TOMATOES IN THE SNOW

GROWER’S LOG, 11.12.13 The addition of a high tunnel to an organic farming operation has innumerable financial benefits ranging from season extension of marketable crops to ease of production and labor costs. Here at The Dahlia Farm however, what we find most exciting is the complete juxtaposition of the normal farming curve. This year’s addition of our passive solar temporary building has enabled us to have summer bouquets of May peonies (hydra-cooled) and August dahlias side by side – a first in 50 years for us! It has also given us spring gladiolas, near-winter lettuce and Halloween dahlias. The coup-de-grâce however is this morning’s harvest: tomatoes in the snow! It is indeed financially beneficial to add at least one of these greenhouse structures to nearly any farming operation, but it is a spiritual trompe to any seasoned grower to finally have a laugh at nature… even if for just an hour.

Nomato

Here's a chuckle from our friend and neighbor Michael over at Red Tomato

Quick Peek, May 21

Just a quick peek at what's coming up tonight, May 21. From upper left, clockwise is red leaf lettuce, green lettuce, mustard, snap pea tendrils, baby spinach and baby kale. It won't be long now!

2013 Season

Greetings everyone! We are fast approaching another new season here at The Dahlia Farm, and again this year we’re excited to offer CSA membership. We will have both the Half-Share and the Full-Share sizes, so that you can choose the quantity of vegetables, fruits, herbs, eggs and flowers that best fit your family’s lifestyle. We’d like to take this opportunity to thank you for your support over the last 5 years and let you know we look forward to seeing you again this season! If you have not yet signed-up for this season, now’s the time! Simply visit our website TheDahliaFarm.com and print out the ‘CSA sign-up sheet.’ We can usually accept memberships throughout May, but don’t delay as openings are filling up quickly. Here’s to a wonderful season for all. We look forward to seeing you soon!

MASSACHUSETTS MUSHROOMS

To be candid, I was initially leary about growing and eating mushrooms. Let's face it, in today's fear-based society we have so many precautions and supersticions we're scarcely able to make a decision at times. And complicating our daily habits with "risky" ventures like eating mushrooms from the backyard is just not a high on most folks to-do lists. I mean what could be more scarey and dangerous than being completely responsible for one's own food...? And therein the teetering scales in my mind weighed in. Time to try something new - and growing shittake from mycelium spours was just the ticket. I have to thank my friend Tim over at the USDA in Wareham for turning me on to this "underground" delicacy. The entire process is actually quite precise and I can whole-heartedly recommend it to any avid gardener who feels they've exhausted the lot of the seasonal challenges, or who yawns at the thought of growing some new variety of zucchini. Shittake culture, and any myceliuum for that, requires a bit more attention, skill, patience and determination than most Massachusetts crops. You will need fresh oak logs - white or red - that are 4" to 10" in diameter, and have been cut live 6 weeks to 4 months prior. You will need to drill 3/8" holes 1" to 1-1/2" deep in a crisscross patern, plug them with mycelium-impregnated plugs and cover each plug with melted parafin, as well as the log ends. This will keep parasites out of the logs. The logs will then need to be stacked garrison-like in a shady, dark, relatively windless, damp area of your yard (think wooded wetland - not TOO wet). If you can place them on clean oak pallets on top of an old tarp or sheet of plastic - even better. Shittakes in particular can be purchased from many online sources. The one I used is www.fungiperfecti.com up in Nirvanarama Puget Sound. They've been at it for a while, offer a free catalog if you're interested and have a great info resource on their website, as well as kid-friendly projects. The Puget Sound Mycological Society up in Seattle is also a good source of info: http://www.psms.org/index.php There is also a central-Mass area website at http://mushroomhunter.net/ if you're more daring and care to venture out into the woods to hunt the wild varieties. Caveat: I'm not there yet and don't endorse it. To get back to the locally-sourced (150 feet from where I type this) shittakes, they are deliciously earthy and richly flavored. They are magnificent reduced in butter at a low temperature with a pinch of kosher salt. Any French chef would be proud to serve them as an appetizer. Enough of them would make a meal, if paired with a petite syrah or bolder red. If you have the space, time, and appreciate a gardening challenge, I would highly recommend attempting to grow mushrooms. April, with its rains, is a perfect time to begin. The autumn is good also. If you are a greenhouse, farm or other agricultural professional, Tim will be speaking in Dartmouth on May 11 through the USDA. Drop me a line and I will forward the details.

