Aunt Eunice here. The first week of a new year is over and I can’t help but think of a year of possibilities stretching out before me in the remaining 51 weeks. They could be good, they could be mediocre or they could be not so good. Probably a mix. I am putting out wishes and prayers for good ones for all of us!
In keeping with a year that may still restrict our events and programming due to COVID we have yet again developed safe additional activities for both children and adults. There is a nice series of heritage craft and 19th century life skills classes taking place once a month for ages 15 and up. For the younger set there is the Heritage Homeschool Program where they can sign up to learn a variety of craft and farm-related skills. There is also the Cabin Fever Workshop in March with five different classes from which you can choose. Sign up early for any of these classes as they fill up fast. Check out our website for details and other options.
The Calendar of Events is updated with our major fundraisers and smaller summer events so feel free to plan a visit for a summer tour or to enjoy our entertaining and educational festivals. The farmers have already ordered their seeds and Gary, our retired farm manger, will start some in his greenhouse and have the plants ready to sell in May at our Farm Animal Frolic. He’ll have a nice variety of healthy, well grown seedlings. Last May I purchased four kinds of tomato plants which all preformed beautifully. One of my favorites is the Golden Jubilee. Eating yellow tomatoes causes me fewer digestive issues as there is less acid in them than the orange or red tomatoes. Gary is teaching a class called Preparing for Spring Gardening on March 13 for interested folks. More workshop info. Spaces will fill up fast! The Charmant cabbage plants that I bought at the sale last year gave me delicious cabbage that was easy to raise. Charmant is an early variety that produces uniform, solid, medium-sized round heads with blue-green color, a tight internal structure and a short core. It has one of the best holding ability of all early varieties. I usually buy Quiet Valley’s sauerkraut, but I used some of my cabbages to make my own. I freeze mine, but some folks prefer to can it. We enjoyed some on New Year’s Day as part of a traditional Pennsylvania German meal of pork and sauerkraut, which is believed to bring good fortune in the coming year. Eating pork of any style on New Year’s Day is said to inspire progress throughout the year to come. According to German legend, pork is eaten on New Year’s Day because pigs look forward when they root for food, rather than chickens and turkeys, which scratch backward. Many cultures have food superstitions about what to eat on New Year’s Day to bring prosperity in the new year. In the South it is Black Eyed Peas, Greens and Cornbread. Read more here.
It’s encouraging to think about Spring and growing vegetables, herbs or flowers. Finding new ways to use veggies and the herbs in recipes or planting flowers in new spots or as companion plants in the vegetable garden. If you don’t grow the plants for yourself, remember you can visit your local CSA or Farmer’s Market. There will always be a nice selection of produce there and it will be locally sourced! Better for us and for our community growers.
That’s all for now, but thanks for checking in. Take care of yourselves and each other. I will be thinking of you. Aunt Eunice