CSA Week 2

>> Hello CSA
>>
>> We hope everyone enjoyed the first week's produce and had a good
>> time coming to the farm. Beyond the constant work of planting,
>> harvesting, cooking, and construction, our efforts lately have been
>> focused on mulching. Some of you may have noticed the mountain of
>> steaming fermented grass near the CSA pick up area. This pile of
>> grass is mowed off about 15 acres of our neighbors fields. As you
>> can see from the photo, the flail chopper mows the grass and blows
>> it back into a hay wagon that is towed behind. When it's full we
>> tow the wagon back to the veggie field and unload it with
>> pitchforks before it starts to compost and get hot and heavy. In
>> fact, within 48 hours, the pile reaches 150 degrees. Last year,
>> Guv lost his croc in the pile and it had melted into a blob of
>> green plastic by the time we found it a couple weeks later. The
>> great thing about the heat is that it kills all the seeds in the
>> grass so that we don't end up spreading tons of weeds over the
>> fields. The mulch serves a few roles. First it keeps the weed
>> seeds in the soil from seeing sunlight and germinating. Second, it
>> keeps the soil from compacting as we walk down the rows to
>> harvest. Third, it creates a really nice environment for
>> earthworms which help decompose the mulch into usable soil/food for
>> the plants. Finally, the mulch keeps the soil cooler in the summer
>> and keeps it from drying out and if left in place over the winter,
>> it holds the soil in place and prevents erosion. So we love our
>> mulch! And although our mower is over 40 years old and is in need
>> of serious repairs and unloading the wagons is a hot, stinky,
>> sweaty, herculean effort, we think it is totally worth it.
>>
>> This week we'll try to make maps of the farm so folks can start
>> walking around and finding stuff on their own. The flower and herb
>> gardens are not quite ready for picking, but are really beautiful
>> and worth walking through and sitting in and enjoying. Part of the
>> beauty of our CSA model is that you can slow down and smell the
>> flowers, pick some basil, talk to the folks who grow your food, ask
>> us questions about how it was grown, bring the kids- it' a safe
>> place for them to run around. We've built a giant sandbox for them
>> to play in. We've been creating nooks for picnicking or sitting
>> and reading. This is your farm, so enjoy, don't rush- it's slow
>> food.
>>
>> Over the next several pickups you will be finding green curly q's
>> with a strong garlic scent… they're scapes (the pre-emergent flower
>> from the garlic plant). We clip them early to divert the plant's
>> energy toward bigger bulbs, and offer them to you because they are
>> delicious. Consider them something between a leek and a string bean
>> with the flavor of garlic. Start your cooking by carmelizing some
>> scapes (chop 'em up and slowly sauté in olive oil with salt) then
>> add in whatever you want.
>>
>>
>>
>> See you soon,
>>
>> Bonnie, Oliver & Co.
>>