10/25/2019 - Week 19 - Cover Crop Prayer

FARMER’S LOG

A COVER CROP PRAYER

It is a scary time we live in. After thinking for a moment last Saturday, as it drizzled, that Sonoma County had escaped the worst of this fire season, we once again awoke in our new reality and began harvest at dawn to a red sunrise with smoke rising from the Kinkade fire raging 30 miles Northeast and the biggest wind event of the year heading our way.

At times like these, it is hard to find hope in the smoke. What prayer can clear blackened air thousands of years in the making? What force can stop a tide like this?

On Thursday morning, Kayta and I attended the Daily Acts annual Ripple the World breakfast, catching glimpses of the smoke plumes in the hills near Geyserville on our way up Hwy 12. The Veterans Memorial Center was packed. Local leaders, mayors, congresspeople, farmers, teachers, healers, gardeners, and quite a few CSA members ate quiche and breakfast cake together. The founder, Trathen Heckman, spoke of the feeling of being in the middle of a swarm of bees as they focus in on a new hive spot.

The force of all those little wings beating in the same direction, he said, is a powerful thing.

We returned to the smoky farm around 11 am and knocked out the last field transplanting of 2019 —kohlrabi and lettuce. We put away the transplanting shovels, gathered ourselves, and felt a huge internal switch flip on the farm: With all of the human food planting for the year accomplished, we can now turn our focus full force to cover cropping.

Buckwheat summer cover crop in the morning haze.

Kayta and Anna cleared furrows and broadcast potash. I mowed old crop residue. Then we broadcast cover crop seed.

Broadcasting cover crop seed the old fashioned way is like a dance — and one of the most pleasant things you can do on a farm. You walk back and forth in the furrows and step - reach in the bucket - step - throw - step - reach in the bucket - step - throw. When you get the hang of it you get a spray of seed fanning out before you, like droplets of water, suspending for a moment, and then falling down on the earth. The more mesmerized you become, the more even your spray.

When kissed with water, those little seeds sprout. First the grasses: Barley, oats and triticale. Then the legumes: Bell beans, vetch, peas and clover. The grasses rise fast, suppressing weeds, providing shelter for the legumes, and sinking deep roots in the earth to nourish and hold the soil through the winter. The legumes weave their tendrils and teardropped leaves between the grasses and form succulent clusters of nutrient rich nodules on their roots.

With the warmth of late winter and early spring the cover crop explodes with growth. The farm becomes a waist-high sea of green, crested with white bell bean, purple vetch, and crimson clover flowers.

Then we mow this beautiful mass into the soil, where it feeds the life within it — and our crops — for years to come. In four years of doing the cover crop dance (and some other dances) we've increased the soil organic matter in our soils by 3%. That's 75 tons of organic matter (mostly carbon) sequestered in the soil — home where it belongs.

Yesterday, walking through the smoke, the cover crop dance became a prayer. Step - reach in the bucket - step - throw, "Forgive us." Step - reach in the bucket - step - throw, "Please accept these seeds as an offering.” Step - reach in the bucket - step - throw, "May they give back some of what we have harvested.” Step - reach in the bucket - step - throw, "May they help heal our broken relationship to this earth.” Step - reach in the bucket - step - throw, "May these steps be steps in a new direction, steps on a better path, a path towards home."

We've broadcasted cover crop many times but the prayer never felt this urgent or so powerful. Because instead of the prayer of solitary farmers, we felt the power of this growing CSA community behind us, supporting this farm, supporting regenerative practices like these, praying with us, and stepping together in a new direction.

That gave us hope.

See you in the fields,
David & Kayta

P.S. Come broadcast cover crop seed with us this Wednesday morning during volunteer hours!

THE MAGIC OF CORN IN THE KITCHEN AND GARDEN with Lindsay Dailey
SATURDAY, NOVEMBER 2ND: 10AM - 12PM | FREE

Want to make tortillas and tamales from Green Valley corn? CSA member, ecological educator, and deep student of corn, Lindsay Dailey will demonstrate how to grind corn for flour, discuss recipes, and explore the alchemy of nixtamalization which makes corn sticky in order to make masa for tortillas and tamales. While we work, Lindsay and the farmers will talk about the natural history and mythology of corn and discuss planting, growing, and saving seed from this amazing plant in the home garden! And then we'll eat some fresh made tortillas! Yum!

