"To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals - obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the non-domestic creatures in recognition of the dependence of our households and domestic life upon the wild world. Husbandry is the name of all practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.
And so it appears that most and perhaps all of industrial agriculture's manifest failures are the result of an attempt to make the land produce without husbandry." ~Wendell Berr FULL SHARE DELIVERY TO ALL LOCATIONS
HALF SHARE DELIVERY FOR FREDERICK, SILVER SPRING, NW DC, TAKOMA PARK, AND BERKELEY SPRINGS
First Freeze  The first freeze of the season blanketed the earth at the farm last Friday. This previous Saturday morning we found quite a blanket of sparkling crystals covering the garden beds, once the sun rose to illuminate them. The missing newsletter last week was due to our decision to spend the day helping begin the harvest, while many beds were having a layer of row cover over them for protection. I tried to pick it up on Saturday and my computer crashed, so I took the week off and am returning for this weeks' share!
Last Friday we pulled every pepper from the bushes, sensing it would be their last chance. The tunnel over the lettuce got its cover back on, and row cover went over all the greens. We also erected a makeshift tent to protect the sugar snap peas. I was very relieved to see that they made it through the night. The bushes are loaded with flowers and just beginning to fruit, and I was really hoping they would survive a freeze, however they aren't looking like they may offer us much of a fall harvest. That is out of my hands, as we are but a witness of the Creators' miracle. It is humbling to remember we don't control weather, and can not turn a flower into a pea, but are gifted with the opportunity to witness the miraculousness of it all and do our best to steward the process and share the fruits of our labor.
All of the potatoes are now dug, and your share will include both Red  Norland Potatoes and some more Sweet Potatoes. We are pulling the rest of the carrots as well, as I found the deer have jumped the fence and have munched the tops off of all three rows. Some were pulled up and the roots were left on the ground. I guess they like the tops better and just pulled a few up while munching on the tops. Nothing else was disturbed, and they did not intrude upon the row cover, so thankfully, nothing lost but carrot tops! We are going to pull up the rest anyway, since they seem to be so inviting and send them home topped. Along with the carrots, we will include a daikon radish and a small napa cabbage. Seems like they may compliment each other in some concoction.
You can certainly sense the quieting of the growing season, as many beds are now clear from the frosts that are coming. All the potatoes, sweet potatoes, and squash are out of the ground, ready to divvy up. The greens have blankets over them and seem tucked in from the cold. Sweet white turnips are on the way, and parsnips are ready to be dug. We have but a month of harvest, before the garden settles down and rests for the next spring explosion of growth. We are looking forward to doing the same, while enjoying the view of the vibrant colors on the ridge and the final weeks of the CSA season.
|
|
Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing.
Please contact us any time with questions. You are always welcome to come visit!
Peace and Blessings~
Halima Willett
halima.willett@gmail.com
717-573-2956
|
|
|
|
This Weeks Harvest
Red Norland Potatoes
Sweet Potatoes
Pie Pumpkin
Collard Greens
Small Napa Cabbage
Carrots
Daikon Radish
Arugula
Garlic
|
Ginger Carrots
I tend to eat a lot of ginger this time of year, as it's warm spiciness feels good on a cool crisp day. We hope to grow it next year! Although the ginger won't come in your share, it makes a nice compliment to the carrots that will. This is a simple dish my kids often ask for.
Several Carrots
As much ginger as you like
Cinnamon
Honey
Olive Oil
Warm Olive Oil in a skillet on medium heat. Once heated, toss as many carrots as you are in the mood for and saute for several minutes, until they begin to soften. Add sliced ginger, more or less, depending on your taste, and a few dashes of cinnamon. Saute for a few more minutes. Remove from heat and drizzle with honey. Done!
|
|
|
|
Sweet Potatoes
|
There's probably no vegetable with a higher beta carotene content than the sweet potato. This is the betacarotene that protects us against cancer, colds, infections, and other diseases. The carotene content of sweet potatoes actually increase as the vegetable is stored throughout the winter. But remember that our bodies can only convert carotene to vitamin A in the presence of bile salts. That's why it's so important to eat sweet potatoes with butter, egg yolks or cream. These fats stimulate the secretion of bile and help the body to convert carotenes to all-important vitamin A. These wonderful fats also make sweet potatoes taste delicious.
The sweet potato is a good source of iron, potassium, niacin and vitamin C. It contains fiber and is very rich in vitamin B6, a vitamin that is highly protective against heart disease. Last but not least, the sweet potato is rich in magnesium, another nutrient that protects against heart disease.
~Sally Fallon, Nourishing Traditions
|
|
|
|
