Before your vegetable list for today, see below for info about 2 workshops we are hosting on our farm this fall. We aren't teaching them but rather allowing these talented teachers to lead guests in their craft.
Farm to Table Open Fire Cooking Class - Sat Oct 26, 10a-4p, with Rebecca Suerdieck (pictured above) of Cooking in 17th Century Virginia. Learn from this experienced and accomplished instructor about how to prepare a whole meal over a fire, made of foods fresh from local farms. (Vegetables and herbs will come from our farm. Chicken, milk, eggs, and apples will be sourced from other local farms.) End the day by dining on what you've created! Registration limited to 8 participants.
Registration is through Rebecca's website.
(This class is also offered Sat Nov 2, but that date is already full!)
Leather Crafting, Wood Carving, Bow Making, Blacksmithing Workshop - Friday evening through Sunday afternoon, Nov 8-10. Join master craftsmen Peter Yencken & Paul Cipriani for a weekend of primitive crafting. Join us for a craft or crafts of your choice - projects options and costs are listed at the link above and include making a leather satchel, or carving a wooden knife handle and stitching a leather sheath for your new knife, or carving your own wooden spoon, or make a knife or hatchet blade using the stock removal and heat treating method, or making your own bow and arrows, etc. This workshop is unlike any other! Peter guides a mixed group of people through a wide variety of crafts throughout the weekend by balancing group and individual instruction, plus one-on-one guidance balanced with solo crafting time. This workshop is for the curious and patient student between the ages of 5 and 105! Learn more and see photos through the Facebook event link above. Registration is via email to us and deposit check written to Peter. (See Facebook event for details.) Registration limited to 15 participants.
We hope some of you will join us for one or both workshops!
Meanwhile, your vegetables are growing and we will be harvesting them tomorrow morning. Delicious options are waiting for you this week.
Janet & Dan