From rhubarb cake to fruity salsa and edamame from last season, the garden morning potluck was a tasty mix. It’s been nearly 3 years since our last potluck, and it was awesome to see brand new 1st year shareholders chatting comfortably alongside other people who have been members since day 1 of the farm.

ree plants, let your friends know. Our plants are in the ground and we have surplus. In the center of the driveway in the shade, there is winter squash, pie pumpkins, ground cherries, summer squash, tomatillos, paste and cherry tomato plants plus few flowers including red dahlia tubers.

This is the far part of the Dutchess Field with an interplanting that works well for us. The green lush plant is clover, which has been established on this plot for over a year. The exposed soil is a strip that was turned in recently, incorporating the clover to enrich the soil. We’ve planted tomatoes in the soil, next we’ll trellis them and keep the living aisle of clover as ground cover all season.

Plant Spotlight: Lemon balm tastes like fresh lemon with a hint of mint (of which it is related). It grows as a perennial in northern NY, returning each spring. Use fresh or dried lemon balm leaves in sweet or savory dishes such as green or fruit salads, soups, salsas, tea, smoothies, punches or other refreshing beverages. We enjoyed it at the farm last year as a homemade kombucha flavoring. To dry for later, hang upside down out of direct sunlight or enclose loose in a paper bag. Find other information and tips on this website in the Vegetables Pages where there’s a section for nearly every crop we grow.