The sky is blue, the sun in shining, the fields are flooded; springtime in January! This month is also when we try to get all of our 2018 CSA members signed up for a season's worth of produce.Read More
Crazy that 2017 and Victory Farm's first season is coming to an end! Adam and I are taking some much needed time off and enjoying the holidays with our families and friends. We hope you are too!Read More
To celebrate the end of a successful CSA season and give all of our friends a chance to stock up on storage veggies, we're having a farm stand/party this Wednesday at both our Moscow and Lewiston CSA pick up locations.Read More
This week on the farm we're up to some decidedly unglamorous, yet satisfying, fall cleanup chores, such as pulling out the tomatoes and cucumbers, mowing and tilling in crops that are done, and finally tackling and organizing what Keegan and I have dubbed, "the sh*tpile" - the area behind our toolshed where all year things that don't yet have a place on the farm get thrown because we're too busy to do anything else. Oh, we're also harvesting TONS of broccoli! So that's fun.
This week's CSA share is jammed with more Fall goodness: baby bok choy, mixed potatoes, Caribe hot peppers, broccoli, carrots, fennel, delicata squash, and red onions.
I often get the question, "So, what do you do with fennel?" I admit it is pretty alien-looking; and with its distinctively sweet, herbal flavor and dense, crunchy texture, it can be a bit confounding, culinarily. So, here's a good little article that demystifies this excellent vegetable.
Happy Fall, everyone! Thanks for eating well with us!
There are many reasons I love this time of year. The cooler weather and the attending return of some favorite spring veggies, like Hakurei Turnips; the pace of work on the farm slows down a bit; we get to catch up on some projects that got away from us earlier in the year, like finally building doors for the pack shed; the light gets all pretty; it feels like the world exhaling after holding its breath for six months - or maybe I'm projecting...Read More
This week we had our first frost and it was a pretty good one, too. It got down to 28 degrees on Saturday morning! Cold air sinks and we're in a fairly low spot near the base of Moscow Mountain, so all the cold air from the mountain and surrounding hills drains right to our fields... or so it seems. The frost killed all our outdoor tomatoes (the hoop house tomatoes are still going), squash, cucumbers, eggplant, and most of the flowers. Sad!
The first frost of the fall (well, technically, it's still summer) is always a little bittersweet for me. On one hand, it's sad because so many of the plants we've worked so hard to grow and take care of and harvest all die at once. It's sort of a shock to the system. On the other hand, it signals the impending end of the season and some much needed rest in winter. Mother Nature steps in and says, "Nope, you're not doing that anymore." What can we do? She's the boss.
With a frost on Saturday morning and impending rain Monday, we had to scramble to harvest all the winter squash and pumpkins. So, we had a harvest party! We are so lucky to have great friends who are willing to spend a few hours of their Sunday helping us out! We harvested a 1/4-acre of squash and pumpkins and a bunch potatoes and onions in a few hours on Sunday. Thanks so much to everyone who helped! You're the best!
This week our CSA members are enjoying a share of late summer/early fall veggies (my favorite time of year): All Blue potatoes, garlic, cipollini onions, Serrano peppers, fennel, bell peppers, broccoli, tomatoes, and delicata squash.
I got quite a few questions about Delicata squash at our CSA pickup, so here's a little explainer for anyone who's perplexed by this delicious little squash: Delicata is a thin-skinned winter squash with very sweet flesh and is excellent for stuffing, baking, and even sautéing! What sets Delicata apart from some of its other winter squash relatives is that due to its thin skin, it does not require peeling, i.e., you can eat the skin... it's good! It also doesn't require a curing period to be super tasty (as with other, larger squash such as butternut), so you can enjoy it right away! Delicata, however, does not store very well and should be eaten within a few weeks or so.
Check out some of these recipes and, as always, have fun!
Here's what the CSA is snacking on this week: heirloom tomatoes, red bell peppers, poblanos, green cabbage, cherry tomatoes, cucumber, beets, and radishes.Read More
This week, our CSA friends are enjoying a diverse and bountiful share: tons of tomatoes, jalapeno, sweet onions, garlic, french breakfast radishes, cantaloupe, yukon gem potatoes, cucumber, zucchini, and heritage cherry tomatoes.Read More
This week our CSA is enjoying our heaviest share yet: HUGE savoy cabbage, cantaloupe, sweet onions, carrots, heritage tomatoes, cucumbers, basil, and a serrano pepper.Read More
This is week #12 and we are more than halfway through the season! Wild!
Sorry I've been missing the blog but we went on VACATION! During the summer! I went two weeks ago and Adam went last week!
Farming full time makes taking the occasional family vacation a big challenge, but when Adam and I partnered up one of our first goals for our new business was to improve our on AND off-farm lives and have more fun! So these little summer vacays are a big win for team #worklifebalance!
Our CSA peeps this week got a super summery share full of heirloom tomatoes, rainbow carrots, summer squash, cantaloupe, sweet onions, cucumber, jalapeño, curly kale, and basil.
We wanted to take some time this week to celebrate tomatoes and dig into some of the unique characteristics of the funky varieties we grow.
