Welcoming you back to the farm blog and welcoming myself as a new face here; Hey, my name is Ashley, I'm 24, ultra femme who loves The Mother.
I have been living at the farm for about 3 months now, getting to rest in the quiet damp of the winter months. It takes deep rest and observation to get to know your surroundings, new or old. To be still and quiet is to be able to hear what is being said to and through you by each changing season, each day bringing you new depth to the lessons.
I farm, and I love to work hard and be out in the Sun; He stabilizes my moods and the rhythm of the body. To be active and participate with my community here, be loving, give myself over to the motions of each day make life so valuable. All the while, im feeling through my life with moments of rest. I think it looks different daily or weekly, but I have become disciplined in order to thrive in the lifestyle I've chosen for myself.
Every evening:
I light my candles at my desk, just two, to signify intention
I sit and I journal, I have three for different purposes. This can take anywhere from 2- 15 minutes.
I roll out my yoga mat and I stretch. I've learned taking my body in the opposite direction of what I've had it in through the day as one of the most important ways to care for my body.
Then I breathe, give thanks to God and The Mother. I stay off my phone until I fall asleep (unless I'm listening to an audiobook)
Through these actions, I give myself permission to go through what's come up for me through the day, to recognize I'm human living a life.
How are you going to prioritize rest this week?
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota and Gil’s Golden Acorn
Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo, and Deadon Cabbage (Lots!!!!)
Song Cauliflower
Joi Choi
Dazzling Blue Kale
Ruby Red Chard
Parade Scallions
Red mustard
Tatsoi
Salanova Lettuce Mix
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Turkish Eggs. Aj, Anna and I love these.
2 cups of Greek Yoghurt
2 tablespoons of Sour Creme
4-5 cloves of garlic
2 eggs
1/3 cup olive oil
Red pepper flakes (or I use our delicious mole pepper)
First, set out your yogurt into two bowls, letting them reach room temperature.
Put on a small pot of water, about 5 to 6 inches deep. (We're poaching the eggs)
Mince your garlic, mix into yogurt. Add a tablespoon of sour creme to each bowl. Rest.
When your water is boiling, bring down your heat. With the end of a wooden spoon, stir your water clockwise (say a gratitude or intention for extra Love) and get a whirlpool going. Drop in an egg, allow to cook for no more an 3 minutes. Using a perforated spoon, scoop the egg and allow water to drain before placing on your yogurt.
Heat up a skillet. Place the oil and pepper in once hot.
Place your eggs in your bowls of creme and yogurt, and pour your very hot and sizzling oil over your dishes evenly.
Mix and Enjoy!