CSA week 11, For the week of August 18th

Volume II, Issue 15
CSA week 11, For the week of August 18th

 


 
 
This Week’s Selection

Summer Squash/Zucchini, Cucumbers, Beets, Carrots, Swiss Chard, Kale, Dandelion greens, Tomatoes, Okra, Cabbage, Mini Leeks, Parsley, Sweet Basil, Thai/Lemon/Holy Basil, Sorrel, PYO Green Beans, Flowers, Cherry Tomatoes, and extra pesto-time Basil


From the Farmers

It is late, and though I would love to write to you, I know that now is not the time.  I have much to do, like sleep, before I visit a farm I worked on years ago and celebrate a wedding (I almost wrote weeding) of two fine individuals in less than a handful of hours.

So, I will leave you to read between the lines and imagine a bit as I have a little fun with words that have been on my mind lately as I ask myself 'Who am I'?



Patient.

One who suffers.

 Patients. 

Those who suffer. 

Patient.

1
a : an individual awaiting or under medical care and treatment b : the recipient of any of various personal services
2
: one that is acted upon

Patients. 

Those who are cared for. 


Patient.

1
: bearing pains or trials calmly or without complaint
2
: manifesting forbearance under provocation or strain
3
: not hasty or impetuous
4
: steadfast despite opposition, difficulty, or adversity
5
a : able or willing to bear —used with of b : susceptible, admitting <patient of one interpretation>

Patience.

Living these qualities.


I am all of them some of the time; some of the time I am on the other side, complaining, moving hastily, ready to give it up, as well as an agent, or doctor. 

You are my Patient;  The farm is my Patient.  I am my Patient.  I am Patient.


Doctor.

1
a : an eminent theologian declared a sound expounder of doctrine by the Roman Catholic Church —called also doctor of the church
b : a learned or authoritative teacher c : a person who has earned one of the highest academic degrees (as a PhD) conferred by a university d : a person awarded an honorary doctorate (as an LLD or Litt D) by a college or university
2
a : a person skilled or specializing in healing arts; especially : one (as a physician, dentist, or veterinarian) who holds an advanced degree and is licensed to practice b : medicine man
3
a : material added (as to food) to produce a desired effect b : a blade (as of metal) for spreading a coating or scraping a surface
4
: a person who restores, repairs, or fine-tunes things

Sometimes I consider myself all of the above as well, and also commit the act of doctoring.  Most people though would probably pin me down as a farmer though.


Farmer.


1
: a person who pays a fixed sum for some privilege or source of income
2
: a person who cultivates land or crops or raises animals (as livestock or fish)
3
: yokel, bumpkin

Well, I suppose I pay with my life for that which is given to me every day, a privilege indeed.  I get the feeling that this first definition has something to do with how the government currently 'works', which is very much how things 'work' around here. 

I do cultivate land or crops or raise animals, though I don't aim to stop there.



Cultivate
1
: to prepare or prepare and use for the raising of crops; also : to loosen or break up the soil about (growing plants)
2
a : to foster the growth of <cultivate vegetables> b : culture 2a c : to improve by labor, care, or study : refine <cultivate the mind>
3
: further, encourage <cultivate the arts>
4
: to seek the society of : make friends with

Thats feels a little better.  Vegetables, the mind, the arts; I like this idea of culturing, seeking the society of, making friends!


Culture
1

2
: the act of developing the intellectual and moral faculties especially by education
3
: expert care and training culture
>
4
a : enlightenment and excellence of taste acquired by intellectual and aesthetic training b : acquaintance with and taste in fine arts, humanities, and broad aspects of science as distinguished from vocational and technical skills
5
a : the integrated pattern of human knowledge, belief, and behavior that depends upon the capacity for learning and transmitting knowledge to succeeding generations b : the customary beliefs, social forms, and material traits of a racial, religious, or social group; also : the characteristic features of everyday existence (as diversions or a way of life} shared by people in a place or time culture
> culture> c : the set of shared attitudes, values, goals, and practices that characterizes an institution or organization culture focused on the bottom line> d : the set of values, conventions, or social practices associated with a particular field, activity, or societal characteristic culture> culture of materialism will take time — Peggy O'Mara>
6
: the act or process of cultivating living material (as bacteria or viruses) in prepared nutrient media; also : a product of such cultivation


and this craft of the field....

Agri-Culture
: the science, art, or practice of cultivating the soil, producing crops, and raising livestock and in varying degrees the preparation and marketing of the resulting products

We're getting there.  How about those last two descriptions that belong to the farmer?



Yokel.

: a naive or gullible inhabitant of a rural area or small town

Bumpkin.

: an awkward and unsophisticated rustic

Hrm.  This didn't exactly lead where I was expecting.  But then again,  I guess being a yokel and a bumpkin isn't so bad. Back to being patient/a patient, steadfastly waiting for someone to come take care of me before I suffer anymore.   Always expounding doctrine through my naiveté, forever learning (never an authority)and teaching in each awkward embarresment, studying the healing arts (and practicing without a license or degree, who needs sophistication?), carefully doctoring this grass turned horse manure to fool you into thinking it might be a new type of tomato (It looks just like one!).   Paying dearly for the privilege of restoring and fine-tuning this small place on earth.  Cultivating the culture of the field, our beloved agriculture.  Feeding you as only us Yokels and Bumpkins can.  Striving towards humus, Striving towards being fully human.

from
my soiled soul to yours
-Anthony and Lisa

ps. take a look at the definitions for humus, human, and soil.  What we once held as the highest ideals have come to refer to being tainted and corrupt, a boring bipedal, and simple organic matter.  To kneel and be humbled, lo! thank you merriam webster.

