Spring “branch-breaker” storms do so much damage to precious trees.
If you grew up on the Front Range, you’re probably familiar with the old adage to “plant out on Mother’s Day.” The idea was, of course, that any chance of a hard frost was past, and delicate warm-weather crops, like tomatoes, cucumbers, peppers and eggplant, would be safe for the summer growing season.
If you’ve lived and gardened in the Denver area over the last twenty years, however, you know the very idea of planting on Mother’s Day is pretty laughable. This year, the holiday occurred as early as it possibly can – on May 8. Between Thursday and Friday last week, the temperatures in some Front Range areas plummeted from the high eighties to the low forties, with heavy, wet snow and overnight lows well below freezing. If you chose to “plant out on Mother’s Day” and your plants weren’t carefully protected or relocated indoors, you’re likely headed back to your friendly local garden center (hi Anne, Dave and team!) to replace your summer vegetables.
Obviously, Denver weather is known to be erratic, and these massive diurnal shifts are one big reason (after overdevelopment, of course) why the Front Range no longer has a commercial fruit industry like we do on the Western Slope. But while Denver was in the grip of a monster late-spring storm, the East Coast was broiling under record high temperatures and excruciating humidity. Locally, our area has seen more than its fair share of severe weather recently, including unseasonal hard freezes that absolutely crushed peach and cherry growers. A certain number of extreme weather events are to be expected, of course, but it is no longer possible to argue that they’re the exception. They’re now the rule.
In less than a decade, Colorado has experienced two “hundred-year weather” events – the devastating 2013 floods and the scorched-earth Marshall Fire this past December. That stunning fire, of course, was precipitated by bone-dry conditions and hurricane-force winds – and followed a few hours later by about ten inches of snow. Too late, obviously, to prevent the loss of a thousand homes; the Marshall Fire quickly enthroned itself as the most expensive “natural disaster” in Colorado’s history. Is it even accurate to refer to these disasters as natural, since they’re entirely our fault?
The point is, it is no longer feasible to expect the weather to act the way it’s always acted. It is no longer possible to change the trajectory that we’re on as a population and a planet; there is absolutely no hope of achieving the 1.5 degree warming limit by 2030 and it’s foolhardy to pretend otherwise. All we can do now is adapt to our rapidly changing climate – stop building in wildland-urban interfaces, create a resilient and regionally-adapted agriculture system and learn how to live with the ‘new normal.’ Hundred-year weather events should be expected every ten years, if not more frequently, and we need to ready ourselves for these, instead of acting shocked and horrified and surprised every time they occur. We cannot continue to behave as we’ve behaved in the past and expect that the weather will accommodate us. Also, we should really, really stop irrigating the desert to raise cattle and lettuce (looking at you, Arizona) and we should outlaw Kentucky bluegrass – actually, lawns in general – in the American West. (We can’t even hide bodies in Lake Mead any longer!) The sooner we accept our harsh new reality and learn to live with it, the better off we’ll all be.
We have an abundance of starts for sale!
Here on the western edge of Colorado we didn’t get quite as much of that storm’s moisture as we would have liked, but in the state’s driest county we’re always grateful for anything we do get. And since we, too, experienced freezing temperatures this week, perhaps our readers here need to replace their summer crops? Never fear: we have hundreds of spectacular, unique heirloom tomato starts, all from our own saved organic seeds, plus pollinator plants, herbs and much more. Everything we grow is completely organic and well-suited to our challenging high-plains desert environment. Send us a message if you’d like to learn more about any of the plants we’re offering for sale this year.
Have a peaceful week, friends, and best of luck with your planting wherever you may be!
Hello, friends. It is the busiest time of the year on the farm and we have ten thousand different projects on at the moment. Here are a few things we’ve been up to lately, if you’d like to see.
Tomato starts before splitting.
The sunroom is packed with hundreds of starts, mostly warm-weather crops like tomatoes and peppers. I’ve started seventeen different tomato varieties this year, some new and some tried and true classics, plus thirteen different peppers ranging from mild and sweet to incendiary. After last year’s pepper bounty, I’m committed to expanding our production of the larger bell peppers; I believed that our growing season was too short for the full-size peppers but 2021 certainly proved me wrong. As always, the vast majority of the plants we grow are from saved open-pollinated seed so that we’re protected from the vagaries of the seed market. That said, I tried starting ‘Sungold’ tomatoes again this year; they’re a hybrid but if you’ve ever tasted these incredible gems, you know exactly why people go mad for them. I’ve obviously grown thousands of tomato plants and consider myself a pretty experienced grower, but three years in a row now my purchased ‘Sungold’ seed has failed to germinate. I contacted the seed company – a reputable Front Range outfit – about the poor germination and have yet to receive a response. Frustrating situations like this are exactly why we save our own seed, because we cannot rely upon companies to provide our food.
We will ship you a free kitten.
We live in an exceptionally impoverished county; a direct consequence of that is an absurd population of stray dogs and cats, because people do not spay or neuter their animals. In late March we unfortunately discovered that a feral cat had chosen our hay barn as a warm, protected nursery; now we have one adult cat and six kittens. While we’re happy to have some assistance in controlling the mouse population, we definitively do not keep any household pets so fate will run its course with this lot. An apocryphal quote attributed to Gandhi reads, “The greatness of a nation and its moral progress can be judged by the way its animals are treated.” In this (see also: CAFOs) and in so many other respects, the U.S. is failing entirely.
So pretty! So aggressive! So invasive!
If 2021 was The Year of the Goathead, 2022 looks to be The Year of the Thistle. We’ve written before about cotton thistle (Onopordum acanthium), which is hugely invasive in our area and produces massive, thorny plants that are dangerous to humans and animals. As we work on spring cleaning and tidying around the farm, Thistle Patrol is a key task. If we can dig out the plants by the roots when they’re small, we can prevent them from becoming these treacherous four-foot monsters and of course from spreading seed to produce even more thistles. We travel around with a small shovel at the ready, prepared to vanquish our spiky foe wherever it might be found.
