Here we are in December, harvesting outside vegetables like carrots, kale, and brussels sprouts in the snowy fields. For more delicate greens and herbs, we harvest in the field tunnels and greenhouses. We’ll keep harvesting outside until roughly the end of December. It is a time of transition from outside crops to inside crops. It is also a time of change for the farm team. Some are staying and some are leaving for the winter. We are also hiring two new people to start in the spring of 2024. Interviews are happening now. Spread the word!

We had 16 visitors to the farm on Open Farm Day, November 4. It was such a nice, unhurried chance to get to know some farm share members a little better. An opportunity for them to ask questions and see where and how their food is grown.

We started the visit with food, of course. David made herbed lamb and beef skewers, naan, green sauce (a mixture of parsley, rosemary, cilantro, garlic, lemon juice, and olive oil), hummus, carrot sticks, and purple daikon slices.

While we walked around the farm, the sun came out and made everything look so nice. The kids ran around and people asked questions. One person was really excited about brussels sprouts, marvelling about how they grow on big stalks. Another saw hot peppers and filled his pockets with them. We explained how this summer of extreme weather affected the farm and crops.

At the end, David made a fire for roasting marshmallows and making s’mores with the kids. They liked the carrot sticks and meat skewers with green sauce a lot, but I think they liked the s’mores more.