Happy New Year! 2012 it is!
Registration has begun for the 2012 season. Please download the signup located at:
www.hesperidesorganica.com (under the tab CSA)
We've been busy over the winter getting the fields ready for the spring and we are looking forward to a full harvest!
Enjoy!
Saturday, December 31, 2011
Tuesday, September 20, 2011
Planters and such...
I'd like to give the whole thing up. I would. The fields. The tractors. The planters. The weeds. The woodchucks. The garlic. Well, not that. I love the garlic. And I love the fields. I love the views of High Point. I love the expansive views, the sunsets. When I'm standing in the fields, it feels like I am standing by the ocean. And this year I have been. Standing by the ocean. The abyss. It's so massive. How can I possibly compete? I can't. But I keep remembering that little bit of science that I learned in high school, that the number of molecules in one vial of liquid when spread in all the ocean water would still be a lot. (You can see why I never majored in science, the science of it escapes me entirely). But I understand it intuitively. And even though I have had to plug my nose while cleaning up the barn and cabin and while driving to and from the farm, I am thinking about planters. It's time to graduate. To a precision planter. A vacuum planter. A planter that plants precisely. A planter that wastes no seeds. A planter that costs $10,000. Gasp! And $40 per seed plate. I talked to Dave from marketfarm.com. He was one of the first people that I talked to when I first started this venture. When I had nothing but a dream and some money from selling the laundro-mat and a very supportive husband. Dave spent hours on the phone with me discussing equipment and various options of various equipment, the combinations are countless. It was Dave who gave me the idea of breaking down each of the fields into smaller fields, like my garden, with multiple raised beds to plant and rotate crops; with strips of grass to drive on. So, here I am, four years later. Talking to Dave once again. About singulation. About air pressure and double disk openers. About double lines and shoe openers and needle-end lettuce seed. About still being in this business. "So, you're still doing this?" he asked incredulously. (Yeah, I had my doubts about me too). "Yes," I replied. "But I had to end the CSA early this year. We were massively flooded." "Ah, yes, but you had the support of the CSA," he said wistfully. And I knew that he wished he had had this support when farming. If so, he would probably still be loading up his 12MX, his pumpkin planter, of which we bought one and finally figured the thing out this year, and he'd be out there planting something, anything, for that is what he is, what he does. He grows (he grew, now, he sells to those who grow but it's not the same). And I am not yet ready to let it go. The growing. Because I know that once I do, it'll be gone. For good. At least for me. And I have worked really hard for this. This CSA. I have spent a lot of time on my hands and knees planting and weeding; and no, I am not complaining, this has been my choice (and I love this part of it) the planting and weeding. The picking. The washing. Not so much. But the CSA. I love. And so, even though sometimes I would like to give it up, I can't. I won't. So, even though this year has been a wash (both financially and spiritually and sometimes a wash is good!), I will be here next year. With the first greens of garlic (it avoids the rush of farming). And the full harvest of butternut squash (it still needs curing). And so do I!
Friday, September 2, 2011
Aunt Irene's Humble Pie
Thanks to everyone who emailed for your concern and support. We are doing fine, really. No one was hurt, physically. Nor do we depend upon the vegetables for our survival or even livelihood (in fact, most small farmers either have some outside work for income unless they are large enough to be on the dole (government subsidies and/or crop insurance). And we will take our time, dry out all the equipment (my husband is particularly adept at fixing things), prep the fields and plant the 200 pounds of garlic seed that we just ordered (ah, the seduction of farming!). We were able to hire a crane operator to remove the fallen tree from our roof and will hire someone to repair the roof and windows of our barn (I think these natural disasters are what keep our economy going!)
No, it's not all these things that bother me. It's the bigger picture that is so worrisome. Climate change (global warming is now a dirty word) and my own personal lack of control is much more troubling. Somehow, I thought that if I could just learn how to grow all these vegetables, I would never be hungry. That somehow the Irish potato famine had nothing to do with me. That those poor people starving in Somalia were just that, poor people starving in Somalia (what have any of us done in the past week to help alleviate such problems?). As long as I "owned" this land, this black dirt, I could protect me and my family (and my extended family, the CSA) from hunger. But this whole experience with farming has taught me (and continues to teach me, I must be a slow learner!) to let go (and this is very hard for me to do). To let go.
There seems to be a lot of loss in farming. Loss of vegetables due to insects, woodchucks, deer and fungus. Loss of vegetables to sell because they are too small, too big, too many insect holes, too cracked, too yellow, too flowering, too cheap, too funny looking (all those go into the compost bin -- unless you have daring CSA members). Loss of opportunities to plant (too wet, too dry, too late, too buggy, too dark, too rainy, too tired) and loss of opportunities to harvest (too wet, too dry, too late, too buggy, too dark, too rainy, too weedy, too bored (picking is not may favorite), too tired (stiff knuckles and sore knees). I have planted and then tilled under entire rows of crops. I have lost every single tomato plant that I so carefully stakes and tied due to late blight. I thought I knew what letting go was. Until now.
I had listened to my farmer friend talk about the year 1955 when the valley was flooded and all the crates of harvested onions floated up (one of the few rivers that flows north) the Wallkill River into the Hudson River. "Oh, I'll never forget the stink of those onions!" I heard about the year that is was all over in 20 minutes -- from hail. All the onion plants of all the carefully selected and saved seed. Gone. In just one hailstorm. And a very lean year after that! I hung onto the wise words of Farmer John (The Real Dirt on Farmer John) when he talked about the year 1983 when it rained and rained and rained and he was still able to provide vegetables for the CSA. I was confident armed with his experience of that horrendous year. Until now.
It is so devastating. And so complete. There is nothing left. Not a single potato or purslane leaf. It's all gone. No wonder they starved during the Irish potato famine. No wonder they eat mud pies in Haiti. When it's all gone, it's all gone. I foolishly thought that I was building a safety net by growing vegetables and selling them locally through the CSA. I somehow thought that this was the solution to corporate agriculture. That somehow, by doing this, we could "beat" them and the system. I was arrogant. Too arrogant apparently. At least my mother Nature thought so. And so she whipped up a little dessert she called "Irene" and served it to me on a simple white plate with a dollop of whipped cream. Some don't like the name "Irene" and prefer to call it "Humble Pie."
And so, I am eating humble pie. I am humbled. Completely. By all the emails that I have received from the members of the CSA. By the confidence that people have in me that I don't have in myself. And I am slowly (and I can be very slow to learn!) beginning to have the experience of "oneness" i.e.. that I am not separate from Nature, from purslane, from other people, from Somalia, from corporate agriculture, from Fukushima, from myself. We are all in this together, like it or not. There is not "them" there is only "us." We are the ones we have been waiting for. And "we" are very powerful. We don't know our power.
So, can't we know this power we have and make sure that no one is hungry on the planet Earth?
No, it's not all these things that bother me. It's the bigger picture that is so worrisome. Climate change (global warming is now a dirty word) and my own personal lack of control is much more troubling. Somehow, I thought that if I could just learn how to grow all these vegetables, I would never be hungry. That somehow the Irish potato famine had nothing to do with me. That those poor people starving in Somalia were just that, poor people starving in Somalia (what have any of us done in the past week to help alleviate such problems?). As long as I "owned" this land, this black dirt, I could protect me and my family (and my extended family, the CSA) from hunger. But this whole experience with farming has taught me (and continues to teach me, I must be a slow learner!) to let go (and this is very hard for me to do). To let go.
There seems to be a lot of loss in farming. Loss of vegetables due to insects, woodchucks, deer and fungus. Loss of vegetables to sell because they are too small, too big, too many insect holes, too cracked, too yellow, too flowering, too cheap, too funny looking (all those go into the compost bin -- unless you have daring CSA members). Loss of opportunities to plant (too wet, too dry, too late, too buggy, too dark, too rainy, too tired) and loss of opportunities to harvest (too wet, too dry, too late, too buggy, too dark, too rainy, too weedy, too bored (picking is not may favorite), too tired (stiff knuckles and sore knees). I have planted and then tilled under entire rows of crops. I have lost every single tomato plant that I so carefully stakes and tied due to late blight. I thought I knew what letting go was. Until now.
I had listened to my farmer friend talk about the year 1955 when the valley was flooded and all the crates of harvested onions floated up (one of the few rivers that flows north) the Wallkill River into the Hudson River. "Oh, I'll never forget the stink of those onions!" I heard about the year that is was all over in 20 minutes -- from hail. All the onion plants of all the carefully selected and saved seed. Gone. In just one hailstorm. And a very lean year after that! I hung onto the wise words of Farmer John (The Real Dirt on Farmer John) when he talked about the year 1983 when it rained and rained and rained and he was still able to provide vegetables for the CSA. I was confident armed with his experience of that horrendous year. Until now.
It is so devastating. And so complete. There is nothing left. Not a single potato or purslane leaf. It's all gone. No wonder they starved during the Irish potato famine. No wonder they eat mud pies in Haiti. When it's all gone, it's all gone. I foolishly thought that I was building a safety net by growing vegetables and selling them locally through the CSA. I somehow thought that this was the solution to corporate agriculture. That somehow, by doing this, we could "beat" them and the system. I was arrogant. Too arrogant apparently. At least my mother Nature thought so. And so she whipped up a little dessert she called "Irene" and served it to me on a simple white plate with a dollop of whipped cream. Some don't like the name "Irene" and prefer to call it "Humble Pie."
And so, I am eating humble pie. I am humbled. Completely. By all the emails that I have received from the members of the CSA. By the confidence that people have in me that I don't have in myself. And I am slowly (and I can be very slow to learn!) beginning to have the experience of "oneness" i.e.. that I am not separate from Nature, from purslane, from other people, from Somalia, from corporate agriculture, from Fukushima, from myself. We are all in this together, like it or not. There is not "them" there is only "us." We are the ones we have been waiting for. And "we" are very powerful. We don't know our power.
So, can't we know this power we have and make sure that no one is hungry on the planet Earth?
Tuesday, August 23, 2011
Googoots & More
In addition to the list of vegetables, you will be getting googoots. (You got one last week but may not have used it yet!) Literally, in Italian, it is a big squash. Used as slantg it means "a useless person." In other words, all that person is good for is to sit there like a big squash and get bigger. It can just as easily be derogatory as well as joking.
I was going to get Frank to fix my Mustang, but then I remembered that as far as mechanics go, he's a total googoots (cucuzza).
-- Urban Dictionary
I was going to get Ben Bernanke to fix the economy, but then I remembered that as far as economists go, he's a total googoots.
But he was after all, Mr. Fancy Pants. Literally. I just watched the HBP movie Too Big To Fail which was a little too generous and sympathetic to the billion-dollar man Hank Paulson or "Pee" as his wife calls him. And Ben (and the entire private banking cartel, the Federal Reserve) was was too generous with the insolvent banks. But who has time to pay attention to that when the vegetables are coming in like crazy?
Today I cut up and around all the bad spots in the peaches and blended them in the Vita-Mis with a recipe in mind. (But I think I'll substiture agave for the corn syrup, I just can't use the stuff anymore). And if you like Indian food (I love, love, love Indian food!) this is such a great website. My favorite is the Indian version of nachos "Chaat Papri." I even made the tamarind sauce using Manjula's (my Indian grandma) recipe. Great stuff! And so simple. She doesn't have a fancy pants kitchen or a fancy pants stove or a fancy pants hoos or fancy pants cookware. Just an electric stove with coiled burners, a knife, a cutting board, a few pots, some glass bowls so we can see her ingredients and a whole lotta love as she spins her magic in the kitchen.
And I think that's what the CSA members do. Spin magic in their kitchens with these black dirty vegetables. I love to hear what people make with the veggies. It blows my mind to hear people asking for more callaloo or how they now prefer a purslane salad to a lettuce salad or yes, I love bitter melon and cook with it often. Or have someone grab a googoots and say, "My mother used to make the most awesome stew with this."
It's just so important. Food. Good food. And maybe I am as crazy as my Chinese farmer-friend. He wants to make nutritious Asian vegetables a mainstay in the American diet. I want to make "good food" free (or at least accessible) to all.
The future of our civilization depends upon it.
I was going to get Frank to fix my Mustang, but then I remembered that as far as mechanics go, he's a total googoots (cucuzza).
-- Urban Dictionary
I was going to get Ben Bernanke to fix the economy, but then I remembered that as far as economists go, he's a total googoots.
But he was after all, Mr. Fancy Pants. Literally. I just watched the HBP movie Too Big To Fail which was a little too generous and sympathetic to the billion-dollar man Hank Paulson or "Pee" as his wife calls him. And Ben (and the entire private banking cartel, the Federal Reserve) was was too generous with the insolvent banks. But who has time to pay attention to that when the vegetables are coming in like crazy?
Today I cut up and around all the bad spots in the peaches and blended them in the Vita-Mis with a recipe in mind. (But I think I'll substiture agave for the corn syrup, I just can't use the stuff anymore). And if you like Indian food (I love, love, love Indian food!) this is such a great website. My favorite is the Indian version of nachos "Chaat Papri." I even made the tamarind sauce using Manjula's (my Indian grandma) recipe. Great stuff! And so simple. She doesn't have a fancy pants kitchen or a fancy pants stove or a fancy pants hoos or fancy pants cookware. Just an electric stove with coiled burners, a knife, a cutting board, a few pots, some glass bowls so we can see her ingredients and a whole lotta love as she spins her magic in the kitchen.
