By Kelsey
I am always peeved when I hear people refer to discussions about the weather as "small talk," as though it's mundane and insignificant. As though the weather doesn't play a massive role in our moods, energy levels, circadian rhythms, and consciousness. As though our bodies are not also composed of earth, water, heat, and air, continuous with the rest of nature. Perhaps it's because I'm outside for a good chunk of every day- although I think if I had more time I could write a pretty convincing argument- but in my view, weather is everything.
The other day, I was talking with a member about how just two years ago I remember thinking, "what if it never rains again?" And of course this year I've found myself wondering, "is it ever going to stop raining?" I wish that I could say that I am reflecting on this and coming away with lessons on accepting what is, surrendering to what I cannot know, and trusting that the Spring will always return. But the reality is, if I seem grumpy in the barn, it is probably because I am mad about the weather.
Upcoming Farm Events: Potluck Friday 4/14 at 5:30 pm
CSA barn hours:
Summer hours: 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
Yellow Finn Potatoes
Cortland Yellow and Cabernet Red Onions
Rhonda Beets
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Bora King Daikon Radish
Storage #5 Green Cabbage
Treviso and Rubro
Parade Scallions
Dazzling Blue Kale
Regiment Spinach
Lettuce Mix
Spaghetti Winter Squash and Pie-Pita Pumpkin
Sonora wheat flour and wheat berries
Herbal Tea Blends, Ground Chiles, and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread: This week frozen bread on Tuesday and fresh on Friday (Most weeks, we will have fresh both Tuesday and Friday. We will also sell frozen bread if we have it.)
Beef Picadillo
https://thenovicechefblog.com/beef-picadillo/
1 tablespoon olive oil
1 medium white onion, diced
1 lb ground beef
¼ cup sofrito
1 tablespoon adobo seasoning
1 packet sazon seasoning
1 teaspoon cumin powder
1 teaspoon dried, ground oregano
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons finely minced garlic or garlic paste
1 cup tomato sauce
1 cup green olives with pimento
cilantro, optional garnish
1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender.
2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper.
3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant.
4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives.
5. Serve over rice and garnish with cilantro, if desired.