Down on the Farm

Happy Halloween from Henry

Henry doing his lion roar for the camera.

Happy Halloween!!

At least we have good timing

Our farm truck died today. It has over 300,000 miles on it, and it had been on its last legs for the past few months. But today as I came down the hill from our field, there was a pop or snap sound, and the truck kind of started free falling down the hill in neutral. Turns out the clutch is totally gone, so I coasted it to a stop at the bottom of the hill, and there it sits for now. It also has various suspension/4 wheel drive problems, and a leak in one of its gas tanks.

It was a good truck. We beat the hell out of it, and we definitely got our money's worth. But it is probably not worth the $2000+ it would take to get it back on the road. So we will add "farm truck problem" to the list of things to figure out this winter.

But luckily for us, it seems that every time we have a setback like this, it happens at a convenient time. Right now, our farmer's markets are done for the season, and while we will be harvesting a little for the fall CSA, we don't need the truck as much as we would in July or August. So it is all Ok.

In other news, we had our first snow flurries today, and we have a shot of getting down into the teens tonight! Keep warm everyone!

Garlic in

This year's garlic is all planted and mulched, thanks to Mimi.

Fall add-on week two

News from the field:

The romaine this week is a good example of how things change as the temperatures drop. Lettuce is not cold hardy, meaning that if the temperatures dip below 32, and it frosts, the lettuce dies. But romaine is the hardiest of lettuces, and we have kept the romaine you are eating this week in the field under cover. Still, we have had a couple of nights in the mid-20s. So while covering the plants has enabled them to survive, they are small and starting to bolt prematurely from cold stress. As a result, we picked them this week, trimmed back the frost damaged outter leaves, and you basically have some romaine hearts in your basket this week. The romaine still tastes great, but the encroaching cold weather definitely affects the presentation.

In the Basket:

Broccoli - The broccoli is tasty and beautiful with this weather and so we are giving it to you again. Let us know how you like it.

Romaine lettuce - Chop it up, add the dandelion greens, shred or shave a raw beet or two, maybe add some nuts if you have them in the cupboard, and you have a late, late fall salad.

Beets - Since we got our barrel washer going, we’ve been doing more beets without greens. Its way more time efficient in the washroom, and, while missing their beautiful greens, the flavor and texture of the beets themselves is excellent that way.

Garlic - We are almost done planting garlic for next year. This year was a great garlic year. The heads are big and juicy. Enjoy!

Baby dandelion greens - A slightly bitter Itailian cooking green. But boy, do they stand up to the cold. Try the recipe on the back!.

Fall add-on week one

News from the field:

Welcome to the first annual fall add-on! We are excited to be expanding our season this way, and we are glad you decided to give it a try. A few reminders – these baskets are smaller than the regular season baskets. During the summer, we try to pack $22-24 worth of produce in your basket, and for the add-on, we are shooting for the $15 range. Also, the variety will be somewhat more limited, especially if we get a foot of snow here sometime soon. But we still think what we will be able to offer is better than what you can get from California in the supermarket, and keeping it local will make it easier on the environment as well. So enjoy!

In the Basket:

Delicata squash - You can bake or steam these like any winter squash, but the easy peeling skin (or edible skin ) also provides other opportunities, Deborah Madison also suggests pan frying them: Peel the skin with a vegetable peeler, slice of the ends, scoop out the seeds with a spoon, slice into rings about 1/3 inch thick. Pan fry in olive oil (or butter but keep the heat low) about 6 minutes per side.

Leeks - Great for soup, of course, or try the recipe on the back.

Brussel Sprouts and broccoli - Nothing says fall like hardy green veggies. And hopefully, the frost has sweeten these up a bit!

Salad turnips - These are an Asian variety of turnip we grow to eat raw, like a radish. You can cook with them, but don’t substitute them one for one for purple top turnips because these are much wetter.

Farmstand open Fridays 4-7

The Farmstand at the farm is open Fridays 4-7 through Thanksgiving. Tomorrow we expect to have romaine lettuce, dandelion greens, broccoli, beets, potatoes, garlic, winter squash, onions, and more. Come on down!!

Questions from Waverly

Waverly is 4 years old and she is very interested in everything these days. Here is a sampling of unprompted questions she has asked me at random moments over the last few days:

Why does medicine make your body feel better?

How do you make meatballs?

How does gas make the car go?

What was there before the Big Bang?

