In Your Box
Cauliflower or Romanesco
Chard or dino kale
Every Other Week Boxes
Purple top turnips
Cauliflower or Romanesco
"Give me for my friends and neighbors wild men, not tame ones. The wildness of the savage is but a faint symbol of the awful ferity with which good men and lovers meet."
By Brock Rasor
It seems the days start just a little slower now that winter has gracefully arrived. The trees are letting go of their leaves, and each morning looks as though there is fresh snow on the ground.
Our farm team has shrunk in size, as well as our markets, and our CSA. Winter appears to be an aesthetically proper time for reflection. Time to think about the past season, what went wrong, what went right, and what never got to happen at all. Despite the feeling of leisure, a farm still never ceases to test you. The past couple hard frosts have made harvest a contest which mother nature almost always seems to win. We sure have spent a lot of time carefully laying row cover over all of the potentially frost sensitive vegetables. Nevertheless the frost managed to damage a good portion of the greens, and ends up freezing all the vegetables until around 10 or 11 in the morning. We must wait until they thaw, then harvest and pack the boxes, so they don't wilt and turn into green mush. A inconvenience, for sure, but we must learn to work in rhythm with the environment around us, rather and manipulate it, and act as if it were meant to be that way. It’s a humbling lesson, and a important one.
In other news, most of you might know by now we are raising 70 laying hens, which are now a little more than a month old! Hopefully you have had the opportunity to see them, before they are all grown up. Biodiversity on a farm is essential to sustainability, and chickens are essential for both. They will soon play a large role in the system of our farm. Once they move into their new temporary home (which Makio, a intern, is working very hard on) they will spend one more month in the warmth and comfort of their shelter, and be transferred to pasture. Ultimately they will be pastured layers, following closely behind the cows and working pest control, scratching through cow patties, eating larvae and maggots laid by flies that are burdensome to the cows and people. Secondly, they will be spreading the cow manure, a job on industrial farms done by a large implement on a petroleum-operated tractor. And last, but certainly not least, they will provide you (and us) with delicious and nutritious, farm fresh eggs! Truly the way nature intended it.
Featured Veggie: Cabbage
Cabbage (Brassica oleracea or variants) is a leafy green biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as Broccoli, Cauliflower, and Brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage.
It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century. Cabbage is a good source of beta carotene, vitamin C, and fiber. Studies suggest that it, as well as other cruciferous vegetables, may reduce the risk of some cancers, especially those in the colorectal group.
Don’t know what to do with all that cabbage? There are so many solutions including making kimchee, sauerkraut, or lightly steaming the leaves and using them in place of a tortilla.
Recipe: Carrot, Potato and Cabbage Soup