Rain

/in /by

May 12, 2025

Rain

When I said that the week before last was the best week of the year, I didn’t expect to say that the next one would be the worst week of the year. But by Saturday, when I took the following pictures, about a quarter of the farm was under water. Fortunately, we aren’t near any of the region’s rivers that have a history of flooding. For that, I am grateful. When the crops stay under water for any significant amount of time, the microbes drown, and unfriendly anaerobes take over. We are hoping that our high organic matter will help the surface water promptly subside and that the little aerobic microbes all have had their life jackets on.

Newly planted onions

Little Swiss chards wondering what happened

Expressing Gratitude This Week 

It goes to Leslie and Amanda this week, who stuck it out 6 hours in the constant cold and rain on Friday. With some help from Matt, too, who was mostly engaged in fixing machinery, we managed to plant 4800 feet of onion seedlings, 520 feet of leek seedlings, and a bed each of carrots and beets. It is a straight case of over-the-top dedication!

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Many Hands Sustainability Center – Supporting Food Sovereignty

We are working toward a $2000 account to provide food to the Barre Food Pantry twice per week. Thanks to Beth this week for bringing us down to a total need of $650.

Should you want to support this new venture, you can donate here.

2025 MHOF CSA

Now it is only 3 more weeks until the CSA starts – the week of June 2.

This one is a little out of date, but useful

Vegetable Foci for This Week – What was in your CSA bag?
Celery and cilantro are our chosen vegetables this week.

2024 was definitely one of our worst celery years, with shares only receiving it once. Germination in the greenhouse was our challenge. This year we have pelletized seed and already have some nice starts. This is a favorite vegetable of mine because of its cleansing nature for the body system. I hope to have it for you 4 or 5 times this year.

Celery (Apium graveolens) is recognized for its extensive health benefits, supported by a rich array of bioactive compounds and nutrients. One key aspect of celery’s healthfulness is its high content of phenolic compounds, including chlorogenic acid, caffeic acid, and various flavonoids, which exhibit considerable antioxidant and anti-inflammatory properties. These compounds are implicated in the prevention of chronic diseases, including cardiovascular disease and cancer. The presence of chlorogenic acid, for example, has been shown to induce cancer cell differentiation, which plays a potentially therapeutic role. Studies illustrate celery’s antioxidant capacity to scavenge free radicals, thereby protecting human cells from oxidative stress.

Celery’s nutrient profile is complemented by its low caloric content and its status as a high-grade medicinal vegetable. It is rich in essential vitamins (such as vitamins A, C, and K), minerals (including calcium, potassium, and magnesium), and dietary fibers, which contribute to digestive health. The essential oils and volatile compounds in celery, such as butylphthalide, provide their distinctive aroma and offer anti-inflammatory effects. They have been associated with reduced blood pressure and improved vascular health. Moreover, celery is a source of nitrates, which can be converted to nitric oxide in the body, further aiding in vasodilation and cardiovascular health.

The inclusion of celery in the diet has been associated with other health benefits, such as the regulation of metabolic syndrome, where its compounds help to modulate insulin resistance and body weight management. It has also been linked to lowered systolic blood pressure and reduced levels of inflammatory markers. The vegetable’s phytochemical diversity, including components like apigenin and quercetin, plays a significant role in its anti-inflammatory and anti-cancer characteristics.

We provided cilantro 5 times last year, and I would like to get that up a bit to maybe 7 or 8 times over the 26 weeks.

People often experience a love-hate relationship with cilantro, primarily influenced by genetic factors, cultural exposure, and sensory perceptions. Research demonstrates that human genetic variation plays a crucial role in how individuals perceive the flavor of cilantro, particularly via their olfactory receptor genes. A study has found that certain individuals, especially those of European descent, may perceive cilantro as having a soapy taste due to the olfactory receptor OR6A2’s response to aldehyde chemicals present in the herb (Eriksson et al., 2012). This genetic component suggests that the soapy taste experience is not merely a matter of personal preference but rather a sensory processing trait deeply rooted in biology.

But it is so good for us!

Firstly, the herb is rich in phenolic compounds, which have been shown to exhibit strong antioxidant activities. Gomaa reported that extracts from cilantro possess considerable anti-proliferative activities against cancerous cell lines, attributing these effects to the presence of phenolic compounds. Sahib reviewed diverse bioactive compounds found in cilantro that provide a wide array of anti-inflammatory and antioxidant effects. These properties are crucial in combating oxidative stress, a factor implicated in various chronic diseases such as cardiovascular diseases and cancers.