All the little blue tape pieces mark areas that have to be repaired. Sigh.
We are also at work on The World’s Lengthiest and Most Tedious Tiling Project, involving a complicated and not particularly interesting tale of obtuse angles, poorly manufactured countertops, a rickety garage sale tile cutter and many, many other challenges, surprises and obstructions. When (if?) we ever finish this project, it will hopefully look incredible; the road to reach that lofty point, however, still appears long and winding. Also someone in all those DIY YouTube videos should really mention that charcoal grout against white tile shows every chip, imperfection and error. “We didn’t know what we didn’t know” has never seemed so apt; we’ll chalk this one up to hard-won learning.
Will we harvest any fruit this year? Time will tell.
And finally, we’re excited to see blossoms on most of the fruit trees we planted in our first full season here. We of course live in the heart of Colorado’s commercial fruit territory, but the changing climate means that no plant is guaranteed survival any longer. Of late, we’ve endured punishing fifty-mile-per-hour winds plus overnight temperatures in the 20s; the big propane-fueled fans in the surrounding orchards have been on a few times recently in a desperate attempt to save their year’s harvest because these frigid temperatures are devastating for the fragile blossoms. The cherry trees in our area are likely gone for good, thanks to last year’s freeze. Many growers have started culling their delicate peach trees in favor of hardier apples; though peaches sell for far more per pound, the risk of losing the entire crop is also far greater. We are doing our best to adapt to a drier, hotter, windier place and to keep our plants (and ourselves) healthy while doing so.
And with that, we’re back to work! Wishing you a pleasant week ahead.
Hello and what’s new in your world? Here at Quiet Farm we very much wish that winter would appear already. We haven’t had even a dusting of snow since that frost back in October, and it’s barely cold enough to freeze the animals’ water or kill off all the aphids on the kale. Far too warm for late November – but don’t you worry, our trusty politicians are taking care of that pesky climate collapse issue even as we speak.
Our fall harvest has all been successfully preserved; the last of the ripe tomatoes went into the sauce pot yesterday. Chiles are drying in the sunroom, ready to be pulverized into chile powder; pumpkins and squash are neatly stacked on shelves; apples and onions remain in cold storage in our insulated woodworking shed. We are stocked and ready, and we invite Serious Winter to show up immediately if not sooner.
Here are a few more things we’ve been up to recently, if you’d like to see:
Bright, tart pomegranate seeds make these amazing waffles even better.
Obviously we’ve discussedthe waffles previously, but yet here we are again. I made a fresh batch last weekend and since holiday brunches and family gatherings and all sorts of festivities are lurking just around the corner, I must evangelize the waffles once more. Please, dear friends, if you do not make one other thing from scratch this holiday season, please make these waffles. I know this level of devotion to a seemingly innocuous breakfast food seems a bit over the top, but trust me – these are the best waffles ever, and you can stop Googling ‘best waffle recipe.’ Plus they’re very easy to make, and they freeze beautifully – you can just have fabulous homemade toaster waffles any time you like, and you can also stop buying expensive processed frozen waffles with mysterious ingredients! The recipe hails from Fannie Farmer by way of Marion Cunningham’s brilliant The Breakfast Book, which I highly recommend. (But seriously, go make these waffles. Do it now.)
Making hot sauce is always part of our farm preservation work each year. Although I’ve experimented with lots of different types of hot sauces, for the moment I’m keeping it simple – one fiery-sweet red version, very loosely based on Sriracha and this Melissa Clark recipe, and one fermented serrano version, a rough knock-off of green Tabasco. The red hot sauce is definitely milder, with a gentle undertone of sweetness from the red bell peppers, while the green is a tangier, sharper vinegar-based sauce, used more sparingly. As a personal rule, I don’t love aggressive, punch-in-the-face hot sauces; I want a bit of heat but would still like to taste whatever I’m eating. Hot sauce is simple and inexpensive to make at home, keeps indefinitely and is a thoughtful consumable gift for anyone on your list who likes things spicy. (P.S. If you buy classic Sriracha, save, wash and reuse the iconic squeeze bottles for your own homemade hot sauce.)
Small part. Big impact.
I don’t in any way fancy myself an influencer, but if I can influence you to NEVER, EVER buy GE appliances, please allow me to do so. We have a full suite of GE appliances in our kitchen – all of which came with the house – and every single one has failed at least once. Most recently we found ourselves without a functioning oven, which is quite challenging for someone who bakes on a more or less daily basis. Some investigation and a few helpful YouTube tutorials later, we ordered a new igniter. (Of course, I foolishly ordered the first igniter from GE and it arrived pre-broken, thanks to their careless packing. The second igniter, from an entirely different company, arrived in perfect condition, but obviously it was now two weeks later. Thanks again, GE. You’re tops.) We successfully installed the new igniter – a five-minute job, though gaining access to the compartment and putting everything back together neatly made it more like an afternoon – and lo and behold, we thankfully once again have a working oven. As always, successfully learning to repair things ourselves goes a long way towards our goal of self-sufficiency.
Crispy, salty, savory and delicious hot or at room temperature – galettes are winners.
And of course with a working oven, we can once again make delicious meals like galettes! Like the waffles above, we’ve extolled the virtues of galettes previously – they can be sweet or savory, hot or cold, made in advance or pulled fresh from the oven – and they lend themselves well to using up whatever odd bits and ends you might have on hand. They’re also beginner-friendly, if you’re intimidated by all the perfect pies you’re seeing right now; galettes are designed to be “artisanal” and “rustic” which – fun fact! – are both Latin for “messy” and “imperfect.” This time of year our galettes are most likely to have fall flavors, like delicata squash, caramelized onion, peppery goat cheese, sage and rosemary – but honestly, you can put pretty much anything you want in one. If you’ve got a couple rounds of pastry dough in the freezer you’re halfway there; galettes are easy to prep for holiday gatherings and perfect as a vegetarian main dish or as a simple, impressive dessert.
