The Not So Simple Life

The More the Farrier

2009-09-28T18:03:00.004-04:00

Both Colchester Farm, the CSA farm where I lived, and Oakley Laurel Farm, the CSA farm of which I am a working member, have livestock. At Colchester there were cows and chickens, but at Oakley Laurel we have horses. Robb raises horses and gives riding lessons in addition to having the CSA.

Our CSA is a mostly closed system of nutrient recycling. The horses eat the grass and the the manure is used in composting to return nutrients to the land. Occasionally though the horses need some outside maintenance. Today was one of those days. This morning Robb's farrier came out to re-shoe the horses.

A farrier is a specialist in equine hoof care, including the trimming and balancing of a horse's hoof and the placing of shoes to the horse’s foot. A farrier couples a subset of the blacksmith's skills (fabricating, adapting, and adjusting metal shoes) with a subset of veterinary medicine (knowledge of the anatomy and physiology of the lower limb) to address the care of the horse's feet. (Wikipedia)

According to the, the American Farrier’s Association (AFA), “The AFA has focused on improving equine welfare through excellence in hoof care and farriery.” (http://www.theamericanfarriers.com/about.html)

Who knew? On top of being an expert in hoof care, Robb’s farrier also knows how to make kimchi, a Korean dish made with pickled vegetables which is buried in the ground for up to three weeks before you eat it. A true renaissance man if I ever met one.

An Educated Feline

2009-09-26T20:39:00.003-04:00

I wonder if my cat has realized yet what kind of place she has moved into. This is a place of books. I have four floor to ceiling book shelves filled with a strange combination of fiction and non-fiction. What would you like to read today, Remaking the North American Food System? No, that doesn't suit? How about the newest Anne Tyler? Maybe you would like The Spirit Catches You and You Fall Down or maybe you would prefer Staying Healthy With Nutrition. It's hard to say what will strike my fancy next.

All I know is that whenever I go to read a book, Arabella lays down in the middle of it. "Ummm mother, what do you think you are doing?" she seems to ask. She would like me to know that she certainly doesn't approve of reading.

Please don't tell her that the library books sale is tomorrow....

Working Members

2009-09-24T09:56:00.008-04:00

It hasn't really been all that long since I left Colchester Farm, but there is just something about taking care of plants you know you will be eating for dinner later. I miss it. While watering the bok choi, I think about stir-fry. Weeding carrots brings to mind the carrot cake I will be enjoying later in the season. I believe the anticipation of meals to come is one of the things that make the CSA model of agriculture valuable.

I believe strongly that CSA farms should require some level of member participation. If you have never seen where your food is growing, how do you feel any ownership for the farm? I am a working member on Oakley Laurel Farm. Once a week I drive out to Castle Hayne and work with Robb Prichard. There we are growing fall crops like bok choi, broccoli, leeks, and, my favorite, brussels sprouts.

Unlike me, other members may not enjoy digging in the dirt, but there are so many ways to participate. Maybe your job could be orienting new members. Maybe you could pick up the boxes and drive them to the distribution site. We choose to be CSA members because we want fresh, local foods. We believe in creating systems of farming that foster values in the physical, social and economic aspects of farming. Shouldn't we see it in action?

Why Farming is Like Kettlebell

2009-09-14T18:10:00.006-04:00

So it isn't very often that I get to get really good and dirty anymore. I never thought I would miss being filthy, but I do. When I worked on the farm, I used to meet my mom at Applebee's for dinner. I have never been so dirty in my life! Head to toe I was covered in dust, dirt, weeds and the occasional green bean that would have stuck to me. The looks people would give me when I would get there...

Anyway, since I have been back in Wilmington I just haven't had much chance to play in the dirt. I have gotten most of my exercise at the local YMCA where I am a member. Today was my first day back at Oakley Laurel Farm. (yeah! dirt!) There is no electricity there so everything has to be watered by hand. I used an old fashioned metal watering can to tote the water from the rain barrels to the crops. As I was walking I was sticking my other arm out to balance the weight of the watering can when it struck me, this is the same movement I use to stabilize myself in kettlebell class. Maybe I was in training for ultimate watering and didn't even know it.

According to Wikipedia:

The kettlebell or girya (Russian гиря) is a cast iron weight looking somewhat like a cannonball with a handle. Kettlebell workouts are intended to increase strength, endurance, agility and balance , challenging both the muscular and cardiovascular system with dynamic, total-body movements.

Veggies...what are they good for?

2009-09-01T16:08:00.009-04:00

Only my favorite recipes make it into "My Recipe Book". Here you will find tried and true recipes like Spicy Black Beans & Rice or Old Bay Roasted Vegetables. There has to be something really special about a receipe for it to make it into the book.

One of my all time favorites is Brussels Sprouts with Nuts & Cranberries. My obsession with Brussels Sprouts came late in my life, but it hit me hard. I made them so frequently this year that they very well could have been a factor in the breakup of my last relationship. "What do you mean you are sick of brussels sprouts?"

A cooler weather crop that is subject to aphid and cabbage worm infestations, I have never successfully grown Brussels Sprouts but that does not stop me from enjoying them. The only hitch in my get-along is that organic Brussel Sprouts are EXPENSIVE. Currently I am stocking them on the shelf at the store for $6.49/lb. But sometimes a girl just can't help herself and so, despite the expense, I will bring home these tastey little morsels.

Brussels Sprouts with Nuts & Cranberries

1/2 cup nuts, toasted

2 tsp olive oil

1 1/2- 2 lbs brussels sprouts, trimmed & halved

2 medium shallots, halved & sliced

3 cloves garlic, diced

1/4 cup dried cranberries

1 tbsp honey

Brown garlic & onions over medium heat in olive oil. Add Brussels Sprouts, cook 5 minutes. Stire in the cranberries, honey & 1 cup water, reduce heat and simmer approximately 7 minutes. Stir in nuts. Season with salt & pepper.

ENJOY!!

Maybe It's Not So Strange After All

2009-08-30T15:55:00.011-04:00

Introducing Ms. Arabella Strange Linthicum.

Since I have started living on my own again I have been a little lonely, well a lot lonely really.

I grew up with a Golden Retriever and have thought more than once about getting a dog. The problem is I work too much to make a good doggie parent. I have always heard that cats are more independent, but I have mild allergies so I thought it wouldn't work out. Then I heard about Russian Blues. They are a breed of cat that purports to be less allergenic than other cats.

I adopted Ms. Strange (aka Arabella; Jelly Bella; Bella; Evil Cat, etc.), a Russian Blue mix, two weeks ago from Marley's Cat Tales. Though a welcome addition to the household, she can be somewhat of a handful. She stalks, scratches, bites and tries to disembowel all her toys. Generally she act like all cats do, including lions. Isn't it strange that we intentionally keep animals in our homes? On the other hand she's good company, and she can purr.

A new label to look for?

2008-11-27T11:03:00.004-05:00

The goal of the USDA Organic Final Rule was to create a consistent organic standard that the consumer could understand and rely on. With the implementation of the Final Rule in 2000, if a product was labeled USDA Organic it had a definable meaning.
What the USDA Organic standards does not do, what it cannot do, is support local farmers. By its very nature the USDA certification standards make it nearly impossible for small farmers to participate in the organic certification procedures. For many farms, like Colchester Farm where I interned this summer, the cost of the USDA organic certification is simply too high. In order to be organically certified Colchester would have had to hire an additional staff member in order to maintain the rigid documentation that the Final Rule requires. Instead Colchester used the label "pesticide-free" despite the fact that they use organic growing practices. For some consumers the "pesticide-free" label is enough, but for die hard organic shoppers this ruled out purchasing food grown at Colchester, organic growing practices or not.

Certified Naturally Grown is a new label that focuses on the small farmer. In fact Certified Naturally Grown attempts to uphold even more stringent ideals than the Final Rule. According to their website:

We have used the USDA National Organic Program Final Rule as the basis for CNG's Certification Standards. Our farmers must also conform to the USDA's National List of Allowed and Prohibited Substances.

However, Certified Naturally Grown is not in any way affiliated with or accredited by the USDA National Organic Program.

Sustainable agriculture doesn't start and stop with a commitment to allowable and non-allowable materials and practices. Certified Naturally Grown farmers reflect a commitment to work within the natural biological cycles that are necessary for a truly sustainable farming system - a system that works in harmony with the micro-organisms, soil flora and fauna, plants and animals, to maintain and increase the long-term fertility of soil, leaving it even more vibrant and alive for the next generation of farmers.

Currently there are less than a thousand farms holding the Certified Naturally Grown Certification. I am not sure that this grassroots certification will take hold, but it has its heart in the right place. I would like is see this logo become recognizable to consumers. The transparency of the organization is admirable and its commitment to sustainability ideals rather than just low input farming distinguishes it from the USDA's organic standards.

Welcome to the World of Fair Trade

2008-11-19T09:47:00.003-05:00

Eating locally makes sense for most things. However, there are specialty goods grown for export which cannot be grown locally like coffee. If you are like me you can't give up your morning cup of joe. So, when making decisions about what coffee to buy remember that while organic growing practices are important there is an additional label to look for, Fair Trade Certified. Fair Trade Certification is important because it supports more than just good growing practices, it supports family farms.

According to www.FairTradeCertified.org:

Fair Trade Certified products combine a fair price for farming families with rigid environmental standards. This means that Fair Trade Certified products are some of the most sustainable on the market, while simultaneously raising the standard of living for millions of people around the world. Buying Fair Trade Certified products gives farmers a chance to sell their goods at a fair price, which means they can cover their costs, support their families and invest in a better future.

Buying Fair Trade Certified goods is another way to support small farms even if they are not local. In addition to Fair Trade Certified coffee, tea, sugar, herbs and other products are available.

Veggies...what are they good for?

2008-11-17T07:03:00.010-05:00

Just like Boxes #1, 2, and 3, Box #4 contained leeks, but that wasn't all. This week we also had a HUGE head of bok choy. Bok choy is a green that I have just started experimenting with in the last year. Tonight I made it with scallions from the CSA box and the last of the frozen chicken. I have decided to make the transition to vegetarianism, but while I am learning about this dietary choice I am also emptying the freezer.

Asian Braised Chicken with Greens

Adapted from Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table (p. 160)

1 1/2 cups brown rice
2 tablespoons teriyaki sauce
2 tablespoons light brown sugar
1 tablespoon rice vinegar
2 tablespoons grated peeled ginger root
4 garlic cloves, minced or pressed
6 scallions
1 head of bok choy (about 1 1/2 lbs)
2 chicken breasts
1 tablespoon olive oil
pinch of salt
sesame seeds

Cook the rice.

Meanwhile, in a bowl, combine the teryiaki sauce, brown sugar, vinegar, ginger, sesame seeds and garlic. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into 1/2 inch slices (about 8 cups). Cut the chicken into bite-sized chunks.

In a large skillet on high heat, stir-fry the scallions in the oil for 1 minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.

Add the sauce mixture to the skillet and bring to a simmer. Add the chicken. Cook about 10 minutes on medium heat, stirring occasional.

Serve the chicken on a bed of rice. Top with bok choy.

Planning a non-traditional holiday menu

2008-11-16T09:00:00.003-05:00

Recently I have been scouring the shelves at work looking for holiday meal ideas. This Thanksgiving will be the second time that I have hosted an orphan vegetarian Thanksgiving dinner. I have invited all of my friends who do not have family in town to join me for dinner.

Our menu may be a little on the non-traditional side. There won’t be any turkeys at my house, but I hope it will be delicious. Planning the menu can be difficult because like all people, vegetarians come in many shapes and sizes with many ideas about what is the "right" way to eat. Gary Null defines the different kinds of vegetarians in his book The Vegetarian Handbook: Eating right for Total Health :

Total vegetarians thrive solely on plant foods. They eat not only vegetables, but fruits, nuts, seeds, grains and legumes as well. This regime omits all animal foods, including meat, poultry, fish, eggs, dairy products, and honey.
Vegans have an absolute commitment to vegetarianism, abstaining not only from all animal foods and dairy products, but also from using any products derived from animals, such as leather or even wool or silk.
Lacto-vegetarians include milk and milk products in their diet in addition to vegetable foods.
Lacto-ovo-vegetarians consume eggs along with milk products and vegetables.
Pesco-vegetarians allow fish in their diets. Prime example: the hundreds of millions of Asians who live on the staples of rice, fish and vegetables.
Pollo-vegetarians eat poultry (chicken, duck, game, birds) while still omitting red meat. (p. 4)

Though there are numerous dietary restrictions to take into account, it looks like the menu this Thanksgiving will include:

Cheese, Veggies & Crackers with Dill Dip

Leek Salsa & Chips

Winter Squash and Red Lentil Stew atop Couscous

Jalepeno Muffins

Pumpkin Pie

Dirt, it's what's for dinner...

