By Kelsey
After last week’s time change, Friday’s full moon, and the equinox on Sunday, we have officially shifted gears from our restful winter mode to full steam ahead. We are waking up earlier and working later; the greenhouse is suddenly full of plant babies; and we are already beginning to till the fields. There is a burst of energy, optimism, and a feeling of fullness that comes along with this time of the year and the potential it holds-- an urge to come out of hibernation, be more social, and make moves on our creative projects. And yet if I am being honest, when I am quiet and alone, I also feel some sadness and anxiety around the edges of all this Spring energy. I want to socialize-- but is it safe? I want to put actions in place for my future goals-- but what will the world look like by then? There is so much going on in the collective, how do I make the impact that I want to make in the world?
Of course there are no answers and the future remains uncertain. I thought I would share two poems that I feel convey the juxtaposition that I am leaning into at this time-- the joy, the energy of potential, and the creation of life that the Spring brings exists simultaneously with the wars, the illness, and the death.
Pippa’s Song
by Robert Browning (1812-1889)
The year’s at the spring,
And the day’s at the morn;
Morning’s at seven;
The hill-side’s dew-pearl’d;
The lark’s on the wing;
The snail’s on the thorn;
God’s in His heaven--
All’s right with the world!
Naming of Parts
by Henry Reed
Today we have naming of parts. Yesterday,
We had daily cleaning. And tomorrow morning,
We shall have what to do after firing. But today,
Today we have naming of parts. Japonica
Glistens like coral in all the neighboring gardens,
And today we have naming of parts.
This is the lower sling swivel. And this
Is the upper sling swivel, whose use you will see,
When you are given your slings. And this is the piling swivel,
Which in your case you have not got. The branches
Hold in the gardens their silent, eloquent gestures,
Which in our case we have not got.
This is the safety-catch, which is always released
With an easy flick of the thumb. And please do not let me
See anyone using his finger. You can do it quite easy
If you have any strength in your thumb. The blossoms
Are fragile and motionless, never letting anyone see
Any of them using their finger.
And this you can see is the bolt. The purpose of this
Is to open the breech, as you see. We can slide it
Rapidly backwards and forwards: we call this
Easing the spring. And rapidly backwards and forwards
The early bees are assaulting and fumbling the flowers:
They call it easing the Spring.
They call it easing the Spring: it is perfectly easy
If you have any strength in your thumb: like the bolt,
And the breech, the cocking-piece, and the point of balance,
Which in our case we have not got; and the almond blossom
Silent in all of the gardens and the bees going backwards and forwards,
For today we have the naming of parts.
Eggs
Takrima Leeks
Cortland Yellow and Monastrell Red Onions
Tetsukabota and Gil’s Golden Acorn
Pie Pita Pumpkins
Yellow Finn and Harvest Moon Potatoes
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo, and Deadon Cabbage
Mei Qing Choi
Ruby Red Chard
Parade Scallions
Preludio Fennel
Regiment Spinach
Lettuce Mix
Cilantro
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Sabzi Polo (Herbed Rice With Tahdig), from nytimes.com
2 cups basmati rice
5 tablespoons unsalted butter
4 cups finely diced leeks, including the dark green parts (2 medium leeks or 1 very large leek)
Fine sea salt or kosher salt
¼ teaspoon ground turmeric
1 cup finely chopped dill leaves and tender stems
1 cup finely chopped cilantro leaves and tender stems
3 tablespoons Greek yogurt
3 tablespoons oil
Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.
Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don’t worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.
Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.
Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.
Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.
Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it’s cooked completely through.
To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.