By Cici
Over the past couple of weeks, we’ve been discussing New Year’s resolutions while out in the field—whether or not we set them, if we find value in them, and sharing our personal and professional goals. Personally, I don’t have the discipline or attention span to commit to rigid resolutions. Instead, I focus on a loose vision of where I’d like to see change in myself and my life.
This year, I decided that I want to create more and actually see some of my ideas through. My first step towards this was deleting Instagram (account and all, not just the app). It sucks! And Mark Zuckerberg sucks too! I could feel my brain deteriorating as I scrolled, getting stuck in awful comparison loops that made me think my art wasn’t good enough before I’d even started. Now, my only digital presence is these occasional blog posts, a neglected Facebook account that I only use for Marketplace, and Letterboxd for movie reviews. Like an true gen Z addict, I still fiend for the endless scroll, but I do feel that I have been engaging with my world and my people more thoughtfully.
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions
Shallots
Leeks
Fennel
Red and Green Cabbage
Kossack Kohlrabi
Treviso, Sugarloaf, and Rosalba
Kale
Rhubarb Chard
Regiment Spinach
Lettuce Mix
Parsley and Cilantro
Pie Pita Pumpkin
Tetsukabuto Winter Squash
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Sausage, Kale, and White Bean Soup, from pinchofyum.com
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
3–4 large cloves garlic, thinly sliced
1 pound ground Italian sausage (mild or hot)
1/2 to 1 teaspoon smoked paprika (optional)
1–2 tablespoons flour (optional, makes it a bit thicker)
5 cups chicken broth
one 15-ounce can of cannellini beans
4 medium potatoes, diced (any kind of potato will work)
2 stalks kale, ribs removed, chopped
3/4 cup heavy cream (can sub half and half)
1/2 teaspoon salt (more or less to taste)
freshly ground black pepper and lemon juice
Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.
Spices: Add the smoked paprika and flour; sauté for one minute.
Veggies: Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.
Finish: Add half and half, salt, pepper, and lemon juice to taste. VOILA!