Saturday April 20th--the Last Winter Market for This Year, by Angela

Our hoophouses are still booming with produce from our Winter Markets, and I invite all of you to one last market this Saturday, April 20th, from 10:00 am to 12:00 pm.

To those of you who are unfamiliar, this is not part of the CSA but is how we sell produce in the off season from the CSA, so it is set up like a market for you to purchase what you would like.

This Saturday, we'll have butterhead lettuces, salad mix, arugula, kale, and radishes.

There also will be Jerusalem artichokes (aka Sunchokes) grown organically by a Farm member.

Easy Soup for those Winter-Market Carrots, by Melinda

Super-duper easy and quick!  You can vary the broth, fat source, dairy additions, and herbs to make this vegetarian or vegan, too.

Easy Carrot Soup with Mint

Carrot Soup with Mint

• 3 tbsp butter
• 1 lb carrots, whole if small; quartered and cut in ~2-inch lengths if larger
• one 3-oz. potato, peeled and diced
• 3 cups chicken broth
• 1/2 cup Greek yogurt
• 1 tbsp chopped mint

In a large pan, melt butter on medium-high heat. Add carrots, potato, and broth; bring to a boil. Cover, reduce heat to medium-low, and cook about 20 min. In a blender and working in batches, puree the soup. (Alternatively, you can leave the soup in the pan and use an immersion blender to puree it.) Divide among 4 bowls; top with yogurt and sprinkle with chopped mint. This recipe appears in Every Day with Rachael Ray, April 2013.

Winter Market, Friday the 15th, and Wild Herb Ravioli, by Melinda

Lamium purpureum (Deadnettle)

Our Winter Market on Friday the 15th of March will feature kale and freshly dug carrots--what a treat!

And here's a recipe for a green ravioli just in time for St. Patrick's Day! This recipe is adapted from one by Tama Matsuoka Wong, whom I mentioned in the previous post  and who forages wild herbs for upscale restaurants in the New York City area.  Her recipe calls for chickweed,  deadnettle, and onion grass (aka "wild garlic"). It's called "dead" nettle to distinguish it from stinging nettle--deadnettle has no sting to it and is quite mild in flavor. It's in the mint family, so it has a square stem (which you can feel), though it doesn't taste as "minty" as spearmint or peppermint.

Deadnettle's exotic, tiny flowers

The University of Delaware Extension blog (photo above left) treats it as a weed to be eradicated, but it's actually highly desirable as an edible wild plant, called Lamium purpureum in Latin.  In fact, right now, it looks like it does (in the above left photo) in our neighborhood. It's important not only as an edible green, however, but also as a very early source of nectar for honeybees and the wild bees or bee-like insects (e.g., carpenter bees, hoverflies, etc.) that later in the season will pollinate our domesticated crops.

However, if you don't want to use wild greens in this recipe, you can substitute spinach with the stems removed. You also could substitute some of the kale we'll get at Winter Market The recipe is very quick and easy to make, as you use pre-made eggroll wrappers, about 8- inches square, which you can buy at the supermarket.

Wild-Herb Ravioli

• 3 tbsp unsalted butter, divided
• 1 & 1/2 oz chopped chickweed (~2 cups); if desired, you can substitute spinach with the stems removed, or kale with stems removed and chopped
• 1 oz. deadnettle tops, including flowers, chopped (~ 1 & 1/2 cups), or spinach or kale (stems removed & chopped)
• 1 oz onion grass (aka wild garlic), or substitute chives, cut into 1/2-in. to 1-in. lengths (3/4 cup), and more for garnish
• salt & fresh-ground pepper
• 2 oz. ricotta cheese (1/4 cup)
• 2 oz. freshly grated Parmesan [or Pecorino], plus more for sprinkling
• 18 eggroll wrappers, ~8-in. square
• 1 tbsp olive oil

Melt 1 tbsp butter in medium skillet over medium heat. Add chickweed, deadnettle, & wild garlic (onion grass) greens [or substitute greens] & cook till bright green & softened, about 2 min (a bit longer for substitute greens). Transfer to food processor & pulse till finely chopped. Season w/ a pinch each of salt & pepper. Transfer to a medium bowl & fold in ricotta & parmesan w/ rubber spatula or large spoon. Let cool.

Place 9 eggroll wrappers on work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2-in. from the edges. Dip a finger in water & trace a circle around each mound of filling. Place remaining 9 eggroll wrappers atop the filled ones and press to seal around each mound of filling. Cut out 36 ravioli with a 2-inch ring cutter. Make sure edges are pressed together well.

