9 July 2009

Basil, Cabbage, Cucumbers, Green garlic, Lettuce, Marjoram or summer savory, Sugar Snap peas, Radicchio, Squash

For years I have been telling potential workers that my health plan consists of a steady supply of fresh produce. Which is and is not a joke because it really is the best health care plan I can offer my workers.

Well, that is not entirely true. I could buy health insurance for them. I could provide a masseur and a well equipped coffee bar too while I was at it, both of which would also enhance the work experience. I would just have to go into debt to do so. At least the masseur and the coffee bar are conceivably affordable. Health insurance, on the other hand, would probably finish off the farm.

Not that a steady supply of fresh produce is just a joke of a health plan. We could come up with a lot worse ways in this country to improve our health than large doses of produce. In fact, we have. Fruits and vegetables have a number of things in their favor. Aside from being good for us—especially compared to what we eat much of the time—they are widely available and cheap. They are also generally safe to use and made right here in the U.S. (often by foreigners, of course), and they come in a remarkable array of colors, shapes and textures to match just about any décor.

I don’t mean to suggest that produce would cure all our ills. I am unaware, for instance, of a good vegetative fix for a broken arm, though I suppose you could work up some sort of sling using various greens if you had to. But getting a lot more people to eat a lot more vegetables would significantly reduce the incidence of any number of medical problems—diabetes and heart disease just for a start. Simply getting people to eat kale or bok choi once a week would probably save us a few billions dollars in health care costs each year.

Unfortunately, I have not the vaguest idea how you would get most Americans to eat kale regularly. People will, at enormous expense, ingest vast arrays of pills and undergo all sorts of dangerous procedures in a quest for good health. But I suspect they would consider a weekly dose of kale rather too high a price to pay. Perhaps if we improved the packaging, added an X or two to the name and put a hundred million dollars into the promotional effort…

My workers eat plenty of dark leafy greens. They even like them. And so far I guess it has been working. No serious diseases I know of. In fact, so far nobody has had to go to the hospital.

Well, except me. Eating kale may be good for you, but fifteen years of bending over or crouching to pick it takes a toll. Hence the screws in my spine. Fortunately, I have health insurance thanks to Liz’s job off the farm. Forty thousands dollars of transforaminal lumbar interbody fusion cost me $18.

Take away that insurance, though, and I would be facing some tough choices, trying to find a balance between pain and debt I could live with. That’s a form of health care rationing that critics of a national plan tend not to talk about so much. But it is the form our system forces on people without insurance, people like my farm workers—and most other farm workers in this country too. Socialized medicine, like kale, is no panacea. Neither, however, is to be feared any more than our socialized street lights or socialized Coast Guard. If we are going to have to make choices about how we dole out health care, we can find a better way to allocate it than basing on the patient’s net assets.

For instance, we could make it contingent upon patients having eaten all their vegetables. We make kids finish their vegetables in order to get the stuff they want. I don’t see why the rest of us cannot live by the same rule. Want an appointment with your dermatologist? Have some radicchio first. You can eat it in your salad or cut it into quarters, dunk it in water, brush it with olive oil and grill it. Need a new pair of glasses? Then get to work on that head of cabbage, perhaps in a slaw or sautéed with bacon and scallions. Hoping for a refill on that prescription? Eat some squash—sliced and sautéed with green garlic and herbs—and then ask for more pills. Eager to talk with a doctor about the pain in your back? Why not snack on some snap peas (boiled in salted water for no more than a couple of minutes) or cucumber salad before you start that conversation. Back operation? Salad, then surgery.

Imagine if we actually go with this system. We will be helping you to get to the head of the line every week. And suddenly my produced-based health care plan for my workers will make real sense. No joke.

2 July 2009

Basil, Beets or turnips, Frisee endive , Garlic scapes, Kohlrabi, Lettuce, Parsley, Scallions, Squash

As a man of faith in myself deeply cognizant of my many and various duties, I would like to take this opportunity to apologize. I have let down my farm, my workers, CSA members, farmers, vegetables eaters, citizens of this great nation, people of the world and several rows of eggplants. I am deeply humbled by how many people, significant and powerful and hungry people, I have let down—more people, I dare say, than anyone else has previously let down. And I have been able to let down so many so quickly, let me note for slower members of the audience, because so many looked to me for guidance on a whole host of topics, topics I often knew nothing about but spoke of in a quiet and dignified and authoritative way nonetheless.

