Friday, October 24, 2008

Garden Update

As the garden continues to wind down, we will distribute roots in bulk as we dig them.
The temperature has dropped enough that storage should not be an issue.
As long as you continue to cull out on a regular basis you should be able to keep on top of any natural spoilage.
Once the roots are out and distributed, fresh greens will be on a "you pick" basis and formal distribution will end. We will give you a heads up when the time comes.

The last of the chickens will be distributed next Wednesday. We will be in touch to organize delivery.
The beef will be processed in late November and will be distributed shortly there after.
All of the turkeys will be butchered on the Monday before Thanksgiving and distributed on Tuesday the 25th. Those wanting a bird for Thanksgiving will be all set and those that do not can either piece or freeze their turkeys whole.
If you have any questions give a shout.

Wednesday, October 8, 2008

Popcorn and...

Hey Folks,

The popcorn we passed out today could still use some additional curing.
We'd suggest hanging it in your pantry or another dry area awhile longer.
As time goes on, we will pop a few test batches and keep you posted on it's readiness.
Saturday folks will see it in their baskets this weekend.

We also started to distribute brussel sprouts today. Although we've had better success in the past they should still prove to be quite tasty. Plus, there are still quite a few plants in the field.

Can you please let us know if you are up for winter storage cabbage?
As much as we like it, we have heard from a few of you that it's not at the top of your wish list.
Regardless of any previous conversation, please let us know if you are interested or not.

The hogs and lamb are off for processing. We should have most of it back sometime next week.
Please prepare your freezers etc.. Everything will already be wrapped for freezing. We'll be giving you a heads up as soon as we here something further.

Any questions, please don't hesitate to give a holler.

Sunday, October 5, 2008

Garden Day Ruminations


We can't think of a better way to spend an October morning then in the garden with friends. Thank you all so much for making days like yesterday possible.
Our collective effort and attitude is a rarity within most food production systems.
While most producers look forward to the completion of the season, I can honestly say that I am
having trouble letting go. Athough there is still plenty of food to be brought in, it's hard to deny that in due time this years garden will be but a memory. However, our relationships will continue to live on and grow.
Fortunately for us the line between one season and the next is blurred even further by the shared security of our winter stores.
So, as we continue to tuck the garden in for its well deserved rest, we are in the position to not only reminisce about this past season, but we can also keep a hopeful eye on spring.
This idea is best illustrated through the fall planting of garlic and shallots. At a time when most vegetation is on the wane, the first of next years crops goes in the ground. The passing of one season and the start of another happens in such elegant fashion that you start to understand that there is no beginning and there is no end. All there is... is us and our connection to this most amazing cycle.

Wednesday, October 1, 2008

Garden Day October 4th

Apologies for the late reminder. We will be meeting in the garden at 9am for the October "First Saturday Garden Day".
The tasks at hand will be garden clean up, prepping for garlic planting, and harvest.
We will provide a hardy soup. Please bring a side dish, bread or dessert.
A note about upcoming harvests- in light of the recent frosts there will be a lull in garden offerings.
We will continue to offer copious amounts of greens for fresh eating and freezing until we start to harvest the storage crops. We will begin digging once the weather cools off a bit more consistently.
This will hopefully allow root cellars to cool off enough for optimal storage conditions.

If you have any questions, don't hesitate to contact us.