Although we are still harvesting 2016-2017 winter shares, most of our work now is focused on planning for the 2017 CSA season and preparing fields for next season’s growing. Our regular season shares will start back in mid-April. We do have CSA shares available for the 2017 season. We do not yet have our application available on our website (although we hope to in January), but you may sign up for a 2017 CSA share by emailing us at email@example.com. Have a wonderful holiday season!
Here is some important information that you may need:
- If you are a Sustaining Member or you want to sign up for a 2016 winter share, please make your final payment of $250 by November 15.
- If you are not participating in the winter share, please bring your plastic bins as well as plastic bags to your last share pick up. I will bag veggies, and keep both your plastic bins until next season. Our last drop off will be Saturday, 11/19. If you pick up every-other-week, this may be your last week to pick up.
- Applications for returning members for next season are due 12/15/16. I emailed them out last week. If you did not receive one, I will have paper copies at pick up this week and next, or you can email me for one.
- We also have a small survey for members to fill out. In general, I feel like we have a good idea from year to year the changes that members would like us to make, but there are a few questions that we have for this coming season.
- We will begin taking new members in early December. If you do not plan to return, please let us know so that we can return your bin deposit and also so that we can notify anyone who is interested in a share for next season.
This week’s share: sweet potatoes, stone-ground heirloom “TN Red Cob” cornmeal (we grind it on the farm on a mill that is designated just for cornmeal; it is gluten-free), “Lorz Italian” garlic, head lettuce, choice of bunched green, choice of salad green. one bunch mild mustards, one bunch spinach, leafy broccoli shoots, carrots, jalapeños, and a choice of herb.
An easy mustard green recipe: http://www.bonappetit.com/recipe/mustard-greens-pesto-on-pasta-with-shiitake-mushrooms-and-smoked-mozzarella
We had our first fall frost Sunday morning, only eight days late, which was surprising given it was in the upper eighties last week. It was a pretty hard frost: 36 degrees under drought conditions can do quite a bit of damage. Almost all of the summer crops (eggplant, peppers, tomatoes, cherry tomatoes, green beans, and okra) were either severely damaged or killed with the exception of the second succession of okra, the second succession of jalapeños, the Anaheim peppers (which are adapted to cooler nighttime desert temperatures), and one section of the second succession of bell peppers. We were able to glean some items prior to the frost, which we will hand out at Wednesday pickup locations.
We will start handing out dry beans, popcorn, and cornmeal in the coming weeks. These are crops that most CSAs don’t offer, and there is a simple reason: without significant machinery, these crops are incredibly onerous and expensive to produce. We seed, harvest, process, clean, and sort all of these crops by hand. We grind the cornmeal on a stone-mill. There are hours and hours of work in them. Considering that you can buy commercially produced Certified Organic dry beans, popcorn, and cornmeal for $1-2/lb., there are few small farmers who choose to produce them for market or even for themselves.
However, many of our region’s heirloom and indigenous varieties are corn and bean crops – none of which are produced commercially. There are several reasons for this: they can be less productive than modern varieties, they are not suited to mechanical harvest, and they do not fit in preset categories (for example, stores sell white or yellow cornmeal, yellow popcorn, and four or five types of dry beans…while there are thousands of other heirloom types of corn and beans). Because it is important to us to help save our region’s heirloom, heritage, and indigenous crops, we choose to grow several varieties of corn and beans each season. I hope that you appreciate them as such…a rare treasure that isn’t available in stores! This season we grew: TN Red Cob corn (cornmeal), Neal’s Paymaster corn (cornmeal, winter shares), Southern Maiz Blanco (cornmeal or seed, winter shares), Dynamite (popcorn), Cherokee White Eagle Blue Corn (seed for us and Farm and Sparrow Bakery), Ottofile Flint Corn (seed), Turtle black beans (CSA), October beans (winter shares), Tarasco Cranberry beans (shellie beans for CSA, dry beans for winter shares), Tiger Eye beans (winter shares), Arikara beans (winter shares), Jacob’s Cattle Gold beans (winter shares), Painted Pony beans (winter shares), Goose beans (seed), Jamapa beans (seed), Selma Zesta beans (seed), Logan Co. Greasy beans (seed), TN White Crowder beans (seed), and Cherokee Trail of Tears beans (seed).
This week’s share: sweet potatoes, heirloom garlic, heirloom dry black beans (need to be picked over and pre-soaked prior to cooking), heirloom popcorn (shown above), choice of bunching green (kale, chard, mustards), choice of salad green (arugula or mesclun mix), lettuce (very beautiful), radishes, carrots (remarkable given how late I seeded them and how dry it is), a little broccoli (hopefully for everyone), choice of herb (cilantro or dill), peppers (sweet and hot), eggplant for Wednesday, and green tomatoes for anyone who wants them.
I am not sure whether spinach will be ready for regular season shares or not. It does appear to appreciate slightly cooler temperatures. We are also waiting on Napa cabbages and green cabbages.
Dry black beans: to cook, presoak overnight, drain, and place in pot with 3x water. You can add other things like epazote, garlic, onions, etc. Bring to a boil. Reduce to simmer. Salt. Cook 2 hours, or until soft. Use in any recipe that calls for black beans. Here are some suggestions: http://www.thekitchn.com/11-delicious-ways-to-eat-black-beans-227509#gallery/50809/11
Our In Good Tilth article is out (“Perspectives from a CSA Farmer”)! All the pictures were taken by Sustaining Member Anika Toro. Check out the article at https://igt.tilth.org/perspective-from-a-csa-farmer/
The farm rhythm feels like it is starting to slow. All the crops are planted and all of the large harvests are finished. We have started cover cropping fields for the winter (the oats and peas that we seeded before last Monday’s rain are germinating well), packing seed crops, and preparing for things like first frost (which still seems a long way off, although it shouldn’t be). It is always a welcome shift: more time to spend together. Evan Shea and I spent the morning yesterday at the Union Books, one of his favorite indoor spaces.