I don’t expect everyone I have let down to forgive me right away, though that would make my life a whole lot easier. Forgiveness, like a good chicken stock, is a thing that can take time, especially when you don’t deserve it. But I am willing to spend as much time as it takes compelling people to forgive me so I can get myself out of this mess, even if that means going on Oprah and abasing myself for the pleasure of her audience. Since earning all that forgiveness will be so time consuming, and as an act of contrition, I herewith resign from all boring committee work and any charitable activities so that I can dedicate myself more fully to clearing my name.

When I spoke to my workers the other day and told them I could not help weed the carrots because I had to let the puppy out, I was telling them something true. We do have a puppy, a ten-week-old St. Bernard, and he most certainly has to be taken outside pretty regularly, even if that means I have to miss out on some carrot weeding.

But that was not the whole truth. While it was true that our actual puppy actually needed to go outside, I may have misled my workers concerning my whereabouts since I was in fact not with the puppy but in North Dakota seeing another farm. I am not proud of this and it is hard to admit since it makes me seem like such a creep and nobody likes looking like a creep. I am, however, compelled to admit the truth now because I have been caught and my public relations people say it is better to deal with the scandal than sit around doing nothing and hoping it will go away. Which is why I am standing here now accepting responsibility for my actions and asking that they be forgiven without really admitting to anything specific.

I don’t particularly mind that politicians across this great nation have entered into a spirited competition to make complete asses of themselves. If that is what keeps them amused, fine. But maybe they should have told us first so that we could more fully appreciate their efforts and aims. The unpleasantness that has arisen recently stems from our failure to recognize that they are attempting not so much to govern as to embarrass themselves.

Now that we understand the game we can feel a real sense of pride as New Yorkers in our State Senate, which has shown remarkable dedication in striving for victory. Lesser legislatures would have balked by now. But not our fearless representatives, who forge ahead blindly into uncharted realms of self-serving incompetence, determined to spare us no expense in their pursuit of power.

I cannot help getting the feeling that some institution very like the New York State Senate has control of the weather at the moment. Unwilling to agree on which way to move the low pressure system plaguing us this week, they leave it in place, subjecting us every day to further afflictions. And just when you think that surely the consequences of inaction have caused enough havoc that they will feel compelled to act, something worse comes along. Something like the storm yesterday afternoon, an evil monsoon wandering far from its native clime. By my rough estimate it dropped around three million cubic feet of water on the farm in the course of an hour. On the bright side, I have a pretty good idea now of precisely where ditches are prone to overflow into fields, and we won’t have to water the greenhouses for quite some time. And if I failed yesterday to note some of the spots prone to flooding, well maybe I will get another chance today. Or tomorrow.

It is too soon to say precisely what effect this deluge and all the other relentless wet weather will have on the crops, though I can pretty well guarantee that it is not doing them any good. Plants like to breathe and don’t find doing so underwater much easier than we do. Even the weeds look a trifle piqued. I am seriously contemplating moving the whole farm to a sandy hilltop, but I have not worked out the details of the move yet. Perhaps I will refer the matter to the State Senate for action.

In the meantime, we managed to find a few less than completely saturated vegetables for you this week, most of them familiar, though I trust still welcome. The squash (by which I mean both summer squash and zucchini) have kindly added their modest efforts to the offering. It is hard, I admit, to get too excited by a squash—they would have to have a lot more flavor to merit excitement—but I like them sliced and grilled and dressed with a little vinaigrette and basil—particularly cold on a sandwich, perhaps with some garlic scape pesto and cheese.

Endives, I know, often meet with a less than enthusiastic response. But I think frisee (the head of frilly leaves) deserves attention, even from people who shy away from bitter greens. Not only do the leaves look pretty in a salad, but they also add a note—well, let’s be honest, a bitter note—that highlights—to good effect in my opinion—the lettuce’s sweetness. Or you can cook your frisee and mix it with sautéed scapes to make nice garlicky greens. If that’s not compelling enough, bear in mind that it is good for you. You can also use it as a pompom and possibly do a little light dusting with it.

