1405 SW Vermont St.
Portland OR 97219
United States

503-475-6555

Articles5

Filtering by Tag: grapes

Ayers Creek Farm Newsletter September 20 2015 Market

Sarah West

We conclude our summer market season this Sunday, and return on the 15th of November for our last quartet. Looking at the fields and orchards, it is going to be a fine set of holiday markets. Beautiful rows of chicories, escaroles and field greens will join the pantry crops. We will continue to deliver table grapes to both Food Front stores, so if you all buy them Josh has to call us up and order more, and everyone is happy.

Our preserves, albeit in a more limited selection until we get down to Sweet Creek Foods in late October, are carried by the following stores:

City Market, 735 NW 21st Ave.
Food Front, both Hillsdale & NW Thurman
Foster & Dobbs, 2518 NE 15th Ave
Our Table, 13390 SW Morgan Road, Sherwood
People's Coop, 3029 SE 21st Ave
Pastaworks, 3735 SE Hawthorne Blvd
Vino, 138 SE 28th Ave.

The grapes this week are a touch of 'Autumn in New York' – sparing you all a Billy Joel ear worm, eh? Interlaken, Canadice, Steuben, Sheridan and New York Muscat are the progeny of the New York Fruit Agricultural Experiment Station at Geneva, New York, part of Cornell University. In the 1960s and 1970s, the Geneva fruit breeding program was at its peak and as you taste these four varieties, we hope you will be impressed with the sheer breadth of their flavors. Even the apple, a paragon of diversity, doesn't come close to the grape. Interlaken, Canadice, nameless and Jupiter are chaste, lacking the biochemical events associated with seed development and maturation, so the flavors resulting from seed ripening, especially the bold spicy and floral notes, are missing. That is not entirely a deficit because other flavors are apparent, no longer masked. Be sure to compare the chaste varieties with the fecund varieties, New York Muscat, Steuben, Sheridan and Price. You can see how the seed creates a consistently larger and more complex flavor.

There is only a teaspoon of farms nationwide who offer such a broad array of such distinctive grape varieties. Due to the early season, this is the first time we have had eight varieties to enjoy as you watch the full eclipse of the "super moon." It is about two hours, so buy enough grapes to savor the convergence of an exceptional season for table grapes and a rare lunar spectacle. And put aside that pointless fussiness about grape seeds, just as you decided that kale is pretty delicious a couple of years ago after shunning it for decades; the seeds are an absolutely delicious dimension to the berry, as is the skin. A few years from now, some researcher will anoint the fecund grape the new superfood and you will feel a whole lot healthier knowing you we ahead of the science.

Interlaken, Canadice, Steuben, Sheridan, and numerous other grapes from that period, are named after towns in the Finger Lakes region of New York. It is a wonderful tradition that has fallen by the wayside as the station's public breeding program has stumbled into the morass of "club varieties" and the attendant cheesy commercial names. Club varieties are patented by the breeding program and released to a limited number of growers in order to keep prices high, avoid market saturation and, putatively, to maintain high quality, i.e. uniformity.

There is a tendency to pronounce Interlaken as though it is named after a city in the Bernese Oberland of Switzerland. No, the Interlaken of the grape is, as noted, a New York Finger Lake town located nowhere near the Alps and the second syllable is pronounced with a hard "a" as in "lake." Goodness sakes, we don't say Loch Oswego, do we? Well, perhaps on the 25th of January after consuming a few too many wee drams in tribute to the great poet, and forgivably, but other times never. And Canadice is pronounced with a hard "i" as in dice. Don't Eurozone them.

The harvest of beans has started and Angelica, who is in charge of their release, has handed over black turtle, Tarbesque and purgatorio for us to package for this week's market. We have given Borlotti Gaston baby eyes, but she is adamant that they need more time. It is very important to defer to staff on these matters.

We produce our own seed for most of the crops we grow, and in the process we have also worked to improve the quality of those crops, and adapt them to our soils and climate. It is a long process, but the results reinforce our efforts. In first few years of growing Amish Butter, Linda Colwell helped us as we carved rotten kernels off the misshapen ears with the sharp end of a church key in order to salvage enough to sell. That tedium is now history, and this year's ears are magnificent is every respect, the result of repeated selection over a decade. Last year, we were frustrated by problems with the black radish and have started the process of selecting roots that have better frost resistance, and working with Ave Gene's staff we are bringing back the hard-skinned storage melons we used to grow about seven years ago. These are true melons, not winter melons of Asian cuisine.

This year we will feature those melons and the mixed barley at the 2nd Variety Showcase put on by Lane Selman and the Culinary Breeding Network. As amateur breeders, we need a bit more adult supervision, so Lane has assigned two restaurants to keep us in line. Sarah Minnick of Lovely's 50/50 is developing recipes to showcase the qualities of the barley mixture. We tried her 'Triple Barley Cookies' yesterday. Made from flaked barley, barley flour and sprouted barley, they are wonderful. Sarah has a roasted barley ice cream in the works to accompany them. Joshua McFadden of Ave Genes will highlight the melon project called 'Ave Bruma' or behold the winter solstice, from the restaurant's first flavor selection. Later, around the solstice, we will bring in another pile of melons for his staff to taste and put aside again the seed from the best flavored.

At market, we will also have a smaller tomatoes (Astiana and Striped German), tomatillos, preserves, chickpeas, lettuce, beets, onions and other alliums. We will also have bunches of thyme.

We hope to see you all tomorrow,

The Boutards
Ayers Creek Farm
Gaston, Oregon

Ayers Creek Farm Newsletter August 30 2015 Market

Sarah West


Anticipating the weather shift, we have harvested a van load of grapes, prunes, mirabelles, tomatillos, onions and Astianas for tomorrow's market.

We had several questions about making tomato sauce last week. Here are our thoughts. Despite what food writers stress, fully ripe or over-ripe fruit should be avoided for canning purposes, use these in a fresh sauce. (Another calumny of the present crop of food writers is that tomatoes instantly stop ripening when they are picked from the vine. This is absolute nonsense, foolish fussiness from people who are paid to know better but never seem to actually work with fruits, just write about them.) We find the brightest and most flavorful sauce comes from fruit on the near side of ripeness, a diversity of stages produces a more interesting sauce. Avoid the fixation on color; flavor is what counts come January. A high level of acidity assures a bright and flavorful sauce.

We resist the Macbeth "boil and bubble, toil and trouble" approach to sauce making. Nothing is gained from the drama of watching and stirring the cauldron, and it leads to time wasted and an over-cooked sauce. (Akin to putting berries one-by-one, never touch, on a cookie sheet prior to putting them in the freezer when it is much easier to put the whole flat in instead.) Cooking does not concentrate the sauce, heat facilitated evaporation does. Only at the canning stage is a higher heat briefly necessary.

