August Twenty-Second
It seems to be the way of our times today to move very quickly, become very successful and lead productive lives. I understand this concept very clearly and almost to a fault some days. Even on a farm where we are literally surrounded with food, it can be difficult to find the time to lovingly and thoughtfully prepare it. It can seem as though the world is spinning so fast and that for everyone in the house to find the time at the same moment to sit down at the dinner table to enjoy food together- how do we manage such a thing?
Yum-Yum, Green Beans!
What happened to the family that eats dinner together? Why does the the telephone, the TV or the work day take precedence over the strength a family finds together when holding hands over food with bowed heads? Who decided it was okay for everyone to come into the house at different times to eat dinner? What is happening to the importance of sharing a lovingly prepared meal with a consciousness for where the food came from, a respect for the hands that prepared it and thougtfulness towards the lives and the world from which food comes? This is not a religious thing, it is not a discipline thing or a family values thing or an organic thing. This is about an honest pause, a respectful stillness, or a prayer-if you will-made in the center of your home in the presence of your children, recognizing the importance of what you are about to consume.
Food is energy. It is calories and flavors and textures and smells. But food, please do not let us forget (for I fear that we are) is origin. Food is a place and a person and a life and a world. Food comes from soil that is worked by people that live in communities with watersheds. Food is a link to a place that should be relatively close by so that we can understand with intimacy the impact we have on the place and that the place is having on us. Lucky are those who keep gardens. The gardener holds a grounded understanding of food values and does not take for granted a single green bean.
Wendell Berry says that “Eating is an Agricultural Act” in his essay ‘The Pleasures of Eating’-1989. He implied that industrial food consumers do not see the link between food and land. Later on, in the same essay, he says that “One reason to eat responsibly is to live free.” I love these two lines so much. It feels so nice to share them with you. Because our minds cannot be free if our food and its sources are controlled by an industry of food packages, advertising, additives, chemicals, and preservatives. He then points out that if there is food politics, there is also food ethics. And the ethics of food that I beg of you to see is the very humble prayer spoken quietly at the dinner table with a recognition to your farming community that worked so hard to bring that food to your table.
Green Cabbage- A nice and dense head of green cabbage this week. Coleslaw, egg rolls or Borsht for anyone?
Beets- The beets this week came from a fresh bed that we have been watering since the drought began. They’re a little on the grande side, but still a nice tasting beet. Enjoy the nice greens on these beets.
Cucumbers– Cucumbers are still cranking out. A nice lemon cuke for everyone along with your standards. Production is waning now if that is any consolation to you.
Summer Squash, Zucchini, and/or Patty Pans- Still more squash to go around. Production on the soft squashes is also waning. Remember that you can grate and freeze squash or you can cube, blanche and freeze squash if you’re feeling a little squashed.
Celery- More beautiful celery to go around. It is such a feat in itself to grow celery, and now it is finally ready to be harvested, we are proud to bring you this nutritious green. Midwestern grown celery will not live up to our California celery expectations. It simply is not the same climate. Local celery will have a stronger celery flavor, deeper green in the stalks and leaves and we will ship it to you with more leaves on top. Use the leaves for stock, soup, or dehydrate them for seasoning with celery this winter. More celery coming the next few weeks as well. Get creative with celery! Aunts on a log?
Heirloom Tomatoes
Green Beans and Yellow Beans- Another nice offering of beans this week. We were just shy of a pound this time. We were able to mix in some yellow beans in almost every bag.
Fresh Basil Leaves- Remember that fresh basil does not keep. Basil will turn black when placed in refrigeration. The best way to keep it is on your countertop in a glass of water like cut flowers.
Lacinato Kale- More of everyone’s favorite variety of kale this week. We were working on cleaning all of the plants up. See a fun new Kale recipe below!
Tomato Mix- Leave your unripe tomatoes on your countertop to ripen. If you put your unripe tomatoes in the fridge, they may not ripen at all. Several of the more funky shaped tomatoes that we are sending you are Heirloom tomatoes. It is very customary and expected of an heirloom tomato to be somewhat mishapen and have more cracks than hybrid tomatoes. Heirloom tomatoes are not judged by their looks, for the real beauty is found when they are eaten. Their flavor surpasses any hybrid tomato out there. Some of the tomato varieties are yellow, pink, purple, orange and red when they are ripe. If you want to know if your tomato is truly ripe, give it a very gentle squeeze. You will find a nice mix of heirloom tomatoes this summer. The funky shaped tomatoes are heirlooms. They have a bit of a mind of their own at times. 2.87lbs per member this week.
Cherry Tomato Mix- Remember that the Sun Gold Cherry Tomatoes ripen orange! A very nice giving of sun golds this week! Almost a pint for everyone!
Eggplant- Either a Japanese Eggplant or a traditional eggplant this week. Eggplant production seems to be waning a bit.
Jalapeno Pepper- A small, green hot pepper.
Hungarian Hot Wax Peppers- A red-ish or an orange-ish hot pepper this times that shows what the bananna peppers look like when ripening. Some folks may have received the usual lime-green Hungarian Hot Wax peppers.
White Onion- A fully cured white onion for your fresh salsa!
