By Ashley
I think it will come as no surprise to those who know me to hear that I have been thinking about the body. More specifically; I've been thinking about the body and how our relationship to it matches our relationship to the Earth. Average humans in the western world are hard, fast, and unyielding in their grind to get what they need and go. There doesn't seem to be enough time in the day to care for yourself except maybe a skincare regime that you've paid (over) $100 for. After a long day of work, taking kids to school, picking them up, going to the store, making or ordering dinner, having a tall beverage and finally being able to rest in front of the television, I wonder if you feel a whisper in your mind asking you for something? And a something so indiscernable to a busy life that you find you're filling your time with so much activity in hopes you will finally find what you have been asking yourself for.
The whisper comes from within. So far within yourself that it is connected to the piece of the Earth you are standing on. She too feels the tremors of the busy world, unable to slow down in time to address plastic waste thrown on her hills, oil washing away her sea life, and the fumes of the corporate castles creating more than anyone will ever have use for. But the difference between Us humans and the Earth is that the Earth still indulges in the delicious sensuality of her natural cycles. She turns and creates and destroys. Often in the same breath. She stretches her plates and reaches her heart to the sky with the tides. She hasn't forgotten what Sacred work it is to be alive doing what must be done.
The world we live in today has every intention of smothering the Sacred actions of the human, taking them away from you so you may forget what it means to feel good, actually, deliciously good. So I'm going to ask you to do a favor for yourself... before turning on your device to unwind this week, stop for 5 whole minutes and try to listen to that feeling/ voice inside of you and find what is asking to move through you.
Also listen to Kate Bush's Sensual World and thank me later.
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
Cortland Yellow Onions
Alto Leeks
Parade Scallions
Rhonda Beets
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Emiko Napa Cabbage
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Lettuce
Regiment Spinach
Basil, Parsley, Cilantro, and Dill
Albion Strawberries
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Scallion Rice, from woksoflife.com
5 cups cooked jasmine rice(from 1⅔ cups/300g uncooked)
12 large scallions (rinsed clean and wiped dry)
3 tablespoons neutral oil (ideally, Chinese cai zi you)
1 slice ginger (1/8-inch thick, 1-2 inches/3-5 cm long)
3 cloves garlic (roughly chopped)
1-3 teaspoons green Sichuan peppercorn infused oil (to taste)
1 teaspoon sea salt (to taste, be conservative at first if you'd also like to add MSG, below)
1/4 teaspoon MSG (optional)
Leftover rice is ideal for this recipe, but if you need to cook the rice, do that first. Let it cool on the counter until it’s warm, not hot. If using cold leftover rice, break it up with a wooden spoon or chopsticks. You want the rice to be easy to stir-fry.
Cut the green parts of the scallions into 2-inch lengths, leaving behind the light green and white parts (i.e., the bottom 3-4 inches of the scallion). In a food processor, puree the green parts of the scallions until you have a chunky paste.
Add the scallion paste to the cooked rice, and stir with a rubber spatula until evenly distributed. Then, in the food processor, process the white parts of the scallions until finely chopped.
Set your wok over medium-high heat, and add the oil along with the ginger. Cook for 30 seconds. Add the white parts of the scallions and fry for about 1-2 minutes, just until the raw edge is gone. You don’t want any browning. Add the rice, and stir-fry, spreading the rice out in a single layer so that it’s evenly fried.
Add the garlic, and stir-fry the rice again, spreading it out into another layer. Add the green Sichuan peppercorn oil, salt, and MSG (if using).
Stir to combine, cooking for a total of about 5 minutes. Once again, you don’t want the rice or scallions to caramelize or brown. The final dish should be a lovely bright green color.
TIPS & NOTES:
Note: cooking time does not include time to cook rice!