All posts by Soul Fire Farm

LOVE NOTES – miracle veggies, Van Jones kind words, and coming alive!

LOVE NOTES NOVEMBER 2017

Harvest Gratitude

 

The people of color caucus of our 1st ever multiracial Uprooting Racism in the Food System Immersion, discusses identity and belonging while giving love to the turnips. ~Oct 2017.

As the frost bites back even the hardy plants and outdoor programs give way to off-farm community organizing, the stillness invites us to offer gratitude. Since we last sent you a love note, we have experienced many blessings for which we give thanks.

Thank you to the ~90 folks that come out each month for our community farm days, blessing the land with your hard work and laughter. Thank you to the institutions and collectives that have invited us to speak, mobilize, and organize on the mic – namely Omega Institute, Skidmore College, Widening the Welcome, and Black Farmers and Urban Gardeners Conference. Thank you to our incredible farm and program team – Damaris Miller, Amani Olugbala, Larisa Jacobson, Jonah Vitale-Wolff, and Leah Penniman, 100% of whom are sticking together for 2018. Thank you to WHYY for powerful radio spot and BALE for making a documentary that includes us. Thank you to everyone who donated to our sibling farm, Finca Conciencia in PR, still recovering from Hurricane Maria. Thank you for all the love and support you have been offering as we undertake the monumental task of writing Farming While Black: Soul Fire Farm’s Definitive Guide to Liberation on Land. And most importantly, thank you to the Land for bringing forth astounding bounty for our community. We hope you enjoy a few images from our autumn!

When I get my box of vegetables, I pick up each one in my hand and think how much hard work is required. I look at each one and say “This is a miracle.” ~Jun San 2017 (Image of Week 20 Ujaama Farm Share box)

“We had those people from Soul Fire up here. I notice when they were doing their thing, that they are expressing a higher civilization than the one I live in every day. It’s roots go back much further in terms of the history that’s present for them, the healing is much more present than this fight I’m in on television each day, and the vision is much more powerful. Just like a seed, they are very small right now, but I don’t know if they don’t contain some future that’s viable just like a seed does. I would have to sit in the front row and listen to them talk for a couple of weeks before I could begin to catch up to where they are.”  Van Jones, Being Fearless Conference, October 2017

“The 2017 BUGS conference was one of my most powerful experiences in my recent work around anti racism and food justice. It completely reignited my flame as winter approaches and gave me a chance to honestly reflect on my unique role and vision several transformative project seeds that I am eager to water into a world where folks are more fed more filled and more free. I️ am most grateful to have had the honor of attending. My biggest takeaway was around the power of myth and the stories we tell ourselves. My goal is to inspire the next cohort of laypersons turned Food Justice Advocates through creativity collectivism and imagination and to enact new stories that center empathy and healing.” ~Amani Olugbala, Soul Fire Farm Assistant Program Director, (Photo of Soul Fire Alumni having dinner after Black Farmers Conference, Nov 2017)

“According to African-American philosopher and Civil Rights leader, Howard Thurman, your task is not to ‘ask yourself what the world needs; [rather to] ask yourself what makes you come alive. And then go and do that. Because what the world needs is people who have come alive.’ I believe that the thing that makes you come alive is integral to your destiny and will manifest if you put your prayers up and your hands to work. Do not be intimidated by the entirety of the journey, just take one step in the direction of your dream and let your ancestors help you with the rest.” (Except from Farming While Black, Chapter 2, To be published by Chelsea Green Fall 2018.)

 

Love Splash – October 2017

Love Splash

A Quick Autumn Update from Soul Fire Farm

  1. Soul Fire Farm is hiring for 2018. Please consider joining our farm team. Apply here.

  2. We are offering free youth and community educational programs in the Capital District this winter. Check out the details and sign up here.

  3. All hands on deck for Puerto Rico. Please check out this list of organizations and volunteer opportunities and give generously. Our sister farm in PR, Finca Consciencia, needs support to rebuild.

