All About Tomatoes!

Every summer we produce thousands of pounds of tomatoes at Jericho Settlers Farm, of all colors, sizes, and flavors.  Fresh tomatoes in the summer are truly a treat for both the eyes and the stomach. And even better, they are super good for you! Tomatoes are considered a “functional food", meaning they do more than just provide basic nutritional and caloric needs. They also contain certain nutrients that can help prevent chronic diseases and heal and strengthen our bodies.  Here are just a few of the amazing vitamins and minerals found in tomatoes, and what they do for you!

• Lycopene: a free-radical trapping anti-oxidant
• High levels of Calcium and Vitamin K: essential for strong bones!
• Vitamin B and Potassium: help reduce cholesterol and lower blood pressure
• Vitamin A: helps strengthen our eyes!
• Vitamin C: important for skin health, effective at healing sun damage
• Chromium: a nutrient that regulates blood sugar
• Bioflavonoids and Carotenoids: reduce inflammation, which can help minimize chronic pain.

Can’t get enough of these edible powerhouses?  Stop by our farmstand and stock up on fresh red slicers, cherry tomatoes, saladettes, and heirlooms.  And enjoy the nutritional benefits and summer fresh flavor of JSF tomatoes year round by picking up a few flats to can or freeze into delicious sauce, paste, or salsa that you can enjoy all winter long.

A New, Safe Way to Manage Pests

The Good, The Bad, and the not-so Ugly : Managing Aphids (the Bad) with Natural Insect Predators (the Good) and Habitat Plants (not-so Ugly) in Hoophouses

Jericho Settlers Farm has been collaborating with the University of Vermont, Entomology Research Laboratory testing whether certain "habitat plants" can help establish natural insect predator populations in our hoophouses to help manage aphids and similar pests.  We are one of 5 farms participating in this study throughout the northeast.  Aphids can become problem pests for some plants (like leafy greens or tomato plants) if their population numbers get high.  Often in indoor growing areas (like greenhouses and hoophouses) the aphids natural predators are not in great abundance, and aphid populations can grow unchecked. So we planted specific plants known to be favored by these natural predators within our tomato hoophouses, in hopes that these habitat plantings would attract the aphid predators into the hoophouses.  The habitat plantings were combinations of plants (such as dill, borage, beans, alyssum and marigold) that provide food (pollen, nectar, or pests) and shelter and/or reproduction sites to the pests' natural enemies. 

Preliminary results show these habitat plants are attractive to several types of naturally occurring parasites and predators. Over 500 natural enemies were collected in our hoophouses this summer. The highest abundance and diversity of natural enemies was observed on borage, alyssum and dill. Generalist predators (predators that consume a wide variety of pests) commonly observed were syrphid hover flies, minute pirate bugs, lady beetles and lacewings. Syrphid fly adults resemble bees and consume pollen and nectars. Their larvae (maggots) consume several types of soft bodied insects, especially aphids. Lacewing larvae prey upon a wide variety of small insects including thrips, mites, whiteflies, aphids, small caterpillars and insect eggs. Similarly, lady beetle adults and larvae and minute pirate bugs adults and immatures are both voracious predators of the former list of pests. Several species of parasitic wasps were also observed (don’t worry, these don’t sting people!). The majority of these parasitic wasps lay eggs inside aphids. As the wasp develops inside the aphid it turns it into a golden brown ‘mummy’.

This sustainable plant-based system has the potential to provide an ongoing source of free natural enemies to manage pests. This helps farmers lower the costs associated with pest management as purchased natural enemies are expensive and time consuming to release. This project is currently being conducted in collaboration with scientists from Penn State and the University of Maine. If you would like more information on the use of these habitat plant systems, please contact Cheryl Frank Sullivan at The University of Vermont, Entomology Research Laboratory. E-mail: cfrank@uvm.edu Website: http://www.uvm.edu/~entlab/

We're Solar Powered!

