Notes From The Field | October 29, 2023 Garlic Planted and Mulched, Check by Farmer Derek
Planting the final beds of garlic cloves for the 2024 harvest season.
A significant task was successfully started and finished last week while we enjoyed some of the nicest dry and warm autumn weather we could ask for. I have so many (bad) memories of planting and mulching the next season's garlic in either too wet conditions or with a hard deadline due to impending bad weather that I could not resist embarking on the project this past week, almost two weeks ahead of what's become our normal planting date.
Beginning on Monday and wrapping up on Wednesday, it was good to know that we had most of the week to finish the job. We even managed to plant and mulch the whole patch 'in-house', i.e. without the help of CSA members during workshifts. It's not every season that we have three full-time farmer helpers onsite this time of year and we were able to make pretty quick work of planting the almost 400lbs of garlic clove/seed spread out over 3000 feet of beds. CSA members did provide great help in splitting up the garlic bulbs into 400lbs of cloves as well as the harvesting, tying, and hanging of many thousands of bulbs back in July. So a team effort, indeed.
And that, my friends, was the very last planting of this season, this year. After using 12.5 large round bales to cover the entire area with straw, the garlic cloves will slowly wake up and send roots downward and a sun-seeking sprout upwards. Depending on future temperatures this autumn and winter, we may not see above ground growth until late February or early March. Then, it's quick growth until we eat the first iteration of this amazing plant in early May, known as 'green garlic', when the entire plant is edible.
Now that we've planted the garlic, we plan to resume distributing unused bulbs during the final two weeks of Main Season. Enjoy!
Garlic Planting Process. Step 1: run the transplanter wheels down the beds to achieve uniform spacing (3 rows, 12 inches apart, 6 inches in row) and indent soil for standard depth control. Step 2: drop the cloves into the holes. Step 3: push the cloves root side down into the soil and then cover. Step 4: spread straw mulch 2-4 inches thick over entire area.
Planting the final beds of garlic cloves for the 2024 harvest season.
A significant task was successfully started and finished last week while we enjoyed some of the nicest dry and warm autumn weather we could ask for. I have so many (bad) memories of planting and mulching the next season's garlic in either too wet conditions or with a hard deadline due to impending bad weather that I could not resist embarking on the project this past week, almost two weeks ahead of what's become our normal planting date.
Beginning on Monday and wrapping up on Wednesday, it was good to know that we had most of the week to finish the job. We even managed to plant and mulch the whole patch 'in-house', i.e. without the help of CSA members during workshifts. It's not every season that we have three full-time farmer helpers onsite this time of year and we were able to make pretty quick work of planting the almost 400lbs of garlic clove/seed spread out over 3000 feet of beds. CSA members did provide great help in splitting up the garlic bulbs into 400lbs of cloves as well as the harvesting, tying, and hanging of many thousands of bulbs back in July. So a team effort, indeed.
And that, my friends, was the very last planting of this season, this year. After using 12.5 large round bales to cover the entire area with straw, the garlic cloves will slowly wake up and send roots downward and a sun-seeking sprout upwards. Depending on future temperatures this autumn and winter, we may not see above ground growth until late February or early March. Then, it's quick growth until we eat the first iteration of this amazing plant in early May, known as 'green garlic', when the entire plant is edible.
Now that we've planted the garlic, we plan to resume distributing unused bulbs during the final two weeks of Main Season. Enjoy!
Garlic Planting Process. Step 1: run the transplanter wheels down the beds to achieve uniform spacing (3 rows, 12 inches apart, 6 inches in row) and indent soil for standard depth control. Step 2: drop the cloves into the holes. Step 3: push the cloves root side down into the soil and then cover. Step 4: spread straw mulch 2-4 inches thick over entire area.
How I Enjoyed My Harvest | October 22, 2023
How I Enjoyed My Harvest | October 22, 2023 Delicious Fall Cooking by Linda Dansbury
The cool fall weather causes me to turn to roasting, stewing and "souping". I hope you are all enjoying cooking in season as much as I do. Here are a few things I have prepared recently.
Peppers, onions, garlic, tomatoes, herbs - made a large batch of stuffed peppers - they turned out delicious and the good news is that I have some in the freezer for enjoying down the road.
