Farm Blog

If the swallows believe, i believe

2011-04-06T19:01:00.000-07:00

I have faith in the swallows. When they returned today, circling like angels above the barn, my heart gave a little leap in my chest. Spring! The swallows believe in Spring. The rain will stop, and we will plant again.

Many thanks to the swallows, for reminding me that the year is a cycle, a circle of seasons.

Winter Wonderland

2011-02-24T08:05:00.000-08:00

A second day of snow here at the farm has stopped us in our tracks. Today's delivery to Seattle will be RESCHEDULED for Monday, February 28th, when most of this has (hopefully) melted.

This is from yesterday. And the snow just keeps on coming.

The birds are not pleased.

The apple orchard, after fresh snow overnight.

Email Woes

2011-02-23T07:26:00.001-08:00

If you receive farm notes by email, please be sure to add us (info@boistfortvalleyfarm.com) to your safe senders list. Many new spam filters (especially any Barracuda systems and Comcast) automatically filter out our emails, so that they never get to you.

Veggies delivered today!

2011-02-23T07:06:00.000-08:00

Snow...the day of deliveries of course. We should be all right, but I will contact members with any updates. Please remember to pick up your veggies today if you are in Tacoma, Olympia, Centralia, or Chehalis!

As for tomorrow's deliveries, let's all cross our fingers... The box truck isn't really equipped for snowy conditions, so we are going to be slow and cautious. Please have patience with us, and drive carefully!

Look what we did today!

2011-02-01T20:04:00.001-08:00

Check it out! The first greenhouse seeding of the year. Thank heavens for heated tables; it's supposed to be a balmy 25 degrees here tonight.

We should have a nice forest of green in a few months: (this is from last Spring)

On Ordering Seeds

2011-02-01T19:57:00.000-08:00

We like seeds, and we like vegetables, but the seed order is usually a week long ordeal that we trudge through, trying to find the varieties that we prefer and seeds that are organically grown to boot. This year, we were delayed by unexpected circumstances, and forced the seed order into two days. Mike was sick. Just be glad we got through it.

This is just my stack of catalogs to look through. Mike has his own pile.

Mike rallied to the best of his ability. I was actually slightly grateful that he was sick, because he managed to sit still for longer spells. I kept him in hot tea, and he only occasionally fell asleep at the table.

2010?

2010-12-02T08:07:00.000-08:00

I'm not sure what happened to 2010-looking back, it seems as though it passed in a blur. Many thanks to all of you who have contributed to the success of our farm and family this year. We hope to make 2011 a prosperous year!

A little something from Patrick...

2010-11-29T13:31:00.000-08:00

Alright, winter is almost here, and what does that mean? Cover crops! Here at Boistfort Valley Farm, we try to cover crop all our fields with a healthy carpet. We exclude next season’s early crop ground so we will have an easier time preparing the soil in March and April.

So what is a cover crop?

It is any cultivated crops grown between periods of regular crops to benefit the soil. Farmers grow cover crops to prevent soil erosion, add humus to the soil, and to add available plant nutrients. Also, if done properly cover crops will diminish certain weed pressures. Common coves are winter rye, oats, fava beans, clovers, and field peas to name a few. At BVF, we use a crimson clover and winter rye mix. These two will come up 2 to 3 weeks after sown and will grow slowly all winter until the first warm days of spring show. Then the rye grows like gang busters reaching 2 and half feet until it heads while the clover reaches about a foot with a 2-3 inch bright red flower. We grow the rye for its hardiness and its ability to add organic matter to the soil once plowed down. The clover, a legume, fixes nitrogen in the soil, making it available to next season's crops. Mike also claims, more than anything, that we grow the clover for its pretty red flowers.

This season Mike was able to sow all the needed fields on time which is a difficult task to get done before the fields become too wet. Now that it is the third week of November, the rye and clover is all up and strong. So in many ways, the 2011 farming season is already in the works.

Patrick

Winter Shares are SOLD OUT!

2010-11-16T06:08:00.000-08:00

Thank you to everyone who has joined us for our Winter and Spring CSA! Shares for Summer 2011 will be available for purchase on our website shortly:

www.boistfortvalleyfarm.com

Final Day for November sign up!

