Nature's Refrigerator

Carrots and Parsnips

We had our first snowfall of the year earlier than "usual," if snowfall can be usual in the Pacific Northwest.  Thankfully, we're not without food in the garden.  The carrots and parsnips will stay in the ground throughout the winter until it warms up again. We'll harvest them all by spring before they start to grow anew and become woody. We should have mounded the rows with straw and soil before the freeze, but since we didn't, it took a little searching in the snow-covered unmarked rows and a pitchfork to loosen the frozen ground, but I found them! Yes, I could have waited a few days until the snow melted, but our menu called for them this week. It is so nice to have fresh vegetables in the middle of winter.  They are not quite as sweet as they were in the spring, but they are so crisp and last a long time in the fridge.

In search of the carrots...

Ground Cherry Jam

Sitting in the kitchen hunched over a huge bin of ground cherries husking them one by one, we had the discussion- "why are we doing this (making jam), again?" Oh yeah. Because we went through so much trouble to harvest all of them and making jam is a good way to use a large quantity. So is it worth it to do so much work (planting) just to create more (harvesting) and more work (preserving) for ourselves? Pieter joined our "circle" happily munching on ground cherries to the tune of- one for the jam, one for Pieter. We couldn't husk them fast enough! Maybe it is worth it. And the jam turned out really well- well, we think so, but we'd never had ground cherry jam before.  It has a nice tang but is still plenty sweet and is reminiscent of pineapple-y marmalade.

husked ground cherries

Here is the recipe that Vince found and altered as he saw fit. We actually trippled this recipe despite all of the warnings not to double jam recipes and it was fine: 
 




3 cups ground cherries
1/4 cup lemon juice (he used fresh squeezed from 4 lemons in our tripled recipe)
grated lemon rind
1/2 cup water
1 box pectin

Bring to a boil, stirring constantly.  Once the ground cherries start splitting, mash with a potato masher.

Add 3 cups sugar. Continue stirring and return to a boil.  Boil according to pectin package: 1-3 minutes.

Process in a boiling water canner 5 minutes. (We tried turning one batch upside down for 5 minutes and then right side up without processing in water and they also sealed.)

Tripled, this made 16 half-pints of jam.

The crushed fruit rose to the top of the jar, but still set well.

Caruso Farm Drive(way)

The first load of asphalt-before he got stuck

Vince spreading the road

In August we had "recycled" asphalt grindings delivered to make a road down the side of the property. It came from a construction company that broke up an old parking lot.  Because it holds together more than gravel, it was a little more difficult to spread. That didn't stop the driver from getting stuck in the loose gravel on the hill after dumping it, though. Add him to the list of other deliveries that have gotten stuck on our farm. That was the point of the road. After the excitement of having the truck towed, and a few loaves of banana bread later as a peace offering, Vince was able to spread the road with the box scraper and the loader. It now reaches the greenhouse. What was exciting then is much more exciting now as the rain and slippery mud come- but not on this road! It is packed pretty tight now and what prompted this blog was seeing Vince's truck all the way down by the greenhouse. That wouldn't have happened at this time (or any time, really) last year.

Fall Clean Up

The few weeks of nice weather (a couple of weeks ago, now) were a good time to clean up the garden and gasp! get ready for spring. In "the bottom" as we call it, an new acre was plowed, tilled, and planted with a cover crop to keep the weeds at bay, the soil healthy and ready to plant in the spring.  The gardens were cleared of plant debris and tilled with the exception, of course, of the things still in the ground: corn, carrots, parsnips, beets and leeks.  The chickens were let loose in the strawberries to clean up the rows and the fence lines were cleared of blackberries and tall grasses. The hoop house was cleaned out to make room for the tractors to be out of the winter weather, (Oh, the dreams of a barn...) and the checklist continues.

October 20: Garlic Anniversaries

8 of the rows of planted garlic

October 20 is a very special day to us. It's our wedding anniversary. Yet it also marks the height of garlic planting time. And if the garlic is not in the ground on time; we'll be sorry in the spring. So...as with the few days before and after our wedding, garlic must get in the ground. Now, when the garlic cloth comes out of storage, we know it's time to celebrate our anniversary. The first year we grew it like this was the year we were married and extra time had to be spent cutting each hole in the cloth. Now, three years later, we reuse the same cloth after having cleaned it of  weed seeds. We do this all summer using various methods including letting the chickens loose on it.  Each strip of heavy fabric weed barrier has two rows of holes, made by cutting a "T" shape. It is secured by garden stakes as well as soil to hold it down in the heaviest winds. Our biggest and best garlic heads are separated and one clove is planted by hand in each hole. They will stay in the ground all winter until they are harvested when 2/3 of each stalk are brown; this year it was early July for us.

