January 26, 2021
What’s in this Week’s VEGGIE BOX: Cabbage, Broccoli, Cauliflower, Parsley, Carrots, Chard and Oranges
Bread this week: Asiago or Whole Wheat-your choice of one
~ Oranges ~Tangelos
5# for $8 or 10# for $16
If you would like to place a special order please let us know by Friday at 5pm, and we will deliver to your drop on Tuesday February 2nd.
This Week on The Farm
Sunday I found myself reading a cookbook that I was given to for Christmas from my best friend Dru Rivers from Full Belly Farm. It is not your usual cookbook, as it has more stories than recipes, it is from a small town restaurant in Boulder, Utah. With a Measure of Grace is about two women and what they have accomplished in starting a restaurant business out into the middle of nowhere “quietly they have filled in the gap, that dividing space between neighbors, with mindfulness. And they have filled it with the sacred nature of food.” They are on the edge of wildlands, out their backdoor into Hell’s Backbone, red rock of the Grand Staircase and Escalante National Monument. There are a few pages written by Chagtug Tulku Rinpoche, a mediation teacher of one of the owners. In these times I felt his words so important that I would like to share them with you in this month of January of a new year, as we are entering a new era with a new president and a new normal….”The mind is like a fertile field. If we contaminate it with the poisons of ignorance, desire, anger, jealousy and pride we will inevitably produce poisonous crops. …Medicinal seeds-wholesome, virtuous acts of kindness, love and compassion-will produce the fruits of peace and benefit. We cannot plant poisonous seeds and expect edible or medicinal fruit…we understand why we must carefully choose which seeds to plant. Good Heart is the medicine that heals all conflict…as we rise to good heart, we watch our own and others happiness grow.
In this time of midwinter, it is when to plant seeds for our future, how are we going to spin this coming year, this year that has just begun? We have planted for spring last fall and with the dry droughty winter, we continue to plant for late spring. But for the next season, we are planning, we are brewing and stewing recapping this last year what to repeat, what not to have rise again, for the coming hot summer harvest. We have ordered the seeds on these cold January days. Boxes are arriving, packages for the future; it is quite an exciting time, a moment of expectation of what might be, but only held in our pictures of our minds eye. There are neat and tidy rows of so many beautifully growing, weed free lines of abundance, food hanging heavily laden on healthy flourishing plants. That is the image of what a farmer holds each new season, the perfect Garden of Eden, flawless full of potential, and the opportunity to make right the mistakes of the last year. A never ending cycle of opportunistic hope, thus the farmer will continue until his or her dying days trying to fill that image.
On Saturday I made our first summer planting of parsley. It is our own saved seed from 2016. That year brought us our first grandson Nolan Jeffrey in January. It was also the year that Claire was living in Peru, working as a teacher, learning more than her students on the aspects of people, kids, and how to create fun as a way to educate-she grew tremendously!!! That was also the year that Ali decided to take an eight month internship in California and spent her first summer working on her family’s small organic farm (yes, meaning that was the first year Ali started working for Jeff and I). That was the year that we let the parsley go to seed, and I collected them early summer. Those seeds contain all of that history in them, along with growing up on this land, knowing what the hot long summers are like, and the mid winters, and the glorious springs. They hold so much information-more than I know, but I hold so much hope and expectations from them, to grow and find happiness once again on their land called home. They are sitting in an almost new greenhouse, planted and watered, but still waiting for the cozy warmth that denotes a greenhouse. Last year a tree branch fell during one of the wind storms and ripped a huge gash on the plastic covering, A few weeks ago with Ali’s determination to make it right this time, we cut back the tree branches and put on a new plastic cover…but leaving extra plastic for the new greenhouse additions to the east. An expansion! Well the last wind storm found those loose ends and tore some of the new plastic….as the addition is still in waiting. As you can see, in one’s mind eye it is all perfect, but in the reality of life, nothing is perfect and the parsley will wait as we patch and repair while they are contemplating their first days of germination into this world.
