Last week I had an opportunity to visit a small CSA farm in Homer, Alaska, of all places! The 2 acres of veggies were perched on the side of the hill overlooking Kachemak Bay. The early October morning was chilly, and most crops were nestled under floating row cover or tucked into high- and low-tunnels. The crops were planted cheek by jowl on this small piece of land, and it was clear that there were closer to 4 acres worth of veggies sprouting from the 2 acres of land. Although I was technically on vacation, my farmer brain kicked into overdrive as soon as we stepped onto the property, and I was soon snapping pictures of innovative tools, systems, and crops.
Get a couple farmers together in a field, and it’s inevitable that the talk will turn to growing. Regardless of scale, geography, or market, we share so many of the same challenges and successes. Over the years, I have had the opportunity to visit farms from Cuba to Namibia, from California to Alaska, and at each one I have learned and shared in equal measure. On this visit I was excited to see a few tools that I’ve been curious about in action, and can see a multi-row greens seeder in our future. On the flip side, it was rewarding to share our experience with diversifying our production to include fruit, meat, and hay in addition to veggies. Both farmers agreed that if we had the chance we would love to spend a season working and learning on each others’ farms.
Looking over the gorgeous deep greens of the brassica crops, I may have had a twinge of jealousy for growing in a place where the insect pests that we combat at Sweetland are non-existent. But the feeling was mitigated by the obvious lack of corn, tomatoes, and squash growing in their cool, damp climate. Each farm works within its own constraints, and we are all growing great food for our communities. It was wonderful to re-ignite my farming spark with a bit of zoomed-out perspective, and I’m excited to bring new ideas back to Sweetland!
Cheers, Norah and the Sweetland Crew
Week 22 Harvest
Half Pint
Butternut squash, 1
Potatoes, 2 pounds
Carrots, 1 pound
Onions, 1 pound
Celeriac, 1
Broccoli, 1 head
Hakurei turnips, small bunch
Bell peppers, 3
Carmen Italian (sweet) peppers, 3
Kale, small bunch
Arugula, .25 pounds
Garlic, 1 head
Pumpkin, 1
Brimming Basket
Butternut squash, 2
Potatoes, 3 pounds
Carrots, 1.5 pound
Onions, 2 pound
Celeriac, 1
Broccoli, 1 head
Hakurei turnips, medium bunch
Bell peppers, 4
Carmen Italian (sweet) peppers, 4
Kale, medium bunch
Arugula, .35 pounds
Garlic, 1 head
Pumpkin, 2
Veggie Monster
Butternut squash, 3
Potatoes, 4 pounds
Carrots, 2 pounds
Onions, 3 pounds
Celeriac, 2
Broccoli, 2 heads
Hakurei turnips, large bunch
Bell peppers, 5
Carmen Italian (sweet) peppers, 5
Kale, large bunch
Arugula, .5 pounds
Garlic, 2 heads
Pumpkin, 3
What’s Cooking This Week; Is it bad to eat soup every night? Not this time of year!
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!