After a couple of hot stormy days this week, the weather has cooled down and it seems like we might really be settling into fall. We have brought the first of the pumpkins in from the fields, and mums and asters have replaced the summer flowers around the farmstand. Reds and oranges and golds are slowing taking the place of the bright greens of summer.
Our summer crops of peppers, tomatoes, eggplant, and cucumbers are winding down and the farmstand is beginning the transition towards colder weather crops. This is a great time of year for trying new vegetables that you may not have cooked with before: arugula, escarole, radishes, kale, kohlrabi. Check out this recipe for spicy cabbage salad with kohlrabi. And remember, if you are ever shopping in the farmstand or picking up your CSA and you have questions about how to prepare something that we grow, just ask us or check out the recipe section of our website.
This weekend in the Hello Cafe, look for peach black currant scones, brown butter scones, and morning buns. And new in the farmstand this weekend we will have golden fire, Alison’s spicy and delicious carrot habanero hot sauce, as well as smoked tomato ketchup. We also have dilly beans, classic dill pickles, a variety of jams, and delicious lactoferments.
[ 2013 September 13 ]
It’s September on the farm, and summer starts to wind down. The mornings are crisp, and the fog lingers over the Connecticut River waiting for the sun to burn it off. We love the combination of cool air and hot sun that is so characteristic of late summer and early autumn. The garlic is cleaned, next year’s strawberries are planted, and our farmstand is bursting with color.
As is typical for this time of year in Vermont, we are practically swimming in delicious fresh produce. This truly is the peak of the growing season. While the summer’s wacky weather did make growing a bit more challenging for farmers this season, we are still seeing such abundance coming in from our fields.
[ 2013 September 6 ]
The end of August is here! It’s hard to believe that the summer has gone by so quickly. With just a few official weeks of summer left, we are heading into the home stretch of the 2013 season. This past week, the last of our summertime crew took off to go back to school and we have welcomed a few new people to the farm who will be here through the end of the season. As we shift over towards fall routines, the days are getting shorter, the CSA baskets are getting heavier, and we are loving the flood of tomatoes, melons, sweet corn, and other late summer treats.
Beginning this week, our farmstand and coffee shop will be closed on Mondays. Fall farmstand hours are Tuesday-Saturday 10am-6pm and Sunday 10am-5pm. The Hello Cafe hours are Tuesday-Sunday 8am-5pm. These fall hours will continue through November 1st, which is the last official day of the season. After that, our farmstand will be open weekends through December 15th. Mark your calendars! We will have so many delicious fall veggies, pickles, jams, preserves, baked goods, and more.
[ 2013 August 30 ]
What a beautiful late summer it is turning out to be. With hot sunny days ahead it looks like we are now going to get some of the weather that we missed out on earlier in the season. The days may be getting shorter, but there is still so much summer to enjoy. Late August is the height of the growing season in Vermont and now is the time to enjoy all of the fresh organic produce that the farm has to offer.
Here on the farm, we have been busy with the last fall plantings, and soon we will begin the first dry bean harvest. And if you go down Pavillion Road towards our blueberry patch you can’t miss our oilseed sunflowers which are just now coming into bloom. Beautiful! Towards late October, we will harvest and thresh the sunflowers with our combine, clean them, dry them, and eventually press them into oil. This fall, keep an eye out for our own cold pressed sunflower oil in the farmstand and at the winter farmers markets!
[ 2013 August 23 ]
Mid-August always seems to mark the turning point in the summer, when the season starts to wind down. We are all getting ready for back-to-school time and vacations come to an end. The dry air and the cool evenings remind us that the dog days of summer are behind us and the crispness of fall is yet to come.
Late summer is a perfect time to spend the afternoon on the farm. This coming week, on Wednesday, Thursday, and Friday, we will be offering free farm tours for CSA members! Stop by the Hello Cafe at 2pm or 4pm on any of these days to get a glimpse of what goes on behind the scenes on the farm.
[ 2013 August 16 ]
The summer days carry on as we settle into August. Blueberries are still going strong, sweet corn is delicious, and onions and garlic are drying for storage. We suddenly remember that we have to slow down and enjoy all of the little things that make summertime special. Here on the farm, one of these things is our fantastic crew, which is just now starting to dissipate as schools start and people head off in different directions. Whether you are saying goodbye soon, or sticking around for a few more weeks, thank you to all of our summer staff for your hard work and for making this summer a fun one!
[ 2013 August 9 ]
August is upon us and we suddenly find ourselves heading towards late summer. The air dries out, the mornings are crisp, the field tomatoes ripen on the vines, and we all savor the long days of picking sweet corn and blueberries.
While the season is still going strong, in some ways August is the time when things start to wind down on the farm. At the end of this week, we will be saying goodbye to the first of our crew members who are leaving to go back to school. This means that we will have a full time production crew position open starting immediately and going through October! Do you know someone who might be a good fit? Have them fill out our online application. We are looking for a few hard workers who are willing to be out in the elements and able to lift 65 pounds. No experience necessary!
[ 2013 August 2 ]
The last week of July is upon us! It’s hard to believe that summer is already this far along. It feels like just yesterday that we were shivering in the cold and getting excited about the very first spring greens and radishes grown under cover of the hoop house. Now, here we are, eating sweet corn, artichokes, peppers, eggplant, and soon, the very first field tomatoes. And what a great year for blueberries and raspberries!
This week our production crew has been busy with big harvests of carrots and cabbages. It’s time to start making sauerkraut! Or try this easy recipe for Simple Summer Coleslaw. Our wheat and rye have been harvested and our garlic and storage onions will be ready soon. If you’re growing garlic in your garden, chances are you will be harvesting it within the next few weeks too. Check out this tip about harvesting and curing garlic.
[ 2013 July 26 ]
Blueberries, blueberries, and more blueberries! We are one week into what is turning out to be a fantastic season. It’s been hot and sunny out in the patch, and the picking has been great. Pickers who come early in the day certainly benefit from the cool of the morning fog. Our patch is open daily, dawn until dusk!
The farmstand has been overflowing with berries, and in the kitchen Alison and her crew have been busy jamming so that we can continue to enjoy them once the season ends. Next time you’re in the farmstand, look for Alison’s famous shortcakes. They were so delicious during strawberry season that she decided to continue baking them through blueberry and raspberry season as well. While perhaps not as common as it’s strawberry counterpart, blueberry shortcake is just as tasty, especially with Strafford Organic Creamery whipped cream or ice cream!
[ 2013 July 19 ]
What a summer! We are all looking forward to what is promising to be a beautiful sunny weekend - perfect for swimming, grilling, gardening, and all the other summertime things that we have been putting off because of the rain. The nice weather comes at the perfect time too, because our pick-your-own blueberry patch opens today! It will be open daily from dawn until dusk. The berries are sweet and abundant, and it’s going to be a great crop this year.
In the farmstand, we have a full array of colorful veggies: carrots, golden, red, and chioggia (stripy!) beets, red and green cabbage, tomatoes, and zucchini, summer quash, and patty pan squash. Hot peppers and eggplant have started to trickle in, and blueberries have made their first appearance of the season! With so many great veggies available, there are countless possibilities in the kitchen. Part of the beauty of high-summer eating is that so much of what is available is delicious even if you eat it raw! Try out this recipe for chilled cucumber soup. It’s perfect for a hot summer evening.
[ 2013 July 12 ]