It's March 9th and we are in the driest spell since last October! What a wet and full-of-rot Winter it's been. (All that moisture killed thousands of Salad and Lettuce plants...) Farmers have to be optimists, and so we're heading on into the next season with hope for a better rot-to-not ratio. :)
Picture above are two of our Crew Leaders, Karen and Rachel, giving baby Spinach plants a nutrient-drink-drench. There's a lot of seeding and planting happening these days, and the pace will only increase over the next two months. Next week we have our new-and-inexperienced crew members join us. Dan and I, with the assistance of the Crew Leaders, teach these new folks everything we think they need to know (or can absorb in one season) about the science and practice of organic vegetable growing in this context. We give reading assignments, facilitate book discussions, hold sit-down classes, and also teach the lessons to be learned in the moments of farming, in addition to teaching how to do this physical work. It's an exciting time as our new, green staff members always bring enthusiasm and perspective that is easy to let wane after decades of farm work.
For your Farm Share this week we have Leeks available! Humble amounts of Salad greens plus luscious Carrots continue, as per the details of this season's weather and patterns, and new options will gradually increase over the next few weeks. Enjoy your vegetables!
ALSO - we got to try some sample jars of fermented vegetables from Gathered Threads (that are offered as a monthly "Add-On" to our main Farm Share season) over the past couple of weeks, and our family is smitten. This is Janet writing this, and I ferment a lot of vegetables for our family. I might be tempted to feel insulted by how enthusiastic all of my family members have been over the flavors and textures in Gathered Threads ferments -- except I completely agree with them. Katherine Herman, the ferment queen at Gathered Threads, is making phenomenal combinations of herbs and vegetables in ways that I have never figured out. So, my family highly recommends that you check out her "Culture Share" as an add-on to our main season Farm Share. It's like a flavor-explosion in your mouth PLUS a probiotic dose for your gut. Here are pics of just two of her ~30 current recipes:
Our family favorites (so far) are: Chilero, Kimchi, Curtido, Ginger Carrots, and Pickled Onions.
To add a Culture/Fermented Vegetables Share to your regular Farm Share, just log in to Harvie and click Place Order. Choose from the Add-On section, match your existing pick up location, and then go to "Check Out."
Meanwhile, we'll keep planting and drying out! And here's hoping we all make it onto the vaccination list very soon!
Blessings on your meals ~
– Janet, Dan, & the winter Broadfork crew (Julie, Karen, Rachel, and the farm kids)
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