I am writing from a long way off this week, with James holding down the fort solo. I brought what work I could with me, seed catalogs and previous years’ field maps and calendars–upsetting the northern farmers’ routine of curling up beside the fire, dreaming of lush green growth and ripe, seeded fruit. Instead I am sitting on a sunny roof top patio, looking out at smokestacks, skylights and into the huge, plate glass windows of the adjacent dance studio, distracted from my job by students practicing and the constant banging of road construction funneling up from below.
I’ll report back next week–once I return to cold, hopefully snow covered, ground–about new additions to the 2013 vegetable line-up, exciting new varieties of kale and peppers that only a northerner could fixate on months before spring even thinks of poking her head above ground. Don’t hesitate to email with beloved favorites from past year’s or special requests that you tasted somewhere else.
And please be extra nice to James at pick-up today, I’m sure it’s been a long week.
Full and By Farm Shares
In the veggie share: kohlrabi, rutabaga, turnips, parsnips, leeks, winter squash, cabbage, celeriac, beets, carrots, potatoes, onions, garlic, green kraut, kimchee, red, white and black beans, and blue corn meal.
In the meat share: beef, pork and stew birds in the freezer. Lard and leaf lard.
Sara Kurak
Full and By Farm
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