Circling Our Wagons

We move into the autumn every year with a sense of relief. The late winter, spring and summer present with such a fury that we rarely have a moment to come up for air and evaluate how its all going. We are putting out fires and keeping the ship afloat. But as the season winds down, even with work to do: wood to cut for the spring greenhouse heat (not to mention our living space over the winter)

and crops to cover in an attempt to get just a few more precious weeks of greens, we are more available to reflect over the entirety of the season.

We have only been farming since 2002. Back then, eight seasons worth of experience would have seemed graciously enough for us to feel confident and prepared for challenges of the job at hand. But even after a good season, we reflect on the gaping inadequacies of our experience. After a season like the one we have just had, we reflect on the inadequacies of all farmers in our state. Rain and cold weather kept everyone's yields very low. It was a kind of blessing, then, that I found a book documenting the Dust Bowl years between 1930 and 1937.

The lack of rain, and over-plowing of the land ruined 100 million acres of farmland. Deep soil that had been built up over millions of years was blown away in a comparative blink of an eye. That puts things in perspective! Among our many blessings is our access to sustainable farming practices that teach conservation. That advantage goes hand in hand with our community -- our market-- which also values sustainability. In fact, that direct link between us as producers, and our community is our strongest asset. It has allowed us to develop over the years-- from years where we've only had dependable crops of mustard greens and weeds, to years when we've had boons of tomatoes and watermelons. The closer that gap, the more understanding our customers are when the rain comes and does not stop! Thank you for that!
Years ago, one of our dedicated "co-producers" gave us this quote by Scott Nearing, "Do the best that you can in the place where you are, and be kind." We hope to end our day and our season guided by this sentiment.

The last Harvest!

• chard
• parsley
• fennel
• carrots
• Blue hubbard baby squash
• Lettuce
• onions
• Garlic

Sorry for the past weekends cancellation of the work party. We will try again this Sunday, at 9 till noon. We will see you soon!

Blessings on the meal!
--John

Scarborough Land Conservation Trust Workday Cancelled

SLCT has canceled the Invasive Species Eradication work day due to concern for the weather for Sunday, October 18th. They have rescheduled for one week later, Sunday, October 25th from 9-12. Please email Marla (mkzando@maine.rr.com) at the Land Trust with further questions regarding the work party.

Thanks!
Stacy and John

Filling the Larder

This week we want to start of by mentioning 2 very exciting things:

1. Winter shares with Wolf Pine Farm, delivered to your door, picked up at Wolf Pine or delivered to Broadturn Farm for more convenient pick up!

Please read about winter shares with Wolf Pine Farm here and sign up soon to have a certainty of winter goodness in your home each month. Remember to mention you want your share delivered to Broadturn Farm when you sign up.

2. The Scarborough Land Conservation Trust is looking for volunteers to help in the eradication of invasive species in the woods at Broadturn Farm. In plain language, this mean you show up from 9-12 on Sunday, October 18th, with a clipper and a shovel and help remove Oriental bittersweet from the woods at the farm.

This is a work day that would fulfill your CSA membership work requirement. Everyone is invited. Bring gloves, a shovel and pruners of varying sizes. If you don't own these items, no worries, we will have plenty of tools to share.

We look forward to a day of work together with the autumn glory surrounding us.

In this week's share (the second to the last week!)

• Lettuce
• kale
  
• Brussels sprouts
  
• buttercup squash
• spaghetti squash
  
• 5 pounds of storage onions
  
• beets
  
• mizuna
  
• Black storage radishes
  
• broccoli
• parsley

Also, we are looking for leaves to mulch with next season. So, as you rake leaves from your yard, think of them as "flakes of carbon" which, if incorporated into the soil will give worms, bugs, and billions of microorganisms food. The microscopic life in the soil is proportionate to its health. You might become so convinced of this vision that you keep your leaves all to yourselves, and we won't begrudge you on that. But if you-- or your landscaper, or your neighbors want to see these leaves going to a good home, please drop them off on your next trip out to the farm. If you see a landscaping company working in your neighborhood, give them the tip that Broadturn Farm takes leaves without tip fees! Do you have a gigantic pile of leaves (in bags) in your front yard? Enough bags on your street to justify our truck and trailer coming out for a pick-up??? Please send us an email! And send those landscaping companies -- or any other source you may know of-- our way!!! We love leaves!

