two feet under

aspen trees along a canyon nearby; still time for hiking before garden season!The fever is upon me; a month out from spring, with nights of luminescent moonlight, everything seems possible. Morning tea and breakfast time is now punctuated by list making, rather than leisurely reading. I’ll try this sort of bean, that kale, companion planting . . . more fruit! I always want more fruit . . .

It’s a heady time of day to make such lists, stimulated by the caffeine of a good black tea. But I always like getting lots of ideas out there, and then sifting through them for the gems. To be sure, I am joining a farming couple with over a decade of successful, productive experience. I do not, as of yet, have a complete detailed understanding of how and what we will plant. But I do know that experimentation will be welcomed, particularly in a 1-acre plot that will be free of its usual boarded horses.

Some notions being tossed around include: planting ten or so fruit trees, probably apples (the 100-year old orchard on the farm is still producing, but we’d probably want more eating apples in the future, in addition to the existing cider-making sorts); flowers (for cut-flower sales to boost farm income, and to provide more delicious nutrition for insect life); and bees (with all the equipment at hand on the farm already, it feels like an obvious step towards boosting overall ecology). Notice how in large part, these ideas represent time input a view of the foothills leading into the Soldier Mountainson our part that can be largely hands-off.

Further, I have some small-scale experiments in mind, such as intercropping. By planting vegetables such as radish and carrot together, one can supposedly maximize soil space and nutrient depth (as the different root depths will not compete with each other), while also potentially shading out most weed competition. I’m also thinking about a corn, bush bean and beet companion planting, although I’ll consider decorative corn varieties because we would be very lucky to see a mature cob during our short season. Using it as a shade and soil breaker-upper/enricher tool for the beans and beets will be the main purpose (perhaps less time intensive to plant than to weed all summer?).

Now, envisioning this all despite the two-foot cover of snow on the ground . . .

nighttime munchies

spinach somewhat chomped by, we think, earwigs“We believe that all insects are beneficial,” we repeat to ourselves working in the garden. Believing this takes a certain leap of faith, not too far flung from the yearly renewed hope and vigor already characteristic of farmers.

Thus, discovering that our spinach plants’ cotyledons had been munched, in many cases down to their base, produced a ‘hmm, wonder what is doing that?’ versus a ‘Let’s kill it!’ reaction. A couple days later, it would appear that the plants are surviving, their next leaves developing, and further leaf chomping not happening . . . famous last words? We shall see. Our best guess at the critter with nighttime munchies is the earwig.

The greenhouses are heating up delightfully these days; despite a couple of nights that saw temperatures drop to between 0 and 3 degrees, the soil is maintaining a daytime high of around 80 degrees, and dropping at night to anywhere between the high 30s and lower 40s. Clarence is waiting for a bit more confirmation from the weather gods before planting kale and chard; a minimum of 40 degrees is required for seed germination for these plants, and optimally the temperature should be 50 and above. A heavy black plastic a thermometer stuck in the middle of the row establishes soil temperatures underneath the cover, to a depth of several inchescovers the bed awaiting such plantings, helping gather the heat during the day and retain it at night.

For more information on soil temperatures and starting plants, take a look at John Jeavons’ “How to Grow More Vegetables.” This book also addresses fruits, nuts, berries and grains. And, of course, check back in with us.

hoar frost salad

hoar frost on an apple treeThe over-wintered spinach plants in Greenhouse #2 didn’t seem to mind Mother nature’s carpeting of hoar frost over exterior realms the other day. Despite the bejeweled branches and grass blades, it was time for some greens trimming. Clipping extra large or extra tall leaves for our own consumption, presumably the plants will be stimulated for more abundant re-growth; perhaps we’ll be able to supply bags of delicious spinach to desiring customers in a week or so.

