The Summer 2010 CSA program is now open for registration! The registration form is up in our CSA section. Send in your forms to ensure a spot in our 2010 Summer CSA program!
|
|||||
|
The Summer 2010 CSA program is now open for registration! The registration form is up in our CSA section. Send in your forms to ensure a spot in our 2010 Summer CSA program! 2 lb Beets, peeled and cut into slices or wedges Âź Cup Olive Oil Salt and Pepper 1 medium red onion, finely sliced 2 medium oranges, cut into small segments 1-2 Cloves garlic, minced ½ Cup White Balsamic or Red Wine Vinegar 1 tsp Honey 2 tsp grated Orange rind Crumbled Feta Cheese (optional)  Preheat oven at 450F. Toss the beets with olive oil, salt and pepper. Spread out beets evenly on a baking sheet. Roasting should take about 30-45 minutes depending on the size the beets were cut into. Stir and flip the beets over half way through roasting. Let them cool down after they are done.  In a small bowl combine vinegar, honey, orange rind, minced garlic, and salt and pepper to taste.  Put roasted beets in a serving bowl, layering the red onion and orange on top, and then pour the dressing on top. Cover and put in the fridge, or serve as is. Sprinkle the crumbled feta on top when ready to serve. Â
Itâs not that weâve been going hungry all winter. What with the Farm Store full of juicy carrots, beets, celery root, potatoes, cabbages, and even more storage produce. But weâve all been craving something fresh and green lately. Imagine our delight, then, when the consequence of firing up the furnace in the greenhouse, and digging a few planting beds, was a fresh crop of dandelion âweeds!â They sprouted up in no time, and we began to discuss if, and when, they might be ready for the pot. Last night we could wait no longer. Maggie left the house wielding a sharp knife, and returned in less than ten minutes with a big bowl brimful of bright, raggedy greens. I washed them thoroughly, and then dropped them into a pot full of water I had been boiling on the back of the stove for pasta. Three minutes later, I fished the now limp and rich green leaves out of the pot and let them drain in a colander while I sliced a few rounds of lemon for garnish, and finished the rest of the dinner preparations. (The pasta was then cooked in the same water. Was I just imagining it tasted more âvital,â too?) Five minutes before serving time, a large dollop of fresh, home made butter went into a frying pan, along with several Tablespoons of chopped garlic, and a quick twist of pepper. The dandelion greens followed just long enough to braise for a few minutes. A squeeze of lemon juice, and the sliced lemon garnish finished off the presentation beautifully, and simply. How did it taste? Surprisingly tender, without the faintest hint of bitterness. Yum! If you want to follow suit while you wait for your CSA baskets to start arriving, start watching your lawn and garden for medallions of jagged leaves. Donât wait too long, or theyâll get tough and bitter. Ours were between three and six inches in length. Bon Appetit! With the official end of winter I find myself in limbo between the grayness of today and the promise of tomorrowâs harvest and sunshine. On the farm, we examine the ground for signs of green, cut budding branches for the house and rediscover also in ourselves harnessed powers that begin to reemerge with the very idea of springâs arrival. When spring is in the air it is easy to understand why Anthroposophy believes that while winter is experienced through the ego, spring is an entirely physical experience. Yet while we celebrate the coming of this season with gusto, winter too is essential and very much alive (maybe even more so than spring and summer!). During the colder months the soil in our gardens and fields is buzzing with life; during the winter the mineral substances in the soil begin to form potent crystals, especially in November and December. These processes are essential for healthy plant growth come spring, they provide fertile nutrients and sustain the soil throughout the season. Additionally, winter intensifies the processes that occur in the earth all year round: preparations used to fertilize the earth in spring are buried in the autumn and become, sealed within their respective vessels (deer bladders, cow horns, etc.), small living worlds working away. They absorb energies from the cosmos, become strengthened by the ego-forces concentrated in winter soil, and, when unearthed in the spring are practically bursting with life. Thus the earth provides us with preparations, in both senses of the word, when we need them most: to reawaken the physical aspect of our land. With Easter comes fertility and its expression; traditionally, this is when hens begin laying more eggs again, after a period of rest and recuperation, and so the egg becomes a symbol life. While on our farm Easter does not bring green leaves and snow bells (like it does in my native Germany), it still presents us with a tangible newness. As the days become longer we find it easier to rise earlier âwith the sunriseâ and begin our physical work at the brink of day. It is becoming clearer and clearer to me how much we humans are like plants. We rise with the sun âas flowers open their petalsâ and thrive in its gentler light. As the sunâs rays come closer to the earth, our own creative juices, like the life sap of the plants and trees (maple syrup!) begin to flow. Who hasnât found themselves oddly inspired to create something, be it artwork, a garden, or a life-change, with the coming of spring? While this inspiration may seem spontaneous and spur-of-the-moment, who can say that these ideas havenât been formulating and anchoring themselves within us all winter? Easter is a Christian festival, and yet the Biblical story of Jesusâ death and resurrection mesh, on many plains, with the physical manifestations of winter and spring in the world around us. In death Jesus merely disappears from the physical consciousness, and in his rebirth, or resurrection he again enters this physical consciousness. Autumn is the dying of the plants, they leave our physical reality and go beneath the ground. We remember them though, and know that they will return in spring; they will be resurrected not from the dead but from a long and receptive sleep, arriving in concert with new light and warmth. The sun is incredibly bright and warm, the singing birds have returned âkilldeer, blackbirds, swallowsâ and patches of rough and muddy earth beckon and squish promisingly beneath our boots⌠The cows too have sensed the change. They are very earthy creatures, deeply rooted, calm and steady but the sun penetrates their thick hides and causes a kind of slow-moving excitement. They migrate to the far end of the pasture âwhich they have ignored in favour of the sheltered barn all winterâ and stand, chewing and sunning themselves. The chicken peck at the revealed mud, maybe finding an earthworm or two already? The farm is like a circus: all around us nature is performing her tricks. The maple sap drips generously into pails, calves and piglets are born, and the air smells fresh. Spring calls our attention to our surroundings as we watch in rapture the tiniest green buds appearing and unfolding. Our eyes shift focus from the far and remote to the near and immediate. Like young animals we are blessed to see each spring like something new and unlike anything we have ever known before. We unpeel ourselves from coveralls and warm sweaters and see that the soil is ready to be planted! |
|||||
|
© 2009 Whole Circle Farm | acc |
|||||