a bit of our spread at the Oswego Farmer's Market last week
Week 11; that marks the 1/2 way point of the Summer Season CSA. How the summer is flying by, before we know it the leaves will be changing, the kids will be back in school and we'll be hunkering down for cooler temps. But in the meantime there's a lot more great food to come. While the summer squash is tapering off, the winter squash is ripening, especially the the spaghetti and acorns, we are even seeing color in some of the pie pumpkins. The tomatoes in the high tunnel are almost reaching the rafters, and we're thinking we may need a ladder to harvest soon. The sweet potatoes vines are a sprawling mass choking out any remaining weeds and blossoming. Storage Onions are starting to die back and will need to lifted soon, and all our new seeding are coming on nicely with direct watering. We may not have as many daikon radishes this year as the past two years, but lots more watermelon radishes. The mini bell peppers are starting to get some color, and the sunflowers are bursting with color.
The dry weather has been a drag for many farmers in NY, so much so that state legislators are considering disaster relief for many farms who have lost production due to the dryness. Being a diversified farm growing such a wide variety of crops, while we have lost some seedings, and some produce is a bit smaller than usual, we are in much better shape than others. I know some livestock farmers who have lost pasture, and can't cut hay, fruit farms who lost much to the late frost and even more to the dryness, and vegetable farms who have drained their wells over and over and can only pray for some rain now. While our costs of production have increased now that we have to pay for water to irrigate and the unplanned irrigation supply expenses altogether, we are getting by much more comfortably than many other farms we've spoken with this summer. We are also set up for many more seasons no matter the weather with the 3 enclosed growing spaces, and the ability to make raised beds in rainy seasons and to water profusely in the dry times.
Another great benefit of being diversified and organic (aside from buffers against crop loss) is that our soils are built up with organic matter and hold the moisture we've been adding, and even the dew. Some bugs didn't move on as they usually do (such as flea beetles) some good bugs have moved in to keep them in check. We have never introduced any beneficial insects to the farm, yet ladybugs and praying mantis's, monarch butterflies and bees are so populous here this summer. We can't walk through our upper field planting of tomatoes without tiptoeing around the praying mantis's which are voracious eaters of pests that could spell disaster for crops.
We bid farewell to Rich this weekend as he heads back to Florida to start seedlings for his winter growing season on his farm, and will be saying goodbye to Ed in the next week as well. Both of them have been such a blessing to have working with us this season, and have put so much into the food you're eating. We definitely couldn't have been able to grow on this much more space, and keep the weeds in check without their help this season. We're hoping to get away sometime this winter and go visit them both in Florida, and check out Rich's farm, EarthPerks Farm, and see how things grow in Florida!
The dry weather has been a drag for many farmers in NY, so much so that state legislators are considering disaster relief for many farms who have lost production due to the dryness. Being a diversified farm growing such a wide variety of crops, while we have lost some seedings, and some produce is a bit smaller than usual, we are in much better shape than others. I know some livestock farmers who have lost pasture, and can't cut hay, fruit farms who lost much to the late frost and even more to the dryness, and vegetable farms who have drained their wells over and over and can only pray for some rain now. While our costs of production have increased now that we have to pay for water to irrigate and the unplanned irrigation supply expenses altogether, we are getting by much more comfortably than many other farms we've spoken with this summer. We are also set up for many more seasons no matter the weather with the 3 enclosed growing spaces, and the ability to make raised beds in rainy seasons and to water profusely in the dry times.
Another great benefit of being diversified and organic (aside from buffers against crop loss) is that our soils are built up with organic matter and hold the moisture we've been adding, and even the dew. Some bugs didn't move on as they usually do (such as flea beetles) some good bugs have moved in to keep them in check. We have never introduced any beneficial insects to the farm, yet ladybugs and praying mantis's, monarch butterflies and bees are so populous here this summer. We can't walk through our upper field planting of tomatoes without tiptoeing around the praying mantis's which are voracious eaters of pests that could spell disaster for crops.
We bid farewell to Rich this weekend as he heads back to Florida to start seedlings for his winter growing season on his farm, and will be saying goodbye to Ed in the next week as well. Both of them have been such a blessing to have working with us this season, and have put so much into the food you're eating. We definitely couldn't have been able to grow on this much more space, and keep the weeds in check without their help this season. We're hoping to get away sometime this winter and go visit them both in Florida, and check out Rich's farm, EarthPerks Farm, and see how things grow in Florida!
This is how Florida farmers leave their mark; by nailing the boots and hats they wore out to the barn
This week's shares are as follows:
Small: oregano, cucumbers, sweet onions, summer squash, tomatoes (heirloom, or cherry) blueberries and garlic
Regular: all the contents of the small share but in larger quantities and eggplant, and hot peppers
We're hoping, even with the lack of cilantro (one of the direct seeded crops that didn't do well, which was replanted, and just popping up now) you can use some of your veggies to make a fresh summer salsa this week.
I made a quick off the cuff dish last night that was a big hit and used many of this week's veggies that perhaps you might give a try. I grilled some sausage, along with some peppers and onions. Sauteed some summer squash, eggplant, garlic and oregano together and added it all to some pasta with a jar of Alfredo sauce with some extra cheeses, and everyone loved it, even those who claimed they "don't like eggplant". We are pretty excited about the eggplant this season, it is one crop that just has not done well for us in the past, but this year they are producing quite nicely, despite the early attacks of flea and potato beetles. We choose varieties that are smaller because they take less time to ripen, and who really needs a 4lb eggplant anyway?
A reminder that there are still pickling cucumbers available by the 1/2 bushel for special order as well as other great products we are offering on the online store. Get them while they're still there, the plants look like they've done their time and are tapering off. Next week will probably the last week they're available, and then we'll be onto paste tomatoes for bulk orders.
We hope everyone enjoys their shares this week. Happy 1/2 way through the CSA week!
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