CSA News from Windflower Farm: Delivery #14

CSA News from Windflower Farm

Delivery #14, Week of September 3rd, 2018

This week’s share. The last of our Genovese basil (use it quickly, it’s already showing symptoms of downy mildew), tomatoes, peppers, yellow onions, miscellaneous potatoes, various red lettuces, Mei Qing choy, sweet corn (you might want to cut tips off prior to husking to remove any caterpillars), green beans and zucchinis or pattypans or cucumbers. Your fruit will be Yonder’s peaches. Next week, you should see many of the same items plus radishes, arugula, garlic and Swiss chard or a salad mix. Kale should be coming the week after that. During September, summer vegetables will give way to the leeks, winter squashes, sweet potatoes, root crops and the greens of fall.

Notes from the farm. On this weekend during which some of us are celebrating or bemoaning or simply looking for work, we feel gratitude for having work that we love in a place we love. It is not always easy, and it’s often frustrating, but what work isn’t. Today, Labor Day, we are at the farm preparing for Tuesday’s deliveries, but in good spirits, in part because we spent the weekend away, not thinking about farming, in pursuit of leisure and recreation.

A few years ago, I bought a 40-year old sailboat in Amityville, on Long Island, and sailed it through New York Harbor, up the Hudson River and Champlain Canal, and on to Lake Champlain, where it is now tethered to a mooring. I’ve been restoring it with my oldest friend, Frank. It is an old boat, purchased cheap, that still needs a fair amount of work, but it’s now fully rigged and has functional berths, a galley and a head. It’s a floating tiny house with a sail. It’s a retreat to a wild, watery world from the domesticated landscape of the farm.

Nate, TB, Jan and I drove to Lake Champlain for the weekend, our first visit since late June. On the drive north we passed maples with a few leaves already turning orange. The winds were a steady 20 mph from the south, producing large swells and fast sailing. I’ve promised to take the rest of the farm staff for a sail this coming Saturday. It is wonderful to have good work, but it’s also great to get away from it once in a while. I hope your Labor Day celebration was a good one!

This week’s farm work: harvesting and packing the week #14 share, weeding the fall broccoli, planting the next succession of greens (arugula, mustard mix, kale mix, Koji, lettuces and choy), harvesting the winter squashes and preparing the land for (and planting, if possible) next year’s strawberries.

Best wishes, Ted

Join the Core Group

We are seeking new members for the Central Brooklyn CSA Core Group.

Our Core Values are:

  • Food Justice
  • Healthy
  • Sustainable
  • Accessible
  • Known/Local Source
  • Community
  • Cooperative/Non-Profit
  • Local Relationships
  • Inclusive/Welcoming
  • Visionary/Expansive
  • Culture
  • Joy – Fun – Friendliness – Love
  • Authenticity – Integrity – Respect
  • Trust – Fairness – Social Justice – Human
  • Openness – Transparency – Communication

Our responsibility to our community is to set pricing and manage distribution, honoring the needs of our community.

Our responsibility to the farm is to communicate our needs, set expectations, and respond to what they need, as we collaborate on managing membership in our CSA.

Our responsibility to ourselves as a core group is to communicate clearly, using sustainable practices that honor our capacity as a whole.

Core group members are responsible for:

  • Overseeing site coordination 4-5 times per season
  • Attending meetings approximately monthly (year-round)
  • Helping promote the CSA
  • Supporting the CSA through a variety of activities that may include: outreach, community events, volunteer coordination, writing the newsletter, coordinate with the farm, or other activities.

Core group members receive a half share of vegetables for their service.