Bring a large pot of salted water to boil; add oil. Cook ravioli until al dente, 5 to 8 min. Drain well.
Serve topped w/ remaining 2 tbsp melted butter & a sprinkling of chopped onion grass (wild garlic).

This recipe by Tama Matsuoka Wong is featured in the March 2013 issue of Martha Stewart Living magazine.

The Benefits of Winter Growing, by Devorah

I'm continuing my theme of why it's a delight to grow vegetables in the winter. As we all know, winter is a time when natural processes slow down and we feel the need to rest. This slowing-down fosters a more relaxing, less stressful growing experience. The usual summer farmer's never-ending-to-do list simply doesn't exist in winter. (Of course, back in Angela's office, the never-ending to-do list continues to grow--let me not fool you. I'm referring to the lesser pressures of winter growing, not the ten-thousand managerial tasks that magically arise during the winter.) Not only are there fewer risks to vegetable health in winter, but the veggies end up tasting better due to the cold temperatures: less stressful to grow, better taste!

Broccoli Fractal

While not all vegetables can survive winter temperatures, many can, creating a diverse and tasty winter farm. Most fruiting vegetables--tomatoes, eggplant, peppers, and summer squash--do not tolerate cold temperatures. If we want to enjoy them in January, we have to freeze or can them before the temperatures drop. Obviously, the array of veggies at our Winter Market do survive relatively low temperatures. Yet some are more cold tolerant than others. Vegetables that can be grown down to 26 degrees include broccoli, collards, kale, mustard greens, parsley, peas, radishes, spinach, leeks, scallions, and carrots. Others that are less cold-tolerant but can withstand a light frost include beets, lettuce, chard, arugula, Asian greens, and cilantro. You may be wondering, "What will happen to our dear plants when it's 10 degrees outside this week?" Well, we can thank our hoophouses and row covers, which keep the soil and average air temperature warmer than the damaging outside temperatures.

Have you noticed that many of the vegetables you're getting this winter are a bit sweeter than the summer veggies? That's because many of the crops increase their sugar content when they experience cold temperatures. One study (click here) found that cabbage plants exposed to cold, non-freezing temperatures increase their sugar content, which is correlated with cold tolerance. It seems the increased sugars are part of what helps the plants survive the freezing temperatures. This physiological factor is also a real treat for us, because it makes the carrots, greens, and other vegetables taste a little more like candy!

Celeriac (yum)

As I mentioned, producing these sweet winter treats is far less stressful than in the summer. Water, weed, and pest pressures--the factors that keep farmers busy in hot weather--all decrease with the falling temperatures!! With the short days and cold temperatures, water evaporates at a very slow rate. When it does evaporate, it often stays in the hoophouse system, due to condensation on the plastic roof or the row cover; from there it "rains" back down on the beds. This means that once a crop is watered well in the fall, it may not need to be watered at all over the winter. Irrigation is a huge pressure during the summer, and it's a treat not to have to worry about it at all.

Weeding is an activity that could take up most of an organic farmer's time during the summer. But in winter, when the ground is not being watered and the cold temperatures mean plants grow slowly in general, the weed pressure almost ceases to exist! It takes almost no effort to keep the beds pristine, completely free of competing weeds.

Pests and diseases are another huge worry for vegetable farmers during the summer. While these pressures do still exist, there are fewer of them in the winter. I find myself battling slugs in the damp hoophouse soils, and some of the plants have suffered from diseases caused by over-watering in the fall; but overall, pests are close to non-existent. Many of the bugs die off or hibernate in the cold temperatures, and fungal diseases don't spread as rampantly in colder weather.

Fertility is another key to growing healthy vegetables. The goal is to start the plants in healthy, fertile beds in the fall, so that when microbial activity lessens in the soil in winter, there already are nutrients available to the plants.

All in all, the pressures to raise healthy plants are much less in winter. My main concern is planting them with enough time to grow to maturity and keeping them warm enough to survive! So I sincerely mean it when I encourage you to take this winter to slow down, kick back, and take your time enjoying your bites of sugar-loaded greens!

[Thank you so much for this wonderful essay, Devorah--it's a learning experience for all of us. Melinda]

Winter Market Postponed

Just a quick note that the Winter Market planned for tomorrow, January 25th, from 4 pm to 6 pm in the barn, has been moved ahead to Tuesday, January 29th, also from 4 pm to 6 pm in the barn, rather than in the hoophouse.  This temporary shift to the barn is because it will be dark by about 5:30 pm.  The change of date is due to the extreme cold and the threat of snow on Friday afternoon into the evening.  So we'll see you Tuesday the 29th!

Blogulations, by Farmer Angela Kidder!

