2015 CSA Week 22October 28, 2015
Winter Brassicas, Fall Colors and Mud
2015 CSA week 22 October 28th
In The Box
Corno di Toro and Bell Peppers
Cherry Tomatoes OR Broccoli
The tail end of the CSA season always comes with mixed emotions. Shorter days don’t mean shorter lists of things to do and the pace of muddy boot, rain gear clad farmers and farm hands doesn’t match that of the frenetic dog days of summer. No longer solar powered we draw cold comfort from the knowledge that the season is sadly drawing to a close. A mixed bag of a season with the battles won countable on a single hand and the war waging on. This transitional stage of our farms story lingers beyond what my fatally optimistic self foresaw and I have felt a lot like sisiphous ever since the universe (and my realtor mother) first brought us to this new farm. Still so thankful for the opportunity to make a life here on this beautiful piece of land and for all of the people and families that support us. But as we come to the close of our second season here it still feels like “the new farm” in both good and bad ways. Still so much to learn about this land, this micro climate, this soil and with business as usual being not enough time, money or people it will be a lifelong process. There have been times over the last two seasons when my relationship with this place has seemed more like a confrontation than a loving embrace. Each of us, this land and me coming to terms with each others strengths and weaknesses, finding peace in compromise and a shared vision of health and beauty. As I come to terms with what was to me a less than stellar CSA season (It’s all relative) we are already looking to make changes to how we will do things here. Adjusting the scope and scale of our vision for this place with a lot more knowledge than when we had two years ago.
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
1/2 tsp.1/2 cup
minced peeled fresh ginger
rice vinegar (available at Asian markets and some supermarkets)
Asian (toasted) sesame oil
Tabasco to taste
finely shredded carrots
finely shredded peeled raw beets (about 3/4 pound)
In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Serves 6. Gourmet, April 1994This entry was posted in General. Bookmark the permalink. ← 2015 CSA Week 21 2015 CSA Week 24 →
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