2008-11-14T08:39:00.000-05:00

As part of the preparation for my spring vegetable garden I picked up a free soil sample kit from my County Extension Office. According to the County Extension Office:

A soil test is the only way to determine lime and fertilizer requirements for your vegetable garden or lawn.

Because the sample must be completely dry before it is sent out for analysis, I set my sample out to dry for a few days. When I realized that the weather report was calling for scattered showers I decided to bring the dirt inside. I put my pan of dirt in the oven. I was thinking that at least it was out of the way.

My boyfriend and I were going to have tempeh ratatouille for dinner, so I called home and asked him if he would preheat the oven for me. Without even thinking to warn him about the pan of dirt, I told him to turn the oven on to 500 degrees. When I walked in the door after work something smelled a little funny. We had cooked the dirt!

Needless to say I think I have to start the sampling process again.

Bin Composting

2008-11-12T10:59:00.010-05:00

One of the most easiest ways to add organic material to your soil without bringing in outside inputs is by composting your yard clippings and kitchen waste. Composting isn't just good for your soil, according to Harmonious Technologies in the book Backyard Composting:

Composting at home reduces your personal volume of trash, conserves water, increases plant growth, replaces the need for harsh chemical fertilizers and pesticides, and is also fun (p.5).

Backyard composting can be an inexpensive way to contribute to the health of your own backyard while at the same time reducing your ecological footprint, and it can be done for almost nothing. To build my bin composter I went on craigslist.com and found some free pallets. I then wired the pallets together to create the bin that will house my compost pile while it turns from kitchen scraps and yard waste into humus rich soil.

Backyard Composting provides several "recipes" for composting, all of which combine brown materials such as leaves and green materials like kitchen scraps. I am using recipe #2 in my composter:

3 parts Dry Leaves
1 part Fresh Garden Weeds
1 part Fresh Grass Clippings
1 part Food Scraps (p. 35)

My backyard does not have a lot trees, so I had to enlist the help of neighbors to procure extra leaves and lawn trimmings. Kitchen scraps, my green material, are much easier to come by. My coffee grounds, banana peels and other organic waste can now be food for my garden rather than being sent to a landfill where the nutrients will be lost rather than added back into the land. Composting allows me to practice good land stewardship on a personal scale.

Starting my compost pile now keeps me working on my garden even though we are in the off season. If everything turns out right, the compost will make great fertilizer and potting soil in the spring.

Veggies...what are they good for?

2008-11-09T20:43:00.001-05:00

When I was the farmer I didn't have a lot of sympathy for the members when they complained about receiving the same vegetables over and over again. Now that I am on the receiving end of a CSA box I find myself thinking, "Leeks? Again?"

One thing I will say is that while having assigned vegetables makes cooking more challenging, it is in ways more fun. Now I have parameters to my cooking. This week's box contained head lettuce, radishes, leeks, pecans and fresh herbs. That meant that I had to think of another way to prepare leeks.

Leek Salsa

Adapted from The Practical Produce Cookbook's Onion Salsa (p. 148)

8 cups peeled, cored and chopped tomatoes [canned Colchester Farm tomatoes]
5 cups chopped leeks [Oakley Laurel Farm CSA Box # 3]
1 seeded and chopped green pepper [Oakley Laurel Farm CSA Box #3]
1 seeded and chopped yellow pepper [Tidal Creek organic produce department]
2 tbsp jalapeno peppers with juice [Harris Teeter]
1/4 cup minced cilantro [Tidal Creek organic produce department]
4 cloves garlic, minced [Colchester Farm]
3/4 cup vinegar [Harris Teeter white vinegar]
6 drops hot pepper sauce [Tabasco]

Combine all ingredients in a large kettle. Bring mixture to a boil; reduce heat and simmer 10 minutes. Ladle salsa in jars.

Applepalooza

2008-11-08T18:25:00.003-05:00

Everywhere I turn there are apples. I know a few weeks ago I was complaining about the price of apples (they seem to cost as much as a candy bar), but now I am hooked! The produce department at Tidal Creek stocks many different varieties. I had no idea there were so many. Honey crisps, Pink Ladies, Galas, Fujis, the list goes on and on. How is a girl to choose?

According to the World's Healthiest Foods website, www.whfoods.org, I shouldn't have to. Low in calories (around 80 per apple) and high in fiber (approx. 4 grams per apple), there is not much here that you could feel bad about snacking on, which means I can have as many as I want! Though WHF does point out :

Most of the apple's fiber is contained in its skin, as is the majority of its quercitin. Unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues and may have toxic residues if covered in petroleum-based waxes. Since peeling results in the loss of apples' flavonoids and most of its valuable fiber, choose organically grown apples whenever possible.

Luckily, all of the apples that are stocked in the produce department at the co-op are organic, so I don't have to worry when I bite into one. This morning we received a shipment of local Liberty Apples. I had one with lunch today and it was so juicy I should have had a bib!

Making a Plan

2008-11-06T21:43:00.004-05:00

As I anxiously await the 2009 seed catalogs, I have begun laying out this spring's garden plan. I am excited to see what growing food on an individual scale will entail. Deciding what we will eat over the course of the season and the year is more difficult than I thought it would be.

Last spring ,when I left Wilmington for my farming internship, my plant growing experience was limited to houseplants. Now I have helped grow food for over a hundred families. Doing it for mine however is another story. I am nervous about investing a lot of money in the project and failing to produce many vegetables.

It is with my fingers and toes crossed that I head toward planting time. Knowing how much I fear a bad season, I can only imagine what it must be like to have my income depend on the land. There are so many things that can go wrong.

Veggies...what are they good for?

2008-11-03T19:18:00.018-05:00

Back in September, when I was working at Colchester, I gave out a Drunken Leeks recipe. Tonight, because like last week my CSA box contained leeks, I adapted that recipe to move it from a side dish to the main course.

Drunken Leeks with Sausage, Broccoli and Olives

1 Package (5) chicken sausage links, sliced [Bilinski's All Natural Chicken Sausage]
6-8 small leeks, washed and finely sliced [Oakley Laurel Farm Box #2]
4 tsp olive oil
2 cloves garlic, crushed [Colchester Farm]
3/4 cup red wine [The Magnificent Wine Co.]
3 tsp red wine vinegar [Harris Teeter]
10 black olives, stoned and sliced [Harris Teeter]
2 cups broccoli florets [Casacadian Farms]
salt
pepper

Sauté the sliced leeks, garlic and sausage gently in the olive oil, stirring, until the leeks begin to soften and the sausage begins to brown, about 6-8 minutes.

Stir in the red wine and red wine vinegar and bring to a boil.

Simmer gently, uncovered, for 5 minutes.

Add the olives and the broccoli, and cook, stirring occasionally, for a further 3-4 minutes. Season to taste with salt and pepper, and it is ready to serve.

All in all I would give this recipe a B+. When I make it again, I think that I will use tofu rather than chicken sausage. The sausage had a strong flavor all its own that fought with the sauce and the vegetables.

As I make the transition to a more vegetarian diet (I am only eating meat about once a week), I think I am becoming more sensitive to the flavor that meat can add to a dish. Tofu on the other hand will absorb the flavor of whatever sauce you are cooking with.

Trick or Treat?

2008-10-31T20:11:00.005-04:00

Most candy that will be handed out to kids this Halloween Eve will contain high fructose corn syrup (HFCS). While HFCS tastes great it may not be the healthiest thing to be feeding America's children. According to the Mayo Clinic:

High fructose corn syrup is made by changing the sugar (glucose) in cornstarch to fructose - another form of sugar. The end product is a combination of fructose and glucose. Because it extends the shelf life of processed foods and is cheaper than sugar, high-fructose corn syrup has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods.
http://www.mayoclinic.com/health/high-fructose-corn-syrup

High fructose corn syrup (HFCS) has increasingly been linked to childhood obesity and other health problems. According to Science Daily in a 2007 article:

Researchers have found new evidence that soft drinks sweetened with high-fructose corn syrup (HFCS) may contribute to the development of diabetes, particularly in children. http://www.sciencedaily.com/releases/2007/08/070823094819.htm

The potential health consequences related to consuming high fructose corn syrup doesn't have to rule out Halloween candy. Candy sweetened with other unrefined sugars such as barley malt, brown rice syrup, date sugar, fruit sweeteners, honey, maple syrup, molasses, stevia, suscanat and turbinado are available. All of these less refined sugars can be substituted for high fructose corn syrup, though each has its own sweetness ratio when compared to HFCS or sugar. Most home recipes call for refined white sugar. As a rule of thumb:

Sweetener/ Amount to Replace 1 Cup of Sugar / Reduce Liquid By

Barley Malt / 1 - 1 1/4 cup / 1/4 cup

Brown Rice Syrup / 1 - 1 1/4 cup / 1/4 cup

Date Sugar /2/3 cup / none

Fruit Sweeteners / 1 cup / 1/4 cup

Honey / 1/2 cup / 1/4 cup

Maple Syrup / 1/2 - 1/3 cup / 1/4 cup

Molassas /1/2 cup / none

Stevia / 1/2 cup / none

Sucanat / 1 cup / none

(NCGA Sweeteners Pamphlet, 2007)

Though the evidence regarding the potential risks of HFCS is still in debate, it cannot hurt to substitute natural unrefined sugars whenever possible. Tidal Creek stocks many of these alternatives to refined white sugar and high fructose corn syrup, and, increasingly, more main stream grocery chains are beginning to carry alternatives to HFCS.

A Small Plot of Land

2008-10-29T23:01:00.003-04:00

It doesn't look like much (yet), but this is the land that I will be farming in the spring. I have spent much of the last few weeks considering the style of vegetable production that I want to use on my small plot of land. Currently I am leaning toward biointensive methods.

Promoted by Ecology Action (http://www.growbiointensive.org/index.html), biointensive growing methods maximize yields in small spaces. Working toward sustainable solutions for growing food, biointensive methods seek to grow the largest food crop possible while still caring for the land. Ecology Action seeks to promote a system of vegetable production dubbed sustainable mini farming, which:

"nurtures soil, produces high yields, conserves resources and can be used successfully by almost everyone. Our goal is to help this system be known and used locally — on a worldwide scale."

As the current economic downtrend continues it is likely that more and more people will turn to kitchen gardens to supplement regular grocery shopping. I believe biointensive methods are one way to grow vegetables for your family while ensuring the continued fertility of the land.

A farming we will go...

2008-10-27T12:38:00.002-04:00

It was with some trepidation that I got myself ready to volunteer at Oakley Laurel Farm (the small CSA farm which I joined) this morning. Farming on the one day I have off this week?

Though I have only been back in Wilmington since the beginning of the month, it feels like forever since I had my hands in the dirt. I wondered if I would still enjoy it. Would it feel more like work and less like play? Luckily, I liked it just as much as I remembered. I love the feeling of the sun shining down on my back as I hand weed the garden, separating baby carrots from weeds. I love looking up across the way the bok choi and the broccoli plants that I know are not so long away from my dinner table. It was great to talk to Robb, the farmer, about blossom end rot and what kind of mulching strategies work best.

Cool season farming is something new to me. I have not yet had to confront freezing temperatures. After hand weeding two of the eighteen 50ft beds, Robb and I put a thin layer of hay over the carrots, radishes and turnips. The hay insulates the root systems. We are supposed to drop into the 40s over night tonight. Hopefully this small layer of insulation will help the babies along.

Veggies...what are they good for?

2008-10-26T07:09:00.003-04:00

Cream of Leek and Potato Soup

From The Wilson Farm Country Cookbook: Recipes from New England's Favorite Farm Stand:

Serves 8

Wash the leeks thoroughly before you start, because sandy soup isn't very appetizing. This soup, whether hot or cold (vichyssoise) is so delicious. I'm probably in the minority, but I like it better hot [As an aside, so do I. In my opinion this is a thick winter soup and should be served hot] .

3 tablespoons butter [Organic Valley]
6 cups sliced leeks (5 to 6 white part only) [Oakley Laurel Farm's CSA Box #1]
3/4 cups coarsely chopped onion [Oakley Laurel Farm's CSA Box # 1]
4 cups peeled, 1/2 inch-diced white potatoes [Colchester Farm]
1 teaspoon salt [Morton's Sea Salt]
1 1/2 cups heavy cream [Maple View Farm (a local dairy servicing the Co-op)]
1/8 teaspoon pepper (optional)

Melt the butter in a 4-quart pot. Add the leeks and onion and cook for about 5 minutes or until they are wilted but not brown.

