The Harvest Dispatch, Coalescence

Today officially marks just 3 months since Sown & Grown moved from our urban farmstead out to Hempstead in collaboration with Blackwood Educational Land Institute, and every day I continue to be astonished and humbled by the progress we've already made in this new endeavor. Progress we never could've achieved without community. When I find myself haggard, wondering how in the hell we're going to manage the next sprint of farm work, there they all are. Sleeves rolled up, ready to jump down straight into the muck with us. 
We've found our community in Blackwood.
And suddenly, the strands weave together to reveal a whole even greater than its individual parts. The farm coalesces.

The above photo is from October 13th. We now have three additional rows planted out and are nearly ready to seed the last two. Our kitchen garden is nearly complete, compost production begins imminently, and the High Tunnels are on their way to production. Next stage: Hopscotch perennial zone complete with strawberries and Moringa trees.

This weekend we enjoyed an incredible volunteer harvest and potluck. If you missed it, the next one will be held on the morning of November 19th so never fear! Not quite sure yet what we'll be up to, but stay tuned to our Facebook page or you can even join the Blackwood Volunteer Group and be among the first to know all the happenings.

We demolished the remaining sweet potatoes and had plenty of bounty to share, and then we enjoyed an incredible potluck lunch complete with a straight-from-the-field harvest salad of mizuna mustard greens, arugula, and tendergreen mustard spinach!
(Psst... my favorite secret ingredient to any mustard green salad, any hard cheese or parmesan grated on top. Limit your need for salt and add a balancing savory flavor with this deliciousness.)

So, speaking of farm veg, here's what you're looking at for tonight's farm share:

From left to right, you're looking at roselle calyces, chile peppers, sweet potato, arugula, burr gherkin (cucumbers), and tendergreen mustard spinach. I hope you enjoy the bounties and look forward to next week, lovelies. Buen provecho!

With love,
Farmer Becca