10/9/24 Fall Blues
We’ve got the Fall Blues. It’s not all a bad thing.
October is a time of heat waves and this heat wave has been a doozy. And the beginning of this heat wave we had several days with 50 degree shifts and even one 60 degree shift from 43 degrees in the morning to 103 in the afternoon. That is harsh on all living creatures, from human to the goats, certainly the plants and even the soil organisms. All of us have been feeling a little Blue abut the heat and our inability to do our normal work. Our veggie crops are doing fine because we’ve been babying them. We’ve been irrigating more frequently but also, have been holding out from planting. Last week we did not plant a single new plant on the farm because these babies would have fried. That is NOT a good thing, it means a gap at some point this winter. This Monday, despite the heat, we forced in a bed of Toscano kale and one of Little Gems because the heat looks like it is coming to a close.
We’ve had many a day when it’s over 90 degrees in the fields after lunch and we are looking for alternative tasks. We’ve found tasks: seeding, fixing tools, cleaning the barn, making new farmers’ market signs, doing some purchasing and researching.
We’re also feeling a little Blue about the end of our Summer Crops. This heat certainly gave the Squash and the Dahlias a late season bump and we still have tomatoes but the tomatoes are getting fewer and don’t have the summer super sweetness. Still, we’re thrilled to have them for you.
Honestly, we’re thrilled we’ve not yet had a frost. For the first dozen years of farming here had our first killing frost by Autumn Equinox most years. The past three it’s not been until well into October. This was the first year I didn’t majorly stress to people at the beginning of September we’re under “threat of frost” because it feels like those days are gone.
This complicates our winter planting a little bit as we are squeezed for beds to plant. If we have an early frost, we suddenly have a lot of beds that suddenly become free. Right now we’re making decisions of what is done-enough to get things in. Slowly we’re taking out beds of tomatoes and flowers plus cucumbers and eggplant that are done-enough. This week we lost one more bed of tomatoes, next week we’ll probably loose three more.
There are some good Fall Blues too! Most Brassica leaves have a bluer tint to them, Broccoli and Cauliflower, Cabbage, Toscano Kale and more. As we look over the farm right now, it’s the beautiful Fall Blues. Honestly, October on the farm is one of my favorites because it’s just beautiful.
If you want to come out to see the Fall Blues, remember that we have another Public Farm Tour Saturday the 19th at 10:00 am. We had one last Saturday and had deep conversations on Regenerative Ag, water usage in California and more, every tour is a little different based on the interests of the attendees. Just email Charlie to RSVP.
For some very different Fall Blues, crew member Bobby and friends of the farm have started a Blues Band. Many a Wednesday evening they’re practicing upstairs in the barn. Those of you who pick up on the farm have have heard their music resonating downstairs where the shares are. They’re starting to play at small events here in West County. They’re still nameless, on the farm we just call them the The Barn Band.
Produce Notes & Recipes
This Week’s Box
Little Gem Lettuces
Kale: Rainbow Kale (SR) OR Toscano Kale (WC)
Mixed Tomato Quart
Summer Surprise (Squash, Eggplant or Peppers)
Brassica: Cauliflower (SR) OR Cabbage (WC)
Pear Mix
Strawberries (SR) OR Cherry Tomatoes (WC)
Family: Arugula
This week’s box is a little too big. I’m sure you have noticed there is definitely fluctuation in the size and value of the box. We cannot make it always be the same. So enjoy this week!
We’re happy to have some lovely fall lettuces. These Little Gems made it through the heat amazingly well. Thank you resilient soil! And we’re thrilled to have a first cut off of our Arugula for Family Boxes this week. More should be coming around to all CSA boxes soon.
This week would be a great week for a salad, with some shredded cabbage, with some Arugula, with some sliced Bartlett or House Asian Pears plus Tomatoes, Cherry Tomatoes and Sweet Peppers. There are a lot of options, but it’s a little hard to give recipes as there are so many combinations going out in boxes just now.
Lemony Pasta with Wilted Arugula (Martha Stewart)
Coarse salt and ground pepper
3/4 lb short tubular pasta
3 oz wild or baby arugula (3 cups)
2 tsp grated lemon zest, plus 1 tablespoon lemon juice
2 Tbs extra-virgin olive oil
3/4 c grated pecorino cheese, plus more for serving (optional)
In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
The Summer Surprise is a continuation of last week’s rotation today we have Summer Squash for Singing Frogs and Russell Sites, Eggplant for Harmony, Heaver and Devine Sites, and Sweet Peppers to Glass and Maeso Sites
We promised you Cabbages, but the heat made our Cauliflower come on faster than we intended SO we’ve gone to a rotation with all Santa Rosa boxes getting Cauliflower and West County getting either Red or Green Cabbages.
Cauliflower & Kale Salad (Cauliflower Tabouli)
3 large kale leaves
1/2 head cauliflower
1 cup cherry tomatoes, halved or larger tomatoes, diced
1 stalk, green onion, finely chopped
1 sprig fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
freshly ground black pepper
2 tablespoons extra virgin olive oil
Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef's knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley.
Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.
Couscous with Zucchini & Cherry Tomatoes (Joy of Cooking)
3 Tbs Olive Oil
1 med onion, chopped
2 cloves garlic, minced
2½ c chicken or vegetable stock
1½ lb med zucchini, trimmed and cut into ½-in-thick slices
2 Tbs chopped fresh thyme, or 2 tsp dried
1½ c quick-cooking couscous
24 cherry tomatoes
Heat 2 Tbs olive oil in lg saucepan over med-low heat and cook onions, stirring, until golden, ~5 min. Add and cook garlic, ~ 1 min.
Stir in stock, zucchini and bring to boil. Cook until the zucchini is tender but not soft, 3-5 min.
Stir in herbs and couscous with 1 Tbs olive oil. Remove from heat. Cover and let stand until the stock is absorbed, about 10 minutes. Fluff the couscous with a fork. Stir in cherry tomatoes.
Pears this week are a mix of European and Asian Pears for everyone.