Waxing Poetic (farm blog)
Tumbling Shoals Farm with zinnias
oh. Oh. Oh!!! Like the return of a long gone lover, pepper season has finally arrived. And like the one left behind, I’ve been pining away for it, watching the pepper patch like the phone, waiting for the first ring of color. I could almost taste the crispy sweetness on my tongue. And just when I thought I had been jilted, the brilliant shades of the season shine once again. Ahhh …August. Most farmers despise August. And really, who can blame them? With the weeds that escaped us a mile high, heat and humidity in dangerous digits, and summer’s bounty on the way out, but not me. Nope. August is jambalaya, gazpacho, salsa, chiles rellenos. August is the candy crunch yielding to my greedy jaws. August is roasted pepper sauce, soup, and sandwiches. August is stuffed peppers, sautéed peppers, pepper pizza. August is a pepper (or two) a day ….well, you get my drift.
Tumbling Shoals Farm is certified organic!!!
Jason roasting peppers in our chile roaster (which will make an appearance at the Boone Farmers market this year)
Every year, probably in August, I wax poetic about the changing of the seasons. There is a strange tug on my awareness in August. For me, aside from the obvious changes of spring and fall, August is the most distinct change of seasons. Partly a relief (harvesting okra is finally a stand up job), partly a sigh as August spells the demise of cucumbers and most of the tomatoes, and partly a bubble of anticipation as my favorite summer crop begins to ripen. The jilted sun, angry over the coming cold shoulder shrug of the earth, glares down upon us with preemptive vengeance as we slog through the days, its narrowed eyes ever slightly askew with a hint of an end. August hints also toward the end of long hard days but also the end of the sweet tongue tingling sensations of summer, the end of counters and refrigerators overflowing with a mind boggling array of fresh delights screaming “eat me!” This looming end brings on an animal instinct to squirrel away food for the winter. While friends are staying up late enjoying the last warm summer nights, we stay up too late to bustle around in the kitchen freezing, canning, and drying whatever overflowing fresh delights we can gather. Seriously, a rocking Saturday night at Tumbling Shoals Farm is okra pickles and several quarts of canned tomatoes. Who knew food preservation could be such entertainment!
Evening supper with houseguests
It was a dark and cool August morning. It was a dark and cool August morning? Well, I’ll be! The last few days have been a welcome relief to even sunshine worshippers like me. I have never been interested in recognition for extremes. I’m just content to quietly (or loudly as it is sometimes) grow food in my little corner of the world. But somehow I’ve been scooped up into a region that seems hell bent on setting some kind of weather record each year. Year one: drought. Year two: record rainfall. Year three: record heat. I can only let my imagination wander so far in its prediction of next year’s record!
Speaking of year three: Tumbling Shoals Farm is certified organic!!! I don’t have my hands on the actual certificate yet but it was supposed to be mailed to me on Monday. As you can imagine, we are very excited.
Farm Tour is this weekend. Saturday and Sunday from 2p.m. to 6p.m. Tumbling Shoals Farm is on the tour, but there are many more farms. For more information, check out the Blue Ridge Women in Agriculture website: http://brwia.org/node/479. We hope to see you out this weekend.
The Tumbling Shoals Valley is quite the paragon of peaceful rural beauty. As a working farm, though, we feel obligated to disturb that peace. Knee deep in a sea of green, the early sun still reflected in the morning humidity, a pristine picture with the mute button pressed. But the aggressive whine of weedeater destruction cuts through the peaceful image as we burn through the weeds that hide the potato hills. Or the ear plug inducing roar of the tractor pulling a tiller through the soil before it gets too hot to sit on that black seat. All this raucous farming stuff! All this, so we can eat.
When I was in college, my friend Kevin and I went to the fair where we happened upon this psychic who had offered Kevin a free consultation at some point. I went along and she gave me one too. I can’t remember if she read my palm or did those little tarot card things, but I remember she kept talking about my need for balance. I would try to throw her for a loop with some crazy question like, “will there be lots of bugs in my future diet?” and she would tell me again and again, “the most important thing for you is to have balance.” I must have told her my birthday and she figured since my horoscope sign was a scale and all…but the funny thing is, all these years later I understand this better than she did. Well, actually there are two funny things. The first one, which really is funny, is that Jason’s Appalachian Trail name (I guess you have to be there) was “balance.” I guess I took here literally because I just up and married balance.
But what I understand now is how important balance is here on the farm. It is a key component of the organic system, and takes years to fully develop. But as we strive to build that balance, we’re seeing nature slowly adjust right before our eyes. The first year we farmed here I frequently found tomato hornworms munching on our tomato plants. Last year, fewer hornworms (and fewer tomatoes!), but they were still munching on our tomato plants. This year, we have yet to find a tomato hornworm not parasitized by the native braconid wasp. The wasp lays its eggs on the hornworm which pupate and feed on the inside the hornworm then hatch out of those little white tubes. No more hornworm. Cool huh? All we did was to manage the farm as a whole organic system, building a welcoming environment for the good bugs to balance out the bad bugs. “If you build it, they will come.”
