November 18

Farm Notes

Oooh boy, it feels like winter has ARRIVED this week! Overnight lows are in the mid-twenties this week, which means the garden is a sea of row cover protecting the plants from freezing temps. But thankfully, I only have one more week of worrying about keeping all the veggies alive, because next week is the FINAL week of our CSA for the 2022 season!

This was our third full growing season here, and I can say with confidence that it was our best and most productive yet. That’s not to say that I didn’t make mistakes and have failures.. trust me, there were still LOTS of those! But with every season that passes, our soil improves, my knowledge of this land gets deeper, I learn more about what our community wants in their boxes, and we work more efficiently. In the coming weeks, I’ll share more about the specific wins and losses this season, along with our goals for next year – and I’ll also share a helpful framework for asking yourself the same questions as you start to think about your growing season in 2023!

In preparation for the cold week we are having, last weekend I pruned, fertilized, and mulched our asparagus beds, tucking the plants for winter. In case any of you also have asparagus (or other perennials that could use some late fall pruning), below is a quick tutorial on how to prepare them for the winter months ahead. (PS – I also made a fun video tutorial of this process over on my instagram, which you can check out here).

PREPPING ASPARAGUS / PERENNIALS FOR WINTER

1) Once the asparagus (or other perennial plant) has died back and turned brown, prune back the stalks, leaving about 1” above the ground. It is generally not advised to leave the plant matter you’ve cut back on the bed, as there could be pests living in the plants that would then stay in your soil (so I just compost it).

2) Clear the growing bed of any weeds.

3) Add some good compost to the bed (a few inches thick), which will release nutrients to the soil throughout the winter.

4) Finally, mulch the plants with dead leaves, pine needles, or wood chips to help protect them from freezing temps (and keep weeds at bay).

For a full farm walk from today, check out my virtual tour around the farm from this morning here.

Asparagus bed pruned and weeded…

…and then fertilized with compost and mulched with leaves.

The other big news is that TODAY I’m releasing our line-up of Spring 2023 Workshops here at the farm! There's a little something for everyone – from Home Gardening 101, to Spring Salads, Knife Skills, Pickling & Fermenting, and many more.

All of our workshops are 100% hands-on, and include a full walking tour of the farm + you'll help harvest veggies and herbs that we will use to make and enjoy vibrant, seasonal dishes together. Farmbelly workshops take place outside on the farm (and under our nice big, shaded structure) with a max of 10 people, to ensure an intimate and safe experience for everyone. I know that most of you wonderful Farmbelly Club members are not local to NC, so I’m sorry that these workshops likely aren’t really accessible… but hopefully I’ll get to see many of you here in the new year!

Last but not least – only TWO days left to get your Farmbelly merch! Snag a vintage-inspired Farmbelly t-shirts, a super cozy + comfy sweatshirt, an extra big tote bag, or a stylin' baseball hat. Merch orders close at midnight this Sunday, Nov 20th.

PS – A note that you will likely receive a separate email that goes out to my entire mailing list about our Spring 2023 Workshops… I’m sorry about the double email, I promise it won’t happen often!

PPS – I took y’all on a virtual farm walk this morning, with lots of new veggies to see + helpful gardening info for you! For a full tour of the farm + tips for your own gardens, here’s the link to watch via our private Facebook group. :)

Kitchen Notes

This week I was looking for an excuse to cook with the big, beautiful heads of cauliflower that we grew this year (my first cauliflower crop ever, as I mentioned last week!) and I was inspired to whip up a big pot of curry with chicken and veggies. Curry dishes may seem complicated, as they tend to have a longer list of ingredients, but you most likely already have everything in your pantry/fridge, and curries really do come together quickly once you get going. Feel free to use different spices or veggies based on what you have on-hand, and you can absolutely omit the chicken if you’d prefer a vegetarian curry.

CHICKEN & VEGGIE CURRY

Photo Credit: EatWell101

INGREDIENTS

• 2 tablespoons olive oil

• 2 teaspoons curry powder

• 2 teaspoons minced ginger root

• 1 teaspoon turmeric

• 3 cloves garlic, minced

• 1 pound boneless skinless chicken thighs, cut into 1” cubes

• 1 medium yellow onion, diced

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 medium sweet potato, peeled and diced into 1/2 inch cubes

• 2 cups cauliflower cut into florets (1 small head)

• 1 tablespoon tomato paste

• 2 cans (13.5 ounces) unsweetened coconut milk

• Splash of fresh squeezed lime juice

• Handful chopped cilantro leaves (optional garnish)

INSTRUCTIONS

• Heat the olive oil in a pan over medium heat. Add the curry powder, turmeric, minced garlic and ginger root, and toast, stirring, until fragrant well combined, 1 to 2 minutes.

• Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.

• Add the sweet potato, cauliflower, and tomato paste and toss into the mixture until evenly combined. Add the coconut milk and stir until well combined.

• Bring the curry to a gentle simmer and cook, uncovered until sweet potatoes are fork tender, about 15-20 minutes. Add a splash of fresh lime juice, and taste and adjust seasoning as needed. Serve over rice and garnish with cilantro, if desired. Enjoy!

Today’s Stats

• Low temp: 26F

• High temp: 49F

• Sunrise: 6:57am

• Sunset: 5:07pm

• Moon phase: Waning crescent

• Additional notes: Sunny and chilly

November 11

Farm Notes

It’s a cozy, rainy day over here as Tropical Storm Nicole makes her way up the East Coast. Our fall veggies can use the rain and I can use a good excuse to stay inside and do some “computer farming” – aka planning our market garden and workshops for next year. I’ll be releasing our line up of Spring 2023 culinary workshops next Friday, so stay tuned! Hosting workshops again this season after a 2 year pandemic hiatus was such a joy – I loved having folks back out to the farm to learn all about growing + cooking good food, and I’m so excited to host heaps more classes in the new year.

It was a fairly quiet week around here, and we officially only have 2 more weeks left in our Fall CSA. One veggie that I’m especially thrilled to include in our boxes next week is CAULIFLOWER! I’ll be honest – I’ve been farming in one way or another for the past 15 years, and I’ve never even tried growing cauliflower. It can be a notoriously hard veggie to grow, and it takes quite a bit of time + space + energy to do well. Alas, back in August when that nasty groundhog was eating all our brassica plants, some farmer friends gave me a flat of extra cauliflower seedlings and I planted them with low expectations. I’d honestly forgotten about them until this week, and all of the sudden we have some gorgeous cauliflower on our hands! They are still a bit on the small side, but we should have enough over these next 2 weeks to give our CSA members a nice head or two, which is a total win in my book.

We’re predicting a few frosty nights this weekend, so yesterday the main item on my to-do list was harvesting our lemongrass, which is not frost-tolerant. Lemongrass was another new plant for me this season, and I was pretty amazed by how vigorously this fragrant herb grows. I started a few seedlings back in February, and they were still the tiniest little things when I planted them in May after the threat of frost had past. They were slow to start, but by July as the heat + humidity kicked into gear, the plants absolutely TOOK OFF (the photo below is just FOUR individual plants, so you can see how big they get).

So today I just want to share a few basics about growing, harvesting, and storing lemongrass (and keep reading for lots of recipe inspiration):

GROWING LEMONGRASS

• Lemongrass usually grows 2 to 4 feet tall and 2 to 3 feet wide (though in tropical areas, it can grow to as tall as 9 feet). As a tropical grass, it’s hardy to USDA hardiness zones 10 to 11, though the roots may be hardy to zone 8. In cooler growing zones, lemongrass is often grown as an annual or can be overwintered indoors in pots.

• Lemongrass prefers fertile, loose, well-drained loam soil that is moist but not too wet. It will tolerate average soil if it has enough moisture and good drainage, but does best in soil with a pH of 6 to 7.8. Plant it in a location with full sun or at least 6 hours of sun per day.

• As a tender, tropical plant, lemongrass will not survive below freezing temperatures outdoors. If you’ve grown lemongrass in the ground, you can dig it up before the first frost, cut back the foliage and stalks to just a few inches tall, and plant it in one large pot or into several smaller pots. Keep your potted lemongrass as a houseplant near a bright, sunny window, ideally with southern exposure; in a heated greenhouse; or under artificial lights.

HARVESTING LEMONGRASS

• Lemongrass is harvested for both the stalk and foliage. Wait until the stalks are at least 1/4” thick, before beginning to harvest them. The most tender part of the stalk is at the bast of the plant, so use a sharp serrated knife or clippers and cut the stalk as close to the ground as possible.

• Once the stalks are harvested, remove the woody outer portion and the leaves (save the leaves to dry for teas/cooking, or compost them).

STORING LEMONGRASS

• Freezing – Lemongrass stalks can be frozen whole or in smaller pieces for about 6 months. For easy use in cooking, portion out the stalks in amounts that you’d use them in your favorite recipes. Place them in a freezer bag or container labeled with the date and amount stored.

