July 2nd, 2019


What’s in your Share?

Frisée

Japanese Turnips

Arugula

Beets

Turkish Parsley

Snow Peas (Green and Yellow)

Spring Onions


Whether opening your CSA share, sitting in traffic, or having a glass of wine after a hard day’s work, we are experiencing and taking part in Nature. Nature is where you are. Nature is not to be visited in the so-called preserve, or sanctioned to the imaginary pristine. Nature is not perfect. We cannot wait for perfect nature. It never was, it never will be. It is by the belief in perfect or removed nature, that we have neglected and subsequently excused the destruction of what we’ve registered as not nature. 

Our cities, neighborhoods, places of work, even our homes and bodies become places of plunder and waste, because we’ve been told - and we believe and reproduce - that they are already too far gone, too far from nature. But, no parking lot or fluorescent-lit grocery store is more or less natural than Yosemite or the Apostle Islands. By tricking ourselves into separating what is truly inseparable, we disown not only responsibility, but artistry and a faculty for contribution. 

In knowing and embodying what is really our individual indivisibility from nature, we heal the dislocations of our misunderstanding; and turn towards an active and purposeful pursuit of nature’s continual creation. Every place, thing, or creature, encountered, bought, sold, consumed, or voted for becomes a part of an infinitely shared existence. What once was absent and sought through misguided schemes of distinction and abstraction, is re-situated in our ongoing and collective creation. 

Our self. 


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Frisée~ also known as endive, are somewhat bitter tasting greens in the chicory family that can be eaten raw or lightly steamed. When cooked, they become tender and slightly sweet.

Make a fresh salad combined with other salad greens or saute with butter or oil. Cheeses, balsamic vinegar, lemon, garlic, and parsley all pair well with chicories.

Recipe

Sautéed Frisée~ Classic French recipe

1  Large head frisée
2 T olive oil
1  T  water
3  Cloves garlic
1  T  lemon juice
1  T  heavy cream
salt and pepper to taste

Chop the frisée, not too finely. Heat olive oil in a large
skillet with a tightly-fitting lid. Add the frisée to the oil in the pan,
add the water, cover tightly, and let simmer 3-4 minutes, stirring
occasionally, until thoroughly wilted.

Remove lid, add garlic, and sauté another minute or two. Add lemon juice
and sauté to combine. Add cream and sauté to combine. Taste for salt and
pepper.

(We’d recommend adding roasted beets, diced spring onions and parsley to this one)

Roasted Beets with Rosemary and Garlic

Beets cut into chunks

3 cloves garlic minced or crushed

1 tbsp rosemary finely chopped (if using dry, use 1 tsp)

Salt and black pepper to taste

2 tbsp extra virgin olive oil

Preheat the oven to 400 degrees. Mix together the garlic, rosemary, olive oil and salt and pepper. In a bowl, place the beets and toss them with the herb-olive-oil mixture.

Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.

Serve hot or cold.

Sam and Sara cultivating in the field

Sam and Sara cultivating in the field

Flowering peas, with spring onions planted alongside

Flowering peas, with spring onions planted alongside