Markets open snow or shine!
Saturday Winter Hours have begun! See you 9-1 at 36th & Alton NW and Sunday at Dupont 8:30-1:30!
If you have any questions about availability at market, give us a call at the farm!
Market Locations and Hours
Notes from Jim
Hope you liked our new cold weather set up (walls & heaters!) that we tried last weekend. It was a challenge the first time, but I'm sure we can keep improving it, thanks to our great market manager, Big John, AKA "J.B." . I decided to sleep in Saturday morning (Hey - I'm retiring!) and leave the new set up to John and his high energy crew. When I finally showed up (9 am) it was all ready and looked beautiful.
In spite of the holiday weekend and temps in the 30's we were busy. This coming Saturday looks much warmer and NOT rainy.
So come out for your essential supply of kohlrabi - you know you can't have lunch without it. We have a good supply, and notice this year's very nice cabbage, both red and green. All organically grown by us, as I always say.
See you Saturday!
P.S. If you have been with us these past couple of cold weeks and did NOT receive a corn coupon, I apologize! My supply was interrupted. But I will have plenty this week, so see me and demand the coupons you have coming. Jim
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What a change! Saturday we received about five inches of snow, and today we've highs near 70F and mud. Cover crops that were seeded last fall are now a deep green and actively growing and supporting good soil health. Our workers are shedding layers of clothing and soaking up the sun. The warmth feels great, but it has a dark side.
These wild swings in temperature add risk to the perennial and overwintered crops. Especially with the warm nights forecast this week, the garlic, rhubarb, berries, and fruit trees may all wake up and sprout too early. This would leave them susceptible to freezing damage in March and April. If they emerge too soon, tender young shoots of garlic, rhubarb, strawberries, and raspberries risk getting killed in a hard frost or freeze. The result would be a delayed crop at best, and a late and small crop at the worst. Fruit tree flower buds are frost hardy to a certain point, but a week or two of freezing temperatures after prolonged warmth could kill them with similar consequences.
Being growers, we are always learning, adapting, and working to manage our risk. We do have a handful of tactics at our disposal, and more long term strategies that we can plan to employ if this type of event occurs year after year. With all this in mind, we are always so pleased to be able to provide you with some of your favorite summertime fruits and veggies. Enjoy the sunshine!
Saturday and Sunday Market: We're still thrilled with our lettuce that survived through the frigid temperatures this winter. We'll have a beautiful selection at both markets, and more to come. All our fresh greens are now actively growing!
This may be old news for those of you who follow our instagram; Caitlan is seeding the first transplants of 2018! At first glance, this seems straight forward enough, fill flats with soil and put seeds in each. She's a bit more on her plate however. Before we begin seeding, the entire greenhouse and all the hoses, and hose ends are thoroughly cleaned, and then spray sanitized. We're trying to reduce any chance of a pest or disease surviving from last year. Some of our pests are insects, fungus gnats and aphids. We are also always on the lookout for mice. They seem to relish digging up and eating the seeds that are the most difficult for us to replace and still stay on track for on time harvests.
Have you considered cabbage lately? We have plenty of beautiful red and green cabbages that can take you all over the food globe. American cabbage salad, or try Asian salad flavors by adding sesame oil to a basic vinagrette. European cabbage rolls, cabbage with sausages, or African spiced stewed cabbage, Indian curried cabbage. Where else can cabbage take you? The weather for the weekend looks good! We'll bring lots of veggies and hope to see you there!
Recipe of the Week
Kohlrabi & Carrots
1 medium kohlrabi, peeled, chopped into 3/4 " cubes (about 2 cups)
4 large carrots, cut into chunks to match kohlrabi
1/4 teas nutmeg
1 Tab butter (optional)
Salt & pepper
1. Cover the kohlrabi & carrots with slightly salted water and boil until quite tender (about 15-20 minutes)
3. Lightly mash. Leave a lot of texture, don't try to make them smooth like mashed potatoes.
4. Add nutmeg and butter
Serves 4 Ready in approx 23mins
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.