high tunnel work

It's that time of year, to clear out the old and start again. The high tunnel is essential for winter greens growth, so those summer crops of tomatoes, okra, beans and more have got to go!

On Tuesday, Courtney and I cleared out the old plants to make room for new seeds:

big job, little truck

Our farm truck is likely the most used (and possibly the most useful) piece of equipment on the farm. From building beds to harvesting garlic, we put this little beasty to work! We also fill it to the gills with weeds and garden culls for the compost pile.

Today, Courtney + I dismantled the pig pen, collected all of the panels, rebar, electric, food + water bins, and cleaned up for the winter.16' steel panels are no match for our truck!

Thank you little S10 for starting each day and running with all you've got!

Surf + Turf at TCS

The pigs went to market last week and I picked up the fresh pork (chops, ribs, sausage, loin roast, etc) this past Friday. Smoked meat (bacon, ham, etc) is currently in the smoker and will be available soon.

The freezer is now FULL of organic, loved, healthy, delicious pork. I truly believe that happy, healthy animals produce better meat and our pigs were darn-right happy. They enjoyed belly rubs, back scratches, ear massages, and more. Not to mention certified organic feed (no GMO or growth hormones), Big Love Burrito slop, Summer Dinner slop, acorns, and more. 

Sharing that freezer space is New England coast, wild, sustainably harvested fish. Flounder, Cusk, Monk, and more are portioned out into 1lb bags and ready for the taking. 

You can source surf AND turf from the freezer: 2lb country style ribs (think thick chops) plus 1lb of choice fish will serve 2-3 for dinner for only $25.

If you are interested in a surf + turf package, or if you want to purchase a quantity of pork, let me know: farm@communityschoolnh.org

Prop 37

Michael Pollan recently wrote a fantastic piece in the New York Times about California's Prop 37.

While I have often stated that I don't wish to get 'political' here... it is starting to become more and more clear just how entangled our nation's politics and food really is. 

Here are a couple excerpts from Mr. Pollan's article.  

"[we will soon learn] whether or not there is a “food movement” in America worthy of the name... But a market and a sentiment are not quite the same thing as a political movement — something capable of frightening politicians and propelling its concerns onto the national agenda."

"... Money-for-food is not the only transaction going on at the farmers’ markets; indeed, it may be the least of it. Neighbors are talking to neighbors. Consumers meet producers... City meets country. Kids discover what food is... The farmers’ market has become the country’s liveliest new public square..."

Please take some time to read up about Prop 37, GMOs, and what you can do to support good food!

Final CSA of 2012

This is the last week of the 2012 CSA season. 

In an attempt to clear the fields, throw a bit of a party with all of the members, and basically give it all out, I moved pick-up to Wednesday... 

Here's a peak at what's going home this week:

Roasted Brussels Sprouts and Garlic with Thai-Inspired Dressing
(Adapted from Momofuku's recipe); Serves 2-4 as a side dish; from A Cup of Jo

You'll need:
For Brussels Sprouts & Garlic:
About 1 lb of brussels sprouts
Olive oil
8-10 cloves of garlic
For Dressing:
1/4 cup of fish sauce

1/4 cup of water
1/3 cup of sugar
3 tbsp. of finely chopped mint
2 tbsp. finely chopped cilantro stems
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced crosswise, including seeds

What to do:
Preheat oven to 450 degrees with rack on the upper third.

Cut Brussels sprouts in half, length-wise, and toss in a bowl with garlic and enough olive oil to lightly coat all pieces.

Place Brussels sprouts with flat-side down (garlic can be tossed in any direction) on a shallow baking pan.

Bake until outer leaves are dark brown and appear crispy. Depending on the size of your Brussels sprouts, this could be anywhere from 25-45 minutes, so start watching after 25 minutes and add time as necessary. Then, make a note of the timing for the next batch.

Make dressing while the sprouts are in the oven. Simply combine all ingredients and stir until sugar has dissolved. I like to put it into a small jelly jar and shake it up. Then, you already have the extra dressing in a container to save for next time. Once the Brussels sprouts are done, pour into a bowl and lightly toss with dressing. You won't need all of the dressing, so it's great to save for later for your next batch. We've even added the dressing to some roasted potatoes!

colors of fall

Although peppers in the field have long passed, there are still a good number of beauties in the high tunnel. Black Czech (on the left) are about the same heat level as Jalapenos. But Jimmy Nardellos (on the right) are as sweet as candy once they have ripened to this vibrant red - despite the 'chili' look of them!

Meanwhile the beets, able to withstand the crisp, wet, and cold fall days we have been getting, are outside in the fields. Last week's beet harvest gave us brilliant burgundy, rich gold, and even some green to enjoy. 

Ahhhhh, the colors of fall!

from the trenches

Way back in May, we tried a new way (for me, at least) of planting leeks. 

Now, four and a half months later, we're diggin' 'em up! 

 By the looks of it, the trench method works - I think I'll do it again next year.

kids + veggies

Lianne recently wrote a great post about her kiddos and market:  

(used without permissions, but I'm sure it's fine!)

So Henry and I go to the farmers' market in Tamworth today, and he asks me for $10 so he can "get some food for breakfast." An hour later he comes back with a bunch of carrots, a pound of green beans, a pint of husk tomatoes, and a fresh-squeezed lemonade. No pie. No cinnamon buns. No cupcakes. No scones. On top of that, he helped convince a bunch of folks in line at the Booty Farm's tent that their amazingly huge carrots were sweet and delicious, not tough, with about three new takers after his spiel. That's my boy!

Madeline, meanwhile, is at The Community School stand while our farmer is away for the weekend, hustling fish and veggies to the masses and making change like a pro. That's my girl!

Gotta love Tamworth Farmers' Market.

The kids in this town LOVE veggies (almost as much as the farmers!)

Maddie Quinn + Henry Moneypenny modeling their purchases

 

Madeline Moneypenny on the way to market

pace-off those piggies

About 2 of weeks ago, the science class came out to measure the porkers. 

The top two (Mason and Bartholomew) measured at about 200lbs, the niddle two (Robin and Pursey) at about 175 and little Tar weighed in at 140. 

They are planning come back out next week to get another measurement... then they can compare the two and track growth, plus get a closer estimate of market weight.