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Diggin' in with Farmer Dug 

This month, we began the process of Carbon Farm Planning, which will help us determine the best regenerative practices to maintain our soil health. Regenerative farming uses certain practices to build organic matter in the soil, which contains carbon. By focusing on the organic matter, we can expect greater irrigation efficiency with a higher water holding capacity in our soil and better nutrient exchange for more nutrient dense crops. It also happens to keep the carbon on our farm and out of the atmosphere, which is a pretty big deal when you think about agriculture’s role in regard to climate change. We recently tested soil samples from the farm to analyze our soil health, which is the holistic, or complete, look at the biological, chemical, and physical characteristics of our soil. Soil is the foundation of life. It is the most important component of organic farming. Some folks choose organic produce because there are less chemicals or because they feel it tastes better, but the best reason to choose organic is because of soil health and its ability to store carbon. Through the amazing process of photosynthesis and smart farming practices, we can actually grow our soil organic matter and help our environment showing kids that farming is an important part of our daily lives impacting food, water, and climate. Carbon farm planning will help us determine what practices work for our farm and guide us toward a plan we can share with other local organic farmers and our students. And when you think about it, anything that helps mitigate climate change, is pretty cool.

See you ‘round the farm,
Farmer Dug

Registration now open! 
Sign up today!
Third graders at both Hatch and Farallone View Elementary Schools are excited to be back in our Intensive Garden Program. They were thrilled to find GIANT rainbow carrots that they started from seed earlier this year. Many students said it was the best carrot they ever tasted! They are also exploring alternative methods of growing vegetables through aeroponics. It is such a joy to see our students reaping the benefits of the seeds they sowed. 

First Farm Friday

Want to spend some time outdoors at our farm while giving back?! Come join us on Friday, October 5 anytime between 10am-4pm for an open house volunteer day.  These days are fun mixed with some good old fashioned hard work. Help us harvest fruits, veggies and flowers, spread compost, plant seedlings or remove weeds. Get your hands dirty and leave with a smile! 
I'd like to pitch in!

Kickstand: Bike Parking at Pumpkin Festival!

Attending the Half Moon Bay Pumpkin Festival? Consider riding your bike! The HEAL Project is hosting a bike parking station so you can safely park your bike while you enjoy the festivities.

This is a way you can help promote a clean and healthy method of transportation all while benefiting The HEAL Project! We are also looking for volunteering to help run the Kickstand.  Can you lend a hand?

Sign Me Up!
Reserve My Spot!

Fall Spiced Delicata, Fennel and Kale Bowl

Prep time: 15 min
Total time: 1 hr
Serves 4

Photo and recipe adapted from Sprouted Kitchen

Ingredients:

  • 3 delicata squash, cut in half and seeded (you can leave the skin on!)
  • 1 fennel bulb + fronds for garnish
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp mustard
  • ½ tsp cayenne pepper
  • Pinch of red pepper flakes
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Salt and pepper to taste
  • 1 bunch kale
  • 3 tbsp red onion, minced
 

Did you know?

Fennel is a good source of vitamin K: one fennel bulb has 88% of the daily Adequate Intake level. Vitamin K is important for blood clotting, bone health, and a variety of other metabolic processes.

Directions:

  1. Preheat oven to 400 F.

  2. Slice delicata into 1” half moons.

  3. Cut fennel in half, remove the core, and slice into ½” wedges.

  4. Spread fennel, delicata, and onion on a baking sheet. Drizzle with 1-2 tbsp olive oil and the maple syrup, mustard, spices, and toss well.

  5. Bake for 35-40 minutes, or until the squash is fully cooked, mixing occasionally.

  6. De-stem the kale and rip into bite-sized chunks. Drizzle with remaining olive oil, and a dash of salt and pepper. Spread onto a second baking sheet.

  7. After the squash have cooked for 30 minutes, move to a lower oven rack, and add the kale to an upper rack.

  8. Bake for ~10 min, or until kale are crispy.

  9. Remove both baking sheets from the oven. Combine everything together (including the minced onion). Toss and enjoy!

Riddle of the Month

It's the only vegetable or fruit that is never sold frozen, canned, processed, cooked, or in any other form but fresh.
Show Answer!
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The HEAL Project · PO Box 3051 · Half Moon Bay, Ca 94019 · USA

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