News from the Farm
by Jack Hedin
It’s rare that a single day at Featherstone Farm encapsulates a bit of everything we do in the course of producing and distributing a vegetable crop. Wednesday (8/17) was one of those remarkable days; I am writing now to recount the events of the day, and to reflect a bit on what I think they mean in the broader context of our mission as organic farmers. The day started with half of our crew transplanting bok choi and broccoli- the last of the season- at the Lacher farm on the ridge, while the rest of us finished packing out a substantial order of heirloom tomatoes for a wholesaler in Chicago. By mid morning Sarah and a few able assistants were assembling CSA boxes. I went back up to the Lacher farm to finish cultivating and side dressing (organic fertilizer) the mid-sized broccoli and cabbage that are there; Rhys organized one crew of pickers in the cherry tomatoes and another group in the heirlooms. In the afternoon, Sarah and Trina delivered CSA boxes, while the tomato picking continued under a bright sunny sky. This is when the day became particularly interesting for me. The forecast of rain showers for the end of the week had me thinking about planting- not just fall CSA crops like turnips, radishes and salad mix, but also cover crops (more explanation below). So Rhys and I fired up a pair of tractors, finished the necessary groundwork, and hooked up the seeders. As the clouds built on the horizon we charged the hoppers and went at it. When I turned off the John Deere it was 9:00 pm and drizzling, but the work was done; satisfaction of the highest order. Circling a tractor around a 26 acre (soon to be) rye and vetch field in the gathering twilight provides a unique opportunity for reflection. This particular evening, my head was filled with an odd but potentially related collection of ideas; thoughts of the wonderful newsletter article contributed by CSA member Becky Bodonyi subtitled “The Revolution Will Come in a Box.” Thoughts of an article last year in Harper’s, assessing the utter dependence of modern agribusiness on petroleum (for fuel, fertilizer etc. etc.). And finally, thoughts of a commencement address delivered this spring by writer Barbara Kingsolver in which she proposes (brilliantly, I may add) a paradigm shift for thinking and acting in the future- from a global ecological perspective, creating the “first American generation that behaves as if there’s going to be a tomorrow.” Essentially, it boiled down to this in my somewhat weary and tractor shaken mind. The first 90% of my day had been spent at the zenith of the current paradigm: petrol sucking machines producing vegetables in big fields for shipment between 50-250 miles on refrigerated trucks. It’s what we’ve set out to accomplish here, and we’ve grown good at it. I’m proud of our farm and all it’s able to produce. But what about sustainability.? The organic codes are strict and we follow them in both letter and spirit. But what about all these fossil fuels and internal combustion engines? I am clearly ambivalent about this paradigm, and look forward to it’s ultimate demise (when the petrol or current atmosphere expires, whichever first) with a mixture of dread and relief. I concluded my tractor seat philosophizing with this, more
hopeful realization: the last 10% of my day, planting cover August 24th, 2005
crops with no purpose other than soil building, was spent planting (literally) the seeds of a new paradigm, one that will necessarily take a larger view of organic agriculture and it’s role in the global environment. This is a huge subject for future newsletters of course. But the essentials of it are 1. Our farm is part of an ecological / culinary transformation (a “revolution in a box”) and as CSA members, you are a vital part of it. 2. We are at the peak of a particular form of organic agriculture that serves us very well for the time being, but it must change for a host of environmental reasons. 3. Featherstone Farm is in a unique position to explore directions for change. With you as key partners, we are committed as ever to that exploration. Will we make enough changes voluntarily and quickly enough to ease from one paradigm to another with little stress? What will a truly sustainable future at Featherstone Farm look like? Will it involve even a single (solar powered) tractor? These are big questions, again worthy of future newsletter articles. For now, suffice it to say that we’re chewing them over from time to time, when we have a few idle moments in the seat of the John Deere.

Varieties
By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather. Please feel free to contact me if you need any additional assistance with what is in your box.

Redbor Kale- The beautiful red greens in your box is Redbor kale: one of the three types of kale that we grow. Some people believe that kale is 'wild' cabbage, and may be the ancestor to all of our modern common cabbage varieties. Kale is a hardy and hearty green, and has been cultivated for over 2,000 years. One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber. Kale is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber. Use in stews, casseroles, juices and pasta sauces.
Watermelon- You have one of our three melons: Yellow Doll (yellow flesh), Mickey Lee (red flesh) or Sugar Baby (red flesh). Remember, there is no melon in winter and these freeze well for smoothies in those (fast-approaching) non-melon seasons.
Heirloom Tomatoes- The German Stripes (big multi-colored and very sweet) are on as well as the San Marzanos (beefy Roma-type, cylindrical and less juicy). Your box should contain a mixture of tomatoes. I was told once that you can’t make true Italian sauce without cutting a San Marzanos. San Marzanos are quite fleshy and very easy to peel which makes them ideal for sauces. Try broiling them for 3-5 minutes whole and then the skin comes right off and the roasting imparts a nice rich flavor to any fresh tomato sauce.

Red Grape Cherry Tomatoes- These are very pretty cherry tomatoes. Their flavor is less sweet than the orange Sungolds. They are very resilient and can handle anything that you throw at them: grilling on kabobs, tossing with pasta or simply eating straight from the box.
Fingerling Russian Potatoes- The weather is getting colder which makes us all think about the warm comfort of potatoes. These are Russian Fingerling potatoes. They are skinny (like a finger) and creamy with a tender skin. If you usually peel potatoes, try leaving the peels on these little beauties. Not only will it add texture and color to the dish, but the majority of the nutrients are in the skin. These are great potatoes for an easy side for roasting: toss washed potatoes in oil (I like olive oil) and salt and pepper and a spice of choice (rosemary, tarragon or sage are nice complements). Then roast potatoes at 375 until fork tender (about 45 minutes – 1 hour). Unfortunately, our fingerling production is way down due to our earlier drought. Rhys and I picked all morning, but there are very few out there. However, I thought that you would like to taste all the varieties that we grow, so enjoy!

This recipe was stolen off of www.splendidtable.org who took it from Mark Bittman. I have not tried it yet, but with those two eating it, I wouldn’t hesitate to serve it blindly to anyone who darkened my door.

TOMATO-MELON GAZPACHO
4 tomatoes, about 11/2 pounds
1 3-pound melon
2 tablespoons olive oil
11/2 cups water, or 1 cup water and 1/2 cup ice cubes
10 leaves basil
Salt and freshly ground black pepper
Juice of a lemon
Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.
Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.
Yields 4 servings

Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com

KALE CHIPS
1 tablespoon apple cider vinegar
2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt )
4 tablespoons olive oil
1 bunch of kale, rinsed with stems removed
Cut kale into 2 to 3 inch pieces.
Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand. Try to get all the leaves covered. Place on baking sheets with parchment paper for easy clean up and bake at 350 F until they are crispy. After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F. Time for baking varies depending on the size of your chips and desired crispness. The outer edges cook quicker than the pieces from near the stem.