Keppers' Pottery & Produce

CSA Newsletter

2012-02-13T21:09:00.000-06:00

Greetings from the "Garden!" This box has winter squash, onions, "potato onions," garlic, carrots,celery root, black radishes, beets, potatoes, and micro greens.

Field Notes. Ken maintains records on the mobile tunnel and medium stationary tunnel. Soon he will be transplanting greens and planting radishes, beets and carrots. Inside he has been planting micro greens all winter and he just planted the onion seeds. Next he plants celery, celery root, and parsley. Once the frost is out we will be digging parsnips - usually between March 21st and April 7th - it all depends on the weather.

We are both curious to see how this spring compares to last winter. Although we have had warmer temperatures this winter, the lack of snow means that when we have had cold weather the frost has dropped deeper than it did last year as the snow kept the soil warm.

The first of the Asian lady beetles have arrived and this makes Ken most happy. I know many people find them an obnoxious pest, but they do not carry disease like Lymes, West Nile, etc. Why is Ken happy? Well, we can watch the beetles walk up and down the rows of seedlings, and they feast on any insects eating the seedlings such as aphids. And I like them as they eat fungus gnats, tiny little insects like fruit flies that live in potting soil and come out once the February sun is warm.

From the Kitchen. With the cooler temperatures we have had the cook stove going. Ken has been making squash or apple pies. I have been roasting vegetables with meats. Ken and I also love to slow cook shanks with onions, garlic, and assorted vegetables.

We find this to be our season of slow cooking - soups and stews. Ken made a batch of mushroom soup with sauteed mushrooms, sauteed onions, meat and stock with grated potatoes for thickening. He also makes a mean cream of carrot soup with sauteed onions, carrots simmered in stock and run through a blender or food mill. He adds herbs, a hint of nutmeg, and a bit of cream or yogurt. We often have a pot of chili with corn bread made from our flint corn.

I also start sprouting seeds and we have sprout slaw with sprouts, grated carrots, grated black radishes, and minced onions topped with a creamy dressing from herbs, kefir or yogurt, honey, vinegar, salt and pepper.

Now is the time to reserve your vegetables for next season!

Progress - More pots, more weaving

2012-02-06T16:40:00.001-06:00

I have gotten a few hours in on weaving - here's the before

and here is the "after."

And Ken continues to make pots - throwing bowls

and cups. Once they dry a bit he will be trimming the bottoms and adding handles

Weaving!

2012-02-01T20:24:00.002-06:00

I make rugs from reclaimed materials - rags. I start with old garments that are ripped or stained or frayed.

Then I cut off seams and waistbands. Ken finally came up with an idea for these scraps - dog beds. I am looking for some tough fabric and then I will be using up the scraps.

Then I cut the pieces into strips. I use a Fraser cutter or a rotary cutter and mat. Some people rip. I don't as I want to avoid dust - the old fabric is dusty enough!

Then I use my grandmother's sewing machine to sew the strips together.

I roll them into balls and balls.

Once the loom is warped, I start in - hurrah!

Ken Making Pottery

2012-02-01T20:12:00.001-06:00

Ken has been making pottery - right now he is making baking pans in all sizes. This afternoon I took some photos of him getting handles on them.

He rolls out coils

Then he attaches a handle to each side

He continually works to smooth out the inside and sides

Later he will smooth and clean up the bottom

Baking Season

2012-02-01T20:01:00.002-06:00


Stuffed squash, cornbread, and apple ground cherry pie

During the winter our day starts with lighting the cook stove. As a result we do a lot of slow cooking and baking. We had a good squash season, and a few beautiful Hubbards. Stuffed squash is one of our favorite pot luck meals.

We roll the squash to determine its best resting position. Cut a top like you would a jack o lantern, Scoop out seeds. We have done a sage bread crumb stuffing or a rice with sausage stuffing. Cool the stuffing to room temperature (I cook rice the day before). Stuff, recap and bake. Ken often oils the outside so it browns up and just glows.

This photo also has corn bread from our corn (use buckwheat instead of wheat flour for a no gluten alternative) and Ken's apple and ground cherry pie.

Greens from your Roots

2012-01-10T16:49:00.001-06:00

Just starting to grow

Each winter I suggest that you cut the top of your roots and let the tops regrow for winter greens. We cut off the top part at about the shoulder (an inch or two down from the top)and set the flat cut side in a saucer or low bowl with water and place the root in the dish in a sunny window. The tops will regrow - this works with beets, radishes, celery root, rutabagas and most roots (don't eat potato sprouts - the foliage from the nightshade or solanum family is neither tasty nor good for you).

We really like any members of the brassica (radishes rutabagas) or beet family - delicious. A great project you gardeners of all ages!

CSA Newsletter

2012-01-09T18:30:00.000-06:00

Greetings from the Garden! This winter box has squash, onions, shallots, garlic, beets, carrots, celeriac, black radishes, potatoes, and micro greens.

Field Notes. What do farmers do in winter? This year we were fortunate enough to find a farm sitter so we did get a break together to go visit my parents. The day we got back I was in the root cellar and at the computer getting the December boxes out, and Ken planted the micro greens that are in your box today. We maintain, catch up on the bookkeeping, plan, organize, order seeds, and start planting late winter.

I have just finished the books for 2011, and will be ordering seeds. Now is the time to send us your special requests for 2012.

We are also watching the weather. As nice as these warm temperatures have been, there is no insulating snow cover so if we get an arctic blast the frost can go deep into the ground and postpone spring. The other concern is for the perennials. For example if the strawberries become confused and think spring has arrived, they may grow, bloom, get nipped by frost and there will be no fruit. Ken mulches all the perennials in fall, but this weather is unusually warm.

From the Kitchen Squash! This was a good year and we have lots of squash. In addition to baked squash, we make soups, pies. squash bread, cookies, and numerous side dishes. Today I toasted some of our hazelnuts in a skillet, chopped, returned to the pan with butter and cooked squash left from yesterday. Warm the squash and flip onto a plate for squash with a toasty buttery topping. Pecans and walnuts are just as nice as hazelnuts.

I have been serving carrots and frozen peas together as the colors, flavors and textures pair well. I cut the carrots in matchsticks, cook and add the frozen peas just long enough to thaw and warm. Drain the cooking water to use in soups later. Top the peas and carrots with butter or olive oil, dried thyme, salt and pepper.

Beets are a winter staple. We boil and slip the skins. Slice and add to a heavy skillet with herbs and butter or oil. Ken likes fennel seeds with beets. We also cut into chunks and roast vegetables with or without meat roasts. Either toss vegetable chunks in oil and place in hot oven, turn frequently, or add vegetables when meat is partly cooked and use the meat juices.

Celery root is one of my favorites to add in any soup or stew. I clean and store in the refrigerator and cut off a piece to dice and add wherever a little celery flavor would be a good addition.

Black radishes are a European favorite. I usually dice and add to winter slaws with thinly sliced cabbage or sprouts with carrots for color and minced shallots for flavor. They are nice sliced and salted or grated with a bit of vinegar. Ken loves to pickle black radishes. Black radishes are the vegetable highest in alkalinity - important to digestive health.

Making Wine

2012-01-01T22:29:00.001-06:00

One of the late fall / early winter tasks is making wine. All those beautiful fruits that I popped into the freezer in the heat of the summer need to make room for the fall meat. Some years I focus on jams, but since we had used up all our wine (most goes to hostess gifts), I pulled out the fruit, weighed it, calculated batches, and got cheese cloth and buckets ready.

Here is the first fermentation in buckets.

Then the wine siphoned into glass carboys or jugs for the second fermentation.

Soon I will need to keep siphoning periodically to separate wine from yeast residue.

And then in a few weeks or months I will bottle it up

Acker Night in Prescott, Arizona

2012-01-01T21:13:00.005-06:00

While waiting to meet up with Loring

Ken and I met contra dancing; we love to dance! This year in addition to a contra dance, we got a little improv dancing in at Acker night.

The Huffs started taking photos

Each year after the Christmas parade, Prescott hosts a wonderful night of music at various retail outlets in the downtown area. Each location has a large brown paper bag to place

donations for music scholarships. A family with the last name of Acker initiated and funded the costs for the evening.

Loring arrived and other people started dancing

This year we were lucky enough to be in town for the event. It was cold so I dressed in many layers

- padded vest and the works. Ken and Loring were more savvy and kept moving to stay warm. I had made a
thermos of hot chocolate, but many stops had treats and warm drinks.

It was a great night of music that varied from Greek Orthodox choir to tuba group to bluegrass to solo cello and audience sing a long.

What fun - two men twirling me!

Thank you, Prescott and thank you Loring! And thank you to the Huffs for taking and sending us these photos.

Trip to Visit the Folks

2012-01-01T20:58:00.004-06:00

What's with the gap in blog posts? Well, we went to visit my parents in Prescott, Arizona - Arizona's Christmas City. thanks to our farm sitter who made it all possible!

My parents are in good health. While there Ken did nearly daily yoga ( I call it the yoga-thon) as my parents give him a class pass and he upgrades to unlimited. I hit the coffee shop two doors down to check and answer emails and other internet correspondence. And we got to go to a contra dance - hurrah! We also went to Prescott's Christmas parade - always fun to see the cowboys and this year it was snowing. Our friend Loring was in the Christmas Carol float that won a prize!

We also took a side trip to Flagstaff where we went to tai chi classes, galleries, saw a Woody Allen film (they don't get to our area - Ken says they are considered foreign films in northwestern Wisconsin), local museums, and checked out ruins - next trip. Our return to Prescott included some of Ken's favorite driving through Sedona and Jerome - we try to do that each visit.

Of course we visited natural food stores, and a CSA outlet in Flagstaff. My folks connected us with some Local young farmers and we got to visit their farm and compare challenges and successes - what a pleasure to tour their farm and chat with them.

And Ken cooked up a storm much to parent's delight. They froze some of the soup and are delighted to have ready meals in the freezer.

Christmas time at Keppers

2012-01-01T20:54:00.003-06:00

A little late, but here we go! Ken made some great ginger cookies for Christmas - we did not have a cutter for a ginger "person," so he made stars and bells - quite festive!

Now a friend has loaned a ginger person cutter - another batch?

CSA Newsletter

2011-12-08T10:50:00.010-06:00

Greetings from the Garden! This box has squash, onions, garlic, shallots, beets, carrots, black radishes, potatoes, celery root, and maybe greens.

Field Notes. Ken is quite excited about our pulling the plastic on the new mobile high tunnel - he has been working on soil and getting beds ready for early planting. The weather was with us and we are grateful.

We took some time off, left town to visit my parents, and have not been home to monitor the weather. Our faithful farm sitter has kept the hoopettes closed. We left with many greens in the hoopettes, but the December harvest is dependent on the weather. Last year we got early snow and that acted as a blanket to keep soil temperatures and the produce warm enough to survive through December. We have seen both snow and cold temperatures (usually under 15 without snow cover signals the end), but we will see on Tuesday. If we have greens, you will get them!

And now I move to tax prep and seed orders. I will be sending out an evaluation and request for deposit. We continue to work hard to plant only what we can sell - less waste as far as seed, effort, etc. We want to improve our winter offerings and serve our faithful members better next season. Thank you for all your input and support.
From the Kitchen. It is cook stove and oven weather now. Ken often gets up and bakes squash in the morning. We eat some and he makes soup or pie from the leftovers. We also bake apples and make apple crisp. We focus on warming soups and stews with root vegetables. At my parents' Ken made some cream soups, lamb stew, apple crisp, and I made my first batch of kale chips. They were really quite good -

During the winter Ken starts micro greens and those will appear in next month's box. We also start sprouts and add grated carrots and grated black radishes and celery root to sprout slaw salads.

