Finally, a cool down. After the hottest August in the last 140 years with temperatures in the high 90s for over three weeks, I walked outside at 6:30 yesterday morning to noticeably cooler air, as if a damp towel had been laid over the farm. We welcomed the cool down as we harvested for four hours, our biggest pick yet of the season—and we haven’t even started on the winter squash. Until the first frost, the garden will be burgeoning and we’ll be running to keep up with it.
Last week we participated in several activities for Local Food Week. I spoke on a “So You Want to Be a Farmer?” panel for Transition Boulder about nurturing community in CSA (I read Red, Red Barn to portray what community looks like at Stonebridge), and our hundred-year-old farm was one of four hosts for a Slow Food, Edible Front Range and Denver Botanic Garden Bike-to-Farm Tour. Cyclists sipped our cold mint tea as John showed them around the vineyard and talked about creating a local winemaking culture on this side of the mountains, or Front Range Backyard Viticulture, as we call it.
Bird-netted and protected from raccoons with electric fencing, our vines look great and promise to be heavy enough to justify the purchase of a large crusher-destemmer for our cold-hardy grapes. John’s been teaching classes in planting, pruning, and harvesting grapes and the idea of growing varieties suited to this climate—and discovering what wine grown here tastes like—is catching people’s attention.
Every week is local food week at Stonebridge but this time of year brings its own pleasures. The fall garden is just starting out with small bok choy, turnips, and napa cabbages to pick for the share, while the summer garden is at its height with zukes, cukes, green beans, arugula, basil, dill, cilantro, parsley, chard, kale, onions, garlic, carrots, and beets.
The heirloom tomatoes are ripening fully and the peppers are gorgeous. We gave five varieties of peppers yesterday, from the sweet red skinny Jimmy Nardellos (so delicious stuffed with slivers of Manchego cheese and roasted at 395 for 20 minutes or so) to juicy Red Cheese for slicing to San Ardo Poblanos for stuffing to Hungarian Hot Wax (our favorite to spice up marinara or salsa just a bit) and the hot hots like Serranos, as well as the more prudent sweet green bells.
Even the As You Like table of “cosmetically challenged” freebie vegetables is full—but it’ll be empty by the end of the day because our members know a little scratch and dent doesn’t ruin the vegetable.
Except for yesterday when we were up and outside early for the pick, I’ve started each morning of the last week by slicing something for the dehydrator. We got our Western Slope peaches a week ago so I’ve been drying those in wedges for winter fruit. One day I dried parsley to give as part of our Thanksgiving share, but mainly I’ve been drying paste tomatoes for all our winter and spring pizzas and pastas. I grow four varieties of paste tomatoes—Opalka, Amish Paste, Flame, and Gold Paste—and we’ve come to depend on them for our off-season pantry. One of my favorite things about paring tomatoes is how excited the chickens get about tomato scraps for breakfast!
This week also brought something new to our local food preparation and cuisine: goat milk. A friend gave us some milk from their dairy and another friend shared the additional ingredients and instructions for making chevre, so we got to make a little cheese of our own this week. We used it on a wonderful bruschetta last night by layering arugula, chevre, fresh tomato slices salted and peppered, dried parsley, and a little sprinkled romano on a locally made crusty baguette and baking for 20 minutes at 400. Served with a little white wine, this was local food at its best.
In the overfilled barn yesterday, one of our members stopped to thank me for my guest editorial that appeared in several of our local papers this week against the growing of Genetically Modified crops on Boulder’s Open Space. I appreciated her gratitude because it shows that people are paying attention to the issue. John and I attended the community comment session this week and, although the vast majority of speakers listed compelling reasons to ban GMOs on Open Space, I don’t think that’s what the commissioners will decide. They’re too worried about managing weeds on county land and too near-sighted to make the necessary changes at this point. We’ll see.
For now, we’ll rejoice in the plenitude of local, organic food as we turn the corner from summer to fall and the overlap of vegetables that fills the barn with thoughts of simple meals prepared in celebration of taste.