And I think that's what the CSA members do. Spin magic in their kitchens with these black dirty vegetables. I love to hear what people make with the veggies. It blows my mind to hear people asking for more callaloo or how they now prefer a purslane salad to a lettuce salad or yes, I love bitter melon and cook with it often. Or have someone grab a googoots and say, "My mother used to make the most awesome stew with this."
It's just so important. Food. Good food. And maybe I am as crazy as my Chinese farmer-friend. He wants to make nutritious Asian vegetables a mainstay in the American diet. I want to make "good food" free (or at least accessible) to all.
The future of our civilization depends upon it.
Monday, August 8, 2011
The last two weeks I've been helping out at the farmer's market in Hawthorne because the market manager (a CSA member) was on vacation. I had the opportunity to spend some time with Zach in his booth selling mushrooms. It's been a very interesting and enlightening experience for me. I knew some general facts about fungi:
•they have their own little kingdom because they refuse to use chlorophyll to make their food
•they can be good friends and help them grow (symbiotic) or not so nice and kill them (parasitic)
•some say it's the world's largest organism (the honey mushroom in Oregon covers 2200 acres and is anywhere from 2400 - 7200 years old)
•if it wasn't for fungi there would be a lot more dead people (penicillin) and our compost piles would be as large as Mt. Everest
•we wouldn't have beer or wine or or bread or yogurt or blue cheese.
But I didn't know that for only $10 million dollars or 25 cents per application we could put the petrochemical pesticide industry out of business http://georgewashington2.blogspot.com/2011/07/for-only-10-million-dollars-we-could.html
And I didn't know the many ways that mushrooms can help our immune system. http://www.naturalnews.com/023633.html
And I didn't know how much fun it is to hunt for them. (Zach will have four different types of wild, edible mushrooms foraged in Stokes State Forest tomorrow to show).
And I didn't know how delicious a Portabello Pie was until Sunday. Zach has been working on and has perfected (at least to my palate) a wonderful Portabello Pie. (Other people thought the same thing and he sold out at the farmer's market). He was able to make some more and will have them available for sale to the CSA members (and he would appreciate your feedback and suggestions). His next endeavor is Shiitake Muffins.
How cool is that?
•they have their own little kingdom because they refuse to use chlorophyll to make their food
•they can be good friends and help them grow (symbiotic) or not so nice and kill them (parasitic)
•some say it's the world's largest organism (the honey mushroom in Oregon covers 2200 acres and is anywhere from 2400 - 7200 years old)
•if it wasn't for fungi there would be a lot more dead people (penicillin) and our compost piles would be as large as Mt. Everest
•we wouldn't have beer or wine or or bread or yogurt or blue cheese.
But I didn't know that for only $10 million dollars or 25 cents per application we could put the petrochemical pesticide industry out of business http://georgewashington2.blogspot.com/2011/07/for-only-10-million-dollars-we-could.html
And I didn't know the many ways that mushrooms can help our immune system. http://www.naturalnews.com/023633.html
And I didn't know how much fun it is to hunt for them. (Zach will have four different types of wild, edible mushrooms foraged in Stokes State Forest tomorrow to show).
And I didn't know how delicious a Portabello Pie was until Sunday. Zach has been working on and has perfected (at least to my palate) a wonderful Portabello Pie. (Other people thought the same thing and he sold out at the farmer's market). He was able to make some more and will have them available for sale to the CSA members (and he would appreciate your feedback and suggestions). His next endeavor is Shiitake Muffins.
How cool is that?
There are Many, Genius, Among Us
For dinner tonight I had the best, of everything. The freshest that I could pick. I chopped a ripe cherokee purple and pink brandywine tomato, two peaches from Dan, one cucumber, one slice of a green pepper and a quarter slice of a hot pepper and added a simple dressing. Then, I sauted a minced clove of garlic in Amish butter and added chopped youchoy (from my new favorite vegetable from my new favorite farmer neightbor, Yun and his brother Kevin). I cooked one cup of Basmati rice and served it with the sauted vegetables with a dash of tamari sauce and the side of salad.
It was perfect. Genius. There are many among us.
It was perfect. Genius. There are many among us.
Tuesday, August 2, 2011
Farmeding
My family came to visit. From Illinois. My mother. My sister. Her husband and daughter. They are the reason I am here. On the East coast. He came to write (he is a writer of sports, particularly baseball, and covered the Mets for the Star-Ledger) and I came to leave the Midwest, particularly agriculture, behind. I attended a small, rural high school where the ratio of Future Farmers of America (FFA)to "college-bound" students (CBS, no just kidding!)was probably, no actually 72-4. Yes, I was one of four and we had 76 kids in our graduating class of '76. After graduating college early, I worked for Pizza Hut for one month, saved $300, packed my Volkswagen station wagon (I never craved cool cars) and headed east. I slept on my sister's couch in her NJ garden apartment for three weeks until I found a job and a place to live in Morristown, NJ in an old house on Western Avenue with three roommates. Even though it was during a "recession" it was still easier then to find a job. I worked for Western Union International selling Telex (does anyone even remember what that is?) service, a dying business, to multi-nationals. The telex business was quickly getting replaced by the revolutionary "fax" machine. We would gasp in awe of the "power of the fax machine" which could send an entire page of information to Switzerland in just a minute or so compared to the slow .... of the telex. I worked that job for a little over a year, saved a bunch of money and quit. I moved into Manhattan and spent four glorious months doing nothing (workwise) and everything (NYC-wise) -- museums, art galleries, off-off Broadway, Panchitos, Staten Island ferries, double features in air-conditioned theaters seeing James, Jimmy and Judy (Dean, Cliff and Davis). And reading Henry Miller and Dostoyevsky. Those were heady times for me. And if you told me that I would be growing vegetables in black dirt, I would have laughed and said "There is no way. I'll never do that!" I haven't learned much in life. But I have learned to never say never. Because that is exactly what I will do. And I have also learned that it's best to not pay too much heed to my children. At least on the superficial conversational level. It's not what you say, it's what you do. Whatever you want your kids to be, however you want them to "turn out" do that. Whatever "that" is. For what you do, they will become. And so, I am, farming (some people call it gardening but it's more than that, not really "farming" but farmeding or garming? we need some new language about this whole thing) like my mother and father did. Only it's different. Because it's all different now. In some ways, it's easier (there's more community support) and in some ways, it's more difficult (you can't just sit back, be conservative and let your boat float). You've got to get both feet firmly planted on that surfboard and ride the rushing wave. And hold on tight. (But not too tight). And enjoy (which I need to do more of). Enjoy!
Tuesday, July 26, 2011
CSA Reminder: Did You Miss It?
Hi Everyone,
Just a reminder that the 10th pickup (halfway) for the CSA was yesterday, Tuesday, July 26. Usually, I am looking forward to whatever is next. This week, I am looking back at whatever was and how that was, whatever it was. And I hope it was good.
This week was the first of the sweet corn (sorry only three ears and even that was a stretch (we plundered and pillaged every stalk of corn) -- but it's so tender and succulent, you don't even need to cook it!) which brings back many family memories for me (not all of them sweet!).
My father would plant the plot of sweet corn with a tractor after planting the field corn for the cows (other varieties are popcorn, seed corn and dent corn (for flour)). A few days before the corn would ripen, he would place an electric fence around the sweet corn to keep the raccoons out. Otherwise, they would take a bite out of each ear. For two weeks solid we would eat sweet corn for breakfast, lunch and dinner (I kid you not, and I think that excessive trait continues to haunt me today) while picking, husking, blanching and freezing the rest. I can still remember the whirr of the electric knife (my mother's favorite kitchen tool) slicing the kernels off the ears. One year we found a snake in the kitchen which we assumed came in with the basket of corn. We would freeze enough corn so that we, a family of 8 -- and yes, it is enough, too much! just ask my mother but not my brother-- could have corn 4 times a week until the next year's harvest.
Another not-so-sweet memory of corn is my summer job when I was 14 years old as a "corn detasseler." It's not nearly as glamorous as wassailing. And yes, it is a "real" job:
Job Description: Detasseling involves removing tassels that grow on a corn plant, which forces cross-pollination. The steps involved include finding the tassel, pulling it off, and throwing it to the ground. That’s all there is to it! But, it must be done right, or the crop will fail.
Disclaimer: Detasseling is tough. It’s a hot, muddy and sweaty job, but it’s a great way to work for a few weeks in the summer and reap the financial reward. (I'm not sure about that but $300 for an entire summer of working was a lot of money back then).
And last but not least, King Corn, "a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation.." Yeah, no **it. If there is such a thing as "karma" I wouldn't want to be Earl Butz. Because I think that he is responsible for the obesity of millions of people. Yes, his intentions (to get the cost of food down to 17% of a family's income) may (probably not, for how can we even charge anyone for the basics of life? air, water and food?) or may not be admirable. But the outcome has been nothing short of catastrophic; millions and millions of people eating not much else but corn and chemicals.
But the appealing part, (at least for me it's seductive), is how these guys who are growing this acre of GMO corn have so much free time. They lounge, listen to music, contemplate the mysteries of life, play frisbee, harvest their acre and then collect (from the government -- because if it wasn't for that check (subsidy, welfare really) the check that puts them in the black (I had to look that up but "in the black" means on the credit side of the ledger: prosperous) it wouldn't pay (it doesn't pay at all) to plant all that GMO **it.
And there we have it.
I, too, could be a lounger (Please, God, make me a lounger!) listening to music and playing frisbee (my brother keeps telling me to mono crop). Or I could continue to pain-stakenly grow a wide variety of vegetables for the "members" of the farm -- the CSA ("Oh, Lisa, I know what you're doing is hard but it's so good," my sister and her husband tell me). I am getting tired. (My bloodshot eyes give it away). CSA burn out. It's very common. The main reason most give up.
But I plan to persevere (as will Zach, my stubborn brethern, and his wonderful mushrooms). And I do have help. A lot of help. Lauren and her cast of characters and me and my cast of characters. And so, we are a community after all. This is what it is all about. Community Supported Agriculture. It takes a community to produce it and it takes a community to consume it.
So, thanks. To all of you from all of us.
Enjoy!
Lisa, Lauren & Jacob (and our wonderful cast of characters)
Just a reminder that the 10th pickup (halfway) for the CSA was yesterday, Tuesday, July 26. Usually, I am looking forward to whatever is next. This week, I am looking back at whatever was and how that was, whatever it was. And I hope it was good.
This week was the first of the sweet corn (sorry only three ears and even that was a stretch (we plundered and pillaged every stalk of corn) -- but it's so tender and succulent, you don't even need to cook it!) which brings back many family memories for me (not all of them sweet!).
My father would plant the plot of sweet corn with a tractor after planting the field corn for the cows (other varieties are popcorn, seed corn and dent corn (for flour)). A few days before the corn would ripen, he would place an electric fence around the sweet corn to keep the raccoons out. Otherwise, they would take a bite out of each ear. For two weeks solid we would eat sweet corn for breakfast, lunch and dinner (I kid you not, and I think that excessive trait continues to haunt me today) while picking, husking, blanching and freezing the rest. I can still remember the whirr of the electric knife (my mother's favorite kitchen tool) slicing the kernels off the ears. One year we found a snake in the kitchen which we assumed came in with the basket of corn. We would freeze enough corn so that we, a family of 8 -- and yes, it is enough, too much! just ask my mother but not my brother-- could have corn 4 times a week until the next year's harvest.
Another not-so-sweet memory of corn is my summer job when I was 14 years old as a "corn detasseler." It's not nearly as glamorous as wassailing. And yes, it is a "real" job:
Job Description: Detasseling involves removing tassels that grow on a corn plant, which forces cross-pollination. The steps involved include finding the tassel, pulling it off, and throwing it to the ground. That’s all there is to it! But, it must be done right, or the crop will fail.
Disclaimer: Detasseling is tough. It’s a hot, muddy and sweaty job, but it’s a great way to work for a few weeks in the summer and reap the financial reward. (I'm not sure about that but $300 for an entire summer of working was a lot of money back then).
And last but not least, King Corn, "a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation.." Yeah, no **it. If there is such a thing as "karma" I wouldn't want to be Earl Butz. Because I think that he is responsible for the obesity of millions of people. Yes, his intentions (to get the cost of food down to 17% of a family's income) may (probably not, for how can we even charge anyone for the basics of life? air, water and food?) or may not be admirable. But the outcome has been nothing short of catastrophic; millions and millions of people eating not much else but corn and chemicals.
But the appealing part, (at least for me it's seductive), is how these guys who are growing this acre of GMO corn have so much free time. They lounge, listen to music, contemplate the mysteries of life, play frisbee, harvest their acre and then collect (from the government -- because if it wasn't for that check (subsidy, welfare really) the check that puts them in the black (I had to look that up but "in the black" means on the credit side of the ledger: prosperous) it wouldn't pay (it doesn't pay at all) to plant all that GMO **it.
And there we have it.
I, too, could be a lounger (Please, God, make me a lounger!) listening to music and playing frisbee (my brother keeps telling me to mono crop). Or I could continue to pain-stakenly grow a wide variety of vegetables for the "members" of the farm -- the CSA ("Oh, Lisa, I know what you're doing is hard but it's so good," my sister and her husband tell me). I am getting tired. (My bloodshot eyes give it away). CSA burn out. It's very common. The main reason most give up.
