Building a Farm Week 23 of summer CSA.

Farm News: Building a Farm Week 23 of summer CSA.
October 11, 2016
This year is our 9th year of CSA, 10th year of living on our farm. When I look around, it seems sometimes like everything has been here all along, but that’s not the case; much of the infrastructure on the farm has been built up, remodeled, renovated, or built from scratch in the past 10 years, and it makes me grateful when I look at all the changes on the farm in that time.
One of the things we’ve learned while farming is that if you wait until all the conditions are just right to take on a big project, you might never get started. For example, we wanted to build a pizza oven for almost five years before we finally had enough time to get it done, and then it took another six months or so to build the shed around it, and then another year to build the second oven. Now it’s hard to picture our farm without pizza night and the pizza area. The weekly routine of hosting a community party has been woven into the fabric of our farm so tightly that it’s now integral to our identity.
Another infrastructure lesson we have learned (or are constantly learning) is to pay attention to what we really need, and make that happen as soon as possible. One example of this is our walk-in cooler. When we started farming, we understood that without cold storage we would be at a serious disadvantage when we started growing vegetables. As a result, my first major infrastructure project on the farm was insulating and installing a cooling unit on a room in our farm stand. This walk-in cooler served us well for 9 years, until we finally renovated and enlarged it this summer, in a much needed move which almost doubled the useable space. I meet farmers all the time who are getting started without cold storage, and I always marvel at the extreme measures they have to take to get their produce into their customer’s hands. Farmers who harvest at 3a.m. on Saturday morning to get to market with fresh produce, or who have to get their head lettuce to their members within a couple of hours of cutting it, or have nothing to show for the previous 6 weeks of tending those lettuces but a sad wilted mass of leaves.
Greenhouses, high tunnels, tractor shed, wood shed, farmstand additions, home renovations, renovation of our community space downstairs where we share two meals a day… All of these are the marks of the many people who have contributed time, resources, and sometimes blood sweat and tears, to help this farm take shape. As I walk around the farm, I’m sometimes bombarded by memories of Adam and Jon and John and Kimby working on the Chinese Greenhouse, or of Jack and Wes rebuilding the South end of our big greenhouse after a big windstorm, or of David and Cammie helping bend and weld stakes and hoops for caterpillar tunnels. Everywhere I look I see the care and effort that has turned my predecessors’ ornamental nursery into the vibrant, effective, and beautiful vegetable farm that it is today.
Thank you for your contribution to this ongoing effort; the farm is what it is in large part because of the support, both financially, and physically, of so many CSA members over the years.
Thanks,
Farmer Curtis
What’s in your share?
Full Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Mix
Tomatoes or Snack Peppers
Colored Bell Peppers
Eggplant
Celery
Herb Choice (Sage, Cilantro, Rosemary)
Picklers, cucumber, squash, or okra
Elephant Garlic
Cauliflower, Broccoli or Cabbage
 
Sampler Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad
Colored Bell Pepper
Elephant Garlic
Half Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad Mix
Cherry Tomatoes
Colored Bell Peppers
Figs or Herb choice
Elephant Garlic
 
Fruit Share:
Apples
 
Bread Share:
Market Place Bread by Emma Millsap
 
Cheese Share:
Pumpkin Chèvre, Terrell Creek Farm
 
Notes this week: Elephant Garlic is closely related to Leeks, so it’s not a strong a regular garlic. Also Potatoes: We have had them in the cooler, which makes the starches convert to sugars. This makes the potatoes taste funny until they warm back up. So your potatoes will taste normal eaten tomorrow, or later in the week rather than today. (We keep them in the cooler to keep them from sprouting)
 
Falling Leaves Needed:
If you rake up and tote off your leaves – bring them out to the farm! We would love to have your fall leaves!
 
Next Tuesday, Oct 18 is the CSA Appreciation Party out here on the farm. Come join us for some yummy food and good times. Starts at 4 goes till 8 or so. Come and go as you like.
 
If you get your veggies delivered, pick them up in Rountree or the Farmers Market – let us know if you plan on getting them at the farm on Tuesday or if you want them handled as usual.
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