Week 5 June 29th 2012 CSA Newsletter

Volume II, Issue 9
CSA week 5, For the week of June 29th

This Week’s Selection

Hakurei Salad Turnips, Cabbage, Kale, Swiss Chard, Collard Greens, Yukina Savoy, Komatsuna, Mustard Greens, Te You (baby broccoli), Scallions, Lettuce, Dill, Cilantro, Pick Your Own Peas,

From the Farmers

Dear Friends, Neighbors, Shareholders, Supporters,

I don't think many of you would be hard pressed to admit that part of the reason for participating in a CSA is a striving towards health via nutrition from eating many fresh, well grown vegetables.  And this is just our goal here, to support you by providing a delicious variety of vegetables each week to enjoy in many meals.  I would like to discuss the possibility of another form of nutrition, one which is also vitally important and one that we do our best to provide, though much like growing the vegetables we do our best to stay out of the way as much as possible.  While the nutrition most of us are familiar with is taken in through the mouth and thoroughly masticated on its way into the stomach, through the intestines, and out the other end, this other nutrition does not truly enter us per se.  It is however always around us.  It is brought to us by our human physical senses, those most familiar to us being taste, touch, sight, hearing, and smell.  Yes, all of these are fully engaged when we sit down together to enjoy a a lovingly prepared meal, and are participants in this experience, but we receive nutrition through them elsewhere, constantly.  This nutrition is not hedonistic; quite the contrary infact.  Rather than being indulgent, falling into a pit of pleasure and forgetting ourselves and the world, we strike a balance to meet, greet, participate, and converse with the world via our senses.  This can bring us pain, pleasure, sorrow, joy, and a multitude of other emotions; what is important is the consciousness we bring to it, or not.

We participate in this nutritive stream when we take a walk, down the road or through the woods; when we experience a painting, a sculpture, a book, a film; when we greet a friend, a child, a dog; even when watching television or using a computer.  Just as you might receive a certain quality of nutrition from fresh well grown vegetables and a fast food hamburger, each of these sensory experiences brings a certain something to you that can be warming and nourishing or deadening, tiring, boring, even though it may strike our fancy in the moment, or be practically necessary in the moment to move through our day.  We have a choice to make here, and elsewhere, as to the nutrition we will receive.  This is where the farm's role begins, not just in providing food, which is important, but a full experience, a saunter out of doors to pick the fruits of the peas as the bees saunter from flower to flower to bring more peas for next week, a meeting with a neighbor you used to lunch with weekly but haven't seen in months, a new 2 year old friend who loves nothing more than to share bouquets of kale with you, the green green grass pulled up by the cow's tongue, the sun shimmering off its red brown fly covered backside, rip rip swish swish, the calves already butting heads with only nubs of horns and then frolicking off, circling their mothers, the barn swallows tending their nest overhead, the horse's squeal and jig as a horsefly the size of my thumb takes a bite, the clouds beckoning rain soon?, only to give way to the sun again and again.  This world is richer than homemade ice cream, nothing but cream and eggs, more filling than your grandmother's chicken pot pie, and will never fail to satisfy even the strangest cravings if you only sit down and give it a taste.  It is our pleasure to share it with you as much as we enjoy sharing the bounties of the fields to fill your bellies.  I am a man who loves his food, and given the chance will eat all day.  Thankfully I am fully blessed with something wonderful to snack on each moment.  I am especially grateful to those who have been coming and sharing themselves with us throughout our weeks, volunteering their hands and backs and even their smiles, though sometimes the smiles can be the hardest to crack.  Without these folks both our nutrition streams would be severely lacking, as they lend themselves to harvesting and washing and weeding and laughter, story telling, meal sharing, and question raising.  Thanks for coming by, you're always welcome.  Bring a friend next time, we have more than enough to share.  I only wish you could be as well nourished as I.

Thank You
-Anthony and Lisa

Why, who makes much of a miracle?
As to me I know of nothing else but miracles,
Whether I walk the streets of Manhattan,
Or dart my sight over the roofs of houses toward the sky,
Or wade with naked feet along the beach just in the edge
of the water,
Or stand under trees in the woods,
Or talk by day with anyone I love, or sleep in the bed
at night with anyone I love,
Or sit at the table at dinner with the rest,
Or look at strangers opposite me riding in the car,
Or watch honeybees busy around the hive
of a summer forenoon,
Or animals feeding in the fields,
Or birds, or the wonderfulness of insects in the air,
Or the wonderfulness of the sundown, or of stars shining
so quiet and bright,
Or the exquisite delicate thin curve of the new moon
in spring;
These with the rest, one and all, are to me miracles,
The whole referring, yet each distinct and in its place.
To me every hour of the light and dark is a miracle,
Every cubic inch of space is a miracle,
Every square yard of the surface of the earth is spread
with the same,
Every foot of the interior swarms with the same.
To me the sea is a continual miracle,
The fishes that swim-the rocks-the motion of the waves
-the ships with men in them,
What stranger miracles are there?
~ Walt Whitman ~
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).

