Today I went to Dillmun Hill, the Cornell student run organic farm tucked into a plot of land next to the Cornell apple orchards. This place is like a secret little paradise hidden from the hustle and bustle of the ivy league institution of which it is a part. Rows of sustainably grown swiss chard, spinach, leeks, turnips, squash, flowers, herbs, garlic, you name it (if it's in season) sprawl over a field of nutrient rich soil. The farm has a composting system that is aerobic and broken down by cute little thermophilic microbial bacteria, and we got to turn the compost with pitchforks...giving us a taste of real-life sustainable farming. Veggies were eaten straight from the ground, we all learned a little bit about farming, lacrosse was played with pitchforks and pau pau fruit, and everyone had a really good time.
Dimun Hill WELCOMES all students for volunteer farm work Mondays and Thursdays at 5pm
I see spinach salad with pecorino, pine nuts and currants in the immediate future...
Cornell Apple Orchard in the distance
Peace spinach
We picked colorful swiss chard too
lettuces, butternut squash, squash blossoms, and green beans
They let me take home a butternut squash...so i ran home, boiled it with green apples, chicken stock, thyme, bay leaves, garlic, salt, pepper, and apple cider vinegar to make a delicious Butternut squash soup! Topped it with a lil creme fraiche, you know how it is. Good day all around.
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