Celery root is a winter favorite. I scrub. peel, and add a piece to whatever I am cooking - soup, stir fry, steamed vegetables- like I would add celery or celery leaves- a small amount goes a long way.

Kale Chips

2011-12-08T10:45:00.005-06:00

For years people have raved about kale chips. I had my doubts. Well, while visiting my parents, we went to their favorite natural food store and kale was on sale - why not. So, after Ken had baked an apple crisp, I cranked up the oven to 400 and took washed dried kale that I had ripped into large pieces without the spines, and mixed with olive oil and a bit of salt. Then I placed them on a cookie sheet, popped into the oven. I checked and once they were crisp, removed to a rack to cool. They WERE good. And my mom thinks they would be great as a soup garnish - great color and texture.

Mobile Hiigh Tunnel - The plastic is pulled!

2011-11-30T20:04:00.018-06:00

What an exciting day last Friday! In the midst of Black Friday, deer hunting, and holiday travel, about twelve hearty volunteers from yoga co-students, tai chi students and teacher, CSA members, friends all came out to help pull the plastic on the new mobile greenhouse.

As usual I missed the big dramatic pull as I was cooking and directing people to site. But unlike the other big pull, I did get to participate. Once the plastic is pulled, it is stretched evenly into place and bent wire called wiggle wire is snapped into a metal channel to hold the plastic in place at the shoulder.

Then more wiggle wire is set in place to hold the plastic just above the crank part way down the sides. Then the plastic is trimmed and flipped so the straight, uncut edge can be placed and set with wiggle wire below the crank for a skirt.

Then sand bags are placed on the skirt to hold it down.

And ropes are zig zagged through loops on the sides.

Meanwhile brave height hearty folk climb up and down ladders to trim the plastic along the arches on the ends. Other people placed the lower skirts on the ends in place with more wiggle wire.

And these amazing people did ALL this in about two hours.

My main job was to reward them with food once the job was complete. We stuffed a squash with brown and wild rice with marinated pork, onion, and herbs. There was also cornbread, sauerkraut, bees with fennel, cultured vegetables, tossed green salad, apple crisp, squash pie, and more desserts brought by workers.

Ken has been working soil and getting ready for planting - hurrah and grateful thanks for all their help.

Pork in the Freezer, Lard in the Jars

2011-11-22T15:30:00.002-06:00

I picked up the pork yesterday and got it in the freezer. This morning Ken roasted bones for stock and rendered the lard. He got it all in the jars for me.

Many people have a negative attitude about lard. Lard like all animal fat will contain toxins when the animal has been fed or exposed to toxins - they are stored in the fat. BUT fat from animals fed a natural, non-toxic diet and that are outside in sunlight, contains high levels of vitamins A, D, E & K. This is in marked contrast to hydrogenated and denatured fats which irritate arteries and stimulate the body to increase cholesterol production.

Ken in the Night

2011-11-21T18:12:00.001-06:00

The other night I awoke and as I headed down the stairs, there was Ken and the cat at the computer!

Mobile High Tunnel Update

2011-11-21T18:02:00.001-06:00

Ken has resumed work on the mobile high tunnel. He had taken a break to catch up on harvest, fall plantings and other farm work. He had not expected to be able to get back to the greenhouse, but the weather has been with him.

He worked on some bracing and then has been cutting pieces of end wall and installing them. He is nearly finished!

Goose Herding in Snow

2011-11-21T17:50:00.001-06:00

Ken had moved the geese to the field a few weeks back. He moves them through areas and they clean up old crops and green manures. This gives the yard a rest during the time the grass grows more slowly.

Saturday he, Jenny and I went out and moved them back in the snow.

Other than the two stragglers it was quite easy.

Now they are in their winter quarters, and once we have some snow, Ken will let them roam the yard.

Oscar the Wonder Dog

2011-11-21T17:34:00.000-06:00

Oscar, our younger dog, had a surprise a couple weeks ago. On Monday, November 7th, Ken went down to pull the fence posts from the pig yard. Oscar was with him, but leapt ahead to chase a squirrel. Ken heard a couple blodd curdling yelps, and as he approached Oscar, he noticed Oscar was on three legs and a stick! Oscar had impaled himself on a sharp stick in the woods. Ken pulled the stick from Oscar's right armpit - buried about three inches in. Oscar limped to the house and lay down on a dog cushion.

Ken called our vet tech friend, and she explained that punctures need to drain - watch him and report back. After some blood and clear fluid, Oscar seemed back to his old wild self. Then Ken rigged up a towel so Oscar could not lick the wound and it would seal. Oscar resembled an ox in yoke as the wide towel went under his neck and was tied above with string so the ends stuck up and out.

I am happy to report Oscar seems to be fine - only a small scar. Oscar the Wild Dog!

Sorting the Winter Vegetables - the big ones!

2011-11-21T17:28:00.001-06:00

Here we are - wrapping up outdoor tasks as it becomes an iffy thing once we get to Thanksgiving.

I have been sorting the vegetables to bury in sand in the root cellar. And here are two that were huge.

When Jenny and Sean came out they were helping us with various tasks. Jenny held this daikon so I could get a photo.

2011-11-14T17:11:00.001-06:00

There are more hoopettes now

Greetings from the Garden! This week's box has lettuce, salad and braising greens, broccoli and / or cauliflower, green peppers, carrots, onions, garlic and shallots, pie pumpkins, and sage.

Field Notes. Ken says. "Nice to have such an elongated fall - doesn't put the push on things. Always tough to predict..." The mild fall means great greens. Last year we had a very cloudy, rainy October, and there just was not enough sun for things to grow. This year we have had mild temperatures and lots of sun - we could use some rain or snow. Last year's early snow acted like a blanket and the frost did not go into the ground so we had greens late in fall and early in spring.

Earlier work on the end wall with Bentley

The warn sunny weather meant Ken took a break from work on the mobile high tunnel to catch up on field work. He has done so and now has returned to working on the mobile high tunnel. He has tightened up supports and is now cutting and putting end wall pieces in place. Once he has finished that all that remains is pulling the plastic. Either we will do that this fall, or more probably next spring. Ken plans to plant the stationary hoop in late winter and then the mobile with hot weather crops in spring.

From the Kitchen. Thanksgiving and fall cooking have begun. Ken bakes squash and then makes pie from any leftovers. He also has been using up the utility apples in pies. I continue steam juicing the apples and am trying some apple elderberry wine.

The carrots in this box are small or oddly shaped - they don't make the cut for root cellaring, but there is no compromise of flavor. Maybe glazed carrots for Thanksgiving? We also include a few shallots in the box as some of the best stuffing we ever had was made with our shallots - great idea. And of course we include pie pumpkins and sage for the season.

The stationary tunnel has provided us with green peppers for Thanksgiving - this is a first. And we may even have a tomato for each box.

At this time of thanks giving, we wish to express our thanks for all your support.

CSA Newsletter

2011-10-31T19:32:00.000-05:00

Greetings from the Garden! This box has lettuce, salad and braising greens, cabbage, beets, winter squash, shallots, garlic, onions, tomatoes, peppers, potatoes, and apples.

Field Notes. Fall is here - longer, cooler nights. Ken is harvesting greens, and will pull more vegetables for the root cellar. We are moving squash and onion family members to cool, dry areas.

Ken continues to plant green manures like clover, rye, and winter wheat. He is also clearing garden space so he can continue setting up hoopettes in the garden.

And next Monday the pigs go down the road. Another indication that winter is coming!

From the Kitchen. Lots of peppers this week. Consider stuffing them! We seemed a bit slim and then during that last warm spell - bang! There were so many they were breaking stems. And if stuffed peppers aren't one of your favorites, many people chop and freeze or dry peppers for winter. We add peppers to so many dishes - they are really high in vitamin c and conventional peppers are one of the crops sprayed with large amounts of pesticides. Ken can't eat conventional peppers without becoming ill.

It is also onion family week! Garlic will be great in the stuffed peppers. Shallots are wonderful - like a cross between onion and garlic. I like them minced in salad dressings. Some of the best stuffing for Thanksgiving we ever had was made with our shallots. If you experiment and find a new idea, let me know so I can pass it on!

Next Harvest is 11/15 - see you then!

Moving the Turkeys

2011-10-26T21:44:00.001-05:00

One of the tasks we tackled today was moving the turkeys from the perimeter around the orchard - a cool spot to the south sloping hill - a warmer spot for winter.

First we moved Ken's portable Quonset type coop for the tweens. He set it on hay bales and we moved the tweens and their mom.

Then he moved the "Hog Hilton" which doubles as a windproof winter turkey shelter. Then we got fencing set and caught and moved the adults.

Once they were all near each other everyone settled down. Ken checked on them one last time and headed off to other chores.

Hoopettes in the Garden

2011-10-26T21:33:00.002-05:00

Ken has been clearing space, planting fall and next season's crops, and setting up his low hoops or "hoopettes" so the crops are protected from the freezing temperatures and / or grow more quickly. Many greens will take frost and do quite well - especially Asian greens.

Ken will continue planting and setting up the hoopettes. Most years he has about eighteen in the garden for late fall and early spring crops. As you can see there are more in process

CSA Newsletter

2011-10-26T21:18:00.000-05:00

October 10, 2011 - Sorry when the blog changed, I thought this published, but it did not.

Greetings from the Garden! This week's box has tomatoes, peppers, onions, garlic, eggplant, lettuce and salad greens, an Asian green, mizuna and braising greens, celery, broccoli, apples, and melons.

Field Notes. Friday was an exciting day! A crew arrived and we raised the arches for the mobile high tunnel. It went smoothly as some people had put up as many as five of these greenhouses. There were three of us first timers. After the arches went up, people worked on purlins and other cross pieces. We had a nice picnic with some food off the grill after that. Saturday a friend came over and helped with anchoring and the three of us got the end wall window vents in place. One more large group task remains: we need to pull the plastic. But we are excited at the progress so far.

Ken spent Sunday doing some catch up work on fencing new areas for geese and pigs. We are also going to be digging roots this weekend and starting to get roots dug and buried in sand in the root cellar. And as always planting continues in the garden - greens for this fall and next spring. Ken has some of his hoopettes set up already, and will continue to plant and get ready for winter. He will also be clearing crops from the greenhouse in the field so that will be ready to plant. The heat loving crops like tomatoes are staring to wane.

From the Kitchen. We are in transition. Tomatoes are slowing down and greens are shooting up. This week we have all the ingredients for ratatouille, a french vegetable dish with garlic onions, tomato, pepper, and eggplant. I usually serve it with rice. It also may be the last week for eggplant, so it would be a good week for eggplant and pepper kinpira, an Asian dish. The recipe is posted on the blog on
August 31, 2010

With cool nights, the radishes are growing. This week we have daikon radish. This large mild radish is versatile. Grated like angel hair it is served with sushi. I often grate and toss with tamari for an instant pickle. Pickled with turmeric, daikon is a frequent side dish to rice and vegetables in Japan. In fall daikon is a great addition to soup, stew or stir fry.

We are at the end of the celery crop - Enjoy!

The biggest daikon

2011-10-26T21:14:00.004-05:00

Wow! Ken dug this and Jenny held it up so I could get a shot - one big daikon!

Root Cellaring

2011-10-26T21:11:00.001-05:00

Part of fall harvest is root cellaring. I have tried many ways to keep roots in good shape through the winter, and have found that burying them in sand in a cool, damp root cellar keeps them about as fresh as just dug from the ground. I think this is because the sand is like the soil they where they grew.

