August 26, 2024
More Transitioning
by Linda Dansbury

The weather might be leaning back to summer this week, but the fall crops keep marching along and into our shares!

Autumn Frost winter squash - this is such a great variety. As with all winter squashes, it is very nutritious and stores well (try to find a cool, dark environment, which might change as the weather gets cooler), is great for roasting and eating, or making into pies, soups, and breads. A fun way to enjoy this right now is the Southwestern Stuffed Acorn Squash recipe on this site. Keep in mind that for the most part, most winter squashes are interchangeable in recipes.

Leeks - are an Allium and are related to garlic, chives and onions. They impart a mild onion flavor and are great in soups, stews and risotto. Store in plastic bags for up to 2 weeks. To prep them, remove the roots and the tough, green tops - save the tops with other veggie scraps to make veggie stock. If dirty, place in colander and rinse well. Blot dry prior to cooking. They are delicious grilled - for this prep just cut them in half lengthwise and grill. If sauteing, slice into rings or in half lengthwise if larger and then into half moons, add glug of olive oil or tab of butter to pan and cook slowly, adding salt and pepper. Eat as is, or continue with a recipe. For roasting, cut into 1" chunks, toss with a bit of olive oil, salt and pepper and roast at about 400 degrees until lightly browned and tender - roast alone, or in combination with other veggies such as potatoes, peppers, eggplants, etc. A couple recipes on this site to try are Leek-Tomato Quinoa and/or Bacon, Leek, Tomato and Potato Soup.

August 26, 2024
Late Summer Veggie Dishes
by Linda Dansbury

It's late in the season, veggies are transitioning, but some things are still coming in. Here are a few things I made this past week. Once again did grilled veggies - had friends stay with us and they really enjoyed the mix of eggplant, zucchini, peppers and onions. Simply drizzled with olive oil, flaked Sea Salt and mixed herbs when they came off the grill.

Cucumbers - made a Chinese inspired salad. Cut cucumbers into half inch chunks, lightly salt and let sit for about half an hour or so. Rinse well and pat dry. Mix rice vinegar, grated garlic, honey, sesame oil and garlic chili sauce together. Place cucumbers in serving bowl, pour dressing over and enjoy.

Tomatillos, onions, chili peppers, basil - made the Salsa Verde on this site. Yummy - had to use basil instead of cilantro and it was still great.

August 26, 2024
Exiting August
by Farmer Derek

Harvest #17 (Week A) should include lettuce, basil, garlic, eggplant, hot peppers, sweet peppers, shishito peppers, arugula, dandelion greens, swiss chard, tomatoes, culinary pumpkins, leeks, and potatoes. Some items will be a choice. U-pick should include herbs, cherry tomatoes, tomatillos, and flowers. Please remember your scissors.

August 26, 2024
Workshifts for Week of 8/26/24
by Farmer Derek

This week's workshift schedule:

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.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

August 26, 2024
Dry, Again
by Farmer Derek

We're in the midst of another three week dry spell, albeit one with a few scattered sprinkles, and are trying to quickly install necessary irrigation infrastructure to thirsty fall crops. Fortunately most of these crops, including lettuce, romaine, radicchio, kale, cabbage, arugula, turnips, radishes, broccoli, cauliflower, beets, chard, celery, and carrots, are planted together in a few field spaces, which makes setting up the irrigation a lot easier. By the end of today, Monday, everything should have installed irrigation and have received a big drink from the tubes.

We're also within the final push to cultivate and weed all of these fields and are making steady progress. We're definitely in a good position now. The big fall brassicas (broccoli, cabbage, cauliflower, rutabaga) have been cultivated thoroughly twice and now just require a quick pass to pull weeds nestled too close to plants to remove with a hoe. Later rounds of fall transplants are in the process of being handweeded and should be wrapped up by the end of the week (with good workshift attendance). Next up is the big job of thoroughly handweeding the fall carrot patch. Carrots are always a challenge to grow (mostly due to slow germination and growth) but especially so when sowing in high summer when weeds germinate and grow rapidly. We need a little bit of moisture on those beds to enable more easier uprooting of the small weeds so we'll either supply that ourselves or wait for a rain event.