We wipe off the whole tomatoes if needed, pierce them a few times with a knife and place them in a big oven pan. Mound them up as they will settle down as they cook, and sprinkle some salt over the top if desired, which helps preserve the color. Put the pan in a slow oven, around 200°F. You can leave them there for hours, or overnight. Periodically, we decant off the "nectar," the amber liquid that drains from the tomatoes. We put this into 1-quart canning jars as a stock for stews and soups. After the tomatoes have fully collapsed, we run them through a food mill. We also can some whole tomatoes.

At this point, the sauce is medium thick, and can be be canned. We also further concentrate some sauce by returning it to the low oven for a day or so. Slowly and gently, it will evaporate and thicken. We find this gentle heat produces a far better sauce than rushing the process over the stovetop flame. Commercial sauces are often made with a vacuum cooker which concentrates the sauce quickly at a relatively low temperature in the range of 180°. Once again, a gentle process but as of yet there are no home kitchen vacuum cookers. The oven method works very well.

We pressure can because, well, we have one, and it is fast and easy. You can also process in a hot bath per standard instructions because these traditional tomatoes are acidic enough. Many people freeze the sauce instead of using a canner. Although we put up over 100 pints of tomato sauce at varying degrees of thickness, we never add anything but salt. We prefer to add seasonings later. Caution applies especially to ingredients that lower the acidity (increase the pH) like peppers. The acidic nature of tomatoes makes them safe and easy to can. Best not to mess with that comfortable margin of safety.

Because Astiana is our own variety and not a precious heirloom or such, we can sell them at $35/20 pounds without shame, and you get the stylish Ayers Creek Farm lug in the bargain. We will have some tomatoes prepackaged and, with a measure of trepidation, accept requests to hold 20# lugs as supply permits. Please email us before 4:00, and we will try to fill requests for 20# lugs only. And don't fret if this isn't the week for you, we will have them for the next few weeks.

We will have lose tomatoes as well for those who want just a few pounds.

The Boutards
Ayers Creek Farm

Ayers Creek Farm Newsletter December 7 2014 Market

Sarah West

Back as a couple, we will return to that quaint hamlet of Hillsdale this Sunday, ready to meet some of your many late autumn needs when the market bell rings at 10:00 AM.

We will have our gift boxes of preserves. This year, the mix is raspberry, loganberry, green gage and Veepie grape, along with a biographical sketch of each fruit.

If the prospect of crating and mailing preserves is daunting, you can pass the job off to the expert hands of Gwen Vilches at Give Portland Gifts or Rebecca and Fred Gerandasy at Cooking up a Story. Links are:

giveportlandgifts.com
cookingupastory.com/store

We will have popcorn, corn & lime for preparing hominy, cornmeal, cayennes, dry beans, frikeh and hulless barley. We will also bring spuds, sweet potatoes, squash, onions, fennel, knob celery, black radish, horseradish and perhaps some other morsels.

_________________________________________

Myrtha Foradori studied in southwestern Germany for two years. During that time she signed up for a weekly produce box that provided, among other vegetables, black radishes. Made aware of our insecurity with respect to cooking black radishes, she mentioned how much she enjoyed a simple soup prepared using the root. Myrtha kindly sent along the recipe.

Potato - Black Radish soup

4-5 medium sized potatoes, chopped in cubes
half of a big black radish, thinly sliced
1 big yellow onion, chopped
some garlic, minced
olive oil
about a glass of white wine
enough vegetable or chicken broth to cover while simmering
optional: sour cream

Heat the olive oil, sauté onions and garlic. Add the potatoes and stir on medium heat. Add white wine and after it evaporated cover the potatoes with a fair amount of broth. Cover with a lid and let cook on medium heat. When the potatoes are almost done, add the black radish and cook for a short time until tender. Purée and season with salt and pepper. Serve with some sour cream.

The farm chef, Linda Colwell, prepared the soup today substituting butter and leeks, reflecting her northern European orientation. We sprinkled grated horseradish over the top. It is a very fine soup and, with specks of black skin from the radish, very attractive as well. Recommended. (printable recipe here (link).)

Tasting our grapes hanging in storage, Myrtha recounted how her mother loved to go into the family's attic where they hung their grapes for winter use and enjoy the intensely flavored, half shriveled fruit. We will have some at market this week, thanks to our patient brother-in-law who took the time to hang the clusters when visiting us in October.

________________________________________________

Escape from Vineland

The late Lon Rombaugh was amiably acquisitive when it came to fruit, especially grapes. Parsing his 2006 catalogue, we noticed he highlighted a new entry called 'Veepie', a quirky name that captured our eye. Veepie was not in his book on grape growing and he had not suggested it when he advised us on our vineyard selections. The entry noted that it is a "tart grape especially for pies." All this and a quirky name, too. We purchased 15 cuttings and rooted them. At the lower end of the vineyard, they grew with little attention for a few years.

Table grapes have an elven quality; we savor them at the moment, tarrying in the vineyard on a late afternoon enjoying the range of flavors that breeders have teased forth. Wine grapes are tasty with subtle differences, but their character develops after living underground in a dwarfish fashion, deprived of the sun for a long spate. Missing in the modern mix of commercially available varieties is the hafling, or hobbit, of grapes, a culinary fruit domestic in character, whose flavor opens up with the heat and knife of the kitchen. At one time, these grapes were an essential part of the kitchen garden. For example, John Evelyn notes that a special grape was used for verjus. Recipes from the Middle East, Persia and the Caucasus specify sour grapes as a matter of course. Yes, unripe table or wine grapes are sour, but they lack the flavor gained in the ripening process. Veepie is one of the few grapes, at least on this side of the Atlantic, that is a true culinary grape, tartly ripe and conveniently seedless.

There is a parallel here with apples. Cox's Orange Pippin or Spitzenburg are great dessert apples overwhelmed in a pie, whereas no one could ever relish the bitter, tannic cider apples such as Kingston Black or Yarlington Mill outside of the barrel. On the other hand, Rhode Island Greening, Northern Spy and Reinette Gris are excellent culinary apples for pies, tarts and sauces, yet on the tart side for enjoying out of the hand. Notably, people do not select an unripe apple for a pie, and thus it should be with grapes.

