This week I read Haiku from Richard Wright. I got a book of his called "Haiku The Last Poems of an American Icon" and they are really amazing. I love Haiku because of how they magnify the power of language among many other reasons. I wanted to share my favorite one from last week and then write one of my own for all of you. I think often about this farm community and wonder what this place might think or feel about what we are up to. I hope it is happy and can experience the care and connection we are all hoping to foster. Now onto the poems.
Does that sparrow know
That it is upon my roof
That he is hopping?
Richard Wright
The wind blows heavy
Change it will bring I can't wait
Moist calm air to sooth
Seth
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and German Butterball Potatoes
Rhonda Beets
Dolciva Carrots
Cortland Yellow and Monastrell Red Onions, Matador Shallots
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Cabbage
Calypso Celery
Lettuce mix
Ruby Red Chard
Champion Collards
Dazzling Blue Kale
Mei Qing Choi
Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio
Parsley
Regiment Spinach
Evergreen Hardy Scallions
Solaris Fennel
Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Spinach Risotto With Taleggio, from nytimes.com
8 ounces cold taleggio
10 ounces/8 packed cups spinach, any thick stems removed
6 tablespoons unsalted butter
1 medium red onion, finely diced
3 cups finely diced celery
2 garlic cloves, finely grated or minced
1 ½ cup Arborio rice
1 teaspoon fine sea salt, more as needed
¾ cup dry white wine
3 ½ cups good vegetable or chicken stock
Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.
Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.