Week Eleven Newsletter
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Kale, lookin' tall and strong

We've had fun this week doing fall like activities in fall-like weather. 

All of the potatoes and onions have been harvested, and will keep in storage until we give them to you all throughout the remainder of the season. The onions cure in the greenhouse for two weeks, and the potatoes go into the root cellar we built a few years ago. 
(Left Picture) Shorter days mean later sunrises. One of the (many) joys of farming is being up and outside to see the sunrise.

(Right picture) When a crop comes out of the ground, we do our best to cover crop it as soon as we can. The picture above is the field where we grew spring greens. Once they were done producing early summer, we planted buckwheat and sorghum sundae grass. It grew as tall as I am! It blew over in last weeks wind, but that is just fine, because all we were growing it for was it's above ground biomass. In the picture, you can see the tractor tilling it in. As it gets chopped up, it is stirred into the earth, immediately feeding the millions of bacteria and fungi living there. Its like a Thanksgiving feast for them! We try to keep the soil biota happy, as they are the backbone of our farm.

Tilling this field only gives us a blank space...again! And there are many more blank spaces around the farm. Like the field where the potatoes and onions came out of, the spring broccoli, cauliflower, and cabbage, etc. So this week we spent a lot of effort spreading dairy manure, incorporating the dairy manure into the soil, broadcasting acres of cover crop seed, and covering the seed with soil. This will prepare us well as we go into fall.

I realize I spend a space in these newsletters devoted to soil microorganisms and cover crops. The more I learn about organic farming and healthy soil, the more I realize they are the crux of a healthy farm. It's a different way of thinking that my corn farming neighbors, who ask me why I would destroy such a great stand of sorghum and buckwheat! Traditionally, they would be harvested, baled, and fed to livestock. But if we do not want to rely on synthetic fertilizers derived from petroleum, it's important to give back to the soil as much, or more, than we take. So that is why we spend a lot of time with cover crops, manure, compost, and compost tea.
This monarch caterpillar is munching it's way through milkweed! Whenever we are weeding in the fields, we cant bring ourselves to pull the milkweed, the only plant monarchs eat and lay eggs on. This one was saved from a weeding frenzy in the melon patch!
The CSA member potluck was a huge success. We enjoyed a beautiful, picture perfect evening with good food, good friends. Our dairy farmer neighbor, Dean, even drove his buggy to the farm and gave buggy rides with Sailor, his horse!

We had so much fun that we're doing it again.

Mark your calendars for October 10.

We are going to have hayrides, a you pick pumpkin patch, a bonfire, a potluck, and other classic fall activities! We'll send out more information as the time approaches, but for now, reserve the spot!
This week in your box you will likely find:
Leeks, beets, melons, garlic, sage, poblano peppers, peppers, tomatoes, cauliflower, carrots, sweet corn, and a special surprise!

10 Ingredients

  • For crust:
  • 2 cups grated cauliflower (about 1/2 head)
  • 1/2 cup yogurt
  • 1 egg
  • 1 teaspoon chopped herbs
  • Sea salt
  • For topping:
  • 3/4 cup tomato sauce-stew your own!
  • 1/2 cup grated mozzarella
  • Cooked vegetables (optional)


  1. Preheat oven to 400 degrees.
  2. Place cauliflower on a clean, thin dish towel. Wrap up in the middle and twist closed, squeezing out all the moisture.
  3. Place dry cauliflower into a bowl and add yogurt, eggs, and spices. Fold mixture until evenly combined.
  4. Place dough onto a baking sheet lined with parchment paper and spread mixture with hands until about 3/4-inch thick. Bake for 30 minutes or until lightly browned and firm enough to hold its shape.
  5. Remove crust from oven and top with marinara sauce, shredded mozzarella, and veggies. if desired. Return pizza to oven for another 5 minutes or until cheese is melted.
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