THIS WEEK'S HARVEST

Jester Acorn Winter Squash, Le Reine Fingerling Potatoes, Leeks, Italian Softneck Garlic, Dazzling Blue Dino Kale, Brussels Sprouts Tops, Purple & Green Cabbage, Cauliflower, Fennel, Mixed Loose Beets, Hakurei Japanese Salad Turnips, Loose Rainbow Carrots, Little Gem & Oak Leaf Head Lettuce, Spinach, Fancy Fall Salad Mix (with Shungiku, Mustard Greens, Frisee, and Radicchio)

U-PICK

• JACK-O-LANTERN PUMPKIN! 1 per share season limit. (If you are sharing a share, please coordinate with your group as to who takes home your pumpkin.)

• Cherry Tomatoes: LAST WEEK!

• Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

• Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

• Frying Peppers & Jalapeños: LAST WEEK!

• Strawberries: Snacks

HARVEST NOTES

• Jester Acorn Winter Squash: A true gem. The sweetest Acorn squash we've ever tasted. A hard ribbed shell hides pudding-sweet flesh. A good Jester can be among the sweetest of all winter squashes. David's favorite. Try halving long ways, scooping out the seeds, and roasting at 400 until you can poke a fork in the skin and the flesh is soft and creamy. Add water dashes of water to the baking sheet while roasting to keep squash moist. Eat straight out of the shell with a spoon like pudding! See week 18’s Newsletter for a description of each Winter Squash we grew this year.

• Hakurei Turnips: Hakurei are back! These beloved, crisp, sweet turnips are meant to be eaten raw, on a salad, or straight as a snack. They can also be roasted, and the greens are also delicious cooked. The Indian dish saag was traditionally prepared with turnip greens.

• Brussels Sprouts Tops: The growing tips of young Brussels sprout plants are like sweet delicate collard greens. Try sautéing them with oil, salt and garlic.

PUMPKIN PATCH!

Don’t forget to come adopt a Jack-O-Lantern pumpkin, waiting for you out on the farm! Find the double blue flags down in the Eastern-most beds of field 2. 1 per share season limit. If you are sharing a share, please coordinate with your group as to who takes home the pumpkin.

PRESERVING THE HARVEST

• Pesto Basil: Our Italian basil plantings in the garden are done, which means you can take home full plants to make pesto! Please limit yourself to 5 plants to start and we’ll see how much interest there is.

FALL COOKING WORKSHOP

Fall Foods Cooking Class with Sarah Kate Benjamin
Saturday, November 16th: 10am - 12pm | $15

Join CSA members, herbalist, chef, and cofounder of The Kosmic Kitchen, Sarah Kate Benjamin for a cooking workshop featuring Fall farm produce and herbs. The kitchen has long been seen as the heart of the home and a sanctuary. It is a space to feel nourished, connected and inspired by the magic of healing foods and herbs. Though most of us have busy and full lives, having a foundation of everyday herbs and rituals helps us to feel less overwhelmed about nourishing ourselves and our loved ones. Together, with our hearts and hands, we’ll create simple side dishes and a quick supper with produce and fresh herbs from the farm for the cooler seasons. Cost $15 and includes small meal; please bring your own bowls and utensils to save on waste 

Congratulations to Sasha and all the 4 winners of our Great Dr. Pumpy Weight Guessing contest! Dr. Pumpy weighed 65.46 pounds and Sasha, her husband Dylan, George Sullivan, and Natalie Hoytt all guessed 65lbs! Come find us to claim your squashy prizes!

NOTES & REMINDERS

• Plastic Phase Out: We will no longer be supplying plastic or plastic-substitute bags at farm pick-up. If you have a bunch of extra plastic bags at home could you please bring some to fill our recycled plastic bag station? Remember to please bring your own produce bags and/or participate in our bag recycling station!