It's truly fall: pumpkins and corn on the cob

Vince and Pieter "lost" in the corn maze

When we think of the idyllic "fall on the farm," we think of pumpkins, hayrides, and corn on the cob. We have two of those- corn and pumpkins, but for the hayride, we ventured to Bob's Corn to get lost in the corn maze (when Vince was leading) and experience other such novelties as can be found on a farm where the farmer (Bob) has an exorbitant amount of energy for entertaining and the business is agritourism.

Pieter in our cart of Caruso Farm Pumpkins

While agritourism isn't in the plans for our own little farm, we did grow pumpkins and sweet corn.  Our corn turned out wonderfully, although the season was a little slowed by the wet spring, as experienced by farmers in all parts of the state.  Finally, at the end of October, we have sweet, tender ears of corn that we can be proud of. This year we only grew giant pumpkins as opposed to smaller sugar pumpkins that we grew last year. Now we know- there is a demand for both- and we will grow both to sell next year.  Visit our soon-to-be sister in law's blog if you ended up with a giant pumpkin and want to do something with the "meat" after you carve you jack-o-lantern. Yes, pumpkin is so much better fresh than out of a can! In fact, I didn't even know pumpkin came in a can (or cake in a box, for that matter) until college.  But I digress: Molly's blog is full of yummy pumpkin recipes. Click here or go to our RECIPES page for the individual recipes.  Here is the tip for successful baking with fresh pumpkin: 1 3/4C pumpkin = one 15oz can of pumpkin. It took a while to figure out that formula- especially when nearly all pumpkin recipes call for canned pumpkin.

Turn out the lights...the market's over (and it's getting dark, anyway)

Mom and Dad washing lettuce

 "They say that all good things must end...turn out the lights...the party's over" Not sure why this Willie Nelson song was going through my head as I thought about what to write about the end of the market season. But we'll go with it. Yes, this is Anna writing.

With the month of October comes an end to the market season and shorter days. We will say that we weren't really sad to sleep in a little longer on that first Saturday of October rather than hitting the alarm at 5am, slipping on headlamps and boots and heading out to the garden to harvest and pack for the market. We did have our help well trained, though. Just as the light came up they (Mom and Dad) arrived to pick, wash and carry under the backdrop of a beautiful sunrise. (That's the romantic farm-life part of market days.)

We also had relatives from Holland come to help for a few weekends too.  Well, I won't be so conceited as to say they came to Washington just to help us, but once here, help they did. Walter and Jaap showed up bright and early without complaint, and Danielle and Nel supported us at the market- and we figured out a few Dutch translations for vegetables along the way. Now- on to fall garden cleanup!

Jaap harvesting squash blossoms

Walter cutting dill

Our New "G"

Vince has a new girlfriend- his Allis Chalmers G.  I'm not even sure Allis Chalmers was a female, but in order to keep herself in competition, Anna had to take her out for a test ride. We are very excited about this new find (as you can see in the picture above). It all started with a visit to the antique tractor show, where we saw her for the first time.  The neighbor down the road was actually selling her, so a few weeks later, we paid him a visit and soon after, Vince and his new tractor were bumping home down the road.  We can now see what we are cultivating right underneath us without looking backwards all the time to see if we missed the spinach. The idea is that the G will take over some of the hand hoeing work between rows. It can also do many other things, I just don't know exactly what they are, but they way I hear it, they're pretty neat.

"Okay, so I have to ask...what is a ground cherry?"

Our big basket of ground cherries drew a lot of attention at the markets last week and we have our answer to the question, "Okay, so I have to ask... what is a ground cherry?" down pat. Our first response: "Well, taste one. Find a nice yellow one and pop it out of the husk." That first taste always elicits a most wonderful facial expression- one of surprise and pleasant satisfaction. Then comes the study of the taste and texture they just experienced, followed by an explanation of what the taste reminds them of. And the crowd gathers to see the excitement...

Danielle collects ripe ground cherries by lifting the vine and gathering the ones that have fallen.

Here is our official answer: Yes, we grown them right here in Snohomish. Ground Cherries are closely related to tomatillos (although they taste much sweeter) and the flower Chinese Lanterns. The ground cherry is a sprawling plant that produces a small golden fruits encased in a papery husks.They grow on a low growing vine and the fruit falls off of the vine when they are ripe. They are then harvested by collecting them off of the ground. When let to sit out in the husk, they ripen further for a few weeks and gain an even sweeter flavor. They are popular to use in salads, jams and preserves, raw as a snack and in salsa. We also heard ideas for sorbets, pies, and a chance to impress dinner guests with a unique food.

What to do with a Hungarian Hot Wax Pepper

As promised at the Farmer's Market, here is the recipe displayed with our Hungarian Hot Wax Peppers.  It was passed on to our brother from a family friend, and the tradition continues!