I was a little taken aback by that last one, so I asked her, "What do you mean 'the Big Bang?'" To which she nonchalantly replied, "You know, like before the earth and the universe were created. . . "

I am not sure what it means that our 4 year old has already exceeded my ability to answer her questions, but I suspect it isn't a good sign. I mean, I sort of know how meatballs are made, and I vaguely understand how a combustion engine works, but I am already in over my head with this kid.

CSA Feedback

Many thanks to all CSAers who've sent in feedback. Here's a rough tally of the feedback we've gotten so far. The biggest consensus seems to be around salad: more mesclun, less lettuce and the return of baby arugula. But lots of other interesting things in there too. Like two people requested more radishes. Who would've thunk it? Good to know!! Radishes are definitely a doable.

If you're a CSAer who hasn't commented yet, we are definitely interested in your ideas and wishes. Email is the easiest way but mail or phone also work. Even if you've already given feedback, if this list jolts more ideas, please let me know. If you're a customer but not a CSAer, we still care what you think -- let us know.

Really loved (the number is parenthesis is how many people said that):
Tomatoes esp. buffalos (round red ones) (6)
recipes (6)
balance of familiar and unfamiliar (3)
trade out option (3)
salad turnips (3)
garlic scapes (2)
sun golds (2)
yukon gold potatoes
eggplants
garlic
squash

Want to see more:
mesclun (7)
arugula especially baby arugula (4)
summer squash (3)
zucchini (2)
culinary herbs like cilantro (2)
carrots esp. big carrots (2)
snap and snow peas (2)
beans (2)
berries and other fruit (2)
radishes including funky kinds (2)
garlic (2)
asparagus (2)
brussel sprouts*
red russian kale
pickling cukes
salad turnips
corn*
Japanese knotweed
broccoli
melons
basil

Want to see less:
lettuce (5)
sun golds (from a large basket subscriber)
beets
cabbage
celery
corn*
brussel sprouts*
(* means some said wanted more, some said wanted less)

Other suggestions:
A bigger basket especially for localvores and home preservers
A St. J drop spot
An option to subscribe for eggs

Total number of CSAers:52
Surveys received so far: 20 (A darn good response rate if I do say so myself)

Oxfam letter

I've been getting into trying to learn more about the farm bill and trying to do my bit for reforming it. Anyway, I signed onto this letter from Oxfam to our great Senators regarding cotton subsidies. I know Oxfam is looking for more farmers and farm related organizations to sign on, if you want to, email Stephanie Demmons at Oxfam sdemmons at oxfamamerica.org

The Honorable Senator Patrick Leahy
433 Russell Senate Office Building
United States Senate
Washington, DC 20510

The Honorable Senator Bernard Sanders
332 Senate Dirksen Office Building
United States Senate
Washington, DC 20510

Dear Senators Leahy and Sanders,

The 2007 Farm Bill, currently under consideration in the US Senate, provides a powerful opportunity to reduce poverty at home and abroad. However, your leadership is needed! As Vermont residents, we are concerned about the effect of our agricultural policies not only here in the US but also abroad. And so, we are writing to request that you lead Senate efforts to reduce trade distorting subsidies for commodities such as cotton, which generate overproduction, reduce world market prices and undercut farmers in developing countries who depend on agriculture to survive.

Cotton subsidies are especially troubling with fewer than 25,000 producers receiving around three billion dollars in subsidies annually. Our taxpayer dollars encourage overproduction, creating a situation that drives down world prices, undermining the livelihoods of millions of small farmers around the world, many who live on just a dollar a day.

Unless the Senate acts, the huge government subsidies will continue, and so will the export dumping. According to a recent study by agricultural economist Dan Sumner of UC Davis, reforming US cotton subsidies would increase world cotton prices, resulting in additional income that could feed an additional million children for a year or pay school fees for at least two million children living in extremely poor West African cotton growing households. Cotton is the most important agricultural crop in West Africa, one of the poorest regions of the world.

Your leadership can bring about change. Please work to reduce our harmful trade distorting cotton subsidies, such as counter-cyclical and loan-deficiency payments.

In addition to the much needed reform of our trade distorting subsidies, I hope that you and your Senate colleagues will also:

* Provide full funding, a requested $500 million, for Socially Disadvantaged Farmers and Ranchers here at home. This will improve upon the $175 million authorized in the Farm Bill that was passed by the House of Representatives.

* Support local and regional procurement of international food aid to save lives, improve efficiency and save taxpayer dollars. Strong consideration should be given to a pilot project for ‘cash in lieu of commodities,’ such as taking $500 million from traditional farm-subsidy programs and giving the cash to governments and relief organizations abroad to buy food from local farmers.

