It is going to be downright balmy tomorrow and it looks like the trend with last. The release of the icy death grip on our young farm means opportunity! An interesting, new to us but long heralded technique that we are trying out this year is frost seeding. Seed is spread in the morning when the ground is hard and frozen. The rise and fall of the sun thaws and freezes the ground. This cycle along with additional snowfall works the seed into the ground. Frost seeding depends on the expansion and contraction of clay in the soil to suck the seed down into the cracks. The tiny size of red clover seed, among other things, makes it an exceptional choice for its ability to work its way into the soil.
We are also rounding the bend on our seed order. We have inventoried the seeds remaining, are pushing through the crop review, and heading towards the nuts and bolts of populating our order spreadsheet. In my first few years farming, everything was a question. I didn't have any tried and true varieties that pulled through no matter how much I put them through. Selecting our seeds was like walking into a room full of strangers (granted well researched strangers but...) Now, like old buddies that tolerate some of my more reprehensible character traits, these seeds are by my side: Carmen the most delicious red frying pepper; Long Pie the fantastic pumpkin; Silver Slicer the crisp hydrating cucumber; Detroit Dark Red the sweet sweet heirloom beet. More of them. And they are in my head! I know their names. Now the strangers I bring in are easy to see. Easier to understand in the context of familiarity.
In the meantime, there are lots of delicious winter vegetable to eat. Jim and I have been enjoying a simple but hearty vegetable stew. The vegetable are sauteed with a little wine, then cooked down with some broth and flour. I think I will try this one next. Usually, I substitute in vegetables I have when items from the list are absent.
I have also discovered that the loose cabbage compare to brussels sprouts only gigantic and delicious! I cut them in half, put a touch of oil on the cut surface to allow it to sink in, season with salt and pepper and roast. In the last few minutes, I flip 'em to crisp the outer leave.
I am excited to find the crops we will trial. I am excited to succeed where we have failed. Not so excited to fail where we have succeeded but undoubtedly that will happen. Oh farming.
Can't wait to see you at market and enjoy the sunshine.
All the best!
Helen, Jim, Exie the dog, and the Lake Divide Farm Crew!
We are also rounding the bend on our seed order. We have inventoried the seeds remaining, are pushing through the crop review, and heading towards the nuts and bolts of populating our order spreadsheet. In my first few years farming, everything was a question. I didn't have any tried and true varieties that pulled through no matter how much I put them through. Selecting our seeds was like walking into a room full of strangers (granted well researched strangers but...) Now, like old buddies that tolerate some of my more reprehensible character traits, these seeds are by my side: Carmen the most delicious red frying pepper; Long Pie the fantastic pumpkin; Silver Slicer the crisp hydrating cucumber; Detroit Dark Red the sweet sweet heirloom beet. More of them. And they are in my head! I know their names. Now the strangers I bring in are easy to see. Easier to understand in the context of familiarity.
In the meantime, there are lots of delicious winter vegetable to eat. Jim and I have been enjoying a simple but hearty vegetable stew. The vegetable are sauteed with a little wine, then cooked down with some broth and flour. I think I will try this one next. Usually, I substitute in vegetables I have when items from the list are absent.
I have also discovered that the loose cabbage compare to brussels sprouts only gigantic and delicious! I cut them in half, put a touch of oil on the cut surface to allow it to sink in, season with salt and pepper and roast. In the last few minutes, I flip 'em to crisp the outer leave.
I am excited to find the crops we will trial. I am excited to succeed where we have failed. Not so excited to fail where we have succeeded but undoubtedly that will happen. Oh farming.
Can't wait to see you at market and enjoy the sunshine.
All the best!
Helen, Jim, Exie the dog, and the Lake Divide Farm Crew!
Just a reminder that warmer, more lush times are coming back for us!
Vegetables!
Cabbage: Green, red, round, crinkly, smooth, ALL DELICIOUS! Check out our pseudo-brussels-cabbage too!
Carrots: Orange, White, Yellow, and some sneaky purples
Garlic
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough. I don't even peel the little ones!
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Winter squash: Long pie, spaghetti, butternut
Turnips- Purple Top and a sweet white ruta-turnip
Cabbage: Green, red, round, crinkly, smooth, ALL DELICIOUS! Check out our pseudo-brussels-cabbage too!
Carrots: Orange, White, Yellow, and some sneaky purples
Garlic
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough. I don't even peel the little ones!
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Winter squash: Long pie, spaghetti, butternut
Turnips- Purple Top and a sweet white ruta-turnip
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