Tuesday, June 23, 2009

Meet the Interns

During his first meeting with us, head farmer Bob Cannard gave each of his new interns the opportunity to introduce themselves to the group and to ask him one question, whatever they wanted. Several of us, myself included, went with general questions of the type “what is your favorite_______?” or “what______do you especially like or look forward to?” However, much to our delight, Bob refused to be circumscribed in such a manner, answering always that he preferred a diversity of anything- the diversity of fruits and vegetables rather than one or two in particular, the diversity of colors (though if he must choose, perhaps he would say green).

With a few weeks behind us now, the interns are starting to understand that we too reflect this appreciation of diversity; we represent a wide range of unique backgrounds, ages, sets of values, and goals for the future. Nonetheless, we each find ourselves here, growing together on the same plot of land, and prospering all the more for having encountered one another.

We thought you Green String supporters might be a little curious about those intriguing creatures- the interns- that you see roaming about the farm whenever you visit the farm store. To introduce ourselves, we have, as a group, composed these humorous, truth-based descriptions of one another, which you may read should you be curious what types of people come to live and work on a farm for their summer vacation.

As a general rule, we are a friendly breed and, though our hoes are sharp, we only wield them against malicious weeds. In fact, we’ve even been known to offer freshly baked bread to complete strangers. So, if you see us around, don’t be shy; we love visitors.

Since there are a whopping fifteen of us, we'll be making this a two part series, so check in later this week to read about the other half of the group.

Aryeh- Within the first forty eight hours of his arrival, this San Diego native was newly christened "Marcus Aurelius." Since then, Marcus has done a fabulous job of living up to his emperor's namesake- he reads Homer aloud at breakfast, manages to leisurely sleep in an hour later than everyone else and is quik to jump on a tractor as if it were his private chariot. Still, Aryeh is rather like a cabbage: many-layered. It turns out he can ride his bike ninety six miles, build beautiful chairs in the woodshop, and isn't even afraid to swim in the compost tea pond.

Courtney- Abbreviator extraordinaire, if Court were a plant, she would be grounded, like a carrot, and generous, like a pomegranate. So let's just call her a pomegrot. Kind, clever, and a graduate of UC Berkeley, this San Fernando Valley girl still gets lost occasionally and hopes someday to open, along with her tent roommate Julie (see next installment), a little farm-stand restaurant called Le Petit Cheesy Robin. Look for it soon...

Ellen- Ellen has the most startling eyes you’ve ever seen and exudes the energy of all her amazing life experiences. She may claim to be stubborn but never hesitates to laugh at herself even while inspiring her fellow interns to become agricultural athletes with her incredible hoeing capabilities. If there were such an animal, this Petaluma girl would be a tropical owl, whose beauty and intelligence emanate from within.

Jason- Old McCobb had a farm, and if you go there, you’ll find Jason and his compost tea…backpack. Papi, as the other interns call him, is considered the oldest and the most dedicated of the group. Creator of the best PB&J and GC (grilled cheese) sandwiches this side of Old Adobe Road, we all think of this Floridian much as we do our compost- multi-layered, full of life, constantly giving, and nutritive to our bodies and our souls. Oh yeah, and sometimes he smells of fish emulsion, but the plants sure do love him.

Micaela- In the light of the morning, we often see Micaela’s silhouette through the translucent walls of the compost toilet, the installation of which she enthusiastically supported. This native of Durango, Colorado is a talented musician and, like an otter swimming through seaweed, weaves her laughter-filled stories and enchanting music seemingly without effort. Micaela hopes to help reform America’s food system, one beloved purple-topped turnip at a time.

Abby- This Minnesota native is, as she would say it, a bay-g (bag) of surprises- sweet and spicy as the lentil-plum soup that has become her signature creation. Yogi, mother to puppies, kittens and all God’s creatures, this talented cook loves to feed people and hopes to have her own restaurant one day.


Erin- Though hilarious, her sense of humor takes some getting used to. Flighty and stunning as a butterfly, Erin learns and teaches as passionately as she spades a garden bed. Her contagious laughter echoes throughout her hometown of Petaluma, where she articulately wanders, searching for the next chapter in her book.

