This post is a reprint of a post that originally appeared at Accokeek Foundation.
Many folks may not realize this, but today, March 19 is National Ag Day. It is a day marked to recognize and celebrate agriculture. For if not for the hard work and dedication of our farmworkers we would not have food and nourishment (or much else for that matter!) So in honor of this important day, we asked our very own Farmer Becky to share some of her thoughts on why she chose to be a farmer. (more…)
This post is a reprint of a post that originally appeared at Art Enables's Facebook Wall.
Anyone know how to install a disco ball? We're getting ready for the Glitterbomb Glitterati Party this Saturday! There's still time to RSVP, but the event is filling up fast - go to http://www.art-enables.org/news/news-and-events.php to get on the list!
This post is a reprint of a post that originally appeared at Accokeek Foundation.
We invite you to join our CSA program through a unique volunteer experience with the Foundation’s Ecosystem Farm, a certified organic farm operation and program that serves as a teaching model for sustainable agriculture and the future of farming. Ecosystem Farm Volunteers will be members of the farm team and will play an important role in helping the farm realize its mission. Volunteers would receive a full season of either a traditional box or market-style CSA subscription in exchange for their fulfillment of one of the following worktrade positions:
Volunteer Ecosystem Farm Gardener - one position available
The Volunteer Ecosystem Farm Gardener will work alongside farm staff to help with the maintenance of the Ecosystem Farm’s perennial herb and flower beds, as well as occasional work in the orchard. Maintenance work may include: weeding, mulching, pruning, and some planting. The Volunteer Ecosystem Farm Gardener should be able to work autonomously as well as take direction from farm staff. There is creative space for the gardener to have input into the garden design, as long as this is approved by farm staff. Download the full position description and apply today!
Volunteer CSA Pick-Up Greeter - 2 positions available
A Volunteer CSA Pick-Up Greeter will be responsible for overseeing either the Tuesday or Friday CSA pick-up for the entirety of the season. They will act as a liaison between the farm staff and the CSA shareholders and will work with farm staff to provide the shareholders with information on topics such as: the harvest and produce, ways to prepare and eat different items on the pick-list, CSA happenings, and other related farm news. The Pick-Up Greeter will also be responsible for greeting CSA members, checking off that they have received their share, supplying them with that week’s Field Notes, and helping farm staff with paperwork and clean up. Download the full position description and apply today!
Volunteer Field Notes Editor - one position available
The Volunteer Field Notes Editor position was created to help the farm staff with the weekly publication of the CSA newsletter Field Notes. The Volunteer Field Notes Editor will be responsible for collecting the information for each issue of Field Notes from farm staff, designing and compiling the issue, and submitting it between Sunday evening and Monday at 2 pm in order to share the vision of the farm with CSA members. The volunteer will work from home on their own computer and software (InDesign 4 preferred), and the volunteer may also have the opportunity to act as “photographer” and take photos for Field Notes issues. Download the full position description and apply today!
To learn more about becoming a volunteer with the Ecosystem Farm, contact Casey at volunteers@accokeek.org. Visit the CSA information page for more details on the program.
This post is a reprint of a post that originally appeared at Art Enables's Facebook Wall.
The weather outside is not so nice, but inside the gallery it's bright and cheery! We've got artwork and exhibits, and we're open until 6 pm today. Stop on by and brighten your Monday.
This post is a reprint of a post that originally appeared at Art Enables's Facebook Wall.
Spring is in the air, and that means it's birdhouse season. Art Enables' birdhouses are made of marine-grade hardwood and are UV coated, so they are functional artwork, and great indoors or outside. This is "Neighborhood Scenes", by Clem Evans.
This post is a reprint of a post that originally appeared at Accokeek Foundation.
“What was your family’s signature dish growing up?”
“What food makes a bad day not so bad at all?”
“What dish, beyond a shadow of a doubt, says HOME to you?”
Our very own Matt Mattingly, Manager of Historic Interpretation and the National Colonial Farm (or as we call him, the Colonial Iron Chef!), has been asking these very questions and delighting visitors each third Saturday during the operating season with a variety of food recipes from our region’s cultural past. Each January, he hunkers down with a stack of books, sorting through recipes and stories of our culinary history, selecting the most interesting, testing them in the office kitchen, and recruiting a few adventurous staff taste-testers. It’s a process that we all look forward to, especially as the scents of baked apples and pies waft through the office around lunch time! The ones that make the cut are then presented, with the help of volunteers and interpretive staff, to the public during the season.
