September Food Work in Lyndale

Fall is maybe my favorite time of year at Youth Farm. Our programs slow down, food is pouring in, and we have the chance to get our hands dirty while reflecting on another summer program succesfuly completed. This season we’ve kept our Farm Stewards busy in the farm rebuilding beds to reduce weed encroachment and improve drainage. Farm Stewards and Project LEAD have also been working on food preservation, saving all of our beautiful produce for school year cooking classes and community events. Our freezer is close to full with tomatoes, peppers, and zucchini, so we’ve turned to canning and pickling. This month we’ve made jalapeno jelly and canned whole tomatoes, and we’ve pickled cucumbers, watermelon, and beets.