Great Song Farm Newsletter
Volume 1, Issue 24
Week of November 14th


From the Farmers
Dear Friends,
In the days, weeks, months of colder weather to come, we hope that you will look back on this summer as one of warmth and bounty – the warm friendships found by the collard greens and kale (what is this green leaf again??) and the bounty of conversations shared over carrots and those massive kohlrabi.  I must say, my favorite moments involved various members’ children carrying their very own carrots, excited by the sweet flavor and perhaps also the occasional odd coloring.  A toddler’s dance is so much a delight to me, I’m tempted to have my own…
I am currently basking in the warmth of a sunny southern day, visiting my grandparents for their 90th birthdays in Smithfield, Virginia.  Months ago, as my family was planning this get-together, I argued with myself over whether or not I could conscientiously miss the final Saturday vegetable pick-up of my farm’s first season, or if there wasn’t some way to switch around my grandmother’s November 11th birthday gathering to suit my schedule.  As evidenced by my current James River location, I came to my senses and afforded my grandparents and my family the importance in my life that I feel they deserve, and I hope you’ll forgive me for skipping out on our last day together this season.  Fortunately, I have two wonderfully dependable farming partners, and Lisa agreed to cover for me while I was out of town.  And of course, if you are re-joining us next year, I will be sharing many future Saturdays, and Tuesdays, with you as well.
If you are interested in joining for the 2012 season, you can find our 2012 commitment form, now available on our website, http://www.greatsongfarm.com/ .   Deposits and forms are welcome, however if you are currently unable to place a deposit simply let us know as we are more than happy to hold space for current members.  We are also looking to grow this coming year, so please do let your neighbors know about us.
We also have plans for keeping ourselves warm, and as always you are welcome to visit and help out whenever you do so desire.  Give us a call or an email ahead of time, so that we can know to meet you and not leave you waiting in a blizzard.  In the next couple weeks, we will be finishing the walls inside our new (heated! insulated!) kitchen space, stapling 16’ lengths of reed fencing to the studs and applying a clay plaster before moving in Lisa and Anthony’s tent for the winter.  We are also in the process of patching the greenhouse plastic, and some dry, windless morning soon we will be hauling it back up over the metal bows so as to be ready once February and onion seeding comes back around.  We plan to be building a cob rocket stove and germination chamber sometime in January and February, to keep baby seedlings warm through the winter nights.  The barn needs work, there are logs to drag in for firewood, and seed ordering and garden planning will keep us warm and busy until the ground is once again ready to receive seeds and transplants. 
I am including a link for a “Survey Monkey” questionnaire, all of 3 questions, in this email; please take the time to let us know what you’ve experienced this past season.  Click here to take survey Your feedback will help us when planning how many onions to plant, whether or not to put more garden space to broccoli plants, and how often you might like to join us for on-farm gatherings and potlucks. 
In the warmth of community,
Jen, Lisa and Anthony

Winter Warmth
Whether your style is to curl up by the fireside, or sledding down the steepest hill you can find, don’t forget to thrill your taste buds too.   Roasted chestnuts are one of my favorites, along with creamy winter squash soup, hot chocolate, and roasts of all sorts.  Have any of those root vegetables we were offering?  Preheat the oven to 400.  Peel, chop in to 1” or smaller cubes, and toss in a roasting pan with onions, garlic, salt, pepper, olive oil and rosemary.  Cover the pan, either with a lid or aluminum foil, and put in the oven for about 45 minutes, or until the vegetables are fork tender.
Enjoy!

A little something else
The Secret
By Denise Levertov

Two girls discover  
the secret of life  
in a sudden line of  
poetry.

I who don’t know the  
secret wrote  
the line. They  
told me

(through a third person)  
they had found it
but not what it was  
not even

what line it was. No doubt  
by now, more than a week  
later, they have forgotten  
the secret,

the line, the name of  
the poem. I love them  
for finding what  
I can’t find,

and for loving me  
for the line I wrote,  
and for forgetting it  
so that

a thousand times, till death  
finds them, they may  
discover it again, in other  
lines

in other  
happenings. And for  
wanting to know it,  
for

assuming there is  
such a secret, yes,  
for that  
most of all.