Some Chicks Can't Catch A Break

Backyard chicken-keeping is growing around the country, spurred by the interest in local food and sustainability.

Once upon a time everyone in Plymouth County had chickens, but recently even in Middleboro, we had a "Right to Farm" vote. That's right, we actually had to vote in a town election if a farm community that sustained a 90's real estate development boom and commuter rail installation still had the right to farm!

Apparently this is a problem around the country.

Town officials in Maplewood, N.J., decided this week that their community is ready for home chicken cooping—but only just. In a 3-2 vote, the Township Committee voted to allow a pilot program for a YEAR starting NEXT March where up to 15 households may be allowed a maximum of three chickens each; AND ROOSTERS ARE BANNED!

Read the ABC News article here.

Cow Power

Initiated in large part by our energy company in Vermont - CVPS - Cow Power is taking its place at the forefront on new alternative energies.

Featured in YouTube videos the manure/methane to electricity/propane conversion is now and early-stage reality, with an economic reality.

Although presently the economy of scale is for an 800-head dairy or larger, that efficiency should improve as the science continues to develop.

Subsidies aside, Cow Power is a new, rural emerging energy technology...

Yeehah!

TURNIPS: DON'T TURN-UP YOUR NOSE

Don't make my mistake and turn-up your nose at turnips. Until this week I had never eaten a turnip in all me live long day. What folly!

If the greatest conquests arise from the greatest challenges, I reasoned, then discovers of insumountable pleasure and unknown goodness must hiding in this strange purple and white root.

I set the target in my sites.

Taking this view I found that the oft-forsaken turnip is not the mushy bland horror of the Thanksgiving table I feared. It is not an elder's bowl of paste sorrowfuly placed by senility or loss of palate. The turnip is in fact one of the most versatile vegetables I've yet found - albeit as near perplexing as the funky kohlrabi!
First; start at the top. Those unappealling fuzzy greens, pock-marked with flea beetle bites and laden with sand are of the highest calibre saute greens to be found. Chop the leaves and chop finely the stems, and saute with olive oil (or butter if you dare), salt and pepper. Liven it up with a little garlic, but treat minimally because the flavor is scrumptious (veganly-speaking).

Next is the beast itself. Cube the turnip (chop coarsely) and par-boil 4 minutes (already have the water boiling before you drop them in). Then Saute for about the same or a little longer. Olive oil is preferred with kosher salt and cracked pepper. Some like sea salt because it has less sodium. Personally, sodium is salt. Salt is what you're putting on. If you like the taste of salt, and there's not enough flavor, you're likely to put on more, ergo, you're right back to high sodium... Do it or don't - noone wants unsalty salt. Then again, my blood pressures not exactly low. Anyway, kosher salt is nice because its big and gritty and you can get visceral with it. You can even make a margarita glass look pissah. One of our CSA members has a penchant for "Himalayan pink salt," which is apparently rich in minerals and micro-nutrients. Enough digression. That's the basic start for turnips. Now it gets really interesting...

With the cubed, par-boiled, sauted turnips you can make an assortment of side-dishes. If you like some kick, continue to saute, but add cayenne pepper and garlic powder (or fresh). If you like it sweet, try adding a little honey, maple syrup, or sugar - you can also additionally flavor with cinnamon and/or nutmeg. Like it savory? Skip those last two treatments and add cumin or curry or fresh fennel. See where we're going? I'm already salivating like we were pouring red wine on buttered portobellos.

OK, last trick for tonight. Turnip Tomato Salad with Aioli. Take the sauted turnips with the garlic and cayenne and refigerate a couple hours. Make a fresh batch of aioli (Italian mayonaise - recipe on TheDahliaFarm.com website). Cube a couple fresh heirloom garden tomatoes and toss with the chilled turnips and ailoi. Serve it up - it will not last!

ANVIL

Due to last night’s aerial spraying of the pesticide “Anvil” by the Massachusetts Department of Public Health, Friday & Saturday baskets were picked the evening before and refrigerated.