But I plan to persevere (as will Zach, my stubborn brethern, and his wonderful mushrooms). And I do have help. A lot of help. Lauren and her cast of characters and me and my cast of characters. And so, we are a community after all. This is what it is all about. Community Supported Agriculture. It takes a community to produce it and it takes a community to consume it.
So, thanks. To all of you from all of us.
Enjoy!
Lisa, Lauren & Jacob (and our wonderful cast of characters)
Monday, July 11, 2011
July 12
Hi Everyone,
The Cycle of the Garlic Bulb
We’re almost done picking the garlic and tying it up to cure in the barn.
“After garlic is harvested it needs to be cured. In curing the energy from the leaves goes into the bulbs as they dry. Remove any chunks of dirt from the roots, being careful not to bruise the garlic. Leave the roots on as they have a moderating effect on the drying rate.”
It takes about 2-3 weeks for the garlic to cure. After being cleaned and sorted (saving the good bulbs to plant the next crop), a solid, well-cured, well-wrapped garlic bulb will keep 6 to 8 months or longer. Hopefully, long enough until the first shoots in the spring provide the green garlic.
Vegetable Share
This week’s share includes:
• lettuce (3 heads)
• green mustard
• mild red mustard
• cilantro
• broccoli (green or white)
• red cabbage
• shallots
• pearl onions
• new potatoes
• carrots
• youchoy
• Asian cucumbers
Fruit Share
In this week’s fruit share will be:
• black & yellow currants
• peaches
Cheese Share
Old Man Highlander, a gouda-style cheese naturally ripened for 6-9 months.
Coffee Share
Will also be this week (not sure of the variety yet). I’ve heard from people who had the first sample of the coffee that is was amazing coffee (somehow I didn’t get any last time).
Enjoy!
Lisa, Lauren
The Cycle of the Garlic Bulb
We’re almost done picking the garlic and tying it up to cure in the barn.
“After garlic is harvested it needs to be cured. In curing the energy from the leaves goes into the bulbs as they dry. Remove any chunks of dirt from the roots, being careful not to bruise the garlic. Leave the roots on as they have a moderating effect on the drying rate.”
It takes about 2-3 weeks for the garlic to cure. After being cleaned and sorted (saving the good bulbs to plant the next crop), a solid, well-cured, well-wrapped garlic bulb will keep 6 to 8 months or longer. Hopefully, long enough until the first shoots in the spring provide the green garlic.
Vegetable Share
This week’s share includes:
• lettuce (3 heads)
• green mustard
• mild red mustard
• cilantro
• broccoli (green or white)
• red cabbage
• shallots
• pearl onions
• new potatoes
• carrots
• youchoy
• Asian cucumbers
Fruit Share
In this week’s fruit share will be:
• black & yellow currants
• peaches
Cheese Share
Old Man Highlander, a gouda-style cheese naturally ripened for 6-9 months.
Coffee Share
Will also be this week (not sure of the variety yet). I’ve heard from people who had the first sample of the coffee that is was amazing coffee (somehow I didn’t get any last time).
Enjoy!
Lisa, Lauren
Saturday, July 9, 2011
Tuesdays Still Rolling On
These Tuesdays sure do roll around fast and furious. For us and for you, I’m sure. I just happened to stop at a garage sale today in Hawthorne (looking for a table to put the coffee grinder on – yes, this week is a new Coffee Share (unfortunately, I still have not gotten a coffee share (though I heard that the first batch was awesome) or fruit share (again, I’m hearing how delectable the fruit is) much to my husband’s chagrin on top of not cooking these vegetables as much as we could/should). “Lisa, why are we doing all this if we’re not going to eat it?” And he’s absolutely right. So, this weekend I cooked up a bunch. Youchoy. Onions. Garlic. Grass-fed beef and pork burgers on the grill. With organic relish (new this week) and organic homemade ketchup (also new and very tasty). With a slice of Udderly Hot cheese. And. Broccoli (I think we may have over planted). A “Big” Seinfeld salad. Eggs scrambled in Leggio’s dipping oil. New black dirt potatoes (they always make me melt at the knees). Yogurt and ricotta cheese with blueberries. Diced cucumbers and feta cheese in a vinaigrette. Cilantro-cashew pesto. Sauteed onions, Portobello mushrooms and zucchini with shredded organic rustic cheddar cheese (aged 5 years). I’m in bliss. And so is my family. We love to eat. And it’s really pretty simple. Good food doesn’t really need much. (Just a little washing and preparation, then it can fly on its own).
So, at this garage sale I happened on an exquisite table built by hand. The proportions were perfect. The woodgrain beautiful. So simple sitting on that sidewalk. With just a little lamp. And a shoeshine kit. It knew, this simple, little table, it’s beauty. It screamed. For all it had. What am I worth? And I shot it down. (For this I blame my mother, the Queen of Cheap). And just by chance (is there anything by chance? I think not. Not even picking one blueberry or one weed) he introduced himself. Dan. (No, not the Fruit Man). He is a part of the CSA. He built it by hand. It sat in front of a dozen snow boards and boots. Those he is ready to leave behind. The table...well, not so much. I think he knows there is a future in this. But, like us, he’s not sure how. It’s a labor of love. In an ideal world (if there were such a thing), he would gladly create one (because it is a work of art...like all of these vegetables that we put in the shares each week! or so I would like to think) and just give it away. But we live in a world Ruled by the Federal Reserve, a private group of henchmen who simply do nothing but feed paper into the Federal laser-jet printer and charge us and the government lots and lots and lots of money for it. He must pay the bills. And he does. He has figured out some way to do that. But in his heart of hearts, he knows. And creates. These masterpieces. Because it is. That table. A Picasso. Would we even know one today?
And so, here’s to an exquisite table full of beautiful vegetables. (I know I do give them away too cheaply...but I would still prefer free and $1000 for a bunch of kale – the most nutritious of all vegetables (shouldn’t the most nutritious also be the most expensive food on the planet?)
So, at this garage sale I happened on an exquisite table built by hand. The proportions were perfect. The woodgrain beautiful. So simple sitting on that sidewalk. With just a little lamp. And a shoeshine kit. It knew, this simple, little table, it’s beauty. It screamed. For all it had. What am I worth? And I shot it down. (For this I blame my mother, the Queen of Cheap). And just by chance (is there anything by chance? I think not. Not even picking one blueberry or one weed) he introduced himself. Dan. (No, not the Fruit Man). He is a part of the CSA. He built it by hand. It sat in front of a dozen snow boards and boots. Those he is ready to leave behind. The table...well, not so much. I think he knows there is a future in this. But, like us, he’s not sure how. It’s a labor of love. In an ideal world (if there were such a thing), he would gladly create one (because it is a work of art...like all of these vegetables that we put in the shares each week! or so I would like to think) and just give it away. But we live in a world Ruled by the Federal Reserve, a private group of henchmen who simply do nothing but feed paper into the Federal laser-jet printer and charge us and the government lots and lots and lots of money for it. He must pay the bills. And he does. He has figured out some way to do that. But in his heart of hearts, he knows. And creates. These masterpieces. Because it is. That table. A Picasso. Would we even know one today?
And so, here’s to an exquisite table full of beautiful vegetables. (I know I do give them away too cheaply...but I would still prefer free and $1000 for a bunch of kale – the most nutritious of all vegetables (shouldn’t the most nutritious also be the most expensive food on the planet?)
Wednesday, July 6, 2011
Kill or Be
Lisa,
Do you know of any safe way to trap and move groundhog from the area? One of them climbed the fence and got into my closed-off garden. Total destruction and carnage in my beds :( my salads, spinach, Swiss chard, broccoli, peas, beans, carrots paid the price. any suggestions that don't include killing them are welcome.
Sandy
You know Sandy, it's a war. You can stand by and be a pushover or you can declare war.
The first line of defense (de-fence) is a great fence. It's best to take some chicken wire or any wire and lay it flat about 15 inches from the fence and lay some top soil on it. The groundhog don't like to dig too far. This alone will discourage most groundhog.
Next, get a have-a-heart trap and put some of those delicious peas, beans and carrots in. Then, give them swimming lessons (forget about trapping and releasing, unless you have some sworn enemies that you would like to deliver some goods to). If they don't like that, offer them a snack of a my mom's favorite recipe: coke with a shot of fly bait (just add 1/4 cup of fly bait to one cup of coke and leave in the vicinity of a woodchuck's home). It’s actually a pretty humane method as most don’t make it more than 20 feet. That’s quick!
If that doesn't work, invite your favorite hunter to a Sunday potluck (anything brought must be fresh).
But in the end we must all accept that by consuming vegetables (or anything) something must die. And it does. Either by some type of spray or trap or chemicals, that pest must die. (The only way around this reality is if you only eat what you forage). Otherwise, you (or someone else) will starve to death. And die. Yes, it sucks.
But if the groundhog eats all of your garden, where will you buy produce? And how do you know that farmer hasn't killed 100 groundhog to bring you that plastic container of spinach? You don't. It's easier to not know what's been killed in your name and consume merrily. We all do. Every day. Until we plant a garden.
Good luck! We all need it.
Lisa
Do you know of any safe way to trap and move groundhog from the area? One of them climbed the fence and got into my closed-off garden. Total destruction and carnage in my beds :( my salads, spinach, Swiss chard, broccoli, peas, beans, carrots paid the price. any suggestions that don't include killing them are welcome.
Sandy
You know Sandy, it's a war. You can stand by and be a pushover or you can declare war.
The first line of defense (de-fence) is a great fence. It's best to take some chicken wire or any wire and lay it flat about 15 inches from the fence and lay some top soil on it. The groundhog don't like to dig too far. This alone will discourage most groundhog.
Next, get a have-a-heart trap and put some of those delicious peas, beans and carrots in. Then, give them swimming lessons (forget about trapping and releasing, unless you have some sworn enemies that you would like to deliver some goods to). If they don't like that, offer them a snack of a my mom's favorite recipe: coke with a shot of fly bait (just add 1/4 cup of fly bait to one cup of coke and leave in the vicinity of a woodchuck's home). It’s actually a pretty humane method as most don’t make it more than 20 feet. That’s quick!
If that doesn't work, invite your favorite hunter to a Sunday potluck (anything brought must be fresh).
But in the end we must all accept that by consuming vegetables (or anything) something must die. And it does. Either by some type of spray or trap or chemicals, that pest must die. (The only way around this reality is if you only eat what you forage). Otherwise, you (or someone else) will starve to death. And die. Yes, it sucks.
But if the groundhog eats all of your garden, where will you buy produce? And how do you know that farmer hasn't killed 100 groundhog to bring you that plastic container of spinach? You don't. It's easier to not know what's been killed in your name and consume merrily. We all do. Every day. Until we plant a garden.
Good luck! We all need it.
Lisa
Monday, July 4, 2011
Independence or Does it Just Depend?
July 5, 2011
Hi Everyone,
Independence Day. That’s what we are trying to do. Remain independent. Not just on the Fourth of July but all days. One day at a time. But with the new FSMA (we’ve run out of 3 letter TLAs) Food Safety Modernization Act of 2010, I’m not so sure how long we can hold out. Watermelons are now considered “high risk” according to the FDA (even though there have been no documentated cases of any food-bourne illnesses with watermelons). Yet, it wasn’t that long ago that we used to ride around in cars with abandon – and no seat belts, and didn’t really feel that we were “risk takers.” We were just trying to get to Grandma’s house with one old station wagon and six kids fighting in the back seat. Now, we would be “extreme risk takers” with potential jail-time for mom and dad. And pretty soon, you’ll be taking your life in your hands by eating a nice, juicy slice of watermelon (already these last two years in order to even order seeds I’ve had to sign an agreement:)
There is a new disease in watermelons called fruit blotch. It spreads rapidly under warm, humid conditions and can infest an entire field within a matter of days. The agreement you sign with the seed company protects them from lawsuits. All watermelon seed now sold has been tested for the presence of the fruit blotch organism. The agreement says you will not sue the seed company if fruit blotch develops in your field. All seed companies require the agreement.
Maybe there is something more to this. Maybe all the watermelons are now GMO because we’re too lazy to spit out the seeds. Would they even tell us? Probably not.
And so, we are left to our own devices. Our own intuition in such matters. Our own matters of conscience. Which is where I was wanting to get with Dan, our Fruit Man. He is the real thing. (And just for the record, it is an insult to ask him “Are you organic?”) It would be like walking into a Japanese household with shoes on your feet. It would be like a total stranger walking into your home and asking if you beat your children. Of course you don’t. They are precious. Your children. Especially to you. You know their value. And their challenges (we all have them). Even plants and trees. It’s a harsh world out there.
Don’t we all want to treat those close to us (including our children, our fruit trees, the land that we own, live on, earn a living from and “farm” – maybe that’s a harsh term – farm, for who would farm out their own children? To babysitters, to schools?) in the most respectful, thoughtful, heartfelt and generous way? I think we do. And if we could just be a little bit more generous, a little bit more trusting, a little bit more “full of heart,” we (all of us little producers of food) could and will, rise to the occasion. But we need some slack. We need the trust and confidence of you; the freedom and independence to experiment and learn. Because no one knows. As much as the “whole thing” looks so certain, it’s not.