The down side of root cellaring is that it is labor intensive. But there are also advantages - once the work is done, there is little maintenance - checking temperature and keeping towels damp, and no added costs of buying a cooler that dries out the vegetables, and paying for the electricity to run the cooler.

Here are a couple shots of this year's beets as they go into sand

CSA Newsletter

2011-10-24T20:37:00.003-05:00

Greetings from the Garden! This week's box has tomatoes, peppers, sweet potatoes or squash, beets, onions, black radishes, chard, Chinese cabbage, lettuce, salad greens, braising greens, and apples .

Field Notes. Ken got the garlic and shallots planted yesterday. He had been digging roots, and I have been filling the root cellar. I bury the roots in layers in sand in large barrels. I have tried several methods, and think they keep best this way. Labor intensive, but effective.

Ken has also been planting green manures like clover and rye. He is trying to get the open areas the roots came from planted so they will start growing before winter sets in. In addition to all the nutrients these bring to the soil, this will help us avoid erosion if it is a windy winter without snow cover.

From the Kitchen. Many of the greens are wonderful this fall. I love these pungent winter greens - arugula with cooked beets walnuts, and some goat, sheep, or blue cheese. Or braise by adding to a sauteed onion. Wilt and dress. So many colors, flavors and textures - heaven! If there are too many greens, consider a breakfast soup. I add greens to soups just before serving. Or make a borscht with the beets and cabbage. Nice to start a cool day with something warm in one's stomach!

And with cool mornings and evenings I find myself happy to light the oven and bake a squash or sweet potato. Roast some beets. Bake a roast... Enjoy taking time to cook on these increasingly cool and dark evenings.

CSA Newsletter

2011-10-17T17:00:00.003-05:00

Greetings from the Garden! This week's box has lettuce and salad greens, braising greens, tomatoes, peppers, leeks, potatoes, sweet potatoes, radishes, apples, melons, and parsley.

Field Notes. Ken has been working to catch up on field work before he resumes work on the high tunnel. He has been harvesting roots for me to put in the root cellar for winter boxes. He also spent part of a day hauling manure and bedding material. He has been working on fencing for geese and hogs.

Meanwhile I have been cleaning and sorting onions and garlic and starting the task of filling the root cellar. Friends came out Sunday for the big dig. They helped Ken pick up the potatoes, then one helped me sort and pack while the other helped Ken dig more roots. The potato production is down this year - was it the cool dry spring, the deluge of water in late July, the weeds that grew while it was so wet Ken could not weed, or the dry late summer? We aren't sure. But there are enough potatoes and plenty of onions and squash and radishes, and we shall see what else.

From the Kitchen. Many fall items this week. Sweet potatoes are great baked or boiled. Ken often makes scalloped sweet and white potatoes. And we have had sweet potato and potato hash browns - also good.

Leeks and potatoes make a great cream soup - and these are the last of the leeks. Saute leeks, add soup stock, add peeled potatoes. Simmer and puree. Add some milk, cream or sour cream - delicious.

Fall radishes are larger, but don't be intimidated!. We often grate them and add to slaws and salads. Some people grate and add vinegar or vinegar and cream.

These apples are Haralsons - said to be a perfect pie apple. Ken often poaches apples in apple juice with spices like cinnamon or cardamon or star anise. Nice to have warm food on these cool mornings.

Pigs are Getting Bigger

2011-10-09T21:29:00.004-05:00

The pigs are getting so big! They are changing to HOGS.

During the heat, Ken made a wallow for them to cool off

Beautiful weather

2011-10-09T21:09:00.005-05:00

It has been a beautiful fall - and there is a reason they call it fall. The path to the field is littered with leaves.

And the dogs crunch their way through them!

The Window Vents in the End Walls

2011-10-09T20:59:00.006-05:00

On Saturday once the arches were raised, we had more help. Our friend Bentley came and helped with anchoring and getting the windows in the end walls.

He and Ken lifted the panels, and I slid in the bolts so they would stay in place. Thank you for all the help!

The Arch Raising

2011-10-09T20:41:00.011-05:00

On Friday several people arrived for the arch raising. We had two hay wagons and ladders and tools.

First people picked up and walked the arches down

Then the ends are slid into the upright side walls.

And sometimes a bit more persuasion is needed.

As the arches are put into place, the spaces need to be double checked for consistency. And then the purlins are put into place.

What a beautiful sight! Thank you to all those who helped.

Building the Arches

2011-10-09T20:33:00.004-05:00

Ken set up a frame for the arches. I came down and helped put them together.

After the arches were together, Ken put the end wall arches together.

Now once we get the sidewalls up we are ready for the arch raising

Setting the Track

2011-10-09T20:18:00.010-05:00

One of the most difficult challenges in building the mobile high tunnel is setting the track.The two tracks need to be parallel and on a level plane - one end can be higher or one side, but it needs to be consistent.

And the foundation for any building project is crucial for its success. Ken had set up the track, a string and the transit. Loyal came by and helped. They measured various points along the track.

It is first one side, and then the other -

The covered cart is for the many tools on site.

Job done for the day

New Chicks on the Farm

2011-10-09T17:49:00.004-05:00

After the turkey babies hatched, I collected chicken eggs and set them in the incubator. We prefer to have hens go broody and hatch them, but this summer's weather was not very co-operative.

Well night before last Ken left me a midnight note on the bathroom mirror - chicks hatching. So I waited 24 hours and more kept hatching. Once I thought we were done, I moved them into a big box with a light, water and food.

But one more has hatched! Here is what they look like just out of the egg. I will wait a couple more days to see if more hatch.

CSA Newsletter

2011-10-03T18:34:00.004-05:00

Greetings from the Garden! This week's box has salad and braising greens like mizuna, Tokyo bekana, pea shoots , chard, mustard, and tomatoes, pepper, leeks, winter squash, carrots, celery, grapes, and apples.

Field Notes. It has been a GREAT fruit year. From strawberries to raspberries, to melons to grapes to apples - all did well. And in spite of several weather extremes - so much heat in June and July, record rain in the second half of July, and a very dry September, many crops have done well, and we are glad to have filled boxes each week.

Work continues on the mobile high tunnel. We have a crew coming Friday for the arch raising, and more people helping with the bracing on Saturday. After that the last task is to pull the plastic over the structure.

And soon we will be digging and storing roots. We have tried coolers, but find that harvesting and quickly burying the roots in sand keeps them best. When I dig them out of sand through the winter they appear to be freshly dug and keep their flavor.

From the Kitchen. We have been eating the tomatoes with blemishes. Ken pops them in boiling water, removes skins chops and places in a pan, brings to a boil, places them in a colander over a bowl. We use the tomatoes in sauces for pasta or in Spanish rice. Ken places the juice in the bowl under the colander in a two quart jar and we drink the clear juice and use the bottom in soups.

Mizuna and arugula and endive make great zippy salads. Try making a dressing with a bit of cream and minced garlic with a blend of herbs, a bit of honey, lemon juice, olive oil. If I have cheese I add it, Chopped walnuts are nice, too.

Leeks are the smoothest, creamiest members of the onion family. To clean a leek, cut lengthwise and rinse out any soil that has washed up in between the leaves. Leeks are great in cream soups and stews. I also have been sauteing leeks and adding peppers and various Asian greens bok choy, mizuna, or chard. Once wilted I add balsamic vinegar or some interesting dressing.

A recent cooking show featured endive sauteed with onions in butter and added to a pasta dish. Looked beautiful with the green and colorful red sauce. I think it would be great with any robust green.

CSA Newsletter

2011-09-26T10:01:00.007-05:00

Greetings form the Garden! This week's box has lettuce, salad and braising greens, mustard, tatsoi, bok choy, celery, tomatoes, onions, winter squash, cucumbers, apples, and grapes.

Field Notes. As the trees turn color, and the mornings are cooler, I think of Ken harvesting roots and me root cellaring. Ken is juggling putting up the mobile high tunnel and harvesting. He reports that this is the first week the volume of tomatoes has dropped. And he has been picking apples and grapes. He assesses which to pick based on keeping ability. We grow several types of apples, and summer apples do not keep. Later season, firm textured apples like Haralsons are the best keepers. This has been one of our best years for fruit - remarkable really.

Sunday a friend came out and helped Ken start laying the track for the mobile high tunnel. Once that is set he will start constructing the arches and components that then will be lifted into place and secured together. Like farming, building is a process. And also like farming, the care taken on the base whether it is the soil or the track is time well spent. No one wants to grow vegetables in poor, weedy soil, and no one put a building on a tipsy foundation! Our photo this week is of the heavy equipment that leveled the new field and dug an irrigation pond.

From the kitchen. Ken has been bringing in squash that has cracked or lost its stem or may be unripe. On these cool mornings it feels good to light the oven. I wash the squash, cut a jack - o - lantern top, scoop the seeds, replace the top and bake. The next meal I place some butter in a skillet and reheat the squash in the butter. Then Ken made some squash soup with sauteed onions, celery, and peppers. He put the squash in the blender with soup stock and added to the sauteed vegetables.

I have been using the cutting lettuce 50/50 with other lettuces and using a creamy garlicky dressing. It is also nice cooked - braised or grilled. Mustard is good in salad, but I prefer it braised or added to soups. Tatsoi is one of the most versatile greens we grow. Its dark green leaves and white stems add nice color contrast to a salad, and it is a bright, beautiful addition to soups or stir fry. Bok choy is great in a stir fry with onions, and either carrots or tomatoes for color. Traditionally bok choy was used in chop suey. I prefer it cooked, but many people eat it raw as well.

I dry the celery leaves and use them in winter soups and stews. And ken has been adding celery to breakfast soups. Cream of celery soup is nice served cold or hot. Saute and onion and some celery with any herbs you like - we like thyme and savory. Run through a blender with stock. Return to pan, heat, add salt and pepper to taste, and add cream, milk, or yogurt just before serving.

This week's apples are a russeted variety with good firm texture and nice flavor. We have been eating them raw as snacks and we often quarter core, and stew with apple or combinations of apple and grape or apple and raspberry juice, a cinnamon stick and a couple allspice berries for breakfast.

CSA Newsletter

2011-09-19T09:28:00.005-05:00

Greetings from the Garden! This week's box has watermelon, grapes, tomatoes, cucumbers, salad greens, braising greens, bok choy, mizuna, celery, onions, thyme, parsley, and winter squash.

Field Notes. Frost last week means certain plants are done, but frost mellows kale and other greens. The push is on now as days shorten and the weather cools down to move into fall crops like squash and roots.

This week is a historic one here at Keppers. The heavy equipment operator arrived Monday to pull stumps and level the field for the mobile high tunnel. Once he wraps up, we will split our focus between harvest and building the mobile high tunnel. If you want to be involved in building a mobile high tunnel, send us an email or call us. We can use help, and it promises to be an interesting project. We are so excited about the possibilities this structure presents for extended season vegetables. Here is a "before" photo of the future site.

From the Kitchen. Ah winter squash - Ken pulled a couple that had cracks, and baked them - such a sweet taste of fall. We rinse, set on the counter, cut a "Jack - o - Lantern" like cap, scoop the seeds, replace the cap, and bake. I usually serve with a bit or butter and salt and pepper. Left overs can be steamed or made into squash soup.

Ken has been cooking down tomatoes so we have juice and stewed tomatoes. I have been adding the tomatoes to sauteed onions or leeks, herbs, and pasta or rice topped with some grated cheese for suppers as a side dish. Ken heats the juice for a morning warm up.

It is Asian week. Mizuna and tatsoi are mild mustard that are good in salad, braises, added at the last to soups, and just anywhere you want some green. Bok choy is not just for stir fry. It is great in a morning or evening soup as a warm up on these cooler days. I add it to clear broths or miso soups - first the stalks for about a minute and then the greens just before serving.

