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June Fun

June 19, 2014

We’ve been busy as always this spring.  The strawberries, planted in 2012, are having their “money year.”  We’ve picked (and eaten) lots!  Over 90 quarts last week.

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The broilers are out on the pasture and on the move.  They’ll be processed on July 11th.

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The new greenhouse is up.  The two largest greenhouses are full of tomato plants, many of which are almost as tall as I am.  A few tomatoes are starting to change color.

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We started the staking process for the field tomatoes (which are still tiny) today.  I requested a GAP audit (required by our customer) yesterday, so that will also be happening soon to be sure we have the food safety system properly in place.

The not as great- the early squash plantings look terrible.   Some were planted too early, others were devoured by flea beetles and the striped cucumber beetle.  The fate of the winter squash still remains to be seen- it just germinated and is in a different field from the early stuff.  After the rain, due to start tonight, we’ll decide whether it’s time to break out one of our OMRI-listed, organically approved sprays for the problem.

Kale and chard, planted in the greenhouse along with the tomatoes, have been harvested a few times already.  Our second lettuce planting is just kicking into gear.  We’re very busy picking strawberries, keeping weeds at bay, and preparing for fall plantings (which start around July 4th!)

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Predators: Part 1, the Mystery of Headless Poultry

March 10, 2014

Where chickens roam outdoors, there are predators.

With the rising popularity of backyard poultry, how about a mini-series on predators?

Today’s predator was the first “mystery predator” on our farm.  We saw nothing.  We heard nothing.  He first visited our broiler flock, and would take out 3 – 4 birds a night while they were small.  At first, only piles of feathers, and maybe some feet, were left.

Then, as the birds got bigger, more body parts were left behind.  Keep in mind these birds were enclosed in a functional electric fence, and the body parts were always inside of the fence.

After three weeks, we only had 80 broilers left out of a flock of 125.  We worked overtime building large salatin-style pens in order to keep the broilers closed in at night.

The predator decided to hit up the laying flock instead, and it’s then the pattern became clear:  This predator came at night, took out one full sized hen, and usually only ate the head.  He would sometimes eat a bit more than the head, but the head was always eaten first.

We eventually camped out at night (and built more secure housing that the hens couldn’t escape at night) to find out who was eating the chickens!  The answer:  A great horned owl.

I’ve read some sources that claim great horned owls don’t really eat chicken.  I respectfully disagree.

We now own a couple of Nite-Gard predator lights, and get out quickly after sunset to shut the birds in.  If hens find a way out of their houses at night, or early in the morning before sunrise, great horned owls will frequently find them, and eat the head off of one chicken.

Backyard poultry owners take note:  Great horned owls are federally protected under the Migratory Bird Act.   You can’t remove them without a special nuisance permit from your regional wildlife office.  These permits cost about 90$ per year when I investigated the matter.

Every time I bury another headless chicken, I ask myself, “Why haven’t I gotten that permit yet??”

Tomatoes 2014

February 9, 2014

Instead of snow, let’s think about tomatoes!  We’ll be offering all of these except Florida 91 and Geronimo as plants.  This will be the last year I grow Goldie, Costoluto Genovese, and Moskvich.

Sauce Types

  • Amish Paste: 85 days, indeterminate.  Slow Food Ark of Taste variety, with good reason!  Oblong with a pointy tip, these have an acid, complex flavor, are dense without the overly dry and mealy texture of many paste types, and even in a bad tomato year make quite tasty tomatoes.  About 2 – 2.5 times larger than a typical Roma.
  • Opalka: 82 days, Indeterminate.  Another large (3 x 5 inches), dense, tasty red sauce tomato.  The long, horn-shaped fruits are longer than Amish Paste, very delicious, and the plants set a lot of fruit.  They do have old fashioned green shoulders but there’s still plenty to eat after those green shoulders are cut off.  We saw some blossom end rot with this variety, so be sure to keep the plants watered when they are setting fruit.  In midsummer 2013, these were my favorite tomato of the year!