Potatoes, leeks, garlic, peppers, carrots, beets - I roasted a large sheet pan of mixed veggies. I roast them at about 400 degrees, although it can go higher or lower if you are cooking something else in your oven at the same time. Trick is to cut everything the same size so that they are all tender at the same time. I toss with olive oil, salt and pepper and then I add some sprigs of thyme or rosemary. I always make a lot of this because leftovers are delicious as a part of a grain salad, or in frittatas (yum!).
Winter squash, onion, arugula - made a delicious fall salad - I roasted the squash until tender and cut it into cubes. Made a salad dressing of apple cider, apple cider vinegar, Dijon mustard, onion, salt and pepper. Placed arugula on a platter, drizzled with a bit of the dressing, mixed the squash cubes with dressing and placed on top of arugula. Topped with shredded parm cheese - really yummy and leftovers were great too.
Bok Choy, Swiss chard, turnips, carrots, cilantro, onion - made the Asian Style Cole Slaw that is on this site. Note the mix of veggies is somewhat different than the recipe.
The cool fall weather causes me to turn to roasting, stewing and "souping". I hope you are all enjoying cooking in season as much as I do. Here are a few things I have prepared recently.
Peppers, onions, garlic, tomatoes, herbs - made a large batch of stuffed peppers - they turned out delicious and the good news is that I have some in the freezer for enjoying down the road.
Potatoes, leeks, garlic, peppers, carrots, beets - I roasted a large sheet pan of mixed veggies. I roast them at about 400 degrees, although it can go higher or lower if you are cooking something else in your oven at the same time. Trick is to cut everything the same size so that they are all tender at the same time. I toss with olive oil, salt and pepper and then I add some sprigs of thyme or rosemary. I always make a lot of this because leftovers are delicious as a part of a grain salad, or in frittatas (yum!).
Winter squash, onion, arugula - made a delicious fall salad - I roasted the squash until tender and cut it into cubes. Made a salad dressing of apple cider, apple cider vinegar, Dijon mustard, onion, salt and pepper. Placed arugula on a platter, drizzled with a bit of the dressing, mixed the squash cubes with dressing and placed on top of arugula. Topped with shredded parm cheese - really yummy and leftovers were great too.
Bok Choy, Swiss chard, turnips, carrots, cilantro, onion - made the Asian Style Cole Slaw that is on this site. Note the mix of veggies is somewhat different than the recipe.
October 22, 2023
October 22, 2023 Winter Squash Tips by Linda Dansbury
As much as I love winter squash, I hate peeling it prior to cooking. I recently learned of a trick to make it easier. Place the entire squash in oven for 5-10 minutes at whatever temperature you are roasting it. Remove it from oven, being careful not to get burned. You will find that it is so much easier to cut through and peel. I have also seen that you can microwave on high for 5 minutes, but I haven't tried that method myself yet.
As much as I love winter squash, I hate peeling it prior to cooking. I recently learned of a trick to make it easier. Place the entire squash in oven for 5-10 minutes at whatever temperature you are roasting it. Remove it from oven, being careful not to get burned. You will find that it is so much easier to cut through and peel. I have also seen that you can microwave on high for 5 minutes, but I haven't tried that method myself yet.
Expected Harvest | October 22, 2023
Expected Harvest | October 22, 2023 Sweet Potato Love by Farmer Derek
Farmers Craig, Adeline, Connor, and Gabby (L-R) harvesting the penultimate round of field head lettuce last week.
Harvest #25 (Week A) should include sweet potatoes, leeks, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, green/ripening tomatoes, sweet peppers, celery, fennel, broccoli, and cauliflower. Some items may be a choice. U-pick should include herbs and flowers.
A quiet heads up that the broccoli and cauliflower yield is most definitely low/abysmal this year. We'll point the finger at bug and disease and weed pressure, exceptionally wet weather at certain times, and the September heat wave. Can't win 'em all, apparently.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
Farmers Craig, Adeline, Connor, and Gabby (L-R) harvesting the penultimate round of field head lettuce last week.
Harvest #25 (Week A) should include sweet potatoes, leeks, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, green/ripening tomatoes, sweet peppers, celery, fennel, broccoli, and cauliflower. Some items may be a choice. U-pick should include herbs and flowers.
A quiet heads up that the broccoli and cauliflower yield is most definitely low/abysmal this year. We'll point the finger at bug and disease and weed pressure, exceptionally wet weather at certain times, and the September heat wave. Can't win 'em all, apparently.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
October 22, 2023
October 22, 2023 Workshifts for Week of October 23rd by Farmer Derek
On the left, a lush cover crop of oats and buckwheat where zucchini and cucumbers once lived. On the right, spinach soaking up some rays in the upper cat tunnel. Straight ahead, Farmer Dana's sheep.
