Great Song Farm Newsletter
Volume 1, Issue 5
Week of July 3rd, Fourth CSA Distribution
Tuesday Pickup July 5thth 4 - 7pm
Saturday Pickup July 9th 1:30 – 4:30 pm

This Week's Selection

Collards, Kale, Swiss Chard, Lettuce Heads, 'Hakurei' Salad Turnips,
Arugula, Mustard Mix, Parsley, Scallions, Cabbage,  Basil, Holy Basil
(aka Tulsi), Thai Basil, Pick-Your-Own Peas,and perhaps carrots or

From the Farmers
Greetings Friends and Neighbors!

The CSA stable is quieter these days; the baby swallows have fledged,
and the protective parents have quieted.  For a few days, we carefully
watched our feet, coming across small birds huddled in odd spots on
the floor, on shoes, under chairs, and amongst the garden hoes.  These
fledglings, so recently raucous from the safety of their nest, crying
for their mother's attentions and feedings, stared silently out into
their new perspective of the world, and I stared right back,
fascinated with their wide beaks like a clown face painted across
their faces.  Life has changed for them, whether unexpectedly or not,
and now they must learn to fly, and they must find their own way to
food, in order to grow into their beaks and out of their nest.

Sometimes, while working through your days, you have an overall
feeling of wellness, you feel in touch with your surroundings, your
relationships are sound, and there is not much want.  And then,
unexpectedly, you are out of the nest, staring as you happen into a
new view of what had been familiar.  You take a 'vacation,' as
mentioned in the last newsletter, in order to come back with fresh
eyes and a new sense of life.  These 'vacations' can also come in the
form of a physical injury or illness; your body choosing to force a
chance to step back, to ask 'why', to probe and search until a
suitable source is found.  What in my life could have brought this
about?  You  awaken to your life and you didn't even know you were
asleep!  Now that you are open to these new feelings and sensations,
what is to be done with them?

I had been plowing new planting ground weekly with the horses, but,
while recuperating from a stress related injury, have come to the
realization that all along neither myself nor the horses (nor the
plow!) are ready for such a task, especially in the field we're moving
into now which is ripe with rock outcroppings.  We have a growing
'graveyard' of broken parts due to hitting rocks with the plow: a
couple huge pieces of metal bent or torn, a solid piece of wood
snapped, anxiety, stress, tension.  The horses need a little more
training (physically and mentally), time, and confidence to work up to
the task, the plow needs to be properly repaired and set up, and I am
here to bring it all together.  We're calling on our farming neighbor
Bob Zitz again to come out and till the fields so we can continue to
bring forth such wonderful food.  Once tilled, we'll be able to disc,
harrow, make beds, and keep on top of it this time until it's filled
up in a couple months.

If you haven't noticed them yet, stop and visit the chickens who've
recently ventured out into the world of blue sky and green grass.
They're near the parking area.  The fence surrounding them is
electrified, so please don't touch it.  Dick and Jane, the oxen, are
out early every morning to give the little birds a new place to lay in
the shade, moving their pen to encourage foraging and manuring of a
new area of the pasture.  So far everyone is getting along, and
despite a close call with a visiting dog this weekend, no losses!

If you are coming by on Saturday, you may notice a friendly group
stuffing several bushels worth of vegetables in their take-home bags
while talking excitedly about pine pitch and chert, edible weeds and
animal tracks.  Children of the Earth Foundation Summer Camp has
joined us for the next few weeks, while camp is in session, cooking up
and serving campers an abundance of chard, kale, collards, turnips,
and salad mix.  Matt says the campers are coming back for seconds on
the mustard mix, arugula, and lettuce!

If any of you are interested in getting your hands dirty, we'd love to
have you out here to work with us.  Thank You Laura and Lil, who
regularly help with weeding and transplanting, Justin, who is working
away at our someday insulated and cleanable kitchen, and Sheila and
Betti, for your much appreciated help with harvest and wash (and seeds
and weeds!).  In a month or so we'll be bringing in the onions to dry
and cure for the winter which we'll do our best to publicize and get
you good folks out to join us.  We'd like to offer a few harvest
dinners through the season, potlucks and gatherings and harvestings,
musings and music, sunset walks and ox-driving introductions.  If you
are interested in organizing or offering a workshop, talk with us
about scheduling.  We'd be happy to host most anything our members
want to offer!