Heirloom Slicers

  • Aunt Ruby’s German Green: 88 days.  Enormous green slicer, ripe when the color lightens a bit and the blossom end softens.  If you wait until the blossom end gets a tiny bit of yellow and pink striping, the fruit will probably have cracked, but what awaits you may be the best tomato ever.  Fruit tend to be catfaced and otherwise gnarly in appearance.  Your caprese salad will look better than ever with a few of these slices in it!  Limited quantity this year.
  • Black Krim: 80 days, Indeterminate.  The Fedco seeds catalog says: “Krims should be harvested when half green and still firm. They are dead ripe and perfectly delicious at that stage. If you wait till they are fully purple, you will not be able to get them from garden to table intact (to say nothing of market) and they will disintegrate like a hunk of road-kill. Krims are strikingly iridescent purple on the outside, usually with dark green-black shoulders and noticeable catfacing. Interiors are part black, too, with an unusual juicy yet meaty taste and texture, described as having “…a smoky flavor like a good single malt scotch.” Fruits average 12–18 oz. Heirloom Krim hails from Krymsk on the Black Sea in Russia.”
  • Cherokee Purple: 80 days, indeterminate.  This is what most people think of when they think of an heirloom tomato. Cherokee Purple is round, pinkish-purple, and often has green shoulders when ripe.  Fairly dense, when sliced it looks kind of like a steak inside.  Not the most productive tomato, but it sure tastes great.
  • Rutgers:  72 days, indeterminate. These might be my most popular plants at market.  In the old days, when I worked at a local retail garden center, a customer told me “There ain’t no tomato worth growing except for Rutgers.”  It’s round, red, uniform, tastes really good, and when frost arrives, the green fruits that ripen on your counter are fairly good eating.  (Other green-ripened tomatoes have such a weird texture that I only use them for sauce.)  Two “Rutgers” tomatoes exist in commerce; this is the older, more indeterminate variety.  The vines aren’t super sprawly compared to other heirlooms, but they are bigger (and the tomatoes have a better flavor) than “Rutgers Improved.”
  • Paul Robeson: 78 days, indeterminate.  6 – 12 oz rounded brownish-maroon tomatoes, the same color as Black Prince, but larger and tastier.  In the heat of 2013, many of our field tomatoes yielded very little and what they did yield was sunburned, cracked, or otherwise unmarketable.  While harvesting and culling, I offered one of these to a retired fellow who was helping me out on the farm.  At first he didn’t want to eat it because of the odd color, but after a taste he declared it one of the best tomatoes he’d ever eaten, and he enthusiastically consumed any subsequent culls in this variety.
  • Cosmonaut Volkov: 65 days, indeterminate.  Who needs Early Girl when you’ve got Cosmo?  Fruit size and flavor very similar to Rutgers, but in my hoophouse the plants were larger, much earlier, and more continuously productive.  Like all the Russian heirlooms, favors cooler weather rather than months of 90+ degree heat.  Made very good fall tomatoes in our 2013 garden when transplanted on July 4th.
  • German Johnson: 80 days, indeterminate.  Known as “The Brandywine of the South,” which is all the endorsement I needed to see before trying it.
  • Eva Purple Ball: 78 days, indeterminate.  Pink/purple perfect spheres, tasty and productive even in terribly hot summers like 2012.  German heirloom.
  • Moskvich: Early pink slicer with round fruits.  Good for setting and ripening fruit during cool springs.  Like all Russian heirlooms, not good for hot summers like 2012.
  • Costoluto Genovese: 85 days, Indeterminate. Red, lobed fruit that varies quite a bit in size depending on soil fertility and weather.  Intense flavor, amazing flower-shaped slices, can be an adjustment if you’re not used to a tomato that is not round!

