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Welcome Everyone! Online Market is OPEN for Business (Week 22)

Spring Fields at Farm Where Life is Good.

Farm Where Life is Good

Hello, all of you winter-pale, greens-starved, Midwesterners!

Wow, we are back! And so are you all; thank you, thank you.

I think all of the long, cold winter stories have been well told already, but we need to get ours in too. Everything in the high tunnel did GREAT. All perennials outside of the high tunnel did lousy; for example, all of the various mints are no longer. Time for some web surfing to find the weird apple mints and banana mints, and maybe some other crazy ones later this year. But spinach! Holy cow, spinach loved the high tunnel. We still have lots to learn about timing, but it’s crazy what a little plastic will do.

Spring Spinach is a Beautiful Thing.

The high tunnel is installed in Position #1, and the green manure (oats and peas) is moving right along inside. A bit later than we wanted, but the snow had us stalled in Position #3 for too long. The tomatoes, peppers and cucumbers in flats in the greenhouse are eagerly awaiting their new homes. This year we are going to do some very proactive/anti-cucumber beetle management and see if we can keep the high tunnel cucumbers producing longer. Cucumber wilt virus transmitted by the stripped or spotted cucumber beetle knocks them out within 1-2 days of infection. More than you ever wanted to know! But tear-jerking to see them crumple into an early demise.

Oats-n-peas nourishing the future tomato/pepper/cucumber tunnel

Our spring, such that it is, came in like a tidal wave. We have been surfing thru the fields on waves of mud! While it is all theoretically good for ending our drought and restoring ground water stores, yada yada, it delays our planting and washes away the tiny little seeds!!! But we are ahead of the dandelions, mostly, this year. Slowly but surely we are taking back the fields from this glorious weed. While it is frustrating to see them take over our planting beds, it is also so rewarding to see all of the native pollinators and honey bees imbibing. Their nectar is the first of the spring. And the long (long!) roots are fabulous for breaking up the deep, compacted soils of our tractor-burdened, ex-corn fields. So, a love-hate relationship of sorts. (How’s that for a glass half full? I try, I try.)

Our flooded fields…little, itty bitty seeds floating away ?

The Market is now open for a few early spring season delights.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your Consideration

Peashoots and Grits
For some reason, whenever I see the word “grits” my brain automatically says “Grits, dummy.” Who amoungst you remembers that reference? Grits are great and incredibly versatile. In this recipe, they are paired with a unique spring green, the peashoot. See what you think. It’s a quick one to prepare for the dinner table!

2 cups water or vegetable broth
1/2 teaspoon sea salt
2 cloves garlic, minced
1 cup finely ground grits or polenta

1 tablespoon olive oil
1 onion, chopped
8 ounces fresh mushrooms, washed, trimmed and cut into fat slices or quarters
1 pound fresh pea shoots, rough chopped
1 15-ounce can diced tomatoes
1/2 teaspoon ‘adobo sauce’ from a can of chipotle in adobo sauce or a few drops of hot sauce
Salt to taste

4 teaspoons good olive oil

In a medium saucepan, bring the water, salt and garlic to a boil on medium high heat. Slowly add the grits to the liquid, whisking the entire time to avoid lumps. Once the grits are all in, reduce the heat to maintain a slow simmer and cook until done, about 15 minutes, stirring often to avoid sticking and burning. If the grits are done before the greens, reduce the heat to low and keep warm. This makes 3 cups cooked grits.

In a heavy skillet, heat the oil over medium heat, add the onion and stir to coat. Stir in the mushrooms, cook until the onions and mushrooms are cooked through but not soft. Stir in the spinach, tomatoes and hot sauce and cook, stirring often, until the spinach is hot and fully cooked, about 15 minutes. Add salt to taste.

To serve:
Pool the grits in an individual serving bowl, top with the hot spinach mixture. Drizzle a teaspoon of oil around the edges of the grits, serve and savor!
Adapted from:

Coriander-spiced Potatoes

Remember all of those bell peppers from last season that maybe made it into your freezers? Here’s a great recipe to use them up.

1 ½ lb small potatoes
2 Tbsp canola oil
1 tsp cumin seeds
2 Tbsp coriander seeds, coarsely ground in spice grinder or mortar/pestle
2 cloves garlic, sliced
2 cups sweet bell peppers (variety colors)
1 tsp ground tumeric
¼-1/2 tsp cayenne pepper (optional)
½ tsp sea salt
½ lemon, juiced
Crushed salted, roasted peanuts
Fresh cilantro for garnish

Boil potatoes until nearly fork-tender, 10-15min. Remove from heat and drain. When cooled slightly, slice in half.

Heat oil in wide skillet over medium heat; when oil shimmers, add cumin and coriander seeds. Cook for about 30seconds, until seeds begin to sizzle. Add garlic and cook additional 30 seconds, until just changes color. Add potatoes and cook 1-2 minutes until they begin to brown.

Add the bell peppers, turmeric, cayenne and salt. Cook for 2 minutes, stirring occasionally until well incorporated. Cover and cook 5min until peppers are fork-tender.

Remove from heat, sprinkle with lemon juice and mix well. Garnish with peanuts and cilantro and serve hot.

From: Organic Gardening, Oct/Nov 2013 issue

Peashoots & Potato Hash

If you are lucky (?) enough to receive/purchase blue-fleshed potatoes, this recipe might not win the eye-appeal contests. But the blues are high in phytonutrients and have great flavor, so roll with it!

