Great Song Farm Newsletter Volume 1 Issue 15 Week of September 12, 2011

Great Song Farm Newsletter

Volume 1, Issue 15
CSA Week 14, week of September 12th
Tuesday Pickup September 13th 4 - 7pm
Saturday Pickup September 17th 1:30 – 4:30 pm
Egg Shares are in the fridge
Please check off your name on the sign-in list

This Week's Selection
Potatoes, Cabbage, Winter Squash, Chinese/Napa Cabbage, Collards, Kale, Swiss Chard,Dandelion Greens, Parsley, Basil, Tulsi/Holy Basil, Thai Basil, Lemon Basil, Tomatoes, Beets, Broccoli, Fennel, Onions
PYO: green beans (and yellow beans, and purple beans), cherry and plum tomatoes, flowers and sun flowers
Maybe: Eggplant, Lettuce, Arugula, Mustards
Apples and Pears from Threshold Farm
From the Farmers
Greetings Members, Neighbors, Friends;
It started a few weeks ago, though I was then apt to put off recognition, thinking of it as an anomaly rather than a trend. For, three weeks ago, the days were still quite warm (when not raining), and so was I, despite Anthony's reports of chillier nights from the vantage of his garden-side tent/home. But now, with more vines burning bright red through the slightly yellowing leaves adorning the trees on the hillside across from our vegetable field, and with nights beginning to drop into the 40s, we farmers and fresh food lovers must in earnest acknowledge that autumn approaches, that seasons turn, and that we are headed unhaltingly for the autumnal equinox and colder weather.
The large swings in temperature may not be so welcome to tomato lovers (80s in the sunlight, 40s in the moonlight), recognizing that our tomatoes have reached their peak season and are now on the decline. However, broccoli lovers will welcome the cooler weather that brings in our new crop of large broccoli heads. We'll also be offering a variety of winter squash, some with thin skins to be eaten soon, and others you could display on your counter top for a few months if you so desire, before creating a delicious creamy butternut soup to delight your December-chilled nose. Potatoes are joining the ranks on our distribution tables, surfacing like buried treasures out of the soil – purple, red, and golden jewels.
Beyond the usual weeding, thinning, transplanting and seeding, we are staying busy with projects meant to keep us warm, cozy, and well-fed throughout the winter, in an ideal set-up to start off next season just right. There is still the kitchen to finish, and a root cellar to create (perhaps dug out of the side of a hill?) in which we'll store seed potatoes and storage roots, and we are finally looking to level the floor of the greenhouse. There are plans to build a cob bench, with a small firebox, that will double as a germination chamber and greenhouse heater come late February (to help get all those onion seedlings started), and tillage of the fields up on top of the back hill to complete so that all is ready for next season's early crops.
We'd like to introduce you to the back field, where we will be growing the majority of next season's crops. In order to give this field a rest, and start to work in our grain and cover crop rotation, we will be moving the vegetable field and are looking for help with picking rocks in October. To complement up the rock party, we'll be throwing a harvest party simulataneously, an almost-end of season get-together to mirror the May Open Farm Celebration held earlier. More details will be coming soon. Not to worry though – pyo crops and distribution will be held in the same area next year. We'll do the walking, you just show up and enjoy the harvest.
Enjoying the harvest right along with you,
Jen and Anthony
Preparatory reminders for CSA Distribution at Great Song Farm

The egg shares are in the fridge in our kitchen area with a check in sheet
on the refrigerator door.
Please remember bags to carry your produce home as well as small bags
for small loose greens (arugula, mustard mix, lettuce mix).  The bags
we provide are strong enough to be reused several times and it pains
me to watch so many plastic bags go out the door and end up who knows
where.  A simple habit to get into!  If there is interest we could
bulk order organic cotton greens bags to keep them well in the fridge
and move away from plastic altogether.
Please check the large blackboard standing against the stable when you
arrive.  There are many important notes on it that we sometimes don't
have a chance to pass onto everyone.  We don't want you to miss an
opportunity to pick some cherry tomatoes, or take some extra kale.


Please enter and exit the driveway slowly as it is only wide enough
for one car. Watch for folks walking and the undulations of the
parking area.

 When parking, be aware of the large rocks at the entrance of the
driveway and please do not drive where the grass is not short as there
are outcroppings and rocks lurking.

If you will not be coming on your regularly scheduled pick up day,
please let us know, even if you will not be switching days so we know
how much to harvest and whether or not to expect you.


PYO with pleasure (cooking advice!)
Thanks to Alice, who shared this recipe with us. I'd recommend going for the trellised beans or the gold wax beans, as the green beans are headed towards tough (if not already there).
PYO Green Beans with Basil and PYO Cherry Tomatoes
Yields: 6 servings

Prep time: 15 min

Cook time: 9 min

Ingredients:
1 1/2 pounds green beans
1 1/2 cups water
1/4 cup butter
1 tablespoon granulated sugar
3/4 teaspoon garlic salt

1/8 teaspoon coarse sea salt
1/4 teaspoons coarsely-grounblack pepper
5 to 6 leaves of sweet basil leaves, torn into pieces*
2 cups halved red and yellow cherry tomatoes
* Note: If you grow your own basil, there is a purple and green combination that is pretty in this dish, otherwise, use green sweet basil.
Preparation:
Wash beans thoroughly in clear, cool water and then trim ends (if the beans are large, cut in half).
In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, approximately 8 to 9 minutes or cook to your preference. Remove from heat and drain. 


NOTE: The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process.
In a non-stick sauté pan melt the butter; stir in sugar, garlic salt, salt, pepper, and basil. Add cherry tomatoes and stir gently. Add cooked green beans, tossing gently, and serve.
Makes 6 servings.


A little something else
Sabbaths 1999, VII

Again I resume the long
lesson: how small a thing
can be pleasing, how little
in this hard world it takes
to satisfy the mind
and bring it to its rest.


Within the ongoing havoc
the woods this morning is
almost unnaturally still.
Through stalled air, unshadowed
light, a few leaves fall
of their own weight.


The sky
is gray. It begins in mist
almost at the ground
and rises forever. The trees
rise in silence almost
natural, but not quite,
almost eternal, but
not quite.


What more did I
think I wanted? Here is
what has always been.
Here is what will always
be. Even in me,
the Maker of all this
returns in rest, even
to the slightest of His works,
a yellow leaf slowly
falling, and is pleased.


- Wendell Berry