C.S.A. Newsletter Week 17
Transitions between seasons are my favorite times of the year. After there has been enough of one season, the new one is a welcome change. The change from winter to spring and summer to autumn are especially refreshing to me, each in their own way. Perhaps it’s because the contrast is most clear for these transitions. When it’s time for spring, we begin to feel more alert and energetic, and ready to get outside of the house to breath fresh air, nibble a green leaf bud, or start a new project. By the time summer finishes sizzling, we are surfeited with the summer heat, hustle and bustle. The coolness of dark autumn mornings and misty wind will bring us healing and relief. Now we’re looking forward to finding a cozy place where we can huddle with a bowl or mug of something steamy to ponder the benefits of hibernation.
The change of seasons is beautiful and felt everywhere, with colorful leaves, sparkly raindrops and new rubber boots splashing down the sidewalk. Still, I think the shift is nowhere felt stronger than it is on a farm. It’s not just our weather that is changing, and our food cravings, but also our entire lifestyle, moods, and daily tasks.
We are not in hectic summer mode anymore, processing vegetables with non-stop momentum, but rather we are preparing for the calm and quiet that is coming. This time of year a lot of our energy is spent harvesting giant bins of winter squash, root vegetables, and lots of different types of onions, and storing them in every nook and cranny around the barn we can find. We will spend the cold winter months washing everything that has already been stored away, bin by bin, until the barn is emptied and clean for spring, just in time to start fresh.
2 lb. Potatoes
Fennel: Use a vegetable peeler to lightly scrape the outer layer of your fennel to make it more tender and less fibrous.
Scallions (Green Onions)
Napa Cabbage Your box looks like a Thai noodle or rice bowl, or a salad, is waiting to happen! Here is a recipe from Mi Ae Lipe’s just-released cookbook, Bounty From the Box, The CSA Farm Cookbook, which includes a few references to our own Gathering Together Farm. It’s a fantastic reference book to have around if you ever get a veggie you’re not sure what to do with! Asian Fusion Slaw: Whisk in a small bowl: 1/4 c. oil, 1 Tbsp. toasted sesame oil, 1/8 c. rice vinegar, a heaping Tbsp. finely minced fresh ginger, and 1 tsp. soy sauce. Toss 3 c. thinly sliced napa cabbage, 1 sweet pepper sliced into sticks, and ½ bunch finely chopped green onions together with the dressing. Garnish with ½ c. chopped salted peanuts and ½ c. minced cilantro.