Soil Born CSA Newsletter: The Digest



September 24, 2014

 

Every Week
Carrots
Eggplant
Lettuce
Bell Peppers
Summer Squash
Roma Tomatoes
Braising Mix
Acorn Squash
Bay Leaves

 

Every Other Week
Carrots
Eggplant
Bok Choy
Radish
Parsley
Bell Peppers
Braising Mix
Butternut Squash
Cilantro


“Don’t ask yourself what the world needs. Ask yourself what makes you come alive, and then go do that. Because what the world needs is people who have come alive.”
-Howard Thurman

 

digest 2014 09 24 sky

 

Farm News

By  Lucia Hutchinson-Trujillo

 

Fall Is here. It is official. The equinox has came and gone. The mornings are darker and cooler. The sun is slower to get up each morning, and quicker to set each day. There is dew on the plants in the early morning and recently the cool morning breezes and blue grey clouds on the horizon have been reminding us of rainy wet weather and the coming winter. But the weather toys with our hearts. As the day progresses we still end up with temperatures in the 90’s, sweating out in the fields dreaming of a cool dip in the river, almost forgetting we had to wear sweaters in the morning. 

 

Our peppers and eggplant are going strong as ever and our last succession of summer squash  is just coming on. We are in a transitional period, with one foot in summer and one foot in winter.  We start to reminisce about the days of harvesting hundreds of pounds of melons in a morning, and spending endless hot hours trudging up and down the tomato rows. And we have harvested all of our winter squash, it sits curing in our barn, stacked high on pallets and in bins, making us dream of roasted warm dinners and delicious steamy soups to come.

 

Like all transitional periods this is a good time to reflect. To slow down, think about the trials and triumphs of the past season. To look forward and anticipate the coming work and joys of the next season. It is a time to sit and observe, to notice the subtle changes in light and temperature, and color. How our bodies and minds adjust to these changes.  


In the fields we seem to have come full circle, planting and caring for the small plants that will sustain us through the winter; the same plants we harvested in march and watched as they withered and died as the weather grew too warm for them.  Now their time has come again.


Life on the farm is in endless flux, change being the only constant.. It is an infinite cycle with life and growth followed closely by decay and death. But always there is rebirth, and the cycle starts over. There is never a dull moment. Always something to look forward to, always a new season on its way with new vegetables to enjoy, new weather to appreciate. Just like the farm we grow and change every season. We learn new lessons, make new mistakes.  We read new books, have new thoughts, maybe let go of old habits or ways of thinking.

 

Just like  in the farm, change for us is necessary and endless. The change in seasons helps us to realize and embrace these changes. To smile on the past and gear up for the future. Life continues on and on, and we are here to do the best we can and enjoy it while we are at it.

 

Featured Veggie: Eggplant


Also known by the more flowery  French name of Aubergine,  the eggplant is resplendent  not only in flavor but also in history. Originally grown wild in India, it was first cultivated for consumption in China.  It was next introduced to Africa and finally Italy by the 14th century. From there it spread across Europe and into the middle east. Despite its spread across the world Eggplant did not gain immense popularity until the 18th century. Before that there had been a widespread and widely accepted rumor that eggplant caused insanity, leprosy and cancer. As better tasting varieties became more popular, the eggplants luck began to turn. Now well loved around the world and renowned for its health benefits and beauty, the eggplant shines in our good graces once again. From a delicious babaganoush, to a spicy asian stir fry, to a cheesy eggplant parmersan, the eggplant is as versatile as it is delicious.  For increased tenderness and  reducing bitter flavors “sweat” the eggplant before cooking by cutting and salting it and for a half hour.

 

Featured Recipe: Tabblouleh with Roasted Eggplant & Peppers

 


digest 2014 09 24 squash


Dates and Notes

 


Friends of Soil Born Farms

Thanks to all of our staff, volunteers, cultivators, board members, and friends who bought tickets and attended this event.

 


Save the Date
Don’t miss the 13th annual event next year! Join us on Saturday, Sept. 19, 2015. Contact event coordinator Janet Zeller for details..


digest 2014 09 24 f2fJoin us  this for the second-annual Farm-to-Fork Festival in Sacramento,-- America's Farm-to-Fork Capital.
Saturday, Sept. 27th: 11am-6pm
This FREE event on Capitol Mall is expected to draw more than 20,000 people. There will be vendors offering free samples of fresh foods to craft beers, Sacramento region wines and kids activities including a petting         zoo, there is always something going on.
Live music and a demonstration stage will feature performances from bands including The Family Crest, chef demonstrations, cookbook signings and even autographs from everyone's favorite California Agricultural Inspector - a black Labrador retriever named Dozer.


For more information, visit www.farmtofork.com/festival-info.

 

 

 

 

 
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