This Week at the Farm: A Quick Update
Warm days and cool nights make the end of summer a bit easier. School is starting up again soon, but there’s still time to enjoy a few more swims and hikes and delicious summer food.
Lots of beautiful produce is still coming out of the fields—peppers, scallions, eggplants melons, corn, zucchini, cucumbers, and more. If you can believe it, we harvested our first spaghetti squash and red kuri this week!
Tomatoes are the vegetable of the week. Get 25% off when you buy 10 pounds or more (slicers, heirlooms, and paste). Instead of canning, try freezing them.
Good, sharp knives make all the difference in the kitchen, and they’re on our list of farm favorite kitchen tools. They reduce the risk of an accident (you use less force to cut, and there’s a smaller chance that the knife will slip), and cutting veggies is just so much easier.
Jay Singh, a local knife sharpener, is here with his equipment every Sunday! Bring your knives and get them sharpened on the spot, any time between 10 am and 2 pm.
From the Kitchen
Our kitchen staff are focused, as always, on preserving the harvest. They’re excited to be making small batches of shelf stable products like jarred apple and apple-pear juice (using fruit from our orchard!), heirloom tomato sauce, pickles, and more.
Most of our pickles are made with dill, dill and garlic, or dill and celery, and we make a variety of shelf stable, fresh, and fermented. The fermented are part of our “Farm Ferment Vegetables” line—look for them in our farmstand cooler!
They’re also processing tons of corn. Keep an eye out for cornbreads in the coming weeks!
**If you have any CCF jars at home (from krauts, yogurts, granola, etc.), please return them! You’ll get 25 cents back, and we’ll be able to reuse them for new products instead of creating more waste and buying new ones. Thank you!
This fall, comfort foods (farm style) are the theme of our middle school cooking class. We’ll find creative ways to incorporate farm-fresh veggies into the dishes we make, so they’re not only cozy but healthy, too. The 6-week session starts on Monday, September 23!
Did you know that we accept VT Farm to Family coupons at the farmstand? (We’ve accepted them at the Norwich Farmers’ Market for years.) Eligible families and individuals can use them to buy locally-grown, fresh fruits, fresh vegetables and fresh-cut herbs at participating markets during the season.
Mark your calendars for our 17th Annual Pumpkin Festival on October 13 from 10 am to 3 pm. We’ll have live music, games, arts and crafts, great food, horse-drawn wagon rides, and, of course, pumpkin picking!
An amazing team of volunteers helps make this event possible. Please consider volunteering! [Click here to sign up.] If you can donate a few hours of your time, you’ll get free entry to the festival, lunch, and a coupon for a discount in the farmstand.
In the meantime, come visit us at the farm!
–From all of us
August 24: Norwich Farmers’ Market, 9–1.
August 25: Knife sharpening at the farmstand, 10–2.
August 27: Little Farmers drop-in class for children ages 2 to 5, 10–11 am.
August 29: Lebanon Farmers Market, 4–7 pm.
September 23: Cooking for Middle Schoolers, 3:30–5:15pm.
September 25: Homeschool Farm Science, 1–3pm.
October 13: Pumpkin Festival, 10–3. [Volunteer]