Yes, it’s true. We know it’s coming, but why does it catch us by surprise every year? Summer vegetables are on their way out and fall crops have arrived. Gone are summer squash and cucumbers and soon tomatoes and peppers. Eggplant seems to be hanging in there longer than most years. Welcome winter squash, fall greens (collards and kale) and the return of lettuce heads, to name a few. The pumpkins are orange, the hills are getting ready to burst into color and the sun is rising later. Each fall we adjust our work hours so we can work in the daylight. A 6:00 start time would mean headlamps; starting a bit later seems easier. Our daily routine has changed a lot. Change is good. Gone is the Monday, Wednesday, Friday harvest schedule of tomatoes, zucchini, cucumber, repeat. We spent last Friday clipping delicate squash and pie pumpkins. The unique aspect of this fall is rain, rain, rain. As I wrote last week, we do what we need to do to get the jobs done. Never two days the same, never two seasons the same. That’s what keeps it fun.

Barb

The crew headed out after lunch to harvest broccoli. The rain had stopped and the storm was just north of us. The sky was black and thunder was rumbling. Really beautiful.

The crew headed out after lunch to harvest broccoli. The rain had stopped and the storm was just north of us. The sky was black and thunder was rumbling. Really beautiful.

Heading out to harvest the broccoli.

Heading out to harvest the broccoli.

Eggplant harvest. Yes, everyone is standing. This is some tall and healthy eggplant.

Eggplant harvest. Yes, everyone is standing. This is some tall and healthy eggplant.

Potato harvest. As eggplant was being harvested, another crew was harvesting the Australian Crescent fingerling potatoes.

Potato harvest. As eggplant was being harvested, another crew was harvesting the Australian Crescent fingerling potatoes.

Delicata squash harvest. These squash were clipped last Friday and picked up and placed into bulk bins on Tuesday. We then spent Tuesday afternoon running them through a brush washer to take off the dirt.

Delicata squash harvest. These squash were clipped last Friday and picked up and placed into bulk bins on Tuesday. We then spent Tuesday afternoon running them through a brush washer to take off the dirt.

It only takes a little rain this time of year to have a big impact. We can have 2-3 inches in the summer and watch it soak into the fields and still be able to drive our vehicles wherever we need to go. But not this week and not in the fall. We headed out to harvest leeks on Tuesday morning and it started to rain while we were harvesting. We all hung in there and harvested leeks for four hours in the rain. It wasn’t a cold rain, so we weren’t chilled to the bone, but wow did it get muddy! We had our trusty 16’ Isuzu box truck out with us to hold all of the leeks. She’s pretty good in wet conditions. But try as I may, I just couldn’t get her out of the field. We were at the far end and had to choose one of two routes out. Almost made it, but not quite. Jesse had to come to the rescue with a tractor.

We headed back out after lunch to harvest acorn squash, this time with a tractor and bulk bin.

Now comes Wednesday harvest. We need to get back into that field and absolutely can’t drive anything but a tractor. This put added complication into our day. As dawn is breaking, David goes and hooks up one of our box trailers to the tractor so we use that to harvest kale. We also use it to harvest broccoli. We couldn’t even drive our super duty, duel wheeled, 4 wheel drive pickup truck out into that field without getting stuck. And all of this with less than an inch of rain. It’s a fall phenomenon, our soils hold water so well and don’t want to give it up in fall.

Oh, and you should have seen us. We looked like mud creatures from another planet. And when Jesse had to come rescue the stuck box trailer, the crew walked on the road back to the farm. What a sight.

~Barb

Georgia and Abigail covered in mud after leek harvest.

Georgia and Abigail covered in mud after leek harvest.

Worker Share Becky and Crew Member Georgia walking back from the field covered in mud.

Worker Share Becky and Crew Member Georgia walking back from the field covered in mud.

Members Dawn and Eliza Clawson picking up their share

Members Dawn and Eliza picking up their share

I was fortunate enough to meet Dawn and Eliza while delivering shares in Middleton last week. It’s not often that I have interactions with our members and I very much enjoy knowing where the food is going. The sweet mother-daughter duet excitedly unloaded their vegetables as I unloaded my truck. Little Eliza took a bite out of one of the peppers I had helped harvest, only to turn to me and say, “I’m really enjoying this pepper!” She brightened my day with her questions and love for peppers.

Peppers come from one of the most diverse families in vegetables, Capsicum, derived from the Greek word meaning “to bite”. Take notice of little Eliza taking a bite, or rather large bite in her case, of the pepper in the picture above ☺. There are over 30 species of peppers currently known and only five have been cultivated. The modern peppers we enjoy – chipotle, jalapeño, bell, poblano, serrano, and ancho—to name a few are all from one species (Capsicum annuum). Peppers are constantly being maintained by seed growers in order to breed out bad qualities and increase pleasing flavors. The Carmen peppers little Eliza enjoyed so much is a very recent variety developed organically by Johnny’s Selected Seeds.

