August 20th, 2019

What’s in your share?

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Cilantro

Romaine Lettuce

Kale or Rainbow Chard

Kohlrabi

Sweet Red Peppers

Shishito Peppers

Italian and Sweet Spanish Onions

Beets

Green Beans

Little Summer Poem Touching the Subject of Faith by the ever-amazing Mary Oliver

Every summer
I listen and look
under the sun's brass and even
into the moonlight, but I can't hear

anything, I can't see anything --
not the pale roots digging down, nor the green
stalks muscling up,
nor the leaves
deepening their damp pleats,

nor the tassels making,
nor the shucks, nor the cobs.
And still,
every day,

Peppers and Eggplants in our high tunnel. (Photo: Courtney Lancour)

Peppers and Eggplants in our high tunnel. (Photo: Courtney Lancour)

the leafy fields
grow taller and thicker --
green gowns lofting up in the night,
showered with silk.

And so, every summer,
I fail as a witness, seeing nothing --
I am deaf too
to the tick of the leaves,

the tapping of downwardness from the banyan feet --
all of it
happening
beyond any seeable proof, or hearable hum.

And, therefore, let the immeasurable come.
Let the unknowable touch the buckle of my spine.
Let the wind turn in the trees,
and the mystery hidden in the dirt

swing through the air.
How could I look at anything in this world
and tremble, and grip my hands over my heart?
What should I fear?

One morning
in the leafy green ocean
the honeycomb of the corn's beautiful body
is sure to be there.


Recipes

Kohlrabi n’ Carrot Slaw from Farmer John’s Cookbook (serves 4-6)

  • 3 Kohlrabis (grated)

  • 2 Carrots (grated)

  • 1-2 sweet peppers (diced)

  • 1 onion (diced)

  • 1/4 C Cilantro (chopped)

  • 1 clove garlic (minced)

  • 1/2 C yogurt

  • 1/3 C virgin olive oil

  • 2 C white OR wine vinegar

  • Chili powder, salt, black pepper to taste

Toss the kohlrabi, carrots, peppers, onion, cilantro, and garlic in a large bowl.Whisk the yogurt, oil, vinegar, and spices in a medium bowl.Pour the dressing over the vegetables and toss to coat. Cover and refrigerate before serving.

Beet Margaritas!!

This Tropics-meets-Wisco margarita is vibrant and has more body than the classic lime margarita. Us northerners gotta use what we have! Unfortunately, the use of a juicer is key, so if you don’t have a juicer, maybe someone else does and you can make a batch together!

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  • 2 oz pure agave tequila

  • 1 oz lime juice

  • 2 oz beet juice (made ahead of time in a juicer)

  • plain seltzer water

  • salt for rim (a courser salt is ideal)

Salt the rim of a pint glass. To do this, we pour a thin layer of salt onto a saucer and rub a lime slice or just our fingers with water along rim of the glass, dipping the rim into the salt. (The salt isn’t necessary, but it does nicely balance the sweetness of the beets.) Once the rim is salted, add tequila, lime juice, and beet juice. Fill with ice and top with seltzer.