2010-11-10T07:49:00.000-08:00

Today is the final day to sign up for the November delivery! You can still sign up for December through May-we have a few spots left!

On Mud Pies, Community Gardens, and Why I Can't be Friends with Wasps.

2010-10-25T16:16:00.000-07:00

We have been busier than ever out here. Farming takes up the bulk of our time, but occasionally we do something fun. Thought I'd share a few pictures with you from October.

Natalina made the prettiest mud pie at the Lincoln Elementary Harvest Fair (just visiting).

Our local Grange planted a community garden, and a bunch of us turned out to harvest potatoes and Winter squash one sunny morning. Natalina participated by clinging to me while I tried to fork up potatoes.

I went out on a field walk one lovely afternoon, only to find myself the victim of a (rather vicious) wasp. I am no foe to wildlife, but will someone please tell me why wasps are good?

The hand that was spared, for reference.

I promise to be more diligent in writing!

2010-10-25T10:54:00.000-07:00

We are still accepting members for our Winter Season!
Please sign up now to reserve your share.

2010-08-03T06:54:00.001-07:00

What does a hungry farmer do when she's in a hurry? Stir fry!

I have made a study of the Super Speedy Simple stir fry, and I want to share it with you. This is perfect for those early evenings when you're short on time and really, really hungry. I have been known to eat an entire pan full of vegetables, and have to make more for Mike, when he isn't here to claim his share.

Here's how it starts:
Put on rice or rice noodles to cook.
Chop up half a bunch of garlic tops (okay, I admit it. I forgot about them in the crisper drawer for three weeks. Yes, they're still good) OR about 4 cloves of garlic. Saute with sunflower oil while you halve and slice 4 good sized carrots. Add a little water to the pan when the garlic starts to smell toasty. Stir garlic, add in carrots and cover, let steam while you chop about three heads of broccoli into bite sized pieces. Add them in, continue stirring occasionally. Chop up bok choy and a squash or two (zucchini, whatever you have). Add & stir squash and bok choy and cook with the lid on, about five minutes. Remove lid and add salt, pepper and a bit more sunflower oil if desired. Cook off any remaining water and brown as desired.

For a quick sauce,
a little toasted sesame oil
a little rice vinegar
Tamari or soy sauce
a little Honey
garlic powder
ginger (fresh is best, but I never have it, so I use powder)
water
creamy peanut butter (use the good stuff)
a pinch of cayenne if desired

Heat over low heat and stir until smooth. Add more water if needed.

Use whatever vegetables are handy-just add the ones that need the least amount of cooking last. Cauliflower and carrots will always take longer than squash or bok choy.

Sorry, no picture. I always eat it too quickly to think about it.

Rockin' the Ballard Farmers Market

2010-07-26T21:11:00.000-07:00

Liana and I spent last Sunday at my favorite market on Earth--the Ballard Farmers Market. I have been absent from the market since the birth of my daughter three years ago. My return was the most I could hope for-familiar faces, beautiful weather, the smell of delectable donuts wafting through the air. Some of my favorite farmer friends attend the Ballard market, and Judy Kirkhuff, the manager...well, Judy has both my respect and admiration.

Here are a couple photos from our first Sunday. We'll have more produce as the season progresses. Coming soon: beans and tomatoes!

New Member of the Farm Team

2010-07-19T19:32:00.000-07:00

This is Dinah. Adored by some...

And not so much by others.

He'll come around.

Kohlrabi-The space ship vegetable

2010-07-01T11:03:00.000-07:00

so, you've never eaten kohlrabi?

Most of you will be pleasantly surprised. It has a mild, slightly sweet, almost cabbage-like flavor. It's perfect for dipping or for slicing and eating like an apple. The peel is hard, but the flesh is crisp and tender. Don't be afraid to use it in soup or stir fry, even in place of broccoli...they're not so distant relatives.

