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Monday, August 25, 2014

September is Trending


This Week's CSA share:

tomato
beans
carrots
beets
walla wallas
garlic
tomatillo
hot pepper
cilantro
chard
eggplant
bell peppers
red cabbage

This will probably be the final week of tomatoes. The plants are dead and the fruit is still there and ripening but will not be able to survive on the dead vines for much longer. Late Blight is such a bummer.

The good news is that even though tomatillos are in the same family as tomatoes, they are not as susceptible to the blight. So, this week, get your tortilla chips ready for a batch of salsa verde. My favorite way to prepare it is to remove the paper from the tomatillos and place them in a baking dish. I roast them with a little garlic and olive oil on high heat in the oven until they are soft. Then, I place the whole lot into the food processor with some onion, hot pepper, lime juice, salt and cilantro. I usually add a little more garlic so the mosquitoes will leave me alone. Give it a whiz and then add more of whatever you think it needs. Chill and eat with chips. Its so yummy! It freezes well and goes fast, at least in our salsa loving house.

The last week of summer vacation is upon us. Everyone's back to school next week and we have the last flush of summer company visiting this week.

We are wildly busy tending to fall plantings and crazy harvests. It feels manic but productive and is the stuff farming is made of: a truckload of onions coming in, hearty seed garlic tucked aside to be planted out in October, bucketloads of dahlias is all the best colors. When your head and heart are in this deep, you notice the subtle changes because they speak to what's coming.....leaves starting to change on the maples, a flock of geese heading south over the lighthouse on Saturday, the supply list arriving from the teacher for next week's inevitable first day. Thank heaven for Amazon....I have no time to fulfill that order sheet from the teacher when stores are open....I like to shop at 5:30AM from my bed on my iphone (that's a major confession).

In and out of the flower workshop.....
















Blessings on the meal-
Stacy

Sunday, August 17, 2014

Selfies

This week's CSA and a series of Flora Selfies...



  • radicchio
  • beans
  • eggplant
  • peppers
  • cucumbers
  • arugula
  • walla walla onions
  • carrots
  • melons
  • potatoes
  • garlic
  • celery


Flora has been using the iphone to capture some selfies this week and agreed to let me share a few with you. This, in our busy summer weeks, serves as entertainment for her and photos for me...multitasking.








And, she did wonder whether a "shelfie" was a thing and, after a short Google image search, we learned it was. Thought you might like to know.

Back to the vegetables and the flowers....
The radicchio is a new variety for us. It is long and green, with a yellowish tint. I recommend slicing thinly like cabbage, tossing with a nice olive oil some lemon juice and finishing it off with some reggiano. It was a nice side to our potato leek soup. The flavor is more mild and less bitter than the purple variety. I hope you will enjoy it as much as we do!

Tomato update: All of the field tomatoes have been taken by the blight. The tomatoes in the hoop houses are still holding on. They are showing some signs of going down but we think we'll get a bit more out of them. We are very cautious of jinxing ourselves, so we aren't putting it on the list, as if to suggest our uncertainty to Mother Nature so she know we aren't taking anything for granted.However, we are planning to harvest what's there and share with you. Consider the tomatoes a footnote.

Mid Season check-in: Tell us how things are going from your end. Is there something we can improve on (besides being more prompt about sending out the harvest list)? We want to make the experience of being a CSA member as rewarding as possible for our customers so if something is not working for you, please let us know.

Culinary Herb Bed: So....our culinary herb bed is finally ready for your clippers! Along the path to the barn, there is a bed of culinary herb including tarragon, oregano, marjoram, thyme, lemon verbena, rosemary, sage and an occasional edible flower (calendula, borage, nasturtium). Please help yourself to herbs when you pick up your share. And, if you are close enough to the farm, stop by anytime for a little bit of fresh herb to spruce up whatever you're concocting in the kitchen.
Stacy

Tuesday, August 5, 2014

Cultivating Optimism



This week's harvest:
The first (but hopefully not last, F#$%* Late Blight!) taste of tomato
Lettuce
Beans
Chard
Summer Squash
Zucchini
Patty Pan Squash
Cucumbers
Garlic
Kohlrabi
Potatoes
Eggplant



Sometimes we hit this place in the summer and on a warm evening, as the sun sets, I'm outside wandering around with a purpose I can't remember and I'm overwhelmed by a sense of awe. The fields, in all their glory, every plant reaching, flowering, trying to produce a flower, to breed and then to make seed. Its all I can do to hold it in, remember what I walked outside for, milking time...to check the CSA share room, to check the mail for the first time in a few days.



The summer farm is full of breeding. If you miss a clutch of eggs, you get 8 new chicks.





