April 2023
Unfurl yourself and become present as spring arrives.
Farm Happenings
How is it April already?! The farm is really beginning to come alive after a winter and maternity slow down. In the next two weeks we are really hoping the weather cooperates and allows us to sow peas, spinach, arugula, as well as transplant kale and scallion seedlings. Our permanent no-till beds are still pretty soggy from the March rains and the high water table from the winter precipitation and are coming in at around 40-45F in temperature.
In the meantime, we’ve staked the pea trellises; creating ditches to help move the water that’s accumulated in growing areas; remodeled the “packing” garage; sown close to 10,000 seeds; and laid compost on our new lettuce mix beds (experimenting this summer with 11-partial shaded beds in hopes of keeping more lettuces in production during the hottest weeks of the summer). All in anticipation of fruitful harvests to come.
I attended the Niagara County Agribusiness Outreach Forum last Friday. It’s the first time I’ve participated and learning more about cover crop research, feasibility studies for a meat processing facility in the county, and networking with other farmers made for a day well spent off the farm. I’ve also watched recorded presentations from the Northeast Organic Farmers Association’s winter conference to learn more how other farmers are building climate resistant farms, seed saving, and creating your own “fertilizers.” There is always something new to learn, innovations being made, and tips to help us farm more effectively.
Weekly Veggie Share - Memberships Still Available
We have a few more memberships still available and open for our 20-week vegetable share, or CSA Share. Each week you’ll receive 7-11 freshly harvested vegetable varieties from our farm that highlight the bounty of the season. It’s an excellent way to ensure that you have fresh, organically grown produce in your kitchen from June to October. Members of CSA Shares report that they eat healthier, try new vegetables and recipes, save money, and feel great about supporting local farms.
Curious about what you might expect in each week’s share? See the makeup of the shares in 2022.
Each week, our CSA Share Members receive:
7oz salad mix
Fresh bundle of herbs
5-9 additional veggie varieties (in total 7-11/week)
50+ recipes that take 30 minutes or less to make
Nutrition guide and how-to resources
Instructions for storing produce correctly (so you don’t waste $$)
Option to include add on shares of cheese, bread, baked goods, or greens
CSA Add-On Shares
In addition to our 20-week vegetable share, members also have the option to “add-on” a share of other agricultural products, available for pick up at the same time. This year we have 4 add-on share options:
10-week Organic Cheese & Curd Share from Eden Valley Creamery: Their cows receive no antibiotic treatments, artificial hormones, and no pesticides or herbicides are used on their crops and fields. Shares feature a rotating sequence of an 8oz. container of curds and an 4oz. block of aged cheese every other week.
10-week or 20-week Baked Goods Share from Three Little Hens Baking Company: Enjoy a box of delicious scones, muffins, and cookies, made with high-quality eggs, flour, and locally grown fruit. Each share features 4-6 baked goods, in a rotation of styles and flavors.
10-week Organic Bread Share from Schul Farmstead: Fresh breads feature organic, whole grain flours, ingredients from our farm, and only local maple syrup or honey when sweetening fits the recipe — no refined sugars! Each share includes one loaf — a rotating selection of Rustic Italian, Rosemary Sage, Artisan Seed, Icelandic Rye, County Wheat, and Everyday Whole Grain.
Fall Greens Share from Schul Farmstead: Receive a mix of kale, chard, mustard greens, and collards for freezing for winter soups and dishes. Share includes 8 – 8oz. bunches (total 4 pounds) distributed in September.
Recipe Share
A digital index card with in-season, too-good-not-to-pass-along recipes.
Dandelion Meatloaf (1 hour 30 minutes)
3-4 oz. dandelion greens, leaves and stems chopped
1 tsp salt
1-2 cups water
4-6 cloves of garlic, minced
2 tbsp olive oil
1 tsp Worcestershire sauce
4 tbsp dijon mustard
4 eggs
⅓ cup breadcrumbs
2-3 pounds of beef
2 tbsp ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
Directions:
Preheat the oven to 350 degrees.