Here's a recipe from Epicurious.com, using kohlrabi and kale, another green that people find tricky:

Sautéed Kale with Kohlrabi

Adapted from Gourmet, September 2009 by Ian Knauer

2 bulbs kohlrabi, peeled
1/4 teaspoon grated lime zest

1 tablespoon fresh lime juice
1/8 cup extra-virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
3 garlic cloves, finely chopped
1/6 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/4 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Vegetable of the Week

2010-06-26T22:29:00.000-07:00

Garlic flowers, or scapes, are a mild flower bud that our hardneck garlic produces as Summer approaches. A mild, less pungent version of our favorite garlic, it lends itself beautifully to stir fries, sauteing, and general cooking. We harvest the buds as soon as they appear. For those of us who need garlic in our lives year-round, this mild Spring garlic fits the bill nicely.

No, seriously...it's still raining?

2010-06-17T06:43:00.000-07:00

To give you an idea of my latest obsession, I get up in the morning and turn on the computer. Within twenty minutes, even if I'm trying not to, I have checked no less than three different 10-day forecasts online. Then I listen to KPLU with an ear for the weather. I get cranky when people talk over the top of the weather forecast. It doesn't really matter what it says, because it has consistently changed before the glorious row of sunballs arrives at our doorstep. Sure, two days of sun is lovely. Three is even better. But it's the middle of June here, and we're staring down yet another week of partly cloudy and showers. They just keep taunting us with those sunballs.

Your neurotic, sun-starved farmers are anxious to get more seeds in the ground!

Not to mention that we're so used to this gloomy weather, that whenever the sun does come out, we are in a panic to get everything done, and we're so darn hot. 75 degrees? I don't know if we can bear it.

Simpson Elementary returns for a Farm Tour

2010-06-08T09:01:00.000-07:00

Two 4th grade classes from Simpson Elementary School in Montesano arrived yesterday for a farm tour. They were here at the farm last Autumn, planting trees for our riparian restoration project. Dawn Gedenberg, from ESD 113, forwarded some of the students responses to their post tour question sheet.
They were an amazing group, and I wanted to share their words with you:

1.) How do the greenhouses help the plants?

- They keep them warm and protect them from the weather.
- It helps by keeping the same temperature and to keep the bugs and animals away.
- To prepare the plants for the outdoors.

2.) What is a cover crop and how does it help the soil?

- Plants like clover, for erosion control, put nutrients back in the soil.

3.) Why is it good to plant lots of different kinds of plants?

- Because say an animals eats a certain plant. If you have the same plants, he will eat all of them. But if you have different plants, he will eat only some.
- That creates biodiversity.
- The more plants there is there will be more animals.
- It keeps some alive when others die.

4.) How do the trees you planted help Boistfort Valley Farm?

- They help Boistfort Valley Farm give homes to animals who need homes.
- It provides habitat.
- It keeps the mud from flooding in.

5.) What are some ways that organic farmers keep harmful bugs away?

- They get owls, lady bugs, grasshoppers, and more…
- They make habitats for birds so they can kill the bad bugs.
- They attract birds and insects that eat harmful insects.

I am excited to have students here on the farm, and impressed by the organizations who are working to make these programs available. Dawn mentioned that the students also "participate in water quality testing in the Chehalis Basin and attended the Student Congress in March to do fun watershed-related activities like build birdboxes and discuss water quality data and make recommendations for improving the basin."

Awesome.

A planting we will go.

2010-05-17T16:00:00.000-07:00

We waited, and waited, and finally the sun came out again. This last ten days have been our busiest in the field: plowing, discing, fertilizing, tilling, and transplanting. We have nearly filled our newest (leased) field, just around the corner from our main farm and home. Mike and Patrick run tractors from sun up to dusk, and we now have broccoli, cabbage, kale, kohlrabi, celery, celeriac, lettuces, chard (stop me any time)... all sorts of transplants into the field. Our new transplanter is performing well so far...we hope that it will speed up our planting time significantly.

The plants are happy to be out of their flats, and the forest of tomatoes will be in the ground by next week. Mike is seeding beans as we speak. We will have much to offer for the Summer season!

The REAL beginning of Spring

2010-04-23T14:14:00.000-07:00

Spring for us isn't necessarily the Equinox. We can wait around for weeks after the 'official' start of Spring just to get the tractors into the field. This last week was the true beginning of the season for us.