Life is a crapshoot, i.e.an uncertain and risky adventure; a venture taken without regard to possible loss. Just like “farming.” We (all farmers) are still learning that’s what makes is so compelling and interesting). I started this venture (farming and the CSA) nearing the age of 50. So, I figure, if I do really well and live to be the ripe old age of 94, (like my mentor and inspiration) I have just 44 chances (of which 4 have already passed) to get this thing right. That’s not many. 40 more seasons. 40 more years of Brandywine tomatoes. 40 more years of new potatoes. 40 more years of my own butternut squash. 40 more years of chicory with the lovely periwinkle flower.
Time is short. Which is why Dan is so impatient. And rightly so. Once he had the opportunity to sell some of his fruit to Shoprite (do we need to be told how to shop right?) but in order to sell to Shoprite he needed a “third-party audit” which would scrutinize his practices to such an extent that he could not even have his dog sleeping on the floor next to his feet while he was spending countless hours sorting the berries to make sure that we only get the best, the ripest and the tastiest berries. “No,” he said, “I would rather let it rot than sell it to you!” And he is right. Really rite. The real rite. That, my friends, is Independence. True freedom. Let’s hope it remains.
In this week’s share:
carrots
onions
scallions
cilantro
French radish
red radishes
broccoli
cabbage
broccoli raab
mustard greens
turnip greens
garlic
Swiss chard
lettuce – 3 heads
“When you plant lettuce, if it does not grow well, you don't blame the lettuce. You look for reasons it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet if we have problems with our friends or our family, we blame the other person. But if we know how to take care of them, they will grow well, like the lettuce. Blaming has no positive effect at all, nor does trying to persuade using reason and argument. That is my experience. If you understand, and you show that you understand, you can love, and the situation will change. ~- Thich Nhat Hanh
http://www.financialsense.com/contributors/william-engdahl/2011/06/29/getting-used-to-life-wit
hout-food-part-1
Enjoy!
Lisa, Lauren & Jacob
Hi Everyone,
Independence Day. That’s what we are trying to do. Remain independent. Not just on the Fourth of July but all days. One day at a time. But with the new FSMA (we’ve run out of 3 letter TLAs) Food Safety Modernization Act of 2010, I’m not so sure how long we can hold out. Watermelons are now considered “high risk” according to the FDA (even though there have been no documentated cases of any food-bourne illnesses with watermelons). Yet, it wasn’t that long ago that we used to ride around in cars with abandon – and no seat belts, and didn’t really feel that we were “risk takers.” We were just trying to get to Grandma’s house with one old station wagon and six kids fighting in the back seat. Now, we would be “extreme risk takers” with potential jail-time for mom and dad. And pretty soon, you’ll be taking your life in your hands by eating a nice, juicy slice of watermelon (already these last two years in order to even order seeds I’ve had to sign an agreement:)
There is a new disease in watermelons called fruit blotch. It spreads rapidly under warm, humid conditions and can infest an entire field within a matter of days. The agreement you sign with the seed company protects them from lawsuits. All watermelon seed now sold has been tested for the presence of the fruit blotch organism. The agreement says you will not sue the seed company if fruit blotch develops in your field. All seed companies require the agreement.
Maybe there is something more to this. Maybe all the watermelons are now GMO because we’re too lazy to spit out the seeds. Would they even tell us? Probably not.
And so, we are left to our own devices. Our own intuition in such matters. Our own matters of conscience. Which is where I was wanting to get with Dan, our Fruit Man. He is the real thing. (And just for the record, it is an insult to ask him “Are you organic?”) It would be like walking into a Japanese household with shoes on your feet. It would be like a total stranger walking into your home and asking if you beat your children. Of course you don’t. They are precious. Your children. Especially to you. You know their value. And their challenges (we all have them). Even plants and trees. It’s a harsh world out there.
Don’t we all want to treat those close to us (including our children, our fruit trees, the land that we own, live on, earn a living from and “farm” – maybe that’s a harsh term – farm, for who would farm out their own children? To babysitters, to schools?) in the most respectful, thoughtful, heartfelt and generous way? I think we do. And if we could just be a little bit more generous, a little bit more trusting, a little bit more “full of heart,” we (all of us little producers of food) could and will, rise to the occasion. But we need some slack. We need the trust and confidence of you; the freedom and independence to experiment and learn. Because no one knows. As much as the “whole thing” looks so certain, it’s not.
Life is a crapshoot, i.e.an uncertain and risky adventure; a venture taken without regard to possible loss. Just like “farming.” We (all farmers) are still learning that’s what makes is so compelling and interesting). I started this venture (farming and the CSA) nearing the age of 50. So, I figure, if I do really well and live to be the ripe old age of 94, (like my mentor and inspiration) I have just 44 chances (of which 4 have already passed) to get this thing right. That’s not many. 40 more seasons. 40 more years of Brandywine tomatoes. 40 more years of new potatoes. 40 more years of my own butternut squash. 40 more years of chicory with the lovely periwinkle flower.
Time is short. Which is why Dan is so impatient. And rightly so. Once he had the opportunity to sell some of his fruit to Shoprite (do we need to be told how to shop right?) but in order to sell to Shoprite he needed a “third-party audit” which would scrutinize his practices to such an extent that he could not even have his dog sleeping on the floor next to his feet while he was spending countless hours sorting the berries to make sure that we only get the best, the ripest and the tastiest berries. “No,” he said, “I would rather let it rot than sell it to you!” And he is right. Really rite. The real rite. That, my friends, is Independence. True freedom. Let’s hope it remains.
In this week’s share:
carrots
onions
scallions
cilantro
French radish
red radishes
broccoli
cabbage
broccoli raab
mustard greens
turnip greens
garlic
Swiss chard
lettuce – 3 heads
“When you plant lettuce, if it does not grow well, you don't blame the lettuce. You look for reasons it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet if we have problems with our friends or our family, we blame the other person. But if we know how to take care of them, they will grow well, like the lettuce. Blaming has no positive effect at all, nor does trying to persuade using reason and argument. That is my experience. If you understand, and you show that you understand, you can love, and the situation will change. ~- Thich Nhat Hanh
http://www.financialsense.com/contributors/william-engdahl/2011/06/29/getting-used-to-life-wit
hout-food-part-1
Enjoy!
Lisa, Lauren & Jacob
Wednesday, June 29, 2011
June 28
June 28, 2011
Hi Everyone,
Hunger & Potatoes
This week will be one of my favorites – new potatoes from the Black Dirt. Just last week I finished my last stash of stored potatoes from last year. Potatoes are one of the best staple crops. They’ve gotten a bad rap in recent years – for being too starchy, too carbie and too white. But I’ve read that Irish peasants were much healthier eating potatoes as their main food source than their European counterparts who relied on wheat. (Of course, relying mainly on just one food source – and one main variety like the Irish did – can have tragic consequences). If you’ve never visited the Irish Hunger Memorial in New York City, it’s well worth the trip. It’s a bizarre looking thing rising from the streets of lower Manhattan with haunting quotes of hunger. One of the most poignant descriptions of hunger was in the book The Boy Who Harnessed the Wind. Living in this country where food (or what passes as “food”) is sold at every gas station, TJ Maxx, checkout counter and strip mall, it’s difficult to know true “hunger pains” like nearly 1 billion people do every day.
In this week’s share:
new potatoes
lettuce (3 heads)
radishes
parsley
garlic
garlic scapes
turnip greens
Swiss chard
onions
callaloo
broccoli
cilantro
Mushrooms
Zach has two new varieties of mushrooms: Shitake and Royal Trumpet that he will be selling in addition to Portobello, Cremini and White Button mushrooms.
Coffee & Coffee Share
Richard (proud father of a new baby girl, Sidanna) of Red House Roasters will be bringing samples of the various types of freshly-roasted coffee that they carry. (Also, this will be the first week of the Coffee Share). It’s still not too late to sign up for the Coffee Share. There will be sign-up forms available.
Fruit Share
This will be the first week for the Fruit Share. The first week will be a mix of blueberries, raspberries and sour cherries. The fruit share will be located on the back wall in baskets on the shelves. Please do NOT take the baskets, but take the individual containers of fruit that will be in the baskets. Also, please check off your name on the Fruit Share list which will be on the barrel next to the fruit shares.
Cheese Share
In this week’s Cheese Share (located in the cooler next to the sign-in desk) is Calkins Creamery Four-Dog Dill, a havarti-style cheese dosed with dill – my mother-in-law’s favorite!
Organic Milk
This week we have organic, non-homogenized milk in glass containers. (There is a $3
deposit on the glass jars). This is really delicious milk from the Lancaster Farm Coop which offers true “pastured” dairy and meat. Also, available is organic chocolate milk in glass bottles which is so rich and creamy it tastes like a chocolate milk shake (my son is hoping they don’t sell so that it’ll be more for him!) It’s a real treat!Also available is organic half & half, buttermilk, yogurt and ricotta cheese.
Fresh, Pastured Pork & Beef
Also available this week is fresh, pastured ground pork & beef (located in the
refrigerator). Although it’s more expensive than what’s available in grocery stores, I think it’s worth spending a little more (and eating a little less) of good quality meat.
Enjoy!
Lisa, Lauren & Jacob
Hi Everyone,
Hunger & Potatoes
This week will be one of my favorites – new potatoes from the Black Dirt. Just last week I finished my last stash of stored potatoes from last year. Potatoes are one of the best staple crops. They’ve gotten a bad rap in recent years – for being too starchy, too carbie and too white. But I’ve read that Irish peasants were much healthier eating potatoes as their main food source than their European counterparts who relied on wheat. (Of course, relying mainly on just one food source – and one main variety like the Irish did – can have tragic consequences). If you’ve never visited the Irish Hunger Memorial in New York City, it’s well worth the trip. It’s a bizarre looking thing rising from the streets of lower Manhattan with haunting quotes of hunger. One of the most poignant descriptions of hunger was in the book The Boy Who Harnessed the Wind. Living in this country where food (or what passes as “food”) is sold at every gas station, TJ Maxx, checkout counter and strip mall, it’s difficult to know true “hunger pains” like nearly 1 billion people do every day.
In this week’s share:
new potatoes
lettuce (3 heads)
radishes
parsley
garlic
garlic scapes
turnip greens
Swiss chard
onions
callaloo
broccoli
cilantro
Mushrooms
Zach has two new varieties of mushrooms: Shitake and Royal Trumpet that he will be selling in addition to Portobello, Cremini and White Button mushrooms.
Coffee & Coffee Share
Richard (proud father of a new baby girl, Sidanna) of Red House Roasters will be bringing samples of the various types of freshly-roasted coffee that they carry. (Also, this will be the first week of the Coffee Share). It’s still not too late to sign up for the Coffee Share. There will be sign-up forms available.
Fruit Share
This will be the first week for the Fruit Share. The first week will be a mix of blueberries, raspberries and sour cherries. The fruit share will be located on the back wall in baskets on the shelves. Please do NOT take the baskets, but take the individual containers of fruit that will be in the baskets. Also, please check off your name on the Fruit Share list which will be on the barrel next to the fruit shares.
Cheese Share
In this week’s Cheese Share (located in the cooler next to the sign-in desk) is Calkins Creamery Four-Dog Dill, a havarti-style cheese dosed with dill – my mother-in-law’s favorite!
Organic Milk
This week we have organic, non-homogenized milk in glass containers. (There is a $3
deposit on the glass jars). This is really delicious milk from the Lancaster Farm Coop which offers true “pastured” dairy and meat. Also, available is organic chocolate milk in glass bottles which is so rich and creamy it tastes like a chocolate milk shake (my son is hoping they don’t sell so that it’ll be more for him!) It’s a real treat!Also available is organic half & half, buttermilk, yogurt and ricotta cheese.
Fresh, Pastured Pork & Beef
Also available this week is fresh, pastured ground pork & beef (located in the
refrigerator). Although it’s more expensive than what’s available in grocery stores, I think it’s worth spending a little more (and eating a little less) of good quality meat.
Enjoy!
Lisa, Lauren & Jacob
Tuesday, June 28, 2011
I Love You Man, Dan, The Fruit Man...You Are a Man After My Own Heart
I can't believe it really. I must be the luckiest girl. Or I must have done something right. To deserve this. All of it. The Black Dirt. The CSA. Lucy. Lauren. Dan, the Fruit Man. Jacob, my son. Who will be 21 tomorrow. It can't be. I can't believe it really. I must be the luckiest girl. To have a son like him.
And so we are all sons and daughters. How many parents are proud of their sons and daughters? Or do we just fret? And worry? Because it is so much easier to fret and worry than to have confidence in them. In nature. It's just the nature of life to grow. All we do is plant those seeds. Tend them slightly with great intentions of tending them more. But somehow they survive. And thrive. Because of us and in spite of us. And they grow so tall. We look up to them. And wonder. Are they really ours?
And so we are all sons and daughters. How many parents are proud of their sons and daughters? Or do we just fret? And worry? Because it is so much easier to fret and worry than to have confidence in them. In nature. It's just the nature of life to grow. All we do is plant those seeds. Tend them slightly with great intentions of tending them more. But somehow they survive. And thrive. Because of us and in spite of us. And they grow so tall. We look up to them. And wonder. Are they really ours?
