We are *so excited* to be part of Taproot Magazine’s CSA program! Every member will get one complimentary copy of the latest issue of Taproot, plus a $5 off coupon if you choose to subscribe. Taproot is a beautiful publication filled with essays, recipes, art, and more all on the themes of farm / food / family / craft.
Two of Katie’s essays have appeared in past issues of the magazine (issue 16: Shelter, and issue 13: Song). We hope you enjoy this gift as much as we do!
To learn more about Taproot, visit taprootmag.com
CSA Pick-up 9/6 and 9/8
*Montpelier pick-up will be on TUESDAY, Sept 6 due to Labor Day*
Oh, September! I thought August was full, but this month brings so much of its own!
First, an update on the t-shirt fundraiser: we’ve raised $590 and have only 9 more days until the fundraiser ends. If you haven’t already, now is the time to buy a shirt and help us raise money to subsidize CSA shares for limited-income families. You can see the shirts, find out more about the fundraiser, and buy a shirt here:Good Heart Farmstead: Making Local Food Accessible for Everyone!
Coming up on Friday, September 16th is our annual Farm Pizza Night! We are so excited for this event—our friends at Woodbelly Pizza are donating the use of their wood-fired oven, and we’ll be dishing up farm-fresh pizza and salad from 5:00-8:00 pm. Come enjoy a farm tour, beautiful fall foliage views of the Worcester range, and delicious pizza. This event is a fundraiser for the NOFA-VT Farm Share Program, which also helps us subsidize CSA shares. Suggested donation: $15/adult, $5/child, kids 5 and under free.
We’ll also need a handful of volunteers to help us at the Pizza Night. Volunteer needs are for: parking, welcome/donation table, pizza serving, and clean-up. Volunteer shifts are for 1 hour and counts as your donation. Please be in touch if you are interested!
Fall Harvest Share sign-ups are well underway and we thank everyone who has already signed up! The share begins on October 10 and runs through December 20. It includes fresh greens, hearty roots, and a handful of value-added items like sauerkraut, pesto, and our magic soup-starter. To learn more and sign-up, visit our website: https://goodheartfarmstead.com/our-csa/
The Bread Oven Building Workshop will be Friday, September 30-Sunday, October 2. Are you interested in a hands-on workshop to learn and work beside a professional mason? This three-day workshop will give you the information and skills to build your own oven, using local resources. A local farm-made lunch is included each day! Register on our website today!
And now we head back out the fields, where we are still prepping beds and transplanting late-season greens for the fall harvest. With three hoop houses plus the greenhouse, we are planning on (and hoping for) a longer season of fresh greens, from salad to lettuce to braising mix to baby kale to spinach.
Here’s this coming week’s harvest:
- Leeks or Onions
- Swiss Chard
Maybe peas/beans and radishes…we’ll see how they look and have a better idea in the next few days.
In the Farm Stand this Friday & Saturday, 3:30-6:30
- Mesclun Mix
- A small amount of peppers
- Basil and parsley
Brown Sugar-glazed Beets *you could use maple syrup, too!
Roasted Beet Crostini *a great way to use it all: roots, stems and greens!
Warm Beet & Spinach Salad *switch out spinach for chard in this week’s share
We wish you all a delicious weekend!
In Good Heart,
Katie and Edge