Celery is another flexible vegetable. I usually dry the leaves by setting them in a dry spot out of the sunlight. I use them like a herb in winter stews and soups.

Our grapes and watermelons have seeds. We have found older and hardier varieties that do well in our climate have seeds, but also the flavor is better, and the seeds are actually healthy to eat! Enjoy!

CSA Newsletter

2011-09-12T09:22:00.005-05:00

Greetings from the Garden! This week's box has tomatoes, cucumbers, summer squash, corn, leeks, carrots, celery, greens - lettuce, cutting lettuce, mustard and mizuna, grapes, melons, and basil.

Field Notes. There is frost on the horizon. If not this week it could be up to a month away. Frost signals the end of some crops - basil and summer squash are the first to go, and the beginning of others. We will be digging potatoes and sweet potatoes and harvesting winter squash.

Work continues on the preparation for the mobile high tunnel. This weekend a young, muscular friend, Clifton came out and helped with brush and wood splitting, buzzing and stacking. This week the man with heavy equipment comes and start to set a level plane. Then Ken will begin work on putting down the track.
The sooner we can get the greenhouse up and running, the sooner the soil can start warming up! Progress!

From the Kitchen. With cooler nights I am using lots of basil - it won't take frost, so that will be the end for the season. Last night we had sauteed leeks, tomatoes, and LOTS of basil on pasta. I have also made more tomato salad with balsamic vinegar and olive oil, minced garlic and Lots of basil for a pot luck picnic.

Enjoy the summer squash, too, as that will die with frost. A friend is buying our surplus and grating it and freezing it for future zucchini bread.

With the cool nights, the greens are bouncing back, and the mustards are beautiful! I tend to saute a leek or onion, add the greens to wilt and dress with interesting vinegars. I am also getting back to morning soups as the temps drop over night.

The Incubator Works

2011-09-09T11:16:00.006-05:00

Although we had some turkeys hatch out eggs this spring, they kept losing babies - lack of parental experience? We did not see any indication of predators - the dogs weren't barking...

So we decided to dust off the incubator and try it. We were between flushes of egg laying, so it was a small experiment. Just as I was losing hope, I went downstairs this morning and voila - turkey babies.

Now they have a box with light and water and feed. We will see how they do -

Caught Purple Handed

2011-09-08T18:45:00.004-05:00

OOOH! I was amazed when I came into the house.

Ken's hands were PURPLE!!!
Yes, he was making red cabbage kraut.

The trees, they are a - changing

2011-09-08T18:41:00.005-05:00

Today as I walked out to the field, I noticed through the woods that the trees are starting to change color.

And through the sunlight it was just beautiful!

Ken gets a Haircut

2011-09-08T18:37:00.004-05:00

Ken has not gotten around to getting a haircut for quite a while. But a friend came over with all her hair cutting equipment and took care of the problem.

We have the before ...

...and the after.

Thank you, Joy!

CSA Newsletter

2011-09-05T10:31:00.005-05:00

Greetings from the Garden! This week we have salad and braising greens, endive, carrots, kohlrabi, Asian eggplant, corn, green cabbage, watermelon, leeks, tomatoes, summer squash, cucumbers, and grapes.

Field Notes. Ken has been transplanting fall crops. Much of our spare time and energy has been in clearing the space for the mobile high tunnel. As I see people they ask if Ken has the green house up yet. Ken is a focused and diligent worker, but there are many steps to clearing the space and building. We are nearly done taking down trees, chipping the brush, and cutting and splitting the wood. Next we have a man with heavy equipment come to establish a flat plane for the track. We will keep you posted as this exciting project unfolds.

Although I love these cool nights for sleeping, I am saddened that they signal summer is waning. The days are getting shorter, and the push is on. We are assessing what we will have to go into the root cellar. This year two dependable crops did not do well with our extreme humid heat and heavy rainfall. We have never seen rust on the celery root foliage before. The rutabagas, a brassica did not do as well as usual either. So Ken is looking at more work to provide more greens this winter. We will know more as we dig them out.

From the kitchen. Now that it is cooler Ken makes his famous upside down pizza. He takes a shallow pan and drizzles olive oil and herbs. Then he layers summer vegetables like eggplant, summer squash, tomatoes, leeks and covers with a biscuit dough and bakes in a hot oven until the biscuit dough is done. Then he cuts wedges and flips as he serves. We top with grated cheese. A friend mixes cheese into the biscuit dough, but we haven't tried this yet, but it sounds good.

Ken made a couple batches of soup last week and we had them on cool mornings for breakfast. He takes various vegetables, cooks them in stock and purees for a cream soup. Last week he had some carrots, kohlrabi, leeks - it was great!

I have been making Spanish rice. I saute leeks, add peppers if I have them, and softer tomatoes. Summer squash added near the end would be good, too . Just before serving I add herbs and top with grated cheese. Turn off the heat and cover. Once the cheese melts I serve.

Sunday night we had a friend over and Ken grilled. He soaked some ears of corn and roasted those. We cut peppers and zucchini and eggplant lengthwise and marinated and grilled those and a new recipe. Cut the cores from a few tomatoes. Fill with chopped basil, minced garlic, and olive oil and a dash of balsamic vinegar. Set on the grill with the core side up. Cook so the bottom is soft and the top is warm, but firm - delicious!

We grow Asian eggplant as it is more tender and does not need to be peeled or salted. Eggplant is the only vegetable I know that always should be cooked. This is the time of year we also make ratatouille, a French stew of sauteed leeks, eggplant and tomatoes that is often served on rice.

CSA Newsletter

2011-08-29T18:12:00.008-05:00

Greetings from the Garden! This week's box has lettuce, Chinese cabbage, kohlrabi, carrots, radishes, tomatoes, cucumbers, Brussels sprouts. leeks, basil, mint, watermelon, and crab apples.

Field Notes. The longer and cooler nights mean we are back in the lettuce. Ken has tried many things, but we always have a one or two week gap in August. The shorter days have us looking at the to do list for the season. For mean reality sets in during the month of August. All those many plans of May...

It may be difficult to believe, but it is a bit dry in the garden and field. We are hoping for rain before irrigation becomes necessary. In the photo Ken is transplanting fall greens.

Ken and I are still working to get the future field ready for the big equipment. As I write this, Ken is out "knocking down some trees." For photos and more explanation check out a prior blog entry.

From the Kitchen. Leeks! This is the creamiest member of the onion family. Great in cream or other soups. One friend uses them in any onion recipe; she says they have a mellow onion flavor. To remove any dirt, cut lengthwise and rinse. Enjoy!

Brussels sprouts are fun. My advice: don't overcook them. I like to steam about three or four minutes and top with butter and salt. I also like to cut carrots in matchsticks, cook, and combine with Brussels sprouts for a contrast in color, shape and texture. See last week's CSA newsletter for more ideas.

Mint is not just for juleps. I like to dry mint and add it to herbal winter tea blends. It is also great in tabboulleh, a bulghur salad from the Middle East. Prepare the bulgher as directed. Chop tomatoes, cucumbers, and mint to add with some olive oil, salt and pepper. It is a nice cool summer salad.

I brought my basil tomato salad with balsamic vinegar and olive oil to a pot luck Sunday. It was a real hit. Everyone agreed it is a change of pace. Ken especially likes it served with a cucumber salad with a cream dressing.

Cutting Wood - in August?

2011-08-27T15:56:00.016-05:00

Usually we cut wood in the fall or winter. But this year because Ken is clearing a larger space for the mobile high tunnel, he is taking down some trees.

And once a tree comes down, he assesses how best to use it. We are running the brush through the chipper borrowed from Resilient Northern Habitats.

The chips are loaded into a manure buggy and piled in the field.

He decides if any trees are good for lumber and takes them out with his winch.

Then he cuts wood in one of three lengths: 40" for firing the pottery kiln, or 20" for the wood stove on the bottom floor where the studio is or 16" for the wood cook stove on the main floor of the house.

The wood is loaded onto a trailer and brought to the yard . Even the "poles" are useful for the pottery kiln and cook stove.

Long pieces are cut to shorter lengths on the buzz saw.

Wide pieces are run through the splitter.

As Ken is buzzing or splitting, I am stacking in one of the three piles.

And often my piles lean!

Those Pigs

2011-08-27T15:37:00.009-05:00

Here are some pig photos for their fans.

Pig in the shade.

Pigs heading for mud

Pig in heaven

Pig thinking about food

Life is good

Sunflowers and Transplanting

2011-08-27T15:19:00.010-05:00

The other night when I went to pick eggs and shut in the chickens in the south coop, Ken was still transplanting fall greens. He said I should get a photo of the sunflowers that he transplanted from Evan's pile of manure.

So I went up to the house to get the camera.

I tried to get a shot of Ken with the sunflowers to show how tall the sunflowers are.

And then my husband started clowning.

No, it is not a scarecrow - that's my husband!

Thanks, Evan!

Llamanure

2011-08-24T10:34:00.003-05:00

A week ago Monday Ken received a call. A friend was cleaning out his llama barn and for the price of hauling, Ken could get a couple loads of manure. (Ken usually loads and hauls, but the press is on for the mobile high tunnel.) So Ken said yes! And after two dump truck loads we got another call - would we like more? YES! We got six loads. Ken is very excited. Good manure from healthy animals is a valuable resource. He uses it in his compost blend.

Elderberries - Get them while you can

2011-08-24T10:31:00.002-05:00

The elderberries are just about ripe - maybe this weekend. Email or call to place your order. I could deliver when I deliver vegetables on Tuesdays to central drop sites in Amery or St. Croix Falls. Don't delay - once they are ripe the birds start in and they don't have shelf life!

CSA Newsletter

2011-08-22T11:25:00.004-05:00

Greetings from the Garden! This week's box has tomatoes, cucumbers, beans, Walla Walla sweet onions, Beets, Chinese cabbage, Brussels sprouts, corn, parsley, thyme, and crab apples.

Field Notes. We are in the bounty of summer - corn, apples, tomatoes. Today we finish the first crop of corn, and there will be another in a week or two. The peppers have finished their first flush, but the plants have small peppers coming.

Ken is balancing necessary field work with getting the area ready for the mobile high tunnel. Areas that were weed free in mid-July before the rains started have weed pressure now. Most of the crops are well ahead of the weeds, but Ken is working one crop at a time to catch up. The photo is of buckwheat growing under the asparagus plants.

Progress on the mobile tunnel continues at a good clip. Sunday we had wonderful help from the Merton family and their exchange student "O" from Thailand. They helped move all the brush to the chipper we have borrowed. We filled two loads of chips and they are now out in the field for future use as mulch or a compost component.

From the Kitchen. Each year when I cook with Walla Walla sweet onions Ken asks me if I have added sugar to the dish. These sweet juicy onions are wonderful in salad or cooked dishes. The germination was low this year, so enjoy the few we have!

Once the nights cool in August the Brussels sprouts really size up. I love Brussels boiled or steamed and topped with butter, salt and pepper. We also like them in a basic white sauce or a cheese sauce. We have a friend who pickles Brussels sprouts. I also add to soups near the end of cooking time. This week you could make a borscht variation with the beets and Brussels sprouts.

The crab apples in today's box are wonderful quartered cored and poached in a bit of apple juice with some cinnamon or mace. Ken quarters, cores and uses them for pies as well. We don't peel them - just rinse them off. If you have a juicer they are great combined with beets or carrots.

