Cold Frame!

Happy February, everyone.  Thank you to all of you who have signed up so far.  For those of you who mean to but haven’t gotten a chance yet, the brochure is under the “2012 Sign Up” tab on this site, or email/call Wes, and we’d be glad to mail a brochure to you.

We’ve been busy, as always, with getting ready for the season.  What’s going on in that photo up there, you say?  Well, that’s Wes installing the last leg of the CSA’s new 12′x24′ cold frame structure.   The cold frame will be an unheated, plastic-covered space where our seedlings will “harden off” after a few weeks of cushy incubation in the warmer greenhouse.  You can see the greenhouse in the background–it’s the hard-plastic, sloped structure attached to the barn.  A more familiar-looking cold frame would be shaped like a tunnel, likely constructed of bent PVC pipes.  The reason we have this gothic-shaped structure is because Jay actually had it lying around!  When a neighbor sold some of his land, this former tractor shed was abandoned in the woods, and so Jay, being a frugal farmer, saved it for potential future projects.   It was a fair amount of work and creative reconstruction to get this thing together the way we wanted it, but it’s up and stable.  In the next few days, we will build the end faces where the doors will be.  Today, we are ordering the greenhouse film to cover it.  Exciting!

Screening potting soil

Soon we’ll be seeding some of our crops, and at Four Winds Farm, we produce our own potting mix.  We’ve been helping out Jay a bit with the soil screening process.  This means we get to hang out in the steamy greenhouse and rub lumpy compost against a screen, discard the woodchips and other large matter, and voila!  We end up with the softest, most luscious potting soil you’ve ever run your hands through.  This compost has been decomposing in the greenhouse for the last year or so, as part of a continual cycle that Jay has down pat.  As some of you might know, Jay’s greenhouse is particularly great because it has no energy inputs and is partially heated by the compost.  We can’t wait to get our onion seeds in that soil.

Our last entry included a little information about the OSGATA vs. Monsanto lawsuit, an attempt to protect farmers from being sued by Monsanto for unwitting seed patent infringement.   There was an initial hearing last Tuesday, in which Monsanto requested that the case be dismissed.  The judge listened to arguments from both sides, and will decide within the next two months.  It is heartening to read reports of the hundreds of concerned folks who were outside the courthouse to support the farmers in their fight against the agri-giant.  Here’s a press release from OSGATA: http://campaign.r20.constantcontact.com/render?llr=jnnkfneab&v=001dsGnuBrFqEHGC0puzhaNXSkYvYhUrw-9Id3wrvbGO_uOc46DLMl8GfSI2M-gRGi_JVZpaytjWwRftXmovO0WAEhv1hqSSTDqsyndAdiEd7Hvg57oYFiGr1yz3ZxhM-2AxKWrKDZqeV_W4bNUGE9RE7LJrsidLZD1

Enjoy all this lovely sunshine!

Bryn and Wes

Seeds!

Hi everyone!

We hope everyone’s January has been a pleasant one, offering us a little bit of snow to enjoy. 

** Special note for our Garrison pickup members!  As you know, we have changed this season’s distribution day to Friday.  Recently, we have heard from a few of you that Friday is less convenient than Wednesday was.  Since some of you have already signed up, we can’t switch without a consensus.  Please let us know (secondwindcsa@gmail.com) if you would sign up for a Wednesday pick up and not a Friday.  We genuinely want to make this work for everyone.**

We are excited to report that our seed orders are in!  This season, you’ll be seeing many of the excellent vegetables, herbs and flowers you received in 2011, with a few changes in varieties.  We enjoyed spending many hours exploring our seed catalogs, and can’t wait for the awaited packages to arrive.

We’ve jumped into our crop planning, with great advice from Erin and Sam, who refined their techniques over their 3 years with the CSA.  It’s interesting to work within Jay and Polly Armour’s system of no-till raised permanent beds, because we can plant more per row than other farms who must consider the configurations of their tractor-run weeding and planting implements.  Our soil and compost’s high nutrient density also allows us to pack in a little more than many other farms.  We’re also able to plant in quick succession; when a bed of spinach is all harvested, for instance, we can go in right away and plant something else the same day!  So, we can really do a lot with the acres that we get to work with.

