Elena Bilheimer, EcoNews Journalist
In the months since the first article about Abbey of the Redwoods’ Sea Goat Farmstand came out in July, a lot of exciting changes have occurred. Megan Blumenstein, the farm and farmstand’s project manager, has had her hands full creating an indoor mercantile extension of the farmstand in addition to extending hours of operations and implementing new workshops and experiences.
Utilizing a grant from the local Coast Central Credit Union, the new indoor space protects the more sensitive products like grains, dry goods, jewelry and local art from rain while also providing refrigeration for dairy and meat products. Another impressive change is the development of a website and online store where customers can order either a small or large pickup produce box with add-ons including eggs, bread, dry beans and honey. This system is different from a CSA as people have the option to order them week by week or in a three month subscription in order to receive a 15 percent discount. While the produce included in the boxes in the summertime is made up of about 95 percent of Sea Goat Farm’s own produce, the fall and winter season also includes produce from the most local sources possible, including but not limited to Wild Rose Farm, Blue Lake Rancheria’s Daluviwi’ Community Garden, and Green Spiral Farm.
“I want to make it convenient and easy for people to eat locally and buy local products,” said Blumenstein. “For some reason I think that’s been a motivation of mine for my whole life. So it clearly feels like my calling.” In order to make this goal a reality, Blumenstein hopes that the farmstand will someday be open five to seven days a week like other retailers so that the community has a reliable place to come and get all of their local staples. Right now, the farmstand is open Thursdays and Fridays from ten to four, and Saturdays from nine to two. In April, it will open for summer hours four days a week.
Other new developments for the farm include quarterly farm-to-table dinners that highlight different chefs from Humboldt using the seasonal, local ingredients grown in the area. Blumenstein is also working to create a farm school in the summer, and more workshops year round that include topics such as fruit tree pruning, herbal medicine making, fermentation, canning, seed saving, and plant propagation. Blumenstein also noted that the space is available for people to do workshops that fit within Sea Goat Farm’s mission and values.
In order for the community to stay informed on events and updates, Blumenstein has created a regular newsletter that usually includes a recipe that uses seasonal farm produce. The latest recipe is a Spanish onion soup that includes Wildrose Farm potatoes, Green Spiral Farm onions and local beef bones. The recipe is available on the Sea Goat Farm Facebook page with more information at their website www.seagoatfarmstand.com or their Instagram @seagoatfarmstand.
“I know that people really long for that quintessential farmstand experience where people can connect with their farmers and reconnect with some of the old ways,” said Blumenstein. “I think a lot of people are longing for that connection to the land, to the farmers, and to their food.”