If you are interested in joining the core group, contact us at centralbrooklyncsa@gmail.com

CSA News from Windflower Farm: Delivery #12

CSA News from Windflower Farm

Delivery #12, Week of August 20th, 2018

This week’s share. The packing shed is buzzing this morning. The team is harvesting and sorting basil, tomatoes, sweet peppers, onions or more large scallions, red leaf lettuce, red or yellow potatoes, sweet corn (unless you’ve had it for two weeks in a row), zucchinis and cabbage. The basil is ‘Genovese’ and will come in a larger, pesto making bunch. Downy mildew, a disease that overwinters in the South and arrives each August to ruin our basil crop, arrived last week. There is nothing that can be done to prevent the loss. Greenhouses can slow it down, but not always. We saw it first on the potted Thai basil in our greenhouse, but the field crop is still fine. Enjoy it while you can, we’ll send it while we have it. There will be a lot of tomatoes. Freezing is the very quickest way to preserve them: chop, place in a plastic freezer bag and slip into the freezer.

This delivery, our twelfth, marks the first in the second half of our season. You can expect your shares to consist of more of the same for the next several weeks, but with some additional variety in the form of beans and carrots and greens. Chiles and cilantro will also be coming soon. In the fall, as summer crops give way, you’ll get sweet potatoes, leeks, broccoli, red onions, shallots and a variety of winter squashes, including acorn, butternut and delicata.

Your fruit will be Yonder Farm’s peaches. Naomi, our delivery coordinator, had one last week and said it was delicious. Upstate peaches can be hit or miss – I’m hoping they are a hit. Please let me know.

What’s new on the farm?

A few tidbits.

The last of our student employees are returning to school this week. The farm open house will be their send-off party. Aaron, my nephew, returns to UVM to resume his studies in mechanical engineering, where he’ll pursue his enthusiasm for implements geared to small scale farmers. Naomi is off to Southern Vermont College where she studies history. You might have had the occasion to meet her unloading vegetables at your CSA site. Sarah is back at Hunter where she is studying painting, but not without leaving us with a large landscape that hangs in our staff lunchroom. And Bonnie is starting at Castleton State where she is a music major. I’ll miss the sound of the recorder she was practicing in our barn every morning. In fact, I’ll miss all of them for their bright, friendly faces, their enthusiasm for farming, and, not least, their strong young backs.

You might wonder how we’ll manage to perform the work necessary to fill your CSA shares for the rest of the season. Reinforcement has come from two directions. Now that the flower share is winding down, Jan and Sara will join the vegetable team, and two new hires, Claire and Jacob, both recent transplants to the country from NYC, have joined the team for the fall. And, of course, the Medina family is still with us.

We’ve just harvested the last of our summer cabbages and tucked them away in our cooler. And we’ve begun the work of the onion and potato harvests. We return the residues of these crops, along with any weeds that have grown with them, to the soil as quickly as we can. It’s cover cropping time and the cabbage and onion fields and several fallow fields will be the first to get their mixes of rye and hairy vetch.

Lastly, on Sunday, Jan, Nate and I participated in an annual tradition here at the farm: We relocated our three outhouses to fresh locations. I mention this because it is part of open house preparations. We’ve also been mowing and putting up lights and preparing food. We hope you can join us this weekend.

Best wishes, Ted and the gang

CSA News from Windflower Farm

CSA News from Windflower Farm

Delivery #11, Week of August 14th, 2018

This week’s share. You’ll get red ‘Magenta’ lettuce, ‘Red Norland’ potatoes, a bunch of large scallions, a couple of sweet peppers, various tomatoes, a ‘Genovese’ basil bunch, a ‘Tendersweet’ cabbage head, a small bulb of ‘German Red’ garlic, a handful of summer squashes or cucumbers, and either sweet corn, beets or eggplants, depending on your site. Your fruit share will contain our organic cantaloupes and Yonder Farm’s plums.

Notes from the farm. This week, Andrea, our membership coordinator, writes about our farm staff.

Every summer, Saratoga Performing Arts Center (SPAC) in Saratoga Springs, hosts the world class Philadelphia Orchestra in the month of August. Going to a performance or two is always a highlight of my summer, a welcome respite from the world of farming.

That being said, farming is never far from my mind even during a classical music performance. In fact, growing delicious food is a lot like making beautiful music – both require a group of skilled, committed people working together for a greater cause: a healthy, happy community.

So, without further ado, presenting the Windflower Symphony!

