COLLARDS Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary. Store preferably unwashed, wrapped in a damp towel or plastic bag in hydrator drawer of refrigerator. Best used fresh, but may last for up to 1 week if properly stored. Keep moist. Collards can be cooked or eaten raw as a wrap for stir-fries and salads.
Happy Equinox! Last night was the official beginning of the Fall season in our neck of the woods, and Mother Nature blessed us with the first real rain in a while….time to dust off that foul weather gear! Even though it’s bittersweet to think about saying goodbye to summer, I think we’re all ready for the evolution. It was getting pretty dusty on the farm, and maybe the rains and cooler weather will encourage the yellow jackets to head underground. Plus, now that it’s cooling off, visions of soups and hearty stews begin to fill our heads, especially while harvesting the winter squash, beets and storage crops. Every season brings it’s bounty and blessings, for which we are eternally grateful.
The morning circle is much smaller this week….Josh is off to begin his Fall harvest work at the Vineyard, and Ivery had gone back to Oregon State to continue with his education. The circle will grow even smaller tomorrow as Wali and Jabrila head off this afternoon to begin their month long trek in the Himilayas. After a year or more of research and preparation, their journey will finally begin. They are very excited and we all wish them safe travels and look forward to the stories and photos, as Wali is an amazing photographer. Katie Rae & Andrea will be handling the management of the CSA harvest and box packing while Jabrila is away, and the remaining crew will do their amazing work to keep the farm running smoothly.
With only 4 weeks left of the Standard Season, I am busy preparing for the Late Season Deliveries…..if you have already signed up for the Late Season, you should be receiving your delivery info shortly. I do have a few shares still available, so let me know if you would like to receive the information. This is also a good time to remind you of the end of season Harvest Celebration!
We will gather for the Harvest Celebration on Saturday, October 18th, from Noon to 4pm. We always begin by sharing a potluck lunch, so please bring one of your favorite dishes to share with your fellow members. We will then be taking members down to the pumpkin field to harvest your Jack-O-Lanterns! It’s usually a lovely day, and we hope to see you there.
This Saturday, September 27th is the annual Fall Biodynamic Association meeting held at Winter Green Farm. It’s the time when the biodynamic preparations are made. If you have an interest in what biodynamics is all about, or would like to partake in the prep making, this is the meeting to attend. Every fall meeting with the burial of the preparations, we also have a ceremonial burial of the combined soil of all those who attend and help, in dedication of our work – so please do remember to bring a handful of soil from your farm or land. Plan for any kind of weather. Boots and clothes to work in, are good ideas. Making the preps is intent-filled work as well as a time to learn much from our fellow farmers, gardeners and students. For more info, you can visit the Oregon Biodynamic website http://www.oregonbd.org/
Here is the Schedule for the day:
- 8:30 – 11am Arrive, prepare preps, bury horns
- 11:00 -12pm BD introduction for newcomers /make Barrel Compost (BC)
- 12:00pm Brown bag lunch (please bring your own)
- 1:00 – 2pm Business Mtg.
- 1) Announcements
- 2) Updates
- 3) Future needs and planning
- 4) March Open House initial planning
- 5) Winter study talk – finding a meeting place, deepening our work, what to study
- 2:00 Ceremony of Community Soil Burial
- 2:30 Bury Preps, short talks about each
- 5:00 Clean up!
- 5:30 Potluck Supper (please bring a potluck dish to share if staying)
We hope that you all enjoy your veggies this week!
Linda and all of your farmers