Wildlife, Fresh Faces, Fresh Food

It's a wild life here on the farm. The robins have hatched their second brood of chicks for the season. Mama Robin, in her good judgement, reused an old nest located in the rafters of the farm shed. Not the best place for privacy, considering all the human traffic through there all day long, but certainly the driest spot for a nest during this wet summer. I was excited that at least two of the eggs hatched, because one of them had actually blown out of the nest into the driveway a few weeks ago. I carefully returned it to the nest and the parents continued to incubate the eggs, despite the tale that a bird will abandon a nest if it is touched by humans.

It was also an unusual week for other bird sightings here. Early one morning while watering the greenhouse, I heard the distinct call of a loon as it flew overhead. After a moment of confusion to where I was, I ran outside to look for it, but it was already out of sight. This bird was apparently as confused as I was. I've heard that loons are occasionally seen on Cossayuna Lake on their migrations north or south, but this time of year it's quite rare to find them here.

Now, I am not making this up, I swear, later that evening I'm washing dishes and look out the window to see a large bird flying over. It turns to reflect the fading light and it's head is pure white... no mistaking a mature Bald Eagle, here over Minglewood. Again, not unheard of, especially in the winter, but pretty unusual during the middle of summer.



Well, back to the topic of farming. The crew roster this season has grown and evolved to be quite the eclectic, experienced and dedicated bunch. At the core we have Martin, professional artist and art blogger, back for his second season. Luke, another artist, as well as, musician/performer is back for a third season, after a hiatus away in the big city. Laura H. is recently back on the farm, a recent SUNY Oneonta graduate, returning after three years away. Also back to help with markets and one day a week is Laura S., one of our longest term

employees at four seasons. Rounding out the roster with a day a week is Maura M. also returning for her fourth or fifth season; Maureen, helping with markets and Wednesday harvests; Molly filling in for market help while attending summer courses at Skidmore; and new comer Linea starting this past week. In addition to the regular crew, our friend Tom Mendel has been graciously helping out a morning a week. Obviously, it takes a lot of hands to bring all that good food to market each week. Be sure to thank a farm worker when you meet them, it's a lot of hard work that mostly goes unrecognized. Thank you crew! And oddly enough, did any one realize that everyone on the crew has a first name starting with 'L' or 'M' (except for Tom, because he's exceptional). What'sup with dat?

On the food front... freshly dug new fingerling potatoes are in! We are growing three varieties again this year: Russian Banana, French Fingerling, and All Blue.

Banana is probably the best known of fingerlings. It has tan skin with dark yellow flesh and forms the classic finger-shape at 2-3 inches. This is my favorite potato to roast with olive oil and fresh herbs.

French Fingerling, also known as Nosebag, is plumper than most, but is still considered a fingerling. Rose-red skin and deep yellow flesh make this potato really stand out. It has a creamy smooth texture with exceptional flavor.

All-Blue, is more of a specialty potato rather than a true fingerling. It has deep-blue skin and blue flesh. Freshly dug and washed these appear as sparkling jewels.

We will be bringing potatoes to market through out the summer and into the fall, for as long as they last.