8 cups fresh peashoots
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra-virgin olive oil

Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

Place peashoots in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Alternatively, heat a large skillet on high, rinse but do not dry the pea shoots and drop them all in a bunch into the hot pan. Cover and steam/saute for several minutes until wilted; toss once or twice while cooking. Drain, cool slightly, and finely chop.
Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped peashoots and potatoes; stir/toss to combine.
Heat oil in a large nonstick skillet over medium heat. Add the greens/potato mixture, spread into an even layer and cook, stirring/flipping every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Adapted from: EatingWell Magazine

Did You Know?

The antibacterial chemical triclosan is in the process of being banned in Minnesota.
“In order to prevent the spread of infectious disease and avoidable infections and to promote best practices in sanitation, no person shall offer for retail sale in Minnesota any cleaning product that contains triclosan and is used by consumers for sanitizing or hand and body cleansing,” the law says.

Apparently, folks in the Great White North have listened to the science and have spoken up for our environment. I have written about it in past newsletters, and I am happy to see this news. Triclosan is the all too ubiquitous ingredient found in so many “antibacterial” hand soaps, and thus is the all too ubiquitous chemical found in our bodies, our ground waters and the plants and animals consuming or living in those waters.

Nevermind the direct exposure to us humans through hand washing (mind you, don’t stop that activity; the data says regular soap and water does an equivalent job of chasing away the germs), but data are showing triclosan associated with hormonal impairment in animals, and triclosan where you least expect it— in plants.

Not to mention the early signs of bacterial resistance to the chemical— just think about gazillions of bacteria swimming around in sub-therapeutic levels of the chemical in septic and sewer systems. It is a breeding ground for resistant bugs. We don’t need ANY more of those, thank you very much.

So, You Go Minnesota! Good on ya!

Farm News

On the horizon is a May 28th delivery with cold-weather-loving greens and storage crops as the theme… lettuce, salad mix, mustard/braising greens, potatoes, parsnips, and chives for some zingy salad dressings. Maybe some crunchy, earthy spring roots too to add a little zip to the salads.

Weekly succession planting are going in every day. From broccoli transplants to salad mix to carrots…just about everyone is getting planted multiple times to keep the bounty rolling as the season comes on.

Another round of lettuces and broccoli to go in!

The deer have moved on from the spring lettuces (!) to the wonderful winter wheat coming up just down the field. A successful trial run with Allis, the new 4-wheeled tractor, last fall. Little by little we are getting this farming stuff figured out! ;)

Sweet little bee arriving home for the night.

Have a wonderful week, and enjoy the anticipation of vegetables.

We hope to feed you soon!

Roger and Lara

2014 CSA Produce Subscription Available for Sign-up NOW!

Everyone THINK Spring.

Farm Where Life is Good

Get’em while they’re hot!

The seeds just arrived! Nevermind that the delivery truck guy was too scared to drive back into our tunnel of snow…we are ready to plant!!! And with the planting comes the hope that there will be buying!!!

So what do you think? Ready for another season of veggies? Good eats? Fun recipe sharing? Enlightening produce factoids?

The Market is open for purchase of the 2014 Full Season CSA Produce Subscription that will begin weekly deliveries in May and continue for 18-20 weeks into late September/early October. (You may also pay by check thru the mail if you’d like. Address is on the “About” tab.)

Click here for Drop-site Locations

Fun in the sun…northern-style.

Recipes for your Consideration

Here’s a good one to start using up all of those frozen paste tomatoes and sweet peppers! A little heat to warm up those toes…

Tortilla Soup (fresh from the freezer and root cellar!)
3 onions, ¼ and sliced
6-8 cloves garlic, crushed/minced
½ tsp sea salt
½ tsp ground black pepper
1 Tbsp olive oil
6 cups frozen diced tomatoes (core, dice, freezer bag, freeze)
3-5 large carrots, chopped
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground paprika pepper
1 cup frozen green/red peppers, diced (slice, freezer bag, freeze)
½ cup green olives, chopped
1 pkg WheatMeat, chopped/ripped
1 cup frozen cilantro (loose chop, plastic tub, cover w/ water, freeze, pop out and freezer bag)
3-4 leaves frozen dino-kale, chopped (wash, pat dry, freezer bag, freeze)
1-2 frozen jalapenos, diced
1.5 cup frozen corn

Sauté onions in oil over medium heat until translucent, add garlic, salt and pepper and toss for 1minute.

Add tomatoes, carrots, broth, cumin, paprika and simmer 20 minutes.

Add peppers, olives, WheatMeat, cilantro and kale (and optional items) and return to simmer 20 minutes.

To serve—

Top with crushed tortilla chips and/or Tofutti-brand Sour Supreme

Farm News

Now all I have to do is get Roger to grow!

We are slowly waking up and switching to growing mode. The winter was a much needed respite from active growing! But we are anxious for the hightunnel hibernation to wake up and for seedlings to start sprouting in the basement.

We were out today in the sunshine to check on the single remaining beehive and add some emergency honey for feeding just in case. One hive died in early January, but this one looks strong thus far. It has been a hard month on the little pollinating beasties. Hoping for an easy spring to allow them to prosper so we can reproduce another hive and continue breeding in winter-tolerance!

Plans are in the works to fence in 3 acres of growing fields this year. It looks like 10ft high welded wire will be the goal. Maybe the lettuce and peas will have a chance this season. It remains to be seen whether we have the expertise and brute strength to get the mammoth installed before too many items are at risk. The winter wheat planting in September will be coming up in early spring, so maybe that will distract the munching-machines long enough for us to get it up!

Have a wonderful week, and enjoy the anticipation of vegetables.

We hope to feed you soon!

Roger and Lara

It's Survey Time!

The Winter of 2013-14…a warming trend?

