csa week 9

Me a self indulgent essay by Robin, 44 year old mother of 3 (12,8 and 12 weeks), Hill and Hollow Farm’s better half.It has been such a crazy week. I am confident you can all take a break from reading tales of farming life, hoeing, weeding, cultivating, planting, you’ve heard it all before. What about me? Anyone curious how Robin is faring the summer of 2011? The past days have challenged me, Madeline is in Dance Camp this week . Five days, 9 am until 1 pm, 45 minutes away at Ms. Adrienne’s Dance Studio in Glasgow. Precise timeliness has guided my week. Up at 6:00 am with Sasha to do the morning chores. With Will in the Ergo carrier, I have both hands free to feed the chickens, haul water to the cows and sheep and assist with milking. I have drawn the line at getting under our dear milk cow with my baby on my chest, but Sasha can do that solo. Back to the kitchen to filter and chill the daily milking and clean and sterilize all the equipment. If all goes well, it is before 7:30. then dance mom kicks in and I wake Madeline, rustle up a breakfast and ready her for camp. Departing by 8:10, if Will has been nursed and changed, the drive is smooth (that is a big if). Monday was my cook day, so I was back at the summer kitchen by 10 to put together a meal for the crew. Even with the simplest menu of BLT’s and cole slaw (our absolute favorite treat if we succeed in our goal of having tomato and lettuce both in the fields simultaneously, not easy) I shed tears and had to call in assistance to fry the bacon. Day one. Tuesday was eased by Grandmom offering to drive Madeline in the morning, and I was freed to work with Sasha clipping the pastures and clearing brush off the fence line on paddocks we are reviving and pulling into rotation for his horse. Picking up Madeline at 1:00 was a pleasure as Paul had a meeting with a local chef in Glasgow, so we went as a family, enjoyed a meal at a local Italian restaurant and were home by 4:00 for the afternoon work session. Day Two. Wednesday was daunting, with a CRAFT event at 2:00pm , I had to prepare everything for the afternoon off the farm, leave one hour ahead of the crew, and drive via Glasgow to Monroe county. I made it to Bugtussle on time with all the ingredients for coffee ice cream and an afternoon with my friends. Sitting in the creek with my fellow farm mamas, it all seemed so doable. The kids playing nicely in the cool waves of the Long Hungry creek, we pondered all that we have taken on, in Eric Smith’s words, the topic of discussion for the CRAFT event: Attempting the Almost Impossible: Growing a Family, Farm, and Future with No Off-Farm-Farm Income(while paying for the land at the same time). Day Three. Today, Day Four, is smooth. Paul drove Madeline in the morning. It was simple for me to put together a large batch of feta cheese while cleaning up the milking equipment and I made it to my office by 9:15. Here finishing all my computer work, for tomorrow, Day Five, dance mom and harvest chief will have no time for the keyboard. Precision will have to peak on Friday, morning and afternoon drives to Glasgow squeezing in lettuce bagging and turnip bunching. If all goes according to plan, I will greet you with a smile, lettuce, and tomato on Saturday for your Hill and Hollow BLT, with a week of craziness past. addendum3:27 Friday, Day Five complete, flat tire on my truck did not stop me from getting to Madeline’s week end recital in the nick of time.
In your basket:
lettuce
cabbage
salad turnips
cucumber
summer squash/zucchini
arugula
tomato
basil
garlic
Garlic and Ginger Cabbage with Basil
4 tablespoons fresh ginger, minced in a food processor
5 garlic cloves, minced in a food processor
1 cup of basil, chopped
1/2 cabbage head, chopped
3 tablespoons olive oil
5 tablespoons apple vinegar (rice wine vinegar is a good substitute)
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes and salt to taste
5 tablespoons crushed cashews for topping
1 cup jasmine rice Cook rice, per directions on box/bag. Heat a stainless steel pan on medium. Heat olive oil, add ginger, and garlic, saute for about 1 minute. Add vinegar, soy sauce, water, sesame oil, and sugar and heat for about 1 minute. Remove 2/3 of the sauce and set aside. Add cabbage to pan. Cook until slightly browned and al dente. Add sauce back to pan, add basil, red peppers and salt to taste – you could also add more sugar, depends on your taste buds. Serve over white rice and top with cashews.

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