We are selling reusable, breathable produce bags for $1 a piece.

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.
You can email us at greatsongfarm@riseup.net or call at 845-758-1572.

Finding a Teacher
In the woods I came on an old friend fishing
and I asked him a question
and he said Wait
fish were rising in the deep stream
but his line was not stirring
but I waited
it was a question about the sun
about my two eyes
my ears my mouth
my heart the earth with its four seasons
my feet where I was standing
where I was going
it slipped through my hands
as though it were water
into the river
it flowed under the trees
it sank under hulls far away
and was gone without me
then where I stood night fell
I no longer knew what to ask
I could tell that his line had no hook
I understood that I was to stay and eat with him
 ~ W.S. Merwin ~

What to do with ten heads of lettuce (and mustard greens)...

These days we have more lettuce than we know what to do with, and it might not be around too long with the coming heat.  Along with those salad turnips, in case you're looking for another idea...

Wilted Lettuce Salad

Mix many heads of lettuce, grated turnips (many!), scallions, and your choice (or all) of sorrel, cress, dill, parsley, cilantro
, and just about anything else leafy you'd like to add with a bit of salt (not too much, you can always add more but it's hard to remove).  Massage gently until lettuce begins to wilt.  A large bowl is transformed into a modest meal, almost as if you had cooked it.  A dressing I've been enjoying lately includes apple cider vinegar, horseradish mustard,and olive oil; the spice mustard is clean and fresh.

We also have some mustards that have not been well received, which leaves more for me!  With some more mild mustard type greens coming in, here is a lovely salad.

Wilted Mustard Salad

Mix Mustard Greens, Yukina Savoy, Komatsuna, Lettuce, and any other greens you'd like.  Quarter and slice many turnips.  Gently warm a dressing with olive oil, balsamic vinegar, mustard, tamari, and salt/ume plum vinegar.  Pour the dressing over the salad and mix well.  Toast up some sesame seeds and cover the salad.  Enjoy!

Collard Greens

Might I also suggest trying those shiny Collard Greens we're offering?  A bit kale like, but also not, Collards like to be sliced finely (chiffonade), and cooked with a little water quickly, not too long. Add a little butter and chopped scallions and parsley, or something acidic like lemons juice or vinegar.

A little something else…


What did you notice?
The dew snail;
the low-flying sparrow;
the bat, on the wind, in the dark;
big-chested geese, in the V of sleekest performance;
the soft toad, patient in the hot sand;
the sweet-hungry ants;
the uproar of mice in the empty house;
the tin music of the cricket’s body;
the blouse of the goldenrod.
What did you hear?
The thrush greeting the morning;
the little bluebirds in their hot box;
the salty talk of the wren,
then the deep cup of the hour of silence.
What did you admire?
The oaks, letting down their dark and hairy fruit;
the carrot, rising in its elongated waist;
the onion, sheet after sheet, curved inward to the
    pale green wand;
at the end of summer the brassy dust, the almost liquid
    beauty of the flowers;
then the ferns, scrawned black by the frost.
What astonished you?
The swallows making their dip and turn over the water.
What would you like to see again?
My dog: her energy and exuberance, her willingness,
    her language beyond all nimbleness of tongue, her
    recklessness, her loyalty, her sweetness, her
    sturdy legs, her curled black lip, her snap.
What was most tender?
Queen Anne’s lace, with its parsnip root;
the everlasting in its bonnets of wool;
the kinks and turns of the tupelo’s body;
the tall, blank banks of sand;
the clam, clamped down.
What was most wonderful?
The sea, and its wide shoulders;
the sea and its triangles;
the sea lying back on its long athlete’s spine.
What did you think was happening?
The green breast of the hummingbird;
the eye of the pond;
the wet face of the lily;
the bright, puckered knee of the broken oak;
the red tulip of the fox’s mouth;
the up-swing, the down-pour, the frayed sleeve
  of the first snow—
so the gods shake us from our sleep.
~ Mary Oliver ~