Here Comes Yet Another Day

The cycle of farming is relentless. Currently the Midwest is being ravaged by heat and drought. We will all see the consequences of this in food prices in the months to come. Locally there has been heat and humidity with an excessive amount of rain. These conditions make life 'uncomfortable' for those involved in farming. Yet farmers persist in their endeavors. It is not for love of money that keeps them moving forward. They do it for the passion they have for the land, their belief that farming is a noble vocation, a commitment to being stewards of the land. The pictures that follow reflect the end result of the work that David has been doing with his workers- the produce that that is brought to market.


 The origins of the Speckled Lettuce date back to 1660 in Holland. In the late 1790s the Speckled lettuce was brought to North America, first arriving in Waterloo County, Ontario.  The name, Speckled lettuce, comes from the German Forellenschluss, which means “speckled like a trout”.  The lettuce is a loose-leaf variety that has juicy, thick, light green leaves that are speckled with maroon quarter-inch dots.  The speckled leaves have a pleasant, muddy flavor, which is similar to watercress.(Source- Slow Food USA - Ark of Taste)

Celtuse, also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce and used primarily for its thick stem and is used as a vegetable. It is especially popular in China. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Kohlrabi can be eaten raw as well as cooked. Kohlrabi leaves are edible and can be used interchangeably with collard and kale

Look at the top of the garlic bulbs leaves- that is where the garlic scape grows from. Garlic scapes are the "flower stalks" of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.  

Hakurei Turnips (the white ones below). This outstanding Japanese turnip has an excellent sweet and mild flavor that makes it a favorite salad ingredient. The slightly flattened round roots are crisp, smooth and white. The smooth dark green tops can be eaten as well. 
Scarlet Turnips- These  turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced. The hairless, dark green tops have attractive red stems and can be used in salads, or cooked on their own or with the roots.

 Long Red of Tropea onion. Calabria near the southern tip of Italy, is the site of a famous onion festival every August. Elongated like torpedos, these are thin-skinned glossy maroon bulbs with lighter interiors that slice easily into even rings. Sweet, mild and delicious. Excellent bunched fresh for farmers market in midsummer. Restaurant chefs love them for grilling or braising. 

Cippolini Onions (the white ones). Pronounced chip-oh-LEE-nee, this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.
The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

Personal note- my favorite onions for fresh eating that get even better when roasted or sauteed.

 A fingerling potato is a small, stubby,  finger-shaped type of potato may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

This is just a small sample of what has been/is available at the farm stand on Wednesdays and Fridays and at the Rittenhouse Market in Philly and the New Amsterdam Market in New York. If you ever have any questions about any of the items available, please ask.

 Support local farmers. Support sustainable agriculture. Support organic farms in your local community.

Happy and healthy eating to all.

Long Days And Short Nights

Sorry for the prolonged delay in writing this. The past weeks have seen long days (12-14 hour days have been routine for David) in extreme heat and short nights. Not complaining on David’s behalf (at least not too much), but long hours are a natural part of farming. To reconfigure an old expression, if you can’t stand the heat (or rain or long hours, or the bugs, or the cold), get out of the field. The fact of the matter is that if you are going to farm you have no control over the elements and have to find a way, mentally, emotionally, and psychologically, to get things accomplished. And so it goes. Here is a brief summary of the past weeks events.

Some crops have been doing great. Some crops got consumed by weeds. Some crops got eaten by bugs. Some are being decimated by disease. The situation is chaotic and all is normal. Overall the spring and early summer have been less productive than had been hoped. However, as the season is continuing things are turning around and a good late summer into fall is anticipated. On a positive note, if you are a tomato head, some of the heirloom tomatoes, as well as some cherry tomatoes along with a couple of ‘regular’ tomatoes have started producing. A limited supply of tomatoes have been available the past couple of weeks, but the quantity and diversity of available tomatoes should start to increase within the near future.

Both farm and market share members of the farm have been able to take advantage of the bounty. The farm share members indicate that they have been enjoying the varied produce that they have been receiving as determined by David. The market share members indicate that they have been enjoying the flexibility of being able to buy what they want, when they want (in some cases stopping at the farm both Wednesday and Friday). Overall, the expansion of the membership of farm/market share members has been successful. If you are not a member and think that either a farm share, full or half (this latter being new for farm season 2013), or a market share is something of interest for next year, please let us know and provide us your name and email address. (Stop by the farm on a Wednesday or Friday or send an email to David at dzaback@gmail.com). Sometime in the fall you will be contacted to assess your interest and will then receive information spelling out the program in detail.