At the helm, Farmer Ted deftly conducts us with a carrot in one hand and a coffee mug in the other.

Ted’s son and concertmaster, Nate, graces us with the fundamental tunes and tunings of the tractors, pumps, and cultivators, and of honorable mention, the plasma cutter.

Julia, principal second violin (but first in field coordination) adds the strums, thumps, and hums of transplanting as well as the inevitable grunts of weeding, accompanied with aplomb by the American field crew strings – Bonnie, Sarah M., and Heidi.

The Medinas – Martin, Martin Junior, Jesus, Candelaria, Angelica, Salvador, and Daniel – all hailing from Mexico – compose our harvest, tunnel, and field strings. Among their many other stylings, the snapping of rubber bands on greens bunches and twirls of twine on tomato plants give force, depth, and resonance to each score, most assuredly, with Mariachi flair.

Leading our brass washing and packing section, Victoria on first trumpet, calls us to action. The exuberant renderings from her and her companions (Naomi, Angela, Sarah M., Heidi, and Bonnie) are, after much splashing, most reflective in the polish and shine of their vegetables.

At the ever ready on percussion, Aaron and Terry, marvel us with their workings of power tools and washers, of tractors and mowers, and of curious noises no one can pinpoint.

But where would we be without the bright, beautiful trills from Jan and Sara D., our flower flutist and oboist? Or without the sweet clucks of chickens on piccolos as they lay countless eggs, thanks to Alan Davis? Lest we forget the deep sound of a bassoon, rich and warm as a sun-ripened berry from Pete way out Yonder. Indeed, these woodwinds are far from optional.

Season tickets are available in the spring; please contact Andrea, membership coordinator. Our performances would also not be possible without the many who set the stage – our dedicated core group members – nor without Don and Naomi, who, literally, bring the show to you.

Last but not least, we must thank you, our audience, friends, and season-ticket shareholders. Your support feeds our passion and our bellies – your applause is always appreciated. Please join us on August 25-26. It’s time to celebrate!

Have a great week! Ted and Andrea

CSA News from Windflower – Week 10

CSA News from Windflower Farm

Delivery #10, Week of August 6th, 2018

This week’s share. ‘Magenta’ lettuce, cabbage, zucchinis or yellow squashes, red bunched beets, yellow onions, ‘German Red’ garlic, sweet peppers, tomatoes, bunched ‘Genovese’ basil and, depending on your site, sweet corn or cucumbers. Next week’s share will include more from this list along with freshly dug red potatoes. Your fruit will be our organic cantaloupes, and your flowers will be lisianthus or mixed bouquets, depending on your site.

What’s new on the farm. The farm staff has lunch together nearly every day, sitting at a large table and eating food often made from produce grown on the farm (but nearly as often made by a fast food chain or poured from a can). Everyone is responsible for their own lunch except on Wednesdays, when we eat potluck. We usually choose a theme for the meal, and it’s usually Mexican food, largely because we have several good cooks here who happen to be Mexican. And several others who prepare Mexican foods quite well. Although Candelaria makes excellent tamales, and committees from St. Anne’s Catholic church and the Village of Cambridge knock on her door regularly in hopes of including them among the food offerings at their various festivals, my favorite contributions to the Wednesday potluck are her brother Martin’s tostadas (I haven’t developed a taste for the lard that tamales seem to require). He coats his tostadas with a generous helping of mayonnaise and then adds layers of steamed potatoes and carrots and shredded cabbage. The whole concoction is topped off with fresh salsa and cilantro. Simple country Mexican. And, for me, a perfect lunch

Open house on the farm. This year’s open house on the farm will take place on the weekend of August 25th and 26th. We invite you to join us and to see where your vegetables come from and to meet the staff! RSVP to tedblomgren. Camping on the farm is encouraged – all kinds of sites are available within an easy walk of the barns, running water, toilets and electricity. Airbnb.com has listings in nearby Cambridge and Greenwich if you’d rather not camp. Kids and leashed pets are welcome. Please bring a dish to pass for the Saturday evening potluck. We won’t be able to make a stove or microwave available. Come prepared for mud and bugs and rain, just in case. Bring a tent and sleeping bag. The event will be held rain or shine. Below is a rough itinerary.

