Brookside Farm newsletter Jan. 27, 2009

Greetings CSA Family and Friends!

Welcome to the new year of food goodies from Brookside Farm--the only CSA in Willits, cultivating Class I prime farmland, Felix Loam soil at Brookside Elementary School. This is probably a good time to review farm guidelines, protocols, “rules,” etc. as we have some new members and the old-timers may need reminding…I know I do, just ask my wife.

Brookside Farm has produce available on Tuesdays, weekly during the main season (probably sometime in late April to May) and monthly otherwise. Monthly deliveries are February and March 24th, then to be announced. Produce is usually laid out on the table at the farm, either in baskets or often under moist burlap sacks. Loose greens are placed in cloth bags. Look for the sign that indicates how much by weight or count you should take. The farm provides baskets for you to use or bring your own containers. Please be prompt about returning baskets each week. Sometimes during the winter pick up will be at my residence (284 Redwood Ave). This is because many of the storage crops are kept at my home, the weather may be cold and wet, and the daylight hours short.

We encourage farm members to visit and even volunteer to help with chores, uh, I mean physically stimulating and rewarding exercise. I will set regular volunteer hours at some point, otherwise call me at 456-0760 if you want to participate early. Because the elementary school doesn’t want people just wandering across campus during school hours, check in with the front office to get a visitor pass if you come during the day. It is best if you park your car in the front of the school and walk to the farm during school hours. I appreciate knowing if you want to come to the farm during school hours so I can let you know whether I’ll be there. Sometimes I have off-site work to do, running errands, fixing tools, etc. and don’t want you to show up and be disappointed. During the summer I tend to take long lunches to avoid mid-day heat and may even fall asleep.

When visiting the farm I ask that everybody keep their feet on the paths. Beds have soft, fluffy soil that compacts easily. A bed that looks empty may have germinating seeds in it. I am glad to do some informal teaching to the volunteers and curious visitors, but keep in mind I also get anxious to sow crops on time and complete a busy harvest day. Help keep the site clean and the tools in good shape by picking up at the end of the day and putting things back into the tool chest. There’s usually enough tools to share with visitors, but you may need your own gloves.

A Bit of History. During 2008 some of the produce went to school lunches and snacks, mostly through the preschool. Grants have been sought to pay for extra time in the school cafeteria so more fresh veggies and fruits can be included. We’ll see what happens with those. I truly enjoy visits by students, which tend to be concentrated in Aug-Sept and May-June. The school garden program is developing a site within Brookside Farm, so by late this spring and certainly by summer, there should be a lot of student activity about. In addition to the food plantings, Brookside Farm has incorporated plants that smell great, have various colors and textures, and attract a variety of life forms. This diversity has ecological, educational and aesthetic value.

Past farm membership fees were very important to help establish the essential infrastructure. This year will include a solar electric system! Current income goes towards paying the farmer (that would be me) a monthly salary of $1000. I am officially a self-employed independent contractor who bills North Coast Opportunity as the Farm Manager. Long-term plans include a greenhouse, storage barn, and compost shed. With a few thousand dollars above membership fees the farm could be in good shape by being able to purchase replacement tools, slowly build more infrastructure and save a bit just in case. I still seek donations and grants.

A Look at 2009. I have had the pleasure the past few days of planning for the 2009 spring and summer planting seasons. The past couple of years have taught me a great deal about what tends to work really well and what is marginal. Certain plants I have found are just not worth the effort. Unfortunately this includes spinach and basil. Also, many of the fall-planted vegetables tend to perform badly. I would rather invest in good cover crops and have better opportunities in the spring and summer. So, the crop plan is a bit leaner on diversity, but emphasizes more of what is likely to succeed.

I am also reducing the area planted for crops that take up a lot of space, such as potatoes and winter squash, with the goal of planting them elsewhere in Little Lake Valley in partnership with a few other farmers. So the area being cultivated at Brookside will be smaller this year than in the past, but on the upside I expect better management of the space being used, more compost available per area, and a focus on crops with a good track record of performance.

Trees and berries are in their third year and may produce a small amount this year. Their success may be water dependent. It has been a joy to prune the trees into shape this past month.

The water situation is making me nervous. California farmers are getting hammered right now and many fewer acres of vegetables will be planted in 2009 than is typical (see: http://www.businessweek.com/ap/financialnews/D95UEV200.htm). I was very water-use efficient last year, and hope that the 14,000 gallon tank being planned to capture from the preschool roof gets installed in time to be of service this year.

