Hello CSA folks,
July flew by as it usually does with lightening speed. This season has been an interesting challenge because of the bakery and the expanding VT Goldburger enterprise (we recently realized that we are in 18 co-ops throughout VT, NY and MASS ). Although the work is (mostly) fun, we do try to emerge from our bubble occasionally and we did it in high style last week—we celebrated Oliver's birthday with a retro roller skating farm prom. Oh man was that fun. We highly recommend Rollerama in Schenectady—totally worth the schlep.
In more farmy news, we harvested our garlic last week. It was a lot of fun to have the whole team out doing one task together- we're usually scattered amongst many field/kitchen/construction projects so it was a treat to have many hands taking a big project to completion. Those (approximately) 5,000 heads of garlic have been drying out in the greenhouse and today's goal is to tie and hang them from rafters in the bakery loft. Speaking of the bakery, you'll notice the beginnings of walls. Baby steps.
Another agricultural accomplishment of the past 2 weeks has been planting our new asparagus patch (500 crowns). They are usually planted in the spring, but we got a deal on these from our friend David at Elmore Roots nursery in the Northeast Kingdom, he specializes in cold hardy plants and fruit trees. The asparagus won't be ready for harvest for a couple years, but we are excited to be putting in more long term perennial plantings (like rhubarb which should start producing next year). Both of these crops will help fill out the early season csa shares .
We are also pleased to announce that our youngest chicks are now laying eggs. We are proud of them for this very delicious developmental milestone. Especially in the midst of some harrowing experiences—we have seen a dramatic increase in predation, Matt, one of the bakers and general jack of all trades wwoofer, decided to do several stake outs and has shot: a fox, a skunk, and 3 raccoons (one of which is being turned into a hat). As you can see- chicken is very popular.
Another project that we've been working on is farmer's table night at the Wilburton Inn. We cook an enormous globally inspired vegetarian buffet dinner and bring it over to the inn for folks to enjoy on the terrace. We think about a theme that we're in the mood for and then jump headfirst into the walk-in cooler to see what veggies are left from the csa pick up to create the meal. Today's theme is Mediterranean. $20 covers the buffet and dessert; beer and wine is available for purchase. Seating is from 7-8. It's a kid friendly, fun way to spend a Tuesday night. Call the inn at 362-2500 to make a reservation. And look for your potatoes growing on the hill as you go up the driveway.
If you're hungry for more earth sky time delicacies, we'll be vending food at the Hildene arts and crafts festival this weekend. Expect grilled goldburgers, hoomoos , breads and seasonal salads. Also, there's a new special treat available at the Friday pick ups—swoon worthy Isobel and Appleby fruit pies. We know they are fabulous because our good friend Lily Calfee bakes them here in our oven. And we get to try them all. We are truly lucky folks.
Hope you're all having a great summer.
Bonnie, Oliver and crew