These beets make me happy.  We’ve had such a hard time growing beets in the field, for reasons I haven’t yet figured out, but in the high tunnel they’ve done really well.  I’m hopeful we’ll start the CSA season with beautiful beets!

This picture is of spinach (variety: Python).  The right side of the bed was harvested on January 18.  Most plants don’t grow much during the winter, so we didn’t harvest the left half of the bed; preferring instead to save it until mid-February, for the next Farmers on the Square market.  But surprisingly, the right side has regrown and is as tall, though not as dense, as the left side.  Note to self:  plant Python again!

If you happen to be in the high tunnel and the door closes, pull this stick/string to open the door.  If the string breaks, call Kirsten.  If Kirsten is not at home, think long and hard before cutting your way out of the high tunnel.  If you start to become anxious about the embarrassment of needing to be rescued from a plastic structure, call Josh.  He’ll know what to do–he’s been in your shoes.

If you’re dreading the grey days of February (assuming that today’s high of 59 was just a fluke and not the new normal), come visit the high tunnel.  There is life, and green to chase away the blues!

Developing the CSA distribution plan is fun, knowing that not everyone likes the same things, trying to vary the shares while highlighting the best of what’s in season and giving people the opportunity to expand their taste buds.  Do you really want green beans every week for 11 weeks? And how often should we distribute carrots, or eggplant, or turnips?  We’re working harder to make the shares more even throughout the season (instead of skimpy in the spring and over-abundant in autumn), and would like to include some kind of salad green in every week, and some kind of cooking green in most weeks.  We’re cutting back on a few things–no point growing popcorn, since it’s not ready to distribute by the end of the CSA season.  And if you want melons, you’d best plan to get the fruit share from Schaeffer Farm.  We’ve had some requests for fava beans, and more edamame, and we’d like to try Chinese cabbage and tatsoi.  At least our market style pick up gives people the opportunity to pass on items that will rot in their fridge!

Once we’ve got the CSA distribution plan laid out, we move on to the general crop rotation plan.  We try to make sure that each of our 28 plots grows a variety of plants, and that there is at least three years between crops in the same family.  Different crops have different nutrient needs, cultivation practices, susceptibility to disease and pests, and effects on following crops, so we vary the plants in each plot in a somewhat systematic way.  Last year’s pepper plot will be planted in spring peas, to be followed by fall brassicas (broccoli, cabbage, collards, and the like); last year’s cucurbits (cucumbers, squash, melons, etc.) were followed by a planting of winter rye; this year okra and sweet potatoes will go there; and so on.

Now we’re at the stage of going through the CSA distribution plan and figuring out how to fit the plantings into the space we have allotted for them.  Spinach in week 1?  In order for all 50 shares to get a half-pound bag, we’ll need 25 pounds of spinach, which will take approximately 60 feet and 13,000 seeds (if we’re optimistic about germination rate and yield!).  That will be planted in plot 6, bed 2 on March 27 .  Tatsoi in week 4?  That will get started in the greenhouse on April 6 and transplanted to plot 4, bed 1 on May 17.  We’ll only need about 100 mature plants, and with plants spaced every 8″ in beds 30″ wide, we’ll need about 15 feet.  And so it goes, calculators in hand, seed catalogs and maps and charts spread out on the table.  With plans to distribute 6-8 items each week for 22 weeks, that’s about 175 plantings to plan for, plus there’s multiple varieties of many items–some kinds of lettuce grow better in the spring, others can tolerate the summer heat.  We like variety!  Of course we’ll do Sungold tomatoes again, and probably 15 or 20 other kinds as well, and 6 or 8 kinds of sweet peppers, and a cheerful assortment of summer squash, and a bouquet of radishes, not to mention a smattering of asian greens.  We’re using a new software program to help us with this process, called AgSquared.   The jury’s still out on whether this tool is going to be an improvement over the worksheets I had developed in Microsoft Works.

