Tuesday, April 18, 2017

In the Share - Week 1


salad turnip tops

SALAD TURNIPS  I like crops that are tasty top to bottom.

LETTUCE  butterhead and red leaf lettuce from the high tunnel.

CHOICE:  SWISS CHARD OR BOK CHOY

CHOICE:  SPINACH OR SPROUTING BROCCOLI

GREEN ONIONS the over-wintered patch is looking nice.

CHIVES X2  common chives and garlic chives

IN TWO WEEKS:  lettuce, kale, tat soi, green garlic, herbs.

FARM REPORT:


What a nice week:  tomorrow, Wednesday, starts the CSA season followed by Earth Day at the weekend.  As farmers we fear the consequences of inaction on climate change.  What is needed is a higher rate of adoption of sustainable methods that are known to work.  Our goal is to show that food can be produced in a healthy way and we have already shown that it can be done while sequestering carbon.

Earlier this month we sped-up some carbon loss at the annual controlled burn of the native grasses on the Graff family farmland that surrounds our fields.   Burning encourages the switch grass and blue stem and knocks back cool season weeds.  Native prairies act as carbon sinks with their deep roots and high organic matter.


The home field is filling up with onions, potatoes, cabbage, greens and herbs.  The strawberries are flowering and the garlic is growing.  The far field is on sabbatical this season with only chicken grazing and cover cropping to occupy itself.




The laying hens are in peak production.  All egg share members are getting a double dose of eggs this week to help us catch up.  These ladies will slow down once Summer hits, so its best to enjoy this egg-tabulous season while it lasts.

What to Do With Your Share---Week 1

Welcome to the first week of the 2017 CSA season. Looking forward to sharing another year of farming with you. We are glad you have returned as we re-shape the CSA for a year.

One thing that isn't changing is that we will put out these blog posts on Tuesday night to help you better enjoy the share. If you are looking for a recipe suggestion you can start a search right here on our blog, as we have posted recipes for every share since 2008.

If you want to cook fresh, you can chop up just about everything in the share, dress it, toss it, and eat it. For a spicy dressing try a sesame oil based Asian dressing, or a creamy one using some Fair Share Farm eggs.

If you want to cook the veggies check out our stir fry primer and Spring Stir Fry recipe. That includes the gailan or sprouting broccoli. It is one of our favorite vegetables and we plan to grow more this spring.


Ferment Share:
This week's ferment share is what we call a sauerkraut slaw. Made with our best storage vegetables, it is great as a condiment, or as a side slaw. Put it in a soup, on top of a fresh salad, on a grilled cheese sandwich, or to accompany some fish.

We are happy to be starting our ferment sales. We may have a lag as we wait for this year's first harvests. We hope it will be a year filled with variety for you.

tree frog in the marjoram transplant

Thursday, February 23, 2017

Getting the Ball Rolling


The 2017 Fair Share Farm CSA is officially set into motion. Here we go for yet another unique season of farming and eating. We hope it is a good ride this year as we work to improve the farm, the CSA, and our fermenting skills.

Not sure why we keep calling this a sabbatical year, but we do spend time studying and taking time to focus on things. We have gone to several conferences, taken a short trip to Jeff City to discuss organic farming concerns with our State Rep., worked on farm landscaping, and have implemented an on-line system for member signup.

2016 members can expect an email with signup info. We are scaling back to 100 members and a smaller share size for this season.

Meanwhile on the farm we have been tending the chickens and our newest flock has begun laying. We have plenty of eggs for sale. Pick up at the farm anytime. The hens are happy and healthy and a treat to see.


We have been penning them in areas that were mulched last year with hay. Their constant scratching of the ground really fluffs up the soil. The beds in the picture above have been the chicken winter quarters for several years. The organic matter in this area has reached 5.2% and is steadily increasing. Our soil sampling demonstrates the improvements that biological farming can provide.
Next to the hens we are trying a method pioneered by Jean-Martin Fortier. This silage wrap is black on top and white on the bottom. Conditions are created where weed seeds germinate and sprout, but then die due to lack of sunlight. It's a 50' x 100' piece of sail that can be tricky to manage.

The greenhouse is up and filling. The number of flats is less than in the past and that makes us nervous, but things are growing well. Thanks again to Purple Cow Organics for the high quality potting soil.


