Simple Gifts Farm Holistic Goal January 2015

 1.      Quality of Life (includes physical, emotional, spiritual wellbeing; financial wellbeing, relationships, challenge and growth areas, life purpose/contribution)

We want a challenging and stimulating, but not overwhelming, work environment; one that has the ability to evolve over time with changes in our circumstances or interests; both for us as owners and for our employees. We want our employees to be active participants in this environment.

We want our families to be economically secure, both now and into the long distant future, even if the farm isn’t their main economic generator

We want our families to have a good quality of life as far as our time and emotional and physical support, have a fun place to live and be a part of, a wide variety of quality food, be part of something that is well known and well thought of in the community.

We want to make a positive difference in peoples’ understanding of food and agriculture in many different circles of people, including our customers, community, other farmers, young people interested in farming…

       2.      Beliefs, Behaviors & Systems (what must we do to create the Quality of Life, above?)

Have clear systems of organization and operation of the farm that:

 Can evolve over time as needed,

      Keep the purpose and principals of the farm foremost in all of the key employees’ minds,

Are clear and easily picked up by those taking them up,

Keep routine work as routine as possible,

Empower all on the farm to make decisions as necessary and be accountable (in a clear, safe and respectful manner) for their decisions’

Foster communication systems that create and foster the above.

Have system for planning and monitoring each enterprise (production enterprises and sales enterprises) for appropriate level of profit and adjusting enterprise as necessary. And, monitor and evaluate each enterprise for contribution to (or detraction from) our Holistic Goal.

Farm in a way that –

Improves the productivity of the land continuously and indefinitely,

Produces healthy food and other products,

Connects our customers to the farm.

Get various groups of people onto the farm and involved with it as appropriate. Involve ourselves with other groups and bring our experience to them.

Create a farm that is bounteous, vibrant, and fun.

        3.      Vision Statement (a description of our asset base in the future to sustain the Quality of Life we want)

Behavior – We must be hardworking, honest and ethical, creative, and good communicators.

                  We must be loving supportive family members and active members of our community

Landscape – The land around us will be stable, healthy, and productive.

Community – We will live in a diverse, thriving community with know us and love to interact with us around the food we produce and they eat. We will also be a vital part of a community of other like-minded farms and organizations which support them.

Here are the stats from Weather Underground!  This winter is even colder than the Polar Vortex!		Temperature
	Average Daily High	Average Daily Mean	Average Daily Low	Lowest
February 2015	24	13	0	-17
February 2014	32	21	11	-15
February 2013	35	28	20	-10

Climbing the pyramid

I like to think of winter growing in terms of a pyramid.  The higher up you go on the pyramid, the more protection you are providing to your crops.  The deeper into winter you go, and/or the less cold-hardy the crop, the higher you need to go on the pyramid.  This year, we are making an effort to harvest as much as we can from lower on the pyramid in order to save our peak for later in the winter.  The lowest step on the pyramid can be...No protection at all!  We have been harvesting kale directly from the field, and the kale for this week's share will still be from the field.  We've talked to growers who harvested outdoor kale into January even last year's Polar Vortex.  We wanted to do that, but we didn't plant enough!  Not to worry, though, we have 1200 row feet of kale in our caterpillar tunnel.

This year, we have a new low step on our pyramid.  We are putting in some "low tunnels;"little mini-greenhouses which you may have noticed as you drive by on Pine Street.  We spent some time sourcing the materials, so they didn't go up as early as I would have liked.  I think they may be especially useful for extending the season on lettuce, arugula, and spinach from the field in late fall.  But we have put them up over our fall-planted carrots.  These were seeded in late October, and we expect them to germinate over the winter and be ready to harvest in May.  We also have some kale, lettuce, arugula, and totsoi that we hope to harvest in March.  Here are some pictures of the construction process.

2014 Season in Review

All in all, it was a pretty good season.  The weather was on the wet side, but our soil is more than a little bit sandy, so things worked out well.  After a cold winter, and a slow start in the spring, the weather never got outrageously hot, and it rained enough that we didn't use our irrigation setup at all.  That was a good thing, because it broke in August 2013, and we didn't get it fixed until this September.  Actually, it is now mostly fixed, which is a good thing, because after two wet years in a row, we've got to have a dry spell some time next year.  Here is a crop-by-crop rundown:

Asparagus: Hah!  We don't grow that, not yet!  But we prepped up an area to plant next spring and bought in some (organic, of course) from Warner Farm to include in the Spring Share.  We should be picking our own for the Spring Share in 2016 or 2017.

Beets:  We had a little trouble getting used to our new seeder in the early part of the season, but once we got it figured out, the new seeder let us drop seeds a a more precise spacing, with the result that we have more beets for winter storage than we have ever had before.

