Patchwork Green is a hillside and ridgetop farm overlooking the beautiful Canoe Creek Valley several miles north of Decorah, Iowa. Our family grows five acres of vegetables on a farm near Decorah, Iowa. We grow a wide variety of high quality, chemical-free vegetables using sustainable techniques.

Tuesday, April 21, 2015

Spring Planting/Music Lessons



My 9-year-old daughter and I planted some of the first crops in the garden a few weeks ago.  It was one of the sunny, mild days, and we were quickly forgetting about the 12” of snow that had fallen a week earlier.  The soil was cool, but dry enough to till, so I cleaned up the tiller and made a few passes in the half-acre designated for ‘first-early’ crops.



Our priority was sugar snap peas, a family favorite and a crop that loves cool weather.  I dragged a triangle hoe through the tilled soil and opened a 5# bag of pea seed.  Mairi found the wrinkled, green seeds ‘cute’ and soon found a few off-types that looked more like soybeans.  Peas and beans seeds are very kid-friendly because they are big and easy to handle.

Their germination rate isn’t always stellar, however, so I wanted to get quite a few seeds per row foot.  Mairi has been studying piano for several years now, so I told her to space the peas about a half-step apart, meaning the short distance between two fingers when they are touching.  I showed her how to grab a whole handful of pea seeds out of the bag and then drop them out slowly, but not too slowly in the row as you walk at a steady pace.  After making six, 140-foot rows, I followed Mairi with the hoe, now pulling soil over the seeds and tamping it down.  

Continuing with the music theme, I had Mairi plant some spinach at a distance of a major third apart, and radishes at 12 per octave.  I think she did pretty well!  A few days later, we covered all of the seed beds with floating row cover, to keep them a little warmer and to ward off hungry crows whose favorite spring treat is pea shoots.

Since they were seeded, we have had more snow, lots of good rain, some warm, sunny days and some cold, cloudy days.  Because the soil temperature is so cool, germination this time of year is much slower than in the summer, so the seeds are just now starting to emerge.  Patience, patience.  The peas will be ready in mid-June, I’m sure, just as they always are, but the radishes may be ready to pull by late May.  Mid-spring is all about transition and hope and milestones and not getting ahead of yourself.  Everything will speed up soon enough.


Because we are in planting mode, it is important to know how many CSA members we are growing food for.  If you have not signed up for the Patchwork Green Farm 2015 CSA yet, and would like to, please do so in the next two weeks, if at all possible.  Go to our website, patchworkfarm.com for ordering details.
 

Wednesday, March 25, 2015

Gardeners nightmare!?!

Twelve+ inches of fresh snow!?! Rain today!?! Gardeners nightmare!?!

Although it curbs a few projects I had in mind for this week, we really do need the moisture.  With so much worry about drought in the region, I appreciate every form of precip. we get at this point in the season. 

There are no crops in the ground yet (except fall-planted-and-mulched garlic, which has not broken dormancy yet), so the cold temperatures won’t hurt anything.  The heater in the greenhouse will have to work overtime this week to keep the onions, leeks, shallots, kohlrabi and early beets at 50 degrees, but this is not uncommon weather for March.  I may put some spinach and carrot seeds in the ground in an unheated hoophouse tomorrow, and they will slowly germinate and be ready to take off when the warm sun returns next week.

The teasing weather of March just makes all of us more anxious for spring greens (boc choi, lettuce and arugula), herbs (chives and parsley) and shoots (asparagus and rhubarb).  They’ll grow in April, and we’ll dive in when they are harvested in May!

Happy Spring!

Tuesday, February 10, 2015

Simple pasta recipe for late fall/winter Brussels sprouts

Here is a very simple pasta recipe that calls for late fall/winter Brussels sprouts.  Substituting meat and vegetables is easy with this recipe.