Shiloh in a sea of squash
Before last week summer had set in too early. Just as the birds’ migration patterns are timed perfectly for the peak of key food sources, we time the end of our crazy franticness with the arrival of the extreme heat. As we gloat in the mowing of those giant spring weeds in the spent fields, the sun burns through a cicada serenade until you feel like a desert. With less fields in production, less diversity of crops to care for and to harvest, the pace slows, the list ceases to grow in magnitudes unfathomable to human kind, and we ease into a longer lived summer routine. No giant projects allowed. But this year, the early onset of heat threw us for a loop. The timing was off. We hadn’t even taken all those spring fields out of production! We were still frantic and crazy: ill-equipped to handle that sort of heat. But last week sanity descended upon us like a long awaited sleep in the form of the most perfect weather anyone could ask for. It was a much needed re-organization of perspective as we slide into summer at the appropriate time, and on a more seasonally appropriate water slide. Insert large sigh of relief here as we head, hats on, sunscreened noses, back into the heat.
Sometimes we get dirty!
Mid day bears down upon us with definite malice in its eyes and I’m sure it’s going in for the kill. It’s funny, the things I think about in times like these. I swear I spent all my energy just wishing for a cloud. Just one little cloud, or maybe a big one if you can manage it. Did I say please? Please! I know I can forget my manners in times like these. Someone once said, “If you love your job you never work a day in your life.” Well…I’m sure that person never farmed in the southeast. Nope, definitely not. This is truly a labor of love for us, but ask me at high noon if it’s labor and I’ll let ya’ll fill in the answer there. Spare no creativity. But then the evening rolls around and the evening breezes carry the steady meteorologist’s promise of a cool down this week. I bite into a cool cucumber and forget all about it. I look up from my work and see the agricultural valley bathed in the grey light of evening, brimming with promise. Go ahead and sigh with me here….ahhh, another day’s work behind us. And the sense of satisfaction that descends with the sun that we did, in fact, avoid death again today.
Sam and Jason digging potatoes
I think potatoes offer a valuable life lesson . I know what you are thinking. I may be a French fry aficionado (is there a magazine for that?), but I’m not going there. Nope. I’m talking about the unadulterated potato. Small, on the grandiose scale of things, potatoes illicit an inspiration akin to a standing ovation. They even inspire songs (“You’re my little potato”)! But you have to dig for it. You have to reach right into the dirty heart of the matter and pull out these little nuggets of beauty. It’s work, for sure. But there’s something about hunting for treasure that has inspired humans for centuries. The discovery of secret value buried there right beneath our feet. It’s around us all the time-this buried treasure of life. Little nuggets of beauty all covered with the soil and debris of everyday living that only require a little digging on our parts. You know, they have invented a machine for digging potatoes, do you think they have one for digging up life’s little buried treasures?
Heat Wave! (111 degrees in the hoop house!, Odin hiding from the heat under the van, Shiloh braving the heat on the tractor, Sam bunching carrots under the shelter during the heat of the day)
I’m sure you’ve heard the old adage “never grocery shop when you’re hungry.” Okay, well it’s probably not old enough nor catchy enough to be considered an adage, but I’ve heard it often enough to consider it something. Apothegm? Axiom? Aphorism? Well anyway, whatever it is we’ve adapted it this week to a new setting. It began in the fennel. “Mmmm,” Jason says, “roasted fennel and beet salad sounds good.” Later, when we were trellising tomatoes, he looks down at a ripe one and says, “oooh, we should have a BLT sandwich this week!” And finally, as we were completing our daily squash picking he adds, “I’d like to do some more squash blossom cooking, that was delicious!” Stomach rumbling with ideas of flavor, images of a gourmet spread (okay, so a BLT isn’t quite gourmet, but still!) dancing in my head, I glared at him from behind a zucchini leaf, “Enough is enough already! Go eat a cucumber.”
When you were a kid on road trips, did you see who could cross a state line first by leaning out of your seatbelts and extending those fingers as far as they could go? No? Me neither, but Jason still does that. There’s a bizarre sort of glory in first. Really, you’d think we’d learn something about the last fruit being the sweetest, but I’ve never heard any aphorism declaring that. It’s always, “the early bird” who gets the good stuff. But honestly, what about the worm that slept in? Lazy as he is, he’s a might bit fatter than that early worm: tasty little morsel for a late bird. But no, we still press ourselves forward out of our seatbelts, unhinging our shoulders to reach those little fingers just a bit further to grasp that first tomato. Oh! Did I mention that? Don’t get too excited. It’s just one. It will still be a couple of weeks before there are enough to blink an eye at. But that didn’t make us any less excited here on the farm. All four of us are sharing it tomorrow. A big red beautiful tomato in June. Suddenly I don’t care if the later fruit is sweetest.