Dear Friends of the Berea College Farm,
The end of the semester is upon us once again and it’s time to say good-bye to our seasoned seniors. Here at the College Farm, not only do we have an annual pig roast, we also have our traditional “Senior Roast” at the last labor meeting of the year. This is often poignant and reflective, but mostly it is uproariously funny since we finally get to find out things like who tied the dead skunk to the underside of the truck or who “borrowed” a watering tub to use as a soaking pool in the heat of summer. (Don’t worry, seniors, we won’t share yesterday’s secrets until you have your diploma in hand!). On that note, we would like to extend our congratulations to ALL the graduating seniors on campus and hope you will come have breakfast with us for Homecoming this fall. However, you don’t have to wait until fall for our delicious food treats, you can taste-test Lindsey’s Asian-inspired potato salad with edamame this evening at the Market.
As the seniors move out into life beyond the Berea Bubble, the Farmers Market is also getting ready to move out for the season. Tonight is the last Friday market and beginning next Saturday, May 4th, we will be returning to the great outdoors on the lawn of St. Joe’s Hospital. The outdoor schedule will be Saturday mornings from 9:00 until noon and Tuesday afternoons from 3:30 to 6:30. A light drizzle won’t stop the outdoor market, but in the event of a heavy downpour or lightning, you can find us back at our indoor location in the pavilion of the Ag. building.
As the days lengthen and warm, produce can practically be seen stretching into the sky. Lettuce, kale, chard, and spinach are out in full force and we’ve even got fresh mint for your juleps this weekend – buy it by the bunch or buy it by the bag! We’ve even got party-sized bags of kale and chard, three pound bags for just $18! There will also be another plant sale at the greenhouse this Saturday from 10-2 for the early birds who can’t wait to get their tomatoes and peppers in the ground. Keep in mind, if you put them out now, you’ll want to keep an eye on the weather and cover them up to protect them from frost.
On the livestock side, we have a few extra beef cattle available to purchase as wholes and halves. These are sold by the hanging weight ($3.50/lb for a half, $3.25/lb for a whole). Generally speaking, hanging weight is approximately 60% of the live weight (current batch will be ready around June and will be between 800-1100 lbs live weight) and meat yield is around 40% of live weight, depending on how you choose to have your animal processed. We only have a limited number available so please respond to this email if you are interested or have any questions.
Last but not least, we want to remind folks with EBT to come by market tonight to pre-pay your account in anticipation of moving outside where we lose easy access to our food stamp machine and we also want to continue to encourage everyone to donate to Sara’s Harvest Fund in support of the Food Bank and local farmers.
Thanks for your support and see you tonight!
Save the date:
April 27: Plant Sale from 10-2
May 4: MARKET MOVES OUTSIDE! St. Joe’s lawn from 9:00-noon! Find us there every Tuesday from 3:30-6:30 and Saturday 9-noon.