Farm Blog

Thank you again for braving the blizzard to celebrate, connect with great food, and 'planting an orchard'! Just imagine all those future cherry trees (don't forget to squat:-).
I am so uplifted from all the good vibes, intentions, laughter and seeds shared and planted.

We were able to raise $850.00 in funds! This will go a long way, thank you! Additionally, with all the seeds donated today and from what I've gleaned from others, The women growers in the Sine-Saloum region will be able to plant out a couple hundred row feet/farm. In the past we've planted shared 'demonstration beds' ie since many of the farmers share space/land to grow on we've constructed seeds beds to trial different varieties, plant insectory herbs and flowers and share techniques. From there seeds are harvested and shared forward amongst the individual farmers. So in essence your generosity helped plant teaching/learning/eating/

sharing beds of veggie, herb, and flower goodness!
 

I will honor my commitment and extend the immense gratitude, generosity that was shared during the workshop with the women farmers in the following ways:

Work with NCBA CLUSA Farmer to Farmer Program to transfer funds and mail seeds.
I'll also email and share highlights, photos forward later this week in celebration of our workshop success.

I am tentatively set to travel there Nov/Dec. or January in 2016.

I also finally remembered the name of third grower group, JUBO (means widespread). If you're interested in learning more about how they got started, here's a link to an interview I did as part of my last Farmer to Farmer adventure in Senegal.

I Will keep you in the loop as the project evolves and thanks again for sharing your generous spirit!

For the chocolate lovers:
Becky Otte, who made the amazing truffles, has more of her chocolate goodness to share and is selling some of her creations just in time for Valentines. if you're interested send her an email: raonine@gmail.com

Also Here is a link to Roots Chocolate website.

For the Fruit Lovers:

I've enclosed a handout of some of the different fruits we grow at our farm as well as a flyer highlighting this season's events at the farm! We'd love to have you venture out and tour the orchard, come visit us (though not nearly as cool as the orchard poses we did during the workshop).

Thank you again for helping me transition from being a butterfly weed seed (ie wind pollinated, not knowing where or how my intentions, projects might stick) to more of an oak or cashew seeds - wherein I can deepen my awareness, provide support in the same place(s) in Senegal for the growers and in my backyard in Wisconsin:-). Here's to planting the seeds of the as yet to be imagined on and off the yoga mat! Wishing you all much abundance.

Happy Mid-winter!

Yours in hardy kiwi,
Erin


PS If you are into exploring the planting side as well as enjoying more local fruit creations, we'll be hosting a Local Fruit Tasting May 16, details on our website.

 

A Love Apple Lament: RIP First Generation Quince Trees

“There is no fruit growing in the land that is of so many excellent uses...serving as well to make many dishes...and much more for their physical virtues.” John Parkinson, Paradisi in Sole Paradisus Terrestris, 1629

This winter we experienced a bit of paradise lost with just one sole quince fruit holding steadfast to our 'orchard terrestris'. It is with great heart ache that we had to say goodbye to all but one of our quince trees. Allow me a lover’s lament and with it a longer than usual newsletter article.

I was making the morning rounds, loppers in hand, lamenting the role of grim orchard reaper, but reminding myself that just as we try to give the plants in our ‘care’ a good life, so too can we give them a good send off to the composted beyond. Working close to the land with my hands, having experienced the death of family and friends, I thought I knew a thing or too about life and loss. So, I planted white clematis vine at the base of a few quince trees that took on a dancer’s pose in its tree tomb stillness. I took comfort in imagining the ways that snow white flowers will entwine and embrace the quince in its dance with decay. I took solace in noting that a dead tree will harbor more life in the form of insects, fungi, and avian friends during the decomposition process than it will when alive.

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A Vote with our Shovels, 2018 Fruit Results, Planting Optimism with Perennials

We harvested our last quince the other day. It held steadfast stemming from its home perched on the limb of the tree, surviving the frosts, a freeze, and even a few snowshowers earlier in October. This lovely 'love-apple' fruit marks the end of our harvest season. We have been enjoying the slow sweet ripening on the counter diffusing and seducing with hints of flowers ready to be cooked in the kitchen. When you catch a nostalgic scent of springs past, cut and simmer quince with your apples for a hearty sauce, or enjoy solo, slightly poached and drizzled with honey-invoking the spirit of Aphrodite and Venus – honoring the culinary traditions from Apicius to your Grandma's orchard, and marveling at how such an ancient fruit has been overlooked in today's kitchen. You may also be asking why quince fruit was overlooked on the fall fruit menu this season. Our harvest was minimal yet beautiful and unfortunately we did not have enough fruit to extend into fruit market shares or much for our retail quince lovers.

Not to be a fruit tease, we wanted to share how the fruit season as a whole fared and would love to hear from you! Please take a moment to let us know how we did and we will do the same

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Falling in Love with the Love Apple...An Homage to Quince

There's a quince in the kitchen, it's plump curvaceous, cherub of a fruit, marks the start of frosty mornings at our farm in La Valle, WI. This lovely fruit marks the end of our CSA season, tucked in the last share box next to the butternnut and onions, its slow sweet ripening on the counter diffusing hints of flowers in the kitchen, reminding us of season's past. We encourage our members and fruit friends to let its presence and scent linger. Then when you catch a nostalgic scent of springs past, cut and simmer quince with your apples for a hearty sauce, or enjoy solo, slighlty poached and drizzled with honey-invoking the spirit of Aphrodite and Venus – honoring the culinary traditions from Apicius to your Grandma's orchard, and marveling at how such an ancient fruit has been overlooked in today's kitchen.

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