We’re home from our week in Maine, and already diving back into the field.
Thanks to Kim, Charles, and Lydia for keeping the farm going while we swam, rock climbed, and ate lobster. It’s such a delight to come home to well-kept fields and a fresh bouquet in the kitchen.
August has us busy preparing for the fall and winter.
We’ve been preparing new beds, seeding and transplanting all month, filling the fields up now so we can fill the walk-in cooler with roots come October and November.
It’s not all storage crops, though—we have lots of fall greens coming in, including spinach, mustard greens, Napa cabbage, and new successions of kale and chard. Which means…
The Fall Harvest CSA begins in just over a month!
You can enjoy fresh local food September 24 – November 19 by signing up for the Fall Harvest CSA.
The NOFA-VT Farm Share Program applications are available now. Be sure to sign up early to ensure your share!
Mark your calendars for our annual Farm Pizza Night: Saturday, September 15, from 5:00 – 8:00.
We’ll have pizza, salad, music, and beautiful mountain views.
Suggested donation is $15, and all profits go to the Farm Share Program, which helps us subsidize CSA shares for low-income Vermonters.
And now back to August—This week’s harvest is a bountiful one!
- Bunching Onions
- Lettuce Heads
- Lacinato Kale
- Cilantro or Basil
Here’s to a delicious week!
In Good Heart,
Kate & Edge
p.s. My mom’s birthday is this Friday, so we’ll be heading out to celebrate her on Friday evening. The CSA will be set up as usual, but if you don’t see us, know that we’re eating birthday cake and toasting the woman who brought me into the world 😉
Pesto Potato Salad with Green Beans
Kale Pesto Pizza
Roasted Tomatoes for the freezer: I share this every year, because it’s my absolute favorite way to preserve tomatoes. You don’t have to freeze them—roasted tomatoes are delicious eaten right away, added to pastas, soups, or blended into a sauce.