I realize that these are complex issues. However, there can be no moral justification for providing millions in subsides to the wealthy, while millions around the world go hungry and struggle to send their children to school. You can succeed where the House of Representatives have failed. Please do not miss this rare and powerful opportunity to reduce poverty. Thank you for considering our request.

Sincerely,

Ag Chair makes a stupid comment

Collin Peterson, chairman of the House of Representatives agricultural committee, made a stupid comment to the Financial Times about how "dumb" he thinks people who pay extra for local and organic are, and how he just doesn't understand them. The article is here, his quote at the end.

The fact that Representative Peterson, a Democrat from Minnesota, thinks that is a good thing to say publicly seems to speak volumes. Doesn't he remember the write in campaign about the National Organic Standards? Organic eaters are a politically powerful bunch. Representative Peterson certainly seems willing to risk waiting that sleeping tiger.

Maybe his comment is a good one though, if it helps energize people like me to push for a Farm Bill that is responsive to the interests of eaters.

On the other hand, here's a link to a piece by the CEO of Vermont Foodbank saying we should stop "dithering" over the Farm Bill and the problems posed by the crop subsidy system and simply pass the Farm Bill because it also includes money for food stamps and nutrition assistance. I know that this is the classic political bargain of the farm bill -- food stamps for the hungry in exchange for corporate welfare for agribusiness. I certainly support food stamps and nutrition assistance, I just am not sure we really need to support corporate welfare to get that. But I am definitely still getting up to speed on all this, and I printed out some more stuff to read as I go to sleep.

Tomorrow is the first Fall CSA pickup!!

More info on the Farm Bill

Got three great emails about the Farm Bill and I sent one myself!!

My sister in law Sheri sent me a link to the Community Food Security Coalition who have tons of great information on the farm bill and the activism around it. On the recommendation of that group, I wrote to our great Senator Leahy to thank him for his support of Community Food Projects in the Farm Bill. Thank you Senator Leahy!

Sheri also forwarded me a link to a report posted by the National Farmers Union finding that the top four companies in the beef, pork, poultry, flour milling, and soybean crushing sectors controlled more than 40% of the market, which is the limit at which economists say that competition starts to decline. That report can be accessed here.

Stephanie, a blog reader from Delaware, recommended Barbara Kingsolver's site, which does have a good summary of the issues in the Farm Bill and tons of resources on food policy, but also has lots of great recipes!! Might have to raid some of those for the fall CSA . . . Thank you Stephanie!!

Last but by no means least, tomorrow is Nationwide Commit to Conservation Call-in Day when groups like the American Farmland Trust are trying to get as many people as possible to call their senators and ask for at least $5 billion in additional funding for conservation programs to be added to the Farm Bill. I'm going to call. Thanks JDLA for the tip!!

No more Wednesday markets

It is going to be strange tomorrow night - not writing the CSA flyer, not getting all the stuff packed and ready for market (Peter always does the veggies but I do the stuff for kids, cash box, etc.). These are some photos from the second to last market now almost two weeks ago. It was nice the weather stayed so great!

In any case, having a bit more time, I've been trying to get up to speed on the Farm Bill. It is very interesting. When I googled Farm Bill, some of the first sites that came up were international humanitarian relief sites like Oxfam. Basically a major problem with the Farm Bill is that it gives subsidies to big producers of certain commodities like corn and rice. This creates a glut of those crops which causes the price of them to drop and that price collapse undermines the financial viability of local farms across the globe (in addition to creating a lot of other problems).

Realizing that aspect of the Farm Bill problem made me appreciate the CSA -- the CSA and eating local in general is not just about what's good for my family, my community, but for communities across the globe. It's just a bad idea on so many levels to concentrate control of the food supply in a relatively a small number of politically powerful corporations, and the Farm Bill only makes that problem worse. The CSA and eating local is a way to light a candle rather than curse the darkness in terms of how screwed up the food system is.

Speaking of resisting, I've been trying to figure out who, if anyone, to write letters to or whatever to try to improve the Farm Bill. Do you know? Is it too late? From what I have been reading, its not a done deal yet, but its pretty close. Basically, from what I can tell, the good guys gave it a better shot than they ever have this time around and made some progress, but they were pretty much blown out of the water by the very powerful vested interests of the big corporations who get the vast majority of the subsidies. I'm sure that's an oversimplification, but that's the gist of what I've gotten so far. Anyway, email me if you know of stuff to read on this or points at which its worth bringing pressure to bear.

CSA Week Eighteen

News from the field:

This is it!
Thank you for a wonderful season!
We have had a good year!

