What to Do With Your Share—Week 20

One thing we like on the farm is a good harvest, especially in the Fall. The crops coming from the field now are as green and healthy as we have ever had. We attribute much of this to the farm’s soil fertility plan. The majority of our Fall crops are preceded by a cover crop of chickling vetch and oats. We plant it in April and turn it in at the start of Summer.

This organic matter breaks down just like a compost pile. We plant into it when the soil life is at a healthy peak. The past several seasons we have seen the cover crops create strong, green plants. We feel our results show how productive organic techniques can be once you have brought your soil to life.

For the nine years we have been here we could have been spreading synthetic 10-10-10 fertilizer to grow vegetables instead. If we had gone that route and fed the plants chemicals, we would have provided no improvement to the farm’s ecosystem. The plan for such a farm is to buy chemicals for all of your days. You gain nothing long-term.

We are glad we don’t go that route. We feel good that with our growing methods we can see such a response from the land, and know that it has improved in health. We often bemoan the fact that if organic farming practices had received the support that conventional ag got back in the 1970’s “go big or get out” days, the US would be so much farther along in organic acres planted and techniques learned. If the farm had 40 years of growing under its belt, it would be that much more fertile and energy efficient.

Cabbage
In the present we have some excellent cabbages. The flat-top heads in your share are Tendersweet cabbage. Its leaves are thinner than many cabbages, making it somewhat delicate. It is a raw treat and is perfect for salads of any kind.

Gold Ball Turnips
We hear on-line that turnips are the new beet. We hope you agree, as we are looking to pull some fine ones this week. Our inability to grow rutabaga (it was big last year) has been limited, so we have replaced them with Gold Ball turnips. I encourage you to try them in the recipe below.

White Sweet Potato, Gold Turnip and Garlic Mash
I hope this combination sounds good to you. These vegetables create a very creamy mash, and a quite unique, rich flavor.

Ingredients1 large or 2 medium O’Henry white sweet potatoes
1 large or 2 medium Gold Ball turninps
6 cloves of garlic; whole, skins removed
1 tsp salt
2 tbsp butter
1/4 cup of milk

Method1. Wash vegetables, and peel if desired. Cut into chunks. Put in pot with just enough water to cover. Add garlic and salt.
2. Bring to boil, turn to simmer and cook until tender. Drain and return to pot.
3. Mash vegetables (or puree with a blender), add butter and milk. Blend.

Fair Share Farm

What to Do With Your Share—Week 20

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