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Soaking Seeds, Killing Weeds

Posted 10/12/2016 3:13pm by David Zemelsky.

Dar Loyal Friend of Our Farm and of Sustainably Grown Food

We are offering many things for you this week, which I'll tell you about a little further down in this letter.  For now, I'd like to touch on what our Season Extension farm is doing now, so that we can make available to you, freshly harvested food right through the end of 2016, and through the Winter.

There are many crops that are cold hearty and could care less if they freeze at night and thaw out during the day (in a hoop house).  This would include spinach, kale, claytonia, mache, minutina, chard and hakeuri turnips.  Of all of those mentioned spinach and claytonia are far in a way the heartiest.  Each of these crops has a special ability to die from extreme cold.  If you are interested in why, let me refer you to the following website:http://www.doesgodexist.org/MarApr01/WhyDontPlantsFreeze.html

Like getting things ready in the kitchen, timing is everything.  If I wait too long to plant these greens in the Fall, there won't be enough time to enjoy them until Spring. The growing process slows down so much, with the lack of both light and warmth.  Here's an example.  In the Summer, if we planted arugula, we can count on being able to harvest it in 21 days.  If I planted the same seed right now, it would twice as long.  With that in mind, we've had to clear the hoop houses of tomatoes, eggplants and peppers.  But don't worry, they are all safely in boxes in our walk in.  We're not running out of them for several weeks.

After getting the soil prepped for our new crops, we do nothing for 10 days to the ground, except to water it.  This encouraged all the weed seeds to germinate.  Once they emerge, we actually fry them quickly with a powerful propane torch, leaving the ground relatively weed free.  Then we plant.

Here's what we can offer you this week.

Tomatoes- think seasonal here.  Green tomatoes for frying, pickling and making picadilli. $2/lb. There're be ripe tomatoes soon, too.  Tomatoes off the vine will slowly ripen.

Peppers-  all green and crisp.  $3/lb

Eggplant- striped Gallion.  Very firm and ready for frying or putting on pizza. $3/lb

Pea Tendrils- this is their time of year!  Fresh, crunchy and amazing as a garnish, a substitute for basil in pesto that is of superior taste, add to salads, soups or just make a pea tendril sandwich with swiss cheese $6/bag

Salad Greens- with a great variety of lettuces, mizuna, baby kale $6/bag

Arugula-needs no introduction $6/bag

Baby Kale- it stands alone as a salad or garnish $6/bag

Big Kale-both flat leave Lacinato and several curly varieties.  Fall is kale's moment $4/bunch

Mature Mizuna- it will happily make a great vegetable side dish. Sweet, but refreshing $4/bunch

Large Ruby Streaks-a tender, but spicy mustard.  Light wispy leaves $6/bag

French Fingerling Potatoes- $5/lb

Yaya and Cosmic Purple Carrots- Fall is the time when carrots are at their sweetest.  Yaya is orange and cosmic purple is purple (what a good guess!) $6/lb

Ginger- this is a ginger that you won't find from your vegetable supplier.  Pungent and pretty much dizzying in aroma. $8 1/2lb. Your bar drinks won't be the same either.

Turmeric- a rare offering.  We grew lots of it.  For sauce or again in drinks.  Grated with barley or any other bean you can think of.  If you make roasted potatoes, grate some of it after you've oiled and salted it.$10 1/2lb

Pak Choi- for stir fries, or another great side dish $5/bunch  These are young, smaller, tender plants

Italian and Rainbow Chard-still the go to green for great side dish or add to soups $4/bunch

Fresh sage and Thyme $4/bunch

French Breakfast Radish $3.50/bunch

Touchstone (golden) and Early Wonder Top Beets $3.50/bunch

  Deadline for accepting orders is 10AM Friday (10/13) via email.  Your order will be available with your name on it after 2pm on Friday.