I love this time of year. The time of light. This year, with a little baby added into my evening and morning routines, I find myself wanting to loll in bed for a bit longer first thing than I used to. Even so, it is nice to wake up to brightness, and to have an evening of light.
Like my little one’s babyhood – I wish I could put some of summer in a bottle to take sips of later in the year.
On the farm we’ve been enjoying the lovely days -though we would rather it rained. When “nice” weather goes on and on, it becomes too much of a good thing–all of the recent rain showers have missed the farm so there has been no real moisture for two months. Janaki has been spending more time than he has (yes, there is a black-hole on the farm where time gets sucked up and obliterated) moving irrigation from one field to the next to keep up with the demands of new plants and sprouting seeds with very young (i.e., short and delicate) root systems. It’s like putting out acres of tiny fires. Oh gosh-what an image.
Not a small part of me feels like our country right now fits this description somehow: like things have gotten to hot and dry for too long, and too few people are running around trying to fix the problems. Maybe what we need is, metaphorically, a deep cleansing rain as a country to wash the dust off and wet our cracking mouths. Or maybe what we need is a salve of sorts. Something to heal. Or maybe we are in a time where we just need to let wounds see the light of day, and have time to air out and be seen before anything more can be done.
I don’t really know.
I do know that with how interconnected we all are (and boy, did we ever really realize how much until lately?), even “just” getting a share from a local farm is part of the healing work. Sustainable food is part of food fairness, just as climate justice is social justice, and healthy choices for an individual add up to being healthy choices for a community.
Thank you for being part of our farm and for participating in our work by gaining your daily sustenance from our food.
For the thirsty farm crew,
In your share this week:
Beets – Greens mix – Lettuce – Green onions – Radishes – Spinach – Turnips
So many greens!
Does it feel like you are getting so many greens in your first shares this season? You are! That’s what the early shares are all about- and it feels good after a long season of fewer fresh salads!
It can feel like a lot to keep up with too. It doesn’t take more than a bag of sub-prime wilted greens in my fridge to make me feel discouraged about food choices I make during the week. Look no further than your freezer should you feel yourself drowning in greens. This week, beet tops, turnip tops and any spinach that feels like more than you’d use up this week can all be frozen.
Cut into 2″ square pieces, wash (per last week’s manifesto against gritty greens), blanch in a pot of boiling water for a minute and a half or so, dunk in an ice bath and then remove as much of the water as you can in a towel or by squeezing the greens. Freeze in a baggy or freezer paper for up to a year (but preferably less). Frozen greens work well for smoothies, adding to soups at the last minute or working into a meal of pasta or grains and legumes.
Quick, spicy pickled radishes
From Cookie + Kate
Serving ideas- on top of or on the side of any thing you eat this week!
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.