The season in review

It’s surprisingly cold now, in late November, although dry and clear. As always, we’d love for some of the snow blanketing other parts of the country (hello, six feet in Buffalo!) to bestow its generosity upon us here, but nothing shows in the forecast as yet. Days are crisp and blue, and nights definitely require extra quilts. The sunroom is still full of cardboard trays of slowly ripening tomatoes and peppers; this unheated room works perfectly for cold storage and allows these vegetables to ripen slowly with sunlight but without so much warmth that they’d rot. Certainly something is sacrificed in terms of flavor when crops aren’t allowed to ripen outside, but we have a reasonably short growing season here so we have to work with what we have – and it’s a lovely treat to enjoy our own fresh tomato salads well into winter.

Those cardboard trays are slowly transforming into rustic, delicate ristras and canning jars of salsa and sauce; seeds are mostly dried and packed away. The winter squash bounty hasn’t been tapped into yet; that will carry us through the coldest months and into fragile spring with warming soups and curries. New planting rows for next year have been plowed and filled with compost. The plants we pulled out have been mowed into bits to break down into compost over winter; the beds have been mulched with spent straw and next year’s garlic has been planted. In all ways, our season is gradually winding down and we’re more than ready to tuck ourselves in for a couple of months of much-needed rest.

We’re still reviewing our season, cataloguing our successes and noting what changes and improvements we plan to make for next year. This year certainly had its challenges, but it definitely offered wins, too! Read on for more about the 2022 growing season.

We grow three traditional raspberry varieties plus ‘Anne,’ a yellow cultivar.

Our four rows of raspberries produced spectacularly this year! Early in the season we actually thought we’d lost these plants, but they rallied and for a period of weeks in September we were harvesting a pound or more every morning. Considering the cost of fresh organic raspberries in supermarkets these days, our own homegrown abundance qualified as a cash crop! The rows have some holes where canes have died, so we’ll replant these in the spring and would like to introduce blackberries, too.

Ripe ground cherries are bright yellow with a papery tan husk.

We grow many familiar fruits and vegetables, but we like growing unusual things too. Ground cherries (also called pineapple tomatillos or husk cherries) are absolutely delicious, drought-tolerant and easy to grow. Unlike traditional tomatillos, which grow on tall vining plants similar to tomatoes, ground cherries grow – as you might imagine – on the ground. The tiny fruits are sweet-tart, crisp and delicious, especially once the papery husks have turned from green to beige. They’re also a terrific source of Vitamin C! I’ve saved a lot of seeds this year and am hoping to substantially expand our plantings of this unusual fruit next year.

Quick pickles are so easy and rewarding to make.

Our sweet and hot peppers produced remarkably well. I’ve never before harvested so many green peppers pre-frost – like the tomatoes, these were late starters – and I’ve been pleasantly surprised to see how well these green peppers have ripened to red. This weekend I quick-pickled a mix of sweet and hot peppers for a bright, tangy, fresh condiment to use on soups and beans. Many of our hot peppers are dried and turned into chile powder; some are fermented into Tabasco-style hot sauce. Capsaicin is never in short supply here.

A colorful calendula mix bordering one of our raised beds.

We’ve expanded our flower plantings to create beneficial habitat for pollinators, naturally repel insects and because they’re just such a joyous visual pleasure. We primarily grow a mix of calendula, marigolds and cosmos; they’re drought-tolerant and easy to grow, but will be adding hollyhock and zinnia next year. Our area showcases gorgeous self-seeding orange poppies every spring; we’ve not yet had success with these, but I’m hopeful that 2023 will be our year. Flowers bring such simple, uncomplicated joy to our lives here on the farm that I want to plant them everywhere.

Aphids run amok on kale leaves.

This season had some serious challenges, too. Our growing season started late thanks to cool temperatures well into June; the tomatoes were therefore badly stunted and didn’t start producing until early September. We also experienced our first bout of tomato viruses; in our high-plains desert climate, viruses are thankfully rare but this means we don’t have much useful experience in identifying or treating. Our best guess is that many of our plants suffered from beet curly top virus (BCTV) which is insect-vectored and was apparently endemic in our area this year. As a result of this infestation, many of our one hundred tomato plants either didn’t produce at all or produced only a handful of small, inedible fruits. We also struggled with soil nutrient issues, and as a result will be moving all tomato plants to a different growing area next year in order to let the soil rest. After last year’s utterly staggering tomato harvest, this year definitely felt like a bit of a letdown – but it’s also a good reminder that crop rotation and soil health matter – a lot. We successfully grew a few new tomato cultivars, including Amana Orange, Principe Borghese and Evergreen, all of which performed well enough to be added to our seed bank.

