Hail Storm Missed the Farm…Whew

We saw the ominous dark storm clouds looming off to the North last Thursday evening, hours after we finished planting 100s of cucumber and squash seedlings. The weather seemed unstable and we had an eye to the sky. We watched as the wind picked up and the clouds released some rain over us, but thankfully no hail.

We later heard Chester Springs, Exton and West Chester all suffered a considerable amount of damage due to a heavy hail storm. This is every farmer’s worst nightmare, and one we were very thankful to avoid! Hail can absolutely devastate vegetable plantings and fruit trees alike. We have a lot of seedlings in the ground and plenty more lined up on the transplant wagon. All is okay for now, and we will certainly be keeping our fingers crossed in the coming days and weeks that these crazy storms continue to avoid us!

How Has Weather Affected the Farm?

… and your food?

Like many folks in the Northeast, we got walloped by a huge ice storm early in February, and like many, we lost a lot of trees. A number of our elderly peach trees broke under the weight of the ice, but it was the white pines bordering the neighborhood to the East that took the biggest hit. Two large evergreens in front of our tenant houses also were badly damaged and will need to be removed. To date, we have spent several weeks cleaning up all the damage, with many limbs still stacked in big piles awaiting chipping. All of this needs to be cleaned up before the grass grows too high, making the job even tougher. This has given us a lot of added work to do in our already busy Springtime rush. I know many people in our area are experiencing the same thing–we just might have more than the average homeowner.

All the snow we had this Winter also kept us from getting to some of the outdoor projects we had planned on tackling in our “off season”. It did not, however, keep us from pruning the apple orchard–this was just a lot more effort, having to hike through the snow to get there!

The cold temperatures and Winter snow blanket have led to a delayed Spring this year–which appears to be two to three weeks behind what we think of as “normal” in our area.  In addition to the lateness of the season, we had almost 6 inches of rain that saturated already wet soil. Some plantings were washed out by this rain, and will have to be sown again. We have thousands of seedlings that have been transplanted to the fields between rain storms. The greenhouses are still stuffed full of plants waiting their turn to head out into the great outdoors. We are really hoping that this week will be sunny, and that the fields will dry enough to do the many essential early season farm tasks that will set the stage for the next wave of planting. Come on sunshine!

Because Mother Nature has been a little rough on us these past few months, we have decided to move the start date of the CSA season back a week, to the second week of June. This will allow our crops to mature just a little more before we start sending them out to you and your families. We are disappointed, as we expect some of you to be as well, however, we think the wait will be worth it once we are rewarded with the beautiful, delicious, fresh produce of Spring.

Rain, Rain, Go Away…

transplantsAfter last Wednesday’s 5.75 inches of rain we’re looking for lots of sunshine and some wind to help dry the fields out so we can get back to planting. Our transplant wagon is full of seedlings ready to be planted, with even more awaiting their transition from greenhouse to wagon.

This week will be a very busy, transplanting 1000s of plants–IF the fields dry out enough for our tractor to get out there. We hate to work the soil when it is too wet, as this can ruin the soil structure. We work so hard to build that beautiful soil that it hurts us to spoil it by working the ground when conditions are not proper. Come on sunshine!

April Showers Bring…

too much rainWhatever happened to April “showers” bring May flowers? This is much more than a shower! I am happy that we are not slated to experience the record rain fall that Florida has just seen, but I can’t help but wonder just how much this big rainstorm is going to affect our food system? Timing is everything!

What an odd weather year 2014 has presented thus far. It is such a pleasure to finally see Spring flowers after such a long and snowy Winter. Spring has presented us with seesawing weather patterns however, so many of the ornamental trees that usually bloom sequentially all seem to be blooming at once. Here at the farm, the peach orchard is very pretty right now as it is reach full bloom—about 2 to 3 weeks later than normal.
I thought that I had put my Winter hat and warm work gloves away for good, only to dig them out again for what I hope will be the last time this Spring. Spring has arrived very late this year, with overall temperatures remaining cooler than average. A few warm days accelerated the growth of many plants, only to have the temps plunge to near freezing at night. As a farmer, it is the cold temps that are the worry. The peach crop is particularly vulnerable to cold damage, but so far, I think we are fine—I do not think we sustained any frost injury to the peach blossoms.2014 orchard

The cool wet weather also has put us behind in setting out our vegetable transplants. Seeing that the weather was so slow to warm up this Spring, we (slightly) delayed the sowing of some of our little seedlings. The greenhouse benches are now stuffed full however! Many seedlings are ready for planting and are spending their last few days sitting out on the farm wagon, toughening up a bit before they get planted out to the fields. Others need a few more weeks of warm greenhouse growing before the soil and air temperatures are warm enough for them to make the big move outside.

