Market and More

Some weeks ago, we harvested for the Market Day on Friday. Most of what we harvested was kale, lettuce, and bell bean leaves, and herbs such as oregano. There were also radishes and mustard greens to be harvested as well. We prepared some bags and bundles for teachers who preordered certain items from the farm that 5° delivered as well.

We also had an Iron Chef on Thursday, where we made foods featuring fermented foods. My group had a loaf of homemade sourdough bread brought in by Anna Kaufman, which is part of the fermentation theme. We also used pickles we had made in class the previous week. We have learned about the health benefits of eating fermented foods, including making food more digestible and nutritious, as well as having microoganisms which promote gut health.Fermented foods are helpful around this time of year, because you can still eat local foods and are able to sustain yourself on the farm. We had the Iron Chef this week to learn more about fermented foods, how to make fermented foods, and it is the optimal time of the year to have fermented foods so that foods don't have to be shipped from across the country or other parts of the world for us to eat.  — M. Wilcox