We hope you have all survived the hottest, driest central Texas summer in recorded history! While our plans to take the kids on a road trip to the mountain ranges of Colorado, Wyoming, and Montana preceded knowledge of the horrendous summer that lay ahead, in retrospect we feel very fortunate that we weren’t picking okra in 107° all July!! I know many of you missed the okra, melons, tomatoes, sweet peppers and cucumber-melons that late summer baskets bring, but have no fear: we’ll be doing summer season as usual starting again in 2012.
The real question on everyone’s mind, though, is: “Will there even be a fall season in this dratted weather, and, if so, when will it start?” We planned and were excited about a fall CSA (our first ever), so we plunged right in- despite the daunting late August/early September weather- and got seeds started in plug trays (in the cooler!) and transplants in the hot ground. We wanted to start the first week of October, or last week of September. It has been an act of hope planting into hard, dry ground full of clods, and keeping the soil moist enough to entice germination and continued life. We sent Zachary, our eldest, up to Jarrell one day with the truck and trailer to purchase 3 round bales of corn stalks for use as mulch. The newly-transplanted peppers and eggplants wouldn’t have survived without protection, and there was not a stalk of untreated hay or straw to be had within all surrounding counties. Corn farmers who lost their crop still baled the stalks to sell for feed to hay-starved livestock, beneficial at least for caloric value.
So, the short answer is: “Yes, we still plan to do a Fall CSA, and hope to start in mid October.” The long answer is, “We are doing everything we can to ensure a varied and bountiful crop for fall baskets, but are losing a lot to the heat and low soil moisture. Baskets will be $33, as before, and a rough estimate now is a 4-6 week season.
Luckily, our new Bastrop County land was not touched by the fires. We have friends who have lost their homes, and a neighbor who lost her brother, to the wildfires. It is at times like these that we count our blessings and remember those who are suffering most directly. Thanks for keeping the wildfire victims and Texas farmers in your thoughts and prayers.
Keeping the faith
By Tecolote Farm on September 16, 2011 in
Tecolote Farm created their certified organic vegetable CSA in Texas in 1994, making them pioneers of both CSA and Organic Agriculture in the Austin area. Since then, the farm has provided countless Central Texans with fresh, local, organic vegetables — including many rare heirloom varieties not often seen in stores.
- http://t.co/uwcFoN46UA about 12 hours ago
- An Anniversary Harvest from Tecolote Farm, Austin’s Original CSA | Austin Fit Magazine: http://t.co/XNZ2fSmmQS Thanks Leah, for the write-up about 12 hours ago
- Leah at Austin Fit Magazine shares our kudos to local restaurants Barley Swine, Jack Allen's Kitchen, Hopfields,... http://t.co/RxKsC6jcfN about 12 hours ago
- We'll be back to the downtown market Saturday, and it won't be so so cold this week. Instead of 28 degrees, we... http://t.co/2gTQAEmz4B about 12 hours ago
- Tecolote Farm looking to fill crew and management positions for 2014. http://t.co/Mh5KoKM3Qp about 2 days ago
2012 CSA arugula Austin farm best CSA in Austin crew CSA Decker Creek driveway drought employees farmhands featured flood floodplain greenhorns internship learning lemon lorig mud new farm river farm new year oldest CSA in Austin orange carrots purple carrots Swiss Chard flat leaf Italian parsley Sweet Italian Basil sweet and juicy mediterranean cucumbers red/purple marbled potatoes Yukon Gold potatoes jumbo sweet onions Patty organic organic vegetables parmesan rain recipe salad spring CSA summer CSA sungold cherry tomatoes sweat tagine Tecolote Tecolote Farm vegetables veggies water well well water Wendell Berry Wes Jackson working hard
- Gumbo Z’herbes (Green Gumbo)
- Sorrel Soufflé
- Squash-Rice Casserole with Sorrel
- Roasted Turnips & Kohlrabi in Wine
- Greens with Roasted Peanuts & Red Pepper
- Carrot & Daikon Refrigerator Pickle
I think this is year 9 for me; I have learned so much about the beautiful bountiful variety of plants that the earth produces with your love and cultivation. Thank you for this tasty adventure and for being connected to so many people who honor the earth. And thanks for sending all the innovative recipes.Martha S.