Cover Cropping the Farm
We made it through August and have been greeted by beautiful September days! It seems arbitrary, but there is a palpable shift on the farm and among the farmers once we make it to September. It feels like the summer slog is over and we can focus on a new routine as we wind down to the end of the year. There is a stretch of summer after the planting push is done and before fall cleanup begins where the days all blend together. I don't think farmers fall out of love with the work that we do during that time, but it is surely the most monotonous time of year. The excitement and newness of spring is over and the routine of summer sets in. But the beauty of veggie farming is that routine rarely lasts. There's always something new just over the horizon and at the very least we can always count on the change of seasons.
Fall is a welcome sight. It signals that we can reclaim some of our lives from the farm. The days are shorter, which means we can't work the same hours we do in the summer. The air is cool and dry and being outside feels like a gift each day. The work in general gets easier in the fall. Aside from a few big cleanup projects, Joe, Rachel, and I have more time to focus on the parts of the farm the bring us the most joy.
For me it's cover cropping, ha ha. I absolutely love planting cover crops on the farm. I also love seeding and planting for the CSA and markets, but seeding cover crops has all the excitement of growing something without any of the risk. I don't rely on it for my livelihood or fret over whether or not we'll get to harvest it. It's good for the soil and the health of the farm and sets us up nicely to start growing again in the spring.
Cover cropping season is underway and I'm looking for any open spots I can throw some seed on before the growing season is up, which is significantly later for cover crops than any of our harvestable crops. Winter rye will continue to grow late into December, and then start growing again in early March. Space is scarce during the summer growing season, so we usually aren't able to cover crop much in the spring aside from a plot or two reserved for fall crops, but once summer is up I try to get a least of third of the farm under a cover crop before winter.
The picture below is a "winter kill" cover crop mix that has started to emerge. It's a six species mix of clovers, peas, oats, phacelia, vetch, and flax. This is not a cover crop that will keep growing into December and then resume in the spring. Instead, this mix will grow until it is killed off by winter temperatures and then the residue will cover the soil until we're ready to plant in the spring. Winter kill cover crops are great to plant on beds that will be planted early in the spring because they require significantly less field prep. Overwintering cover crop mixes need to be terminated in the spring, which means mowing them down and giving them time to decompose in the soil before planting into the plot. With a winter kill cover crop I can prep a plot in the fall, and then all we need to do is add some amendments to the soil and start planting again in the spring!
Summer Shares Week 13!
We're on to the final quarter of summer CSA shares! For those that are wondering, the last pickup for the summer CSA will be on Wednesday, September 25th. After which we will start up Fall CSA shares for the final 7 weeks of the 2024 CSA season.
Delivery Baskets
▪Acorn Squash
▪Cabbage
▪Carrots
▪Cherry Tomatoes
▪Cucumbers
▪Fennel
▪Onions
▪Peppers
▪Tomatoes
▪Green and Gold Zucchini
Market Style Pickup
Members Select 8 Items
▪Beans
▪Cabbage
▪Carrots
▪Celery
▪Celeriac
▪Chard
▪Cherry Tomatoes
▪Cucumbers
▪Eggplant
▪Fennel
▪Kale
▪Lettuce Mix
▪Microgreens
▪Onions
▪Potatoes
▪Peppers
▪Tomatoes
▪Winter Squash
▪Green and Gold Zucchini *U-pick Flowers (does not count towards one of your items!)
Herbs
9th Item, Members can select one herb to add to their share
▪Basil
▪Parsley
Click Here to Sign Up For Fall CSA!
Stuffed Acorn Squash with Fennel and Apples -- CLICK FOR LINK
Ingredients
▪2 small to medium acorn squash
▪Extra virgin olive oil
▪Sea salt
▪1/4 cup dry quick-cooking farro
▪2 tablespoons diced shallot (about 1 small shallot)
▪1 medium fennel bulb, cored and sliced 1/4 thick, fronds reserved
▪1 medium green apple, sliced into small triangles
▪1/4 cup minced parsley
▪2 tablespoons dried cranberries
▪1/4 cup shredded Pecorino
Instructions
▪Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
▪With a large, sharp knife, cut the woody tip from the narrow end of the acorn squash, then carefully slice the squash in half lengthwise. Set squash cut side up and test for stability. If needed, cut a 2-inch flat section from the back to stabilize the squash.
▪Remove the seeds and rub the cut side all over with olive oil. Sprinkle liberally with sea salt. Set squash cut side down on prepared baking sheet. Bake squash until fork tender, 40 - 60 minutes (cook time will vary based on the size and depth of the squash).
▪Meanwhile, prep the filling. Set a medium saucepan over medium heat. Add a tablespoon olive oil and the farro. Toast, stirring often for 3 minutes. Then cook farro according to package instructions. (I use the "pasta method" detailed here.)
▪Set a 9-inch skillet over medium heat. When hot, add 2 tablespoons olive oil, and then the shallots and fennel. Sprinkle with sea salt and sauté until golden and tender, 7 - 10 minutes. Add the apples, and cook 3 minutes more.
▪In a medium-sized mixing bowl, toss to combine the warm farro, sautéed vegetables, parsley, and dried cranberries. Add sea salt and pepper to taste.
▪Spoon filling into the squash, mounding it up a bit. Sprinkle with cheese. Bake 15 minutes or until squash and filling are golden with crisp edges and the cheese has melted. Let squash cool 5 minutes, then garnish with reserved fennel fronds, and serve.
▪Squash can be served as-is, or cut in half for a side.
A Fancy and Beautiful Tomato, Cucumber, and Carrot Salad -- CLICK FOR LINK
Ingredients
▪1 large tomato (mine was about 10 ounces)
▪8-10 ounces mixed cherry tomatoes
▪3 carrots
▪1 English cucumber
▪3-4 ounces feta cheese
▪2 cups pita chips
▪1 tablespoon harissa
▪1 tablespoon olive oil
▪1/2 lemon
▪1 teaspoon salt
▪1/2 teaspoon fresh pepper
Instructions
▪Chop the tomato into 12-16 wedges, add to salad bowl
▪Quarter the cherry tomatoes, add to salad bowl
▪Slice the carrots into thin discs, add to salad bowl
▪Cut the cucumber lengthwise into thin spears and then into 1-inch segments, add to salad bowl
▪Roughly chop the feta cheese, add to salad bowl
▪Mix the harissa and olive oil together in a large mixing bowl until well combined and then add the 2 cups of pita chips and toss until they are well coated
▪Add the chips and any remaining harissa and oil to the salad bowl mix to combine and dress with lemon juice, salt, and pepper
Check out the Farm Store!
Veggies Stocked Fresh Every Friday!
In the store this week:
Flower Bouquets
Kale
Chard
Beans
Tomatoes
Eggplant
Peppers
Carrots
Zucchini
Cabbage
Celery
Fresh Herbs
Ice Cream
and More!
Find Us at the Market!
All three of our markets are up and running now!
You can find our produce at:
Cheshire Medical Center in the Cafeteria
Thursdays 10am - 2pm
June through November
Jaffrey Farmers Market
Fridays 3pm - 6pm
June through October
Keene Farmers Market
Saturdays 9am - 1pm
April through October
