Beans are such a stable part of our diet. Whether you love to eat tacos or tofu, they are in so many of our favorite dishes, and it seems they have been for centuries. This summer we are growing, and just planted, a new variety for us–an organic Vermont Cranberry shell bean. This bean is a direct descendent of the Dwarf Cranberry bean which was grown by native peoples in New England. The Vermont Cranberry bean has been a New England tradition since before the 1800’s. The pods contain 5-6 speckled cranberry colored shell beans. The pods should be plump and fresh when harvested. They can also be left on the vine to dry and store. To cook shelled beans, boil or steam for ten minutes until beans lose any mealy texture, rinse, and cool. These can be added to salads or maybe roasted veggies and broccoli rabe. I promise not to turn the farm report into a cooking tutorial, but I do love investigating how to cook the new varieties of vegetables we grow at the farm. There are some other “new to us” vegetables this summer. I will share what I learn.
We ordered these beans and another variety called Black Coco from Fedco. For those of you new to Fedco, it is a co-op located in Maine, and is committed to paying royalties in recognition of Native breeders and seed keepers of the past and present. You can learn more about where this money goes and how much was raised and paid forward on page 4 of their catalog.
BJ is one of those volunteers who comes full of energy and purpose every week. Not only is she great with seed starting, planting, and all those plant-related chores, she also has a mechanical mind and is a great problem solver. Earlier this season we had somewhat of a, let’s say, plumbing issue. I went to BJ for help. Trying out various tools to no avail, she just used her brute strength, to put it delicately, allowing the water to flow once again. So Wednesday when I approached her about a problem with a pipe, she looked at me with an “OH NO NOT AGAIN” look on her face. She relaxed when I explained it was an irrigation issue. I say once again–our volunteers are the best!
Ryan and Marie from MerryMeeting Gleaners came to finish up the rhubarb harvest. They picked and delivered 115 pounds of this tart vegetable. Yes, rhubarb is a vegetable, but considered a fruit in New York (Google it). The vegetable/fruit was processed at MCHPP and packed away into their freezer for later use. Thanks to all of you who came and picked rhubarb for your own kitchens. We appreciate the donations to Growing to Give.
Meanwhile on Wednesday, Carrie was off campus with two of our interns at the Cathance River Education Alliance in Topsham to educate two groups of young campers about the importance of organic matter in soil, and practices that help build it. Taking soil core samples from around the preserve demonstrated the presence of dark soil near the surface fading to lighter soil further down, showcasing Mother Nature’s wonderful ability to amend soil–we are always looking to nature to teach us how to do things right.
The Fix-It Team was busy this week. Tom enjoyed some plein air painting, Bob worked on keeping our tunnels grounded, and Burnham, John, and Diana had a meeting of the minds over irrigation parts. Thanks, Fixers, we are so appreciative of your time at the farm and of your input on how to make the farm run more smoothly and efficiently.
Alyson and Henry came to help this week. We gave them one of the least rewarding jobs to tackle–weed suppression along the sides of the tunnels. Cardboard cut-outs topped with wood chips is our solution, and they finished an entire side. Thanks for coming from Portland, you guys, and spending some of your summer vacation time at Growing to Give.
We had our first Friday Lunch Potluck of the summer–the theme was strawberries. Everyone rose to the occasion, and we shared some delicious strawberry-inspired foods. Our potlucks started last year as a team building idea. We learned a lot about each other, and we all enjoyed them so much that we are continuing the tradition. Volunteers are welcome to join in–Fridays at noon. Your shirt does not need to match the theme like Sophia’s does!
Lots of daffodil braiding went on this week. Diane is tackling this smaller bed, and the Saturday crew tackled the massive daffodil planting up on the slope garden. They weeded and mulched here, too, getting it ready for our Rise Up Singing concert on July 9th.
Other news–the interns have become very comfortable using the electric mower as a piece of equipment to do a lot of our hauling. Here is Annie driving the mower and looking spiffy in her color coordinated ensemble.
Okay, so I have taken a bit of ribbing about my pea fiasco. Just to be a good sport I want to share what we are harvesting right now several times a week…….
Lastly, I want to wish everyone a HAPPY SUMMER!
– Theda
