Much of this week was spent conversing around the carrot box. Filling an infinite amount of bags. Some for you, our trusted CSA members. Some for the co-ops and some for Harvest Fest.

I met many a wonderful faces at Harvest Fest this year. I was lucky enough to stand next to John Fisher-Merritt most of the afternoon. To my perception everyone knew John and those who didn’t found themselves buying peppers from him. After he sliced them a sample with his pocket knife of course.

This week I listened. Chose to speak less and absorb more. I gathered from my listening around the carrot box and reading this or that before bed that we are Earth.

Everyone that I talk to and experience daily knows this. Everyone that went to Harvest Fest knows this. Perhaps even those who disagree with us understand this as well.

We are Earth. Everything we created came from Earth. Everything we use today is derived from Earth.

This very broad statement can send you into a head spin. It can make you think of all the ways humans are ruining Earth and causing her pain. Or you can think of all the ways humans can be kind to the Earth and show our appreciation everyday.

Talking nice to the carrots as we put them in their bags. Telling the beans they are growing great and we are happy to be harvesting them in the rain. Listening to the coyotes and wolves roam in the distance. Choosing in any certain moment not to add your own two cents but rather to absorb what others have to say.

We are Earth. Our journey with Earth to grow and evolve has not always been beautiful. But I’m grateful.

I’m grateful someone invented a carrot harvester and that we used it this week. I’m grateful the mini-Food Farmers went back to school and are enjoying learning! I’m grateful the new laying hens are starting to lay little eggs.

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But most of all I’m grateful I get to spend each day working with people who make me smile and laugh.

From an Earthly farm crew,

Tiffany

P.S. The Thyme would enjoy it if you hung it in a place in your kitchen with airflow. Maybe a window or such. It would enjoy making your kitchen smell lovely and not being in your refrigerator.

In your CSA Box:

Yellow Beans, Carrots, Cucumbers, Leeks, Onions, Green Pepper, Hot Wax Pepper, Potatoes, Thyme, Tomatoes, Zucchini

Zucchini Muffins

• 2 Small zucchini
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• Chocolate chips

Preheat oven to 375 degrees. Chop zucchini into small pieces and purée in food processor. Combine zucchini purée with sugar, eggs, vegetable oil. Combine flour, baking soda, baking powder and salt. Combine wet and dry mixtures together. Add chocolate chips for pazazzz.

Line a muffin pan with cute liners or grease. Place batter in pan and cook 35-40 minutes or until toothpick comes out clean.

Roasted Carrot Soup

• 1-1/2 pounds of carrots
• 1 large yellow onion
• 4 cloves of garlic
• 2 tbsp olive oil
• 1-1/2 tsp salt
• 1 tsp cumin
• 2 cups peeled tomatoes
• 1 tbsp minced basil

Preheat oven to 400 degrees. Drizzle with olive oil and sprinkle with salt, pepper and cumin two cooking sheets. Enduring the veggies do not crowd each other roast carrots, onion and garlic for 25-30 minutes.

Working in two batches add half the veggies to a food processor. Add half the tomatoes and purée until smooth. Repeat with remaining ingredients.

Add both batches into a large pot. Add basil and remaining salt. Bring to a simmer and let sit for 10 minutes. Enjoy!