Progress on the Mobile High Tunnel

2011-08-22T11:09:00.015-05:00

Yesterday was a BIG day here at Keppers. The crew from Mertons - Keldi, Mike, Ian, Alastair, Avia and "O"(the new exchange student from Thailand) all showed up to help us move brush to the chipper. Sounds easy? Lots of lifting and hauling. They really made short work of it!

Each person has much to contribute: Avia did lots of smaller detail clean up, O was in the thick of it in spite of a short night's sleep, Alastair hauled but also pulled some oak rods for walking sticks (I felt better about the oaks having a second useful life),

Ian was our muscle guy - lifting and hauling small trees and logs, Mike was our big picture guy - co-ordinating and safety aware, and Keldi provided the three c's: competency, confidence the job was doable, and cheerfulness for all. I want just a bit of her enthusiasm!

And with so many people there was actually a bit of time to pause now and then as the chipper caught up to the piles assembled.

After the main haul we had filled more than one manure spreader load of chips.

We broke for lunch and tackled more and them wrapped up the event with the first watermelon of the season.

As I fell asleep that night I kept thing of that phrase from the movie Ghostbusters. I modified it only slightly "Who you gonna call? BRUSHBUSTERS!"

So, the opening in the woods is larger and cleared of brush and nearing a field to set up the mobile high tunnel. Thank you Mertons plus O!

CSA Newsletter

2011-08-15T16:33:00.007-05:00

Greetings from the Garden! This week's box has tomatoes, cucumbers, green onions, garlic, beets, summer squash, green peppers, cabbage, bok choy, kohlrabi, parsley, basil, apples, and the first corn.

Field Notes. Last Monday we unloaded the mobile high tunnel. This week we received a call from a friend; he was cleaning the llama barn - did we want any manure and bedding? You bet! Ken moved the wagon of high tunnel parts, so the dump truck could maneuver. We have gotten several loads of llama manure and bedding for the price of hauling. Soon we will be mixing it with leaves people bring us for next year's (and maybe more years) compost. Finding good manure is pretty exciting here. All manure is NOT created equal. Healthy animals eating their natural diet without chemicals provide good manure. Here is a photo of last year's leaves and corn and purple coneflowers.

The dry weather has been a relief to crops that were showing stress from too much rain. The next crop of celery and fall celery root had some rust - a first for us here. The chard had been a sorry sight, but is perking up now.

As the days shorten the plants are pushing to set and ripen fruit. We are experiencing a tsunami of cukes - anyone wanting to buy cukes for pickles, please call or email us.

From the Kitchen. We invited people to dinner on Sunday, and had several foods from the garden. Ken grilled green onions, summer squash, and meat. I made a tomato salad with sliced green onions, minced garlic, balsamic vinegar, olive oil, basil, salt and pepper and tomato wedges. We also had a cucumber salad with a cream, vinegar, honey, salt, pepper, and parsley dressing.

We had our first tomato sandwiches this week. One of the few times we eat white bread! Toast, homemade mayonnaise and tomato slices. It can be a juicy mess, but so delicious - it tastes like summer!

For people who don't eat butter: try steaming or roasting corn and top with umeboshi paste - a pickled plum from Japan. It is sweet, salty, and slightly sour. We buy it at the co-op or natural food store. It is also great on green beans or other vegetables as a change of pace. It gets more expensive each year, but a little goes a long way.

These apples are an early sweet soft variety - Ken eats them raw, but I usually cook them. Great for applesauce, pie, cakes. Eat them soon - these early varieties do not keep long.

Mobile high Tunnel Update

2011-08-13T16:32:00.010-05:00

Monday afternoon the truck arrived with our mobile high tunnel. Because our drive is narrow for a large truck, we unloaded by the highway.

We were the last of the three deliveries as we are the farthest north. Our parts were the farthest inside the truck.

We thought we had arranged help and would have a call from the driver when he finished the prior stop. I had spoken to someone at the shipping company to explain we needed some time to alert our helpers - they were busy at their own places. And I explained we were not listed correctly on google maps and that the driver needed to be west, not east of Turtle Lake.

Well, we got a call when the driver was lost east of town and a few hours later than expected. After many calls to voice mailboxes, etc, three of us toughed it out.

Because this hoop is anchored to the track, not the ground, the structure is heavier and more complex. Many parts. Lots of inventory. We remain grateful we were chosen, and are excited to continue moving forward on the project. We are so glad to get all the pieces onto the wagon and trailers and onto our farm.

Now Ken is improving the site for the tunnel. After he worked on the mobile high tunnel at Resilient Northern Habitats last weekend, he rethought location and how he wants to set it up. He will be clearing this week and the big equipment will follow soon after that.

Stay tuned for updates as the project progresses.

Art Opening

2011-08-13T16:01:00.007-05:00

Last night we attended an art opening at artZ Gallery in Amery, Wisconsin. We have some work in the co-operative gallery and I work there one or two days each month.

Each month the featured artists speak about their work at the reception.

Last night's featured artists included a nature photographer, a painter, and a fiber artist. Keldi, the fiber artist, works with me on Fiber Thursdays on the third Thursday each month this summer. It has been fun to see her projects and become inspired to work on the piles of rags I have to get ready to weave into rugs.

Chicks

2011-08-13T15:52:00.008-05:00

'

Ken currently has two batches of chicks.

The small ones have been creeping under their mother on these cool mornings.

The larger ones will be ready to move in with adults soon.

Honey Prospects Good

2011-08-13T15:49:00.002-05:00

This year Ken expanded from two to four hives. Three are doing really well, and he is running out of supers (boxes), so we will be taking off some honey soon.

Apples Looking Good

2011-08-13T15:42:00.005-05:00

Last season we had a frost on Mothers Day. Most of the apples were killed with that frost, so it was a very lean apple year.

Although we had a cool spring, we did not have a late frost this season. Most apples survived.

And we have had plenty of rain for the apples this season. Now we are watching for signs of problems that occur when we get too much rain. So far things look very promising!

Onions on the Racks

2011-08-13T15:29:00.007-05:00

One sure sign we are midway through summer is the onion harvest. Ken plants onions seed in late January or early February. Because onions are fairly hardy, they are one of the first crops transplanted into the soil. They grow based on length of day. At some point the tops fall over and start to dry. The onions will not get bigger. It is time to pull them and set them out of the weather in a place with good airflow.

Years ago Ken bought these racks and built shelves for them. After he comes into the yard with a trailer load of onions, shallots, and garlic, I help him set everything on the racks and get them up onto the shelves.

Why are there crates and grates along the bottom? Curious free range geese will pull onions off the racks! So we barricade the onions to keep them safe from the long necks of the geese.

Summer Flowers

2011-08-13T15:15:00.008-05:00

This year we have gotten several inches of rain between July 15th and 31st. As a result, several flowers have kept ahead of the weeds. The first morning glory appeared this week.

And the Joe Pye weed is even taller than usual.

Daylilies are large this year.

With the cool spring the annuals were slower than usual. And with the rain in July it was challenging to get into the garden to weed.

The zinnias are tall and quite showy this season.

The short marigolds are cute and fragrant.

CSA Newsletter

2011-08-07T21:00:00.009-05:00

Greetings from the Garden! This week's box has red cabbage, beans, tomatoes, carrots, cucumbers, peppers, green onions, apples, kale, garlic, basil and parsley.

Field Notes. Everything is wet. And certain plants are showing signs of stress. The beans have crested and the next crop was washed out. The summer squash is coming around, but had blossom drop in the heat and then too much rain. The rutabagas and celery root don't look happy...

Ken planted seeds for fall crops and is waiting to see how they germinate - were they washed away?

And now for the good news. Ken and I went to Northern Resilient Habitats Thursday evening for a presentation on the mobile high tunnel. I left Ken behind to help construct the first m.h.t. at Northern Resilient Habitats on Friday. I returned Friday after chores with applesauce I had made and saw the progress - impressive. Left Ken again that evening, but did pick him up Saturday. Now we await the arrival of our m.h.t. We need to do good site prep, and Ken expects to build late summer or early fall. We feel honored to be chosen for this program. And excited.

From the Kitchen. Now is the time to tell you - as I do each year- about Ken's quick upside down pizza. He drizzles some olive oil in a baking dish, adds a medley of summer vegetables - onions, summer squash, eggplant, peppers, cabbage, tomatoes, basil, parsley and tops with biscuit dough and bakes in the oven following the biscuit recipe. Then he places a plate over the pan and flips for drama - or not. We top with some grated cheese, but were told that mixing cheese in the biscuit dough works even better.

I have been making an Asian cucumber salad. Run a fork down the length of the cuke to break the skin - looks good and makes it more digestible. Slice cucumber and some onion and salt for about a half hour while you make the dressing. I use tamari (soy sauce or miso is OK), hot pepper flakes, a teaspoon or less of toasted sesame oil, a bit of honey, some sesame or olive oil and some mild vinegar like rice vinegar. and some toasted sesame seeds.

These apples are from one of two "applesauce" trees. The apples mature early, are soft and sweet, and make the most velvety applesauce. I rinse, remove cores and stems, cook to soft, run through a food mill, and add a bit of honey and spices like cinnamon or nutmeg or mace. Then I like to make gingerbread - a good pairing for applesauce.

Green Manures

2011-08-06T15:13:00.008-05:00

Ken is always planting green manures, but this year once we got rain and it did not seem like it would be a drought year, he planted more than usual. This is a red clover.

This is buckwheat under the asparagus. The bees and other pollinators love it and some days it seems alive with all the buzzing.

The four or five years before last year were drought years, and those years we mulched most crops to retain moisture and temper soil temperatures to promote microbial life.

And for you animal fans here are Oscar and Jack - the dogs.

Pig Photos

2011-08-06T14:47:00.011-05:00

Back by popular demand - more pig photos!

They are growing, but still romping and digging. With the rain they have dug up all their current space and they have several mud hollows to cool off in the shade at any point in the day.

Ken feeding pigs greens like lower cabbage leaves

Pigs going for the greens - really important when they have less to dig.

Oscar monitoring every move

Pigs by the troughs - new ground tomorrow.

Onion Harvest

2011-08-06T14:11:00.005-05:00

Before he left for a couple days, Ken wanted to get the onions harvested before we got more rain.

First he pulls the weeds, then the onions and shallots. He lays them on their side to dry as much as possible so they will store well.

Then he boxes them up, hauls them to the trailer and drives in from the field.

Then I come out and we fill the mesh shelves on the drying racks. We figured Ken handled the onions and shallots about six times - and that is just the harvest!

Dropped apples

2011-08-06T13:31:00.005-05:00

When we got some heavy rain and wind, some apples dropped. Ken has been making juice. Just before he left for a couple days, he made a pie - a BIG pie.

And in his absence I have been checking the orchard for drops. Yesterday I had enough to fill the steam juicer.

But since I did not enough for a second batch , I also made some applesauce.

CSA Newsletter

2011-08-01T07:34:00.006-05:00

Greetings from the Garden! This week's box has cucumbers, summer squash, beans, red or green cabbage, carrots, celery, green onions, kale, radicchio, Roman cutting lettuce, European yellow leaf, parsley, and bulb fennel.

Field Notes. We have been getting rain on a steady basis. Things in the garden and field are on the wet side. So Ken is working with and around the weather. Once the top of the soil dries out he is out cultivating in the cooler part of the day. And I am out picking beans after the plants have dried to avoid spreading any mold or fungus down the bean row.

It was a good year for Ken to plant green manures. The buckwheat looks great. And now we are hoping for a drier August so the sugars in the melons set and the winter squash can harden and cure once frost sets in.

From the Kitchen. We are in the other salad season. Now is when we have cucumber salad, tomato salad and cooked carrot and blanched kale salads. Tender greens are not fond of heat and just as the other salad vegetables start we usually have a lean spell on the lettuce.