Moreover, cilantro has demonstrated significant antimicrobial effects. It can inhibit the growth of various pathogens, which is vital for food safety and preservation. Ganesh identified that natural plant extracts, including cilantro, have exhibited antimicrobial properties effective against foodborne pathogens such as Salmonella. This antimicrobial effect not only underscores cilantro’s role in improving food safety but also its potential therapeutic contribution to digestive health and infectious disease prevention.

In addition to these benefits, cilantro has shown promise in the realm of detoxification. Al-Neamah highlighted cilantro’s ability to mobilize heavy metals, particularly mercury, facilitating their excretion from the body. This detoxification property positions cilantro as a potential adjunct in addressing a significant public health concern in environmentally contaminated areas.

Furthermore, research by Manville and Abbott uncovered specific molecular mechanisms underlying cilantro’s anticonvulsant effects, particularly its role in activating potassium channels in neurons. This finding suggests a therapeutic potential for cilantro in managing conditions such as epilepsy. The herb’s historical use in treating various ailments—including hypertension and digestive disorders—further substantiates its role as a complementary therapeutic agent in contemporary naturopathic practices.

More Tarping Experiences
Circle of Song
Our concert, on this Saturday, May 17, will be held at 7:00 PM at the Barre Town Hall, 2 Exchange Street (corner of Exchange and Mechanic Streets).

We would love to see you there! Refreshments will be served.

Volunteering at MHOF
We are always looking for working shareholders in exchange for a large produce share for the season, or when you can make it for a share that day: M, T, W, F from 8-12 with lunch at noon and/or breakfast at 7:30, or Saturday starting with breakfast at 7 and working until 9:30 am.

On Saturdays, we are a bit thin on help right now. Reach out if you would like to spend your Saturday mornings on the farm – away from the usual bustle.

Jennifer’s Recipe for the Week: Tridoshic Garden Veggie Frittata
This frittata integrates lightly cooked seasonal vegetables—cauliflower, summer squash, and a touch of spinach—for a dish that is both nourishing and digestible. Spinach, while slightly heating, provides bitter and astringent tastes that help balance excess Pitta when used in moderation and paired with cooling ghee and sweet squash. Cheddar cheese, also heating and heavy, should be kept in modest amounts. Eggs offer grounding protein, especially for Vata, while the sautéing method supports agni through warmth and light spice. This dish is best enjoyed warm and fresh, with adjustments as needed for each dosha to maintain seasonal harmony and digestive ease.
Gut Health
Sorry folks, I ran out of time this week . . .  Probably a common theme for the next while.
Farm Doin’s
My memories of Monday include it raining a lot and 16 people having lunch on the front lawn – luckily during a break in the rain. It was a chivey kind of day, which started with us cutting all of our plants down to their bases, followed by the production of 28 pints of chive paste (food processed with olive oil) in the afternoon. Sally Kingsbury came by and videotaped us all day.

We also made good progress on the barn stairs, split some wood, and Jim did more gussying up of the pond field edges.

Sunday morning, I found the corner of one of our chicken houses ripped up and a side ripped off, and a chicken walking around in a daze with her entrails hanging out. The dogs are now out on patrol every night, though they got the night off on a couple of these worst wet nights. Danny and Stu battened the hatches. We assumed we had been visited by a bear.
Sunday’s temporary fix
Tuesday and Wednesday involved a lot of strenuous labor preparing 5 beds for planting for Friday’s seeds and seedlings. In the afternoons, we were able to weed and mulch the entire back of the north field – rhubarb, asparagus, strawberries, collards, kale, and some new perennial plants that we put right next to the orange house. We also weeded the other side of the house and freed up the peppermint and spearmint from the grass.
Prepping the north field onion beds
Harriet surveying the strawberries in standing water Saturday morning
Friday, Matt fixed both sprayers, figured out that we have a leak in our power steering, got the riding and push mowers going, and called up Dave about the DR. Dave came right over, picked it up, fixed it and will be over to get the tractor back on-line Monday – what a guy. Mowing season is here!

Amanda, Leslie, and I busted out the planting of thousands of onion and leek starts.

At this writing, on Saturday afternoon at 5 pm, there is sunshine coming in the window!

Julie

I didn’t even have time to comb my hair for this surprise birthday party that was 39 days after the fact. Most of the celebrants weren’t around for the real thing back then, so they honored me last Friday.
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