April 3, 2012
Dear Sol Food Farms patrons, friends, neighbors, volunteers, and all interested persons:
I continue to garden and experiment with a variety of crops and food products. I will, however, let Sol Food go, and I will reinvent a new venture, sometime in the future. I'm allowing myself time to learn from the myriad lessons I've had since launching Sol Food in 2008, and I'm opening myself to new ideas and insight. Sol Food Farms is gone; new ventures will commence.
I feel very privileged to have worked with amazing, wonderful people throughout the experiment. THANK YOU! to everyone who strived to bring a small farm venture to life. I recognize that I made tremendous mistakes along the way and I'm very sorry for all of them. I'm working to move forward with my life and my projects in new, better-informed ways.
Thank you for your positive energy and support, your hard work and drive, your belief in building a local farm and trade network. I am proud of our accomplishments we made in the first two years on a very small budget. We built a small farm, a mobile kitchen, local currency, and we initiated a dialogue that continues to grow. The strength to persevere for that time was only possible through blood, sweat, and tears of amazing people, volunteers, and friends. I am eternally grateful.
I'm sad that this venture didn't work out, and I continue to believe in the original mission of growing food and promoting local trade. I hope others have similar visions and feel empowered to work in similar ways. I cheer for each of you who is working to build and promote local food movements worldwide.
Wishing you health and creativity,
PS: Scroll down to see a relatively new crop that is of great interest to me.
Yacon. Bolivian Sunroot. "Apple of the Earth."
**Note: I will not be selling any more Yacon starts in 2012. Thanks!**
Yacon may be kept through the winter
and grown again the following year from the nodules at the base of
Two parts of the Yacon plant are saved: The base of the stems (pink) which contain the growing nodules for next year's growth, and the roots themselves which are delicious, nutritious, and great keepers. The above plant has a small yield as it was harvested early. The rest of the crop was harvested after several frosts and the roots had grown tremendously.
Yacon must be protected from freezing. I am keeping both the nodules and the edible roots in simple root cellars along with potatoes, garlic, and other root vegetables. I have 3 different root cellars; I am un-scientifically observing how the Yacon survives the winter. 40 F and high humidity is optimal.
Here is fascinating information and research available about Yacon:
Yacon on Wikipedia: http://en.wikipedia.org/wiki/Yacon
Seeds of Change . com, The Cutting
Yacon was discussed in
Magazine, May 2011: 6 Superfoods That Will Change the Way You
Mother Earth News' "Yummy Yacon"
Super Food Living . com asks, "Which
sweetener is the best?"
More information coming soon!