Bulb fennel is an Italian vegetable we tried when we received a request to grow it. I tend to saute the bulb end of the stalks and add vegetables like beans - it adds an interesting almost light anise like flavor. The woman who requested the fennel sautes the bulb end of the stalks adds tomatoes and shrimp. That sounds good, too. I use the ferny ends on baked fish or chopped in cucumber salad or potato salad.

CSA Newsleter

2011-07-25T09:13:00.012-05:00

Greetings from the Garden! This week's box has lettuce, beets, cucumbers, green onions, the first tomatoes, zucchini, beans, and peppers, red or green cabbage, and basil, parsley and oregano.

Field Notes. As the Asian proverb says, "Be careful what you wish for!" Ken had wanted about two inches of rain so he would not have to irrigate. And we got seven inches in less than a week! The raised beds saved us once again. The rain can flow off the beds into the low areas between beds so that the plants are not in standing water. The trenches also can retain that water that would otherwise run off. We are also happy that we did not receive any wind or hail damage and no tornado!

Summer has turned a corner now; the rush is on for the plants to reproduce. The vegetables in this week's box reflect this - these are the plants that set fruit: tomatoes, peppers, summer squash, cucumbers, and beans. And the days are shortening noticeably. Usually last week and this week are the hottest part of the summer. We had some "meltdowns" in last week's heat. Ken lost a crop of smaller transplants that just couldn't take it. Some lettuce bolted, and some Chinese cabbage rotted in the heart from the hot humid weather. The heat loving plants took off - the squash and melons really vined out. The sweet potatoes look good, too.

From the Kitchen. Ah, summer food. Sunday we grilled some green onions and zucchini. Delicious. And I made some cole slaw with an Early Jersey Wakefield cabbage that had some bottom rot. And cuke salad. Today we should have our first tomatoes as there are a couple with cracks. Here are some salad ideas.

I rinse and slice tomatoes and place chopped basil, balsamic vinegar, olive oil salt and pepper between layers or as a dressing to tomatoes wedges. Let marinade about a half hour so the flavor develops. Nothing beats a tomato sandwich with white bread and homemade mayonnaise. It is one of the few times we use white bread - I keep some in the freezer just for this.

We love cabbage! Cole slaw is easy. Clean and slice cabbage and a little other vegetables for color like carrot or red cabbage and green onion tops. Sprinkle with salt and turn to mix the salt in. Set aside about a half hour. This will make the cabbage limp and sweeter. Make a dressing with vinegar or lemon juice, mayonnaise or yogurt, a bit of honey, and pepper. If salt is a concern, rinse the cabbage. Combine dressing and cabbage. We also steam wedges of Early Jersey cabbage as it is sweet and tender. And I make sweet and sour red cabbage - just saute an onion, add sliced cabbage and vinegar and honey to taste - great with pork chops.

I usually cut the tops off beets and store separately. I leave about an inch of stem and boil the beets until the skins slip off. I pour off cooking water, place beets in cool water, slip the skins and either serve or store for the next day. I usually warm them in a skillet with butter and fennel seeds. We keep hearing they are good grilled, but have not tried them grilled yet. I add the tops to salads if they are tender or braise with onion and add an interesting vinegar or dressing.

Beans are a favorite around here - a real part of summer. I often snap both ends and steam to al dente and add butter and salt and pepper. They are great in a cream sauce with or without sauteed mushrooms or onion.

Oregano is a Mediterranean herb that pairs well with tomatoes, zucchini, and peppers. I add it to olive oil for grilled vegetables.

Nanking Cherries

2011-07-24T17:35:00.005-05:00

I have just finished picking the Nanking Cherries. They are a small bush cherry with large pits. I have to keep ahead of the birds, and this year I managed to do so!

I use a steam juicer that takes an hour per batch and makes up to four quarts per batch.

And Ken took the pulp and has made a syrup that is great! Once the syrup is made the remaining pulp goes to the pigs. They love it!

Celery

2011-07-24T17:32:00.002-05:00

During the heat we lost some celery. Ken took seven heads that had some damage like soft hearts, and rinsed, chopped and dried them. It was amazing to see seven heads of celery fit in a pint jar! And then he dried the leaves for soups and stews.

Heat and Crops

2011-07-24T17:20:00.002-05:00

People have been asking how the heat has affected the farm. Here is the report. Bad news first. Some crops suffered with the heat. Members of the cabbage family seemed to have the worst time of it. We lost a few Chinese cabbage to rot, and some turnips I kept for us as they had blemishes became slimy over night. Ken lost a few smaller transplants.

On the good news front there are several happy heat loving crops: tomatoes, peppers, eggplant, cukes, zukes, melons and sweet potatoes all look very good at this point in the season.

Animals all survived. Low egg production in the heat, but the hens seem to be bouncing back with the last few cool nights. Pigs were snappish - a new phenomenon for us. The dogs and cats laid low in the shade. The geese were happy to find a spot to swim. The turkeys and their young seemed OK.

The farmers got a bit frustrated, but did what they could and were glad it was no worse. When someone complained about a recent storm, I said - no tornado, no hail, and I am glad.

CSA Newsletter

2011-07-18T08:55:00.005-05:00

Greetings from the Garden! This box has lettuce, green onions, beets, Chinese Cabbage, celery, basil, parsley, tarragon, shell peas, cucumbers, kale,and turnips.

Field Notes. Just as Ken was about to irrigate, we got rain. He had hoped for 1 - 2inches, but we got 5 1/2! It was heavy and steady, but no downpour, so it all soaked in. And we are glad for it. HEAT. Heat takes its toll on the animals and even the farmers. Ken tends to divide his work so he is outside early and late; he finds shade or inside tasks during the heat of the day. Heat is tough on all the greens and cabbage family. Other crops like the heat - they are the nightshade family of tomatoes, peppers, and eggplant; the curcurbit family of cucumbers and melons also enjoy heat, and the sweet potatoes thrive in hot weather.
From the Kitchen. This week we have Chinese cabbage and kale. We usually use the outer leaves in cooked dishes and save the tender hearts for salads. I cut leaf from stalk and cook stalk about a mint or two and leaf under a minute - just enough to wilt. The beets and cabbage would make great borscht. Saute some onion, add cooked slipped beets, stock and meat like cooked chicken. Simmer and add the Chinese cabbage before serving - it does not require long cooking time.

Turnips are in the cabbage family. They add zip to medleys and stir fry dishes. Ken loves them peeled, boiled and served with butter, salt, and pepper. Sometimes I peel, cube, blanch, and freeze the roots for a nice addition to winter dishes. The greens are packed with nutrition as well. I cut leaf from stem and add to braising greens or soups or stir fry.

Kale is a great quick cook ingredient. I saute an onion, add kale to wilt and dress with vinegar or lemon or salad dressing. It works in borscht or other soups. I also mad a "cooked salad" for the farm tour with cooked carrots, blanched kale and green onions and chilled with cold water, drained and dressed with a toasted pumpkin seed, cooking water and a dab of umeboshi paste that I pureed in the blender until smooth.

Shell peas need to be shelled. I tend to boil the shells in water with other vegetable peelings or carrot tops for soup stock. It is sweet like the peas.

Cucumbers are a cooling vegetable in this heat. I either run a fork through the skin or run a peeler down the cuke to break up the skin - makes it more digestible. I also slice and salt for about a half hour to bring out the sweetness. If you are concerned about salt drain and rinse. I usually drainand use the liquid where I need salt. Then I make a dressing with onion and yogurt or kefir, vinegar, honey and salt and pepper or an Saian dressing with sesame and toasted sesame oil, sesame seeds, mild vinegar, honey and tamari and pepper or hot pepper.

And the Compost Begins

2011-07-16T15:12:00.002-05:00

Farmers are always balancing the past, present and future. As we harvest a crop we remember what has been planted there so we maintain crop rotation,assess current crop for soil depletion, and plan and work for next season.

Ken makes his compost. The mix varies with what is available each season. The compost he makes this season will be used next season. After moving the pigs,
Ken scraped up the leaves they have been turning and turning as they look for acorns or grubs. He has added cow manure he got last season from a young farmer, chicken bedding and some sheep manure he got last season. He also scrapes up the chicken and goose yards for the composted vegetables like bean plant stems.

And so he has started the pile. It will continue to grow!

Midseason changes in the field

2011-07-16T14:54:00.005-05:00

As the season progresses the field and garden are in constant change. For example, the peas and oats by the raspberries were tall a week ago.

And now they have been mowed.

And the asparagus Ken kept picked is starting to shoot up and the buckwheat planted under the asparagus is starting to sprout.

Claendulas and coneflowers - working toward continuous bloom

2011-07-16T14:49:00.005-05:00

Ken and I have flowers in the garden and field. We work for continuous bloom for beneficial insect habitat.

Right now the calendulas are blooming in the field and the cone flowers are just starting to bloom.

Farm Tour 2011

2011-07-16T14:41:00.005-05:00

The weather was hot Sunday for the farm tour.

We were glad people came and had questions.

Whenever I take photos I realize most photos are of people looking at the plants on the ground.

After the tour we had a round of snacks from the garden: an Asian style snap pea salad, a kale and carrot salad, a cucumber salad, and some pickled vegetables.

Thanks to all who came out. we enjoy connecting and explaining what we do and why.

The Big Pig Rodeo

2011-07-16T13:36:00.010-05:00

A week ago we had the big pig rodeo. Each year Ken starts the pigs in softer soil nearer the house and increases their pasture weekly. About this time each season they are ready for a larger project that is not adjacent to their starting spot. So we have to move them.

In the beginning we had to learn how to move pigs. If pigs get out, they do not stay together, but go in separate directions and are difficult to get together and back inside their area.

Now we have it down to a science, but I still call it the big pig rodeo. This year they have moved to the side of the road to the field. When we moved them it was quite overgrown.

Within a week they have it dug up and now Ken will begin their weekly expansion so they have fresh soil to dig for the rest of the season.

Processing Strawberries

2011-07-16T13:23:00.006-05:00

After the first berries called king berries, the size of the strawberries gets smaller, and as the weather gets hot or too humid, the quality of the berries decline - more seeds, etc. That is when I sort out soft or small or seedy berries called utilities, and freeze them.

I have cored and frozen whole on a cookie sheet and then moved to a plastic bag. This is handy if I want just a handful of frozen berries to add to a smoothie.

I core, slice and add a bit of sweetener like sugar or honey so the berries make a bit of juice and freeze berries and juice in pint or quart zipper bags. I have found the teaspoon of sweetener preserves the berries and the lack of air prevents freezer burn so the berries keep their flavor.

CSA Newsletter

2011-07-11T10:24:00.007-05:00

Greetings from the Garden! This week's box has lettuce, green onions, garlic scapes, broccoli, carrots, kohlrabi, Chinese cabbage, celery, basil, parsley, the last of the snap peas, asparagus and strawberries.

Field Notes. This week signals a big change as we move into summer vegetables like celery. It has been a good spring with beautiful greens, and now we move to heavier and more solid vegetables.

Ken has been cultivating the garden and field. Now comes the last decisions on where to mulch and where to plant green manures in the final spaces between crops. In drought years we mulched most of the areas because there wasn't rain for the green manures to grow. This year we have had more rain, but it is hard to predict how dry the rest of the season will be. Ken works hard to keep the soil covered with mulch or green manures so the soil temperature is moderated for maximum microbial life, and he minimizes any soil erosion.