We look forward to seeing you all Sunday from 9-12. Please call 510-1682 or email with questions
Blessings on the meal,
Stacy and John

Twilight of Agricultural Positivism

The season is winding down at Broadturn Farm. Interns are gone, frosts are regular, and the potatoes are out. (The potatoes? Yes, they are gone... remember? it was not such a good season.) Garlic goes in now:

One of the last chores for Ben and Amanda (volunteer Abby pictured here too) Thanks for your work!
Applesauce for the pantry:

We also make our way over to one of our favorite junk shops where there is lots to look at, including lots of cool tools:

...kniknaks who want to come home with us,

... and a gem of mid-20th century agricultural propaganda: the Dairy Diorama:

Apparently this 3-D demonstration tool used to be on display at one of the fairs in the State, and had (has?) working movable parts: dancing milk-jugs, parading cheese and ice-cream, and a chewing cow with glistening milk pouring from her udders and flowing right into the Milk Plant. Thanks to Maine's dairy industry heritage I have seen a few of these kinds of displays, but none as beautiful as this one, even though it is tucked into the back a storage trailer...

Fall always seems to be the time of year for us to make the pilgrimage to the junk shop. It is this twilight of agricultural positivism that goes so well with falling leaves and the end of the growing season. The county and town fairs all over the state this time of year speak to the same theme: past glory, grandfather farmers... and a sort of submission to what has become of our farm economy. Depressing? ... well, although these days there is not too much good news for our region's dairy industry, I actually feel inspired and hopeful in visiting these artifacts of our "industry". The bare fact that in a terrible season like this one, in a rotten economy, and the many other odds stacked against us, we can still plod ahead. We can pay for our season's expenses. Work out a long term lease. Plant garlic for next year. We are doing something very very fundamental and we are doing it with our community's support. So there is something for which to be grateful.
The Harvest (only two more to go after this week!)
Lettuce
Leeks
Broccoli
Cabbage
Chard
Spinach
Carrots
Daikon Radishes
Celeriac
Butternut squash
Parsley
There are a few challenging items this week: Celeriac is not so well known, but it is a root relative of parsley and celery. It has a great flavor that is somehow nutty and spicy, as well as celery-y and parsley-y. Daikon Radish also may require some thought, although stir-fry is an obvious choice, you will have enough diakon for a week's worth of stir-fry, so hit the books for some recipes. Why don't we spoon feed you a recipe? Because the internet is right in front of your face and we'd rather not plagerize one of the first ten recipes you get when you google "celeriac". If you happen to know a good one, use the Facebook page to post it!
Blessings on the meal,
John and Stacy

Milk-face-book appropriate Ludditism

Well, the changing of the seasons brings many new things to the farm. But never this:

Yes... Tonight at the dinner table sat Emma, Flora, myself (John), and Stacy with 127 of her friends. I have never made apologies for our use of computer technology on the farm. Many folks know that we have not had a TV since the X-Files, and i-Pods still come and go with our interns. But yes, I call it appropriate Ludditism: we have a blog, we rely on Google Earth for mapping out field rotations and work patterns around the farmstead. I'm not sure if the line I feel we have crossed is "entertainment" or perhaps its because its not me, but Stacy that has taken the plunge into Facebook, but it does irk me. I have fiddled around with Facebook(don't "Friend" me), and Twitter (don't "Follow" me), mostly wrapped into the tangled web because I try to stay up-to-date with organizations (professional organizations mind you); and I have found myself guardedly unready to commit more than a couple minutes to it. Anyway, I don't plan on Blogging about my feelings about Facebook, but I'll leave it with a link to this article I just came across, about a recent study . And Stacy, (this is a message for you, sweetheart) we are neither "urban" or "wealthy", nor are we -as the article says- in the over-50-crowd.
On to other topics: Milk! Now, as lax as Maine's raw milk regulations are, we are-- based on our small small small scale, not allowed to advertise milk for sale at our farm.

