2015:: fall 9

Ok. there are a handful of you that have read my year end CSA newsletter 16 times. That is amazing in and of itself. For those of you that are savoring the last basket of our market season today, I will quickly mention that I normally use this space on this day to offer my deepest, most sincere thanks. Over the years I have been jubilant or weepy depending on the year. Most often, it is a special mix of both. There is nothing quite like wrapping up a CSA season. We celebrate and mourn and feel a sense of accomplishment and fatigue that is only defined by the plant, cultivate, harvest, deliver, cycle that has defined our days since early Spring. We look ahead to winter, a time of reflection and planning.
This year, I am going to be bold and offer a vision of the future of Hill and Hollow CSA. With deepest appreciation for those of you now eating your 29th basket of produce we raised, harvested and delivered to you I offer a glimpse into the thoughts of your farmers. We have been inspired for a while now by a vision of offering a year round, whole diet CSA. I know you must think me nuts now for suggesting this, but in our vision, we would actually distribute the workload more evenly over the course of the year. Mediating the intensity of summer by offering fewer summer only shares and balancing out our farm’s income by continuing delivery during the winter months. Fewer families, more deliveries. We would invite these year round shareholders to partake of more farm products: freshly ground corn meal and the sweetest Kentucky maple syrup will fill the baskets alongside the seasonal vegetables you have grown so used to eating. Meat and dairy for those who partake, golly, we would even raise thanksgiving turkeys again! This fall extension Paul and I have had such fun. The food has been abundant, the harvests smooth. Each week we think, gosh it would be fun to grow food for 40 people ALL YEAR LONG.
The details remain vague. We have envisioned and re envisioned what this might look like more times than I can recall. This year, this moment, we needed a place to start. We have found that place. In an all out effort to execute our vision, we are committing to making as many bi weekly deliveries in the winter months that lie ahead. We need to try.
Friends, you will be hearing from me. We are doing this. We will start by offering winter shares on December 5th and December 19th. I hope many of you will join us as we switch our deliveries away from the Farmer’s Market to cozy homes on either side of town.
Finally, for the thankfulness. It has been an amazing year, one that has had highs and lows like any other. The smiles of gratitude on your faces each Saturday offer us deep satisfaction in our work. Knowing our food nourishes your families is about the most gratifying feeling ever. It is with deepest thanks and inspired excitement for the winter ahead and the future beyond. As we welcome our relatives to the farm table for our thanksgiving celebration next week , we will hold each of you and your families in our hearts and our thoughts of gratitude. We are truly, truly blessed. Thank you.

fall week 9 in your basket:
swiss chard
lettuce
bok choy
hakurei salad turnips
celery
winter squash
ginger
garlic

Ginger Sesame Bok Choy from martha stewart
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 thin slices peeled fresh ginger
4 to 5 heads baby bok choy, (1 pound), each halved lengthwise
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil.
Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.

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