for the winter months, planted another round of crops in a few of the tunnels, seeded the final round of greens for transplanting later on, and did a lot of harvesting. With Ian incoming we knew this might be the final chance to sow cover crop seeds this fall. We harvested the rest of the leeks, green peppers, and first planting of fall beets; removed stakes and twine; pulled up fabric and drip tape; mowed; chisel plowed; spread cover crop seed; and worked the seed in with the disk harrow. We sowed oats which will terminate when it gets cold this winter and allow us to probably plant peas early next April. We sowed rye in spots where we don't think we'll grow any crops until later in the season. Rye overwinters and grows vigorously in the spring. When incorporated after plowing and working in, it takes a couple months to break down and re-feed the soil and the following veggie crops.
Three tunnels, or 62% of covered beds, are now filled with late fall and early winter greens. We transplanted another round of lettuce mix, spinach, chard, and kale last week. These spaces were prepped with the tractor after spreading compost and gypsum but were planted by hand. After planting we watered in each plug (about 5,000 total) to make sure there is good root to soil contact. We'll eventually apply drip tape and will irrigate the tunnels about once a week.
After 31 weeks of sowing seeds in the greenhouse, we finally deposited the last of them (arugula, mustard, kale). These will go in ground in about 3-4 weeks and will hopefully be ready to harvest at the end of December. They need to be decently established by mid-November when daylight drops below 10 hours per day; growth really slows down then.
Hope you're enjoying this rainy weekend!
Moveable high tunnel being pushed by the tractor from position one (established oat and buckwheat cover crop) passing over position two (newly sown winter rye cover crop) and ending in position three (protecting late fall greens like arugula, bok choy, mustard, and kale).
Working in an oat cover crop with the disk harrow Friday before the rain.
Last week we continued cleaning up fields and putting them to sleep for the winter months, planted another round of crops in a few of the tunnels, seeded the final round of greens for transplanting later on, and did a lot of harvesting. With Ian incoming we knew this might be the final chance to sow cover crop seeds this fall. We harvested the rest of the leeks, green peppers, and first planting of fall beets; removed stakes and twine; pulled up fabric and drip tape; mowed; chisel plowed; spread cover crop seed; and worked the seed in with the disk harrow. We sowed oats which will terminate when it gets cold this winter and allow us to probably plant peas early next April. We sowed rye in spots where we don't think we'll grow any crops until later in the season. Rye overwinters and grows vigorously in the spring. When incorporated after plowing and working in, it takes a couple months to break down and re-feed the soil and the following veggie crops.
Three tunnels, or 62% of covered beds, are now filled with late fall and early winter greens. We transplanted another round of lettuce mix, spinach, chard, and kale last week. These spaces were prepped with the tractor after spreading compost and gypsum but were planted by hand. After planting we watered in each plug (about 5,000 total) to make sure there is good root to soil contact. We'll eventually apply drip tape and will irrigate the tunnels about once a week.
After 31 weeks of sowing seeds in the greenhouse, we finally deposited the last of them (arugula, mustard, kale). These will go in ground in about 3-4 weeks and will hopefully be ready to harvest at the end of December. They need to be decently established by mid-November when daylight drops below 10 hours per day; growth really slows down then.
Hope you're enjoying this rainy weekend!
Moveable high tunnel being pushed by the tractor from position one (established oat and buckwheat cover crop) passing over position two (newly sown winter rye cover crop) and ending in position three (protecting late fall greens like arugula, bok choy, mustard, and kale).
September 25, 2022
September 25, 2022 Workshifts for Week of 9/26/22 by Farmer Derek
Fall crops glowing in late-afternoon light in the Hoop House.
There will be weekly work opportunities through the first week of November. We'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.
If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.
This week's workshift schedule:
Tuesday 9/27 10am-12pm
Wednesday 9/28 10am-12pm
Friday 9/30 10-12pm
Sunday 10/2 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
Fall crops glowing in late-afternoon light in the Hoop House.
There will be weekly work opportunities through the first week of November. We'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.
If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.
This week's workshift schedule:
Tuesday 9/27 10am-12pm
Wednesday 9/28 10am-12pm
Friday 9/30 10-12pm
Sunday 10/2 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
Expected Harvest | September 25, 2022 Out With the Old, In With the New by Farmer Derek
Transplanting the first round of sheltered lettuce mix into the upper caterpillar tunnel last week.
Harvest #19 (Week A) should include broccoli, napa/chinese cabbage, salad radishes, hakurei turnips, winter squash (autumn frost and/or butternut), leeks, garlic, sweet peppers, tomatoes (mostly green), arugula, swiss chard, red mustard, kale, lettuce, eggplant, italian dandelion, hot peppers, okra, and shishito peppers. Some items will be a choice. U-pick should include herbs and flowers.
Transplanting the first round of sheltered lettuce mix into the upper caterpillar tunnel last week.
