For the most part, I have been tending the baby chicks this year. They are still in the brooder with heat lamps, needing more close monitoring at this young age of two and three weeks. The work of caring for the chicks is mostly feeding them, cleaning their water of the sawdust and poop that accumulates in the troughs, and keeping them warm but not hot. It is a repetitive task but one that is grounding and rewarding.
When Seth and I were first engaged, I always recall what a stranger said to me in response to learning our news. She sighed and said: Marriage is such hard work. While it was not the most uplifting comment (although it is very true), what struck me the most is what is wrong with work? How do we show love and support but though the work of tending to each other needs, listening, and caring?
I will not shirk away from the hard work of being anti-racist, of recognizing my white privilege, and being uncomfortable. I want to be a part of dismantling a broken system and building a new one. While I have taken some action in the past week to support the Black Lives Movement and to begin this work, I know I have more to do and commit to it.
Michelle Alexander wrote an opinion piece in the New York Times: America, This is your chance https://www.nytimes.com/2020/06/08/opinion/george-floyd-protests-race.html In it, she includes many actions we can take and resources. She concludes with this quote: “Our only hope for our collective liberation is a politics of deep solidarity rooted in love.”
This week’s pick list:
Onions
Beets
Fennel
Scallions
Lettuce
Kale
Collards
Chard
Basil
Cilantro
Dill
Strawberries
Revolution Bread
Olive Oil
“Edna Lewis (April 13, 1916 – February 13, 2006) has inspired generations of chefs as the seminal African-American influence on authentic Southern cookery.” from: https://www.ednalewisfoundation.org
She inspired me in high school when I first read The Taste of Country Cooking. Her intimate knowledge and relationship with the plants and the seasons is a trait to which I still aspire. I am grateful those who have highlighted Black chefs and farmers on Instagram and sparked me to reread her book.
Skillet Scallions, from the Taste of Country Cooking by Edna Lewis
4 bunches scallions
3 Tablespoons butter
Prepare the scallions by picking off any yellow stems. Cut away the fibrous roots from the bottoms. Wash in cold water under tap, then cut the tops down to fit in the skillet. Heat the skillet and add the butter. When the foaming stage is reached, put in the scallions. The few drops of water left on the scallions from washing are enough for steaming. Cover the skillet and cook over a moderate fire. Turn them over after about 3 minutes. Total cooking time is about 4 to 5 minutes. Be careful not to overcook; the white part should be a bit crisp, the tops tender, shiny, and green. No salt or pepper will be needed.