Brochure Link

Hey everyone, I put a link to our brochure on the sidebar there, so you don't have to go sifting through the posts.  Duh, can't believe it took me five years to think of that (and actually it wasn't even me, it was Rachel).  Enjoy the sun.

Golden Beets

I've had two potlucks in the past two weeks and I've made almost the exact same thing - golden beets with Italian dressing and either goat cheese or feta.  People who know me know this is kinda standard for me.  Find a simple way to cook the veg and stick with it (which is also why we have to have a working member who will supply a little more variation with weekly recipes on the blog.  Only so many times people want to hear me say garlic olive oil and sea salt.)  I love this dish for lots of reasons.  I mean, look at that color, it's like sunshine in a bowl.  This time of year it cheers me up just to look at, and I was pleased our beets were so vibrant so close to March.  We had some roasted rutabaga that was also still looking great.  The carrots are starting to have little hairy roots on them, but everything else looks great in the cooler.  I think that can be corrected by putting the carrots in bags next year instead of crates which retain too much moisture.  Still have a nice chunk of potatoes.

But, back to the golden beets:  if you haven't had this kind of beet before it's a little sweeter than the red, or as I often say, "less earthy."  the taste is more a straight sweetness, and so balances really well with salad dressings.  I think something about its consistency lends itself to boiling rather than roasting, but I'm happy to hear comments on that cause it's just my hunch.  Anyways, a great beet all the year round.

This same week that I made them twice I got a call from someone interested in joining our CSA for this year specifically wondering whether we grow them.  Happily, I said yes.

As far as farm work goes I am making the last preparations before going into the greenhouse.  And our subscription rate is at a good clip this year.  I am actually anticipating a lot of new interest in CSAs in general.  Another wave.  It seems like a tipping point or whatever you call it: lots of media stories, Peter Shumlin goal of a lot more grown here by whatever year.  That's our governor saying eat local and I get the sense lots of people are listening.  In fact, if you are looking for our brochure for this year, check out the post below.

What I Learned Organizing the Seeds

All the boxes and mailing pouches were in, so it was time to put the seeds in the red toolboxes they live in until they go in the ground or the seeding tray.  Always a good time to check in and make sure everything is on track.  It's early enough so I can always go back to the seed stores and get what more I need.  And this year there was one such case:

This first onion is from Johnny's

Red Long of Tropea

Tall, elongated, red bulbs.

Traditionally grown in Mediterranean Italy and France for harvest just at maturity in mid-late summer. Not for storage. Nice specialty variety. Adaptation: 35°-48° latitude. Packet: 460 seeds.   Days to Maturity or Bloom:   90

And this one from FEDCO

2485RT Rossa Lunga di Tropea Onion (110 days) Open-pollinated. My father helped design torpedos in World War II, but none like this, the famous Italian heirloom torpedo onion. The name means Long Red of Tropea, and Tropea in Calabria near the southern tip of Italy is the site of a famous onion festival every August. Elongated like torpedos, these are thin-skinned glossy maroon bulbs with lighter interiors that slice easily into even rings. Sweet, mild and delicious for fall enjoyment, but not for keeping. Plants died back in the first week of October for Donna Dyrek. Intermediate-long day for middle latitudes: 35–48°.

So, that is the torpedo shape both are supposed to look like.  Last year was the first year FEDCO had anything like the one that Johnny's has offered for years.  I love this onion for a few reasons: Beautiful, sweet and mild for a red, and it is my second early onion after crystal white pearl onions.  BUT, do you notice any differences in the description, besides FEDCOs interesting prose.  That's right, the FEDCO onion is 20 days longer, 3 weeks is a long time in a Vermont summer.  Last year we had generally good onions, but this one was smaller than usual, and I never figured out why until I was putting the packets in there places this year.  Already ordered the replacements, so here's to sweet red onions.


Also, a new link to our brochure. A little bit more direct, thank you Intervale Center.  For those interested in bread shares, I just have to touch base with O Bread one more time, but you will be able to buy bread and cheese shares after sampling at the first pick up.


What do I spend most of my time doing in the Winter?  Watching kids build snow forts (note the flag).

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