THANK YOU to everyone who joined us for our Farm Share Social and Farm Tour this past weekend! We love talking with the people that eat so much of what we grow, explaining how we manage soil and plants, hearing your questions, and showing you the plants in the field. The gorgeous weather was a nice touch, too! For those of you that couldn't make it, we hope you can make it in 2022, plus stop by the FarmStand or participate in a workshop in the meantime so that you get to experience a bit of the farm in person.
Looking ahead to 2022...We'll start sending you emails about the 2022 Farm Share season later this month. We'll auto-renew any members that wish to stay with us, and you'll receive about 5 advance emails telling you when that will happen (so that you have plenty of time to make changes to your type of share or frequency, opt out if needed, or prepare for the 25% deposit to be charged to your card). Only after all current members have the opportunity to auto-renew will we open sign-up to new members. Stay tuned!
The summer crops are continuing their retreat while the Cabbages and Beets are sizing up in the fields. We are already bemoaning the lack of salsa in our lives while simultaneously loving roasted Beets and the cool, crisp air in which to do farm work (and recreate). Maya is pictured below harvesting Shishito Peppers last week. As the plants mature the peppers ripen to red but still don't get spicy. We love these little delights but will say goodbye to them when it's time. That's the cycle!
The fall season brings more root crops (Beets, Turnips, Radishes, and then eventually the much-slower-growing Carrots) and also Cabbages (three different types), hopefully Broccoli (that crop isn't looking very good right now), and a small amount of Kohlrabi:
Folks who joined us for the Farm Tour during the Social last weekend got to see us harvest and cut up and eat a Kohlrabi in the field! Looking like a spaceship, this bulbous stem is related to Broccoli and is moist, sweet, crunchy, and delicious inside. Peel off the fibrous outside and enjoy the yum inside. (Leaves are edible, but they aren't the main attraction for this vegetable.)
The Folk School workshops we are hosting this weekend have just a few openings available -- the instructor for Bow Drill Kit, Felted Wool, and Bone/Antler Craft can take last minute sign-ups! Register via the link here in the Facebook event.
Look: Even children can make and learn to use their own Bow Drill Kit! It is phenomenally empowering for anyone to create fire from sticks!
It may seem unfamiliar to make items out of bone, antler, wool, or jute, but the results are intricate and beautiful!
Hands-On Hearth Cooking Workshop
Nov 6th, 10:30 – 4:00
* Are you interested in exploring Foods and Recipes of the past?
* Would you like to learn historically accurate cooking techniques?
* Does cooking on an open fire appeal to you?
Then sign up today for this Hands-On Workshop and learn how to cook like our ancestors did.
Recreate recipes from 17th, 18th and 19th century sources and taste everything you make in class.
Class Size is limited so sign up early. Pre-registration required. Ages 16+
$165 ($145 tuition paid in advance + $20 materials fee to be paid at check-in)
Workshop organized and led by culinary historian Rebecca Suerdieck. Suerdieck is a second generation Colonial Williamsburg Educator, with many years of experience in 17th and 18th century Living History Interpretation. Details here as a Facebook event and registration is here: 
cookingandfire.com
Vegetable Storage Reminder: keep Tomatoes and Eggplants OUT of the fridge. All GREENS and ROOTS need to be refrigerated in an AIR TIGHT bag or container to prevent going limp/wilty. If you're short on fridge space, you can also keep Peppers, Onions, Potatoes, Garlic, and Cucumbers (for a brief time) out of the fridge.
The delicious fermented vegetables listed here are also from Katherine at Gathered Threads. We've been making our own fermented/cultured vegetables for years, and hers are the most delicious we've ever tasted! Give them a try. Your taste buds and your gut flora will thank you. This month's options include:
And - There are EGGS available this week.
Blessings on your meals ~
