CSA Pick-up November 2 &3

It’s been a busy and productive weekend!  Thanks to a team of volunteers on Saturday, we raised all of the rafters on both wings of the Farm Store building–a great feat and one that allows us to complete the roof of the building!  Hoorah!  You can see pictures of the progress on our Facebook page.

For folks who pick-up in Worcester, our location this week will move to the Worcester Town Hall.  Worcester CSA pick-up will be there from 4:30-6:30 each Tuesday through the rest of the season.

In other farm news, we’ve got the garlic planted and mulched, a few more garden beds put to rest, and another hoop house erected over the winter fresh carrots.  This week we’ll begin work on our 22’x96′ greenhouse, which will be our new seed starting space for the spring, plus growing space for tomatoes, followed by winter greens.  We are so excited for the infrastructure improvements happening this fall and for the efficiencies they’ll give us come next growing season.

Yesterday I said to a friend that we’ll look back and say “I can’t believe we made it work without all this for three years!”  Throughout these first three seasons, we’ve paid close attention to what works and what doesn’t, and it’s precisely because of the time and work we’ve put in that we feel excited and confident in the direction we’re going.

There’s always the element of the unknown, but these last three years have taught us to plan and to be flexible, and each challenge has taught us how to look at the details and the wider picture and to grow in the space that balances both.  Our intention is to grow a life that nourishes us, the land, and the wider community, and we keep this in mind with each decision we make.  To see this basic farm infrastructure finally come to fruition feels like a validation of our efforts, an encouragement to keep us moving.

Thank you to all who have helped in each phase, from our first barn/seedhouse, to the farm store raising, to the rafters yesterday.  We are so thankful for the community we live in and the generosity of your hands and hearts.  They say that it takes a village to raise a child, and I’m beginning to see the same goes for a farm.  In so many ways, this really is your farm, too.

We wish you a restful Sunday.

In Good Heart,
Katie and Edge

This Week’s Harvest:
Brussels sprouts
Kale or Collards
Pesto–basil or parsley

Five Tasty Ways to Prepare Kohlrabi
Butter-Fried Brussels Sprouts
this is our stand-by Brussels recipe, quick and simple!

1/2 lb Brussels sprouts
2 cloves garlic
large pat of butter
sea salt

Cut the Brussels in half and mince the garlic.  Melt butter over medium heat, add a few dashes of salt, and cook garlic for a minute or two before laying in the Brussels, cut-side down.  Turn up the heat to medium-high and cook for two minutes, then turn off the heat, cover, and let stand for another one minute.  Eat hot!

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