In Healing and Health,
Anthony and Jen

"The word humility (also human) is derived from the Latin humus,
meaning "the soil."  Perhaps this is not simply because it entails
stooping and returning to earthly origins, but also because, as we are
rooted in this earth of everyday life, we find in it all the vitality
and fertility unnoticed by people who merely tramp on across the
surface, drawn by distant landscapes."
-  Piero Ferrucci, Inevitable Grace

Preparatory reminders for CSA Distribution at Great Song Farm

Please remember bags to carry your produce home as well as small bags
for small loose greens (arugula, mustard mix, lettuce mix).  The bags
we provide are strong enough to be reused several times and it pains
me to watch so many plastic bags go out the door and end up who knows
where.  A simple habit to get into!  If there is interest we could
bulk order organic cotton greens bags to keep them well in the fridge
and move away from plastic altogether.

Please check the large blackboard standing against the stable when you
arrive.  There are many important notes on it that we sometimes don't
have a chance to pass onto everyone.  We don't want you to miss an
opportunity to pick some peas, or take some extra kale.

The egg shares are in, if you haven't picked yours up check in with
us.  They are in the fridge in our kitchen area with a check in sheet
on the door.

Pick-your-Own Peas are still coming in.  Lots of snow peas (along the
ground next to the trellised peas, don't neglect them!) and some sugar
snaps up on the trellis.  Please limit your harvest to one pint per
peck share, one quart per basket share, unless otherwise posted on the
large blackboard during your pick-up.  If you are unable to
pick-your-own, please let us know, and either one of us or a friendly
member will volunteer to pick some for you.

Please enter and exit the driveway slowly as it is only wide enough
for one car. Watch for folks walking and the undulations of the
parking area.

 When parking, be aware of the large rocks at the entrance of the
driveway and please do not drive where the grass is not short as there
are outcroppings and rocks lurking.

If you will not be coming on your regularly scheduled pick up day,
please let us know, even if you will not be switching days so we know
how much to harvest and whether or not to expect you.

We have an abundance of vegetables, and would welcome your friends and
neighbors as members for the remainder of this season.  Please feel
free to let people know we are still open to a few new CSA share

Toss those greens! (cooking advice!)
Our neighbor and harvest helper Sheila gave us this recipe for a beet
greens salad, which also works well with roasted beets – toss greens
and/or beets with toasted walnuts, goat cheese, and a vinaigrette.
Simple and elegant!  If you prefer your greens wilted, heat a large
skillet. Add the washed beet greens with the water that clings to the
leaves and cook over high heat, tossing, until wilted.
From Member Debbie Mautone, a Kale and Cheese Bake:
Preheat oven to 350.  Boil 2 pounds chopped kale leaves for 5 minutes,
then drain – makes about a quart of cooked Kale.  Mix in 5 ounces of
shredded cheddar cheese, 1 ¼ cups ricotta or cottage cheese, 2 eggs,
and 1/8 cup bread crumbs.  Season to taste with basil, garlic, onions
(or scallions!), and black pepper.  Transfer to a 2 quart greased
casserole dish, and sprinkle the top with grated parmesan cheese.
Bake until golden brown and set, 35-45 minutes.  Let stand outside of
oven 5 minutes before cutting.
For a delightful lazy morning breakfast, cube and pan-fry those white
hakurei salad turnips as an alternative to home-fries.  While the
turnips are cooking, sautee their greens, mound on a plate and top
with the browned, tender turnips.  And of course, salt and butter go
well on top!
And, right, what in the world is holy basil?!?  Check out wikipedia's
take on the herb here:, or just take a whiff
while you're here this week – we think you'll be hooked!

A Little Something Else

'Late Fragment'
And did you get what
you wanted from this life, even so?
I did.
And what did you want?
To call myself beloved, to feel myself
beloved on the earth.
- Raymond Carver