This year, we’d like to hear YOUR fondest food story. Share a traditional family recipe that really says “home” to you and show us your Way of Food. Selected recipes will be featured during the September 21 event, “New Traditions,” which will be a presentation of “The Way of Food: A Kitchen Demonstration of Foodways,” and you’ll be invited to present a new tradition with us.
Here is a preview of what is on the menu this season:
March 16 – “Garden Party”
Jerusalem Artichokes
Forced Cucumbers
April 20 – “Sweeet!”
Cookies of 1812
An Italian Pudding
Apple Dumplings
May 18 – “The Chicken and the Egg; A Love Story”
Chicken Terrapin
Williamsburg Stuffed Eggs
June 15 – “Say What?”
Muskrat Soup
Pork Cake
A Liver Pudding
July 20 – “We Go Together”
Sausage and Apples
To Dress a Loin of Pork with Onions
August 17 – “You Say Potato, I say Lumper”
A Potato Pye
Sweet Potatoes Aflame!
September 21 – “New Traditions”
YOUR family tradition HERE
October 19 – “Sumthin’ Fishy”
To Make Ketchup to Keep 20 Years
Baked Fish
November 16 featuring Southern Maryland Stuffed Ham
To share your food story submission, upload a video or photo along with a brief explanation of what made this food recipe special to you and your family to the National Colonial Facebook page, or share your story in the comments section here, or email foodstories@accokeek.org.
This post is a reprint of a post that originally appeared at Accokeek Foundation.
“What was your family’s signature dish growing up?”
“What food makes a bad day, not so bad at all?”
“What dish, beyond a shadow of a doubt, says HOME to you?”
Our very own Matt Mattingly, manager of historic interpretation and the National Colonial Farm (or as we call him, the Colonial Iron Chef!) has been asking these very questions and delighting visitors each third Saturday during the operating season with a variety of food recipes from our region’s cultural past. Each January, he honkers down with a stack of books, sorting through recipes and stories of our culinary history, selecting the most interesting, testing them in the office kitchen, and recruits a few adventurous staff taste-testers. It’s a process that we all look forward to, especially as the scents of baked apples and pies waft through the office just about lunch time! The ones that make the cut are then presented, with the help of volunteers and interpretive staff, to the public during the season.
This year, we’d like to hear YOUR fondest food story. Share a traditional family recipe that really says “home” to you and show us your Way of Food. Selected recipes will be featured during the September 21 “New Traditions” presentation of “The Way of Food: A Kitchen Demonstration of Foodways,” and you’ll be invited to present a new tradition with us.
Here is a preview of what has made the menu this season:
March 16 – “Garden Party”
Jerusalem Artichokes
Forced Cucumbers
April 20 – “Sweeet!”
Cookies of 1812
An Italian Pudding
Apple Dumplings
May 18 – “The Chicken and the Egg; A Love Story”
Chicken Terrapin
Williamsburg Stuffed Eggs
June 15 – “Say What?”
Muskrat Soup
Pork Cake
A Liver Pudding
July 20 – “We Go Together”
Sausage and Apples
To Dress a Loin of Pork with Onions
August 17 – “You Say Potato, I say Lumper”
A Potato Pye
Sweet Potatoes Aflame!
September 21 – “New Traditions”
YOUR family tradition HERE
October 19 – “Sumthin’ Fishy”
To Make Ketchup to Keep 20 Years
Baked Fish
November 16 featuring Southern Maryland Stuffed Ham
To share your food story submission, upload a video or photo along with a brief explanation of what made this food recipe special to you and your family to the National Colonial Facebook page, or share your story in the comments section here, or email foodstories@accokeek.org.
This post is a reprint of a post that originally appeared at Art Enables's Facebook Wall.
Mike Knox received a great collection of Norfolk Southern railroad goodies from a fan of his artwork today -- as a train buff, this made his day!
This post is a reprint of a post that originally appeared at Art Enables's Facebook Wall.
Mike Knox received a great collection of Norfolk Southern railroad goodies from a fan of his artwork today -- as a train buff, this made his day!
This post is a reprint of a post that originally appeared at Accokeek Foundation.
Join Accokeek Foundation’s Farm and Garden Coordinator, and traditional skills extraordinaire, Dan Michaelson for this fun and practical learning opportunity for youth. Participants will learn to make cordage from bark, roots, sinew, and animal skins. In two hours, you will learn a basic technique for making cordage, that you can use to adorn your wrist or catch a fish! This is a great opportunity for youth to gain practical skills while engaging with the natural world.
This hands-on class includes an outdoor portion, so please come prepared with appropriate clothing and a water bottle. Please meet at the Foundation’s Education Center a few minutes early to allow for check-in and a brief orientation.