And of course the aphids went crazy on the brassicas, as shown above.

Silvery squash bugs and their thousands of coppery eggs are easy to recognize.

While we’re on the topic of crop rotation, we also learned the hard way that moving the squash plants just a few yards to avoid the devastating squash bugs we first noticed last year DOES NOT WORK. Because of climate change, squash bugs are now proving much more of a problem – their larvae can actually overwinter in the soil, as winter temperatures are no longer cold enough to kill them (much like the mountain pine beetle). So the terrible squash bugs that we had at the end of last year were a far bigger problem this year, as they were absolutely everywhere. As a result, squash yields were far lower than expected; on the positive side, I learned how to identify and handpick the coppery eggs off the leaves. As with the tomatoes, we’re relocating the entire patch west of the animal corral next year in a valiant attempt to eradicate our hungry nemesis. I’m not too sad about the loss of the zucchini, but the winter squashes do play a key role in our off-season diet so our poor yields are disappointing, to say the least. Hopefully we’ve learned our lesson and can improve next year.

Definitely not thrilled about this paparazzi experience.

We’ve had some unusual wildlife encounters recently, including a bear, a great horned owl, feral cats, numerous hawks and raptors, badgers and this little guy – the North American porcupine (Erethizon dorsatum). Fun facts: the porcupine is North America’s second-largest rodent after the beaver (Go Beavs!) and the scientific name translates to ‘quill pig.’ They can climb trees and are excellent swimmers. You will likely be the most popular person at your holiday gatherings when you bust out these super-useful trivia tidbits. (Porcupines are also primarily nocturnal, so all credit to N for capturing this incredible photo!)

Such funny creatures – inquisitive yet skittish.

And finally, our four rescue alpacas and our stoic, elegant llama (can you spot him?) remain content, healthy and as stand-offish as ever. We’re so glad to have them, even if our dreams of an alpaca petting zoo will likely never come to fruition.

Thanks for reading, dear friends. We love having you here, too.

Fight inflation in the kitchen

The total came to nearly $90 – four painfully small canvas totes of groceries that did not include meat, cheese or eggs. Had I been shopping at an ultra-fancy Amazon-owned health-halo organic market, this might have seemed reasonable, or even a bargain. Instead, I was at the (sadly) best option in our poor, rural county: a grim, dark and untidy corporate chain store with exploitative policies, limited fresh produce and extensive displays of cheap soda, chips and cookies. Shopping here is not pleasurable, by any stretch of the imagination; both the atmosphere and the prices leave much to be desired.

Unless you’re named Musk or Bezos, you’ve likely noticed that inflation has started to bite, and to bite hard. In the twelve-month period ending this past March, the U.S. inflation rate was 8.5% – the highest it’s been since late 1981. In the simplest economic terms, inflation means that our money doesn’t go as far as it used to. The huge conflagration of various challenges we’re facing right now – a global pandemic, the pointless war in Ukraine, climate change, housing instability, supply-chain disruptions, insatiable greed – means that we’re all experiencing inflation to varying degrees. The good news is that in almost all cases, you can control how much inflation affects your individual household by adjusting your own behavior. No surprise, then, that one of the easiest places to accomplish this is in the kitchen.

Before we really start whining about grocery prices, however, I want to make it perfectly clear that the average American spends far less on food as a percentage of their household income than do most other developed nations. The best available statistics indicate that we spend about 7% of our budget on food, whereas in the U.K. it’s closer to 9.5%, and around 15% in France, Spain and Italy. On a relative basis, our food is devastatingly cheap here; this is because we have absurd federal farm subsidies and because we’re a net exporter of food, which means we produce a lot. (Our cheap food is obviously both terrible for the environment and our own health, but the system holds!) Unfortunately, we’re very spoiled and therefore accustomed to cheap food, which means that we’re far more sensitive to price increases than other countries. (See also: $90 for four tiny bags of groceries, above.)

