CSA Members 2004: Newsletter Archive

Dear CSA Members,

"When one tugs at a single thing in nature,
he finds it attached to the rest of the world."
-- John Muir

Some time ago, one of our customers asked about our growing practices, and since my wit and wisdom level seems a little low this morning I thought I might address this briefly. Boistfort Valley Farm is certified organic. In WA the certification program is a state affair, part of the WSDA. The state requires an annual farm plan; a 14 page document covering everything from crop rotation to site history, and inspects our farm every spring. They also require careful record keeping regarding the application of any materials, fertilizer etc., its origin and composition.

It is a common misconception that organic farms do not fertilize or apply pesticides. We are able to use a number of different products, which have been approved by the state or by the Organic Materials Review Institute. Most of these products are plant or animal based and contain no petroleum. They break down more easily and more quickly than their conventional counterparts and pose a reduced threat to humans and the environment.

Because our farm is so diverse we rarely use any products for pest control with the exception of remay, which is a spun bound polypropylene row cover. It is a blanket of very sheer material, which acts as a physical barrier to insects while allowing light and water to pass through. We fertilize primarily with feather meal and a custom mix of animal byproducts and kelp. We lime our fields as needed and apply trace minerals as well.

Every year George from Agrilliance stops out and takes soil samples. Somehow he seems to know when our sweet corn is ripe. He sends the samples to a lab to be tested then calls when he has the results. We usually get together in mid winter and hash out a fertilizer plan. This is always a fun learning experience for us both, trying to find approved materials with adequate cost/benefit ratios in a world still primarily ruled by the conventional market.

Between the lines of this rather dry explanation of our growing practices lies one of our most fundamental beliefs. Please understand that though mainstream organics are an excellent alternative to conventional farms in terms of your health and the environment, they are routinely using approved materials that knock down as many honey bees as aphids. Large-scale farming practices by necessity are geared toward efficiency and profit. This means routine application of materials, mono cropping and many other practices that are no different than other agri-business.

Small farms like ours are so diverse that if one crop shows signs of damage we can move on to the next. We maintain a personal relationship with our crops and our customers. We are able to keep close tabs on each crop and use preventative measures and careful attention to each crop’s particular requirements to maintain a healthy plant. We feel a very deep sense of responsibility to the land that we farm and the wildlife, insects, birds and fish with which we share this valley. In short we care, we love what we do, and it shows.

My ramblings have not left much room for recipes but I must share my favorite way to prepare bulb fennel.

Slice bulb carefully in half on the flat so it opens like a clam. Carve out and discard the core. Slice into 1/4 inch planks. Steam until fork tender, about 10 minutes. Place in oiled baking dish and drizzle with oil. Top with a sprinkling of breadcrumbs, and then a generous smattering of either Parmesan or a good Bleu cheese. Bake until browned in a 350 oven, about 20-30 minutes.

Bulb fennel is a great substitute for celery wherever a mild anise flavor is appropriate. We use it with other veggies to surround roasts, or steam it, slice it as described above and grill. The cabbage this week is a Savoy type and makes an excellent salad or slaw (try our Cabbage Salad recipe). It has a cleaner milder flavor than its more traditional cousin. The golden beets may be prepared just like the purple (try Beet Carpaccio or Beet and Arugula Salad) and are a bit milder as well.

Enjoy!!

Boistfort Valley Farm
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email: please use our forms