And finally, it’s always nice to observe our camelid herd lounging peacefully in the pasture; if they’re at rest, it means they’re getting plenty to eat. We’re regularly challenged by this rebellious bunch of feral miscreants, but they add a certain flair to Quiet Farm, and we’re glad to have them here.
Wishing you all the best during a tough time of year, dear friends.
And in the space of a few days, our season went from lush abundance to a frozen wasteland. Such is the nature of growing food at over six thousand feet in a high-plains desert.
Our first hard frost arrived this past week, and with it a few light dustings of early snow. Up on the mesa we were thrilled to see a solid fifteen inches show up on the Sno-Tel! All of our irrigation water, of course, comes directly from the mesa, so we are always in favor of as much winter moisture as possible to boost next year’s irrigation allotment.
Our sunroom looks like an unusual farmers’ market!
Temperatures dropped into the high 20s overnight, which is far too cold for summer crops like tomatoes, cucumbers and peppers. (Don’t worry, the kale is fine. The kale is always fine.) Prior to the freeze we harvested everything we could – nearly four hundred pounds on Monday alone; now comes the task of preserving all of that food to enjoy through winter and spring. The cruel irony, of course, is that once the storm passed we quickly returned to bright bluebird skies and comfortable daytime temperatures in the mid-60s, which likely means we would have gotten at least another two or three weeks in the growing season. But when a hard freeze announces that you’re done, then you’re done – and there’s not much arguing.
One of our gated pipes with the season’s final run.
Our irrigation season runs through the end of October, but we balanced our account this year to fortuitously end just before the cold snap arrived. Running irrigation later in the season is already a chilly task; combine that with a hard freeze and it can be downright miserable. We were very pleased with how we managed our irrigation in a drought year and though of course we hope for higher water shares next year, we know that with smart planning we can make even a low allotment work for our land. It’s incredible how much we’ve learned in only three short years here.
A friend’s trial orchard, where new apple varieties are tested.
Prior to the hard freeze we’d picked nearly two hundred pounds of local apples for winter storage. One box has already been transformed into applesauce; the remainder will stay reasonably fresh in one of our insulated but unheated sheds. This delicious fruit will provide snacks all throughout the winter; I’ll also bake with the apples as well as dehydrate a few pounds for adding to granola. As always, the bounty of incredible local fruit is one of the greatest benefits of living where we do.
Adelaide, Paris, Paihia and Fiji contemplating the change in seasons.
Although the damp, freezing weather makes the corral a bit of a sloppy mess, the animals are entirely unfazed by the cooler weather. They’ve put on quite a bit of fleece since their shearing, so they’re ready for winter, too.
And with that, we’re off to sort produce for canning. Wishing you a calm and peaceful week, friends.
As mentioned, we’ve had an utterly spectacular year for tomatoes. I knowingly overplanted simply because we’d gotten off to such a terrible start, and I honestly had very little faith that my scrawny, under-nourished plants would thrive. Once they received a compost tea shot, however, and then were planted out in our compost-enriched soil, all of the plants absolutely took off. In more than ten years of growing food, this is the first year where I was regularly behind on harvesting tomatoes – I simply couldn’t pick them fast enough.
To that end, we present our second annual tomato review. Each year we grow some old favorites and some new experiments to see what we might want to add to future seasons. We grow primarily open-pollinated heirlooms, both for exemplary flavor and so we can save our seeds, but we do also grow the occasional hybrid for interest and experimentation. Previously I’d only ever grown the smaller cherry and grape tomatoes, because I didn’t believe we had a long-enough growing season to produce the large heirlooms, but this magical season proved everything wrong. I’ll definitely plant the larger heirlooms again in upcoming years.
This was our first year growing Barry’s Cherry. This heirloom tomato, bred by the legendary Brad Gates, is small and pale yellow with a pointed “beak” at the end. The flavor is terrific, tangy and bright with a hint of acidity, and the plant produces unbelievable yields on huge clusters. I’d definitely grow this tomato again; my only complaint is that the fruit tends to fall off the vine with even the slightest sideways glance. This makes harvesting really challenging and would definitely render this difficult to grow in a large-scale commercial operation. For home gardens, however, it’s a great choice.
I organized the tomato photos in this year’s review alphabetically, rather than in order of preference, which does somewhat minimize the suspenseful awards-show atmosphere: Black Cherry is the 2021 Taste Winner. These seeds originated from a tomato I tasted from a friend’s garden last year, and she didn’t know the exact name, nor whether they were heirloom or hybrid. I took a chance on saving those seeds and lo and behold, now we have Black Cherry seeds in abundance. This tomato is gorgeous, with a blackish-purple coloration that indicates higher levels of anthocyanins. The flavor is incredible – that perfect blend of sweetness and acidity that I’m always looking for in tomatoes. The plants produced well, and I found that the tomatoes growing lower on the vine (i.e. out of direct sunlight) had better flavor and a darker color. Black Cherry has definitely earned its spot in Quiet Farm’s mandatory planting category.
We grew Chadwick Cherry tomatoes last year, and they’re in regular rotation now, too. They’re likely never going to win our taste test because the flavor isn’t quite as bright or sparkly as some of my other favorites, but the plants produce early and abundantly, and the tomatoes are perfect in recipes where their flavor will blend rather than dominate. This tomato is named for organic gardening pioneer Alan Chadwick, an interesting character if ever there was one.
I’ve long known about the Cherokee Purple tomato, a pre-1890 variety that was only reintroduced commercially about thirty years ago, but never thought I could grow it at 6300 feet in a high-plains desert. This season absolutely proved me wrong. We produced multitudes of huge Cherokee Purple fruit on heavy vines that should have been staked better than they were (lesson learned for next year). Like the Black Cherry above, the Cherokee Purple has rich, wine-dark coloration and a deep, almost smoky flavor. This is a certainly a full-size heirloom that we’ll grow again. (One caveat: we also grew Black Krim tomatoes this year, and thanks to an unfortunate tag mishap, it is difficult to tell which plants are which as the fruits are very similar. Perhaps our saved seeds will create a new Cherokee Krim crossbreed?)
