Great Song Farm Newsletter
Volume 1, Issue 21
CSA Week 20, week of October 23rd
Tuesday Pickup October 25th 4 - 7pm

Saturday Pickup October 29th 1:30 – 4:30 pm


This Week's Selection
Escarole, Endive, Kohlrabi, Radishes, Carrots, Salad Turnips, Rutabegas, Collards, Kale, Swiss Chard, Lettuce Heads, Parsley, Culinary Herbs, Sweet Peppers
PYO: Flowers
From the Farmers
Dear Friends,
I arrived here on Thursday afternoon of last week, grateful that the sun was shining and the air warm enough to be comfortable in short
sleeves.  After a farm tour and lunch, Anthony and I picked-up where Jen had left-off the day before—picking rocks in the 2012 garlic
field, so that Sunny and Kate could cultivate and make furrows, and we could plant garlic on Friday.  As tentative as I may have felt about
moving into a stable and sleeping in a tent through October… or maybe November, the world was kind to me, and welcomed me with warmth and
reassurance.

In many  ways I have been a part of this project—or at least the mere skeletal beginnings of this project—from the beginning, and in many
more ways I am a new arrival to this farm, partnership, and community; I am ready and  anxious to learn, to meet and know all of you, to find
my place and my home within this farm organism; I am ready to help Jen and Anthony build up from what they have so courageously and
beautifully established, and to continue to allow this land to flourish under our care.

Jen, Anthony, and I met one another three winters ago at Hawthorne Valley Farm in Harlemville, NY.  Jen came to interview for an
apprenticeship opening after I had been apprenticing in the dairy for about three weeks; in seeing her in Carharts and Muck Boots, and
noticing her calm yet perceptive demeanor, I immediately judged her qualified for the job.  We spent the season living and farming
together, becoming “milking partners” for the dairy herd.  Our relationship continued to grow as we spent the following year
participating in the Beginning Women Farmer training program, a gathering of women throughout NY state, where we learned how to plan
and manage a farm, set personal and farm goals, and prepared ourselves for the next step—starting our own farm—without yet knowing we would
be doing it together.  As we carpooled to and from our training sessions, Jen was a huge support for me, and we together delved into
the ins and outs of our ideal farming systems, the difficulties of partnerships, and our struggles with financial planning.

Around that same time at Hawthorne, Anthony and I met in the milking barn while he was coming to visit and take a course; a few nights
later, on a surprisingly warm February night, I found him sitting in the dark, presumably contemplating great mysteries, or maybe mentally
planning out future vegetable fields, and invited him on a walk in the rain.  We continued to stay in touch as he was planning and building
his own farm—buying horse equipment from the side of the road, taking driving tours of the county in search of open farmland, and writing a
business plan in his free time—and eventually knew that we wanted to be engaging in this farming project together, whatever it might turn
out to be.  And while it had a name—Great Song—nothing else seemed to be solidly holding together.  After several tumultuous years in trying
to find a piece of land where we would farm together, Anthony maintained focus and direction, and met the Steels, transforming his
ideas and goals into a solid reality.  Meanwhile, I became more drawn to spending another season working under the leadership and direction
of established farmers, and decided to move to Southern Ontario for the season to expand my training as a farmer and, specifically, to
apprentice working with draft horses at Orchard Hill Farm.

At times it was a difficult season, for as joyful as my work in Ontario was, and as much as I was growing and learning, I would still
find myself thirsty to be here with Jen, Anthony, the Steels, and all of you—to be farming in this community, and to be a part of the
initial beginnings of Great Song Farm.  Now, just about a year later, I have finally arrived and am beginning to settle, carving out a space
for myself and learning the rhythms of the days and weeks.  Saturday I met the spirited and hard-working friends, neighbors, and members who
came for the CSA pick-up, tour, work party, and potluck, and I look forward to greeting the Tuesday members tomorrow—where we will all be
enlivened and entertained by the ThinkOutWord Singers who are coming South to bless the pick-up with the joys of some tunes around 5:00p.m.
 Please stop by and join us!

-Lisa, Jen, 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.
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 cherry tomatoes, or take some extra kale.

The egg shares are in the fridge in our kitchen area with a check in sheet
on the refrigerator 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.

A little flavor of India... 


Swiss Chard, or other greens (Kale or Collard)
1 ½ pounds of greens—stems and leaves, chopped into ¼ inch slices
1 pound daikon, red or green meat radish, or turnips, pealed and
thinly chopped into shoestrings a few inches long (optional—save and
use the radish greens, adding along with the chard)(be sure to slice
thinly so that these roots will cook up as fast as the greens!)
2 Tbsp minced/ grated ginger
½ c fresh lemon juice
4 Tbsp sugar or honey
1 Tbsp sea salt
2 Tbsp ground cumin
1 tsp ground cayenne
1/3 c cooking oil or ghee

Mix all ingredients in a bowl save the ghee or oil;
Heat oil/ ghee for 30 seconds on medium-high heat in a wok or pan; add
greens, etc. to the pan and sauté, stirring regularly, for 4-5
minutes, a little longer if using collards or kale.  Serve hot—great
over rice.


A little something else
There is nothing to eat,
seek it where you will,
but the body of the Lord.
The blessed plants
and the sea, yield it
to the imagination intact.
-William Carlos Williams (from “The Host”)