  4. We contributed to three published books this year, Land Justice, Perma/Culture, and Cherry Bombe cookbook (vegan soup joumou!). Starting in 2 weeks, we will be writing a chapter a week for FARMING WHILE BLACK, our first full book. So, be patient about those email responses. 🙂

 

P1100858.JPG

Autumn has brought a peaceful, connected beauty to this land. In this moment, we are harvesting calendula seeds to share with the radical TrueLove seeds catalogue, coordinated by our dear friend Owen Taylor. The farm has been busting at the seams these past several weeks with a gathering of 150+ Black magicians for Harriet’s Apothecary healing village, followed by a Zen Peacemakers workshop on racial justice in the food system. Off farm, Amani is doing some powerful community organizing, recently bringing together Troy-area community members for a Soul Food dinner and food justice conversation, featuring Haitian-Dominican recipes and highlighting our food justice pledge. We dropped some knowledge at Columbia University alongside our heroes from Immokalee Workers and Food Chain Workers Alliance. Our farm share boxes are bulging with melons, potatoes, and other precious gifts from the soil. Perhaps most importantly, we focused on strengthening our personal connections to self, land, and one another and exhaled into the joy of presence. Ase!

 

DONATE TO SOUL FIRE

Action

 

FOOD SOVEREIGNTY ACTION STEPS

By Soul Fire Farm and Community

 

Part 1: Policy Actions Steps to End Racism in the Food System

  1. Real Food for Our People.
    1. Fully fund SNAP and WIC, eliminating barriers to access. Make EBT/SNAP easier for farmers to use by allowing online payment and automatic deduction. Expand healthy, sustainable, culturally appropriate options within these programs.
    2. Fund real food access in community institutions like schools, hospitals, day cares, prisons, and senior centers. (CNR)
    3. Provide capital, credit, tax breaks, and training to worker and community-owned cooperative food enterprises that generate wealth for our people.  (HFFI)
    4. Include agriculture and food systems science in the public school curriculum.
    5. End marketing of unhealthy food and food brands to children, including in schools. End subsidies for junk food marketing by closing the tax loophole that allows corporate write offs for marketing.
    6. Treat junk food and beverage companies like tobacco companies: hold companies liable for health impacts, and include visible warning labels, restricted advertising, barriers to purchase, and raise taxes that are re-invested in community.
  2. Dignity for Farm Workers.
    1. Equalize all labor and wage laws so that farm and food workers have a living wage, health insurance, overtime, and collective bargaining. (FLSA, NLRA)
    2. End penal farms, where incarcerated people are enslaved for food production.
    3. Create supportive pathways for (migrant, seasonal) farmworkers to become land-owning farmers running their own businesses, owner-operators. Create pathways to legalization for all undocumented people, included pathways to citizenship for all those that want it, and end deportations until a comprehensive policy is in place.
    4. Support smaller and independent producers so that they can pay a living wage to farmworkers.
    5. Replace the indentured servitude of the H2A visa program with the North American Agricultural Work Visa, and uphold all provisions of the Universal Declaration of Human Rights.  
  3. Community-Based Farmer Training.
    1. Include urban farmers in the USDA farming census as a unique category and provide technical support to these farmers. (Urban Agriculture Act 2016)
    2. Provide funding for farmer training programs led by people of color, that address trauma and history, and offer strategies for navigating in racist food system. These programs should take place in the community but be credit-bearing through partnerships with land grant universities.
    3. Create and host an online portal for new POC farmers to find farms run by POC and get training there.
    4. Secure and protect land access and non-predatory credit and capital for independent producers, particularly producers of color
  4. Economic Viability for Farmers.
    1. Use public funds to pay farmers for preserving and enhancing ecosystem services and guarding the public trust (water purification, carbon sequestration, pollination, genetic diversity). This should be paid for by a tax on  industrial agriculture which needs to pay for their externalities – dead zones in aquatic ecosystems, aquifer depletion, killing pollinators. Conventional agricultural should need a “certification” for their practices, rather than have that burden placed on organic farmers. (EQIP, CRP)
    2. Offer price supports and price parity for farm products to ensure that income from crop sales cover the expenses of producing those crops. Include non-commodity, heritage and cultural crops in these programs.
    3. End the practice of unfair contracts siphoning earning from farmers to enrich corporations. (Producer Protection Act)
    4. Equalize and expand access to crop insurance, technical assistance, non-GMO seed, equipment sharing, low interest credit, and technical assistance for independent producers, particularly producers of color. Include free legal and accounting clinics. Fully fund the Office of Advocacy and Outreach at the USDA. (Minority farmer advisory board, FSA targets for minorities, Land Contract Guarantee Programs, and transition incentives program of USDA)
    5. Increase access to markets for farmers of color through food hubs, processing centers, farmers markets, and farm to institution programs.
    6. Reduce paperwork burden for federal and state farming grants. Increase government staff support of application process. Make grants accessible to small farmers who are not incorporated. Move application period to winter season. Eliminate matching funds requirements.  (USDA 2501)
  5. Reparations for Stolen Land and Wealth.
    1. Reparations are necessary in the form of land and wealth redistribution to those who had land and wealth stolen from them – African American, Latinxs, Indigenous people. Establish a commission to study reparations and propose a comprehensive redistribution of wealth and land. (HR 40)
    2. Enforce a moratorium on foreclosures of Black land – create a national trust or community-based organization that absorbs Black farmland and transfers it within the black community. Implement the Uniform Partition of Heirs Property Act in all states.
    3. Create and implement farmer debt forgiveness programs in cases of discrimination. USDA should refinance loans for black farmers.
    4. End “tied aid” policies that flood international markets with surplus commodities, and undermine smallholder farmers. End corporate land grabbing abroad.  

