Farm Notes

The farm has officially been put “to bed” for the year and dang it feels good! Yesterday we finished cleaning up all the rows, putting away irrigation lines, etc – and then we covered everything up with our silage tarps. These tarps work wonders all winter long, as they smother any remaining weeds, the keep the soil warm and encourage biologic activity underground, and they keep the soil from running away due to winter winds and rain.

Even though there are still a few weeks left in 2021, my mind is already focused on planning for our next season! In recent years, seed companies have been overwhelmed by the growing demand for seeds – which means it’s crucial to get your seed orders in early, or else your favorite varieties may sell out.

This week I placed my seed potato pre-order, which I source from our awesome local farm store. Based on the CSA survey that I sent out to our members, a LOT of people asked for more potatoes in their shares, so we’re definitely going to be scaling up our potato production next season!

Even if you don’t have much space, you can absolutely grow potatoes at home in grow bags – here’s a helpful video tutorial I found online if you’re interested in giving potatoes a try next season.

Listed below are the varieties we’re going to grow (along with info about the number of days from planting to harvest). And if you’re curious about all the nuances of the different varieties, here’s a great catalogue!

Dark Red Norland (55-75 days)
Red Pontiac (80-85 days)
Blackberry (80-90 days)
All Blue (100-110)
Gold Nugget (90-100 days)
German Butterball (100-110)
Terra Rosa (90-100 days)
Austrian Crescent (110+ days)
Banana (110+ days)

Kitchen Notes

Now that the farm has pretty much been put to bed for the winter, I’ve got a lot more time on my hands to experiment more in the kitchen! Last week some friends got together for a taco party, and I was inspired to make this bright and citrus-y take on a slaw for the meal, and it was a hit! Don’t get me wrong, I love a good mayo-heavy slaw with a big plate of BBQ, but I’m digging how refreshing this slaw was, especially this time of year when I’m craving lots of crunchy + colorful veggies. The recipe below is very forgiving, so feel free to substitute other winter veggies you have on hand for the slaw, and if you don’t have lime or orange juice you can certainly use lemon juice instead.

Winter Slaw with Citrus Vinaigrette

INGREDIENTS

1 medium green or red cabbage, shredded
4-6 carrots, shredded or thinly sliced
4-6 radishes, thinly sliced
1/4 cup finely chopped scallions/green onions
1/4 cup finely chopped parsley
1/4 cup pepitas/pumpkin seeds (optional)
Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
1/4 cup fresh lime juice, from 2 limes
2 tablespoons fresh orange juice
1/3 cup olive oil
1 clove garlic, minced
1-2 tablespoons honey or maple syrup
1-2 tablespoons dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Combine all of the veggies, fresh herbs, and pumpkin seeds (if using) in a large bowl.
In a mason jar, combine the lime and orange juice, olive oil, minced garlic, honey or maple syrup, mustard, salt, and pepper and shake well to make the vinaigrette.
Pour the vinaigrette over the veggies and use your hands to toss until well combined. If possible, dress the slaw at least 30 minutes before eating. Taste and adjust seasoning as needed – I often add a bit more lime juice and salt to give the slaw a bit more punch.

Today’s Stats

Low temp: 33F
High temp: 49F
Sunrise: 7:16am
Sunset: 5:03pm
Moon phase: Waxing Crescent
Additional notes: Clear and chilly