- Swiss chard
- Green onions
- Eggplant~some sites only
- Cauliflower~some sites only
- Green beans~some sites only
- Broccoli~some sites only
- Cucumbers~some sites only
Just a little reminder that the first of the month payments are coming up soon…If you have had any credit/debit card changes since last month’s recurring payment, please do get in touch this week so Linda can update your account. Thanks for helping to assure all runs smoothly in accounting world!
Vegetable Handling and Preparation Tips…
EGGPLANT: Eggplant is best when it’s fresh. Store un-refrigerated at a cool room temperature if you plan to eat it soon, or in the drawer of the fridge for up to 1 week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors & excess moisture, lightly salt slices and allow them to sit in a colander for 10-15 min. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.
News From the Field…
This last weekend the farm hosted a crew reunion in celebration of it’s 35 year anniversary! It was a great turn out, and so much fun to see all the faces of people who have worked on the farm throughout the years. Wali and Jabrila’s daughter Noora took the photos for the event, so most of the photos below are credited to her artistic eye! Chris and Shannon outdid themselves with the food. Chris roasted lamb, served with different delicious sauces and Shannon made 12 berry pies! Everyone brought a potluck dish to share so there was plenty of tasty food and no one went away hungry!
Wali had an interactive “where were you in the world?” game that everyone played. The game Illustrated the flow of people around the country and world to and from Winter Green Farm. Wali would call out the years gone by and we would all move to different marked locations depending on where we were in the world at that time, and as we all migrated to Winter Green we were able to see our fellow crew members. Some we haven’t seen in years, while others are still close friends. It was a perfect game for this occasion.
What was special about the event was that everyone had such fond memories and dear stories to share of their time spent on the farm. We are all connected by this piece of land and the people who steward this place have created a community and family of people over the years that is truly amazing. We are all so different but yet have common values and intentions that lead us to work at this farm, some for only a season, while others many years, but no matter how long we were here (or have been here) the time here leaves a lasting impression.
Many folks talked about how their time on the farm shaped their work ethic for future jobs, how they learned skills that they still use to this day, how they made lasting friendships, a connection to the earth, and a safe place to be one’s self. It’s as if a piece of the farm lives in each of us and has enriched our lives, and continues to as we move into new phases.
The farm kids have grown up and some have children of their own, that they now bring back to the farm. The crew that gathered on Saturday have grown up too and also have a new generation of people to share our farm experience with.
The resounding theme of the day was gratitude. The farmers expressing their thanks to the people who poured their hard work into their livelihood and land, and the workers, past and present voicing their thanks for being a part of such a great place to work and learn. I hope by sharing this with you, that you feel even better about your choice to be a part of this farm community. By supporting us throughout the years, you help to continue this good work, at this special place.
We are all stewards of this particular place on the planet. We all have our part, especially you, our members, who are the reason why we are all here in the first place. In Biodynamic farming we view the farm as a living organism, creating a healthy farm ecosystem that we are all a part of. Thank you for being a part of this one.