Field notes:
It's starting to feel like winter is truly beginning to breath down our balaclava-clad necks here on the farm. Our regular daily chores are winding down. There's little in the way of weeding, mulching, harvesting or watering to do these days. However, despite the chill in the air, there's still plenty to keep us busy. Our apprentices Lindsay and Vanessa helped pick out a new bachelor for the farm - he's vegetarian, enjoys long strolls on the hillside, and has a full head (and back) of hair. That's right, our new ram has arrived on the farm for the winter, and all the ewes are positively charmed! The sheep are all keeping warm through these frigid nights, but we can't quite say the same for the human farmers. We've been battling frosts and frozen toes this week, but managed to get nearly 1000 pounds of carrots out of the ground, and cleared out a bunch of invasive species from around our greenhouses and irrigation pond. We're also keeping busy prepping garlic, soap, and canned goods for holiday gift boxes (available starting today!).
Winter is coming, folks!
Maia
Farm Apprentice
Veggies List:
Beets
Carrots
Lettuce Mix
Lettuce, Green
Lettuce, Red
Potatoes
Onions
Cabbage
Chinese cabbage
Garlic
Winter squash
Fennel
Spinach
Kale
Kohlrabi
Broccoli
Cauliflower
Daikon Radishes
Watermelon Radishes
Black Spanish Radishes
Celeriac
Sweet Potatoes
Turnips
Hakurei Turnips
Parsnips
Announcements:
Change in Schedule for Friday CSA for Thanksgiving Week
We are excited to have you staying on as part of our CSA Season Extension! We want to bring to your attention a slight change in CSA protocol that will take place the week of Thanksgiving. Recognizing that many of you will be traveling for the holiday or otherwise off work from November 27th to 29th, we are going to have EVERYONE pick up their CSA share AT THE FARM on TUESDAY, NOVEMBER 26TH. This means that Friday members will not be asked to customize a box for the week of Thanksgiving. INSTEAD, we will fold Friday CSA members into the Tuesday pick up protocol: "TAKE WHAT YOU NEED" with a one bag limit. If you do not plan to pick up your share at the farm on November 26th, please be sure to email farm@dickinson.edu to let us know. We will go back to the normal CSA share format for the remaining weeks of the CSA in December. Thanks, in advance for your understanding and cooperation.
November GATHER - sold out!
We are no longer accepting reservations for our November GATHER but you are welcome to be added to our wait list in case some space opens up. Please email farm@dickinson.edu. We have three GATHER dinners planned for the spring semester, February 22, March 28 and April 25. Sure to be a good time!
Holiday Gift Boxes - Orders are now being accepted!
Farm-made gift boxes are a great way to share a taste of the farm with others! Our products are made with certified organic vegetables and other wholesome ingredients. Gift boxes offer a variety of combinations that promise to satisfy your appetite for seasonal goodness in a jar!
As always, we have our annual favorites ~ Kosher Dill Pickles, 7-Day Sweet Pickles, Pickled Red Beets, Zucchini Pickles, Salsa, and Red Devil Pepper Sauce. We also offer farm-made bars of soap, felted dryer balls and ornaments made with our sheep wool, dried herb packets, and grass-fed beef jerky!
These unique gift boxes are great for the many colleagues, neighbors, family and foodies in your life! We take pride in hand packaging customized boxes and knowing that we are sharing our bounty with your friends, near and far. To order, please fill out our GIFT BOX FORM FORM or email farm@dickinson.edu with your specific requests. Satisfaction guaranteed!
Lamb Sales
Also, just in time for some special holiday meals, the farm is taking orders for lamb. For a whole lamb you will get approximately 30 - 35 pounds of meat, half lamb approximately 15 - 20 pounds. Lamb is priced at $12 per pound; weighed as finished, packaged product. Each cut will be individually vacuum sealed and frozen. Butchering will be done by Animal Welfare Approved Warrington Meats in Dillsburg, PA on November 6th. And, you can customize the cuts you would like. Processing takes approximately two weeks - finished meat will be available sometime in late November.
Order forms are available - Please email Matt Steiman at steimanm@dickinson.edu
Spirituality in Nature (SING)
Join us for the last Spirituality In Nature Group (SING) of 2019 on Sunday, November 24th from 1pm to 3pm. The November SING will convene at Irish Gap, located just west of Kings Gap along South Mountain (map provided below). We invite you to dress for the weather and join us in exploring nature through art, reflection, and kinship. Dickinson students interested in attending the November SING are welcome to catch a ride to Irish Gap. Vans will depart from the DPS/Kaufman lobby at 12:30pm.
For those traveling to the Irish Gap trail head for the first time, we will plan to meet at the parking area at which Irish Gap Road dead ends. In the event of inclement weather, we will be sure to communicate a change in plans via Facebook and other available channels. We hope to see you!
Cheese Boards by the Ubuntu House:
Looking for a local way to entertain this holiday season? The Ubuntu House is creating seasonal cheese boards sourced from local farmers to celebrate the bountiful harvest! The Ubuntu House was founded by current Dickinson Farm Apprentice, Lindsay Hutchinson, with the mission to connect Farmers to Eaters.
Cheese boards will feature a variety of seasonal and locally grown fruits & vegetables paired with locally made cheeses, breads, jams, & honeys. Order your custom cheese board through the following link: https://forms.gle/7h1fM7zja9ZMjx6u8 For Thanksgiving orders in South Central, PA delivery & pick up will be on Wednesday, November 27.
