Edgewood Farm Organics Newsletter - Autumnal Equinox

Happy Autumnal Equinox!

We are officially transitioning out of summer, the Autumnal Equinox is here!  This equinox brings much celebration as well as the necessity for preparing our fields and our souls for the days to come!  Embrace the beauty of this shift; it only happens once a year J

The weather has brought some rain but nothing compared to the storms last month.  The sun has been shining, turkeys and deer are roaming, and the skeeters are buzzing!  As mentioned before I find it hard to complain about them as I discover more about the agony that is sweeping Miami.  When I hear folks griping about mosquitoes I instantly shut them down with information about the severity of Zika.  That usually takes the complaining right away. 

                  *When I started this newsletter it was nice out, then out of left field we just got slammed by a crazy storm of high wind gusts and hard rain!  Wow.  I love Mother’s Nature’s sneak attacks, especially when I can take cover on a beautiful porch when it happens.

In the field seeds are being sown and a look of utter confusion comes over people every time they discover I am still planting.  Garlic will be the very last crop seeded the week before Halloween, very fitting as there may be Vampires on the loose.  Radishes, turnips and spinach were just seeded and the first planting of radishes are ready for delivery this week!

In preparation for next year we our deciding our cover crop plan for the 2 acre CSA field.  After heavy crop production this year the soil is craving a regenerative winter plan, as I think we all are!  A cover crop of annual Rye will feed the soil with plenty of Nitrogen and then in the spring we will till most of it back into the ground which will increase the level of organic matter.  Our soil tests show that our Organic matter levels are excellent so we are planning to experiment with the Rye next year by using it as a mulch or weed suppressor in hopes of decreasing the overall use of plastic that we rely on at this point.  In short, we will let the Rye grow until right before it is going to seed (it will be very tall at this point), then we will roll it down with a BIG roller implement, flattening it down over our designated planting beds/rows.  Ultimately we will transplant crops right into the flattened Rye, mimicking how we currently plant into plastic.  Trial and error lies ahead but I dream of someday eliminating the use of plastic mulch completely!

As for the rest of the Edgewood Crew they are in full swing with the wedding season.  The barn is once again a vessel for people to celebrate their very special day.  For the wedding crew this means it is game time, every bride will leave Edgewood with the magic of the farm in their hearts. Good luck wedding crew….. Being a CSA nerd probably sounds really nice right about now! 

What to expect in the box on September 22, 2016

Radishes – Heirloom French Breakfast variety – spicy when raw but mellow when roasted

Winter Radishes – Watermelon variety – roast, grill, or stir fry these, raw is quite intense

Potatoes – good ol’ fashion taters

Winter Squash – Acorn variety, they are small but a perfect compliment to a meal or for dessert.

*Due to shortage of acorn squash some folks received a delicate or butternut squash to supplement.

Recipes                 

Information about winter squash:

http://dish.allrecipes.com/winter-squash-types/

 

Radish ideas:

 

Definitely roast the bigger winter watermelon radishes.  They are extremely spicy and firm if they aren’t cooked first.  Also, the little French breakfast radishes can be roasted or grilled and it will reduce the spiciness!  The days of being startled by radish spice are over, thanks to the trusty oven.

 

http://www.bonappetit.com/restaurants-travel/article/three-ways-chefs-are-cooking-radishes-from-simple-buttered-breakfast-radishes-to-sauteed-watermelon-radishes

 

*Hot Extras: We still have amazing hot sauce available and some of the varieties really aren’t that hot.  If hot sauce is scary to people it is worth trying one of our creations.  They have the power to transform people’s beliefs about hot sauce.  The price is $4/bottle and I can resend the information about the flavors if anyone is interested.  The mild Cayenne is going quick to folks outside of our CSA and there are only 10 more bottles of this variety left until next spring!  There’s a reason for this, it is amazing and goes with everything.  We also have a mild roasted pepper sauce for folks that can’t handle any heat.   I love the spicy varieties myself and the farm fresh taste that each bottle delivers.  Email me anytime for more information or to place an order.  Christmas gifts could be checked off the list by placing an order; I know that is an encouraging thought!  Thank you for your consideration!

 

*Susan the baker/hummus maker has delicious products ready for everyone that ordered.  Please pay me or Jamie at Clarke and Alicia at Garden if orders were placed.  Cash or check will do.

 

*I plan to be at Garden Ave. by 2pm, then Lunt and then Campus by 3-3:30pm. 

In closing, I recently was browsing Wendell Berry quotes yearning for his empowering wisdom; I discovered this and wanted to share it with my CSA comrades:

“Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do.”

 ― Wendell Berry

 

“Grow, inspire, repeat.”

With kindness,

Edgewood Farm Organics