Celery harvest

People are surprised to learn celery grows here. It does quite well. We transplanted celery in early spring in the Big Tunnel.

Celery sold in grocery stores has a reputation for being sprayed. Whatever insects plague farmers on big celery farms have apparently not discovered our tiny celery patch. We have plenty of insects here that gravitate to other produce, but the celery barely had a mark.

We harvested the outer stalks and left the small shoots to grow. This week’s celery harvest is bound for our CSA members.

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~ Stella

Back together with best friends

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This is my best friend since age 3. So 33 years. She lives far away, and is a teacher, so quarantining for visits just wasn’t possible during the pandemic. We saw her and her family for a few minutes last September when they delivered a farm truck to us, but this was our first real visit since March 2020.

The last time they visited, she made a special dinner for my birthday, and our families had plans for a mini vacation. That was back when we were just starting to understand the severity of the virus, and, of course, we canceled. We said goodbye that weekend, not knowing, like so many friends and family around the globe, that it would be well over a year before we could do all the things we took for granted. It was wonderful to hug her, and see her smile in person. She helped with the CSA herb harvest this week, and aside from listening to her try to remember lines from Scarborough Fair while picking parsley and sage, it was pretty great.

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Planets truly aligned this week, and our other best friend, who lives out of state, was in town for a few days. A tree-toppling storm blew through minutes before she arrived, and it took several detours, but she finally found a passable route with her family.

Being together all the time was so natural as teenagers. We’re all married to our high school sweethearts, so all six of us have known each other since childhood. Watching our children play together is more like watching a movie than seeing real life.

With so many miles and years between those days, it was surreal to hear both of their voices in the same place. You just want to step outside yourself for a few moments, and listen to the sound. It’s so familiar, making your heart ache with something you don’t completely understand, and you can’t quite call it to mind when they’re gone.

~ Stella

Tomato progress & seeing things through

On any given day, on any given farm, and probably in your day, too, there’s a list of things to do that just never quite seems to shorten. The curse of the list. You may be familiar with barreling from one task to the other, and getting nothing done well, or completed fully. I say “you” because here at the farm, we’ve checked off our to-do list and have our feet up on the porch railing, drink in hand, by 6 p.m. Ha! If you’ll buy that, I’ve got some oceanfront property in Arizona for you. (Hi there, fellow George Strait fans.)

On Thursday evening, after a round of CSA deliveries, we headed up to the farm to squeak in another hour or so of work. The tomatoes in the high tunnels were getting unruly, and while Jason was most certainly aware of this on his own, I made sure to repeatedly mention it in casual conversation. “Boy, those tomatoes. Really taking off. Whew.” “Have you seen those tomatoes? Wow.”

Jason is very good at graciously ignoring my annoying habit of stating the obvious of what needs done around the farm. So while he was working on the cucumbers in the Big Tunnel, he glanced over at the tomatoes and said, “I suppose you want me to prune those?”

“Oh, well, you know, if you’ve got time…”

While Jason has a farm to-do list that stretches from the tips of his fingers to his toes, he knew the time had come to push those things aside in his mind, and tend to the tomatoes. We’ve already invested hours and dollars into these rows, and with continued proper care, each plant should be worth a lot. So while he could go in a thousand directions, he needed to just sit in the tomato row with the clippers and a bucket. It can be so hard to remain relatively still on the farm, taking care of a task that’s so slow going. It feels like there’s a marathon going on all around you, and you’re just sitting in the middle of the pavement. But when he was done, the tomatoes looked healthy and cared for. The time he spends pruning will have a huge ROI.

We’re both learning to take the time to see tasks through. After weeding the high tunnel peppers the other night, my first impulse was to spring up and head to the other peppers in one of the caterpillar tunnels. Those are in need of serious care before it’s too late. But I stopped myself, literally, mid stride. Wait. You just crawled along on your hands and knees, weeding this whole bed. It wasn’t very fun. Take the time to get straw and lay it down on that row. Then walk away from it for good until you’re carrying a harvest bin and collecting peppers from it.

So, I did, and that meant I didn’t have time to get to those other peppers that night. But right now, one pepper row is fully cared for. I can check it off my mental list and truly move on to something else.

This is tomato tar. When you handle tomato greens a lot, it builds up on your fingers, arms, and clothes. Tomato tar is what makes a tomato plant smell like a tomato plant. The plants have hair-like structures called trichomes that secrete this oil. When you wash your hands, this black residue turns the sink yellow.

This is tomato tar. When you handle tomato greens a lot, it builds up on your fingers, arms, and clothes. Tomato tar is what makes a tomato plant smell like a tomato plant. The plants have hair-like structures called trichomes that secrete this oil. When you wash your hands, this black residue turns the sink yellow.

Silas and Jay, in the thick of it.

Silas and Jay, in the thick of it.

Clipping a tomato plant to the string.

Clipping a tomato plant to the string.

One row pruned. This is in the Big Tunnel, June 17, 2021.

One row pruned. This is in the Big Tunnel, June 17, 2021.