(A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.)
This week's workshift schedule:
Wednesday 10/25 10am-12pm
Sunday 10/29 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.
On the left, a lush cover crop of oats and buckwheat where zucchini and cucumbers once lived. On the right, spinach soaking up some rays in the upper cat tunnel. Straight ahead, Farmer Dana's sheep.
(A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.)
This week's workshift schedule:
Wednesday 10/25 10am-12pm
Sunday 10/29 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.
Notes From The Field | October 22, 2023 Final Approach by Farmer Derek
Sunrise fall farm pond scene.
The proverbial light at the end of the tunnel is now visible. With four more weeks of CSA pick up, barring any extreme weather events, we should now be able to map out the harvests fairly accurately through the final week of pick up. Crops will be earmarked for specific weeks, some based on their cold tolerance and when we need to retrieve them from the field, others, like the roots and tubers, based on their storability and when they were initially harvested. Sensitive field greens will be harvested first, then hardier varieties, then crops in the tunnels.
This is the first season in eleven years that we're not hosting a Late Fall or Winter CSA. Our goal is to distribute as much of our crops as possible prior to the conclusion of Main Season. If there are tunnel and hardy field greens worth harvesting after that, and we have an abundance of some storage crops, me may host the occasional 'flash sale' over the winter months.
With the absence of the six-week Late Fall that would take us through the end of the year but with the additional two weeks of Main Season, there may be some some kinks in our system as we attempt to perfect seeding, planting, and harvesting dates for the late season crops (Late Fall CSA had around 100 full-share-equivalent members picking up each week compared to 300 during Main Season). It will be interesting to see how it shakes out and how we'll decide to perfect it next year. I really enjoy the mix of roots, tubers, greens, cabbages, etc this time of year and hope you do too!
The proverbial light at the end of the tunnel is now visible. With four more weeks of CSA pick up, barring any extreme weather events, we should now be able to map out the harvests fairly accurately through the final week of pick up. Crops will be earmarked for specific weeks, some based on their cold tolerance and when we need to retrieve them from the field, others, like the roots and tubers, based on their storability and when they were initially harvested. Sensitive field greens will be harvested first, then hardier varieties, then crops in the tunnels.
This is the first season in eleven years that we're not hosting a Late Fall or Winter CSA. Our goal is to distribute as much of our crops as possible prior to the conclusion of Main Season. If there are tunnel and hardy field greens worth harvesting after that, and we have an abundance of some storage crops, me may host the occasional 'flash sale' over the winter months.
With the absence of the six-week Late Fall that would take us through the end of the year but with the additional two weeks of Main Season, there may be some some kinks in our system as we attempt to perfect seeding, planting, and harvesting dates for the late season crops (Late Fall CSA had around 100 full-share-equivalent members picking up each week compared to 300 during Main Season). It will be interesting to see how it shakes out and how we'll decide to perfect it next year. I really enjoy the mix of roots, tubers, greens, cabbages, etc this time of year and hope you do too!
Expected Harvest | October 15, 2023
Expected Harvest | October 15, 2023 Fall Staples by Farmer Derek
Fall fennel in the morning.
Harvest #24 (Week B) should include leeks, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, green/ripening tomatoes, sweet peppers, celery, fennel, broccoli, and cauliflower. Some items may be a choice. U-pick should include herbs and flowers.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
Eastern black swallowtail larva fattening up on the fennel.
Harvest #24 (Week B) should include leeks, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, green/ripening tomatoes, sweet peppers, celery, fennel, broccoli, and cauliflower. Some items may be a choice. U-pick should include herbs and flowers.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
Eastern black swallowtail larva fattening up on the fennel.
October 15, 2023
October 15, 2023 Workshifts for Week of October 16th by Farmer Derek
Putting parts of the herb garden to sleep for the winter months. The reusable landscape fabric protects the soil on our annual beds and also stimulates weed seed germination (aka stale seed bedding).
A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.
This week's workshift schedule:
Sunday 10/22 8-10am (probably garlic processing in barn)
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.
Putting parts of the herb garden to sleep for the winter months. The reusable landscape fabric protects the soil on our annual beds and also stimulates weed seed germination (aka stale seed bedding).