Farm Where Life is Good

We could use your help figuring out what to plant!

We’ve put together brief surveys asking your likes and dislikes and your colorful opinions in general! And we are trying to make it easy by delivering it to you online. The data will be most useful if received in the next 7 days, (but it will always be useful for longterm planning if received later than that!)

If you were a Produce Subscription/CSA member, click here to take survey.
(Or if that doesn’t take you automatically, here is the weblink: )

If you were an Online Market shopper, click here to take survey.
(Or if that doesn’t take you automatically, here is the weblink: )

(You may have been both, so add your thoughts to both if you’d like!)

A printable copy of the 2013 Year in Review can be found here,
if you need a refresher on what you actually ate (yes, you ate all of that healthy stuff)
if you’d like to start drooling for next season!

Did You Know?

There are some very progressive companies out there who have signed the “Safe Seed Pledge” with the following goal:

“Created in 1999, the Safe Seed Pledge helps to connect non-GM seed sellers, distributors and traders to the growing market of concerned gardeners and agricultural consumers. The Pledge allows businesses and individuals to declare that they “do not knowingly buy, sell or trade genetically engineered seeds,” thus assuring consumers of their commitment."

You can find the list of companies who have signed on to deliver only non-genetically modified seeds HERE.

Give ’em your business!

Farm News

The farm is in a deep freeze as we speak. Even the high tunnel remained at 20F during the sunny day today (we were seeing 60s and 70s on sunny days in early Dec.) We have some hopes for the salad mix, spinach, carrots, leeks and herbs that are hanging tough inside. Maybe with some normal February weather, we will see them stick their heads out for harvest.

The deer are being well fed, worry not your little heads! The remaining kohlrabi, winter radish, turnips and boc choi are serving them well, and the compost pile is keeping them warm.

Seed ordering and planting schedules are on the agenda for the next couple of weeks. It is like kids in a candy store with all of these seed catalogs around.

Have a wonderful week, and enjoy the anticipation of vegetables come spring!

We hope to feed you soon!

Roger and Lara

Online Market is OPEN for Business (Week 48) *Pre-Thanksgiving Delivery*

The winter FarmWLIG fields

Life on the Farm (Week 48)

When the Frost is on the Punkin
By James Whitcomb Riley (1849–1916)

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock,
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

Indeed the frost (and freezing air and ground and fingers and noses) is here! Welcome to winter everyone. No more denying it (just a little pep-talk for myself!) I don’t think we do a proper “fall” season here in The Great White North.

The high tunnel is in its 3rd and winterized position; leeks and carrots and salad greens are continuing their trials inside (and the farmers are learning things every day.)

The trellis equipment is cleaned and back hanging in the high tunnel rafters awaiting the next balmy season for more tomatoes and cucumbers.

The high tunnel is cooking away at 60degrees on a balmy 20degree day.

The boundaries around barn and high tunnel and other important structures are trenched in anticipation of the spring thaw— the better we manage the thawing snow, the quicker we can get to planting in the fields!

The wonderful leaf donations are bedding down next year’s potato fields, bringing much needed humus to the soil (the earthworms will love it come spring!)

And hopefully early spring roots (that are said to overwinter right there in the ground regardless of temps) are hunkering down for their naps— spring boxes will look a little bit more than leafy greens if we are all lucky. (Not that leafy is bad…actually leafy sounds good right about now!)

But we have some leafies…and roots too…and those wonderful farm-fresh potatoes for the Thanksgiving Table. Jump on to*The Market*; it is now open for all of your fall season delights.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so packing can begin specific to your requests.

Please note: $10 minimum order (or another way to look at it…free delivery on orders over $10!)

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Thanks to all of our wonderful drop-site hosts!!!

Recipes for your consideration

I can’t say enough about this dressing; rarely do I follow the recipe exactly (the story of my cooking life), but the main players of cider vinegar, garlic, mustard and maple will set you straight everytime! Use it on a wonderful arugula and mustard greens winter salad with some toasted pecans and craisins.

Maple Mustard Dressing for a Winter Salad

1/3 cup cider vinegar
3 cloves garlic
2 shallots (or small onion)
1 tsp black pepper
1 Tbsp Dijon mustard, smooth kind
1 Tbsp course brown mustard
2/3 cup maple syrup
1 cup olive oil

Blendarize all ingredients except olive oil.
While blender is running, drizzle in olive oil until nicely emulsified.

These treats are quite versatile; use what you have, bake now or later, eat from-the-hand or on a plate with a slathering of herbed gravy. I am always excited to find a couple in the bottom of the freezer on a cold winter night when I don’t want to cook!


3 1/2 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp salt
1 cup shortening (EarthBalance margarine sticks work great)
1 1/4 cup ice water
2 Tbsp olive oil
1 cup onion, diced
4 cloves garlic, minced
1 cup carrots, small dice
2 cups rutabaga, peeled and diced
2 cups potatoes, peeled and diced
1 celeriac root, peeled and diced
1/2 lb mushrooms, chopped (optional)
1/2 lb wheat meat/seitan (optional)
2 Tbsp water
1/2-1 cube vegetable bouillon
2 Tbsp balsamic vinegar
1 tsp thyme
salt and pepper to taste

In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs (Work 2 butter knives in opposite hands, slicing across themselves, over and over). Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside in refrigerator.

Combine olive oil, onion, garlic carrot, rutabaga, potatoes, celeriac, mushrooms, seitan, vinegar, thyme, salt and pepper. Dissolve bouillon in water to make a paste. Add and stir and fold well to mix all ingredients.

Preheat oven to 400 degrees F.

Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet lined with parchment paper or oiled.