The garden and field have a different look now. Each year I compare the garden and field to women. In spring they look like perky little cheerleaders, then as mature women of childbearing age. And finally as a wise older woman. They have moved from perky potential to productive. And that is why we like to do the garden and field tour now - even though it may be hot and there may be bugs.
Thanks to all who came out. Each year the garden and group of people are different, so it seems new. We are glad to share what we do, and answer gardening questions.

From the Kitchen. This time of year I start to get excited as we move into new crops. Each year someone tells me how much better our celery tastes. And I agree. I start by adding celery and the leaves to everything I prepare. Then I start cutting the leaves and drying them on a sheet of newspaper out of the sun, but in an area where there is good air circulation so they dry. I use dried celery leaves in winter soups and stews. And I usually make at least one batch of cream of celery soup - good warm in the morning or cool on a hot day. And for people who do not do dairy, try Ken's alternative - oatmeal. It lends a wonderful creaminess.

For the garden tour Ken made a batch of pickled vegetables and he found he loves adding green onions to the mix. The batch had some green onions, carrots and beets. And I made three salads. I cooked sliced carrots and blanched kale and dressed with a blenderized cup of toasted pumpkin seeds with a cup of the vegetable cooking water and a teaspoon of umeboshi paste. I blanched snap peas and dressed with sweet wine, tamari, toasted sesame oil, a bit of crushed hot pepper and toasted sesame seeds. And as the cukes have just started, I sliced a cucumber, salted it and let sit and hour, then poured off the salty cuke liquid that had weeped , and dressed with kefir, apple cider vinegar, pepper, chopped green onion, a bit of honey and some chopped fennel leaves. Pickles and salads all got good reviews from those on the tour.

CSA Newsletter

2011-07-04T10:12:00.007-05:00

Greetings from the Garden! This week's box has lettuce and salad greens like arugula, bok choy, kohlrabi, kale, snap peas, garlic scapes, green onions, basil and thyme, asparagus, strawberries, and the first carrots.

Field Notes. Ken says, "We are settling into summer." He plans work around the time of day - transplanting in the cool of the day, killing weeds in the heat of the day, nailing frames for the bee hives or planting seeds inside during the hottest weather. And likewise I am planning picking around weather - cool for picking the strawberries and waiting until dew has dried to pick peas to avoid the spread of molds or fungus.

And in the midst of the heat wave we are discussing planting fall crops like rutabagas. Planning continues throughout the season. Ken is gearing up to move the pigs and get next year's compost together. So next week I hope to report on the annual "big pig rodeo" when we move half grown pigs to their next major pasture area.

From the Kitchen. Ah, garlic scapes. Certain varieties of garlic send up a seed head called a scape. These scapes need to be cut to help the garlic put energy into filling out the bulb rather than the scape. I see the scapes as a garlic preview - after a couple months of no garlic except garlic chives, I enjoy incorporating chopped scapes into salad dressings, stir fry dishes, pasta salads - anywhere I use garlic.

Kale is a favorite in this household. Kale is the oldest member of the cabbage family - right from the ocean before each culture kept altering it. Think how one plant became Brussels sprouts or cabbage, or cauliflower or broccoli or kohlrabi in Europe and bok choy or napa or tatsoi in Asia.

One of my favorite summer salads is to cut carrots in half circle slices, cook a few min, remove from heat and stir in the kale to wilt. Chill under cool running water, squeeze, and toss with dressing. I like to put toasted pumpkin or sunflower seeds in a blender with umeboshi paste and some stock for dressing. Kale is great braised with a chopped green onion or garlic scapes and some interesting vinegar. Ken puts chopped kale in a bowl and tops with a poached egg in stock or any clear broth soup.

Basil's arrival signals summer is here. Basil likes heat and is one of the first plants to go with a light frost. So I enjoy the basil season. I make pestos for pasta. Pesto is paste, and Ken makes many herb pestos over a season. We freeze them and use in winter when green herbs are scarce. I add basil to tomato dishes, dill to fish, cilantro to Asian or Mexican dishes, etc. Rinse, dry, chop, and puree or process with some olive oil to make a paste. We store in freezer jam jars with a layer of olive oil on top to preserve color and flavor. Many people dedicate an ice cube tray to freeze and pop out small ice cubes of pesto and store is a freezer bag for future use.

We also add basil to soups, salad, stir fry. It is nice in a curry with coconut milk.

Sunday, July 10th is our annual Garden and Field Tour. Please RSVP if you plan to come so I know how many people to plan for the garden snack.

Snap Peas are Here

2011-07-03T18:41:00.003-05:00

Well, after a cool spring and a smattering of heat and Friday's rain, we now have snap peas available for sale. Taste summer's sweetness! Snap peas have an edible pod and are a wonderful addition to salads, or as a side vegetable.

I like them in pasta salads, green tossed salads, and in an Asian style salad with sliced green onions and some sweet wine or honey, tamari or miso, hot pepper flakes, and sesame seeds. And of course there is the round carrot slices with peas and a bit of butter, salt and pepper.
Email or call to order some.

Endive

2011-07-03T18:07:00.002-05:00

Endive. This great green from Europe puzzles many people. What do I do with it? Like all the members of the chicory family such as escarole, witloof, and radicchio, endive has a green and zippy flavor. After a cool spring of mild flavored lettuces and greens, the heat of summer features more robust flavors.

I dress my greens based on their flavor. In early spring I use light vinaigrettes. Now I move into stronger dressing choices. I like blue cheese or goat cheese, or Parmesan or Asiago with homemade mayonnaise or yogurt or cream for summer salads. I use first the garlic scapes and later garlic. I like the combination of goat cheese and toasted walnuts or pecans.

And if summer greens seem too strong, you can always either salt them for about a half hour or braise or wilt them. Imagine a pasta salad with blanched endive and a Caesar style dressing with olives and / or sliced summer sausage. I have been braising greens in the skillet after I have sauteed an onion; once they wilt, I have been topping with some beet pickle juice. and topping with cooked beets. And we have had grilled endives and radicchio - very tasty!

CSA Newsletter

2011-06-27T10:05:00.008-05:00

Greetings from the Garden! This week's box has lettuces, bok choy, kohlrabi, beets, salad and braising greens, asparagus, strawberries, green onions, parsley, oregano and the first of the peas.

Field Notes. Ken is busily cultivating and has most of the onion family up to date. Certain crops don't take weed pressure; if you don't stay on top of the weeds, you don't get much of a crop. Sunday night and last night he was out getting new beds ready and transplanting and planting. The garden and field keep changing as the crops come out and new ones go in -

The rain has come just as we needed it. Irrigation takes lots of time, and we are happy it has not been necessary often this season. It looks like hot weather is coming - good for the peppers, but stressful on the greens.

He is also spiffing up the place for the for the Garden and Field tour. Mark your calendars July 10th at 2 p.m. Ken does a garden tour, and then after a short walk through the woods to the field, he tours there. Finally we have some snack from the garden. RSVP so I know how many people to prepare for.

From the Kitchen. We are doing beets two weeks in a row as we have several every other week members. That way they don't get only beets or only carrots. We should move on to carrots next week. I think of beets, kohlrabi, and bok choy as bonus vegetables - you get both the greens and the stalks or roots. I use beets, bok choy, and kohlrabi tops in stir fry, soup, braised, and sometimes even omelets. We try to eat as many greens as possible and we use them everywhere. Everything I read tells me Americans don't eat enough green food. I am just trying to do my part to change that.

Oregano is a fragrant Mediterranean herb. I tend to use it in pasta dishes, and I like to dry some for winter stews. Oregano or marjoram is a great herb to accompany game meats like venison. Oregano is nice paired with lemon in Greek dishes or added to beans in Mexican style cooking.

These peas are snap peas - they are an edible pod pea. Snap off the stem end that looks like a little cap and pull toward the blossom end to remove any stringy fibers. They are nice in cream sauce, blanched and added to green or pasta or potato salads. We also use them in soups and stir fry. The amount of peas we get really depends on weather - if it gets too hot, they just give up. But Ken says when the peas season is short, the melons could be great.

Poultry Babies - turkey, geese, chickens

2011-06-26T21:16:00.006-05:00

Spring is a time of eggs and birds hatching eggs.
First we had a couple small goose hatches.

Then a hen hatched out some chicks and

Ken is most excited that the first year turkeys have hatched some babies. We will see how they do at parenting. I don't count my chicks until they are adults!

Cactus Flower

2011-06-26T21:11:00.006-05:00

Ken has moved outside his box!

His sister gave him a cactus and it was totally different from all his other garden and house plants - he is so happy that not only did it live, it bloomed!

Pigs Like Greens

2011-06-26T20:56:00.004-05:00

The other day Ken was away from the farm midday and I fed the pigs. I was pretty impressed that given a choice their preference was for greens.

They circled around scoping out what I had given them and some grabbed and moved ...

...while others just hunkered down and munched.

After greens they liked the wet slop. and dry feed was a distant third.

Next week Ken plans to expand their area and in a couple weeks they move to a fresh new location at the bottom of the hill. Stay tuned for a "big pig rodeo" report.

Mobile High Tunnel

2011-06-24T16:04:00.004-05:00

GREAT NEWS!!
We were selected to receive a mobile high tunnel through a nonprofit organization called Norther Resilient Habitats. We applied and were one of three farms chosen. We will participate in a study on local food production - some record keeping for three years. And we will help put up a mobile high tunnel on the Northern Resilient Habitats home site - so we can learn how to build that type of high tunnel.

What is a mobile high tunnel? It is similar to our current high tunnel, BUT it smaller and built on a track so that it can move to three locations. Why? This really creates a flexibility in that we could plant a crop and move the greenhouse on or off it as needed. For example - plant greens in February or March, move the tunnel once it is warm enough for the greens and plant hot weather crops in the new greenhouse location. Then after frost, move to the next location for late fall or winter crops. In addition the soil is exposed to air and can be easily revitalized or amended when the greenhouse is in another location.

This opportunity provides us with greater flexibility. Thank you Northern Resilient Habitats - we look forward to working with you and expanding our capabilities to grow for the local market over a longer season!

This photo includes our current high tunnel installed Mothers Day 2010.

Annual Garden and Field Tour - Mark your calendars!

2011-06-23T13:31:00.003-05:00

Our annual garden and field tour will be Sunday July 10th 2 p.m.
Dress for the weather. We tour the garden, walk through the woods to the field and have a garden snack sample after the tour. RSVP if you plan to snack!
Hope you can make it to see how your food is grown!

Strawberries for Sale

2011-06-23T13:18:00.003-05:00

Strawberries are coming in - Call or email to check availability

Cover Crops and beneficial Insects

2011-06-23T12:58:00.001-05:00

Whenever other farmers or people who study farming come here, they usually comment on how little bare space there is on our farm. Ken plants LOTS of cover crops for green manure. Green manures are crops like rye, peas and oats, clover, and buckwheat. Some, like clover or field peas, fix nitrogen;others like rye break up hard soil. They all help the soil, they prevent erosion, suppress weeds, and moderate soil temperature.

Ken usually determines around this time in the season which crops to mulch and where he will plant green manures. When we get rain and the cover crops and green manures will germinate, he plants more of them. In hot dry years he does more mulching.

We also work to have blooming plants to attract beneficial insects. Beneficials are those insects who either kill insects like potato beetles or are pollinators like native and honey bees.

Here is a photo from our niece - she liked all the butterflies in our flower garden.

Blooming in the High Tunnel - Tomatoes and beans

2011-06-23T12:43:00.008-05:00

Ken continues to harvest greens planted in late winter - early spring in the high tunnel in the field. As space opens up, he plants the crops that like heat.