Tuesday, June 21, 2011
Cover Cropping the Next Generation
I just want to thank everyone and anyone who bought some mushrooms from Zach. We may have just launched a "new farmer" (and we need so many more of these, after all just 2% of the population is responsible for growing our food -- we aught to choose that 2% wisely and not just have "Monsanto" dominate the market). Zach said to me as we talked about moving forward with the mushrooms, "Lisa, I just want you to know, I'm a little nervous about the whole thing." Yes, I know, aren't we all? We should be scared. (Disclaimer here: I was scared to death when I first started the CSA and growing vegetables). But isn't it better to take some chances, even if we fail, then to let these opportunities pass us by? As one of my favorite writers, Henry Miller once said, it's time to "take that flying leap in the dark." (And it's not as dark as it once was, thanks to all those who helped to light the light). And so, we are all lighting the light. Just by being in the CSA. Sometimes just by composting all those delicious veggies that we can't seem to get around to using that week (yes, it's okay to not use all those veggies every week). (Disclaimer II: I don't always manage to use all those veggies in each week's share either). In fact, farmers plant entire fields of crops only to mow then down and let them rot. We call it "cover cropping" and it's one of the best ways to feed and improve the soil. Maybe we are cover cropping this next generation of young people. We plant them, fertilize them heavily in grammar school and high school, make them "pay" for college, then chop them down and let them rot (and still try to collect those student loans (no you can't default -- the banks have made sure of that! -- we now have a class of indentured servants -- no, slaves}). And some, like Zach, have been smart enough to avoid the trappings of debt-filled college but he's still not sure of his place in our narrow society. He knows there's got to be more than this. And so, he's nervous. But, we are here to catch you Zach. We support you. We applaud you. And we love your mushrooms!
Yes, it's all about the food, in more ways than we can imagine!
Yes, it's all about the food, in more ways than we can imagine!
June 21, 2011
June 21, 2011
Hi Everyone,
After some difficult spring weather, things seem to be really shaping up. Tomatoes and peppers are starting to fruit on the vine; little potatoes are growing underground and we hope to have carrots in about two weeks. In talking to some other farmers who have lost fields of potatoes due to the cold, wet spring and rows of peas due to an extremely hot week of weather and had to plow under fields of sweet corn because “it just wasn’t coming up right,” we’re all relieved to be having some pleasant, consistent weather with just the right amount of rain. We’re just hoping that we are not visited by the brown marmorated stink bug!
In this week’s share:
cilantro (if you haven’t tried the Cilantro Pesto/Spread recipe, it’s a great way to use the entire bunch of
cilantro and it stores and freezes well)
radishes
garlic
garlic scapes
collard greens
callaloo
purslane (a vegetable with some of the highest levels of Omega-3)
2 heads of lettuce
green onion
parsley
kohlrabi (see recipe page)
Enjoy!
Lisa, Lauren & Jacob
Hi Everyone,
After some difficult spring weather, things seem to be really shaping up. Tomatoes and peppers are starting to fruit on the vine; little potatoes are growing underground and we hope to have carrots in about two weeks. In talking to some other farmers who have lost fields of potatoes due to the cold, wet spring and rows of peas due to an extremely hot week of weather and had to plow under fields of sweet corn because “it just wasn’t coming up right,” we’re all relieved to be having some pleasant, consistent weather with just the right amount of rain. We’re just hoping that we are not visited by the brown marmorated stink bug!
In this week’s share:
cilantro (if you haven’t tried the Cilantro Pesto/Spread recipe, it’s a great way to use the entire bunch of
cilantro and it stores and freezes well)
radishes
garlic
garlic scapes
collard greens
callaloo
purslane (a vegetable with some of the highest levels of Omega-3)
2 heads of lettuce
green onion
parsley
kohlrabi (see recipe page)
Enjoy!
Lisa, Lauren & Jacob
Thursday, June 16, 2011
If It Weren't for the Shades of Gray, We'd All be Organic
I, too, once thought that it was either organic or it wasn't. So much in fact, that in 1994, the year my second son was born I joined an "organic food" delivery service. At that point we lived in the hinterlands (North Haledon) of "organic land." We were the last stop. And the box was usually delivered around 11 p.m. which was late for me, by a very cordial young man who seemed to like weed(s) better than vegetables. But I was always glad to tip him, even though we were pretty broke at that time (Albert drove a $200 car and I was staying home (giving up my computer consulting/training)to be with with my kids. I remember getting that box of whatever, it included both fruits and vegetables, and cooking with them. The recipes they sent were helpful. But with a toddler and infant I had no time to cook. So, like now, I just threw the meals together, favoring the simple ways of cooking and eating like I do now. I am not a chef. I am not really even a farmer. I don't know what I am. I do like food. A lot. I love to eat. (and drink -- vegetables). And I like helping to pave new roads. For doing business. And for farming. I read an article today in Natural Farming (isn't there a magazine for absolutely every thought?) about the next evolution of CSAs which is farmer-farmer and farmer-community. And I thought, well, I'm there. On that. Farmer-farmer. I like win-win relationships. I (and my husband) are not too interested in "hiring" people. We are much more interested in cooperative and collaborative relationships where each of us are empowered and free (sovereign) to pursue our highest vision of what "it" should be. We (Albert and I) don't worry about getting "screwed" for there is no one else in the room. It is only I and (we, I do have a great marriage!). Whatever we do, we do to ourselves. Alone. And so, we have great patience and are quick to let them loose if need be. Because it doesn't really matter. What is money after all? Not much. Not anything really, if you consider it's just "Federal Reserve Notes" (just assholes, pardon my French). No, it's community. It's every person walking through the door to pick up the week's share of vegetables. It gives me hope.
I think we'll win.
I think we'll win.
Wednesday, June 15, 2011
Me & George (Herbert)
There’s not a lot I have in common with George Herbert Walker Bush. Well, maybe two things. I think that we both share some human DNA (although rumor has it on the internet that he has a lot of reptilian DNA which I wouldn’t doubt). And secondly, and more importantly, we both hate broccoli. Yes, I confess I hate broccoli. And no, it’s not because I don’t like to eat it. I do. But I hate to grow it. Broccoli is a spoiled, demanding, finicky, fragile and ultimately, not a very grateful vegetable. And I do like grateful and hearty (full of heart, eh?) hardy vegetables. Those are the best. And easiest. Broccoli is not.
First of all, there are not many heirloom varieties of broccoli. Just one in fact, Di Cicco “a favorite multi-cut Italian variety” which according to Johnny’s Seed catalog is:
“A traditional variety producing small, 3-4", main heads projected well above the foliage followed by a large yield of side-shoot spears. Nonuniform in maturity, resulting in a long harvest period. Harvest main head when 3" in diameter or less to encourage heavier side-shoot production.”
So, this is not like the grocery store variety which produces uniform nice heads at least 5-6" head and then dies. No, this is a type of broccoli that continues to produce. Which I like. Side-shoots. What the hell is that? It’s broccoli that keeps on coming.(But not in a big way, just little shoots).
Most broccoli are hybrid. Which in and of itself is not always a bad thing. Hybrids are selected for their traits which may or may not be a good thing. Traits I like are resistance to certain diseases (which makes the need for spraying less) and taste. I always try to choose the varieties that favor flavor. After all, that’s why we eat it in the first place. Taste. And if there were a way to choose varieties based on nutritive value I would. But there is not. Unfortunately, that doesn’t seem to enter into the equation for sellers of seeds. No, the main trait that most varieties of vegetables (and fruit) are shelf life (for transportation) and ease of picking (machine harvesting).
Did you know that are over 1200 varieties of bananas? And yet, you probably are one familiar with the Cavendish (the bland yellow one that is sold in every grocery store in America (which could very soon become extinct because of a new fungus)). Yes, the banana cartel is so strong the whole lot gets one name. At least we know there are different varieties of apples to try (only about 10 out of 10,000 are in the grocery stores) and we are starting to ask for more (like Honeycrisp...and the growers are frantically planting Honeycrisp Apple trees in order to cash in on the latest trend). Because it all is, a trend. Even the CSA. But it shouldn’t be. I see the CSA as a bridge. Between the industrial food system and people growing their own food.
I feel successful when anyone leaves the CSA because they are now growing enough of their own food (how’s that for a business model?). And I can still be their (your) safety net. And maybe give some guidance now and then (and a whole lot of potatoes).
First of all, there are not many heirloom varieties of broccoli. Just one in fact, Di Cicco “a favorite multi-cut Italian variety” which according to Johnny’s Seed catalog is:
“A traditional variety producing small, 3-4", main heads projected well above the foliage followed by a large yield of side-shoot spears. Nonuniform in maturity, resulting in a long harvest period. Harvest main head when 3" in diameter or less to encourage heavier side-shoot production.”
So, this is not like the grocery store variety which produces uniform nice heads at least 5-6" head and then dies. No, this is a type of broccoli that continues to produce. Which I like. Side-shoots. What the hell is that? It’s broccoli that keeps on coming.(But not in a big way, just little shoots).
Most broccoli are hybrid. Which in and of itself is not always a bad thing. Hybrids are selected for their traits which may or may not be a good thing. Traits I like are resistance to certain diseases (which makes the need for spraying less) and taste. I always try to choose the varieties that favor flavor. After all, that’s why we eat it in the first place. Taste. And if there were a way to choose varieties based on nutritive value I would. But there is not. Unfortunately, that doesn’t seem to enter into the equation for sellers of seeds. No, the main trait that most varieties of vegetables (and fruit) are shelf life (for transportation) and ease of picking (machine harvesting).
Did you know that are over 1200 varieties of bananas? And yet, you probably are one familiar with the Cavendish (the bland yellow one that is sold in every grocery store in America (which could very soon become extinct because of a new fungus)). Yes, the banana cartel is so strong the whole lot gets one name. At least we know there are different varieties of apples to try (only about 10 out of 10,000 are in the grocery stores) and we are starting to ask for more (like Honeycrisp...and the growers are frantically planting Honeycrisp Apple trees in order to cash in on the latest trend). Because it all is, a trend. Even the CSA. But it shouldn’t be. I see the CSA as a bridge. Between the industrial food system and people growing their own food.
I feel successful when anyone leaves the CSA because they are now growing enough of their own food (how’s that for a business model?). And I can still be their (your) safety net. And maybe give some guidance now and then (and a whole lot of potatoes).
Monday, June 13, 2011
Fruit Share: It's Been Worth the Wait
Good news! We have finally found a good source, no a great source, for some fruit. Lauren and I have been talking to a lot of different fruit growers and have been unable to find someone that has enough variety of fruit to supply a CSA but not so large that all they do is spray and sell commercially. And we found him. His name is Dan.
His first words to us were, "Welcome to my little piece of heaven." And it is. We drove all the way to the mountain top. Up a winding road, past a beautiful place to hike (Musconetang River Reservation Point Mountain Section) http://nynjctbotany.org/njhigh/musconet.html we arrived at 112 Mountain Top Road and turned in past the row of flowers, past the old bed of strawberries, past the row of rhubarb, past the wispy ferns of newly planted asparagus and into the rows of fruit -- he's got it all. Raspberries, blueberries, apricots, nectarines, peaches, white peaches, pears, apple, quince, currants, cherries and plums. As he walked with us up the hill (most orchards are grown on sloping ground -- better for drainage and better for frost) he pointed out all the trees. And he knows them all by name. And by the year that they were planted. "This one was planted in 1983. This tree produced 23 bushels in 2004. I grafted this row of trees. I wasn't able to prune these trees last winter. This tree I pruned to nothing and look how it's come back. Here's where I'm going to put in strawberries for next year. Look at this row, the deer ate it down to nothing. This is one of the original trees my father planted."
He used to do some "pick your own" as do most orchards because the labor to pick berries uses up all the profit margin in selling them (you just can't compete with Mexico, Chile and China!) or a commercial grower that uses a $100,000 blueberry harvester (yes, there are such things). But he doesn't plan to offer pick your own (even that can be a hard sell, who wants to work that hard?) this year...just to his regulars and the CSA (he likes the idea of the CSA). He would be willing to try a lot more varieties of apples, pears and other fruit but the demand just hasn't been there. And there's nothing worse than having bushels of fruit go to waste. For a short time he did well with nectarines...until California caught the wave and they were flown in by droves. He likes the growing. He doesn't like the selling much. He tried to find someone to partner with and offered a Mexican family the opportunity to help and sell the produce at farmer's markets in New York City. Unfortunately, they didn't understand the concept of share and kept all the profits. Now, he hires two guys and does most of the work himself. Including picking all those tiny fruits. He is a national treasure. One of the just 2 percent that produces all the food in this country. He would probably prefer to give it all away for free, just to have someone appreciate his efforts, if it wasn't for the fact that he has to pay for property taxes, fuel and a few necessities (though it doesn't look like he wants or needs much).
And so, we are offering a fruit share to the bold among us. It won't be like the vegetables where there's always a certain amount every week. For his fruit, it'll be $225 for the season. Some weeks will be just a little and some weeks a lot -- just depends on what fruit is ripe that week (and he will not pick it early. He carefully tastes each fruit to make sure it's truly "tree-ripened" before he will pick it. No gassing the fruit for him!) So, you may get some fruit that is bursting to be eaten. And you will definitely get some fruit that has some "imperfections." And if you're lucky, you'll get an apple with a worm inside. When was the last time that happened? He does spray (as do all organic growers) but not much. And the best way to help encourage less spraying is to walk up to a farmer, pick up the shittiest looking piece of produce and pay double for it. And thank him (or her) for it. They will grow twice as much of that next year -- guaranteed. (We farmers are very easy to please).
And so, we are now offering a fruit share from Mountain Top Orchard in Glen Gardner, NJ for $225 for the season beginning sometime toward the end of June. (Note: Due to the fragility of the fruit, the fruit share must be picked up in Hawthorne).
