Time to Get Started

The days are getting longer, the seeds have arrived, the high tunnel crops are growing again, and the last days of January are upon us. We have come to learn over the years that when those things align, it is time to start the season.

Today the first seeds of 2014 were planted in the greenhouse...Walla Walla onions, to be followed by spring high tunnel crops of lettuce, Asian greens, herbs and many more treats. We are looking forward to the harvest.

First seed of 2014

Plans for the season are ambitious. We have already started on an expansion of the greenhouse. It was quite tight last season, and we plan on adding a 12 x 12 area that can be dedicated as a "potting shed." While the weather was warm and the ground unfrozen last week we began the earthmoving and trenching needed to place the foundation. A trip to the lumberyard for materials, some warm days and a few extra hands and we will be ready to start building.

Potting shed outline

Other plans include a new pole barn to house our equipment and shop, so that the old barn can be cleared out. This will allow more room for processing vegetables and construction of a fermentarium. Future production of fermented products like kim chi, sauerkraut and pickles is on our radar.

Sunny and Momma chillin'

This project is in part dependent the continued improvement of our vegetable production abilities. We applied for a Sustainable Agriculture Research and Education grant (SARE) in the fall to look into adding "reduced tillage" methods to our repertoire. If the system works for us we will be able to roll-down our cover crops, let them die back, and then plant directly into the mulch that they create. This will save the need to apply hay mulch by hand, a significant labor and cost savings.

All this while keeping our number one priority, our CSA, loaded with fresh vegetables and fruit. No problem right? We love a challenge and look forward to meeting our goals, but a workforce for the year would help. We still have two apprenticeship positions open, though we have had some nibbles. And we are looking for a qualified person for our seasonal full-time position. If you know anyone who is up to either task, send them to our website's Apprentice page.

Our birds

 

Birds passing through

Hello 2014

One month ago was our last blog. The Fair Share Farm calendar said that December was for family, friends, and farmers. And while a few farmers markets were thrown in there, we did our best to obey.

The month started with a snowfall and a farewell party to the farm crew. We say adieu to Lorne and Lauren, and hope that their time at the farm helps them build one of their own in the northwest, or wherever they may land. Luke is here a couple more days, but is then off to Hawaii, and a host of new life experiences.

A final farewell with the crew

A little food and farm related work did transpire during the month, as we continue to determine the feasibility of developing a fermentation operation here at the farm. One important step is recipe development. What is the best product we can make, which varieties of vegetables grow and ferment the best, how much salt should we use?????? Trialing has been fun and tasty, and we are hoping that the future of the farm includes a food processing venture.

Sauerkraut trials

Vacation was short, but incredibly sweet. Down to the Yucatan in Mexico we went, for 6 days. Our destination was Tulum, home of sea turtles, Mayan ruins, friendly people, fresh seafood, and bare feet. We stayed in an area completely off the grid, where all power is supplied by solar, wind and generator power. It was a very therapeutic time.

Climbing the pyramid at Coba

At the ruins in Tulum

Breakfast

A whirlwind sent us home and then back out to Cincinnati to visit my family...85 degrees one morning and minus 4 the next. During our short stay we found time to visit the National Underground Railroad Freedom Center. The stories in the museum are ones that have taken too long to be told. If you are ever heading to Ohio, add it to your list of stops.

Slave pen from Northern Kentucky

With the new year now here, we begin our normal routine of planning and anxiousness. The high tunnel, chickens, dog, cats, songbirds, and wood stove need daily tending and keep one busy. 2013 is a tough year to top, but our soil is only getting better. We will be trialing new cover cropping techniques this year and are looking forward to improving our farming methods. We feel rested and ready to go.

50 growing hens

Rocky's favorite bed

The current view

Sunny staying warm inside

In the Share - Week 31

 

at the BadSeed Market



SWEET POTATOES:  Your choice of orange or cream-colored sweets.

GARLIC:  Soft-necks types, Artichoke and Silverskin, are good-keepers

CARROTS:  More stubby Chantenays

GAI LAN:  Also known as "Chinese broccoli", see Tom's post for cooking ideas.

