Welcome to all, old and new. The harvest season is beginning. We look forward to an exciting 31 straight weeks of providing you with sustenance courtesy of the soil at Fair Share Farm. It is a challenge that we enjoy, one filled with awesome perks and the opportunity to participate in modern organic farming.

One such perk has been a surplus of eggs for the household. They are a good source of protein and help us maintain strength throughout the day. An afternoon snack of a hard-boiled egg with Worcestershire sauce can really help.



Frittatas

With us, eggs for dinner often takes the form of a frittata. Essentially, a crust-less quiche, it is simple and versatile. This first week’s share is made for this dish. Asparagus, chard, spinach, and herbs all go great with eggs.

Asparagus and Chard Frittata

1/2 lb. asparagus
4 large chard leaves
1 green onion
6 eggs
1/4 cup milk
1 to 2 cups grated cheese
1-1/2 tbsp. olive oil
1 tbsp. butter
1/2 tsp. salt

Clean and chop the chard, green onion and asparagus. Sauté the chard in the olive oil and butter for 5 minutes over medium heat in an oven-proof pan. Add the salt, green onions and asparagus and cook 3 more minutes.

Beat the eggs and milk. Add half the cheese to the eggs, stir, and then pour into the pan with the vegetables. Cook over medium heat for 5 minutes. The eggs should be cooked around the edges of the pan, and the center will still be soft.

Sprinkle the remaining cheese over the top and place in the broiler for 5 minutes, or until golden brown. Let cool for 5 minutes. Serve warm.

The sun is out today and it looks like we will be having above freezing nighttime temperatures for awhile. A welcome relief here as we are itching to begin transplanting in the field in earnest. The greenhouse and cold frame are full, and we need to get these plants into the ground.

cabbage, broccoli and more

While we have had some minor germination problems, we are very happy with the greenhouse plants this spring. We make our own potting soil that is 50% compost. We believe that the plants should get their food out of this mix, just as they will be fed by the soil once they are in the field. The color of the plants is a good indication of how well they are doing, and right now they look vibrant and beautiful.

growing chard

To date in the field we have planted 1,200 row feet each of peas, carrots, beets and onions, 600 row feet of spinach, and 1,600 of potatoes. All this while the soil is still a bit cooler than we want. The graph below shows that we have yet to reach the comfort zone of 50-60 deg F. What is in the ground now can handle it, but we do not want to put the cabbage and broccoli out yet as chilling the young plants can be detrimental.

planting potatoes

Meanwhile the chickens seem quite happy. Our 53 hens (thought we only bought 50!?) are laying over 40 eggs per day. They were recently moved out near the orchard and are enjoying the spring grass coming up, and the bugs in the wood mulch at the base of the trees. It is nice to have some E-I-E-I-O on the farm.

Sunrise

After applying for a grant and waiting 4 months it is nice to open a letter that begins with the word “Congratulations!” So your CSA farmers will begin work on our project (deep breath) “Cover Crop-based Reduced Tillage for Fall Production of Cabbage, Cauliflower and Broccoli Using a Roller-Crimper and No-Till Planting Aid.”

The grant will help us pay for the equipment necessary to implement this farming system, as well as provide funds for consultation by reduced tillage expert Dr. Ron Morse of Virginia Tech University. And as SARE (a USDA funded program) stands for Sustainable Agriculture Research and Education it will also fund us to provide farm tours and outreach so that other farmers can benefit from our demonstration of these techniques.

As the year progresses we will keep you up to date. Our first step is to build the no-till planting aid, or NTPA. We have disassembled an old two-bottom plow and are working on re-assembling it into the NTPA with Ron’s help. There are still a few missing parts which we plan to purchase soon and get Step 1 completed.

Old toolbar ready to become a NTPA

Next step is to spec out and find a new tractor and grain drill, as well as purchase the roller-crimper. Meanwhile, the cover crops are waking up from their winter sleep and by May will be ready for roll down. We are looking forward to an exciting year.

Nothing like starting the growing season with record low temperatures. March 3 was the coldest day recorded ever for the month of March with a high temperature at only 5 deg. F. That was a warm up from the -7 deg. F that began the day. We spent March 2 doing all we could to make sure that the tender seedlings in the greenhouse and high tunnel were well-protected. It is times like these that the passive solar design of the greenhouse really shines. There were no casualties reported.