We are still harvesting last year’s parsley, which came from the same 2016 seed bank. In the field you can see a lot of holes where there were plants that have been sacrificed to what, we are not sure. Possibly root rot or ground dwellers that feed on yummy parsley roots. We had five beds of parsley enough to feed the world, but it turns out less so, as we seemed to need to feed the underworld too. This time we will find a different home for the parsley, those soil nerds won’t find them, and so all five beds can grow green and tall. This morning Ali said that she took the white fabric cover off of our Anemone flowers on Friday as they were starting to bloom…and this morning half of the row was eaten down to the nubs. Those TURKEYS…I can understand that statement, as those turkeys were out there when we weren’t looking eating to their little heart’s content. We will put the fabric back on, and the anemones with their nature of wanting to grow and bloom will come back, maybe a bit stronger with the turkey manure that was left behind. So you can see that with the hedgerows, with the green growth of plants in abundance on this farm, the wildlife sees this oasis and has moved in with us. Who wouldn’t want to live in such a beautiful garden of eaten, surrounded with food, and water, shelter? As Rinpoche also said: “Acting carelessly or harmfully towards others, or working for our own benefit at the expense of others will only create limitations and suffering.” So we live at the heart of learning compassion, working with nature instead of against it. It takes a shift in attitude, a struggle to not find anger for those turkeys, or deer, or rabbits, or quail that also are looking for their daily dinner. Some days are easier than others, but at this start of a new year there is more hope than ever, more good heart to carry us through. Have a Great week, and remember to eat your parsley! ~Annie Main
SPICY ROASTED CAULIFLOWER AND CARROTS WITH PARSLEY PESTO
1 head cauliflower, cut into florets
6 large organic carrots, cut into 1 inch pieces
1 TBS olive oil
1 tsp ground cumin
1/2 tsp paprika
salt and pepper to taste
For the Pesto:
4 cups parsley, stems removed and chopped
3 cloves of garlic, minced
1 tsp fresh lemon juice
1/4 cup parmesan cheese
2 TBS walnuts
salt and pepper to taste
Preheat oven to 400 degrees. In a large bowl combine all ingredients. Place on a prepared baking sheet and roast in the oven for 18-25 minutes turning veggies halfway through cooking time. While veggies roast prepare the pesto by combining all ingredients into a food processor until pesto is smooth. Add more oil if necessary. Serve pesto with roasted veggies and enjoy!
Cabbage, Fennel and Orange Salad with Parsley and Mint
1 pound green cabbage, cored and thinly sliced
1 fennel bulb, cored and thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
2 oranges, peeled and chopped
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup chopped fresh mint leaves
Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving. Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.
Cabbage & Chard Fried Rice
1 cup Jasmine Rice
4 oz Shiitake Mushrooms
3 cloves Garlic
1 bunch Green Chard
1 Sweet Potato
½ head Broccoli
¼ head Cabbage
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Once boiling, reduce the heat to low and cover. Simmer 11 to 13 minutes, or until the water has been absorbed. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork. While the rice cooks, thinly slice the mushroom. Cut the broccoli into small florets. Remove the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Peel and slice the carrot into thin matchsticks. Separate the chard leaves and stems. Slice the leaves into ribbons; small dice the stems. Peel and mince the ginger. Peel the sweet potato; grate on the large side of a box grater. Remove and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into a medium bowl; beat until smooth. In a large pan heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and broccoli; cook, stirring occasionally, 4 to 5 to minutes, or until the mushrooms have softened and the broccoli is bright green. Season with salt and pepper. Transfer to a bowl and set aside. Wipe out the pan. In the same pan used to cook the mushrooms and broccoli, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, chard stems and white bottoms of the scallions; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot, sweet potato and ¼ cup water; cook, stirring frequently, 2 to 3 minutes, or until the carrot and sweet potato have softened slightly. Add the cabbage, chard leaves and ¼ cup of water; cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted. Add the eggs and cooked broccoli and mushrooms to the pan of vegetables. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked to your desired degree of doneness. Remove from heat. Add the cooked rice and sweet soy sauce to the pan of vegetables; stir until thoroughly combined. Season with salt and pepper to taste. Divide the fried rice between two dishes and garnish with the green tops of the scallions. Enjoy!
Broccoli and Parsley Soup
4 cups diced broccoli florets + stems
4 cups vegetable broth
1 cup coconut milk
1 cup chopped fresh parsley
1 tsp salt
pepper to taste
red pepper flakes (optional)
In a medium saucepan, boil broccoli in the veggie broth until tender - about 10-15 minutes. Of course, the smaller the dice of the broccoli, the faster the cooking time. Remove from heat and add parsley, salt, and milk with an immersion blender or carefully pouring cup by cup in a regular blender, blend until smooth sprinkle each bowl with fresh pepper, and red pepper.