• Drying / Dehydrating – To dry the stalks or leaves, cut them into pieces while the plant is still fresh, as they can become crumbly and difficult to cut when dry. Separate the leaves from the stalks, and lay them on paper towels or on a screen in a dry area out of direct sun. When completely dry, store in a jar in a cool, dark place. Dried lemongrass can be used for up to a year.

Last but not least… did y’all see the news?! Some brand spankin new Farmbelly merch is finally HERE and I’m so excited to share it with everyone over on the online shop. Inspired by our new logo, I've created two different vintage-inspired t-shirt designs, some super cozy + comfy sweatshirts, an extra big tote bag, and a stylin' baseball hat – just in time for the holidays.

I hope y'all dig these creations as much as I do... a lot of love + heart went into each piece, and everything is screen-printed locally by our new friends over at The Merch in Carrboro. In addition to all these rad screen-printed goodies, I also have my fan-favorite Heal-All Herbal Salve and local honey back in the shop... while supplies last! Orders must be placed by midnight Sunday, November 20th, and all orders will ship the week of December 5th to ensure delivery before the holidays.

Kitchen Notes

In the spirit of all things lemongrass, I’m going to share lots of different ways to enjoy this fragrant herb in your kitchen. I’ll be honest that until this season, I’d never grown OR cooked with lemongrass, so I totally get that this might not be an herb that you would usually use… but part of the fun of gardening and cooking is trying and learning about new ingredients and flavors, so I hope this will inspire you to give lemongrass a try!

Photo Credit: Healthy Nibbles and Bits

HOW TO PREP LEMONGRASS

• First, slice off about ½ inch from the bottom of the stalk. Then, slice off the top of the stalk to trim away the thin leaves (and you can use those leaves for tea, simmering in soups/stocks, etc).

• Next, peel off 1-2 outer layers of the stalk, until you get to the more tender and juicy part of the stalk. The amount of layers that you peel depends on the freshness of the lemongrass.

• FOR SOUP / BROTH – slice the stalk into 3-inch sections. Then, bash each section with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly. This technique releases the oils from the stalks.

• FOR STIR FRIES – slice the stalk into very thin rings.

• FOR SAUCE OR MARINADE – grate the lemongrass with a microplane so the herb can easily incorporate with the other ingredients.

COMMON USES FOR LEMONGRASS

In South and Southeast Asian cooking, lemongrass commonly conspires with ingredients like garlic, galangal (and/or ginger), cilantro, Thai basil, shallots, lime leaves, and coconut milk to create bold, complex flavors.

• Lemongrass tea: This is the perfect way to use the parts of the lemongrass plant that is not flavorful enough for cooking. Steep a few pieces (cut into 1- or 2-inch lengths) of the fresh or dried leaves and/or outer woody stalks in a cup of boiling water for 5 minutes, or longer if you desire a stronger brew.

• Ginger substitute: Substituting lemongrass for ginger will result a milder flavor profile for any dish.

• Lemon juice substitute: Lemongrass can be used in cream sauces in place of lemon juice, without the risk of the sauce curdling.

• Seasoning for broths, sauces and other dishes: Minced lemongrass stalks or leaves can be added to any dish that would be enhanced by a mild, lemony flavor.

LEMONGRASS RECIPES

• Lemongrass Chicken with Rice & Zucchini

• Chicken Curry with Sweet Potato & Lemongrass

• Lemongrass & Sriracha Grilled Shrimp

• Ginger & Lemongrass Soup with Coconut Milk

• Grilled Chicken with Lemongrass Sauce

• Lime, Ginger & Lemongrass Sorbet

Today’s Stats

• Low temp: 56F

• High temp: 75F

• Sunrise: 6:50am

• Sunset: 5:12pm

• Moon phase: Waning gibbous

• Additional notes: Rain!

November 4

Farm Notes

It’s been an exciting / nerve-wracking few days around here, culminating in a 150+ year old white oak tree coming down in our front yard just a few steps away from our house.

But let me back up… last fall, an ancient oak tree was struck by lightning in a bad thunderstorm (crazily enough, me and my family were sitting on our front porch just 20 feet away watching the storm roll through when the tree was struck… needless to say, it was quite a shock for all of us)!

