Monthly Archives: April 2014

Weather—The Bane of Spring

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The greenhouse is full of plants. So full that there is no room to start the next round of lettuces, green onions, fennel, chicories, and brassicas. It’s a good feeling, watching it fill up with flats loaded with potential. Hundreds of thousands of baby plants growing strong, ready to live up to their expectations and feed folks.

But it’s frustrating when we wait and wait for a dry stretch of weather, so we can get them all planted. When it rains for another week. Hard. And we think about how many days it will take to dry out again, so we can get the tractor back into the field and work up soil to make it fluffy and receptive to seeds and baby plants. After a very rainy week, it can take several days of dry weather to make the soil workable. If we take heavy machinery out too early, we can compact and ruin the structure of the soil, and while we may be able to plant, we pay for it in the weeks to come, when the ground is so compacted and hard that we can’t cultivate easily, and the plants grow slowly from lack of oxygen to the roots.

That full greenhouse feels great. Until the second planting of broccoli and cauliflower outgrow the first planting, and the first planting is looking purple around the edges from the stress of being root-bound. They’ve been in the greenhouse for too many weeks, and they long to stretch their roots into soil. They don’t want to be bonsai.

When we started out the season a month ahead of where we were last year because of an early warm spell, and we watch that month close in on standard time, and we realize that we can’t possibly replant hundreds of thousands of transplants into bigger pots. And we struggle to figure out the best solution: do we toss out those plants and start over, or wait it out another week.

And so we wait.

And wait.

We watch the weather forecast. Oh! It looks like Monday will start to dry, and then Tuesday it’s just cloudy and wind. Wind is good! Wind helps draw moisture from the ground, and speeds up drying. Then, no, showers for Wednesday. But Thursday might be sunny!

 

But, the Weather Man is wrong. We get just one sunny day before it rains for three more days, and the wheel ruts and low spots are full of water again.

It’s hard not to feel helpless.

We look for the positive things. The peas are growing! The carrots are growing in the greenhouse! Oh, but those won’t last forever. We need to get the outdoor carrots in the ground or we’ll run out. Everyone loves carrots, we need to try to  keep everyone happy. We need to plant the lettuces, because the early salad mix we’re picking will run out in another week. Then what will we feed everyone!? This is an anxiety attack. All these people have already paid us to feed them, and we haven’t been able to plant the second succession.

We bargain with the weather gods. I say to myself, “OK. I can handle another rainy weekend at farmers markets, if we can just have a week to get a bunch of things planted.” I’ll take it. I’ll work hard. “We just want to feed everyone!” I plead.

Will it work this time? Rainy markets are no fun, but neither is a rainy week where we all just sit around and wait. Wait and feel pressured, because the longer we wait, the more there will be to do, and in an ever-shorter amount of time. There are only a few of us to do all that work, and we are human.

That adds up to more hours we need to pay in labor, and more money we need to earn at farmers markets to pay those labor hours. And what if we don’t have enough to sell, after we’ve harvested for our CSA families?

Deep breath. This is spring.

Spring Week 4—Waiting for Sun

Early Beet Greens from the greenhouse. A splash of red to perk up spring salads or a light sauté.

Early Beet Greens from the greenhouse. A splash of red to perk up spring salads or a light sauté.

THIS WEEK’S SUBSCRIBER MENU:
• Baby Lettuce Mix
• Baby Turnip Greens with Tiny Turnips
• More Baby Turnips
• Baby Leeks
• Beet Greens

Click on the links above for information and recipes about these crops.

COMING SOON: Pea Shoots, Arugula, Spinach, Carrots, and much more.

They're getting bigger! They will never be the purple, hard, winter turnips. These Japanese babies are always sweet and tender.

They’re getting bigger! They will never be the purple, hard, winter turnips. These Japanese babies are always sweet and tender.

Spring is greens season, and we’re stretching a bit this week. Last week was amazing—after a week of warmth, everything responded with rapid growth, but lately it’s been cold and very wet, so growth has slowed again. That results in less to harvest. But the turnips are coming along very well, and there are LOTS, so enjoy them. I will be working on a page dedicated to the tender morsels, but in the mean time just use them raw like radishes, including the tender leaves, or gently sauté or steam them.