Add the potatoes, broth and salt and bring to a boil. Lower the heat and simmer, covered, for 20 to 30 minutes or until the vegetables are very tender.

Puree in small batches in a blender or food processor, or press through a sieve.

Return the puree to the pan, and stir in the cream and pepper. Add salt if necessary. Heat gently. This soup may be chilled, but check the seasoning just before serving (p. 52).

I found this recipe particularly appealing because it incorporates Colchester and Oakley Laurel Farms. Making this soup I was able to use the last of my Colchester potatoes and my first CSA box from Oakley Laurel Farm, literally blending the two experiences together.

I licked the spoon and it tastes great to me, but the real test will be when my boyfriend and his friends try it. I will be handing it out over the course of the next few days. I will keep you posted....

A Special Delivery

2008-10-24T10:45:00.005-04:00

Yesterday was the first delivery from Oakley Laurel Farm's CSA. The members' boxes were delivered to Tidal Creek for pickup. Unlike Colchester, Oakley Laurel Farm does not allow its members to select the content of our boxes. Instead, the boxes are packed on the farm and each member receives a box containing the same produce. In our first boxes we received leeks, an onion, radishes, a head of lettuce. a turnip, a pear and pecans. Not a bad haul. The pecans and the pear will make a lively addition to tonight's salad.

Anyone who knows me knows that I don't have a lot of experience in the kitchen. One reason that I like the idea of receiving a CSA box is that it forces me to try out new recipes instead of sticking to the same tried and true salad that I have been making for the last several years. Salad, along with a couple of pasta dishes and a very basic stir-fry thrown into the mix, accounts for 99% of my dinners.

This morning I happily paged through some of my cookbooks to see what recipes I might like to try out using ingredients from my box. This weekend I will be making Cream of Potato and Leek Soup with the leeks from Oakley Laurel Farm and potatoes which I brought back with me from Colchester. Please check Sunday's post, Veggies...what are they good for?, if you are interested in the recipe and/or the results.

Are you an owner of the Co-op?

2008-10-22T12:19:00.004-04:00

The first thing I ask each customer is, "Are you an owner of the Co-op?" Most of the time the customer pulls out their ownership card. But, when the customer is not an owner, I try to educate them about the benefits of owning an equity share in Tidal Creek.

"Becoming a Tidal Creek owner by purchasing an annual equity share creates many more opportunities to support a locally owned and operated natural food store AND save. Equity shares support the co-op's financial stability and makes it possible for us to thrive and better serve the community."

If that isn't enough incentive, I list the benefits to the individual:

Should the Co-op be profitable, based on the amount spent in the fiscal year, the owner may receive a patronage refund;
Eligibility for the Wild Card Discount - 5% off an entire order 6 times a year;
Owner appreciation day - 10% off an entire order twice a year; and
10% off special orders;

The cost of an equity share is $30.00 per family per year. I know this seems expensive, but in my opinion it is well worth it. Patronizing local businesses and having access to high quality food are priorities of mine, and purchasing an equity share is a key way to support these ideals.

Veggies...what are they good for?

2008-10-14T11:50:00.003-04:00

As it turns out, nothing this week. At Oakley Laurel Farms, the Wilmington Community Supported Agriculture (CSA) farm that I am a member of, the deer and the weather are causing a slow start. CSA farms are set up differently than traditional farms. Members pay in advance for a share, a box of produce, that is delivered each week throughout the season. Farmers receive the price of the share at the beginning of the season which provides them with capital and ensures that even if it is a bad season they are not bearing the burden alone. This means that if the harvest is small this year, our share sizes will be reduced. No matter what the harvest, the produce will be spread evenly among the members.

Our weekly produce delivery was set to begin the first Thursday in October. However, the start date has been pushed back for several weeks. Robb Prichard, our farmer, says not to worry. Last year she encountered similar difficulties but was up and running before the end of October. I am hoping to spend some time volunteering at the farm late this week or early next week. I miss getting my hands dirty!

Button Up!

2008-10-10T19:02:00.012-04:00

Most of us are too busy thinking about what we need for dinner to consider the the environmental impact of our shopping bags, but the grocery bags we use really can and do make a difference. According to www.1Bagatatime.com, Americans annually dispose of almost 400 billion plastic bags. With every 14 bags containing enough petroleum to drive a car for a mile, that's a lot of miles! As gas prices continue to rise, impacting the cost of food, one way that individuals can contribute to resource conservation is by purchasing reusable bags.

Tidal Creek offers sturdy, reusable bags for $0.99 each. Additionally, Tidal Creek runs the Button Up! Program. For every reusable bag a customer brings in $0.05 is donated to charity. At the front of the store there is a jar of buttons and two jars representing charities. Shoppers who use reusable bags can move a button to the charity of their choice. From July 1, 2008 to September 30, 2008 Tidal Creek shoppers used 5,609 reusable bags saving enough gas to drive a car 400 miles and sending approximately $280 to charity. This is a green consumer choice I can really get behind.

(My boyfriend would surely agree that I am promoting this program. Like so many of us I end up leaving my bag by the front door on my way out prompting me to purchase another. His front door is starting to be wallpapered with reusable bags. Oops!)

Just Say Moo!

2008-10-08T20:39:00.003-04:00

According to Sustainable Table, a website devoted to educating consumers about food choice:

Despite opposition from scientists, farmers and consumers, the US currently allows dairy cows to be injected with recombinant bovine growth hormone (rBGH), also known as recombinant bovine somatotropin (rBST). Developed and manufactured by the Monsanto Corporation, this genetically engineered hormone forces cows to artificially increase milk production by 10 to 15 percent. Today, controversy still surrounds whether or not rBGH is safe for cows and humans.(http://www.sustainabletable.org/issue/rbgh)

The producers of rBGH want to make it illegal to label milk as rBGH free claiming that it would unfairly prejudice the consumer against milk containing the hormone. According to the Columbia News Service, "The FDA does not require dairies to indicate if their cows have been treated with rBGH. Instead, the agency has strongly suggested that dairies that do not use rBGH and claim to be synthetic hormone free to include information on their packaging that states "the FDA has found no significant difference between cows not treated with rBGH and milk from cows treated with rBGH."" (http://jscms.jrn.columbia.edu/cnc/2006-04-04/lyon-hormonesand milk)

Increasingly, consumers are seeking out milk that is free of synthetic hormones. Consumer demand has led Starbucks and Walmart to stop carrying milk from rBGH treated cows. At Tidal Creek we offer consumers a wide variety of alternatives to conventionally produced dairy products. The rBGH hormone is not used in the production of any milk sold at the co-op.

If you want more information about rBGH and its possible effects on human health check out:

Your Milk on Drugs - A film by Jeffrey M. Smith

http://www.youtube.com/watch?v=_GpqwZDbMHU (Part 1)

http://www.youtube.com/watch?v=lMBHNKhlw9M&NR=1 (Part 2)

Questions

2008-10-06T16:40:00.003-04:00

Due to the nature of CSAs, members often encounter vegetables that they are unfamiliar with. To be honest, there were things that we grew at Colchester that I had no idea what to do with when I first got there. Our members always had good questions. What do you make with leeks besides soup? How do you pickle a cucumber? What do you do when your eggplant is bitter?

Now that I am an employee of the co-op I find that I am confronted with all kinds of new and interesting questions. Is oil of oregano good for sore throats? Why would you want to eat sprouted bread? Where do you keep the sodium bicarbonate?

I can hardly answer any of them. I guess there is always a learning curve.

Veggies...what will they be good for?

2008-10-05T07:59:00.003-04:00

Now that I am no longer an intern at Colchester Farm, I have to find new ways to participate in the local food economy. In order to continue my producer/consumer relationship (and to eat delicious fresh, local veggies), I have purchased a share in Oakley Laurel Farm's fall CSA subscription run by Robb Pritchard. Oakley Laural Farm is located in Castle Hayne, North Carolina (just outside of Wilmington).

The cost of a share is $200.00. For 12 weeks, beginning in October and ending around Christmas, the members will receive weekly boxes of produce. The boxes will be delivered on Thursday evenings to Tidal Creek. Members will have until the store closes on Friday to pick up their box.

Unlike Colchester, Oakley Laurel Farm does not offer its members a choice regarding the produce contained in its weekly shares. Instead, cabbage, lettuce, broccoli, turnips, kale, carrots, parsnips and herbs will be making guest appearances in the boxes. I don't know how I would chose anyway. It all sounds great to me!

CSA shares require that members become familiar with many types of vegetables, which is why the traditional Sunday post is "Veggies...what are they good for?" Now that I will be receiving a weekly box of produce, I will have to learn to adjust my menu accordingly. Next Sunday after my first share delivery, I will begin posting what I made with that week's box.

Keep it local!

How Much is that Apple in the Window?

2008-10-03T08:00:00.001-04:00

As a farming intern I had access to fresh, pesticide-free vegetables any time that I felt a little peckish. If the mood struck, I could pick an apple or a pear off the tree, but, now that I am back in Wilmington, things have changed. Though I knew that food costs were rising, it wasn’t until my first trip to the grocery store that it really hit home for me. Organic lettuce mix at my local Harris Teeter is $3.50 for an 8 oz package, and that is on sale. I can eat that in one sitting! Then yesterday on my lunch break I decided that I was going to buy an apple and even with my employee discount it cost $1.51. I thought to myself, “How am I going to eat?”

According AFBF Economist Jim Sartwelle, “As energy costs have increased, it has become more expensive to process, package, and transport food items for retail sale. In addition, soaring demand overseas for U.S. dairy and meat products has reduced quantities available at home, resulting in retail price increases at the grocery store. ”
http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2007&file=nr0712.html

One way that individuals can lower their food costs is by shopping locally and in season. This cuts down on the fuel consumption associated with food production. Shopping at Farmers’ markets and purchasing CSA shares are two ways to ensure that your foodstuff is local and seasonal. An even more cost effective way is to grow your own fruits and vegetables when possible.

My New Post

2008-10-01T08:22:00.000-04:00

As I make my way back to Wilmington, North Carolina, I am planning to continue my work with sustainable, healthy food systems. One way that I plan on doing this is by working part-time at Tidal Creek Food Cooperative (http://www.tidalcreek.coop/). According to the Cooperative Grocers’ Information Network:

A co-op is an organization that takes the idea of working together and puts it into a business structure. A cooperative is a business voluntarily owned and controlled by the people who use it—its members. It is operated solely for the benefit of its members, to meet their mutual needs. When groups of people have similar needs—such as the need for lower prices, more affordable housing, or access to telecommunications services—cooperatives offer great potential to meet those needs.

A co-op is a member-owned, member-controlled business that operates for the mutual benefit of all members and according to common principles established for cooperatives.

There are three basic types of co-ops:

Producer co-ops provide goods or services to members who are involved in producing products, such as farmers or artists.
Worker co-ops are owned and controlled on a democratic basis by their employees.
Consumer co-ops provide goods or services used primarily for personal consumption. Food co-ops are typically organized as consumer co-ops.
(http://www.cgin.coop/node/3055)

Tidal Creek is a consumer co-op with a vision of fostering individual, community and planetary health by providing:

High quality natural and organic foods and other environmentally sound products;
A comfortable, affordable place to shop and share knowledge;
Education and training to help people make informed choices towards well being; and
A sustainable and economical model which invests in the local and cooperative communities.
(http://www.tidalcreek.coop/about/mission.htm)

Coming to an End

2008-09-29T06:30:00.000-04:00

As we move farther into the fall season, the green beans are coming to an end and so is my time at Colchester. When I arrived in May, I had never managed to keep a house plant alive let alone grown most of the food that I eat. Working on the farm with Theresa and the other interns and having the opportunity to interact with our members has been one of the most challenging and rewarding experiences of my life. Physically I have never been so challenged or nourished by my work.

Tomorrow is my last CSA pick-up and Wednesday I am heading back to Wilmington, NC where I hope to continue my work promoting and creating sustainable, local food systems. Please continue to visit my blog to see what I am up to.

Veggies...what are they good for?

