Wintry Mornings

-Erika Rumbley

Each week I meet more of you who are captivated by the idea of eating more locally. Perhaps your family has gone whole hog, or you may be dipping your toes in this season with a newfound curiosity for root vegetables and all those gorgeous squashes. As the temperatures bottom out and the shortest days approach, the Langwater Farm crew is doubling our efforts to feed you through the winter months. We’re filling every last inch of the barn with beets, turnips and carrots. We’re stacking sweet potatoes, kabocha and butternut to the ceiling. The lush, impossibly green spinach and kales have been tucked under row cover for careful gradual harvests in the coming weeks. The sides of the greenhouses are battened down tight with arugula and lettuce growing inside. Every vegetable is stored to suit its preferences, to maximize freshness and storability- carrots, beets, daikon and the striking watermelon radish in a chilly, humid cooler while squashes and sweet potatoes like it warm and dry. This time of year, farming is more about dormancy than growth.

Through this week of wintry mornings, the Langwater Farm crew will devote early hours to clearing out greenhouses and cleaning leeks until the outside world thaws. Several hours later, we pile into trucks with our thermoses and all the layered clothing we can stand. We’ll be cutting tops off of turnips, tossing them into crates, pouring crates into big bins, carrying the bins away with the tractor. This is what local, seasonal eating looks like.

Sunsets & Sweet Potatoes

-Erika Rumbley

In recent weeks, the Langwater crew has spent long afternoons unearthing sweet potatoes. After lunch we pile into trucks or hoof it out to the field, and find our place patiently filling crate after crate until the sun sinks behind the stone wall and the high tunnels are aglow with the last crimson light. It’s a surprisingly complicated process, bringing those auburn, sugary roots to your table. At Langwater Farm we grow Covingtons and Beauregards, traditional orange sweet potatoes, along with a handsome blonde variety named O’Henry. Their path to your plate begins in June when we lift the soil into raised beds covered with plastic mulch. The mulch warms the soil and we plant ‘slips’ (rooted stems) deeply into the earth below. The sweet potato field is weeded with hoes and with tractors for many weeks until the plants’ vining inclination takes over and the field is full of sprawling green growth. And then we wait. In September we tested a few plants, forking their ginger masses out of the soil. Not quite yet. We decided to give them a few more weeks to size up in the ground. On the cusp of October we took the plunge and began the annual sweet potato harvest. It goes like this- 1. Mow down the sprawling vines. 2. Come through with a weedwacker to cut vines even shorter, right to the ground. 3. Unearth the roots with the potato digger. 4. Crate sweet potatoes by hand, sorting as we go and giving a clean cut to any rough edges. 5. Carry crates out of the field onto a truck or tractor. 6. Cure sweet potatoes in a warm greenhouse, allowing sugars to develop. 7. Enjoy! Roast, steam or fry these awesome, nutritious roots. If you’re like us, you’ll want to eat them right away even though they’ll be even better in January…

Hot and Hazy

-Kevin O’Dwyer

As we brace ourselves for our first heat wave in two years, we take solace in the fact that the hot days and warm nights will expidite tomato ripening.  In addition to keeping ourselves well hydrated through this stretch, we’ll also be mindful of our plants’ increasing water requirements.  Irrigation becomes a high priority in weather like this.  Fortunately we’re ready for the job.  Earlier in the summer, in spite of ample rain from frequent thunderstorms, we prepared for these days  by laying out miles of drip irrigation tape underneath plastic beds and setting up the infrastructure to feed these lines.  Now the work will shift to moving around the PVC manifolds that we’ve built to connect the different irrigation zones and keeping the pump running.  Our drip or trickle irrigation system is a very efficient and sustainable way of supplying the plants with water.  All the water is released 2″ below the surface of the soil and none is lost through run off or evaporation.  Any excess will leach right back down the hill and be returned to the pond.

Irrigation isn’t the only priority for this week.  We’ll continue to cultivate and maintain established crops, hand weed the young emerging crops, and keep planting many successions of Fall crops.  This week, the last of the Fall carrots and beets will go in and the first plantings of Macomber turnips and watermelon radishes will be seeded.  We hope to see you at the farmstand this week and don’t forget to eat lots of vegetables and drink plenty of water in this heat!