Thanks again for being a supporter and eater of Brookside Farm produce for 2009. I believe you get a great food value for the membership. My estimate is that the average cost of produce for the year comes out to about $2.00 per pound, which is probably less than what grocery stores charge currently. If two people shared a share, it would take care of most of their annual vegetable needs (they would still want fruit) at a cost of about $1.00 per day. Considering what a latte sells for, I am proud to offer this kind of value.

Onward Hoe!

Jason

Compost and Mulch

1. What is the difference between garden mulch and compost? You needed to work compost into the soil. Mulch is spread on top of the dirt to protect the soil from the elements and suppress weeds. Compost can be used as mulch.

2. People have used leaves or bark as garden mulch. Are there other types of mulches? The type of mulch depends on your plants. Pine, hay, straw, crushed stone, wood chips from branches or recycles timber can be used. The softer mulch material like straw and leaves will provide short-term weed suppression and short-term nutrient source once the mulch has broken down.

3. Is it safe to use newspaper as garden mulch or put them in a compost pile? Old newspapers are not safe for mulch or compost because they have petroleum based inks. Use Ukiah Daily Journal newspapers from 2007 or later because they have soy based ink.

4. Is it safe to mulch around a house foundation, or does that invite termites? Yes, its safe, but to ensure adequate foundation and make sure is slopes way from the foundation. Termite control is more complex.

5. Is playground rubber mulch safe to use around plants? Playground rubber is very appealing to some gardeners. It’s long lasting, unlike crushed stone and its safe around plants.

6. Do leaves require shredding prior to spreading them as mulch? Yes, you should shred it first because is promotes drainage and plant health.

7. Because there are not weeds in winter, what is the purpose of applying garden mulch in the fall? Mulch’s use is not limited to weed control. Mulch helps control erosion and helps plants stay in dormant state.

8. I have heard of cover crops. Why are they referred to as living mulches? You use cover crops if you don’t have enough leaves. They essentially function as mulches.

9. Everything in my vegetable garden and annual flower beds has been harvested or is dead. I want to mulch these areas. Is there anything I need to do prior to spreading mulch? Yes, because the plant material can be diseases remove the plants from the garden and compost it to get rid of any disease.

How to Care for Tomatoes and Make Them Last + Yummy Recipes

I walk in the garden and see bright beautiful tomatoes of all sides.

1. Do not grow too many tomatoes at once, otherwise you’ll be getting a whole crop of them and you’ll have too many tomatoes growing together. They’ll lean on each other and create white spots on the tomatoes, which is lack of oxygen in that area.
2. Don’t over water-this causes splits and molds
3. Dispose of ones with splits because they spread mold to others
4. Keep an eye out for fruit flies.
5. Harvest them everyday or they will die
6. While they are growing, keep them out of contact with each other because this causes damage to others and itself, including white spots, which is a lack of oxygen in that area.
7. Freeze them to reuse later for use in sauces or casseroles.
8. Keep them out of the refrigerator or it causes them to get soft and squishy fast.
9. Keep them in paper bags to keep tomatoes fresh and won’t sweat them like plastic bags.

Tomato Soup

A rich and creamy recipe for tomato soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

1 ½ pounds firm tomatoes - skinned and roughly chopped

1 onion – peeled and finely chopped

1 clove of garlic (I use more) – crushed

2 ounces butter

2 cups beef stock

Baking soda

Salt and black pepper

½ cup double cream

Preparation:

Melt the butter in a heavy based pan and fry onion and garlic until soft and transparent. Add 1 cup of stock together with chopped tomatoes and a generous pinch of baking soda. Bring to a boil, lower heat and cover. Simmer for 15 minutes.

Allow to cool slightly before liquidizing. Return to pan through sieve.

Re-heat-adding stock until reaching desired consistency and season with salt and pepper to desired taste. In a separate pan bring cream almost to a boil and then add to tomato mixture. Garnish with fresh chopped basil or parsley.

It is really delicious, and can be frozen, providing you don’t add the cream (do this just before serving. The baking soda is what makes the difference-without it, it just doesn’t taste right.

Tomato Poppers

Cook time: 15 minutes

Ingredients:

3 tablespoons butter

1 cup thinly sliced onion

2 bell peppers, seeded and cut in thin strips

3 tomatoes, pealed and each cut into 8 wedges

1 teaspoon salt

Pepper, to taste

1 teaspoon sugar

Preparation:

In a heavy skillet over medium heat, melt 2 tablespoons of butter; add onion and cook until it is slightly wilted. Add remaining tablespoon of butter and the green pepper strips and tomato wedges; sprinkle with salt, pepper and sugar. Cover and simmer for 10 minutes; stirring gently.

