Farm Update from Farmer Angel:
Fantasizing about these Elysian autumn days are what gets us Hill Country farmers through the excruciating dog days of Texas summer. And now that they are here, we are finally allowed to indulge in the sunny, breezy paradise that is Fall in Texas, the loveliest time of the year to farm!
We hope you all are enjoying the influx of fall crops that have been coming in these past couple of weeks. Our summer crops have offered their last fruits, which means (much to the dismay of many of you, I am sure!) that summer squash, okra, and eggplant season is officially kaput. Roots crops take the center stage these next couple of weeks; in addition to the tasty hakurai turnips you’ve sampled, we welcome our first beets of the season in this week’s share, and carrots to come next week.
After a unpleasant rainy and windy first couple of days out of the womb, our six new piglets born to Mamma Mamie a week ago are enjoying the beautiful weather as much as we are. They are growing bigger and more curious everyday, so come out and rub a piglet’s belly!
Farewell to Farmer Angel
If the above farm update sounds like a bit of a stylistic departure from Erin’s usual item, it’s because it was written by me, Farmer Angel, this week. I am sad to report that this may be the first and last newsletter that I ever write at Green Gate Farms, as I will be leaving at the end of the season to pursue
other farming/food-related ventures.
Since I started working at Green Gate in April, I have had the pleasure of meeting and chatting with most of you during the weekly pickup days. Being a part of the Green Gate community and getting to know you all on a personal basis has definitely been one of the best parts of working here, and I hope that we can continue to keep in touch! My email address is firstname.lastname@example.org.
By the way, if anyone has any ideas/leads about part-time jobs options for a person with a finance/farming background, please send them my way!
Order Pies for Thanksgiving!
Homemade, organic pies in time for Thanksgiving! Made by our administrative assistant, Kestrel, using fresh, organic Green Gate Farms ingredients – these pies are sure to go quickly! Apple and Pumpkin, $20 each.
Order by Nov. 20! More info and ordering at:
This Week’s Share May Feature:
Chard or Collards
Saturday, November 20th – Cooking in the Garden: Fried Green Tomatoes
Wondering what to do with all those green tomatoes? Come learn how to harvest and prepare a southern classic: fried green tomatoes. Paired with this delicious main course will be a pepper compote and dill-infused dipping sauce.
Class will be taught in the herb garden beside a warming fire in the firepit.
Cost of class includes on-site babysitter!
$20 per person
December 4th – CSA Potluck Lunch
12pm – 2pm
Potluck lunch for CSA members and friends. Don’t miss the opportunity to see where your food comes from. Bring the kids and a quilt, meet the piglets, come with a dish to share, get to know other members, swap recipes, hold a hen, take a nap… the possibilities are endless!
December 10th – International Terra Madre Day at the Farm Stand + HAPPY HOUR
12pm – 6pm
Terra Madre (“Mother Earth” in Italian) is an international event designed to bring attention to sustainable farming around the world.
After attending the Terra Madre conference in Italy, we know what a good organization it is. That’s why a portion of our sales will be donated to Terra Madre’s “Thousand Gardens in Africa” project, building sustainable school, community, and city gardens across Africa.
Your purchase of organic vegetables and herbs, eggs, and meats will help those who need it most. Meet all the new baby farm animals, stay for happy hour, and take home as much fresh, organic groceries as you can carry.
Get Involved NOW!
Tell Your Senator, “No to S 510”
Stop Forcing Factory Farm Regulations on Small Growers and Food Artisans…
Join FARFA, fighting on behalf of Texas’ food producers
Green Tomato Salsa Recipe
– 4 cups chopped green tomatoes
– 2 cups chopped and seeded sweet peppers (banana, red bell)
– 1 cup chopped and seeded jalapenos, approximately 1/2 pound = 1 cup chopped
– 1 cup chopped onion
– 2 tsp. salt
– 1 1/2 cups cider vinegar
– 3 cloves crushed garlic
Chop all ingredients and place in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.
Makes about 5 pints.
Trying to decide what to do with your share?
Check out Mindful Bellyful, a food blog by member Emily Leuba-Jones.
See the delicious things she has posted, and send her some encouragement!
Thanks for your support!