1. Wash and cut out the insides of the peppers.  (the more seeds that are left with the peppers the hotter they will be.)  Slice to make uniform rings.

2. Soak peppers in the following solution for 12-24 hours:

1 quart vinegar
3 quarts water
1 cup salt

3. Pack tightly into jars and add garlic if desired.  Pour in corn oil until jars are full and peppers are completely covered. It is very important that corn oil is used and no other oil!

4. Store in refrigerator and use on sandwiches, in salads, or any recipe calling for hot peppers.

How Sweet It Is: Honey!!

Anna and Dave are all smiles, expecting the best as they open the hives to look for honey.

This is what the honey looks like before it is extracted.

Calming down the bees. 

Blackberry Honey! The first batches of honey were made at the start of August. It has been such an interesting process to observe and learn.  For more information on what Dave and Anna are doing, visit their website: www.colonialhoneyfarm.webs.com. 

Corn!

It seems to be a magical time of year: sweet corn season! Each year we push the envelope to find early varieties that are still flavorful. This year we brought small, sweet corn to the first market in August.  We had to put up a sign saying it is local- not grown in Eastern Washington because customers assumed it came from the hot sunny side of the state. Not our corn- it's from our own back yard! 

It Takes a Village

Aunt Joanie playing tug-a-war with asparagus weeds

It takes a lot of friends and family to get us out of these weeds this summer. And a village to buy the produce after it's weeded. We are so grateful for all of the help!

Cousin Marshall collecting eggs.

 Marshall taught himself to back up a trailer. Bring on the license!

 

Plan(ting) for Fall

Growing produce takes a lot of foresight and planning ahead- hence the need for good record keeping. In addition to planting certain things all summer long on a staggered basis, we have been planting the second round of starts so that we will have vegetables in the fall as well. They are cool weather crops; cabbage, broccoli, cauliflower, and greens - similar to what we harvested in the spring.

Green Eggs and ...

Pieter enjoys the bright orange yolks!

Contrary to some misconceptions, green and blue eggs  still have orange yolks. Yes, we are asked that question more than once. We are starting to get a few small eggs from the Araucana chickens.  It is exciting to see color in the carton among the brown eggs. We also have had a few really light colored eggs; almost white.  Just because they are white does not mean they are store-bought.  Grocery stores offer white eggs because usually those chickens that lay white eggs can produce more eggs more often when in a large, commercial operation, so they are ideal for the wholesale market.  The biggest difference in farm fresh eggs, no matter the color of the shell, is the bright yolk, flavor, and small air sack- that makes it hard to peel when they are hard boiled.

Sweet Peas for Sweet Memories

 mmmm....I wish you could smell these Sweet Peas through the computer!

We are firm believers that every vegetable garden needs flowers. They offer a splash of color to contrast the leafy greens, and flowers tend to bring a smile to faces in a way that vegetables can't. (Until you're eating them. Maybe I'll grow nasturtiums next year- then I can smile and eat them.) Flowers easily stir up memories too. Everyone in my family (this is Anna writing the sentimental blog) grows Sweet Peas. That's because my grandmother, Lois, loved Sweet Peas. So every year we grow them without question. My Aunt Jean always wanted to sell flowers at a roadside stand, but didn't have a chance in her lifetime.  One of her books, Flowers for Sale by Lee Sturdivant was passed on to me and is inspiring me to grow enough cut flowers to sell at the market-...now I just need to make time in the spring to plan and plant seeds and bulbs.

Coleslaw Dressing Recipe

We brought more beautiful cabbage to the market this week and they were huge! As promised to all those daring customers brave enough to tackle a big cabbage, here is a recipe for coleslaw dressing that does not include mayonnaise.  It was passed on to us handwritten on an index card the first year we grew giant cabbages and didn't know what to do with them.  Officially, it comes from The Better Homes & Garden New Cookbook, 1976 edition.  I have transferred the recipe just as it was written for us.

Coleslaw Dressing

3 Tablespoons sugar

3 Tablespoons cider vinegar
2 Tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon celery seed

Mix all dressing ingredients together until sugar and salt are dissolved.   Patience. 

We like shredded cabbage soaked in ice water first.  Drain the cabbage well. 

Pour dressing over; stir to coat.

Other ideas for cabbage: "lettuce" wraps, stuffed cabbage, soup (gasp- in this heat?), sauteed in olive oil, and of course, sauerkraut. One customer was going to eat it raw like an apple. This cabbage is sweet enough to do so...

Strawberries + Hard Work = Sweet Rewards

No-spray and hand-weeded. That is how we market these strawberries. There is a very good reason naturally grown strawberries from small farms are priced at a premium. They are A LOT of work! All strawberry work is done on the hands and knees. Weeding them is time consuming because the plants are grown close together so you can't just use a tool in between them. Thus the "hand weeded." We do not spray the weeds, so there are a lot of them. Strawberries need to be picked often to prevent the spread of decay when overripe berries are left on the plant.  When picking, those berries with mold should be picked separately from the ripe berries so it is not spread by the picker's hands. That's why our Dads are both seen here weeding and picking strawberries. Fathers are good for a few rows of strawberry maintenance without one complaint!

