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Now to Tomorrow November 22, 2011

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Now to Tomorrow
November 22, 2011

Greetings Friends of the Farm,

I pointed out the tiny first leaves of parsnips to a visitor on Saturday. Noting that they indeed did look different from the winter henbit that we will weed out when the parsnip plants are a bit bigger, she asked the inevitable question, “When will they be ready?”

“In about four months,” I replied.

“Four months!? I’m ready for them right now!” she exclaimed.

Further across the field, I pointed out fava bean plants pushing out of the soil.... Again, her question got a “four months” response.

She can’t wait. Well, for these particular crops, grown on this farm, she’ll have to. That’s it.

I understand her frustration, but for me, when the fields are full of crops that we are harvesting right now, waiting for others is not a problem. We’d already waited for the broccoli, which Pamela seeded in the Gause greenhouse several months ago. But then we were eating other crops so we didn’t feel deprived. And now, we are eating broccoli and relishing it for its sublime goodness, but also for the wait. The growing desire seems to add a layer of pleasure that is not found in eating what’s around every single day of the year. And we are thankful to enjoy that heightened sense of the specialness of something in its time, in its season.

(In the barn, row cover to protect crops from future freezes waits for action.
Irises, which bloom in the spring, were planted today, months before the reward of their flowers.)

Of course all the vegetables, flowers and fruits we grow have their seasons and none of them, except for perhaps our arugula, is available all through the year. Even the arugula, which we prize in its off season, summer, when it is spicy, now seems so commonplace that we eschew it in its favorite season, winter, when it’s at its peanutty best! We’re into chicories and romaine and rapini instead, because we had to wait for those.

(In addition to these salads, we'll also have Baby Lettuces, Tiny Succulent Spinach, and Baby Chard)

Sowing a seed is an act of faith. Faith that the weather and the insects and the nourishment of healthy soil will allow us to, in time, harvest the results of months of care. Since our faith is sometimes not rewarded, we plant so many things, that surely something will succeed.

And that constant sowing puts us always in today and tomorrow. We work on the future while in the present.

(A bed, with amendments, awaits compost, then tilling, then seeds....)

After months of greenhouse work, and planting, weeding, cultivating, and harvesting in the field, we are placing a lot of produce on our farm stand tables. And we are celebrating the highest moments of these crops at market, while we are growing their successors.

So, Wednesday, the day before Thanksgiving, we will be ready for our friends to visit the farm stand and choose the freshest produce available in the area, aside from personal gardens of course. The Marias, Andrea, Marissa, and Austin will continually harvest during market to keep the tables complete.

You might have to wait 10 to 15 minutes for the Baby Succulent Spinach basket to be refilled, for the third or fourth time, but think how long you had to wait for it to even be available? You had faith of course, and now it has come about. (And these little leaves may well be the best spinach to ever grace your salad....That is your reward.)

During your wait, perhaps you’ll wander the fields and see the progression of life, the irrigated soil full of not yet germinated seeds, the tiny first leaves, the spunky adolescent plants, the full bounty of the plants being harvested, and the decline of those soon to be turned in to nourish the soil, that the next generation may thrive.

(A field of Kale, Cauliflower, Cabbage, Brussels Sprouts, in all stages of growth,
with Sun Gold Tomatoes beyond them.)

See you Wednesday if you’re from around here, and we wish you who can’t be here bountiful amounts of fresh organic produce for your Thanksgiving tables. Blessings to all of us who love the land and good food.

Carol Ann

PS: Yes! We will be OPEN Wednesday (before T-Day) and Saturday (after T-Day). Bring your out of town family to the farm on Saturday; let them see where your produce is grown. And buy some greens. You know you will need them after the feast!!

PSS: We have Texas grass-fed Loncito’s Lamb and Pork, if you want something in addition to turkey, plus wonderful dairy products from Wateroak and Pure Luck dairies.

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Now to Tomorrow November 22, 2011