The farm stand has been busier than the past two years. Some of this is due to the increased number of members who come to the farm to pick up their produce. Beyond the members, there are a core group of regulars who come to the farm on Wed or Fri or both. In addition there are an increasing number of ‘first timers’ who have discovered the farm stand and are now coming on a regular basis. To all of you, a heartfelt thanks! Your patronage of Z Food Farm is greatly appreciated.

The Rittenhouse Square Farmers’ Market is now in its seventh year and seems to have become an integral part of the neighborhood. The impression is that the people who frequent the market do a significant part of their weekly shopping on Saturday mornings. Rain or shine, heat or cold, the people of the Square area come to the market. Thanks to all for supporting Z Food Farm in its third year at the market.

The New Amsterdam Market, now starting its second year as a weekly market, is still in the process of becoming an integrated part of the area in which it is located. There are not as many people who live in the immediate area as there are in Philly, but there are a growing number of people who make the Market a regular part of their weekly routine. What is most exciting about the New Amsterdam Market is the vision that the market manager has for the future of the market and the old Fulton Fish Market, in front of which the NAM is located. To find out more about the history of the area and the visionary plans for the future of the market go to www.newamsterdammarket.org. Coming up in August are two special events. On Sunday August 19 there will be the Ice Cream Sunday where various vendors of artisan ice will present their creations. And on Sunday August 26 there will be a Tomato Fest. Hope you can attend.

As July heads towards August David and crew are moving full speed ahead with seeding, germinating, planting, weeding, harvesting, and selling at markets. Again, thanks to all for your support and we look forward to seeing you at markets.

Happy and healthy eating to all. Support your local farmer. Support sustainable agriculture. Support organic farmers when possible.

HOPS

A long delayed post about the hops plants that were planted last season. The plants, which survived 'benign' neglect, last season, survived the winter and resiliently started to grow again this season. Hops plants, like asparagus, take a couple of years to produce enough hop cones to be called a crop. Wanting to ensure that the plants would survive this season, and to increase the future production of the plants, a plan was implemented to trellis the hops. Hops, which can grow upwards of 18/20+ feet tall, need to be trellised. To design and build a trellis takes time; a commodity that is in short supply. To accomplish the task of putting up the trellis the assistance of a friend of Z Food Farm, Michael Guzman, was enlisted. Mike adapting from research that he did, designed the trellis and, with David, put up the trellis. The step after the building of the trellis was to cut back the numerous offshoots from the root ball. What is needed to promote the growth of the hop vines is four shoots from the plant. Once you have your four vines, the vines are 'attached' to the rope that is part of the trellis and, if all goes well, up they grow. At this time some of the plants are doing quite well. The implication of "some of the plants doing quite well" is that some of the plants are not doing well. Time will tell as to how the plants do. Also, due to a shortage of time, not all of the plants have been cut back to the desired four vines and thus some of the vines are still sprawled out on the ground. The goal is to find the time to get the remaining plants trimmed and to get the vines growing up their rope.

The following pictures will illustrate some of what was described above.

Here are the multiple vines spread out on the ground.

 Mike and David working on the trellis. Also, you can see the length of the trellis.

Anchoring the ropes into the ground.

A hop vine that, hopefully, will grow up the rope to its full length.

David pruning the plant and getting it started on the rope.

 A view of the trellis. The front end loader was used to hoist Mike up the the top of the trellis in order to attach the rope to the cable.

Another view of the vines placed on the trellis rope.

A close up view of part of the trellis.

A view of how the trellis is anchored  into the ground.

A general review of the status of things at the farm will be coming shortly. Overall, in the most general of manner, things are coming along. While things could be better David accepts that farming is a marathon, not a spring.

Happy and healthy eating to all.

HERBS

For those of you who are interested in growing some herbs, or some vegetables at home, Z Food Farm has a number of potted plants available. What follows is a list of the herbs that are available.

 Anise Hyssop – Smell and taste of anise (similar to liquorice, fennel, and tarragon). Herb lovers claim it as a culinary herb, using the fresh or dried leaves in tea and crumbling the tangy flowers over fruit salad.

Chamomile- A daisy like plant. Are best known for their ability to be made into an infusion which is commonly used to help with sleep and is often served with either honey or lemon.

