Perfect (market garden) squash!

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Early Crookneck summer squash

In the market garden, summer squash can’t get much better than this. These guys, part of the second planting for the season, have it all.

Leaves looking really healthy: green, uneaten, and so far free of the powdery mildew that inflicts itself on many squash varieties and eventually kills some off before their time.

Perfectly ready for picking: These Early Crooknecks are a nice size, there’s a few per plant, and they’re quite easy to get at. All the summer squash were multiplanted, 2-3 plants growing together, so things could get pretty overgrown and hidden. This second planting set fruit fast (unlike the first round!), and the plants are still nice and open for easy reaching in.

More to come: In the small-scale market garden, you’re always thinking quantity and COUNTING. How many pieces do we need for today’s CSA shares, how many bunches for tomorrow’s  farmers’ market, and so forth. You’re thinking for now, and also for Next Week, and then, more weeks ahead. In that order. Today, there are plenty of tiny squash that’ll size up in a week no problem!

Bonus specialty selection: Squash flowers! Lots of veggies have cool options, like broccoli flowers and side shoots, squash blossoms (aka zucchini blossoms), beet greens, pea leaves, and generally, harvesting very small and young (I tend to like things to grow to a nice, solid size). So if you dropped in looking for a few squash blossoms (as seen on Food Network :), we could hook you up!

So there it is, my idea of practically perfect market garden summer squash for the tiny farm harvest. There’s ALWAYS room to improve…but here, how?

Sunflowers

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The sunflowers have been following the days for a little while now. I was not a sunflower fan until we started growing them a couple of years back, along with a bunch of other direct-seed cutting flowers—nothing like growing your own for attitude adjustment! Now, I love ’em (well, I really like them), especially when they’re standing tall in the field. These are Sunrich Orange, a one-to-a-stem “pro” cutting variety. There’s also a really rich, multi-color, multi-bloom variety called Go Bananas, you can see a couple tucked away in the corner of the pic… This season’s small flower garden is getting some use, as a few CSA shareholders take advantage of the there-for-the-taking standing offer. And I enjoy that they’re there for the seeing!

Potato digging party

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It’ll be hard to top THIS one for extremely labor-intensive tiny farming involving lots of peeps! Here, Libby, Lynn, Andie, and Mel hand-dig potatoes for tomorrow’s farmers’ market. The taters happen to be Gold Rush russets, and they’re in fine form, with a little wireworm damage (surface blemishes or tiny holes) to only a few. We’re right at the end of the first (of three) potato areas of this year, 600′ (183 m), evenly divided between Penta, Chieftan and Gold Rush.

So, what’s with all these people, digging together in a cluster, with just one bin? A little inefficient, pehaps? Well, not really. When there’s a lot of folks happy to mix it up with the dirt, tackling a single task all together can work out! We only needed about 70 lbs of each variety (that blue bin full). With the moist-but-not-mucky soil, pulling plants and scrabbling around was quick and easy. BIG POTATOES helped. Working close together wasn’t a problem because we had so little area to cover. Each bin got filled in maybe 15 minutes. Satisfying!

In the photo, you can also see how relatively good shape we’re in with weeds. The bit of grass growing back is in separate clumps, all the runners haven’t started to reach out and hook up. Further up is a section of more heavily overgrown onions. But that’s actually doing well as well: the onions were thoroughly weeded twice, and hoed a couple more times, so what you see is mainly grass from the last three weeks (without much shading out from the onion plants, everything else grows fast!).

Anyhow, when we tackle the main potato patch, around 2,000′ (609 m), methods will change. But we’ll still be digging in the dirt…!

Dog days of summer (a few)

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The muggy wave continues, the sixth day or so of bright, swelteringly humid heat. Today was only 21°C (72°F), but the Humidex (or whatever exactly They call it) says it’s the equivalent to us humans of 40°C (110°F). It does feel that way. I can’t recall ever hearing a spread that big—quite weird, or maybe the Humidex got more accurate…

A smaller crew than usual this Monday morning as we harvested for CSA shares. Lynn and Mel (above) were out earlier, hitting the field at 7 am, partly to get a jump on the heat, partly because they both had to leave earlier as well. Michelle arrived around 8:30. Tara was tied up preparing for a short trip. Jordan, another Monday regular, is away for a couple of weeks, on various visits around the north-east.

People in the field. I still find it mildly unlikely and extremely cool each time one of our tiny field crews assembles for a day. Sometimes it’s a crew of two, other times, usually harvest Fridays and Mondays, the numbers swell (big for a tiny farm!).

