A pretty pickle at Isabella Freedman’s Farm Day

FALLS VILLAGE — Frisbees flew, children jumped around in the pool, pickles were, uh, pickled and a juvenile goat made a bid for freedom during Farm Day at the Isabella Freedman Jewish Retreat Center Sunday, June 25.Many of the demonstrations were done with the help of young participants in the center’s Adamah program.Adamah brings young people to the center to connect “to the land, to community, to Judaism and to themselves by providing educational programs and products in order to build a more sustainable world,” according to the center’s website.Ashley Lauber, who was assisting guests with the pickling, is a 2010 graduate of the State University of New York at Binghamton (sociology major and Spanish minor). The Long Island native has been at Isabella Freedman for about eight months; this was her second Farm Day (there is a similar event in the fall).She said she likes the pace of life at the center and in Falls Village — especially the open mic nights at P.D. Walsh’s Country Store on Main Street.And she is having an effect on her mother back home.“She got a composter from the country. Out there, you have to search for them. Here everybody knows about it.”Lauber was helping people with their pickling. It is not a complicated process.First you wrap up a grape leaf and put it in a jar. Then get as many cucumbers into the jar as possible. (This part is the most complicated, because it’s necessary to leave enough room for the water.)Add a pinch or two of a spice blend. Lauber said the blend consisted of “bay leaves, mustard seed, black pepper” and a berry the name of which escaped her.“Give me 10 minutes and I’ll remember,” said the cheerful Lauber.Then add young garlic, especially harvested for the purpose, fresh dill and salt water.Then, according to the printed directions provided for participants, “Leave jar on a dish/tray (they may leak a bit) at proper temperature, 62 to 78 degrees, for at least three days, with lids medium-tight. After three days ‘burp’ the jars (open over a sink to let out some pressure).“After five to 10 days (from date made), when you like the flavor, compost anything moldy from the top and transfer the jar to the fridge.”Piece of cake — so to speak.An impromptu Frisbee game began. A passing reporter was pleased to find his collegiate skills had not entirely deserted him.Sarah Chandler, associate director of Adamah, explained the workings of the box truck that runs on either diesel or kitchen grease.Chandler unscrewed the cap on the grease tank. A little leaked out, and she stuck her finger in. “You could eat this,” she said. One lady looked skeptical at the notion.Chandler said the farm gets grease from about 10 different sources. “Our favorite is the Falls Village Inn.”The truck can do a round trip to Brooklyn on a full tank, she said. Driving it is a little tricky at first, she added, pointing to an array of extra gauges to the left of the driver.Chandler said that what the farm would spend on conventional fuel they now spend on filtration and maintenance, but the trade-off in terms of reduced pollution and reusing resources is worth it.And the establishments that contribute the grease are relieved of disposal costs.While most of the participants were at lunch, a young goat squeezed through a minuscule gap in the fence and made a dash for freedom (or at least a greener pasture). While the adults dithered, two young women (approximately age 12) took charge, with one scooping up the goat (which took the development calmly) and the other going ahead and getting the gate open, while preventing additional escapes.For more information on programs at the center, go online to isabellafreedman.org.