Veepie is officially 52131, a numbered seedling originating from a cross pollination made in 1952 by Oliver A. Bradt at the Vineland Experiment Station in Ontario, Canada. The mother plant was Seibel 8357, also known as Colobel. It is a teiturier, a type of grape with intense pigmentation used in small quantities to strengthen the color of wine. Albert Seibel was a French grape breeder who developed a large number high quality hybrids between American and the European wine grapes, seeking resistance to a pest called Phylloxera that had devastated the vineyards of Europe. The pollen-bearing parent was Bronx Seedless, a highly regarded but temperamental table grape prone to splitting, that is still cultivated in California. Bronx is also a hybrid with a seed parent of American lineage and Thompson seedless, a raisin grape dating back to the Ottoman Empire, also known as Sultanina.

The resulting grape has the intense pigmentation from its teiturier ancestor combined with the seedless trait and propensity for splitting, albeit much attenuated, from its pollen parent. It produces unfilled seeds which confer an additional pleasant component to its texture. As you look at the preserves, you will notice the little brown seedlets. The berry's tartness is it defining characteristic. Sugars and other soluble solids are measured using a refractometer, yielding a number given in degrees Brix (°Brix). When we harvested the grape for preserves this year, it measured 11° fully ripe. The Canadice grapes harvested at the same time for fresh eating were at 26°. As a reference, a lemon is around 8°. In its flavor, the European ancestry is evident. Bradt, as well as Seibel, selected against the "foxiness" that marked grapes with pure American lineage.

Vineland formally released numerous varieties resulting from Bradt's work. Public breeding programs used to have their own naming protocols, a custom that has faded recently. In the case of Vineland, their releases usually started with a V, such as Veeport, Vivant, Vanessa, and Vincent, with Festivee as a consistent variation on the theme. Selection 52131 survived the culling process, yet was never officially released. The vine somehow hung around long enough to catch the attention of the station's biochemist, Tibor Fukei Tibor Fuleki. He saw the grape's culinary potential for pies and preserves.

The late D. C. Paschke, a grape and chrysanthemum farmer from North East, Pennsylvania, was an insatiable collector of grapes and mum varieties. He tracked the breeding programs at Geneva (Cornell) and Vineland, and acquired a large collection of varieties. The farm was also known far and wide for his wife's grape pies, and it is likely Fukeli tipped him off to the exceptional qualities of 52131, over a slice of pie we hope, and it slipped into the vineyard at North East. With two champions in its court, the grape informally acquired the name Veepie, consistent with the naming style of the station. Rombaugh and Paschke knew each other from their shared interest in grapes, and at some point 52131 ended up in Oregon as Veepie. Instead of being released, Veepie managed to slip away from Vineland in the nick of time disguised as a release, escaping the flaming pyre reserved for seedlings deemed unworthy for release. Apparently no living trace of it remains at the station today. The numbered seedling that escapes is unusual, but SIUS 68-6-17 accomplished the same feat. That unnamed blackberry evaded the bulldozers that leveled the fields of Carbondale in 1973 by hitching a ride and hiding out in the Zych family's backyard until 1985. That is the year when it was finally released as our most beloved "Chester Thornless."

With its two primary champions dead, this hafling grape, perched between a number and a name, has attached itself to our farm. Like Fukeli, Paschke and Rombaugh, we think it is a singular grape that belongs in any well-rounded vineyard. Personally, we wish there were a greater diversity of culinary grapes, but 52131 is a good start. It certainly deserves a formal release someday.

Dr. K. Helen Fisher, Bradt's successor at Vineland, helped us sort out this story. We appreciate her willingness to provide the history of the grape, allowing us to acknowledge Bradt's role in developing it, and Fukeli as its advocate at the station. Thank you Helen. That said, any errors or flights of fancy in the above account are ours alone. We hope you all enjoy the Veepie Grape preserves.

Until Sunday,
Carol and Anthony Boutard
Ayers Creek Farm

The original post misspelled Tibor Fuleki's last name. That error has been corrected. 

Ayers Creek Farm Newsletter September 28 2014 Market

Sarah West

Verification I:

On the 18th of April our organic certifier visited the Ayers Creek for our annual inspection. Arriving at 9:30, he inspected our farm and our records without pause, finishing his closing interview at 2:15. Even though we have been through the process 15 times since 1999, it remains an intense experience. The application, submitted in March, articulated our organic farm management plan. After it was reviewed, an inspection was scheduled. The week before inspection, we make sure all of the records, seed packages, certifications and invoices are pulled together. All of the buildings, machines and fields must be open to inspection. The inspection fee is paid on the clock, so we try to make it as efficient as possible. No chit chat or lost keys, and niceties kept to the barest minimum. It is a serious matter because a cavalier decision or mistaken use of a substance will mean loss of certification of the crop or even the land for three years. By the time 2:15 rolled around, we were hungry and tired with a sense of evisceration. To our daughter who goes through the process at their Italy Hill Farm, we can say confidently that it never gets easier or smoother. We never talked to you about Santa either, did we?

Passing the review, inspection and audit allows us to carry the term "certified organic" on our labels and signs. Our second very important review and inspection comes when you all visit the farm on the ramble. We take it as seriously, and fret over details the week before. We are cognizant of the fact that if you are not satisfied with the way we farm, we could lose you as a customer. However, this inspection is much more comfortable because we can digress from the topic at hand and digest Linda Colwell's excellent food. This year's ramble will take place on the 12th of October, from 3:00 to 6:00 pm. Bring friends and family, along with sturdy shoes and a bee sting kit if you are allergic.  

As a reminder, in our irrational New England Blue Law rectitude, we have kept the ramble strictly noncommercial. We won't be selling anything. Please don't try to lead us astray, just enjoy the stay.

__________________________

This Sunday marks our last market at Hillsdale until the 16th of November. By design, our fresh produce kind of peters out by the end of September and we need to spend the next month planting grains and garlics, subsoiling the berry fields and orchard as time permits, moving the irrigation pumps up from the floodplain, and pulling in the corn, sweet potatoes and squash. When the bell rings at 10:00 AM, here is what we will have.

More legumes: Borlotto Gaston, zolfino, purgatorio, Dutch bullet, tarbesque, chickpeas and favas.

Grains: frikeh, hulless barley, popcorn and cornmeal.

Some greens, tomatillos and onions again. With rain, tomatoes are iffy, but we will do our best.

A nice haul of table grapes, and maybe some prunes.

Preserves. Finishing up the 2013 run. (When we return on November 16th, we will have close to a full complement, with some gift boxes as well.)

 

 

____________________________

Verification II:

This year, we will take a little over a ton of fruit, mix it with some sugar and fresh lemon, cook it up and put it into thousands of jars. Both Federal and Oregon laws mandate that we put a label on each individual jar. The law dictates what we put on the label and, as certified organic producers, we meet an additional set of label requirements under the National Organic Program. Labeling of processed food is neither optional nor voluntary. As really dinky players in the processing market, our labels cost more than the food giants, about 20 cents each, or around 3% of the jar's retail price. And it doesn't matter what we print on the label, the price per label mandated by law is the same. A simple fact.