~ Stella

The 1,000-pound day

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Today was a 1,000-pound day. My harvest was around 320 pounds, and I hauled it from the gardens to the truck, from the truck to the washing station, from the washing station to the cooler, with plenty of lifting and shuffling in between.

Earlier in the week, Jason was recruited to help with the CSA harvest, but he had a long week of late meetings for his off-farm job, and not enough time in the gardens. My goal was to complete the harvest to free up his evening on the farm.

Today was one of the more tiring kinds of days, but … I took breaks when I needed. Came into the house to get a drink when I wanted. Took as much time for lunch as I felt like. No one told me what to do. I only took orders from myself. I was safe. If I felt like sitting down and feeding the bunny greens, I did. At some point in the afternoon, Grandma showed up on the golf cart and sped away with Silas, giving me an opportunity to work without a child in tow.

If you’ve ever read about conditions on many huge farms, and what the workers go through, than you know I should be grateful for just one long day with so much good fortune.

My original plan was to join Jason on the farm tonight, weed the kale and put down straw. But, I’m 5 feet tall, and half a ton is a lot. After taking off my wet farm clothes that stink like green onions, I remembered that I needed to pick spinach tonight. Dammit! was my first thought. Well, I can handle one more pound or two.

~ Stella

The farm with all the weird stuff

A few years ago, sitting at the farmers market, a woman said to me, “You’re that farm with all the weird stuff.” Guilty as charged.

A delivery of Dinosaur kale will arrive at Core Goods in Oil City Wednesday, June 16. How about that color?! And that texture!

A delivery of Dinosaur kale will arrive at Core Goods in Oil City Wednesday, June 16. How about that color?! And that texture!

Rainbow radishes will be delivered to Core Goods and Edinboro Market this week. We’re also pulling Rainbow radishes for Week 2 of the CSA.

Rainbow radishes will be delivered to Core Goods and Edinboro Market this week. We’re also pulling Rainbow radishes for Week 2 of the CSA.

~ Stella

A nice night off the farm with ZEST Kitchen & Pantry

Every season, Chef Jason Puryear hosts Farm Talk & Tasting nights, when he invites local farmers to speak, and he creates dishes featuring their ingredients. It’s a way to connect growers to the community, and it also forces shy farmers to get off the farm for a night, take a shower, and go socialize.

When we eat a meal out, or pick up carry-out, it’s from Chef Puryear’s ZEST Kitchen & Pantry. Unlike so much restaurant food, his lunch bowls help you get through the second half of your day full of energy, and with a pleasantly full and content stomach. You can order from the chef here. Chef Puryear is a grower now, as well, and operates Orange Dot Homestead, so he’s not only the host on farm talk nights, he’s a part of the conversation.

For our farm talk, Silas, who astoundingly has almost zero fear of public speaking, told us he wanted to present about Lil’ Plot Twist Farm, so we put together a mini slideshow for him. He walked in with his “fancy” shoes on and his straw sheriff’s hat, to greet the always friendly small audience of friends and neighbors. Afterward, Chef Jason and Silas worked out a sales deal. On Silas’s way out the door after dinner the other night, he called over his shoulder, saying to let him know if any of his CSA members (his grandmas) or Chef Jason calls and needs anything. Take a message for him. And if we let the machine pick it up, let him know.

Thanks, as always, Chef, for a nice night in Meadville. Keep an eye on ZEST’s Facebook page for the July farm talk with our friends from Strawberry Lane Produce.

Here are a few photos of creations by Chef Puryear:

Pasta salad with radish green pesto and sun-dried tomatoes and green onions.

Pasta salad with radish green pesto and sun-dried tomatoes and green onions.

Fruit salad with a maple butter glaze.

Fruit salad with a maple butter glaze.

Fairy garden salad. Aw, Chef! :)

Fairy garden salad. Aw, Chef! :)

Iced tea with lemon balm leaves.

Iced tea with lemon balm leaves.

~ Stella

Tomato progress: Now there's a lovely sight!

Silas monitors all things ripening on the farm, especially berries and cherry tomatoes. So of course he was the first to find these little green beauties.

Cherry tomatoes in the Big Tunnel June 11.

Cherry tomatoes in the Big Tunnel June 11.

Tomato plants give a distinct scent from the time they’re wee, and it gets more intense as they grow sturdy and climb. Even in February, when we’re watering baby tomatoes under the grow lights, that aroma brings to mind summer. Filling buckets with cherry tomatoes. Finding a beautiful Cherokee Purple heirloom with a nibble out of it, so it’s all mine to ferry home and savor with feta cheese, or cook down to sauce. Glowing yellow tomato dust from fingertips to elbows.

Like a lot of things, there’s a good deal of joy in the anticipation weeks. After all, it’s fun to poke around, spying on the green fruits. There’s no real work in that. When the tomatoes finally do burst on the scene, it’s high summer, and the harvesting gets intense all around.

Here are the tomatoes in the Big Tunnel. Jay added more clips to the string, and they’re due for another pruning.

Here are the tomatoes in the Big Tunnel. Jay added more clips to the string, and they’re due for another pruning.

Here’s a tomato comparison photo.

This was about two weeks ago, on May 29.

This was about two weeks ago, on May 29.

~ Stella