The organic veggies and pasture we grow are not the only things soaking up the summer sunshine at Jericho Settlers Farm. We also have 6 photo voltaic solar trackers that convert solar energy into electricity to run the farm! It’s part of our commitment, and mission, to farm in a sustainable way. The trackers communicate with satellites to "track" the movement of the sun across the sky, rotating throughout the day to maximize the amount of sun exposure (just like a sunflower).

These trackers produce all the electricity the farm needs to operate.  We use solar power to do everything on the farm, from passively heating our greenhouses to actively cooling our large produce coolers, to growing the vegetables and livestock pasture on which all our animals thrive. Our "solar egg" labels make sense now, don’t they?

Garlic Scapes

We plant garlic in October the season prior and begin harvesting in July. In June, before harvest begins, some garlic varieties send up seed stalks – these are called garlic scapes. We cut them off to allow the plants to put their energy into growing big bulbs (and not growing the seed stalk) – but the benefits of cutting off the scapes are two-fold, as they are excellent to eat! They can be used like scallions, though some may find them too strong to be eaten raw.  They are crisp with a sweetness and incredible garlic essence. They are excellent roasted or sautéed with other vegetables. You can also coat them lightly with a little olive oil and salt and pepper and roast them on the grill or under the broiler.

Garlic Scape Pesto

• 4 garlic scapes (chopped into 1” sections)
• 1/2 cup olive oil
• 1 cup grated parmesan cheese

In blender combine scapes and olive oil, drizzling in oil until you reach a consistency you like. Pour mixture into bowl and blend in cheese by hand. Great on pasta, pizza, sandwiches or as a dip.

Tomatoes are on the way!

Tomatoes are a big part of our summer production here at Jericho Settlers Farm. We are excited to announce that we are finally starting to see some red out there amongst the green!  Get ready, because fresh, vine-ripened tomatoes are on the way!

As usual, the best things in life take some work (especially when it comes to food!)  Tomatoes are no exception-but don’t get us wrong, they are 100% worth the effort!  Here is Hannah, our hoophouse manager, who oversees our tomato production.  She has been hard at work for weeks, preparing hoophouses, planting the young tomato plants, and trellising the growing plants.  

Here is our newest project: constructing the second of our two in-ground heated greenhouses.  In partnership with The Farmhouse Group, Efficiency Vermont, Vermont Working Lands Enterprise Initiative and the University of Vermont Medical Center's nutrition program, this house (and its twin which is already in operation) allow us to produce fresh greens throughout the winter and spring and get a jump on the tomato season. 

See what we're growing!

With the arrival of spring, the crew here at Jericho Settler’s Farm has been hard at work, seeding, transplanting, and of course, harvesting! Here’s a peek at what we’ve been up to lately:

A table full of healthy young plants, ready to go in the field.

Bridget, transplanting lettuce in our hoophouses.

Young tomato plants, well on their way to producing delicious fruit!

The fast trio of seeders on the farm!  Thanks to Ally, Hazel, and Asa, we seeded 75 trays of corn last week!

Beautiful herbs for our plant sale.  Be ready to stock up on sage, oregano, thyme, and lavender.

Tomato update

Our greenhouse has been cranking at full steam since early March. Fortunately we don't have to wait for the ground to thaw to plant our seedlings. The ground rarely freezes in our hoophouses, which are full of young spring greens, and our heated hoophouse that uses radiant soil heat generated from a biomass furnace is filling up with tomato, cucumber, and basil plants today! With this hoophouse we can provide you with great summer veggies earlier. Think tomatoes June 1, and join our Summer CSA today! It will be here before you know it. 

See what we've been up to!

Even though March is drawing to an end, it can be hard to tell that spring is here. Those lingering 20 degree days and stubborn snow patches seem to be determined to hold on until the last minute. However, there is one place here at Jericho Settler’s Farm where spring is in full swing.  Our greenhouse has been cranking at full steam since the end of February, and the seedlings inside have no idea that the rest of us are shivering our way through spring break. 

Here’s a peek at what’s been happening in the greenhouse lately:

Seeding:

By the end of February, we have to get transplants started so they'll be ready to transplant in the high tunnels in March.  From microgreens and pea hoots to herbs, squash, cucumbers, lettuce, and tomatoes, we’ve been planting seeds in preparation for the warm months ahead.  We are now planting the more hardy seedlings in the hoophouses!