This November, we will be voting for Measure 92 which adds the requirement that processors who use genetically modified ingredients must include that information on the already mandatory label. Same old label, just a bit more information. If it passes, processors like us will have a year to use up our old labels and print new ones that comply with the law. If, like us, they don't use genetically modified ingredients, nothing changes and we can use the old labels. Either way, adding a bit of text will not change the price of the label, nor the price of the food. 

The state's shrinking tabloid of record managed to get into a lather over Measure 92. Shamelessly cribbing from the industry's talking points, and without a shred of critical thinking, the editorial board repeats the notion that this is a mandatory label. No, it is an additional bit of information on an already mandatory label. They also repeat the industry's claim that it will confuse consumers and increase food prices. Obviously, if an ingredient is from a genetically modified crop and the label says so, it is hard to see how the consumer is confused. The hysteria in the larger food industry has nothing to do with consumer confusion; it is the fact that they fear consumers will use that label information to select products made with non-genetically modified ingredients, and that it will force down the price of products labelled as genetically modified. Certainly, as we noted above, adding that language to the label will not add to its cost in and of itself.

Proponents of genetic engineering hold out the promise of crops that will grow nutritious food with little or no water, or fertilizer, offering up a seductive cornucopia of environmental and nutritional benefits. If that were reality, the food companies would be tripping over themselves with extravagant green claims on their labels, touting their genetic prowess in solving the world's problems. The promises have failed to materialize, as the most recent effort shows. Last week, the USDA approved the use of crops that are genetically engineered to survive the application of one of the first commercially available herbicides, 2,4-D, released in the 1940s. Why? Because farmers have sloshed so much glyphosate (Round-Up) across the nation's farmland that weeds have become resistant to the herbicide, so they are bringing back an old herbicide in hopes of stemming the tide. This is dirty old chemistry, and that is why the companies are horrified at the thought of a label underscoring this sad reality. They will slosh a cocktail of the chemicals over the farmland and then come back asking for approval of another herbicide resistance factor.

So you are narrowing your eyes and getting ready to dismiss us as working in our self-interest as organic farmers. Quite to the contrary, the status quo benefits us directly because we have the USDA seal of approval for our GMO-free status. When you see the NOP sticker or "Certified Organic" on a label, that means our seeds are not genetically modified, and that claim is backed-up with inspections and audits through the chain of custody. On the face of it, our support of Measure 92 runs against our self-interest. However if people want to know if their food is grown from genetically modified plants and animals, why not tell them so? 

We will see you all Sunday, or for the Ramble on the 12th.

Carol & Anthony Boutard
Ayers Creek Farm

Ayers Creek Farm Newsletter September 21 2014 Market

Sarah West


The hillside wineries were aglow Monday evening as we made our way back from Elmira. They were scrambling to bring in and de-stem their grapes. We were bitten by the frenzy as well. Our freezers were full with no room for the autumn fruits such as prune, damson and grape, so we had to shift some fruit to Sweet Creek's big freezer. Unsure as to how much rain we would see, we harvested a large amount Wednesday, and Thursday we filling the freezers with plums and grapes. It took six of us about six hours to pit and de-stem the fruit. This year, the fruit is coming on very fast, and there is no room for a leisurely process. The Veepie grapes and Damsons were at their very best and we are looking forward to tasting the preserves. We have only a few cases of preserves left, so it good to fill the freezers for our kitchen time in late October.

Likewise, with the dry beans, almost half have been harvested and cleaned. We will have Borlotti Gaston and Purgatorios at market this week, along with chickpeas. Next week, we will have zolfinos and Dutch bullets. Although they mature and dry in the field, we always leave them on screen for a few days until they click brightly when we run our fingers through the tray. At that point, we feel secure bagging them.

We will bring favas, popcorn, cornmeal, frikeh and hulless barley. We also have a luxuriant patch of dill. Tomatoes and tomatillos.

We are also picking prunes for the market, including Pozegaca which is a famous Balkan prune used for slatko and slivovitz. The flavor is sharp and clean. The last of the mirabelles are coming in as well. Edward Bunyard's description of Coe's Golden Drop in The Anatomy of Dessert (1929) is unmatched: "At its best, it is a dull yellow green with strong frecklings of crimson, and at its ripest it is drunk rather than eaten; the skin is rather tough but between this and the stone floats an ineffable nectar." We will have just a few, another small bonus granted to us with an early harvest.

Friday, we pulled the onions and they are curing in the sun for winter storage. Soon the corn will be dry as well.

The partnership of Jackie Cain and the late Roy Kral remains an inspiration to us. They approached their craft with confidence and creativity, and on their own terms. Their music was of a kind, built on character rather than formula. Cain died Monday. If you get a chance, take a moment reach out into a cloud and listen to her. Maybe Sondheim's "The God-Why-Don't-You-Love-Me Blues," summing up what one of us was suffering last week.

The Boutards - both of them
Ayers Creek Farm
Gaston, Oregon

 

Ayers Creek Farm Newsletter September 14 2014

Sarah West

The bean harvest is now in full gear, and it will be the year of bean. Chicories and other winter greens are growing at a good pace. We will take a few hours off to stand about at Hillsdale Farmers Market. Hope you all come and keep us company.

No beans until next week, they still need cleaning and another few days to dry completely, but we will have good food otherwise.

Here is what we will have:
Tomatoes: Astianas for sauce and Striped German for slicers. With this warm weather, we will again have a good supply of the Astianas. Our fashionable new lugs arrived which will make it easier to haul your tomatoes from the market. Oh yes, Striped Germans will be on this week's menu.
Tomatillos - purple
Grains: Frikeh, barley and Amish Butter popcorn.
Fenugreek
Plums: German and Croatian prunes, mirabelle and golden gages.
Grapes: a mixture of celibate and fecund sorts. We will have Price, A Grape with No Name, Interlaken. The latter make very good raisins.
Preserves and, as usual, some other odds and ends.

Michael Abelman and his son Aaron stopped by Ayers Creek for a few days in late July 2004 as part of his Fields of Plenty project. Rereading the profile a decade later, it is striking how much things have changed, though fundamentally we are the same farm. The profile celebrated the summer here, but we already had one winter market season under our belt. That spring we learned that the combination of spring break, Easter and Passover can kill a market. Lowest gross we have ever had; when vendors leave their cash box unattended there is not much to say for the day. Also learned that we should grow horseradish. Somehow, black radish does not have the same allure as a bitter herb for the seder, much as we tried laud its many virtues. Our first planting of Roy's Calais flint corn was in the ground, and we were planning our orchard and vineyard.

