There were many notables in the season past.  Our yields were definitely up - we are now producing more vegetables per square foot than ever before.  I first noticed it in the fields and when I checked the harvest records, we were having yields roughly 25% higher on average than in the previous years!  Some crops, such as the sweet potatoes and turnips actually doubled in yield.  This makes harvesting a lot easier and more efficient.  It also allows us to increase the unit sizes.  And, it is verification that all of the attention we have been giving the soil for 10 years is working, and our soil health is very good.

Another verification of good soil health was the relatively low numbers of insect pests this season.  Sure, they were around, but not in the numbers we have seen in the past.  The best pest management plan starts with vibrant healthy plants, and those are possible only with good soil quality.  We use organically approved sprays (mostly plant extracts) as a last resort when pest pressure is very high and we got by this year without spraying nearly as much as in past years.

Further verification of our endeavours over all these years came by way of us obtaining Food Alliance Certification in 2012!  The Food Alliance is an independant, third party certification organization that reviews and inspects all aspects of a farm's operation.  It is the most comprehensive farming certification available - not only do they look at growing practices, but they also check personnel policies, practices impacting wildlife habitat as well as soil and water conservation practices.  You can learn more here foodalliance.org/certification.

Now for 2013.  As you know, this is a very exciting year for the farm as we are expanding our operations and will be farming at the Highlands in Ft. Washington.  Over a period of a few years, we anticipate our operation doubling in size, and this first groundbreaking year will be crucial as we begin that journey.  We're just now in the process of getting started and set up at the Highlands and are eager to get the first crops in the ground when spring comes around.  Our soil tests there turned out much better than expected - having laid fallow for more than 30 years, the soil is, in some ways on the same level as Horsham, with the organic matter being over 3 percent!

At the Horsham site, we are also anticipating another great season.  We will be focused, as always, on high quality, nutrient dense vegetables cultivated through good soil that continues to improve every year.  We also want to make it another great year for you when you visit the farm with lots of great flowers, herbs and upick vegetables such as cherry tomatoes, beans, peas and berries.

Thanks again for your support and we look forward to seeing you at the farm.

On a cold and snowy evening, I was fortunate to attend my first holiday farm potluck.  What a treat!
Food forms a seamless link between the farmers who grow the wonderful produce we've come to love and those fortunate enough to fill their fridges with those locally grown, organic vegetables.  While not every dish contained food from the farm, every dish was made with care.  Everything I ate was delicious and I thought it only made sense to pass along some of the recipes.  I've included 3 below, and will try and include more as the weeks go by, and the recipes roll in.  Enjoy and have fun!

 

Bund Gobi Aur Matar (Cabbage with Peas, made by Heather Hahn-Sullivan).
Here's the link for recipe  Heather used.  As a footnote, she offered, "I didn't have a jalapeno, so I increased the cayenne, and I always use more garam masala!"

 www.cooksrecipes.com


From Harm (and Titia)
"I looked in the fridge, and what do we see (what does each winter-share family see)?  Turnips, lots of them!!  So I made the very simple and quick "Grated Turnip and Apple Salad" - from Sundays at Moosewood Restaurant, and it's in the cookbook that all of our members have, the "From Asparagus to Zucchini" cookbook from the Madison Area Community Supported Agriculture Coalition."  This cookbook is available at the Farm for $20 - just ask next time you're there.

"Very simple: equal amounts of turnip and peeled/cored apple, run them through the grater machine, some fresh chopped parsley, juice of a lemon, 1 tsp vegetable oil, and some salt and pepper.  Mix them all - done!  Very delicious and easy to make."  Click  moosewoodcooks to go to the Moosewood website for a quick reminder (or primer) of Moosewood's history, favorite recipes and blog.

Grated Turnip and Apple Salad
1 cup peeled and grated raw turnips
1 cup peeled and grated tart green apples
1/2 cup chopped fresh parsley
juice of 1 large lemon
1 Tbs. vegetable oil
salt and freshly ground black pepper to taste

Combine everything, toss, cover, and chill.
serves 4 to 6


And for dessert - Nut Brittle from Kinu and Brian Nardini!  Kuni said it's pretty easy.  If you like nut brittle, this is a terrific recipe!

1 cup butter
1 cup evaporated cane crystals
splash of water
8 oz slivered almonds
6 oz dark chocolate
1/2 tsp sea salt

Get a cookie sheet out and put it on a trivet or heat safe surface near the cook top.

Combine butter, cane crystals, water and salt in a heavy-bottomed sauce pan.  Heat on medium until the butter is melted.

Meanwhile, toast the almonds in a shallow dish at around 325.  Keep a lookout- if you begin to smell them take them out immediately.

Once the butter is melted, turn the heat up and stir with a wooden spoon until you've reached a deep, rich caramel color, about 10 minutes maybe?  Let it get just a bit deeper, take it off the heat and add about 3/4 of the almonds and stir.

Pour the brittle out onto the cookie sheet and spread it thin with the back of the spoon.  Be careful not to get any on your hands because it is extremely hot and will stick to you.  Using a potholder, put the cookie sheet somewhere cool and out of the way.

While you're waiting for the brittle to harden and cool melt the chocolate in a double boiler.  Bonus points if you temper it.

Once the brittle is cool, spread the chocolate over it going almost all the way to the edges with a spatula, then before the chocolate hardens sprinkle on the remaining almonds.  Put it back in a cool place for the chocolate to harden.

Once the chocolate is completely solid, lift up the brittle by the edges and rap it against the cookie sheet. Do this somewhere where it is okay if little shards of brittle come loose (not a carpeted surface).  Continue to break the brittle into manageable pieces by rapping it against the sheet, transferring the pieces into an airtight tin or container (or smaller cellophane candy bags) as you go.

Keep well sealed.

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