• CSA Pick-up Schedule: Tuesdays, 1pm - 6pm // Saturdays, 9am - 1pm. Last pickup of the year is December 21st.

• Volunteer Wednesday: Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

CLICK HERE FOR AN ARCHIVE OF PAST NEWSLETTERS

10/18/2019 - Week 18 - Ode to Winter Squash

THIS WEEK'S HARVEST

Sunshine Kabocha Squash, Desiree Red Potatoes, Scallions, Cured Yellow Onions, Italian Softneck Garlic, Red Russian Kale, Napa Cabbage, Mei Qing Bok Choi, Cauliflower, Mixed Loose Beets, Rainbow Chard, Red Round Turnips, Bunched White Satin Carrots, Rosaine Little Gem Lettuces, Fancy Fall Salad Mix (Shungiku, Arugula, Mustard Greens, Frisee, Radicchio)

U-PICK

• JACK-O-LANTERN PUMPKIN! 1 per share season season limit. (If you are sharing a share, please coordinate with your group as to who takes home your pumpkin.)

• Cherry Tomatoes: Still pretty loaded!

• Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Chamomile, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

• Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

• Frying Peppers & Jalapeños: Gleanings.

• Strawberries: Snacks

PUMPKIN PATCH!

Don’t forget to come adopt a Jack-O-Lantern pumpkin, waiting for you out on the farm! Find the double blue flags down in the Eastern-most beds of field 2. 1 per share season limit. If you are sharing a share, please coordinate with your group as to who takes home the pumpkin.

HARVEST NOTES

• Sunshine Kabocha Squash: We’ll be distributing a new variety of Winter Squash every week (except one) until the end of the harvest season December 21st. See below to get hyped with a description of each variety. Sunshine Kabocha is one of our personal all-time favorites. Excellent for eating straight roasted. Also excellent in pies, curries, etc. Super sweet, velvety smooth texture.

PRESERVING THE HARVEST

• Kim-chi recipes: This week we’ll again have Napa cabbage, daikon, and scallions in the share for making Kim-chi. Try this tried and true classic spicy Kim-chi recipe and/or try this more mellow, kid friendly, white Kim-chi recipe via CSA member Robin Kim. Robin made a vegan version of the white Kim-chi recipe for us last year that was one of our favorite farm preserves of the year. She substituted the salted shrimp and fish sauce with Bragg’s aminos / soy sauce. She also omitted the alliums. It was mellow but still packed with flavor. For jujubes, chestnuts, pine nuts, and rice flour Robin recommends visiting Asiana Market in Cotati or Asia Mart in Santa Rosa.

TORTILLA WORKSHOP!

THE MAGIC OF CORN IN THE KITCHEN AND GARDEN
SATURDAY, NOVEMBER 2ND: 10AM - 12PM

Want to make tortillas and tamales from Green Valley corn? CSA member, ecological educator, and deep student of corn, Lindsay Dailey will demonstrate how to grind corn for flour, discuss recipes, and explore the alchemy of nixtamalization which makes corn sticky in order to make masa for tortillas and tamales. While we work, Lindsay and the farmers will talk about the natural history and mythology of corn and discuss planting, growing, and saving seed from this amazing plant in the home garden! And then we'll eat some fresh made tortillas! Yum!

THANK YOU!

A huge thank you to everyone who came out last Saturday and Wednesday to help us bring in over 4,000 lbs of Desiree, Harvest Moon, Fingerling, and German Butterball potatoes! We’re rich! You made what would have been a huge task for us farmers a super fun couple of mornings! It was so nice chatting with you all in the rows and working together. Our hearts (and cooler) are full to the brim!

NOTES & REMINDERS

• Clippers: Only you can prevent clipper attrition. Please make sure to put back farm u-pick clippers in the wicker basket after you’re finished.

• CSA Pick-up Schedule: Tuesday, 1pm - 6pm // Saturdays, 9am - 1pm // Until December 21st.

