Seedlings are ready but the soil is not

1000's of seedlings sit, ready to just about jump into the ground themselves. The soil is too wet to work, and we fear planting seedlings into this over-saturated soil will only lead to stress on the plants and possible crop failure. We will wait in hope that this weekend will bring sunny/windy weather to dry the soil.

Loads of broccoli, kale, cauliflower, swiss chard, leeks, and onion plants ready to be planted

***Stay tuned for information about garden seedlings for sale at our early markets. We will have all of our heirloom tomatoes and favorite varieties of cucumbers, peppers, herbs, and greens for sale soon.***

Drying out

It seems the soil is really starting to dry out-finally. I even got a bit of tilling done today. We are somewhat behind where we would like to be with seeding but we have had to wait for the soil to dry before we could work it. We are patient as are the plants: the greenhouse is full of onions, leeks, chard, and kale that would love to go into the ground. It looks like we are in for a bit of colder/wet weather this weekend, so we are hoping for a few big seeding/transplanting days next week.

We Live NY Summit

I just recently attended this conference in Ithaca, NY. It was an impressive gathering of young people across the state that are inspired to live and work for positive change in their communities. I participated in a panel of beginning farmers talking about how we got started farming and how it connects us to our community.
It was inspiring to meet Keeley from Keeley's Cheese Company and Will from VINES in Binghamton.

Thank you Jason Nelson

My new garden cart. It's light and fast and holds a ton! It's a Wizbang!

Thanks to my brother's incredible carpentry skills, I am now an owner of a great new garden cart for transporting all my tools and harvests from field to barn. A very generous gift from a very supportive brother.

Handspun Yarns

Clinton Square.  Nicholas Lisi / The Post-Standard

Hi everyone,
Because it's been a while since my last blog posting, I thought I would write a bit about how the end of the season went for us on the farm. This was a terrific first season for us and we are incredibly grateful for all of you who come out the markets each week. I recently drove by the downtown market location, and while it looks different covered in snow and ice skaters rather than fresh produce, I got a feeling of excitement anticipating next season and seeing you all again! We participated in a couple community events during the season. One at the Westcott Community Center Bulb Giveaway , and it was a huge success with over 4,000 flower bulbs given to the community.We then headed down to Watson Greenhouse where the CNY Men Who Cook gave a Fall cooking demonstration.We had a great time at both of these events and loved meeting everyone that participated.

Winter is upon us now and with 58 inches of snow accumulating in this past week, there is no longer any outdoor work to be done-other than shoveling. Now is the time when I slow down and enjoy the morning coffee. However, I am still busy spinning and dying wool for our handspun yarns. They are on sale at our Local Harvest store or through local craft fairs.
On Sunday, December 19th we will be in Utica, NY participating in the Holiday Indie Garage Sale from 11am-4pm.    Stay tuned for other events throughout the winter and updates on next year's crop planning. Seed Starting is just around the corner! Now, if only I could get out to the greenhouse through all that snow!

Have a great holiday season.
Sincerely, Farmer Angela and Matt.

Green tomatoes and rainy markets

We really appreciate everyone coming out for the past two Tuesday Downtown Markets. The past two weeks have not only been cold, but accompanied with heavy rains. Once wet and chilled, there is no getting warm during the market. This past week I wished I had remembered my long underwear, but I will never forget them from now on.
The only thing keeping a smile on my face was seeing everyone brave the rains to get their weekly produce-thank you thank you thank you. You make it all worth it.
This Tuesday will be our last Downtown Market for the year. I am so sad the season is over, especially since we still have beautiful greens and root crops taking in the sun on this beautiful afternoon. However, we will be at the Cazenovia Farmers Market until November, so you can still come visit us and pick up your food.
This week we will be bringing green tomatoes for my favorite fall snack: Fried Green Tomato Sandwiches. Serve it with a little Dijon mustard and crisp bacon.

We will be missing this Saturday Cazenovia Market (10/9). Our dear friends are getting married and we will be there to celebrate with them. It's a happy day!

Winter Squash comes early to Central NY

As with many crops this season, winter squash made an early appearance on harvest schedules of most central NY farms. Local orchards were bringing a bounty of apples to market 2-3 weeks ahead of schedule and the pumpkins and winter squash have been ready for harvest since August. Harvesting squash on a hot August day is not what most people have in mind as a fun day on the farm, so many have waited until September. Waiting too long once the vines have dies back, though, puts the squash at risk of sun damage that can compromise the storage life of the squash.
This year we grew 3 varieties of squash: Delicata, Acorn, and baby Pie Pumpkin. Come out to one of our markets and take home some squash to roast for a hearty, fall evening's dinner.

Delicata Squash with it's tender skin and a sweet, nutty flesh is great 

baked and eaten (skin and all) with a little butter.

Acorn squash with it's characteristic orange mark on the underside of the squash. 

The small size make them great for stuffing.

Sugar Pie pumpkins are a hit with kids for carving and decorating. But they are also excellent for making creamy soup, served right into the hollowed out pumpkin for a festive dinner.

Spicy Pumpkin Soup Recipe (simplyrecipes.com)

Ingredients

• 4 Tbsp unsalted butter
• 2 medium yellow onions, chopped
• 2 teaspoons minced garlic
• 1/8 to 1/4 teaspoon crushed red pepper
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• Pinch ground cayenne pepper (optional)
• 6 cups of chopped roasted pumpkin
• 5 cups of chicken or vegetable broth
• 2 cups of milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste.

To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh.