High speed internet and cell phones are new and novel technologies around here—we’ve switched over from dial-up and our old land-line just this year. While there was a lot of kicking and screaming to get us up to date, since getting an old i-phone James has not looked back. Along with apps to keep track of how he spends his time and to have his calendar remind him when he is supposed to be somewhere, he has been snapping pictures all over the farm. He captured this shot of our herd sire Ray under a moody sky, just after he destroyed an ant hill up in Triangle Field.
We’ll have the cider press going for veggie share members this evening. Stay for awhile to help throw apples in the hopper and wring the juice out with the big press wheel. Please bring a jar to take some cider home.
Winter membership forms are available tonight for the next season which starts up January 2nd. It’s been a beautiful growing season and the storage rooms are loaded to the brim with potatoes, cabbage, garlic, onions and five types of dry beans already. We have a good harvest of leeks, lots of roots and dry corn for milling yet to come. We’re planning for a more consistent supply of fermented goodies (kraut and kim chee) as well as strawberry jelly mid-winter, and maple syrup in spring. We’ll have beef, pork, broilers and eggs all available for the entire winter too. We’re extra happy to have the new, larger root cellar and walk-in cooler this year to keep all of our veggies happy and healthy for a long storage season.
This season’s share is not winding down just yet. We’ll be going through the end of December with plenty of fresh greens coming out of the field. Brussel sprouts and sweet potatoes yet to come.
In the Farm Shares
In the veggie share: celery, spinach, winter squash, leeks, cauliflower, broccoli, sweet and hot peppers, lettuce, kale, chard, white, blue and fingerling potatoes, garlic, red and white cooking onions, green, red and savoy cabbage, carrots, beets, wheat berries, whole wheat flour and cider. Gourds and pumpkins are still available for late decorators.
In the meat share: Fresh pork available; chops, ribs, hamsteaks and roasts. Beef and chickens in the freezer. Sausage and bacon are in the works, coming soon.
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