Caretaker Farm Newsletter for Monday, July 18, 2005

From: Elizabeth Smith <elizabeth@caretakerfarm.org>

CARETAKER FARM NEWSLETTER
Monday, July 18th, 2005 Week # 7

FARM CHAT by First Year Apprentice Kim Feeney
Welcome to another hot, hazy and humid week here in the Northern Berkshires
and the start of week 7 of distribution. The summer is going fast as
evidenced by the darkening skin on my arms and the sheer number of
vegetables we have already harvested and distributed. Though I have been
able to meet many of you, there are still some who I haven't had the chance
to trade names and stories. You've probably seen me--I'm usually pretty
dirty, wearing a large hat and weeding in the middle field.

I am excited and thrilled to be spending the season amidst this beautiful
landscape. Despite coming from a finance career in NYC, I, like our
vegetables, benefit from sunshine, good earth and care and am "growing"
quite adjusted to farm life. Although it might seem like a 180 degree life
change, I did study agricultural economics at Cornell University and wanted
to combine small business development and agriculture and now I am learning
the farming aspect.

During the last three months I have witnessed first-hand the aspect
ofCOMMUNITY SUPPORTED AGRICULTRE. I have worked alongside members, discussed
recipes at distribution, watched parents teach children about herbs and peas
and during every experience I have felt very much a part of this community.
I thank you for your enthusiasm, curiosity, appreciation and welcoming
attitude and I hope I have a chance to talk with all of you about the
weather, the U-pick crops, my future plans, free theatre groups, the Tour de
France, to name a few.

Have a great week and see you in the barn, Kim

NEW: Green beans and Cauliflower!
AND: Arugula, Beets and Greens, Collard Greens, Carrots, Sweet Turnips and
Greens, Lettuce, Zucchini and Yellow Squash.
PYO HERBS - Cilantro, Dill, Thyme, Tarragon, Oregano, Chives, Lovage,
Parsley and Basil.
PYO Veggies: Green Beans! Please remember to walk on the pathways and try to
avoid stepping on the plants or the beds. Check the blackboard for limits.
Collards are plentiful and unlimited.
PYO Flowers - Please cut the flower stem above future flowering stems to
allow the plants to produce new flowers. Parents: Please help your children
make careful cuts with scissors to avoid damaging the plants.
COMING SOON: Cherry tomatoes & Peppers

WORKING SHAREHOLDERS: Note the sign-up to work on the desk in the barn. The
garlic harvest is a good way to get some hours in. We will be harvest and
hanging garlic on Wednesday the 20th and Thursday the 21st. Come and spend a
few hours with us and get to know and enjoy the apprentices and farmers.

WEEKLY WORKERS:

Tuesday, July 19th
Harvest helper:8-10:00 A.M.- Susan Clarke and Carol Westerdahl
Picking Assistance - 12:00-1: Laura Schoenbaum
Distribution Workers:
1-2 Laura Scoenbaum
2-3 Tim Bushika
3-4 Libby Kieffer
4-5 Libby Kieffer
5-6 Andrea Danyluk

Friday, July 22nd
Harvest helpers: 8-10:00 A.M.- Joe Johnson
Picking Assistance: 12:00-1:00 Open
Distribution Workers:
1-2 Helen Armet
2-3 Stu Armet
3-4 Judy Turbin
4-5 Ron Turbin
5-6 Marianne DeMarco

Saturday, July 23rd
Harvest helpers: 6:15-7:30 Karen Kowitz
Distribution Workers:
8-9 Janneke v.d.Stadt
9-10 Janneke v.d.Stadt
10-11 Margaret McCormish
11-12 Dawn Prentice

Visiting Youth: BLAST Interns from the Food Project
On Monday evening, several youth interns from the Food Project near Boston
(where the great Don Zasada worked for 9 years before coming to Caretaker
Farm) will be visiting and meeting with the apprentices and farmers here.
They have embarked on a Northeast farm tour visiting sustainable farms and
trying to determine how these farmers define "a successful farm," how the
success is measured, and what practices or methods are followed to attain
long-term success of the farm. They will be working with us on Tuesday and
observing our flourishing and wonderful community during distribution on
Tuesday so make sure to say hello to them.

SAM'S REFLECTI0NS: May Caretaker Farm always be an inclusive community that
opens us to life enhancing communion with the whole of Humankind, and of
Otherkind as well. - Epigram and vision for Caretaker Farm

Serving the Soil Community. Working for the below-ground community—of which
earthworms are the most visible members—should be the central focus of the
farmer’s time, planning, and methods. If we take care of the earthworms and
their fellow soil inhabitants—if we create an environment within the farm
favorable to them—then we will assure the survival and well-being of the
above-ground community including the plant and human community.

Caretaker Farm serves the needs of the soil community for food, air, and
waterby renewing the organic matter content of the soil (of which the
recycling of the farm members’ kitchen wastes is a part), using the gentlest
and least invasive tillage methods, sowing cover crops in the winter,
maintaining plant diversity within the farm, and by restricting human foot
traffic to the paths between the four foot wide beds of vegetables, herbs,
and flowers. In summary, we are dedicated to inhabitants of the land—, and
especially the majestic earthworms of the community’s farm. May they all be
well and happy.

In Memory of Richard H. Sabot.
We mourn the passing of long-time, Caretaker Farm member, Richard H. Sabot.
Throughout his life Dick accomplished so much that is good and lasting
including his and his family's continuing and extraordinary initiative to
renew and rebuild an agrarian
consciousness and presence through Cricket Creek Farm on Oblong Road.

Recipe:
Bulgur with Cauliflower, Lemon & Tarragon This is adapted from the Rodale's
Natural Foods Cookbook
Ingredients:
3 tablespoons butter
1.5 cups of course bulgur
2.5 cups of Vegetable stock
1/2 cup minced scallions
3 cups cauliflower florets, lightly steamed
1 carrot shredded
1 tablespoon minced lemon rind
1 tablespoon minced fresh tarragon
juice of 1/2 lemon
1/4 teaspoon of pepper
salt to taste

Additional herbs may be added with the tarragon.

Melt 2 tablespoons of butter in a large skillet. Add bulgur and sauté until
lightly browned stirring occasionally. Pour stock over bulgur and bring to
a boil. Then reduce heat, cover and simmer for 15 minutes or until stock is
absorbed.
In another large skillet, melt remaining butter. Add scallions and cook for
1 minute, stirring continuously. Add remaining ingredients, toss to combine
and cook for 1 minute. Add to bulgur, fluff with a fork and serve. You can
serve with crumbled feta cheese on top if desired.