Bake in preheated oven for 45 minutes, or until golden brown. Or freeze “raw” and bake later. Or freeze “baked” and microwave for a quick meal.

Coleslaw is easy to make even if you don’t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.

Creamy Coleslaw

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1 small onion or shallot, minced
1/2 tsp sea salt
1 # shredded cabbage
1 carrot, grated
Optionals: sweet pepper (diced), celeriac (shredded), daikon radish (1 cup shredded)
(And increase recipe as you see fit.)

Whisk first 7 ingredients together. Fold into shredded veggies. Season with salt and pepper as needed.

A traditional homemade Thanksgiving classic with local, seasonal ingredients.

Herbed Stuffing

5 Tbsp olive oil
1 celeriac root, chopped fine
1 cup shallots, minced
2 bay leaves
1 tsp sea salt
½ tsp ground black pepper
1 Tbsp fresh sage, minced
1 Tbsp fresh thyme, minced
1 tsp dried rosemary, crushed/rubbed
1/4 tsp nutmeg
10 cups stale bread, cut into ½-1" cubes
1/2 cup chopped parsley
3 cups vegetable stock

Sauté vegetables and herbs in olive oil over low heat until fragrant and softened. Add vegetable stock and simmer 5min. Remove bay leaves.
Pour over bread cubes and parsley and toss until well coated. Pack into backing dish; cover and bake 350F for 30min. Uncover and bake additional 10min for crispy top!

Did You Know…

Soup is better with dumplings on top. (Ok, maybe that is not a true fact…)

But, did you really know, winter is winter due to the lower altitude of the Sun at this phase of the Earth-Sun dance on different axes. Sunlight reaches The Great White North at a more oblique angle which donates the resultant solar energy to a larger swath of land and results in more atmospheric heat loss as it travels a longer distance to reach said land. Then you add in all of the changes that color the picture of winter, such as land vs. water surface ratio, oceanic currents, precipitation and snow cover, our man-made heat-islands and various other tidbits of contribution.

Some regard the season as beginning at the solstice and ending on the following equinox—up here, 22 December to 21 March. In Scandinavia, winter traditionally begins on 14 October and ends on the last day of February. (I can see why our scandahoovian ancestors made the trip over; MUCH shorter winters over here!)

The modern mid-latitude ecological computation (which is really all that matters, now doesn’t it) of seasons holistically considers events, rather than specifying calendar-based fixed dates. Ecology designates six seasons— prevernal, vernal, estival, serotinal, and autumnal, and hibernal— of which winter, as we know it, is the last.
Prevernal— the crocus flowers are pushing up thru the snow; maple syrup season is in full swing
Vernal— trees blush with leaves; birds blush with the attentions of their mates
Estival— summer is here; produce boxes are on the porch
Serotinal— the leaves they are a’changin’; the last of the SPINACH seeds are going in the ground
Autumnal— bags of crunchy brown leaves are being delivered to FarmWLIG fields and honkers are flying overhead.
Hibernal— the main period of biolological dormancy each year (Oh, would that it were true!)

We give thanks for a bountiful year and a wonderful team of farm patrons! Enjoy your day of Thanksgiving.

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

Fall Market Box Distribution-- Week 45

Your box for Week 45!

Farm Where Life is Good

Fall Market Box (Week 45)

Let’s see… Allis vs. Prius, brawn vs. beauty, then vs. now, guzzler vs. sipper, VROOM vs. pssssst, or just some fun with photos!

Heavy weight roots in your boxes this week; careful picking them up! .

Celeriac Look for Thanksgiving stuffing recipes with celeriac.

Carrot More sweet, cold-weather beauties. Crisp and sweet!

Parsnips These are perfect for some freezer pot-pies. Dice with other roots, make up a simple roux for a mellow gravy and fold it all in a nice crust. Bake and freeze. Or freeze and bake.

Rutabaga Another pitch for the pasties!

Potatoes, Eva A drier potato, perfect for mashing. And All Blues for some colorful oven fries!

Pepper, sweet reds/greens/purples

Cabbage, green Try the cabbage “noodles” (as described in the Cabbage Pad Thai recipe), they are actually really good. Slice them thin!

Boc choi, red Flash braise in a pan with a little sesame oil, cover and steam. Serve under Honey Sesame Wheatmeat (wow, this was good the other night!)

Radish, icicle One last blast from spring!

Arugula, baby A zingy salad green or perfect addition to a simple soup or a complex flavor for a grilled pizza. (Sorry, no photo…I forgot. In the bag, darker of the two leaves, very zesty flavor.)

Mustard greens, baby A milder cousin to arugula, but easy to eat in similar ways. (Again, no photo! In the bag, spikey leaves, mild mustardy flavor.)

Kohlrabi Peel, slice and dip in hummus for a lunchbox snack.

Leeks Slice lengthwise and rinse well to get all of the sand out of the inner leaves.

Chives Keep is simple with potatoes and chives.
Garlic Monster garlic!!!

Recipes for your consideration

This makes an amazing Thanksgiving day treat! Switch it up with alternate ingredients to keep it creative for the palate. I was inspired (by DKC) to look for lower glycemic recipes for the big day!

Potato and Celeriac Torte

1 Tbsp extra-virgin olive oil
2 large leeks, trimmed, washed and thinly sliced
1 Tbsp chopped fresh thyme, or 1 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound celeriac, peeled and cut into 1/8-inch-thick slices
1 pound potatoes, peeled and cut into 1/8-inch-thick slices

Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper and lightly coat with cooking spray.

Heat oil in a large skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.

Arrange half the celeriac slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining celeriac, leeks and potatoes in the same manner. Cover the pan tightly with foil.

Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper and serve.

Alternate ingredients: substitute or add sweet potatoes, fennel, parsnips, turnips, rutabaga

Adapted from:

The salad flavors of Fall!¬

Arugula Cabbage Salad

2 cups shredded green cabbage
6 cups fresh arugula
1 organic apple, small dice
Small handful of sliced almonds
3 green onions, minced
3 tbsp dried rosemary
4 1/2 oz julienned sun dried tomatoes with olive oil
Juice from 1/2 a lemon
3 Tbsp olive oil
Sea salt and black pepper

In a large mixing bowl toss the arugula, cabbage, apple, and almonds.

Whisk together onions, sun dried tomatoes, lemon juice, rosemary, and olive oil and black pepper to taste.

Toss the dressing with salad ingredients

For make-ahead, make the dressing and toss half of it with the pre-cut cabbage to marinated for a few hours.

Adapted from:

Simple soup for a cold Fall evening.¬

Arugula and Potato Soup with Arugula Pesto

2 cups white or yellow potato, peeled and diced
4 cups vegetable stock
2 cups arugula leaves trimmed of the dense stems, if any
Salt & pepper
Arugula pesto
Garlic toast or croutons

Arugula pesto: Place 2 handfuls of arugula, ¼ cup raw walnuts, 2 Tbsp olive oil, ½ tsp sea salt and puree until well mixed.

Garlic toast: Slice dense French/Italian/sourdough bread into ¾" slabs; brush with olive oil and rub with crushed garlic clove. Toast in 450F oven until crunchy and lightly browned.

Place the potato and vegetable stock in a medium saucepan over high heat. When the stock boils, reduce the heat and cook for about 10 minutes. The potatoes should be mostly cooked but still slightly firm.

Add the arugula and 1 tsp salt, cover the pot and turn the heat to very low. Simmer for about 5 minutes or until the potatoes are fully cooked but not falling apart and the arugula is wilted.

Season with salt and pepper.

Place a spoonful of pesto at the bottom of a soup bowl. Ladle in the hot soup and top with a large piece of garlic toast or other croutons.

Adapted from:

A salad with zesty KICK!¬

Arugula and Radish Salad

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
1# arugula, de-stemmed if necessary, washed well and dried
1 bunch radishes, sliced paperthin

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.)

Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Wonderful protein-filled, colorful, zesty and sweet flavor! This salad is quite the meal.

Quinoa and Arugula Salad

1 1/2 cups quinoa
Zest and juice of 2 oranges
Zest and juice of 1 lime
1/4 cup brown rice or seasoned rice vinegar
4 cups arugula
1 small red onion, peeled and thinly sliced
1 red bell pepper, seeded and cut into 1/2 in cubes
2 tbsp pine nuts, toasted
salt and fresh ground pepper to taste

Rinse the quinoa and drain. Bring 3 cups water to a boil. Add the quinoa and bring back to a boil. Reduce the heat to medium, cover, and cook for 12-18 min, until the quinoa is tender. Refrigerate until cool.

While the quinoa cools, combine the orange zest and juice, lime zest and juice, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a bowl. Add the cooled quinoa and chill for 1+ hours before serving.

**To toast nuts: bake in 350F oven until golden; 5-10min but watch closely.

From: Forks over Knives cookbook by Del Sroufe

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Spillover: Animal Infections and the Next Human Pandemic by David Quammen

What am I thinking recommending this book in the farm newsletter! Crazy, crazy. But interesting book, and maybe the link is that intensive animal agriculture is one of the big players in harboring and introducing and co-mingling the wonderbugs of the future. Eat Your Vegetables…often and in large amounts!

Farm News

This will be the last regular delivery for the season— for Market Boxes and individual-item orders.

Give us some feedback regarding your interest in having a pre-Thanksgiving market and delivery. The roots and herbs and greens will be available.

Please bring all boxes back by next week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 45) *LAST regular delivery*

High tunnel getting a make-over! Moving day!

Life on the Farm (Week 45)

To purchase this week’s Market Box (LAST ONE of the season), just click here to go to The Market, then find the CSA Subscription & Market Boxes section on the left and select your box; then check out. We will handle the rest and you just need to remember to come-and-get-it on Wednesday. Market box items are listed at the end of the blog.

In subsequent weeks, we may open The Market to individual orders (with a $10 minimum order) as produce becomes available thru the winter and customer interest allows.

The Market is now open for all of your fall season delights.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Simple and tasty! Great way to gobble up the fabulous phytonutrients in cabbage.

Garlic Rubbed Roasted Cabbage Steaks

Serves: 4
1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Preheat oven to 400F and brush or spray a baking sheet with oil.

Remove outer leaf of cabbage; cut cabbage from top to bottom (bottom being root) into 1" thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

I’m on a cabbage kick; can you tell?! And I love pad thai, so here ya go— marriage made in heaven.

Pad Thai with Shredded Cabbage

1 head of green cabbage
1.5 cups edamame (optional; other option mung bean sprouts)
2 cups red cabbage
4 carrots
2 limes

5 tablespoons soy sauce
3 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar
3 tablespoons organic ketchup
2 teaspoon ground ginger
1 clove garlic, minced
Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler.

Cook shredded cabbage in a wok or large frying pan over medium-high heat with 2 Tbsp water for about 7minutes

While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.

Pour sauce over cabbage and cook for an additional 1-2 minutes.

Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.
_ Adapted from: Paintandtofu.com_

And, a little more Midwestern for ya!

