July 5, 2012
Quote of the Week:
“Leave it as it is. The ages have been at work on it and man can only mar it.”
Reflection from Alanna
I’ll admit, the first time I rode on the back of the tractor transplanting the first plants for the season, I felt rather like I imagined Lucille Ball must have, trying in vein to keep up with the speeding conveyor belt of chocolates. Designed to efficiently till, plant, and water rows of new crops, this mechanical transplanter is quite a sight. Attached to the back of the tractor, there are two seats facing backwards in between which sits what looks like a miniature multi-colored Ferris wheel. Needless to say, as the wheel began to speed up, plants started flying and within minutes dozens of plants were securely planted in the ground. Never mind that some of them were planted upside-down or sideways from my first attempts to keep up with the speed of the wheel. I’ve since planted thousands of plants either using the mechanical transplanter or by hand into the fields here at Earth Dance Farm.
After graduating from Wellesley College with a degree in International Relations and Political Science I worked in Nicaragua for a non-profit where I was involved in long-term food diversity and security research. The non-profit also works with the local community on children’s nutrition. My interest in health led me to understand the importance of consuming healthy, nutritious food, and the profound connection between health, our food choices, and how our food is grown and consumed. This ultimately led me to want to experience what it means to grow the most nutritious food locally and sustainably.
While I’ve had my Lucille Ball moments on the farm, it’s been amazing to see the process from seed to harvest: from planting seeds in the greenhouse, transplanting those plants into the field, caring for them, and finally, harvesting nutritious food.
Farmer Notes on this week’s delivery:
- Man it is hot, Hot, HOT! We have irrigation going 24/7 in the fields.
- Make something cool and refreshing with the mint, it will be this year’s last.
- Napa Cabbage is great for wraps and salad.
- Last of the shelling peas – Enjoy!
- Kohlrabi is so sweet just peeled and eaten chilled like a carrot – or baked as fries.
- Rehydrate the baby kale, scallions, bok choy and cilantro in cold water to freshen it up from the heat.
- Mizuna is an Asian green that goes well in salads.
- July 20-22 is our first camping weekend on the farm – please rsvp by July 13. We have a limit of 5 families per camp out.
- Wash all produce before you eat it!!!