Some Words About Groundhogs
We are almost to February folks - and the second is a major milestone of winter . We call it Ground Hog Day and make show of a critter who lives in Pennsylvania, where there actually is a chance that spring will come in six weeks. It may seem silly, but there is actually something to all the fuss about February 2nd (and it’s not just the desperate need for another holiday at this time of year).
February Second marks the half way mark between the Winter Solstice and the Spring Equinox. This means MORE DAYLIGHT- which is a big deal for folks who grow things. The ancient Celts called it Imbloc and the Irish shepherds called it Saint Bridget’s Day; they made straw crosses (like the one above) for their barns to bring good luck for the coming lambing season. We are lambing a little later than they do in Ireland (they have daffodils this time of year) but by end of next week there is a enough daylight for our overwintered cold-hearty greens to start growing again and we will be planting the first seeds of the new year.
It was so great to see all of you last week - we are happy to be back and look forward to another great week of good eats and good company.
The market will be stocked with greens from our greenhouses, carrots, beets, celeriac, potatoes and cabbages, a full selection of our pastured meats - including our specialty sausages, treats to tempt us all from Marilyn's Kitchen and a full line up of local cheeses, milk, yogurt and our very own eggs.
We have a special this week on Cortland Apples - $4.00 a peck. Straight from the Patch Family Farm in Lebanon, NH they are good eating and good pie apples. Don't we all need a pie?
We also have new sandwich specials - a turkey melt with our very own turkey breast and a loaded bagel with salmon, greens and pickled onions.
Baking Bread and Burger Nights (which will sometimes be Taco Night and Mediterranean Night this season - we all need a little variety -right?) will be back in the coming weeks. Its a wee but too cold for outdoor baking. Folks who read the newsletter will be the first to know!
Market Hours: Wednesday - Friday 8:30 a.m till 6pm and Saturday 8:30 a.m till 3pm
This Week’s Farm to Take Out Menu
Grown or Raised on our Farm and Cooked with Love
Shepherd's Pie (beef and vegetarian)
Enchiladas (vegetarian option)
Roasted Carrot and Ginger Soup
Turkey and Wild Rice Soup
Our Farm-Raised Breakfast and Lunch Sandwiches are always on the menu!