In the meantime, Tona demonstrated washing and drying techniques. We swirled the plentiful tona washes the spinach leaves in a basin filled with very cold waterclippings around in cold water for a minute, then let the whole lot rest, allowing dirt to settle at the bottom of the basin. Then, into the beater washing machine for a quick spin cycle. We filled about a quarter of the machine with this green load; in regular season, Tona tells me we’ll fill it about 3/4 full to maximize our time efficiency (a topic on which I’ll write extensively as the year progresses). The washing machine was acquired on the cheap from a used equipment vendor; with usage of just the spin cycle, even these elderly, otherwise inefficient washers should last several years or more, and never again waste water in putting greens into a clothes washing machine, set to spin and watch them dry!the fashion of clothes washing. Water flossed from the greens is drained to the adjacent garden areas.

And me? I get crunchy spinach salad daily, topped with our in-house garlic-parmesan dressing. yum.

mac and cheese . . . and greens?

chard cuttings from overwintered plantsWhat to do with all the chard that has wintered over in your greenhouse or cold frame, or more temperate winter climates? Clip the freshest leaves, or anything you are willing to eat (all of it in my case), and try this macaroni and cheese recipe for vegetable lovers. Yes, keep reading; there is plenty of cheese, as my Midwestern roots require. (adapted from Mollie Katzen’s Moosewood Cookbook)

Preheat the oven to 350 degrees F. Have a casserole dish ready (either round, for a deeper dish, or 9″ x 13″ for thinner presentation).

Cook 1/2 lb. dry pasta and drain (I use multi-color corkscrews because I like their attitude).  Chop: 2 cups onion, 1 cup cabbage and 2 good handfuls of chard (if you have spinach to work through, go right ahead). Mince 3 cloves garlic. Heat a large skillet and add 3 Tbs olive oil. When hot, saute onions. Add cabbage after several minutes, garlic, 1 teaspoon salt, and 1 teaspoon caraway seeds. Cook over medium-high until cabbage is just tender (or less if you want crunch). Stir in the I ran out of cheese - make sure you have enough on hand!chard, and remove from heat. Add to the pasta.

Stir in: 1/2 cup milk (or buttermilk or cream); 1/2 cup yogurt; 1 to 2 cups cottage cheese, 1 teaspoon dill seed or frond, black pepper to taste and 1 cup packed grated cheddar cheese. Taste to adjust seasonings (yes! do this, nothing in this will hurt you). Put in baking dish of preference, sprinkle with an additional cup of packed grated cheddar cheese and a few sunflower seeds. Bake uncovered for 20 to 30 minutes, until heated through.

Note: I topped this with some crumbled bacon I had left over from breakfast. Yum.

over the fields and across the country . . .

Clarence waters sprouted spinach and salad greens; over-wintered spinach springs back at rightI’m back, after a couple month hiatus. No, I wasn’t hibernating like a fall-sown carrot, just making some changes in life. Nameably, a cross-country move to Fairfield, Idaho, where two of my favorite farmers reside on beautiful Fair Mountain Farm. This year I’ll be a useful third wheel to Clarence and Tona Stilwill’s typical work horse pair.

At over 5,000 feet in elevation, Fair Mountain Farm experiences vastly different growing conditions and climates, compared to my previous year’s farming experiences in southeastern Pennsylvania. Yet upon my arrival on February 10, two un-heated greenhouses were sporting vibrant green cotyledons of sprouted arugula, spinach and salad greens. Preliminary hand weeding of aggressive mallow has me in a t-shirt and sweating already. Despite the toasty interior conditions, nighttime temperatures fall drastically outside, and only these hardy greens are fit to survive for the moment without additional help.

spinach sproutsSpinach left in the greenhouse ground over the winter began throwing up large new leaves just a couple days ago. This crop is generally covered with Remay rowcover to give an additional 10 degrees or so of protection. Watering this and the other greens crops every other day or so seems to be sufficient. New leaves will be offered to customers starting next week; while some could be offered now, we’d rather be able to provide many bags to salad hungry folks, rather than make them fight over several bags from this week.