 

Part 2: Actions for Individuals to End Racism in the Food System

  1. Encourage your school, business, or other institution to sign on to the Good Food Purchasing Program (Real Food Challenge for colleges and universities.)
  2. Support existing community work led by those directly impacted by the issues, rather than adopting the “savior complex” where outsiders garner resources and “outreach” to community.
  3. Put your skills to work supporting a farmer or food business owner of color. Farmers often don’t have enough time to attend to the administrative aspects of their operation, like grant writing, web design, social media, marketing, legal research, and blogging. A partial directory of black-operated farms can be found at this Google doc. Reach out to see if you can help.
  4. Share the resources of your business or organization. If you have a photocopier, meeting space, grant writer, accountant, lawyer, food, money, or any other good or service – offer that resource to community-led work.
  5. Create good jobs. Hire people who might otherwise be overlooked in the capitalist economy – people of color, formerly incarcerated people, those without documents, elders, those with disabilities. Offer jobs with training built in, a living wage, health care, and job security.
  6. White people should consider strongly working with other white people, especially those who voted for “45,” to raise consciousness and build support for these issues – rather than “organizing” people of color.
  7. Uplift Black and Brown expertise, both ancestral and current. People of color exist and thrive beyond the oppression narrative. Instead of imaging that the best practices in food, farming, and movement building are ahistorical – find our how people of color created and improved upon them, and celebrate those individuals. Invite Black and Brown experts to teach in your organization/community, and not just about racial issues. Offer fair compensation for their knowledge rather than expecting to “pick their brain” for free.  
  8. Read the HEAL Food Alliance and Movement for Black Lives Policy Platforms, which offer pathways for land reparations and a just food system. Take a moment to appreciate the brilliance of the text and then host a discussion group at your congregation or workplace with the goal of having these organizations endorse and implement these platforms.
  9. Encourage your local farmers, supermarkets, and the food related not-for-profits you are involved with to join the Domestic Fair Trade Association and to seek Food Justice Certification through the Agricultural Justice Project. Both groups uphold high standards for fair treatment of workers and care of the environment.
  10. Catalyze your community to raise funds to help your local farmer provide affordable produce to the most vulnerable—refugees, incarcerated people, and those living in food deserts. Organizations such as the Corbin Hill Food Project and D-Town Farm have models for doing this, using sliding scale pay systems, doorstep delivery, and farmers’ markets near neighborhood schools.
  11. Get educated. You can learn more about structural racism in Rewriting Racial Rules: Building an Inclusive American Economy and in The U.S. Farm Bill: Corporate Power and Structural Racialization in the United States Food System.
  12. Read “Part 1” above and use your sphere of influence over politicians, corporations, and other community-members to advance those aims.
  13. Donate to organizations like; Land Loss Prevention Project; Cosecha; Federation of Southern Cooperatives/LAF; Southern African American Organic Network; Tuskegee University and 1890 land-grant Institutions; Black Family Land Trust; HEAL Food Alliance; National Black Food and Justice Alliance; Black Urban Growers; Black Land Loss Prevention Project; Restaurant Opportunities Center; La Via Campesina; Food Chain Workers Alliance; Familias Unidas por la Justicia; CATA – The Farmworkers Support Committee; Farmworker Association of Florida; Centro Campesino;  Lideres Campesinas.

