Farm News September 17, 2024
Our Farmstand is in full swing
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(PYO & Farmstand Hours):
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
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Blue skies, cool nights, warm afternoons, and truckloads of veggies are coming in this September. Last year at this time we were dealing with fall deluges that ruined a good share of our fall harvest, making this year’s harvest that much sweeter. September is my favorite harvest month, and the selection gets so large we run out of places to display new crops at the farm stand and markets.
Taking down a spring tomato house is not a pretty sight, but thinking about winter lettuce and other goodies getting planted soon is!
We’re going to make this week’s newsletter a little on the shorter side because Rebecca and I are spending most of our office time getting ready for the inspector from Baystate Organic Certifiers, the organization that certifies the farm. Each winter they require us to submit a farm plan detailing what we will grow and how we will grow it. The inspector comes during the height of the growing season to ensure that we are following the guidelines for use in certified organic agriculture established by the USDA. This certification is a big investment for us, both in the time spent searching for organic seeds and materials and also for the direct cost of the certification itself.
We scrambled to get the high tunnel lettuce planted on Saturday.
At Fort Hill Farm we go a little bit further and receive further certification from the Real Organic Project, which ensures that all our crops are grown in soil (no hydroponics), and that we treat our workers fairly. For farms that raise livestock, the Real Organic Project also makes sure that farm animals have access to pasture and are treated humanely.
Mr. Optimist is an aptly named (and just one of the many stunning) dahlia in full bloom right now.
As a consumer, the number of labels being tossed around– natural, native, IPM, regenerative, sustainable – can be confusing. These labels have popped up as conventional growers begin to recognize the importance of soil health and farm biodiversity, which is great progress. Conventional growers also realize that customers are looking for produce that keeps their family healthy and contributes to the environment.
It’s important to know what these labels actually mean and to note that food with these labels is often grown with the use of synthetic pesticides. We feel that being certified by both Baystate and the Real Food Project gives you the confidence that the produce you purchase from Fort Hill Farm is grown with the highest integrity.
We hope to see you at the farm or a farmers’ market soon,
Paul, Rebecca, and the Fort Hill Farm crew
Featured veg:
Brussels sprouts greens: We break the tops off our Brussels sprouts to encourage the sprouts to swell, and lucky for us, they taste something like Brussels’ sprout-meets-tender baby collard greens. Many folks have become fast devotees and look forward to this time of year for this unique crop. These are great used in place of kale or collards. The possibilities are endless, but we often simply braise them with garlic to enjoy their unique Brussel-y flavor and satisfying meaty texture.
Gold Fingerling potatoes: always a popular item, these are La Ratte fingerlings, which is a fancy French way of saying “the rat” ... a not so nice name for a very tasty spud. These are best roasted, steamed with butter and herbs, or made into a delicate potato salad. Store like all potatoes in a cool (about 50F to 60F), dark place (not the fridge).
Also available:
Head lettuce; salad mix; arugula; pea shoots; curly and lacinato kale; rainbow & ruby chard; purple, red and French Breakfast radish; cilantro, parsley, dill, red beets, chioggia beets and gold beets; red and Savoy cabbage; Chinese cabbage; (limited) Asian cucumbers; heirloom and beefsteak tomatoes; Sungold, artisanal, and red cherry tomatoes; fall carrots; broccoli and sprouting broccoli; German Extra Hardy garlic; red and yellow storage onions; jalapeño, cayenne, poblano and shishito peppers; red bell peppers: Sweet Red Italian and orange snacking peppers; Classic Italian, Graffiti, and Rosa Bianca eggplant (farmstand only); sweet corn (early in the week until gone!; Dark Red Norland, Pinto Gold fingerling, and Satina Gold potatoes; leeks; celery; collard greens; escarole; dandelion; radicchio; fresh ginger; spaghetti squash, acorn squash, and Jester delicata squash; zucchini and summer quash from the greenhouse!
Coming Soon:
Magic Molly potatoes
Pick Your Own:
Perennial Herbs:
There are HERB RINGS provided to establish the bunch size.
Chives and Oregano: trim long lengths from the base of the plant, leaving 1” behind
Sage: clip 4 - 6 inches from the largest stems
Thyme: clip 4-6 from the perimeter of the plant
Flowers:
Bouquets on SALE! The Dahlias are in full bloom, and there is still a good selection of other blossoms out there. Be sure to use the flower ring provided to establish the bunch size.
Recipes
Suggested by Rebecca Batchie
Not into this particular recipe? For more recipes outlined by crop, check out the Fort Hill Farm Recipe Database.
Baked Stuffed Collards
Recipe by Erin Brighton
Serves 6
Ingredients
12 to 16 collard green leaves
1 lb chorizo
1 cup dry rice, cooked
1 1/2 to 2 cups marinara sauce
4 to 6 oz shredded cheddar cheese, divided
Instructions
Wash and dry 12 to 16 collard leaves, trim stems
Cook 1 lb chorizo, drain excess fat
Prepare 1 cup rice, white or brown
Shred 4 to 8 ounces of cheese
Boil a pot of water large enough to cover the collard greens. Drop the collard greens into boiling water and keep in the hot water until they are bright green and very soft. Remove from the water. Drain.
Combine cooked rice and chorizo. Add about 1/2 cup to 3/4 cup shredded cheddar cheese.
Lay out one collard green. Spoon 2 to 3 tablespoons or so of chorizo and rice and cheese onto the center of the collard leaf. Fold the sides over the filling and then fold over the ends so the filling is neatly contained inside.
Place the filled collard, seam side down in an 8x8 pan.
Repeat for the remaining collard greens. Pack the stuffed collard greens together in the pan.
Ladle 1 1/2 to 2 cups of your favorite marinara sauce over the stuffed collards. Sprinkle with additional cheese. Bake at 350 degrees for 20 to 30 minutes.
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