2018 Week 3, Winter CSA Pickup 4 of 13
Good morning all,
There has been some proper winter weather on the farm -- -4F low the other week, 2F this morning at waking, 10F as I type. Chilly, but not quite the -28F that settled onto my old New Hampshire farm; though reminiscent of my first winter there, when 'the polar vortex' was in the news, and all the farmers' winter greens turned to mush. On this farm, despite the collards turning floppy, and some covered lettuces getting frost burnt, this cold is a really good thing. We now know which crops and varieties to jettison in this system, which to keep, and which to look to for next year. That said, it won't be until Tuesday afternoon that I can see how the lettuce did in this new round of near-zero weather. Also, let's hope the cold is enough to decrease the pest populations.
Elsewhere on the farm, I have been in the office finishing-up my taxes for the year, updating the website, working on plans for our entryway (think wild flowers and an actual path), pondering marketing options, iterating the cover crop plan, and staking out the next three months of work. Fun!
On the marketing front, I've add a "Free Share Raffle." I suppose a $20 raffle ticket isn't free, but the share that follows is. Everyone who joins the CSA (and those who already did for this coming summer) are automatically enrolled. Once we have enough $20s to make a share, I pull a name from the hat and someone gets their share for free. If you know of anyone who might be interested, pass on the word: our homepage is atelier.farm, our CSA info. page is atelier.farm/csa, and our raffle is atelier.farm/sign-up/raffle. Ask questions if you have them.
On the recipe front, if you haven't tried the burdock yet -- a supposed heavy-metal and liver detoxifier -- I made a nice broth the other day that you might like. Take a burdock root, a carrot, and a radish, slice them into rounds, and drop into a non-metallic pot with 2-4 cups of water. I heated the mix in a slow-cooker on low for the day -- about 6 hours, but 4 would probably do. It all just tastes like a nice warm broth.
Also, beet kvass. It's super simple: 1) cut beets into a jar, 2) add water, 3) sprinkle in a little salt, 4) screw on the lid. I used a wide-mouth ball jar and have a breathing lid for fermenting pickles, but a loose seal would probably work absent that. Wait a few days, give it a go.
See you on the farm,
PS: Unless otherwise requested, the Summer CSA will be Wednesdays, 3-6pm. Let me know your preferred days and times with this super easy calendar thing. :)
- Carolina Crowder
- Kenearly Yellow Eye
- Midnight Black Turtle
- Quincy Pinto
Popcorn - Cherokee Long
- Long Island Cheese
- Nantucket Long Pie
Burdock / Gobo
Thai Sweet Basil / Horapa
Tulsi / Holy Basil