This was our first year with Galina, a small, sunshine-yellow cherry tomato originating in Siberia. The fruit ripens early, as one might expect from a cold-climate Russian tomato, and produces well. The flavor is bright and cheerful and of course it’s lovely to have yellow tomatoes to accompany the red and green varieties for colorful salads. Galina didn’t win our taste test this year, but it’s a much more interesting tomato than Yellow Pear, a classic small yellow heirloom that we found rather bland and flat last year.
We’ve grown Green Zebra for a number of years now. The striated color is stunning, especially when paired with red and yellow tomatoes, and the flavor is terrific. It can be a little difficult to tell when Green Zebras are ripe – they actually turn slightly golden when they’re ready to be harvested; gently pressing on the bottom of the tomato is often a good indication of ripeness, if color is difficult to determine. This is a classic heirloom and one we’re happy to grow every year.
Jaune Flamme, meaning “yellow flame” in French, has quickly become one of our favorite tomatoes. It’s medium-size, about a golf ball or a bit larger, with abundant fruits and sparky flavor. Here, at least, it presents as more fiery orange than yellow, and it makes a stunning golden tomato sauce or soup. On the downside, this was the only tomato where we observed blossom end rot this year which may doom it for future plantings if the trend continues.
Juliet made its first appearance at Quiet Farm this year too. This is a small Roma-style hybrid tomato, and the plants remained relatively compact – as opposed to some varieties that have stretched and vined and tangled absolutely everywhere. Juliet ripened early but the flavor was nothing special; for me, it’s too flat and sweet without any of the acidity I seek. The fruits also fell off the plants regularly, which isn’t a plus. The tomatoes are fine in salsas and sauce, but I’d be hard-pressed to grow this again without experimenting with other interesting tomatoes first.
Lemon Boy is a rare hybrid here at Quiet Farm; a friend had extra plants that were headed for the compost, so we planted a few. The fruit is standard in size and a gorgeous, shimmering yellow that’s easy to spot when ripe. The flavor was delicious too and showed up perfectly on a salad platter against darker red and subtle green tomatoes. Although we’d be happy to grow these next year, Lemon Boy is a hybrid (the yellow version of Better Boy) so we won’t bother saving seeds and will hope to just be gifted starts again.
Lucky Tiger is an amazing tomato and was our hands-down winner in last year’s taste test. Developed by Fred Hempel, another legendary tomato breeder, Lucky Tiger has it all – stunning looks, spectacular flavor and reasonable productivity for a finicky heirloom. One seed catalog sums it up perfectly: “This tomato gets top marks for flavor: tangy, sweet and complex with tropical notes and balanced acidity.” Lucky Tiger is so impressive that it should encourage everyone to grow unusual heirlooms. This is another tomato that will definitely be planted every year at Quiet Farm.
We grew San Marzano and Roma tomatoes this year; these are both elongated paste tomatoes with meaty flesh and not too much in the way of juice or seeds. They’re typically used for sun-dried tomatoes or sauce making. Ours were mediocre at best; the plants took forever to set fruit and took forever to ripen, and only now are the plants loaded with green, unripe fruit. Spoiler alert: we don’t have enough time left in our growing season for these to yield much more. Overall, I was unimpressed. As always, I’ll save seeds but it could well be a couple of years before I’m willing to give these another shot.
This was our first year growing Supersweet 100s, although we grew Peacevine Cherry last year, which is the dehybridized version of this tomato. This is a glorious tomato, tiny and sweet and perfect for eating by the handful. It produces so abundantly and in such difficult-to-access clusters that we still have thousands on the vine that need to be harvested. This tomato is really too tiny to cook with but is ideal for eating fresh. We won’t save seeds from these, since it’s a hybrid, but will definitely grow Peacevine Cherry again.
Our final tomato this season is Virginia Sweets, another full-size heirloom that we were surprised to produce. These tomatoes are massive – well over a pound each – and gorgeous, with an unusual streaky yellow and red sunset appearance. The flavor, however, left a bit to be desired. Like sweet corn, many tomato breeders in recent years have focused on breeding sweeter and sweeter tomatoes, because that’s what the American palate seems to demand. (This is why lemon juice is now mandated in home-canned tomatoes, because too much acid has been removed and the pH is no longer suitable for long-term storage.) I’m thrilled to have successfully grown such large heirlooms, but I’d probably try another variety before growing these again, since the flavor wasn’t balanced enough for my tastes. A satisfying experiment, nonetheless!
What tomato varieties did you grow this year? Any that particularly captured your fancy? We’d love to know more about your favorites.
Autumn is very much on its way here at Quiet Farm. Overnight lows plunge to the mid-40s, though our daytime temperatures remain in the mid-80s. The plants are all starting to look a bit tired, a bit yellowed, a bit lackluster. The seasonal transition has begun, and we are looking forward to the slower rhythms of late fall and winter. This remains an exceptionally busy time for us; here are a few things we’ve been up to, if you’d like to see.
One day’s harvest of an easy twenty-five pounds.
Despite a rough start, we’ve had a spectacular year for tomatoes. We planted about sixty tomato plants of about fourteen different varieties, and our yields have been simply staggering. We’ve grown full-size heirlooms that I never thought possible, believing that our growing season was simply too short, and the smaller cherry and grape tomatoes have done well too. Every night for weeks now there’s been a fresh tomato salad with supper, and we’ve put up sauce, soup and salsa for a warm and nourishing winter. I never, ever tire of fresh tomatoes, and since we don’t eat storebought tomatoes, we’re getting our fill now. We will miss these gorgeous things until next summer.
Spotted on an evening irrigation check.
