Many hands make light work here at Granite Springs Farm.
The amount of activity in the mornings on the farm immediately enlivens our home and community space, and at the end of the day we feel inspired by the amount of work we have achieved.
By the time Taylor, our college-bound farm hand, enters the GSF house at 8am, she has already opened the egg mobiles, fed all of the chickens, and gathered their eggs – accumulating nearly 4 dozen each morning!
Our CCCC intern, Shari, also arrives at 8am with abundant knowledge from her classes and colorful stories to share of her many experiences.
The GSF resident/housemate, Kim, picked up a “wwoofer“, Beth, this morning from Blue Heron Farm who graciously helped harvest spinach and clean and crate several dozen eggs.
As we wrapped up this morning’s work, Jennie arrived just in time for a group lunch and is now planting sunflowers and finishing up the last few details of the hoop house.
Meredith is on her way to the Chapel Hill Farmer’s Market to share the bounty we harvested, including our Tuesday flock’s CSA bags!
What to expect in the bags:
* Purple Cabbage
* Squash and Zucchini medley
* Pickling Cucumbers
* Elephant Garlic!
The Elephant Garlic is still “green,” meaning it is very fresh and full of flavor. If you wish to cure the garlic first, tie a gentle rope around the top of the neck and hang in a well-ventilated place until the outer layers are dry and brittle. However, you do not have to cure the garlic at all! It is ready to eat anytime. Last evening we threw some fresh garlic cloves into a vegetable roast, which gave our dish a very aromatic and flavorful punch.