By Ashley
We are in the middle of a season change. Crops and bodies are slowing down, asking both more and less of us. What I mean by that is; we require of ourselves more attention to the parts of the farm and our lives we had to neglect to keep up with the hustle of summer. And less of ourselves in the sense that our bodies are tired from the season and need rest, care, and deep gratitude.
Farmside there are pallets of tarps and sandbags to pick up that will be stored in a dry space for the winter, we no longer need them. We will be putting away irrigation lines as we fallow certain fields and put our focus on a small number of crops that will get us all through the winter.
As for our bodies, instead of putting away our tools, we can take them out and dust them off. We have more time and energy now to stretch and massage ourselves, we have the capacity to rest when we feel we've pushed it too far. The darkness outside is inviting us to turn inward, where it is also dark, to restore and repair.
Communally we are getting to share warmer moments together- to sit around a campfire and eat good food seems to be a staple of human connection. Yesterday we got to share an extremely grounding and connecting moment with The Cultural Conservancy at Heron’s Shadow. They are an Indigenous women's led food distribution initiative we have been growing food for this summer. They gave all the farms that had "grown a row" for their distribution services a big thank you dinner. The dishes provided by them included heirloom crops they grow in order to save seed for Indigenous Cultural Conservancy. It was delicious and a welcome reminder that many of us farm for different reasons, yet are so connected through the love of our food, land, and community. If you'd like to know more Google 'The Cultural Conservancy'.
There is a song of colder weather that is sung to us in the mornings of fog, it reminds us we are not the only ones making preparations for winter. To follow the daily and seasonal drumming of life is, as always, a blessing.
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold and La Ratte Fingerling Potatoes
Ailsa Sweet, Cipollini, and Red Long Onions
Leeks
Parade Scallions
Rhonda Beets
Hakurei Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Green 18 Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Kossack Kohlrabi
Gypsy Broccoli
Hot Peppers
Sweet Peppers
Tomatoes (Limited amounts-there are still green fruits out there but not many are turning color.)
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Frisee, Escarole, and Chioggia
Basil, Parsley, Cilantro, and Dill
Melons (Definitely the last week!)
Candystick and Zeppelin Delicata, Tuffy and Gil’s Golden Acorn, Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)
Pick your own raspberries and strawberries (2 pints/member of each)
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Gluten Free Zuchinni Bread
3 eggs
¾ cup sugar (140 g)
½ cup butter, melted
1 teaspoon vanilla extract
1 tablespoon molasses
2 cups gluten-free flour blend* (220 – 230 g)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon fine salt
2 cups grated zucchini (leave the skin on, and do not squeeze water from the grated zucchini) (about 2 small zucchini, or 240 g when grated)
½ cup chopped walnuts (plus more for the top)
Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with non-stick cooking spray.
In a medium bowl, whisk together the eggs and sugar. Add the melted coconut oil, vanilla, and molasses. Whisk for 2 minutes until creamy.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the wet ingredients into the dry mixture until well incorporated.
Add the grated zucchini (do not squeeze water from the zucchini) and 1/2 chopped walnuts. Fold into the batter.
Pour the batter into the prepared loaf pan, top with additional walnuts, and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let loaf cool in loaf pan for 10 minutes, then remove to a wire rack to cool completely before cutting into 12 slices.