C.S.A. week 1

Kyle and I met working for the Appalachian Mountain Club’s Professional Trail crew. I started my first season in 2009, and he started the year before. 2009 was a very wet summer, and the sights and smells of this year’s rain have been triggering many memories. Each season we would start by patrolling the entire AMC White Mountain trail network, over 400 miles of trail and clearing them of fallen trees. Then we would move into “woods weeks” where we split into crews and camped for 5 days in the woods somewhere near whatever work site we were assigned. This is when the “wet” really would set in. The few items of clothing we brought with us quickly became saturated with sweat, rain, and dirt. I remember sitting down for dinner under a dripping tarp setup haphazardly wherever in the woods we happened to find a semi flat space to set up camp. I learned from the more experienced crew members to scrape the mud caked on the knees of my pants off each evening with a pocket-knife blade, in the hopes that removing the bulk of the slop that the pants might be dry-ish by morning. The less than appealing sensation of pulling on wet socks, boots, and pants became an expected daily ritual that season. The last few days here on the farm have been foggy, with a slight (maybe imagined) hint of sea salt smell to the air. It has brought to mind my favorite weeks of that wet 2009 season where I worked on top Mount Eisenhower to install new rock water bars meant to improve the trail drainage. We commuted each day from the Naman tent site, a 2 mile walk each morning and evening, unable to camp closer in the fragile alpine zone. We listened to the Mount Washington observatory’s morning weather report on a radio carried in the hand of our crew leader while hiking. The radio broadcaster shared daily that the trail conditions were “wet slippery rocks with run-off” and we were every hopeful to hear the forecast shift. Salty ocean air reached our noses via the mist some days, and lunch was always on Eisenhower’s bald top near that giant summit cairn. We tucked ourselves on whatever side kept us out of the wind. Only ever so often did the clouds break during those weeks temporarily to treat us to a stunning view. I think fondly back on those memories, and when we are out working the farm this rainy summer, I imagine I can still hear my crew leader singing sea shanty songs from somewhere up higher on Eisenhower veiled by mist and fog.

Vegetable Selection, you will be able to choose 7 items including 2 of something!

• Baby Beets with Greens

• Butterhead Lettuce

• Romaine Lettuce

• Scallions

• Kohlrabi

• Parsley

• Scapes

• Radishes

• Fennel

• kale

Roasted Baby Beets and Greens

Take bunch of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

Grilled Lime Scallions

Trim 1 bunch of scallions and toss with 3 tablespoons olive oil, 1 teaspoon salt and a pinch of cayenne. Grill until charred and beginning to wilt, about 5 minutes. Drizzle with lime juice and more olive oil and serve with lime wedges.