Good news on the honeybee front: David, our bee mentor has been checking on our hives, luckily (since I don’t know what I’m doing) and even though we lost one colony just a month ago, the other is going like gangbusters and was already preparing to swarm. He got in there and stacked up boxes, moved frames around and cut out swarm cells. He believes that this colony is so strong, that if we can keep them from swarming they could make 100 pounds of honey this year. I can’t even imagine, so I just do what he says and try to keep up. 100# is about 8 gallons. That’s a lot of sweetness.

Teo has been hard at work transplanting onions. These are Red Torpedo variety, a semi-sweet Italian heirloom. We're guessing about 18,000 plants went into these beds. And there are still Walla Walla and storage onions to do.

Teo has been hard at work transplanting onions. These are Red Torpedo variety, a semi-sweet Italian heirloom. We’re guessing about 18,000 plants went into these beds. And there are still Walla Walla and storage onions to do.

Our intern for the year arrived last week! She is Sarah, and you will see her at all of our farmers markets, as well as helping with CSA duties. Be sure and say hi. She’s very friendly and a hard worker. We’re really excited to have her with us!

We’ve decided to let one of our cows go—not sweet Beauty or Juniper, but another who I had hoped to train to milk but just doesn’t have the right attitude. After putting up with kicking for two weeks, I decided it wasn’t worth the effort. The others have all been so easy, and we have two little heifers to train for next year. GOOD NEWS! We will have ground beef in just a few weeks! Let us know if you’re interested. It’s grass-fed, well-treated, lean, and delicious. We will be selling it in units of 10 one-pound packages, as in the past, for $65. 

Things seems to be growing slowly in the cold rain lately, but I force myself to remember that this time last year we were only  just planting our first batch of peas. We should have Sugar Snaps and Shelling Peas a month earlier, if all goes well.

Things seems to be growing slowly in the cold rain lately, but I force myself to remember that this time last year we were only just planting our first batch of peas. We should have Sugar Snaps and Shelling Peas a month earlier, if all goes well.

And today I struggle with keeping optimistic and cheerful. The greenhouse is FULL of little plants waiting to go outside into the ground (lettuces, kale, chard, broccoli, cabbage, green onions, fennel) and we have not been able to get it ready before another rainstorm hits. We also have crops that need to be seeded directly into the soil, like carrots, arugula, and spinach. Last week, we discovered the tractor needed a new carburetor, so we missed that window and now we wait for the next window. At least there are signs of spring, and we will get there. It’s going to be an amazing summer because we are at least a full month early on everything planted so far, and the summer season starts in just seven weeks! Summer waits for no-one!

Spring Crossover

We planted in late February, aiming for harvest in the first half of our Spring CSA. We made it! Weeded today, so you can eat it tomorrow. No more grocery store salad!

We planted in late February, aiming for harvest in the first half of our Spring CSA. We made it! Weeded today, so you can eat it tomorrow. No more grocery store salad!

THIS WEEK’S SUBSCRIBER MENU:
• Baby Lettuce Mix
• Asparagus (just a few spears—it’s our first harvest year)
• Baby Turnip Greens with Tiny Turnips
• Baby Leeks
• Carrots
• Sorrel
• Chervil

Click on the links above for information and recipes about these crops.

COMING SOON: Pea Shoots, Beet Greens, Parsley, Arugula, and much more.

We time the start date of our Spring CSA season to coincide with the availability of overwintered crops—those that we planted the year before, and survived the winter to be harvested as the weather warms up in spring. You’ve seen what comprises that group: Garlic, Onions, Cooking Greens, and Rapini of various types.

But we start planting very early in spring, so that we have other crops to harvest as those overwintered crops peter out or start flowering and are no longer tasty. This year we started planting in February, in all of our hoop houses. Salad greens, beet greens, spinach, turnips, and carrots this year. AND, we’ve already got the next installations ready in flats, waiting for those crops to be used up so we can replant! It’s such an exciting time of year, and so nice when the “plan” works out.

We weeded these last week and watered, and with the warm temperatures inside the hoop house they are ready to start picking! They'll be bigger as the weeks go by, but they are pretty succulent and sweet now. Use the leaves and all in salad, or lightly steam or sauté them. Very tasty!