Mike and Patrick have been mowing, plowing, discing, and seeding all this week. Our bounty of transplants will go into the field next.

Helping hands from Local Schools

2010-04-07T15:26:00.000-07:00

Kathy Jacobson brought another group of students out recently to cover bare roots, replant, and plant additional trees here at the farm. We were lucky to have a decent day, an excited and motivated group of students, and a healthy volume of apple cider. After carting wheelbarrow loads of soil down to the trees, and shoveling dirt around bare roots, everyone retired to the warm greenhouse to wash off the mud and eat some snacks.

A huge thank you to everyone who came out to the farm!

Snow for April!

2010-04-02T08:24:00.000-07:00

It's snowing. and not just the tiny rain/snow sprinkles that look sort of slushy. these big white flakes really mean it. they're already creating a dusting of white on the fields. the picture hardly does it justice.

Our hoops are temporarily coming down, to keep the high winds from destroying the plastic. Our fingers are crossed that the hoops themselves stay in place, and we'll be able to pull the plastic back over with little fanfare.

Daffodils...in February!

2010-03-01T14:13:00.000-08:00

The warm Spring-like weather of the past week has hastened the growth of everything, including the daffodils.

Our daffodils were planted with the March CSA delivery in mind, but alas, weather is weather, and you never know what will happen next. it's one of the joys of working with Mother Nature--you are always reminded of how powerless you are in the face of the greater forces of the universe...

Natalina has loved cutting flowers with me this week, and insisted on carrying the bucket...until she found a giant mud puddle in the field. Then it was up to me to do all the heavy lifting.

Update on Beet Street Gardens

2010-03-01T10:39:00.000-08:00

From Katie at Beet Street:

Do you remember your first garden? Beet Street is going to bring first gardens to four organizations working with marginalized communities--a shelter for homeless teen mothers, a domestic violence shelter, a harm reduction organization working with sex workers, and (if funding allows) a shelter working to end homelessness for people living with psychiatric disabilities. We are raising funds on Kickstarter and have raised our minimum goal of $5,500. Yay!! This goal was set when we were planning three gardens. Additional funding will help us bring a garden to this fourth organization and help to increase the capacity of all our gardens. Also, the more funding we receive, the more we will be able to pursue entrepreneurial activities to move people and the future of the organization toward self-sustainability!!

making food happen, all over the country

2010-02-12T08:52:00.000-08:00

I know that there are great urban gardening projects all over Seattle and the Northwest(look at the success of the P-Patches!). I recently talked to my long-time friend Katie, who grew up with me in the Southwest and transplanted herself in the Other Washington: DC, that is. She's starting an urban garden project and is looking for pledges of support to help her receive additional funding.

Katie has devoted her life to amazing work. She is a harm reductionist, and has worked with various groups in DC for the last 6 years. She now turns her sights an urban garden project. She hopes to create a safe outdoor space for people to enjoy their community and grow real food.

Her goal is to raise $5,500 by March 5th, so that she can continue her urban garden project. More information is here: http://www.kickstarter.com/projects/365526305/beet-street-gardens-good-food-and-safe-space-d?ref=email

Even a $1 donation will help her site to be more visible.

the first of the Summer Vegetables, 2010

2010-02-08T15:52:00.000-08:00

Don't get too excited...yet. But we started seeding this week. All our onions, shallots, and leeks, along with early greens and celery, are now snuggled up against the heated table top in our greenhouse.

Here's a glimpse of the foggy interior

It's a balmy 75 degrees inside the greenhouse when the sun shines on it. The seeds will be up in a matter of days. Just makes me want to do a little dance.

2010-01-28T21:44:00.000-08:00

January's Winter CSA delivery was today! The boxes included:

Carrots
Parsnips
Leeks
Rutabaga
Carnival Squash
Yellow Finn Potatoes
Blue Potatoes
Carpathian garlic
Shallots
Cameo Apples
D'Anjou Pears
Curly Kale
Fresh thyme
Artisan Cheese from Black Sheep Creamery
Locally Roasted Coffee from Santa Lucia

2010-01-25T23:12:00.000-08:00

Look! Your technologically challenged farmer is on Facebook!! We'll post updates and random silly information there as well as here.

