In the Share: Week 21

hakureis waiting to be harvested

TOMATOES (F/P) The last week of ripe tomatoes. Next week you'll get green ones.

JADE BEANS (F/P) The last week of these too. What a great harvest it was - 354 lbs. so far! Partial shares get a choice with okra.

BEETS OR KOHLRABI (F/P) Partials get a choice of turnips too.

GARLIC (F)

HAKUREI TURNIPS (F) A beautiful crop of the raw treat.

SWISS CHARD (F/P) The chard has grown back gloriously from its summer cutting.

BROCCOLI (F/P)

CAULIFLOWER (F/P)

LETTUCE (F/P) One head for all. We're letting the rest grow until next week.

SWEET PEPPERS, EGGPLANT OR SUMMER SQUASH (F/P)

PARSLEY OR ARUGULA (F/P) Partials also have the choice of garlic.

ALSO THIS WEEK: Bread of Life Bakery delivery

NEXT WEEK: More lettuces, greens, turnips, broccoli and cauliflower. Sweet potatoes and more leeks. It might be time to harvest all the green summer fruits. We're watching the forecasts to see if a frost is coming. If so, we'll have green peppers, green tomatoes and baby eggplant. If not, they'll at least be green tomatoes and ripe peppers and eggplant.

THE FIELDS: Ah, autumn. Have I mentioned that I love fall. Yes, while all of you dear members are lamenting the end of the season, your farmers are thrilled! While, of course, we hate to see the fields empty we are looking forward to time to rest and replenish ourselves. To kick off the restful season we are looking forward to celebrating the harvest at the ...

FAIR SHARE FARM CSA END OF SEASON DINNER Saturday,October 24th, 5-7 pm

Mark your calendars now for the best potluck in town, awesome door prizes, activities for the kiddos and the chance to converse with your favorite farmers (ahem.) FSF CSA Social Coordinators Ann and Mark Flynn are getting the party started with an invite which will soon appear in your inboxes. They will be assigning potluck dishes, looking for door rizes and recruiting volunteers to help with set-up and break-down. Hope to see you all there!

But before we can celebrate, we've got a month of work to do. Right now our time is split between harvest and clean-up. We've begun dismantling the tomato trellising. Most of the cages are stacked back at the barn. As are the t-posts that supported the trellises for the paste and hybrid varieties. The heirlooms are all that remain, leaving their hybrid compadres in the dust.

This year we are really seeing the effects of our fertility management systems. Areas where we used the no-till method or turned under a lush cover crop before planting are really thriving. Here's our healthiest squash ever in a no-till bed:

What to Do With Your Share---Week 21

The harvest continues, and our best year of green beans is coming to an end. If you are wondering what to do with some of the ones you may not have eaten yet, or that you get in this week's share, we recommend the recipe below. Many years ago I went to a small restaurant in Webster, New York that had a chef there who was a master at sauces. He was good with simple veggies too, and I had a dish of green beans with Asian five spice powder. The combination was superb, and I've used it often. We had the recipe below the other night.



Sweet Potato Greens
There will be a handful of samples of sweet potato greens at the end of the line this week. Ted Carey of KSU, who we buy our sweet potato starts from, has been working to re-introduce the many benefits of this delicious tuber to the area. Among the benefits is that you can eat the leaves of the plant, not just the root. Cooked, the greens are quite mild, but very healthy and full of antioxidants. Rebecca made a wonderful dish the other night based on this recipe. She modifed it quite a bit, using only a couple tablespoons of oil, subsituting fish sauce for the fish, and adding ginger. Google "sweet potato recipes" and see what you like. There is a simple recipe here. If people like them we will make them a regular share item in the fall.



Green Beans with Asian Five Spice Powder
Ingredients:
1 lb fresh green beans
2 tbsp olive oil
2 cloves garlic, crushed and chopped
2 tsp Asian Five Spice Powder
1 to 2 tbsp butter
pinch of salt
3 tbsp sunflower seeds

Method:
Clean the green beans by snapping off and discarding the stem end, and then snapping the beans in two.
Steam beans for 5 to 10 minutes, or until tender but still crunchy
Transfer to a bowl and mix with remaining ingredients
Serve hot

You can also cook the beans by sauteing them in a skillet for 5 to 10 minutes over medium high heat until they start to carmelize a bit and then tossing with the remaining ingredients.

Bulk Order Week of 9/28/09
Garlic $8.00/lb
Chard $3.00/bunch
Eggplant $3.00/lb
Beets $3.oo/bunch (specify Chiogga (stripped), or red beets)
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)

Day Off

Several people have asked us to post some pictures from our weekday vacation last Wed/Thurs. We took a leisurly drive through rural Missouri to Arrow Rock, MO for our first trip off the farm since Spring. It is the site of one of the first major settlements in Missouri. At one time it was at the head of the Sante Fe trail, serving as a major jumping off point for western settlers. Below is a running photo shoot w/some links if you want more info.