Chop and soak the greens in a bowl of water and salt for 10-15 minutes. Then sauté 3-5 minutes in a frying pan with olive oil and 1-2 cloves of garlic, minced.
In a bowl mix the meat, 3-6 minced garlic cloves, 1 tsp Worcestershire sauce, Dijon mustard, eggs, and breadcrumbs together.
In a baking pan, layer half of the meat mixture into the bottom.
Top with the sautéed greens and garlic.
Then, layer the remaining meat mixture on top.
Bake for about 50 minutes.
Mix the ketchup, brown sugar, and 2 tbsp Worcestershire sauce together and then drizzle over the top of the meatloaf. Return meatloaf to the oven to bake for about 10 more minutes.
Growing Together
If you’d like to grow a garden this year and purchase seedlings grown without pesticides, herbicides, or fungicides, might we suggest:
McCollum Orchards and Gardens Plant Sale: Pre-Orders open April 1; Sale takes place on May 20, May 27, and June 3, Lockport
Dirt Rich Seedling Sale: May 20, 8am-2pm, Springville
Massachusetts Avenue Project Seedling Sale: May 6, 10am-3pm, Buffalo
Heirloom Soul Florals Dahila Tuber and Compost Sale: Order online, pick up April 22, 10am-2pm
Urban Roots Cooperative Garden Market in Buffalo also has heirloom vegetable variety seeds and seedlings throughout the season. They have a friendly, knowledgeable staff that can support your growing endeavors!
If you need support in growing your garden, Fruition Seeds has numerous FREE resources for growing many of the varieties you might try your hand at (you just need to create a username/login). From e-books to video tutorials, Petra and her team are a wealth of knowledge that’s tailored to hardiness zones 4-6.
Earth Stewardship
April is Earth Month and Earth Day is April 22 - designed to heighten awareness of environmental issues and eco-consciousness.
I always like to share a kid-friendly, 30-minute craft tutorial for making No-Sew DIY T-Shirt Tote Bags (who doesn’t have an old but loved t-shirts lying around waiting for new life beyond the donation pile?). In my previous full-time job, I supported the creation of thousands of these bags during student volunteer events and their distribution to area non-profit organizations and local food pantries. The DIY bag is great for carrying home your farmers market haul!
If you’re looking for eco-friendly resources, I recommend Going Zero Waste’s blog. From kitchen to closet to pets, she discusses eco-friendly products, breaking away from plastics, and DIY/hacks.
Featured Friends
WNY is home to many small businesses and community organizations. Each month we introduce you to 2 that we think you should know.
Business Friend: Acupunktrix
Dr. Tamara Rettino is a licensed acupuncturist and certified herbalist in Buffalo. At her cozy and inviting clinic on Hertel Ave. she provides a supportive space for helping patients be heard, heal, and get pinned! Acupuncture works through science, increasing endorphin levels, decreasing inflammation in blood and brain tissue, and can be seen activating specific parts of the brain for each point on a functional MRI. I know personally that acupuncture can work in tandem with western medicine - I visited Dr. Rettino multiple times a month while my husband and I consulted with a reproductive endocrinologist during our fertility treatment cycles. In addition to her private acupuncture sessions she hosts a community acupuncture night, creates organic herbal products, provides doula services, and supports individuals and families through dying and grief.
Community Organization Friend: Big Big Table
Big Big Table Community Café is a pay-as-you can restaurant focused on serving nutritious meals while championing healthy, local food options, addressing food insecurity, reducing food waste, and supporting community. This pay-as-you-can model strives to promote healthy individuals and communities. Big Big Table opened their doors in 2021 on Hudson Street in Buffalo and serves delicious lunchtime meals (the dishes featured in their Instagram feed are drool-worthy). They’re currently looking for volunteers in their dinning room and to serve as members of their board and committees. I met founding chef, Mandy Bailey, years ago at a networking event and its so wonderful to see this dream of a community cafe, where everyone matters, come to life in our region!