Monday, June 15, 2009

Dining Club Rive Gauche

Joanne and Keith Filipello of Wild Thyme catering in Sonoma host occasional dinners at their place in El Verano. This time, they're featuring Green String produce, meat, and music (provided by the Green String Farm Band, of course). It ought to be a lot of fun. Here's the facts:

Dining Club Rive Gauche


June 24, 2009
Featuring
Green String Produce and the Green String Band
playing original and traditional music
"with the grand plan of trying to make people happy."
Local, sustainable food and music

I. Green String Egg & Herb Fritatta
II. Seasonal Lettuces with Caramelized Beets & Goat Cheese
III. Spit Roasted Green String Goat
Summer Vegetables Sautéed in Green String Olive oil
IV. Eureka Lemon Curd Tart
Coffee

$30 or 25 euro per person
service not included, service non compris
bring your own wine, no corkage
Wild Thyme Library,
on the left bank of Sonoma Creek

19030 Railroad Ave
(between Verano Ave. and Grove Street in beautiful downtown)
El Verano, California 95433

reservations required
707 996-WILD (9453)
<wildthyme@vom.com>

Thursday, June 4, 2009

June Newsletter

Well, the newsletter's up a little late, but at least it's up!

View the newsletter online
Download the PDF

In this issue: farm news, how to look at a plant, and recipes for Chris's fancy-shmancy rocket pesto, my yummy (wummy?) fusilli with white sauce, favas, and rocket, and easy-shmeasy tomato couscous.

Tuesday, June 2, 2009

Hello, Goodbye

Oh no! It's the end of another internship semester at Green String! Saying goodbye is never easy, but all good things must come to an end.

Sean, who's been here for four months, has headed back to his home in San Luis Obispo to spend time with his family and pursue future gardening adventures. Phil, Cody, and Mark are gallivanting around northern California -- they plan to pass some of the time working on other sustainable farms. Hannah has generously offered to help the new interns with their transitional period, and will be sticking around for a couple weeks before she goes to Minnesota for a summer of leading camping and kayaking and outdoorsy fun with Outward Bound.

The powers-that-be at Green String haven't managed to get rid of all of us interns, though. Katrina's staying on for a second semester before she moves up to Oregon in the fall. And I don't think they'll ever figure out how to shake off me and Chris! This week we switched from being interns to real-life employees. Let's just hope we don't blow it.

Though we may be sad about all the great interns leaving us, there's not too much time to mope -- we've got fifteen (count 'em! Fif-friggin-teen!) new interns for the summer semester, and they're quite an enthusiastic bunch! I'm embarrassed to say that I'm nowhere near knowing all their names (yet), so once they all get set up on the blog I'll leave it to them to introduce themselves.

In all the insanity excitement, publishing the June newsletter's been put off -- it should be ready by Thursday, though, so check your inboxes. (You know you can get the newsletters emailed to you the very second they're published by emailing jenny@greenstringfarm.com, right?)

Friday, May 22, 2009

Farmer's Market Tomorrow

Green String Farm, along with many other local and regional farms, will be at Walnut Park tomorrow to kick off this season of the Petaluma Farmer's Market! We're excited to get out there and share our food with people who may not have heard of us.

Tomorrow Allie, Chris, and Phil will be there hocking our veggies from 2pm to 5pm, so why don't you swing by and say hi?

Sunday, May 17, 2009

Easy lunch for a hot day

Thanks so much to everyone who came out for the Farm Fair yesterday! All of us interns got to strut our stuff and share some of what we've learned in our time here. We all had a great time despite the heat, and we hope you did too.

I want to share a couple recipes that I just got typed up today -- right after we had them both for lunch. They're sooooo easy and delicious, perfect for a hot, lazy Sunday. =D

