Since 2007, we have farmed here on the cusp of the Catskills and the Hudson Valley, using organic and permaculture methods to provide over 100 varieties of fruits and vegetables to Egg Restaurant in Brooklyn
With a lot of help from the tireless folks from Egg & Parish Hall, we're all set for winter!
Every year we close the restaurants for a day or so and haul as many folks as we can up to Goatfell Farm, our small farm on the northern edge of the Catskills.
We spend the time treating ourselves to the kinds of food we try to serve our customers: simple, delicious, well-loved. We get to know each other a little better. We stay up late around a fire, sleep in tents, in hammocks, in the barn, then get up in the morning and set the farm up for winter.
We just got back from this year’s trip. We’re excited about the people we work with, the work we do, and the food we cook. We got some dirt under our nails and some dirt on each other and we are ready to clean up and get to work.
Our first (annual!) Farm Dinner last weekend was all we could have hoped: blessed with perfect weather and an abundant harvest, plus a beautiful pig from our neighbors at Old Field Farm. We fed old friends and people we'd never met, watched the sun set over the Catskills, wallowed in the music of Rachel Brotman & Lora-Faye, drank plenty of Brooklyn Brewery beer and Finger Lakes wine, and lit up sparklers when the night was up.
We were incredibly lucky to have James Abbott on hand to take pictures. As you can see, it was a magical evening. We're looking forward to doing it again next year, or sooner.
Buckwheat: Threshing & Winnowing, a set on Flickr.
When we planted buckwheat at the farm, we thought of it as nothing more than a good cover crop, something to keep weeds from filling in unplanted areas of the field and to add some good, bulky organic matter to the soil.
But a meeting with Glenn Roberts—the grain wizard behind South Carolina’s Anson Mills—got us thinking about it differently: why not see if we could make our own flour from this quick-growing crop?
Here’s phase 2 of the experiment: threshing and winnowing the seed.
We've just about hit the high point of summer, when everything's coming ripe and we've managed to catch up on the weeds that proliferated during the rain & drought cycles of early summer.
Busy weeks at the farm getting things ready to plant: lettuce seedlings in, raspberries & strawberries in raised beds, new starts biding their time under grow lights in the mudroom.
It's the prettiest spring we've had in years: long sunny days, cool nights, rain just when we need it and not a minute before. Everything is in bloom at the farm right now, including this old apple tree that practically lies on its side but won't give up the ghost.