NEWS FROM THE FARM
We’ve had an extra hot week of summer here at the farm and have spent a lot of energy to keep things from burning up in the sun and smoke. At the same time, a lot of our seeds planted for fall have loved the warm soil for germination. We have cilantro and asian greens coming on from seed, in addition to more kohlrabi, kale, broccoli, lettuce, and cabbage that have been transplanted in the last week. We are still going strong and reaping more goodness from the hot house each day.
Please consider joining us for our vermiculture class on October 1st. It will be a great time to visit the farm and learn about the benefits of worms. They are the foundation of our nutrient management here at the farm and can be a wonderfully organic way to deal with your vegetable waste at home. You can use your castings in your own garden, or bring them back to the farm to grow more yummy veggies at Rainshadow ;)
We’ve had an extra hot week of summer here at the farm and have spent a lot of energy to keep things from burning up in the sun and smoke. At the same time, a lot of our seeds planted for fall have loved the warm soil for germination. We have cilantro and asian greens coming on from seed, in addition to more kohlrabi, kale, broccoli, lettuce, and cabbage that have been transplanted in the last week. We are still going strong and reaping more goodness from the hot house each day.
Please consider joining us for our vermiculture class on October 1st. It will be a great time to visit the farm and learn about the benefits of worms. They are the foundation of our nutrient management here at the farm and can be a wonderfully organic way to deal with your vegetable waste at home. You can use your castings in your own garden, or bring them back to the farm to grow more yummy veggies at Rainshadow ;)
Another farm sketch from Kathy Deggendorfer
Grilled Romain Recipe from CSA member Ginny Adams
Cut Romaine lettuce lengthwise down the middle. Brush with olive oil and sprinkle with steak seasoning (I use McCormick’s Montreal steak, or use salt and pepper if you prefer). Grill on hot grill for about 3 minutes on each side. You want it to just begin to wilt. Remove from coals and sprinkle with fresh lime juice and freshly grated Parmesan cheese.
WORMS!
My friend, the worm wizard, would like to share his knowledge. We are going to host a vermiculture class on Saturday Oct. 1st here at the farm from 10-2.
For $40 you will get your own worm farm to go under your kitchen sink and eat your food scraps. We can take 10-12 participants.
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