After leaving Gaston, Michael visited Jennifer Greene's Windborne Farm in Scott Valley. There he fell in love with her old Allis Chalmers All Crop. It is a small combine pulled by a farm tractor. A combine gets its name because it combines the formerly separate tasks of cutting, threshing, and winnowing seed crops, including legumes and grains.

A couple months later he located a pair for sale in Canby, one apparently almost running and a decrepit example for parts. We went to see them with him, and it was clear the rose's bloom was withering as he paced around the two dusty, rusty hunks of machinery with their frayed belts, broken reel bats and rotting tires. We shared his reservations, even as he clung to the memory of Jennifer's machine and all it could do. The challenge of transporting the machines to Foxglove Farm on Salt Spring Island and repairing them dislodged the yearning.

Apparently, the pathos of the bedraggled machines and their potential gnawed at us. Not sure what exactly happened to dislodge us from our rational frame of mind, but we purchased them. The machine is boxy with most of its drives on the outside. Like Han Solo's Millennium Falcon, it is meant to be repaired on the fly with materials at hand. Not sleek or elegant, just enough of it to carry out the task well. Perhaps the idea opening up the list of crops we grow had some influence.

Other farmers with big machines speak admiringly of the All Crop, with its mixture of flexibility, simplicity and economy. Encouraging the endeavor, not emulating it, mind you. They take their old combines to the Banks demolition derby, not the shop. They are quite comfortable in their modern air-conditioned cabs with stereo and computer controls. In less than an hour, they can harvest more grain than the All Crop can in a day. However, their machines take a full day to clean between crops, and the All Crop is clean and greased in less than an hour.

Drawn to the machine, we forgot the first rule of purchasing equipment; turn over the engine to make sure it is operable. Apparently, someone tried to start the engine by using a lot of starter fluid (ether) which cleaned all the oil off the cylinder walls and the engine corroded solid. Neither Marvel Mystery Oil nor grease pumped into the cylinder would dislodge the corroded pistons. Perhaps we would have purchased it anyway, but it threw a disappointing money wrench into the works. The All Crop took a backseat to other projects until our daughter married Jonathan Hunt. In March 2008, he visited and helped strip down the machine. Later he found us an old driveshaft to replace the engine. Relentlessly, he peeled away the excuses for delaying and pushed us to get it running.

Restoring farm equipment as a show piece is very different from a functional restoration. We want the machine to operate for thousands of more hours reliably, so pulleys, shafts and bearings need cleaning and, if necessary, replaced. Rubber and wood parts likewise. Tom Yasnowski specializes in locating or replicating obsolete Allis Chalmers parts, supplying us with the belts and rubber parts that had disintegrated over the decades. The cylinder and concave chamber where the threshing of the seeds takes place needed a complete overhaul. Yasnowski supplied replacement rubber-faced bars for the cylinder and Dave Naumann at Ernst Hardware in St. Paul helped us locate a shop where the cylinder was balanced. It spins at high speed and balanced with modern equipment it runs as smooth as silk. Being an old piece of machinery, we deemed it acceptable to keep the bullet holes that appear when machines are unattended for a while in rural America.

We replaced upwards of 100 corroded bolts holding together the 10-foot long straw rack, and saturated the dry wood with linseed oil. The adjustable cleaning shoe is where the seed is separated from the chaff, the winnowing task. It had corroded in place making adjustments impossible, requiring several days of careful cleaning and lubrication, and a layer of linseed oil on the wooden parts.

A couple of weeks ago, Jon took his place on the bagger's platform where the seeds drop into sacks. We put in a couple of hours figuring out the fine points of combining chickpeas. As we tried to communicate over the roar of the tractor, the rattling of grain conveying chains, and the thrashing cylinder, I might have well have been communicating with a wookiee. It was great to see the patina of a working machine return, that fragrant, short-lived gloss from the resins of the plants. Some of you may have picked up on the fragrance in the barley, and it will be present in the chickpeas as well. There was a Queen Ann's Lace growing in the field, giving the grain a hint of wild carrot aroma. Thanks, Jon.

Carol

Ayers Creek Farm Newsletter September 7 2014

Sarah West


Looks like fair weather for Sunday's Hillsdale farmers' Market. The bell rings at 10:00 AM.

Here is what we will have:

Tomatoes: Astianas for sauce and Striped German for slicers. With this warm weather, we will have a good supply of the Astianas.

Tomatillos - purple

Grains: Frikeh, barley and Amish Butter popcorn. If you want to make hominy from the Amish Butter for a pozole verde, we will have pickling lime available.

Fenugreek: this fragrant green (methi) is used for aloo methi and Persian green stews.

Plums: mirabelle and golden gages.

Grapes: a mixture of celibate and fecund sorts. We will have Price, A Grape with No Name, Interlaken and Jupiter. An incredible range of flavors.

Preserves, and probably some other odds and ends.
___________________________________________________________

"Ecce Edwardus Ursus scalis nunc tump-tump-tump occipite gradus pulsante post Christophorum Robinum descendens."

And so begins the story of Winnie-the-Pooh in the tongue of Virgil and Ovid, as translated by Alexander Lenard (E.P. Dutton 1960). As hard as it is to imagine anything but a living, vital language telling the tale of a stuffed bear, the faithful were challenged when Vatican II recommended delivering the Mass in the vernacular instead of Latin just five years after publication of Winnie Ille Pu. With Latin on the verge of dying, solace was found in the fact that new plant species were still described in Latin. That final bastion of life for the ancient language is now under siege, with some taxonomists proposing the use of English for botanical descriptions.

The language of the Mass must deal with love and hate, suffering and bliss, betrayal and redemption. Consequently its Latin is heavily salted with words derived from Greek, a language that handles those subjects well. Latin is the language of laws and strategy. In that respect, it is a fine language for the sciences. Botanical Latin is descriptive and of the present tense. Little need to worry about verbs anyway as the specimen is dry and taped to a herbarium sheet. Nonetheless, the naming of organisms can get a bit litigious. In a form of scientific primogeniture, the person who first publishes an account correctly describing and naming a plant prevails, no matter how wonderful, familiar, pertinent or worthy subsequent names are. So there is a breed of scientists who make it life's work to shake up the existing order.

