Farm Update Wednesday November 19
By Ida Assefa
Thanksgiving is just around the corner and our final November harvest was a reminder of the delicious meals to come. Thanks to all of the farm managers and volunteers, we managed to harvest a true feast: carrots, parsnips, parsley root, cutting celery, buttercrunch lettuce, broccoli, purple cauliflower, rose-heart radishes, and raddichio(!) Most of the produce went to Yale faculty and friends, volunteers, and anyone who stopped by the farm. Adam and Doug also managed to finish covering the North greenhouse with plastic which means that we’ll start planting our winter greens in the next few weeks. Meanwhile, Dave and Zan braved the cold while branding YSFP table tent stands under the pavilion.
A final thought: as I was picking parsnips yesterday afternoon, I realized that Thanksgiving is the one holiday that celebrates seasonality and the local food landscape. Mashed potatoes, roasted squash, and pumpkin pie are all so central to this wonderful gathering. At our last Food from the Earth meeting we discussed this and thought it might be useful to make a Thanksgiving day pledge– we will all try to cook one local and sustainable dish for our families this holiday and use it to start a meaningful conversation at the dinner table. Hope you’ll join us in our pledge.
Happy Thanksgiving everyone! See you at the farm soon.