Posts Tagged ‘broccoli’

Cole Crops & Greens

Just because we’re approaching winter doesn’t mean we can’t enjoy some fresh local produce. Along with delicious storage vegetables like winter squashes, pumpkins (pie, please!), and onions, we have a variety of winter brassicas and greens to offer. Up until Christmas week, you can find us at the Ukiah Saturday Farmers Market with our kales, collards, cabbage, some broccoli and cauliflower, and chard. Soon, we hope to have lettuce available. The sunny days in the 60s are helping the lettuce grow.

The Ukiah Saturday market is from 9:30am – 12 noon at Alex Thomas Plaza. See you at the market this December! P.S. Don’t forget to pick up a package of our exclusive Heritage Sausage – that’s our Dexter beef with Berkshire pork, yum!

Lacinato Kale, aka Dino or Tuscan Kale

Broccoli

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Newsletter 3.8

IN YOUR BASKET

  • Shallots
  • Red Russian Kale or Chadwick Chard
  • Scarlet Nantes Carrots
  • Hakurei Turnips

NOTES FROM THE FIELD

Usually, in the wintertime, when it is cold and rainy all day, we can’t work the ground, and we spend significant time planning the main growing season and fixing up equipment. This has not been the case for the past couple weeks! A vegetable farming friend in the Midwest mentioned that they are in a deep freeze, and can’t imagine such a short winter.

Broccoli growing in the Coyote Field.

Under the sun, we’ve been able to start spreading compost, cultivate, and begin planting. We’ve also made our big seed orders for spring and summer planting. It’s pretty important to get that order in earlier each year as popular varieties go out of stock quickly. We also applied horn manure field spray on the Coyote Field earlier this week – another practice we do when spring is coming.

We still need to make some equipment repairs and maintenance, including fixing the ATV and a charger we use for electric fencing, and changing the oil filters on the tractors. All these little equipment fixes will make our job much easier. As the days are getting noticeably longer and are warm, we’re feeling the pressure to be on top of vegetable production this early spring.

Soon, we will be putting our flock of sheep out to graze in the vineyard at Heart Arrow Ranch as well. The fast pace of growth in spring is exciting!

Eat well,

Adam and Paula

Spading terraces for vegetable beds in the Coyote Field.

Potato-and-Turnip Cakes

Adapted from http://www.MarthaStewart.com

Ingredients:

  • 2 medium russet potatoes
  • 1 large turnip
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper

Instructions:

1. Grate potatoes and turnips. Squeeze to remove as much moisture as possible. Transfer to a medium bowl and toss with salt and pepper.

2. Heat olive oil in a large skillet over medium heat. Form the potato-turnip mixture into four tightly packed patties. Place in skillet, flattening gently with a spatula to a ¾-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side. Transfer to paper towels and sprinkle with salt.

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Sometimes, people ask us, “What do you do when it’s raining?” As a matter of fact, we work! Regardless of what Nature feels like, there is some farmin’ to do.

Today was no exception. We knew the big downpour was coming, so the day before, we did as much vegetable transplanting as possible and dug out the trenches/culverts on the hillside to ensure no veg beds would wash away. We also had to make sure the equipment and tools were covered or put away so as not to get wet and rust.

It rained a lot! This morning, Adam and Alder dug some culverts to stop the erosion in the recently cultivated Pond Field. I harvested produce (cauliflower, lettuce, sugar snap peas, broccoli shoots, and green chard) for Head Start and made the delivery in Ukiah. While in town, I purchased 6 bales of wheat straw for mulch. The guys up-sized some summer seedlings in the greenhouse and cut seed potato in preparation for planting later. There was some lunch where we discussed techniques for growing potatoes and how to find more shareholders for the Live Power CSA (which you should join!).

After some administrative computer stuff, I joined Adam and Alder in moving the sheep and cows into a new pasture area in the rangeland. Herding the animals has gotten easier with three of us instead of just two. Cell phones help too. We took down the fence, put it up in the new place, and herded the ovines and bovines – all pretty much at the same time. It went pretty smoothly. No cows went wild, no sheep scattered. I think we are getting better at herding.

Later, Adam and I threw straw down in the gullies in the Pond Field to prevent any more erosion. So, we got a lot done despite the rain, some wind, and a short spell of hail. We did see the sun a couple times, as well as some rainbows! And of course, the daily chores – checking the meat chickens and egg layers, feeding the livestock guardian dogs, and watering the greenhouse – were taken care of.

I was able to take a few pictures of the spring vegetables when it was not raining.

We have a couple beds of broccoli and cauliflower flourishing at the Pond Field.

These are some beds of different lettuce varieties growing in the north section of the Coyote Field.

This is radicchio under the floating row cover. The birds like to eat it if they can get to it.

These are beets we transplanted a while ago. We usually sow beet seeds directly into the vegetable bed, but because the soil has been so wet these past couple months, we had to start them as seedlings in the greenhouse.

Cabbage! - up close and still growing in the south section of the Coyote Field. Many other brassicas and lettuce are growing in this section.

Here is more lettuce (left) and one of our plantings of peas (right), ready for trellising.