 For the first stretch of years we were farming, every morning John would tell me of some dream he had where the livestock were out of their respective pens, interbreeding, rampantly multiplying like a Dahlov Ipcar children's book using farms as a medium for counting.   Now he tells me of different dreams, more comfortable with growth and change and seasonal cycles.

Our weeks are full of harvesting and planting and weeding and talking with customers and managing our largest crew ever.... we just did a payroll for 17 people. Most of our camp weeks are fully enrolled, (there's room in the last week).



 And our weekends send us to far flung places to deliver wedding flowers and then back home to celebrate a union here at the farm. The ducks are growing.



There are an ample amount of chickens-in-training (just not sure what their training for).





 And the long barn smells like garlic heaven as our garlic crop dries.





I'm eager for a good book to read but have no time to go pick one out. Our children wonder if there is anything but cucumbers to snack on and I head to the store for cereal and chocolate and cheddar. We're fueled by chocolate milk snacks at 10AM and 4PM. The laundry stays on the line through too many thunderstorms and then lives in piles on the floors of our bedrooms. The guest room is in constant rotation with a changing cast of characters coming by to visit. But, we know this ride, we know there is balance annually, just not week to week. This summer mania comes to an end and then we miss it. We miss our friends and family visiting. We miss the enthusiastic summer campers, the CSA customers sharing their vegetable exploits in their kitchens and the happy couple embracing after they've shared the farm they've come to love with their family and friends.





 Last week, one of our wedding couples from a few years ago came by with their beautiful new baby and I knew, in that moment, that in our own small way, we're part of something big. And those sweet moments, tucked in between the loss of a tomato crop to Late Blight and an unmentionable amount of potential revenue as a result, keep us afloat. And, the knowledge that I could just run out to the grocery store for tomato sauce. Life is not dependent on our tomato crop, the farm revenue is diverse for a reason. Hopefully we can sell more flowers and distribute a few more bushels of cabbage. (Our CSA members may have noticed it's a good cabbage year). Keeping it all in perspective is a job John and I take turns with. We talk each other off the cliff each day, helping the other find the joy in the larger picture, enabling us to face those 17 employees with a smile and a sense of optimism.


 "Do the best that you can in the place where you are, and be kind." Scott Nearing

Blessings on the meal (but not the Late Blight)
-Stacy


Tuesday, July 29, 2014

Mid-summer Dahlias and a Dance Party



This Week's CSA Harvest:
Cabbage
Carrots
Garlic
Green Onions
Green Beans
Potatoes
Peppers
Summer Squash, Zucchini, Patty Pan
Cucumbers
Cilantro
Basil
Beets

Also this week, our mid-summer Annual  Pack-a-Picnic and Dance Party with the Strangely Possibles.Join us for a fun, outdoor evening at the farm, Thursday, July 31. Bring a picnic, watch the sun set and dance with us in the barn to the Strangely Possibles. The music starts at 7:30 but we'll be out there enjoying the evening from 6:00 on. Bring the family, bring your friends.



So, about that cabbage.... I know you probably feel inundated with it but, when there's bounty, we do like to share. I acquired a mandolin a few years ago and I thinly slice lots of cabbage on the mandolin for use in salads, sandwiches and roll-ups. I use this thinly sliced cabbage in place of salad greens. I love sauerkraut and we make it regularly in the summer. And, if you're slow to warm up to cabbage, it lasts a long time in the refrigerator so you can nibble at it for  week to come. It is a great storage crop.



Looking forward to dancing with all of you in the barn on Thursday!

Blessings on the meal-
Stacy

Tuesday, July 22, 2014

Just Your Average Girl

This Week's CSA Harvest:
Cabbage
Zucchini/Summer Squash/Patty Pan Squash
Kale
Basil
Dill
Potatoes
Cucumbers
Green Onions
Chard
Green Beans

I really like thinking about marketing and when campaign season rolls around, I'm always intrigued by how boring political campaigns are. There's no humility, no self-effacement. If I ever run for office, I'd be running the Just-Your-Average-Girl Campaign. It would go something like this:

I'm often late (as are all the Brenners, we suffer from what my friend Jones calls "time optimism")
I'm a B student
There are no Magna, Summas or Cumma behind my degree
I sometimes forget to brush my teeth
Not all my jokes are funny
I've bounced a few checks, forgetting to transfer funds into checking



When I presented this idea to my family, they assured me I would be hard pressed to find campaign funders.

Selling yourself, your stuff, your ideas....what a challenge. And then, you get stuck in a thankless job where only half the town likes you.

I much prefer growing flowers and vegetables, feeding people, making things a little more beautiful. But, even then, we're just your average farmers.