Angela (photo credit)

The thrill, desire, and hunger for fresh winter vegetables is more than apparent in the Winter Market's sustained clearance record.  The experience, and stories thereof, are reminiscent of a rally for "no vegetable left behind!"  I cherish that your meals may now include luscious, nutrient-dense, local greens throughout the winter months.  Devorah is doing a wonderful job with this project, shining her bright green thumb every other Saturday upon the bounty displayed on the tables.  Our plan is to continue the markets through the month of May, which brings us right up to the beginning of the CSA season. (2013 CSA memberships are still available; you can email us at redhillfarm@osfphila.org for a registration form or more information.)

Our Winter Market is raising funds for a flock of chickens.  After a good portion of last year spent requesting an exception to local ordinance restrictions, Red Hill Farm was granted permission by the Township of Aston to welcome up to twenty-four chickens to the property this coming spring.  The chickens will be aiding in the conversion of our compost, the sustainability of our crop rotations, and the overall diversity of life on the Farm.  Thank you for helping fund this venture through your support of our Winter Markets, and thank yourselves for nourishing your bodies with fresh, local food.

The Market schedule for the remainder of January and February:

• Friday, January 25th, from 4pm to 6pm (this market will be held inside the barn to provide lighting for the dark part of the evening)
• Saturday, February 9th, from 10am to Noon (like all of our other Markets, except January 25th, this one will be held inside the hoophouse closest to the barn)
• Saturday, February 23rd, from 10am to Noon (likewise, in the hoophouse)

No-Till Growing, by Devorah Ketai, Our Winter Farmer

One exciting aspect of the winter-growing project is its small scale.  Organic standards of farming can be achieved on many scales, from a quarter acre to a thousand. Generally, though, it is easier for us to be friendly to our soils on a smaller scale.

Moldboard plow

Let's consider, first, less soil-friendly methods of preparing the ground, then move on to more eco-friendly processes. One way farmers affect their soils is through tillage.  Tillage is simply "the preparation of the land for growing crops." This preparation generally includes disturbing the soil in order to aerate it, loosening compaction and incorporating into the soil other plants that previously grew there.  Often, large-scale operations use a tractor for tillage.  The implements attached to the tractor vary, as well as consequences they have on soil health.  Traditionally, many farms used a moldboard plow (see above), which completely flips the soil upside down.  Today, many farmers realize that such a strategy is not very healthy for the soil's ecosystem!  Imagine going about your day, when suddenly everything that was once below you is now above you, and you are completely lost!  This must be how the soil's microorganisms feel when their world is turned upside down.  Flipping the soil severely disturbs its ecosystem, slowing the natural processes that break down soil nutrients and lead to successful plant growth.

In terms of large-scale soil preparation, many farms--including Red Hill--have turned to less damaging methods, particularly the use of a Spader (essentially several flat, sharp, digging shovels attached to a turning mechanism).  Spaders are great for many reasons. They're much more efficient than other plows in breaking down field residues, so the tractor to which the Spader is attached doesn't have to cross the field so many times and compaction is reduced.  This is one reason we love our Spader!

Broadfork

But the ultimate in eco-conservation of soil is the "no-till" process.  In the hoophouses, we grow on such a small scale that no mechanical cultivation is necessary--in other words, we're using a no-till method.  We loosen the soil with a tool called a broadfork, basically a giant fork we stick into the soil and tilt back and forth like we're trying to loosen a nice big piece of chocolate cake.  (See right; that's *not* Devorah!)  The use of the broadfork has two huge advantages:  1) we are not flipping the soil, and 2) there is no compaction caused by tractor weight.  We're simply loosening the soil so oxygen and water can enter and plants can send their roots down easily.  So why don't all farms use broadforks?  The answer is that it's extremely time-consuming, especially on a large scale; tilling a whole field with a broadfork would take many exhausting days, while with a tractor it takes half an hour.  A broadfork also doesn't incorporate the older plant material back into the soil, so it would have to be hand-pulled (difficult on all but the smallest fields).

I first mentioned it's exciting to work on small-scale, winter growing.  I'm grateful for the tractor we have on a 5-acre farm like Red Hill because it saves a lot of back-breaking work and makes growing more efficient.  However, being able to spend my time using a broadfork in the small space of our hoophouses is greatly rewarding.  Instead of bringing out the noisy tractor, I get to spend quiet time observing the detailed changes I am making while aerating the soil.  Instead of breathing the tractor's fumes, I feel myself sweating as I make a suitable bed for growing vegetables.  I also know the beneficial effects of this type of soil preparation greatly outweigh the negative ones, of which there are few.  The broadfork is great for small-scale farms and gardens alike.  If you are ever thinking of preparing a bed, be sure to inquire about this wonderful tool! It's been so great to be on a farm where the growing strategies and tools vary so much depending on the crop and time of year!