A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.
This week's workshift schedule:
Sunday 10/22 8-10am (probably garlic processing in barn)
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.
Notes From The Field | October 15, 2023 Soil Nourishment by Farmer Derek
Incorporating rye seed with the disc harrow.
Rain was welcomed and received over the weekend, depositing a solid inch on the farm, triggering the final round of cover crop seeds to germinate. This batch of winter rye was sown where hot, sweet, and shishito peppers called home, as well as the okra and half of the eggplant. The rye sown on the sweet potato patch also will benefit from this round of rainfall since we only received about a tenth of an inch the preceding weekend.
It should be safe to say that we're now finished working the soil and establishing cover crops for the season. There's a cutoff point in the fall where the risks outweigh the rewards of working the soil for the establishment of a cover crop. Plant growth slows as light wanes and temperatures drop and we really don't want much soil exposed over the winter months. From now until we receive some serious cold, the oats, buckwheat, rye, and clover that has been sown over the past couple of months will continue to photosynthesize the sun's rays, scavenge for nutrients in the soil, and provide a living cover on the fields.
The species of cover crops we sow have varying tolerances to temperature. Buckwheat is traditionally summer sown and dies with a hard frost. Oats will survive until temperatures bottom out in the upper teens and low twenties a few nights in a row. Rye and clover will survive our winters and resume growing in the spring. In April and May they'll try to reproduce and we'll terminate them by mowing at that stage. Generally, where overwintered cover crops are grown, produce cannot be planted until midsummer, after the organic matter and plant residue has had a chance to break down some. Where the oats and buckwheat grew we're able to plant our earliest crops in the spring. Overall about 75% of field space gets covered with the winter-killed species, 15% with the over-wintered species, and the remaining 10% is areas where fall crops continue to grow late in the season.
Rain was welcomed and received over the weekend, depositing a solid inch on the farm, triggering the final round of cover crop seeds to germinate. This batch of winter rye was sown where hot, sweet, and shishito peppers called home, as well as the okra and half of the eggplant. The rye sown on the sweet potato patch also will benefit from this round of rainfall since we only received about a tenth of an inch the preceding weekend.
It should be safe to say that we're now finished working the soil and establishing cover crops for the season. There's a cutoff point in the fall where the risks outweigh the rewards of working the soil for the establishment of a cover crop. Plant growth slows as light wanes and temperatures drop and we really don't want much soil exposed over the winter months. From now until we receive some serious cold, the oats, buckwheat, rye, and clover that has been sown over the past couple of months will continue to photosynthesize the sun's rays, scavenge for nutrients in the soil, and provide a living cover on the fields.
The species of cover crops we sow have varying tolerances to temperature. Buckwheat is traditionally summer sown and dies with a hard frost. Oats will survive until temperatures bottom out in the upper teens and low twenties a few nights in a row. Rye and clover will survive our winters and resume growing in the spring. In April and May they'll try to reproduce and we'll terminate them by mowing at that stage. Generally, where overwintered cover crops are grown, produce cannot be planted until midsummer, after the organic matter and plant residue has had a chance to break down some. Where the oats and buckwheat grew we're able to plant our earliest crops in the spring. Overall about 75% of field space gets covered with the winter-killed species, 15% with the over-wintered species, and the remaining 10% is areas where fall crops continue to grow late in the season.
Expected Harvest | October 8, 2023
Expected Harvest | October 8, 2023 Root Zone by Farmer Derek
Spinach in the upper caterpillar tunnel progressing nicely.
Harvest #23 (Week A) should include leeks, winter squash, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, romaine lettuce, green/ripening tomatoes, sweet peppers, hot peppers, and shishito peppers. Some items may be a choice. U-pick should include herbs and flowers.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
Spinach in the upper caterpillar tunnel progressing nicely.
Harvest #23 (Week A) should include leeks, winter squash, potatoes, carrots, salad radishes, hakurei turnips, beets, bok choy, napa/chinese cabbage, head lettuce, romaine lettuce, green/ripening tomatoes, sweet peppers, hot peppers, and shishito peppers. Some items may be a choice. U-pick should include herbs and flowers.
A reminder that there are 28 harvest weeks this year. The final week of pick up for Week A Half Shares is November 6th. For Week B Half, Medium, and Full Shares, the final week of pick up is November 13th.
