Fields of Plenty

Kohlrabi…what? I was introduced to this alien looking vegetable about 20 years ago. I had to think long and hard about (1) whether I wanted to grow it, and (2) if anyone would want to buy it and eat it if I did. But flying saucers are popular, right?  And then I started eating it. This is one tasty vegetable! Stir fry, sauteed, raw. The first time I made Kohlrabi slaw, I devoured a lot of it. A lot. Ok, this was worth adding to the growing repertoire. But I recognize that most people are still unfamiliar with kohlrabi, so we don’t have it all the time and we don’t put it in shares frequently. So let me introduce you to kohlrabi. It is a German word, meaning “cabbage turnip.” It is in the cabbage family, but kind of looks like a turnip. But it is not related to turnips and tastes nothing like turnips. The round part is actually the stem of the plant, and the leaves are edible as well.  As you might guess from the name, kohlrabi is popular in German speaking countries, but it is...

I have taken the last of the persimmons in to my mother to be turned into persimmon bread. We had a fresh batch of persimmon jam made. And you (and I) had the opportunity to eat wonderful, fresh persimmons. I keep thinking I will do something fancy, but then I pick one up and it’s in my mouth. Maybe next time. I first planted persimmons over 15 years ago, when I found a variety that was supposed to grow in our area. It took about 6 years before we got any persimmons. And now the trees produce reliably well. We have planted additional trees, because, hmmm, many of you decided you like persimmons as well. We are thrilled that we can grow persimmons without any sprays, even organic sprays, which fits with our mission of growing green and clean. My first introduction to a persimmon was a Hachiya-type persimmon. Beware! These are fabulous when fully ripe, but they cause an unpleasant puckery-y sensation around the lips if not ripe,   due to a high tannin content. The tannin dissipat...

We have learned some basic things over the years about our customers. You like to eat regularly. Every day even! And all year! You tell your friends where you get awesome produce. So, we are always looking to grow more efficiently and more productively and to extend our growing seasons. Two years ago this month, we started something new for our farm—hydroponic growing. We did not really know what we were doing but figured, hey, we’re smart! We’ll figure this out. And indeed, we did figure out the basics. Still learning. However, the excitement of trying something new remains with us. I love watching seeds pop up in the germination trays. I love seeing the baby plants transplanted into the nursery channels, And I love seeing the plants growing so well to maturity. And everyone is thrilled at harvest time—quick harvests, clean greens (no bugs, no splash back dirt, no pesticides). The hydro house made it possible for us to increase our productivity without needing more acreage. We sti...

What a strange fall! Well, what a strange year, right? Amazingly mild temperatures, we have dipped below freezing only once, and that but a week ago and with little damage done.   Next week promises colder temperatures—it’s ok, it is December next week! We have been grateful for this milder weather, as it has given us time to work on the new high tunnel. The frame is up, sides are on, now waiting for heaters, fans, and end walls. Then on to the next one. We finished the new unheated tunnel, and spinach is up and looking great. Pomegranate trees will be planted shortly. The outside harvests have continued with barely a twitch, as these crops thrive in cool weather. Broccoli, cauliflower, and salad turnips have filled out those CSA bags, and the kale, collards, mustard greens keep growing and have provided multiple harvests. Kohlrabi is coming soon! We have transplanted a few crops into a tunnel to extend their harvest. In the meantime, the hydro house has been producing many o...

 Another rainy day here in Delaware, with a rainy November forecast. I have to admit, rainy, chilly days make me want to take a nap. A long nap. However, farming keeps on going. Fortunately, we have under cover activities to keep us busy and mostly dry. However, boots and rain coats are recommended! Since we knew the rain was coming—extra rain from Hurricane Zeta—we were extra busy yesterday, cutting kale for the shares, and harvesting everything that did not care to be drowned. I grabbed one of our store employees to pick blackberries with me. I think this is the latest we have ever picked blackberries! High tunnel work. This is a favorite. Easy to harvest, everything is clean, everything looks good, harvesting is fast. Planting in the tunnels—also fun! Today, we planted rows of snap peas and lots more romaine. So far, we have not found a limit on how much romaine to grow—it is a customer favorite. Then, we started a 1000 or so seeds in trays for transplanting into the new tun...

O nce upon a time, a long time ago, back when there were classified ads in the newspaper and people read those ads, my mother saw an ad for fig trees in Wilmington. “Hmmm,” Elaine thought. “If he can grow figs in Wilmington, so can I.” Definitely a competitive streak in the family. Elaine and my youngest brother, Matt, drove to Wilmington to find this gentleman (using a map and my mother’s knowledge of Wilmington) who had fig trees growing in his back yard. “Here they are,” he said. “Which one would you like?” They picked out a tree, dug it up, and brought it back. This happened 1978 or so. This fig tree is still with us, a variety called Celeste, small, very sweet, and delicious. And that was the first fig tree. My mother, of course, is not alone in loving figs. Figs have commanded a dedication and following that borders on the cult edge of devotion. Fig fossils are dated to about 9400 BCE in the Jordan River valley—about 1000 years before evidence of wheat or barley cultivation, ...

  Something about this year makes me vocalize this familiar childhood lament. Can we, please, just be done with this year? I feel pummeled and exhausted and weary from… everything. I try really hard not to complain, for it gains me nothing, but this year is pushing me, along with most everyone I know, to the limits. The weather has been…challenging, yes, that’s the word. We have had deluges of rain, a record number of 90-degree days, and more deluges of rain. We are on the second round of named tropical storms and hurricanes. If I even think about complaining about the weather, I just look at what the Gulf Coast has to endure this year. And the west coast—so many fires! I am grateful that Oregon and Washington finally got some rain. If we could send California some of the rain from Tropical Storm Beta… And yet. Here we still are. Getting through this year one day at a time. Hardly any pears, but a good number of apples. Peaches ended early, but Italian plums are here. Lima bean...