Tag Archives: seasonal eating

This is what seasonal looks like

Spinach. Again. Walking onions, green garlic, radishes, and kale. A curly head of lettuce from the greenhouse. Nice to have rhubarb—so early this year.

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Welcome to the season’s first community-supported agricultural shares on Colorado’s Front Range.

When members join a CSA, it doesn’t take long to figure out that eating locally and seasonally isn’t like shopping at a grocery store. Variety and availability is determined by the climate—temperature, day length, precipitation, zone, and weather influence what can be planted and when. After winter’s frigid temperatures, the soil needs time to warm up before most crops can be seeded. Even when spring days are sunny and warm, nights remain cool. The last frost of the winter can hit in March, April, or even May. Until all chance of frost has passed, tender crops can’t be planted. Moisture is another variable: too much and seeds rot in the ground; not enough and they don’t germinate.

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All these factors and more determine what’s ready in the Stonebridge barn each week. From early May until mid-June, the share is limited because fall-planted or perennial plants are still waking up from the winter. At Stonebridge, the season starts a month earlier than most CSAs in our area because our members are ready for early spinach and fresh lettuce. From kale to rhubarb, anything else is a bonus in those first unpredictable weeks.

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In Colorado, we say if you don’t like the weather, just wait a minute. Change will come. The same is true in eating seasonally. When we’re tired of the same early crops, the brassicas—cauliflower, broccoli, and cabbage—started in the greenhouse and transplanted to the fields in early spring soon join the line-up, along with baby beets and carrots seeded in May’s still-cool soil. Peas—so much work but such a treat—show up next in the barn; many of them don’t make it home but get eaten on the drive instead. Spring-planted spinach comes on as winter-over spinach begins to bolt. Kale and chard are both raring to go. All those greens take getting used to but, as our doctor says, eating greens “is like eating health.”

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Once the summer squash and cucumbers need picking every other day, the garden’s bounty has arrived. Garlic is harvested and given every week. Beans beg for picking as beets and carrots become Saturday regulars. The show-offs of the fields—tomatoes, peppers, and eggplant—make their many weeks’ seeding, weeding, and tending worth it. Even people who think they don’t like eggplant admit that a fresh one is a whole different matter.

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Come August, farmers are busy harvesting and members are busy cooking, canning, drying, and freezing with help from our weekly recipe list (stonebridgefarmcsa/recipes). This plentitude won’t slow down until the temperatures cool again. When first frost threatens, high summer crops are pulled for the barn; the pepper “pick-down” yields plenty for freezing, too. After frost nips the vines, winter squash and pumpkins are harvested in a hand-to-hand relay from the fields to the hay wagon and the hay wagon to the barn. Onions come in from the fields to cure, leaving autumn’s Asian and other greens, roots like rutabagas, carrots, and turnips, and whatever’s stored in the barn to fill the end-of-season shares.

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Repetitious? Sometimes. Unpredictable? That’s farming. But people who hang out at a CSA learn to treat vegetables like old friends. Ah, how wonderful to see you again! It’s been a year since we last met. You’re looking well. I can hardly wait to make that soup/salad/dip/dessert I only make each spring/summer/fall.

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Seasonal eating has its challenges. In any given year, one crop will shine and another will lack luster. Especially in Colorado, no week can bring the amount or variety of vegetables available at a grocery store. We hope the benefits of supporting local agriculture outweigh that inconvenience. Fresh is a flavor; fresh-picked veggies just taste better. Not to mention the value of keeping local land in organic agricultural production through participation in a community-centered, reciprocal effort. As we say at Stonebridge, when the community feeds itself, the land and the people prosper.

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Eating seasonally brings surprises, satisfactions, and delights. It also brings disappointments and, sometimes, failures. Good thing farming is forgiving. Each season, we get to try again.

If you’re a new CSA member, learning the season’s rhythms takes time. If you give it a chance, one day that shift will occur. From kids learning to eat vegetables to members anticipating the next crop, we’ve seen that magic in the barn as “Spinach again???” becomes “Yippee, spinach again!!!”

