CSA Week 20-2012
A dash to the finish line today. Rained all morning. Frost two mornings this week. What a way to end a season! I don't remember us having frost this early in the fall in many years. It was thirty-six last Sunday morning and thirty-four on Monday morning. We tried to harvest as much as possible last Saturday after the market in anticipation of the frost. I think we are in pretty good shape for the last CSA distribution and market.
We still haven't been able to harvest all the sweet potatoes (thank you rain--not that I'm complaining) but we did get enough to get you four pounds worth this week. Also going to load you up with some extra garlic to help get you through the winter. Winter squash and potatoes will also be seasonal offerings in your bag this week. I thought we would be able to salvage some basil but the leaves turned black as soon as the frost hit them. I will really, really miss the fresh basil. Can't wait till June of 2013 when it will be back.
We are still trying to count and piece together as much stuff as possible for tomorrow. We just weren't able to harvest in the weather conditions this morning so we are really behind. The garlic you get tomorrow will at least have the stem and roots cut off but we may not take time tonight to peel all the outer layers off. Doesn't affect the quality at all, just the look. Each individual garlic head takes about five minutes to prepare properly for presentation. Very time consuming and labor intensive for what we get out of it. We didn't grow garlic for the last several years for this very reason. But, I think we will keep growing it since it is so good.
As I told you last week, we would be happy to have feedback from you about your experience with our CSA. We are very appreciative of your support of our small, family organic farm and want to continue to meet the needs of our community. If you need to email me directly, my email is email@example.com. Also, my cell phone is 502-640-0042. Call or text me sometime if you are having a boring day and want to talk food and farming. If you have friends who might be interested in joining, please have them contact me as soon as possible and I will put them on the list for next year.
By the time we get to the first fall frosts and the shorter, cooler days, we are ready to slow down and take a break. I will not sugar coat the facts--this is hard work. Over the next few weeks we begin cleaning up the fields, sowing cover crops and testing the soil to see what we need to do to get it ready for next year. We will also be planting garlic in October (always open for help if you want to give it a try) and performing some much needed maintenance on our infrastructure. We will also be doing a considerable amount of fencing as we begin a transition into grass-fed beef as a part of our whole farm plan. We need the nutrient cycling of the livestock as well as the superior quality of this type of protein in our own diet. It will probably be at least two years before we have any beef ready for harvest but we will be sure to let you know when we will be offering it for sale.
So, this is the bittersweet goodbye we all dread. However, the next seven months will past quickly and it won't be long till we are back at the market greeting your smiling faces and empty bags! Continue to eat locally and organically as much as possible over the next few months. Continue to preach the values of organics. Continue to care. The one thing I know about you all is that you do care, and that makes all the difference.
Larry and Beth