And we will also be offering a cheese share for $5 per week from Calkins Creamery www.calkinscreamery.com/. This is raw-milk, artisan cheese from a really great couple Jay and Emily who just had their third child last summer. They have 16 different varieties of cheese that they will be included during the season. They also have two dates for farm visits June 25th and August 20th. Another great way to get really good cheese and support real family farms.
And lastly, we will also be offering a coffee share from Red House Roasters in Union City, NJ. www.rhrcoffee.com/our_story.php What I like about this couple is that they have direct relationships with the farmers that grow the beans (the less middle men the more money the farmer makes). The coffee will be delivered biweekly for $10 per pound (ground or whole bean freshly roasted the day before).
Attached please find the form to get local fruit, cheese and roasted coffee.
Enjoy!
Lisa, Lauren & Jacob
It's all about the food!
His first words to us were, "Welcome to my little piece of heaven." And it is. We drove all the way to the mountain top. Up a winding road, past a beautiful place to hike (Musconetang River Reservation Point Mountain Section) http://nynjctbotany.org/njhigh/musconet.html we arrived at 112 Mountain Top Road and turned in past the row of flowers, past the old bed of strawberries, past the row of rhubarb, past the wispy ferns of newly planted asparagus and into the rows of fruit -- he's got it all. Raspberries, blueberries, apricots, nectarines, peaches, white peaches, pears, apple, quince, currants, cherries and plums. As he walked with us up the hill (most orchards are grown on sloping ground -- better for drainage and better for frost) he pointed out all the trees. And he knows them all by name. And by the year that they were planted. "This one was planted in 1983. This tree produced 23 bushels in 2004. I grafted this row of trees. I wasn't able to prune these trees last winter. This tree I pruned to nothing and look how it's come back. Here's where I'm going to put in strawberries for next year. Look at this row, the deer ate it down to nothing. This is one of the original trees my father planted."
He used to do some "pick your own" as do most orchards because the labor to pick berries uses up all the profit margin in selling them (you just can't compete with Mexico, Chile and China!) or a commercial grower that uses a $100,000 blueberry harvester (yes, there are such things). But he doesn't plan to offer pick your own (even that can be a hard sell, who wants to work that hard?) this year...just to his regulars and the CSA (he likes the idea of the CSA). He would be willing to try a lot more varieties of apples, pears and other fruit but the demand just hasn't been there. And there's nothing worse than having bushels of fruit go to waste. For a short time he did well with nectarines...until California caught the wave and they were flown in by droves. He likes the growing. He doesn't like the selling much. He tried to find someone to partner with and offered a Mexican family the opportunity to help and sell the produce at farmer's markets in New York City. Unfortunately, they didn't understand the concept of share and kept all the profits. Now, he hires two guys and does most of the work himself. Including picking all those tiny fruits. He is a national treasure. One of the just 2 percent that produces all the food in this country. He would probably prefer to give it all away for free, just to have someone appreciate his efforts, if it wasn't for the fact that he has to pay for property taxes, fuel and a few necessities (though it doesn't look like he wants or needs much).
And so, we are offering a fruit share to the bold among us. It won't be like the vegetables where there's always a certain amount every week. For his fruit, it'll be $225 for the season. Some weeks will be just a little and some weeks a lot -- just depends on what fruit is ripe that week (and he will not pick it early. He carefully tastes each fruit to make sure it's truly "tree-ripened" before he will pick it. No gassing the fruit for him!) So, you may get some fruit that is bursting to be eaten. And you will definitely get some fruit that has some "imperfections." And if you're lucky, you'll get an apple with a worm inside. When was the last time that happened? He does spray (as do all organic growers) but not much. And the best way to help encourage less spraying is to walk up to a farmer, pick up the shittiest looking piece of produce and pay double for it. And thank him (or her) for it. They will grow twice as much of that next year -- guaranteed. (We farmers are very easy to please).
And so, we are now offering a fruit share from Mountain Top Orchard in Glen Gardner, NJ for $225 for the season beginning sometime toward the end of June. (Note: Due to the fragility of the fruit, the fruit share must be picked up in Hawthorne).
And we will also be offering a cheese share for $5 per week from Calkins Creamery www.calkinscreamery.com/. This is raw-milk, artisan cheese from a really great couple Jay and Emily who just had their third child last summer. They have 16 different varieties of cheese that they will be included during the season. They also have two dates for farm visits June 25th and August 20th. Another great way to get really good cheese and support real family farms.
And lastly, we will also be offering a coffee share from Red House Roasters in Union City, NJ. www.rhrcoffee.com/our_story.php What I like about this couple is that they have direct relationships with the farmers that grow the beans (the less middle men the more money the farmer makes). The coffee will be delivered biweekly for $10 per pound (ground or whole bean freshly roasted the day before).
Attached please find the form to get local fruit, cheese and roasted coffee.
Enjoy!
Lisa, Lauren & Jacob
It's all about the food!
Sunday, June 12, 2011
June 14, 2011
June 14, 2011
Sometimes (oftimes) I wonder what is the point? Of growing these vegetables. Especially these obscure vegetables -- callaloo, cilantro and radishes. After all, how many times have you made a special trip to the "grocery store" to buy radishes? Probably not once. And yet, how many times have we taken a "supplement" to make sure we're getting Vitamin C, B, D, A, whatever. And how much have we spent on those supplements? What does a bottle of Vitamin C cost? (Well, $9.99 and up at the Vitamin Shoppe.) But what about B-6, riboflavin, thiamin and minerals such as iron, calcium, magnesium and copper. Plus phytochemicals like indoles which are detoxifying agents and zeaxanthin,lutein and beta carotene which are flavonoid antioxidants. How much would that cost? (At the Vitamin Shoppe?) A lot more. And yet that is what is contained in the lonely radish.
(Please see the recipe page on www.hesperidesorganica.com).
• Radishes are very low calorie root vegetables; contains only 16 calories per
100 g. They are very good source of antioxidants,minerals, vitamins and dietary fiber.
• Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity.
• In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron,magnesium, copper and calcium.
• Radishes contain many phytochemicals like indoles which are detoxifying agents and zeaxanthin, lutein and beta carotene which are flavonoid antioxidants.
So how awesome is that? Very. I believe that it's so much more simple than we have been led to believe. It's all about the food. Well, maybe a little bit of meditation (or whatever stokes your boat (I'm always mixing metaphors)thrown in. But while "they" will have us watching Dancing With the Stars or American Idol (I don't think the the CSA members are big fans) or debating the merits of organic vs. non-organic (bigger CSA fans but is there even such a distinction?) we are moving on. To new ways of eating (there's nothing like weeds aka callaloo) and new ways of conducting business (no, thank you Wal-Mart, you may pretend to buying "local" but we are the real deal). And it is more work. For all of us. But it's worth it. On a personal level. And on a global level. I think food can solve it.
After air (still hopefully not in short supply) and water (I think we have the means of purifying enough water for the world (I would gladly give up a lot just for this), food is where it's at. And in this week's share will be (unless it changes like it usually does):
mint (or some herb)
garlic scapes (see recipe page and blog hesperidesorganica.blogspot.com)
garlic
callaloo
green onions
broccoli raab
mustard greens
radishes
cilantro (see recipe page)
2 lettuce
parsley
Enjoy!
Lisa, Lauren & Jacob
"Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” -Chinese Proverb
Sometimes (oftimes) I wonder what is the point? Of growing these vegetables. Especially these obscure vegetables -- callaloo, cilantro and radishes. After all, how many times have you made a special trip to the "grocery store" to buy radishes? Probably not once. And yet, how many times have we taken a "supplement" to make sure we're getting Vitamin C, B, D, A, whatever. And how much have we spent on those supplements? What does a bottle of Vitamin C cost? (Well, $9.99 and up at the Vitamin Shoppe.) But what about B-6, riboflavin, thiamin and minerals such as iron, calcium, magnesium and copper. Plus phytochemicals like indoles which are detoxifying agents and zeaxanthin,lutein and beta carotene which are flavonoid antioxidants. How much would that cost? (At the Vitamin Shoppe?) A lot more. And yet that is what is contained in the lonely radish.
(Please see the recipe page on www.hesperidesorganica.com).
• Radishes are very low calorie root vegetables; contains only 16 calories per
100 g. They are very good source of antioxidants,minerals, vitamins and dietary fiber.
• Fresh Radishes are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity.
• In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron,magnesium, copper and calcium.
• Radishes contain many phytochemicals like indoles which are detoxifying agents and zeaxanthin, lutein and beta carotene which are flavonoid antioxidants.
So how awesome is that? Very. I believe that it's so much more simple than we have been led to believe. It's all about the food. Well, maybe a little bit of meditation (or whatever stokes your boat (I'm always mixing metaphors)thrown in. But while "they" will have us watching Dancing With the Stars or American Idol (I don't think the the CSA members are big fans) or debating the merits of organic vs. non-organic (bigger CSA fans but is there even such a distinction?) we are moving on. To new ways of eating (there's nothing like weeds aka callaloo) and new ways of conducting business (no, thank you Wal-Mart, you may pretend to buying "local" but we are the real deal). And it is more work. For all of us. But it's worth it. On a personal level. And on a global level. I think food can solve it.
After air (still hopefully not in short supply) and water (I think we have the means of purifying enough water for the world (I would gladly give up a lot just for this), food is where it's at. And in this week's share will be (unless it changes like it usually does):
mint (or some herb)
garlic scapes (see recipe page and blog hesperidesorganica.blogspot.com)
garlic
callaloo
green onions
broccoli raab
mustard greens
radishes
cilantro (see recipe page)
2 lettuce
parsley
Enjoy!
Lisa, Lauren & Jacob
"Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” -Chinese Proverb
Saturday, June 11, 2011
The Scapes are Coming! The Scapes are Coming!
There are so many things I like about the CSA. I love to see what people are doing with all the vegetables http://www.apt11d.com/2011/06/scallions-part-1.html (and I have to admit...I'm a bit jealous. Spending so much time growing them, I don't seem to be able to find enough time to really enjoy them. Yes, I might throw them into the Vita-Mix and drink them (and I do think that alone has made a huge difference in my health), it's not quite the same as savoring them. And finding new ways to dance with all those vegetables. Today, for example, we found a patch of ramps (Allium tricoccum) also known as the ramp, spring onion, ramson, wild leek, wild garlic. And it was, is, wild, and garlicy. I sliced them thin along with a potato (still from last year) and fried it in a little Amish butter (I could eat that stuff by the tablespoon) and a little bit of olive oil. I also added an egg (sometimes "Certified Organic" but mostly not). With a piece of toast with some cilantro spread (I need to update the recipe section for this) and it was devine. It held me for the entire day. I didn't even need more food (though I ate a lot of samples at the CSA). Less is more I always like to say. And even though I would like to only have one purse (pocketbook they say on the East coast), I have four. One I use. One I just bought but haven't moved into (it's a hot pink). One is just for those quick jaunts to the Islands (can't we dream?) and one is just black. New York Black. Because it's all Black. Black Dirt. Black man as the President. Can we handle it? A black man. As President. I only hope and pray that he is with us. Because I don't really know anymore. I can't begin to imagine the pressures. But I do. I worry that I can get enough variety planted for the CSA. I worry that it will not rain since we have all the tomato, eggplant and peppers planted. I worry because my rows are not straight (aka cultivating is weeding nightmare). I worry because I don't really know any other way except to worry. Is he worrying too? He must be. Poor Obama. What a clusterfuck (I love that descriptive word) he was left with. I always cling to this one thing about him, when he spoke about his wife (because I think he really does love his wife, Michelle (and his cool kids (we all have cool kids...we just can't see it because they're ours)) a man mentioned that he was eating at a diner because his wife wanted to and Obama said, "Yes, you need to listen to your wife." And the smart men do. Listen to their wives.
Monday, June 6, 2011
CSA -- June 7, 2011
June 7, 2011
Hi Everyone,
We’ve had a really productive week on the Black Dirt. It’s been beautiful weather for getting tomatoes, eggplants, peppers and tomatillos planted. And the other vegetables are all growing like crazy now. We have donated the use of a few acres across the road to a pastor who grows vegetables for homeless shelters. We finally found a great orchard to work with to offer the CSA a fruit share (the information and signup form was emailed to everyone in the CSA). And we have a lot for this week’s share which includes:
lettuce (3 small heads)
cilantro
garlic
broccoli raab
callaloo (wild spinach)
red curly mustard
radishes
dill
sage or thyme
rhubarb (last week) or small broccoli
Enjoy!
Lisa, Lauren & Jacob
It's all about the food -- which can save us.
Hi Everyone,
We’ve had a really productive week on the Black Dirt. It’s been beautiful weather for getting tomatoes, eggplants, peppers and tomatillos planted. And the other vegetables are all growing like crazy now. We have donated the use of a few acres across the road to a pastor who grows vegetables for homeless shelters. We finally found a great orchard to work with to offer the CSA a fruit share (the information and signup form was emailed to everyone in the CSA). And we have a lot for this week’s share which includes:
lettuce (3 small heads)
cilantro
garlic
broccoli raab
callaloo (wild spinach)
red curly mustard
radishes
dill
sage or thyme
rhubarb (last week) or small broccoli
Enjoy!
Lisa, Lauren & Jacob
It's all about the food -- which can save us.