Be a fan!

2010-01-25T23:01:00.000-08:00

This week is the delivery for our January share! We're pleased to have a selection of veggies from the farm despite the ridiculous temperatures we had in December. We also have a few bonus items: locally roasted organically grown coffee from Santa Lucia, and amazing local Pecorino from Black Sheep Creamery. Yum!

Photos from the Beach!

2010-01-22T18:28:00.000-08:00

We were thrilled to have a few hours of gorgeous sunny weather every day we were there.

Back to work now!

Seed order completed, it's off to the beach!

2010-01-22T18:04:00.000-08:00

After several days of wading through knee-high piles of seed catalogs, we finally completed the Summer 2010 seed order. Boistfort Valley Farm will once again plan and plant for another (hopefully) glorious season of vegetables.

And now, with the hard work of the seed ordering behind us, we retire to our favorite secluded beach spot for a couple days of r&r. Soon enough, we'll be glued to the farm, and unable to take a few days off. we're enjoying ourselves thoroughly.

Deep mud, good times

2009-11-13T09:11:00.000-08:00

Greetings from the Boistfort Valley! We have kept quite busy with our Autumn weekly shares and our local orders, despite the nasty weather.

We are excited to offer an extensive Winter program this season-
it's a benefit to us, our employees, and hopefully to all of you! Despite the rain, we have a decent climate for some year-round production, or at least, the Winter won't kill most our our beautiful, hardy vegetables.

Thanks to so many of you who have joined us for the Winter CSA! It's nice to not have to say goodbye to all of you for the soggy season. We anticipate attending the Ballard Sunday Market until mid-December, then it's anyone's guess-we'll be saving our best produce for our members.

As a side note: I want to invite you, if you aren't familiar, to check out Mike's blog as well: http://www.boistfortvalleyfarm.blogspot.com/
He has been recording our on-farm projects, our most recent of which is the tree planting that I talked up in the farm notes. We've loved working with all the kids who have come out to help us plant trees and prune artichokes.

Saturday's planting crew, taking a break in the greenhouse

2009-10-19T12:14:00.000-07:00

Can i let you in on something?

we're tired. this whole farming thing is hard work. i know it seems idyllic from the outside--beautiful things growing all around you, great food and amazing people committed to the growing and eating of real food with real nutrients...but sometimes we wonder what it would be like to just have jobs. Jobs where we could be done at the end of the day. Jobs where we wouldn't be up half the night thinking about how to get everything done, or how on earth to pay for it, or how to just keep going.

But then we look at each other, and say, "who would hire YOU?" and laugh. We've probably been doing this too long. and farming gets under your skin. you become attached to the miracle of it all, to the idea that you could possibly grow something, that could nourish someone, that could be enjoyed and even celebrated as the life-giving force that it is. you get attached to your wonderful members, and customers, and their children, whom you've seen growing up for years on your very own vegetables. and it makes you feel like your life is worth it.

in short, we keep doing it because we love all of you. we love what we do. and we know that you love what we do. and in our most exhausted, frustrated moments, its you that we think of.

Thank you.

Hello, from the other side of chaos

2009-09-28T13:28:00.000-07:00

For those of you who wonder where i've been, there's no short answer. the chaos of the day-to-day here at the farm doesn't allow me much time for thoughtful reflection, except, perhaps, when i'm driving our delivery truck back from a long, unexpected trip to Seattle.

So much has been happening here on the farm, my apologies for not keeping up! I have opened up the blog for our employees to contribute, but so far, no takers. Perhaps once we slow down a bit more the prose will pour from them.

A quick review, with most recent events first, will at least get you caught up.

This year's Barn Stomp was amazing! With a vegetable-rich menu from Art of the Table, Dustin drew a crowd. People are still stopping me to complement the food.

Dustin, Phil and Laurie started in our farm kitchen on Thursday afternoon, trimming, peeling, sauteing, and filling our house with the most heavenly scents. It was nearly impossible to keep from lingering in the doorway, seeing what they were up to. I suddenly became aware of the perspective of my ever-present, ever-hungry labrador, Ed, who tries hard not to look like he's begging for a taste.