Beans:  Eaten up by Mexican bean beetles!  We hope for better luck next year.

Broccoli:  Our strategy of making a couple of big fall plantings seems to have worked out well .  We decided that trying to have broccoli all the time meant that we had not-enough broccoli all the time (broccoli takes up a lot of space in the field, and we just don't have the acreage for it).  Whereas this year we had plenty of broccoli when we had it.  Next year we will put in one later planting so that we have a bountiful supply for the whole fall.

Brussels Sprouts:  We had some good brussels sprouts, but a lot of them got rot on the sprouts.  Not a total loss like some years, but not the best.  Picking off the lower leaves seemed to help--we will try to do that earlier next year.

Carrots:  We had one small gap in carrot production due to getting used to our new seeder, but just as with the beets, in the later plantings, the new seeder has meant that our carrot yields are out of the park.  If we don't develop some new carrot markets over the winter, we might have enough to last clear into June.

Cilantro:  Sorry, but we kept trying to get a decent stand of this, and it never happened this year.  We suspected our new seeder, but finally decided that it was a germination issue with the seed.  We hope for better luck next year on this one too.

Cucumbers and Summer Squash:  We had a nice long run of these crops from June into August.  They tend to get killed by disease in the late summer, and we are looking into organic ways to control that in hopes to extend the season a little longer.

Eggplant:  We had plenty of it, and well into the fall.

Fennel: We had a nice crop through mid-summer. Next year, we plan to plant some for the fall.

Garlic:  We had some nice large garlic varieties several years ago, and then lost most of those varieties to a nematode issue.  This year, we are planting all new larger varieties and hope to have a more bountiful supply. 

Kale:  We continue to be amused by the new-found popularity of this leafy green.  In some ways  it symbolizes the change in our culture towards the healthy side of things, but what about chard, or collards, or other greens?  But anyway, we had plenty of kale all summer and will be picking it for a good part of the winter too.

Lettuce:  We got a new "finger weeder" that has really improved the weed control for lettuce, including for the new "salanova" types that grow like a head and then fall apart into individual leaves for salad mix. We had a couple of short windows without head lettuce, but the wet weather really helped this crop out.

Leeks:  We have been trying various techniques to plant the leeks deeply so that they'll form a nice long white stalk.  This works out well, except that we then end up covering some of the plants as we fill in the trench and get a thinner stand than we would like.  We had good leeks for a while this year, but think we have a better idea for how to plant them next year that should result in enough leeks to last throughout the fall.

Melons:  This was our one real loss to weeds this year.  We are going to try and have some more help next year in May, June, and July, so that we can stay on top of the weeds better.

Onions:  We had crazy weeds in our onions this year, due to never getting in for a second hand-weeding, but that doesn't seem to have stopped us from getting a decent crop.  We may try growing some without plastic mulch next year, and use our new finger weeder to keep the weeds out.

Parsnips:  We had a crop loss on parsnips this year because we just couldn't get the seeding rate right on the new seeder.  This is especially hard with parsnips, because they have a 3-week germination period so you don't really know what happened right away, and can burn up the planting window with only two or three tries.  We spent years trying to get the seeding rate right with our old seeder, and finally had a crop in 2013.  Maybe we'll keep the old seeder for parsnips...

Potatoes:  We had to mow these down early this year because there was late blight in the plants, but we already had a nice crop underground by that time.  We've had plenty all season and should have enough for the winter share too.

Salad greens:  The wet weather was great for getting a nice stand of our various salad greens established just about every time we seeded.  We didn't have a gap in production the whole season.

Strawberries: They were awesome. It seems that this was an exceptional year for berries all around, and we hope that how we managed this crop also contributed to the great harvest, since management is something we can replicate in future years.

Sweet Potatoes: Wow!  We had a nice crop of sweets this year--over two tons (thanks, weeding fairy!)  We should be eating these all winter, assuming our cobbled together heated storage unit keeps working properly.

Tomatoes:  We continue to be plagued by late blight.  Our strategy of spraying biological controls until the blight shows up and then switching to copper didn't seem to work out very well this year, so we will be using copper right from the start next year.  We are also looking into growing more of the crop inside, which would mean some new investments in greenhouses.  We had a pretty good crop this year in spite of the blight. 

Winter squash:  Our best crop ever.  This isn't a crop that we have excelled at in the past, but we hit it this year.  The finger-weeder really helped a lot with the weed control.

That's the rundown on the major crops.  If you have questions about any of the minor crops, feel free to shoot us an email.  We hope you enjoyed the season and that we'll see you next year and at the winter share or winter market.

Pie for Supper!

by Audrey

Here is a follow-up on the sweet potato essay - my favorite sweet potato recipe. I prefer dishes that solidly sweet or savory, and this is a lovely savory pie that makes a great main dish. Serve with a salad (I love the bright colors of the orange pie next to a salad with arugula and roasted beets), and some bread. We had a dinner guest who allegedly disliked sweet potatoes, but had seconds of this pie!