• Volunteer Wednesday: Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

FARMER’S LOG

AN ODE TO WINTER SQUASH

Last week, we penned an Ode to the Potato. In a couple weeks we’ll serenade corn. Both are New World crops who changed the world and inspired poets.

But this week we set aside for the fairest of them all. She is the beloved oldest of the Three Sisters. She takes on infinite forms — voluptuous to svelte; burning red to soft green. She has been kindling a bashful, loyal love in humanity’s heart for 10,000 years. Ladies and gentlemen, the Winter Squash.

The ancestral plants of what we call squash (the species including zuchinni, melons, gourds, cucumbers, pumpkins and all winter squash) are millions of years old and native to the New World.

The earliest evidence for human domestication dates back 10,000 years to Southern Mexico… earlier than the domestication of corn or beans.

Word travelled fast and inspiration abounded. By 2,000 B.C., squash had became a part of life for almost every Native American culture from Southern Canada to Patagonia — varietals were kept and cherished for everything from the protein rich and medicinal seeds of some, to the sweet flesh and tough, winter hardy skins of others. Botanists note at least six separate domestication events by Native peoples in the New World. (The English word “squash” comes from the Narragansett word, askutasquash, meaning fresh vegetable, and similar words can be found in the related languages of the Algonquian language family.)

Here at GVCFarm, the human + squash love affair burns bright... and we have at our fingertips the unparalleled modern library of heirloom squash seeds to play with. Over the winter, Kayta hunkered down by a roaring fire with a seed catalogue and a good cup of coffee and laid out a season-long love sonnet to squash.

We felt the summer wind with a cool slice of Striped Armenian cucumber. We dined by candlelight over pasta with Costata Romanesca Zucchini. Once we tasted a Sarah’s Choice Cantaloupe, we could never forget. But in the Winter, our true love came — the Winter Squash.

We’ll have a new squash for you to get to know every week (except one) until December 21st.

2019’s Winter Squash varieties: Top Row from L to R: Bonbon Buttercup, Butternut, Sunshine Kabocha, Winter Luxury Pie Pumpkin, Racer Jack-O-Lanter Pumpkin /// Bottom Row from L to R: Jester Acorn Squash, Tetsukabuto, Musque de Provence, Autumn Crown, Delicata

• Bonbon Buttercup: A cute little buttercup variety with a light green belly button and orange, creamy, rich, sweet flesh

• Butternut: The classic, reliable, bring-em-home-to-daddy squash with a nutty charm

• Sunshine Kabocha - The village beauty. A gorgeous fiery red Kabocha squash with sweet and flaky flesh. Kayta's favorite. Exceptional for pumpkin pie or straight roasted eating.

• Winter Luxury Pie Pumpkin: The supreme pie pumpkin in lacy, netted lingerie. The only pie pumpkin that can compete with a Sunshine Kabocha. We'll distribute this one around Thanksgiving with our go-to pumpkin pie recipe.

• Racer Jack-O-Lantern Pumpkin: A classic Jack-O-Lantern to help you celebrate All Hallow’s Eve. Don’t forget to try roasting the seeds!

• Jester Acorn - The sweetest Acorn squash we've ever tasted. A good Jester can be among the sweetest of squashes. David's favorite.

• Tetsukabuto: A Kabocha/Butternut cross called the “apocalypse squash” for its vigor and ability to a produce sweet, nutty and versatile squash under adverse conditions.

• Musque de Provence: Our “feed the village” squash this year, these gorgeous giants with gold green streaked ribs are decorative, delicious, and long-storing. Beloved and sold in wedges in French farmers markets.

• Autumn Crown: It's our first year growing this miniature Long Island Cheese pumpkin, which is reported to have great flavor and give off the aroma of sweet melon when cut.

• Delicata: A real heartbreaker. The sweetest. Easiest to cook, even easier to eat.

We hope you fall in love (or at least in lust) with a squash this fall!

See you in the fields,
David & Kayta

CLICK HERE FOR AN ARCHIVE OF PAST NEWSLETTERS

10/11/2019 - Week 17 - Pumpkin Patch Open!