Zooming out from soil chemistry, the organic farming community is abuzz with the upcoming hearing in the big lawsuit over Monsanto’s transgenic/GMO seed: Organic Seed Growers and Trade Association (OSGATA) vs. Monsanto.  Some of you might know that Monsanto has developed patented transgenic seeds over the years, which are seeds that cannot be saved and replanted next season, an act that is fundamental to farming!  On top of that, Monsanto charges top dollar for these seeds, such as BT Corn or Round Up Ready.  Well, naturally, since the wind has a habit of blowing every now and then, of course farmers unwittingly end up with their neighbors’ transgenic stuff on their land.  That’s bad enough, especially for organic farmers who can lose their certification, but Monsanto has gone over the top and actually sued those farmers for patent infringement!  It started in 1998, when a canola farmer in Saskatchewan Province named Percy Schmeiser was sued by Monsanto after Round Up Ready canola seed blew into his fields.  Since then, 144 farmers have been dragged into court by Monsanto and 700 others have settled with the beastly company out-of-court.  This aggression on the part of such a powerful agri-giant cannot stand, which is why we thank OSGATA, et al, for their work in preserving farmers’ rights to grow and save their seeds without fear of being trampled by a greedy monstrosity like Monsanto.  Next Tuesday is an initial hearing in the case in NYC, with a support rally happening beforehand.  Read more about it here: http://www.osgata.org/osgata-press-releasesgo http://www.osgata.org/osgata-press-releasesgo

All the Best!

Wes and Bryn

This past fall, we were busy with preparations for next season.  Once we got our garlic in the ground, we assembled the hoop house for the CSA’s spring seedlings.  Read more about it here!  And now, we can start the traditional tasks of January: buying seeds, scheduling plantings and inventorying and purchasing supplies.

We hope you enjoyed the 2011 season, and we would be so glad to have you back in 2012.  We encourage you to sign up soon, both to ensure your membership and to provide the CSA the resources needed to buy seeds and supplies.  And thanks to those of you who have already signed up!

If you have any questions, please contact Wes at (518) 528-9382, or email us at secondwindcsa@gmail.com

To sign up, click on the 2012 Sign-Up Link!

After a three-week break, we are ready to close out the season with a generous, beautiful and delicious share. This week’s blog will feature 2 posts (really, I promise). First, use this post to plan your shopping for the week. The second post will be a fall/winter vegetable guide complete with recipes. I have been cooking up a storm in my “test kitchen” in preparation for this final food post!

There will be sign-up forms at the distributions for the 2012 season. Early sign-ups will help insure success for Wes and Bryn as new farmers. The winter season is the time when farmers need to spend the bulk of their expenses on seeds and supplies. Indeed, the early payment system is the heart and soul of community supported agriculture! Based on the interest so far, I expect Second Wind to fill up at a record pace this year as well. Please check out the new tab above the banner, 2012 Season Updates, as well as the Sign Up! tab that includes an order form and payment information.

Distributions this week:

Tuesday, on farm: 2:30 – 7:00 pm

Wednesday, Hudson Highlands Landtrust: 4:00 – 6:00 pm***please note the time change

Expect the following produce this week:

1 long island cheese pumpkin

1 butternut squash

2 pounds beets

5-6 pounds carrots

1.25 pounds parsnips

1 celeriac

1 Chinese cabbage

1 bunch kale

1 bag braising greens mix

1 bunch arugula

onions

garlic

daikon radish

potatoes

optional: turnips, 1 bunch or 1.5 pounds

Putting the Farm to Bed

This year’s fall farm clean up has particular significance for me. Not only is it a “tucking in” of beds, tools and equipment, but also an act of closure to the past four years of my life. The land here holds a story of remembrance, of work, vegetables, meals and CSA members. This time is bittersweet. I am happy for the success of the past three years that Second Wind CSA has had, I cherish the connection with our community, I relish in the pounds of vegetables produced by soil, water and hands; I know I will miss it…but I am excited for the journey ahead. Sam and I have started the journey to find a home and a place of our own, and we hold our experience at Four Winds Farm dear as we look at potential place to spend our lives and grow a farm.

So, look forward to next year with Wes and Bryn, and please keep in touch if you are so moved!

Well, here we are! Week 22. The last distribution before our final distribution the week of Thanksgiving! It’s going to be a hefty share this week, so the blog post will take place in (at least!) two parts. First I will give you the usual list of items, part I. Then, in part II, I will post recipes and photos, as well as what to expect the week of Thanksgiving.

But first, some news…

FOR GARRISON DISTRIBUTION MEMBERS

Wes and Bryn will be joining Sam at the distribution this week. Please take a moment to say “hi,” they are the new farmers in 2012!