Birds, these are not for you!

The cherries are starting to ripen and once again we are in competition for our food with the birds. This year we were ready and covered the big tree before they were ripe with four nets to keep birds from reaching the cherries. Our method for covering it is a little unorthodox, but it was a little easier this second time around after we were a little more practiced. We stretched the long nets between two tall bamboo poles and lifted them up and over the tree, making sure each section was covered. Then Vince had to go in from underneath and arrange the nets around the limbs with the bamboo pole. Now bring on the cherries! We're ready.

Our Pot of Gold

I know...this picture has nothing to do with farming- except that rainbows ending on our land can mean two things for us: It is a sign that no, this June rain won't last forever, and there is a possibility that there is gold somewhere on our property. It may not be in the broccoli, but maybe in the strawberries?

Wet Spring

It has been so rainy the last two months that we have not been able to get in the wet gardens or fields very much. Last weekend we were finally able to plant squash and cucumbers and replant some of the sweet corn. We hope for warm summer nights and a late fall so that everything will ripen.
We will be going to the Snohomish Farmers Market next week. This will be our first market for the season and the strawberries are ripening just in time.

Everbearing

The ever-bearing strawberries have already given us a couple bowls of strawberries. We are growing these on plastic to reduce weed problems. The ever-bearing strawberries produce fruit all summer.
The other type of strawberries (June-bearing) are grown without plastic, they send out many more runners that root and produce new plants. As the name implies, we will get one big flush of berries in June from these plants. Some people like the ease of picking all of the berries at once and they are usually bigger and sweeter than the ever-bearing varieties.
We planted both types of strawberries and we are learning the advantages of both types of plants and methods of growing them.

asparagus

This picture is from a few weeks ago. The asparagus is about 5 feet tall now and leafing out.

This is a day past harvest but I will leave it to mature and provide energy to the aspargus crown burried a foot or more below. I hope this pays dividends for a big harvest next spring. It was hard not to take more than a couple of spears this first year after planting.

Antique Case Tractor and Disc Harrow

A 1/2 acre plot in the bottom is plowed and this summer I will disc it each time the vegetation comes up a few inches. This is an attempt to kill most of the weeds and prepare for crops next year. I don't know the last time this part of the property was planted but most likely it was a corn field 20 or more years ago.
I planted a few fruit trees in the newly plowed field. There is a nursery about 300 yards away and it is lower in elevation by 10 or more feet. They seem to be doing fine so I feel safe planting in this part of the flood plain.

Bees!

The bees are here! Well, they've been here for about a month, but just haven't made it on the blog. We are excited about these newest residents on the farm.
Dave, a member of the Northwest District Beekeepers Association, is keeping bees on our property. He and his daughter have been coming each week to tend to the bees and they live here happily pollinating our garden. Dave has a blog to check out (davesbeeadventure.blogspot.com) with great pictures and stories. This is Dave's hobby, and we have worked out a sort of partnership. He has a place to keep some hives, and we have pollinators. If they produce honey, we may even get a share!
More bee information to come...

Chick update

We get many questions and comments about the chickens, so here's an update on the newest flock. They are now "pullets" meaning they are not chicks anymore, but not laying yet. They are our teenagers, if you will. We ordered 50 chicks and now have 40 healthy pullets. They are getting more adventurous and are also establishing their pecking order. We are starting to be able to tell that we may have a couple of roosters, so we'll be deciding what to do with them as soon as we know for sure. To answer a popular question, you do not need a rooster for hens to be able to lay eggs. Roosters just fertilize the eggs, but hens will lay eggs even if they are not fertilized. We have found that it is not worth it to keep roosters because we don't want to hatch our own eggs in the near future, we have to pay to feed them, and they cause the hens too much stress, thus limiting their well-being and egg production. Hmmm....sound like some households you know?

Slug Watch 2010

Friday date night in the Caruso household: Put the baby to bed, strap on a headlamp, tug on some boots, and trek on down to the field to seek and destroy slugs. All in the name of protecting our lettuce, broccoli and cabbage. Slugs hide out under weeds and soil during the day and come out in the cooler temps of nightfall to feast on our hard work, so it's the best time to catch them. There are many theories and practices devoted to keeping slugs at bay, but when you have very long rows, it proves too much to put copper around them and slug bait is a no-no. We have trapped them under boards before, but this spring we're trying to get the baby slugs before they are grown. We know-we live in the northwest. We won't eradicate them. But sometimes it's fun to try, and hey- it makes an interesting date.