Unrolled cabbage rolls

1# GimmeLean ground beef style
1 Tbsp olive oil
1 large onion, chopped
1 garlic, minced
1 cabbage, chopped
2 cans diced tomatoes
1 can tomato sauce
½ cup water
1 tsp black pepper
1 tsp sea salt

Sauté onion and GimmeLean ground beef over medium h eat until onions translucent.

Add garlic and heat 1min.

Add cabbage, tomatoes and seasoning.

Bring to a boil, lower heat and simmer until cabbage is crisp/tender (approx 7min).

Adapted from various

Did You Know…

…cabbage is full of it!

Vitamin K: 85% of daily requirement in 100g/1.5c (bone maintenance and Alzheimer’s prevention) Not good for those on “blood thinners” (i.e. coumadin/warfarin medications)

Vitamin C: 54% of daily requirement— more than oranges (scavenge those free radicals!)

Folic Acid: 13% of daily requirement (essential for fetal nervous system development during pregnancy)

Phytonutrients: highest amount of all cruciferous vegetables (thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane)
Possible protection against breast, colon, stomach and prostate cancers.
Lower LDL (“bad cholesterol”) thru better bile acid maintenance

S-Methylmethionine/Vitamin U or glutamine (or something in raw cabbage juice): possible stomach/duodenal ulcer healing

Fiber and various vitamins and minerals: vitamin B6, manganese, thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5), iron, magnesium, phosphorus, and potassium

Fall Market Box Highlights

Anticipated this week for the Fall Market Boxes: (Buy yours online now!)

Boc choi
Baby arugula/mustard greens
Salad radish
Sweet pepper

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

Fall Market Box Distribution-- Week 44

Your box for Week 44!

Farm Where Life is Good

Fall Market Box (Week 44)

The peppers are all donepooped out! We overplanted the little hot fellas, it seems. For this chilly of an environment we all live in, there seems to be no call for good ol’ capsaicin to warm the cockles. (Believe me, I understand!!) I’m trying to train my buds to accept it— good for you and all— but can’t seem to convince them. (Check out “apoptosis” and its significance in cancer prevention/treatment; capsaicin is yet another natural substance helping us out in this area.)

Frosted Peppers— still healthier than Frosted Mini-wheats!

So much in your boxes this week the lid is popping off! .

Turnip, purple-top Are they getting sweeter?
Celeriac Perfect addition to any soups to deepen the flavor.
Carrot Nice fall carrots! Finally! Summer carrots bite! (disgruntled farmer…)

Potatoes, Kennebec Just had them in Potato Leek soup for lunch; mmmm good! And All Blue Halloween chips or fries with some sweet potato chips or fries. Orange and Black (blue).

Pepper, specialty reds, lunch box and sweet reds/greens

Kale (Lacinato) Chop it up and sneak it in the lovely winter soups you are going to make with all of the roots!

Cabbage, green Crispy coleslaw to remember summer by.

Boc choi, red Braise and top with BBQ’d protein of your choice.

Radish, Daikon/winter Make into dipping sticks and serve with hummus.

Kohlrabi Green and purple; which is your favorite?

Beets, candy-striped Sweet stripes.

Leeks Slice lengthwise and rinse well to get all of the sand out of the inner leaves.

Parsley The last of the parsley; the deer have found it.

Sage Savory sage for Thanksgiving stuffing! Maybe you need to do a trial run on your homemade stuffing before the guests come?

Thyme Almost the ingredients to sing along with Simon and Garfunkel (don’t tell me we are “dating” ourselves with that reference!)

Recipes for your consideration

A big shredded potato pancake-like contraption with wonderful rich potato and sage flavor. Mix it up a bit by substituting or adding shredded carrots, parsnips, turnips, sweet potatoes or rutabaga for a bit of variety.

Potato Galette

6 large “dry/mealy” type potatoes
2/3 cup olive oil
12 sage leaves finely chopped
1/4 pound margarine (Earth Balance best)
Salt and pepper

Grate the potatoes coarsely. You need to work fairly fast because the potatoes will start to turn brown quite quickly and you can’t rinse or store them in water, as you will wash away the starch needed to bind the galette.

Drizzle half the olive oil into a large skillet and place over medium heat without allowing it to get hot enough to almost smoke. Once you have grated half the potato, or enough to cover the base of the pan to a depth of 3/4 inch, mix with half the chopped sage, and pat the potato down in the pan using a potato masher—this has a wide surface area and allows you to create a really even, flat pancake.

Once the galette has begun to settle in the pan, start to add half the margarine in very small pieces to the edges of the pan, letting it melt and run into the center, which will give a lovely nutty flavor to the potatoes.

Cook for 8–10 minutes, until golden brown on the underside. Gently slide the galette onto a wooden board, then place the pan over the galette and invert the board so the galette is back in the pan, cooked side up. Cook for 8–10 minutes, until the underside is golden brown and crunchy.

Remove the galette from the pan and keep warm while you ?grate and cook the remaining potato to make another galette.?Serve the galettes hot, cut into wedges.

From: Eat Your Vegetables by Arthur Potts Dawson

Oh, these are good, altho a bit of a deviation from the normal palatte.

Daikon Radish Cakes
1.5 cups grated daikon
3/4 cup water
1 cup rice flour
1 tbsp corn starch
1/2 tsp kosher salt
1/4 tsp sugar
a dash or two of white or black pepper
1 tbsp chopped fresh cilantro

Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Remove from heat and let cool.

Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough.

Transfer dough to a greased 8×8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan).

Place the baking pan in a steamer and steam for 35-45 minutes. Remove the dough from the pan and slice into squares.

Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned.

Serve immediately.

Makes 8 squares.

