June 10

Thanks to the honey bees and many helping hands, the fields continue to swell with bountiful produce.

Now that the season is fully underway, there is no shortage of activity.  Soil blocking, seeding, watering, planting, weeding, mulching, and harvesting are daily activities.  In addition, animals are moved from one grazing site to another, a hoop house was installed, and the cabin in the woods continues to take form.

Medicinal Herb Class will be held on Saturday,

June 29th from 9am to 12pm.

It will be an introduction, including identification of medicinal herbs and their uses with lessons on how to make simple tinctures, oils and teas.  A second class, on making medicinal syrups, will be offered this Fall.  If you have an Herb Share, one free class is included!  If you do not have an herb share, but would like to participate, the cost of the class is $40.  Contact Lucretia to reserve your spot.

We hope you enjoyed your basket last week, and look forward to seeing you again this week.  There will be a lot of greens in your basket, so give this recipe a try!  Kale is a super versatile green that can be used in everything from pestos to omelettes to smoothies, and is very rich in vitamins A and C and calcium.   For a healthy snack for both kids and adults try:

Lucretia’s Simple Kale Chip Recipe
1. Preheat oven to 325 degrees.
2. While the oven is heating, wash and de-stem the kale leaves and cut or tear into small pieces.
3. Coat lightly with olive oil and salt  (you can add any other spices you like).   Spread on a baking sheet.
4. Bake until crispy, 15-20 minutes.  
5. Eat them right up or cool and store in a zip lock bag for later.  

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