Fall harvest at Long Hungry Creek Farm is filled with Brassicas, more commonly known as the mustard family. It includes some of the healthiest and most widely grown crops throughout the temperate regions of the world. Some of the brassicas that we grow are mustard greens (of course), kale, mizuna, arugula, napa cabbage, michihili cabbage,…
Fun, informative, excellent eats, great weather, talented and dedicated people. As a biodynamic conference, there was plenty of talk about soil, how to make and apply biodynamic preparations, and understanding the forces that we must interact and get along with in order to grow great food. Rudolph Steiner wrote volumes about nature spirits and their…
I have said it before- the success of local food owes thanks, in part, to industrialized food. Why? Because they have so thoroughly ruined the quality and nutritional value of our food supply, that millions of previously unaware Americans have been forced to recognize this fact, and it scares them. While I don’t advocate the…
I was unable to get to the farm before Saturday afternoon, by which time things were in full swing. By full swing I mean there was music not only on both stages, but small gatherings of people around the farm were playing amongst themselves- every instrument and style you can think of. There were people…
You can feel it in the air, the transition into fall. You can see it in the plants around your house or around your favorite walking path. You can see it in the veggies that come in your CSA share each week. You can see that sunset gets a bit earlier each night, and that…
An old saying goes “there are two things money can’t buy- love and homegrown tomatoes.” The climax of the summer garden is the gushing forth of the tomato crop. If you garden eight acres, like we do, or just eight square feet, it’s likely you are growing this favorite vegetable. Around April 1st the seeds…
I was made aware this week of an article that appeared in the New York Times on 8/19, that attempts to explore the cost and environmental differences between local and industrial agriculture. Stephen Budiansky, a gardener himself, enjoys local food, but is concerned about what he calls “self-indulgent — and self-defeating — do-gooder dogmas.” He…
In May we had a hundred year flood. How unusual then, that here in August of the very same year, we had another one. It rained over 7 inches in that one day of heavy rain last week! In May we lost our carrots and peas, last week we lost our first planting of fall…
Last week, I mentioned beef from another farm, only to find out from Jeff that he has several cows ready for slaughter himself. I always give priority to our farm over other local producers, but what this clearly means is that there is plenty of local beef available in TN these days. If you want…
When we harvest the potato crop, an unfortunate thing happens. Several bushels worth will get damaged, and that means they won’t cure properly for long-term storage. Don’t get me wrong, they still taste great, they just need to be used soon after harvest or they may rot. If you have ever smelled a rotting potato,…
Running this CSA, (and last year Bells Bend’s), selling food to restaurants, attending farmers markets, going to potlucks, visiting farms, preserving food, and bartering with like-minded people, all characterize a life in local food. There is also a community of chefs who cook in the local restaurants, especially those prioritizing fresh, local ingredients, and they…
I am happy to say that many of you have tried your hand at canning, pickling, or freezing some of the extras that are available this year, some for the first time. It is always exciting when a CSA member comes in, eyes wide with enthusiasm after finishing a successful food preservation project. If you…
In the last few years, the term ‘housing bubble’ has come into common use and comprehension. The financial crisis we are still struggling to get out of provided a much-needed wake-up call for Americans in every income bracket. In 2008, around the same time, there was a severe rise in food prices across the world….
The farm got rain on Friday! The lack of rain up to this point has slowed down some of the plants, but now they are really starting to take off. Amazing how an inch of rain can kick things into overdrive. Beets are still abundant, and I will have extras for all of you who…
Beets are one of those foods that many people find mysterious. I know I stayed away from them like they were toxic for most of my life. Joining a CSA has many effects on people, and one of them is to force us to re-examine food in a new light. As for the beet, we…
Last week we had a small amount of summer squash. It managed to sneak into the harvest with very little fanfare. It also happens to be a harbinger of things to come. You’ll notice cucumbers on the list this week, and both of these crops will become abundant to the point that you won’t want…
The summer solstice occurred at 6:28 am Sunday morning. I didn’t go to bed much before that, and I didn’t get up much after. The summer solstice is the longest day of the year, so from here on out our days are getting shorter again. It has already felt like summer for quite a while,…
Here it is, Monday morning, and as of 4am, I am just back from a trip to Ocean City, Maryland, a popular summer destination, which is a 4.6 square mile barrier spit along the Delaware/Maryland coast. It was a family event, which may not seem relevant to you all, but it required me to eat…
I want to talk fats. Over the weekend, I taught at and attended the “Food For Life” weekend at the Sequatchie Valley Institute near Chattanooga. There were many intriguing presentations, but the one that has my gears turning was about fat. We learned how to make ghee (clarified butter, milk proteins removed), a staple in…
Here we are- it’s time for the first CSA pick-up of the 2010 season. I want to welcome all the new members, and to welcome back all of our members from previous years. The floods did wipe out our carrots and peas, so be patient with us as we try and fill that void with…