Driving down the hill at the ranch, I spotted a rainbow over the vineyard. You can sort of see the grapes to the right.

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Nutrient Cycling

Adam talks a little about nutrient cycling happening on the farm. Flowered broccoli and stalks -> cows -> manure -> compost -> more vegetables.



The cows do their part.

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February 2, 2010

IN YOUR BASKET THIS WEEK

Garlic
Various Winter Squash
Firecracker or Black Seeded Simpson Lettuce
Farao Cabbage
Scarlet Nantes Carrots
Mixed Beets

NOTES FROM THE FIELD

Despite the rain, we worked a bit on the greenhouse frame, although we need to weld back together one pole. We are also making little cold frames so we can get more spring veggie starts going. Cold frames are basically like cloches or mini greenhouses. Right now, the greenhouse at Adam’s dad’s house is completely full of spring seedling trays, most of them on heated mats. We have all kinds of brassicas, Asian greens, and chard started.

We are making the cold frames with cinder blocks and panes of glass. Simple, yet protective!

We have pulled out the broccoli that flowered way too early and are transplanting chicory in its place. Many crops, like the cabbage and kale, are also starting to flower earlier than they did last year. This may be because of the warm weather we had late fall. The peas and fava beans have started to flower for what seems like the third time since we planted them in the fall. Hopefully, the cold will not burn the buds again. More Brussels sprouts will be ready next week. Pray for a period of dry weather so we can seed and transplant more crops and maybe get some cultivation in!

broccoli flowering too early 😦

pea plant is starting to flower

FYI, next week we will be sending around short surveys. While we try to make ourselves available to the membership, the survey is a nice venue to formally receive membership feedback.

Lastly, we are planning out our spring, and we are raising CSA meat chickens again! We order our first batch of chicks soon, so if you’re interested, contact us.
Eat well!
Adam & Paula

Three C Salad
(from Cathy and Janie)

Ingredients:

1 carrot
¼ head of cabbage
handful of currants or flame raisins
Annie’s Shiitake & Sesame Vinaigrette
(see homemade alternative below)
Caraway seeds (optional)
Walnut pieces

Instructions:

1.    Grate carrot into a large bowl
2.    Chop off about ¼ of a head of cabbage and slice into thin strips. Add to carrot.
3.    Throw in a handful of currants or flame raisins.
4.    Dress with Annie’s Shiitake & Sesame Vinaigrette. Toss all of the above.
5.    Throw in a couple pinches of caraway seeds if desired. Top with broken walnut pieces.

Alternative Dressing:

Whisk together in a bowl:
3 tablespoons Thai fish sauce
3 tablespoons rice wine vinegar
½ teaspoon chili flakes
1 tablespoon mint (chopped)
1 tablespoon basil (chopped)
1 ½ tablespoon sugar
Salt and pepper

** Please email (pmanalo@gmail.com) any recipes you might like to share with the rest of the CSA membership. If its ingredients match the week’s harvest, we will include it in the newsletter. Thank you!! **

baby lettuce

the deluge of water caused this second planting of cauliflower to rot

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red express cabbage

red express cabbage

lacinato kale, broccoli

lacinato kale, broccoli

red Russian kale, Lincoln leeks

red Russian kale, Lincoln leeks

spinach, beets, Swiss chard

spinach, beets, Swiss chard

collards, Brussels sprouts, tendersweet cabbage, Napa cabbage (under cover), red romaine lettuce (under cover), tadorna leeks, cassius cauliflower, bolero & napoli carrots

collards, Brussels sprouts, tendersweet cabbage, Napa cabbage (under cover), red romaine lettuce (under cover), tadorna leeks, cassius cauliflower, bolero & napoli carrots

Napa cabbage

Napa cabbage

red romaine lettuce. you can see how the recent rain has brought forth the weeds!

red romaine lettuce. you can see how the recent rain has brought forth the weeds!

zucchini and lemon cucumbers still in production

zucchini and lemon cucumbers still in production

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Check it out – our first broccoli!

packman

packman

It doesn’t look like much, but that’s the stage all our brassicas (ie cabbage family crops) are at. Along with loads of broccoli, we’ve seeded red Russian kale, lacinato kale, champion collards, brussel sprouts, numerous varieties of winter squash, purple and white cauliflower, and red and green cabbage. We propagate these plants with different sized plastic trays and potting soil. The potting soil, we make with sifted finished compost, vermiculite, perlite, and peat moss. It’s pretty fun sifting the compost and mixing all the ingredients together on a big tarp on the ground. It’s also nice knowing what exactly is going into our potting soil. The “off-farm” inputs for the potting soil, we buy from Sparetime in Willits.

trays of broccoli and winter squash

trays of broccoli and winter squash

more winter squash

more winter squash

This week, we’ll be doing more planting and making more potting soil soon. Please sign up for our winter CSA now if you know you’d like to join. Your financial support will help us buy more seeds, potting soil ingredients, and irrigation parts which we need to grow the crops in time for December. USE THIS FORM TO SIGN UP

cover cropped area where winter veg will get planted

cover cropped area where winter veg will get planted

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