The pigs arrived on Friday morning, and Dustin, Phil and Tom (our gracious neighbor, who raised the pigs on his farm) dressed them and prepared them for the rotisserie.

Saturday brought it all together, with the complete menu:

Caramelized Onion Toasts

Tomato, Cucumber and Basil Salad with Black Sheep Creamery Ricotta

Corn, Chanterelles, Green Beans & Chard with Hazelnuts

Fingerling potatoes with Garlic, Shallot & Lemon

Grilled Zucchini with Leek Vinaigrette

Boistfort Valley Farm slaw

Local Coho Salmon on the Grill

Spit Roasted Pig

Carrot Cake with Goat Cheese Frosting

We topped off all the great food with live music: three local Bluegrassy bands kept the beat and escorted us into the evening:

Pickled Okra

The Blackberry Bushes

The Tilted Stilts

As the music started, the Blackberry Bushes had everyone's toes tapping, even with full plates on their laps.

Natalina couldn't get enough, and when I jokingly said that we should do this every night, she emphatically responded "YEAH!"

Happy Birthday, Natalina!

2009-07-17T10:26:00.000-07:00

Happy Birthday, Baby!!!

Today is Natalina's second birthday.

Two years ago today, Natalina was born at 1:20 am, here at the farm. A special thanks to our wonderful midwife and friend, Laura Hamilton!

It amazes me how quickly the time has passed, and what a sweet and loving daughter we have in our lives. I cannot imagine my life without her, in fact, I cannot remember my life before her. I am thankful each day for her, even on the tough days, when we just can't seem to get along.

She is a force of nature, and I am humbled by her and ever grateful for her presence. She teaches me new things all the time, and I hope that I can help her to discover how amazing and beautiful this world can be.

Love and Blessings,

Heidi

Natty Invites You...

2009-06-25T22:42:00.000-07:00

Natalina wants you to come to our party. First annual Strawberry Festival this Saturday, June 27th, from noon until the chocolate fountain runs dry. Not kidding about that chocolate fountain.

Early Season CSA offerings

2009-06-25T22:00:00.000-07:00

This week marks the first baby carrots of the season. The first carrots are a milestone of the season, as are the first beets and strawberries. they are the first Summer vegetables of substance after all the Spring greens and radishes begin.

That's not to discount the peas! I have eaten more peas in the last two weeks than I've had in the last eight months...but isn't that the way it should be? Eat 'em fresh, and get sick of them, so you won't miss them until next pea season is approaching. There's nothing like stalking the first vegetables of the season. For those of you who have a yard, especially those of you who have children who are picky eaters, PLANT A GARDEN. Even if it's just a few carrots and tomatoes. Kids are fascinated with growing things. and if it's not some creepy unknown vegetable, they're much more likely to eat it. Trust me. As a child, the only 'safe' vegetables beyond carrots and broccoli were in my grandma's garden. From then on, I didn't eat a green bean until college, because I never had a truly fresh one (I grew up in the parched desert, where no one grew anything outside). Zucchini was odd and foreign, let alone eggplant. Natty won't always eat the food on her plate, but she'll try 90% of what's growing in the field.

Our members who start growing their own gardens often call or email to apologize for not signing up. But really, I'm thrilled. I think that everyone should grow something, even if it's just a windowsill herb. It's grounding. We're so far removed from what nourishes us...any living thing that we can help to flourish, especially a plant, who won't tug on your pant leg and ask you for water, or a snack, or some sunlight, just anything that can guide us to that mindfulness is a blessing.

Look Ma, more transplants! As if the first 50 or 60 thousand weren't enough, the transplants just

keep

coming.

Quite probably because we just keep seeding them. Here we have cauliflower, kale (just eat it, it's good), and basil in the foreground, with fennel and who knows what else filling the bench. We'll keep transplanting into the field until early August.

