Extended Fall CSA Week 2

Carrots, celery, butternut squash, cauliflower, lacinato kale, radishes, garlic, apples, and pears.

Carrots, celery, butternut squash, cauliflower, lacinato kale, radishes, garlic, apples, and pears.

This past week Brandon and I have been focusing on cleaning up the farm.  Yes, it's that time in the year when farmers erase their steps.  Trellises come down, plants get composted, irrigation lines get pulled from the fields and stored away for winter, etc.  It's also important to get cover crops seeded to help maintain soil health as well as crowd out the weeds.  We've been fighting back the blackberry in Smokey Quartz field since we took over the lease.  A year ago it was nothing but blackberry and thistle.  Brandon has worked so hard, plowing and tilling that portion of our farm to make it plantable.  I thought he was joking when he first told me in early spring that we were planting in that field.  We needed the field space at the time so we just had to make it work.  It was continual cultivating to fight back the weeds.  Made green bean harvest downright painful from all the hidden thorns!  Somehow, that field was the best soil on the farm.  Crops thrived in it, as did the blackberry, and we had amazing harvest from that field.  Last weekend we were able to till those beds and spread winter rye grain as a cover crop.  It is already growing so fast.  Hoping it does it's job to crowd out that dang nasty blackberry.

Winter rye grain cover crop.

Winter rye grain cover crop.

Smokey Quartz field during sunrise.

Smokey Quartz field during sunrise.

With the daylight fading into dark earlier each day, we tend to clock out early.  It's been great to get some house chores done that have been put off for far too long.  Something that has been on my list for quite some time is making a large batch of sauerkraut.  I'm a bit of a fermented food junkie and I will shamefully admit that I've been buying kimchi from the grocery store because I've been too busy with other things or maybe that's just my excuse for being lazy.  Our napa cabbage wasn't ready for harvest but our storage cabbage was and with a bit of prodding from Brandon I finally got around to starting a batch of sauerkraut.  

Pounding the cabbage with my wooden rolling pin.

Pounding the cabbage with my wooden rolling pin.

Now all I have to do is have patience.  I like my fermented foods extra zippy which means time is my friend.  Until then, it's yogurt and kombucha to ease this lady's taste for probiotic goodness.

Your farmer,

Andréa