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Our 21st Season Opens and the Greens are Glowing

May 12th was the first pick-up of our 21st CSA season and the biggest opening pick we’ve ever had. With April’s warm weather, many of the crops that normally aren’t ready until a few weeks later were already big enough for harvesting. We knew the fall-planted spinach was ready because we’d been picking it for ourselves for a couple weeks and it was starting to show signs of bolting, which happens when the weather gets warmer and the plant senses that it better go to seed because its days are numbered.  We were also expecting to pick radishes, turnips, and green garlic for opening day, as well as lettuces from the rebuilt bluehouse, two beautiful, big heads per share. Still, we thought the pick wouldn’t take very long and we’d have some extra time for weeding before the subscribers showed up at 11 AM to start the season.

But when we got to the field early Saturday morning and took the row cover off the other garden greens, we discovered that they were ready to pick as well. The bok choi and totsoi especially don’t like warmer weather, which is why it does better in the fall here on the Front Range. We plant it in the spring anyway, just in case the weather is cool, but with April’s high temperatures, those greens were raring to go.

So as the bartering members thinned and harvested pounds and pounds of urgent greens, the bikers rode full trugs into the barn for two of us to weigh as we tried to figure out where it all could go. The lettuces alone filled the shelves of the cool room and we had twice as much spinach as would fit the large bins we’d planned. With the trugs coming in as fast as we could weigh them, we couldn’t believe this was opening day.

When a few members showed up a little before 11 AM, eager for the first of the season’s vegetables, we had to ask them to take a short walk while we finished getting the barn ready for its 21st season. But at the stroke of 11, everything was ready to go. Each type of vegetable was weighed or counted, labeled, and displayed in the barn under the big chalkboards that declare how much of each a subscriber should take.

As we gathered the new members outside the barn for a farm tour and barn talk, we apologized for giving so many greens on opening day. It hadn’t been our intention to overwhelm people with first greens, but the weather had trumped our plans. Besides the beautiful spinach and lettuce, people would weigh and bag greens with which they were probably less familiar, like spicy greens, bok choy, and totsoi. Graciously, everyone assured us that lots of greens on opening day was fine, but I did notice that we had more of the unfamiliar veggies left at the end of the day than the old stand-bys.

That’s okay. The chickens were happy with the leftovers and we’ll slowly educate our members about these other nutritious and delicious greens through our recipe email list and tips in the barn. Eating seasonally takes some getting used to and we’re patient with that change. We don’t want our members to feel guilty for not eating every last leaf. Share with friends, we say, or bring us your compost and we’ll put it back into the soil.

Last Saturday, the greens weren’t quite so urgent, giving members a chance to catch up with the haul the week before. We still gave spinaches and lettuces but we added only bok choy, now bigger with more substance to its toothsome stems. We hope people will adjust to this versatile vegetable, which can be used in similar ways to celery in stir-fries or salads. We like it steamed with sesame peanut sauce, as in the recipe below.

Despite the rush to get everything in that morning, we were glad to offer such bounty on opening day. As a share-the-harvest farm, we want people to know that we don’t base what they get on the market value of the food but instead share what the garden has to offer each week. In the early part of the season, that means quite a few greens–including the best spinach anyone has ever eaten–but don’t worry: the brassicas are on their way!

Sesame Peanut or Cashew Sauce

This sauce is great over steamed vegetables but can also be stirred into rice with raw, slivered veggies and baked in an oiled 9×13 pan, covered with foil, for 45 minutes at 375.

In food processor or blender, mix the following:

1 cup natural, unsweetened peanut or cashew butter, smooth or chunky

¼ cup rice vinegar

6 Tbl honey

2 tsp sesame oil

½ cup water

½ cup tamari or soy sauce

1 Tbl fresh ginger grated or 1 tsp dried

3 cloves garlic, minced

2 tsp thai basil, dried

A few shakes of hot pepper flakes to taste

Warm gently in sauce pan until heated through and drizzle over steamed vegetables.

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