Such is the case of the tomatillo. The great French scientist, Jean-Baptiste Pierre Antoine de Monet, Chevalier de Lamark published a description of the plant, naming it Physalis pennsylvanica. His Portuguese contemporary, Félix de Avelar Brotero gave it the name Physalis ixocarpa at approximately the same time. Both names have been used over time, but Brotero was a nose too late in the opinion of the modern publications department. So this lovely fruit, essential to Central American cooking and largely ignored in the Northeastern United States, is named after a state where it has no substantive connection. With such a fancy name, your would think the Chevalier would have been a bit more creative. An essential part of Mexican cooking is stuck with the name of the cheesesteak's home.

Brotero's epithet, ixocarpa, on the other hand, is an intriguing fusion of Greek and Latin. Most cookbook authors and gardeners dully repeat that it means "sticky fruit" without further inquiry. In Latin, carpa means fruit, that's true. The ixo is a bit more of a puzzle. In neither Latin nor Greek, does it correspond to the word "sticky." In fact, the letter x is not a Roman letter per se; it is a number. In our alphabet, it can represent one of two Greek letters, xi or chi. Brotero's x works both ways.

Using the Greek character xi, it is the prefix to a complex of words referring to birdlime. This sticky substance was rendered from the bark of holly or the berries of mistletoe, and smeared on the branch of trees where birds roosted. They were then captured by the likes of Mozart's bird catcher, Papageno, and sold for food or ornament. The name comes obliquely to sticky, but arrives well.

If we treat it as the character chi instead, the word is a prefix to a complex of words referring to fish, notably dried fish skin, or a basket for carrying fish or trapping fish. The husk is certainly reminiscent of dried fish skin, and when the soft tissue of the husk and fruit rot away, leaving just the vascular tissue, it forms a basket containing the seeds that look just like so many fish in a carrying basket or fish tap. The wind blows these little baskets around the farm and, as they roll about, the seeds drop out bit by bit.

The husk develops from the base of the sepals. When the flower is pollinated, the yellow petals fall off and a special growth tissue, or meristem, at the base of the sepals starts to grow. It keeps pace with the developing fruit inside until just before ripening. The ripe fruit tears through the husk, at which point it is ripe. Zenón refers to it as taking its shirt off, and that is when they are best harvested. If they fall to the ground, they are deemed ripe as well. As he puts it, the fruit is essentially sharp-flavored, but it should have a distinct sweetness along side the acidity.

Having tried the Brand X tomatillos and being fundamentally New Englanders, we were leery of the fruit initially. With staff's expert guidance, we now feel comfortable with tomatillos. For sauces, we use tomatillos both raw and cooked. They are a basic ingredient in a pozole verde, and we roast them with other vegetables. Staff have a strong preference for the purple types which are more flavorful. That's helped assuage our leeriness as well. They also taught us to keep the fruits in a dry place, where they will last in good shape until March. In fact, purple fruits that last until March are the two primary selection criteria for seed production.

Both born in 1744, Lamarck and Brotero contributed a great deal to science. Lamarck is worth a special note because he was one of the earliest scientists to question the immutability of species, and suggest that organisms could change over time, a process later called evolution. His proposed mechanism was mocked and ultimately dismissed in favor of Darwin's theory of natural selection. As we understand the evolutionary process better, Lamarck's ideas have gained greater respect. Nonetheless he will still have the albatross of naming a great Mexican fruit after the America's cheesesteak capitol hanging around his neck.

We will see you all Sunday,

Carol and Anthony Boutard


Ayers Creek Farm Newsletter August 31 2014

Sarah West

If you load up with best of the late summer fruit - table grapes, plums, tomatoes and tomatillos - at tomorrow's Hillsdale Farmers' Market, please resist the awful refrigeration reflex. At least take a moment to think about treating these fine berries and drupes a bit more kindly. These fruits will last days, weeks, even months in colander on the counter, we also use a cooling rack. They want to be dry, and the kitchen counter is a fine habitat. The refrigerator just injures the fruit unnecessarily. We have had tomatillos last into April with no ill effects. Depending on their condition, peppers and tomatoes are good on the counter for a week or two easily. But then again, we will be coming in once a week through September, so you don't have to test things to the extreme.

That urgent issue out of the way, we will have a good selection of table grapes and plums tomorrow, as well as Will who can tell you many good stories about his life so far. We will also have the long red onions, garlics, fenugreek, favas, frikeh, popcorn, preserves and other good stuff. The exact mix of fruit will be determined by the length and extent of the rain showers that have just started.

Barley, Hordeum vulgare, is the small grain with the greatest diversity. There is a wide range of kernel colors, including white, tan, brown, blue, purple and black. There are varieties with two and six rows of kernels, and some indecisive sorts with four rows. There are varieties that have an indigestible hull adhered to the kernel, and those that thresh free of the hull, termed naked or hulless. The types that retain their hulls are typically used for brewing and animal feed, though they can be pearled which removes the hull, and parts of the aleurone and the germ as well. The presence of the hull reduces bloat in draft animals and is essential to malting process where it prevents the germinating grains from overheating. The hulless trait is controlled by a single gene and means humans can eat the whole grain. The hulless varieties are more nutritious because the whole grain is edible and retained.

In the sometimes silly race to promote "ancient grains," barley is considered too prosaic to earn a mention. However, even 2,000 or so years ago, Pliny described it in the superlative as antiquissimum frumentum, or the oldest of the cereals. That's old, folks. And, no, we are not going to claim that any of our seeds were pulled from a tomb or old pot buried somewhere. Crop seeds are a living legacy of civilization, and are generally viable for no more than a decade at best. Barley was sometimes assigned the status as a sacred grain and it is the grain Demeter holds along with a poppy capsule in the classic renditions of the goddess.

We started working with hulless barleys over 10 years ago and have offered it off and on through the decade. There is a cluster of naked barley devotees out there, people such as Will Bonsall of Industry, Maine, and Anpetu Oihankesni of Hotchkiss, Colorado, who provided much of our collection. They have varieties from around the globe, and we combed their collections for varieties with notable flavor. Keeping all the varieties separate became too much work for a farm at our scale. So last year we took all of our varieties, mixed them up and planted them together in a single plot. A sacrilege of sorts, but otherwise hulless barley culture at Ayers Creek was doomed as an erratic and meagre offering.

This week we will bring in the mix, a classic American melting pot of barley instead of humans. You will see the blue kernels from the Arabian variety, the large brown seeds of 'Dolma' that was collected in Kinnaur, India by Oihankesni, the white kernels of two Italian varieties from Bonsal, the tiny, rice-like kernels from the Korean 'Kamet-mugi' and the Japanese 'Sangatsuga'. The black kernels are from a variety of uncertain origin called 'Jet' that we acquired from Bountiful Gardens. We soak the barley overnight, refresh the water, bring it to a full boil and simmer it until until tender, about 40 minutes or so. Use barley as you would rice. Make pilafs, add it to soups, make grain and vegetable salads. It is flavorful, nutritious and pretty. That is the fine package that attracted us to the grain in the first place. And perhaps we can be forgiven for the sin of mixing the various types because it is an attractive collection.