This week’s share will include: pumpkin/winter squash, garlic, leeks, choice of greens (we will have mustards and turnips by Saturday), lettuce, arugula or mesclun mix, red radishes, pink and white turnips (like the ones above), beets, eggplant (looks like production will drop next week), sweet peppers (may be last week we pick these), jalapeños, okra, and cherry tomatoes. We will have herbs and slicing tomatoes for Sustaining Members. Fennel is ready. We usually wait to harvest it until there is an impending frost, but we will probably harvest next week. Bok choy is “ready” but has struggled to size up well with lack of rain. We may wait a couple of weeks still. Broccoli and cabbage is not far behind.
Turnip ideas? My favorite way is still in roasted mixed root veggies. I also like them mixed with potatoes (either mashed or roasted), raw in salads, and in soups. If you don’t love the taste, try them in something like this gratin: http://cooking.nytimes.com/recipes/1013440-root-vegetable-gratin
We start harvesting winter squash at the end of August. They are called “winter squash” because some of them (although not all and not in all regions and not in all years) store into the winter (or at least December). There are four species of squash: pepo, maxima, moschata, and argyrosperma. Each species has certain growing requirements and taste and texture characteristics, as well as typical storage capability. Historically, only moschata and argyrosperma winter squash have been grown in this region, except in the mountains where they can also successfully grow some maxima squash. Those species continue to be the only types of winter squash with which we have success, although even that is changing as our summers continue to become warmer overall. Since we receive a lot of questions about squash this time of year, I thought I would share some generally recognized, accepted, and understood information about the different types of squash, as well as our own farming observations.
The pepo species of squash includes: summer squash like yellow crookneck and zucchini and winter squash such as typical jack-o-lantern pumpkins, acorn, spaghetti, and delicata squash. The pepo species is by far the most diverse species group and is sometimes divided into two based on place of origin. Although summer squash can be grown here successfully throughout the summer by succession planting (or using chemicals), it is much more difficult to successfully mature pepo winter squash varieties here. High heat and high humidity or high heat and drought produce the same effects in all varieties: under stress, they mature quickly producing small specimens with mild flavor that do not store nearly as long as they should. Jack-o-lantern pumpkins (especially newer hybrids) can be produced here. Conventional farmers seem to have more luck with the latter, which suggests that there is also a disease component. By contrast, in New York (ten years ago…and that is important), we produced large quantities of sizable, healthy, sweet pepo squash for mid- to long-term storage without much effort. They are most commonly grown in the Upper Midwest.
Maxima squash includes several other non-jack-o-lantern pumpkins, hubbards, banana squash, buttercup squash, and candy roaster squash. These squash as a class do not do well under high heat and are also more susceptible to insect pressure. When Ken and Irena, from Southern Exposure Seed, were visiting, they told me they had never successfully matured a maximasquash. We have had a little more luck in cooler years with candy roaster squash (which were original bred by Cherokee Indians in the S. Appalachians…a very different climate than the valley today). Most maxima squash are grown primarily in the Northeast and the Northwest. They do well in areas with cool summers and consistent rainfall and little insect pressure. They typically store very well and are considered by many the best tasting squash.
Moschata squash includes butternut squash and most other buff-colored squash and pumpkins, regardless of shape, as well as most Central American and Caribbean squash often referred to collectively as calabaza or ayote. As a species, they are much more tolerant of heat, humidity, and disease and insect pressure. They also store fairly well (although this is dependent on growing conditions) and have good flavor and good texture. Although maxima squash are great for baking and eating as is, many people prefer moschata squash for soups, pies, and breads. Season after season, moschata squash are our best producing squash. However, some of the varieties that we have always grown are having more and more difficulty producing well in our climate. Both Waltham Butternut (originally from Massachusetts) and Long Island Cheese pumpkin (originally from New York) show increasing intolerance of heat.
I have been thinking a lot lately about decreasing seed quality as a result of high summer heat (especially in winter squash/pumpkins, corn, and beans). When plants are stressed (particularly by heat), they respond in two ways: they speed up the maturation of fruits already on the plant and stop producing new fruit. This can produce inferior quality seed. If we continue to have hot summers, will our seed quality continue to decrease in some vegetables? I think this is what is happening with Waltham Butternut and Long Island Cheese pumpkin. We have seen variable germination, decreasing seedling vigor, and decreasing plant vigor over the past several seasons. A sign that seed quality is diminishing. I hope to find several sources of butternut next season to trial. We also will continue to trial moschata squash from the Deep South, Southeast Asia, and Central America like Tahitian Butternut, San Jose Club Squash, Ayote, Magdalena, and Upper Ground Sweet Potato. All of these varieties have done well for us over the past two seasons (and much better than butternuts or cheese pumpkins).
The last species group is argyrosperma. Argyrosperma are originally from Mexico but are also common in the Southwest and Southeast because of their high heat tolerance and resistance to vine borers. Argyrosperma are much more mild that other winter squash (some say bland) and do not store as long. They are commonly used in savory dishes or sweetened for pies or desserts. Their seeds are also used in many traditional cuisines. Some have “naked” seeds. There are many heirloom varieties of these squash, and I would love to grow more of them. However, they are a hard-sell amongst most Americans who are used to sweet squash.