I have found time and inspiration to update the blog! Farming life is an all day affair. Summer was super active with many daylight hours and ALWAYS something to tend to on the farm. Fall days have slowed down a bit and I sleep more as living outside aligns me with natural rhythms. I am soaking up all the sleep along with the refreshing intermittent rain that pitter-paters on the tent and absorbs into my dreams. We are still busy bees out here – laboring and getting excited about new ways and future projects. A typical fall day looks something like this: wake up with the sun, peek out unto the fields, make some tea as Intern Evan arrives fresh off the bicycle. Sip tea for 5 or 10 and head out to the fields with the rain boots and wool layers. Barefoot farming days have passed. We harvest veggies and climb the fig trees and harvest some more, weed, transplant fall or winter crops or sow over wintering crops. There’s usually a little irrigation fussing for the baby transplants and opening of greenhouse doors. Mid-morning I cook up last night’s leftover potatoes and tomatoes, add a farm fresh egg and some greens or other veggies, top it off with a nice chevre or herb and we hardily eat a beautiful fresh brunch from the earth. There’s really no need for digestion as it absorbs right in and we hop back out to the fields full of necessary calories. I might make a few calls to the chefs for restaurant orders or browse around and see what’s up with different crops. I’m amazed by constant change and how the farm’s appearance shifts hourly – insect action, weather changes, growth, etc. Fall has now arrived and the crispness is so refreshing. The fall crops are gaining this vibrant green and loving the cool weather. We have many fall crops such as: radish, turnips, spinach, arugula, salad mix greens, daikon, radicchio, beets, carrots, bulbing fennel, pearl onions, cilantro, bok choy and mustards. Most of these crops with be ready in the next few weeks for the last CSA boxes. Others will be harvested in November and December before the hard frosts hits. We have also been harvesting more storage potatoes, and winter squash. This is also the time to save seeds and also process dry flour corn and soup beans.
I love this land and the community of helpers and feel blessed by the abundance. It’s all perfect!
CSA box #19: Late summer and early fall crops
Ground cherries- Wondering about the baby looking tomatillos? These little pops of deliciousness grow on a vining plant in the nightshade family. They drop when ripe.
Take off the cover and eat raw. Delicious on salads, in jams or with ceviche (says Toast Restaurant).
Rainbow carrots – Atomic red, the purple ones grew so much bigger than spring plantings, they were the stand outs! Carrots have a starchy, heartier bite and are great for adding to stews.
Dill – This dill “volunteered” or self-seeded and has hints of fennel as it’s crossed with previous years crops. It grew up alongside the volunteer arugula from spring planting
Arugula w/ Nastursium flowers– Spicy. Add balsamic vinaigrette to arugula salad and takes the kick out.
Spicy Mustard Greens
Grapes – Beautiful table varieties planted by Lovena years ago.
Tomatoes – Last week on the red tomatoes, we’ll be hitting up the green ones soon. Enjoy cherry, heirloom or small sauce varieties.
Cucumbers – Last harvest the cukes are finished
Tomatillos- Check out http://www.mariquita.com/recipes/tomatillos.html for some great ideas.
Hot peppers- Medium to hot.