Newsletter 5/30/18 – Meet the new crew member!
My name is Michelle and I am one of the newest crew members at Red Dog Farm. This is my second year farming, coming from a background in habitat conservation and outdoor education for almost a decade. For many years I managed and led community-based habitat restoration programs in parks around Northern California, and now have shifted my career to practicing and engaging others in sustainable food production, as I’ve found it facilitates a more direct and tangible connection to personal, community, and environmental health. Ultimately, my goal is to manage a small university farm, where I hope to teach and model sustainable growing practices, promote ecological sensibility, foster connection, intentionality, and appreciation for food, and empower the next generation of food sustainability advocates and leaders.
My time at Red Dog Farm has been incredible so far. I’m learning how to grow an abundance of beautiful vegetables, fruits, flowers, and plant starts, and the processes involved in efficiently harvesting, washing, packing, and delivering this harvest to you each week! I’ve also really enjoyed working at the Port Townsend Farmers Market — meeting other local producers, and seeing the variety and bounty of sustainably-grown items this beautiful county has to offer. This is a truly special place to live.
One of my favorite parts of my role at Red Dog Farm is leading our community volunteer program on Thursday mornings. It’s a lot of fun to meet new people from the community, teach them about the farm, and get our hands dirty together to accomplish a project. Volunteers come with a variety of experience – some who have farmed before, some who have home gardens, and some who have no experience at all but an eagerness to learn. It’s exciting to get together each week to share our knowledge, build friendships, and support the farm.
Thank you all for supporting the good work that we do!
P.S. If you’re interested in learning more about Work Trade, it takes place on Thursdays from 8:30am – noon. Email Michelle Bell firstname.lastname@example.org or call 360-732-0223 for more information.
What are Scapes?
Scapes are the flower bud of the garlic plant. Most importantly, they are delicious! You can eat the entire thing. They have a milder flavor that garlic. You can chop them up for use in stir fries, soups, roasted, or use them in pesto. One of my favorite ways to cook them is on the grill. Toss them in olive oil, salt and pepper. Grill them until they start to blister. Eat whole out of hand, like asparagus. Yum!