We got the field prepared and the fall storage crops planted just in time for the rains. Cabbage gets transplanted. Carrots, beets and turnips get direct seeded. Germinating seeds have to stay moist all the time. We run sprinklers as soon as we notice that the soil surface is looking dry, but with the nice, consistent rains and cloud cover this week, we've had a little break from sprinkling. This marks the end of the 'planting season'. We will continue to seed a new bed of lettuce and radish each week, but all of the big crops are in, the field is full. Now we must focus on weeding! There is a carpet of newly germinated weeds everywhere we look.
Over the years we have gotten better at weed control (thank goodness). We've learned to do our field preparations a little earlier in order to germinate a flush of weed seeds that we can hoe in before we plant the crop. Last year we got a wheel hoe that we use a lot for this bed preparation. This walk-behind hoe has a wider blade than our other hoes, weeding a bigger swath at once. The different action that it requires gives the elbows a little break. Also, we’ve become more diligent about weeding/cultivating the furrows with a single horse pulling the cultivator. If we can do these things regularly, we can significantly reduce time spent weeding by hand. Even so, hand-hoeing remains one of the biggest jobs on the farm. It can be tedious, but it can also be peaceful, satisfying and even fun!
Roasted Beets
We like to make big batches of these so that we can have them as leftovers on salads or in our grain bowls.
Beets cut into about 3/4 inch cubes
Balsamic Vinegar
Thyme- sprig of fresh or a spoonful of dried
optional additions
Black Pepper
Oil- you could use butter, olive oil or whatever you are comfortable with
Garlic minced
Squeeze of lemon
Salt- i almost never add salt, but you could
Mix everything in a bowl and let sit for a few hours. You can also just throw it in the oven if you don't have time to marinate. I like to use a lot of balsamic vinegar, half a cup or more in a 9x13in roasting pan. Roast in a covered roasting pan at 400-425 degrees for about an hour and fifteen minutes- until the beets are completely soft.
2020 CSA Archives