Daily Acts’ Ripple the World Fundraising Breakfast

Erin Axlerod, a former Green String intern, asked me to post an announcement for this event she's putting on with Daily Acts. It sounds like it'll be a lot of fun! Be sure to let Erin know if you'd like to attend!

RSVP:
Join hundreds of inspiring green leaders and citizens at

Daily Acts’ Ripple the World Fundraising Breakfast (Free, Organic)

Thursday, November 5th 8AM - 9:30AM
Petaluma, California

The season's fast approaching....to RIPPLE THE WORLD! Daily Acts has converted thousands of square feet of public lawns to food production sites. We are partnering with Petaluma Bounty, Rebuilding Together Petaluma, and Petaluma Water Resources & Conservation on October 24th to transform 7,000 square feet of City Hall Lawn! We conduct sustainability tours and workshops to make people aware of the ecological crises we face, while inspiring them to act! Please join us to celebrate our work and raise the vital money which sustains this organization!

RSVP to Erin Axelrod (previous green string intern) by emailing erin@dailyacts.org or calling 707.789.9664

Hi there, Winter!

Anyone else notice how suddenly the hills turned from brown to green in the last few days? It means winter's on its way, and I can't wait.

On the farm, summer's the season of huge harvests, production gluts, and lots of hard work. During the warmer months, everyone at Green String works around the clock, and the rewards -- tomatoes, berries, eggplant, and all those seasonal delights -- are well worth the effort. But as the days get shorter, colder, and rainier, things begin to slow down. Zucchinis give way to pumpkins and delicata squash, and long days in the field give way to long evenings in the kitchen. (Well, less long days in the field. The crew, interns, and other staff around here are the hardest workers I've ever known, no matter the season!)

We still have plenty of bright, sunny fall days left before winter's truly here. We're spending our time winterizing chicken houses, getting the winter crops planted, and the interns are learning how to chop wood for their stove. Those calm, cozy nights by the fire aren't too far off now.

October Newsletter

In this issue:

• In the store
• Farm News
• Canning Revival
• Recipes:
  • Blistered Padróns
  • Fresh Tomato Soup
  • Roasted Eggplant

Read it online
Download the PDF

Soil tour

Alright, I know we've already announced the farm tour this weekend, but I'm so excited about it that I've got to push it a little more.

On Saturday, two of our fantastic interns are leading a walk & talk around the farm. Matt and Federico are planning a great little lesson on soil health that should interest experts and novices alike. Ever wondered what's the big deal about compost, humus, minerals, and cover crops? The interns will walk you through it, figuratively and literally, and explain the Green String methods of soil improvement.

If you'd like to come get your hands dirty, meet Matt and Federico at the farm store at noon on Saturday. Make sure you wear good walking shoes! If you've got a moment, drop us a line at jenny@greenstringfarm.com so we know how many people to expect.

The Return of Family Days, Farm Tours, and more!

I'm very pleased to say that, after a break for the crazily busy summer season, Green String Farm is once again offering community events. We have a really fantastic bunch of interns who run all of these events. If you want to learn more about the farm and maybe get your hands dirty, this is for you!

Farm Tours

This Saturday, and the first Saturday of each month, our own farm interns will lead a 90-minute walking tour of Green String. Each tour will focus on a particular theme, so repeat visitors can see and learn something new each time they come. Examples of tour themes:

• orchards
• water use
• vegetable varieties
• integrating animals
• sustainability

Tours leave from the farm store at noon, so make sure you get there on time. Wear good walking shoes, bring water, and be ready for a bit of a hike! We suggest a donation of $5 per person. RSVP: jenny@greenstringfarm.com

Family Day

The third Saturday of each month, we'll have fun activities set up for children and their parents. Arts & crafts projects and games will focus on basic concepts of natural food and farming, like compost, animals, and water. Come to the farm store at 2 to meet us for an hour of fun, and stay for some farm fresh snacks after. Suggested donation $2 per person. RSVP: jenny@greenstringfarm.com

Community Workday

Every Thursday from 9am to noon, join us for a morning of light labor. Volunteers help us harvest, control weeds, and work closely with interns. There's lots of time for talking, so it's a perfect opportunity for home gardeners who want to ask questions about how we farm. It's also great for people who, like us, find dirt very therapeutic. We'll send you home with a free bag of produce as thanks. There's no need to RSVP, just meet us at the farm store at 9am.

Padrón Peppers

"Padróns are the new jalapeños!" DeeAnn exclaimed to me (after dictating the recipe below). It's a good thing she's so excited about these little peppers, because we have a TON of them.

We have just shy of two acres of padróns in the fields, and the recent heat has made those plants very happy. If you've come into the farm store recently, we probably haven't let you leave without at least a handful of them!

When the peppers are small, they're almost always sweet and mild. Every once in a while, though, you'll get a spicy one. According to Wikipedia, there's a bit of a saying to go along with this: "Os pementos de Padrón, uns pican e outros non" (Galician for "Padrón peppers, some are hot and some are not") The larger peppers are more likely to be spicy, but like all hot peppers, that capsaicin in the seeds is the culprit for the most part -- so removing the seeds makes them quite a bit milder.

Stuffed Padrón Peppers

Grab your favorite cheese and you'll have a classy summer appetizer in no time. Serves 4-6

Ingredients
• 12 medium to large padrón peppers
• about 1½ cups grated monterey jack cheese or queso fresco
• oil
• salt
• juice of 1 lime or lemon

1. Cut tops off of peppers and scoop out seeds. Discard.
2. Stuff each pepper with about 2 tablespoons of cheese.
3. Brush or rub each pepper with a very small amount of oil.
4. Bake on a baking sheet for 10 minutes in a 400°F oven. Sprinkle with salt and lime juice and allow to cool briefly before serving.

September Newsletter

Well, we're getting back on track with monthly newsletters. The September issue (a.k.a. the tomato issue!) is now available online. Check it out! Here's what we've got:

1. In the Store: an abridged list, because there's SO MUCH!
2. Farm News
3. Heirloom Tomatoes
4. Recipes:
   • Slow-Roasted Tomatoes
   • Pappa al Pomodoro
   • Herbed Fresh Tomatoes

Mad props to Melissa for writing this one. The lady knows her tomatoes!

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