The wacky warm weather made it easy to be outside this weekend, enjoying the company of the several dozen people that joined us for the final Garden Morning of the season. While the logistics of hosting this many people at once on a farm can be nerve wracking, it’s always worth it. littleGrasse invites people to participate for reasons beyond simply getting tasks completed. Working with others- towards our shared goals of nourishing food- is ever uplifting.
There’s still a few spots remaining to attend the farm/food themed Story Slam on October 29th. It’s free and you can attend as audience member or participant. Flip is the MC for the event; find more information and reserve your spot here.
Bob’s grandpa Pete loved the natural world. He was his most comfortable out in the woods, hunting for mushrooms or fishing. He also grew a garden and relished a juicy fresh tomato. This weekend, Bob got to garden with family, we hosted his brother Eugene and his sister-in-law Sue. Together, they planted the Garlics of the World plot. Grandpa Pete would be proud.
This busy scene is three different garden activities happening simultaneously: taking down fencing, planting garlic and mulching garlic. Each fall St. Lawrence University has a Make a Difference Day, the entire softball team came to littleGrasse! They were a lively bunch and told us to reach out if we ever needed a hand with a big project. Thanks to the whole team and to Volunteer Services at SLU for organizing this event.
Remember to stop by the greenhouse this week to harvest the tender lettuce greens mix. There’s also fresh rosemary available in those beds.
New upgrade to the greenhouse steps: handrails!
Tips for Success
- The squash harvest was great this year. For the final week of the share, we filled the tables in the washstand area with the remainder of the crop. In the spirit of Community Supported Agriculture, littleGrasse is always dedicated to sharing the bounty with our members. There’s also lots of carrots and beets to enjoy. Bon appetit.
- littleGrasse is a drop-off point for pumpkins and jack o’lanterns after the season. Simply remove all candles and artificial stuff and leave in one of the black stock tanks in the center of the circular driveway. Find full list of Compost for Good’s pumpkin recycling locations here.
- Stay tuned next month for a link to fill out our annual year-end feedback form. We’ll ask you all about the highlights of the season along with suggestions for improvements.
Sometimes it’s hard to make food look good. But, these are the fixings for dumplings and they pack a wallop of umami- home cured bacon, pickled turnips, with sauteed mushrooms and celeriac. The red is the aromatic slurry from making kimchi, aka pureed ginger, garlic, onion, pepper.
It was the week for our North Country kimchi. We can’t verify it’s authenticity, but its deliciousness can be confirmed. The only non-farm ingredients are the salt and ginger. Everything else- Chinese cabbage, bok choy, radish, onion, pepper, carrot, garlic- all sprung from this soil.
Crops Available
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*Asterisk marks crops added this week
- Acorn squash
- Brussels sprouts
- Carrots
- Celeriac
- Beets
- Buttercup squash
- Delicata squash
- Kale
- Leeks
- Lettuce greens
- Onions
- Pie pumpkins
- Potatoes
- Rainbow chard, also called Swiss chard
- Shallots*
- Spaghetti squash
- Spicy mixed greens
- Spinach
- Cilantro
- Fennel seed
- Oregano
- Sage
- Sorrel
- Winter Savory