June 7, 2011
Hi Everyone,
Just a reminder that the CSA pickup is Tuesday, June 7 from 2-7 p.m.at 150 Florence Avenue, Hawthorne, NJ. The list of vegetables that will be included in this week's share is posted on Sunday evening under "This
Week" at www.hesperidesorganica.com.
Also, anyone who would like to participate in the Fruit Share (Mountain Top Orchard), Cheese Share (Calkins Creamery) or Coffee Share (Red House Roasters) can bring in the signup form (we will also have extra copies). We plan to begin the extra shares on June 21.
This week we will be having callaloo which is like a wild spinach. Many members who participated in the CSA last year said it was one of their favorite vegetables. We'll be sending a few recipes idea on how to cook it.
In terms of getting the most use of the vegetables each week, one item that I find very useful is a food dehydrator (the Excalibur is probably the most popular) to dry herbs and vegetables for use during the winter months. It's great for green beans, tomatoes, blueberries, etc. It's also great for making homemade yogurt which is really easy to do. Ever since reading the book Nourishing Traditions by Sally Fallon (Weston A. Price Foundation) I also soak nuts (almonds, pecans, walnuts, etc). overnight in a quart of water with some salt and then dehydrate the nuts. Soaking helps neutralize the enzyme inhibitors and increases the availability of nutrients. Also, the nuts can be stored for a long time without going rancid and most importantly, they taste so much better!
Another appliance that I found indispensable when I began my quest to eat locally is a freezer. There are so many vegetables that are easily frozen -- peppers and onions can be cut and frozen (no cooking required). For most vegetables, I find the best way is to cook them in a low oven (pumpkin, winter squash, eggplant, tomatoes) and then put them in baggies or containers. For greens like kale, spinach, Swiss chard, mustard, etc. just saute them lightly and put them in a baggie or container in the freezer. In the winter, it's so nice to be able to pull out the saved produce and put it in soups or stews.
Some herbs are also better in the freezer (cilantro and basil), just put them in a blender or food processor with a little water and pour into ice cube trays and once frozen put cubes in a plastic bag. These can be easily added while cooking.
And the last appliance which I use literally every day is the Vita Mix. It's expensive (between $400 and $500) but I think it's worth it as it can replace the blender, the food processor and all juicers. I use it to make a green drink everyday. Simply throw in whatever vegetables and fruit you have (spinach, kale, celery, carrots, cucumbers, apples (the whole apple -- core, stem, seeds and all), pears, bananas, frozen bananas, berries, a few nuts, etc.) and add some water (or almond milk, rice milk, apple juice) maybe some whey or protein powder and turn it on. Pour it into a container and simply rinse out the unit and it's ready for the next time (there's nothing to take apart). I know I sound like an infomercial but I have had so many juicers (at least 5) and this is so much easier to use and the fiber is consumed not removed like other juicers which I always thought was a waste.
Here's a recipe from one of the CSA members:
Pumpkin Pie in a Glass
32 oz carrot juice (can also use 3 fresh carrots and water)
1 cup cubed sweet potato (cooked) (I also used frozen pumpkin which worked well too)
1/2 avocado
1/2 tsp pumpkin pie spice
1-2 packets stevia to sweeten
Mix in Vita Mix, enjoy over ice. Stays fresh for 36 hours.
Also, one last note. We will be putting up a bulletin board by the front of the store for anyone who would like to use it. Right now we have one CSA member who teaches private swimming lessons. Kristoph Marczinkowski is a Red Cross Certified Life Guard and experienced instructor. His number is 551-486-5128 or email: kjm90193@aol.com.
Enjoy!
Lisa, Lauren & Jacob
Just a reminder that the CSA pickup is Tuesday, June 7 from 2-7 p.m.at 150 Florence Avenue, Hawthorne, NJ. The list of vegetables that will be included in this week's share is posted on Sunday evening under "This
Week" at www.hesperidesorganica.com.
Also, anyone who would like to participate in the Fruit Share (Mountain Top Orchard), Cheese Share (Calkins Creamery) or Coffee Share (Red House Roasters) can bring in the signup form (we will also have extra copies). We plan to begin the extra shares on June 21.
This week we will be having callaloo which is like a wild spinach. Many members who participated in the CSA last year said it was one of their favorite vegetables. We'll be sending a few recipes idea on how to cook it.
In terms of getting the most use of the vegetables each week, one item that I find very useful is a food dehydrator (the Excalibur is probably the most popular) to dry herbs and vegetables for use during the winter months. It's great for green beans, tomatoes, blueberries, etc. It's also great for making homemade yogurt which is really easy to do. Ever since reading the book Nourishing Traditions by Sally Fallon (Weston A. Price Foundation) I also soak nuts (almonds, pecans, walnuts, etc). overnight in a quart of water with some salt and then dehydrate the nuts. Soaking helps neutralize the enzyme inhibitors and increases the availability of nutrients. Also, the nuts can be stored for a long time without going rancid and most importantly, they taste so much better!
Another appliance that I found indispensable when I began my quest to eat locally is a freezer. There are so many vegetables that are easily frozen -- peppers and onions can be cut and frozen (no cooking required). For most vegetables, I find the best way is to cook them in a low oven (pumpkin, winter squash, eggplant, tomatoes) and then put them in baggies or containers. For greens like kale, spinach, Swiss chard, mustard, etc. just saute them lightly and put them in a baggie or container in the freezer. In the winter, it's so nice to be able to pull out the saved produce and put it in soups or stews.
Some herbs are also better in the freezer (cilantro and basil), just put them in a blender or food processor with a little water and pour into ice cube trays and once frozen put cubes in a plastic bag. These can be easily added while cooking.
And the last appliance which I use literally every day is the Vita Mix. It's expensive (between $400 and $500) but I think it's worth it as it can replace the blender, the food processor and all juicers. I use it to make a green drink everyday. Simply throw in whatever vegetables and fruit you have (spinach, kale, celery, carrots, cucumbers, apples (the whole apple -- core, stem, seeds and all), pears, bananas, frozen bananas, berries, a few nuts, etc.) and add some water (or almond milk, rice milk, apple juice) maybe some whey or protein powder and turn it on. Pour it into a container and simply rinse out the unit and it's ready for the next time (there's nothing to take apart). I know I sound like an infomercial but I have had so many juicers (at least 5) and this is so much easier to use and the fiber is consumed not removed like other juicers which I always thought was a waste.
Here's a recipe from one of the CSA members:
Pumpkin Pie in a Glass
32 oz carrot juice (can also use 3 fresh carrots and water)
1 cup cubed sweet potato (cooked) (I also used frozen pumpkin which worked well too)
1/2 avocado
1/2 tsp pumpkin pie spice
1-2 packets stevia to sweeten
Mix in Vita Mix, enjoy over ice. Stays fresh for 36 hours.
Also, one last note. We will be putting up a bulletin board by the front of the store for anyone who would like to use it. Right now we have one CSA member who teaches private swimming lessons. Kristoph Marczinkowski is a Red Cross Certified Life Guard and experienced instructor. His number is 551-486-5128 or email: kjm90193@aol.com.
Enjoy!
Lisa, Lauren & Jacob
Sunday, May 29, 2011
May 31
May 31, 2011
Hi Everyone,
We hope everyone enjoyed the first burst of summer! Nothing like going from wearing a coat one Sunday to dripping and stripping in the fields the next. Memorial Day is not a holiday that is celebrated when farming. It’s more of a reminder that time is running short to get so many more seeds planted.
The busiest three weeks of the season are from the third week of May until the middle of June. This is the time that all the transplants are ready to go into the fields, i.e. tomatoes, peppers, eggplants, herbs, tomatillos, okra (not that many people like okra but it is a pretty plant with a beautiful flower), the long season crops (pumpkins, winter squash, popcorn, Brussels sprouts and sunflowers) need to get in time to ripen before the first frost (yes, we’re already counting the days until then) and all the early-planted crops need to be tended (the onions need to be weeded, the potatoes need to be hilled, the garlic needs to be hoed and the little sprouts of kale, Swiss chard, mustard greens, beets, bok choy, broccoli raab and carrots need to be cultivated (a fancy word for weeding) and cultivated and cultivated. If it happens to rain a lot (like the week before last) and it’s impossible to get in and cultivate with the tractor, then the weeds take root and the only way to get rid of them is getting on your hands and knees.
Then by the middle of June, most of the plants are coming along. They are big enough and sturdy enough to out compete the weeds. As their leaves grow, their shade prevents new weeds from sprouting. Then it’s just a matter of making sure the bug pressure is not too much and no diseases are taking hold. As one farmer told me in the beginning, “If you can get your seeds in the ground and not have too many weeds, bugs or diseases, you’ll be fine.” (It sounded so easy!)
In this week’s share will be:
green garlic
rhubarb
red mustard (small bunch)
sorrel
lettuce
cilantro
radishes
scallions
potatoes (root cellar)
fennel
dill
grape leaves
Enjoy,
Lisa, Lauren & Jacob
Hi Everyone,
We hope everyone enjoyed the first burst of summer! Nothing like going from wearing a coat one Sunday to dripping and stripping in the fields the next. Memorial Day is not a holiday that is celebrated when farming. It’s more of a reminder that time is running short to get so many more seeds planted.
The busiest three weeks of the season are from the third week of May until the middle of June. This is the time that all the transplants are ready to go into the fields, i.e. tomatoes, peppers, eggplants, herbs, tomatillos, okra (not that many people like okra but it is a pretty plant with a beautiful flower), the long season crops (pumpkins, winter squash, popcorn, Brussels sprouts and sunflowers) need to get in time to ripen before the first frost (yes, we’re already counting the days until then) and all the early-planted crops need to be tended (the onions need to be weeded, the potatoes need to be hilled, the garlic needs to be hoed and the little sprouts of kale, Swiss chard, mustard greens, beets, bok choy, broccoli raab and carrots need to be cultivated (a fancy word for weeding) and cultivated and cultivated. If it happens to rain a lot (like the week before last) and it’s impossible to get in and cultivate with the tractor, then the weeds take root and the only way to get rid of them is getting on your hands and knees.
Then by the middle of June, most of the plants are coming along. They are big enough and sturdy enough to out compete the weeds. As their leaves grow, their shade prevents new weeds from sprouting. Then it’s just a matter of making sure the bug pressure is not too much and no diseases are taking hold. As one farmer told me in the beginning, “If you can get your seeds in the ground and not have too many weeds, bugs or diseases, you’ll be fine.” (It sounded so easy!)
In this week’s share will be:
green garlic
rhubarb
red mustard (small bunch)
sorrel
lettuce
cilantro
radishes
scallions
potatoes (root cellar)
fennel
dill
grape leaves
Enjoy,
Lisa, Lauren & Jacob
May 24
May 24, 2011
Hi Everyone,
The first CSA pickup is here! In December when we are figuring out the first pickup date, May 24 seemed so reasonable. But that was 2010. 2011 is a whole new ball game. Unless you’ve had your eyes glued to the internet trying to glean the truth about Fuk-us-hima (hima means a system of environmental protection in Islam) – I think our Mother of Nature has a very wicked sense of humor! – you may have noticed that we are having a very cool, wet spring. As Lauren said, “This is the first year we’ve had to plant in mud.” But despite the crazy weather (and it’s far worse in other parts of the country), we’ve still been able to get the seeds firmly in the ground. And despite our unenlightened decisions (how could any sane person think it’s a good idea to split atoms with radioactive by product lasting thousands of years just to boil water?), Mother Nature still spins our globe and the seasons come and the seeds sprout. Sometimes just a little later....
Included in the first week’s share:
red, white & yellow scallions (early onions)
fennel (see recipes)
sorrel (see recipes)
rhubarb
green garlic
baby spinach or lettuce
fall harvest potatoes (from the root cellar)
fall harvest onions (from the root cellar)
mint
We will also have local Jersey lettuce for sale, horseradish and extra rhubarb. Also available for sale this week:
local raw honey
jams & jellies
Amish butter
local organic flour – wheat, pastry & spelt
pickled organic beets
eggs
pastured ground pork
uncured smoked bacon (no nitrates)
pastured ground beef
organic yogurt
chevre
organic applesauce
(Note: We have limited quantities of items but can easily order more. Just let us know what you would like more of. We can get more dairy products, including milk, ricotta cheese, sour cream, goats milk, hard cheese and many different cuts of meat).
Enjoy!
Lisa, Lauren & Jacob
Hi Everyone,
The first CSA pickup is here! In December when we are figuring out the first pickup date, May 24 seemed so reasonable. But that was 2010. 2011 is a whole new ball game. Unless you’ve had your eyes glued to the internet trying to glean the truth about Fuk-us-hima (hima means a system of environmental protection in Islam) – I think our Mother of Nature has a very wicked sense of humor! – you may have noticed that we are having a very cool, wet spring. As Lauren said, “This is the first year we’ve had to plant in mud.” But despite the crazy weather (and it’s far worse in other parts of the country), we’ve still been able to get the seeds firmly in the ground. And despite our unenlightened decisions (how could any sane person think it’s a good idea to split atoms with radioactive by product lasting thousands of years just to boil water?), Mother Nature still spins our globe and the seasons come and the seeds sprout. Sometimes just a little later....
