The Beginning/The End

Tomorrow marks the last Farmers' Market for Skeeter Farm this season! We will be at the Vancouver West End market from 9-2 tomorrow (in case you're around and want to say hi). Which means that tonight was the last big market harvest (which we completed by headlamp just after the sun went down).

Fall is a strange time at the farm. Stuff is dying out in the field and we are all feeling a lot of burnout. The last crop to come off the farm will be the pumpkins (we’ve got massive jack-o-lanterns and nice sugar pumpkins this year), which really do seem to indicate the end of the season.

At the same time that 2010 is wrapping up, we are already beginning the next season, planning for our 2011 CSA program, preparing the fields for planting in the early spring...and even planting some seed now. Amanda and I took advantage of the fantastic weather this October has been serving up and got our first crop of 2011 in the ground this week - Garlic. We chose to plant two varieties: Northern Quebec and Chesnok Red. Both have received rave reviews in terms of flavour. 

Amanda getting down with garlic (its important to plant straight, right?)

 Northern Quebec variety (massive cloves of deliciousness!)

Although this week marks the end of our 2010 markets, we still do have one CSA delivery coming your way, which will be on October 31st. In between now and then we have come exciting stuff happening in our lives...

Hannah and her long time partner Dutch, (official photographer/tech support for Skeeter Farm), are tying the knot in a rather unconventional manner. How Hannah managed to pull off planning a "wedding" while farming and working a full time job is beyond me...but it's all set for next weekend (wedding in is quotations because I know I'm not supposed to call it that). So congratulations to a fantastic couple on their upcoming union!

I am actually pretty bummed that I don't get to attend their event...but will probably not feel too sad on the day because I will be in Turin, Italy at the Terra Madre conference put on by Slow Food International. I feel pretty honored to be one of 12 or so people who are representing BC at the meetings - there is a good contingent of young farmers  and other foodie folks who are going over and I would imagine that a great deal of collaboration could result from our time there together. I will be sure to take lots of pictures of the fabulous food and farmers that will be showcased from around the world and give you folks a good update when I am back!

Although its the end of the season and we might not have any exciting posts about vegetables we will still try to maintain the blog sporadically throughout the winter (usually with fluff that comes up here and there, recipes and whatnot). As always, if you have any suggestions for this blog (for example, a cool event that you want to advertise) please let us know! We also welcome any feedback about our food, CSA program, market booth etc - if you have any ideas, now is a great time to share them as we move into planning mode. 

with Love, 

Amy and the rest of Skeeter Farm

Flavor Makers

Hi everyone, I guess this blog is not a surprise. Herbs. But one would think that I would rave about these little beauties in the height of summer when fresh lovely basil or oregano would be ready, but these flavor makers come up all year round. Especially since the indoor planters or adorned balconies are covered these days in herbs. That is great. Everyone can take a stab at growing, not matter how big or small, or even if only limited to a few sprigs of thyme or tarragon.

Now, I know that we here at Skeeter Farm have been filling precious CSA bags weekly with an herb selection, but that just boasts the fact that we can grow herbs. And we are proud. Basil, oregano, thyme, lavender (next year!), rosemary, cilantro, lovage, mint, sage, yum.

Above is just an example of the herbs we are even having for sale at our lovely farmer's markets. I love it when people come searching for cilantro to go with their homemade salsa, mint to add to their tabbouleh, basil for their caprese. Herbs add an incredible flavor to dishes of meats, grains, or seafood. An uplifter to salads, soups, or risottos. That little something, something to even a sandwich. I love it just because I don't have to add extra salt to my pasta sauces!
Sage is the one in demand now. Thanksgiving is just around the corner, and creative stuffings for turkeys are being planned. Can I make a suggestion though? Add a little lovage to your stuffing if you can as well. That old fashioned herb will add that great celery flavor, and the scent is awesome. Again, visit your local farmers markets (especially the one in Coquitlam this Sunday as Skeeter Farm will be there!) to see what the herb selection is this week and try something new!
Jamie Oliver once said that 'once you start eating herbs, you become instant healthly'. I can't remember if it was in one of his shows or in one of his books, but he did say that. Can you just hear him? Anyway, he was right. Herbs have those great phytonutrients and can help prevent damage to blood vessels. High in minerals of iron, potassium and magnesium, those dark leaves even contain small traces of omega 3 fats! And a little herb fact, oregano is even claimed to have the highest antioxidant activity of all the 27 fresh herbs.
What great flavor makers they are, hey? What a great addition these herbs have to our flavor palates. Oh dear, I have got to get on with making my pesto. Let's if I can switch up the combo and maybe add some unusuals this time....

