The pumpkin field is brimming with giant, beautiful orange globes begging to be carved. In celebration we are holding our annual fall CSA dinner on Sunday, October 21st.—starting with pumpkin carving and finishing up with a tasty dinner and year-in-review discussion.
Come for the food, the fun and to share your thoughts on what you like about the share and what you want to see changed. We’ll have more details on time and what to bring soon, but save the date now.
Full and By Farm Work Party
Before we get to the big party, we’re having a small work party. On Saturday, September 22nd we’ll be digging potatoes and hauling them out of the field. This is weather dependent, if there is any rain we’ll postpone to Sunday or if needed the following week. The more hands the merrier to make quick work of the project. Wear work clothes and be prepared to get your hands dirty. We’ll have snacks following the job.
In the Shares
In the veggie share: Cauliflower, broccoli, kale, eggplant, hot and sweet peppers, pole beans, tomatoes, cucumbers, zucchini, melons, carrots, beets, chard, mesclun mix, lettuce mix, cabbage, garlic, onions, and basil. U-pick flowers and sungolds are in the field—after last week’s rainy pick-up the sungold vines are heavy with fruit. Take a walk up the hill to help with the harvest.
In the meat share: chickens, ground beef, short ribs and hamsteaks. Beef, chicken and veggie bouillon in the freezer, along with organ meats and lard. Next week: fresh pork, all cuts.
Sara Kurak
Full and By Farm
Related articles
Leave a Reply