We hope to see you back in 2008!

In the Basket:

In keeping with a bit of an Old Shaw Farm tradition, this last basket is heavy on the storage items.

Onions – A 5 pound bag. These onions should keep for quite a while if you have a relatively cool and dry place to keep them.

Carrots – Another 5 pound bag. These are our fall storage variety, and they have a little sweetness to them from the frost we had a week or two ago.

Potatoes – A 4 pound bag. These are a local heirloom variety called “Green Mountain”. They are an extremely dry potato, which makes them great for baking, and good for storage. Like the onions, a cool dry place is best. Perfect for these chilly evenings.

Spinach – A 3/4 pound bag. The spinach keeps going even after the frost has nipped the lettuce.

Kale – A big bunch. Another cold hardy green, which is both yummy and good for you! Try the Potato, Kale and Sausage Soup recipe on the back.

Karen Fitzhugh’s Potato, Kale and Sausage Soup

Ingredients:
1 lb of sausage (Italian or country style – Karen recommends the homemade sausage from Robie Farms in Piermont, NH)
5 potatoes, diced
1 onion, diced
1 clove minced garlic
1 bunch washed kale (leaves only)
1 quart chicken stock (or water with chicken stock mixed in)
1 cup milk or half and half or cream
small handful of precooked bacon

Cook sausage in fry pan or bake in oven until cooked through. Set aside. Fry bacon in large saucepan. Remove drain and crumble. In the same pan, over medium heat cook onion until clear, add garlic and cook additional 1 minute. Add chicken stock and potatoes and simmer for 15 minutes. Add crumbled bacon, sausage, kale and milk. Simmer 4 minutes and serve.

I hope you enjoy! The kids love it . . .

CSA Week Seventeen

News from the field:

It doesn’t get much better than this – sunny, mild, beautiful days. Tomorrow we plant our last planting of fall greens in one of our greenhouses, and then that is it – no more planting until next year. We still have a ton of work to do this fall. We still need to clear the greenhouses of tomatoes, plow the fields in and get the last of the cover crops down, and continue preparing a new piece of land for next year. But taking our weekly planting chores off the board frees up time to start getting ready for next year.

Announcements:

This is the second to last CSA distribution for 2007!! Next week is the last pick-up for the regular season. Please bring a bag with you for next weeks’ veggies. Also, please bring back any baskets you may have around the house next week.

We have big beautiful jack-o-lantern pumpkins and pie pumpkins and lots of gourds for your foliage displays. See us at market or stop by the house any time – the pumpkins are in the front yard.

Thursday, October 4 is Share the Harvest Day. Please shop that day at St. J Coop or Natural Provisions, or Hunger Mountain, or eat at Positive Pie or a number of restaurants in Montpelier and such. Participating businesses like these are donating 15% of their revenue that day to NOFA-VT’s Farm Share Program. Farm Share helps make a CSA subscription affordable for low income Vermonters. More information – and a list of participating businesses – is at www.nofavt.org

In the Basket:

Fall salad – Spinach, a few tomatoes, and some radishes for your crunch.

Collards – My favorite way to eat these are in ribbons. Take out the stem by slicing along the two sides. Stack up the leaves one on top of the other like sheets of paper, roll up like a cigar, cut across the short end as thinly as possible, and you end up with a bunch of thin ribbons. Wash the ribbons, heat up a cast iron skillet, put in oil, throw in the still damp collards and some chopped garlic, cook 3-4 minutes until bright green and just soft, salt and enjoy while hot.

Buttercup squash - Another family favorite. This is a richly flavorful winter squash. It is very dry. When I told someone at market on Saturday about the dryness, he said, all the better to absorb the butter! I like to cut it in half, remove the seeds, put on a cookie sheet cut side down, bake till soft, scoop out, add butter and enjoy.

Brussel Sprouts - Okay I can’t just write that everything is my favorite, but I really do love brussel sprouts. Great recipe on the back.

Shaved Brussel Sprout and Shallot Saute

from Bon Appetit via CSAer Beatrice DeRocco

1 pound brussels sprouts, outer leaves removed
1 TB butter
1½ TB olive oil
6 medium shallots, thinly sliced (about 1 cup)
3 garlic cloves, thinly sliced
2 TB pine nuts, toasted
1 TB fresh lemon juice

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.

Melt butter with olive oil in large pot over medium heat. Add shallots; saute until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and saute until tender, about 8 minutes.

Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl.

Sprinkle with remaining 1 tablespoon pine nuts and serve.

Serves 4.