Week 12:When you farm, you don’t have time for problems

Kirsten in the cucumbers

I recently re-read a passage in another farm newsletter about how when there are problems on the farm that delay essential activities such as planting, fertilizing, cultivating or harvest, it feels surreal because these things CAN’T happen. Being at the mercy of the weather, timing is imperative and critical, all the time and so if something happens to delay anything, we are go from either being right on time ( or already behind) schedule to being completely and utterly screwed.  Often you are left sitting there staring dumbfounded at the broken thing and thinking “but this CAN’T happen right now” and yet, there it is. And it is no fun. It means that everything stops for at least one person while the broken thing is fixed, or tried to be fixed, because fixing always involves troubleshooting the problem, deciding who and how it is best fixed, throwing ideas around, throwing wrenches, and potentially calling a professional or bringing a part to a professional, and more. At the same time, work crews must be rerouted or a solution improvised to complete the work that was halted as a result of the broken thing. We don’t ever let this happen, but problems happen anyway. More often than not it feels like we are getting it all done on duct tape and luck. 

What’s in Your Share this Week (maybe):

• ·         Basil (PYO, it really is on its last legs and it is gone this weekend so get it now)
• ·         Okra (PYO, we clearly don’t grow enough of this and next year we will grow more)
• ·         Cherry tomatoes (PYO, take a quart)
• ·         Beans, green, dragon, yellow and burgundy (PYO- it’s a 2 quart week

• ·         Hot peppers (PYO, there are a lot of varieties, I will try to get a guide put together to make it easy to find the ones you are most interested in for now, Jalapenos and Hungarian Hot wax are the most mild while the Hinkelhatz, Thai hots and Shishito are wicked hot)
• ·         Kale, green curly (if it looks good)
• ·         Pac choi
• ·         Beets, mostly cylindra (starting to run low, but if we have enough they will be out)

  

  we found a nest of baby birds in the tomatoes!

• ·         Arugula
• ·         Fresh Onions
• ·         Summer squash
• ·         Cucumbers
• ·         Chinese Cabbage (napa cabbage)
• ·         Tomatoes
• ·         Eggplant

Upcoming Events:

• ·         Friday Farm Dinner on September 15th. These dinners are a huge hit and are super fun. Register soon (our caterer is awesome but she’s not a miracle worker and we can’t add you at the last minute) and don’t be disappointed because we do SELL OUT! The music is fabulous, the sunset is amazing and food and company are not to be missed. Stay for a bit by the fire and relax with a tasty beverage and a little more dessert. Register here: https://goo.gl/329Hmq
• ·         HARVEST FEST is just around the corner!!!! Coming up on October 8^th (the day before Heritage Day here in Southboro) we will hold our 3^rd annual celebration of the harvest and the farm! It is a fun time full of local music, pumpkin carving, our fantabulous hay maze, crafts, food and more. Put in on your calendar!!!!
• ·         We have a call for artisans for Harvest Fest! Have a trade, a skill to demo, craft and art to sell and want to be a part of the fun at the festival? We still have some booth space open and would love to have you join us! Please contact Kira at kbaker@thetrustees.org or talk to Desiree during pickup for details.
• ·         Our Little Sprouts Program is transitioning into a popup program that will happen during Tuesday CSA pick ups, so while you pick up your veggies and take a little lingering time in the PYO flowers for the perfect bouquet…let the kids help Kira explore the farm, plant and create in the Learning Garden and maybe go on a short hike to visit the goats (or a short hike with a goat!!!!!)

Farmstand: We will have peaches and APPLES from Cider Hill this week in the farmstand. Get the peaches while you can, they will peter out as soon as September catches hold. We are hoping for Paula Reds and Red Free this week! These first apples are small but intense-crisp and juicy with the Paula’s being just a bit tarter than the Free’s. Both are good fresh eating, but also pie and sauce.

We have Sidehill Farm yogurt in stock in the fridge. This yogurt was a staple in our house when we lived in Western Mass and we have wished many times that we could find it in a close by location out here. This is made from Normande and Jersey breed cows that are grazed rotationally and intensively on organic pasture. They are happy and their farmers, Paul and Amy, adore them. Happy cows make happy yogurt. We’ve known these farmers for more than 15 years (we remember when they grew vegetables and didn’t even have cows!) Check out more about how fabulous they are and why you should buy and eat their yogurt here. http://www.sidehillfarm.net/cows/

Veggie of the week: Pac choi

Believe it or not, fall is just around the corner and the past few nights of cool weather only cement its inevitability in the farm mind. Also it brings the cooler season veggies back to the forefront of our offerings. Greens will start to make a reappearance, starting with Pac Choi- a thick stemmed, dark green extravaganza of taste and texture. I know it looks intimidating, but those juicy stems and green leaves are packed with nutrition and add a crunchy satisfaction to a summer stir-fry.

My recommendation is to start simple with this. You need a few key ingredients and then you can augment as you like (optional add-ins to follow).

Ingredients:

1 head of pac choi, prepared

3-5 cloves of garlic, peeled and minced

Sunflower or peanut oil for sauteeing

Toasted sesame oil

Tamari or soy sauce

Directions:

Prepare 1 head of pac choi, slice the root end off and carefully rinse the individual leaves and stalks. Cut the thickest part of the stalk from the leaf, chop and set aside. You will cook them first, then chop the leaves coarsely and set aside separately.

In a large skillet, heat the sunflower oil and then toss in the chopped stems. Toss quickly to coat and cook until tender but still crisp. Turn off the heat and add the leaves and the garlic. Toss quickly again to coat the leaves and mix in the garlic. When the leaves wilt, you are done cooking. Lightly add a little toasted sesame oil and soy sauce and mix well. At this point you can add nothing and have a simple side, or you can add stir fried chicken, beef or pork, thinly sliced. Slivers of carrot, sesame seeds, thinly sliced onion, sweet chili sauce, fish sauce. The pac choi is the filler to turn any simple stir fry into a full on meal. Serve on its own or over jasmine rice, rice noodles or udon. It's all good. You can even add it to a hot broth with noodles and a poached egg.....my favorite lunch....

Visiting Castle Hill for our Day of Wonder