Tuesday, November 18, 2014

In the Share - Week 31









ROOT MEDLEY Carrots, Gold Ball turnips, and Watermelon radishes.

NEXT WEEK:  You're on your own 'til Springtime.  We recommend stocking up at the BadSeed Farmers Market this Friday (1909 McGee 4-9 pm) and throughout the winter, every Friday 4-8 pm. 

Another growing season is drawing to a close with this the last week of the extended CSA season.   Overall, it was a successful year with full shares through Spring, Summer and Fall.  Potatoes and onions did very well.  The lettuces, zucchini, cucumbers and broccoli also enjoyed the cooler temperatures and plentiful rain. 

Winter came early this year with a low of 10 deg. F this morning.  We breathed a sigh of relief  when we took the double layers off of the high tunnel beds today and all looked undamaged.  These cold snaps remind us that winter growing is a gamble.  So, while we can we are clearing out the high tunnel for the last week of the CSA and for the Bad Seed Farmers Market on Friday.  If you haven't made it down before or if you are a die-hard regular, there is nothing like this market to get you in the mood for Thanksgiving.  Hope to see you all there! 

What to Do With Your Share---Week 31

Sorry for missing the blog last week. Vertigo took over for the second half of the day, and I learned the importance of a stable middle ear. An infection or inflammation came and went, and I am steady on my feet again.

Last week was Veteran's Day and I had wanted to thank our vets, and my dad. He served in the Mediterranean and China theaters during WWII as part of the Navy's "Scouts and Raiders." Pre-SEALS they focused on reconnaissance and demolition. Life in his early 20's.

Lt (jg) Frank "Rocky" Ruggieri
Here at the end of the season the fare is hearty. A chicken comes out of the freezer to help make a rich stock. Cooking them helps add humidity and warmth to the house. From there about any assortment of vegetables can be sautéed, before adding some of the homemade chicken broth. They say it cures the cold.

Our latest batch of sauerkraut is on sale now. Prepared and fermented at Bad Seed, it will be on sale to the general public at the Pre-Thanksgiving Market on Friday from 4-9 pm. We are looking forward to starting another batch next week for sale before the end of the year.

We have three go-to uses for kraut;
It is important to maintain a proper biology within our digestive systems, and the kraut helps. We are very symbiotic, and understanding that can help lead to healthier eating habits. We plan to offer more fermented vegetables that have been grown on the farm in the coming months and years.

Tuesday, November 11, 2014

In the Share - Week 30

 RADICCHIO  A first for us.  They are gorgeous little things, some more green, other varieties more traditional red-and-white.  They go well in a salad with most of your share this week: 2 kinds of lettuce, 2 kinds of cabbage, fennel and tat soi.  Just to warn you, they are supposed to be bitter.  If the bitterness is too much for you, try roasting or baking.  (BTW:  Tom is under the weather tonight, so I apologize for the lack of recipe-sharing). 

FRESHLY-DUG CARROTS  The first of the fall harvest - very tender and sweet!








NEXT WEEK:  Lettuce, sweet potatoes, beets, turnips, greens, garlic and endive.

Another abrupt change in the weather this year!  It was hard to believe that we needed to prepare for winter when it is 70 deg. F.  But we trusted the forecasters and scurried around the fields getting the last of the harvest in.   Even the hardy cabbage won't survive 18 deg. F which is the forecast for tonight and more or less for the next week.  So, in came the last of the lettuces, fennel, radicchio, endive, carrots and a truckload of cabbages.   Shorter days mean the harvest continued past sundown. 

The other big task in preparation for freezing temperatures is to mulch the crops that are staying out in the fields.  Think strawberries, garlic, onions and leeks.  With most of the harvest work done, CSA farm shifts consist of some packing and weighing of the share items, but if you are coming out to the farm this week or next prepare to throw lots of straw around.

Tuesday, November 4, 2014

In the Share - Week 29





GREENS CHOICE  Kale, Swiss Chard, Gai lan, or Bok Choy

ROOT MEDLEY  Carrots, beets and Gold Ball turnips




NEXT WEEK:  lettuces, greens, garlic, sweet potatoes, cabbage and bulb fennel.


November arrived with a cold snap that has all but ended the outdoor harvest season.  What is left in the fields are hardy crops under heavy cover or in the high tunnel.  High winds have made the row cover a challenge to keep on, but a calm day today allowed us to re-cover the lettuces, fennel and endives that remain in the fields.  The high tunnel provides a much better cover for cold temps. and wind and we should be able to eat well for the next few weeks from inside the bubble. 

This week the spinach, Hakurei turnips, radishes, herbs and many of the greens are coming out of the high tunnel. 

The change in the weather also signals the garlic planting season.  All 4800 cloves are in thanks to many hands.  The fine folks from Milsap Farm in Springfield, MO couldn't have timed their visit better to get the job done.   If you are ever down in their neck of the woods, tell them we sent you and count yourself lucky if you get there on a Thursday for their weekly wood-fired oven pizza nights.

The next step for the garlic is to mulch the entire planting with a good layer of straw which will protect the cloves over the winter and keep the plants happy through til harvest in June.  This time of year we like to have enough help on CSA mornings to complete the harvest early and have time to get in some mulching.  Last week the strawberries and over-wintering leeks got the treatment.  This week it will hopefully be the garlic's turn.  If you haven't completed your shifts for the season, come on out and join in the straw throwing.

What to Do With Your Share---Week 29

Things have gotten crisp as of late, with a very cold night on Friday. The dawn was a beautiful sight, icy though it was. Everything has its season, and some of them ended with the freeze. It is nice being on the down-slope of the season.

The share this week has some nice roots. It is the perfect time for roasting an assortment of what you get and what may be in the fridge or cupboard. Cut, dressed, and roasted at 425 deg F, it is a simple dish. You can use olive oil, balsamic and rosemary for a moist coating, or dry rub the veggies with salt, chili powder, and other spices of choice.

Make sure to check and mix them about every 15 to 20 minutes, until cooked and browned. If you like garlic, add it with a little olive oil during the last 15 minutes of roasting.

On the egg front, a little update. First off many thanks to the CSA for making the sale of our eggs run so well. Our flock of 52 has been very productive this year. However, we have to be careful about counting our eggs before they are laid. So far, things have worked out well.

We are pleased to be able to keep a healthy flock on the farm. They are a source of eggs, entertainment, education, and fertility. In the photo above I am the source of their attention, as they await some afternoon scraps.