You can visit the Massachusetts Health & Human Services website for “FAQ about Anvil spraying for EEE.”There is also a telephone info line: 2-1-1, but they failed to answer most direct questions.

New York State Dept. of Health has the most comprehensive fact sheet we could find: http://www.health.state.ny.us/publications/2738/

Anvil use has been controversial since its inception. It is a synthetic pyrethroid, manufactured and distributed by Clarke Mosquito Control. This chemical is toxic to fish, beneficial insects (such as carnivorous ladybugs and pollinating bees and butterflies) and all other invertebrates. Anvil was previously used by the Commonwealth in 2006.

CSA week 6

CSA Week #6 Full-share includes:
Green Beans
Mixed Salad Greens (Endive, red kale, red lettuce, shugiku)
Summer Squash (Zephyr)
Carrot
Cucumbers.
White Radish (Ping-pong) Salad topping, or slice & bake with olive oil, salt, cayenne pepper & garlic powder.
HERB: Sage
CUT FLOWER: White Phlox







Be sure to see our website for RECIPES.
POST A COMMENT in our online FORUM.

INTERNATIONAL FARM

It's official -- The Dahlia Farm has gone international!

Sort of...

When the largest egg farm in the Cape Verde Islands couldn't get standard-sized birds (tradititional chickens off the coast of Africa are bantams), they turned to their friends and relatives in the U.S. to personally transport fertilized large eggs home in the hope of breeding their own.

Success!

The Cape Verde Islands are now developing a flock of large birds, thanks to The Dahlia Farm!

So if ever you're travelling there and you should stumble upon Rhode Island Reds or Plymouth Rocks -- our southern New England traditional breeds -- you can rest assured, they are from your very own CSA farm, right here in Middleboro!

LEE'S MARKET, WESTPORT

If you happen to be in the Westport area and find yourself running low on Dahlia Farm eggs, be sure to swing on down to Lee's Market at 796 Main Road.

This independent grocer has been a destination to locavores and foodies alike for some number of years, and is well known throughout the region. Be sure to treat yourself the next time you're in the Westport area.

If not Westport, you can find us saturday mornings at the Plymouth Farmers Market (Courthouse Green) or thursdays at the Duxbury Farmers Market (Tarklin Community Center).

DAHLIA SOAPS now available at REYNOLDS FLOWERS & GIFT SHOP

We are proud to offer The Dahlia Farm hand-craft soaps this Christmas season at local retailer, Reynolds Flowers.

Once you have experienced the gentle, fragrant emolience of our Dahlia Soaps, you will find it difficult to go back to the same old hard bar.

Made with olive oil, shea butter, and essential oils these quality soaps are an affordable luxury that will bring joy and comfort to anyone on your Christmas list. Stocking stuffer individual bars are only $5, and the stand-alone, cheerfully gift wrapped 3-pak is a wonderful value at $14.

Be sure to visit Reynolds Flower this week and receive a free sample. If you haven't tried our hand-cut soap yet, you'll be merrily pleased.

WEEK 10

Welcome to WEEK 10 here at The Dahlia Farm. This week features "Washington Cherry" Tomatoes, Golden Beets, New Potatoes, fresh cut Genovese Basil, Blueberries, Cucumbers, "Summer Spinach" (Chard), "Zephyr" Summer Squash and Curly Kale.

Be sure to tell your friends to get their own share - but they don't have to wait until next year. CSA shares (and half-shares) are available now through the remaining second half of the season. Full shares are $25 per week and the generous half-share is only $15 a week.

A half-season share is a great way to test-drive the CSA model, especially if you're not sure the weekly market basket idea is for you. We are so sure you'll be satisifed, we are currently developing an off-season plan to deliver a 12-month-long New England CSA in collaboration with several other farms, bakers & pastry chefs, fishermen & meat producers.

As always, please help us out with your feedback. Email, call us or post here. Your suggestions help us serve you better.

Heres the rundown in video format for Week #10:

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WEEK 9 CSA (Aug 3-8, 2009)

Welcome to WEEK 9 here at The Dahlia Farm. This week introduces New Potatoes, fresh cut Genovese Basil, Blueberries & Green Beans and revisits "Summer Spinach" (Chard), Baby Carrots, Zucchini, our unique green-tipped "Zephyr" Summer Squash and Kohlrabi.