The high tunnel survives

Onions in the greenhouse

Lettuce to plant in the high tunnel

And as the sun gets stronger and higher in the sky the plants are indeed responding. The next big benchmark will be when the soil warms to the point where we can seed outside. Last year the peas went in the ground on March 15th. This year’s crop will probably go in a bit later.

Also in the field are our biennial and perennial crops. We have yet to see the over 3,000 bulbs of garlic we planted peak out of the straw mulch, but expect to see them soon. Our overwintered leeks have completely died back after many a sub-zero night. We shall see how they do. And in a month we expect to be pulling back the straw from the strawberry plants. If this is a normal year we will be picking them in less than three months.

The farm crew is beginning to take shape. Dustin Bergman will start his farm apprenticeship on March 31.  We look forward to sharing our experience with the next generation of organic farmers.  If you know of anyone wanting to learn the ropes, send them our way.  We are still looking for a second apprentice. In the meantime, we’ve hired neighbors and friends, Linda and Jody, to work part-time with greenhouse and high tunnel work.  We are still looking for a full-time employee but for now they are picking up the slack.

Feeding oat seedlings to the hens (& 1 rooster)

The chickens are happy and have started laying. They are laying up to two dozen eggs per day, and they should be at three dozen soon. If you want eggs we have them for sale here at the farm. They are small to medium sized at the moment and are going for $4/dozen. Once the eggs are larger a dozen will go for $5.  They eat only organic, non-GMO feed along with the vegetable scraps we give them and all the bugs they can find.

Winter is almost over.  We won’t miss the frigid temperatures, but we do enjoy seeing the signs of wildlife in the snow.  Our farm is not just ours, but belongs to many creatures great and small.

Wild birds hopping in circles

The days are getting longer, the seeds have arrived, the high tunnel crops are growing again, and the last days of January are upon us. We have come to learn over the years that when those things align, it is time to start the season.

Today the first seeds of 2014 were planted in the greenhouse…Walla Walla onions, to be followed by spring high tunnel crops of lettuce, Asian greens, herbs and many more treats. We are looking forward to the harvest.

First seed of 2014

Plans for the season are ambitious. We have already started on an expansion of the greenhouse. It was quite tight last season, and we plan on adding a 12 x 12 area that can be dedicated as a “potting shed.” While the weather was warm and the ground unfrozen last week we began the earthmoving and trenching needed to place the foundation. A trip to the lumberyard for materials, some warm days and a few extra hands and we will be ready to start building.

Potting shed outline

Sunny and Momma chillin’

This project is in part dependent the continued improvement of our vegetable production abilities. We applied for a Sustainable Agriculture Research and Education grant (SARE) in the fall to look into adding “reduced tillage” methods to our repertoire. If the system works for us we will be able to roll-down our cover crops, let them die back, and then plant directly into the mulch that they create. This will save the need to apply hay mulch by hand, a significant labor and cost savings.

All this while keeping our number one priority, our CSA, loaded with fresh vegetables and fruit. No problem right? We love a challenge and look forward to meeting our goals, but a workforce for the year would help. We still have two apprenticeship positions open, though we have had some nibbles. And we are looking for a qualified person for our seasonal full-time position. If you know anyone who is up to either task, send them to our website’s Apprentice page.

Our birds

Birds passing through

One month ago was our last blog. The Fair Share Farm calendar said that December was for family, friends, and farmers. And while a few farmers markets were thrown in there, we did our best to obey.

The month started with a snowfall and a farewell party to the farm crew. We say adieu to Lorne and Lauren, and hope that their time at the farm helps them build one of their own in the northwest, or wherever they may land. Luke is here a couple more days, but is then off to Hawaii, and a host of new life experiences.

A final farewell with the crew

A little food and farm related work did transpire during the month, as we continue to determine the feasibility of developing a fermentation operation here at the farm. One important step is recipe development. What is the best product we can make, which varieties of vegetables grow and ferment the best, how much salt should we use?????? Trialing has been fun and tasty, and we are hoping that the future of the farm includes a food processing venture.

Sauerkraut trials

Vacation was short, but incredibly sweet. Down to the Yucatan in Mexico we went, for 6 days. Our destination was Tulum, home of sea turtles, Mayan ruins, friendly people, fresh seafood, and bare feet. We stayed in an area completely off the grid, where all power is supplied by solar, wind and generator power. It was a very therapeutic time.

