By AJ
Not once, but twice, in the last couple weeks I teared up over a meal.
First, when finally eating some kale out of the field, in the form of kale salad. It was practically transcendent. It was so tender that my mouth was trying to figure out how to cry with my eyeballs. it's always hardest in spring to find inspiration and motivation around food and eating. Things are planted, but not ready. Stores have food and I can eat, but it is lackluster. So when we finally start harvesting and eating from our fresh fields, it is such a reminder of what I have been waiting for.
The second time was when i cooked some lamb. The lamb for the season has arrived, which is always a mix of emotions for me. The animals return in cardboard boxes and plastic bags and I recall who it is that was sent off earlier in the year. I select a cut of meat and i wonder who it was and i'm sad because i miss them and feel responsible for their death. At the same time, there's no replacement for the experience of having these relationships come full circle on my plate. Which, maybe some people don't understand, And there's no way for me to describe it to them. But the tears are sad. And happy.
From Zien Celeste:
What eating seasonally continues to teach me--
Your practices can be seasonal, like your meals.
Your journaling can belong to winter, Your wandering can belong to spring.
Consistency doesn't mean static, unchanging, fixed.
Consistency means present , committed AND evolving,
because the world changes.
Our bodies are built for that.
Adaptation does not equal inconsistency.
It is design.
Upcoming Event: Potluck Friday 6/12 at 6 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Nicola Yellow and Fingerling potatoes
Merlin Beets
Fresh Garlic
Pink Beauty Radishes
Madeley and Dazzling Blue Kale
Champion Collards
Lettuce and Lettuce MIx
Cilantro and Dill
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Fresh cornmeal
Pick your own flowers and herbs
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Below is a recipe from Feed the Resistance. I replace the grits with our ground corn.
And don't soak them overnight and it turns out fine.
(I am a fan using a wide-mesh strainer to sift out some of the larger skins, etc from our cornmeal)
