Though we still have kale, spinach and wild greens on the farm, we’re already looking forward to having a share of fresh vegetables each week. 2019 marks the fourth year of our farming internship. Learning to grow fresh vegetables organically has always been at the heart of the program. In addition to learning to grow annual vegetables, Horn Farm interns get practice in establishing perennial crop systems and in ecological restoration methods that enhance the overall health of the farm. We’ve already filled our 2019 Beekeeper Training program and the Foraging Intensive, so if you’re interested in the regenerative farming internship, contact us soon!
Our farm fresh vegetables are available to the community primarily through our CSA program. CSA stands for Community Supported Agriculture. In the CSA model, members of the community pledge support to a farm, with the grower and consumers sharing the risks and benefits of food production. Each shareholder pays a fee at the beginning of the season in exchange for a weekly share of the harvest. The farmer benefits from the financial support at the beginning of the season and the shareholders benefit from knowing they have a reliable, weekly supply of fresh, seasonal, organically grown produce.
We have the following items on our growing schedule this year: Arugula, Basil, Beans, Beets, Broccoli, Cabbage, Carrots, Cantaloupe, Celery, Cilantro, Cucumbers, Dandelion Greens, Dill, Eggplant, Garlic, Green Onions & Bulb Onions, Kale, Kohlrabi, Lettuce, Parsley, Peas, Peppers (Hot & Sweet), Potatoes, Radishes, Spinach, Squash (Summer & Winter), Strawberries, Sweet Potatoes, Swiss Chard, Tomatillos, Tomatoes, Turnips, Watermelon, various herbs, and more.
The CSA season lasts 22 weeks beginning in late May or early June until October or early November. Shares are available for pick up on Tuesdays at the Horn Farm from 2:30-6:30 PM.
Cost: $675 Full Share (Weekly Pickup) or $365 Half Share (Biweekly Pickup) – Early bird discount of $25 available until January 31st!
Our first class of the year takes place on February 9: Introduction to Lacto-fermentation Lacto-fermentation is the ancient art of preserving vegetables using salt. The use of salt in an anaerobic environment inhibits pathogenic bacterial growth and allows only the lactic acid bacteria to thrive, converting natural sugars of vegetables into zingy, tangy, sour, umami!
Usually preservation happens BEFORE the lean times of winter, but this intro course will prep you for the upcoming bountiful harvests of the spring and summer seasons as well as help get your palate through the rest of those bland winter doldrums with the creation of a zesty and healthful side dish/condiment.
This is an interactive workshop geared for the newbie fermenter and will begin by priming your palette with samples of fermentations made by the facilitators whilst discussing the health benefits of lacto-fermented foods. Space is limited, so register today!
February 9 – Introduction to Lacto-Fermentation
March 23 – Wilderness Skills: The Art of Seeing & Nature Observation
March 30 – Wilderness Skills: Shelter Building & Finding Water
April 13 – Wilderness Skills: Ancient Art of Fire by Friction
April 20 – Wilderness Skills: Foraging, Hunting & Trapping
April 27 – Wilderness Skills: Advanced Primitive Hunting Techniques
From Bones to Bloom: Ecological Design Course March 3 – May 26
Friends and colleagues of ours will be teaching a Permaculture Design Course featuring the Horn Farm as one of the on-site “class rooms”. A class on regenerative ecology for the 21st century landscape with Robyn Mello, Wilson Alvarez, and Benjamin Weiss. This course will embody the permaculture principle: “design from patterns to details.” Students will begin at the foundation of ecological design by understanding ecological concepts and principles, learning to deeply observe natural patterns. During the course, we’ll take students on a journey through ever more detailed aspects of ecological design, developing towards a tool-kit of land-based techniques for building a new paradigm of community and economy.
Click here for full class description and registration
See you at the farm!