Savory Wilted Chard

These hearty greens are wilted pretty quickly, and then they're braised briefly with a flavorful dressing. We like chard for this dish because it requires minimal preparation (no tough stems to remove), and because it seems to hold its shape after wilting better than kale or spinach. Serves 4
  • 1 tablespoon hot mustard -- dijon is nice
  • 1 tablespoons soy sauce or tamari
  • 1 tablespoons flavorful red wine
  • 2 tablespoons olive oil
  • 2 shoots green garlic, chopped
  • 1 cayenne pepper, chopped
  • freshly ground pepper, to taste
  • (optional) 1 teaspoon honey
  • cooking oil, to cover bottom of pan
  • 1 lb swiss chard, sliced horizontally into 1-inch strips
  1. Combine mustard, soy sauce, wine, olive oil, garlic, cayenne, pepper, and optional honey in a small bowl and beat until combined.
  2. Brush oil on a wide pan or pour out a small amount, just enough for a thin layer, and place over medium-low heat.
  3. When oil is heated (you can tell because it will "shimmer" slightly) add a large handful of chard. Cook until the chard begins to wilt, about a minute, and then stir until the chard has lost considerable volume.
  4. Push chard to the outside of the pan, apply more oil if necessary, and add another handful of chard to the center of the pan. Cook this next batch as before.
  5. Repeat the previous li, being sure the stir the already wilted greens occasionally to avoid burning, until all the chard has been wilted.
  6. Stir in the mustard mixture, boost the heat to medium-high, and cover with a tight-fitting lid. Allow to cook for 2 minutes.
  7. Remove lid and continue to cook, stirring, until liquid has thickened to your liking.
  8. Adjust seasoning and serve immediately. You can also let it cool to eat at room-temperature -- this is best if you've added the optional honey, otherwise it might taste somewhat sour.

Tomato Couscous

The tomato sauce we sell at the Green String store is an unflavored, no-funny-business sort of product, so you can just as easily make pasta sauce as soup, or, my favorite, a big pile of tomato-infused couscous. If you keep your pantry stocked, you can make this dish in less than 10 minutes. You can also class it up a bit by sweating some leeks or green garlic in the pan before adding the sauce, but it's delicious without it too. Serves 2-4
  • 1 pint tomato sauce
  • 1 tablespoon red wine vinegar
  • leaves from 1 or 2 sprigs dried oregano
  • 1 teaspoon coarse salt
  • (optional) 1 dried cayenne pepper, finely chopped
  • 1 cups quick-cooking couscous
  • 2 tablespoons olive oil
  • freshly ground pepper, to taste
  • (optional) grated Parmesean cheese or nutritional yeast
  1. Place tomato sauce, vinegar, oregano, salt, and optional cayenne in a small saucepan with a tight-fitting lid, and bring to a simmer.
  2. Add couscous and briefly stir to combine. Cover and turn off heat.
  3. Allow to sit for 5 minutes, then fluff with a fork and add olive oil, pepper, and adjust seasoning. Serve and top with nutritional yeast for an umami taste or Parmesean for something more traditional.

Friday, May 8, 2009

Farm Fair

On Saturday, May 16, the interns of Green String Farm are putting on a special event to cap off three months of living, learning, and working on the Petaluma farm. Everyone is invited to the Farm Fair, which will feature workshops, hands-on projects, incredibly fresh food, and more.

The interns and other members of the Green String community will share some of the knowledge we've gained from the farm in quick, hands-on workshops. Most of the workshops will be one hour long and repeated throughout the day, so participants can rotate through the different workshops and get a complete experience. You're encouraged to join in on as little or as much as you'd like; come for the whole day, or just stick around for an hour or two.

The event will run from 11am to 5pm. We'll accept donations to help offset the cost of the event, but no one will be turned away for lack of funds. We're just excited to get people out for a fun day on the farm! Below is a schedule for the day:

All Day (11am - 5pm)

Adobe brick making: Join Miguel Elliott of Living Earth Structures at any point in the day as he demonstrates how to make traditional style adobe bricks using earth from on site. The bricks will be used to build an earthen bench at a workshop the following week.
Family day: Join intern Jenny for arts and crafts, games, and fun lessons about gardening, farming, and nature. Kids of all ages can come and go throughout the day.

Hourly (11-12, 1-2, 2-3, 3-4, 4-5)

Farm tour: Intern Mark will lead one-hour walking tours of the farm. Participants will see our different crops and animals, and get an insight into Green String's farming practices. Wear comfortable shoes and be prepared for a bit of a hike!
Compost and compost tea: Intern Phil will discuss the basics of compost and compost teas, focusing on beneficial microbes and a do-it-yourself approach.
Plant life cycle in an hour: Intern Sean will give you a condensed version of Growing Plants 101, beginning with seed-starting and ending with harvesting.

Lunch! (12-1)

We're making a ton of pizza with homemade dough and different veggies from the farm. You haven't truly lived until you've tried intern Chris's arugula pesto pizzas! We'll also have plenty of salad fixings available.

Afternoon (3pm - 5pm)

Greenhouse building: Intern Chris will share the Green String method for building a very simple mini-greenhouse. The group will begin with scrap wood and a roll of greenhouse plastic, and end up with a small greenhouse very similar to those that we use at the farm to start seeds for most of the year.