Another Bountiful Harvest
Herbs: Dill, Cilantro, Parsley,
Zucchini and Summer Squash
Updates from the Farm and Upcoming Opportunities for Land School Connections
Autumn has boldly arrived here at the Land School: the pumpkins are orange, the woods are aglow with fiery leaves, the corn is beginning to rustle in the fields, and the land is alive with the voices of children. So far this September, we have had orientation visits with all of the E1 classes, day visits with Classes F and G, and a 2-night overnight with Class F. We look forward to Class G's overnight next week, as well as to welcoming Class H first for garlic planting in October, and then for their overnight in November. I am delighted by the additional interest from E1 and E2 students to organize smaller trips to the Land School on Tuesdays and Wednesdays. This week we had a group from Class H who came to draw and collect seeds, and a group from Class E who made candles, hiked, and helped harvest dry beans.
The Harvest Festival is only two weeks away. It will be on Sunday, October 5; more details to come. In anticipation of this event, I invite you to come to the Land School this coming Sunday, September 28, to help with various projects around the farm. There are winter squash to bring in from the fields, broccoli, kale and tomatoes to preserve for use during the four upcoming Farm Stays, onions to bag, and more! Send me an email if you'd like to come, and let me know if you would like me to connect you with others who may be coming for carpooling options. We'll do a simple potluck lunch.
Sunday, September 28
10:30 AM - 2:30 PM
Sunday, October 5
One of our CSA members sent me this recipe to share with all of you a few weeks ago. We do not have any more napa cabbage in the gardens, but I think it would work well with regular cabbage too. Give it a try and let me know!
4 oz. thin rice noodles
6 Tbs. sweet chile sauce (I used red chile garlic sauce)
2 Tbs. lime juice
3 cups thinly sliced napa cabbage
2 rainbow carrots, sliced into thin coins (1 cup) (I used regular carrots)
¾ cup cooked chickpeas
¼ cup cilantro leaves
2 Tbs. finely chopped fresh mint
¼ cup toasted unsalted cashews, chopped (I was so hungry, I didn’t chop the cashews)
1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.
2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.
3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.