 

Part 3: Actions for Foundations to End Racism in the Food System

  1. Streamline Applications and Reporting: Donors, organize in your giving community and create a common application and common reporting format. Set up one online portal where we can put all of our information one time. Donors can work together to figure out how to make sure frontlines organizations are funded. This will increase the amount of time frontlines groups have to do the work on the ground.
  2. Respect: Donors, please hold your privilege consciously. Much of the wealth being distributed was accumulated on the backs of exploited people, often the ancestors and relatives of these grassroots organizations. It is an honor for donors to get to be in relationship with frontlines organizers. Please do not pressure organizers to spend social time with funders, please respect personal boundaries, and do not use patronizing language, e.g. “boy or girl” referring to organizers.
  3. Calendaring: Their is a current trend for donors to be in relationship with grassroots organizers and to move beyond “transactional” relationships into something more meaningful. While this is laudable, it also means that organizers are expected to spend more and more time with donors. In many cases, this becomes a full time job and little time is left for the mission work. Please request, not demand, time from organizers, giving months of advance notice. Please be conscious of non-Christian holidays and pre-existing community commitments in your scheduling.
  4. Incentivize Sanity: Donors, please work to change culture where grantmakers demand “over-promising” and constant “innovation.” Celebrate depth over breadth. Fund reflection. Invest in metrics that get at transformation beyond what we can quantify.
  5. “Partnering:” Larger nonprofits should apply for the big government and other challenging grants and write emerging organizations into the grants transferring wealth to frontlines, take little for themselves, transfer most. Large nonprofits and government should donate administrative resources – grantwriter, accountant, bookkeeper, database subscription, data entry, blog writer, web development, videography, graphic design, etc. so frontlines communities can “do the work” and not get bogged down with administration.
  6. Geographic and Class Equity: Prioritize funding for the Deep South, focused on organizations led by the communities they serve. Look beyond “academic speak” when reviewing applications, prioritizing instead people’s deep lived experience in movement work. Provide video/audio application processes instead of exclusively written applications.
  7. Racial Equity: Work together with the grantmaking community to conduct a racial justice assessment of where donors are currently investing and what kind of disparities exist and strategies for correcting those inequities. Provide translation services to applicants.
  8. Funding What Counts: Grantmakers, please  fund general operating expenses, “overhead,” salaries, insurance, as well as the tangibles – seeds, greenhouse plastic, and shovels. It takes both people making a living wage and farm infrastructure. Enough with the deference toward “projects”, “innovation” and “direct costs.” Look around to see who is doing the real work and fund those people, letting us decide exactly how to allocate resources. All grants should be multi-year and renewable. Consider a donor advised fund which would be managed or directed by farmer groups to rotate loans and credit- tangible resources our folks need. Please see “Part 1” for the systemic change that needs to be funded.

 

Love Notes – climate justice, tomato suckers, and living as if we have arrived

Soul Fire Farm Love Notes, September 2017

 

P1100652.JPG

What does lettuce intercropped with broccoli have to do with Hurricanes Harvey, Irma, and Katrina? So much. The impacts of global climate chaos are disproportionately impacting people of color and communities without wealth and societal power. Immediate disaster relief and spiritual support for people is imperative. We also need to halt and reverse climate change now as a matter of survival. Our Indigenous-African ancestors gave us the technologies to farm in harmony with the atmosphere and ecology; intercropping, mulching, reduced tillage, and cover crops actually trap carbon in the soil, where it belongs. Agriculture is the #1 driver of climate change and producing food correctly can be at the root of the solution.

 

Announcements

  • We hope to see you at one of our upcoming public events, Harriet’s Apothecary Healing Village on September 17, a food justice discussion at Columbia University on September 25, and our fall community farm days.

  • Help us end all forms of state-sanctioned violence by attending the CAAMI Forum to End Prison Abuse Sept 11 and the Weaving a World Without Violence conference Sept 14-15. Our sibling activist organizations in the Capital Region are making these events possible, and Soul Fire Farm salad will there to taste!

  • We are thrilled to welcome our newest farmer, Damaris, to the Soul Fire Farm team. She has experience working on the land from the Carolinas to the Himalayas and brings a deep love of justice and reverence for the earth.

 

P1100425.JPG

We have had the honor to train and learn from 93 new farmers, 313 youth, and 552 community activists so far in 2017. The summer programming season is so intense, there is not always time to reflect on its power and magic! We finished up our first ever Black Latinx Farmers Immersion 2.0 for more advanced growers, and one participant earned university credit for their work through Goddard College. We offered 1:1 consulting sessions with every participant to help them access the resources needed to manifest their community food sovereignty visions. We are taking power back!

P1100007.JPG

We are learning lessons in pruning by following the example of the tomato. In this skit, BLFI participants demonstrate how the suckers (succulent side shoots) of a tomato mirror the enticing overcommitments of modern life. While it’s painful, the suckers must be removed for the plant to thrive. We also have to choose fewer foci so that we can do this social justice work from a place of wholeness and self-love.