Microgreens:

Tender and full of flavor, microgreens are a blessing at the end of winter.  We grow a variety of micros, including chard and beet greens, mustard greens, spinach, kale, radish and turnip.  Once they germinate, it’s hard to slow them down!

New to the Farm:

There is some excitement on the farm, as we have two new and exciting additions to our team! Elizabeth is our newest crew member, although it feels like she’s been a part of the farm for much longer.  The new vacuum seeder, however, is taking a little more getting used to…Luckily, Elizabeth seems to have a knack for it. 

Elizabeth is excited to join Jericho Settler’s Farm as a new seasonal field worker. Her passion for organic agriculture began as an Environmental Studies major at the University of Vermont. She wrote her senior thesis about women’s farming networks in Vermont and Chile, where she studied abroad. After working on a trail crew in California, Elizabeth decided to trade in the beaches and eternal sunshine for the balmy green mountain state.  In her first few weeks on the farm, Elizabeth has learned how to plant hundreds of seeds per minute, how to remove weeds with a hula hoe, and how to drive an ATV to collect eggs. When not cleaning cabbage or harvesting spinach, Elizabeth likes to read, play clarinet, speak Spanish, rock climb and roast root vegetables. 

Seed Starting Workshops

February 18 at Jericho Town Library (Jericho Center)

• 3-3:40 pm  Seed starting for kids
  

• 6-7 pm  Seed starting basics (adults)

Presented by Christa Alexander, organic farmer with over 14 years starting organic seedlings for the home garden and commercial farm. Both workshops are free and open to the public, however we suggest attendees of the adult workshop support the Vermont Farmshare Program by making a $10 donation.

The Vermont Farmshare program subsidizes CSA shares for our neighbors who otherwise could not afford to join our CSA. Through the program, NOFA-VT will match each dollar that our CSA raises to offer reduced rates to income eligible individuals and families. VT Farm Share is made possible through your donations.

A No Recipe Recipe

We all have our time honored meal choices, but sometimes we need a little inspiration in the kitchen. While the internet is overwhelmingly full of ideas, what we really enjoy is hearing from friends and members about their culinary creativity. We wanted to give a shout out to Catherine Stevens this week for sharing with us her no recipe recipe for CSA Soup.

CSA Soup

Making homemade soup is easy and the ingredients in this recipe may be changed to match whatever veggies were in your JSF CSA share and whatever you might have in your kitchen. Be creative, taste for seasoning as you go along and allow the soup to simmer to deepen the flavor. If you've never made soup before, please give it a try--it's so nutritious and delicious! Plus, homemade soup freezes beautifully and I have several types of soup in my freezer for those days when I get home from work and haven't planned anything for dinner. 

Ingredients:

• Olive or vegetable oil and, if you want a richer taste, a little butter
• Chopped/diced vegetables including onion, garlic, leeks, carrots, tomatoes (fresh, frozen or home canned), potato, summer squash, green beans, peas, turnip, kale, spinach, chard, cabbage, etc.
• Quinoa or rice or barley or noodles or small pasta (ditalini) or farro or cooked beans.

Basic instructions:

• Put a few tablespoons of oil in a dutch oven or soup pot and add the basics: chopped onion/leeks/garlic, carrot and celery. These are the "trinity" that create the beginning flavors in your soup. Cook, stirring occasionally, on medium until the onions are turning translucent. Don't let them burn.
• Add any of the other vegetables listed above and/or whatever you have; add vegetable stock (or chicken or beef) to twice cover the vegetables and simmer until the vegetables are cooked. At this point, taste for seasoning and add salt, pepper, chopped parsley and/or basil/and or other herbs you like. Add the rice/pasta/quinoa/beans and taste for seasoning again. Depending on the pasta/beans that you added, and depending on whether you like a thick soup or a thin one, you may need to add more water or stock at this point. Taste again for seasonings.