SIGN UPS HAVE ALREADY BEGUN!

Wes and Bryn have informed me that 2012 sign ups have already been coming in! On the main page of this here website, there is a tab that says SIGN UP! This page has all the updated 2012 information.

WHAT TO EXPECT THIS WEEK:

head lettuce

1 bunch kale

1 bunch chard

1 bunch baby misato rose radishes*

1 bunch beets

1 bunch leeks

1 bunch turnips

carrots by the pound

parsnips by the pound

1 butternut squash

onions

garlic

*These lovely radishes usually get very large, and are a glorious root vegetable. However, due to our waterlogged field. they have not grown a bit in over a month, so they look like salad radishes. The tops are insanely good, so eat them or freeze them for a sweet and tender green.

Expect the following produce this week:

1 bunch broccoli raab

1 bunch arugula

bok choy

1 bunch scarlet ohno turnips

carrots

1 celeriac

1 butternut squash

onions

garlic

There are a lot of greens this week! It’s about time, right? There is nothing better in the fall than a big pot of cooked greens. They balance out the weight of all the starchy root vegetables, plus, add a great amount of nutrition just when the days are getting short and outdoor fun begins to wain.

(The greens on the turnips this week are quite delicious, so be sure to use them too.)

This week’s recipe is a chili, what better side dish than cooked green to go along with cornbread or rice? Mix them all together, cook them separate, whatever you do they will be great.

Black Bean and Butternut Squash Chili

2 onions, diced

4 cloves garlic, minced

5 cups butternut squash, in small dice

4 cups black beans, cooked

1 quart tomato sauce

1 quart diced or whole tomatoes

fresh chile peppers, seeds removed and chopped

2 TBS cumin powder

1 TBS chile powder

salt and pepper to taste

1. Heat a large pot, coat the bottom with oil. Add the onions, garlic and butternut squash. Cook until the onions are translucent over medium heat, about 7 minutes.

2. Add the chiles and cook for 1-2 minutes.

3. Add the beans, tomato sauce, and tomatoes. Bring to a boil and turn heat down to a low simmer.

4. Cook over low heat for at least one hour, until the squash is well-cooked. Add spices and salt and pepper to taste.

As will all chilies, the flavor improves after 1-2 days in the refrigerator.

Serve with diced avocado and lime.

The end is near! We are planning a wonderful end of season workday and potluck bash to celebrate the close Second Wind’s third season! Join us at the farm, Saturday, October 22nd at 1:00 pm for a fun afternoon of work, followed by a scrumptious potluck party at 5:00 pm. Members, kids and friends welcome. We created a facebook event, check it out!

Expect the following produce this week:

lettuce mix

bok choy

carrots

parsnips

potatoes

1 bunch leeks

1 butternut squash

1 New England pie pumpin

garlic

These adorable orange pumpkins are not the carving kind! They are New England Pie pumpkins, renowned for their superior sweetness and texture, especially good in pumpkin pie. I do suggest that you use them for that purpose too. (Make a pie this week and enter it in the Pine Bush Farmers Market Pumpkin Pie Contest on Saturday, October 15th!)

We have been giving out delectable bok choy throughout the entire season, and I have to say, I love the variety we have been growing this year. We usually grow a different type that is taller with white stems. This compact type is all green,  sweeter and more tender. The bok choy we have this week is bigger than the heads we have given out previously, so be sure to trim the “core” out. The core is the tough cylinder at the base that holds the head together. Chop the bok choy in half, then in quarters and you will see the core at the base, it will now be triangular. Simply cut it off, wash the bok choy and proceed with your dish.

Parsnips!

You know the season has changed when parsnips show up on the table! You can do a million things with parsnips, but my favorite is to roast them like potatoes (or with potatoes!): Clean and cut into smaller pieces. Toss with  a bit of oil, salt and pepper and roast at 375 until golden.

***Community potluck and work day is Saturday, October 22nd!***

Hello folks! I have some great descriptions/recipe ideas/flavor pairings for veggies this week, so please keep reading for those valuable tidbits!