Jim the Wonder Dog, Marshall, Missouri. The plaque speaks for itself.



The Down Over bed and breakfast. So named because from Arrow Rock you can go down to New Orleans, or over to Sante Fe.



In the 1830's the Missouri River took a very different course than where it is today. It swung a mile or so further west to Arrow Rock landing, at the base of the arrow rock where flint could be procured, and just down the bluff from the town of Arrow Rock. The photo on the left is Arrow Rock landing today, dry unless the river is flooding. The photo on the right is the river bank today, much as it might have looked back then.



Spring where travelers filled their water barrels before heading out on the Sante Fe trail. The trail was used more as a commercial trade route than as a path for settlers.



Arrow rock, with flint layer in the bluff.



Tavern in the town of Arrow Rock.



From the Arrow Rock museum. Back then it was possible to feed a 100 member CSA with a lot less plants.



DuPont experimental farm for corn and soybeans. The sign called it the "corn pipeline." Other signs we say along the road exhorted how a certain brand of seed would yield "More Ethanol Per Acre." Doesn't sound like very appetizing crops.



Grain bins in Malta Bend, MO.



Space age water tower near Waverly, MO.


On the veteran's memorial in Lexington, MO.



Lafayette County Courthouse with cannonball stuck in it's column from the Civil War battle of September 1861.

In the Share - Week 20

broccoli

TOMATOES (F/P) A few more from the dwindling patch

BROCCOLI (F/P) A bountiful crop (hooray!)

JADE BEANS (F/P) Another big week for the beans from this last planting.

SWEET POTATOES (F/P) This week they are the specialty Japanese type with the white flesh. Extra sweet and creamy.

LEEKS (F/P) The first fall harvest of the most buttery allium.

ASIAN GREENS (F) An assortment of tat soi, bok choy, etc. from the patch.

SWEET PEPPERS (F/P) Despite their image as a heat lover, they really thrive in the cool weather of early fall.

OKRA, SUMMER SQUASH OR EGGPLANT (F) Summer crops that are still kicking it into the fall.

ARUGULA (F) Partials have a choice of arugula with their herb choices.

HAKUREI TURNIPS OR RADISHES (F/P) The Hakureis are just melt-in-your-mouth good right now. They are tasty cooked, but they usually go right in our mouths raw.

HERB CHOICE: JALAPENOS, SAGE OR BASIL

ALSO THIS WEEK: Parker Farms delivery

NEXT WEEK: Fewer tomatoes and beans. Lots more broccoli, turnips, greens and peppers. The summer squash, eggplant and okra continue. Lettuce returns along with beets, kohlrabi and garlic. The beginnings of the cauliflower.

THE FIELDS: As I write this the sun is setting on the first day of fall. It is a happy time of year at the farm. The season for planting has passed and our responsibilities now rest with tending to the crops we have. Whatever we have has to be good enough, no more can be squeezed in before the approaching frost. In our case, this year, we are pretty content with the state of the crops. The cauliflower appears to be smaller than we would like and there's spots on the leeks, but overall the harvest is good, even perhaps great. This week you may notice that your shares are pretty hefty. Full shares are getting 11 items this week, partials 8. The fields are yielding a bounty and we are very pleased to be able to share it with you.

Besides harvesting the bounty this week we found some time to turn the compost pile. We have a three-bin system. Raw materials go in the first bin and accumulate, then we shovel them into the second, and by the time we get to the third it's beautiful black gold. The finished product is destined for next February's first seedlings in the greenhouse.

As Tom mentioned we are going on a short overnight trip after the harvest tomorrow. We are excited about our first overnight away from the farm since, well, February? We have planned nothing yet and will be largely making it up as we go. Destinations may include Arrow Rock and/or Powell Gardens new Heartland Harvest Garden. Many thanks to farm apprentice, the lovely Lori Watley for keeping track of the animals during our short absence.

What to Do With Your Share---Week 20

There is so much in the share this week that we are referring you to past recipes for your meal suggestions. Also, we are taking a short day trip tomorrow and are skimping on our blog time tonight.

Sweet Potato Ravioli with Lemon Sage Brown-Butter
Mashed Hakurei Turnip and Potatoes
Variations on Fried Peppers and Onions
Sweet Potato Latkes
Roasted Sweet Potatoes with Sage
Radish and Arugula Salad
Ruggieri Zucchini Fritters



Japanese Sweet Potatoes
While we didn't have quite the harvest we hoped for (the voles ate a portion of the crops), we are able to give everyone some sweet potatoes. The Japanese variety have a beautiful purple skin with cream white flesh, so don't be alarmed that these aren't like your normal sweet potatoes. Be aware though that the flesh will darken after being cut and exposed to air, so use them immediately upon cutting. Cook them like you would any sweet or regular potato. The orange sweet potoatoes will be dug this Saturday and handed out in two weeks.