Striped & Yellow Tomatoes

  • Copia: 85 days, indeterminate.  Large yellow tomatoes with red stripes, or green striped with a yellow blush.   A recent cross of Green Zebra and Marvel Stripe, the latest in my quest to find a yellow tomato I like eating.  They’re good tasting, but crack on the vine quite a lot.  Limited availability.
  • Striped Cavern: Red and yellow striped tomato with big lobes for stuffing, it looks almost like a striped bell pepper.  Really good when baked with filling; too firm in my opinion for good fresh eating.
  • Goldie: Indeterminate, 90 days.  A 1977 introduction, this is a huge yellow tomato which is supposed to be really delicious once it gets yellow-orange.  In our fields they rarely stay unblemished, but maybe those of you with tomato cages and time to pay closer attention to individual plants will have better luck.  Our last year with these.

Cherry Tomatoes

  • Black Cherry: 75 days, indeterminate.  Dark purplish-black colored cherry tomatoes with the complex heirloom flavor you’d expect from their color.  We grew this tomato in 2011 and not in 2012 due to a germination problem.  I got more requests for it than anything else, for good reason!
  • Peacevine: Peacevine is a round, red cherry tomato.  It’s an open-pollinated answer to the popular hybrid Sweet 100.  It is supposed to have high levels of a compound that helps you relax.  We grew Peacevine for our first few years of farming.  It’s a great tomato but cracks in rainy weather like most really sweet cherry tomatoes.   We stopped growing it when we switched to fancy greenhouse hybrid Montesino.  Since the greenhouse is going to be 100% full of round red slicers for wholesale, Peacevine is back.
  • Honey Bunch:  45 days??? So the catalog claims.  This red grape tomato is supposed to be crack resistant in the field and very sweet.  The seeds were somewhat expensive so plants will be limited, but if we love it, you’ll see more next year!

Other Tomatoes

In the greenhouse, we’ll be growing Geronimo and Florida 91.  Both are round, red, hybrid slicers, grafted onto Montesino rootstock for extra productivity, vigor, and disease resistance.  Florida 91 is supposed to be better than most tomatoes at setting fruit in hot weather.  Since we usually have a hot stretch in July and August, I thought it was a good idea to plan for it.  In the past, I’ve done my own grafting of greenhouse tomatoes, but for 2014 I found another grower who does this professionally.  I’m glad I did, too, since our long cold winter meant I would have had a hard time keeping my grafting area warm enough to get the grafts to take.  If I have extra plants, we’ll trial a few in the field.

Change Is Inevitable!

January 16, 2014

We’re changing our CSA program for 2014.  Check out the CSA page for more information.

The other big change is we’re taking on wholesale sales.  The biggest change our farmer’s market customers will notice will probably be MORE TOMATOES, since our wholesale customer has a very specific size of tomato they prefer.  As long as it’s a reasonably good tomato summer, your opportunities to pick up a 25# box of tomatoes for a wholesale price should be quite abundant.

This change also means a third greenhouse is in the works.  For 2014, it will be planted with the bulk of our wholesale tomato crop.  It may house a fall wholesale project after that (I can grow a lot of bok choy in 3000 – 4500 square feet!)  or it may house our best winter market product selection ever for winter 2015.. who knows?

Here is a photo of our “new to us” greenhouse being taken apart.  We bought it used, moved it 50 miles, and now it’s sitting in our field, disassembled.  When weather permits we’ll stake out the corners and get started on putting it back together.

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Voting with your food dollars

July 7, 2013

I was walking the youngest child around one of our markets recently and saw a sign posted by one of the newer vendors.  The sign contained the name of the product they were selling, the price (much higher than you would usually think of as ordinary for that product, but it seemed fair to me given the specialty nature of their product), and then the following phrase “You obviously don’t know how good it is, because you’re not buying any!”

As a farmer, I sometimes share this frustation.  We hear from customers that they want the freshest, pasture raised eggs and meats.  They say they prefer to consume animals given only organic and/or soy-free feed.  Yet we can have trouble selling such products once they’re raised.  The perception that healthier food is “too expensive” is a battle we all face.  However, this particular farmers market is located in the 35th-wealthiest county in America.  The majority of our customers are wealthy by any standard. 