Harvest #19 (Week A) should include broccoli, napa/chinese cabbage, salad radishes, hakurei turnips, winter squash (autumn frost and/or butternut), leeks, garlic, sweet peppers, tomatoes (mostly green), arugula, swiss chard, red mustard, kale, lettuce, eggplant, italian dandelion, hot peppers, okra, and shishito peppers. Some items will be a choice. U-pick should include herbs and flowers.
September 25, 2022
September 25, 2022 Herb of the Week: Mint by Gia Yaccarino
Flowering buckwheat in Field 1.
Mint (Mentha)
FYI
3 or 4 types of mint are found in Anchor Run's herb garden including mountain, common/spear, and apple.
Greek Mythology of Mint: Pluto fell in love with a nymph name Minthe. Persephone, Pluto’s wife, found out and became enraged. She turned Minthe into a ground clinging plant. Pluto could not turn her back, but gave her the ability to “sweeten the air” when people walked on her. (I wonder if she said Thank you to Pluto! I expect more from my Greek Gods!)
Benefits
Great source of antioxidants and nutrients
Mask bad breath and kill bacteria
Relieve indigestion
Soothe cold symptoms
Can aid in relaxation
Uses
Tea (obviously!)
Add to a salad
Mint-Limeade: mix lime juice with sugar or stevia and muddled mint leaves
Make a simple syrup by boiling mint leaves in 1 part sugar to 2 parts water
Freeze fresh mint leave in ice cubes to add some pizzazz to your beverages
Add to steamed vegetables and rice to give them an extra pop
Caution
Please avoid if you have a known mint allergy
Safe for Cats: No – There are tons of different types of mint and each have varying degrees of toxicity for cats due to the level of essential oils
Safe for Dogs: No – though not toxic, too much can cause GI upset; the suggested MAXIMUM is 1-2 leaves a day
3 or 4 types of mint are found in Anchor Run's herb garden including mountain, common/spear, and apple.
Greek Mythology of Mint: Pluto fell in love with a nymph name Minthe. Persephone, Pluto’s wife, found out and became enraged. She turned Minthe into a ground clinging plant. Pluto could not turn her back, but gave her the ability to “sweeten the air” when people walked on her. (I wonder if she said Thank you to Pluto! I expect more from my Greek Gods!)
Benefits
Great source of antioxidants and nutrients
Mask bad breath and kill bacteria
Relieve indigestion
Soothe cold symptoms
Can aid in relaxation
Uses
Tea (obviously!)
Add to a salad
Mint-Limeade: mix lime juice with sugar or stevia and muddled mint leaves
Make a simple syrup by boiling mint leaves in 1 part sugar to 2 parts water
Freeze fresh mint leave in ice cubes to add some pizzazz to your beverages
Add to steamed vegetables and rice to give them an extra pop
Caution
Please avoid if you have a known mint allergy
Safe for Cats: No – There are tons of different types of mint and each have varying degrees of toxicity for cats due to the level of essential oils
Safe for Dogs: No – though not toxic, too much can cause GI upset; the suggested MAXIMUM is 1-2 leaves a day
September 25, 2022
September 25, 2022 Wild for Salmon Buying Club by Wild for Salmon
Since 2004 we have been fishing the well-managed pristine waters of Bristol Bay, Alaska. Wild For Salmon provides you with premium quality, flash-frozen sockeye, direct from our boat… to your table. We are Alaskan Fisherman. We know quality seafood. We also work directly with other fishermen to bring you other species of premium wild caught seafood. Satisfaction guaranteed!
Wild For Salmon is a fishermen owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a common good price. Because we are the fishermen and we are local, we are able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.
Editors Note:
Anchor Run CSA hosts two buying clubs each year, in the spring and fall. When you order through the buying club you automatically save 15% at checkout. Follow This Link for instructions on how to order. Your order will be delivered to Anchor Run on Thursday October 20 and can be picked up 1-8pm. Orders are due by 10/14.
We understand and appreciate that not everyone eats fish.
Since 2004 we have been fishing the well-managed pristine waters of Bristol Bay, Alaska. Wild For Salmon provides you with premium quality, flash-frozen sockeye, direct from our boat… to your table. We are Alaskan Fisherman. We know quality seafood. We also work directly with other fishermen to bring you other species of premium wild caught seafood. Satisfaction guaranteed!
Wild For Salmon is a fishermen owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a common good price. Because we are the fishermen and we are local, we are able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.
Editors Note:
Anchor Run CSA hosts two buying clubs each year, in the spring and fall. When you order through the buying club you automatically save 15% at checkout. Follow This Link for instructions on how to order. Your order will be delivered to Anchor Run on Thursday October 20 and can be picked up 1-8pm. Orders are due by 10/14.
We understand and appreciate that not everyone eats fish.
