What is Food For Thought all about?

Our garden project is an intimate and experimental experience with roots in
community, subsistence agriculture, education and activism.
Based on the CSA model, we offer an immersion into small scale and almost
entirely human powered food production.
Our central theme is to produce a wide variety of food during our short growing season
and then employ traditional methods of preservation to allow for a healthy and diverse
year-round diet comprised of local foods.

Hi Folks,

Despite the flurries in the air and the sugar snow on the ground, the outdoor gardening season is right around the corner. We began seeding plants indoors in early march and all are doing well. We have been hosting students on Saturdays and working on projects such as boiling sap, stacking firewood, doing seed inventories, cleaning tools etc..
By now most of you have responded to our offering for 2009. We appreciate your commitment to the project.
In the next week or so we will be digging spring parsnips and distributing them shortly thereafter. We have eggs available in the small fridge in the front outbuilding. You should feel comfortable in helping yourself.
We will regularly update the blog with all the news that's fit to print and probably some that's not. You can be the judge.
Please bear with us as we go forward with our dream to be part of a community farm. Managing personal lives while living and working in such a public way is just one of the many challenges community farms face. We appreciate everyones patience and understanding.
We are looking forward to this season for many reasons. We hope you are as well.
Please stay in touch, we sure will.

bob and val

Hi Folks,

As we turn the page on another year it is with gratitude that we look back at this past growing season.
The months have come and gone but the garden still feeds us in many ways.

As we think about how the next chapter might read it would be extremely helpful to us
to hear your thoughts regarding what the garden project has meant to you
and what it might mean to you into the future.

Thanks for taking part in the experiment known as Food For Thought.

Wishing you all a Happy and Healthy New Year.

Bob and Valerie

Popcorn Instructions

Hi Folks,

Hope everyone had a wonderful Thanksgiving.

We have tested the popcorn and it is ready for popping.
If you haven't already, you could strip the ears free of the kernels either
all at once or in single batch amounts.
If you are new to popping corn on the stove you will need a sauce pan and oil or
butter, we use canola or palm oil. Cover the bottom of the pot with oil/butter and sprinkle in the kernels, not too much, just enough to cover the bottom of the pan and a little more.
The stove should be on high heat and once you hear the popping start you should continually move the pan until most of the popping has stopped. Add salt, nutritional yeast or any of your favorite seasonings. Let us know if you have any questions or comments.

Enjoy!

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.

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.

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.