By Geena
The summer is beginning to show signs of coming to an end. The mornings are windier and cloudier, and this weekend I noticed dry leaves crackling their way through the streets downtown. It’s hard for me to predict how the harvest is going to shift, but I know Fall is just around the corner, and with it comes a different approach to farming. A preparation for the winter.
Today after work I will attend the North Bay Farmer Gathering, which happens once a month at various farms in the area. The event takes place in the form of a potluck, which I usually feel wildly underprepared for after a long day of work. I’ll probably bring some fresh strawberries.
During this transition into colder months, I want to keep in mind how important it is to have community in farming. Many farm workers I know find themselves in isolating environments, and constantly prioritizing rest over social opportunities. I am often tired at the farmer gathering, but I know everyone else there is in the same boat, and I find solace in being understood in that way without explanation. The drive there is beautiful, and I listen to one of my favorite gospel cassettes on the way there and back.
The gathering this week takes place at Little Wing Farm, which is the farm I previously worked at. It will be the first time I have been back since I left a little over three months ago. The land there feels like home, as does West Marin, and i’m excited to reconnect with the place I spent so many months, and the people I know as family. I often reflect on the years I spent in Bolinas/Point Reyes, and wonder how I was so lucky to meet the people that I met. It is a comfort that I will know many of them for all my days. In the Fall and Winter I will hold them all as close as I can, and remind them why they are important to me.
We have MANY strawberries at the moment, and below is a recipe for some strawberry muffins
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
Rhonda Beets
Yaya carrots
Pink Beauty Radishes
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
Lantern, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)
Hot Peppers
Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (First tomato totes still available! We should have some both CSA days.)
Emiko Napa, Farao, and Caraflex Green Cabbage
Calypso Celery
Song Cauliflower
Dazzling Blue Kale
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
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!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Strawberry Muffins
2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
¾ teaspoon salt
1 stick or ½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup milk
2¼ cups diced strawberries, from 1 pint, divided
2 tablespoons turbinado sugar, for topping
Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla and almond extracts.
Beat to combine.
Gradually add the flour mixture, alternating with the milk.
Add the strawberries to the batter.
Fold to combine.
Spoon the batter into a lined muffin tin.
Top with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.
Transfer the muffins to a rack to cool completely.
Love it! Looks great! Thanks for sharing!