8
The supreme good is like water,
which nourishes all things without trying to.
It is content with the low places that people disdain.
Thus it is like the Tao.

In dwelling, live close to the ground.

In thinking, keep to the simple.
In conflict, be fair and generous.
In governing, don't try to control.
In work, do what you enjoy.
In family life, be completely present.

When you are content to be simply yourself

and don't compare or compete,
everybody will respect you.

-Tao Te Ching, Stephen Mitchell translation

Apple Shares

We are full on the apple shares, thanks for the interest!  The apples will begin in the next week or two as the harvest really starts to come on.

Honey

We are also selling honey gathering by Sam Comfort of Anarchy Apiaries.  The honey is mostly from the hives here on the farm. $6 1/4 pint, $11 1/2 pint, $21 pint.


41

When a superior man hears of the Tao,
he immediately begins to embody it.
When an average man hears of the Tao,
he half believes it, half doubts it.
When a foolish man hears of the Tao,
he laughs out loud.
If he didn't laugh,
it wouldn't be the Tao.

Thus it is said:

The path into the light seems dark,
the path forward seems to go back,
the direct path seems long,
true power seems weak,
true purity seems tarnished,
true steadfastness seems changeable,
true clarity seems obscure,
the greatest are seems unsophisticated,
the greatest love seems indifferent,
the greatest wisdom seems childish.

The Tao is nowhere to be found.

Yet it nourishes and completes all things.

-Tao Te Ching, Stephen Mitchell translation


70

My teachings are easy to understand
and easy to put into practice.
Yet your intellect will never grasp them,
and if you try to practice them, you'll fail.

My teachings are older than the world.

How can you grasp their meaning?

If you want to know me,

look inside your heart.

-Tao Te Ching, Stephen Mitchell translation



Mini Leeks?

A smaller, thinner version of their big brother, these mini leeks can be used much like their larger brethren or also like you would use scallions.  Here are a few recipe ideas.

Mini Leek Quiches

Ingredients

  • 1 large or 2 small leeks, white and light green parts only, finely chopped
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh thyme, leaves only
  • 1 (14-ounce) box refrigerated pie dough, 2 rounds
  • 3/4 cup heavy cream
  • 2 large eggs
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 cup finely grated Gruyere cheese

  • Special Equipment: 1 (24-count) or 2 (12-count) mini muffin pans

Directions

Preheat the oven to 350 degrees F.
Rinse the leeks in a bowl of water and strain. Set aside.
In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature.
Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.


Risotto with Beet Greens and Leeks
Recipe from Cooking Light March 20016 servings

5 cups chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1 1/2 cups arborio rice
1/4 cup white wine
3 cups coarsely chopped beet greens
1/4 cup grated Parmesan
1/8 teaspoon black pepper
6 lemon wedges

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly. Reduce heat to low; stir in greens. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.


Black-Eyed Peas and Greens with Leeks
from Still Life with Menu Cookbook Serves 6
3C dried black-eyed peas
6C water
6 medium-sized cloves garlic minced
1 1/2t salt
6-8 C Chopped mixed greens
2 medium leeks cleaned well and chopped
black pepper

1. Place the black-eyed peas and water in a very large soup pot. Bring to a boil, lower the heat to a simmer, mostly covered, (leave an air vent). Cook gently until
tender, checking the water level every now and then. If it appears to be getting dry, add water, 1/2C at a time. About 15 minutes into the cooking, add the
garlic. The peas will take 30-35 minutes to cook.
2. When the peas are just about tender, stir in salt, greens and the leeks. Cover and continue to simmer just a few more minutes. (The greens and leeks will cook very fast).
3. Season to taste with pepper and serve hot.

Leek Frittata
Adapted from Nourishing Traditions by Sally Fallon

4 medium to large leeks, well rinsed, dried, sliced
2 Tablespoons olive oil
2 Tablespoons butter
6 eggs
1/3 cup crème fraiche or yogurt or Mexican ‘crema’ or milk
1 teaspoon finely chopped lemon rind
Pinch dried oregano
½ teaspoon finely chopped fresh rosemary
S & P to taste
1 cup grated Monterey Jack or other nicely melting cheese

In a cast iron or other oven-proof skillet, sauté the leeks in 1 T of each butter and olive oil until soft and beginning to brown. Remove with a slotted spoon. Beat eggs with cream (or milk) and seasonings. Stir in the leeks. Melt the remaining butter with the remaining olive oil in the pan and pour in the egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.

Leek and Sorrel Pancakes with Smoked Salmon
adapted from Big Oven.com

1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish

Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.

A Little something else....



67

Some say that my teaching is nonsense.
Others call it lofty but impractical.
But to those who have looked inside themselves,
this nonsense makes perfect sense.
And to those who put it into practice,
this loftiness has roots that go deep.

I have just three things to teach:

simplicity, patience, compassion.
These three are your greatest treasures.
Simple in actions and in thoughts,
you return to the source of being.
Patient with both friends and enemies,
you accord with the way things are.
Compassionate toward yourself,
you reconcile all beings in the world.

-Tao Te Ching, Stephen Mitchell translation