I’m a bit old fashioned in some ways. Perhaps I’m simply my mother’s daughter. But I’m a firm believer in the power of “pleases” and “thank you’s”. I’m trying my darndest to raise our children to recite these words even if they don’t embody a complete understanding of their importance at their young ages (3, 6, 9). I also believe that gratitude may be one of the secrets to happiness and fulfillment in life. When we learn to experience gratitude for every small thing that comes into our lives we can find awe and beauty and reverence at every turn. Gratitude that our car started, for a good night’s sleep, for a smile from a neighbor, or even a simple meal.
We have a basic ritual of offering gratitude before meals at our home. Everyone is called to the table and generally we wait for everyone to be seated and holding hands to partake in this customary prayer before we pick up our spoons and forks and dig in. Interestingly it takes years to train children to this simple ceremony. Hunger is never helpful when training young humans to leave their forks on the table. But self control and restraint are good virtues to learn, so why not exercise these values at the dinner table? Our 9-year-old seems to finally be getting it, with a few more years of training on the wee ones to go. I guess you only need to tell a developing human something one million times before it finally sinks in. (Dogs are easier to train it turns out).
I’ll admit that since this ritual is such an engraved part of our lives, and we are busy people, occasionally there is a lack of sincerity and deep reflection in this moment of pause. When lacking creativity or feeling particularly hungry or grumpy on any given day, we can always fall back on saying that we’re thankful for the food and for our family. I know that this procedure means something to my children because they will be the ones to remind us that we still need to “do thankfuls” if anyone has become forgetful and begins to dig in without offering gratitude first.
We really do have so much to be thankful for. In a world saturated in fear, disease, hunger, busy-ness, and distractions it can be challenging to allow ourselves to slow down long enough so that we can feel vulnerable, empathetic and appreciative. I am a farmer after all. A mother too. I’ve traveled in the “third world” and have seen true hunger, homelessness and illness. I know hardship and can easily feel overwhelmed by the sadness I feel for myself or others. What helps me to see the beauty in the world again and feel awe and wonder and mindful is the humble act of expressing gratitude.
I know that you eat well because you get these stunning boxes of seasonal vegetables from a local, organic, small family farm. You’re privileged enough to partake in a vibrant local food system. If your day has been “one of those days”, I challenge you to express your gratitude out loud to someone around you for your meals, running water, washing machines, flushing toilets, light bulbs, your mattress, or the company around you as you share your meal. It may be contagious. I do feel that love and gratitude and mindfulness are one of the most lovely contagious things we can spread.
On Week 18 I am THANKFUL to be your farmer. I am thankful for my health and my strong body my intelligent and hardworking husband. I am thankful for my endlessly helpful and engaged mother who is so present in our lives. I am thankful for my three beautiful children, a season of bounty and meals fit for royalty around my grandmother’s old kitchen table.
Soooo….What’s in the Box????
Brussels Sprouts- These puppies are still on the stalks. We left the work of snapping them off the stalks to you. Snap all of your Brussels off of their stalks and store in a plastic bag in the fridge. They will keep longer and stay fresher and greener in cold storage. Discard the stalk itself. Brussels are such a wonderful fall treat and so nutritious!
Acorn Squash- Acorn Squash is a classic winter squash variety that we are thrilled to be sharing! Their flesh is sweet and they can even be used to make pumpkin bars, soup, or simply served with a little butter and brown sugar if that’s your thing.
Carrots- 1 pound per member. These are still our summer carrots we have had in cooler that we’re sharing now. Still plenty of fall carrots to dig!
Cauliflower and/or Broccoli- You may have received 1 large head of cauliflower or two smaller heads of cauliflower or one small cauliflower and one small broccoli.
Sweet Peppers- 2-3 sweet peppers per member. Sweet Pepper production seems to be waning a little. We should be able to continue to pick them up until frost.
Kohlrabi- We’re so happy to have an encore kohlrabi appearance. These are young, tender kohlrabi that are so crispy and tender eaten raw! Remember to peel off their outer skins. The leaves of the kohlrabi can be used like kale!
Celeraic Root- Celeriac root is in the same family as celery. It is specially cultivated so that the roots of the celery plant grow large instead of the stalks. We left the stalks on these celeriac root so that you can still use them in your cooking. They would be a nice addition to soups or even fresh salads! Just boil and mash them with potatoes and plenty of butter and cream and you’ll fall in love with celeriac root! Will keep best in a plastic bag in the fridge. With the greens removed, celeriac root is a fantastic storage vegetable. It will keep nearly all winter long in cold storage. It is also nice par boiled and then grated into a hash with or without potatoes!
Russet Potatoes– We feel like this may have been one of our best russet potatoe years ever on this farm. Maybe it was the variety we tried this year. The potatoe harvest in general this year looks good. Russets are great baked or because of their density and tougher skins, the hold up very nicely in soups, when baked or even fried.
Mini Sweet Peppers– One pint of mini sweets per member. The mini sweet peppers came in a plastic clamshell this week. Wonderful for snacking or putting on salads.
Hungarian Hot Wax Pepper– Watch out for a couple hot peppers floating around in your box this week!
Jalapeno Pepper– Another hot pepper this week!
Garlic- One bulb of chesnook red again this week.
Onion– Yellow onions this week.
Green Curly Kale– To keep you stocked in greens and eating something green at every meal!
Thyme- We were very happy to be able to offer an herb this week. Fresh thyme is wonderful added to soups, curry, vegetable pot pies, or even made into tea. If you don’t think you’ll use it fresh, you can always unbunch the thyme bundle and lay it out on a tray to dry or in the oven on very, very low heat (maybe with the door cracked). Once dried, store in an air tight canning jar with a tight lid.
Potato Leek Soup with Celeriac