And the high tunnel requires lots of tending also. Manage the row covers, clean up and amend the beds, irrigate, seed, and keep it warm and well ventilated. Covered growing is a method all unto itself.


Tuesday, November 15, 2016

In the Share: Week 7 extended season


SWEET POTATOES  orange-fleshed Beauregards

LETTUCE MIX  More mix from the fields

LEEKS

SWISS CHARD

ARUGULA

SPINACH

BROCCOLI/GAI LAN

ROOT MIX  A mix of radishes, turnips, beets and carrots

HERB CHOICE thyme, rosemary or dried herbs

NEXT WEEK:  The 2016 CSA season is over.

FARM REPORT:

What a week!  As I said in an email to the membership after the election, no one is going to build a better world for us.  That is true no matter who is in the White House.  We must work together to create a world that is just, fair and based on love and mutual respect.  In our small way, these lofty goals were visible this past Sunday at the CSA meeting.  Thanks to all who participated.  For the full rundown on what transpired, check your email inbox.   We appreciate everyone's interest and support of our plans for sabbatical in 2017.


The end of the CSA season has arrived with the final shares to the extended season members.  This usually is cause for bittersweet celebration at the farm.  The first shares went out in mid-April, almost 7 months ago.  Since then we have been on a weekly CSA schedule that is relentless.  Until now.  We are looking forward to the winter work of maintaining equipment, organizing the barns and planning for the year ahead.



What to Do With Your Share---Extended Season Week 7

Well this is it for 2016. Thanks once again for the support that helps us be able to keep doing the work we are doing. As always the season was filled with good food, fun work crews, unpredictable weather, and life.

This closing chapter includes a wonderful variety of produce and seasonings. Today we harvested the marjoram in anticipation of low temperatures that will finally do it in. This Mediterranean herb may just be my favorite. Nothing is more aromatic among our dried herbs.
Beautiful marjoram growing robustly in mid-November
With this week's share, and any vegetables you may have left or stored up from previous shares, your options are many right now. A few suggestions include: tagine sweet potatoes, leek and tomato pasta, angel hair pasta with leeks, and curried hakurei turnips. Remember you can always search the blog. With 9 years of posts you should be able to find something good.

Taking time to walk the grasslands of the farm

Tuesday, November 8, 2016

In the Share: Week 6 extended


LETTUCE  salad mix from the fields

BEETS

BULB FENNEL

SWEET POTATOES  Bonitas with yellow flesh

BOK CHOY OR TAT SOI

HAKUREI TURNIPS

KALE

GARLIC

HERB CHOICE  Cilantro, dill, or cutting celery

NEXT WEEK:  sweet potatoes, garlic, greens, herbs,

FARM REPORT:
I am beginning to write this on Monday night before the election.  That's a day earlier than usual due to the fact that I may not be able to tear myself away from the election results tomorrow.    I hope for a brighter day after a year of intolerance and division.

Besides voting, the big task tomorrow is preparing for frost.  Looks like we are going to have one Tuesday night into Wednesday morning.  I happy to see cold weather in the forecast after what has been a very strange fall season.  Perhaps the crisp mornings will remind us that Thanksgiving is only a few weeks away.  We encourage everyone to go local and organic for your holiday meals.  For those in the extended season, you get your last share the week before Thanksgiving.  For all of our other members, feel free to order off of our email bulk list.  And for everything else, consider shopping the  KC Food Circle Holiday Pop-up   .  Fair Share Farm will be in the house with ferments, sweet potatoes, garlic and greens.  Click the link to see a list of all the awesome vendors.  Hope to see you there!

What to Do With Your Share---Extended Season Week 6

Not your average blog night. They've started calling states and my attention is being drawn in another direction. A big night in American history.

We still have to eat though, and the fields have been quite generous lately. We have been making quite a few stir-fries, and have been using the lingering flavors of past meals to make our sauce. As an example, we cooked up some ribs recently in our dutch oven, and kept the pan drippings for future use. Namely, to add some umami to a pan of sautéed vegetables.

Volunteer bok choi
We are getting the kitchen warmed up, taking what time we have as we wrap up the season to build up an inventory of ferments. It has been a pleasure to have such a functional space to prepare our products.

An early morning view into the kitchen