FARM NEWS

FROM THE FARMERS

On Monday, August 18th we welcomed Molly Ruth Baumann to the world. She has already proven to be her own person, capturing our hearts with her calm disposition and good looks. Both our children have come during the height of the growing season, and we’re thankful for all the people working on the farm who have kept things going while our family adjusts to new realities.

Currently on the farm, we’ve all but completed our planting for the year. All season we have really worked to improve the quality of a few crops we grow. Because each season brings it’s own set of challenges, it’s hard to evaluate our work, but the lessons we have learned are innumerable. Last season I focused on organic sweet corn, and we feel we’ve had a successful season this year, in spite of the corn harvest ending sooner than expected.

This season I wanted to focus on the Chenopodiaceae crops, also know as the Goosefoot Family, which includes Beets, Spinach, and Swiss Chard. As I’ve mentioned in the past, these crops have been plagued with Cercospora leaf spots and bacterial wilts. Our belief is these crop diseases are present in many of our pasture weeds, and having opened up many new fields in cattle pastures it will take some time to decrease these pathogens in the soil. Our latest attempt to keep these at bay is following a very strict 5 day spray schedule using an OMRI approved product that is basically concentrated hydrogen peroxide. At best, it’s only a preventative treatment, but that’s usually the best we can do in the organic world. So far, it’s hard to say how well this is working, but given the hot and wet weather conditions we’ve been experiencing I’m just pleased our beets are still growing.

-Bryce

OTHER NEWS

Organic Association of Kentucky to host The Dirt Revival at Raising Hope Organic Farm Sept. 14

The Organic Association of Kentucky (OAK) will celebrate organic farming with local food and live music at The Dirt Revival Sunday, Sept. 14 from 3 to 7 p.m. at Raising Hope Organic Farm in Fisherville. During the family-friendly outdoor festival, Kentucky chefs will prepare organic beef dishes and offer vegetarian sides for attendees to eat while enjoying music from popular Latin folk band Appalatin and visiting booths to meet regional farmers and producers. Tickets are $40 per person for adults ($20 for children ages 12 and under) and include most food, one drink and membership to OAK. Parking will be provided by Shakes Run subdivision. For more information or to purchase tickets, visit thedirtrevival.splashthat.com/.

“Clean soil is the foundation of organic farming and a healthy world,” said chef Rhona Kamar. “The Dirt Revival honors the farmers and supporters who are committed to rebuilding that foundation.”

Highlighting the day-long festival will be Kentucky-raised beef dishes from featured chefs Bruce Ucan of Mayan Café, Frank Elbl of Palermo Viejo, Miguel Rivas of Brasabana, Fernando Martinez of Ole Restaurant Group (Guaca Mole, El Taco Luchador, Mussel & Burger Bar, The Place Downstairs), Barry Yates of Winston Industries, Jonathan Exum of Wiltshire on Market and Ramsi and Rhona Kamar of Ramsi’s Café on the World. Each restaurant team will butcher and prepare cuts from an organic steer on-site in their own style in front of the crowd. Plenty of organic vegetarian fare will be offered as side dishes.

Festival-goers can sip on drinks from a cash bar serving organic wine and beer. Organic snow cones, fresh juice from Life Bar and products from other local organic vendors will also be sold during the event. Proceeds from The Dirt Revival will go to OAK, a non-profit organization that seeks to strengthen the connection between organic farmers and consumers by creating an economically viable and healthy food system. Corporate sponsored tables are available.

 

The Organic Association of Kentucky (OAK) is a member-driven non-profit organization that raises awareness for organic production and consumption in the state of Kentucky as part of a food and farming system that strengthens communities by being economically viable and environmentally sound. Together, members work to promote local organic farms, guide research program focused on organic agriculture and educate consumers about organic food and farm products. Membership is open to anyone and does not require and/or imply certification under the USDA’s National Organic Program standards. For more information, visit www.oak-ky.org.

WEEK #18 CSA SHARE CONTENTS

• BUTTERNUT SQUASH
• KALE
• KELLOGS BREAKFAST TOMATOES
• SALAD TOMATOES
• BELL PEPPERS
• ZUCCHINI
• OKRA

FROM THE KITCHEN

I’ve spent way more time driving this summer than I like. But listening to NPR radio programs, especially those that showcase recipes and good food eases that driving “pain”. Last week’s “Here and Now” had a great recipe for a tomato sauce that you can make in the oven. Lots of you all are canning tomatoes about now and may want to give this simple recipe a try. It seems to be foolproof, especially since you can just put the sauce in freezing containers and freeze (for up to a year). Just modify the recipe, depending on the quantity of tomatoes on your kitchen counter.  Here’s the link.

All your CSA items this week partner up very nicely with this rich, homemade tomato sauce.

Thanks to Carly Cornelius for sharing her weekly recipes. Below is a recipe for a chocolate chip zucchini cookie that I made for Growing Together Preschool’s faculty and staff inservice. Feedback from the first bites was positive!

CHOCOLATE CHIP ZUCCHINI COOKIES

2 c. gluten free oat flour OR white whole wheat flour (may require a bit more liquid in recipe elsewhere)

2 flax eggs OR (2 eggs)

1 1/2 t. cinnamon

1 t. baking powder

1/2 t. sea salt

1/2 c. pure maple syrup

2 t. organic vanilla extract

3/4 c. pureed organic zucchini (about 1 smallish zucchini)

1/3 c. chocolate chips OR (chopped dark chocolate bar – Carly: dark liberty chocolate bar) 

Beat eggs, add maple syrup, vanilla, and zucchini. Mix dry ingredients together. Stir liquid ingredients into dry ingredients. Add chocolate chips and bake on parchment paper at 350 degrees 10-12 minutes.

Carla