Saturday, August 25th:

CSA members are welcome to arrive any time after noon.

12:00 pm and onward: Set up camp, meet other CSA members, visit the chickens and greenhouses

3:00 pm: Windflower Farm tour with Ted (tractor and wagon ride)

4:30 pm: Cheese and local wine tasting and cocktail hour (please BYOB)

6:00 pm: Potluck. Please bring a dish to share!

Afterwards, bonfire and music

Sunday, August 26th:

8-10:00 am: Strong coffee, juices and a hearty farmers’ breakfast provided by the farm staff

11:00 am: Davis Family Farm tour: learn about raising pastured chickens for eggs

11:00 am: Windflower Farm tour with Ted for those who missed the Saturday tour

Noon and after: break camp and depart for other local sites or home (see below)

Visit other local attractions, such as the:

Washington County Fair: https://www.washingtoncountyfair.com/

Local wineries: http://upperhudsonvalleywinetrail.com/

Local breweries: http://hudsonvalleybounty.com/Brewery

Local cideries: http://www.saratogaapple.com/

Swimming holes, farmers’ markets, ice cream stands, hikes (directions will be provided)

Saratoga Race Track: http://www.saratogaracetrack.com/

Please RSVP to tedblomgren with the number in your party. I hope you can make it.

I hope you can join us! Ted

Windflower Farm Weekend Carpool

Interested in attending the Windflower Farm Weekend August 25-26th, but don’t have transportation? Want to car pool? Looking for other ideas? Consider the following:

Sign up to request or share seats on our CBCSA CAR POOL website!
Rent a Car2Go, Zipcar, etc and get a few friends from the aforementioned CBCSA Car pool website to defray the costs.

Take Metro North to Poughkeepsie or other areas north of the city and rent a (typically much cheaper) car from there.
Get a group together to rent a van

CSA News from Windflower Farm: Delivery #9, Week of July 30, 2018

CSA News from Windflower Farm

Delivery #9, Week of July 30, 2018

This week’s share. Green Romaine lettuce, red beets, red or green cabbage, tomatoes, purple basil, sweet peppers, zucchinis or yellow ‘Zephyr’ squashes, slicing cucumbers and yellow onions. This week’s fruit will be blueberries – some from our farm and some from Yonder Farm. Your flower share will consist of either lisianthus or sunflowers.

Notes from the farm. A vegetable farm, with its various tractors and many small pieces of equipment, needs a fully functioning workshop. Toward that end, we have been developing a 24 X 36’ space in a corner of our barn. Last year, we poured a concrete floor, built doors and put in windows and a wood stove. This year – this week, in fact – Terry Berry, a carpenter and occasional staff member here, has been building cupboards so that we might get the place organized. The goal is “a place for everything, and everything in its place,” which is a ridiculously tall order for us. But even a small farm has many moving parts, and much time is wasted without a willingness to subject ourselves to some level of discipline. Now, after I have used the electrical toolkit to repair a light fixture in the packing shed, for instance, I’ll put it back in the electrical cupboard where Nate might find it the next time he has to work on his electric tractor. Or so the theory goes. So far, TB has built seven cupboards, and we have been moving into them. They measure 50” wide, 20” deep and nearly 8’ tall, and each represents the home for a category of tools or supplies: electrical, plumbing, carpentry, fasteners, power tools, safety gear and miscellaneous hardware. With our tools up off the floor, we now have spaces around the perimeter for the table and miter saws, along with the drill press, benders, welder and plasma cutter. And the interior of the workshop is wide open. I can’t wait to tackle a project. Jan thinks we’ll have to move it all out to make room for seating during the farm harvest party, but I think it will lend authenticity to the festivities. Come see it for yourself on the weekend of August 25-26 when we open our farm to our CSA membership (more details to come next week). We’ll set a place at the workbench for you.

Best wishes, Ted