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Notes from the Farm, Issue 1
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Welcome to the first issue of “Notes from the Farm,” the newsletter from Bass Root Farm! We are thrilled that you are a part of our inaugural year and feel honored to be one of your local food sources. As we state on our website - We aim to nourish our local community by producing nutrient dense food while striving to be good stewards of the land using sustainable and regenerative farming methods. We want our farm to be a site for learning, sharing, and cultivating wellness, an ideal place that provides a rich quality of life for all living things.
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Over the past few months, we have spent our time building the infrastructure for our farm to be able to operate efficiently and effectively. Some of the projects included building out our wash and pack station, installing a cooler, and erecting two caterpillar tunnels. We have been fortunate to have had invaluable assistance from our families. Thanks to Jack, John, Andrea, Lynn, Brian, and Nicole for their work in helping us with these projects.
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It’s amazing to think that one year ago, we managed a 4,000 square foot garden, with nine 100 foot beds. This year, we have tripled our farming footprint with two new plots, one outside and one with caterpillar tunnels. This will allow us to grow more food, be able to rotate our crops, provide cover to certain crops, and keep us, well, BUSY!
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As each week goes by, more vegetables are ripening and coming into season. As of this week, we will be offering the following:
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- Arugula
- Salad Mix
- Lettuce heads (Magenta and Concept)
- Space Spinach
- Red Russian Kale
- Kohlrabi
- Herbs
- Sora Radishes
- Eggs
Many people have wondered what to do with our Red Russian Kale. It is a different type of kale that you may not see in the grocery story, resembling the look of a large oak leaf. Its taste is sweet and texture tender, while containing a host of healthy nutrients, including vitamins A, K, and C.
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There are many ways to eat kale. You can eat it raw on its own or mixed in a salad with other greens. It can be steamed, boiled, or sautéed. Some enjoy it in a smoothie or juice. It’s a highly versatile vegetable that does not lose nutrients in how it is prepared.
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SUGGESTION - Last night, I chose to sauté onion and garlic with a pinch of salt, pepper, and red pepper flakes in olive oil. I then added a few cups of chopped kale. I know it turned out well because everyone at the table gave me a thumbs up! (YES!)
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Like Us on Facebook and Instagram
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We want to thank you for all of your support. In addition to serving as your local farmer, we would appreciate it if you would visit our Facebook and Instagram pages. If you “like” one of our posts, we will offer you $2 off of your next purchase at the markets! (One time use only, please!) Just be sure to mention it to us!
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