When I am asked if we have tomatoes in June, I answer no, they are just blooming. If more questions follow, I explain the process: these plants bloom, set fruit and the fruit ripens. they like heat, and it has been a cool spring - good for greens and peas and the brassica family - bok choy, mustard, radishes, broccoli, etc.

But now the tomatoes and beans in the hoop are blooming.

I even saw one tomato plant with a couple green tomatoes. They are coming.

And there are bean plants coming outside the hoop so we have a big crop after the small first one.

Onions and Garlic

2011-06-23T12:23:00.006-05:00

All the onion family needs constant cultivation - they just don't take weed pressure.

We grow several types of onions and their relatives; our goal is to have at least one member of that family in our weekly CSA box.

We start with the over wintered shallots, then green onions, then green shallots, then large juicy Walla Walla sweet onions, then red onions, then yellow storage onions. And add into the mix garlic and their scapes.

Scapes magically shoot up and we cut them for a preview to the garlic season. They are great in stir fry or salads. The seed head is so good pickled - really worth the effort!

The Peas are coming!

2011-06-22T18:58:00.006-05:00

So much has changed in the field in a short time. The peas bloomed a couple weeks ago and are starting to have pods now.

Peas like cool weather and have done well this spring. When I hear people say, "Bring on the heat!" all I think of is it could be a very short pea season! I really like peas and I really like cool weather, so I am in no rush for the heat.

Soon I will be picking.

Pig Photos

2011-06-22T17:23:00.010-05:00

Everyone seems to like pig pictures!

Of all the things I post to this blog, pig photos get the most comments. I will be out and about, and someone tells me how much they like the pig photos. So, due to popular demand, here are some recent photos.

Last week Ken and his sister and niece expanded the pig yard, and our niece took a couple nice photos of the pigs enjoying their new pasture.

Then I took a couple photos of the pig yard a week ago - just four days after it was sod!

They really had it all dug up. It was truly amazing to see that sod become tilled.

And the pigs love the leaves - nice and cozy on cool days or just a cushy spot for a rest.

Technology Woes

2011-06-22T16:45:00.005-05:00

I admit it. In just a short year and a half I have become computer dependent, and seem to becoming only more so. First it was email, then a blog, then a website, then a web cam, then google documents and forms, soon an excell checkbook - and on it goes.

BUT sometimes the computer does not work. A few weeks ago it turned itself off, and then it turned it self off again. And again - all random and for no apparent reason. This made getting anything done a rather slow process. So I hooked up our little back up pink(yes, pink) laptop computer and got back ups off the external drive and started to catch up - but held out for the big black to be repaired.

Well, in it went. And like an uncooperative car it did not misbehave while at repair land. So Saint Celia, our computer support person ran backups and and diagnostics, cleaned it up and we brought it home, plugged it in and SOS - same old stuff.

I am now working on the little pink and will try to get all photos and entries caught up. Otherwise the pigs will weigh three hundred pounds and it will be melon season before I get this month's photos posted. Bear with me. Thank you for listening!

CSA Newsletter

2011-06-20T17:03:00.005-05:00

Greetings from the Garden! This week's box has lettuce, salad greens, chard and braising greens, green onions, rhubarb, turnips, asparagus, cilantro, parsley, the last of this crop of radishes and the first of the strawberries.

Field Notes. It was great to get that rain last week! Ken said it was 2.2" and it all soaked into the soil. It had been getting dry. And with the rain everything is growing - even the weeds!

Ken has planted sweet potatoes and potatoes last week. He has been slaying weeds on all the dry, sunny days. During rain he has been starting new greens inside and working in the high tunnel.

Big news here. We were chosen to receive a mobile high tunnel through a program at Resilient Northern Habitats. This will give us even greater flexibility to grow over a long season. We applied, and will have to keep records over three years and in August Ken will be part of the crew building a mobile high tunnel in the Amery area as a learning experience.

From the Kitchen. The box ix getting more heavy items as we move to solid roots like beets and turnips. Beets are a favorite around here. We boil, slip the skins and butter and serve. Greens are great in braising mixes or soups.

During the hot spell when the radishes were under stress, there was some root maggot damage - just cut off the tips if you see any beige tunneling. The flea beetles also attacked various greens and the turnip tops. It is cosmetic only and will not affect flavor.

Although we are glad to get rain, it tends to splash up soil, and so produce may require more rinsing. I do not rinse strawberries because they keep best if rinsed just before serving. We have netting over the berries, but there has been some bird damage from above and slug damage from below. There are still plenty this week. And the first berries are the largest - they are called the King berries. Enjoy!

Our niece Rozlynn took the photo when she came to visit last Monday.

CSA Newsletter

2011-06-12T19:49:00.007-05:00

Greetings from the Garden! This box has lettuce, salad greens, braising greens, chard, kohlrabi, green onions, asparagus, sunchokes, marjoram, and probably the last of the spinach.

Field Notes. Large temperatures shifts are stressful on all the plants. We had a 50 degree change in less than 36 hours! And as a friend said, " Plants can't put on or take off a sweater; they just stand out there!" The heat was tough on all the greens that do well in cooler, damp conditions. Heat pushes spinach to bolt - that is shoot up and set seed. The brassicas, like the first broccoli crop will probably set small heads. Maybe the weather will be good for side shoot production. Since I like peas and peas like it cool, I am glad to see the end of that blast of heat for their sake (as well as my own).

Ken is rallying after a bout with an unknown illness. We are glad he tested negative for Lymes. He is trying to get caught up as best he can. He and our helper Sam have weeded much of the field. The onions look great. The peas have been weeded and they also put up the pea fence. Both peas and onions do poorly when they have to compete with weeds.

The heat was also rough on the animals. Chickens lay fewer eggs, and one of the pigs was listless for a couple days. She seems better today. Ken made them a mud puddle or wallow to keep cool in the heat.

The weather has also been stressful on the farmers. It amazes me when I watch the news for the weather forecast and one of the anchors says, "Bring on the heat." And they are in an air conditioned studio! We move more slowly, drink lots of water and adjust the work to do as much outside in the coolest part of the day.

From the Kitchen. All the greens have stronger flavor once there is hot weather and I tend to add green onions or chives or garlic chives to the salad dressings. I also add cheese or toasted walnuts to these more robust greens.

We roasted a goose once the weather cooled and I picked the bones and simmered for soup stock. Both Ken and I like to chop greens and place in the bottom of a bowl and add hot broth soups to wilt the greens. I also like to use bok choy and kohlrabi and turnips in the soup.

Ken calls marjoram the pizza spice. It is great with canned tomatoes. I like marjoram with venison. I also use it with cumin in any "South of the Border" or Tex - Mex recipes. Marjoram is a cousin to oregano and can be used in its place; I find it milder and mellower - less edgy. Deborah Madison often uses it where one would use basil. If you find a new idea, let me know and I will pass it on.

I have been experiencing some computer difficulties and hope to get new photos of pigs and field on the blog soon!

CSA Newsletter

2011-06-05T20:17:00.005-05:00

Greetings from the Garden! This week's box has lettuce, spinach, salad and braising greens, Asian greens like bok choy, turnips, kohlrabi, asparagus, sunchokes, green onions and parsley.

Field Notes. Ken has been busy with several maintenance jobs - getting the irrigation set in the field, mowing under the electric fence, cultivating, getting up the pea fence, and more. He is also transplanting hot weather crops and clearing space in the high tunnel. He set up a tent in the garden so the transplants didn't get stressed. Above 80 degrees the plants (and farmers) show signs of stress. When it is too hot to walk in the garden barefoot, it is too hot for most plants to do well. The micro-organisms are going deeper to get away from the heat as well.

Ken has been spending each Tuesday after the harvest clearing space for new plantings. This week he plans to expand the area for the pigs. Lots to do.

From the Kitchen. Since we are eating lots of salad, I have been experimenting with salad dressings. I have been doing a yogurt, thyme, homemade mayonnaise, lemon juice and honey, salt, and pepper that was well received. I also did an Asian with tamari, sweet wine, tahini, honey, salt and pepper with and without hot pepper. This was really nice with spinach. I also like a little feta cheese and walnuts with salads that have more spicy greens like mustard and arugula.
Try new dressings - it is easy. Most of our dressing has a sour like vinegar or lemon juice, a bit of sweet like honey, an oil or dairy like olive oil, toasted sesame oil, yogurt and a bit of salt and pepper.

This week's lettuce shows signs of heat stress: tip burn. I have taken most of the outer leaves so you may have more hearts than whole heads. As the weather gets hotter, the greens have stronger flavor. I adjust dressings to be more robust and add cheese and nuts to balance stronger flavor.

Grilled asparagus is great. And if you aren't up for grilling, use a bit of heat tolerant oil in a heavy skillet. Or steam or brush with olive oil and bake in the oven. And I use leftover asparagus (when there is any) in salads - pasta or quinoa is tasty.

Kohlrabi is a member of the brassica - cabbage family. It was developed to have a swollen, edible stem and greens like kale. We often peel, slice and salt the round bulbous stem. It is also good raw in salad, or cooked alone or in combinations with other vegetables like turnips. I cut the tops from the stems and store separately. I use tops like I would kale - quick cooked or braised. In Japan cooks slice vegetables and salt, press for an hour, rinse and serve as a pressed salad - delicious.

CSA Newsletter

2011-05-30T12:45:00.005-05:00

Greetings from the Garden! This week's box has lettuce and salad greens, spinach, braising greens like mizuna and radicchio, parsnips, sunchokes, turnips, asparagus, garlic chives or green onions, and sorrel.

Field notes. Ken has been a bit under the weather - very unusual for him. He has been transplanting and planting greens and some of the hot weather crops. I cleared some space in the flower bed and he has been transplanting there as well. He raises annuals from seed and plants them in the front of the bed for full season flowering. I work on the perennial flowers and perennial weeds. We work for continual bloom in garden, flower bed and field for the beneficial insects and the bees. Ken acquired two more hives from the Polk County honey queen. She is selling some hives to pay for college. She has had bees since she was eight years old - very interesting young woman.

From the Kitchen. Spinach spread! I am not an adventurous cook, but I worked out a recipe for a spinach spread to serve to my book group members on Thursday.
I blanched a huge pile of spinach, chilled in cold water, drained, squeezed out moisture, chopped. Scrubbed and chopped some sunchokes. I used The food processor to combine the above with the following - homemade mayonnaise, sour cream, salt, pepper, dry crushed chipotle, pepper sauce, lemon juice, honey, and hard cooked eggs. It was a hit. We spread on cornbread, but bread, crackers or chips would all work.

Last Tuesday while I was rinsing greens, Ken made turnips in a cream sauce with chopped green onions or chives as a topping. I have been using the tops in morning soups. Separate greens from roots and each will store better. I also cube and freeze turnips for some zip in my winter soups and stews.

New Spinach Recipe

2011-05-29T15:47:00.003-05:00

I was hosting book group this week, and decided to serve snacks "locally grown" from the garden. I made cornbread from our corn (see masa entry), and thought I should do something with spinach. So I googled spinach dip and spinach spread and made my own revisions!

Blanch spinach, place in cold water, drain, squeeze out water. Chop. Chop some sunchokes (recipes called for canned water chestnuts). Hard boil 2 - 4 eggs. Place the above in a food processor with sour cream, mayonnaise, lemon juice or vinegar, a little Tabasco or hot pepper, a tiny bit of honey (I used 1/2 teaspoon), salt and pepper. Puree. check and adjust to taste. Place in small bowl, chill and serve with cornbread, bread, or crackers. Members of the book group really liked it.

For dessert we had muskmelon sorbet and ginger cookies. In summer I take the melons too soft to sell, cube and freeze for smoothies or sorbet in spring before we have any of our own fruit.