Beans !

I woke up this morning and felt a little pang of guilt, and a slight bit of panic about all of the little things I have left undone in my life lately. Weeds are engulfing certain crops on the farm, squash that needs curing, serious logistics to be worked out about the wrap up of the season (and yes mom...phone parents!). Part time farming/full time student-ing does have its drawbacks....

Blog posting would be one of those little things that has fallen a bit by the wayside and for that we apologize. Despite not writing much lately, there has still been some exciting developments at Skeeter Farm. We have some serious pumpkin growth/ripening happening, lovely little ears of popcorn forming, and my newest most favorite crop - dry beans - are hanging up in the hoop house to dry. 

A little preview of 2 of the varieties we grew (Candy and Orca)...and clean hands (i.e. very little farm work accomplished lately)

For those unfamiliar, dry beans would be those that you soak and cook before eating, such as black beans, navy beans, kidney beans etc. We planted 5 varieties of dry beans this year, which we procured from Salt Spring Seeds, as a small experiment. The idea with dry beans is that you grow them just as you would a regular bush bean plant, but instead of harvesting the pods when they are green, you let them dry on the plant and then remove the bean seeds from the pod. 

Due to the wet weather in September I made the call to pull all of the plants out and let them finish drying upside down in the hoop house (to try to avoid rotting). Hopefully in a few weeks I will be able to give a little update on our dry bean experiment (and perhaps the results of a taste test) and let you know if we will have some for purchase this year. I have yet to decide whether or not to save all the seed from this year to expand the crop for next season, or to try to sell some of them to test out market prices. Whether they are available this year or next year, the idea of providing a more local protein source and further increasing the diversity of our products is exciting. 

September Rainy Day Fun

Judging by the Abbotsford weather report, you might need something fun to do inside this weekend. If you are in the Valley and like delicious food, then check out EAT! Fraser Valley at the Tradex in Abbotsford this weekend. We will be there all weekend at the Farm Start BC booth. Stop by and say hi...you can enter to win some prizes including a basket o' veggies from Skeeter Farm.

Here's something else you might want to plan to do this weekend or sometime soon: Save seed! All you home gardeners out there growing your favorite heirloom tomatoes or other crops should consider trying your hand at seed saving this season. There is something really satisfying about planting seeds from fruits that you carefully selected the year before for their taste and characteristics...and its really not that hard.

I started saving seed last year from my home garden and from the farm and had varied results with the crops this year. The tomatoes from the seed I saved from my garden were by far the best, and in my opinion, the most fun to try to save.

Select varieties that are Open Pollinated  (marked OP on your seed packet) and use the internet to search for tips and tricks on how to best collect the seeds.

As for tomatoes, you want to select ripe tomatoes from plants that did well, lack signs of disease, produced the best tasting tomatoes and/or the best looking tomatoes. Its a good idea to take tomatoes from several plants (if you have more than one).

Cut the tomatoes in half and scoop out the seeds and pulp from the cavities into containers (I use mason jars). If there isn't much juice in the jar, add a little bit of water so the seeds can float. Carefully label the jars so you don't lose track of the varieties that you are saving and then store the jars for 5 days or so until a layer of mold forms on the top (the seeds need to ferment before they will be able to germinate). Once a nice layer of mold fully covers the top of your container, you can scoop the layer off, pour the remaining seeds/juice into a strainer and rinse the seeds. The last step is to dry the seeds on a plate, giving them a little shake every day to keep them from clumping together. Once the seeds are fully dry, put your little seeds into a labelled envelope for safe keeping until its time to plant next year.

Just think, if you save a few varieties each season, you'll build up an impressive tomato collection in no time!