We like to grow heirloom and heritage varieties of tomatoes 'cause they're tastier, funkier, cooler, prettier, and way more fun! An heirloom variety is one that was developed more than 50 years ago, while heritage varieties are usually developed using older heirloom and then breeding for additional vigor and disease resistance. Despite all the amazing characteristics of heritage and heirloom tomatoes, they are very sensitive to moisture and, therefore, susceptible to cracking. As the weather gets a cooler, they should crack a little less, but, for now, we all get to embrace the cracks and imperfections! (I know I feel pretty cracky and imperfect after a long season)!
This lovely, sunny tomato is a member of a French Heirloom variety series. Marigolds have a peachiness to them; think super sweet flavor and juice dripping down your chin.
A child of Cherokee Purple, one of the most well-known, and well-loved heirlooms, this funky green guy takes its complex flavor from its famous parent while bringing its own brand of sweetness.
Another French Heritage, Marbonne is not your everyday red tomato. With fruits averaging 1 lb, these monsters provide a classic red tomato flavor: acidic, slightly salty, slightly sweet; but there is a depth of flavor and meaty, juicy texture that sets Marbonne apart than its less Parisian relatives.
This French Heirloom is the t-bone steak of tomato varieties. Marnero's texture is dense, juicy, and beefy. Purple tomatoes are lower in acid than other tomatoes and Marnero's is savory, sometimes even smoky.
August is here and with is the crazy summer heat we've all been waiting for (and/or dreading). Adam and I are definitely baking out there on the farm, but these hot days and especially the warm nights, are doing wonders for our ripening fruits. The cucumbers are producing like it's going out of style, the melons are super green but swelling, the peppers are thinking about changing color, and the TOMATOES are just starting to ripen!!!!! Don't get your salsa recipes out just yet, we only got a couple this week and hope to have enough for CSA by next or the following week...but we are well on our way to a bumper crop of tomatoes!
Despite their hatred of the heat and general aversion to the sun, the chickies are still laying strong and we'll have lots of eggs available for sale at both the Moscow and LC Valley CSA distributions. Eggs are available first come, first serve and are, for the time being, $5/dozen. The girls snack on grass, bugs, produce, kitchen scraps, and a local, GMO-free grain mixture grown by our friend Eric Zakarison in Pullman.
We also have garlic braids for sale at CSA pickup. The idea behind the garlic braid is to hang it on your kitchen wall and, starting from the top and working down the braid, clip a bulb off as needed throughout the fall and winter. Garlic stores really well when braided so these bulbs should last into next year! They also make really sweet gifts for food-minded friends.
This week's share is our heaviest to date: new potatoes, cucumbers, zucchini, basil, kale, rainbow carrots, HUGE napa cabbage, and an eggplant or a pepper. Most every of the veg this week should be pretty familiar but I bet napa cabbage is a new one for some of you. Napa cabbage is probably my favorite type of cabbage. It has a crisp texture and mild, sweet flavor that's perfect raw, stir fried, or in kimchi. Read on for some ideas...
Since we've got so much new stuff, our CSA members got an exciting share this week: new potatoes, rainbow carrots, kale, sage, garlic, cucumbers, zucchini, and peppers OR eggplant.Read More
Fennel, kohlrabi, frisee, italian dandelion greens, broccoli, red butter lettuce, garlic scapes, and zucchini.Read More
escarole, haukeri turnips, broccoli, lettuce, kohlrabi, garlic scapes, and zucchini.Read More
Victory Farm 2017 CSA Share #3: Radishes, haukeri turnips, kale, lettuce, cauliflower, italian parsley, pea shoots, and garlic scapesRead More
Victory Farm 2017 CSA Share #2: lettuce, arugula, haukeri turnips, white icicle radishes, green garlic, cauliflower, and radish microgreens.Read More
Here's a May update of Victory Farm happenings. Think chicken party, giant water tanks, and windstorms...Read More
Market CSA members still purchase a share in advance of the growing season, but, instead of picking up their box of veggies each week at the farm, market members shop our stand at the Moscow Farmers' Market using their purchased credit. A market share is basically like a produce account; members just grab whatever they want at the market and we'll deduct it from their account.Read More
Adam and I like to joke that we're contractors instead of farmers since we've spent all of this incredibly wet winter building a barn and a new greenhouse. It's easy to forget that we actually grow plants for a living! Needless to say, we are SO excited that spring is here!
Here's a springtime update of all the happenings at Victory Farm!
Last week we officially started our 2017 season with a batch of 80 adorable layer chicks and 70 seedling trays of onion, tomato, brassicas, flowers and more. (We named our new greenhouse "the nursery" since it's full of babies)! This week we're seeding early spring greens and roots into our hoophouse and starting another bunch of seeds in the nursery.
Last Chance for CSA
Our 2017 CSA is almost full but we're still looking for about ten more members. If you or anyone you know is interested in a share this year, contact us or visit the website ASAP. Thank you so much to the more than 50 families who have already signed up for a share! We're so excited to have you!