11/10/17 - Week 22 - Fall refinement

 Farmer David on this morning's harvest as the fog burned off

Farmer David on this morning's harvest as the fog burned off

Ah, Fall. My friend and Sonoma County farming mentor Ryan Power of New Family Farm once said, "Vegetables become more refined in the Fall." 

Truer words were never spoken. Perhaps the slower growth caused by the reduced sunlight hours makes the vegetables grow like hardwood trees; rarified; essentialized; they stare more oft at the moon and stars these days than the belligerent sun. Perhaps it's the assistance of Jack Frost and of the cooler days, who paralyze the insect and root worm armies, allowing our veggies to grow in peace and solace. Whatever it is, many in our vegetable society are looking more dapper than they have all year.

The baby leaf lettuce and the arugula, evidently free of their nemeses the Cucumber and Flee Beetles, are looking svelte and ready for the Ball. The carrots, especially the White Satins, are as if spiked with sweet dew. The beets, relieved from a summerlong underground bug assault, are silken smooth and radiant. The purple top turnips came out of the ground this morning like giant, polished, lavender topped pearls coughed up from the Muddy Sea. Beholding a particularly pearlescent Turnip in the dappled sunlight this morning was like seeing a Turnip for the first time. No wonder Pliny the Elder considered the turnip the most important vegetables of his day; why it was the staple crop of the Nordic people before the potato arrived from the New World; and why, before Jack-O-Lanterns, Celts carved up big turnip lanterns to ward off evil spirits during the Samhain harvest festival.

Whether in your pajamas or your fineries, we hope you enjoy the effervescent refinement of the Fall tempered vegetables this week. 

See you in the fields,

David & Kayta

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THIS WEEK'S HARVEST: Sunshine Kabocha Squash, Honeybear Acorn Squash, Yukon Gold Potatoes, Cured Cabernet Red Onions, Fennel, Broccoli & Cauliflower, Green "Farao" Cabbage, Purple Top Turnips, Loose Mixed Beets, Celery Root, Rainbow Carrots, Brussels Sprout Tops,  Tatsoi, Rainbow Chard, Arugula, Baby Leaf Spinach, Red Butter & Trout Back Head Lettuces

U-PICK in the GARDEN: 

  • Shishito and Black Hungarian Frying Peppers (probably the last week)
  • Padrones & JalapeƱos (probably the last week)
  • Lemongrass
  • Lemonbalm 
  • Lemon Verbena
  • Anise Hyssop
  • Sorrel
  • Thyme
  • Sage
  • Oregano
  • Onion Chives
  • Garlic Chives
  • Tarragon
  • French Culinary Lavender
  • Chocolate Mint, Julep Mint, and Peppermint
  • All flowers

GARLIC PLANTING PARTY & FALL HARVEST POTLUCK: A BIG THANK YOU to everyone who came out to help us get 2018's garlic planted and tucked in for the winter! We planted four varieties (two softnecks, two hardnecks) including two heirlooms from hometown heroes Bernier Farms in Geyerserville.

FARM CYCLE:

Join Green Valley Farm + Mill for Farm Cycle, a fundraiser for Sonoma County farms affected by the fires. All proceeds from the day will go to help support fire relief for food farms and farm workers in Sonoma County via CAFF and Undocufund.

The day includes a bike ride (optional), a feast, fundraising, speakers, and music.

Read more about it here: https://farmcycle.splashthat.com/

And note that the last day to buy tickets for the event is November 16th.