We all head to the field for different reasons and different returns. The work is never endlessly tedious, we don’t go out and, say, pick beans for 8 hours, but we do get a lot done, and everyone does a bit of everything. You can find a little instant closure, where the start and end of a thing are all right at hand. You can learn to small-scale farm. You can chill out, take time to think—garden meditation while breathing some relatively fresh, country air and dabbling in the dirt. Chatting while veggie gardening can be great. It’s whatever you want it to be…

Today, it was hot. The shares were done by noon as planned. It’s all good! :)

First peppers

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Harvested the season’s first sweet peppers, for the Monday CSA shares. They’re small…but tasty (that description has popped up a few times this year, as we pick early against the slow-growing weather and the flying by of time). The lime-yellow, tapering Gypsy (yellow-to-orange-to-red) are performing well once again, early and prolific, and the always-early, dark green bell peppers are Ace (green-to-red). Both varieties are F-1 hybrids (no seed saving), which isn’t great, but these guys are super-reliable in crazy weather, so I still plant ’em first… Peeking out from underneath, Ambassador (green) and Golden Dawn III (yellow) zucchini (also hybrids; GDIII is a mad producer, yellow zukes everywhere, on and on—another reliable standby that I’d love to replace with an open-pollinated variety)—after finally starting to take off a couple of weeks ago, the first planting of summer squash hasn’t looked back. So that’s something!

Eggs from the wild

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Collected eggs

Four or five of the girls have been escaping every day, creating their own day pass, and doing a fair imitation of flying while they’re at it. In the morning, I open the chickenhouse door and barricade it with a strip of plastic fencing that leaves a 2′ gap at the top. After I leave, they hop up on the roost, propel themselves, furiously flapping, to the top of the fencing, perch there for a moment, and then head out.

I’m not sure if it’s always the same ones. There are 25 Shaver Red layers, and I haven’t spent enough time hanging out with them to really tell them apart. But I suspect it’s a gang.

They spend the day foraging far and wide around the farm, and return at night, waiting to be let back in. This has been going on for several days, since the meat birds left…

Today, Connor found a few eggs in a thicket they seem to like. Besides being a different color  from all that exposure, the eggs are clearly getting SMALLER (they’re the ones in front). As varied and nutritious as their free-ranging diet may be, it’s lower in protein than the carefully concocted feed available inside. I guess that’s what’s up.

In any case, we’ll soon put up some kind of fence, cut out a chicken door, and they’ll have the best of both worlds: grass and bugs on the outside, protein-rich feed from the feed store inside, and a convenient place to lay.  That will be our state-of-the-art in natural eggs for the next little while…

Chickens, frozen

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Frozen chickens

There they are: 38 newly processed chickens, freezing solid in the chest freezer (39 minus the one we took to roast fresh). It’s the last stop before the table on what was a pretty fine meat bird run.

Like everything else on the tiny farm (and in life in general!), when you get down to freezing chickens, there are the details. What I noticed this year is the amount time it takes to actually freeze chickens solid. This wasn’t quite as apparent last year, when we started with under 20 processed birds. Here, checking out the new freezer’s manual, I loosely followed the advice against freezing too much at once. I put in half, around 20 chickens, for a few hours, then added the rest. I’ve also been rotating them—they freeze faster when they’re exposed—but after a day, they’re not all rock hard.

I have it in mind that the faster you freeze stuff, the better it is when you thaw it out: firmer, not mushy. Something about smaller ice crystals doing less cellular damage. Sounds plausible to me!

Luckily, the chickens came heavily pre-chilled from the processing house. Processing your own in any sort of quantity, I imagine you need a fair bit of refrigerator space to cool them down, or a walk-in cooler, or lots of chest freezers. Another thing to look into for…the future!

Of course, the whole freezing thing is another puzzle. It’s quick and easy, and works really well for all kinds of food. Newer chest freezers seem quite energy efficient: this 15 cu ft one uses 400 kWh a year, which is like keeping a 60W lightbulb on for 9 months (at current electricity rates around here, that’s about $50). Doesn’t sound so bad, and there’s room for lots more in there. Still, we’re trusting a lot to yet another plug…

FINALLY, there’s the sticker, another fine feature of commercially-processed chicken. The meat is Ontario government-inspected (a provincial inspector is always on-site, that’s the law), which is indicated by a little logo on the label. Plus you get the date, weight down to two decimal places of precision, AND a price-per-pound of your choice. I picked $4. These birds are for our own use—not for sale—but it’s always fun pulling out an EXPENSIVE farm chicken for dinner, as long as it’s priced kinda within reason…

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