June Farm Update—Welcome to Summer!

Gorgeous Potato Field under blue skies, HVF 2020

Here we are, just past the halfway mark in the month of June.  The first day of summer is approaching at the end of this week on Saturday, June 20.  So, as we do an official transition from spring into summer we thought it fitting to do a farm update so you know what’s happening in our valley!  This Sunday, June 21, is also the day we were scheduled to host our annual Strawberry Day event.  When the pandemic infiltrated our world back in March we hoped for a quick resolution and return to “normal,” however we quickly realized we had to be realistic that this wasn’t going to end as quickly as we hoped it may.  So, as the pandemic continues to persist we are cancelling Strawberry Day for the first time in HVF history!  While we’re still doing our best to minimize contact with the outside world, continue to wear masks and practice social distancing, continue daily cleaning and sanitizing, etc, we also continue to farm and do what we know how to do best—grow vegetables.  So while we can’t invite you to join us on a wagon tour to experience our fields and valley views for yourself, we’ll do our best to take you on a virtual tour through this week’s article, complete with pictures Andrea and Richard have been taking over the past few weeks!  So, get comfy and claim your seat on our virtual wagon as we take you through the fields and update you on farm happenings!

May 2020:  HVF CSA Box # 3

As we write this article we’re preparing to pack our 7^th CSA box of the 2020 season and this week we’re welcoming our Peak Season Vegetable share members.  While our early season boxes were filled with a wide variety of greens, radishes, ramps and asparagus, we’re just starting to see the transition from spring crops to summer crops.  We started picking strawberries last week and while they taste quite delicious, we have to be honest with you that we are not going to see prolific yields as we have in previous years.  When we pulled the field cover back early this spring, and loosened the straw mulch, we found that some of the plants had not survived the winter.  What exactly was the cause?  It’s hard to say, but likely a combination of a warm March followed by a cold April.  This is our first year to harvest from this planting.  While it’s a bit disappointing, we’re hopeful that the plants will shoot out runners to help fill in the gaps.  If we manage the field correctly after we’re done picking this year, we may be able to establish more plants for next year’s’ harvests.  So, while we will still have strawberries, there won’t be as many as in past years.  Now that we have that bit of news out of the way, lets move on to some other fields!

Look closely and you'll see the cutest little Green Zucchini!

By the end of this week we’re hoping to start picking the first zucchini and in just one more week we’ll add cucumbers to the harvest list!  We had a field cover on these plants after we transplanted them back in May, with hopes that a little extra heat gain would encourage their growth.  We didn’t intend to take the cover off, but Mother Nature had a different idea when she sent high winds our way a few weeks ago!  So, we let her do her thing and once the cover was off we were pleased to see nice, healthy plants!  Right next to these crops we planted our first planting of melons and watermelons.  The plants are still small, but they look very healthy.  Manuel Morales and Jose Antonio have been working hard irrigating many crops.  Crops such as zucchini and melons are planted on beds covered with plastic mulch and have drip lines running underneath the plastic to deliver not only water but also nutrients and beneficial microbes to support the plant’s growth and fruit development.  Before the melon vines grow too much and extend into the wheel tracks in between the beds, we are trying to maximize every effort to control the weeds that seize every opportunity to grow in open spaces. 

Jamie & Felix running the Kult Cultivator
through the melon field

Last Saturday Jamie and Felix used our Kult cultivator set up to clean up this field. They are doing a great job as a 2-man weed killing team!  Thanks to the efforts of all these guys, we’re hopeful we’ll have some delicious melons to send your way in July and August!

We are very thankful all of our crew members remain healthy and well.  At the end of May we greeted two more crew members who returned from Mexico after receiving their visas! Juan Pablo and Alfredo are brothers and have worked at our farm for many years.  They had to take last year off, but were ready to come back this year and we are so glad they did!  Once they arrived we greeted them from a distance at the airport where we left a vehicle for them along with keys to a house we had kept vacant and reserved for “quarantine” needs.  With a tank full of gas, a cell phone so we could communicate with them, and a fully stocked kitchen, they quarantined themselves away from the rest of the crew and the community.  

