Farm Report 7/22/23 – Breakfast of Champions
Who knew that I would switch allegiances from my all time favorite Hakurei turnip to the “common” cucumber. When I was little, I had a favorite aunt who called me the “cucumber kid”.
She always had a cucumber in her fridge for me, and to her delight, I would sit there and eat the whole thing, no slicing necessary. As I grew older, those cucumbers would still be on hand for me and, even though I was not as enamored with said vegetable, I would eat the whole thing out of loyalty toward my aunt, although this time I would slice it.
So I should not have been so surprised when the children from All Saints Parish were so excited to go on a cucumber hunt and have a cucumber breakfast snack. I have missed the taste of fresh cucumbers. As we passed around thick slices of “picked right off the vine” cucumbers, I thought how lucky we were to be doing this and grateful that this is another vegetable going out into our community so others get to taste and enjoy the fruits of our volunteers’ labor.
I promised these same children that after we planted the last of our zucchini seedlings, we would go pick blueberries from our very own bushes. Then we would head over to the goats and give them one of their favorite snacks–cabbage leaves.
They were such a great help in finishing up plot 24 with another 100 zucchini seedlings, spacing out the plants, digging the holes, carefully planting, and hauling sandbags.
Mission accomplished, on to blueberry picking and eating!
Goat therapy is always a great way to end your volunteer shift. Sometimes it’s fun to try out those cabbage leaves with a friend!
On Monday, we had another youth group at the farm–high school students participating in the Upward Bound program at Bowdoin. This was their second week at the farm, with one more trip to come. They helped prune lower leaves off the tomatoes after uncovering the last of the tarped rye plots in left field.
Carrie asked me how the garlic looked. “Not so great–kind of small,” I said, disappointed. She walked out to the garlic plot, pulled a couple, and responded with, “We’re not totally doomed!” So we added green garlic to our recipients boxes.
Megan was excited to create a bountiful bouquet.
Fridays are always fast and furious. Amanda was teaching an early morning yoga class up in the yoga studio, Ryan harvested scallions, Sharon was on beet greens, Peg was hunting for cucumbers, I was cutting back the amaranth to increase production, the interns had picked lots of flowers for bouquet making, bouquets were made, the Fixers were replacing an end wall, Bob was sharpening all our pruners, Libby was weighing and distributing the produce, Becky and Dylan were rescuing the elderberries in our lower field, volunteers were weeding, and then it was time for Friday potluck! (Sorry for the run-on sentence, but I had to get it all in there.) It was another delicious lunch, shared and enjoyed by all! This week’s theme was Mediterranean. Next week is something that is currently being harvested at the farm. Anyone can join us!
Riley’s beans are looking really good. The cucumber tunnel is extraordinary. The onions are getting bigger. Zucchini plants are happy. The first eggplants are showing up. Elderberries are blooming. And the garlic is not totally doomed.
I asked John to come down and talk me through some drainage issues. While we walked around, we decided on a couple of areas we might possibly expand into edible perennial beds. At times I think we have about all we can handle, but then, do we? There is always something new to learn and share. Maybe we start with a small plot of edible perennials? 🙂
It was a great week at the farm, it didn’t rain every day, we were harvesting lots of food, and everyone left smiling.
If you haven’t been to the farm in awhile, you should come check it out. We won’t make you work!
Always grateful,
Theda