Beet Season!

Hey folks! The root veggies are upon us, hey? The sign of fall. Fall greens, squashes, potoatoes, and beets. I have to admit, as the farming months have passed, I have become really appreciative of beets. I am really loving the varities our farm has chosen to grow. Fabulous striped varities, golden beets, long cylindrical beets, the classic detroit. Awesome. You know you are tasting the earth with each bite. You can taste the goodness. But what about the greens, you ask...?

Well, again, fabulous stir fried, steamed, tossed with cooked pasta, in soups. Opportunities, endless. Like any other green, beet greens are loaded with nutrients. Rich with fiber, calcium and anitoxidants A, C, E, they are yummy pan fried with olive oil, lemon juice and topped with feta. How can you go wrong? Or, use them instead of romaine lettuce in a Ceasar salad. Heaven on a plate.

Beets have been around forever. Many people remember having beets and equate them with such an unpleasant memory, but the classic beet root is coming around again, and with huge style. Golden beets grated in a wonderful raw beetroot salad, mixed with green onion and vinigarette, beets roasted tossed with olive oil and fresh rosemary, dill pickeled beets, golden and detroit beets layered in a terrine with herbed goat's cheese. But here's an idea: add a 1/2 cup of grated beetroot and minus 1/4 cup of milk from your next chocolate cake, and wow, can you think of a better way to add beets to your week?

So next time when you see beets at a farmer's market or see them again in your CSA bag, please don't think, 'ohhhh MORE beets'. Buy, or use your bunch in a great new way that will mix up your regular routine or make you forget about the dreadful memories of you as a kid at the dining room table.

September Farm Update

Holy dina! Is it September already? Let's see....Spiders making their home in the hoophouse, Jamie and I returning to school (Jamie to teach, me to learn), strong desires to eat soup and wear cozy sweaters. Yep, all signs point to fall out here in Abbotsford.

In the past two weeks the farm has taken a turn and we can start to see certain crops nearing the end of their production. The late season has a certain bittersweet feel to it. Some of our favorites, like tomatoes, might only make it another couple of weeks. While at the same time we have an awesome collection of fall and winter squashes just starting to come ready. I think all of us are ready for a break from the farm work, but at the same time, I know I will be envious and anxious for the fun summer times at the farm while I am slaving away over the books in dreary January.

Okay, enough of the pity party. We still have a lot of great veggies coming your way before we take a break. Greens are looking fantastic and we have lots of kale, chard, arugula, spinach and collards to take us into the fall. I am also really excited about the harvest of the Amaranth. This is our first time trying out grain and planted Quinoa and Amaranth back in the spring. Unfortunately the Quinoa didn't do too well in the wet June weather, but the Amaranth is going strong and hopefully will be ready to harvest before the real wet weather hits.

Today marked our last Abbotsford Farmers market for the season. We will miss all of our regular customers there but still have a few West End and Coquitlam markets before the real end. Just 6 weeks left in our CSA program, so enjoy the bounty while you can folks!

Okay, thats it for now. 

Heres hoping that your fall is as delicious as a roasted butternut squash. 

With Love, from Skeeter Farm.

Friday Nights

Friday night has a whole new meaning when you are a farmer selling at the markets. Harvest days are long and tough, and often involve multiple layers of bug protection, sore backs and headlamps. This Friday there was a short break in the craziness of the harvest when the four of us decided to break and taste test a watermelon (I've been trying to nail down how to tell when these things are actually ripe). Hands down the best watermelon we've ever tasted, not that we're biased or anything.

Moments like this put the season in perspective and reaffirm that what we are doing is so very much worth it. 

Friday nights may not be for parties anymore, and Saturday mornings are certainly not for sleeping in - these are the small sacrifices we have made peace with in order for us farmers to do as we do. 

Finding Balance and the Right Price

Jacquay (our pickler) at our nearly sold out West End Farmers Market booth last weekend!

Amazingly, this week marks our halfway point for the season. However, that is a little deceptive because the fall is a very busy time for us, which gets me thinking about balance... As farmers, we are linked to the cycle of the seasons, which means that we have to stretch thin harvests in the spring and figure out what to do with copious amount of food in the late summer and fall.