Climbing the pyramid at Coba

At the ruins in Tulum

Breakfast

A whirlwind sent us home and then back out to Cincinnati to visit my family…85 degrees one morning and minus 4 the next. During our short stay we found time to visit the National Underground Railroad Freedom Center. The stories in the museum are ones that have taken too long to be told. If you are ever heading to Ohio, add it to your list of stops.

Slave pen from Northern Kentucky

With the new year now here, we begin our normal routine of planning and anxiousness. The high tunnel, chickens, dog, cats, songbirds, and wood stove need daily tending and keep one busy. 2013 is a tough year to top, but our soil is only getting better. We will be trialing new cover cropping techniques this year and are looking forward to improving our farming methods. We feel rested and ready to go.

50 growing hens

Rocky’s favorite bed

The current view

Sunny staying warm inside

Well it’s been a long haul. Our longest and best year yet. It’s great to have a winning season when it comes to growing food. We look forward to continuing and improving the harvests in the coming years.

And through it all, we are able to include a new item in this week’s share—gai lan (aka Chinese broccoli). It is easy to prepare since you eat the entire bunch, with no trimming necessary. The stalks are considered the best part, having the taste of a mild broccoli. Use it the same way you would any other Asian green. Tonight we used it in  a stir-fry with plum sauce. A mustard based sauce is also good with gai lan.

Another great recipe is for Butter-Pecan Sweet Potatoes. We ate this dish all through the holiday week. It was a perfect combination of our sweet potatoes and some fresh Missouri pecans that we picked up at the Bad Seed Friday Market. Rebecca trialed this as our dish to bring at Thanksgiving, and it is sure to turn into a regular pot-luck contribution.




From marthastewart.com.

Tilled soil, rye/vetch cover crop, and bean fencing

Thanksgiving is nearing. The weather, north flying geese, leaves on the ground, and southerly receding sun all tell us so. As does the harvest, where roots abound in the share. Most all of the greens in the fields are gone, and much has already been harvested from the high tunnel.

Fields ready for spring

So we turn to a wonderful array of hearty roots this week…leeks, beets, carrots, turnips and radish. A good way to start your day is with a hearty leek frittata. Match up your veggies with some farm fresh eggs purchased at the Bad Seed Pre-Thanksgiving Market this Friday (4pm-9pm).  BTW, we will be there hoping the general public likes our produce as much as you do. Be sure to stop by our table. As a member you will pay bulk list prices, not our market table prices.

Leek cross-section

For dinner you can take member Crystal Leaman’s advice and try the tasty fennel dish she is sharing.

Ingredients

As of Monday night a corner has been turned. All non-cold hardy plants on the farm that are not under special protection have died. An event a bit early, but not unprecedented. For us at the farm, it signals an end to the field lettuce, broccoli, arugula, Asian green, kale and fennel harvest. The tasks click down toward a short winter rest.

Still plenty to do though to work off a hearty bowl or two of soup. If there was ever a soup season, right now would fit the bill. A great time of year to combine cauliflower and leeks into an “yummmm” inducing meal. You can follow the recipe from our September 22, 2004 newsletter for Leek and Potato Soup, substituting cauliflower for potatoes and fennel for celeriac.

Core out the stem of the cauliflower and then break into florets

The endive this fall is mild, and can be mistaken for a curly lettuce. Make your own salad mix by combining it with lettuce, Asian greens, kale and/or spinach from last week. These field picked greens are packed with flavor and nutrition.

What leaves don’t make the cut during harvest end up in the compost, or are fed to our young chickens. They make short work of most any vegetative material we offer them. They have to eat too, so we work to give them a share each week.

It’s hard to pick a favorite time of year, but right now certainly meets a lot of the criteria…a warm house, well-stocked larder, cooler full of veggies, and a high tunnel with pre-Cambrian sized chard leaves. Despite the low hourly wage we make, we nonetheless are truly part of the 1 percent.

And what better time for a warm and hearty soup. The recipe below is compliments of member and former apprentice, Dani Brownhurst. We have made similar soups many times and can say that the combo of leeks, garlic and potatoes of any kind is always good. If you don’t have a blender you can simply mash some of the potatoes to thicken the broth and leave the rest of the soup chunky.

3 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced

2 1/4 pounds sweet potatoes, peeled and diced
1/2 pound regular potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, peeled, cored and diced
Fennel fronds – however much you want to add
2 quarts broth or water
Salt to taste