We look forward to seeing you all tomorrow.

Carol and Anthony Boutard
Ayers Creek Farm

as well as,

Will and Jon Hunt
On loan from Italy Hill Farm

Ayers Creek Farm Newsletter August 24 2014

Sarah West

When the bell chimes Sunday morning at 10:00 AM, you will find the following botanical bounty at the Hillsdale Farmers' Market:

Berries: Astiana tomatoes, tomatillos, table grapes -- It was fun to watch Greg Higgins and his staff try to fit "A gAstiana tomatoesrape with no name" on the written menu. The alternative was what Jack calls them: Anthony grapes. The former held sway. Remember, grapes are wonderful in savory dishes, as well as in the fruit bowl.

Compound Fruits: the very last of the Chester Blackberries for 2014. The farewell round of this now very delicate fruit.

Drupes: green gages, Seneca prunes and la mirabelle.

Bulbs: onions & garlics

Grains: popcorn, frikeh and cornmeal

Legumes: favas

Pepos: cucumbers & summer squash

Thursday, All Crop #67208 had her first outing in decades. With the large wooden straw rack swaying side-to-side, her gait has a touch of the rumba in it. She filled bags of hulless barley effortlessly, and we should have some cleaned and at the market within a week or so. The challenge of having her ready for Will and Jon's visit was met, and Will can tell you all about this amalgam of canvas, wood and steel at the market next week.

Sotweed, Spuds and Tomatoes

Harvesting tomatoes leaves your hands and arms covered with plant resin that has a fragrance instantly recognizable to anyone who grew up around a pipe smoker, that of fine burley tobacco. Tomatoes and tobacco, also called sotweed, are both in the nightshade family, along with potatoes, tomatillos and peppers.

The Sotweed Factor, John Barth's novel set largely on the Eastern Shore of Maryland, refers to a traveling agent, a factor, who purchased tobacco from farmers. Like Barth, Carol's father, Peter Black, had a deep affection for the Eastern Shore, both for its history, landscape and nature, as well as its natural affinity for scoundrels. His country hams, smoked and dried for seven years or more, sliced as thin as paper and served on beaten biscuits, are missed as the holidays roll around, along with Thelma Johnson's persimmon pudding and, earlier in the year, the soft shell crabs. The blue crab is of its own kind and should never be compared to its sweeter West Coast cousin.

One evening, as we enjoyed the cool breeze that came down Plain Dealing Creek and through the well-placed house surrounded by old pecan trees, we talked about another of Barth's novels when Peter digressed, explaining to us the second meaning of the "sotweed factor." Tobacco is an extractive plant, feeding heavily on the land and required a seven-year rotation between crops. Thus a tobacco grower seeking to harvest an acre of tobacco a year needed seven acres total, a factor of seven. With care, other cash crops could be grown in the rotation, but building the soil for the next crop of tobacco was paramount. The farmer could grow on a shorter rotation, but the leaf lost its aromatic quality and flavor and was considered worthless. The human factor would decline to purchase it.

Closely related to tobacco, potatoes and tomatoes share this trait. One year, we foolishly followed a crop of tomatoes with potatoes and they were the worse spuds we ever pulled out of the ground, absolutely flavorless and unfit for our discerning customers. Diagnosing the failure, we recalled Peter's discussion about the sotweed factor, and now we make sure we keep seven years between crops in the nightshade family. Other crop plants show a similar propensity, though not as aggressive. Processors require three years between crops of sweet corn for the same reason; shorter interval result in less flavorful corn.

As a general matter, it is a good idea to separate similar crops by several years. We also heed the Biblical instruction to leave the land fallow every seven years, though we are not strictly observant when it come to the exact frequency. The fact is, land needs an occasional rest. Until the middle of 20th century, a fallow year was included as a matter of course in crop plans. Not only does the soil rest, allowing it to refresh its mineral availability, the fallow also creates a break in pest and disease cycles. We had an email exchange with youngish organic farmer who was growing several crops of greens each year with good success for about five years, and suddenly she started having disease problems. We recommended a fallow year. Conventional growers can address those disease and insect problems with chemicals, but the flavor and quality of the fruits and vegetables still declines with intense crop cycles.

The other day, with our spuds not yet ready to harvest, we cooked up some fine looking Brand X certified organic potatoes and they were as bland as bland as can be, reminding us of the nasty crop we erased with a plow many years ago. Organic growers cannot produce a good crop, even if they avoid disease and pest problems, if they insist on throttling down on the rotation and never leaving the land to rest. True, variety selection and the cultivator's competence are important as well, but they are for naught if the need for rotation is ignored. And on the seventh year, the land shall rest.

We will see you all Sunday,
Carol and Anthony Boutard

Ayers Creek Farm Newsletter September 15 2013

Sarah West


Each summer has its own character and pace. After a few years where summer languished long after its official end, this year summer reminds us of James Dean, running fast and furiously to an early end. Fruit ripening is truncated, a matter of missing it if you blink. Already, we are starting to bring in the first flint corn and dry beans, preparing the ground where the garlic and wheat will be planted. In past years we have irrigated into October; next week, a month earlier than normal, we will dismantle the smaller pump and move it out of the floodplain.

This has been a particularly good month for the tomatoes as the night-time temperatures have been unseasonably mild. Tomatoes fare better with warm nights, and with chilly nights held at bay the quality is high. We will have another good harvest of Astianas for tomorrow. Once again, we will have the scale and boxes available, or you can bring your own boxes and fill them, either way for the great price of $1.75/LB.

The grapes include the celibate Canadice, and the fecund Price and New York Muscat. The latter is best characterized as an adult grape, to be savored one by one. It is a hybrid between a muscat and an American grape. It has a good measure of the muscat complexity. The skin is a tad thick, but that means we can grow it organically without it succumbing to mildew.

We will also have our stone ground flint corn, chickpeas, preserves, onions, beets, tomatillos and some fenugreek. The plums are nearly at their end, but we will have some golden transparent gages and damsons. And yes, Damacus is in Syria and Oregon, not Lebanon. The saber rattling earlier this month, now muted, left us unable to think straight.

We will see you all tomorrow,

Anthony and Carol

Ayers Creek Farm Newsletter September 1 2013

Sarah West

This weekend marks the sartorial end of summer, and we have had this feeling for a couple of weeks that autumn is close at her shoulder. It is almost as if the fruit is racing to beat the changing weather. As if to underscore this point, we sent our goodbye Chester note to the produce managers and stopped delivering the blackberries on Thursday because the fruit is too fragile to sit in a store display.