Over the past year, we’ve watched as the tree began dying a slow death – we had several arborists come visit, and all agreed the majority of the tree as dead and severely compromised. Unfortunately, because the tree is so close to our house (and a major powerline along the road), it was becoming very dangerous and we made the tough decision to take the tree down. (Side note – we’ve learned a lot through this process, and found that taking down trees is very expensive. We were very fortunate that our power company was already doing work on our road to clear around power lines, and they agreed to cover the costs to take down this tree… which saved us thousands of dollars).

Trust me when I say I was heartbroken to have to take down this amazing tree… I keep thinking about what the world was like over a century and a half ago when it first starting growing, and imagining all that those roots and branches and that great big trunk have seen. So much has changed about our little corner of the world, and this tree has seen it all.

But after three full days with rockstar crew carefully taking the tree down piece by piece, we would come to learn that we absolutely made the right decision. Once the base of the trunk was cut down, we saw that the entire base of the tree was completely rotten and hollowed out on the inside. These photos don’t really do it justice… the extent of decay was some of the worst that the tree crew had ever seen. We realized it really wasn’t a question of IF but WHEN a strong enough storm would have caused the tree to come crashing through our house.

Rest assured that we’re making sure the tree has a purposeful second life – literally as I type this, a neighbor is here loading up truckloads of logs for firewood, and we are hoping to work with a local sawmill to turn the trunk (at least the parts that aren’t rotten) into beautiful milled boards for future projects.

Back on the farm, all our veggies are humming along and loving the recent warm, clear days and cool nights. While we had some frosts a few weeks ago, the weather has been unseasonably warm… though I’m not complaining, as it’s been lovely to have highs in the 70s along with blue skies and vibrant changing leaves. I haven’t been great about taking photos of our fall CSA shares, but this week’s full share boxes were just so dang pretty that I couldn’t pass up snapping a pic of the abundance:

One last note... keep your eyes out for a special email early next week, where I’ll be launching pre-orders for some brand spankin new Farmbelly merch! I’ve been working behind the scenes for the past few months to bring you some beautiful, high quality tees, sweatshirts, totes + baseball caps and can’t wait to share them with y’all. I’ll be taking pre-orders for about 2 weeks, and then everything should ship the week of December 5th, so you'll have plenty of time for holiday gifting!

Kitchen Notes

Whenever I have a mis-mash of various veggies hanging around, I love making these rainbow spring rolls. They come together in just a few minutes, and they are super flexible so you can just use whatever you have on hand – and if you have kids / grandkids, this is an awesome dish to make with them! And promise me you won’t skip the peanut miso dipping sauce… y’all, this dip is so freakin good, you’ll be licking your plate when you’re done!

RAINBOW SPRING ROLLS 

WITH PEANUT MISO DIPPING SAUCE

INGREDIENTS

• 12” rice paper sheets

• Fresh herbs – basil or mint leaves, or arugula works too!

• Red cabbage, shredded

• Carrots, julienned

• Cucumber, julienned

• Red, orange or yellow bell pepper, cut into thin slices

• Avocado, sliced

Peanut Miso Dipping Sauce

• 2 cloves garlic

• 1/4 cup tahini

• 1/4 cup peanut butter

• 1/4 cup rice vinegar

• 2 tablespoons white miso

• 2 tablespoons maple syrup

• 1 tablespoon liquid aminos (or soy sauce)

• 1/2 teaspoon grated fresh ginger 

• 1/4 teaspoon red pepper flakes

• 1/4 cup water + additional to thin if necessary

PREPARATION

• First make sure all over your veggie fillings are prepped and ready to go.

• Dip your rice paper sheet into a bowl of lukewarm water and rotate for 5 seconds. 

• Remove rice paper from water, shake off excess, and lay flat on a plate or cutting board. 

• Make a thin bottom layer of basil, mint and/or arugula on top of the rice paper, leaving a 1-inch border empty along the edges. 

• Fill the bottom third of the rice paper with your veggie fillings, making sure to leave a 1-inch border empty along the edges, and being careful not to overfill. 

• When ready to roll, first fold in the sides (like a burrito). Then roll the rice paper around the filling, keeping everything together tightly. The rice paper should adhere to itself and keep everything contained. Have fun, get creative, get messy, and enjoy with a yummy dipping sauce!

• To make the dipping sauce: Simply place all the ingredients for the dressing to a small food processor and blend until smooth and creamy. Taste and adjust seasoning as needed. If the sauce is too thick, add a bit more water.

Today’s Stats

• Low temp: 58F

• High temp: 74F

• Sunrise: 7:43am

• Sunset: 6:18pm

• Moon phase: Waxing gibbous

• Additional notes: Mostly sunny