Coble together a steamer: Put about an inch of water at the bottom of deep, wide wok, and set the 8×8 pan inside that. Cover with lid and bring to boil.


Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Food Rules by Michael Pollan

Read a little. Laugh a little. Learn a little. Eat a little. It’s a good one; have a look.

Farm News

We are zeroing in on the last regular delivery— for Market Boxes and individual-item orders. Looks like it will be next week, November 5th. Our outside roots-n-things are going to be harvested and stored in the cooler/root cellar (to save them from the deer). The high tunnel leafy things are still creeping along in their maturity— the high tunnel is moving on Saturday (barring snow) so hoping that will speed them up a little. But given the uncertainty, we are scaling back to intermittent, maybe monthly or twice monthly market offerings for now. We’ll try for a pre-thanksgiving delivery if folks are interested in stocking up for that big shin-dig.

We are finalizing our survey— looking into an online option— so hope ya’ll can give us some critical feedback to make next year better for everyone!

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Last Chance-- Fire Sale!

Plethora of Peppers.

Last Chance— Fire Sale!

Available until 12midnight only.

Actually, freeze sale! The last of the high tunnel peppers were harvested today. More than we could have ever hoped for…and for longer than we could have hoped for too.

Here’s your chance to get fresh peppers for winter. Simply slice, bag and freeze. Add wonderful, rich flavor to your winter chili, spaghetti sauce, pizza, Philly cheese steak sandwich, and barbeque sauce!

Get ’em while they are here…_all too soon gone in the Great White North._

Head to The Market and find your peppers. (Open until 12midnight only.)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 44)

Spaceship? Nope, sweet, purple kohlrabi!

Life on the Farm (Week 44)

Whew! It’s getting cold. We were just out tucking in the roots and things for the night. Hands are frozen. While out there (in the dark), there was a crashing noise moving down the hill on to the growing field. I waited. Then stomped on over and surprised (and I hope disappointed) the deer crowd that was coming down for dinner. I suspect they are back (now 15min later) since we are inside. Carrot tops, cabbage heads, cauliflower, radish greens, you name it and they love it. They have moved from nibbling to mowing!

Sorry for the delay in opening this week; just got off the plane from Texas. I was on a bit of a reconnaissance down in the warm-weather states. Seeing how they get it done down there (where it is easy to grow stuff!) I think I like it better up here in the Great White North, honestly. So if you agree, jump on into The Market and see what’s up this week.

To purchase this week’s Market Box, just click here to go to The Market, then find the CSA Subscription & Market Boxes section on the left and select your box; then check out. We will handle the rest and you just need to remember to come-and-get-it on Wednesday. Market box items are listed at the end of the blog.

The Market is now open for a cornucopia of fall offerings.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

I am a sucker for olives and anything olive. So here is a quick and easy sidedish for Thanksgiving or just paired up with a protein maindish for a hearty winter meal.

Turnips with Olive Pesto

2 – 3 peeled turnips
1 cup pitted green olives
1/4 red onion
2 tbsp walnuts
1/4 cup olive oil
2 cloves garlic
1/4 cup fresh chopped parsley
salt and pepper to taste

Start off by peeling your turnips, just like you would a carrot, and chopping off the ends where the stem comes out. Bring a pot of lightly salted water to boil (really lightly salted, like, a teaspoon). While the water is coming to a boil, cut your turnips into cubes. You can do whatever size feels the best for you.

When the water is boiling, drop the turnips in and let them cook for about 5 – 8 minutes, depending on how big you’ve cut them. You want them to be soft, but not mushy. Try poking them with a fork to make sure they’re the right consistency. Once they’re done, drain them and rinse them off under cool water.

To make the green olive pesto, you’ll need green olives, garlic, a red onion, some walnuts, and olive oil. If your olives are pitted, take out the pits, and drop the flesh into a food processor or blender. Roughly chop a quarter of a red onion, and add those, as well as two cloves of garlic and two tablespoons of walnuts to the processor.

Pulse gently until a thick paste is formed, and then start to drizzle in the olive oil, pulsing continuously, until a nice smooth pesto is formed. Taste, and season with salt and pepper if necessary.

Add the pesto and the turnips to a bowl together and add in a quarter cup of fresh chopped parsley and a lot of freshly grated pepper. Then, stir to combine. Taste and check the seasonings, and then feel free to serve warm, or let cool and serve cooled.

Baked Kohlrabi Fries

2 kohlrabi roots (stems and leaves removed)
2 Tbs. melted coconut oil or olive oil
chili powder and ground cumin

Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.

On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.

Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.

Remove and eat warm with ketchup, creamy horseradish-dill dip, hummus, etc.

Rutabaga/Turnip Chips

Rutabagas or turnips, peeled
olive oil to drizzle
salt grinder
pepper grinder
chili powder
Preheat the oven to 375 degrees.
Slice rutabaga or turnips paperthin using knife, a mandoline, a Spiralizer or vegetable peeler.
In a bowl, toss the chips with olive oil and mix to coat thoroughly.
Spread the chips out on the pan and season generously with salt and pepper. Evenly season with the chili powder.
Bake for 35 minutes, turning over once halfway through.
Serve with hummus!

Did You Know… has recipes? Holy cow! I was introduced to it/them by a cooking friend in San Antonio this past week. Holy cow, there is a whole nother world out there! Have a look; you’ll be amazed.

Fall Market Box Highlights

Anticipated this week for the Fall Market Boxes: (Buy yours online now!)

Winter radish
Boc choi
Sweet pepper

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

Fall Market Box Distribution-- Week 43

Your box for Week 43!

Farm Where Life is Good

Fall Market Box (Week 43)

More roots and some fixin’s for warm potato-leek soup in your boxes this week; try mincing up some red peppers in the soup for a little pizzaz.