 

P1100346.JPG

Everyone belongs here on this land, in this community. We have intensified our efforts this year to make sure that our actions align with our values to include people in our programs regardless of documentation status, age, gender, ethnicity, and other intersectional identities. This has meant self-education as well as action to update safer space guidelines, provide childcare, and fundraise for #solidarityshares to get food to families of immigrants and refugees. If you have not already spoken up to save DACA, please take a moment to act now.

 

***

 

Finally, please check out the beautiful alumni photo cards created by our Board members Taina and Kristin, with volunteer support. We are so honored to be connected to these powerful individuals.

 

Christopher.jpg

Lytisha (1).jpg

Ana.jpg

keisha.jpg

viviana.jpg

 

Times are challenging. This is not new, but perhaps the awareness of the struggle is intensified through our online interconnectedness. Even as we continue to work for our dignity and sovereignty, we need to live as if we have arrived.

 

Look up at the sky. Dance. Love.

 

In solidarity,

 

Leah, Jonah, Larisa, Amani, Damaris

 

P1100211.JPG

Ujaama Farm Share Weeks 5-9

Ujaama Farm Share CSA Week #5

We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of our hands.

CONTENTS OF YOUR SHARE

  • Green Garlic (1 bunch) – These can be chopped and eaten as they are or set out to dry on your counter to keep for a while.

  • Rainbow Chard (1 bunch)

  • Broccoli (1 head or 1 bunch) or Yellow Summer Squash (2)

  • Green Beans (about ½ pound)

  • Green Cabbage (1-2 heads)

  • Lettuce (1-3 heads)

  • Celery (1 bunch) – This thinner celery can be used like an herb to add flavor to soups, sauces, salads.

  • Zucchini (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Optional: 1 dozen eggs

  • Optional: Lentil and Zesty Sprout Mix

 

veggies.jpg

Photo by Seaq Robinson, Black and Latinx Farmers Immersion Session 2

RECIPE – Cabbage Peanut Slaw with Garlic and Celery

Ingredients

  • 1 head green cabbage, shredded

  • 2 teaspoons finely chopped green garlic

  • 1 garlic scape, finely chopped

  • ½ bunch celery, finely chopped

  • ½ cup chopped or crushed peanuts (optional)

Dressing

  • 3-4 Tablespoons honey, depending on how sweet you prefer

  • 1/4 cup vegetable oil

  • 1/4 cup apple cider or other mild vinegar

  • 1 tablespoon soy sauce (use gluten-free if needed) (optional)

  • 1 tablespoon peanut butter

  • 1/2 teaspoon salt

 

Directions

  1. Mix dressing ingredients in blender or food processor or stir vigorously by hand.

  2. Mix remaining ingredients, pour dressing over them, and mix well to coat slaw with dressing.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens can be delivered with your share next week.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

This week began the second session of our Black and Latinx Farmers Immersion, welcoming a beautiful collective of budding earth stewards. The nourishing food you’ll enjoy in your share was harvested by the group with loving intention and energy- enjoy!

 

Ujaama Farm Share CSA Week #6

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Cucumbers (2)

  • Carrots (1 bunch)

  • Collard Greens (1 bunch)

  • Green String Beans (about ½ pound)

  • Yellow String Beans (about ¼ pound)

  • Green Curly Kale, Dino (Lacinato) Kale, or Purple Stalk (Red Russian) Kale (1 bunch)

  • Lettuce (1-2 heads) or Salad Mix (about ⅓ pound)

  • Dill (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Optional: 1 dozen eggs

  • Optional: Lentil and Zesty Sprout Mix

 

Ujaama Farm Share 5 Contents Photo.jpg

 

 

RECIPE – Pasta Salad with String Beans, Squash, Cucumber, and Dill

Ingredients

  • ¾ pound corkscrew or other short pasta (gluten-free if desired)

  • A handful of green string beans, strings and ends removed, chopped in half

  • A handful of yellow string beans, strings and ends removed, chopped in half

  • 1 zucchini or yellow summer squash, sliced in half lengthwise and then sliced thinly crosswise into half moons

  • ½ bunch garlic scapes, finely chopped

  • 1 cucumber, peeled and diced

  • A few sprigs dill, chopped

  • 2 Tablespoons vegetable oil, canola oil, or any mild oil

Dressing

  • ¼ cup olive oil or other mild oil

  • 3 Tablespoons fresh or bottled lemon juice

  • Salt and black pepper to taste

Directions

  1. Boil the pasta according to the package directions and rinse in cold water.

  2. Heat the 2 Tablespoons oil over medium high heat in a large pan, then saute the garlic scapes, zucchini or yellow summer squash, and green and yellow string beans 2-3 minutes until just tender.