December 15th, 10:00 a.m. to 12:00 p.m: Our Second Winter Market!

Accoutrements 

Be there or be square!  This week we're offering kale, bok choi, lettuce mix, spinach, carrots, radishes, chard, rosemary, cilantro, and parsley. Plus we have a few frozen chickens, as well as Havarti and Jack cheeses.  Indian Orchards has apples for sale and other holiday goodies.  And the prices for this most local, freshest, organic produce are astounding:  veggies ranging from $2 to $3 per bunch or head, or $5 for a full bag! You really can't beat it. Check out the "accoutrements" above--herbs, cheeses, and such. Kudos to Devorah and Angela!

Winter Market II: Lessons Learned, by Devorah Ketai

What a bounty of the most local goodness!

On a practical note, it's been interesting to see the pace at which plants grow, and how much we're able to produce and harvest week by week. Speed of growth during this period is greatly affected by sunlight hours and temperature. According to Eliot Coleman's The Winter Harvest Handbook, we are in the Persephone period, when sunlight is less than ten hours per day. [See here for the myth of the vegetation goddess, Persephone.] Plants grow extremely slowly during this period of time. With regard to temperature, while the plants benefit from a warm day, they are mostly affected by average temperatures. Hence, if the hoophouses reach 80 degrees during the day but drop to 30 degrees at night, they are only experiencing an average temperature of 55 degrees, meaning they won't grow as fast as one would think with 80-degree days!

Burgeoning arugula!

One helpful aspect of winter growing, though (as Eliot Coleman notes), is that once plants have established root systems, they'll grow back quickly after harvesting, even during this period of short days and cold temperatures. This explains why, even though I cut the arugula and braising mix for the first market, it's already almost fully grown for the second! I just seeded some new spinach, however, and what I have learned from Eliot Coleman is that it might take a long time to reach maturity, as it didn't have an established root system before the days shortened. My hope is that we have enough different kinds of plants, with already developed root systems, that we'll have plenty of food to last us through these winter months!

Endings and Beginnings

We ended our normal, May-through-November season on Friday, November 16th: several lovely greens (that red butterhead lettuce is to die for), beets, and a LOT of fresh cilantro and dill in the U-Pick herbs--also still some hot peppers, despite the frost.  We used everything up, thanks to forethought on the part of our Farm Manager, Angela.  

Angela did a fabulous job in the most difficult of summers--drought, sporadic flooding rains, early frosts, hurricanes, unexpected critters--and yet the goodies kept coming, and Angela's wonderful, cheery optimism didn't flag, bless her heart.  We had our vintage honey again this year--many thanks to Brendan for his excellent article about "connoisseuring" honeys--and other bonuses, like some hoophouse potatoes at the start of the season, our own scrumptious corn, and other surprises.  

Next year there are new foods in the offing--several kinds of potatoes, more corn, asparagus, and even blueberries are in the planning.

Devorah and her Hoophouse Creations

But our new beginning at the moment--even as we end our "normal" season--is the start of our Winter Market, our own mini-farmers' market based on what we grow in our two hoophouses.  This endeavor is headed up by the estimable Devorah (see her with seedlings she's planted, left and below).   The idea of a winter market, even in very cold weather, is that we can grow certain crops if they get double-protection:  the larger protection of the hoophouse itself, and the smaller shelter of row covers on especially tender plants (the white curved coverings in the photo above) within the hoophouse.  The system is based on experiments done over the years by Maine farmers Eliot Coleman and his wife Barbara Damrosch.   For articles by and about Coleman and Damrosch, see here.

Hoophouse Winterbor Kale

The first Winter Market is scheduled for December 1st; we plan on Toscano and Winterbor kale, chard, radishes, carrots, Pac Choi, and cilantro.  Depending on how quickly they grow, we also hope for lettuce mixes, spinach, arugula, and scallions.  The next Winter Market is planned for December 15th (unless  the Farmers' Almanac is correct in its prediction of a mid-December blizzard, in which case it will be rescheduled!).

Red Hill Farm gives us so much to be thankful for this Thanksgiving, 2012.  We are blessed to have a four-season farm running smoothly despite the vagaries of the weather.    We're also grateful for the opportunity not just to bring you wonderful food but to try out our new blog format, with many thanks to Sister Ann Marie Slavin for her tutorial in getting it up and running.  (Sister Ann Marie authors the blog Franciscan Life.)  Here at Red Hill, blog-wise, we're still in the learning stages though:  "Baby steps, baby steps!"  Have a very happy and peaceful holiday, hopefully with friends and loved ones.