Or use it to threaten your Senator. Perhaps the threat of bitter greens is just the thing to get the Senate back to work. It is worth a try. Obviously a sense of public duty, wide spread derision, the need to pass legislation and a judge’s order don’t have any effect. And if endive fails too, why not bean them with a big kohlrabi.

25 June 2009

Basil, Beets or turnips, Chard, Garlic scapes, Kohlrabi, Lettuce, Oregano, Scallions

  This past winter it snowed heavily in London.  Heavily by London’s standards.  Six inches.  Enough to turn the morning commute, a messy affair at the best of times, into a complete disaster.  Mass transit came to a halt.  There was a fifty mile traffic jam heading into the city.  Even the trains stopped running.  A complete cockup.  And people were mad.  

            The government, they pointed out, had had several days warning of the impending storm.  Indeed, the government itself had spent several days warning everyone else to prepare for what would prove to be the worst winter storm in 18 years.  And yet when the snow arrived the government proved unprepared.  Streets went unplowed.  Schools closed.  Trains—yes, British trains—stopped running.  Shocking and inexcusable.  If a London financier cannot count on making his daily fifty mile commute into the city in a snow storm without facing serious delays, what has the country come to?  Even the French could have done a better job.  Well, maybe not the French, but the Swiss certainly.

            What has England come to indeed?  This stiff upper lipped, nature worshipping, world conquering nation of ironists thrown into a petulant fit because the government cannot maintain suitable control of the weather in order to allow people to drive themselves ridiculous distances to get to work on a day any sensible person would have settled down by the fire with a mug of tea, a wheaty biscuit and a Thomas Hardy novel.

            Actually, it sounds like they have come to the same place the rest of us inhabit.  The place where we don’t have to think about the weather much any more because we have created all sorts of ways to go on without or in spite of it.  We have turned the weather from a major force into a minor irritation.  And we have been able to do that in large part because we don’t have to produce our own food any more.

            When you have a well stocked grocery store with food from all over the planet, suddenly those rainy spells or gusts of wind or bursts of hail, all that weather well short of newsworthy that can nonetheless have a real effect on how your garden grows, they don’t matter so much any more.  Sure, there are still ways the weather can mess with your life even if you don’t grow your own supper.  You can be carried off in a flood or hit by lightning or have your golf tournament delayed (and maybe even all three at once).  But if you only pay attention to those moments you understand the weather about as well as you would understand soccer by watching a highlight reel. 

            Not that having some protection from the normal vagaries of the weather is a bad thing.  I do not wish to suggest that we should go back to some authentic lifestyle of deprivation.  Getting through the winter on decreasing quantities of increasingly moldy root vegetables does not ennoble anybody.  We spend considerable amounts of effort and money on the farm trying to fend off the effects of ordinary weather.  We put up high tunnels and put on row covers and put in drain tile and turn on irrigation and build up raised beds and lay down biodegradable black plastic mulch. And just about every day something about the weather makes us wish we could do more.

            But there’s a big difference between combating the weather and ignoring it—or at least ignoring it until it forces you to pay attention.  Farmers may not like the weather—I have yet to meet one who has anything really nice to say about it—but like the participants in any great war, we have a serious respect for our foe.  We know what it can do in ways both violent and subtle.  Those whiny British commuters, on the other hand, seem to have come to regard the weather as just another social problem to be managed into submission.  If the government could only do its job properly we would not have to worry about being assaulted by panhandlers, hooligans, inflation, labor unions or snow storms. 

“Make it go away,” however, is not a reasonable request.  We may be well on our way to proving that we can change the weather in profound ways, but not in profound ways that inspire confidence in our ability to tame it.  The weather remains, as always, quite distinctly both a part of our lives and beyond our control.  As such, it deserves attention, no matter where you get your food.  You don’t have to like it, but you do have to find a way to live with it.

For the moment we are living with the weather by picking a significant portion of your share—basil, beets, scallions, lettuce, kohlrabi, turnips—in the high tunnels.  Those tunnels make a huge difference.  We spent an hour yesterday afternoon trellising the greenhouse tomatoes, some of which have already grown over the tops of their stakes.  We even found three ripe cherry tomatoes.  I wish we had space inside for the eggplants and sweet peppers, which are just starting to recover from the shock of a last late frost now that the nights have finally warmed up.  Those warm nights have also allowed us to take the covers of the squash and cucumbers and at the moment they look content.  Fortunately, the peas and potatoes and onions don’t mind the cold nearly as much and appear to be thriving. 