If you, too, are starting to feel the sharp stick of inflation in your own food budget, we hereby present some easy ways to keep your food costs down, eat healthier, and reduce environmental impact. It’s a win-win-win!

There is simply nothing nice to say about CAFO meat in tubes.

Eat less meat and dairy

We’ve discussed this numerous times here at Finding Quiet Farm, and it’s so obvious that it’s almost awkward to present it as a revolutionary idea, but reducing or eliminating your meat and dairy consumption is absolutely the easiest way to improve your diet and spend less on food. Meat prices overall are up an average of 20% in the past year; the recent avian flu outbreak means that chicken and egg prices have also skyrocketed. Raising animals for meat in CAFOs is one of the biggest contributors to climate change and environmental degradation; consumption of animal products is conclusively linked to a nearly endless list of health problems and premature death. In short, eat less (or no) meat and dairy, and buy what meat you do eat from a local regenerative farm. Also, get eggs from backyard chickens – either your own or someone else’s!

Strawberries a bit soft? Perfect for baking or smoothies!

Minimize food waste & ignore expiration dates

Another subject that we’ve beaten to death over the years here – Americans waste about 40% of all food. If we want to trim our grocery spending, it starts with being realistic about what we’re actually going to eat instead of aspirational shopping that results in huge amounts of waste. I’m not at all a fan of the warehouse stores like Costco, with their massive plastic clamshells of spinach or grapes or asparagus; unless you’re feeding the Brady Bunch, it’s pretty likely that produce will spoil before you finish it. Those stores entice shoppers with their “bulk discounts,” but that’s not a discount if most of it ends up in the trash; also, their excessive and unnecessary packaging is infuriating. Unsurprisingly, most food waste is perishables like greens and fruit, so be ruthlessly honest with yourself about what your household will actually consume.

On the same topic, please please please do not ever pay attention to expiration or ‘best-by’ dates on packages. They’re not regulated and they’re designed expressly to keep you throwing things away and buying more. Use your eyes, your nose and your common sense – if something smells strongly of alcohol (fermentation) or is actively moving, probably compost it. Otherwise, trim off the mucky bits and eat it – transformed in a soup or a smoothie, if need be. Expiration dates are a large-scale corporate racket designed to keep us spending. Ignore them entirely.

What do you have on hand that you can use up?

Pantry challenge / use what you have

We’re quickly moving towards the season of abundance here, and that – coupled with inflated prices – means I’m challenging myself to use up everything we have right now, both in the pantry and the freezer. The typical American household has a lot of food on hand, but like our overstuffed closets, much of it gets ignored in favor of “new.” For a week, or a month, or whatever timeframe you can manage, challenge yourself to eat what you have. Use up that little bag of red lentils, the frozen container of chili, the rest of that pasta, last summer’s canned tomatoes. Make a frittata or a stir-fry or a soup out of the odds and ends of vegetables and herbs in the crisper. Create flavorful meals by working with what you have, rather than buying more. Also! Eat your leftovers. Plan your weekly meals thoughtfully so that leftovers (or ‘favorites,’ in our house) can be either frozen, incorporated into packed lunches or used for future meals.

Frozen summer sweet corn: the secret ingredient in delicious soups.

Use your freezer

Never forget about your amazing freezer, the greatest food-saving appliance ever invented. Brown, too-soft, overly ripe bananas and other past-its-prime fruit: frozen on sheet trays and used for smoothies and muffins. Vegetable scraps: stored in zip-top bags for stock and soup. Sliced bread: saved for toast and bread crumbs, rather than going stale and hard on the counter. Incredible sale price on organic blueberries: frozen for baking when fresh fruit is too expensive. Fresh summer sweet corn: sliced from the cob and turned into spicy corn chowder in winter. The list goes on and on – your freezer can help you save money and eat better. Use it.

Hummus is so expensive to buy but so quick and easy to make at home.

