By Ashley
Throughout the last few months there have been more than a few pieces of entertainment to come out about dreaming; be it literally or inspirationally. I have been sitting with myself in the ways that I have lost my own sense of dreaming, and pushed myself more and more into practicing to dream.
One of the ways I've been practicing to dream has been talking with Kelsey. She has an inspiring way of viewing the world and we always seem to end up talking about visions we have for the farm: what we want for ourselves, how we want to better serve our community, and so on. And I'm reminded often throughout the day that even though farming is a hands on, very grounding action, watching the planning we do for the farm is, in fact, a type of dreaming.
See, farmers are actually pretty good at dreaming. We dream and wish for rain for our crops and our land, we dream for a better relationship between us and the land and its critters. We dream of ways to feed our communities and ourselves better and more sustainably. We dream together about ways to shift and grow how we interact with the whole idea of farming. And we hope and pray and dream that we will be able to continue this work no matter what the future brings us.
It is easiest to dream in the mornings when it is foggy and the sun shines through onto hillsides. It is easy to remember to feel inspiration in my chest when the fog is clearing slightly and off in the distance there is a shining hillside that both the clouds and the sun showed favor to. And it is so very easy to wish and dream when I sit down with my friends, the farmers, and we talk about how to better our lives and our relationships. We hold each other in reality and in visions. I am thankful.
Song: Love is Like a Butterfly - Dolly Parton
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 New Potatoes
Ailsa Craig Sweet and Red Long Fresh Onions
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Armenian, Poinsett 76, and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)
Money Maker and Diamond Eggplant
Glow, Cornito, and Jimmy Nardello Rosso Sweet Peppers
Hot Peppers
Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes
Farao and Caraflex Green Cabbage
Gypsy Broccoli
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons
Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)
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; padron and shishito peppers; cherry tomatoes; green beans (all in the same field-ask us for directions!)
Pick your own raspberries!
Revolution Bread (Friday only)
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!)
Oven-Baked Brisket
1 brisket
4 tomatoes
6 carrots
3 or 4 large potatoes
2 red onions
2 springs of rosemary, chopped
Olive oil
3 cloves of garlic
Salt and Pepper
Parsley
Preheat your oven to 375° F
Crush your garlic on a cutting board with the flat end of your knife, making it into a paste. Slowly add the rosemary until integrated. Place into a bowl and add 3 tablespoons of olive oil. Set aside.
Heat an extra large cast iron or Dutch oven on a burner over medium high heat. Rub salt and pepper liberally on both sides of the brisket. Put olive oil in the bottom of your heated pan and Place the brisket into pan. Cook and flip until there is a golden brown crust on each side.
Place your vegetables around brisket in pan.
Dump rosemary garlic oil over brisket.
Cover tightly with aluminum foil and Place into over. Cook time is between 2 1/2 to 3 hours. Basting every 30 minutes. Internal temperature should reach 180- 200 degrees.
When finished, let rest with foil cover on for 15 minutes. Cut and serve with Parlsey Garnish.
