Great Song Farm Newsletter

Volume 1, Issue 3
Week of June 20, Second CSA Distribution
Tuesday Pickup June 21st 4 - 7pm
Saturday Pickup June 25th 1:30 – 4:30 pm

This Weeks Selection
Collards, Beet Greens, Kale, Swiss Chard, Lettuce Heads, 'Hakurei' Salad Turnips, Cilantro, Parsley, Scallions, and Pick-Your-Own Peas

From the Farmers
Greetings Friends and Neighbors!
Summer solstice is upon us, and the bounty is beautiful. I greatly enjoyed seeing all of those baskets filling, and overflowing, with greens and vegetables. Remember, that basket is not full until you are satisfied! The Bok Choi is finished for the spring, thank you everyone for doing your part in finding its many heads many homes in many stomachs.
This week, the abundance has grown. The Swiss Chard, Kale, Beet Greens, and Lettuce Heads are incredibly full in the field, and we'll be harvesting them in hopes that you will take on their challenge. Yesterday, I cooked lunch for three people (hungry people), and harvested 50 leaves of kale to steam and serve along with barley, butter, and salad. Most of that kale was gone by the time we were full, so please do not feel shy about loading up on the greens. We do it every day!
Those of you who came by Saturday afternoon may have met Raquel, one of our members who has recently moved to this area with her family, from New York City where she ran a restaurant. She is an excellent cook, and her baked goods are delicious. On Saturday she brought by a portabello, caramelized onion, potato, and arugula savory pie made with organic and local ingredients. Raquel is interested in jumping right in to this community, coming to our get-togethers, getting to know you, and continuing to explore her passion for baking. She has typed up a letter, introducing her self and her savory pie, that I will share with you all. And if you're interested in getting fresh-baked goods, she's a great person to talk with!
We continue to throw around community involvement ideas. In the last newsletter, we mentioned a community sharing board, listing not only events workshops, and recipes, but also skills, gifts, and needs. A few of you mentioned not knowing what you could possibly offer as a skill, but I know we are all skilled beyond the mundane musings of our daily self. You'll be surprised, perhaps, with what you have to offer once what another's needs are put before you. Did you know last fall that you had a wonderful and welcome presence to offer as a member of Great Song Farm CSA? And as always, we welcome your ideas, input, and inspirations, as we need your involvement as much if not more than you need ours.

Reaping and sowing, sowing and reaping,
-Anthony and Jen

You cannot hold on to anything good. You must be continually giving - and getting. You cannot hold on to your seed. You must sow it - and reap anew.

-Robert Collier

Preparatory reminders for CSA Distribution at Great Song Farm

  • Please remember bags to carry your produce home, small bags for small loose greens (beet greens), your remaining payment/checkbook and signing up for share add-ons. The add-on descriptions will be posted on the website by mid-day Tuesday.
  • The egg share may barely make it; Terry and Lisa Kilmer need a minimum number of shares in order to start bringing us eggs every other week, and we have not yet made that number. If you are interested in the egg share, 2 dozen farm fresh organic eggs every 2 weeks, please let us know this week! Eggs in grocery stores are upwards of 6 months old by the time you get them, so having these eggs to eat for two weeks very well may be the freshest eggs you've ever had.
  • Pick-your-Own vegetables are starting up this week with sugar snap and snow peas. Please limit your harvest to one pint, 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 many of your friends and neighbors as members for this season. Please feel free to let people know we are still open to new CSA share members.

Beet greens? Turnip Greens? You can eat these?!?(cooking advice!)
While Anthony and I continue with our simple and delicious steaming of whatever vegetable we come across (plus good “pasture” butter, that day's favorite grain, and good sea salt), Betti's nephew Joel has turned us on to a new raw kale salad recipe that I'm excited to try. Samples will be available at the Tuesday pick-up, along with a tasty dish to sample from Raquel as well.
De-stem lacinato kale, and chop finely. In a separate bowl, crush 2-3 cloves of garlic. Add the juice of two lemons, a pinch of sea salt, pepper, and chili pepper flakes. Mix, adding parmesan cheese to taste. Pour dressing over finely chopped kale, and enjoy!
Like their close relative, Swiss chard, Beet Greens have lots of flavor and a good, sturdy texture.  The best ones are young and tender, and sometimes come with small beets attached. They hold up under steaming, not shrinking as much as Spinach, but more than Kale or Collards. Turnip greens are similar to mustard greens in flavor, and are well-suited to being steamed or sauteed, as well as added to salads if that's what suits your fancy.
Scallions are usually eaten raw, though they're also tasty grilled or sauteed. I like to chop them up and sprinkle them over my whole plate – vegetables, grain, and salad. Scallions can also be preserved, to add that delectable allium (onion family) flavor to winter soups, stews, salad dressings, and more. Put the scallions in a single layer on dehydrator screens, and when thoroughly dry, seal them tightly in containers. When using dried scallions in dips or spreads, let them stand in the mixture for two hours before serving.

A Little Something Else

I rise from sleep and say: Hail to the Morning!
Come down to me, my beautiful unknown.
- Jessica Powers, poet and nun, 1905-1988

Happy Solstice!

Whatever is dreamed upon this night, will come to pass.
- William Shakespeare, A Midsummer Night's Dream