As we’ve spoken of many times here, we focus our efforts on improving our land and our soil, and one of the best ways we can do that is by encouraging both native plants and the pollinator population. Monarch butterflies are an iconic pollinator species; the western U.S. monarch population is currently traveling south on its fall migration. The monarch caterpillar (Danaus plexippus) shown above feeds exclusively on milkweed; once the caterpillar has transformed into a butterfly, it has a much more varied diet. Unfortunately, milkweed is also toxic to livestock, so ranchers regularly treat pasture milkweeds with toxic herbicides – which is why the monarch population is declining, because the larvae cannot survive without these plants. We keep camelids here at Quiet Farm, and have spent hours worried about our animals becoming ill from consuming milkweed in our pastures; obviously, we’re not going to spray and we don’t particularly want to pull all these host plants.
After extensive research, our solution – for the moment – is to let things stand as they are. Hardy alpacas and llamas, native to the high Andes, aren’t nearly as delicate as domesticated cattle and sheep, so are far less likely to become sick. Plus, we’re intentionally cultivating a mixed pasture, with lots of different plants for our animals to graze; the likelihood of any of our animals eating enough milkweed to become seriously ill is slender indeed. There are never perfect methods of pasture management, but we’re working hard at figuring out what we can do to maintain balance.
Beautiful photo. Terrible plant.Just look at its horrible weaponry!
One thing that is very much not in balance is our puncturevine population. The farm is absolutely overrun with this heinous plant this year, and we’ve spent countless hours trying to eradicate it – pulling by hand, obviously, as dousing the entire farm in glyphosate is clearly not an option. Puncturevine (Tribulus terrestris) is an invasive weed, uniquely adapted to our desert climate, that grows where few other plants will; most infuriatingly, the seeds can remain dormant in the soil for seven to ten years. While we’re happy to let neutral weeds, like purslane and mullein, grow freely, the puncturevine burrs are harmful to humans and animals – and bicycle tires, too. For reasons unknown to us, this year conditions were absolutely perfect for puncturevine to take over our land and so it has. We are hoping that we’ve removed most of it, but we know that some of those viciously sharp little seeds are simply biding their time until next year. Or the year after that. Or the year after that. The battle continues.
The Quiet Farm pumpkin patch.
We’ve done well with winter squash this year, though as usual there are some squashes that didn’t exactly breed true – always a risk with saved seeds and limited isolation practices. Squash plants are a reliable harbinger of fall; ours usually start showing signs of powdery mildew, and the vines themselves start to fade and turn a bit crispy. I usually trim immature fruit so that the plant devotes all its energies to ripening the larger fruits, but this year I’ve mostly left the squash patch to its own devices. Depending on the variety, most pumpkins start out dark green with stripes; the fruits turn the classic bright orange in the same way leaves change color on deciduous trees. These jack o’lantern pumpkins yielded nicely; they’ll be cured for winter storage and won’t be carved but instead used for soups, curries and muffins.
As with other annuals, the bean plants will also clearly demonstrate that they’re nearly finished for the season. These are labeled as ‘Aztec White’, but based on the small size I suspect they’re more along the lines of a true navy bean. Dry beans can stay on the vine until frost threatens, a huge bonus for the time-starved farmer; if there isn’t time to shell the beans immediately, they can be tossed into repurposed feed sacks and stored in a cool, dark, dry place, away from pests and damp. Shelling dry beans is a perfect project for a crisp, late fall day, when the more pressing tasks have been completed! Once they’re shelled I’ll hopefully have a better idea of the variety, although when it comes to heirloom beans I’m not hugely bothered about specifics, especially when seeds are freely shared amongst local growers. If the beans grow well and taste delicious, that’s really all that matters.
And to end on a sweet note, we’re pleased to share that our raspberry patch is finally producing. It’s taken us a couple of years to get these canes established, but we’re now harvesting enough raspberries to actually bring a few inside, rather than just eat them all in the field. We’re hopeful that we’ll have a few more weeks before a hard frost, so that all of the unripe berries will have a chance to ripen, but we’re thrilled with anything we get – these are like candy. As with tomatoes, the difference between just-picked raspberries, still warm from the sun, and those sitting in the cold case at your local supercenter is night and day, and we’ll eat our fill for as long as we possibly can.
“Things are somewhat ugly out there. I couldn’t have imagined in the spring that we’d be suffering Covid (and fools) this long after a vaccine was announced, but here we are. One really fine manifestation of this has been to appreciate the things that are going right. Not as planned, but still in the right direction. Gardening and farming help a lot. Whether you pop a bean in a clay pot with some soil or you are farming thousands of acres, producing food is pretty cool and we’re lucky to be helping nature, in the garden and on the stovetop!” -Steve Sando, Rancho Gordo
Hello there, friends. As you might imagine, it is an exceptionally busy time on the farm. August and September are the months we wait all year for and the abundance is staggering. These are the days when all of the hard work done in early spring really comes to fruition, but the workload is staggering, too. In addition to harvesting each day, we also need to preserve the harvest, plant fall crops, collect seeds and start thinking about fall clean-up tasks and winterizing the farm. We’re still irrigating two days per week, too, which eats up a lot of time. No matter the long hours, though, the incredible food we’re growing makes it all worthwhile.
Every growing season we face different challenges – the weather, the water and the pests all vary from year to year. Ideally, though, we’re learning from each experience and are better equipped for future troubles. This year we were surprised to discover the common squash bug (Anasa tristis) attacking our summer squash. Despite our never-ending drought, our relentless winds and our high altitude, we do have one great advantage in farming where we do – insects are rarely (if ever) a major problem. I’ve never dealt with squash bugs before, and by the time I discovered them, they’d done a huge amount of damage. I researched organic control methods and laughed out loud at one not–at-all-helpful suggestion: “carefully remove each bug by hand.” (Let me tell you what I do not have time for right now: removing individual bugs by hand.) And so, I opted for a broader form of retaliation: I clear-cut the Costata Romanesco plant back to its roots, leaving only the two huge squashes that I’m saving for seed. I do think that the ‘overgrown tropical jungle’ aspect of this particular plant contributed to this infestation, since the bugs often shelter at the plant’s base, so I need to consider this for future plantings. Also, if we should be so unlucky as to have a mild winter the larvae will likely not be killed and I’ll encounter the same problem again. Therefore, crop rotation and careful attention before the bugs get out of hand are definitely on next year’s to-do list.