There are so many crops that we need to do better at growing–lettuce, onions, beets, tomatoes, cucumbers, to name a few—and so many gaps in our record keeping that our plans still feel like a shot in the dark.  And who knows what the weather will throw our way?  So we overplant, at the same time aware of the limitations of our space–just 38,000 square feet, at last count.  And there are so many new varieties we’d like to try, and questions about which seeds to buy.  Should we spend the extra money to purchase certified organic seed?  While $.90/seed (for the cucumber variety Tyria, those long Dutch cucumbers that are individually wrapped and sell for $2 each at Giant) sounds atrociously expensive, will the improved yield and disease resistance make it a worthwhile investment?   Should we try to grow open-pollinated plants so that we can save our seeds to make the farm more sustainable?  So many options, so many decisions.  And people think farmers take the winter off!

We haven’t put our seed orders in yet, so if you have strong feelings about what kind of vegetables you’d like us to grow, drop us a line!  And remember, it’s just a plan!

As we were discussing plans for the  mural project with BeatPlay, the wall behind the cut flower bed was  considered, but we didn’t want a busy backdrop that would detract from the beauty of the blooms.  The idea emerged to create a scene that would compliment the flowers.  A few weeks ago, a group of students, staff, and parents from Covenant Christian School came to volunteer, and with the flowers dead and the weeds mostly dormant, it seemed like a great opportunity to get started on the project.  I went to Lowe’s to get paint with a squirmy toddler in tow.  The first color chip I grabbed from the wall of options was called “Autumn Sky,” which was exactly what I was looking for.  It feels a little silly to spend $150 on paint when we could use that money on seeds or tools or staff or other things that make a farm productive, but we had to paint the wall anyway, and color doesn’t cost anything extra.  Plus, it makes me happy, and surely happy farmers are more productive.  Eventually, I’d like to add a sun made of shards of broken mirrors, some subtle clouds, and maybe some birds or butterflies.  For now, the autumn “sky” is a vibrant reminder of the sun’s warmth during the grey days of winter.

Cut flower area-to-be, summer 2005

Making progress--August 2008

Zinnias in bloom, August 2011

Blue sky! December 2011

Most chickens start laying eggs 18-20 weeks after birth, so at this stage all of our hens are mature enough to lay eggs.  Each lays one egg a day; curiously, they always put their eggs in the same nesting box, so when I go out in the morning, this is what I find.

The chickens live in a chicken tractor built by Super Volunteer Beth Mumper and her family.  A chicken tractor is a bottomless moveable pen.

Ours has nesting boxes above, but there are countless designs available, from backyard models to ones that can hold 100+ birds.  Every few days, we pull it to fresh ground so the birds have access to greens, bugs, and weed seeds.  Moving it also spreads out their manure so we don’t have to clean up after them.  Organic regulations stipulate that there must be a 120 day window between the application of manure and the harvest of vegetables.  We anticipate improved yields on the fields where the chickens have foraged,  and we’re still figuring out the best way to incorporate the chickens into our crop rotation plan.

In addition to fresh grass and greens, the chickens are fed a grain ration.  You might be surprised to learn that they are voracious omnivores.  Watching them fight over a grasshopper is quite amusing, and I’ve even seen one hen dispatch a small snake. Other things you might be wondering about our chickens:

Do hens need a rooster in order to lay eggs?  Nope. Female humans ovulate monthly; female chickens ovulate daily.  The actions of a male would fertilize the egg, resulting in a embryo (for people, a pregnancy; for chickens, a fertilized egg that could be incubated until the chick is developed and hatches).  Both unfertilized and fertilized chicken eggs can be eaten.

Are you really allowed to have chickens in the city?  Yes.  Harrisburg City ordinances state that you must have 40,000 square feet in order to have a flock of 10 birds.  See my previous post for the complete regulations.  We are hoping to add five more hens in the spring.