ARUGULA OR SPINACH:  A 1/2 lb. bag of either. 

RADISHES AND TURNIPS:  A bag of fresh-eating varieties:  Watermelon radishes and Hakurei turnips.

SCALLIONS:  A bunch of dainty green onions out of the high tunnel. 

SWISS CHARD OR BOK CHOY:  Hardy greens for winter stews and braising

DRIED HERBS:  Your choice out of the box of tins.

NEXT WEEK:  No shares until April 2014.  Come see us at the BadSeed Market, 1909 McGee KCMO, 4-8 pm.

FARM REPORT:

Here we are at the final week of our first 31-week CSA season and man, what a year!  The Fair Share Farm CSA turned ten this year and the harvest was a bountiful one.  The season did not start on a good note with freezing temperatures and even snow on Mother's Day.  It was the first time we had ever needed to delay the start of the CSA season, which we did by one week.  But, the weather warmed and the summer fruits ripened well.  The summer heat kept the irrigation pond pumping, but a few stretches of cooler temperatures allowed good germination of the fall roots.  With the last week of the season pushed into December, the farm's coolers are full of produce with excess to donate to food pantries and to sell at the winter market.  The time has finally arrived for your farmers to take a deep breath and forget about the farm for a few weeks before we prepare do it all over again.  We look forward to seeing you all on the other side of the calendar!  Until then, happy eating!!

The Fair Share Farm Family: Rebecca, Rocky & Tom
(not in photo:  Mommakitty, Sunny & the chickens)

What to Do With Your Share---Fall Extended Season Week 4

Well it's been a long haul. Our longest and best year yet. It's great to have a winning season when it comes to growing food. We look forward to continuing and improving the harvests in the coming years.

And through it all, we are able to include a new item in this week's share---gai lan (aka Chinese broccoli). It is easy to prepare since you eat the entire bunch, with no trimming necessary. The stalks are considered the best part, having the taste of a mild broccoli. Use it the same way you would any other Asian green. Tonight we used it in  a stir-fry with plum sauce. A mustard based sauce is also good with gai lan.

Another great recipe is for Butter-Pecan Sweet Potatoes. We ate this dish all through the holiday week. It was a perfect combination of our sweet potatoes and some fresh Missouri pecans that we picked up at the Bad Seed Friday Market. Rebecca trialed this as our dish to bring at Thanksgiving, and it is sure to turn into a regular pot-luck contribution.




From marthastewart.com.

In the fields the soils has cooled down and there is very little biological activity. While we found a worm or two during today's carrot harvest, we will have to wait until mid-Spring for the soil to warm back to life. This rest is good though, and we welcome the same.

 

Tilled soil, rye/vetch cover crop, and bean fencing

 

In the Share - Week 30

LEEKS:  One of the last crops we harvest in the field.  Cold-hardy and so tasty!

HAKUREI TURNIPS:  These are coming out of the high tunnel.  The caterpillars munched on the greens a bit, but they are still very edible.

SPINACH:  More big leaves from the high tunnel spinach.

RADISHES:  Baby red and pink radishes out of the tunnel.  They are amazingly not spicy for a change!

BEETS:  A bag of beets for your culinary adventures.  I made chocolate beet cake awhile back (use a bit of shredded beets in the icing for a pretty pink chemical-free icing).  Yumm!

CARROTS:  More glorious orange roots, now going topless!

GOLD BALL TURNIPS OR BULB FENNEL:  We hope this is a good choice for you all.  Some folks would like both, but I think there are more of you who would be happy with just one or the other.  If you get the fennel, see Tom's post for a recipe from one of your fellow CSA members.

HERB CHOICE:  Cilantro, dill, sage, thyme or a dried herb.

CAULIFLOWER, CABBAGE OR LETTUCE:  So, don't get your hopes up for being able to choose among these items.  We have a few of each and will be doling them out by distribution point based on how quickly they need to go.  Wednesday folks will get mainly cauliflower, Saturday folks will most likely only see cabbage or lettuce.

