Week 15
Sept. 17 and 18
2 bunches greens
1 bunch carrots
1 bunch turnips
1 pound onions
cabbage
sweet peppers
eggplant
tomatoes
garlic
The farm is in full blown technicolor right now. Every thing is perfect, crisp and striking, as though all objects are outlined and are operating in another dimension. No superficial effect or feature could ever possibly simulate the brilliance of the natural colors, from the blue, blue clear sky, to the dark green kale, to the white tops of the turnips peeking out of the ground, to the rainbow ribs of the chard. Then there’s the leaves that rustle ever so, the warmth of the sun that never gets as high as it used to, and the rich quality that the soil has taken on since those few days of soaking rain to complete this breath taking full body sensory experience that currently is the farm.
These colors, this glorious air, all make perfect sense as we rock on into week #15 of the CSA, major elements are colliding. The full moon is about to take over the night sky, the Autumnal Equinox, the first day of official fall and the International Day of Peace, a moment that is highly celebrated at Black Kettle Farm, take place this weekend. Elements are heightened, the pigs romp at dusk in affirmation and the cats chow mice and generally regulate in celebration of the shift of the season. We’ve had a legit frost, and after an epic run, the cherry tomatoes have been deemed done for, the eggplant is not far behind.
At this point in the season, all our hard work hand weeding and toiling with the heel hoe has paid off, we live in a gorgeous land free of weeds and full of vivacious food. All we’ve got is what is left in the field. There is no more planting or seeding. The frost hit us last night must hold off a bit longer, the soil that nurtures and supports the plants must continue to give just a tad bit more, the deer that no doubt gaze at this glorious oasis need to just keep on foraging in the forest for a few more weeks. The once completely overflowing field is slowly, but constantly starting to transform, once crops are done, eaten and shared, the spent plants go right back to the earth. Every week the farm gets more tidy as we chip away at the food out in the field, and after months of months of seeding, planting, weeding, weeding, weeding, beating off bugs, either loathing rain or praying for it, now all we do is harvest, bring it all in and make sure that every last scrap is eaten, savored, enjoyed and hoarded because what is out there now is all we got. Truth.
Good thing the sun shines down on the broccoli, good thing that the carrots only get sweeter as the temperatures drop, good thing that we’ve got hundred and hundreds of pounds of onions and garlic cleaned, bagged and stored in the barn, good thing that we still have the sweet potatoes to harvest and good thing that the little arugula is pumped up and going strong. Fear not dear friends, we’ll make it.
Blessings for a gorgeous and profound full moon!
Much love for a deep and powerful International Day of Peace on Saturday! Happy Fall Equinox and a beautiful, crispy kick-off to Autumn on Sunday!
Celebrate Organic Farming and check out the Common Ground Fair this weekend in Unity. Visit www.mofga.org for more info. Not to be missed!
VEGETABLE MASAMBA - The Kripalu Cookbook
2 TBS unsalted butter
1 cup diced onions (red or yellow)
1 cup diced sweet pepperPinch ground nutmeg
1/2 cup diced fresh tomatoes
Pinch ground cinnamon Pinch ground cloves
Pinch ground paprika1 tps ground corianderPinch black pepper3/4 tps ground cumin1/2 tps saltPinch ground nutmeg2/3 cup unsalted peanuts9 cups washed, dried, and
chopped fresh kale (10-12 ounces of kale)
In a large skillet, melt the butter and sauté the onions for 3-5 minutes or until translucent. Add peppers and saute for 3 minutes or until they are soft. Stir in the next seven ingredients and sauté for 1 minute. Add the kale, stirring to coat thoroughly with the spices. Add the salt and fold into the mixture.
Reduce heat to medium-low and cook, covered, for 15 minutes, stirring every 3-4 minutes. Turn off heat. Add the tomatoes and peanuts, cover, and let stand for 5 minutes before serving. Preparation time: 30 minutes Serves 4
BKF Stuffed Bell Peppers.......From the Kettle Test Kitchen
Veggies: Sweet Peppers, Onions, Garlic, Greens
Additions: Rice, Quinoa, Ground Beef/Pork/Turkey, Cooked Beans (Chick Pea or Black Beans)
In a large skillet, heat olive oil, add diced onions and garlic and saute until soft. Add chopped sweet pepper of any variety. Let this cook at a medium heat.
Pre-heat oven to 350 degrees. Select big and beautiful Bell Peppers of any color. Cut of the stem top and remove the inner seeds.
Chop any greens, like Kale, Collards or Chard and add to the veggie mix. Saute until the greens wilt. Add salt and black pepper, red pepper flakes or cumin.
Mix the veggies with any of the aforementioned additions, like rice, meat, beans or even a bit of bread crumbs. Scoop veggie mixture into Bell Peppers. Cover with tin foil (or don’t) and BAKE for at least 30 minutes, or until the bell peppers are soft and the flavors combine. So delicious! If you do cheese, add a little feta or shredded cheddar.
2/3 cup carrot, grated
2/3 cup apple, grated (peel is optional)
2/3 cup raw turnip, peeled and grated
Dressing:2 tablespoons fresh lemon juice1 tablespoon olive oil1 teaspoon honey or agave (optional)
Several full lettuce leaves
Salt and pepper to taste
- Combine grated carrot, apple, and turnip in a medium-sized bowl.
- Mix dressing ingredients well, or use your own favorite salad dressing.
- Drizzle bowl contents with enough dressing to lightly coat, and chill.
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