If you still have hours to work for your share discount, please consider doing so very soon. Opportunities will lessen as we move through September and October.

August 19, 2024
Blue to Green
by Farmer Derek

After eight days away with the kids, I'm back on the farm, back in the saddle. It's amazing to observe the changes of the farmscape after 4+ inches of rain from Debby followed by a week of sunshine. Most notably, weeds have germinated with a vengeance after a long dry dormancy, cover crops have had a growth spurt, and many crops, such as beans, edamame, zucchini, cucumber, watermelon, and cantaloupe wane from pest and disease pressures.

To me, August feels like a major transitional month, especially the latter half. The green sheen and abundant growth of summer fades into yellows and browns as traditional summer crops dwindle. Contrarily, sweet peppers seem to hit their full stride with glorious ripe fruits. Early fall greens like chard and arugula arrive and lettuces rebound. Daylength will quickly diminish as we approach the fall equinox, losing about one hour and forty minutes over the next month.

Make no mistake, the hustle and bustle of summer will continue. The last gasp of germinating weeds will be met head-on with our arsenal of tools. Big hauls of crops still need to be retrieved, including pie pumpkins, winter squash, and the rest of the potatoes. There's been an uptick in the amount of seeding in the greenhouse as we fill trays for the final few rounds of outdoor plants as well as all of the tunnels. After this current round of rain, spent crops will be mowed and incorporated and cover crops will be sown, nurturing the soil until we break ground again next season. The proverbial light is seen at the end of the tunnel, but it's still a long way off. Let's hope it's a smooth ride.

August 19, 2024
Change Is In The Air
by Farmer Derek

Harvest #16 (Week B) should include lettuce, cucumbers, zucchini, scallions, basil, garlic, eggplant, hot peppers, sweet peppers, shishito peppers, arugula, dandelion greens, swiss chard, tomatoes, watermelon, cantaloupe, culinary pumpkins, and potatoes. Some items will be a choice. U-pick should include herbs, cherry tomatoes, tomatillos, edamame, and flowers. Please remember your scissors.

August 19, 2024
Workshifts for Week of 8/19/24
by Farmer Derek

Good weather + preceding rainfall + ample sunshine + plenty of committed of work hours = increase in # of workshifts!

This week's workshift schedule:

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.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

August 19, 2024
Transitioning Toward Fall
by Linda Dansbury

As the weather starts feeling like fall, the fall crops are coming in, and summer crops are slowing. Enjoy and embrace the changing looks and tastes of the seasons.

Pie pumpkin - it is hard to believe but it is time for the winter squashes to start coming in. First up are these cute pie pumpkins. They are sweet and delicious and ideal for pies and pumpkin soup. Unblemished ones will store for weeks in a cool, dry environment. Or, you can prepare and enjoy now. To prepare them to use in pies or soups, I like to bake them. Preheat oven to 350. Cut pumpkin in half and scoop out seeds and pulp. Soak the seeds to more easily remove the pulp so you can roast and season them for a delicious snack. Place the pumpkin halves cut side down in a baking dish and add about a half inch of water. Bake for 45 minutes to an hour. When a knife pierces through easily, they are ready. Allow to cool. Scoop the flesh from the skin and puree in a food processor (the easiest way) and then move on with your pie or soup recipe, or freeze for up to 6 months in an airtight container. The more savory winter squash recipes I save for the soon to come squash.