Blossom end rot is easy to identify.
One garden ailment that I am painfully familiar with is blossom end rot, commonly referred to as BER by horticulturalists and farmers. BER isn’t technically a pest or a disease; rather, it’s a physiological disorder caused by insufficient calcium uptake. Although BER can affect peppers, squash, cucumbers and melons, I’ve only ever encountered it in tomatoes. Though there can be various causes, in my growing experience, BER is most often caused by inconsistent watering – both too much and too little – which can definitely be an issue in our growing area. As an example: for the past few weeks we’ve been running our regular Wednesday/Thursday irrigation schedule, but then have also experienced dramatic midnight thunderstorms which of course soak the plants even further. BER usually appears when the fruit is about half-size, and the spot at the base will turn leathery and spongy and eventually cause the entire fruit to rot. BER won’t hurt you, and you can cut out the affected areas, but I usually throw affected fruits straight to the chickens. As always, keep good records – you may find that certain species are more affected by BER in your garden than others. This year, I’m only seeing it in the Jaune Flammes shown above, and not in other varieties, and only in one raised bed – which indicates that the drip irrigation in that particular bed may also need a closer look. Paying attention to what’s going on with your plants will usually teach you everything you need to know.
Tomatillos are one of our favorite summer staples.
Do you grow tomatillos? I feel like they’re not very well known outside of the American Southwest, but I adore them and grow them every year. They’re in the same nightshade family (Solanaceae) as tomatoes, peppers, eggplant and potatoes, and they’re also closely related to ground cherries and Cape gooseberries. They grow on plants similar to tomatoes and often need to be staked, because they’re quite sprawling and unkempt, but they’re prolific, hardy, drought-tolerant and delicious. Tomatillos are crisp and tart and usually ready to eat when the papery husk turns from bright green to a paler beige, or when they fall off the plant. Most of ours end up in salsa verde, but they make a wonderful sauce for enchiladas and a great addition to spicy soups, vegetarian tacos or green chile. Plus, they’re rich in fiber and vitamins C and K, too!
Blistered shishitos are often a pre-dinner snack.
Our shishito peppers have done well this year, which is terrific news because I haven’t had any success with this crop since we moved here. Shishitos are native to Japan, likely bred from the Spanish padrón pepper, and harvested green at about two inches long. We enjoy them in the most common fashion, seared in a screaming-hot cast iron skillet, dusted with flaky salt and nanami togarashi seasoning, then eaten whole out of hand (except for the stem). Shishitos are considered a “Russian roulette” pepper, in that they’re mostly quite mild but about one in ten will be eye-wateringly hot. This has a lot to do with their growing conditions, however, and ours have been pretty tame so far this year. As usual, I’ve left one pepper on the plant for the entire season so that I’ll have viable seeds for next year.
A great reason to dust off the angel food cake pan!
In addition to harvesting and preserving our own crops, this is also high time for purchasing fresh fruits and vegetables from other local farmers. We don’t grow sweet corn here at Quiet Farm; it’s a wind-pollinated grass, needs a good amount of land, and is virtually impossible to grow organically. Instead, I typically buy a case (about fifty ears) from a grower just down the road in Olathe, which is of course famous for its sweet corn. I grilled two-thirds of the ears and left the rest raw; all of the kernels, cooked and raw, were cut off the cob and frozen in small zip-top bags for adding to soups and chowders this winter. A few ears were saved for enjoying fresh, but most of this box went straight into the freezer as quickly as possible – corn does not improve once it’s been picked. I hope you were able to enjoy lots of fresh corn this summer, too.
One of the highlights of living where we do.
We’ve mentioned more than once this year that our local stone fruit growers were devastated by an early freeze last October, and many had no fruit at all. We were able to get out to pick a few peaches and have been enjoying them every day since. When I say “a few peaches,” what I actually mean is more than two hundred pounds – most went into the canning pot (fifty quarts), many into the dehydrator and the remainder into jam. This could well be our last year for peaches; we know many growers who are pulling out their peach trees because the heartache and stress simply isn’t worth it. And the orchard where we go to harvest is likely being sold soon, and it’s doubtful that a u-pick will be part of the new owner’s business model. Change is hard but inevitable, especially in the era of climate disruption – but at least we’ll have local peaches this winter.
As the world seems to spin more and more out of control each day, all we can do is focus on controlling what we can – and for us, that’s our land, our animals, what we grow and what we eat. We are doing our very best out here and hope you are, too, wherever you may be.
Here are a few things we’ve been up to on the farm lately, if you’d like to see:
The original finish is shown on the left side of the table; N’s sanding work is on the right.
As is our habit, we recently rescued a (rather expensive and fancy!) solid wood table and chairs destined for the landfill and N has been hard at work uncovering the set’s beauty. The furniture had not been cared for at all; it’s covered in scratches, water marks and all manner of damage. Most modern furniture is made from cheap plywood or laminate and often cannot be refinished; solid wood, though, is remarkably open to restoration, and we think this will look pretty spectacular with a bit of elbow grease and varnish. The table and chairs both have a great deal of decorative carving; sanding these tiny grooves will prove both tricky and time-consuming. When finished, this dining set will likely highlight the Japanese tradition known as kintsugi, whereas a piece’s imperfections are intentionally emphasized. This furniture was well-made and has years of life left, despite how it was treated, and it will be a pleasure to save the table and chairs and put them to good use.
Freshly harvested ‘Boldor’ golden beets.
