We had a wonderful Saturday in the woods tapping maple trees up at the Hanna’s. The weather forecast promised a full week of warm days and cool nights, each day perfect for a good sap run. Unfortunately we’ve never quite crept above freezing here, the sky’s been blanketed with thick clouds and the sun has not been able to break through and warm us up. So, our buckets still sit next to empty, with promises from the radio every day that better weather is coming tomorrow. Without running around collecting full buckets, we’ve had plenty of time to get the rest of the sugaring set-up completed—dump tanks and a central line running from the woods to the road where we park our big freshly cleaned sap tank, as well as rolling the heavy arch out of storage to the barnyard to be ready for the first boil. We’ll be waiting patiently now for the trees to run…
Contact the Committee
We’ve had a couple of productive meetings this winter with our advisory board members. One of the most important tasks of the committee is to pick up information from the broader membership and bring it to meetings. If you have any thoughts, concerns or ideas that you would like to see incorporated into the farm, please feel free to reach out to these members:
Joanna Bateman
Allison Kohler
Elizabeth Lee
Mac MacDevitt
Katharine Preston
Gretel Schueller
Jeff Scott
Full and By Farm Shares
Shallot bulbs (Photo credit: Wikipedia)In the veggie share: shallots, kohlrabi, rutabaga, turnips, parsnips, cabbage, celeriac, beets, carrots, onions, garlic, green kraut, red, white and black beans, and blue corn meal.
In the meat share: beef, pork and stew birds (don’t forget they need long and moist cooking) in the freezer. Lard and leaf lard.
Sara Kurak
Full and By Farm
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