2008-09-28T06:24:00.002-04:00

Sweet Potatoes

The sweet potato (Ipomoea batatas) is a dicotyledonous plant which belongs to the family Convolvulaceae. Amongst the approximately 50 genera and more than 1000 species of this family, only I. batatas is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable (Purseglove, 1991; Woolfe, 1992). The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum). It is commonly called a yam in parts of North America, although they are only very distantly related to the other plant widely known as yams) (in the Discoreaceae family), which is native to Africa and Asia. (http://en.wikipedia.org/wiki/Sweet_potato)

Roasted Vegetable Curry

· 1 large or 2 small sweet potatoes
· 1 onion
· ½ small head of cauliflower
· 2 tablespoons vegetable oil
· ½ teaspoon salt
· 2 teaspoons grated peeled ginger root
· 2 tablespoons curry powder
· ½ teaspoon salt
· 1 cup coconut milk
· 1 cup diced tomatoes

Preheat the oven to 450 degrees.

Peel the sweet potatoes and onion, cut them into ¾ inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirring once after about 10 minutes.

Meanwhile, in a bowl whisk together the ginger, curry powder, salt, and coconut milk until smooth. Stir in the tomatoes.

After the vegetables have roasted for 20 minutes, pour the curry sauce over them and stir to coat. Return to the oven until tender, about 5 minutes. (Moosewood Restaurant Simple Suppers, p. 53)

Apple Sweet Potato Casserole

· 2 sweet potatoes
· ½ cup water
· 2 large apples
· 1 cup apple juice
· 2 tablespoons cornstarch
· 3 tablespoons water
· ½ cup honey
· ⅓ cup wheat germ

Cook sweet potatoes in ½ cup water until tender about 20 minutes. Peel and slice lengthwise into ½-inch thick slices. Lay them in a casserole dish. Peel and core apples, slicing ½-inch thick. Lay apple slices on top of sweet potatoes. Bring apple juice to a boil. Combine cornstarch and water. Add to juice, cooking until sauce is clear and thickened. Add honey. Spoon over apples, then top with wheat germ. Bake at 350 degrees for 30-45 minutes or until apples are tender. (Practical Produce Cookbook, p. 256)

Caring for the People

2008-09-26T06:16:00.000-04:00

In order to make fresh fruits and vegetables more accessible to low income women and children, the USDA began the FNMP (Farmers' Market Nutritional Program). The program was established in 1992:

FMNP Eligible WIC participants are issued FMNP coupons in addition to their regular WIC food instruments. These coupons can be used to buy fresh, unprepared fruits, vegetables and herbs from farmers, farmers' markets or roadside stands that have been approved by the State agency to accept FMNP coupons. The farmers, farmers’ markets or roadside stands then submit the coupons to the bank or State agency for reimbursement. http://www.fns.usda.gov/wic/fmnp/FMNPfaqs.htm

Colchester annually updates its application to be a part of this program to make sure that our pesticide-free vegetables are available to everyone.

Caring for the Land

2008-09-24T08:33:00.000-04:00

Colchester practices good land stewardship in many ways. In addition to being pesticide-free which reduces ground and water contamination and using crop rotation, we are also using cover crops to replenish the vitamins and minerals that the veggies leech from the soil. Theresa has chosen to plant cow peas in some of our dormant fields this season to replace nitrogen. According to NCSU:

Cover crops are grown to protect and improve the soil, not to harvest. Cover crops have the potential to improve soil tilth, control erosion and weeds, and maintain soil organic matter. They can reduce compaction and increase water
infiltration which decreases leaching of nutrients. Cover crops retain and recycle plant nutrients (especially nitrogen) between crops, provide habitat for beneficial microorganisms, and increase plant diversity.http://www.ncsu.edu/sustainable/cover/cover.html

Practicing good land stewardship ensures that we will continue to be able to produce vegetables on the land year after year.

Do You Have Lettuce Today?

2008-09-22T10:35:00.002-04:00

Each week at the farmers' market in Chestertown, our customers hungrily, ask, "Do you have lettuce?" Happily, our answer is generally yes. In order to ensure a continued supply of our mesclun mix, we must practice succession planting:

In agriculture, succession planting refers to several planting methods that increase crop availability during a growing season by making efficient use of space and timing. http://en.wikipedia.org/wiki/Succession_planting

For us this has meant seeding new rounds of lettuce every two or three weeks, a strategy that is known as same crop succession planting. This has allowed for the continued harvesting of our lettuce mix.

Veggies...what are they good for?

2008-09-21T07:42:00.003-04:00

Leeks

The leek , Allium ampeloprasum var. porrum (L.), also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food. The edible part of the leek plant is sometimes called a stem, though technically it is a bundle of leaf sheaths.
http://en.wikipedia.org/wiki/Leek

Drunken Leeks

· 2 Tablespoons butter
· 6 to 8 small leeks, trimmed and washed
· 1 clove garlic, crushed
· 1/2 cup red wine
· 1 teaspoon red wine vinegar
· 2 Tablespoons parsley, chopped
· Dash salt
· Black pepper

Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender. Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. Add the wine vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
http://homecooking.about.com/od/vegetablerecipes/r/blv272.htm

Zucchini and Leek Oven Baked Frittata

· 3 medium zucchini (approximately 1 lb)
· 1 leek
· 3 tbsp extra virgin olive oil
· 6 large eggs
· 1 cup grated Parmesan cheese
· 2 cups shredded mozzarella
· 6 basil leaves
· salt and pepper to taste

Preheat oven to 35o degrees. Wash and trim leek. Slice in rounds. Wash zucchini and chop in small pieces. Heat the 3 tbsp of olive oil in large skillet on medium heat until hot and add the zucchini and leek. Cook until vegetables for one or two minutes (the zucchini will still have a crunch to it).

In the meantime, whisk the 6 eggs with the 1 cup Parmesan cheese and 2 cups mozzarella in a bowl. Season with salt and pepper to taste.

Brush the pie plate with olive oil and add the zucchini mixture. Pour egg mixture over zucchini mixture and stir to blend. Scatter the basil leaves on top.
Bake in 350 degree oven for 30 minutes or until the frittata is sent and the top is nicely browned.
http://italiancuisine.suite101.com/article.cfm/zucchini_and_leeks_frittata

The Rain in Spain

2008-09-19T07:31:00.002-04:00

Though the wet weather has finally arrived, it didn't come soon enough. We have been irrigating throughout the season to ensure that our seedlings will sprout and our plants will grow. Whenever we plant we lay drip tape at the same time. This allows us to water six 200 ft rows slowly over the course of two hours before moving on to the next crop.

According to Food and Agriculture Organization of the United Nations:

Irrigation is the supply of water to agricultural crops by artificial means, designed to permit farming in arid regions and to offset drought in semi-arid regions. Even in areas where total seasonal rainfall is adequate on average, it may be poorly distributed during the year and variable from year to year. Where traditional rain-fed farming is a high-risk enterprise, irrigation can help to ensure stable production. http://www.fao.org/ag/agl/agll/drylands/irrigation.htm

And high risk it would have been. Theresa said that this season, without irrigation, we couldn't have run the CSA. Though I don't like harvesting in it, I welcome the rain. The crops could use a little natural moisture.

The Tomato Waits for No Man

2008-09-17T07:16:00.000-04:00

When Theresa first asked me if I wanted to can this Sunday, I said, "That doesn't really fit into my schedule." She gently reminded me that if I couldn't do it now it wasn't getting done. There will not be an overabundance of tomatoes forever. One thing that farming is helping me to understand is seasonal eating. Canning the tomatoes now allows us to extend the harvest throughout the winter.

So, Sunday was a day of canning for Rachel, Theresa and me. With the tomatoes left over after Friday's CSA pick-up and Saturday's farmers' market, the three of us spent the afternoon blanching, peeling and canning tomatoes. Though canning tomatoes takes a lot of time, having three people makes it seem more like an afternoon hanging out then working. I will get to remember the day I spent with the girls later this winter when I am making chili.

It's that Time Again

2008-09-15T11:41:00.001-04:00

The cycle of planting is beginning again. The head lettuce, which we finished harvesting back in late June is going in the ground again. Head lettuce matures in 50 to 60 days which means in late October or early November we will have Romaine, Salad Bowl and other lettuce varieties back on our dinner tables.

Veggies...what are they good for?

2008-09-14T08:14:00.003-04:00

Hot Peppers

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them… The chili pepper, chilli pepper or chili, is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanacae. Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub. (http://en.wikipedia.org/wiki/Chili_pepper)

Spicy Black Beans with Bell peppers and Rice

· 1 tablespoon vegetable oil
· 1 large onion, diced
· 1 cup chopped green bell pepper
· 1 cup chopped red bell pepper
· 3 large garlic cloves, chopped
· 1 tablespoon ground cumin
· 1 jalapeño chili, seeded, chopped
· 1 teaspoon dried oregano
· 2 15- to 16-ounce cans black beans, drained
· 2 cups canned crushed tomatoes with added puree
· 1/4 cup orange juice
· 1 1/2 teaspoons hot pepper sauce (such as Tabasco)

· 1 1/3 cups raw rice, cooked

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes.
Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Mound rice in center of platter. Spoon black bean mixture over.
(http://www.epicurious.com/recipes/food/views/SPICY-BLACK-BEANS-WITH-BELL-PEPPERS-AND-RICE-667)

Corn Jalapeno Muffins

· 1 cup milk
· 1 large egg
· 1/4 cup vegetable oil
· 2 cups all-purpose flour
· 2 tablespoons sugar
· 2 tablespoons cornmeal
· 1 tablespoon baking powder
· 3/4 teaspoon salt
· 1 cup corn kernels, frozen thawed or canned drained
· 2 tablespoons minced jalapeno, or use mild chiles

Whisk together the milk, egg, and oil. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers. Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 5 minutes, then remove from pan and serve warm.
http://southernfood.about.com/od/cornbread/r/bl40313f.htm

Companion Planting

2008-09-12T08:53:00.002-04:00

One strategy that organic farmers employ is companion planting. According to http://www.companionplanting.net:

Companion planting is based around the idea that certain plants can benefit others when planted next to, or close to one another.

In our leek field we planted carrots between our rows of leeks. It is thought that the carrots, through chemicals they release, will cut down on the incidence of worms in the leeks. This is called Biochemical Pest Suppression. For more information and for a companion planting chart see http://attra.ncat.org/attra-pub/PDF/complant.pdf.

Seasonal Abundance

2008-09-10T08:44:00.000-04:00

Before I came to Colchester I didn't understand the cycle of abundance of the farming season. Though I did some shopping at the farmers' market, I primarily purchased my vegetables at the supermarket. This meant that I didn't really have a grasp of the growing season.

This year by working on the farm I have had the opportunity to see the farm transition from early Spring, when there were hardly any vegetables to give out at the pickups, to summer, when there are more vegetables than we know what to do with.

Colchester tries to organize charities to come pick up food that does not sell at the farmers' market in Chestertown on Saturday mornings, but still some of the vegetables end up on the compost pile. Here their organic matter will begin to breakdown. The compost pile will be used to fertilize the fields next season. So, though it may seem like a waste, these vegetables are helping to ensure next year's soil fertility.

Member Feedback

2008-09-08T08:28:00.001-04:00

Positive feedback from our members makes the experience of growing food much more meaningful.

Last week, I was working the Tuesday CSA pickup in Chestertown when one of the members asked me if we had any melons left. I pointed to the end of the table and was about to move on when he told me that he had taken a cantaloupe at the last pickup. He said he left it on the counter too long and it broke open. He went on to say that he almost threw it away right then. But he said for some reason he decided to take a bite. "It was the best cantaloupe I have had in all my 65 years," he told me.

This week, when I go to pick melons, I will be thinking of him and hoping that I will find another cantaloupe that is just as good.

Veggies...what are they good?

2008-09-07T08:13:00.000-04:00

Lima Beans

Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean; it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Sieva bean, Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.

Lima beans and butter beans contain linamarin, a cyanogenic glucoside, although the beans are rendered safe when cooked, and low-linamarin varieties are typically used for culinary purposes. (http://en.wikipedia.org/wiki/Lima_bean)

Baked Lima Beans in Sour Cream

· 6 cups of cooked lima beans
· 1/4 cup of butter
· 1/2 cup of brown sugar
· 1 tablespoon of dry mustard
· 1 tablespoon of molasses
· 1 cup of sour cream

Combine all ingredients. Place in 2 quart casserole. Bake at 350ºF. for 45 minutes.
(http://basic-recipes.com/r/l/bakedlima.htm)

Succotash

· 2 cups lima beans
· 2 cups corn
· 2 tablespoons chopped onion
· 1 teaspoon salt
· 1 cup water
· 2 tablespoons butter

Put everything but butter into a saucepan. Bring to a boil. Reduce heat and simmer approximately 25 minutes. Drain and add butter. (Practical Produce Cookbook, p. 16)

Ick! You Want Me to Eat What?