Let’s talk beets – a polarizing vegetable, to say the least. Many, many people are quick to say they don’t like beets – I’m reasonably convinced this is because in the U.S. most people’s experience with beets only involves the sad, mushy canned kind, a metallic-tasting vegetable horror show if ever there was one. Fresh beets, on the other hand, are a completely different beast. We typically eat our beets raw, julienned into salads and slaws, but if the oven is already on for bread, I’m likely to throw a few beets in for roasting, too. I like the roasted beets cut into generous chunks and lightly dressed with good olive oil and a splash of tarragon vinegar, then tossed with warm farro or wheatberries, sharp crumbled goat cheese, grilled zucchini and toasted, salted walnuts. If I have extra, I’ll make a quick pickle and keep in the fridge for a burst of bright, punchy flavor in salads. We eat the greens, too, but they can be rather strong so I’ll often tame them by sautéing with olive oil and garlic, or slice very thinly to mix with other, less-assertive greens. Do you grow beets? Do you eat beets? What are your favorite ways to prepare them?
An unusual sighting at Quiet Farm!
We spotted this interesting creature on the chicken wire protecting the strawberry patch a few evenings ago. Stick insects, of which there are more than twenty-five hundred individual species, are members of an order of insects called Phasmatodea – and some can grow more than two feet long! These insects are found on every continent except Antarctica, and are most common in the tropics and sub-tropics. Unsurprisingly, they live their entire lives relatively unnoticed, since camouflage is their primary form of defense; they’re also referred to as ghost insects. As always, we are keen to observe (and encourage) all the varied forms of life we spy here on the farm.
Years of life left in these beauties!
In addition to rescuing furniture, rescuing work boots has also been on the task list recently. We are absurdly hard on both clothes and shoes out here at the farm and almost all of our wearables come from charity thrift stores for this very reason. Good, sturdy shoes are essential for working outside; our land is exceedingly rough and rocky and we are definitely not a “golf course farm” where one can freely and safely run around barefoot. (The goatheads alone will quickly cure you of that misguided idea.) Quality boots are expensive, though, and we can’t replace hundred-dollar boots every few months – nor would we want to. Instead, I search out secondhand boots in decent shape, rarely paying more than two or three dollars a pair. New shoelaces, a heavy-duty needle and thread and generous amounts of Gorilla Glue are typically all that’s required to return costly boots to their former glory. Considering that Americans throw away a million pairs of shoes per day – most of which could easily be repaired, donated or recycled – saving a few pairs of hiking boots seems like the least we can do.
“Raindrops on kale leaves and fleece on alpacas…“
Summer in Colorado used to be my favorite season. Now, it just means five months of hazy skies, severe drought and relentless wildfire smoke. While we were so grateful to have a few days of much-needed rain not long ago, that rain is merely a wistful memory. The smoke is now worse than it’s ever been here; our eyes are stinging and our throats feel like sandpaper. The mountain ranges have completely vanished, we can barely see the orchards that surround our property, and our long bike rides are postponed for the moment. Those rainstorms, while certainly welcome, also caused devastating mudslides at the Grizzly Creek burn scar in Glenwood Canyon, resulting in the indefinite closure of one of the major east-west arteries in the U.S. Maybe now – once these disasters start costing real money and causing real trouble – we can finally take climate change seriously, even though it’s far too late to undo the damage we’ve done? I’m tired of breathing hot, smoky air all the time. I’m tired of the sickly, hazy sunrises and sunsets. I’m tired of wondering if we’ll make it through the growing season with enough water. I miss the clear blue sky Colorado summers of my childhood, and I know they’re not coming back.
This is not remotely what a western Colorado sunset should look like.
And here we are at the tail end of July, scrambling to complete everything that needs doing. Each night before sleep finally arrives I focus on designing bright, colorful quilt patterns in my head – calming mental Tetris – rather than running through all of the tasks I didn’t complete during the day. The tomatoes need to be pruned and re-staked, again. The arugula and lettuce seeds need to be harvested, the straggly plants composted and the beds reseeded. The garlic needs to be pulled and cured. The mallow, bindweed and puncturevine are threatening a total takeover. And on and on and on. I feel a thousand miles behind on everything, and I remind myself to complete one task at a time. Also, I regularly remind myself to enjoy the moment I’m in, rather than race on to the next without even pausing for breath. (Easier said than done, no?)
Purple coneflower (Echinacea purpurea).
Admiring our seasonal plants is a great way for me to stop my frenzied rushing for just a moment. Many of our flowering perennials didn’t bloom this year, thanks to the drought, but we do still have a few. Echinacea, or coneflower, is one of my favorites, and the bees love it, too. (Our pollinator population is also greatly diminished this year, likely due to the lack of blossoms in the neighboring orchards.) Echinacea has been touted for years as an herbal remedy for just about any ailment, including the common cold, but legitimate scientific studies on this are lacking in substance, to say the least. Still, the coneflowers grow well here and I’m hopeful that I can expand their presence on the farm in future years.
Just one day’s harvest…
Late July and August are the months we eagerly await all year – when the vegetables start rolling in. The flipside of that, of course, is that then you need to have a plan for what you’re going to do with all of that glorious food. Onions and kale are easy to deal with; they are garden stalwarts and stay fresh for weeks. Carrots and beets need to have their greens removed, at the very least; I usually don’t wash them until just before I’m ready to use them. The zucchini, of course, is where things start to feel overwhelming. Anyone who has planted zucchini knows full well that through some mysterious garden trickery you can check the plants twice a day and still end up with overgrown monsters. I like to harvest the squash when small and use it in salads, galettes and pastas; I also shred and freeze it for muffins. And our tomatoes are just now starting to come on; we’ve had a couple of early Juliets, plus a Lemon Boy and a Black Krim. The real bounty will start showing up in about ten days, and as with every year, I’m looking forward to an absurd excess of tomatoes. They never go to waste here.
So fresh! So crisp! So delicious!
