“Our land-healing ministry really is about cultivating relationships: between the people, the loving stewards, and the ecology of a place, what I call the environmental umbilical that we’re nurturing here.”
“Too often, parents whose children express an interest in farming squelch it because they envision dirt, dust, poverty, and hermit living. But great stories come out of great farming.”
– Joel Salatin
Week 16 produce list
- Delicata squash
- Potatoes
- Cilantro
- Green kale
- Bok Choy
- Hot peppers – wax/jalapeño/habanero (descriptions/recipes here)
- Eggplant – full
- Radishes – full, half
- Watermelon – single, half
- Kohlrabi – single
- Romaine lettuce – full, single
- Fennel – full
Farmer notes
- We had heavy rains last week that caused some washouts, erosion, and flooding – some extra washing was required with this week’s produce
- This is the last of the radishes, fennel, watermelon and cilantro
- 2 more summer share deliveries after this week – some crops to look forward to: carrots, leeks, squashes, broccoli, sweet potatoes, pie pumpkin
** Fall Festival Schedule (Saturday Oct. 15, starts at 2)
- Farm Tours 3:30, 4:30, 5:30
- Horse grooming/rides 4-6
- Hay rides/pumpkin picking (every ½ hour beginning at 5:30)
- Yoga on the Farm 5
- Chili/cornbread/carrots/pumpkin bars (after 4)
- Bonfire, badminton, lawn games throughout the event
Come at anytime for however long. This is a wonderful opportunity to meet the folks who are growing your food and to visit the farm. RSVP via email or on our Facebook event page if you are able, but do not let that keep you from popping on down last minute. Hope to see you here!!!
Hi! We are Patrick and Olivia! Norm asked us to write about something for this week’s newsletter, so we spent some time mulling over what might be most interesting to you, and tried to put ourselves in your shoes. While we’re incredibly passionate about food politics and eating local and privilege and access to farm fresh food, what we perhaps value most about working on a farm and visiting the local farmers market each week is learning about the farmers and developing a stronger connection to the land and our food. So this week we figured we would let you all know a little bit about the people who harvest and pack your boxes each week. (You can find Samson’s article in the Week 6 Newsletter.)
Olivia was the last intern to join the team, graduating from University of California, Berkeley with a degree in Nutritional Science in May. Through learning about how food affects the body and systemic problems within the food system, she became passionate about eating locally and learning more about growing food. Reading The Omnivore’s Dilemma was what inspired her to start trying to eat all her food locally (if you haven’t read it, she highly recommends it!). Coming from California, she finds it a little harder to eat locally in Minnesota, but we are always on the lookout for local, delicious food and restaurants. (Olivia is also a functional ceramicist.)
Patrick and Olivia met while working at a science summer camp for kids. Patrick was majoring in philosophy with a minor in education at the time. After quickly becoming friends, we started cooking meals together and shopping at the farmers markets weekly. Hearing about Olivia’s readings and sitting in on one of her seminar-based classes that brought in leaders in the local food movement each week, a spark was lit that soon became a wildfire. When Olivia brought up an interest in interning at a farm, there was no question that Patrick (and soon enough his best friend Samson) would be coming as well. Now, Patrick is particularly interested in learning more about permaculture, and hopes to grow closer and closer to becoming self-sufficient where possible and building community around consuming locally and consciously. (Patrick is also a musician.)
Working here at Earth Dance Farm has been an unforgettable experience. We’ve had the opportunity to witness weather of all kinds and a natural beauty different from the ecosystems and environments we both grew up around. We’ve developed a deeper connection to the land and the food it so graciously offers, and we’ve developed and even stronger love for working outdoors and with our hands. It has been a pleasure growing here, with and for you, and we wish the best for future seasons here as we continue to learn and build towards someday having a small farm of our own.
(Please come to the Fall Harvest Festival so we can meet you and talk about local food!)