The problem may not be in the price of the food but in the mind of the customer.  When you’re used to cheap food, anything that costs more makes you think you’re getting ripped off.  A recent Mother Jones article points out how Americans spend less of their income on food than any other country by a substantial margin. If you truly care about how your food is produced, you have to be willing to spend more, because it costs more to produce better food.  We small farmers are, with rare exceptions, not making a fabulous living raising our animals or produce.

Some call this “voting with your food dollars.”  Even on a tight budget, there are ways to eat better food.  Often great savings are available by purchasing in bulk.  Buying a whole or half pastured hog or grass-fed beef provides substantial savings over buying individual cuts.  We are able to offer special deals to customers who purchase 5 chickens or more, or who buy eggs regularly in quantity.  If the struggle is more mental than financial, think of it as spending money on your health, as well as improving the health of the land.  If you can eat better food and stay healthy, that’s priceless.

Tomato Varieties 2013

March 12, 2013

Ready to think summer?  We’ll be offering the following tomato varieties for sale as plants this spring.  It’s a good idea to pre-order.  They will be available starting in May.

Sauce Types

  • Amish Paste: 85 days, indeterminate.  Slow Food Ark of Taste variety, with good reason!  Oblong with a pointy tip, these have an acid, complex flavor, are dense without the overly dry and mealy texture of many paste types, and even in a bad tomato year make really tasty tomatoes.  About 2 – 2.5 times larger than a typical Roma.
  • Opalka: 82 days, Indeterminate.  Another large (3 x 5 inches), dense, tasty red sauce tomato.  2013 will be our first year trying it.  Seed catalogs say it does well in heat, is also good for drying, and has unusual, crinkly foliage. 

Heirloom Slicers

  • Aunt Ruby’s German Green: 88 days.  Enormous green slicer, ripe when the color lightens a bit and the blossom end softens.  If you wait until the blossom end gets a tiny bit of yellow and pink striping, the fruit will probably have cracked, but what awaits you may be the best tomato ever.  Fruit tend to be catfaced and otherwise gnarly in appearance.  Your caprese salad will look better than ever with a few of these slices in it!
  • Black Krim: 80 days, Indeterminate.  The Fedco seeds catalog says: “Krims should be harvested when half green and still firm. They are dead ripe and perfectly delicious at that stage. If you wait till they are fully purple, you will not be able to get them from garden to table intact (to say nothing of market) and they will disintegrate like a hunk of road-kill. Krims are strikingly iridescent purple on the outside, usually with dark green-black shoulders and noticeable catfacing. Interiors are part black, too, with an unusual juicy yet meaty taste and texture, described as having “…a smoky flavor like a good single malt scotch.” Fruits average 12–18 oz. Heirloom Krim hails from Krymsk on the Black Sea in Russia.”
  • Cherokee Purple: 80 days, indeterminate.  This is what most people think of when they think of an heirloom tomato. Cherokee Purple is round, pinkish-purple, and often has green shoulders when ripe.  Fairly dense, when sliced it looks kind of like a steak inside.  Not the most productive tomato, but it sure tastes great.
  • Rutgers: 75 days, Indeterminate.  Two different tomatoes are sold under the name “Rutgers.”  One is this one, the other is actually the determinate “Rutgers Improved,” which, in my opinion, is NOT an improvement. Both are round, red, 8 – 12 oz tomatoes, but the original Rutgers has a great old-fashioned tomato flavor and has the ability to still taste pretty good even if picked green and allowed to ripen at room temperature. (All tomatoes have a soft, unappealing texture after this mistreatment and it’s why grocery store tomatoes are usually so unappetizing.) Several years ago, I was selling tomato plants at a garden center and an older gentleman told me, “There aint no tomato worth growin ‘cept for Rutgers.”  Compared to all the new hybrids the shop was selling, he was right!
  • Paul Robeson: 78 days, indeterminate.  6 – 12 oz rounded brownish-maroon tomatoes, the same color as Black Prince, but larger and tastier.  In the heat of 2013, many of our field tomatoes yielded very little and what they did yield was sunburned, cracked, or otherwise unmarketable.  While harvesting and culling, I offered one of these to a retired fellow who was helping me out on the farm.  At first he didn’t want to eat it because of the odd color, but after a taste he declared it one of the best tomatoes he’d ever eaten, and he enthusiastically consumed any subsequent culls in this variety.  
  • Cosmonaut Volkov: 65 days, indeterminate.  Who needs Early Girl when you’ve got Cosmo?  Fruit size and flavor very similar to Rutgers, but in my hoophouse the plants were larger, much earlier, and more continuously productive.  Like all the Russian heirlooms, favors cooler weather rather than months of 90+ degree heat.
  • German Johnson: 80 days, indeterminate.  Known as “The Brandywine of the South,” which is all the endorsement I needed to see before trying it.  
  • Eva Purple Ball: 78 days, indeterminate.  Pink/purple perfect spheres, tasty and productive even in summers like 2012.  German heirloom.
  • Moskvich: Early pink slicer with round fruits.  Good for setting and ripening fruit during cool springs.  Like all Russian heirlooms, not good for hot summers like 2012.
  • Costoluto Genovese: 85 days, Indeterminate. Red, lobed fruit that varies quite a bit in size depending on soil fertility and weather.  Intense flavor, amazing flower-shaped slices, can be an adjustment if you’re not used to a tomato that is not round!

