Hoop Hoop Hooray! Look at how far we’ve come building the Hoop House!
Faithful volunteers and hoop house builder extraordinaire Steve Hill gathered for the second Saturday to put up the ribs and ends of the Hoop House. Lots of carrying of gravel, leveling, tamping and before the clouds rolled in at the end of the day and the rains began, much had been accomplished. We are thrilled!
Thanks again to all the volunteers, including those who furnished another fabulous feast for lunch.
Next Build Day is Saturday, October 8…
We’ll start at 8 a.m. Saturday, October 8. The plan is to finish the ends and put up the plastic. If you want to volunteer for a few hours, email us. (info@commonwealthurbanfarms.
Volunteering is a great way to learn about building a hoop house and it’s a wonderful experience to work together in community. Lunch provided.
And then it will be time to celebrate at our HOOPAPALOOZA!
The Hoop House Grand Opening
MARK YOUR CALENDAR: October 22. Noon to 3 p.m. Music, food, fun, tours, silent auction, the whole she-bang! More details to come.
Veggie Spotlight: Sweet Baby Turnips!
Maybe it’s that great CommonWealth compost. Maybe it’s Lia’s magic. Maybe it’s the perfect variety for this spot. Whatever the reason, we are grateful for the return of baby turnip season! Now come the tender white globes of that distinctive sweet turnip flavor, and the fresh greens to add to fall’s table.
This recipe for a delectable turnip soup is passed along by a friend whose mother made it perfectly. The adventure of this recipe is that there are no exact amounts; the cook gets to perfect it, considering the delicate flavor of the turnips available.
Grace’s Exquisite Turnip Soup
Bunch of tender turnips (greens removed)
1 Tablespoon butter
Milk or Half and Half (not too much, just enough to make the mashed turnips the consistency of soup)
Pepper (Black and/or White)
Quarter turnips or, if small, leave whole. Just barely cover with water. Cook until tender (it doesn’t take long.) Drain. Mash or blend in blender. Set aside.
Heat milk or half and half until just boiling.
Add mashed turnips, butter, salt and coarse-ground pepper
The trick is the balance of turnip and milk. You need the milk but not so much that it takes away the exquisite turnip flavor. Salt and butter help create the wonderful flavor.
A Field of Sunflowers
Mid-summer we planted a variety of sunflowers in an empty lot where the soil needs remediation from lead. Now the sunflowers are at their peak! What a sight to behold!