We weeded these last week and watered, and with the warm temperatures inside the hoop house they are ready to start picking! They’ll be bigger as the weeks go by, but they are pretty succulent and sweet now. Use the leaves and all in salad, or lightly steam or sauté them. Very tasty!

We found a patch of carrots that survived the winter, and they have not yet started bolting to seed, so there are no cores yet. They aren’t as tasty as tender new baby carrots, or freeze-sweetened winter carrots, but they are fresh and available. We also decided to harvest the last of the baby leeks from last fall, planted a bit too late so they won’t get large, but we want to use them before they also start flowering.

A few odds and ends: Chervil is a delicate, anise-flavored herb. It’s tasty in/on eggs, fish, poultry, or added to salad. Sorrel is lemony and bright, be sure and check the sorrel recipe page.

April is for Eggs, and we have lots! Egg-laying productivity is directly related to day length, so as the days increase the laying hen's pituitary gland says "it's time to make babies!" Unfortunately, as the day length decreases toward the end of summer, so will the eggs disappear, so get them while they're here!

April is for Eggs, and we have lots! Egg-laying productivity is directly related to day length, so as the days increase the laying hen’s pituitary gland says “it’s time to make babies!” Unfortunately, as the day length decreases toward the end of summer, so will the eggs disappear, so get them while they’re here!

And we are leaving eggs out of the CSA package this week because we know not everyone wants that many eggs. If you DO want eggs, we have more than plenty, so be sure and pick some up. $7 per dozen, or two for $12.

Spring Means Ducklings!

One of the delights of spring is the sour surprise of Sorrel!

One of the delights of spring is the sour surprise of Sorrel!

THIS WEEK’S SUBSCRIBER MENU:
• Rapini
• Kale Broccolini
• Green Garlic
• Miners’ Lettuce (use fresh, in place of lettuce)
Sorrel
• Fresh Eggs

Click on the links above for information and recipes about these crops.

COMING SOON: Salad Greens, Japanese Turnips, Pea Shoots, Baby Leeks, Parsely, Chervil, and much more!

IMG_4482We are really excited about the upcoming week! Check out the weather forecast–sun, sun, and more dry weather. Perfect for planting out the hundreds of thousands of onion, kale, chard, broccoli, cabbage, and lettuce transplants. It’s going to be great, and exhausting, but it will mean lots to eat for lots of folks!

This week we are introducing Sorrel to our spring repertoire. It’s tangy and juicy, and sure to add some spunk to your dining pleasure this week. Check out the Sorrel page for hints.

Delicious Green Garlic and Rapini to put on my pizza!

Delicious Green Garlic and Rapini to put on my pizza!

We’re also serving up more Green Garlic and Rapini, and there are lots of recipes on their respective pages if you need them. We’re also picking the Broccolini from our overwintered Kale plants. These are like rapini, but they are sweet, with no bitterness. Our kids really prefer them to traditional rapini. Last week, we had pizza night, so I threw together a bunch of chopped green garlic, chopped Rapini and sprinkled them on top of a pizza crust doused with the good bottle of olive oil. I found a jar of Porcini salt, and sprinkled some of that on top and then added enough shredded mozzarella to hold it all together. It was delicious–salty, bitter, sweet, and garlicky. I highly recommend it, but the kids couldn’t stand it.

We picked up a little handful of ducklings at the feed store. I’ve been mulling over the idea of getting a slug patrol for the asparagus patch since last year, since the only real pest problem we’ve had with the asparagus are the tiny little slugs that like to nibble on the spears as they emerge from the winter soil. Slugs don’t go for much in the way of plants, but they LOVE slugs and snails.

We have hired a Special Patrol, to hunt slugs in our asparagus/rhubarb patch. That fuzzy cuteness belies the voracious hunter that he/she will become.

We have hired a Special Patrol, to hunt slugs in our asparagus/rhubarb patch. That fuzzy cuteness belies the voracious hunter that he/she will become.

As we got them settled, I was filled with memories of my youth. (Fade in dream sequence here) I had some amazing pet experiences, but by far, my favorite was the day that a friend of my parents brought me a duckling. I was 11 or 12, and all of the other nest-mates had been killed by a dog or something, and this one was alone and needed a home. It was a Khaki Campbell, a good egg breed of duck, that looks somewhat like a Mallard when full-grown. I didn’t care–it was adorable, and it was MINE!