If I sound a little like I am hedging my bets, like I am unwilling to declare that we are well on our way to a glorious season, well that is because I am.  Things could be in far worse shape, but the rain already has us behind schedule on weeding (to be fair, we are always at least a little behind schedule on weeding; unlike people, weeds have clearly learned to live with the weather) and direct seeding and there are spots that have been constantly wet now for long enough to effect the crops there.  Plus I have no idea what plans the weather has for us.  I would happily offer up suggestions—near drought conditions would suit this farm fine—but I have yet to figure out an effective way to deliver them.  Muttering under my breath and staring hostilely at the sky, which I have been trying on and off for fifteen years, does not appear to work.  Likewise, I think I can rule out sarcasm, voluble swearing and various rude hand gestures.  It is possible that certain traditional dances or animal sacrifices might get the message through, but opportunities for embarrassment and mess seem perhaps a little too high to risk.  Which leaves me with no alternative but to contact my elected representatives and get the government to take care of this issue.  I have no illusions.  It won’t be easy.  I don’t expect immediate result.  But compared, say, to saving the American automobile industry, surely reining in the weather will seem like a manageable undertaking.  

18 June 2009

Arugula, Beets or Hakurei turnips, Bok choi, Garlic scapes, Kohlrabi, Lettuce, Mustard greens, Scallions, Basil, Mint

 Hi there folks!  How are you doing this evening?  My name’s Thomas, and I will be your farmer tonight.  Can I start you off with something to drink?  Perhaps a mint/basil syrup and bourbon cocktail garnished with a slice of kohlrabi?  Some water?  Tap or rain?

Let me tell you about tonight’s specials.  This week the farm is offering a very fresh, very tender kohlrabi.  It is presented with a few kohlrabi leaves, kohlrabi skin, and just a touch of greenhouse dirt enriched with compost.

We also have some very nice garlic scapes, hand harvested from the tops of garlic plants and arranged in curlicues for no obvious reason.  You will find they have a flavor very reminiscent of garlic, with a not so subtle garlic aroma and a garlicky finish.

Our mustard greens of the day are mustard greens.  They are being served in an assortment of shapes and colors. 

For lettuce we have either red oakleaf, red leaf or green boston.  The farm chooses the one it thinks will suit you best.  They are all being done en tete this evening.

There’s a lovely arugula with rubber band, which I think is just terrific.  I could eat it all the time.

If you are in the mood for roots, perhaps you would enjoy beets or turnips with their greens. 

The scallions are just in.  I have not had a chance to try them yet, but they look absolutely terrific.

For an Asian twist, we have a hefty artisanal bok choi with contrasting leaf and stem textures.  

And finally, for herbivores we have mint and basil. 

Unless somebody already drank them.

But enough silliness.  You don’t want a joke; you want a recipe.  Fair enough.  So take equal parts sugar and water and stir together in a pot. Put over medium heat and slowly bring to a boil, stirring until all the sugar has dissolved.  As soon as the mix comes to a boil, turn the heat all the way down and simmer for five minutes.  Take the syrup off the heat and add basil and mint leaves.  Let the herbs steep until the mixture has cooled and then strain them out.  Put roughly equal quantities of good bourbon and syrup in a glass, add ice, stir and sip.  A few of those and I think you will find all your worries about how to prepare bok choi ebbing away.

And if that does not work you can try going to the farm website, theallegedfarm.com, and checking the recipe section to see if there are any good ideas there.  Or try adding more bourbon to your next drink.

Perhaps, though, you already have a good bok choi (or mustard green or garlic scape or kohlrabi or cocktail (or kohlrabi cocktail)) recipe, something you think other members might appreciate as they nurse a drink and mull over the array of vegetables on their kitchen counter.  If you send it to me I will add it to the recipe collection on the website.

In addition to recipes, you will also be able to get newsletters from the website and information about farm events, such as our farm days and fall open house/pie contest.  I am still figuring out the dates for most of these, but I can say that the first farm day will be on Sunday, July 19^th.  It will be a chance for you to come and see where those kohlrabis come from and meet the farm crew (well, not Josh; he’s off to Alaska in a couple of days to fish for salmon) and maybe find out just how much fun you can have while weeding onions.  I will remind you of the date and offer further details in future newsletters.  

