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Agrarian Harvest

Wholesome. Organic. Experience. All about our farm, food, and small farm life.

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tomatoes

Taste of Summer & Water

With the hot temperatures we had in June and now July, the produce is ripening earlier than usual. We started harvesting tomatoes, basil and zucchini in June. That is early for us, especially for tomatoes. The peas are even doing surprisingly well in the heat. So we are able to experience the taste of summer we love a little earlier than usual.

The cucumbers are blooming and the pepper plants have small peppers on them. So it won’t be long before we are picking cucumbers and peppers too. We are preparing to start digging early potatoes in July. The corn and beans are growing well in the heat and will be ready in August. Overall, the plants are enjoying the heat and we are loving all the taste of summer.

With the drought, we are all experiencing water shortage this year. Our water has not been shut off but it has been reduced. With less water, it makes irrigating difficult and is a bit of a challenge to keep the water rotating across all the plants before they get too dry. But at this point, we are still able to keep all our produce, hay and pasture watered. We are hoping to keep all the plants watered and producing rest of the summer.

Simple Pleasures

 

Simple pleasures of summer: tomatoes! The one thing that is always looked forward to having ripen. The first one to ripen is always fought over. And are then ate right off the vine as soon as they ripen for the next couple of weeks. This year the farm wife got the first one. And they kids are now getting their share.

The tomatoes are beginning to ripen!

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Heat of the Season

The weather is heating up and so is our growing and market season. We are going to three markets a week (Twin Falls, Ketchum, & Hailey). The foot traffic at the markets is also increasing, which is good. That means less produce waste from market that is fed to the animals, which we like, the less waste the better.  We also have CSA pick-up and delivery three days a week. If you are doing the math, that means three harvest days a week, sometimes four which only leaves us with one day of rest. But most weeks we can’t even call it a day of rest because there is still work to be done: animals fed, irrigation water to change, and lots of projects that need to be done, which usually take priority over resting. That’s the life of a farmer, there are no days off or at least not very many of them.

We are busy . . . and about to be in the middle of the busiest part of our season and the heaviest harvesting; when the majority of our produce varieties are ripe and ready for harvest and market. Which means lots of heavy totes and boxes to be carrying, loading then unloading and lots of phones calls doing wholesale sales and customer relations. In the next couple of weeks, we expect to start harvesting cucumbers, tomatoes, peppers, okra, fennel and new potatoes. Then soon after that: green beans. This is the heat of the season for us, when the real work begins. We start our days at dawn, we are going all day, and we don’t stop until dark. We are still tired when we get up in the mornings. We just get up and keep moving.

So if we don’t return a call, text or e-mail promptly, know that we will get back you. We don’t have hours to sit and chat or answer phone calls at all hours like in the off-season, but we do have minutes here and there. You are important to us. You are the reason why we do what we do. It is important to us that you eat wholesome, real food.  You keep us motivated to keep moving when our days are long and we are feeling weary. So do your shopping from your local farms. Just by showing up with your smiling face, you are motivating a farmer to keep up the hard work that he/she is doing.

We may have a lot to do, but we really do love this time of year. The sunshine, the smell of the great outdoors, the produce and all the meals we get from it, the sunsets, sounds of all the animals and insects, and people we get to interact with all week long. We hope you are eating wholesome, real food. If not, come see us, we can change that!

Flurry of August

August has to be the busiest month of the whole summer. I can’t remember ever having a calendar that had a blank day in August.  I have heard it said that August is the month of timelessness. The produce is producing at max, so there is more harvest than normal, more varieties of produce are producing and needed harvested in August, and everything  from apricots, peaches, tomatoes, green beans to pickles needs to be canned, jammed, dried or froze. It is also the time of year when we need to start to think and plan for the school year and then there are all the birthdays and BBQs planned in August. There are so many days in August when my head is spinning and I scream, ” Aaahhh, really, how do we do it all?” On those days, I take a few deep breaths, start with one task at a time and drink a few beers. Everything gets done in long run and all is okay . . . . .. or the produce I was suppose to be canning for winter starts to go bad and I feed it to the pigs or chickens, I have enough canned from last year to last the winter. Right? ? ?

Here is what has been keeping us busy on the farm in August:

We have a wide variety of producDSCN7728e that is producing well: seeded watermelons, muskmelons, cantaloupe, green beans, swiss chard, kale, bell peppers, serrano peppers, chile peppers, zucchini, cucumbers, slicing tomatoes, Sun Gold tomatoes. The san marzano and roma tomatoes are slower to come on but are slowly starting to produce. Our carrots are doing amazingly well this year and we are happy to have baby carrots with or without tops available. The garlic and onions have been harvested and cured, we have  been cleaning and getting it ready to sale.

