Week #15 Tuesday, September 18 – Saturday, September 22, 2018

Farm News

What a fine day we had on Sunday! The event was a great combination of work and play and chit-chat and food. Thanks to all who ventured out to the farm to be part of the day and to all those who volunteered to take on a designated task – really helpful! A special thanks to Spring Hill’s Community Events committee for their planning and their good work in making the day a success. The day was indeed a community effort.

We dug a trailer full of potatoes, harvested a whole patch of sweet dumpling squash, cleaned up a big batch of garlic pressed some really delicious apple cider and gleaned bushels of tomatoes. Karen Melander had the young ones exploring the farm on a scavenger hunt that sent them off to “pick a milkweed pod, carefully hold the pod high above your head so the milkweed fairies can fly free” and “head for the big trees near the picnic tables, look for paper and crayons to do a bark rubbing” and finally landing at the weeping willow tree to make a wind wand. “When your wand is done; run as fast as you can to make it catch the wind.” Delightful! Aeron Ridgeway had the attention of the adults as he demonstrated how to make a fermented hot sauce with jalapenos, onion, garlic, tomato, and salt. We’re excited to sample the results after the fermentation has done its magic.

As is true of most everything on the farm, weather rules the roost. The heat of the day had us changing our menu for the day; changing many, many years of tradition really, from cooking up a pot of vegetable soup and a pot of potato leek soup to stirring up a gazpacho soup and kale salad. When I ran the plan by Kimberly Laudert, she had this to say, “Gazpacho and Kale salad, sounds good to me as an embracing of late summer and early autumn.”That about sums up the day.

Thank you all.

In Your Bag:

Satina Potatoes
Acorn squash
Leeks
Yellow onions
Garlic
Romano Beans
Cucumbers
A mix of Peppers
Roma Tomatoes/Tomatoes – last of the season
Amara *
Sage
*Amara is a new green for us, it can be eaten fresh,
and mixed into salads, or cooked in oil with garlic. Our
seed catalog tells us it’s technically a mustard and is
also known as Ethiopian kale.

Coming Soon

Fennel next week, some kind of winter squash, more
leeks and we’ll see what else the garden offers.

Next Week’s Harvesters:

Tuesday, September 25–   Troy & Amy Sinykin, Kristin & Tim Dyrhaug, Jane Mercier and Mark Taylor Julie Glanton, Hermann Weinlick
Saturday, September 29 – Cathy Fitch & Evan Roberts,
Cassandra Herold & Martin Perkins
Jigna Desai & Ruskin Hunt/Seema Desai & Thomas Sullivan,
Angie  Andrew Barker, Gina Rumore