In the meantime, in this newsletter I will offer further details about those garlic scapes since I know I have not put a recipe for them on the website and I recognize that it might not be immediately apparent what you should do with them other use them in some sort of children’s game.  While they make fine toys, they make a better sauce.  Just cut them into 2 inches pieces and put them in a blender with about ¼ cup olive oil, ¼ cup grated parmesan, salt, pepper, a few hot pepper flakes, a splash of vinegar and some basil leaves and puree until you have a smooth sauce.  You can use it on pasta or grilled meat and fish or as a dip for vegetables, such as slices of kohlrabi.  You can also just cut them into pieces and sauté them in olive oil over medium low heat with a generous amount of salt until they have started to go a little brown in spots and are somewhat tender.  They have the texture of good green beans and a sweet garlic flavor.  Some of those, perhaps a few sautéed turnips and scallions or some steamed bok choi, a nice green salad with arugula; sounds like a good meal to me. 

Are you ready to order?

30 October 2008

Arugula, Carrots, Cress, Escarole or radicchio, Garlic, Kale, Onions, Parsnips, Potatoes, Sage, Shallots, Turnips, Winter squash

This is the way the season ends

This is the way the season ends

This is the way the season ends

Not with a bang but a whimper

 

Me and Mike whimpering, that is. 

Not that a bang would necessarily have provided a better ending to the season.  I guess it would depend on what went off.  Most of the time, though, when things around here end with a bang it is not so good.

Given the choice, I would have ended not with a bang or a whimper, but with a stretch of warm, dry weather.  It would not even have had to be all that warm to satisfy me.  Merely average temperatures would have sufficed.  That and a little less snow.

On the other hand, this weather leaves little doubt in one’s mind (in mine, anyway) that the farming season has come to a close.  On the few occasions in recent years when we have had really terrific fall weather it has been harder to call a halt to farming.  The remaining crops in the field (and we always have things left out there in various states of development) all seem to have real potential.  This is largely an illusion.  By this point in the year, with short days and cold nights, most crops cannot do anything more than hang on.  If they have not gotten big enough to pick by the end of October they probably won’t ever, no matter how delightful the weather.  I am fully aware of this, but it still feels like one is giving up on the vegetables.

I don’t have to worry about that feeling bothering me this time.  We may not have stripped the fields clean of every harvestable vegetable and there are rows of crops that just did not have time to grow.  But many of them will not have survived this weather and those that have will feel disinclined to put much further effort into sticking around.  In other words, there won’t be much left to give up on.

That does not mean I end this season without regrets.  I doubt I will ever have a season good enough to leave me fully satisfied (or expectations modest enough that I could satisfy them).  Certainly this was not that season.  I never had the workers, weather or back to do nearly all I meant to accomplish.  At some point it became clear that getting done what absolutely had to be done would be work enough.  Planting cover crops, repairing greenhouses, beefing up deer fence, installing drain tile, building a potato hiller, redoing the hay mow floor; I don’t even remember all the tasks I had in mind that we never got to. And then there were the crops that disappointed, the carrots perhaps foremost among them, but rutabagas, broccoli, cabbage, eggplant, cucumbers and winter squash also certainly worthy (or do I mean unworthy?) of mention.  Something always does poorly (hard to avoid when you grow this many crops), but the bizarrely cold June nights and relentless rain in July put extra strain on any number of crops.  I don’t know that I have ever seen eggplants look as seriously aggrieved as ours did by the end of June and the carrots never got over the rain. 

That said, I hardly think we need apologize for this season.  If we were not brilliant we were at least good enough.  We delivered a lot of vegetables over the course of the twenty weeks, including some very fine beans, piles of tomatoes, a steady supply of potatoes and enough garlic to keep flocks of vampires at bay.  Not to mention the occasional kohlrabi (oops, I just mentioned it).  Not being on the receiving end, I am unqualified to say how good it all looked coming out of the bag, but I think most of it looked fairly good going in, though I confess I may have exercised less that ideal oversight for much of July and early August.  I hope we, unlike the carrots, did not disappoint.