  3. Add the sauteed vegetables to a big bowl with the pasta. Add the chopped cucumber and dill.

  4. Mix the dressing ingredients, pour over the pasta, and mix well. Chill if desired or serve at room temperature.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

P1090324.JPG

Seventeen young people join us this week for the Black and Latinx Youth Immersion, gracing the land with their brilliance and sharing laughter, drum class, stories, pond swimming, ancestral staff crafting, group harvests of peas and carrots and garlic, and tent sleeping under the stars. Here they bring their voices to the page through poems and drawings as Farm and Food Justice Educator Amani leads a workshop on poetry for social change.

 

Ujaama Farm Share CSA Week #7

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Cucumbers (2-3)

  • Scallions (1 bunch)

  • Beet Roots (about ½ pound)

  • Sugar Snap Peas (about ⅓ pound)

  • Green String Beans (½ pound)

  • Yellow String Beans (a handful to combine with the green beans if desired)

  • Green Curly Kale, Dino (Lacinato) Kale, or Purple Stalk (Red Russian) Kale (1 bunch)

  • Thai Basil or Genovese Italian Basil (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Fresh Garlic (2 heads) – we leave these unwashed so that they will store longer. They can be chopped and eaten as they are or set out to dry on your counter to keep for a while.

  • Bok Choi (1-3 heads)

  • Optional: 1 dozen eggs

  • Optional: Mung Bean Sprouts

 

Ujaama Farm Share 7 Contents Photo.jpg

 

 

RECIPE – String Bean and Basil Slaw

 

Adapted from Bon Appétit magazine.

 

Ingredients

  • ½ pound mixed green and yellow string beans, ends trimmed off and sliced into ¼ inch pieces

  • ½ cup torn basil leaves

  • 1 Tablespoon fresh or bottled lemon juice

  • 1 Tablespoon olive oil

  • Salt and black pepper to taste

  • ½ cup grated Parmesan or other cheese (optional)

Directions

  1. Combine beans, cheese (if using), and basil in a bowl. Season with salt and pepper.

  2. Add lemon juice and olive oil and toss to coat well.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens will be available this week (August 2) for on-farm pickup and next week (August 9) for delivery with your CSA share.

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

P1090850.JPG

Black and Latinx Farmers Immersion Session 3 participants (including beloved Soul Fire DJ, DJ Trumastr!) spin their recently gained knowledge and love for land-based liberation into theater and rhyme during our “Around the World” skillshare. We are grateful that this powerful constellation of seed sowers and truth speakers has landed at the farm.

 

Ujaama Farm Share CSA Week #8

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Collard Greens (1 bunch)

  • Cucumbers (2-4)

  • Fresh Onions (1 bunch) – These have a slightly milder, sweeter flavor than cured storage onions. They are best eaten within a few weeks, or kept refrigerated if you would like them to last longer.

  • Purple Top Turnips (1 bunch)

  • Green String Beans (about ¾ pound)

  • Celery (1 bunch) – This thinner celery can be used like an herb to add flavor to soups, sauces, salads.

  • Parsley (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Salad Mix (about ⅓ pound) or Lettuce (1-2 heads)

  • Napa Cabbage (1-3 heads), Green Cabbage (1-2 heads), or Bok Choi (1-3 heads)

  • Eggplant (1-2) in some of the shares this week. Those of you who did not receive eggplant today will have it in your shares over the next few weeks. Everyone will receive the same amount of eggplant over the season.

  • Optional: 1 dozen eggs

  • Optional: Mung Bean or Brown Lentil or Zesty Sprout Mix

 

csaweek6.jpg

 

 

RECIPE – Parsley and Collard Greens Pesto

 

This pesto has a deep flavor and is packed full of powerhouse nutrients!

