We have officially entered our Cold Season. (Though there is also a Really Cold Season here on the farm that = January/February.) During the Cold Season we have to cover a number of our crops with "fabric" to keep off some of the cold - see photo above.
It is extremely interesting to note patterns that we see over a 10+ year period operating this farm and also note historical records. This October is currently ranked as 5th warmest since record keeping began. Every farmer in this region that we speak to recounts the same experience: in general conditions are warmer and wetter and weather events are more extreme (which includes more extreme dry periods). As we heard someone else word it recently, climate change isn't something to believe in or not believe in -- it just is. It's happening as a result of how we humans have created modern life. We each now get to choose whether we will work to reverse the effects of extracting and burning fossil fuels as well as the effects of tillage and chemical agriculture or if we'll continue contributing to the problem. We continue our work farming regeneratively and organically and living as gently on this earth as we can. We know we aren't perfect, but we hope to not only feed people in a responsible way but also inspire our community members to engage in mitigating climate change. If you're ready to learn more and take pro-active steps to get involved, our oldest child, Sylvie, has just launched an education and engagement project about the climate crisis and carbon sequestration for which she has earned a finalist standing in an international competition. See our Instagram post here, get ready to soak up her teachings and get your hands in the soil, spread the word to others, and cross your fingers for some press coverage to help her reach as many people as possible. (Don't really get carbon sequestration? No problem! That's what she wants to teach you!) INSIDER TIP: Her first Intro to Carbon Capture and her Food Forest class is Saturday November 13 at 10:30. Register here on her burgeoning website.
Our Farm Share season ends November 20th. Some every-other-week members will end the week prior. Looking ahead to 2022...This week begins the AUTO RENEWAL process for those that wish to take advantage of that convenience. You have been sent a 4th email about the process AND a draft order was created for you (unless you have opted OUT of auto-renew). If you wish to make changes to your draft order, click through the email in your inbox today. (Navigate to "My Account", then "My subscriptions", then click on "Edit" next to the order with this week's date. Then make your selections as you wish.
You have through THURSDAY to make changes. On FRIDAY, your order will be processed and your card on file will be charged (or if you've chosen to pay off line, you will get instructions to give us your check).
Only after all current members have the opportunity to auto-renew will we open sign-up to new members.
Vegetable Storage Reminder: keep Tomatoes and Eggplants OUT of the fridge. All GREENS and ROOTS need to be refrigerated in an AIR TIGHT bag or container to prevent going limp/wilty. If you're short on fridge space, you can also keep Peppers, Onions, Potatoes, Garlic, and Cucumbers (for a brief time) out of the fridge.
The delicious fermented vegetables listed here are also from Katherine at Gathered Threads. We've been making our own fermented/cultured vegetables for years, and hers are the most delicious we've ever tasted! Give them a try. Your taste buds and your gut flora will thank you. This month's options include:
Cucumber Kimchi
And - There are EGGS available this week.
Blessings on your meals ~
