Summer CSA Week 4

This past weekend I had a simply wonderful time at a camp up north. It is a yearly event in my life these past 5 years and attending feels like going home. It feels like home to be in and out of the lake all day, to smell like hippy bug dope and to see old and new (some brand new!) friends.

I feel so fortunate to have access to a space like that. I try not to take for granted the work people have put into the space for decades and the clean water to swim in and how safe and open the group is.

Really, I am so fortunate that there are many places that feel like home in some way. Like the farm- though it’s my job and isn’t mine per se. Janaki and Annie let us use their space every day to prepare and share food together. And throughout my years here the fields and their idiosyncrasies feel more and more familiar.

As the new members of the farm crew have been getting settled into the daily goings on it has reminded me of how humbling it is to start any new thing. In our society many of us don’t have a background in doing this kind of physical work hour after hour. In the midst of the change of taking on new tasks, I hope those of us who are practiced at working in this place are welcoming and helpful to the newbies.

The places I feel the most at  home in are the ones I want to keep clean and safe and welcoming to me and others. How precious to have multiple places to feel at home in?

If I add up all the space I feel at home in it probably doesn’t add up to much area. A few acres, a few yards and kitchens all added up. But it’s everything to me. And what of all the places that you feel at home in? Maybe it adds up to a larger area- maybe some of our spaces overlap (Park Point anyone?). When all the spaces we hold in ourselves are laid out, and we love them together there is a lot of power in that. Power to protect and to include.

I hope that your week finds you enjoying this good food and lovely weather in celebration of home.

For the farm crew,



In your share this week:


  • Beets
  • Broccoli
  • Carrots
  • Cukes
  • Garlic scapes
  • Head lettuce
  • Green onions
  • Radishes
  • Turnips

A Dressing Recipe

  • 1/4 cup oil (I’ve been using non roasted sesame oil and canola oil)
  • 1 tablespoon roasted sesame oil
  • Splash of kimchi juice (if you have some around)
  • Splash of lemon or lime juice
  • 1/8 cup brown rice vinegar
  • 1 Tablespoon puréed ginger
  • 1 Tablespoon honey
  • dash of mustard (dry or liquid)
  • Salt & pepper to taste

We have been pouring this over a chopped salad of all the veggies and serving it over a bed of lettuce for lunch. Yum!

Roasted Beet Pesto (A Food Farm favorite)


  • 1 cup red beets chopped and roasted (about 1 medium beet)
  • 1-3 garlic scapes
  • ½ cup walnuts roasted
  • ½ cup parmesan cheesegrated
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste


  1. Preheat the oven to 375 degrees F.
  2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.
  3. Place the packet on a baking sheet.
  4. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.
  5. Allow beets to cool completely.
  6. Add all ingredients except for the oil to a food processor or blender and pulse several times.
  7. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.


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