Winter CSA Week 2

Great Song Farm Winter CSA Pickup this
Saturday, November 10th
 
New Hours 10 am -  4 pm

This Week's Selection

Beets, Carrots, Brussel Sprouts, Endive, Escarole, Arugula, Large Radish, Daikon Radish, Tat Soi, Kale, Leeks, Parsley, Onions, Garlic, Cabbage.


From the Farmers

It's finally feeling a bit like winter around here.  I write tonight as the sun, oh the glorious sun, has finally shown her face and is moving below the horizon and is calling a flame into the heart of the woodstove between and among split logs to warm me through the night.  These days the sun seems to set almost without notice, before I can put away the task at hand, and the cold moves in alongside the bright, brisk, clear night sky; one wakes to crystals on the leaves, atop the water, on the windows, sometimes even gathered as a radiant white blanket spread over the ground.  Despite the cold and snow, we still have a bit more greens for your enjoyment.  I've finally given in to the fact that the brussel sprouts have done all of the growing they will do this season; though some are a bit small, they are incredibly tender and tasty and worth the preparation.

Though Lisa has left, I have been staving off solitude well thanks to the usual cast of friends lending a hand.  The walls of the root cellar are done and the door is in progress.  It has turned out to be more of a 'bunker' than I imagined, the walls 15+ inches of packed soil, a solid home to spend the winter if you are a looking to be a dormant vegetable.  The cabbages took up residence earlier this week and this weekend the turnips, radish, rutabaga, celeriac and parsnips will be moving in, leaving the chinese cabbage alone in the field to hopefully tighten up a bit.  Stop by for a visit during pickup if you'd like.

The cows have settled in nicely, and are looking for fitting names if you'd like to send along suggestions.  They are beside the barn in the gated corral if you'd like to visit; they are friendly, but please be quiet and allow them space.

Besides working on the root cellar and settling in the cows, much of the work this past week has been focused on organizing myself a bit and getting the farm prepared for my temporary departure this coming week to the National Biodynamic Agriculture Conference in Madison, Wisconsin for a week away.  I know Betti and Larry will care for everything, but I feel a bit like a worried mother leaving her child for the first time, a partner departing for a vacation alone as I leave the farm and its creatures behind.  The farm has told me it will be ok, and she might even benefit from a little time away from me; when I arrive back home, our relationship will be renewed, rekindled, a new light shining upon each blade of grass, gleaming eye, and manure paddy, and perhaps even myself.  I do have my eye on Betti though as I've seen the gleam in her eye when she's with the farm ;)

As I will be away, I will not be around for distribution next Saturday, November 17th.  I have some experienced farmers filling in for me, so all should go smoothly.  I'll try to set up a reminder, or perhaps Betti will send a small note your way in my absence.  I will defer my gratitude til later in this offering via another's voice (read on), but will personally wish you well wherever and with whoever you share your Thanksgiving with.

to giving thanks, always
-Anthony

Belgian Vegetables

Though these vegetables don't have the same reputation as belgian waffles, we hope you'll still welcome them.  Our Brussel Sprouts come still attached to the stalk.  To prepare, pluck each off.  Trim the bottom with a paring knife and pull away any undesirable leaves.  Steam, Saute, Roast, whatever your fancy, until tender.  If the sprouts I just had for dinner are indicative of the others, there is no need for maple syrup.  Carmelize if you must, but my gosh were they sweet and tender after simply steaming.  I didn't even think to salt or butter them, me, who eats a few pounds of butter a week.

The belgian endive and the escarole, close cousins, aren't quite as sweet or tender but are full of a flavor and texture uniquely their own. To describe them as pleasantly bitter and tough is not to disown or apologize for any failures on my or their part; this bitterness and toughness is so pleasant it brings an uncontrollable smile to my face.  Steam or braise gently, top with a bit of olive oil and salt, enjoy.  They are also popular alongside white beans and leeks in a hearty soup.

A little something else...

For Success

Lord, behold our family here assembled. We thank Thee for this place in which we dwell; for the love that unites us; for the peace accorded us this day; for the hope with which we expect the morrow; for the health, the work, the food, and the bright skies, that make our lives delightful; for our friends in all parts of the earth, and our friendly helpers in this foreign isle. Let peac
e abound in our small company. Purge out of every heart the lurking grudge. Give us grace and strength to forbear and to persevere. Offenders, give us the grace to accept and to forgive offenders. Forgetful ourselves, help us to bear cheerfully the forgetfulness of others. Give us courage and gaiety and the quiet mind. Spare to us our friends, soften to us our enemies. Bless us, if it may be, in all our innocent endeavours. If it may not, give us the strength to encounter that which is to come, that we be brave in peril, constant in tribulation, temperate in wrath, and in all changes of fortune, and, down to the gates of death, loyal and loving one to another. As the clay to the potter, as the windmill to the wind, as children of their sire, we beseech of Thee this help and mercy for Christ's sake.



-Robert Louis Stevenson, Prayers Written At Vailima