Boulder Belt Eco-Farm

  (Eaton, Ohio)
We Sell the Best, Compost the Rest
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Boulder Belt Farm Share Inititiative vol 2 issue 11 (week 11)


Welcome to week 11 of the farm share initiative. Like pretty much every week for the past month it's been a wet one and this is not good. While I don't think we will lose enough crops to impact the FSI know that at this point our soils are way too wet and many things are not longer thriving like the melons we planted 3 weeks ago. They were planted direct from seed (which usually works so much better than starting seedlings indoors and transplanting those into the garden) but either the seeds have gotten waterlogged and rotted or the seeds germinate and the seedling gets too wet and starts to die. The garlic we are getting out 2 to 3 weeks early and it is rotting in the soil because it is so waterlogged. We are losing around 10% at this point but every day it stays in the soil means more loss. The good news is we increased what we planted last fall by 33% so we should end up, even in the worse case scenario, with at least 1500 garlic coms to sell, eat and replant (1/3 of our total harvest is replanted in October/November). the shallots seem to be a complete loss. The carrots are not in great shape. We have not yet investigated the potatoes but I do not expect great news.  Wet weather and root crops do not go together at all. This is all very worrying and stressful for us farmers and there is nothing we can do about this. There is no way to divert or stop up to to 2" of rain a day (Ideally we get 1" per WEEK). We keep telling ourselves it could be a lot worse. I have virtual farm friends in the Midwest who are dealing with even more rain plus 70 mph winds daily and baseball sized hail. They are not just losing crops but barns, hoop houses and the houses they live in. And we have not had any tornado activity. So, yeah, it could be far, far worse but this is when farming is not fun at all.

Not everything is bummed about the wet conditions. The tomatoes are growing like weeds, the raspberries (red and black) and strawberries love this weather are producing large, high quality berries. The onions, unlike the garlic seem to be doing okay (at least the beds that have had the weeds whacked backed), Basil loves lots of water as does eggplant (which is already flowering!). The early melons, cucumbers and zucchini are very very happy (I suspect because they were already big by the time the rainy season started). So we take the bad with the good. It looks like there will be plenty to harvest and eat for the rest of the season but it won't be exactly as planned (but than again it never is).

We have a farm tour planned for Tuesday July 13th with the Preble Green Citizens (or something like that) You are invited to join us as we tour the market garden (which has changed dramatically since anyone in the FSI has  last looked at it. The market garden tends to transform itself about every 2 to 3 weeks this time of year) and talk about how we grow food for the locavores in the area. I especially encourage our Eaton members to join us as you will meet other like minded and local souls (and believe me we greenies are few and far between in PC, though that seems to be changing). This will  not include a pot luck dinner as this is not one of our occasional FSI members farm tour/pot luck dinners.

Hey, I know some of you are Facebook members and are Fans/Friends of Boulder Belt Eco-Farm. Please take a look, if you have not already, at the FSI share pictures I post each and every week. There are a couple of reason;1) I tag all the items so if you are unsure as to what is in your share this will guide you and two I think it is becoming a great progression. It was week 2 that I committed to getting a shot a week of the shares and now I am getting into the art of posing produce, getting good angles and putting out as high quality pictures as I can muster. I have to say I am improving drastically as we go through the season-food is very hard to photograph BTW. I am glad I came up with this creative project and I am doing this for you FSI members. here is the URL!/album.php?aid=174404&id=368403976315

Your shares will be ready after 4pm. Please return any and all packaging you get from us-bags, rubber bands, plastic sheets covering berry boxes, etc.. We do not want other people's packaging just ours. We also will take clean used plastic and paper grocery bags. The more of this stuff we reuse the less petroleum that needs to be drilled to make more virgin plastic.

This Week's Recipe

Squash Lyonnaise

2 or 3 medium zucchini sliced into 1/2" slices
1 medium onion sliced
Oil or butter

In a large saute pan over medium heat add the fat than everything else and cook covered for about 20 minutes, stirring occasionally. When the squash is soft and fragrant the dish is done. This is one of my all time favorite dishes, I could eat it daily. I learned to cook it when I worked for DiPaolo's restaurant in Oxford back in the early 1990's

What's in the Share

Red Raspberries-I had hoped to include these last week but by  last Wednesday we did not have enough for everyone (6 shares to fill and 4 boxes harvested). What a difference a week makes. You get 2 1/2 pint boxes in your share this week.
Wild Black Raspberries-I don't believe we have ever had enough of these to include in a FSI share but this is one of those things that really likes the weather conditions and so you get a 1/2 pint in your share
Zucchini-2 pounds of zephyr and sunburst patty pan squashes
Snow peas-1 pound. These are ugly but very sweet. I find the uglier and fatter they are the better they are.
Sugar snap peas-1/2 pound
Kale-1/2 pound of rainbow kale
Onions-2 red onions
Garlic-2 corms of Persian Star
Basil-more than last week, probably around 1/4 pound. More than enough to make a nice pesto
Cucumbers-3 tasty cukes
Broccoli- 2 pounds. I discovered 2 beds of broccoli ready to harvest and so I cut about 35 to 40 pounds of heads and put 'em in the fridge last night. This will likely be the last broccoli you will see so enjoy

Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH

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