Great Song Farm Newsletter

Volume 1, Issue 6
Week of July 10th, Fifth CSA Distribution
Tuesday Pickup July 12th 4 - 7pmSaturday Pickup July 16th 1:30 – 4:30 pm

This Week's Selection
Cabbage, Summer Squash, Zucchini, Collards, Kale, Swiss Chard,
Dandelion Greens, Lettuce Heads, 'Hakurei' Salad Turnips (last time
until the fall!), Arugula, Mustard Mix, Parsley, Basil,
Tulsi/Holy Basil, Thai Basil, Beets/Scallions/Carrots?

From the Farmers

Greetings Friends and Neighbors!

The heat has rolled back in these last few days, and I am convinced that the vegetables grow noticeably from sunup to sundown.  Along with the heat come in the next pack of vegetables, fruits ripening between rain and sun showers – summer squash and zucchini have shown their faces, cucumbers are flowering, baby watermelons are popping out of their vines, green tomatoes are growing larger.  Carrots and beets are sizing up, and will soon be regulars at our distribution tables.  Our neighbor Bob has completed plowing this year's vegetable land, which has lifted a large load off of our shoulders.  Sometime soon he will also be helping us out with haying, so that we enter the winter with a plentiful supply of dried grass stored up for Kate, Sunny, Dick, and Jane.  Last year's 2 foot-plus snow falls come to mind as I contemplate how in the world I will squeeze in enough firewood harvesting and food preserving, jamming, and canning, keeping me up later and later so that I might sleep and eat well in
January.

I find that, in order to keep my energy and vision uplifted in the fields, I require some down time each week.  In order to fulfill that need, I sleep past dawn on Sundays and eat a vegetable laden frittata with Jon, my boyfriend, read something light and thoughtful, walk through the vegetables with no task but to observe, and, occasionally, travel off the farm to pick fruit.   While picking black currants this weekend, CSA member Yale noted that I was occupied in work-similar activities, though harvesting fruit instead of vegetables.  But to have fresh fruit!  And to look forward to currant preserves atop my pancakes this winter, and alongside my roast chicken or grilled zucchini next month, makes “the fruits of labor” just that much sweeter.  Do you have a favorite un-sprayed Pick-Your-Own site?  I've missed sweet cherries this year, but the strawberries at Thompson-Finch farm in Ancram were absolutely delicious, and I am determined to bring home several pounds
of blueberries and raspberries, and whatever other fruit comes my way.  Quince, anyone?

This weekend, Anthony left town to visit Lisa, his girlfriend, at her family's home in Maryland.   Lisa has been farming at Orchard Hill in
Ontario, Canada this season, learning from an excellent draft horse teamster up there so that she might join us in October. It will be great to have a couple more hands and fresh eyes for our farm. He's returned with a case of Lyme, so he'll be taking it easy for a little while after just recovering from his back injury.

Now that the field is plowed, and we've been able to make more beds for the waiting fall cabbages, chards, kales, lettuces, fennels,
broccolis, basils, Chinese cabbages (the list goes on), it pains me to see them still in their greenhouse flats, oversized and starting to
yellow.  But they will live, though less and less happily, for another few days without much attention, whereas the horses and cows and
chickens would not.

If any of you have a free hour or two any afternoon this week, and could help transplant some of your fall vegetables, we will likely be
at it this Tuesday, Wednesday, Thursday, and Saturday from 2 to dusk (maybe even slipping a few plants in the ground between CSA
distribution rushes).  Grab a trowel and head on over, we'd love the company!

Also, last week was an egg week.  For all you egg share members, if you did not pick up your eggs from Gray Horse Farm, they are waiting
in our fridge for you.

In honor of sharing our labor's fruits,
Jen and Anthony

Preparatory reminders for CSA Distribution at Great Song Farm

Please remember bags to carry your produce home as well as small bags
for small loose greens (arugula, mustard mix, lettuce mix).  The bags
we provide are strong enough to be reused several times and it pains
me to watch so many plastic bags go out the door and end up who knows
where.  A simple habit to get into!  If there is interest we could
bulk order organic cotton greens bags to keep them well in the fridge
and move away from plastic altogether.

Check out the film Bag It, a documentary about plastic bags evolved into a wholesale investigation into plastics and their effect on our waterways, oceans, and even our bodies. I was screened last week in the area and might be around otherwise, keep your eyes open
Don't forget to sign up and put down a deposit for Great Song Farm
pastured roasting chickens, ready August 7th.  $5.50/lb, 3-4 lbs per
bird.

Please check the large blackboard standing against the stable when you
arrive.  There are many important notes on it that we sometimes don't
have a chance to pass onto everyone.  We don't want you to miss an
opportunity to pick some peas, or take some extra kale.

The egg shares are in, if you haven't picked yours up check in with
us.  They are in the fridge in our kitchen area with a check in sheet
on the door.

Please enter and exit the driveway slowly as it is only wide enough
for one car. Watch for folks walking and the undulations of the
parking area.

 When parking, be aware of the large rocks at the entrance of the
driveway and please do not drive where the grass is not short as there
are outcroppings and rocks lurking.

If you will not be coming on your regularly scheduled pick up day,
please let us know, even if you will not be switching days so we know
how much to harvest and whether or not to expect you.

We have an abundance of vegetables, and would welcome a few more of
your friends and neighbors as members for this season.  Please feel
free to let people know we are still open to new CSA share members.


Coleslaw, anyone?(cooking advice!)

Last Tuesday, with the advent of Cabbage season, came many exclamations of “Coleslaw!”  Email us your favorite coleslaw or other
cabbage related recipe to be showcased next newsletter.  Here's a modification of a 'traditional' recipe from Mark Bittman.

2 tablespoons Dijon or your favorite mustard
2 tablespoons red wine or balsamic vinegar
1/2 cup olive oil
1 tablespoon sugar
6 cups cored and shredded cabbage
3 carrots, shredded
1 cup diced scallions
Salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley leaves
1. Whisk together the mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while.
2. Add sugar and whisk to dissolve.
3. Combine the cabbage, carrots, and scallions, and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve (it's best to let this rest for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like). Just before serving, toss with parsley.

A Little Something Else
A Ritual to Read to Each Other, William Stafford
If you don’t know the kind of person I am
and I don’t know the kind of person you are
a pattern that others made may prevail in the world
and following the wrong god home we may miss our star.

For there is many a small betrayal in the mind,
a shrug that lets the fragile sequence break
sending with shouts the horrible errors of childhood
storming out to play through the broken dyke.

And as elephants parade holding each elephant’s tail,
but if one wanders the circus won’t find the park,
I call it cruel and maybe the root of all cruelty
to know what occurs but not recognize the fact.

And so I appeal to a voice, to something shadowy,
a remote important region in all who talk:
through we could fool each other, we should consider—
lest the parade of our mutual life get lost in the dark.

For it is important that the awake people be awake,
or a breaking line may discourage them back to sleep;
the signals we give—yes or no, or maybe—
should be clear: the darkness around us is deep.