By Celeste
Hi there !
Since i was young I remember celebrating Dia de los muertos specially in school , from kindergarten to high school , it was something that everyone was planning since a month ahead , from buying Cempasuchil to buying candles and pan de muerto.
I remember making mini altar in a shoe box with miniature food , and the tiniest picture of that person we were making the altar for ( at this time i will choose Frida Kahlo or Maria Felix , i was lucky to still have all my beloved family members alive including my great grandmas ).
When i was as in high school I remember making the biggest altar ever with my group , it was at least 8 or 10Ft tall and we had to dress up as “ La Catrina” and we will welcome the whole town to come and see the altars and we will have to do a presentation and this will take place on November 2nd , around 8pm and it was light up by candles everywhere ( it was a big high school considering the Morning shift and the Night shift , yes there was a school shift from 2:00pm to 9:00pm which i was part of and in the morning shift there was 3 groups A.B,C for each level grade , does it make sense ??? ) so it was definitely a big deal ; For me this tradition has a very special place on my heart because we celebrate the life that our ancestors lived by remembering the way they laughed, the things they liked to do , their favorite foods and i think this is just amazing.
I asked Sarah if could make an Altar , and hopefully it can become a traditional thing.
Lately i have been reading more about the meaning of an Altar and the Dia de los Muertos tradition , and it’s mind blowing the facts i have been reading like purple is a grieving color not black , orange is the only color that the dead can see, and the Xoloitzcuintle Dog is their spiritual guide .
I will like for you to participate in this Altar you just have to bring a portrait no bigger than 5x7” in a frame of a beloved someone that has passed away by October 25th. and maybe something they like to munch on , a piece of candy , fruit , their favorite beer , etc . ( Put this 2 item on a bag so i can place it on the altar accordingly to each person)
If i need something else i will let you know.
I will start setting up on October 28th
( here’s why the 28th and not 11/2 https://fathomaway.com/day-of-the-dead-altar-meaning/ )
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold and All Blue Potatoes
Ailsa Sweet, Cipollini, and Red Long Onions
Leeks
Rhonda Beets
Yaya Carrots
Dark Star, Cocozelle, and Yellowfin Zucchini
Poinsett 76 and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!)
Sweet Peppers
Hot Peppers
Paste Tomatoes (There may be Heirlooms and New Girls too, possibly the last week of tomatoes.)
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Calypso Celery
Song Cauliflower and/or Gypsy Broccoli (We are in between 2 plantings.)
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Frisee and Escarole
Lettuce
Parsley, Cilantro, and Dill
Melons (Possibly the last week)
Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)
Pick your own raspberries and strawberries (2 pints/member)!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Albondigas Soup, from dinneratthezoo.com
For the meatballs
1 pound ground beef I use 90% lean
1/2 cup cooked white rice
1 teaspoon minced garlic
1 egg
1/4 cup cilantro leaves chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper
For the soup
2 teaspoons olive oil
1/2 cup onion diced
1 teaspoon minced garlic
3 carrots peeled, quartered and sliced
1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces
6 cups beef broth
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large zucchini quartered and sliced
1/4 cup cilantro leaves chopped
salt and pepper to taste
For the meatballs: Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
For the soup: Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
Sprinkle with chopped cilantro, then serve.