What’s In The Bag, Tuesday, Oct 30

Many thanks to all our farm and CSA friends for joining us this weekend at our Autumn work party and potluck. With the help of many, we were able to gather all the sweet potatoes out of the ground, harvest all the remaining sweet and hot peppers (look out CSA peeps!), thin the carrots, put up plastic siding on the hoop house and chop a LOT of wood that will warm our home this winter.

An especially sweet moment occurred when about eight volunteers set up a “bucket-brigade” assembly line to move the chopped wood to a pile near the house. What pleasure it is to witness a laborious, time-consuming task take place in just minutes by a line of joyful friends!

Before the wind, rain, and chill hit our farm, we were able to save some of the last peppers that turned color on the vine. We also saved many many green peppers. Today’s Tuesday peeps and our other CSA peeps in the future will see these appear in their bags. They will store well for a while and also freeze well for use throughout the winter. We prefer chopping them up fresh, bagging them into small proportions (what you would want for one dish), and throwing them into the freezer. No need to cook or blanch!

What’s In The Bag:
* Broccoli Florets: from our first beds that have survived a battle with a groundhog as well as extreme heat and cold. This last chill should offer a bit of sweetness to them.
* Pac Choy: A different variety than before, grown in the hoop house
* Sweet Peppers: The last of our colored sweet peppers as well as a few green bell peppers
* Sweet Potatoes: these will store well if you keep them in a dry, cool place. A basement, garage or floor-level cupboard works well.
* Lettuce: sweet, crispy lettuce heads are still loving their home in the hoop house

Bon Appetit!

What’s In The Bag, Tuesday, Oct 23

Those of us at Granite Springs Farm are appreciating the welcomed respite from summer’s high heat and buzzing activity. Indeed, our farm-helping friends trickle in later in the morning than before with coffee in hand. We share weekend stories and muffin recipes before discussing the day’s work. There’s less urgency to turn on irrigation because the rains from several days ago still soak our soil; the sun’s waning intensity means moisture holds in the ground longer.

Our shift into Autumn demonstrates the natural flow of the seasons’ cycles. Whether you’re a farmer or an office 9-to-5-er, we often experience an activity through the summer that is so rapid, we find ourselves in September wondering how it had all passed. As the days shorten and the air cools, we’re reminded to slow down and prepare for winter’s rest. Now is the time to store our energy, prepare our shelter(s) for harsher weather, reflect, and dream of new projects for the spring – when life begins its cycle again.

We want to share this cycle with you, dear friends, express our appreciation for all the support you’ve given us, and ask for your assistance in preparing our farm for winter. Please join us THIS SUNDAY for an Autumn work party and potluck!

Sunday, October 28
266 Granite Springs, Pittsboro
6 miles north on Highway 87

1 pm: Work party! We will be digging sweet potatoes, getting the second layer of plastic on the hoop house, splitting wood, and more.
5 pm: Potluck! Bring a dish of your fancy.
6 pm: Bonfire, hayrides and pumpkin carving!


What’s In The Bag for Tuesday peeps:

(apologies for the delay – we thought the blog had posted yesterday!)
* Red Kuri Squash – see previous posts for details
* Pac Choy – see previous posts for details
* Collards – they’re so big, we couldn’t fit them into the cooler bags!
* Beet Greens – gorgeous deep red leaves; a colorful addition to a salad or stir-fry
* Turniplets – we’ve been enjoying these juicy, crispy guys on top of salads
* Lettuce – all of our lettuce is growing well in the hoop house and we’ve just planted more!

Bon Appetit
and see you this weekend!

What’s In The Bag, Sat/Sun Oct 20/21

Last week we had a glorious morning with scythe and broadfork blacksmith, Larry Cooper, who taught us how to use the tools and spoke poetically about our sacred connection to the land. We finished the morning with a nourishing lunch (collards from the farm and black beans) and enormous appreciation for our work and the future of Granite Springs Farm.

Next year Larry will be teaching classes on the proper use of the Austrian Scythe at Granite Springs Farm. Stay tuned!

What’s In The Bag:
* Red Kuri Squash – a rich, creamy squash; great for soups, pies, or simply roasted with a little butter, honey, and cinnamon
* Collards – a hearty portion; Kim K has been calling them “elephant ears”!
* Turniplets – don’t forget the greens are edible too
* Pac Choy – great both raw and cooked; the stems are great scoops for your favorite dip
* Beets – we harvested all of our beets from the hoophouse to make room for more spinach. Everyone will receive an equal ration of the harvest.
* Parsley – it’s ALWAYS tabouli season! Or how about a parsley pesto?
* Rotation of Oyster Mushrooms – 10 Regular shares with last names Abbott through McLamb will receive oyster mushrooms this week. We will continue through the list until everyone has had an opportunity to experience our mushrooms!

Did you catch Granite Springs Farm mentioned in the recent Indy Week article about Oakleaf? Our mushrooms got “glammed up” for the event. Check it out!

We hope everyone is enjoying this gorgeous fall weekend!