Farm News

We certainly did appreciate the visit from the 10 Yale freshmen that spent their orientation week at the farm. On top of that, my sister, brother-in-law, and niece and nephew swooped in for a day of work on the farm, and put up a pile of tomatoes for distribution. Their help was especially timely since Janine was on vacation, and the harvests are very large this time of year. We have 10,000 onions curing in the greenhouse to prove it! Still, it was striking to see the difference between farm rookies and our experienced crew of apprentices. After almost six months on the farm, the apprentices really know their stuff, from operating farm machinery, to efficiently harvesting the crops, to setting up CSA and farmers markets displays. And that is the goal of the apprenticeship program, to give people the skills they will need to operate their own successful farm business. Not that all apprentices go on to run a farm. Some are just trying it out, others are looking for a place to work between jobs or school, some want to make a positive contribution by growing healthy food, and still others want to gain agricultural experience that they can apply in work with non-profit or government organizations. There is much to learn. Farming encompasses all the aspects of running a small business (budgets, payrolls, marketing, taxes), on top of the necesary agricultural skills such as knowing when to irrigate (and when not to!) or how to prepare a field for planting. A good understanding of the biology of soils, plants, weeds, and insects is required, and a host of ‘handyman’ skills are helpful, from how wire an electric fence to changing the breaker points on a 50 year old tractor. The key is to have at least a basic understanding of all areas, be especially good at a few, and find trusty friends to help you with your weak spots. This week I took a closer look at Janine, John, and Leah and really felt good about all they have learned and how much they now contribute to running the farm. They know how to grow, harvest, and direct market most of the 40 crops we produce. They rotate harvest management responsibilities between them, and can train and lead other workers on the farm. One really important skill they have learned is how to size up a task, and figure out an efficient plan to get the job done. I think that’s one of the really great things about farming; you use both your mind and your body. Too often in our society, physical labor is looked at as something to avoid, a less worthwhile form of work. There is a sadness in that for me, both in the quasi-caste system it engenders and the separation from nature, and ones physical being, that many modern careers encourage, and often require. So I am glad that the farm is here as a place where folks can come out, pick some beans and cherry tomatoes, and take a good look around at the fields, forests, and hills.

Hope you enjoy the farm and the harvest,

Your farmer,

Paul Bucciaglia, for Janine, John, Leah, Bob, and Jean.

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THIRD ANNUAL FORT HILL FARM HARVEST POT LUCK

When: RAIN OR SHINE, Sunday, September 11 from 2:30 PM until dusk.

Who’s invited: CSA shareholders

What to bring: a main dish, side dish, or desert, and chairs if you like.

What’s going on: hay rides around the farm, pick your own pumpkins (one for each share), misc. fun, and a chance to see where all your veggies have been coming from.

Looking forward to seeing everyone at the farm! Please RSVP by SATURDAY, SEPT. 3!

Please do not bring pets or alcoholic beverages to the farm. Thanks!

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Featured this week:

Potatoes: yes, the moment you’ve all been waiting for, the arrival of the Ultimate Anti-Atkins (is that over yet?) vegetable! Red Norland spuds are great roasted or mashed, or try in the soup recipe below. Store spuds in a dark, dry place, at 55F to room temperature. Cut off any black or green parts before cooking.

Also in the box: watermelon, corn, tomatoes, green kale, carrots, onions, cukes, and Farmers Choice.

Recipes:

Kale and Kielbasa Soup, from “One United Harvest, Creative Recipes from America’s Community Supported Farms”, available at the farm or at www.farmcookbook.com. (Farmers note: I love recipes that use lots of veg from the box, and this one is a champ!)

3 T. olive oil 5-6 fresh tomatoes or 1 (28 oz) can tomatoes

1-2 c. chopped onion or leek 6-8 oz. Kielbasa, sliced in ¼ inch half moons

1-2c. chopped carrots ¼ c. chopped fresh parsley

2 large potatoes, diced 1 bunch fresh kale, stemmed and chopped

1 bay leaf 1 can kidney beans, drained

4-5 c. chicken or vegetable broth 1-2 garlic cloves, chopped

salt and pepper to taste

Saute onion in olve oil. Add carrots, celery, and garlic. Saute’ one minute more. Add potatoes, bay leaf, chicken broth, and tomatoes, and kielbasa. Bring to boil until potatoes oare soft. Add parsley, kale, and kidney beans. Cookd a few minutes more. Season with salt and pepper. Serves 4 to 5.

Recipe note: Omit the kielbasa and use vegetable broth for a delicious vegetarian kale and bean soup. From Trish Mumme, Garden Patch Produce CSA, Alexandria OH.