The shelling beans are about as crispy as they are going to get, with a dry week behind them and another storm moving in this weekend. We’re going to try our luck on Saturday and see if we can get everything in before the rains start up again. This means we need your help!! The more pickers the faster we can get the job done. Wear some pants that can get dirt on the knees and bring a dish to share if you can stay until lunch time. We’ll start on SATURDAY at NINE am. Please turn out for as little as an hour and help us get the crop in.
Thanks for Coming
Thanks to everyone who came out this past Saturday for carving, decorating, visiting and eating. It was a joy to have a nice, covered space for the party—no fear as the grey clouds moved overhead. Thanks as well for those who returned surveys about the year. We’re still looking through the information that we received, as always the feedback is great and we are working on some exciting changes for next year.
Many of you asked for Saturday’s corn bread recipe. For the first time we harvested and ground our own blue corn! This corn meal will make it’s appearance in the share before too much longer. The other special ingredients are freshly rendered lard and the farm’s whole milk.
I learned last weekend that lard is “trending” in the culinary world. The Splendid Table (a great radio program) featured the virtues of using lard as a cooking fat. It’s delicious, surprisingly lower in saturated fat than many others and best of all, for you it couldn’t get any more local! It’s a key part of using the whole animal. I also appreciate the high smoking temperature. Visit Splendid Table to hear the story.
In the Farm Shares
In the veggie share: Celery, leeks, winter squash, potatoes, lettuce, mesclun mix, broccoli, kale, chard, carrots, beets, celeriac, cabbage, garlic, onions and parsley. Brussel sprouts and parsnips still in the field sweetening up. Our bag supply is always going faster than it’s coming. Please bring bags to use or leave if you have extras at home.
In the meat share: Chicken, all cuts of pork and of course, lard.
Full and By Farm
**Next week we’ll have winter share forms ready to go out.
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