I am now accepting applications for the 2015 season. Benefits to working on my farm include: Hourly pay in the form of a weekly paycheck, no games, farm food share, farmers market produce barter, access to our local CRAFT program (http://www.amagansettfoodinstitute.org/programs/craft), good people and good company. Duties could include but not limited to (depending on your skills and or desires): Planting, weeding, harvesting, spawning mushrooms, greenhouse work, loading/ prepping vehicles for markets, working farmers markets, farm stand, kitchen work and general farm maintenance. This can be a physically demanding job with long days at times, but for those who have a passion and true love for food, agriculture and work with heart, this can be a very rewarding experience.
Want to know more?
www.openmindedorganics.com or e-mail me at: firstname.lastname@example.org
After all these years, beginning this Spring I am proud to say I will begin offering Medicinal Mushroom Tinctures and extracts. To include: Maitake, Reshi and Chaga. These will complement my extensive line of fresh, dried, organic and or wild offerings. Stay Tuned!
The last plantings of 2014!! Putting the final garlic and shallot bulbs in the ground and then tucking them in for the winter with a nice blanket of straw mulch. A few thousand lbs of compost was added to this patch and worked into the soil a couple weeks before in preparation. Timed applications of seaweed emulsion, fish emulsion, choice biologicals and other goodies will ensure a healthy bounty of palm sized garlicky goodies once again next summer.
As the harvest season comes to a gentle close, and the fields are finally laid to rest… the planting continues. Today on this rainy day i am pulling out my seed garlic and separating the cloves in preparation for planting. If the ground dries up I will be planting and mulching in my garlic on Monday. And no … your eyes are not deceiving you.. these heads of garlic are palm size or larger… many cloves are bigger than my thumb!!
Due to my selection process over the past few years they get prettier and prettier and hotter and hotter!!! (Scotch Bonnets originally collected on my honeymoon in Jamaica)
By they way… this Merlot has the spiciest finish I have ever tasted!
A friendly reminder, my fresh Blue Oyster, Yellow Oyster and Shiitake Mushrooms are certified Organic!
Oh… and Hot Peppers are in full swing… come get some serious heat while they last. My varieties include: Scotch Bonnet, Chocolate Habanero, Golden Habanero, Caribbean Red, and “Angry Old Man” which is a select SUPER HOT Moruga … which has been described to me as “It feels like a Mule with burning hoofs is kicking me in the back of my throat!”
Winter Squash is now arriving from our fields. With a great dry, warm day, cool night growing season these are the sweetest Winter Squash I have ever tasted, I’m sure our compost tea, trace mineral fertilizers and endless composting of the fields didn’t hurt either !!! Come on by and try some.
Baby Blue Hubbard.
The weather is beautiful and so is the food coming out of our fields. Heirloom tomatoes are in full swing and now is the time to enjoy the delicacies. No other tomato tastes as good as one grown and picked in August. Come stop by and enjoy some of our other tasty treats as well: Shishito Peppers, Fairytale Eggplant, Sun Gold Cherry Tomatoes, Mixed Tiger Tomatoes, Papalo, Pipicha and the list goes on…. oh and don’t forget the mushrooms for the grill !!!
Its August, its hot. Just coming out of the fields for the last week…. I have red and orange watermelons. Juicy and sweet ready to eat!.