Cook from scratch

Big Food has made billions convincing us that not only do we not have time to make things, but that we probably can’t. This is completely false! Yogurt, granola, salad dressing, hummus, bread…all of these (and many more) are far cheaper and healthier to make at home, plus you can control the ingredients and you avoid wasteful packaging and shipping. Five minutes of effort yields a jar of delicious salad dressing that will last for weeks; yogurt takes a few hours but that time is mostly devoted to the slow culturing and requires no real supervision; granola can be baked in huge batches and with far less sugar than packaged varieties; homemade bread, of course, produces results that can never be replicated with storebought. Keep in mind, too, that even cooking dried beans rather than using canned means substantial savings. Avoid, if at all possible, food products where someone has done most of the work for you.

A small portion of the food we harvest each year.

Grow your own

The best way you can fight inflation, of course, is to turn your back on Big Ag entirely and grow your own food. A $3 packet of tomato or lettuce seeds and a bit of water will yield hundreds of dollars of organic food. Plastic clamshells of ‘fresh herbs’ that turn into brown sludge after two days can be instead harvested fresh from window boxes as needed with about $20 of supplies. Even the smallest backyard or sundeck can produce a staggering amount of homegrown food if managed correctly, and the satisfaction of producing your own food is unmatched. Find out what grows locally where you live, and buy seconds for freezing or canning. Join a community garden, or partner with neighbors to grow collaboratively. Plant a vacant lot. Ask who might offer gleaning in your area. There are myriad ways to obtain fresh, nutritious food that don’t involve the supermarket; it takes a bit more work, but the payoff is worth it.

Are you making changes to the way you cook and eat because of higher prices? We’d love to hear what your household is doing to adjust!

Farm update: April 25

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.

Farm update: October 18

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.

Farm update: September 20

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.

Farm candy.

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.

Wishing you a pleasant week ahead.

The height of the harvest

“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.


These squash bugs are having one heck of a party.

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.

We speak for the trees

“The best time to plant a tree was twenty years ago. The second best time is now.”

Our farm had been mostly abandoned for a number of years prior to our purchase, and even with three years of hard work, there is always more to be done. One task that we try to accomplish every year is to plant more trees – although we did opt out this year because we knew that water would be in such short supply. We still have trees to care for, of course, and if this drought cycle ever eases (looking unlikely, in all honesty) we’ll definitely plant more trees. Every project we choose is focused on improving our land, for us and for the future.

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Our Eastern red cedar (Juniperus virginiana) saplings, ready for planting.

Trees are an incredible weapon against the climate crisis, yet we don’t call them into service nearly often enough. Any homeowner knows how valuable trees are in keeping houses cool in summer, and many cities have started planting trees in public spaces as a natural heat sink against all that concrete. With so many new housing developments cropping up, however, trees are mowed down and then halfheartedly planted again as an afterthought, and often left to wither and die without proper care. And of course it takes years, if not decades, for the shade canopy to grow. Healthy, mature trees are a valuable asset to any property; we’re working hard to save the ones we have and add as many more as possible.

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Planting our Eastern red cedar windbreak along the southern line of our game fence.

One of the very best things we’ve discovered since moving to the farm is the CSU Seedling Tree Program. This is a joint project of the Colorado Forest Service and Colorado State University, and it provides seedling trees, bushes and other perennials to homeowners at an exceptionally low cost. We’ve used the program twice now with great success, and will definitely participate again. The only downside is that many of the tiny seedlings are sold in packs of 25 or 30 – meaning you either need a lot of land, or you need to make share arrangements with friends and neighbors. It’s also essential to plan in advance, as the sale opens in November (trees arrive the following May) and plants sell out quickly.

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A damaged garden hose makes great drip line!

The biggest advantage to purchasing plants from this state program is that everything is grown in Colorado, meaning it will likely survive our harsh conditions if properly cared for. Additionally, there is a helpful information sheet that shows which plants will grow best where; some are suitable for up to seven thousand feet – perfect for us! – and some can tolerate the higher mountain elevations. The program also provides planting guides and lots of other useful tips to keep the trees healthy.

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One of our Nanking cherry trees, heavily mulched with an alpaca fleece blanket.