It’s an exciting day at Green Valley tomorrow! Pick out your Jack-O-Lantern pumpkin; come join us in a quintessential agricultural ritual; help plant natives by the creek!

Potato Harvest PARTY!
TOMORROW, October 12th: 9:30am - 12:00pm

Lend a hand as we bag freshly unearthed potatoes for storage or just take in the scene and hang out. It’s an unforgettable experience. All abilities and interest levels welcome. For those coming to work we recommend light gloves, a water bottle, sun hat, and clothes you don’t mind getting dirty! Snacks welcome.

Native Riparian Hedgerow planting
Tomorrow, October 12th: 12:30pm - 3:00pm

Give back to the land! Join Aubrie as she leads the planting of a big a native riparian hedgerow along the fence by the creek as part of a grant Green Valley Farm + Mill received via California’s Healthy Soils Initiative!

They aren’t as big as Dr. Pumpy, pictured here, but there is a nice Jack-O-Lantern pumpkin waiting for you out on the farm!

THIS WEEK'S HARVEST

Delicata Winter Squash, Harvest Moon Purple Potatoes, Leeks, Scallions, Italian Softneck Garlic, Dazzling Blue Dino Kale, Napa Cabbage, Sweet Peppers, Mixed Loose Beets, Rainbow Chard, Daikon Radish, Summer Squash and Zucchini, Rainbow Carrots, Indigo Red Radicchio, Assorted Lettuce, Fancy Fall Salad Mix (Shungiku, Arugula, Mustard Greens, Frisee, Radicchio)

U-PICK

With the recent frosty nights, our cherry tomatoes, frying peppers, and strawberries are starting to slow down.

• JACK-O-LANTERN PUMPKINS! 1 per share season season limit. (If you are sharing a share, please coordinate with your group as to who takes home your pumpkin.)

• Classic Green Beans: Gleanings

• Cherry Tomatoes: Gleanings

• Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Chamomile, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

• Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

• Frying Peppers & Jalapeños: Gleanings.

• Strawberries: Gleanings

HARVEST NOTES

• Indigo Red Radicchio: This classic Italian radicchio is slightly more bitter than the Bel Fiore last week. Our favorite way to eat this radicchio is to quarter it, tossing it with oil and garlic and braising or broiling until slightly crisped and melting.

• Delicata Winter Squash: Everyone’s favorite. Super sweet, super easy.

PRESERVING THE HARVEST

• Kim-chi time!: You may have noticed, we have the holy tifecta of Kim-chi ingredients in the share this week: Napa cabbage, daikon, and scallions. This is not an accident! One of our all time favorite preserves, this spicy Korean ferment goes with everything. Try this vegan Temple Kim-chi recipe (our favorite), or this tried and true traditional Kim-chi recipe.

• Bulk White Satin Carrots: Don’t underestimate the White Satin Carrot. We feel it is consistently our best tasting, sweetest carrot. It also happens to be extraordinarily vigorous. We’ll be putting out bulk White Satins on the back table for pickling, juicing, etc. Out of bag. Don’t be shy, take 10 pounds! Check out this wonderful recipe for pickling carrots… or any vegetable!

Hannah and Leland picking zinnias at golden hour

Sound Bite: A Synthesis of Food and music
Saturday, October 19th, 5:00pm-10:00pm

Need a date night idea? Come enjoy an evening on the fancy end of the land for an original fusion of tastes and tunes: Sound Bite, hosted by Green Valley Farm + Mill.

Foodnome home cooks are pairing up with local musicians, for a delicious & sensual evening of synesthesia. Enjoy a three course meal carefully curated by Foodnome cooks, perfectly paired with three musical performances.

Use discount code greenvalley and grab a seat for $50 for before they run out. BYOB or get some of Green Valley vineyard’s wine for $15/bottle. This event is going to be nothing short of magic.