Potatoes, Kennebec Great mashers. And All Blue Eye catching potato salad!

Tomato, slicer/heirloom variety This week’s tomatoes probably need a day or two for full ripening.

Tomato, cherry variety A little pile of red grape variety.

Pepper, sweet reds and purples

Cabbage, green Sweetening up nicely with these October frosts.

Boc choi, red Shred and toss with toasted sesame oil, seasoned rice vinegar, zested ginger root and a pinch of sea salt and a pinch of sugar.

Cauliflower, purple Serve it up on a veggie-dip platter at a Vikings football party— you’ll get some comments!
Rutabaga Try rutabaga mashed with potatoes. Rutabaga roasted with beets, onions, potatoes, daikon radish, tossed with balsamic vinegar/olive oil/sea salt/thyme.
Celery Chop finely and add to a large pot of onions, tomatoes, chili powder, sweet peppers, and kidney beans. Perfect chili for Sunday football!
Radish, Daikon/winter Eat fresh or cooked; packed with vitamin C.
Kohlrabi Chop and add to a boc choi sauté. Slice and munch with a tangy dill dip.
Beets, candy-striped Slice paperthin and season lightly with oil and vinegar and dill weed. A fresh winter salad!

Leeks Save the greens for making up a fresh batch of vegetable stock (along with celery leaves/heart, parsley stems, potato peels, etc); freeze for later use in winter soups.
Parsley Fresh tang will keep summer close to heart.

Recipes for your consideration

Try the winter roots with a different seasoning twist. Complex and full-flavored sidedish.

Pan-Fried Rutabaga

2 lb rutabaga, peeled, sliced into 1/4 × 2 inch pieces
3 Tbsp peanut oil
2 Tbsp yellow mustard seeds
2 tsp fresh ginger, grated
½ cup green onions or leeks, minced
Coarse salt and freshly-ground pepper

In a large saucepan over high heat, bring salted water to a boil. Stir in rutabaga, cooking for about 5 minutes, or until just softened (test it with a knife.) Drain rutabaga and set aside.

In a large frying pan over medium heat, heat oil until shimmering. Stir in mustard seeds and ginger. Cook for about 1 minute, or until mustard seeds start to pop and ginger starts to lightly brown.

Stir in rutabaga and cook for an additional 6-8 minutes, or until crisp and lightly browned, occasionally tossing to coat. Reduce heat to low and stir in salt and pepper and the green onions/leeks until wilted. Serve hot.

Recipe Adapted From:

A creative way to serve up the cauliflower; if this recipe doesn’t appeal, search “cauliflower steaks” online and you’ll find dozens of creative recipes!

Hummus-Crusted Cauliflower Steaks

1 large head cauliflower
salt and pepper
about 1/3 cup hummus
fresh herbs (parsley, thyme, rosemary, dill— your choice, optional)

Preheat oven to 400F.

Wash the cauliflower and trim off all the leaves and the bottom of the stem. Place it stem-down on your cutting board. Cut it in half straight down through the middle. Take each half and make another parallel cut so that you have two “steaks,” about 1/2 to 3/4-inch thick. Make one more parallel cut on each half, to try to get a total of 4 steaks.

Don’t worry if your final cut results in your cauliflower falling to pieces! How many steaks you get depends on the size and shape of your cauliflower. Reserve the individual florets for another use, or toss them with some hummus and roast them, too. (Individual florets will take less time, so be careful not to burn them.)

Sprinkle one side of each cauliflower steak with salt and pepper and place it pepper-side down on a non-stick or silicone-coated baking sheet. Spread hummus lightly on the top of each cauliflower piece and sprinkle with fresh herbs, if you want. Bake until cauliflower is just tender and hummus is beginning to lightly brown, about 30 minutes.


Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

If you have had any inclination to try putting your own food “up”, the Ball Blue Book Guide To Preserving is the place to start. It has clear, concise instructions for water-bath canning (the first step in the art of canning) and many recipes that are “fool proof” and delicious too. It is an inexpensive endeavor to try, so you won’t lose much in the trying.

The next step up is pressure canning, and it is not that big of a step up. To help with that and expand your water-bath canning recipe collection, look for the Ball Complete Book of Home Preserving—400 delicious and creative recipes for today. The nice part about being versatile with pressure canning is the flexibility it offers with leftovers. Four servings of chili left over? Pop it in the pressure canner and save it for many months. It makes quick lunches quite easy.

Farm News

We had our first hard frost last night. No use getting up early to harvest…everything still in its frosty coat until the sun breached the hill. (What am I saying, I am on a plane to Texas—temperature 75 degrees— and Rog is slogging thru the fields bringing in the harvest!)

Deer are starting to work the fields hard, fattening themselves up for the winter. I can’t figure out how they do it, but they can bite into a full head of cabbage and munch it down to a nubbin’. I guess planting 200 row-ft of winter cabbage was a good idea, so we can get at least some of it! They haven’t found the up-in-coming mini-broccoli and fennel yet; keep fingers crossed! Fall peas are LONG gone. (We are studying fencing options thoroughly; either 10ft high welded wire or 10ft wide hot-wire or 10ft slanted barbed wire. Everyone has their tricks and tips; gotta do it right the first time tho. Once they learn…fuhgetaboutit!)

High tunnel spinach and salad and leeks and carrots are coming along. We are taking notes and keep planting more each couple of weeks. The tunnel track is just about finished on the last section so moving day will be soon. Would someone hold the snow off until we get it moved, please?

Have a wonderful week, and enjoy the vegetables.

Roger and Lara