Striped & Yellow Tomatoes

  • Copia: 85 days, indeterminate.  Large yellow tomatoes with red stripes.  A recent cross of Green Zebra and Marvel Stripe, the latest in my quest to find a yellow tomato I like eating.
  • Striped Cavern: Red and yellow striped tomato with big lobes for stuffing, it looks almost like a striped bell pepper.  Not a shining star in the hot summer of 2012, but normally should produce big, juicy fruits.
  • Goldie: Indeterminate, 90 days.  A 1977 introduction, this is a huge yellow tomato which is supposed to be really delicious once it gets yellow-orange.  In our fields they rarely stay unblemished, but maybe those of you with tomato cages and time to pay closer attention to individual plants will have better luck. 

Cherry Tomatoes

  • Black Cherry: 75 days, indeterminate.  Dark purplish-black colored cherry tomatoes with all the heirloom deliciousness you’d expect from their color.  We grew this tomato in 2011 and not in 2012 due to a germination problem.  I got more requests for it than anything else, for good reason!

Tomatoes we are growing, but not offering as plants

These tomatoes get grafted onto special rootstock which makes them crazily vigorous and disease resistant, then we plant them in our hoophouse.  We don’t sell them as plants because the seeds, rootstock, and grafting time add up to make them much more costly than regular tomato plants.  This extra “oomph” is rarely needed in a backyard tomato.  We also like to grow cherry tomatoes in the hoophouse because they don’t have problems with cracking in the rain like cherry tomatoes so often do when grown outdoors.

  • Rebelski:  European style fresh market tomato with slight ruffling at the top.  Large, perfect fruit in great abundance.  They taste good enough to sit on the table with the heirlooms and ensure that we’ll have some tomatoes in super hot summers!
  • Montesino: Red grape type cherry tomato. Really, really sweet flavor, and when grafted onto a good rootstock they climb to the roof of the greenhouse in no time.  
  • Toronjina: Orange cherry tomato.  So far, the best orange tomato I have ever eaten.  Still looking for the full sized orange or yellow tomato that is their equal!

Sign up for 2013 CSA shares!

January 19, 2013

Join us for 16, 20, or 24 weeks of produce in 2013.  If you have any trouble downloading the application, let me know in the comments.

CSA flyer 2013

2012 was an interesting summer, with 51 days over 90 F and rainfall way below average.  We are offering 50$ off a 16-week share to all returning members.   This includes those who were members before 2012.

 

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