As I write this it is raining like crazy. I realize it will be days before we will be able to get into the fields again to continue with our planting schedule and I am hoping that recent sowings are not getting washed out.



Lovage is one of the earliest things up in the garden. It looks small, and tentative at first, but by July, it is well over six feet tall. The leaves have a pronounced celery flavor, and can be used in salads (think tossed salad, or chicken or egg), or simmered with potatoes and onions and pureed into a creamy soup. I think our favorite way though is to harvest a sturdy stalk, trim the ends, and use it as a celery flavored straw for a Bloody Mary.

The following was adapted from an article on CNN. scroll down for a lovage soup recipe

If you love herbs and like to garden, a good perennial herb is lovage. The French call it céleri bâtard, or false celery. It is a great addition particularly to potato and tomato dishes.

Lovage has been used since Greek and Roman times as a seasoning in food, an additive to medicines, even an ingredient in love potions.

Lovage Soup

Lovage introduces a clean, celery-like, herbal flavor to this simple creamy soup. Use an immersion blender to give the soup a smooth consistency. — Adapted from http://nourishedkitchen.com

  • 2 tablespoons butter
  • 1 bunch green onions (white and light green parts, chopped)
  • 1 medium yellow onion (peeled and chopped)
  • 2 quarts chicken stock (or vegetable stock)
  • 3 medium Russet potatoes (peeled and chopped)
  • 1 bunch (1 oz) lovage leaves (chopped fine)
  • Heavy cream (optional)

Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in green and yellow onions. Cook until fragrant, about five minutes.

Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about 30 minutes or until potatoes are tender. Stir in lovage and simmer, covered, a five or six more minutes.

Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream if you like, and serve.

It looks and smells something like celery but is much larger, growing more than 6’ tall, according to Michael Weishan, publisher of Traditional Gardening Magazine and host of National Public Radio’s “The Cultivated Gardener,” to debut in October.

“One of its principal uses is as a salt substitute in dishes. If you are trying to cut down on salt, it can be used instead in soups or stews,” he said.

Lovage can be used in almost any dish celery or parsley would be used in. It isn’t as bland as celery, so Weishan cautioned people should be careful of the amounts they use. “A little lovage really goes a long way,” he said.

Though there are recipes with lovage, a recipe isn’t necessary to use it. Lovage can just be added to dishes. It is great in green salads, potato dishes, soups and stews to give a dish “a little oomph,” Weishan said.

He said anything with a carbohydrate base or that is bland is better with a little lovage.

“It is one of my favorite herbs,” he said. “It is part of the carrot family and is one of a number of herbs the Emperor Charlemagne mandated must be grown in every garden.”

Lovage also has the added health benefit of being high in vitamin C.


Vollmecke Orchards, you can taste the difference!

It may not look like much, but our new cooler helps keep our freshly harvested produce fresh!

It may not look like much, but our new cooler helps keep our freshly harvested produce fresh!

We all know the value of eating fresh local produce, but there is a lot that goes on behind the scenes that probably doesn’t occur to most people. What makes our produce different than what you can buy in the “local” section of your favorite grocery store? Freshness! Local produce tastes better than its ho hum grocery counterparts, because it isn’t tired from traveling across the country, from being stored in a warehouse, or stacked in heaps waiting to appear on grocery store shelves.

Variety is another factor. We choose what to grow based on flavor. That’s it. If something looks beautiful, but has no taste, we don’t grow it again! Grocery store produce is chosen for its ability to be picked green, travel well, be uniform in appearance, and hold up for a really long time. This is awesome if you have having a photo shoot. We prefer to eat and enjoy our vegetables! We grow many varieties that can’t be found in stores, because they just do not ship or store well–but they are delicious! Think heirloom tomatoes, delicate lettuces, sun-ripened peaches.

Then there is the ripeness factor. Really good produce is picked at the perfect stage to be full of flavor but not so ripe that it won’t hold up for us once we get it home. Our tomatoes are red when we pick them–not hard green globes! Allowing them to sun ripen brings about a flavor you just cannot duplicate any other way.

Proper storage and handling also makes a huge difference. We really do our best to make sure you get the best, freshest product possible. Over the years we’ve invested a lot of time and money in building walk-in coolers to help us assure that our fresh produce does indeed stay really fresh. For instance, by harvesting our lettuce first thing in the morning before the heat starts to wilt it, bringing it right in and tucking it into the cooler can greatly extend its shelf life, flavor and nutrition.

These are just some of the things we do, because we enjoy OUR food this way, and want to make sure that we are able to share the most delicious, flavorful food we can with all of you.

— Farmer Karen