Expect the following produce this week:

Lettuce (either head lettuce or baby lettuce)

1 bunch broccoli raab

1 bunch Chinese broccoli

1 bunch carrots

2 butternut squash

1 celeriac root

onions

garlic

The following items will be available free choice (please read the signs for specific directions):

hot peppers

green tomatoes

tomatillos

herbs

About the Veggies

Butternut squash, pumpkins and other winter squashes:

So, I kind of gave you all Long Island Cheese Pumpkins with no warning last week, didn’t I? Sorry about that. If you are wondering what to do with it, keep reading! You will be getting 2 butternut squashes this week as well. These squashes were the ones on long vines that grew in the grass surrounding the squash field. Because they have been in the damp grass, they are a bit discolored and will not keep as long as their more perfect neighbors. Therefore, I do suggest cooking and freezing the flesh soon, before they spoil.

• All the winter squashes and pumpkins we grow are good for eating. They can all be used in similar ways, with a few exceptions.
• All winter squashes and pumpkins can be roasted whole or halved, on a sheet pan in the oven at 350 degrees for around 45 minutes to 1 hour. They are done roasting when the skin has browned and the flesh is soft. After roasting, the skin and seeds are removed and the flesh can be added to soup (then pureed) or pureed and used in breads and pies.
• Winter squash and pumpkins can also be cut into slices and roasted, although this can be difficult with some of the larger pumpkins.
• Roasted pumpkin and squash can be placed in freezer safe containers and frozen until needed. Freeze roasted squash and pumpkin flesh in 2 cup amounts so it is easier to use in recipes. (2 cups seems to be the most common amount needed for pie, breads, soups, and cake.)
• If the flesh seems to be watery, place cooked squash or pumpkin flesh in a few layers of cheese cloth for half an hour to thicken.
• Butternut squash is the easiest winter squash to peel, so if a recipe calls for peeling a raw winter squash prior to cooking, stick with butternut.

Winter Squash Gratin

A simple and satisfying side dish. Requires a long cooking time, so plan accordingly.

1 large or 2 smaller butternut squash

5-8 cloves garlic, sliced

1/2 cup chopped herb: parsley, cilantro, thyme or rosemary

salt and pepper to taste

1/2 cup flour

olive oil

Pre-heat oven to 350 and oil a baing dish, a 9″ square works well.

Peel butternut squash. Slice in half lengthwise and remove seeds. Cube squash into 1-1/2 inch cubes. Toss in a large bowl with garlic, herbs and salt and pepper. Toss with flour to coat. Place piled up in oiled baking dish and drizzle with olive oil. Bake in oven until brown and tender, about 2 hours.

Chinese broccoli

We gave out this delectable Asian green earlier in the season, however, this week we are also giving out Broccoli Raab–how confusing! Chinese broccoli is much closer to regular broccoli in appearance and flavor. As opposed to regular broccoli, the upper stems and leaves as well as the florets of Chinese broccoli are eaten. It is quite good in stir fries, as a braised greens dish or even in Mediterranean style pasta and grain dishes.

To prepare, rinses each stalk and chop the lower 2-4 inches of the stalk off and compost, if they seem too tough to eat. Remove the larger greens and coarsely chop. Coarsely chop the stems and florets as well and proceed with recipe. Chinese broccoli can also be braised whole, so you would only need to trim the stalks for this preparation.

Broccoli raab

While quite similar in appearance to the previous green, broccoli raab has a much different flavor. In contrast to Chinese broccoli, broccoli raab has a bitter, mustardy, pungent flavor that you have all grown to love. I usually steam it and then saute it and add garlic olive oil and chile flakes to season it. Be sure to only use the upper portion of the stems, the lower portion is very “woody.” I found this recipe which I am dying to make. It has a long cooking time, but I am sure it is worth it.

The warm weather of the past two days has got me aching to get back into the field! I am very excited about this week’s produce as well. Expect the following this week:

mesclun mix

1 head Napa cabbage

green beans

potatoes

leeks

garlic

Recipe

Last week my mother made a delicious slaw out of the Napa cabbage for a family BBQ. It was so good that it was practically gone as soon as the party started!

Slaw with Apples and Walnuts

1 head Napa cabbage, shredded

1/2 red onion, thinly sliced

2 apples, thinly sliced

1/2 cup walnuts

Toss all ingredients together and then toss with dressing. (See recipe below.)

Slaw Dressing:

3 TBS white wine vinegar

1 TBS maple syrup

1/2 tsp salt

black pepper to taste

1/2 cup EVVO

Whisk all dressing ingredients together, proceed with recipe.

Community Work DAY

We are planning a community work day/fall clean up and potluck for Saturday, October 22. The week after the 22nd will be our last distribution until the week of Thanksgiving. It will be a nice event to end the season with. This is our first event like this and we are hopeful for a good turnout! There will be sign up forms at the distributions starting this week.