August 2016

 In

School buses are back on the roads and summer is nearly behind us. Fall is near. It’s the time of year that the pigweed gets to be chest height and the corn has caterpillars. Our on-farm market is open as usual on Labor Day, but, as always, we are closed on Sundays. Stop on by for your holiday weekend essentials.

Nothing says fall like pumpkins, and October brings a month full of pumpkin patch tours! Our wagon rides give kids of all ages a hands-on farm experience. You will tour the farmvia horse drawn or tractor pulled wagon, feed turnips to the sheep and then choose your own pumpkin from the field. (And they are looking great this year! Hopefully we will have some huge pumpkins from all this rain!)

Fall also means pork around here. We are currently taking orders for pastured, non-GMO heritage-breed pork. Whole or half hogs are available. At $4/lb live weight, it’s a great way to eat local, sustainable meat year-round.

Another exciting fall event is our Seed to Soul Dinner. This elegant farm dinner benefits the U.C. Center for Integrative Health and Wellness. Join us on Saturday, September 24th, along with David Miles Eisenberg, MD (Harvard University), Aviad Haramati, PhD (Georgetown University), and Chef Adam Busby of the Culinary Institute of America.

Here’s what else is in season and what’s going on around the farm:

In the Farm Market:
Produce – We have tomatoes, mixed cherry tomatoes, tomato 2nd’s and green tomatoes.  We carry many varieties and colors: from heirlooms to beefsteaks to romas. Green beans (both Jade and Haricot Verts), eggplant, hot peppers, potatoes, baby onions, beets, fresh herbs, celery, cabbage, summer squash, sweet corn, and okra. We also have tri-colored oyster mushrooms, microgreens and pea shoots in the flower fridge!
Flowers – Beautiful fresh-cut flower bunches and large sunflowers by the stem
Meat and Eggs – Grass-fed mutton, whole chickens, and lard, all from Turner Farm. Plenty of eggs, both from here and other local farms.

In the gardens:
We have had an uncharacteristically high amount of rain for August. So we are dealing with conditions typical of spring: fast growing weeds, but soil too wet to cultivate, or plant into. We are doing our best to catch up, keep up and finish the busy season strong.

Wet, hot and humid conditions also favor the development of several diseases in our vegetable crops. We lost our basil to downy mildew and Fusarium fungus, and some of our field tomatoes are on their way out, but these are issues that we face every year.  At a certain point, there isn’t much an organic grower can do to stop the spread of these fungal diseases, so we accept these as natural processes, give thanks for what the plants have provided us, and re-assign our hopes to the next up-and-coming crops. (Did I mention the pumpkins?)

Around the farm:

Cover Crops – Wednesday, September 7th 6:30-8pm. Learn to put cover crops to work for you this fall and winter. Cover crops can suppress weeds, kill disease organisms, add nitrogen, and make your garden more productive and healthier next season. Melinda O’Briant will cover when, why, and how to use cover crops. Each participant will receive one pound of fall cover crop seed – enough to cover 200ft2 of garden space. Cost of the class is $15 and prepayment is requested to reserve your spot in the class.

Seed to Soul Dinner  Saturday, September 24th 5:00pm. Turner Farm will be hosting a benefit raising awareness and funds for the U.C. Center for Integrative Health and Wellness.  The event will feature David Miles Eisenberg, MD (Harvard University), Aviad Haramati, PhD (Georgetown University), and Chef Adam Busby (Culinary Institute of America).

History of Kimchi with Savannah Sullivan and the Lactobacilli – Tuesday, October 25th, 6:30 – 8:30 p.m. Savannah will focus on how to naturally ferment vegetables and will dive into the history & science of this traditional Korean dish.  Participants will make three different kimchi recipes to take home. Cost is $45.

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