This seasonality has some interesting impacts on farm profits. Since I am handling our finances this year, I end up thinking about this a lot. For our CSA customers, seasonality means that their weekly veggie bags start out small, but get bigger and bigger over the course of the season. By the time October rolls around and winter squash are abundant, the bags are more than overflowing. However, since CSA folks pay us at the very beginning of the season, these changes don't affect our farm finances. We just have to make sure to be fair and accurate when setting the price of our CSA shares.

Our farmers market and pickling vegetable sales are a different story- pricing is super tricky no matter how abundant our veggies are. We've looked at setting prices based on the actual input costs (seeds, water, weeding time, harvesting time, delivery time, marketing time, etc.), but everything ends up extremely expensive. So most of the time, our prices are determined by our guess at the amount that most people would be willing to pay. We also try not to undercut other small farms.

This complicated situation can be difficult to explain to folks at the farmers market- "Our garlic may seem expensive, but it is only a fraction of the seed cost and it was a cold spring and we have clay soil, etc., etc., etc." Eyes tend to glaze over...Certainly, there are lots of people out there who are happy to pay the full price for local food, but for others it all boils down to their ability to get extremely cheap vegetables at the grocery store. Things are simply too cheap.

My hope is that we are in a transition to a new era when we will begin to pay the full cost of the goods we consume (and have income-assistance programs in place for those that cannot afford the increase). With the proliferation of farmers markets, there are more and more conversations happening between farmers and consumers, which should help. I don't want to sound too dramatic, but I think the price of food has a lot to do with the future of farming. Finding balance may be tricky, but it will be worth it!

The resurgence of food preservation

Is is just me, or is everyone and their dog getting into preserving the harvest? We are witnessing this really amazing thing happening, at least in the Lower Mainland, where young and old alike are dusting off their mason jars (or snatching up every last one at the thrift stores) and learning/relearning/teaching the craft of food preservation.

I am feeling pretty inspired by some of our customers who have put orders in for produce and are tackling some massive canning projects in the next few weeks. Its a pretty sweet feeling knowing that Skeeter Farm veggies will be enjoyed by folks throughout the year or maybe even given as Christmas gifts in nice little jars wrapped up with ribbon. If you haven't experimented with food preservation, I highly suggest it (I am a bit of an canning addict). There are many ways of preserving that doesn't require a whole lot of know-how, like simply drying or dehydrating. We are always happy to talk canning, and Amanda and Hannah can give you the low down on the fermentation workshop they attended this last week.

If you don't have time to do your own this year. You could pick up one of the jars that Jacquay has pickled which are for sale (just gotta wait a few weeks for curing times).

A New Farmer's Learnings

I know in my past blog post I have committed to spouting my excitement over my favorite vegetables, or my nerdy health benefits over others, but I think I will leave my cucumber talk until the end of this post. It's just that, I can't believe all what I have learned over the past 4 or so months! It just hit me today as I was working on our third planting of carrots. Amy has talked of the progress of the farm, and the 'growth' of the veggies, and I can't tell you how great it is to see the transformation of beets or zucchini from seed to plate. And, the journey it takes to get there!

Anything from learning proper seed germination, realizing that Mother Nature naturally does not always water when you need her too, that ground cherries can ripen in a few hours after harvesting, that time really does fly, and lastly, learning that patience is truly a virtue and that the pay off of satisfaction is great.

Lately we all have been working diligently on harvesting, and our variety of crops keep me learning the techniques of how to get them to market. I am still learning about the tomatillo and just when it is ripe and ready to be picked (but do not fear everyone, there are the lovely Amy, Hannah and Jamie there to coach me along!)

Ok, I think now is a great time to unleash the quick cucumber facts:
At a whopping low 4 calories per ounce, the cumumber is high in potassium, is fabulous for the skin when juiced (include the peel!), is good for the intestinal tract, and is a great veggie to assist in hydration. My favorite cucumber to juice is the long english, it is sweet and we are growing lots of them at Skeeter Farm! Add some fresh mint along to the juiced cumcumber for a lovely, cooling refreshing drink!

Cheers!