Let me just say that especially as our interns prepare to depart for the season, milk is in abundance. Ask one of us if you want in on it. Or call us: 329-3840 is my number. Also, as time goes on, this little one: Chik-a-chik-a-calf-a-lina (as he is called) will drink less and less milk and so there will be more and more milk for us humans.

Our milk benefactor: Blackberry.

And if you happen to drive away with a gallon or a half, let me explain the message that may be written on the foil:

It has become somewhat of a tradition to write not only the date of when the milk was poured, but also a little note about what is going on at the farm, or personally what the milker is thinking. On Sunday Stacy was cleaning out our attic, and I had come home from a concert in Boston at which I felt a bit like a fish out of water... Ok folks, the irony here is not lost on me, that this is nothing short of a Twitter posting-- even more brief and pointless. Why do you want to know this stuff? Why do you want to what Stacy looked like in 1984?
Why? because Broadturn Farm is a farm of the future! Check out this Vermont farm: Pete's Greens. Truly a leader in local community farming.
Oh yeah, you DO want to know THIS:
The Harvest
Lettuce
Broccoli Raab
Broccoli -or- Cabbage
Potatoes
Onions
Baby Beets
Celery
Salad Radishes
Spaghetti Squash
Cilantro
Fennel

OK, see you Friendster-- oh dang-- I mean Facebook.
(by the way if you didn't understand anything in this posting, don't worry, you didn't miss much. I'm talking to you, Mom.)
Blessings on the meal.
John

Addendum by Stacy:
I do admit to a burst of addictive behavior getting re-acquainted with dear childhood friends. (BTW...that photo with the super-large zucchini came at a time when I was trying to wear my hair feathered/shagged like Jodie Foster....this was after the Dorthy Hamill and before the 80's Big Hair look) And, I apologize to my children for feeding them boxed Annie's Mac and Cheese in my frenzy to accommodate my addiction this week. MY NAME IS STACY AND I'M ADJUSTING TO BEING A FACEBOOKAHOLIC . At any rate, short of offending my friends in recovery and hashing out relationship issues with our customers in view, I invite you all, and Johnny, to join Broadturn Farm on Facebook....an experiment in connecting all of you we see but who don't always see each other. You all have offered so much to us and my hope is we can all share that wisdom, wit and most importantly...those recipes in this new-to-me format.
Blessings on the meal (even if I was on FB while cooking)-
Stacy

First Frost

A quick glance at the pasture from the hallway window reveals a certain dullness; the grasses bent over and slightly gray. It's the hard evidence on the cars in the driveway that let me know that frost has arrived at the farm. This is the top of the truck with full fledged ice crystals.

Then I run around to the garden to see where else the 32 degrees touched down. (Yes, this is a little bit like Christmas morn' to me and Stacy!) When the frost happens on a still and windless night, and you see it first thing in the morning you can tell how the cold lay down over the ground like a blanket, not quite touching everything, with pockets of wet dew and tender plants still alive. At dawn, however, it can be deceptive: tender plants like this squash are green and alert. But once the sun thaws the ice crystals the cell walls of the plant collapse and a whole field of squash will go from green to black and brown.

The same plant later...

Most, but not quite all of the basil has bit the dust. There may still be time to salvage some for pesto.

Lettuce is fairly frost tolerant depending on the variety. We will drag out the row covers for the next few weeks until the first "freeze" sets in.