2008-09-05T07:58:00.001-04:00

I don't know about you, but the fungus growing on this corn doesn't look very appetizing to me. According to Wikipedia:

Corn smut is a disease of maize caused by the pathogenic plant fungus Ustilago maydis. U. maydis causes smut disease on maize (Zea Nays) and teosinte (Euchlena mexicana). Although it can infect any part of the plant it usually enters the ovaries and replaces the normal kernels of the cobs with large distorted tumors analogous to mushrooms. These tumors, or "galls", are made up of much-enlarged cells of the infected plant, fungal threads, and blue-black spores. The spores give the cob a burned, scorched appearance. The name Ustilago comes from the Latin word ustilare (to burn).

The fungus has had difficulty entering into the American and European diets as most farmers see it as blight, despite attempts by government and high profile chefs. In the mid-1990s and due to demand created by high-end restaurants, Pennsylvania and Florida farms were allowed by the United States Department of Agriculture (USDA) to intentionally infect corn with huitlacoche. Most observers consider the program to have had little impact, although the initiative is still in progress. Regardless, the cursory show of interest is significant because the USDA has spent a considerable amount of time and money trying to eradicate huitlacoche in the United States. Moreover, in 1989 the James Beard Foundation held a high-profile huitlacoche dinner. This dinner famously tried to get Americans to eat more of it by renaming it the Mexican truffle. (http://en.wikipedia.org/wiki/Corn_smut)

If you are interested in trying this new food:

CUITLACOCHE RECIPES

Cooked by the following method, cuitlacoche can be used for crepas, quesadillas, budin, or in plain tacos.

· 3 tablespoons safflower oil
· 2 tablespoons finely chopped white onion
· 2 small garlic cloves, peeled and finely chopped
· rajas of 4 chiles polbanos
· 1 ½ pounds (about 6 cups) cuitlacoche
· sea salt to taste
· 2 tablespoons roughly chopped epazote leaves

Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent - about 3 minutes. Add the chile strips and fry for 1 minute more. Add the cuitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy. Stir in the epazote and cook, uncovered, for another 2 minutes.

NOTE: If the cuitlacoche is rather dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce over higher heat.
(http://sweetcorn.uiuc.edu/Common-smut/Recipes.htm)

The Incredible Edible Eggplant

2008-09-03T07:36:00.001-04:00

As the season wears on, some of our members have said that they are a little tired of eggplant. Our new intern Rachel arrived this week from Asheville, North Carolina, and she still has plenty of enthusiasm for this incredible vegetable. In case you are looking for a new receipe:

Roasted Ratatouille

· 1 zucchini
· 3 onions
· 1 eggplant
· 2 tomatoes
· 2 red, green, or yellow peppers
· 6 garlic cloves
· 1/3 cup olive oil
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 cup packed fresh basil leaves
· Grated Romano or Parmesan cheese

Preheat the oven to 450 degrees. Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Top with grated cheese. (Moosewood Restaurant: Simple Suppers, p. 50)

Reading the Landscape

2008-09-01T08:17:00.000-04:00

One of the things that I enjoy the most about farming is that I can see things in the landscape that I never saw before. I have created a connection with the earth.

To me, these are my beans. You may look out at them and all you see is a field of green beans. But, as I gaze out over the rows of beans, I see where I knocked the seeder over so there was a particularly dense patch of provider seeds which translated into an area loaded with plants . I can also tell that I put these babies in the ground a while ago, before I got the hang of walking in a straight line. I know the history of these beans and it makes them taste even better when they are on my dinner table (and I hope on yours).

Veggies...what are they good for?

2008-08-31T08:40:00.000-04:00

Cucumbers

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitacea, which includes squash, and in the same genus as the muskmelon. Though it technically is a fruit, cucumbers are widely considered vegetables. (http://en.wikipedia.org/wiki/Cucumber)

Stir Fried Cucumbers

· 3-4 tablespoons vegetable oil
· 2 cups thinly sliced cucumbers
· 4 green onions, sliced
· 1 sweet red pepper, seeded and thinly sliced
· 2 small tomatoes, cut into thin wedges
· ½ teaspoon salt
· 1/8 teaspoon pepper

In a large wok or skillet heat one tablespoon oil. Stir fry cucumbers about 2 minutes and remove from wok. Add more oil if necessary. Stir fry green onions and red pepper for 3 minutes. Remove from wok. Add more oil. Stir fry tomatoes one minute then add cucumbers, peppers and onions. Mix well and heath through. Season. (Practical Produce Cookbook, p. 90)

Cucumber Yogurt Dip

· 1 large cucumber, peeled, seeded and finely chopped
· 1 teaspoon sea salt
· 1 cup whole yogurt
· 2 cloves garlic, crushed
· 1 tablespoon mint, finely chopped
· 1 teaspoon parsley, finely chopped
· 1 tablespoon lemon juice
· ¼ teaspoon pepper
· Pinch of cayenne pepper

Salt chopped cucumber and let stand in a colander about 1 hour. Mix other ingredients together and stir in cucumber. (Nourishing Traditions, pg. 173)

It's a Coup!

2008-08-29T16:04:00.003-04:00

Sadly, when we walked through the winter squash field this morning, it was clear that the squash beetle army had invaded. It appears they have won.

Colchester is committed to pesticide-free farming practices. This means that aside from picking the bugs off by hand or covering the crops with row cover, there is not a lot that we can do about an infestation.

As I looked at our squash field, I thought about what it might have been like before the CSA model of agriculture. What if I was a farmer simply trying to provide for my family and I went out into the field only to discover that the bugs had taken another crop. Would that be enough incentive for me to begin to use pesticides. Is there a compromise?

According to http://www.epa.gov/opp00001/factsheets/ipm.htm there is.

Integrated Pest Management (IPM) is an effective and environmentally sensitive approach to pest management that relies on a combination of common-sense practices. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. This information, in combination with available pest control methods, is used to manage pest damage by the most economical means, and with the least possible hazard to people, property, and the environment.

The IPM approach can be applied to both agricultural and non-agricultural settings, such as the home, garden, and workplace. IPM takes advantage of all appropriate pest management options including, but not limited to, the judicious use of pesticides. In contrast, organic food production applies many of the same concepts as IPM but limits the use of pesticides to those that are produced from natural sources, as opposed to synthetic chemicals.

When I go to plant my own vegetable garden this fall, I will have to think strongly about my beliefs and whether or not I think that I can make responsible decisions about when and if I want to use pesticides.

A Chill in the Air

2008-08-27T14:00:00.000-04:00

One way that I can tell that fall is on the way is the chilly mornings that we have been waking up to. Another sure sign is that the turkeys are starting to more like turkeys. They have moved past the unfortunate adolescent stage and are well on their way to the Thanksgiving table. I am looking forward to cooking and eating a meal that I helped produce this Thanksgiving. Knowing where all the food on my table comes from is really something to celebrate.

Making It Possible

2008-08-25T15:50:00.002-04:00

Colchester is committed to making fresh, pesticide-free vegetables available to anyone who is interested. We offer ‘working shares’; for 10 hours of work a month members earned a small share, for 15 hours they got a medium share, and for 20 hours a month a large share.(http://www.colchesterfarm.org.html)

Another way to earn a 'work share' is to pick up box shares at the Farm and deliver them to 10 or more families in your neighborhood. On harvest days we put together box shares, with the vegetables chosen and packed at the Farm, for delivery. In exchange for the delivery, members earn a small share.

For more information please contact us at colchesterfarm@friend.ly.net or call:Theresa Mycek, CSA Manager, at 410-648-5609Mailing Address: P.O. Box 191, Georgetown, MD 21930Physical Address: 31285 Georgetown Cemetery Road in Georgetown.

Veggies...what are they good for?

2008-08-24T12:37:00.003-04:00

Edamame (Green Soybeans)

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. [Also known as edamame] It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source of protein. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes.
(http://en.wikipedia.org/wiki/Soybean)

Spiced Edamame

· 2 teaspoons kosher salt
· 1 teaspoon chili powder
· 1/4 teaspoon red pepper flakes
· 1/2 teaspoon dried oregano
· 1-pound edamame, in the pod (green soy beans)

Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.

Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.
(http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28533,00.html)

Pasta with Broccoli, Edamame & Walnuts

· ¾ pound chunky pasta
· ¼ cup olive oil
· 4 garlic cloves, minced or pressed
· 3 cups bite-sized pieces of broccoli
· 1 cup shelled edamame
· ¾ teaspoon salt
· ¼ cup chopped fresh basil
· 1 cup chopped toasted walnuts
· Salt and pepper
· Grated Parmesan or Romano cheese

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, warm 2 tablespoon s of the olive oil in a large skilled on low heat. Add the garlic and cook for a few seconds. Add the broccoli with about ½ cup of the hot pasta-cooking water, turn the heat to high and cook for about 2 minutes. Add the edamame, salt, and herbs. Continue to cool until the water evaporates and the broccoli is crisp-tender and bright green, about five minutes. Remove from the heat.

When the pasta is done, drain it. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts. Season with salt and pepper. Serve topped with grated cheese. (Moosewood Restaurant: Simple Suppers, p.22)

A Rainbow of Nutrition

2008-08-22T14:25:00.001-04:00

One of the reasons that you are supposed to eat an array of colors is that it ensures your getting an adequate supply of phytochemicals. According to http://www.phytochemicals.info/:

Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties. There are more than thousand known phytochemicals. It is well-known that plant produce these chemicals to protect itself but recent research demonstrate that they can protect humans against diseases. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavanoids in fruits. They are not essential nutrients and are not required by the human body for sustaining life.
With the ever changing information regarding good nutrition, I don't know if any of that will turn out to be true or not, but just looking at the rainbow of peppers makes me hungry.

Evidence

2008-08-20T05:56:00.002-04:00

One way that we try to get members out to the farm is by hosting monthly potluck dinners. This is a great way for us to get to know our members and for members to meet each other. It is also a good time for kids to run around and play. I missed this month's potluck, but, when I got in on Monday, there were some clues that little people had been around. I wonder what kind of farming teddy likes to do?

Veggies...what are they good for?

2008-08-17T07:36:00.000-04:00

Bell Peppers

Bell pepper is a cultivar group of the species Caspsicum anuum Cultivars of the plant produce peppercorns which develop into fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. Today, Mexico remains one of the major pepper producers in the world.
(http://en.wikipedia.org/wiki/Bell_pepper)

Green Pepper Tomato Salad

· 3 medium tomatoes, seeded and chopped
· 1 medium green pepper, chopped
· 1 celery rib, thinly sliced
· 1/2 cup chopped red onion
· 2 tablespoons cider vinegar
· 1 tablespoon sugar
· 1/2 teaspoon salt
· 1/8 teaspoon pepper

In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
(http://allrecipes.com/Recipe/Green-Pepper-Tomato-Salad/Detail.aspx?src=etaf)

Basil Quinoa with Red Bell Pepper

· 1 cup lightly packed fresh basil leaves
· 2 tablespoons freshly grated Parmesan cheese
· 2 tablespoons lemon juice
· 2 tablespoons extra-virgin olive oil
· 4 cloves garlic, minced (2 teaspoons minced)
· 2 cups cooked quinoa*
· 1 cup chopped red bell pepper
· 1/2 cup sliced green onions
· Kosher salt
· Freshly ground black pepper
· 1/4 cup shelled sunflower seeds

In a small saucepan, bring 2 cups water to boiling. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water; stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.

Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.

In a medium bowl, stir together cooked quinoa, bell pepper, and green onions. Add basil mixture; stir to coat. Season to taste with kosher salt and black pepper. Sprinkle with sunflower seeds. (http://www.medicinenet.com/script/main/art.asp?articlekey=78910)

Unexpected Surprises

2008-08-16T07:42:00.002-04:00

After a long morning harvesting tomatoes in the hot, hot August sun we came across a bird's nest. The babies seemed undisturbed by the tomato picking going on all around them. Sometimes it is the little things, literally, that make it all seem worthwhile.

Another One Bites the Dust

2008-08-11T13:41:00.003-04:00

It never occurred to me how many of our laying hens we would lose to predation. A pair of immature Bald Eagles has taken up residence in one of the trees behind the hen house. This week we lost several more chickens to the young birds (who, by the way, are quite camera shy). Bald Eagles are on the endangered species list, so it is still nice to see this pair thriving despite our losses.

Pesticide poisoning, specifically DDT, was responsible for the deaths of many Eagles. Thanks to conservation efforts, their numbers are increasing and it has been proposed that they should be removed from the endangered species list. (http://www.birds.cornell.edu/AllAboutBirds)

I will say this, the ladies are not to happy with me right now. For the last few days after I have fed them, I have had to leave them in the coop. We are hoping that the Eagles will take the hint that chicken is off the menu and move on.

