The first storm of the year inevitably results in mixed emotions. Some love it. Some hate it. Rain can wreak havoc for the vineyards if it comes before harvest is complete. Rain can mean much needed water in our rivers and streams that will allow precious fish to run, spawn, and hopefully thrive. So where do I stand on the rain and what does it mean for Redwood Empire Farm?
Well, personally, I love the rain. After months of dry, dusty weather and rock hard ground, rain provides refreshment, cleansing, and saturation that makes the season's finale much easier. Believe me, tearing out crops is infinitely less tiresome when the ground is moist and soft. The rain also recharges the moisture in the ground, allowing us to grow beautiful greens and winter crops. Recharging the groundwater table is especially important for us because we try to use as little water and irrigation as possible.
What, if anything, does the rain harm? Ripe tomatoes still on the vine are prone to splitting and rot, as are figs. Unharvested winter squash (pumpkins included)needs to be watched that it doesn't start to rot or mold. Everything else, however, does ok in the rain. Some crops, such as kale, chard, lettuce, and other greens, even thrive with a rain bath.
A word of warning, though, for those planning on buying tomatoes after the storm. Smell them! Feel them! Pick them up! For tomatoes to be flavorful, they should smell like tomatoes, they should feel heavy for their size, and feel firm to the touch. Remember, tomatoes picked green and hard will eventually turn color, but they will not necessarily develop delicious flavor. Many tomatoes that you find after the first storm will have been picked green and unripe prior to the rain in an attempt to save them from being ruined. So do yourself a favor and thoroughly investigate your tomatoes before buying them so as not to be disapointed.
Peppers are a crop not adversely affected by the rain - they actually benefit from a gentle rain washing. They emerge from the storm clean and polished, ready for action. And speaking of peppers, I have to share my pepper preparation discovery. I cut our italian roasting peppers lengthwise, drizzled them with a little bit of olive oil, and sprinkled them with salt and pepper. I then put them in the oven at about 400 degrees and let them roast for about 10-15 minutes. Once they're a bit soft and starting to look good and roasted, I put a little bit of herb chevre (fresh, soft goat cheese) in them and put them back in the oven for about 5 minutes. Once the pepper are soft and the cheese is bubbly, take them out of the oven and enjoy!
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