Serves 6

Stuffed Cherry Tomatoes

22 cherry tomatoes

1 can (3 ½ or 3 ¾ oz.) solid white (albacore) low sodium tuna in water, drained

2 tbsp. mayonnaise

2 tbsp. finely minced onion

2 tsp. cider vinegar

¼ tsp. Tabasco pepper sauce

Cut a thin slice from top of cherry tomatoes. Scoop out center of tomatoes or squeeze lightly to remove all pulp and seeds.

In a small bowl flake tuna and mix with remaining ingredients. Fill each tomato with 1 teaspoon of filing. Yield: 22 tomatoes; 10 mg sodium per tomato.

Homemade Tomato Sauce I

Ready in: 4 Hours 30 Minutes Prep Time: 30 minutes Cook Time: 4 Hours

Yields: 6 servings

Ingredients:

10 ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped

2 carrots, chopped

4 cloves garlic, minced

¼ cup chopped fresh basil

¼ teaspoon Italian seasoning

1 bay leaf

2 stalks celery

2 tablespoons tomato paste

Direction:

1. Bring a pot of water to boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil and Italian seasoning. Place bay leaf and whole celery in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Recipe: Tomato Jam

Use this delicious tomato jam as a ketchup alternative in a meatloaf or on burgers, or serve it with cheese and crackers or as a dip for shrimp or fried seafood.

* 3 pounds plum tomatoes, peeled, cored, coarsely chopped

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

3/4 cup granulated

1 teaspoon dried red pepper flakes, more or less, as desired for heat

3 tablespoons lemon juice

Preparation:

Combine the tomatoes, spices, sugar, pepper flakes, and lemon juice in saucepan. Bring to a simmer over medium heat and reduce heat to low. Cook, uncovered, until very thick, about 1 ½ hours.

Use this jam as an appetizer spread with cream cheese, on burgers, as a dip, or use it to flavor and top meatloaf instead of ketchup.

* Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, and then drop in ice water and let cool slightly. Skin should be easy to remove.

January Newsletter

What’s Cookin’…at Brookside?
Tuesday, Jan. 14, 2009

Greetings CSA Family and Friends!

I am writing to let folks know that the next farm pick up day is January 27. I will advise you as the day approaches whether the baskets will be at my house or the farm as this is a weather dependent decision.

To be eligible for the January basket, please submit your 2009 membership form with payment, and renewing members don’t have to fill the whole thing out unless something has changed regarding contact information, etc. If you’ve lost the membership form just present a check for $750 to pay in full or $400 in part. You can leave an envelope at my home, in my mailbox if I am absent, 284 Redwood Ave. I am going to start advertising for new members right away.

The farm advisory committee will also meet on the 27th and we can do that either at my house or the school, weather dependent, at 4 pm.

Farm Happenings. The deer have now defied my primitive defenses so a serious effort will be made to raise the height of the northwest fence where their hoof prints indicate their comings and goings. I have the materials to do this and John White will help me so it is physically possible.

The fallow area for next year was tilled and cover crop seeds were broadcast before the series of December rains. This record warm spell may cause germination and then I am really crossing my fingers that the rain arrives. To assist in water matters, the City of Willits is planning to install a 10,000 gallon tank on the preschool buildings to collect rainwater for the use of the farm. Considering the farm used 25,000 gallons from June to September this past year, a tank of this size is significant. The tank will be paid for by a grant the City received for their water conservation program.

More chores this time of year include pruning the orchard. David Drell is going to help me with that. I also am hauling leaves down to the farm from my neighborhood where I have made arrangements to let them sit and wet and compress in volume. Little by little a great stockpile is being made near the old compost piles and this is something Davis and Curtis seem to like to help me do.

Once we get a solid week of dry weather behind us, I will probably weed and spread compost. Grass is growing vigorously in some paths and the Glaser hoe should take care of that. The beds of garlic, leeks, kale and chard could use some weeding and finished compost too.

Mendo Food Futures. The solid month of rain drove me indoors where I did a lot of writing for Mendo Food Futures, a project of North Coast Opportunities (like Brookside Farm) and Willits Action Group managed by Cyndee Logan and Patty Bruder with the collaboration of WELL. A good place to learn about this project is at the Thursday Willits Farmers’ Market where handouts and staff are present. We should have the new local currency in circulation within the week, and I was thrilled that the printer decided he wanted us to pay for his services in the currency he was printing for us!

Happy Eating!

Jason