Veggies...what are they good for?

2008-08-10T10:49:00.003-04:00

Watermelon

Watermelon (Citrullus lanatus (Thumb) Matsum & Nakai, family Cucurbitaceae) refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cusumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually pink, red, or yellow, but sometimes orange, interior flesh. The flesh consists of highly developed placental tissue within the fruit. (http://en.wikipedia.org/wiki/Watermelon)

Chilled Watermelon Soup

6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.(http://www.epicurious.com/recipes)

Watermelon Salsa

1/4 cup fresh lime juice
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon or cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeño chilies

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.) (http://www.epicurious.com/recipes)

Fingers or Thumbs?

2008-08-08T19:44:00.000-04:00

They are called fingerlings for a reason, but maybe they should be called thumbkins. Today when we were harvesting poatoes, I was really digging into the soil and getting my hands dirty. I looked down and spied a large fingerling potato. I went to grab it, but oops, it wasn't a potato. It was my thumb!

To Can or Not to Can?

2008-08-06T18:04:00.001-04:00

Sometimes it feels as if I am eating tomatoes morning noon and night. First we didn’t have that many tomatoes, but now we have more than we can eat. The question then becomes, what do you do with all these tomatoes?

Today Theresa suggested that we spend the afternoon canning tomatoes. We used about four boxes of tomatoes to make seven quarts of tomatoes. I am looking forward to making chili with my tomatoes in the fall.

From http://www.thatsmyhome.com/general/tomato-canning.htm:

Basic Canning - Tomatoes
Have all the needed utensils handy Wash jars, rings, and lids in hot sudsy water. Rinse. Place the jars in hot water and leave them there until needed. Place the lids in a pan and let them simmer for a few minutes, then remove them from the heat and let them stand in the hot water until needed. Pick ripe but firm, unblemished tomatoes, enough for one canner load. Wash the tomatoes. Blanch the tomatoes in boiling water for 30 seconds, then remove the skins, the core, and any unsightly spots. Pack the hot tomatoes into the jars, trying not to crush them. Leave about half an inch of head space, add about a teaspoon of salt to each quart jar, and half a teaspoon to each pint jar (salt acts as a preservative). Run a non-metallic spatula around the inside of the jar to remove air bubbles. Clean the threads of the jar with a clean damp cloth. Remove a lid from the hot water and place flat on top of the jar. Screw in the ring, making sure it's tight and firm. Stand each full jar on the rack inside the water-bath canner, in hot (not boiling) water. The water should stand 1 to 2 inches above the jars. Add more hot water if needed. Cover the canner with its lid, and bring water to a boil. Process quarts for 45 minutes, and pints for 40 minutes at a gentle, steady boil (refer to altitude charts if you live above 1,000 feet). Remove the jars from the canner and set on a folded bath towel. Place each jar apart from the others, and cover them with another towel. Allow them to cool for 12 hours, then remove the rings and check to see the jars are indeed sealed (the lid should curve inwards a bit). Wash the outside of the jars, dry, and store jars in a cool, dark, dry place. You're done!

Tomatoes R Us

2008-08-04T11:00:00.000-04:00

One thing that I have noticed about tomatoes is that they all seem to ripen on the same day. This year we are growing several kinds of heirloom tomatoes, Black Krim, Cherokee Purple, Goldie, Pineapple and Pruden’s Purple. Like raising heirloom breed birds, growing heirloom vegetables increases the genetic diversity in our food crops.

Heirloom tomatoes are not grown for grocery stores because the do not store or ship well. Their thick flesh bruises easily and they are often not uniform in appearance. Though they may not be beauty queens they sure do make up for it in flavor.

One of the favorites in my house is Goldie. This yellow tomato is lower in acid content than some of the red tomatoes. You get all the tomato flavor minus some of the heartburn. I’m sold! You can view and shop for other heirloom varities at http://www.heirloomtomatoes.bizland.com/.

Veggies...what are they good for?

2008-08-03T14:07:00.000-04:00

Scallions

A spring onion, also commonly known as scallion, green onion or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end. (http://en.wikipedia.org/wiki/Scallion)

Jasmine Rice with Peanuts and Scallions

2 cups jasmine rice (13 oz)
2 cups water1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts, finely chopped
2/3 cup thinly sliced scallion greens

Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens. (http://www.epicurious.com/recipes/food/views)

Lemon Tabouli with Tender Romaine

1/2 cup fine grain #1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad. (http://www.epicurious.com/recipes/food/views)

It’s All Connected

2008-08-01T14:57:00.001-04:00

Back and fingers aching I return home at the end of the day. My host family knows better than to ask me what my day was like. I walk by a little stooped over. I only have one thing to say, “Thistle.”

This year Colchester’s fields have been particularly filled with thistle, and as we have dug it out with shovels and picked it out by hand, we have cursed this nasty little weed. “Why? Why? What have we done to deserve this?” we ask Theresa. The answer to that question is a little more complicated than you would think.

Like this year, there wasn’t much rain last year. According to Renee Brooks Catacalos in her article A Honey Fanatic, “…last year’s drought was particularly bad for nectar source plants,” (Edible Chesapeake, Summer 2008). This meant that honey bees and other pollinators had to look beyond their normal sources for nectar, and they turned to thistle.
The resulting overpopulation of thistle in our fields may in large part be due to honeybees focusing their attention on our thistle during the drought.

At least now when I am digging Thistle, I console myself by thinking about my Saturday reward of honey on my toast.

Acupuncture Happy Hour

2008-07-30T15:28:00.003-04:00

Colchester provides nourishment for the body through more than food.

“All the relaxation, none of the hangover,” that is how Holly Arbuckle, L.Ac., M.A.c. advertised her recent introduction to Five Elements Acupuncture, called Acupuncture Happy Hour, held in the community building at Colchester. In addition to providing her audience a basic introduction to the theory behind Chinese Five Elements Acupuncture, Holly also provided a basic detoxification treatment.

The detoxification treatment that was included in Acupuncture Happy Hour differs from Holly’s regular practice. The happy hour treatment is a general treatment which is appropriate for everyone, but, in her practice, Holly uses an individual’s physical and emotional state to determine what the right treatment is. Although Acupuncture can be used to treat a variety of ailments, according to Holly, “Acupuncture helps to restore the body’s balance, stimulating self-healing and heightens awareness of how an individual can make lifestyle choices to maintain that balance.” Holly forms a partnership with her patients in order to help them get back on the path of personal wellness.

Holly’s office is located in Galena, MD. For more information or to set up an intial consultation, she can be reached at (410) 648-5290. Holly will also be continuing to host Acupuncture Happy Hour, so check the Colchester calendar.

The Rot

2008-07-28T17:02:00.001-04:00

Ick! The tomatoes look all red and juicy from the top, but sometimes when you go to pick them off the vine your thumb goes right through the bottom. The culprit is Blossom-End Rot or, as I like to call it, The Rot. Theresa says this is quite common in our first round of tomatoes. According to NC State University:

"Blossom-end rot of tomatoes is a physiological disorder caused by a lack of sufficient calcium in the blossom end of the fruit. This disorder results in the decay of tomato fruits on their blossom end. Dry brown or tan areas the size of a dime, that grow to the size of a half dollar, characterize this disorder. This disorder is usually most severe following extremes in soil moisture (either too dry or too wet)." (http://www.ces.ncsu.edu/depts/hort/hil/hil-28-d.html)

As many of our CSA members are aware, a number of our crops have suffered set backs this season due in part to adverse weather conditions. The early spring was extremely wet, and we have now suffered a major dry spell. We continually irrigate all our fields, but, unfortunately we have still lost some of our tomatoes to The Rot.

Veggies...what are they good for?

2008-07-27T12:38:00.002-04:00

Eggplant
The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanacae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka.
(http://en.wikipedia.org/wiki/Eggplant)

Baked Eggplant Slices

1 medium eggplant
salt
1/2 cup mayonnaise
1/2 cup minced greed onion
1 cup cracker crumbs
1/2 cup grated Parmesan cheese

Peel eggplant and cut into 1/2-inch thick slices. Sprinkle with salt, let drain 3o minutes then pat dry. Combine mayonnaise and onion. Spread on both sides of eggplant slices. Mix crumbs with cheese. Dip coated eggplant into crumb mixture. Place on baking sheet. Bake at 375 degrees approximately 20 minutes. (The Practical Produce Cookbook, pg. 97)

Eggplant, Onion and Tomatoes

1 large eggplant
Salt
½ cup chopped onion
¼ cup butter
2 medium tomatoes, peeled and slice
½ teaspoon salt
1 teaspoon oregano
¼ teaspoon pepper
½ cup sour cream
2 tablespoons chopped parsley

Peel the eggplant and cut into 1-inch cubes. Sprinkle cubes with salt and let drain 30 minutes. Pat dry. Saute eggplant and onion in butter in a large skillet approximately 8 minutes or until tender crisp. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for another 1o minutes. Remove from heat. Stir in sour cream and parsley. (The Practical Produce Cookbook, pg. 99)

Youth Action Camp

2008-07-25T17:25:00.000-04:00

As a part of the Kent County Youth Action Camp, (http://www.kentparksandrec.org/), each Tuesday and Friday (harvest days) a group of campers has come to Colchester to help pick vegetables for our CSA members. Kent County developed the program:

Recognizing the need for leadership, guidance and opportunities for youth
entering grades five and six, Youth In Action was fostered through its notably successful predecessor Leaders Club. Youth will participate in a highly structured program that promotes strong values and character building, fit and healthy lifestyle choices, nature appreciation, as well as fun and educational fieldtrips and events. (Kent County Parks and Recreation Activities Guide)

Though it seems that the kids are more interested in the chickens than they are in picking cherry tomatoes, we have enjoyed sharing the farming experience with them.

The Yoga Farm

2008-07-23T14:54:00.000-04:00

The Colchester Farm Community Supported Agriculture Project (CFCSA Project) is unique because it offers its members more than just access to fresh, pesticide-free vegetables. Colchester provides its members with many ways to achieve individual and community health.

One way that Colchester promotes healthy individuals and communities is by offering yoga classes. Led by Ronni Diamond, a certified Kripalu yoga instructor, many CSA members and other members of the local community meet once a week to practice yoga together. (http://www.colchesterfarm.org/yoga.html) Yoga has many health benefits including stress reduction and increased flexibility. Not only that, yoga classes are a great place to meet new people.

I have to admit that last spring when I was visiting farms looking for the right place for me to do my internship, one of the reasons that I chose Colchester was because of the opportunity to continue my yoga practice. When I got home after interviewing with Theresa, I told my mom, "I love it! It's a yoga farm!"

Sunflower Man

2008-07-21T12:54:00.002-04:00

My mother has always been afraid of sunflowers. She says she they are sinister. In the past I couldn't understand why she felt that way. Things are a little different now however. More than once this sunflower has startled us in the field. There is nothing else as tall as the sunflower and sometimes its shadow resembles that of a man. Both Theresa and John have mistaken the sunflower in the tomato field for Rob, one of the other people that lives on the farm. It is a little creepy when you finding yourself calling out "hello?" and then you turn around and the sunflower is the only thing there. I am not sure if it's true or not, but sometimes I feel like its watching me.

Veggies...what are they good for?

2008-07-20T21:32:00.006-04:00

Beets

Beets, Beta vulgaris, commonly known as beetroot or beet which is the common American English term for the vegetable, is a flowering plant species in the family Chepenopodiaceae. Several culivars are valued around the world as edible root vegetable, fodder (mangel) and sugar-producing sugar beet. (http://en.wikipedia.org/wiki/Beet)

Roasted Beets

5 medium beets, washed and trimmed
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon chopped fresh dill
1/4 teaspoon salt

Wrap each beat in foil and place on a cookie sheet. Bake in preheated 400 degree oven for 1 hour or until beets feel tender when pressed. When beets are cool enough to handle, peel skins. Quarter beets. Combine oil, vinegar, dill and salt. Add beets; toss to coat. (The Practical Produce Cookbook, pg. 24)

Pickled Beets

1 gallon beets
2 quarts vinegar
2 cups water
6 cups sugar
1 tablespoon whole cloves
3 sticks cinnamon
2 tablespoons salt

Choose smaller beets if they are to be left whole. Wash beets, leaving 1-inch of stem and the roots intact. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. In a pressure canner, process at 10 lb pressure, pints 30 minutes, quarts 35 minutes. (The Practical Produce Cookbook, pg. 26)

The Buy Local Challenge

2008-07-20T09:08:00.003-04:00

Today marks the beginning of the week-long Buy Local Challenge sponsored by the Southern Maryland Agricultural Development Commission. (http://www.buy-local-challenge.com/) Eating locally is easier for those of us who live on the farm, but The Buy Local Challenge asks every Maryland family to eat at least one locally produced product (produce, meat, eggs, fruit, etc.) a day for the week of July 19 - 27, 2008.