All peppers begin green in color. The Carmens shown here demonstrate different phases of ripening into a deep red.

All peppers begin green in color. The Carmens shown here demonstrate different phases of ripening into a deep red.

Throughout countless years of attempting to survive in a world seeking to eat them, peppers evolved a chemical alkaloid, capsaicin, to protect from herbivory. Capsaicin, the spicy component, resides in the inner membrane and seeds of the fruit. Think of it as a loving mother giving all of her warmth to her children to protect them on their journey. This spicy component efficiently deters pests, even silly little squirrels know not to nibble on the pepper  fruit! A word of wisdom to all of you spicy pepper lovers: capsaicin is fat (not water) soluble. So Dawn, if Eliza happens to bite into a spicy jalapeno by mistake, give her some milk to take calm down those heated taste buds.
Keep on loving those peppers, Eliza! We’ll keep growing them ☺

Abigail, crew leader on the farm

Abigail and Georgia having fun in the peppers!

Abigail and Georgia having fun in the peppers!

August, ask any vegetable farmer how they feel at the end of August and you will either get dead-pan silence or a long winded saga. A mix of long days, heavy harvests, and hot weather can make even the heartiest farmer long for the first frost. One of our favorite things about August is having our CSA members come out to the farm to get down and do some harvesting of their own. We invite members to come out on 4 weekends to pick Roma tomatoes, basil, hot peppers, and tomatillos. Most people can or freeze the bounty to extend the local eating experience into the winter. Even though the temperatures are still warm, autumn is hanging in the air which makes putting food up for winter feel like the instinctively right way to spend the weekend. We have one more U-Pick event coming up this weekend – time to gather up your tomatoes and celebrate the end of August and the transition into fall! More info.

~Jonnah

If you are a member of our CSA and have already come out to a U Pick event but would like more tomatoes, email us to let us know you will be coming again.

Tomatoes dripping from the vine.

Tomatoes dripping from the vine.

Harvesting Roma's for a big canning project

Harvesting Roma’s for a big canning project.

Judith has been a CSA member since 1995 - our second season! She comes out to as many farm events as she can. Here she is with basil she harvested for her marinara sauce.

Judith has been a CSA member since 1995 – our second season! She comes out to as many farm events as she can. Here she is with basil she harvested for her marinara sauce.

Thousands of bed feet of Roma's.

Thousands of bed feet of Roma’s.

Everyone helps to fill heaping bags of tomatos!

Everyone helps to fill heaping bags of tomatoes!

This time of year we are super busy in the fields, as you can imagine. We are out there rain or shine, and that has meant hours harvesting in the rain over the past week. Not a big deal, it’s actually more pleasant than working in that hot, humid weather. But harvest is only one piece of the puzzle. The packing shed is an incredibly busy place, the place where everything comes right after it is harvested. Each Monday, Wednesday and Friday we harvest tomatoes, cherry tomatoes, cucumbers and squash. Each Tuesday we harvest peppers and eggplant. We harvest everything else as it fits in best. We need to keep a really organized schedule in order to get it all done. Once in the packing shed, the vegetables get washed, cleaned, bagged, weighed, sorted. Tons of vegetables each week. The crew logs in many hours counting tomatoes, cucumbers and squash. The bagging table stays busy. I guess we all stay busy.

~Barb

Jody, Abby and Kim bagging carrots. They carrots get pushed into the holes on each corner and fall into a plastic bag. The weight can be read on each side. Abby is putting on the bags.

Jody, Abby and Kim bagging carrots. They carrots get pushed into the holes on each corner and fall into a plastic bag. The weight can be read on each side. Abby is putting on the bags.

Cleaning garlic. We clip off the stems and rub off the dirt. Chan Rey, Rhena and Sophal.

Cleaning garlic. We clip off the stems and rub off the dirt. Chan Rey, Rhena and Sophal.

Eric (J-Mo), Georgia, Becca and Abigail washing Japanese Trifele Black tomatoes. This group of workers logs in 8 – 10 hours a week at this table washing and counting. That’s a lot of counting!

Eric (J-Mo), Georgia, Becca and Abigail washing Japanese Trifele Black tomatoes. This group of workers logs in 8 – 10 hours a week at this table washing and counting. That’s a lot of counting!

Tonny, Becca and Becky washing potatoes. They roll through a tumbler and come out on this end where any bad ones are pulled out and then the potatoes roll into a waiting crate. The stacks of crated potatoes get weighed and then bagged.

Tonny, Becca and Becky washing potatoes. They roll through a tumbler and come out on this end where any bad ones are pulled out and then the potatoes roll into a waiting crate. The stacks of crated potatoes get weighed and then bagged.