VOLUNTEER WEDNESDAYS, 8:00-10:00 AM

Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

FARMER’S LOG

A POTATO HARVEST

Tomorrow morning, we'll come together as a community to perform a quintessential agricultural ritual: We'll harvest potatoes. As we kneel down, on the Earth, digging through the soil and bagging the cool, bulbous tubers, we will join in concert thousands of people around the world performing the same act. We will also join untold millions of ancestors who, every Fall, knelt together and harvested potatoes. We will also be joined to a real living breathing chain of seed potatoes — to hundreds of harvests in Europe and Asia and to ten thousand harvests in the Andes and Northeastern Bolivia and those who first knelt, harvested, and saved seed potatoes.

There is nothing quite like a potato harvest and the feeling, afterwards, of storing them away in a cool dark place, a hole, a cellar, a cave; the potatoes themselves alive, breathing slowly, promising food, promising life, as Fall turns to Winter.

The highest caloric food crop per-acre in the world (over maize, wheat, and rice) potatoes are the only of these staple foods that forms (the food part, at least) deep in the Earth — shrouded in darkness and mystery until we lift it up, into light, together in the Fall. 

Many have known the feeling of incredible abundance that the potatoes can give. And sadly, many have known the inverse. In 1845, due to limited potato genetics in the region and the cold shoulders of powerful men, a million people starved in poorer parts of Western Ireland and the Scottish highlands, as a blighted potato crop rotted in the fields. Indeed, the potato has been a powerful, joyful, and also painful bond between people and the Earth, in feast and in famine, for millennia.

The Irish poet Seamus Heaney speaks to this history in his poem, At a Potato Digging.

I.

A mechanical digger wrecks the drill,
Spins up a dark shower of roots and mould.
Labourers swarm in behind, stoop to fill
Wicker creels. Fingers go dead in the cold.

Like crows attacking crow-black fields, they stretch
A higgledy line from hedge to headland;
Some pairs keep breaking ragged ranks to fetch
A full creel to the pit and straighten, stand

Tall for a moment but soon stumble back
To fish a new load from the crumbled surf.
Heads bow, trucks bend, hands fumble towards the black
Mother. Processional stooping through the turf

Turns work to ritual. Centuries
Of fear and homage to the famine god
Toughen the muscles behind their humbled knees,
Make a seasonal altar of the sod.

II.

Flint-white, purple. They lie scattered
Like inflated pebbles. Native
to the blank hutch of clay
where the halved seed shot and clotted
these knobbed and slit-eyed tubers seem
the petrified hearts of drills. Split
by the spade, they show white as cream.

  Good smells exude from crumbled earth.
The rough bark of humus erupts
knots of potatoes (a clean birth)
whose solid feel, whose wet inside
promises taste of ground and root.
To be piled in pits; live skulls, blind-eyed.

III.

Live skulls, blind-eyed, balanced on
wild higgledy skeletons
scoured the land in 'forty-five,'
wolfed the blighted root and died.

The new potato, sound as stone,
putrified when it had lain
three days in the long clay pit.
Millions rotted along with it.

Mouths tightened in, eyes died hard,
faces chilled to a plucked bird.
In a million wicker huts
beaks of famine snipped at guts.

A people hungering from birth,
grubbing, like plants, in the earth,
were grafted with a great sorrow.
Hope rotted like a marrow.

Stinking potatoes fouled the land,
pits turned pus in filthy mounds:
and where potato diggers are
you still smell the running sore.

IV.

Under a white flotilla of gulls
The rhythm deadens, the workers stop.
White bread and tea in bright canfuls
Are served for lunch. Dead-beat, they flop

Down in the ditch and take their fill,
Thankfully breaking timeless fasts;
Then, stretched on the faithless ground, spill
Libations of cold tea, scatter crusts.

******

At Green Valley Community Farm this year, we had a vigorous, healthy potato crop. The whole potato field in flower in August was a vision to behold, and scented the mornings with its sweet fragrance. All that energy, all that delight, was sent down below waiting to be brought into the light tomorrow morning and to nourish us this Fall. And that is cause for celebration.

Join us tomorrow as we "shower" up the living roots and scatter libations in remembrance and thanks at our 3rd annual potato harvest!

See you in the potato field,
David & Kayta