This is the earliest end to the Chester season in the 12 years we have been selling fresh market fruit, and the first time that it has fallen in August. We will have some at the market tomorrow, but treat them with care as they are very thin skinned. Just as autumn leaves change color when the chlorophyll disappears, as the acids and pectins fade from the fruit different flavors come to the fore, and you might discern a hint of resin in the fruit. It is there in the fragrance as well.

Just as the swallows have departed the farm, the frikeh is gone, too. If time permits, we will grind some corn and start hauling in preserves again. We will have a lot of Astiana tomatoes for those who want to start putting some up for winter. Tomatillos, beets, onions, potatoes will join the cucumbers, garlic and shallots in the mix. The stone fruit will be represented by Prune d'Agen and Mirabelles. The pulses are the chickpeas.

The grape of the moment is Price. We regard it as the Chester of the grapes. This berry came out of the breeding program at Virginia Polytechnic Institute. The grape has a complex and obscure lineage, perhaps with a bit scuppernong or some other muscadine among its genes given its southern ancestry. The grape is named after Harvey Lee Price who was the Dean of Agriculture at the institute from 1908 to 1945. The flavor is complex and the delicate crunchy seeds have a delicious spicy flavor, so don't hesitate to chew them. As those who attended the ramble know, it is also a first class juice grape. Like Chester, Price is of its own kind, there is no confusing it with other grapes.

We will also have some seedless grapes on hand as well, including Jupiter and Interlaken. Along with Price and the plums, good fruit for the kids to take to school, or to nibble on as they ponder their first homework lessons. And let's hope summer keeps autumn at bay for a while longer.

Our best,

The Boutards
Ayers Creek Farm
Gaston, Oregon

Ayers Creek Farm Newsletter August 25 2013

Sarah West


For years, we have strongly suspected that Tito was once a dog model who finally chucked the fast life and, after a streak of hard luck, wound up in the Newberg pound where we met him. The chief bit evidence of his former life was a spread on urban picnics in the New York Times fashion supplement. The dog in the Open Bar picnic is sitting on a $495 Luxembourg bench with an open bag of chips next to him, and looks just like our lovable cur, except he lacks Tito's black toenails. There were also some chips left uneaten, very un-Tito. But you can never trust digital photos completely, maybe they added the chips later or he was more disciplined in his modeling days.

Regardless of his past, Tito's modeling chops can be seen in this month's issue of Cucina Italiana ( http://lacucinaitalianamagazine.com/article/this-thing-of-ours ), where he appears with the Cameron Winery's Jackson. The article is about a special tradition we have enjoyed since Cathy Whims and David West opened Nostrana, the farmers' dinner. Every October, Cathy and David invite a group of us for dinner and we meander our way through their menu and wine list. They, along with the staff at the restaurant, make it a fun and relaxed evening for the gang that spends most of it time at the back door. Nostrana is comfortable place for a farmer at either door, and that is due to the respect Cathy and David have for our ilk.

We deliver to a variety of restaurants. Each place has its own culture and expression of generosity. A container of tart cherry ice cream from Lovely's, a bit of cured pork from Greg Higgins, a jar of miso from Chef Naoko, or a pastry with our plums from Giana at Roman Candle, these gestures all make the effort a little bit easier and fun. Good restaurants also make us better farmers by drawing us into the process. For example, the incomparable Borlotto Lamon is one of Cathy's contributions.

Shopping list for Hillsdale Farmers' Market:

1 bag of frikeh
1 bag of the newly harvested chickpeas
1/2 flat of Chesters
1/2 flat of Mirabelle plums
1# ea. Seneca & Doneckaya Konservnaya prunes
1# tomatillos
2# of those really tasty cucumbers
2 heads garlic and a handful of shallots
Couple of Astianas, if I get there when the market opens at 10:00
2# of the Grape with no Name

When we settled into the trailer at Ayers Creek, we decided we would be there for a long, long time so, heeding Malvina Reynolds' advice, we planted an apple tree and a couple of grape vines. One was Interlaken and the other was sold as 'Sweet Seduction'. We hated the silly name. In grapes as in other fruits, the character of the grape is defined by the blend of acids in the fruit as opposed to simple sugars. We felt if cute was needed, then 'Acid Assignation' would be a more apt name.

When we decided to scale up our table grape production, we retained the late Lon Rombaugh to give us advice on varieties to plant. We mentioned Sweet Seduction as one variety we would plant. Almost two years ago, we enjoyed a early autumn dinner in the Hungry Gardener's yard and had some time to visit with Lon. That evening, he told us the grape we were growing had been mislabeled, was not Sweet Seduction, and he would get back in touch with us with the correct name. We were glad to be rid of a name better suited to chocolates or lingerie than fruit. Winter descended and Lon died too young. You can call it what ever you want, but for us it is now a grape with no name, a bittersweet remembrance of an inquisitive and kind fruit grower who we were lucky to have known as an advisor and friend.

We will see you all Sunday,

Carol & Anthony

Ayers Creek Farm Newsletter September 23 2012

Sarah West

We will return to Hillsdale this weekend with a good complement of late season fruit, including tomatoes, table grapes, and prunes. Bell rings when Eamon says it rings, but generally at 10:00 AM.

Of special note this week are the table grapes. The fecund grapes will include some muscats and the extraordinary Price which is the grapiest grape of the grapes. The crunchy seeds are essential part of these grapes, and have a pleasant hint of pepper and clove that lingers on the palate. Price is to the grape what Chester is to the blackberries, a singular and stunning parcel of perfection. The celibate sorts will be represented by Canadice and a mixed ensemble of green grapes. Good grapes too.

In the region's agricultural weekly, Capitol Press, there is an article about how Idaho table grape growers are trying to achieve the large berries found on California table grapes. Apparently, they have convinced themselves that small grapes are uncompetitive against big blobs from industrial vineyards. Happy to say our grapes are dinky, and look and taste nothing like those giants from the Sequoia State. Table grapes keep well in a cool place or on the kitchen counter. Refrigeration kills the flavor. Better to freeze them.

Again, we will have an abundant supply of Astiana, our culinary tomato. As we did last week, we will have some boxes and a scale next to the tomatoes for bulk purchases. There will be some Striped German tomatoes which are excellent sliced raw.

We will have a good supply of prunes and some damsons. Chick peas, preserves and other odds and ends as well.

Been a busy and productive week, so that's it.

Carol and Anthony Boutard
Ayers Creek Farm