Farm News From Apprentice Gretchen-
Hello Serenbe Farms CSA Members!
This week's newsletter is coming to you from me, Apprentice Gretchen!
I've been at the farm almost 4 months already and I can not believe how fast time moves on a farm--phew! I am learning so much and enjoying the work immensely. I've had the pleasure of meeting many of you so far, and I look forward to getting to know all of you and providing you with great produce and any information I can to help you better understand what we do, how we do it and what to do with that vegetable that you've never even seen before!
I consider this one of the many fun advantages of a CSA share: you are introduced to fruits, vegetables, herbs and flowers that you are unfamiliar with. What a perfect opportunity to try something new, use a part of the plant that you didn't know was edible (onion flowers? garlic scapes? who knew?!) and expand both your cooking repertoire and your palate.
It's working for me. Not much of a cook, I'm learning all kinds of fun cooking methods to work with the amazing and beautiful food we grow here at Serenbe Farms. It's so much fun to try things I've never had the pleasure of enjoying before!
One uncommon vegetable in this week's share is kohlrabi. Though familiar to our CSA veterans, kohlrabi is not a household  veggie (judging from market on Saturday). Kohlrabi is German for "cabbage turnip" and tastes like a blend of the two (I've also heard "like a good broccoli stem"). It's delicious raw: just peel the skin with
a paring knife and then slice, dice, or grate, and add to salads, veggie trays or slaws. And it's also wonderful steamed or
boiled. (Quick cooking tips: Steam or boil until bulbs are tender, peel skin, and season with
butter, salt and pepper, a cheese sauce, or just enjoy plain.) Can't wait to hear what you think!
You will also find more greens in this week's share--yay greens! I, for one, am a HUGE fan of greens and I am so excited about the lovely and colorful swiss chard we just started harvesting! As Justin noted in last week's newsletter, you have been getting a lot of greens, but there are so many ways to prepare them (if you have not yet tried the massaged kale recipe on the blog, do it. It's amazing! And you can use any greens, not just kale). I hope you're trying some fun things and please share your ideas with us! I'll be adding some of my favorite greens recipes to our blog, so check them out for some possible new ideas.
The Future of Farming
The quote above came from a book a friend loaned me called The Garden and Farm Books of Thomas Jefferson. One thing I find fascinating about Jefferson is his forward thinking in terms of farming. He was always trying new things, a new method or a new variety. It is noted that he had over 150 varieties of fruit trees and over 350 varieties of vegetables growing at one time!
Or perhaps he wasn't doing anything unusual for the time. Farming and gardening are risky businesses and so many factors play into the success or failure of a crop. By planting many different varieties, one is best able to find what works in their climate, with their soil and the given conditions of that year. One of the many sustainable and beneficial practices Farmers Paige and Justin implement on Serenbe Farms is this same idea. We grow countless varieties of so many different plants. We're constantly "experimenting". And our goals do not only include growing the freshest, healthiest food for you today, but improving the soils in which we work and leaving them healthier than when we started. I think Jefferson would be proud and I know Serenbe Farms will have a profound influence on those of us who enjoy its abundance. It will me.
Check Out the Farm!
I'm sure most of you have been out to the farm before and know how beautiful it is, but if you have not yet been, I want to take a moment to invite you all to come on down! Whether you've been here or not, it's always changing and always beautiful. The farm
is on rolling terrain, and though this presents challenges to us
farmers, it adds an amazing aesthetic to the land. Just gorgeous! And then there's the food--WOW! I am still in awe
of the natural beauty of veggies in the field! I believe
a visit to the farm will leave you inspired and more connected to the food you receive in your share (which makes it taste that much sweeter!)
Join us for a free farm tour every 3rd Saturday of the month at 9:30 (meet at the farm) and then come on over to Market for local food and fare!
I look forward to a fun filled and delicious season with all of you!
Apprentice Gretchen & crew
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