19 May 2017
The Fruits of Our Labor
Some Notes from the Field:
We have been working hard in the hoop houses, prepping them for their season-long venture with all of the fruiting crops. As we harvest the salad greens, lettuce heads, scallions, and radishes from their beds, they can then be made ready to hold all of our tomatoes, peppers, and the like.
There is sweet, broad-leafed spinach growing in the field! Along with carrots, more lettuce heads, and some brassicas (to name just a few). Once our fruits have been transplanted, the war against weeds will continue in the field, and we will do our best to keep up. We will savor the fleeting morning chill while it lasts, strengthening our sore and hopeful bodies for the swell of the season.
Signups end May 21! Spread the word and help us feed our community! We’d love to expose locals to the joys of eating with the seasons and help families source affordable, organic produce.
For those of you willing to work for your food, we offer a $220 discount on a weekly share for volunteering on the farm. We ask for 13, 4-hour work sessions over the 22-week season. Email us.
We can take signups online or in person, by check, card, Paypal, or with your food stamps!! We’d love to accommodate other payment plans if needed; please contact us!
It’s our Pleasure
“Eating with the fullest pleasure — pleasure that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience our dependence & our gratitude, for we are living in a mystery, from creatures we did not make & powers we cannot comprehend.”
–Wendell Berry Spinach of the field! Find it at our Fulton Street Market stand & at Kingma’s Market.