Juan Pablo & Alfredo spending time together
as brothers weeding our onions!

They did have a very productive quarantine spent going between their house and whatever weeding mission they were assigned to for the day.  Over the past two weeks they have spent a lot of quality time together bonding as brothers and as yet another 2-man weed killing team!  They have managed to hand weed horseradish, early beets and carrots, parsnips and the entire onion field!  Thankfully they reached the end of their quarantine healthy and well, still thankful to be brothers, and they by no means put themselves out of a job—the weeds continue to grow!

Saturday, June 13--Mulching and Transplanting Tomatoes!

Summer isn’t summer without tomatoes and basil!  We’re happy to report we now have two fields of tomatoes planted!  The first planting has already been staked and tied to keep the plants growing upright both to keep the fruit clean as well as to allow airflow through the foliage.  Pretty soon we’ll need to add another string to the stakes and will continue to weave the plants into place as they grow upward.  Last weekend the mulching crew had the transplanting crew right on their heels as we worked hard to achieve our goal of getting the second tomato field planted.  We had some rain the week before as well as about 2 inches earlier in the week.  The fields were too wet to work in, but the tomato plants were growing quickly in the greenhouse turning from small plants to tomato trees right before our eyes!  They really needed to get to the field before they got much bigger or we would risk breaking them when we tried to plant them.  The crew pulled it off and the field looks great! 

Basil Planting #1 looking quite beautiful
after the cover was removed!

As for the basil, we have planted two of our five plantings in the field and have a third one in the greenhouse that will be ready to take to the field in a week or so.  The early plantings of basil also get covered with a field blanket to protect the delicate leaves from chilly spring nights, but also to trap heat to accelerate growth.  We pulled the cover off at the end of last week and were pleased to see beautiful basil plants underneath!  If you look closely at the plants you can see them smiling, now fully exposed to the sun and emitting a sweet, herbal fragrance in the air all around them!  We should also mention the pepper and eggplant fields look quite nice and we’re hopeful they’ll produce well come late summer.

While we’re just beginning summer, we’re already looking ahead to fall.  After a two week delay in getting our sweet potato slips from North Carolina due to poor weather conditions, we were able to get the last shipment of plants last week and by the end of the week the sweet potato field was completed.  The winter squash field has also been planted and we’ll be transplanting and planting the first of our fall broccoli, cabbage, rutabagas, etc later this week.  We also have a gorgeous field of celeriac that the guys have done an excellent job of cultivating and hand weeding.  I have a feeling summer is going to fly by and fall will be here before we know it!

Precision cultivating of cilantro

Cilantro, dill and red radishes are pretty important crops for our farm, not only because we like to include them in CSA boxes from time to time, but also because they are important wholesale crops for us.  We’ve had some very abundant crops this spring which we’re very thankful for!  Our harvest and washing crews have been bringing in about 15,000 bunches or more of cilantro each week for the past few weeks.  In order to keep a constant supply of these crops we have to plant them every week, which means Amy stays busy keeping the seed containers filled and managing inventory.  Tomas, Manuel, Luis and Rafael have helped not only plant the crops, but also have been doing a good job with timely flame weeding and mechanical cultivation to kill weeds.   Did we mention the weeds continue to grow?

One thing we can hardly wait to eat are freshly dug new potatoes!  It won’t be long before those tender-skinned new potatoes with red skin and creamy white flesh are ready for harvest.  If you’ve never eaten a freshly dug potato, you are in for a special treat!  The potato field looks quite nice and we spotted the first potato blossom at the end of last week!  What else goes nicely with fresh potatoes?  How about some of those tender little carrots with their green tops still attached?  Or maybe the first beets of the season?  Yes, those are all coming within the next few weeks as well.

Immature Broccoli head hidden amongst the leaves

In the meantime, we have our eyes on the second half of our first crop of broccoli and there are three more very nice crops coming up behind it!  Within the next week or two we’ll be cutting one of our favorite early season cabbages, the beloved sweetheart salad cabbage.  Cauliflower will also be coming soon.  We anticipate we’ll need to tie the first planting by the end of this week.  Why would we do that?  When we “tie” cauliflower we wrap a rubberband around the leaves to hold them together.  This keeps the plant closed in order to keep the head of cauliflower from being exposed to the sunshine thereby blanching it so it’s snowy white.

