Every year we have been
witness to it: how the
into a rich mash, in order that
it may resume.
who would cry out
to the petals on the ground
knowing, as we must,
how the vivacity of what was is married
to the vitality of what will be?
I don't say
it's easy, but
what else will do
if the love one claims to have for the world
So let us go on
though the sun be swinging east,
and the ponds be cold and black,
and the sweets of the year be doomed.
-Mary Oliver, Lines Written in the Days of Growing Darkness
Amidst turmoil and uncertainty in our world, I try to remind myself of simple steps.
First, one breath; then another.
I take comfort in the stillness, a brief moment of meditation, and then proceed.
A storm rages outside as I write, battering our mustards, kales, and cabbages, but brings with it a breath of fresh air: cold, crisp, refreshing air.
Autumn and winter are seasons of renewal and much growth in the farm world.
Renewal for the soil.
Growth for strong roots.
Death and decay will give rise to a new vitality once again, but only in time. Every season has its place. So, first, one breath; then another.
This week's CSA farm share update...
The first harvest of Red Winter Kale accompanies your CSA farm shares this week. Eat it abundantly! Eat it entirely! Eat it merrily! She's full of vitamins and minerals to nourish your body through this fluctuating weather. I love to eat kale in an avocado salad with a farm fresh egg. Simply massage the kale to tenderize, add scoops of fresh avocado, a soft-boiled egg, some parmesan cheese, salt & pepper to taste and voila! It's also great cooked in some fresh orange juice with just a dash of soy sauce!
Either/Or: Green Rocket Chinese Cabbage or Broccoli Raab Rapini shoots and leaves. Both of these are great for cooking or eating raw, although personally I love the cabbage cooked and the broccoli raab raw. Sautéed cabbage makes for a quickie-sauerkraut that compliments sausage like you wouldn't believe! Broccoli raab is a very tender winter veggie that's a little bit sweet and a hint of salty. Eat the entire plant... stems, flowers, and all... in a delicious salad with a citrus vinaigrette (it's citrus season after-all!).
A bundle of herbs to spruce up your meals replete with sweet Italian basils, Thai Red Roselle greens, and lemongrass. All pair well with citrus so think orange or grapefruit marinades, chicken/fish/beef sautés, teas, and dessert accompaniments (sorbet!). Sweep back through older Harvest Dispatch articles to find specific recipes for these delights.
Finally, you'll find more Moringa greens to throw in your morning egg scramble, pestos, and veggie soups as well as a small bunch of Roselle calyxes to steep for an afternoon tea. Both of these unique edibles are highly nutrient dense and nourishing for body, mind, and soul... good for rejuvenation in this transitional time "between" seasons.