May 24, 2013

letter head csa

"To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals - obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the non-domestic creatures in recognition of the dependence of our households and domestic life upon the wild world. Husbandry is the name of all practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.
And so it appears that most and perhaps all of industrial agriculture's manifest failures are the result of an attempt to make the land produce without husbandry."
~Wendell Berry


Greetings of Peace~

Perennial wildflower bed, planted on garden border 

This week marks our first CSA delivery of 2013!  We are grateful to welcome many returning members, as well as many joining us for the time this season.  It is a joy to share a common intention with each of you to grow and receive our nourishment in a way that cares for this precious planet, with gratitude and awe for the Creator who is the source of our provision. 

This spring has graced the garden with abundant rain and cool weather.  The first
Red Winter Kale 
share will offer the many "spring greens" that have been drinking up the rain, and staying lush in the cool, crisp weather.  Too much heat in early spring causes many greens to bolt or turn bitter.  Bolting happens when a plant senses it's season is over and send up a flower in effort to make seeds and reproduce, causing some of the nutrition and energy to leave the leaf, entering the flower.  This spring has been wonderfully cool and as a result, your share will be filled with many varieties leafy greens these first couple weeks. 

We hope you will enjoy your young greens and find many creative ways to prepare them.  The return of garden fresh salad is a delight for me.  The sunflower sprouts in your share are a nice additional to a salad, as well as the mache and scallions.  I have been enjoying green smoothies as the days begin to warm up.  My favorite mix is yogurt, frozen blueberries and a handful of the micro greens mix with a spoonful of honey.  There must be a million ways to prepare a salad or smoothie, and I hope you'll enjoy exploring with this week's share.

Zucchini Sprout 

Many root crops have been seeded and are beginning to show signs of growth through their leaves, as they begin to raise up the rim of the root from under the earth.  With the cooler weather, they are coming along slowly this year.  We hope to have young roots to share soon, young carrots, beets, and sweet white turnips, God willing.  The sugar snap pea vines have doubled in size over the past week, and we keep peeking to see the first flowers!  The mounds of earth that contain summer squash and cucumbers have sent up their first leaves, the tomatoes are in the field, the potatoes have popped up, the sweet potatoes arrived and were transplanted, the green beans were just thinned, we are watching for the garlic to send up the scape, and seeds are being sown rhythmically.   What a joy it is to share this first weeks harvest after months of preparing. 

Many thanks to our farm apprentices, Brenden, Valerie, and Anthony who have been rising early and working with optimistic and grateful spirits to be here on the farm caring for the gardens and learning sustainable growing practices.  Jesse Amin has again taken up permanent residence in the garden's presence it seems, as long as the sun offers enough light for him to see.  We hope you will enjoy the nutrition and taste of your food, and also sense the love, gratitude, and prayer that has been in the heart's of those who have helped care for it's growth.

We look forward to witnessing the gifts, unique to each season, unfold to and sharing this experience with each of you.  Many blessings and thank you for joining the Farm of Peace CSA this year! 

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!

   Sunflower Art
Peace and Blessings~ 

Halima Willett 


This Weeks Harvest

Bed of Lettuce 
Spring Scallions
Young Lettuce Salad Mix
Mache (Corn Salad)
Tat Soi
Micro Greens (Kale, Choi & Mizuna)
Sunflower Sprouts

Choi Relish

 Bok Choi in Autumn


With the bite of mustard and as much fiery chile as you care to add, this relish definitely has heat.  At the same time, its succulent morsel of cooling choi and a base of refreshing yogurt quench the very fire it sets.  enjoy this as you would any spicy or cooling condiment: on a burger, baked potato, with steamed vegetables or wilted greens, or on hot or cold soups.  Be adventurous.
~Farmer John's Cookbook

Makes about 1 1/4 cups

2 T Plain Yogurt
1/2 t Dijon Mustard
1/8 t  Ground Black Pepper
1 Scallion, thinly sliced
1/2-1 t finely chopped chile pepper
1 cup choi, finely chopped

1. Combine the yogurt, mustard, pepper and scallion in a small bowl.  Add chile pepper if you prefer hotter relish.

2. Stir in the choi.  Serve immediately or cover and store in the refrigerator for up to 8 hours.

Scallion-Garlic Chickpea Spread 
Spring Scallions
A tangy, garlicky, and delicous chickpea puree', hummus is a perfect dip or sandwich spread.  The variation introduces the delicate pungency of scallion.  Preparation is quick and easy in a food processor, but you can also to the mincing and mashing by hand, with slightly more textured results.  If you choose to use canned chickpeas, two 15.5 ounce cans provide the right amount. 
Adapted from Moosewood Cookbook

Make about 3 cups

3 c cooked chickpeas
1/2 c coarsely chopped scallions
1/2 c tahini, more to taste
1/2 c lemon juice
1/3 c parsley (or cilantro)
2 cloves garlic, minced
3/4 t salt, more to taste
1/4 t ground cumin (optional)
pinch cayenne (optional)

1. Put all of the ingredients in a food processor and process until they form a thick paste. (Alt. mash and mix by hand)

2. Season to taste.  If you like your hummus creamier, stir in more tahini.