Tuesday, December 29, 2009

Up and coming

Anyone else feel like 2010 really snuck up on us? Here are a couple things to put on your brand new calendar:

Intern applications due January 15

If you've spent much time at Green String, you've probably heard about what an awesome experience our interns have here. Though the three-month terms go by awfully quickly, the days are packed with all the experience, learning, fun, and good food that they can handle. Interns leave with a diversity of experience and knowledge in sustainable agriculture so they can pursue their own exciting futures in the field! (No pun intended, I swear.)

The deadline for spring applications is coming up, so if you think you or someone you know would like to spend March through May in our little farm immersion program, go ahead and download an application at http://www.greenstringinstitute.org/internships.html.

Farm Tour Saturday, January 2

Our monthly farm tour is this Saturday, and whether you're an intern hopeful or not, we're sure you'll enjoy this educational stroll through the farm. Meet us at the farm store at noon if you'd like to join us. We ask for $5 per person from those who can afford it -- but no one's turned away.

Thursday, December 17, 2009

Holiday Hours

Please note our holiday hours:

Christmas Eve, Thursday, 12/24
open 10am to 3pm

Christmas Day, Friday, 12/25

Saturday, 12/26

New Year's Eve, Thursday, 12/31
open 10am to 3pm

New Year's Day, Friday, 1/1

We will be open our regular hours (10am to 5pm) all other days.

Thursday, December 10, 2009

December Newsletter

Read the full newsletter online
Download the PDF

In this issue:

In the Store

Topping the list this month, five different kinds of cabbage! Yup, it's winter alright. read more

Farm News

As the year draws to a close, we can't help but reflect on what a great year we've had at the farm... read more

Winter Crops

There are so many blessings of living in our little corner of the world. Our ability to grow crops year-round feels particularly special during these shortest days of the year... read more

Recipe: Kohlrabi Slaw

Swap out celeriac for kohlrabi for a twist on the French classic, céleri rémoulade. This recipe makes a little extra rémoulade, so use it on its own as a salad dressing, on burgers, or on fish... read more

Recipe: Persimmon Pudding

Serve this nutty, rich dessert to finish off a special winter meal. For a moister pudding, try covering the pudding with foil during baking... read more