Lemon Balm- It is a citrusy and fresh scented herb. Fresh leaves can be stored in plastic bags in the fridge for a few days or they can be frozen. Can be used to add zest to sweet or tangy dishes. A wonderfull addition to fruit salads, green salads, herb butters, fruit drinks, sorbets and marinades for fish.

Lemongrass- Provides a zesty lemon flavor and aroma to many Thai dishes. Look for heavy, long, relatively green stalks with chubby bulbs. Be sure to cook thoroughly. May be stored in the refrigerator, tightly wrapped, for up to 2 weeks. Can be frozen and kept almost indefinitely, thouogh some of the perfume and freshness may be lost. Can also be dried and stored in airtight jars.

Lovage- Can be chopped and added to salads or stuffings or to soups. Is also said to be delicious with eggs- stir leaves into omelettes or scrambled eggs. The flavor is like parsley and celery combined with a hint of anise and curry.

Mexican Mint Marigold- Licorice-anise flavor; a stand-in for French tarragon. To use, chop fresh leaves and use them to season chicken and tossed green salads, or brew them into a sweet, anise-flavored tea. Dried leaves retain their fragrance well if kept in a sealed glass container.

Mountain Mint- Has a spicy, mint-like flavor that makes it a seasoning for meat. Medicinally, the leaves are brewed into a refreshing herbal tea for that run down feeling.  Very aromatic.

Nira (garlic chives) Used in oriental cuisine in a manner similar to regular chives, green onions, or garlic.

Papalo- Similar to cilantro used in Mexican cooking. Must be used fresh, as it does not dry well. Used raw to flavor tacos.

Red Veined Sorrel- Same sharp, tangy flavor as regular sorrel. (See below) Main difference is its distinctive appearance.

Shiso- Also known as perilla. Lemony-minty flavor. Can be chopped up and used in a salad. Other uses- added to stir-fry, shiso-miso soup, sushi wrap, shiso Mojito

Sorrel- The leaves may be pureed in soups, stews, and sauces or added to salads. Tart, lemony flavor.

Vertissimo/Chervil- Mild, sweet anise flavor. Popular for salads, micro mix, and garnishing.

Wild Bergamot (Bee Balm)- Was considered a medicinal plant by Native Americans and was frequently made into a tea (often sweetened with honey).

Winter Savory- Has a reputation for going well with beans and meats. Strong flavor while cooked. Loses much of its flavor under prolonged cooking. Has a strong spicy flavor. A sprig of the plant, rubbed onto a bee sting brings instant relief.

Za'tar- A variety of Marjoram- A mild, sweet, oregano-like flavor. 

In addition to these, basil, oregano, thyme, parsley, swiss chard, sweet peppers, 

 hot peppers, spinach, leeks, and tomato plants are also available. 

It's Market Time

Today, Wed, June 6, marked the first market of the season! The weeks of exhaustive effort by David and Oscar came to fruition at Z Food Farm's farm stand. The first of the bounty consisted of kale (Tuscano and Red Russian), Swiss chard, radishes, kohlrabi, six varieties of lettuce, spinach, Asian greens, and garlic scapes. Potted herbs, tomatoes, basil, and other varieties were also available for sale. (A complete listing of the herbs will be forthcoming in the next day or so.

While the start of the market season is always fun and rewarding, today's start was special. It marked the start of the expanded CSA that is part of the farm. After a pilot program last season, the size of the membership was increased this season. It was great to welcome back returning members and to welcome to Z Food Farm all the new members. The support of the membership is greatly appreciated and it is hoped that all of you will enjoy the wonderful bounty in the months to come. It was also gratifying to welcome back many regular customers from the past couple of seasons. Your support is as important to the success of the farm as are those who are members of the Z CSA. We look forward to seeing you all over the course of the coming season.

What follows are some pictures from today's market.

Thanks again to returning members, new members, and all who stopped by at the farm today.

Happy and healthy eating to one and all.

Keep On Workin'

'Gonna stand my ground, won't be turned around, and I'll keep this world from draggin' me down, gonna stand my ground and I won't back down'

If you recall, a few weeks ago there was talk of there being a drought. The recent pattern of rain now has the area at average to above average levels of wetness. To say that rain levels are average means that the amount of rain that we've received has been coming down far too often and with far too much in the storms. What this means is that area farmers are behind schedule for their planting. David has been able to get a great number of plants into the ground, but the amount of produce that is immediately ready to get into the ground is daunting. And then there are all the plants in the greenhouse that are waiting in the wings. As has been stated on numerous occasions, farming is not for the faint of heart. This is not being said to elicit sympathy or pity for David or any other small, local, organic farmer. It is intended to convey the extent to which farmers are subject to the whims of mother nature. While there is much that the farmer can control; when it comes to weather all the farmer can do is the best they can.