And, these average farmers are worried our potatoes and tomatoes are about to go down to Late Blight. This article from 2 weeks ago started the ball rolling in our direction. And now, we are squarely seeing signs in our fields. The best conditions for Late Blight are synonymous with weather that makes my hair curlier: humidity, misty rain, hazy sun and passing showers.
Though this summer weather is not so wet, this disease was apparently introduced by infected seed potatoes. Late Blight is a fungus that mostly affects leaves and most years we get it... in September. (Don't worry about eating the potatoes or tomatoes, what we can harvest in spite of the Blight, is safe for human consumption.)

The Just-Your-Average-Farmer campaign looks something like this:

Sometimes we get Late Blight
Sometimes we lose a crop to weeds
Sometimes we let something get root bound in the greenhouse
and....

It might just be the 12-14 hour days, every day, but we feel pretty average in July. A hearty harvest of cucumbers or larkspur can raise our spirits something fierce. But, it takes 12 months to correct a mistake in the field, it takes 12 months to try a new tactic. It takes 12 years to realize each year you'll be assaulted by some new bug, some old pest, some fresh disease. We brainstorm how we'll do it differently next year and then we have to wait to give our ideas a try. Long suffering patience, for this average girl-farmer.



But, don't despair. With 120 vegetable varieties and 200 flower varieties, there's always something that does well. It always a good season for something.

-Stacy








Tuesday, July 8, 2014

Down The Aisle





This Week's CSA Harvest:




Lettuce
Radishes
Arugula
Peas
Zucchini and Summer squash
Kohlrabi
Parsley
New Red Potatoes
Broccoli (for Tuesday. The Friday folks had some last week)
Napa Cabbage
Green onions
Scapes



I've been brewing a post for awhile about weddings in my head. This year marks 10 years of marriage for John and me. Ironically, we met at a wedding (which we both-- uninvited- crashed). We didn't grow up dreaming of being in the wedding business. John thought he would be an artist. He says he didn't think too hard about it. I was a always going to be a farmer, but somewhere along the way, I also became a midwife. The wedding business, believe it or not, is very similar to the birth business in the sense that it is a huge exercise in walking people through their misplaced anxiety. Here are some observations:



1. When a woman would come to me pregnant, I would walk her through the process of growing a baby. Every visit, she would come with questions and concerns and preoccupations. Its a layering process. She would be worried about the size of the baby, will the baby fit, the labor, will she know its labor, the birth, will the baby fit, the pain. Hardly ever would a woman mention any concern about how she will be as a mother, how the baby will fit into her tidy life, how it will change her relationship. It's the same with weddings. I meet these sweet couples, and we focus on details and design. They stress about the linens, the menu, the favors. They never speak of the changes, the union to come, the life after the wedding.



2. When I take care of a woman in labor, she's not of herself, she's let go, making room for another love in her heart. This translates into a lot of terse comments for the time she's giving birth and then the clouds lift, the birds start singing and the sky is blue as she smiles and looks up and I would see that friend I met 9 months ago when she first stepped in to my office, finally holding the sweetest prize and all I can think about as I wipe the tears away (cause I cry at every birth and every wedding and every AT&T commercial from the 90's) is what an honor it is to be present to witness great love. With the wedding, we spend some time....maybe 9 months, maybe 6... (depends on if the couple is personality type A or B) planning, talking scheming. They often aren't thinking a lick about the marriage. The focus is on the large party with a union of family and friends that feels overwhelming at times. Sometimes, they get lost in the details, fraught with what I like to call their misplaced anxiety...focused on the single serving jam party favors and the perfect hemstitch napkins. But then, they process down the aisle, and, like birth, they make room, at some point as they're traveling to the altar, for another true love in their heart. The venue isn't important, the tent doesn't matter, the dress is second fiddle. As popular as the 15 minute wedding ceremony is in America, there is still something to it .... to the moment these two people open up and let the other one in for the long haul, with witness. That's what we're celebrating when we help folks have a wedding. We're celebrating the honor of being witness to the heart growing larger.



And, when we are lucky enough to make it just a little more beautiful with our flowers or just a little more comfortable at our farm or just a little easier because I had some effective comment during a phone meeting, the profoundness of what we are contributing to, the love we are supporting, is never lost on us. Even when we put the last drunk wedding guest from a wedding here at the farm on to a shuttle bus to head back to Portland for the afterparty, we often



embrace each other and laugh about how we ended up stumbling into the wedding business. We wonder if anyone met at the wedding who will later be married. We wonder if the flowers were just right. We wonder what can we do better next time to help each couple navigate the space between engagement and moment they stand in front of all those they love. Once the ceremony is over, the reception feels much like the time shortly after the birth, its just like the afterglow once the baby is in that momma's arms for the first time. A huge sigh of relief, a huge knowing moment between beings.  A cocktail and some tasty hors d'oeuvres help but mostly its the reality that you've committed to love, to knowing an open heart, to knowing a lasting union.



The honor of being present for this never gets old.


-Stacy