On Growing in the Cold:
Q&A with Six Circles Farm
Interview and photo by Carly Browning
We gushed about how much we love Six Circles Farm‘s garlicky products here on the blog last month, and on a recent trip to the Ithaca Farmers Market, we squeezed in a quick Q&A with them as well. Check out how they cope with our cold, cold weather and what their favorite thing about it is.
Edible Finger Lakes: How many years have you been growing through the winter?
Six Circles Farm: 3 years.
EFL: What are some of the challenges you face during the winter and how do you cope with them?
SCF: Winter storage—keeping the heater on and the humidity up when it’s -30 windchill. Washing vegetables without a heated wash space is also tough.
EFL: What is your favorite part about winter growing?
SCF: No weeding! And looking at the lively vegetables and the colors (carrots, beets, purple potatoes) helps keep away the winter blues.
EFL: Did you grow or produce anything different this year than you have in years past? If yes, what led to that decision and how has it be going?
SCF: Yes, we are now making fermented dilly beans and a new bouillon seasoning salt called BOUYA! It’s made with our farm-grown garlic powder, burdock and other herbs. We usually have excesses of these crops and this is our way of preserving them–making them into delicious foods. This is our first year putting them on the market so we will see how it goes.
EFL: What are you looking forward to most in the spring?
SCF: We are looking forward to the birth of our first child in April.
Congratulations Six Circles!
Carly Browning is a senior at Ithaca College and the writing intern at Edible Finger Lakes. For more of her work, read her interview with Crooked Carrot.