 |
|
|
Field Walk...
Beyond the healthy vegetables and sustainable care of the land, the farm, a few times this year, has had the opportunity to teach folks about the CSA movement and organic farming.
Last Thursday, Professor Chrissy McCallister from Principia College brought out two classes, thirty students for a look at a vibrant alternative to conventional agriculture.
After doing a unit on the ills of conventional farming, Chrissy thought her students ready for an optimistic couple hours of weeding, butternut squash and green bean harvesting. Her students walked into the distribution room, bright eyed and curious. I had the opportunity to share the history of the CSA movement and this project in particular, and then talk about my story and how organic farming differs from conventional farming. I saw a lot of nodding heads and several students had questions about how they could support local farmers. Afterwards, we divided into three groups of ten and Amy took one group out to harvest winter squash, one group to harvest the last of the green beans, and the final group weeded the spinach. It was invigorating being around such energy and enthusiasm. And they made quick work of three tasks. They harvested 400 pounds of winter squash in under 30 minutes and the green beans for Friday's distribution. It was a great opportunity and I believe college students to be at a ripe age for introducing alternatives to the norm.
I am also thankful as a (relatively) young person to have the opportunity to inspire and be a model for a different way of living and working on this planet. Who knows, the next generation of organic farmers
may have been weeding spinach and seeing a broccoli plant for the first time. Just a reminder: I didn't see my first broccoli plant till just five years ago!
Enjoy the Fall Harvest, Farmer Amy
|
|
|
|
|
|
|
What's In Your Share:
swiss chard, lettuce, peppers, basil bunches, kale, broccoli, butternut squash, potatoes
PYO: cherry tomatoes, parsley, and basil
New Next Week: sweet potatoes and collards
|
|
|
What's For Dinner: Butternut Squash Soup
from Farm Fresh Recipes
6 Tbsp chopped onions
1/4 cup butter
6 cups peeled and cubed butternut squash
3 cups chicken broth
1/2 tsp salt
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
8 oz cream cheese, in pieces
Cook onions in
butter in pot until tender.
Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; reduce heat and simmer, partially covered, 20 minutes or until squash is tender. Puree. Return to saucepan. Add cream cheese, and heat, stirring, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil. Makes 6 servings.
What's For DinnerII: Broccoli Basil Quiche
from Asparagus to Zucchini
1 pie pan lined with pie dough
1 cup finely diced broccoli
2 green onions chopped
1 cup shredded cheddar or Gruyere cheese
1 T flour
3 eggs, lightly beaten
1 cup half-and-half, heavy cream, or milk
2 T basil pesto
1/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
Heat oven to 425 degrees. Prick bottom and sides of crust and line with foil.
Bake 8 minutes, remove foil and bake another 8 minutes. Reduce oven to 325. Toss broccoli, green onions, cheese and flour in bowl. Spread mixture over the bottom of crust. Whisk remaining ingredients in the bowl. Pour filling into pie crust. Bake 35-40 minutes.
|
|