 

Ingredients

  • 1 bunch of collard greens, washed, ribs removed from the leaves, and chopped

  • ¾ cup sunflower seeds (you can also use many types of nuts, such as walnuts or pistachios)

  • 1 bunch parsley, washed and roughly chopped

  • ½ cup Parmesan cheese (optional)

  • 2-3 garlic cloves (to taste)

  • Salt and pepper to taste

  • 3-4 Tablespoons lemon juice (optional, and to taste)

  • ½ cup olive oil

Directions

  1. Add all ingredients but olive oil and cheese (if using) to food processor and blend well.

  2. Add olive oil in a stream to food processor and blend until smooth. Remove from processor and mix in cheese if using.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens are currently available for on-farm pickup and will also be available for delivery with your CSA share the week of August 23.

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26 (Vitale-Penniman family away this day), September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

P1100152.JPG

We’re still celebrating bursts of growth and joy from last week’s Black and Latinx Farmers Immersion Session 3 as we prepare to welcome the next group of magic-making learners for BLFI 2.0, our first ever advanced immersion. So many hands and hearts have worked to tend the earth, bringing forth the food in your shares. Every participant in every education program here plays a part in this oldest pact with the land – that labor offered in love and care will sustain us with mutual nourishment.

 

Ujaama Farm Share CSA Week #9

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Edamame (Soybeans) (1 bunch) – Remove beans from pods and eat raw or take pods off of plant and cook in boiling salted water 3-5 minutes, then open pods and eat beans.

  • Sungold Cherry, Plum, Heirloom, or Slicing Tomatoes (2-4) – A selection that may include red, pink, orange, yellow, and/or purple tomatoes. We are just at the start of our tomato season (a bit late this year due to weather) so amounts are small for now. Tomatoes that are not totally ripe yet will ripen in 1-3 days on your counter.

  • Cucumbers (5-7)

  • Fresh Onions (2-4) – These have a slightly milder, sweeter flavor than cured storage onions. They are best eaten within a few weeks, or kept refrigerated if you would like them to last longer.

  • Carrots (1 bunch)

  • Green or Yellow String Beans (about ¾ pound)

  • Thai or Genovese (Italian) Basil (1 bunch) – The flowers are edible and taste like the leaves. They’re great added to soups, salads, or pasta.

  • Green or Red Romaine Lettuce (1 head or bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Scallions (1 bunch)

  • Curly Green, Lacinato, or Purple Stem (Red Russian) Kale (1 bunch)

  • Eggplant (1-2), Hungarian Hot Wax and/or Jalapeño Peppers (1 small bag), OR Green Bell Peppers (2)

  • Optional: 1 dozen eggs

  • Optional: Mung Bean Sprouts

 

 

 

RECIPE – Summer Tomato Fried Rice

 

Ingredients

  • 4 cups cooked white or brown rice

  • 4 Tablespoons sunflower or any mild vegetable oil, divided

  • 1 bunch scallions, greens and white parts, chopped

  • 1 zucchini or yellow summer squash, sliced in half lengthwise then sliced into thin (about ⅛” thick) half moons

  • 2 garlic cloves, peeled and finely minced

  • 1 large heirloom tomato, 2 medium slicing tomatoes, 3 plum tomatoes, or 5 sungold cherry tomatoes, finely chopped

  • Pinch of sugar

  • 1 teaspoon vinegar, any kind

  • 1 handful of green or yellow string beans, end removed and beans chopped into ½” pieces

  • Salt to taste

  • 1 teaspoon soy sauce or tamari (optional)

  • A few leaves of Thai or Genovese (Italian) Basil, thinly sliced (optional)

Directions

  1. In a large frying pan or wok, heat 2 Tablespoons of the oil over medium high heat. Add the scallions and garlic. Stir and cook for 30 seconds to a minute or so, not letting garlic brown.

  2. Add chopped tomatoes, pinch of sugar, vinegar, and pinch of salt. Stir well and cook over medium heat 2-3 minutes or until tomatoes have broken down and are beginning to get jammy.

  3. Add chopped string beans and squash or zucchini, stir and cook for 2-3 or until vegetables are just tender. Remove from heat and pour vegetables into a bowl.

  4. Heat remaining 2 Tablespoons oil in same pan (no need to clean it) over medium high heat. Add rice and a pinch of salt. Stir fry for a few minutes until rice browns and crisps slightly. Add soy sauce or tamari (if using).

  5. Add vegetables back in and stir to combine. Salt to taste and stir through sliced basil if using.

 

ANNOUNCEMENTS

WE ARE HIRING A FARMER! http://www.soulfirefarm.org/meet-the-farmers/employment/

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens are currently available for on-farm pickup and will also be available for delivery with your CSA share next week (the week of August 23).