Perhaps, though, despite everything you already got, you feel the need for a few more vegetables.  Well, we happen to have a few crops for sale.  In addition to the ones listed below, we may have some other, such as beets and kale.  Let us know if you are interested in an unlisted crop (and in what quantity) and I will let you know if we can supply it.  Please send orders via e-mail (Thomas@theallegedfarm.com) by November 20^th for delivery on the 24^th (or you can pick up your order from the farm).  Orders of $75 or more get a 10% discount.

 

Onions                                                $1.50/lb

Shallots                                              $5.00/lb

Garlic                                                  $8.00/lb

Potatoes                                             $1.50/lb

Parsnips                                             $2.75/lb

Rutabagas*                                        $2.00/lb

Carrots, mixed colors*                      $2.25/lb

Celeriac*                                             $3.00/lb

                        *modest quantities available 

In addition to the crops for sale, we also have a few out in the field that we would like to send to Community Action for distribution through their food pantry and various soup kitchens.  If you would like to help pick these crops please let me know.  You will be getting dirty for a good cause, and as thanks from me you will get a 5% discount on your storage crop order.

Speaking of thanks from me, I am as always grateful for your commitment to this unlikely enterprise.  I trust that you have found your support for local sustainable agriculture as rewarding as we have and that you have eaten well.  Thank you.     

23 October 2008

Red bok choi, Cabbage, Daikon, Garlic, Leeks, Lettuce, Onions, Poblano pepper, Potatoes, Rutabaga

          We have spent a lot of money looking for life in the universe.  Or, to be more precise, intelligent life.  Sure it is kind of exciting to discover a drip of water on some other planet’s surface or possibly even traces of ancient bacteria on a rock from space.  But exciting in a slight dry academic sort of way, like when someone finds more digits of psi or a really big prime number.  You can appreciate the work that went into it, the hard science, the theoretical ramifications.  But it doesn’t really make you want get a new outfit and throw a party.  It doesn’t really change anything.  We are not sending all those probes out into deep space just to find we share the universe with interstellar mold.

         We want friends.  Smart friends.  Cool friends.  Aliens with great ideas about stuff that matters, like how to pull off nuclear fusion, how to save the panda, how to eat cheese without getting fat.  We are willing to put up with some pretty strange stuff like extra arms or eyes on stalks just as long as we can have a new pal in the neighborhood, someone to hang out with who will understand how tough it is for a sensitive person to put up with a galaxy like this.

         It is unclear what makes us think we will run into creatures like this out there.  Even if they have existed on some other planet, there’s no particular reason to believe they will be around when we make contact.  We have had life of one sort or another on this planet for around three billion years and, unless we have seriously underestimated dinosaurs, the possibility (and I stress the word possibility) of good conversation for all of ten thousand of those years.  Given our current behavior, it will be something of a miracle if that possibility lasts another hundred centuries, and it is hard to say how long it will be before it appears again.  Meaning the chances of coming across intelligent life on our own planet at a randomly chosen moment in its history are pretty lousy.    

         But let’s say we get lucky, run into someone out there with something to say.  Given our own experiences with social interaction, why on earth would we think they will want to have anything to do with us.  Oh sure, they’ll be polite, express the usual pro forma delight over running into us, what a pleasant surprise, so nice to see us, gosh we’re looking well, have we lost some weight, love what we’ve done with the planet.  But when we, needy little creatures, press them about getting together again for dinner they’ll get that evasive look, say it sounds great, they’ll have to check with the wife, things are really busy right now, you know how it is, let’s get in touch, and they’ll still be making that universal hand to ear (or whatever it is they have that pass for hands and ears) I’ll phone you gesture as they hop into the spaceship and rush off.

         Why even bother?  Who needs to be humiliated by a bunch of snooty aliens too cool to hang out with us?  Let’s forget the whole thing, spend that money on our own planet.  God knows it could use some help.  With that kind of money, even without the help of extraterrestrials, we could find better ways to generate electricity, clean up rivers, provide basic health care for kids, build schools, teach people to farm properly, all of which would help us here and now.  Plus if any aliens every do drop in they are a hell of a lot more likely to stick around and share their ideas with us if we have kept the place looking decent. 