Quality trees are expensive. They’re rightfully expensive because they took a lot of labor and care and investment to grow. Many people don’t realize that while big-box stores might be cheap, they’re not necessarily going to sell plants suitable for that particular area; those national purchasing decisions are made months, if not years, in advance, by some corporate executive at the head office in some vague place a thousand miles and many weather patterns away from Colorado’s arid high-plains desert. If you’re spending good money on trees, it makes sense to choose trees that are appropriate for your space. Figure out where you want to plant – is it sunny? Shaded? What sort of soil? What’s the elevation? Do you want a deciduous option? Is there good drainage? Will it impact overhead wires? Near sewer lines? Once you’ve got the site narrowed down, do some research about your hardiness zone and what might suit your needs. Go to a reputable local nursery that knows what works in your climate, not some impersonal big-box store looking to offload ten thousand Meyer lemon trees because they didn’t sell in Arizona.

We caged the saplings to protect them; somehow, this one was missed when we removed the cages. It has since been freed and is growing nicely.

Once you’ve chosen your trees, make sure you know how and when to plant them. Here, we can plant some things in spring and others in fall, and it makes a big difference for the tree’s long-term success. Follow the planting instructions from the nursery, if they’re trustworthy; you can also check with your local Extension office. (Pro tip: when you know you have trees arriving, prepare your planting holes well in advance so that you can plant your trees as soon as possible. It rarely benefits a tree to keep it in its pot for any longer than necessary.) Make sure your spacing and placement account for the tree’s eventual canopy spread and possible interference with overhead obstructions.

We think some of our fruit trees have an aphid infestation; the presence of ladybugs is a good sign that nature is usually capable of defending itself if left alone.

One of the biggest mistakes people make in Colorado is not to water in seedlings thoroughly in the first year, or during dry winters. Especially in this climate, little saplings will often suffer from severe transplant shock and will need far more water than you might think. If your land isn’t set up with drip irrigation or some other similar system, it’s imperative that you figure out how those tiny trees will get the water they need. Although our orchard is on drip, many of our other trees are watered by hand, and especially this year we’re giving them a deep soak with every week’s irrigation run. Those roots will never establish properly if the tree is drought-stricken in its first year.

We’ve lopped the crowns off some of our struggling mature trees; most are showing growth again at the base.

Many homeowners think that it would be great fun to plant fruit trees for fresh, homegrown fruit, but be aware that fruit trees have their own set of challenges. The Front Range is particularly harsh on fruit trees because of the dramatic diurnal temperature swings; the main reason Colorado’s fruit industry is centered on the Western Slope is because we rarely experience those. (With the obvious exception of last October’s horrible freeze, which is why we have no local fruit this year.) And if your trees do bear fruit, they’ll bring pests (wasps! deer!) along with them. The majority of our fruit trees are outside our game fence, and we know that expanding that fence will be something we’ll need to tackle sooner rather than later if we ever want to harvest our own plums and Nanking cherries.

We didn’t think our Northern Catalpa (Catalpa speciosa) survived the winter, but it is thriving!

There is a perfect tree for every situation, but it might take a bit of effort on your part to figure out exactly what that tree is. Trees add so much intrinsic beauty and value to our world that it’s our responsibility to plant them wherever we can. If possible, dear friends, please consider planting trees where you live, work and play. We don’t plant trees for ourselves, we plant trees for future generations – and since we have rather a lot to apologize for, planting a few trees seems to be the least we can do.

P.S. If you’re not familiar with the title reference, it’s paraphrased from this classic, which was first released in 1971 and was well ahead of its time. It was banned in a California school district in 1989 because it was thought that it would “turn children against the logging industry.” Maybe it was the devastating and rapacious clearcutting of old-growth forests that actually turned people against the logging industry, and not a silly children’s book?

Farm update: May 24

Late spring is a busy time of year for small farms and homesteads. The task list seems endless: plant this, thin these, weed that, water those and by the way, the alpacas and chickens still need food, water and clean bedding. The best we can do is simply to make list after list, and tackle those lists one item at a time. One thing we do adjust as we move into our busiest period: our daily routine. If possible, we try to be outside in the morning and inside in the afternoon, because our blustery, changeable winds make working outside even more challenging after two o’clock. This is a lovely ideal, of course, and things don’t always proceed as planned – but all we can do is our very best.

Here are a few things we’ve been up to, if you’d like to see:

Careful pasture management is helping our land stay green despite the exceptional drought.

