By Kelsey
Sophie Strand, who writes the Substack Make Me Good Soil (as well as many other things), published a piece a few months ago titled “Against Self-Capture,” where she discusses how limiting and devoid of context it feels when asked to write a bio or how she would like to be introduced.
Instead of pinning oneself down with a list of titles or identities, which can feel constrained and static, Strand prompts her readers to introduce themselves instead through “ecological and sensory context.” Less I, more we, with the we referring to the interconnected web of beings whose existence creates our reality. Understanding the self as embedded within, and continuous with, our ecological context is a theme in Strand’s work that I find inspiring.
On a sunny morning in June, after reading this piece, I thought about how I might introduce myself as situated in an ecological and sensory context. Here is what came through:
Today I am the promise of young flower starts planted into rich soil.
The sounds of children laughing, playing, and crying.
The scent of basil freshly watered.
A warm day, a benevolent wind, tired hands.
And here is one for today:
Today I am pigweed, persisting, despite all of our effort.
Bindweed wrapped around anise hyssop
whose flowers' nectar feeds the bees whose buzz the child mimics with joy.
We are all buzzing together.
Upcoming Event: Potluck Friday August 22nd at 6 pm
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm!
Pick List:
Eggs
New potatoes
Merlin Beets
Yaya Carrots
Pink Beauty Radishes
Gold Princess, Ailsa Craig, and Red Long of Tropea Onions
Parade Scallions
Cocozelle, Goldini, and Dark Star Summer Squash
Cucumbers
Farao and Caraflex Cabbage
Fennel
Lettuce
Rhubarb Chard
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Parsley, Cilantro, Basil, and Dill
Albion Strawberries
New Girl Tomatoes (limited amounts)
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Quick Indian Zucchini Curry, https://www.jcookingodyssey.com/zucchini-curry/
1lb zucchini
3 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon chili powder red
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon sugar optional
1 teaspoon lemon juice optional
salt to taste
First thoroughly wash and clean zucchini under running water.
Pat dry using clean kitchen towel or paper.
Chop them using sharp knife.
Heat oil in a pan, add cumin seeds, let it sizzle a bit.
Now carefully add chopped zucchini into the hot oil and spice powders along with salt.
Mix well and stir fry on medium-high heat until the zucchini are golden brown and tender.
Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.
Add sugar and lemon juice, mix and serve hot.