What will you do with the chickens over the winter?  We plan to move them into the high tunnel so that they have some more protection from the elements.  Since we won’t be able to move the chicken tractor around in there, we’ll add sawdust and leaves to their coop to absorb their manure.  The deep litter that will accumulate over the winter will make great compost.

What do you do with all those eggs?  Josh and I share them, and we enjoy giving them to volunteers and friends.  Three dozen eggs isn’t really all that many, so it’s not worth it to wade through the regulations in order to sell them.

Other questions about our chickens?  Just ask!  Or stop by to visit the lovely ladies next time you’re at the farm!

Add and saute until tender:
2 medium zucchini (chopped)
1 medium onion (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh basil (chopped)

Stir into vegetables:
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper

Gradually stir in 3 cups water to make a smooth stock.
Add and mix well 3 chicken or vegetable bouillon cubes and 1 teaspoon lemon juice.  Bring to a boil, reduce heat and cook, stirring often, for 2 minutes.

Add:
2 cups tomatoes (chopped)
1 1/2 cups evaporated milk
2 cups corn
Return to a boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.  Just before serving, add 2 cups cheddar cheese and 1/2 cup Parmesan cheese.  Stir until melted.

From Simply in Season

Add while stirring:
1/4 cup olive oil
1/4 cup fresh basil, cut into thin strips.
Set aside.

Cook 4 ounces (or more, depending on what proportions you like) pasta, such as rotini, bow ties, shells, or penne. Drain and rinse.  Place in a large bowl and toss with 1/3 of the dressing.

Chop your choice of vegetables to total 2 cups (peppers, summer squash, cucumbers, broccoli).
Cut 2 medium tomatoes into thin wedges.
Put vegetables on top of pasta, followed by tomato wedges.  Top off with 1/2 cup sliced ripe olives if desired. Pour remaining dressing over all.  Sprinkle with 1/4 – 1/2 cup fresh basil leaves and 2 tablespoons chopped fresh parsley.  Cover and chill for 4-24 hours.

Before serving, sprinkle 1/2 cup Parmesan or feta cheese on top.

Cooked turkey or chicken, ham, garbanzo beans, or other beans can be added to boost the protein.

From Simply in Season

1 lb. boneless pork loin or leg
2 teaspoons vegetable oil
3 cups broccoli florets
1 red bell pepper, chopped
2 cloves garlic, minced
1 Tablespoon butter
1 onion, chopped (about 1/2 cup)
1 cup uncooked regular long grain rice
1/4 cup dry white wine
1 cup beef broth (a cube of boullion in a cup of water works in a pinch)
1 cup water
1/4 cup milk
2 Tablespoons grated Parmesan cheese

Cut the pork into slices.  Heat oil, and saute pork, broccoli, bell pepper, garlic, and salt over medium high heat about 4 minutes, until pork is no longer pink and vegetables are crisp tender.  Remove from skillet; keep warm.

In the same skillet, melt butter.  Add onion and cook about 3 minutes.  Stir in rice and wine.  Cook until wine is absorbed.  Add broth and water.  Heat to boiling, reduce heat.  Cover and simmer about 15 minutes until rice is almost tender.  Stir in milk and pork mixture, heat until hot.  Sprinkle with Parmesan cheese.

From Betty Crocker’s 40th Anniversary Edition Cookbook

Yes, there is a body attached to that torso, it's just buried in the okra!

Tom was one of the few people who didn’t mind (and perhaps even enjoyed) harvesting okra, a process that makes most people’s skin itchy and irritated.  Tom was an Americorps volunteer with Joshua Group for the summer, who balanced his time at the farm with time running a summer enrichment program for kids ages 4-12.  His last day was Friday, and he’s returned home to Carlisle to prepare for his freshman year at Eastern College, where he plans to advocate for local food and student farms.

Thanks, Tom, for all the okra you harvested (and everything else you did)!