Our irrigation season is set to launch next week, though we still haven’t learned our water allotment for this year. In preparation for running water, we purchased a three-row marker to attach to our little tractor. Because we use gated pipe to irrigate our pasture, it’s important to “mark” the fields with channels that direct the water to the correct places. Marking is usually done on a three-year rotation, but our pastures were essentially abandoned for close to seven years, so it’s going to take some time to get the irrigation pinpointed. In addition to marking the fields, we also reconnected all of our gated pipe and replaced damaged gaskets and gates. Most people don’t break down their pipes every year, but we’ve mentioned before that we have a severe rodent problem – and if they build a winter burrow in the pipes, they’ll eat the gates. It’s more work to disassemble and reassemble the pipes, but likely saves us money in the long run.

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Gardening book club

The world feels far too heavy and sad, particularly here in Colorado, for some absurdly cheerful post about alpacas or chickens or whatever we’re doing on the farm. Instead, we’ll offer a brief round-up of some favorite gardening books, in the hopes that you might be inspired to search these out at your local library or favorite independent bookseller. As with cooking, there is always something new to learn about gardening and growing food, no matter how long you’ve been doing it. And as with cooking, where feeding hungry people nourishing, healthy food feels like an act of pure hope and a direct rebellion against the stupid, meaningless tragedy of the world, so does planting a seed or a sapling.

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The humble muffin

Let it be hereafter known to all and sundry that I am not cool. I am definitively not trendy. The only time in recent memory I’ve been on-trend is when activities I’ve cheerfully pursued for years – baking bread! sewing! growing food! raising chickens! – happened to intersect neatly with a (hopefully) once-in-a-lifetime pandemic. All of a sudden, my previously-mocked Laura Ingalls Wilder skills were wildly in demand. All of a sudden, I was cool.

Sadly, it looks as though my coolness has worn off as we tentatively, gradually, carefully tiptoe back to our “real” lives. Most people have given up on sourdough, everyone is wearing cheap counterfeit N95s, gardening is probably finished and I don’t want to think too hard about what happened to all those pandemic chicks. My point here, if you were wondering, is that I am once again proudly not cool and I am still baking muffins.

Homey. Comforting. Just what we need right now.

Muffins are not cool, either. They are not a cronut or a cake pop or a brookie or a rainbow layer cake. I am doubtful that muffins have a massive following on Instagram. Perhaps there have never been muffins on Instagram? I’m pretty sure no one has made a fortune off of them recently. They’re just…muffins. They’re humble and comforting and kind and homely and they’re basically just a hug from your grandmother in pastry form and therefore they’re perfect for this weird purgatory we all find ourselves in, where things are sort of looking up but the pandemic definitely isn’t over and we haven’t exactly leaped into normal life again. It’s an odd, unsettled time, to be certain.

If I haven’t sold you on muffins yet with that confusing pitch, allow me to continue proselytizing: muffins are far and away one of the simplest things you can bake, even at altitude. They’re infinitely customizable with whatever you might have lurking in the freezer or pantry. You can use up fruits or vegetables that might otherwise get thrown out. It’s easy to make them reasonably healthy, and they freeze like a dream. What more could you ask from a baked good, honestly?

Get your mise-en-place together first!

Gather round, children, and I’ll share my own personal hard-and-fast rules for muffins. You might want to take notes! First and foremost – and I’m going to say this loud for the people in the back – MUFFINS ARE NOT CUPCAKES. Did everyone hear me? I abhor the standard Costco-style blueberry muffin which has forty grams of sugar and may as well be a dessert. That is not an acceptable muffin – my limit is one-half cup of sugar in a twelve-muffin batch. With natural sweetness from whatever fruit I’m using, plus a bit of turbinado sprinkled on top for crunch, that’s plenty sweet. There’s simply no need to eat that much sugar for breakfast or any time of day, really.

Second, I much prefer baking muffins fresh first thing in the morning, and fresh muffins are much easier when all of the ingredients are prepped the night before. How can you manage this neat pro trick? Whisk together the dry ingredients in a large bowl, and leave covered on the counter. Combine wet ingredients in another lidded container and refrigerate overnight. In the morning, gently fold wet and dry together and bake. By the time the coffee is finished brewing, the muffins are practically ready. Simple and effortless and especially useful if you have overnight guests, if that will ever be a thing again.

