Read Addie Broyles’ Food section cover story from April 11, 2012: After long battle over water, Tecolote Farm finally moving on! It has been a long four years since our wells dried up here at the original farm. Statesman writer Addie Broyles tells the tale of how we keep on keepin’ on.
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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.
If you are interested in sharing and receiving recipes using the vegetables we grow, you can join our Yahoo listserv. All messages will come to the moderator first for approval, so you won’t get all those accidental replies to all!
Here’s the link to join:
Click to join tecolotefarm
Hope you’ll come out to the farmers markets starting up again in mid-October.
- Tecolote Farm looking to fill crew and management positions for 2014. http://t.co/Mh5KoKM3Qp about 1 day ago
- We are looking for general crew members as well as one or two managers for the 2014 season (don't worry- it will... http://t.co/SyCkHZkqqM about 1 day ago
- Hurray, La Condesa Austin is back open for business. The fire did a number on their kitchen, but this... http://t.co/qBFG1w7tpT about 1 day ago
- Lots of our restaurant and farm friends mentioned in this Austin Fit Magazine web piece, including: Boggy Creek... http://t.co/VJMwnRAKyq about 3 days ago
- An Anniversary Harvest from Tecolote Farm, Austin’s Original CSA | Austin Fit Magazine: http://t.co/oYoXHwC1Le about 3 days ago
- Carrot & Daikon Refrigerator Pickle
- Lentil Soup with Greens
- Pan-Fried Squash Fritters
- Squash-Rice Casserole with Sorrel
- Chicken and Chard Enchilada Casserole from Epicurious
- Roasted Turnips & Kohlrabi in Wine
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.