Odds and ends.
Hule had a great week last week getting four ground hogs. She also had herself a great chase. A deer got into the back most field, the one that is not currently being used. David was walking around the field to check on things, Hule spotted the deer and the chase was on. While Hule did not catch the deer, she chased it from that back field all the way to the front part of the back field. Great job Hule.

Summer squash, winter squash, cucumbers, the second round of tomatoes, basil, eggplants and sweet/hot peppers, among many other things, have all been seeded and all are doing a great job of germinating. We are hopeful of a great season.

EXTRA EXTRA- As as been the case the past two years, there will be a farm stand on site Wednesdays and Fridays. The first Z Food Farm market will be Wednesday, June 6. The hours of all on site markets will be 12 noon-7pm. Z Food Farm will then make its initial appearance at the Rittenhouse Square Market in Philadelphia on Sat, June 9. We will then be at the New Amsterdam Market in NYC on Sun, June 10. All connected with Z Food Farm are eager for the markets to start. We look forward to see old friends and making new ones.

Here the tomatoes are still in the green house. This picture was taken a couple of weeks ago. All of the tomatoes are now outside the greenhouse; some are in the ground while the rest are awaiting their planting.

At this point a lot of planting has taken place, yet the greenhouse remains relatively full. If you click on the picture to enlarge it, you will see mouse traps on the newly seeded trays. Experience has shown that mice like newly seeded summer squash, winter squash, and sunflowers. The trays shown in this picture are summer squash. Overall three mice have been caught.

 

Here are some of the crops in the field. This picture is also a week or so old. At this time the weeds are making their presence known.

 

 Here are some of the plants waiting their turn to be planted. Having the staging area in gront of the greenhouse is new this year. This area is enclosed by the deer fence. While there was no problem the last two years with the deer with the staging area next to the barn, having the plants inside the deer fence should be (we hope) safer.

The top picture is the Red Rubin basil. The second picture is your good old traditional Italian basil. Both are delicious. The Red Rubin makes a gorgeous pesto.

Support your local farmers. Support organic and sustainable farms. Happy and healthy eating to one and all.

 

Digging In The Dirt

The latest addition to Z Food Farm is The Celli Spading Machine. A description from a web site: The Celli Spading Machine is an articulating spader. The spades work like a hand shovel on a crankshaft. Each spade shovel takes a turn entering the soil, so very little horsepower is needed to operate it. This makes it the ideal primary tillage tool for low horsepower tractors. It can also till damp ground to open it up and dry it out for early spring plantings. These are the two main advantages over the chisel plow.
Like the chisel plow, it can be adjusted to till deep or shallow and can till one bed at a time. The Spading Machine is the ideal tillage tool because the spading action completely loosens the soil across the bed and its motion does not compact or smear the soil at the bottom of its travel."

While there are various other points of interest about the spader, there are two that will be mentioned-- 1) Using a spader saves time. Since time is a precious commodity for a farmer, this is a very good thing. 2) As implied by the last sentence of the description from the website, the spader is less invasive of the soil. Less invasive tilling allows for a healthier soil. Another very good thing. It is quite an amazing implement to watch in action.

Before getting to the spader, here is an updated picture of one of the hops plants. They are growing rapidly. Once they are trellised they can grow upwards of 20 feet. To quote Homer, 'Hmmmm, beer'.

The brand new spader. It was not intentional, but it nicely matches the color of the John Deere tractor.

This is what the soil looks like after one pass of the spader. A second pass will break the soil up enough that David will be able to direct seed those crops that do not transplant well.

Here's David working the field.

At this time planting is well under way and continues at a frenetic pace. Also, the next round of seeding has also started. The ongoing cycle of the farm season is well under way. Among the crops that have been planted are: kale, lettuce, Swiss chard, kohlrabi, onions, broccoli, carrots, arugula, radishes, turnips, Asian greens, and baby lettuces that will become salad mix.

At this time a limited number of farm shares remain available. If you are interested about information about becoming a member of Z Food Farm you can contact David at- zfoodfarm@gmail.com

Happy and health eating to one and all.