May 23, 2014

letter head csa
sunflower

"I used to visit and revisit it a dozen times a day, and stand in deep contemplation over my vegetable progeny with a love that nobody could share or conceive of who had never taken part in the process of creation. It was one of the most bewitching sights in the world to observe a hill of beans thrusting aside the soil, or a rose of early peas just peeping forth sufficiently to trace a line of delicate green." ~Nathaniel Hawthorne
 
 
Sweet Peas are rising!
 
Gratitude
 
As I am sitting to write this, a bit overwhelmed by the busyness and activity of spring, Kirstynn, one of our farm apprentices, came to ask how they could give a little extra 
support this afternoon with the pre-harvest for tomorrow.  Just as my mind begins to spin in the fear of "getting it all done,"  the remembrance of support, balance, team workand receiving help from others, soothes that vulnerability. The genuine sincerity and passion our apprentice crew is offering us this year is rather mind blowing.  The gratitude is quite overwhelming, as we receive the abundance and beauty of how we are each supported and how much easier daily tasks are when we work together toward a common goal.  Even when it comes down to getting the dishes done or cooking amazing meals, which is part of the daily rhythm with nine people now sharing the farm house.  We have all come together in a common love and vision of learning alongside one another and nurturing the earth and reaping her generous harvest to share this nourishment with others.  We are so blessed and thankful to all our helpers this season and hope you will experience that support and vibration in the amazing food grown at the Farm of Peace and send home to you each week.  The attitude is so positive and I can only imagine that seeps into the plants and all that we do. 
 
The garden has completely transformed in the past week with many helping hands.  Everyone has a unique quality and love of certain tasks. Each crew member is playing their part as they sew together a harmonious tapestry of abundant nourishment. We look forward to sharing it with you as each plant unfolds its gifts in time. The tomatoes, peppers and eggplants are all transplanted out in to the field, with the remaining plants to be sold at the Farmers Market.  We hope to bring some plants along with the harvest for any of you who would like a plant at home. Green, purple and yellow beans were seeded in abundance this week, along with several varieties of summer squash. The sweet potato slips arrived yesterday, the most beautiful plants we have yet seen, and the six of us were able to raise the beds, compost them and plant 1000 of them in an afternoon. We got a little muddy, enjoyed the breeze of a passing storm, and I personally delighted in the ease that unfolded with so many hands helping.
 
 
We will be sending lots of spring greens home this week!  Hope you'll enjoy many wonderful salads and other creative dishes. We encourage you to play and experiment with all the green goodness.  Smoothies?  Omelets?  Salads?  The sweet white turnips are great raw on a salad or sautéed.  I enjoy steamed beets on a salad too.  We will have a few weeks of greens before the summer crops come along with their fruits, so enjoy them while they are here, before the season turns over new jewels to share.
 
tomato plants replacing spring greens in the tunnel ~ hoping for an early tomato harvest
 
This morning, we went to check on the bees and found several swarm cells and a hatching queen.  I have been procrastinating about splitting the hive, feeling rather vulnerable to disturb what has been working so well.  Change.... Turns out JC, one of our crew this season, is quite gifted with the bees and has a quality that resonates with their beautiful song.  He and Kirstynn supported me in making the split in the most gentle way.  Helping hands and hearts.  We all need them, and I am enjoying learning to say yes to the help as it appears this season.  We appreciate your prayers that they establish in their expanded homes with health and can multiply the earth and our food.  They are part of the team, without them many of the crops could not grow.  The help is all around us, seen and unseen.  Thank you all for joining us. 
 
Enjoy your harvest!
 
Peace and Blessings,
 
Halima Willett
Farm of Peace
717-573-2956 (Farm house)
717-404-0326 (Cell Phone)
 
 

 


Farm of Peace
Community Supported
Agriculture
 
Delivery Schedule
 

On Farm Pick Up 
12:00
 Full and Half Shares

Mom's Organic Mkrt. 1:00
Full and Half Shares

10 Sherman Ave. Takoma Park, MD
2:30
Full and Half Shares

3220 Morrison Ave.
Washington DC,NW
3:00
Full Shares Only

ADAMS Center
Sterling, VA
4:00-5:00
Full Shares Only

Berkeley Spring Farm Market, WV
10am-2pm Sunday
Full and Half Shares 

Please contact Jesse Mills at 240-674-3356 with any questions during the delivery period.  

 

Weekly Harvest


Red Winter Kale
Mesclun Lettuce Mix
Arugula
Spinach
Beets
Sweet White Turnips
Scallions
Cilantro

 

Warm French Lentils
Compliments of  Farm Market Customer and Sweet White Turnip Fan
 
2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick (or scallions?)  
2 carrots, scrubbed and 1/2-inch-diced (or beets?)  
1 teaspoon minced garlic  
1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves  
1 white turnip, cut in half  
1 teaspoon unsalted butter  
4 teaspoons Dijon mustard  
2 tablespoons vinegar 

Directions
Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.