Lupe planting Ginger in the cold frame greenhouse

You asked for ginger, and you will get ginger!  On last year’s survey this was one of the most frequently requested crops you asked us to grow this year.  Last weekend Jose Antonio, Simon, Tomas, Lupe and Jorge worked hard to get the ginger planted in our cold frame greenhouse.  Hopefully we’ll have some nice baby ginger to send your way in October or November!

We can’t give a field report without mentioning garlic!  Can you believe we’ll be harvesting this year’s garlic crop in less than one month!?!  Yikes!  We’re hopeful that we’ll have a bountiful harvest and so far things are looking good.

We hope you continue to enjoy this journey through the seasons with us, embracing each week and the bounty in each box.  We have so many more delicious things to share with you, so get ready to have some fun!   Thus concludes our virtual wagon tour.  We hope you enjoyed the fresh country air, the wind in your hair, blue skies and a little time in nature.  Until the next time…….Farmers Richard, Rafael and Andrea

How to Grow, Care for & Use Your Herb Packs!

By Chef Andrea

Fresh herbs bring a fragrant vitality to your kitchen as well as adding beauty to your landscape or patio if your garden space is limited to potted plants.  Back in our early days of CSA, we used to include more herbs in the CSA shares.  We wanted to give members fresh herbs to cook with, however we heard frequently from members that they were not using all of the herbs in a bunch before they went bad.  We brought this issue up at a meeting with our members and one member suggested we send the herbs as plants that they can plant themselves.  What a great idea and an even better way to accomplish the overall goal of making fresh herbs available for CSA members to incorporate in their meals!  When you need a fresh herb, you simply cut it from your plant—it doesn’t get any fresher than that! 

This is our second week of deliveries for herb packs, so hopefully by the end of this week everyone will have a pack!  You can plant your herbs in a garden space or in pots to keep on your patio, porch or kitchen window sill if you’re limited on space.  Choose good, loose garden soil mixed with lots of compost (up to 1” mixed into the soil if you’re planting into a garden space).  The plants will do best in well-drained soil with full sun.  If you don’t have a space with full sun exposure, partial sun will be ok too.  If you have rabbits or other little herb-loving critters in your yard, you might need to fence your herbs to protect them. 

If you need help identifying the herbs in your pack, please refer to this diagram as well as the pictures that follow. 

  

Oregano

Sage

There are four perennial herbs in your pack:  Sage, Oregano, Savory, and Thyme.  These herbs can survive the winter and will consistently come back year after year, so consider where you’d like to establish these herbs in your garden.  Sage and oregano will get quite large, so it is best to give them about 2 square feet of space in the area you plant them in.  Each year we cut off all the old wood from our sage plant to make room for the new growth.  Thyme and savory are a bit smaller and only need about 1 square foot of space. 

Savory

Thyme

Italian Basil

Chervil

The remaining plants in your pack are annuals and include Italian Basil, Chervil, Italian Parsley and Curly Parsley.  Annuals will only produce for this season and will not survive the winter outdoors.  Italian basil and chervil need to be cut back regularly to delay flower and seed formation so they continue to produce usable leaves.  If you see even the earliest sign of flowering in either of these plants, cut them back to keep them vegetative.  Parsley will continue to produce throughout the season, so don’t be afraid to cut these plants back too.  If you can’t use your herbs as fast as they are growing, cut the extra herbs anyway and preserve them.  There is more information about that below.  When harvesting your herbs, use a sharp knife or scissors so you can make a clean cut.