Included in the first week’s share:
red, white & yellow scallions (early onions)
fennel (see recipes)
sorrel (see recipes)
rhubarb
green garlic
baby spinach or lettuce
fall harvest potatoes (from the root cellar)
fall harvest onions (from the root cellar)
mint
We will also have local Jersey lettuce for sale, horseradish and extra rhubarb. Also available for sale this week:
local raw honey
jams & jellies
Amish butter
local organic flour – wheat, pastry & spelt
pickled organic beets
eggs
pastured ground pork
uncured smoked bacon (no nitrates)
pastured ground beef
organic yogurt
chevre
organic applesauce
(Note: We have limited quantities of items but can easily order more. Just let us know what you would like more of. We can get more dairy products, including milk, ricotta cheese, sour cream, goats milk, hard cheese and many different cuts of meat).
Enjoy!
Lisa, Lauren & Jacob
Saturday, May 14, 2011
Let's Ramble On
We've read the manual. We've gleaned your one-page instructions on the Williams Tool System. We've admited our abject failure as farmers and have promised to "work" with the WTS (dontja just love TLAs?). But all we want is some nice clean rows. Please let me spend $5K and get some of those...nice..clean..rows. The other farmers are laughing. I admit we are hack farmers. Well, not really farmers after all. Do I want it to look good? Or taste good? And the same goes for my children. Do I want them to look good? Or be the goods. It is hard for my husband which makes it hard for me. I am so confident except when I am not.
And here I am rambling on...because I too, and in the Band of Joy. And not so confident, really, at all, about me, my kids and my farm. But somehow it all works out. And it tastes really good!
And here I am rambling on...because I too, and in the Band of Joy. And not so confident, really, at all, about me, my kids and my farm. But somehow it all works out. And it tastes really good!
Dandelions..on and On
Hi Everyone,
Just when you think it's done, the sun comes out and shines, on and on. I'd recommend a great documentary http://geraldcelentechannel.blogspot.com/2011/05/future-of-food.html but it's just too depressing. I think we all know what Monsanto is about or we wouldn't be doing what we are doing...growing vegetables or joining a CSA. We may be small, but we are mighty. Just ask a weedling. They may not look like much in a field. Oh, just a few. But they grow. In numbers and in strength. And then it's impossible to overcome them. The only time to defeat them is in the beginning. When they are just sprouting. Then it's easy to take the Williams Tool System (yes, there is always a defining system) and cull those little things. Those little white tendrils of roots laying in the sun to dry out. And it's over. But there are always more coming. And there are. For they are we. Always coming.
And so, we are coming. We are choosing. By our actions. By our wallets. By our commitment. Even when it's not so easy. Gosh, it's so easy to just walk in to any grocery store and buy anything...any vegetable...any time. But it's not so easy to join a CSA and just get a bag of vegetables each week and figure out what to do with them all. I am humbled by every check that we receive. But it fills me with hope. We may be a trickle right now -- less than 1% of the food supply -- http://www.youtube.com/watch?v=9SmZAJkPEPU but we will grow and they will try to fight us http://www.naturalnews.com/032357_FEMA_food_confiscation.html
but I don't think they'll win. And if they do, then it's done. And the sun comes out and shines, on and on. I'd recommend a great dandelion weed.
Just when you think it's done, the sun comes out and shines, on and on. I'd recommend a great documentary http://geraldcelentechannel.blogspot.com/2011/05/future-of-food.html but it's just too depressing. I think we all know what Monsanto is about or we wouldn't be doing what we are doing...growing vegetables or joining a CSA. We may be small, but we are mighty. Just ask a weedling. They may not look like much in a field. Oh, just a few. But they grow. In numbers and in strength. And then it's impossible to overcome them. The only time to defeat them is in the beginning. When they are just sprouting. Then it's easy to take the Williams Tool System (yes, there is always a defining system) and cull those little things. Those little white tendrils of roots laying in the sun to dry out. And it's over. But there are always more coming. And there are. For they are we. Always coming.
And so, we are coming. We are choosing. By our actions. By our wallets. By our commitment. Even when it's not so easy. Gosh, it's so easy to just walk in to any grocery store and buy anything...any vegetable...any time. But it's not so easy to join a CSA and just get a bag of vegetables each week and figure out what to do with them all. I am humbled by every check that we receive. But it fills me with hope. We may be a trickle right now -- less than 1% of the food supply -- http://www.youtube.com/watch?v=9SmZAJkPEPU but we will grow and they will try to fight us http://www.naturalnews.com/032357_FEMA_food_confiscation.html
but I don't think they'll win. And if they do, then it's done. And the sun comes out and shines, on and on. I'd recommend a great dandelion weed.
May 8, 2011
Hi Everyone,
Thanks to everyone who has joined our CSA for 2011. We're are looking forward to another great year!
Despite the dire reports of shortages of food due to flooding, droughts, rising cost of petroleum, dare I say climate change? we still have been able to get a lot planted -- onions, leeks, potatoes, cabbage, broccoli (lots of it because it was requested), kale (the King of vegetables, at least in terms of nutrition), radishes (because they grow so well in the black dirt...the farm I volunteered on had an entire building that is still called to this day "The Radish House"), collard greens, Brussels sprouts (always a Capital vegetable), cilantro (my very favorite herb and not just because it detoxifies mercury (I used to play with mercury as a child, and no I'm not kidding (long story) and bok choy, carrots and sugar snap peas. And the overwintered vegetables are coming up...spinach, rhubarb, sorrel (sour grass), dandelion greens, scallions, lovage (oh? you don't know lovage? Lovage is an erect herbaceous perennial plant. (Thank you wikipedia). There's more...
"The leaves can be used in salads, or to make soup, and the roots can be eaten as a vegetable or grated for use in salads. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. The seeds can be used as a spice, similar to fennel seeds.[4] In the UK, lovage cordial was traditionally mixed with brandy in the ratio of 2:1 as a winter drink. Lovage is second only to capers in its quercetin content."
Hey, what's not to love about lovage?
But all kidding aside, there is something to eating seasonally. There is a reason that the spring greens are so green and tonic. And there is something about looking forward to horseradish. This is the first year that they have taken "root" in my garden. And I have fallen in love. With horseradish!
This is also the first season that I have been affected by pollen -- and allergies...and horseradish is just the tonic. After digging it up in my garden and looking at a few youtube videos (ain't technology wonderful?) I washed it, peeled it, grated it, and cried and cried. (And this from someone who chopping onions never bothers me). But it did clean out my sinuses. And I made a wonderful creamy horseradish dip with sour cream (what's not to love about that?) and horseradish. It is divine! Just one spoonful is a rush.
And maybe that's enough. Just a few spoonfuls. So I now think of eating vegetables not servings per day but servings per season. How many servings of dandelion do you need a year? Well, just look out your window and see when they sprout. That's the time. For if you miss it, you'll have to wait an entire year to seize the day. And that's just too long.
So, we thank you for joining our CSA for this season. This season we will bring you whatever this season will bring. We will try to tame the wild weeds in whatever way we can to bring you the broccolis and cucumbers that we have come to expect from Shop Rite (because we must shop right musn't we?) and we will sneek in the weeds of the wild which often become our very favorite "vegetables."
(The first pickup is on Tuesday, May 24...more details in the next email).
Enjoy!
Lisa, Lauren & Jacob
P.S. The plants (for those who ordered them) will be arriving Tuesday, May 17. More details to follow.
Thanks to everyone who has joined our CSA for 2011. We're are looking forward to another great year!
Despite the dire reports of shortages of food due to flooding, droughts, rising cost of petroleum, dare I say climate change? we still have been able to get a lot planted -- onions, leeks, potatoes, cabbage, broccoli (lots of it because it was requested), kale (the King of vegetables, at least in terms of nutrition), radishes (because they grow so well in the black dirt...the farm I volunteered on had an entire building that is still called to this day "The Radish House"), collard greens, Brussels sprouts (always a Capital vegetable), cilantro (my very favorite herb and not just because it detoxifies mercury (I used to play with mercury as a child, and no I'm not kidding (long story) and bok choy, carrots and sugar snap peas. And the overwintered vegetables are coming up...spinach, rhubarb, sorrel (sour grass), dandelion greens, scallions, lovage (oh? you don't know lovage? Lovage is an erect herbaceous perennial plant. (Thank you wikipedia). There's more...
"The leaves can be used in salads, or to make soup, and the roots can be eaten as a vegetable or grated for use in salads. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. The seeds can be used as a spice, similar to fennel seeds.[4] In the UK, lovage cordial was traditionally mixed with brandy in the ratio of 2:1 as a winter drink. Lovage is second only to capers in its quercetin content."
Hey, what's not to love about lovage?
But all kidding aside, there is something to eating seasonally. There is a reason that the spring greens are so green and tonic. And there is something about looking forward to horseradish. This is the first year that they have taken "root" in my garden. And I have fallen in love. With horseradish!
This is also the first season that I have been affected by pollen -- and allergies...and horseradish is just the tonic. After digging it up in my garden and looking at a few youtube videos (ain't technology wonderful?) I washed it, peeled it, grated it, and cried and cried. (And this from someone who chopping onions never bothers me). But it did clean out my sinuses. And I made a wonderful creamy horseradish dip with sour cream (what's not to love about that?) and horseradish. It is divine! Just one spoonful is a rush.
And maybe that's enough. Just a few spoonfuls. So I now think of eating vegetables not servings per day but servings per season. How many servings of dandelion do you need a year? Well, just look out your window and see when they sprout. That's the time. For if you miss it, you'll have to wait an entire year to seize the day. And that's just too long.
So, we thank you for joining our CSA for this season. This season we will bring you whatever this season will bring. We will try to tame the wild weeds in whatever way we can to bring you the broccolis and cucumbers that we have come to expect from Shop Rite (because we must shop right musn't we?) and we will sneek in the weeds of the wild which often become our very favorite "vegetables."
(The first pickup is on Tuesday, May 24...more details in the next email).
Enjoy!
Lisa, Lauren & Jacob
P.S. The plants (for those who ordered them) will be arriving Tuesday, May 17. More details to follow.
Tuesday, April 12, 2011
My Captain, O, Captain
Our season has barely begun;
The fields have weathered every storm, the seeds we sought are sown;
The plants are near, the emails I hear, the people are exulting,
While follow eyes the steady wheel, the tractor grim and daring:
But, O plants! plants! plants!
O the sprouting of the seeds,
Where on the tractor my Captain lies,
Alive, healing and weeds.
My Captain, O Captain! get off and smell the earth;
Bend down--for you the family is flung--for you it is a new birth;
For you bouquets and dirty sinks--for you the kitchens come a calling:
For you they want, the steady in their presence, the emails keep on coming.
Here Captain! dea(r)l landlord!
This rent check is still coming:
Can't you give me some more time?
I've gotten some bad seeds.
My Captain does not answer, and therein lies his power;
His father could not, would not, and by default he cowered;
His mother is anchored safe and sound, her voyage closed and done;
From fearful trip, her grandson dear, comes in with all it won;
Exult, O the fields, and fine, Celebrate!
The normal and Divine.
For well we are all here,
Not just good but fine.
The fields have weathered every storm, the seeds we sought are sown;
The plants are near, the emails I hear, the people are exulting,
While follow eyes the steady wheel, the tractor grim and daring:
But, O plants! plants! plants!
O the sprouting of the seeds,
Where on the tractor my Captain lies,
Alive, healing and weeds.
My Captain, O Captain! get off and smell the earth;
Bend down--for you the family is flung--for you it is a new birth;
For you bouquets and dirty sinks--for you the kitchens come a calling:
For you they want, the steady in their presence, the emails keep on coming.
Here Captain! dea(r)l landlord!
This rent check is still coming:
Can't you give me some more time?
I've gotten some bad seeds.
My Captain does not answer, and therein lies his power;
His father could not, would not, and by default he cowered;
His mother is anchored safe and sound, her voyage closed and done;
From fearful trip, her grandson dear, comes in with all it won;
Exult, O the fields, and fine, Celebrate!
The normal and Divine.
For well we are all here,
Not just good but fine.
Tuesday, April 5, 2011
By Fruit Alone
We're all CTD in the words of the late, too bad for us, lucky for him, George Carlin, that is, i.e. Circling The Drain. It doesn't take a rocket scientist to take a look around and observe the obvious. No, we can all observe that quite well. If we choose. And most do not. Because it's just too full of pain. Not just painful but really full of pain.
No, I'd rather not get too attached to the results. Or the "outcome" as George would say. And farming has taught me that. And yes, it is farming. Not gardening. And yes, I am a Farmer. Beyond a gardener. Not that there's anything wrong with that. There's not. And sometimes, many times, I wish I were just doing that. Gardening. For me. For my family. But I must save India. I just didn't know it would be so hard. Really. Hard. And so, here I am. Loving it. Hating it. Enjoying it. Not wanting to do it. Sorry that I signed on for this. All these vegetables. Vegetables that I truly love. I could live by vegetables alone. And maybe a little gin. Well, even gin is from juniper berries. Close enough. Yes, I could live by vegetables (and a little fruit alone).
No, I'd rather not get too attached to the results. Or the "outcome" as George would say. And farming has taught me that. And yes, it is farming. Not gardening. And yes, I am a Farmer. Beyond a gardener. Not that there's anything wrong with that. There's not. And sometimes, many times, I wish I were just doing that. Gardening. For me. For my family. But I must save India. I just didn't know it would be so hard. Really. Hard. And so, here I am. Loving it. Hating it. Enjoying it. Not wanting to do it. Sorry that I signed on for this. All these vegetables. Vegetables that I truly love. I could live by vegetables alone. And maybe a little gin. Well, even gin is from juniper berries. Close enough. Yes, I could live by vegetables (and a little fruit alone).
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