Laboring, for good

Weeding in (non-milagro) beanfields last week, near this gorgeous sunflower cover crop field (which means, incidentally, there are a lot more sunflowers around Clagett than last year--yay!), makes you appreciate work in all its forms--when on the farm, by the people and plants. In essence, the sunflowers are working, just by standing around looking beautiful, because as cover crops, they help prevent erosion and help fertilize the soil, making a type of green manure.

Discouragingly, hard work can seem to be for naught when there are diseases like the tomato blight on the loose, rampaging tomato plants in the Northeast and Mid-Atlantic, as the tomato harvest is noticeably down from last year. However, I noticed that while most of the tomatoes were adversely affected, the smaller ones, notably the cherries and Sungold held up reasonably well. My guesses as to their durability, particularly the Sungolds, is that the variety is pretty hardy to begin with, as Sungolds have a longer growing season than most other tomatoes. Also, the small size helps the fruits (yes, tomatoes are botanically considered fruit) get more exposure to sun and air than other varieties, as the staked plants are rarely, say, knocked to the ground after a storm as happens much more often with larger, heavier tomatoes. While I wish there were more of the other tomato varieties (such as the supremely tasty Black Prince), I'm glad the little Sungolds are surviving...
Oops! Because I'm not sure which cable station Planet Green is on, I missed last week's episode of Emeril Green featuring Clagett Farm CSA.

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Because summer's coming to an end, and I like sunflowers and Pembroke corgis, a video combination featuring both, with a surprise at the end--a metaphor for the ephemeral nature of the season.

The rooster crows at 10:30, or 12:30, whenever--late spring harvest

Um, there are cows at Clagett, but no sheep. Hmm.

The other day was a nicer one than there's been in a while, with the sunshine and all. Thus, a great day to mozie down to Clagett Farm to help with harvest and other tasks (such as hoeing a row of potatoes, for the first time).

An interesting surprise--there was a crew from the Emeril Green show at the farm, which was on-site the entire day. For most of the day, they were at a distance as we picked the humungous and fragrant Siberian kale (with a scent mildly reminiscent of dill) and Russian kale, etc. However, the pleasant crew and the affable show host did briefly shoot us a bit when we were preparing the day's haul for customers, who pick up their shares in the afternoon--splashing and cleaning the bok choy and lettuce so that they'd be beautiful for their closeup.

After the fuss was over, it was time to settle down and pick herbs and strawberries before heading home (with plenty of kale, lettuce, and garlic scapes, as well as some asparagus). I'm always amazed at the variety of herbs that can flourish in a wide range of temperatures. For instance, the sage was as plentiful and healthy looking in the hot June sun as it was last November. However, I am more intrigued by the flowering herbs of summer, such as chamomile and lavender (pictured above), two plants whose mere appearance are simultaneously cheering and calming.

More reasons to eat your veggies!

Recently, a nice article on the health benefits of various common fruits and vegetables appeared in the Huffington Post, by David H. Murdock of Dole Foods. While he is, of course, not an entirely unbiased source, his chart mentioned a range of health benefits that I've never heard of, such as that strawberries protect against Alzheimer's, that bananas reduce symptoms of asthma in children as well as increase fat burning, and that kale counters harmful estrogens that can feed cancer (as well as increase bone density), among the foods mentioned there. (Oddly though, it seems from the article comments that some of his employees labor under the impression that papayas and pawpaws are the same fruit, when Dole only sells papayas, and pawpaws are native to the eastern US.)

Whatever. It's time to dive into a fat-burning banana right now, followed by some of those tiny strawberries I picked from the farm. Mmmm.