Curly Parsley

Italian Parsley

Herbs are a great way to add flavor and nutrition to your cooking.  Sometimes herbs are used to provide a background flavor, such as when you add herbs to the pot when making stock, broth or braised dishes.  Often the herbs are put in as whole stems or bundles, are left to impart flavor and then are removed before using or serving.  Other times herbs are used as a garnish, added just before serving with the purpose of complementing the dish.  Examples of this include adding a little fresh parsley to a bowl of chicken soup or a plate of pasta or perhaps you add a little fresh basil to a pizza after it comes out of the oven.  Fresh herbs should be cut as close to serving as possible and with a sharp knife so you don’t bruise the leaves.  The flavor and aroma from herbs comes from the oils in the herb and will lessen over time.  This is also why you usually add fresh herbs to a dish at the end of cooking or shortly before serving.  In contrast, dried herbs need more time to develop the flavors that have been preserved in the process of drying.  Dried herbs are added earlier in the cooking process to give them time to develop and come together with the other ingredients in the dish.  In culinary school, we were taught to strip the leaves from the stems on fresh herbs and either discard the stem or use it in stock.  If the stem is tough or more like a stick, you will want to do this.  However, some herb stems are tender, flavorful, juicy and totally usable!  I often chop the leaf and the stem when I’m using fresh thyme, parsley, chervil and sometimes young basil stems.  Sage, savory and oregano stems are sometimes a bit more coarse and not as usable.

Halibut with Chimichurri

There are some classic preparations from around the world that feature herbs not as a garnish, but rather as the main ingredient.  When your plants are really producing and you have a lot of fresh herbs available, consider using them more as a main ingredient in some of these preparations.  Pesto is a great example of this and is traditionally made with fresh basil.  Gremolata is an Italian condiment made from fresh parsley, lemon and garlic.  It is traditionally served with osso bucco, an Italian dish of braised veal shank, but can also be served with lamb, beef, chicken or bean dishes.  Chermoula is a Morroccan herb condiment made with fresh herbs including parsley and cilantro.  It is often served with fish and seafood dishes.  Chimichurri is another parsley based condiment originating in Argentina.  It also includes garlic and parsley as the main ingredients, but also often includes fresh oregano, red pepper flakes and red wine vinegar.  Salsa Verde is another fresh herb sauce, different from the salsa verde made from tomatillos.  The herbal version of Salsa Verde is a simple herb sauce, similar in some ways to a coarse pesto.  It’s often made with parsley, but you could make it with any fresh herbs. 

There are also some traditional salads that feature fresh herbs.  Tabbouleh, a Lebanese salad, is a combination of bulgur, tomatoes and lots of fresh parsley and mint.  The Italian Caprese salad is another delicious salad built on simple ingredients of fresh tomatoes, fresh basil, fresh mozzarella and a little olive oil.  You can also make your own simple vegetable and herb dishes with a few simple ingredients.  In the middle of the summer I like to make a salad with whatever fresh vegetables are available.  It could be something as simple as chopped peppers, shredded carrots, cucumbers and or tomatoes.  Put them in a bowl and toss them with salt, pepper, olive oil and handfuls of whatever fresh herbs are available!  These types of fresh vegetable salads make a delicious, fresh accompaniment to simple summer dinners which may be nothing more than a simple piece of grilled fish, a plate of fresh pasta or some good bread and cheese. 

If you do have more herbs than you can use fresh, cut them back and preserve them.  Some herbs, such as basil and parsley, can be pureed with a little oil and frozen in ice cube trays or muffin tins.  Other herbs such as parsley, sage, oregano, thyme and savory are good as dried herbs.  After you harvest them, give them a quick rinse and then dry them in a low-heat oven or in a food dehydrator.  The other option is to bundle the herbs in small bundles and hang them in a dry place with good air flow and let them air dry. If you do this, make sure the herbs are more on the dry side when you bundle them and don’t put too many stems in a bundle or they may mold or take longer to dry.  I hung bundles of herbs in my kitchen last year and they dried beautifully.  Once your herbs are dried, strip them off the stem and put them in a glass jar.

Herb Infused Honey

Some herbs also have medicinal uses and can be preserved for use throughout the winter to keep your immune system strong and help treat colds, etc.  Jean Schneider, Madison CSA member and an herbalist, shared some ideas for medicinal uses of some of the herbs in our herb packs in an article last September.  You can read her full article on our blog and learn how to make sage honey and how to use thyme as a tea. 

We hope you enjoy growing your own herbs and find interesting and delicious ways to make use of them throughout the year.  They really are a simple way to brighten up your landscape as well as your meals and the benefits they offer go beyond the flavor.