2009-06-12T16:01:00.000-07:00

Tis the season for strawberries! This time of year, we always go into the field with extra room in our pockets and empty hands. It takes a few minutes longer to get anywhere, because you always have to stop and "check in" on the strawberries. This handful was reduced to a few tops in five minutes time.

If you haven't heard, our first annual Strawberry Festival will be on Saturday, June 27th.

Live music and snacks will be provided, and we'll be selling berries and strawberry shortcake to raise funds for painting our renovated barn!

For our CSA members, our first delivery is next week. Expect fresh picked strawberries for your first delivery! Here's what else is fresh from the field:

Asian broccoli

Beets
Bok choy
Cilantro

Garlic flowers
Kohlrabi
Red Oak Leaf Lettuce
Romaine Lettuce
Saladbowl lettuce

Sage

Thyme

Winter density lettuce

Easter egg radishes
Shunkyo Radishes
Tatsoi

Thanks to the Sunshine!

2009-05-18T16:38:00.000-07:00

Our strawberry plants are in full flower, encouraged by sunny days and climbing temperatures. We have about a month until we see our first fruit, but the flower set looks promising! They should be just in time for our first ever Strawberry Festival in late June.

The Bees are Back in Town

2009-05-06T16:14:00.000-07:00

Guess who just got back today?

Our very first Woogie Bees traveled up from California and
their almond orchards to pollinate the old apple orchard here at the farm. I suppose they thought they were in for some nice Spring weather, having come from Sunny California and all. For a moment, it looked like we might have a bit of sun, but that thought was quickly doused by the heaviest rain I've seen all spring. It went on for hours...

and just as I began to give up hope, the clouds parted and out came the sun. My father jokes that around here it should be called the Stun--it appears suddenly and leaves you half blind with its brightness.

Our apple trees are ancient, planted so many years ago that only the older locals can identify the varieties. Their trunks are hollow in places, and every year one loses a branch, but they seem as much a part of the farm as our house and barn, and we're not quite ready to replace them with tiny saplings.

Besides, they still offer amazingly sweet, delicious apples for eating and baking, as well as Spring food for the bees.

I wandered down to the low field at the house to check out

our early lettuce transplants. They, for one, have appreciated the recent rainy weather. Mike bought a fancy rain gauge with accompanying "weather system" that sits on his desk and tells him the temperature and how much it's rained in the past week. I think, at this point, I would rather not know.

30,000 transplants later

2009-04-22T20:24:00.001-07:00

After two solid days of toiling in the sunny Spring heat, we have transplanted over 30,000 seedlings into the fields.

We now have lettuce, broccoli, cauliflower, kale, kohlrabi, celery, celeriac, cabbage, and who knows what else in the field. Our crew of six, plus Mike and Patrick, put in long hours with very little complaining.

Liana, Jesus & Francisco load flats of plants from truck to transplanter.

Half a day's work is shown here below:

It doesn't look like much now, but in a few months it will be lush and beautiful!

I am officially exhausted. i must be getting old...it took me two days to fully recover my sore muscles.

-Heidi

Keeping up with the Toddler

2009-04-18T18:52:00.000-07:00

I am in a constant state of awe when it comes to to the curiosity, speed, and tenacity of miss Natalina. She stands next to me, trying to open a packet of flower seeds. When they won't open, she shakes them, turns them around and around, and finally forces the glued flap to peel back, dumping the whole packet on the floor. next, seed dispersement: her hands go immediately to the floor, pushing the seeds wildly across the carpet. Success! Now, on to the Barn Stomp photos.

She'll make a fine farmer some day.

Spring Greetings from the Boistfort Valley!

2009-04-17T19:51:00.000-07:00

The cherries are blooming, the sun is shining, and the seedlings are reaching skyward. We’ve been especially busy these past few weeks, plowing the fields and preparing for Summer. On Wednesday, April 8th, we seeded our potatoes and our first crop of peas, transplanted early lettuces, and worked into the darkness seeding carrots, beets, radishes, and spring greens. So much work—odd that it fits into this tiny amount of typed space…

We've started several new drop sites for the 2009 Summer season, including West Seattle, the Olympic Sculpture Park in Belltown, and Queen Anne. Wedgwood and a North Seattle drop are also in the works.