There are multiple benefits to The Buy Local Challenge. It provides an incentive for those families who do not normally patronize farmers' markets or farm stands to come into contact with food producers which can increase markets for farmers. Additionally, eating locally produced foods also decreases the "food miles" that food travels thus decreasing the amount of fossil fuels used to transport food over great distances. Finally, as a bonus to the consumer, the food just tastes better.

(Tip: Cabbage, Beans (snap, pole & lima); Blueberries; Squash (summer); Corn (yellow & white); Cucumbers, Potatoes; Beets; Tomatoes; Blackberries; Peaches; Carrots; Broccoli; Okra; Cantaloupes; Plums; Peas (Black-Eyed); Nectarines; Eggplant; Peppers; and Watermelon are some of the fruits and vegetables that are in season this week) (www.msa.md.gov/mdmanual/01glance/html/agripro.html)

A Fox in the Hen House...Literally....

2008-07-18T18:45:00.000-04:00

A few weeks ago we forgot to shut the door to the hen house in the evening. One of the foxes that comes around nightly took advantage of the situation, and our laying hen population was drastically reduced.

Last week, the newest addition to the farm was a batch of chicks. The new babies include both Road Island Reds and Lt. Brahmas, brown egg laying hens. They were ordered in a "straight run", meaning that there is the possibility that there will be male chicks. If so, they will be the first roosters on the property. Look our ladies!

Team Colchester

2008-07-17T14:32:00.004-04:00

Sometimes it really is all fun and games on the farm. Today we were driving tomato stakes with mallots when John said that we look like we are in training. I asked him, "In training for what, American Gladiators?" "Of course," he said. Immediately we began proposing gladiator names. Should we be named after vegetable varieties we are growing like Cosmonaut Volkav (a Ukrainian heirloom tomato) or Champion (a cool weather radish)? Maybe we should have equipment names like The Cultivator? It is hard to pick your gladiator name, but thinking about it sure does make working in the sun a little easier.

Pest Managment

2008-07-15T15:35:00.001-04:00

This season Beetles of many varieties have caused a lot of damage to the crops. The Colorado Potato Beetle damaged our potatoes, and the Mexican Bean Beetle attacked our string beans.

One way that we have tried to manage the bugs has been to pick off the adults and the larva by hand. However, we still lost a large number of plants to the beetles. In an effort to save the broccoli and the cauliflower that we are planting now for fall harvesting, we have decided to use preventative measures. We covered the crops with row cover, a thin net-like material to keep the Flea Beetle from eating the baby brassica's leaves. Rather than dealing with the infestation after the fact, we are hoping that the row cover will prevent the bugs from establishing a population.

Good Manners

2008-07-14T21:27:00.002-04:00

Chickens are not like dogs. In my family all the dogs have been taught that when you say "excuse me," they are to get out of the way. Chickens just do not seem to understand this simple request.

Today, I was attempting to shovel compost (one of the main ingredients in our potting soil), but the chickens wouldn't move. First I asked them nicely, "Excuse me please," I said in a happy sing-song voice. Then in a stronger, louder voice, "Excuse me." Finally in frustration I yelled at the chickens, "I said excuse me!" It took me a moment, but then I realized if anyone was watching they would seriously questions my sanity. After all who expects chickens to have manners?

Veggies...what are they good for?

2008-07-13T09:07:00.006-04:00

Zucchini

Zucchini is a small summer squash. Along with some other squashes, it belongs to the species Cucurbito pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. (http://en.wikipedia.org/wiki/Zucchini)

Zucchini Fritters

4 cups shredded zucchini
1/3 cup finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
1/2 cup flour
vegetable oil

Wrap shredded zucchini in dish towel and squeeze out as much liquid as possible. Combine zucchini with onion, salt, pepper and eggs. Mix well. Stir in flour. Heat 1 tablespoon oil in a skillet over medium heat/ Drop in 4 rounded tablespoons zucchini mixture and press down to form 3 inch pancakes. Cook 4-5 minutes or until golden brown, turn once. Repeat with remaining batter, adding oil as needed. (The Practical Produce Cookbook, pg. 239).

Zucchini Chocolate Cake

1 1/2 cups sugar
1/2 cup butter
1/4 cup vegetable oil
3 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cup flour
1/2 cup cocoa
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded, peeled zucchini

Cream sugar, butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a buttered 13 x 9 pan. Bake at 350 degrees approximately 40 minutes.

Variation: Add 1 teaspoon grated orange to the batter. Make a glaze with 3/4 cup powdered sugar, 1/2 teaspoon grated orange peel and 1 tablespoon orange juice. Drizzle over cake. (The Practical Produce Cookbook, pg. 247).

Provider the king of beans

2008-07-12T06:18:00.015-04:00

According to Fedco, the seed company from which we purchased our green bean seeds:

Originally snap beans had tough zipper-like strings between the two halves of the pod which had to be removed before serving. Hence they were called “string beans". (http://www.fedcoseeds.com/)
This season we are growing three varieties of green beans: Provider; Royal Burgundy; and Bountiful Bush Bean. Provider is the best selling brand of organic green beans, but the Royal Burgundy beans are my personal favorite. There is just something exciting about purple beans.

Though we don't often think of green beans in terms of their health benefits, green beans provide a wealth of vitamins and minerals.

Green beans, while quite low in calories (just 43.75 calories in a whole cup), are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134)

(Tip: When shopping for beans at your farmers' market, you should test a bean to see if it will cling to your shirt. The small hairs on fresh green beans make them cling like Velcro. This also makes them good for playing green bean war.)

Unfortunate Adolescense

2008-07-11T14:06:00.005-04:00

Our turkeys have definitely reached the awkward stage. (I thought I had it bad in high school and all I had to deal with was braces.) These heritage turkeys will take about 28 weeks to reach maturity. Hopefully they will have reached their full weight by Thanksgiving and we will be able to join a growing number of Americans who are eating heritage breeds rather than conventionally raised poultry.

The Slow Food Movement (http://www.slowfoodusa.org/index.html) has been promoting heritage Thanksgiving turkeys since 2002. The Slow Food Movement's Mission:

Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in
essence, a food system that is good, clean and fair.
We seek to catalyze a broad cultural shift away from the destructive effects of an industrial food system and fast life; toward the regenerative cultural, social and economic benefits of a sustainable food system, regional food traditions, the pleasures of the table, and a slower and more harmonious rhythm of life.

By promoting the sale of heritage breed poultry, Slow Food USA helps promote the biodiversity of the species and contributes to building a sustainable food system.

Unusual co-workers and lunchtime friends

2008-07-10T17:31:00.000-04:00

One thing that I love about my internship is the unique co-workers and lunch time companions. In the office you eat with your fellow workers, but on the farm it's a little different. Sometimes it’s the chickens who come by to investigate what I brought to eat, but today I had some larger company.

As the calves get a little older they have begun to exhibit a greater interest in the goings on around them. Instead of running away when I come out to eat like they used to, they now stand eyeing me cautiously from the other side of the fence. They look to their mothers for reassurance, but they are much less camera shy.

Why is it that destruction can be so pretty?

2008-07-09T05:54:00.003-04:00

As the summer continues, we have seen increasing bug pressure in many of our crops. The Mexican Bean Beetle has proved particularly destructive this season and has significantly decreased the yield of all three varieties of our beans. The characteristic shriveling of the leaves, while devastating to the plant, often resembles lace.

According to the University of Illinois' Integrated Pest Management Website:

The Mexican bean beetle is one of only two North American species of destructive insects in an otherwise beneficial family (ladybird beetles) that contains over 400 species. Adult Mexican bean beetles feed on seedlings early in the season. The larvae feed on leaves; in their early growth stages, they feed exclusively on the lower surface of the leaf. Bean pods may also be scarred, but this damage is seldom considered economic. Soybeans near woodlots, alfalfa fields, and fields where residues have not been plowed are most likely to incur damage. Though the Mexican bean beetle has mandibles that are typical of chewing insects, it does not swallow bits of food. Rather, it masticates its food and consumes the resultant juices. The foliage of garden beans such as snap, kidney, pinto, and lima are preferred, but Mexican bean beetles can also be serious pests of soybeans. The beetles also feed on alfalfa, clover, peanut, okra, eggplant, squash, and various weeds. Both larvae and adults impart a skeletonized or lacy appearance to leaves by consuming the leaves' epidermal layers. Heavily infested soybean fields take on a dusty appearance as leaves shrivel and turn brown. (http://www.ipm.uiuc.edu/fieldcrops/insects/mexican_bean_beetle/index.html)

Vampires? Not on this farm.

2008-07-07T13:26:00.001-04:00

Since Theresa took over the as the farm manager, she has been experimenting with growing different types of garlic. We are currently growing five different varieties and some have proved better suited to the soil conditions than others. In mid June we harvested a variety of garlic called Spanish Roja. The Spanish Roja bulbs were small, but the Music variety has been quite successful.

After harvesting the garlic we hung it in the shed to dry. Once it has dried for one to two weeks we will begin to offer it to the CSA members. It will be interesting to see if the members express a preference for one variety over another.

Veggies...what are they good for?

2008-07-06T19:17:00.006-04:00

Cabbage

The cabbage (Brassica oleracea, Capitata Group), is a plant of the Family Brassicacae (or Cruciferae). It is a herbaceous, biennial, and dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Cabbages grown late in autumn and in the beginning of winter are called coleworts. The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. (http://en.wikipedia.org/wiki/Cabbage)

Vegetable Cabbage Slaw

2 Cups shredded cabbage
1 Cup chopped celery
1 Carrot, shredded
1 Green pepper, chopped
1 Cucumber, sliced
1 Small onion, chopped fine
4-6 Radishes, sliced thin
¼ Cup sugar
1 Teaspoon salt
½ Teaspoon dry mustard
¼ Cup cream
3 Tablespoons vinegar

Combine vegetables, mix well. Mix together remaining ingredients and gently stir in to the vegetables. Chill before serving. (The Practical Produce Cookbook, pg. 45)

Sweet and Sour Cabbage

2 Tablespoons oil (or bacon drippings)
2 Tablespoons chopped onion
6 Cups shredded cabbage
1 Unpeeled tart apple, diced
¼ Cup brown sugar, packed
½ Teaspoon salt
½ Cup water
¼ Cup vinegar

Heat oil in a large kettle. Add onion and sauté until tender. Add remaining ingredients. Cook covered, over low heat, stirring occasionally. Cook approximately 15 minutes.
(The Practical Produce Cookbook, pg. 47)

Educational Happy Hour

2008-07-02T06:07:00.000-04:00

On Wednesday afternoons we get together for an hour to talk about issues related to organic farming that interest us. Carey is particularly attracted to the idea of seed saving. At her request we let the swiss chard in the high tunnel flower so that we can save the seeds and plant them again in the fall rather than purchasing new seed.

To learn more, The International Seed Saving Institute http://www.seedsave.org/ provides basic guidelines to seed saving for backyard gardeners.

Veggies...what are they good for?

2008-06-29T18:16:00.000-04:00

Carrots

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horny shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species. (http://en.wikipedia.org/wiki/Carrot)

Carrot Ginger Soup

1 diced medium red onion
1-2 tablespoons olive oil
4 tablespoons fresh minced ginger
2-3 clove finely minced garlic
1 1/2 cup chopped carrots
3 cups vegetable broth
1/4 cup of orange juice
salt and pepper to taste
1/4 - 1/2 cup cream

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).Thin with additional broth as needed. Season to taste with salt and pepper. (http://www.slashfood.com/2006/10/03/recipe-carrot-ginger-soup/)

Dilled Carrots

3 cups carrots cut into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dill weed

Combine all ingredients in a saucepan. Cover. Bring to boil then cook gently for approximately 10 minutes or until carrots are tender crisp. (The Practical Produce Cookbook, pg. 57).

Grilled, baked or broiled?

2008-06-27T17:56:00.000-04:00

I know all babies grow up, but that was fast! On Friday, May 9th I first took pictures of these chickens. They were so small and fluffy. Looking at them now you would never know why I thought they were so cute.

Recently one of the CSA members asked John if he names the birds. He replied, "Why yes. They are named dinner, dinner and dinner." I know I shouldn't be looking forward to it, but one of these birds is going to be on my July 4th table.