NEXT WEEK:  Don't forget!  The CSA is on hiatus for the week of Thanksgiving.  Have a great holiday and we will get you all one last share the first week of December:  sweet potatoes, garlic, watermelon radishes, carrots, beets, greens and herbs. 

FARM REPORT: 

The freezing weather last week marked a turning point on the farm from the flurry of fall harvest to a retreat into winter.  A few crops remain outside, some carrots and leeks that we hope to finish digging this week, but the majority of the harvest is either in cold storage, in the high tunnel, or in our collective bellies.  That reminds me of a CSA farm in CA not far from where I use to live called Full Belly Farm. I always thought that was a great name because it makes you smile and maybe think a bit.  CSA is kind of like that.  The bounty of the harvest can make you smile, even giggle when you get that odd-shaped carrot, but it also perhaps opens a door to another way of living on our little planet.   Next week we will all sit down to our family tables and give thanks.  I know Tom and I will be thinking of the soil, the sun and the rain, but we will also be thinking of all of you.  Thank you!!

What to Do With Your Share---Fall Extended Season Week 3

Thanksgiving is nearing. The weather, north flying geese, leaves on the ground, and southerly receding sun all tell us so. As does the harvest, where roots abound in the share. Most all of the greens in the fields are gone, and much has already been harvested from the high tunnel.

Fields ready for spring

So we turn to a wonderful array of hearty roots this week...leeks, beets, carrots, turnips and radish. A good way to start your day is with a hearty leek frittata. Match up your veggies with some farm fresh eggs purchased at the Bad Seed Pre-Thanksgiving Market this Friday (4pm-9pm).  BTW, we will be there hoping the general public likes our produce as much as you do. Be sure to stop by our table. As a member you will pay bulk list prices, not our market table prices.

Leek cross-section

For dinner you can take member Crystal Leaman's advice and try the tasty fennel dish she is sharing.

Fettucine with Fennel and Bacon

Ingredients

3 tablespoons unsalted butter

5 ounces thinly sliced pancetta or bacon, cut into matchstick-size strips

3 garlic cloves, minced

2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges

2 teaspoons fennel seeds

1/8 teaspoon dried crushed red pepper

1 cup whipping cream

1 pound fettuccine

Freshly grated Parmesan cheese

Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.

Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

In the Share - Week 29

YELLOW CLOVER CARROTS:  Planted after incorporating a yellow clover cover crop, we like to give credit where credit is due.  These heirloom carrots are sweet and hefty like fall carrots should be.

O'HENRY SWEET POTATOES:  More creamy white sweets.

GARLIC:  We planted all that we needed and some nice heads remained for sharing.

RED CABBAGE:  brilliant magenta meets your salads this week.

KALE OR TAT SOI:  Try eating them raw.  They have been cold-sweetened. 

LETTUCE:  The very last of the lettuce are romaines and butterheads.

ENDIVE:  A new French variety we are trialing.  We are trying to pronounce it as the French say we must ("ahn deev" or thereabouts).  Tastes like lettuce to us and it is spectacularly frilly.

BROCCOLI OR CAULIFLOWER:  Most likely the last of both.

HERB CHOICE: cilantro, dill or dried herbs.

NEXT WEEK: leeks, hakurei turnips, spinach, gai lan, watermelon radishes, beets, fennel, herbs, greens.

FARM REPORT: 

The farm quickly shifted from autumnal splendor to a frozen wintery blast this week.  In  advance of the forecast of two nights in the mid-teens, we harvested like mad and battened down the hatches.  Row cover was added to the high tunnel beds and the entire week's share was harvested from the fields.  The coolers are full to the ceilings with cabbages, roots and greens.  Sweet potatoes are all clean and stacked in the cave.  Darkness was on us with many more carrots to harvest in the field.  We are hopeful that the soil kept them safe and we can get the rest of them out later this week.

Today your farmers retreated to the indoors and worked on a grant proposal to the Sustainable Agriculture Research and Education program of the USDA for demonstrating new cover cropping methods.  The carrots in the shares this week are a testament to the benefits of cover cropping and we are ready to take the next step in their use.  Wish us luck!