Newsletters

The newsletters will be posted the morning of the delivery. Along with posting the newsletters, we will send out a member email with a link to the newsletter so you should see a weekly message from Earth Dance Farm. If you aren’t getting the email, let us know and we will add you to the email list. WELCOME to our 2017 season!

Current Newsletter

Fall-Week 3 (November 21, 2017)

“Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously. And because all things have contributed to your advancement, you should include all things in your gratitude.” Ralph Waldo Emerson

 

Fall Share box 3 crop list

  • Garlic
  • Popcorn
  • Honey
  • Squash (4 kinds)
  • Potatoes
  • Onions
  • Leeks
  • Rutabaga
  • Brussel sprouts
  • Carrots
  • Sage (drying bunch)
  • Scallions
  • Napa cabbage
  • Turnips
  • Kale

 

Farmer notes:

  • Thank you for participating in our Fall produce share 2017
  • We will offer a bushel box in 2 weeks, Dec. 5th, for $45 – 12-15 different crops. Please let us know at norm.the.farmer@gmail.com if you want one of these!
  • Earth Dance Farm offers a HOLIDAY GIFT BOX (see pic above). Delivery is on Tuesday Dec. 19th – please contact us if you are interested or have more questions!
  • The freeze-thaw cycle has effected the aesthetics of some of the crops, namely, napa, scallions, leeks and kale
  • Popcorn has been in front of our wood stove with a fan for 3 weeks, but is still too wet to pop. Please allow it to dry for another few weeks in a dry environment. Popping video is on our Face book
  • Our fall interns, McKenna and Alex, went back to their homes last Wednesday. It is now just Farmer Norm and Samson left to finish the harvest and the field cleanup
  • If you are not a year-round member of Earth Dance Farm, please consider joining us for our Spring or Summer produce in 2018 – we would love to have you
  • Have a wonderful, warm and safe holiday season!!!

 

 

Four Simple Turnip Recipes from Realsimple.com

 

Sautéed Turnips

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the kale and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

 

Roasted Turnips

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

 

Mashed Turnips

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

 

Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

 

 

Diane and Jo have been sharing amazing pictures of the crew, the produce and the nature we work around on Instagram (@earthdancefarm). Check out the most recent highlights below and follow us for more farm moments.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thank you for reading and thank you for supporting local and sustainable agriculture. Enjoy your produce! Like and follow us on Facebook and Instagram @EarthDanceFarm!

Archived 2017 Newsletters

Previous Years