Last year, our melons grew and produced well. We also had request for melons that we didn’t have so this year we decided to plant many more melons. It has been incredibly surprising how many melons the plants are producing and we have harvested the last tDSCN7722wo weeks. We have had a mountain of melons to sell at the farmers’ markets. They have such a sweet aroma and can be smelled from several feet away. And the smell is nothing compared to the taste. Yummmmm!

Unfortunetly, our eggplants are not producing yet. The plants are big and beautiful, but there are only a few blooms and they aren’t making eggplants. This is very unfortunate since my mouth is watering for eggplant parmesan and baba ghanoush. We are hoping they will start producing abundantly before frost. They better hurry, I’m thinking we are going to have an early frost this year. And our beets rotted in the ground so no beets this year.

I know this season will wind down all too soon. Then it will be cold and I will be dreaming of summer again. In all the busyiness there is lots of joy to be had.  I really do love summer and all that goes along with it. I even enjoy canning, and yes, I do get enough canned, jammed, dried or froze to last us the winter. And at the end of an exhausting day, there is nothing like having a beer while sitting on the porch gazing at the moon and stars and listening to the insects. Cheers!

Summer Heat: Thrive or Hide?

The summer heat has arrived and has been good and bad for the farm and the farmers. The lettuce has just about stopped growing. It’s  like it is saying, “This heat is just too much for me.” The same thing that the farmer says when he goes in search of shade. On the other hand, the corn, tomatoes,  eggplant, and melons are thriving. I image them saying the same thing that I say when the summer heat has finally arrived, “Aaawww, now I’m comfortable, let’s get to work!” So the corn has jumped in height and is making ears, the tomatoes are ripening, the eggplant are getting ready to produce, and the melons are spreading and growing large beautiful melons. The cucumbers are doing well in the heat too. They are covered in blooms and starting to make little cucumbers. This is the part of summer that this farmer’s wife loves: the heat, tomatoes, cucumbers, green beans, corn, peppers, eggplants and melons. All my favorite things of summer!

In other farm news, the green beans are ready to be picked. The picking begins this week. The peppers were producing well, but were getting sun burnt. So we covered them with a shade cloth and will be able to offer higher quality peppers rest of the summer.

We also have a little experiment going on. The broccoli was so infested with aphids it was either mow it all the way to the ground, till it in and prepare the ground to plant something for fall or mow the tops of the plants off to try to get rid of the aphids and get the broccoli to grow more heads. We decided to mow the tops and wait a week or two to see what happens. So if mowing the tops of the plants off doesn’t take care of our aphid problem or if the broccoli doesn’t grow anymore heads, then we will be mowing it off to prepare the bed for a fall planting.  Either way it’s a win/win situation for us.

As we harvest the garlic, onions and radishes and end their growing season, we are preparing the beds for fall planting. We plan to plant a fall crop of greens, broccoli, cabbage and any other cool season plants we can and cover with them low tunnels to extend our growing season ( or maybe I should  say to extend our working season). We hope to offer produce as long into the fall and possible winter as we can.

I don’t want to think of the cold yet though, the heat just arrived! So the farmer is planning for fall and I’m headed back out into the summer sun!

 

October Anticipations

October is one our favorite months of the year! The leaf colors are changing, there is brisk morning air, warm afternoons, and everything starts to slow down. October brings with it the anticipation and worry of the first frost. We are ready for life to slow down, but not ready to be done with all the fresh produce. But we have lots of produce canned and ready for winter. So if you are going to can produce to eat this winter, you had better hurry. It is too late to can green beans, but is a great time to can tomatoes, peppers, plums, make sauerkraut and blanch and freeze broccoli.

The beans have been thrashed. Most of the produce is still producing, although, the plants are looking tired and have slowed. But not the plum trees! The plums are ready to be picked and are abundant. The house smells like sweet, juicy sugar plums dancing in the air from all the canning, drying, jamming and juicing of the plums.

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This coming week brings the rush to get the “Experiment Sweet Potatoes Project” out of the ground before that first frost. Sweet potatoes don’t handle frost at all. If the vine is frosted, it goes straight down to the tuber or potato and ruins them. So one last push before we can really slow down for the season. We dug a few plants this week and if what we dug is any indicator of what is out there. Then it may be a good harvest. More on sweet potatoes next week!

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