         Perhaps when they get here they will be able to tell me how to get reliable crops of rutabagas.  Some years rutabagas work (too well, even), some they don’t work at all (I once harvest a grand total of two rutabagas from four hundred bed feet of perfectly healthy plants).  They are somewhere in between this season, but definitely on the less productive end of the scale.  Which I know comes as a great disappointment to you.  You’ve been waiting all season for a really big rutabaga and all you get is this runt of a root.  Hardly enough to go around if the aliens decide to stay for dinner (I have a strange feeling aliens would like rutabagas).  I trust the daikon will help to ease the pain. 

Plus you have that red bok choi.  I know it is not a big rutabaga, but it looks good and probably even tastes good too.  I don’t know for sure.  I have never eaten one.  It is unusual for me to hand out something I have never tried (yes, I have actually eaten rutabagas and daikon).  But they were a total failure last year—the whole bed bolted before they sized up—and we only just picked these.  At least I know now to wait and grow them in the fall (figured that out all by myself, no help from aliens).

We still have one or two other crops that seem to do well in this weather, a couple of greens, some parsnips, a last bed of carrots.  Enough, together with the storage crops in the barn, to do one more week of the share.  Next Thursday’s delivery will be the last of the season.  We will have some storage crops for sale after the season (mostly onions, shallots, garlic and potatoes).  I will send out a price list next week and if we get a reasonable number of orders we will do a delivery shortly before Thanksgiving.  Or you can come out to the farm to get your order. 

We also have several rows of potatoes that need to be harvested for Community Action’s food pantry.  Anyone interested in helping with that project should get in touch with me about coming out to dig potatoes.  And if you have any aliens staying with you feel free to bring them along.  Since they’re so smart maybe they will know how to get potatoes out of the ground without getting themselves dirty. 

        

  

9 October 2008

Eggplant, Garlic, Leeks, Lettuce, Mustard greens, Peppers, Kennebec potatoes, Hot peppers, Rosemary, Tatsoi, Tomatoes

It is time again for my once a year stint as a caterer for the local land trust’s landscape exhibit preview party.  Consequently, instead of writing a normal newsletter tonight, I need instead to make venison pate, cook down some onions, roast tomatoes, make a spicy marinade for pork cubes and possibly start on some puff pastry.

I am afraid I cannot invite you to the preview party, at least not unless you express a sincere and credible desire to make a major donation to the land trust or to purchase a few pieces of art (those wishing to express either desire should get in touch with me as soon as possible).  I can, however, invite you to the opening party the next day, and you are free to attend (and attend for free) without giving or buying anything—though I would encourage you to do either or both.  Your donation and a portion of the price of your art would support the work of the Agricultural Stewardship Association, which works (successfully) to protect farmland and ensure the viability of farming in Washington and Rensslaer counties.  ASA holds a conservation easement on a portion of our farm (including the fields where some of you weeded carrots, peppers, eggplants and onions), meaning that nobody can ever build on that land.  Everybody in the region benefits from such easements, which help a vital part of the economy, encourage the local production of food, protect natural resources and preserve a beautiful landscape. 

If you want to know more about the art exhibit or ASA, go to agstewardship.org.  I strongly encourage you to come to the show and to take a look around the area.  I would encourage you to drop in at the farm too, but I won’t be there.  I won’t be at the art show either.  Greg and Andrea, who worked here in 2006 and 2007 are getting married on Saturday so we will be at their wedding. 

Before returning to my cooking tasks I offer a few notes about the vegetables in your bag.  Your eggplant is, I know, rather small.  Consider it a final adieu to summer.  We stripped down the plants just before the first frost.  Fortunately the tatsoi (the head of dark green spoon shaped leaves) could care less about frost.  In fact, it may taste better after one.  It definitely tastes better after you steam if and top with soy sauce, vinegar, garlic and hot sauce (though it is tasty raw).  You can have the mustard greens (in the bag) raw or cooked.  I like to put some in a salad (or have a purely mustard salad).  At this point in the season, the tomatoes might taste better cooked.  The weakening sun has lost much of its power to produce sugar in fruits.  The potatoes definitely taste better cooked than raw.  The real question with potato varieties is which cooking method suits them best. I am told Kennebecs make fine baked potatoes, but they are considered general purpose spuds so you can do with them what you want, such as making a leek and potato soup with rosemary or a garlic-infused gratin.