Wet ingredients (back left) will overnight in the fridge, dry ingredients on the counter.

A few other muffin-making tips: even if you choose to prep your ingredients the night before, never mix wet and dry together until just before you’re ready to bake. The leavening agent – in this case, baking soda – will be activated by the acidic yogurt and will start a chemical reaction. If you combine the batter and let it sit without baking it, you’ll likely get no rise and a bitter, metallic flavor. Wet and dry always stay separate until the last minute.

When combining wet and dry ingredients in a muffin or quick bread batter, it’s imperative not to overmix. You only want to fold things together until it’s mostly homogenized; a few streaks of flour are not an issue. Muffins and quick breads do not benefit from vigorous mixing, as this activates the gluten strands and toughens the crumb. Gentle is the way forward here.

I love using fruit purees in muffins, including but not limited to overripe bananas, home-canned applesauce, and unsweetened jam. Whenever a recipe calls for overripe bananas, they should be well-speckled or even fully brown; as they ripen, the natural sugars intensify so you’ll achieve sweeter flavor without extra sugar. If you’ve got overripe bananas but no plans to bake soon, peel the bananas and freeze on a sheet pan lined with waxed paper, then store in a zip-top bag. You can pull out the amount you need, and they’ll soften quickly – plus less food waste!

I fill the muffin cups to the rim, then sprinkle with turbinado and chopped nuts before baking.

When the muffins are fully baked, get them out of the pan immediately and set them on a cooling rack. Most baked goods (with the exception of a few delicate cakes) should be removed from the baking pan as soon as possible, and allowed to cool with good air circulation so the bottom crust doesn’t become soggy from heat and moisture. If you don’t have a cooling rack, grab one of the wire racks from the oven and use that instead.

Though muffins, like most pastries, are at their best the day they’re baked, they do freeze surprisingly well. I freeze cooled muffins on a sheet pan; once solid, they’re tucked into a zip-top bag to enjoy throughout the week. Since the muffins are small they’ll thaw quickly at room temperature, but thirty seconds in the microwave can speed that process along, if necessary.

Just a few ideas for what you can use in your muffins!

I use a basic muffin recipe that works well at 6,300 feet, and I customize it according to what I have on hand. Dry ingredients: two cups all-purpose flour (you can sub out up to half with spelt, whole wheat, or white whole wheat), 1/2 cup rolled oats, 1/2 tsp. salt, 3/4 tsp. baking powder (leavening agents are typically reduced at altitude), 1/2 tsp. cinnamon, 1/2 cup chopped nuts, 1/2 cup dried fruit. Wet ingredients: two eggs, 1/2 cup brown sugar, 1/3 cup neutral oil (such as grapeseed), 1/3 cup unsweetened applesauce, 1/3 cup yogurt, milk or buttermilk, 1 to 1 1/2 cups mashed banana, pumpkin puree, shredded zucchini and carrot, or other fruit and vegetable combination (adjust liquidity as needed). Bake in a preheated 425-degree oven for five minutes, then lower the temperature to 400 degrees and bake for about another twelve minutes, depending on your oven. (My oven has notorious hot spots, so I rotate the tray at least once. You know your oven best; adjust accordingly.)

Muffins are pretty forgiving; if you bake a lot, as I do, you’ll learn to adjust the liquidity in the batter. Mashed bananas generally won’t require additional liquid, but if you’re just using chopped fresh fruit or vegetables, like apples or carrots, you might need a bit more yogurt or milk. If you find your muffins to be either overly mushy or overly dry, you’ll know to adjust for next time – and that’s how you get better.

Some of my favorite tried-and-true flavor combinations: apple cinnamon walnut :: banana chocolate almond :: blueberry coconut vanilla :: zucchini carrot apple raisin :: pear pecan ginger :: peach coconut macadamia :: raspberry apricot :: pumpkin hazelnut raisin. There are a million more variations possible here, with a little experimentation.

Wishing you plenty of strong, hot coffee and fresh, uncool muffins this week, dear friends.

P.S. If you’re one of my treasured bakery regulars, please immediately forget everything you’ve just read. There’s no way you can possibly make these at home. Muffins are really super difficult and complicated. Just keep ordering from me.