Everyone at the farm will sleep well tonight! The weekend was awash in stimulation and positive energy, with a dash of incredible weather. Thanks to Dan Kelleher for his excellent presentation about corn and climate. Afterwards, more folks joined us for a tour of the farm and they were particularly interested in the details of Free Choice Shares and how exactly it all works. Tour participants included people that moved to Canton within the last month alongside families who’ve been here for decades, residing in the region including De Kalb, Hammond, Akwesasne and Star Lake. We came together around plants which is always a delight.
Mark Your Calendars
- Saturday, Sept 24th, Garden Morning starting at 9am with noon potluck
- Sunday, October 9th, Swap it! Community Trading Event, 1:00-2:30pm
What a fun Saturday morning. Here’s Bob and Dan sharing a full speciman from littleGrasse of the open pollinated grain corn that Dan has saved and bred for 40 years of north country growing. It has the capacity to focus it’s energy on maturing cobs sequentially. So in a short season, the yield may be a single cob, but if there’s a long mild fall, the plant will continue to ripen ears. In addition to the farm shares, we have other projects that hold our fascination such as this corn research and Garlics of the World.
We stripped off all the discolored or ragged chard leaves and fed them to the chickens. These plants have dutifully been producing food for over three months, and we’re thankful for their vigor and longevity. When planting such a diverse garden that includes multiple successions of vegetables, it’s a relief to have some “workhorse” crops that produce over an extended period of time, such as chard and kale.
The glorious sunflowers of July and August were a feast for our bouquets. We left them in the field to mature, and now they’re a feast for our winged friends.
Tips for Success
- Time to make salsa verde, the tomatillos are ripe and ready to roast. Here’s the recipe we use on the farm at the recipe pages of our website.
- It’s likely the final week for the edamame green soybeans. Now’s the time to cook ’em!
Cleaning leeks is easiest when first chopping the roots off. Then the rough outer leaves can be stripped from the plant and left in the field.
New homestead experiment: celery salt. Sample of freshly sliced, dried and powered celery.
Check out the variety of leaves in the current lettuce cutting mix available in the field. The blend iIncludes several lettuce types: butterhead, lollo and romaine.
Crops Available
This list and availability are subject to change, check the share whiteboard at the start of every visit. If you are unsure about how to harvest: ask us! In person, via text or email.
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*Asterisk marks crops added this week
- Arugula
- Bok choy*
- Cutting celery (harvest individual stalks, not entire plant)
- Edamame/green soy
- Flowers
- Groundcherries
- Hot peppers: sugar rush peach, jalapeno, cherry bomb, shishito, habanero
- Kale
- Leeks*
- Lettuce greens
- Onions
- Potatoes
- Rainbow chard, also called Swiss chard
- Spicy mixed greens
- Sweet peppers
- Tomatillos*
- Tomatoes
Culinary and Medicinal Herbs
- Basil
- Bronze leaf fennel
- Cilantro
- Hops
- Lemon balm
- Lemon verbena
- Mint
- Oregano
- Parsley
- Rosemary
- Sage
- Sorrel
- Thyme
- Winter Savory