The Harvest:
Lettuce
Arugula
Chard
Onions
Fingerling Potatoes
Peppers/Eggplant
Cabbage/Broccoli
Carrots
Delicotta
Parsley
Daikon Radish
Soybeans

Fresh Soybeans are also known as Edamame. Quickly blanch the beans and take the peas out of the pods, sprinkle them with salt or soy sauce, and snack away.
Delicotta squash is one of our favorites. Back in June when there was no end to the rain, we had our doubts about all of the winter squash. We went ahead and seeded only the shortest season squash, including buttercup, butternut, spaghetti squash, baby blue hubbard and delicotta. We managed to get these varieties to barely produce enough to satisfy. But no pumpkins this year, along with a few other varieties that will have to wait till next year.

Agrarian Roots

We are often graced with stories from guests at the farm. The most remarkable aspect to this storytelling to me is the theme. There must be an element of inspiration associated with a visit to the farm the musters a recollection about agrarian roots. Most everyone has them, some more recently than others. Sometimes, the smell of the hay in the barn is enough to elicit a story about loading hay into a horse drawn wagon as a boy. Other times, the sight and smell of "real tomatoes" stirs up a memory about a mother or grandmother's garden and the sauce she use to put up for the winter. And always, the site of a full pail of fresh milk draws out the childhood memory of growing up on a dairy farm up country.

I love these stories. I love this history. I even love the stories about the condo dweller's upside down tomato plant and the weekly check in about it's status with regard to late blight. This is conversation that unites us as farmers, gardeners, eaters. Mostly, it is a true testament to how powerful our senses are at lighting a memory strong enough for us to share. Those five senses of smell, taste, touch, sight and sound can draw out a memory that when translated to story is always appreciated. When the days are hectic and the work is intense, it is these stories shared by the grandfather of the bride at a wedding we are hosting, a hunter stopping by in the beginning of bow season to check in, or a customer at the Farmer's Market that strengthen the thread connecting us. At the risk of sounding like a total romantic, I often have to hide a little emotion, being an easy crier. John teases me, but I even get teary listening to Obama. Go figure.

This week's harvest:

Lettuce
Tomatoes
Potatoes
Beets
Leeks
Tomatillos
Hot peppers
Bell Peppers
Melons
Salad Radishes
Mizuna
Cabbage

A word about the melons: Remember that rain? Well, we had a hard time getting the melon seeds to germinate and then an even harder time getting the melons to grow. Melons need warm temps and warm soil to thrive. Our climate is borderline for melon growing and this season did not provide variables that were easy to maneuver. The cold summer threatened the crop but we were able to produce a tasting of melon. There are a few different varieties, but not enough for everyone to try each type. Also, we had to cut some of the largest melons in half to stretch the tasting for everyone. Again, thanks for your understanding!!!!

As for the other curcubits in the garden, the winter squash, they are still flowering and growing as we await the first frost that will kill off the plants. We keep a steady ear to the weather report in preparation for the frost.

Some families have asked how long we will be distributing produce this year. It is our hope to have the season extend to the last week in October. This will depend somewhat on the success of the winter squash and the frost date.

As the frost date approaches, we open the garden to gleaning of certain crops (basil among them) for folks who would like to be able to put up some extras. We will make a grand announcement here on the blog about the gleaning and hope you are able to take advantage of some of the extras for your winter pantry. One of the easiest is basil pesto. Follow your favorite recipe for pesto, pack into ziploc bags or freezer safe jars and set in your freezer for a winter treat! I make pesto with a food processor, garlic, lots of basil, olive oil and nuts (walnut or pine). I add the cheese when we serve the pesto.

Every year we distribute tomatillos. In my experience, these guys are good for one thing.....salsa verde. Peel the skin, place on a cookie sheet and roast in the oven until they are mushy. Then, place the roasted tomatillos, along with garlic, cilantro, lime juice, salt and some hot pepper into a food processor. You can pack and freeze this the same way as the pesto.

Last year, I made a wonderful sauerkraut with some late season cabbage and my family loved it. The recipe was easy to follow and came from the Internet. The basic ingredients are salt and water and a suitable jar. The work was minimal but the product held well in our refrigerator for a few weeks (it didn't take long for us to consume it all).

Hope you are enjoying the cool nights and warm days at your house.

Blessings on the meal,
Stacy and John