Bulk Order Week of 9/21/09
Green beans $2.50/lb
Garlic $8.00/lb
Broccoli $3.00/bunch
Sweet Peppers $5/lb
Chard $3.00/bunch
Eggplant $3.00/lb
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)

In the Share - Week 19

Bean picking

TOMATOES (F/P) A quick flush from the summer planting of hybrids

BROCCOLI (F/P)

KOHLRABI OR BEETS (F/P) Mostly beets, Chiogga and Cylindra. Not a beet fan? Give the Chioggas a try with Tom's hash recipe.

RADISHES (F) Partial shares get a choice with the kohlrabi and beets.

LETTUCE (F) Two heads

JADE GREEN BEANS (F/P)

GARLIC (F) A choice for the partials with the herbs.

HERB CHOICE (F/P) The full shares get the choice of okra or basil, parsley or thyme.

SALSA OR OKRA OR SUMMER SQUASH (P)

CHINESE CABBAGE (F) The perfect stirfry or Asian slaw green. Check Tom's blog for more.

ALSO THIS WEEK: Bread of Life Bakery delivery

NEXT WEEK: A few more tomatoes, okra and squash. Peppers and eggplant return. More broccoli, radishes, green beans and kohlrabi. The first of the fall Hakurei turnips, sweet potatoes and leeks.

THE FIELDS: The fall harvest is in full swing. The green beans are especially exuberant at the moment. Those who answered my plea for help with the picking tomorrow are much appreciated. We realize most of you can't drop everything to pick beans, but we encourage as many of you who can to do so. Today we spent the entire day harvesting for tomorrow's shares to reduce the amount that needs to be done. Still, we've got herbs, lettuce, chinese cabbage and yes, beans to pick. A super size crew did a bang up job on Saturday.

We also managed to harvest the first crop of sweet potatoes on Saturday. We have three rows, 2 are the standard orange-fleshed type, Beauregard. We dug the third row which is a Japanese variety with white flesh with a jewel-like purple skin. Very pretty. They will be in your shares next week.

Tom and I are often asked what we do when we are not farming. The question always stumps us as for the most part we spend all our waking hours either physically working on the farm, writing about working on the farm or planning for our work on the farm. But every now and again we actually leave the farm to do something entirely different. Such was the case this past Sunday when Tom and I and our pals from the Bad Seed, Brooke and Dan went to work on a vineyard. I know, quite the 'busman's holiday', as someone pointed out to us in the vineyard. Ah vel. Last season we started the tradition of picking at our friend's vineyard and making wine from the grapes. We've been drinking last year's product for a couple of weeks now and it is pretty decent table wine already. Here's the process in nutshell with some steps omitted (there is a 'racking off' process at some point, and we let the wine age for a year before it is bottled. Ask farmer Ruggieri for the real dealio on making your own vino).

grape harvest

crushing the grapes

Then, the pressing

and bottling

What to Do With Your Share---Week 19

Chiogga Beets
An heirloom Italian beet, they are growing as well as they ever have for us right now. After sowing the seeds and letting them come up, we thinned them a little farther apart than normal. That, along with the mild weather of August/September, and the oats/vetch cover crop that preceeded the planting probably all contributed to the success.

The white and red banding of this beet makes it half as red, and much milder than the deep red beets most of you are probably used to. The greens are also quite tender and delicious, both raw and cooked.



Chinese Cabbage
Also know as Napa cabbage, this is the first time in over a year that we have had a good crop. Rather than repeat myself, check out our October 7, 2008 blog for a kim chee recipe and more info on Chinese cabbage.

Beet Hash
A month ago our good friends from Bad Seed, Brooke and Dan, came by for a Sunday brunch. Their contribution was a delicious beet hash that they often make. Here is our stab at it, it turned out great. This works well with any beets. You can also add some chopped beet greens for the last 10 minutes of cooking.

Ingredients
1 bunch of beets
1 onion
2 large cloves of garlic
1 tsp salt
1 tbsp dried oregano, marjoram, summer savory or thyme
2 tbsp olive oil
1 tbsp butter



Method
Cut the tops and root end off the beets. Cut them into 1/4 inch thick rounds. Stack the rounds and cut them into matchsticks. Chop the onions and garlic.

Saute the onions and garlic in the olive oil for 2 minutes on medium high heat. Add the beets, salt, and oregano. Mix. Cook for 5 minutes more.

Stir and turn heat to medium low. Cook for approximately 30 minutes, stirring every 10 minutes or so. Add butter during the last 5 minutes of cooking. Hash is ready when beets are tender and slightly browned.



Bulk Order Week of 9/14/09
Green beans $2.50/lb
Garlic $8.00/lb
Broccoli $3.00/bunch
Chard $3.00/bunch
Eggplant $3.00/lb
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Basil $2.oo/bunch
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)