Colorful peppers - the colors of the peppers this time of year are gorgeous and mimic the reds and oranges of tree leaves. These peppers are sweet and delicious. If you have too many of them, they freeze beautifully. Just cut them in half and remove the top, seeds and pith. If short on time, you can leave them this size. If you have a few minutes, cut into bite sized pieces so they are ready to use in recipes later in the fall/winter. Place on cookie sheet and freeze. Once frozen, place in freezer bag or container. I have been doing this for years and they are great to use all winter - they are even good in stir fries!

August 19, 2024
A Couple New Ideas
by Linda Dansbury

Strange how every year at this time, no matter what the weather, I start thinking of fall dishes - that is, long cooking, stewing, braising, etc. That includes how I enjoy my veggies. Still making some summery dishes such as salads using tomatoes, beans, etc., but also starting to do dishes that will take us into fall/winter.

Zucchini, eggplant, onions, peppers - made a huge platter of grilled veggies for friends. Finished the platter off by drizzling olive oil and sprinkling lots of parsley and basil over everything. It was as pretty as it was delicious. Served alongside hummus and tzatziki and warmed pita bread. Yummy!

Beans, tomatoes, garlic, onion, small hot pepper, basil, parsley - I have always wanted to make an old style Italian bean dish and finally did so this week. I slow sauteed onions and the hot pepper until translucent but not brown. Added sliced garlic and let it go for 2-3 minutes, again, not allowing it to brown. Cut up several tomatoes and added them to the pan, and let them cook down slowly into a sauce. At this point, boiled the beans for 3 or 4 minutes, drained in a colander and then added to the sauce. Let it all simmer for several minutes until beans were coated with the sauce. Added salt, pepper, and topped with lots of fresh herbs. We ate it as a side dish, but it would also be delicious with rice or pasta. I made a lot, so it will be frozen for enjoying later in the fall.

August 12, 2024
Recent Rainfall Rectifies
by Farmer Dana

Well, I am pleased to announce that last week we were the happy recipients of 3.6 inches of rain, courtesy of Hurricane Debby. After an extended and brutal combination of heat and drought, the precipitation was a welcomed relief. All inhabitants of the farm, flora and fauna alike, are relishing the turn in weather events. Cover crops seeded weeks ago are really taking off, the trees and shrubs have perked up, and I've actually had to mow the grass. This is truly great timing as Derek and the kids will be away from the farm this week and I won't have to worry about irrigating field crops on top of other farm responsibilities.

If you can believe it, there is actually a small downside to the rain (leave it to a farmer to find fault in any weather). The cherry tomatoes, which have flourished under scheduled irrigation these last few months, are sustaining quite a bit of cracking due to the sudden increase in available water. The fruits are still deliciously edible, so we encourage you to enjoy them as you would non-cracked cherry tomatoes. The forecast looks stellar this week with highs in the low-mid 80's and no rain until possibly the weekend, so I suspect that the new ripening fruits on the vines will mature without cracking as we move through the week.

Speaking of stellar weather and being that it is the middle of August (!), Fall is on its way. Harvests will begin to reflect that over the next month starting this week with the arrival of swiss chard, like a small and cool light at the end of a very hot and dry tunnel. Enjoy and see you on the farm!

August 12, 2024
Cornucopia Continues
by Farmer Dana

Harvest #15 (Week A) should include lettuce, onions, cucumbers, zucchini, scallions, basil, garlic, eggplant, hot peppers, sweet peppers, shishito peppers, swiss chard, tomatoes, watermelon, cantaloupe, and potatoes. Some items will be a choice. U-pick should include herbs, cherry tomatoes, tomatillos, edamame, and flowers. Please remember your scissors.

August 12, 2024
Workshifts for Week of 8/12/24
by Farmer Dana

This week's workshift schedule:

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.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

August 5, 2024
Summer's Bounty
by Farmer Derek

Harvest #14 (Week B) should include onions, cucumbers, zucchini, scallions, basil, garlic, eggplant, hot peppers, sweet peppers, shishito peppers, tomatoes, watermelon, and potatoes. Some items will be a choice. U-pick should include herbs, string/snap/green beans (almost gone), cherry tomatoes, tomatillos, edamame, and flowers. Please remember your scissors.

