CSA week 1

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It’s growing season and we are going full sprint, but much of what we do, our hands and bodies are well practiced at now. One of the most enjoyable aspects of farming with other people is the rambling directions conversations take, often having nothing to do directly or at all with agriculture. These days, post interning, and post Joni, Kyle and I mostly farm alone and so sometimes I remember to download a good podcast or book on tape. I pop in a pair of headphones for a couple of hours while my hands go into autopilot weeding carrots or pruning and trellising tomatoes. I listened to a conversation with Iain McGilchrist who is most well known for his book called the The Divided Brain, the Master and the Emissary. Although I haven’t been able to pickup the book, the conversation was a snapshot into his ideas on left brain vs right brain and the fascinating struggle to find balance.. I’ve been wandering the farm now intentionally conscious of the continual shift between the two sides. The left is good at categorizing information, particularly the things we already know. It’s detail oriented, although tending towards over focusing. I think of it as my zoom lens; the crab grass is sprouting between the rows, the potato beetles have hatched, the one tomato plant looks droopy. The right side of the brain has a bigger perspective, is more inclusive, and confronts the unknown. My zoom out; the plants are outpacing the weeds, the potato field looks pretty flowering, the tomatoes are now half as tall as the greenhouse ceiling. The constant flip flop is interesting especially paired with some reflection. The zoom lens is useful in moderation, but zoom out should be the auto setting as it allows for forward momentum and some inner peace around the volatile nature of the farm.

In the share:

  • Green onions

  • Garlic Scapes -from Patch Farm

  • Bok Choi

  • Romaine Lettuce

  • Kohlrabi

  • Swiss chard

  • Baby Summer Squash-still small enough to eat raw!

  • Baby Zucchini

GARLIC SCAPE PESTO

Ingredients

  • 1 cup grated Parmesan cheese or Romano

  • 3 Tbsp. fresh lime or lemon juice

  • 1/4 lb. scapes 110g

  • 1/2 cup olive oil

Instructions

  1. Puree scapes and olive oil in a food processor until smooth.

  2. Stir in Parmesan and lime or lemon juice and add seasoning to taste.

SEASAME STIR FIED BOK CHOI

Ingredients

  • 3/4 lb baby bok choy

  • 2 tbsp sesame oil

  • 2 garlic cloves

  • sesame seeds *optional

Instructions

  • Wash and cut bok choy in halves. Shake off excess water.

  • Heat wok over high heat. Add oil and once wok is slightly smoky add garlic. Stir fry garlic for 30 secs and then add bok choy. Stir bok choy constantly and cook to desired doneness, 2-3 mins for crispy and 4-5 mins for softer.

  • Remove to serving dish and garnish with sesame seeds.