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Weekly Newsletter

Sweet potato ice cream, holiday produce and gifts. Sunday at Second Act on Haight street.

Sweet potato ice cream, holiday produce and gifts. Sunday at Second Act on Haight street.

Come join us for our annual Eatwell Farm harvest market at our ice cream store inside second act tomorrow 23rd November. 

Jamie and Roma have ern working hard on the new flavor made with our famous sweet potatoes.  

You can also buy gifts from other members of the farm and walnut fed porkfrom our neighbor George and Anne House.  

 

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Organic sweet potato soft serve at Eatwell Icebox in the Haight. 

Chicken stock time

Chicken stock time

With thanksgiving around the corner and it is cold and raining while I write this thoughts are about great stock/broth. 

Our chickens live out on pasture from the time the leave the brooder house until the days when they do not lay enough egg per week to pay for their organic feed. At the present time this is 18 months but will increase to 30 or 42 months with the new heritage dual purpose flock.  

They are processed into great broth for us at a fully USDA inspected facility.  Nothing is added, just cooked for 2+ hours strained and put into the containers.  

We have this broth available on special for one time orders (no recurring subscriptions) on our member webstore, at the Ferry Plaza Farmers Market on Saturdays and at our Harvest Market at The Second Act Marketplace in the Haight this Sunday.  

Limited quantities are available.   

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Frozen broth keeps two weeks in the refrigerator defrosted. 

Four Days in a Casino with Michael Pollan et Al

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It’s true, Lorraine and I have spent the last four days in an Indian Casino in Temecula near San Diego. And it was very generously paid for by a member. Confused, yes I was too when we walked in and smelled the cigarette smoke. We attended the first Permaculture Voices conference. The casino was big enough and cheap enough to hold all 600 attendees. The first speaker was Joel Salatin and it continued with high powered speakers until late on Sunday evening. We were there because quite frankly organic farming is not going to be enough in the coming climate change and energy/water crisis. I have been uncomfortable for many years with a whole host of organic practices that are not sustainable. I do not even  like the word sustainable as in my opinion it has been used for so much green washing by corporate America. I bought my Permaculture manual in 1990 and read it from cover to cover several times. I could not get how we could scale it up to farm vegetable and fruit production. A couple of years ago Lorraine and I went to an ACRES USA conference in Kentucky. I took a two day course with Mark Shepard. He practices what we call Restoration Agriculture or farm scale permaculture. Listening to Mark I got it and have been, reading, thinking  and planning ever since. At Eatwell Farm we do many permaculture practices but we have not as yet tied it all together. We listened to Pasture farmers from Missouri, Virginia and Zimbabwe. Farmers who grow crops between trees rows and soil scientists who told us it was all about soil biology. Farmers who get better yields of corn with no commercial chemical or organic inputs. So much information but it is coming clearer what we have to do.

Want to learn more...

Geoff Lawtons video page

Alan Savory's TED talk  on how to reverse desertification.

Mark Shepard's Restoration Agriculture

Dr Elaine Ingham on Soils

Joel Salatin's TED Talk

Permaculture voices website

Eatwell Farm Harvest Share March 19th, 20th and 21st 2014

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Tarragon and Chives: these are in the herb bag this week. Keep them in the crisper.

Radish: If you are not going to eat them soon please remove the tops. Put the roots in a plastic bag in the crisper.

Spinach: Our delicious, and sometimes muddy spinach. Keep in the plastic bag in the crisper and take out only what you need. Wash several times. This way we are told allows it to stay good for up to ten days.

Lettuce: ditto spinach.

Pea shoots: A very seasonal treat. Keep in a plastic bag in the crisper part of your fridge.

Beets: If you are not going to eat them soon please remove the tops. Put the roots in a plastic bag in the crisper.

Green garlic: A wonderful delicate flavor. It is easy to over cook/fry this away. Keep in the crisper.

Red kale: Sweet dark leaves. Keep in a plastic bag in the crisper.

Leeks: We are getting to the end of the leek season so enjoy these flavorful alliums.

Red cabbage: Keeps well in the crisper. Cover any cut surface with cling film.

Carrots: Place in the crisper

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