Granby Drummer (https://granbydrummer.com/category/grow/page/39/)
Well, 2021 is off to an interesting start—instead of going to Florida as I had planned at the beginning of February—I decided to fall down a step and go to the ER. No broken bones, but some messed up tendons and muscles in my leg.
Welcome to 2021. Things may seem very quiet at Holcomb Farm this time of year, but in fact the Friends of Holcomb Farm are busy welcoming almost 100 new members through our year-end fundraising appeals and building an army of Tree Trail Stewards to assure that the investments we are making in the fields and forests are accessible to the whole community.
If you’re sick and tired of the pandemic era and going a little stir-crazy, break through the winter blues by joining your neighbors to take action on invasive plants.
Jack Lareau first encountered Holcomb Farm in the 1970s when he cross-country skied from Case Street through Enders and McLean’s to the Farm. That was back in the days before he knew much about the Farm and its educational programs and farming operation.
Happy New Year! I am sure you are all getting a little tired of this social distancing and quarantining; I know I am.
Friends of Holcomb Farm volunteers have been busy all year expanding the Holcomb Tree Trail and enhancing the miles of trails throughout our woodlands; and the community has noticed.
When Mark Fiorentino heard about the Fresh Access program at Holcomb Farm, he knew that he wanted to get involved. In fact, the Farm was one of the selling points offered by their realtor when he and his wife were looking to move here in 2009 from Las Vegas.
Under clear blue skies on Nov. 7, nine intrepid Granby volunteers bravely strode into the prickers and vines at Holcomb Farm. Armed with loppers, shovels, pruners, saws and grim good humor, they hacked through multiple layers of robust invasives accustomed to frolicking freely and smothering native trees and shrubs.
I adapted this month’s recipe from one I found on Peaceloveandlowcarb.com—it’s super easy and a one-pan wonder, my favorite thing. It is also fantastic as a leftover as the cabbage stays crunchy, as long as you don’t overcook it.
Victoria and Yelena Kiriyan found this giant puffball mushroom in the beautiful fall foliage. It’s edible and a great addition to pizza.