For several reasons, including slug/snail feasting, hot + dry weather, poor potting mix, and now mammal munching, there may be a week or two without lettuce.

August 5, 2024
No Lettuce? No Problem!
by Linda Dansbury

As I have said many times in my posts, I enjoy so many of the summer veggies made into salads. The more veggies in the salad, the better. Here are a few things we have enjoyed recently with our veggies:

Cucumbers, garlic - prepared a Chinese style marinated cucumber salad. It was refreshing and delicious! Sliced cucumber in half lengthwise, then into half moons. Placed in a bowl and salted the cucs and allowed them to sit for about 45 minutes. Meanwhile, made a dressing of rice vinegar, a bit of grated garlic, a little honey, toasted sesame oil and a bit of garlic chili oil, which is optional. The one I use is a Thai brand and it isn't very spicy. Drain any liquid from cucumbers and dry them a bit, then toss with dressing and enjoy - they were also good leftover.

Tomato, peppers, garlic, scallion, basil - my absolute favorite tomato salad is the one I grew up eating - and friends I made it for over the weekend loved it as well. The tricks here are the tomatoes need to be nice and ripe and you peel them - trust me it is worth the effort - and ripe tomatoes peel easily. Quarter the tomatoes, peel each quarter and either leave that size or cut each into bite sized pieces. Place in bowl. Chop sweet pepper into bite sized pieces and slice scallion and add both to bowl. Add just a bit of grated garlic. Dress with salt and pepper to taste, oregano, good quality olive oil and red wine vinegar. Toss and enjoy - it's a good idea to have some crusty bread to sop up the dressing left in the bottom of the bowl because it is so delicious!

Zucchini, onion - made a new recipe I am adding to the site - Zucchini Pie. I served it as a side dish instead of potatoes or rice. It is so delicious and would be equally delicious as a breakfast entree or lunch with a nice side salad. It incorporates all purpose and whole wheat flours, eggs and cheese - it calls for cheddar cheese but I used Gruyere instead. Definitely a part of my zucchini rotation now!

Eggplant, peppers, scallions, zucchini and potatoes (par boiled first), herbs - grilled everything and then chopped and tossed together with salt, pepper, lots of herbs and olive oil. Summer's finest.

August 5, 2024
Workshifts for Week of 8/5/24
by Farmer Derek

This week's workshift schedule:

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.

Please be here by the scheduled start time (it might be hard to find us in the fields otherwise).

August 5, 2024
Incoming Inundation?
by Farmer Derek

The perplexing precipitation pattern continued for us over this past weekend. Cumulatively, just over a quarter inch was received, which we're of course extremely thankful for. But we're also marveling at the befuddling shield over our location that has blocked meaningful rainfall for the past couple of months. There is a silver lining, however, if the current forecast holds true. With rain forecast to fall Tuesday afternoon through Saturday we only have a couple of days to accomplish outdoor tasks ahead of time. So, if we had received ample rain events from the rounds of thunderstorms that rolled through we may not have been able to transplant and cultivate and mow where we desperately need to.

We may luck out and finish what we need to before rain descends on Tuesday. Watermelon, cantaloupe, zucchini, cucumbers, and tomatoes require our farm crew 5 full hours of harvesting on Monday morning. After lunch, for four hours today we transplanted two rounds of arugula and lettuce, plus chard, radicchio, dandelion, hakurei turnips, kohlrabi, watermelon radishes, and purple daikons. Tomorrow we need to plant celery, kale, and napa cabbage. We also need to harvest bright and early for distribution, then cultivate a few thousand feet of beets, broccoli, cabbage, and cauliflower. If the weather gods allow, we'll also try to mow the 2025 strawberry patch. Then we can sit back and enjoy the wet stuff.