"Life on a farm is a school of patience; you can't hurry the crops or make an ox in two days."
FULL SHARE DELIVERY TO ALL LOCATIONS HALF SHARE DELIVERY TO FREDERICK, SILVER SPRING, TAKOMA PARK, DC & BERKELEY SPRINGS
Make Hay While the Sun Shines
| Summer Blossoms |
There are simple quotes, that most likely originated during times when farming communities were the norm, that I have heard repeated throughout my life. This week they have been moving through my being like a mantra, and sinking in deeper. As this is a very busy time of year in the garden, I need the support to carry me through the season, and the wisdom of these time tested truths. As simple as they may seem, there is profound wisdom in each, that extend well beyond farming.
Don't count your chickens before they have hatched.
Don't put the cart before the horse.
Make hay while the sun shines.
You can do your own reflection if you feel so called. I must say, that I have been truing my decisions up to these lines this week, and for what ever reason or way they slipped into my consciousness, it has been helpful. I find myself looking at a decision, like the purchase of a new delivery vehicle so we can expand, or how to salvage all the split tomatoes, so they do not rot, and then asking my self if I need to surrender to "making hay while the sun shines" or am I "putting the cart before the horse?" I didn't grow up on a farm, and I am finding that there is a lot of personal growth I am being offering in the opportunity, and listening to the advice of classic farming quotes has offered me support and guidance this week.
I will share that it began with an argument I was having with my husband that was birthed from my over exhaustion making a list of what needed to be done, rather than taking a 30 minute break, and then having the conversation. A friend mercifully swooped in and lightened up the air and I relaxed.
In our conversation about the farm in general (and I in a better mood), he mentioned that you have to make hay while the sun shines. If you don't, you loose your crop. If we are going to make our own hay here, we need to decide if we are willing to be the type of people that are willing to make that commitment. In farming, you don't just get around to things when you are in the mood. It takes discipline. You pick the beans every other day or they get hard and stringy. The tomatoes split quickly if they are left on the vine a day too long. The weeds go to seed if they are not pulled. Obviously the animals needs to be fed and watered. In short, rather than being overwhelmed, I felt myself surrender. I felt my heart long to be that committed to caring for this land. I love farming. I love being outside. I love watching the miracle of growth. And I love sharing it with others. So, I decided that if it was going to be hard work, that it was worth it. As I said last week, everything has it's season. We are never given more than we can bear. The mercy for me is that I have a husband that loves hard work and never complains. Rather than loosing the bunches of green tomatoes to the compost pile (which is really not a bad use of them), I started an early morning canning ritual. A little each day. When a friend appeared at my door at 4:30 one morning to help me, you can imagine my delight. What a blessing!
If you are interested in freezing or canning tomatoes for the later seasons, please send me an email. We have plenty and can send some with your share.
We hope you enjoy the fruits of our labor. The harvest is infused with our love of the job. I pray that our care for the land and gratitude for the beautiful harvest produces food that is healing and nourishing to those who receive it.
This Weeks' Share
The peppers are plump and green. Little flashes of red are beginning to peek out from under the leaves, so hopefully we will have sweet red peppers to share later in August. The zucchinis died down a bit this week, and the rows that were seeded later haven't started to fruit yet. If they do well, it should return soon. The tomatoes! They are abundant and doing well. We sent a few pounds of slicing tomatoes and some "rainbow" cherries. They should go well with the basil that continues to share. If you are interested in freezing or canning tomatoes for the later seasons, please send me an email.
|Jewel among the masses |
The carrots and beets aren't germinating as well this year, as year's past. We did have some to share though! Jesse is intending to plant more rows for a fall harvest. This time we are planting after the full moon as the gravitational pull supports the growth of root crops. We haven't always paid such attention to the moon phases as we plant, but we are going to explore how effective it seems to be as our awareness has been on the phases of the moon this month.
The pretty red and green leaves are swiss chard. It is a wonderful green to cook with that grows well in the summer heat, more so than other greens (kale, lettuce, etc.) We hope to share this for week's to come. Maybe next week, I'll send a recipe.
|Thank you for joining us this season to share in the harvest and all of it's beauty, nourishment, and healing.
Please contact us any time with questions. You are always welcome to come visit!
Peace and Blessings~
September 22nd thru November 10th
We are inviting new members to join us for the Fall season!
If you have a Spring/Summer membership and would like to continue through the fall, we are now accepting enrollments.
Please share with others this opportunity to support local agriculture while receiving the healing nourishment it provides.
This Weeks Harvest
Bunch of Beets
Garlic & Onions
I am fasting this month, and each night breaking fast with community. This dish was served by a friend and CSA member the other night. I REALLY enjoyed it. Simple, yet delicious.
Another really awesome variation was served as well, that included carrots, and was pulsed in a vitamix.
Be creative and explore additions!
Small bunch of raw beets, peeled and grated
juice of 1/2 a lemon
Dijon Mustard to taste
(can be omitted)
Fresh ginger, grated
(about 1/2 inch, cubed)
1 apple, grated
Dried cranberries are great too.
Another delicious potluck treat from a share holder...who was willing to share with us!
*Chop bite-size tomato &
cucumber chunks, using about equal amount.
("I usually peel the cukes, but you don't have to")
*Peppers, not spicy
(long yellow banana peppers are traditional, chopped bite-size, use about half as many peppers as tomatoes)
*Green onions, chopped, to taste (or the ones in your share)
*Crumbled feta, to taste
Toss together with good tasting olive oil, then mix in lots of dried oregano, and a few grinds of black pepper.
You want a fair bit of olive oil mixed with tomato juice at the bottom of the bowl. Serve with good crusty bread to mop up the juices!