We had a ridiculously abundant crop of peas this year! I adore fresh peas, but they often struggle here because we typically move so quickly from winter to summer, and peas generally like cooler, more moderate temperatures. This year, however, the plants just kept on producing, even when the temperatures accelerated into triple digits. Many, many peas were simply eaten fresh outside as a garden snack while doing chores, and many more made it inside for salads and stir-fries. The plants are mostly finished now, the peas starchy and the vines slowly crisping and browning, and all the peas still hanging will be dried and saved for seed. This year was such a roaring success that I’m very seriously considering giving the peas their own special home next to the raspberry beds, and saving the space in the raised beds for other spring crops like carrots and onions.
Neatly stacking hay bales is definitely a cardio workout.
We are thrilled to have our winter hay stores for the animals laid in. We completely guessed at the number of bales we bought last year – never having overwintered livestock – and actually came pretty close in our estimate! The animals are mostly on pasture right now but get hay in the evenings; come winter, however, this will be all the food they have. The drought has forced many producers to cull their cattle and sheep because the land can no longer support that many head, and the lack of water means that hay is obviously much more costly, too. Our hay cost fifty percent more than last year; in all honesty, we were prepared to pay double. Our focus, as always, is on ensuring that we don’t overgraze our pasture and that we always have emergency feed reserves stockpiled.
Our sunflowers are cheerful and abundant, too.
And with that, we’re off to tackle our neverending task list. Do tell, though – if you have an excess of zucchini, what are your favorite ways of using it up? I always enjoy hearing how others move through an abundance of garden produce.
How are you? How is your July thus far? It’s high summer here at Quiet Farm and we spend more time outdoors than in – always, always wearing long sleeves, long pants, wide-brimmed hats and plenty of SPF 50 (only reef-safe zinc, though we’re nowhere near a reef!) on any exposed skin. Skin cancer is not to be taken lightly, especially since we’re more than a mile closer to the sun. Here are a few things we’ve been up to, if you’d like to see:
Sunchokes along the eastern edge of our game fence.
Each growing season, I aim to plant at least one new fruit, vegetable, herb or flower. Last year it was fennel (and unintentionally this year, too, since it self-seeded) but this year’s choice was sunchokes (Helianthus tuberosus). Sunchokes (also called Jerusalem artichokes, though they’re native to North America, not Israel) are in the sunflower family (Asteraceae), and the plants produce showy yellow flowers and an edible tuber. They’re not well known in the U.S.; even in France they’re grown primarily for animal feed. But! The crisp, white-fleshed tubers are rich in inulin (a dietary fiber) and are absolutely delicious when roasted and salted like potatoes. I might even try some sunchoke chips in the dehydrator! I’m excited to harvest these later this season, especially because once established, they’ll likely need no water and no maintenance, and will hopefully continue to produce a nutritious winter storage crop all on their own.
Anyone who has read this blog for more than one minute knows that I am constantly trying to convince the entire world to bake their own bread. Really, you should! So easy! So satisfying! So much healthier and tastier than store-bought! But perhaps you find large burnished sourdough loaves to be somewhat intimidating? No problem. Start simple, like hamburger buns. I know that I’ve just missed the Fourth of July, a classic burger holiday if ever there was one. But if you start practicing now, you’ll have mastered homemade burger buns by Labor Day! (Only joking, because you don’t need any practice at all; buns are really easy.) Use this reliable recipe – I did not make any alterations for altitude – and bake a batch to tuck in your freezer for future grilling opportunities. The recipe yields eight large; I make sixteen if I want to serve sliders. Please, try this and let me know if you have troubles – I’ll help you sort them out!
Broad-tailed hummingbirds at the feeder.
Our migratory hummingbird population is thriving; if we remain still, we’re able to see them up close on our feeders. We observe two species most commonly here – the broad-tailed (Selasphorus platycercus) and the black-chinned (Archilochus alexandri), and only very rarely a rufous (Selasphorus rufus). The hummingbirds are so much fun to listen to as they dive and swoop like miniature fighter jets. We’ve even discovered a tiny nest precariously perched on the twinkle light strands on our front porch; we’ve left it alone for the moment in the hopes that there might be viable eggs in it. Although we have dozens of incredible bird species here at Quiet Farm, the fast and spirited hummingbirds are definitely one of our favorites.
Fresh, crisp, satisfying and most of all – cold.
Despite the slider rolls above, supper is entirely abandoned more evenings than not here at Quiet Farm. When it’s pushing 100 degrees at 5:30PM and we’ve been out irrigating all day, the very last thing I want to do is turn on the oven or the stove. Enter the cold noodle salad, remarkably simple and infinitely variable. I cook the noodles in well-salted water first thing in the morning, when it’s (relatively) cool. Drain and toss the still-warm noodles in sesame oil, soy sauce, rice vinegar, and chile sauce if you like things spicy. Shred a whole mess of vegetables, whatever you have on hand – carrots, cabbage, snap peas, broccoli, bell peppers, cauliflower – and toss with a bit more soy and vinegar. Chill everything. When it’s time to eat, make yourself a beautiful, colorful plate and garnish with lots and lots of fresh herbs – I like a mixture of Thai basil, cilantro, scallions and mint. Add more soy or sesame oil as desired. Chopped salted peanuts are great, too! You could serve this on a bed of fresh greens, you could top this with crispy tofu or strips of a simple scallion omelette, or you could just eat it as is. One of my very favorite low-effort/high-flavor summer meals. (P.S. When you’re making something that will later be eaten cold, remember to have a generous hand with the seasoning. Cold dulls flavor, therefore it doesn’t taste as intense. Be lavish with salt and herbs!)
Adelaide apologizes for not tidying up all the hay on her face before this photo was snapped.
And finally, our animals are thrilled with their new haircuts. Although they have access to shade, they still spend their time happily grazing away in the pasture. Even on the hottest days, when we’re melting and seeking out any cool spot we can find, they’re happy to be out in the sun. Last summer was a different story, and we’re so pleased that we were able to get them sheared so they can be more comfortable during this brutal season.