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Farm Update from Maya
Hi Everyone!
This week felt like the first true week of fall on the farm. The rain brought in cooler temps in the 70s in the beginning of the week and we enjoyed slightly warmer weather with sunshine and blue sky at the end. Personally, I'm ready for the cooler days of fall and I think the plants are too. The crops have been looking really happy and healthy with the recent rain last week and the break from the 90 degree heat. We spent the beginning of the week harvesting and preparing for CSA as usual. We even harvested our second succession of squash this week and the plants and fruits look perfect. Once the fields dried out a bit, we spent the majority of our time weeding our brassica field and our beets and carrots. The fields look great now and hopefully we'll be able to provide some sizable beets and carrots. We also seeded more lettuce, green onions, and parsley. This week we plan to plant out spinach and more lettuce in the fields.
 | | Bees doing their job |
 | | Carrots are growing! |
It's that time of year again where the seasons overlap and there is a bounty of food on the farm. Setting up at the Serenbe Farmers Market this weekend, we had to squeeze all of our produce baskets together to be able to fit everything on the tables. Its great to be able to cook with summer veggies like eggplant and okra with fall ones like kale and collards. I hope you all look forward to some great shares this fall. Have a great week everyone and happy cooking!
Maya
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Farming by the Moon and Stars
Summer went by in a rush this year and we have already been in planting mode for a while. We meticulously seed our plants in trays and then take turns watering and observing them until they grow into strong plants. We want to make sure the conditions are right for planting our transplants we have grown from seed. This might mean checking the weather to see if it might rain or that it won't get too hot, but it also means something more unusual, observing the phases of the moon.
 | | Crescent moon |
There is much mystery in "moon planting", but many old and new farmers all over the world still plant, harvest and cultivate according to the phases of the moon. The moons pull is one of the strongest forces that we feel on the earth and is always changing. As the earth and the moon rotate, the center of mass between the two change as well and plants can sense the movement. Therefore, there are regular movements associated with the phases of the moon, which some believe can affect how a plant grows. For example, during a new moon to a waxing crescent moon it is considered a good time to plant leafy greens. During a waxing half to full moon it is a good time to plant vines, like beans. When the moon is full to waning crescent it is a good time to plant roots. Lastly, when there is a waning half to full moon it is a time of slow growth so it is not recommended to plant. Planting under the moon can both mean either planting according to the phases of the moon, and also planting by the moon and the stars in the zodiac. The zodiac is a belt of stars in the sky where the moon always travels. As the moon moves across the stars, it moves into a new zodiac sign, some of which are better for planting. Most farmers and gardeners believe that the best time to plant is when the moon is in Pisces, Cancer, or Scorpio. The other six signs are considered barren, but are good for digging and cultivation. Below are some good sources to use if you are interested in gardening by the moon calendar: The Farmers Almanac, www.farmersalmanac.com
My Garden Companion: A Complete Guide for the Beginner by Jamie Jacobb
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Weekly Vegetable Insight -- Arugula Arugula is a gourmet salad green that is known for its somewhat peppery flavor. It is native to the Mediterranean region and was part of a typical meal in Roman times. Storage: Rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in plastic or a zip lock bag. Best if used within 2-3 days. Preparation: If using in salad, be sure greens are dry as they will hold dressing better. Use whole or tear, do not cut into pieces. Serving Suggestions: Toss with a vinaigrette with nuts, chopped vegetables and dried fruit for a delicious salad. Blend with parmesan, toasted nuts, and olive oil for pesto. Nutrients: Like most salad greens, arugula is low in calories and high in vitamins A and C. 
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Recipe: Linguine with Arugula, Pine Nuts, and Parmesan Cheese
Ingredients:
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
Directions:
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
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This week's share
(this list is subject to change):
1 bunch edamame (strip pods, boil or steam, and shell! Yum!)
Summer squash and/or zucchini
Arugula (see recipe and info below)
1 bunch of greens (likely collards, kale or chard)
Sweet potatoes!
Garlic Sweet peppers Cilantro
Okra
Two (or three) of these items (depending on tomorrow's harvest):
eggplant
melon
Japanese white turnips
beans
a tomato or 2
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