That little duck was pampered, and I am somewhat embarrassed to say that I slept with it. If you’ve been around birds much, you know they have no control of their…um…facilities. So, I slept with towels laid all over everything, and little ducky slept in my hair, on my pillow. This spoiled little duck bonded with me to the extent that she (I don’t actually know if it was a he or she, but I felt it was a she) followed me everywhere. She followed me to the dinner table and sat by me while I ate, but that was sad, so it didn’t take long for her to be in my lap while I ate. That required a towel as well, as she grabbed food off of my plate and plastered it all over my lap. Ducks are very messy eaters.

She followed me around outside, inside. I stopped to pick her up for stairs, of course. And boy, did she learn to come running when the bathtub faucet ran. I did draw the line at baths, because what is the first thing that ducks do when they get in water? Not something I wanted to bathe in. But she LOVED the bathtub, happy quacking, laughing, flapping ducky.

It was a remarkable Summer of Duck. I loved that little bird, but when I had to go to school in the fall, I couldn’t let her roam around the house all day, so she had to live with the chickens. One of the great betrayals of my youth was the look on her face when I put her in the chicken run and walked to the bus stop. I feel the daggers still, and that is when I learned the lesson of never having just one of anything that belonged in a group.

This time, we have four lovely little ducklings. They still bond with their primary caregiver, whether it be human, dog, or duck. It’s adorable and they are very fun, in their container on the front porch, where they are sure to get plenty of attention.

Finally Spring!

This was one of our dinners last week—rapini sautéed with garlic and scrambled eggs. Both in great abundance in March.

This was one of our dinners last week—rapini sautéed with garlic and scrambled eggs. Both in great abundance in March.

THIS WEEK’S SUBSCRIBER MENU:
• Rapini
• Spring Onions
Green Garlic
• Miners’ Lettuce (use fresh, in place of lettuce)
• Fresh Eggs

Click on the links above for information and recipes about these crops.

COMING SOON: Kale, Pea Shoots, Green Garlic, Baby Leeks, Parsely, Chervil, and much more!

It may be April Fools’ Day, but our Spring Season starts this week! It’s supposed to have been the wettest March in history, and yet we’ve still been able to get several plantings done outside. I’ve been pushier than in the past—call it old age, or call it spring fever. But we’ve got our first planting of peas and favas in the ground at least a month earlier than last year, as well as a decent planting of greens. The greenhouses are all planted: carrots, turnips, salad mix, beet greens, spinach, and herbs. And we’ve got our transplant greenhouse full o’ flats. It’s a good feeling.

The first week of Spring is often a tricky one, because we have an abundance of a couple things and many other things are not quite ready. So we balance the need to harvest those first few crops with the justification to have everyone come all the way to the farm to pick up their allotment. The rapini needs to be harvested, the eggs need to be used because we are over-run with them at the moment. (12 dozen a day and no market have a way of making them pile up!) Sadly, other things that we had hoped would be ready are not quite yet—but they will be soon, and by the time the outdoor crops have finished, the indoor greens and roots will be ready. Fear not! You will be full of greens soon enough!

Just because we’ve been able to work up a bit of ground and plant doesn’t mean it’s not muddy around here. We may be tired of slogging around in rubber boots, but the animals are sick of being ankle deep in mud, but our pasture areas are still too short to let them out without destroying them, so it’s better to keep them in the “sacrifice” area. They will be so pleased to be free when the time comes! The chickens are the only critters we are able to move around, because it’s easier to put up a temporary fence, and they aren’t as hard on the ground—we can put them where old crops used to be for a quick fertility boost. This is even handier with mobile henhouses.

What do you do with a leaky trailer? You turn it into a hen house! Fixtures removed, cupboards converted to nest boxes, and plenty of roost space. Room for 160 hens, and it's easy to move around the farm.

What do you do with a leaky trailer? You turn it into a hen house! Fixtures removed, cupboards converted to nest boxes, and plenty of roost space. Room for 160 hens, and it’s easy to move around the farm.