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HomeOrganic FarmingNewsletter – August 8, 2022

Newsletter – August 8, 2022


NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

This is week 9 of an 18-week season: You should get Yukon Gold potatoes, yellow onions, beets, slicing cucumbers, summer squash, green beans, red tomatoes, Terra Cotta tomatoes.

Fruit: This is a fruit share week. First Fruit tells me you are getting either Sierra Rich or Lucky 13 peaches. These are two of their best tasting, free-stone peaches. For shipping purposes, they will be underripe. Please set out around 6 at a time to ripen on the counter. Should only take a couple of days, depending on how cool/warm your home is.

Five years ago on July 29th, we had a devastating 3” diameter hailstorm that lasted half an hour. Here is a short excerpt:

Jerry, Kyle & Sam planted like crazy for two days. Now you need to realize this is very late to be planting anything! Normally Jerry is completely done for the season by the third week of July. We hope for a long fall and a late freeze. With any luck, we will have peas, lettuce, radishes, kale, fennel and summer squash. All the root crops have survived, and you will continue to get those on a regular basis. The watermelon, squash and cucumbers you received last week were picked before the storm. We will continue to glean our fields for produce.

The fields will take a couple of weeks before the plants that survived will show any signs of enough recovery to bloom and produce again. Time will tell! Plants like summer squash can continue to produce if the top of the plant survived and there are some leaves left. Hopefully we will see summer squash again soon. The vines are dead on things such as melons and cucumbers. Tomatoes leaned over during the storm and anything under the plants may continue to ripen. How fast that happens, we don’t know. (They were just starting to burst into a beautiful red color.) Peppers were stripped of leaves and bells on top were destroyed. But those underneath may also survive. This is the problem: We do not know exactly how these fruits will react, what the texture will be or how they will taste. Do not be surprised by bruising and scars on your produce. We will be handing out anything that is still intact.

I asked Jerry the other day if his day has gotten easier or harder. Jerry replied, “Much harder. I am having to replace shut off valves on a huge part of the drip irrigation. (It was also destroyed by hail.) I am watering plants I don’t know will even live and planting plants that could die from frost before the end of the season. We pick crops that we don’t know if they will last long enough for consumption. Then turn around and feed it to the animals when it goes bad.”

End of year synopsis: The crops that were totally devastated were the cucumbers, green beans & melons of all types. Crops hurt in the storm were the tomatoes, peppers, onions and potatoes. To our surprise, the eggplant, lemon cucumbers & summer squash recovered quite well. Because of all the late season planting, members got more greens than you have ever gotten in the past and the frost waited until we could pick the last planting of corn! At that time, we were attending four farmers markets. We quit all but the Boulder Market (because of contract obligations) and all the produce went to the members. The fields were gleaned for six weeks. I cannot tell you how impressed we were at the resilience of the farm. Members still received an amazing variety of vegetables, though, the share sizes had to be reduced. Jerry and Jacquie never saw a storm like this in our past and truly hope we never do again!

Thanks to our ever-supporting members, we survived to farm another year. We have gained tons of knowledge from the experience and Kyle has already experienced his worst year ever…..let us hope!

Jacquie, Kyle, Jerry and Sam

Fresh Salsa aka Pico de Gallo

½ large onion, finely chopped In a small bowl, add onion, lime juice and salt. Mix well and set aside.

1 hot pepper, finely chopped (no metal bowls or spoons)

1 fresh squeezed lime

½ tsp salt

1 minced garlic In a large bowl, combine the next four ingredients, mix well. Dump the

¼ cup chopped cilantro (optional finely chopped onions from smaller bowl into larger bowl and mix well.

3 or 4 chopped tomatoes Cover and refrigerate, will be good for two or three days, if it lasts that long!

Tip: if salsa is too runny, strain juices or serve with a slotted spoon.

Freezer Jam

This was given to me by a member. I do not know where the recipe came from, but it was delicious! I’m sure you can go online to find reduced sugar recipes.


4 cups peeled, crushed or blended fresh peaches (overripe fruit works well for this)

1/4 cup fresh strained lemon juice

1 package (1 3/4 ounces) powdered fruit pectin

1 cup light corn syrup

5 1/2 cups sugar


Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency and cool. Store in freezer until ready to use. Store in refrigerator once jar has been opened. Makes about 8 half-pint or 4 pint jars.


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