Be sure to tell your friends to get their own share - but they don't have to wait until next year. CSA shares (and half-shares) are available now through the remaining second half of the season. Full shares are $25 per week and the generous half-share is only $15 a week.

A half-season share is a great way to test-drive the CSA model, especially if you're not sure the weekly market basket idea is for you. We are so sure you'll be satisifed, we are currently developing an off-season plan to deliver a 12-month-long New England CSA in collaboration with several other farms, bakers & pastry chefs, fishermen & meat producers.

Looking forward, other new ideas include a year-end harvest festival - a veritable Garden Party complete with wine and live music.

As always, please help us out with your feedback. Email, call us or post here. Your suggestions help us serve you better.

One last thing... The blueberries are wonderful, nutritious, local, picked by us, and high in antioxidants, however we've collaborated with another farm to bring them to this week's CSA so it is advised that they be washed thoroughly before being eaten. If you are on an organic-restrictive diet, you may want to donate them. Otherwise, you will find them the same or superior to any others in the marketplace.

Heres the rundown in video format for Week #9:



BTW, if you'd like to get you kids to eat green beans, try this:




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WEEK 8 CSA Full-share

Week 8 full-share includes Baby Carrots, Beets, Kohlrabi, Arugula, Swiss Chard, Romaine Lettuce, Cucumbers, Broccoli, Zucchini Squash, Sage (fresh herb), and Calendula & Sweetpea Bouquet.

WEEK 7

WEEK 7 FULL SHARE INCLUDES:
Calendula, Sugar Beets, Peppery Cress, Radish, Sugar Sanp Peas, Mizuna, Loose-leaf Lettuce, Assorted Squash, Sweet-pickling Cucumbers& Swiss Card.

WEEK 6

"This week's share sees the sunshine's effects draw to fruition,
The leaves of spring, fore-telling in their way, meet the summer's transition..."
--Seamus MacRagnall

Week Six moves us along toward the development of more hearty stock (and roots!)

Included here are Curly Kale, Mizuna, Sugar Beets, Kholrabi, Peppery Cress, Summer Squash, Zucchini, and some mixed cutflowers (again, there may be a slight variation between the first of the week and the end).

Enjoy the video:

WEEK 5

We hope everybody's enjoying the holiday week and -- at last -- the sunshine!

This week, The Dahlia Farm full-share includes; Pak Choi, Kale, Waido, Sugarsnap Peas, Buttercrunch Bib Lettuce, Garlic Scapes, Yarrow & Artemisia Bouquet, and an emollient Dahlia Hand-craft Olive Oil Soap.

If you have not yet signed-up for the 2009 season, CSA shares are still available for the remainder of the harvest season on a pro-rata basis.

If you are looking for a farmers market to stroll this week be sure to see us Wednesday in Duxbury, Saturday at the Plymouth Green, or Sunday at Boston's SOWA open market.

SCAPES

From French country cuisine to the brautmasters of Germany to even us Swamp Yankees of Plymouth County, there has been a long standing opinion in cooking, that there is no waste in the hard-earned reward of food.

Just as snails are flavored with garlic and meat scraped to the bone to make sausages, the economy of the traditional harvest continues today. "We shall waste no part of the animal," Peter Straub once observed. ...Or plant!

I cannot recount how many times my grandfather from Madeira practiced this belief, knawing on trotters (pickled pigs feet) or the turkey's gizard and anus - all the while stating as fact their delicacy.

Well we don't have to go to quite that extreme to illustrate this week's true delicacy: garlic scapes.

Pictured here are the wrangled snarls of the "waste" of the garlic plant. Technically, garlic scapes are the flower & seed stem, which twist into a bizarrely beautiful coil prior to blossoming. Garlic farms routinely cut down the stem at this point as it directs the growth energy of the plant into the bulb rather than the foliage and blossom. A 30-35% increase in the bulb yeild can be managed by this method.

Cooking of scapes is very easy and the flavor is not as intense as the bulb itself. If you have never had scapes before, you will truly find them to be a "new" delicacy, but enjoy them while they last, because they are VERY, VERY seasonal.

Bon appetit!





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