Brussels Sprouts Linguini
1/2 pound linguini
Salt and Pepper
6 oz unsliced pancetta or 6 slices thick cut bacon, diced
1 medium sweet onion, thinly sliced
1 pound Brussels sprouts, sliced
2 large garlic cloves, chopped
1/3 cup dry white wine
3 oz Parmesan, grated

Cook pasta in boiling salted water for about 8 minutes, until al dente.  Reserve 1 cup of the pasta water.  Drain noodles.  While pasta is cooking, saute meat and onion in a large deep skillet over medium heat, stirring occasionally, until browned and the onions are caramelized, 8-10 minutes.  Add sprouts and garlic and saute, stirring, until leaves are bright green, 2 minutes.  Stir in wine, scraping brown bits from bottom of skillet.  Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water and stir until Parmesan is melted and pasta is creamy and well coated.  Season with salt and pepper.  Serve immediately sprinkled with pepper and shaved Parmesan.

From Country Living magazine, 2/2015

Thursday, February 5, 2015

Patchwork Green Farm 2015 shares available!


Oh, Happy Snow to you all!  

It is so beautiful today to see the blue sky over the perfect blanket of February snow.  I hope you are
all well, and that you can enjoy this winter weather with the knowledge that we'll be starting vegetable seeds in less than a month, and hope to have potatoes in the ground in 10 short weeks.

Patchwork Green Farm CSA shares are now available for the coming season.  We sincerely hope to have your membership again in our farming and culinary adventure here in Decorah.  I'll be mailing out order forms and pertinent information in the next two weeks, but the patchworkgreen.com website is ready to roll.  You can read about the share options (same prices as last year!) and order via Paypal or check there.

I've been enjoying Mollie Katzen's new cookbook this week, and wrote up a little review that I hope will inspire you to try some new vegetable dishes this winter, and look forward to LOTS of great vegetable dishes this summer and fall!


The Heart of the Plate
I met cookbook author Mollie Katzen at a Seed Savers Exchange summer camp-out conference a few years ago.  I gushed about how her recipes have been my go-to source for vegetable prep for decades.  Besides feeding my family with her super-creative and practical dishes, I have copied her recipes (and my modifications/substitutions) into many Patchwork Green CSA newsletters.  I'm sure CSA's all across the country have done the same.  Although she was gracious about my praise, she
encouraged me to help her sell her cookbooks, rather than just 'stealing' her work.  Yeah, point well taken.  I still share her vegetable preparation ideas, but often modify her basic recipes based on what we are harvesting each week and my own kitchen experience.

I recently picked up a copy of her 2013 cookbook, "The Heart of the Plate," (view at Amazon) at the Decorah Public Library.  I would highly recommend doing the same, or actually purchasing this great volume.  Since she first wrote the groundbreaking vegetarian "Moosewood Cookbook" in the 1970's, she has continued to lead the way in the culinary exploration of local, fresh fruits and vegetables, ethnic prep techniques and both simple and multi-step recipes.

In her new book, Katzen shares how she has become confident creating vegetable-centric main dishes that don't rely on heavy cheese, butter and egg proteins.  Most of the seasoning ingredients are common spice drawer staples.  She is always thorough in her explanation of techniques, use of ingredients and precise cooking instructions.  "The Heart of the Plate" has a series of Asian noodle/vegetable dishes, yummy veggie burgers, fun soups and amazing salads.  I started market recipes that I would like to try, and the book now has a bouquet of paper shreds (my bookmarks of choice!) sprouting out the top.  I am going to start tonight with some nice variations on a simple coleslaw, a black bean 'burger' and a basmati and wild rice salad.  I'm also pumped to master the "Quick Pickled Red Onions" recipe for all sorts of uses.

I'm pretty sure that you could create six months of amazing dishes using Patchwork Green vegetables using recipes and ideas from this cookbook.  Try a bunch of them, and at the least, you will learn some new prep techniques and settle on some "new standbys."  Isn't that always the goal when trying recipes?

Thursday, January 15, 2015

Shares available soon

Patchwork Green CSA Shares will be available by February 1st for the 2015 season. The indoor markets are done for the winter, but the first outdoor market is scheduled in Decorah for May 2.