The tomato assembly line. All of the tomato varieties are put on the table; then a calculated number of each one gets put into a bag. This is a regular Wednesday afternoon task. It can only happen after all of the tomatoes are harvested, washed and counted! Over 10,000 tomatoes harvested, washed and counted this week.

The tomato assembly line. All of the tomato varieties are put on the table; then a calculated number of each one gets put into a bag. This is a regular Wednesday afternoon task. It can only happen after all of the tomatoes are harvested, washed and counted! Over 10,000 tomatoes harvested, washed and counted this week.

Sunday’s corn boil was a fun time for all who attended. Harvesting sweet corn is an adventure, especially if you have never done it before. David encourages tasting an ear raw in the field, always a pleasant surprise. Perfect weather, ordered up just for the day. Thank you to everyone who brought such a delicious dish to pass. The food was amazing! The day was a spectacular mix of friends, families, children, grandparents, people arriving on bikes, long time members, first time members, exchange students, babies (the youngest being 13 days old). Thanks everyone for making the 22nd Corn Boil really special.

Barb

Harvesting sweet corn for the very first time!

Harvesting sweet corn for the very first time!

Yum. Eating great food, enjoying a great view, relaxing with family and friends.

Yum. Eating great food, enjoying a great view, relaxing with family and friends.

Barb and David welcoming everyone.

Barb and David welcoming everyone.

David talking with members and answering questions about the corn and the farm.

David talking with members and answering questions about the corn and the farm.

Third generation Vermont Valley farmers. Felix, Paavo and Mischa; Barb and David’s grand kids.

Third generation Vermont Valley farmers. Felix, Paavo and Mischa; Barb and David’s grand kids.

Every summer a group of Central American students come to the farm for a tour. They are part of a UW program and accompanied by a professor. This year the students are from Costa Rica. I spent a year in Costa Rica as an exchange student so I am able to give the tour in Spanish. Coming from a very different climate and ecosystem they are very interested in the farm and always have many questions about how we farm organically.

Eric

Costa Ricans

 

Here are the tomato varieties you can expect to see in your share box from now until the frost. This should help you identify your tomatoes. Many of our tomatoes are Heirloom varieties. An Heirloom is an open pollinated variety that has been passed down for generations.

L-R Top Row: Pink Beauty, Japanese Trifele Black, Pink Boar, Marbonne L-R Bottom Row: Red Zebra, Orange Banana, Garden Peach

Top Row: Pink Beauty, Japanese Trifele Black, Pink Boar, red hoophouse tomato,
Bottom Row: Red Zebra, Orange Banana, Garden Peach

Garden Peach: These 2oz yellow fruits blush pink when ripe and have fuzzy skins somewhat like peaches. Soft skinned, juicy and very sweet. Light fruity taste is not what you would expect in a tomato.

Pink Boar: Wine-colored fruits with metallic green striping. Sweet and juicy.

Orange Banana: Long, orange paste-type tomato. Sweet and flavorful.

Red Zebra: A small red tomato overlaid with golden yellow stripes.

Estiva, Arbason, Geronimo, Marbonne (grown in the hoophouse) and Pink Beauty: Red slicing tomatoes with amazing flavor and texture.

Japanese Trifele Black: A tomato that looks like a beautiful mahogany-colored Bartlett pear with greenish shoulders. A rich and complex flavor. Let it sit on your counter and get dark colored and soft before eating it.

Cherry Tomatoes:  Yellow Mini, Sakura (red), Solid Gold, Black Cherry, Cherry Bomb and one un-named gold variety which we are trialing for Johnny’s Selected Seeds. We mix them up for you.

Roma/Paste/Plum/Processing Tomatoes: These tomatoes are drier than most slicing tomatoes, making them perfect for cooking, drying, sauce and salsa making. We grow a mix of traditional red paste tomatoes and others with fascinating shape, size and color. Here are their names:  Granadero, Plum Regal. Roma VF Paste, Viva Italia, San Marzano, Monica, Speckled Roman, Amish Paste, Federle, Opalka, Oxheart, Gilbertie.  We invite you to come out to the farm to harvest your own Romas – U Pick details on our web site.

Note: We aim to harvest our tomatoes just before they are vine-ripe. We do this so you don’t receive an over ripe tomato. But it also means that you may receive a tomato that needs to sit on your counter for a day or two before it is perfect to eat; heavy and quite soft. And when you do receive a very ripe tomato, eat it up.

Our Peruvian guests in the machine shed

Our Peruvian guests in the machine shed

Twenty Edgewood College students, ten of them from Arequipa, Peru, visited the farm Monday afternoon to learn about our farm’s way of farming. We discussed a wide range of topics including local economy, local food, local involvement, organic growing practices, food distribution.  The class was called “Sustainability: Local-Global Connections.” The students had thoughtful questions and will be bringing creative concepts back to Peru with them. A fun diversion to my Monday afternoon routine.

Barb