SAVORY SWEET POTATO PIE

2 cups mashed sweet potatoes

1 cup plain yogurt

2 eggs

1/2 tablespoon butter

1/2 cup minced onion

1 clove garlic, minced

1 tablespoon fresh sage leaves, plus 5-6 pretty sage leaves

1 teaspoon salt

a few grinds of black pepper

1 9" pie crust (I like to add some finely chopped pecans to the pie crust)

Preheat the oven to 375 F.
Peel and chop the sweet potatoes, and steam until tender.
Meanwhile, saute the onion in the butter until translucent, then add the garlic and saute for a couple more minutes.
Puree the sweet potatoes (a food processor or blender works well) and make sure you have 2 cups
Add the yogurt, eggs, onion/garlic, salt, pepper and sage. Puree until smooth.
Pour the sweet potato mixture into the pie crust. Decorate the top with the reserved sage leaves.
Bake for 40-50 minutes.

Sweetness

by Farmwife Audrey

Sweet potatoes are possibly my favorite vegetable. They even have a delicious-sounding Latin name: Ipomoea batatas. Its cousins include the showy, and prolific, morning glory. Though a tropical plant from the Americas, sweet potatoes can be grown in chilly New England, and brighten our tables at Thanksgiving and well into the winter.

Ian reporting on the harvest on his tater-phone.

We’ve grown sweet potatoes at Simple Gifts Farm for years, and love to see their beautiful vines sprawling across the field, to harvest them just after the first frost, and to share their carotenous bounty with you.  This year (with a bit of help from a weeding fairy), we grew a nice crop, pulling out about 2 tons from 1/3 of an acre.

However, they do have some fussy post-harvest requirements. Immediately after harvest, sweet potatoes must be cured at high temperature (80^oF) and humidity, conditions that are not typical of October in Massachusetts. Thereafter, the tubers need to be stored at cool room temperature (55-60oF), which is much warmer than the mid-30s that most root crops enjoy.

In past years, we’ve somewhat fudged this part, curing them in the greenhouse. In many autumns, this works reasonably well, with toasty daytime temperatures and moderate nights. After curing, we have stacked crates and crates in our home basement, which is conveniently at just the right storage temperature during the winter. Not so conveniently, our basement (which is also where we send cabin-fevered children and do the laundry), gets pretty dirty, especially when the crew comes through the window to fetch a crate or two for the winter share.

Last year, however, our luck with the greenhouse-loosy-goosy-curing ran out. As house-boss, I was traumatized. I don’t really like to think about it. I didn’t want to write about it, but Jeremy thought it was a good example of how we learn and improve things each year. After last year’s late first frost, it became dismally cold. After ‘curing’ the sweet potatoes in the not-hot greenhouse, the crates stacked in our lovely basement grew horrible white mold all over them. You see, curing literally means that the heat and humidity cure the inevitable nicks and bruises that sweet potatoes acquire when harvested and disconnected from their vines. A cork layer develops, and suberin is deposited (this is for the plant nerds – suberin is a waxy material produced by the tuber’s outer root cells).  The cork layer and suberin act as a barrier to decay-causing microorganisms and to excessive moisture loss during storage. Curing also jump-starts the process of converting starch to sugar, which makes sweet potatoes sweet.

We lost most of the crop last year. Something had to change.

Jeremy, circa 1998, on a farm-built rocket ship.

This year, we have the U-Haul. Jeremy got it for cheap from a guy just over the border in Vermont, who had super-insulated it as a retrofitted walk-in cooler for his yogurt delivery business. The first time we tried, a small space heater got the inside up to 120^oF. Talk about Yankee ingenuity. It is a really ugly truck, but it is awesome.  Jeremy got a $35 thermostat for the space heater, and now can keep the U-Haul a cozy, even 80^oF.  So, we’ll cure the sweet potatoes for a week or so, then turn down the thermostat to 55^oF, where they can happily hang out with the winter squash until we all eat them.  I swear, farmers SHOULD build rockets.

First Frost: A Photo Essay

We rise to greet the first frosty sunrise at Simple Gifts Farm with a bittersweet mix of relief, sadness, and the type of exhaustion you feel after climbing a beautiful and steep mountain. 

We, and the farm, have landed in autumn. Frost is the kiss of death for tender crops like eggplant, but a sweet kiss for hardy crops like the Brussels sprouts and kale.

We were out yesterday evening, double-checking that all our hoophouses were tucked down, protecting our autumn crops. We'll be out this week, harvesting the sweet potatoes.

The clover and rye are unperturbed by this frost, and will continue be a living blanket of green on our resting fields.