Newsletter October 2022
Good Morning Growers!
Welcome to all the new folks that joined the newsletter! Whether we met you this summer at the Farmer's Market, the Port Ludlow Opportunity Fair, or Farm Tour, thanks for stopping by. We strive to grow produce and grow community to fight food insecurity here in Jefferson County. If you are new and want to learn more about our mission, values, and the work we do, check out our website: foodbankgrowers.org
As the growing season continues to slowly wind down thanks to these warm and dry Fall days, we are beginning to plan for the winter and upcoming year. With that is mind, we are starting to look for new Board Members, Committee Members, and Garden Managers. There are lots of ways to get involved. If you are curious about what it's like to be an at-large Board Member or join the Finance Committee or play a role in managing a garden, please reach out. I would love to talk more about what getting involved can look like.
And if you are ready to just get started in the garden by getting your hands dirty as a volunteer, let me know! Just because the growing season is over doesn't mean there isn't still work to be done with Fall harvest and lots of bed preparation for winter.
Keep reading for class opportunities, a Farm Tour Recap, and some photos from our 24 Carrot Potluck Party.
Master Gardeners Class: Growing Small Fruits for the Home Garden
Home grown fruit is one of the most delicious and economically effective ways to grow groceries in your home garden. Blueberries, Raspberries, Strawberries and Currants (for those of you with shady gardens) are expensive to buy and relatively easy to grow. Recommended varieties and caring for these small fruits will be presented in two zoom lectures. Join us now to start or improve your small fruit harvest next spring and summer.
Registrants will be invited to join a field trip to FinnRiver, day and time TBA.
Fruit trees will not be covered in this session, but will be the topic of a future offering.
2022 Farm Tour
We were so lucky to have such a beautiful weekend for Farm Tour this year. Our booth at Swan Farm was wonderfully highlighted by the many sunflowers that are still blooming there. Our sunflower seed packets were a big hit (thanks, Barbara!), as were the bay leaves from Birchyville. We also had Mary Hunt representing FBG and Red Hen at RainCoast Farms.
If you stopped by, it was great meeting you! Send us a picture of the sunflowers blooming in your yard next year!
September Volunteer Opportunities
Quimper Grange
1219 Corona Ave
Tues, Fri 1-4pm
Join for harvesting, weeding, watering, and any other tasks you may be interested in!
Birchyville
206 Hancock St
M, W, F - 10-12
Earn You Eggs!
With chickens and ducks at the Birchyville Food Bank Garden there are opportunities to work in the gardens and get to know the animals. You can even earn a dozen eggs when you volunteer!
24 Carrot Party
Thanks to RainCoast Farms, we were able to host a beautiful volunteer celebration this month. With representatives from nearly every garden, we mingled in the vineyards before sharing the garden harvest inspired dishes that everyone had brought to share. From cucumber agua fresca to lentil curry and vegan carrot cupcakes, there was something for everyone. Humongous thanks to Margaret of RainCoast Farms for the providing the beautiful space and to Mary Hunt for the vision and execution of a fabulous evening.
Keep your eyes peeled on the recipe section of the website. We will be sharing the recipes of each dish that was brought to the table that night. Who knows, maybe you will find you family's new favorite!
Cold Cucumber Soup
for the lingering Summer Days
This recipe idea is from Morgana, a volunteer at the Grange! While Soup Season is slowly approaching, it seems like these warm days aren't willing to let go yet. Get your soup fix on a hot October day with some Cold Cucumber Soup!
- 6 cucumbers, thinly sliced, reserve a few slices for garnish
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil
- ¼ cup extra-virgin olive oil, more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint, dill, or chives, for garnish
- In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
- Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Related Topics
