One such customization of John’s systems that I have done is to our field maps. By taking John’s indications from his Soil Management Time Line and Log, I created a more visual picture of what we plant and where we plant it from year to year. This is the “field map” that I refer to often during tours that I lead. And while the details for clear understanding may take quite a bit of explaining, just looking at it in and of itself can provide some clarity. As such, as I promised, here is the map of our fields including crop rotations and succession planting plans (available via pdf download at AngelicOrganics.com/NL week 17). I hope you take a look at it and feel a little closer to what goes on in our fields.
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As I mentioned last week, 4 delivery winter/late-season boxes are available--we encourage you to get on board. Here are the vegetables that will likely be in your winter share: Broccoli*, Cabbage*, Brussels Sprouts*, Kohlrabi*, Spinach*, Red Russian Kale*, Toscano Kale*, Swiss Chard*, Collards*, Celeriac, Beets*, Carrots, Potatoes, Butternut Squash, and Popcorn (and maybe Choi*, Arugula*, Rutabagas*, Radishes, Parsnips, Sunchokes*, Sweet Potatoes, Garlic, and Onions). Also bear in mind that crops identified with an “*” sweeten up during cold weather, frosts, and freezes--yummers! For $100, you can extend your 20-week and 12-week shares (which end by November 1st) further into November (we skip delivering on Thanksgiving week) with a 4-delivery winter/late-season share. And if you already have a winter share, you may purchase a second one for $80. Either way, email your interest to the farm and then mail your check to 1547 Rockton Road, Caledonia, IL 61011.

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If my week goes as I hope, look for a special new video innovation in our newsletter next week!

Please note: this box summary is written the week before you receive your box. It is updated but not all the boxes packed for your delivery day will be exactly the same, although it is likely that all the boxes at your dropsite will be the same. Some things may be in your box that are not listed, and some listed things may not be in your box. As always, be sure to thoroughly wash all your vegetables.

The page numbers listed below refer to cooking tips and recipes in Farmer John’s Cookbook: The Real Dirt on Vegetables as provided to all shareholders. Some recipes are listed at AngelicOrganics.com/RecipeService

ROOTS

• Beets-with their greens, pp. 55-62
• Potatoes-We don't wash these. They store better when unwashed, pp 289-294
• Radishes-with tops which are good for cooking; bagged with lettuc, pp 129-135

COOKING GREENS-pp. 81-94

• Spinach-Joanne made spinach and mushroom pizza this week.
• Winterbor Kale

BRASSICAS

• Kohlrabi-pp.201-204
• Broccoli-pp. 248-252

ALLIUMS-pp. 121-128

• Onion(s)-yellow storage, maybe.

FRUITING CROPS

• Winter Squash-a pie pumpkin and a delicata or an acorn; always pay special attention to the ripeness of the squash; if a particular squash begins to become overripe and has a soft spot, cut off that portion, bake the squash, and use for pie or quick bread or freeze for winter use. pp. 307-315
• Heirloom Tomatoes and/or Tomatoes-green or just beginning to blush; pp. 228-235
• Peppers-some of the last for season, pp. 215-222
• Hot Banana Pepper-likely; bagged with spinach
  

HERBS-pp. 102-120

• Parsley

SALAD GREENS-pp. 136-141

• Lettuce-heads of New Red Fire (a red leaf), Magenta (a red summer crisp) and/or Green Star (a green leaf)

(See Bob's section for an introduction.) Sometime last winter I got this idea in my head that I wanted to spend some of my vacation time volunteering on the farm. Part of the impetus for this was the fact that I'd been spending a considerable amount of time in front of a computer and really felt the need to get grounded. Another part was that I was beginning to read a little about organic foods and sustainable farming and wanted to learn more about the whole process by getting my hands dirty.

I made arrangements to bike from Chicago and work the week of September fifteenth. It was an incredible experience.

Each day began at 6 a.m. We harvested volumes of vegetables – peppers, eggplant, tomatoes; I think I picked more lettuce than I'll consume in my lifetime (time will tell). We cut and bagged bushels of cilantro (one of my personal favorites) and dill; I was positive the scent on my hands would be carried into dreamtime (by the way, sleep comes swiftly at sunset, and runs eight hours deep). And pumpkins — we picked pumpkins and gourds one afternoon! Some of the most memorable moments were more subtle, like noticing how the warm morning sun illuminates the chard, or the sound the spinach leaves made while sifting through the bed for weeds. Getting all this food to the shareholders twice weekly requires a tremendous amount of orchestration. I was amazed at how organized the counting, cleaning and packing procedures were. Every hour was densely packed – there was always something to do next! This wouldn't have been as manageable (or as enjoyable) if it weren't for the people on the farm – they were wonderful. I felt welcome from the moment I arrived, and could tell by the way everyone worked together that they care about what they do. We had great conversations, laughed a lot, swapped stories, brainstormed Halloween costumes and made some fantastic meals together. I found it difficult to leave at the end of my stay, but took comfort in knowing that the experiences I was taking with me would long outlast the dirt beneath my fingernails.

The beautiful weather of the week carried into my weekend ride home, where I divided my time between enjoying the scenery and reflecting on a vacation well spent. One observation that hit me was that there was so much work to do – they didn't have any trouble keeping me completely engaged – and I wondered if they had volunteers showing up on a regular basis. (Editor's Note: the farm is often in need of volunteer help.) So, I'd like to encourage other shareholders to consider helping out as well (if you aren't already). Maybe you could spend a morning or a couple of days out there. I'm sure you'll find the experiences as rewarding as I did.

Enjoy your vegetables!