In the last three days we had a host of folks that helped get 8 full beds of garlic/shallots prepared and planted. These plantings are large because we like to be generous with the garlic distribution, and we save our own seed to replant for the next harvest.
Check out the fresh beds of tender lettuce greens in the greenhouse.
LAST GARDEN MORNING OF THE SEASON! The Garden Morning has been rescheduled from the last Saturday of the month to Saturday, October 22nd. We moved it forward a week to avoid Halloween weekend while making the most of the weather and having a final hurrah before GH departs the farm at the beginning of the following week. Come celebrate with us, various tasks in the garden 9am-noon, with shared potluck meal at noon.
An exuberant and hearty THANK YOU to GH for his curiosity and care during his second full season on the farm. His handiwork can be seen all over the property, from the fields to the pantry shelves to the fine woodworking. GH is the embodiment of a “can do” attitude and recognizes the power of working together. Or, as he’s fond of saying, “I still believe”. This is his last full week on the farm this season. He’s ready to set off for a bike trip in the northeast, zig zagging around to visit family in several states. Will we see him again next season- great question!
The superstars of the weekend were Linda S., Regan D. and Jim D. that came for shifts every single day. They are cracking full bulbs into individual cloves to be planted. Thank you for the lively conversation and the fresh baked muffins. Regan is a papermaker, and she took a bag full of the wrapper leaves and stalks to experiment with incorporating into a batch of paper.
Before this weekend’s planting of the allium crops, we prepared the beds in the Dutchess field.
What is this gnarly vegetable and why would you want to eat it?! Celeriac, also called celery root, is the cold hardy cousin of celery. This slow growing, mild dense root has been in the ground since May.
Learn more on our vegetable page about celeriac here and enjoy Sally’s recipe (GH’s mom) here.
Ok people, these Hakurei turnips aren’t really getting harvested and you are missing out! My favorite way to eat this mild turnip is raw. Simply scrub, slice thinly and toss onto salad or eat lightly salted. Crispy, sweet, no heat. They are meant to be small and if they aren’t harvested soon they will get woody and tough.
Tips for Success
- We distribute the entire Brussels sprout stalk for several reasons: the sprouts last longer on the stalk, less laborious on our end, plant is amazing and fun to see intact and the top leafy hat is edible. Cook those greens any way that you would prepare cabbage, to which it is related. You can pull sprouts from the stalk and toss stalk in the food waste or compost bins at the farm.
GH made a fabulous, creamy soup this week with both winter squash and carrots. Paired with a crispy grilled cheese sandwich- woah!
There is still a beautiful crop of cilantro in the beds by the greenhouse. It’s a great week to dive into a cilantro based sauce. We made a batch of our favorite cilantro chutney, which was an excellent dolloped atop the squash carrot soup shown above.
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
- Acorn squash*
- Bok choy
- Brussels sprouts*
- Carrots
- Celeriac*
- Beets
- Buttercup squash
- Chinese cabbage
- Delicata squash
- Head lettuce
- Kale
- Leeks
- Lettuce greens
- Onions
- Pie pumpkins
- Potatoes
- Rainbow chard, also called Swiss chard
- Red radishes
- Spaghetti squash
- Spicy mixed greens
- Spinach
- Sweet peppers
- Turnips
Culinary and Medicinal Herbs
- Cilantro
- Fennel seed
- Oregano
- Parsley
- Sage
- Sorrel
- Winter Savory