I can't help myself!

2008-06-25T17:40:00.004-04:00

The raspberries at the farm are out of this world! I have eaten a pint of them a day for the last few days.

At the end of last season, the CSA members requested that the shares include fruit. This year rhubarb, strawberries and raspberries were planted with the hope that next year there will be a large enough yield to include them in the CSA shares. Theresa planted two types of raspberries, one summer variety which is fruiting now and one everbearing variety which will continue to fruit into the fall (which is a good thing for me because I am not ready to give them up anytime soon).

The raspberries are producing, but their fruit production really won't take off until next year. The strawberries did not produce many berries, which was expected, and the rhubarb cannot be harvested until next year in order to give the plant time to grow. In the mean time, it's a good thing you aren't actually what you eat or I would now be an appealing shade of pink.

Quick! Let's get out of here!

2008-06-23T19:41:00.007-04:00

That's what I imagine one head lettuce said to the other right before they bolted.

In hot weather lettuce bolts or begins to produce seeds, making the lettuce too bitter to eat. We had a few days of unseasonably warm weather two weeks ago which brought about the end of our head lettuce season. Organic Gardening offers the tip:

To extend your growing season, plant lettuce between or under larger plants to shade it from strong sun. (http://www.organicgardeing.com/)

Veggies...what are the good for?

2008-06-22T19:19:00.007-04:00

Kale
Kale or Borecole is a form of cabbage (Brassical oleracea, Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. (http://en.wikepedia.org.wiki/kale)

Kale with Red Pepper
1 bunch kale
1/4 cup butter
1 medium red sweet pepper, cut into 1/2 inch pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Wash greens well. Trim tough stems. Chop coarsely. Bring 1/4 inch water to boil in 10 inch skillet. Add greens. Cover and cook one minute or until greens are wilted. Drain and set aside. Melt butter in same skillet. Add red pepper and garlic; cook until tender. Stir in greens, salt and pepper. Cover and cook 3-5 minutes. (The Practical Produce Cookbook, pg. 107)

Kale with Sour Cream

3 lb kale
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup sour cream

Wash the kale in cold water and remove heavy stems. Put in a saucepan with boiling salted water to cover. Simmer, covered, for 5-10 minutes or until kale is tender. Drain and chop fine. Return chopped kale to saucepan and stir in the butter, salt, pepper and nutmet. Heat through. Stir in sour cream gradually, Heat through, but do not boil. (The Practical Produce Cookbook, pg. 106).

A part of history

2008-06-19T06:43:00.001-04:00

Having the opportunity to work at Colchester Farm is particularly interesting because Colchester has been designated a Maryland Century Farm. This means that not only am I gaining valuable farming experience, I get to help ensure the continuation of farming on the property.

"To receive this designation, at least one descendant of the pre-1884 owners must still live on and/or farm the property; the farm must retain ten of its original acres and the property must turn a profit of at least $2,500.00," (Kent County Office of Tourism Development, Farms & Country Tour Brochure).

Now that's a carrot!!

2008-06-17T19:10:00.005-04:00

It's hard to believe that it has only been a month and a half since I arrived at the farm. Today we harvested our first carrots for the CSA members (the carrots for which I named my blog). Seeing them now it seems impossible that I didn't recognize them. However, today when we were weeding the second round of baby carrots, if you weren't standing too far away, you would have heard an "Oops!" or two, maybe four.

Veggies...what are they good for?

2008-06-15T21:43:00.000-04:00

Chard – Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach, or Mangold, is a Beta vulgaris subsp. maritima. While used for its leaves, it is in the same species as
the garden beet, which is grown primarily for its roots. (http://en.wikipedia.org/wiki/Chard)

Ziti & Chard

2 tablespoons olive oil

8 cups chopped chard

4 garlic cloves, minced

4 cups of cooked ziti

2 cups cherry tomatoes, halved

¼ cup chopped, pitted Kalmata olives

2 tablespoons fresh lemon juice

¾ teaspoon kosher salt

½ teaspoon black pepper

¼ cup shaved Romano cheese

Heat oil in large nonstick skillet over medium heat. Add chard; saute 2 minutes. Combine chard mixture, pasta and other ingredients; mix well; top with cheese. (http://www.recipezaar.com/300602)

Sauteed Chard with Red Pepper

Large bunch of fresh swiss chard
1 small clove garlic, sliced
2 tablespoons olive oil
2 tablespoons water
Pinch of dried, crushed red pepper
1 teaspoon butter
salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. (http://www.elise.com/recipes/archives/000965swiss_chard.php)

Soil Fertility

2008-06-13T21:09:00.006-04:00

The Maryland Cooperative Extension recommends that we:

Feed the Soil First!
The surest way to improve soil quality and plant growth is the regular incorporation of organic matter such as composted yard waste. Organic matter improves soil structure, slowly releases nutrients, increases beneficial microbial activity, and reduces the need for purchased fertilizers. (www.ggic.umd.edu)

This week we took fourteen samples from around the 10 acre fields and sent them for soil testing. This will help us to get a better understanding of the conditions of the soil. One of Colchester's goals is to farm in a way that does not deplete soil nutrients and therefore eliminates the need for agricultural fertilizers and other additives. However, sometimes our soil needs some help, and when it does we turn to organic additives. When we transplanted some of our seedlings we used organic pelletized poultry manor to increase the soil fertility. This adds Nitrogen, Phosphorous, Potassium, Calcium and Sulphur to the soil.

The Home & Garden division of the Maryland Cooperative Extension recommends:

Take a soil test every 3 to 4 years. Fertilize according to test recommendations. Use less than the recommended amounts listed on fertilizer packages. (www.ggic.umd.edu)

Understanding exactly what your soil needs can reduce uneccesary chemincal inputs and can help bring about healty soil without harming the environment.

Warm weather is here to stay

2008-06-12T21:21:00.005-04:00

Well it appears the warm weather has finally arrived on the farm bringing with it lots of weeds and some more welcome new additions. This morning when we came in there were three new calves. I have never seen such a young calf and went right up to the fence for a closer look. Mom was less than happy about that. You can't see it in the photo, but boy did she snort at me!

Chickens in the Forest

2008-06-10T17:54:00.003-04:00

Last week 200 new laying hens were introduced to the farm. They have never been free roaming before, and are quite frightened of their large new habitat. They dart from one hiding place to another.

Today while we were washing vegetables one of the CSA members walked by and said, "It sounds like a gang fight out there." John replied, "Oh, that's just the chickens." Apparently our established ladies would just as soon see the new chickens stay in hiding.

Veggies...What are they good for?

2008-06-08T15:02:00.002-04:00

Arugula
Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula, and rucola, and is popular in Italian cuisine...In Roman times Arugula was grown for both its leaves and the seeds. The seed was used for flavoring oils.
(http://www.gourmetsleuth.com/arugula.htm )

Iced Arugula Soup

Two tablespoons olive oil
4 scallions
1/2 pound Arugula leaves, well washed, blotted, crisped and roughly chopped
3 cups vegetable or chicken stock
1 cup heavy cream
salt and pepper to taste

Saute the scallions in olive oil until translucent, stir in the Arugula leaves and 1 cup of the stock. Bring to a boil, then reduce heat and cook covered, just until the leaves wilt, a minute or two. Remove from heat and puree until the mixture is very smooth.

Heat the remaining sauce in a saucepan, then pour in the Arugula puree. Simmer for 2 to 3 minutes, but don't allow the mixture to boil. Remove from heat., stir in the cream, season to taste, then chill until icy cold.

Garnish with fresh thyme or Arugula leaves.
(http://www.soupsong.com/rarugula.html)

Pasta with Tuna, Arugula and Hot Pepper

1 pound dried fettuccine
1/2 cup extra virgin olive oil
2 large garlic cloves, finely minced
Generous pinch hot pepper flakes
2 - 6 oz cans of tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pounds Arugula leaves

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with fork. Season with salt. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot over medium heat. Add the Arugula and tuna mixture to the pasta in the pasta pot. Toss vigorously with tong, moistening with some of the reserved water. The Arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
(http://www.soupsong.com/rarugula.html)

Vegetables Really Do Come From Plants

2008-06-07T16:06:00.010-04:00

I grew up in the suburbs of Maryland. I always say that I have no experience growing food and that all my food has always come from the grocery store, but that really isn't true. As a child my family grew tomatoes, raspberries, rhubarb and had pear trees. On the other hand, we never had what you might think of as a vegetable garden.

Around the farm I find that I am constantly surprised by the plants from which my supermarket vegetables spring forth. Broccoli for example. I never really thought about what it would like in the ground until I saw it. It is completely recognizable, but it never occurred to me to think about the plant before.

CSA members can take advantage of on farm pick-up on Fridays. Getting to come out to the farm once a week allows for the members to gain a better understanding of the life cycle of their food and the farm as a whole. In this way CSAs increase people's connection to their food.

Mechanical Pest Control

2008-06-04T19:16:00.008-04:00

According to ATTRA (National Sustainable Agriculture Information Service) http://attra.ncat.org/attra-pub/coloradopotato.html

The Colorado Potato Beetle is native to North America and is the most important pest to potato crops in most areas of the United States.

They have reproduced quickly in our potato field. Colchester's Community Supported Agriculture Project offers its shareholders 22 weeks of pesticide-free vegetables. This means that we cannot control the Colorado Potato Beetle by spraying. Today, five of us spent three hours removing both the adult beetles and the larvae by hand. This process is called mechanical pest control.

Creative Recycling

2008-06-02T19:44:00.008-04:00

It is always exciting to find new uses for your trash. In this case, I am referring to cardboard boxes. Cardboard boxes make great mulch. We went to the local market and picked up all their cardboard and newspapers which were waiting to be recycled and used them to cover between rows in our tomato field.

According to Garden Organic:

Mulching is an excellent way of controlling weeds and clearing ground. It works because mulches stop light from reaching weeds. Without light they cannot grow because they cannot photosynthesize (the process by which a plant makes food).

(http://www.organicgarden.org) (As an aside, I also think mulching is excellent because it cuts down on the time you have to spend hoeing). It is interesting to note that though corroguated cardboard is the cardboard of choice, according to Garden Organic it is alright to mulch and compost with all types of cardboard:

The inks used these days are no longer contain the harmful heavy metals which used to be a problem. Due to economic reasons the industry has converted to vegetable based inks.

Renegade Cow

2008-06-02T19:26:00.003-04:00

I don't know what is going on with the animals in this town. As part of the CSA program, we offer the choice of fresh cut flowers as a selection to our CSA members. On Friday, I was cutting daises when I heard, "Moo," and it sounded very close. I turned and looked up. Uh oh... I yelled, "Theresa! Cow!" In no time Carey and Theresa had chased the renegade cow back where she belonged. I am left wondering though...ducks in the kitchen, cows in the flower bed, what's next?

Veggies...What are they good for?

2008-06-01T21:35:00.008-04:00

Radishes
The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. (http://en.wikipedia.org/wiki/Radish)

Creamy Radish Soup
8 oz package cream cheese
2 tablespoons horseradish
1 tablespoon fresh dill
1 tablespoon fresh chives
Dash of salt
1 cup shredded radishes

Mix all ingredients in medium bowl. Cover and refrigerate for 1-2 hours so flavors meld. Serve on bread or crackers. (http://www.communityfarms.org)

Sweet Cucumber and Radish Salad
1 large cucumber (1lb)
1 bunch radishes
¼ cup cider vinegar
1 ½ tablespoon sugar
1 tablespoon oil

Peel cucumber, then halve lengthwise and slice crosswise ¼ inch thick. Cut each radish lengthwise into 8 wedges.
Bring vinegar, sugar, ¼ teaspoon salt and 1/8 teaspoon pepper to a boil in a small saucepan, stirring until sugar has dissolved, then stir in oil.
Pour hot dressing over cucumbers and radishes in a bowl and stir. Let stand for 10 minutes, stir and season with salt before serving. (http://www.epicurious.com)

Farm Girls

2008-05-29T20:19:00.006-04:00

According to Marcia Ruth Ostom in her article "Community Supported Agriculture as an Agent of Change: Is it Working", included in Remaking the North American Food System: Strategies for Sustainability (2008), "Women farmers and apprentices [on CSA farms] appeared to have the same tasks and decision-making roles as their male counterparts...Indeed, CSA farmers are breaking down and reconstructing conventionally held notions of farmer and family," (pp. 104-105).

I am very excited to have the opportunity to learn from a female farmer and to be surrounded by other women who are interested in agriculture at Colchester. Today Theresa taught Carey and me to drive the tractor. It was my first time operating any of the heavy machinery.