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in waterfor a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

P1100357.JPG

The youngest participant in BLFI 2.0 learns how to harvest and sort turnips. It is an honor and blessing to have two very young ones of the land this week, reminding us who we are, and why we don’t give up on justice work. This session focuses on the needs of experienced farmers who are ready to manifest their own projects across this country. We offer 1:1 coaching sessions with the facilitators and dive deep into action planning. It has felt like a healthy and healing practice as attacks on our people’s sovereignty become more visible. Thanks for believing in us and supporting the work!

 

 

Lots of Love, Few Notes

Please forgive the long silences between our poetic, image-rich updates. This time of year is 24-7 with back-to-back Black Latinx Farmers Immersions, abundant harvests of roots and fruits from the dark soil, and youth spilling out over the land in joy tornadoes. We will tell you the beautiful stories when fall begins to whisper. In the meantime, we want to share a couple of important announcements and a hopeful photograph. The Empire would like us to get discouraged and acquiesce in these challenging times, but our ancestors didn’t give up on us, and we will not give up on our descendants.

 

  1. We are hiring a farmer to join our crew for the fall and possibly beyond. Please spread the word. http://www.soulfirefarm.org/meet-the-farmers/employment/

  2. We are currently hosting our first ever Advanced BLFI and one of the participants had her sister and niece hit by that car in Charlottesville. Please support this fundraiser for their medical and mental health expenses. Also, please reflect on the importance of Soul Fire and other liberation spaces that hold our community in times of trauma.

  3. We are writing a book this winter! Farming While Black: A Practical Guide to Liberation on Land will take all of our BLFI lessons and Soul Fire farming practices and turn them into a “how to” for reclaiming ancestral ways of being with earth. It will be out in October 2018, published by Chelsea Green! Details to come.

  4. Thank you to Hudson Valley Magazine and NRDC for the recent articles about Soul Fire Farm!

 

P1100152.JPG

Participants in BLFI Session 3 jump for love on the last morning of the program. This is one of the six immersion sessions held at the farm over the season, providing space for technical farm training, strategies for ending racism in the food system, and support for healing in relationship to the land and one another.

 

LOVE NOTES – Righting History’s Wrongs, Strawberry Jam, and Climate Change

Announcements

  1. You probably noticed that we separated out the Love Notes from the weekly Ujaama Farm Share newsletter. If you are eager to discover what we are harvesting each week on the farm, you can still see the newsletter on our website.

  2. We want to see you! Some upcoming events that are still open include the Beatshot Music Festival this weekend, partial proceeds to Soul Fire. Then we have our August community work day.  There are also a few spots left in Unity Table’s “Bearing Witness to Land, Food, and Race” at Soul Fire Farm.

  3. Check out our latest media shout outs, including  a cover story in The Alt, and an article in Country Woman Magazine.

  4. Finally, please support the Victory Bus Project in getting a new van so that incarcerated people and their loved ones can stay connected and get farm fresh food. Thank you!

 

drumming and dancing in orchard 2.JPG

Why are these folks bubbling over with joy and laughter? It’s because we just weeded the apple orchard and made space for an herbal understory of bee balm, chives, chamomile, echinacea and dozens of other plant allies. But more than that, we are happy because we spent a whole week together learning how to be activist-farmers as part of Session 1 of Black and Latinx Farmers Immersion. We explored our learning edges in community too – the ways we need to grow toward gender justice and toward accountability. As one participant shared,  “[This was a] dynamic once-in-a-lifetime experience, that opened my eyes to a completely new way of engaging and navigating systemic social violence and oppression. It helped me to regain my voice, not be afraid to share, to cry, to live.”

 

tour 1.JPG

There are no words big enough to say how much we love and cherish the youth that visit this land for healing and learning. Recently, we welcomed Malcolm X Grassroots Movement New Afrikan Scouts, Schenectady High School Roots, and Youth FX. We are nerds, so we love our farming-cooking-revolution-leadership curriculum, but the real magic is, “I found a snake!” then “Oooooh, let me hold it!” and “Do you want to hear a creation story about the snake?” and “Yes, we want to hear.”

P1080333.JPG

An old-timer neighbor of ours stopped to chat and shared, “I’ve been here for 40 years and have never seen rain like this. They say climate change isn’t real, but you know, they might be wrong.” We have had deluges of rain this spring, which does not bring out the best in our heavy clay, poorly drained soils. We are talking more seriously about what climate resiliency looks like – as warmer winters fail to reduce pest populations and floods leach nutrients. Pictured here, we break up cementy clods by hand (too wet for tractor) and press bean seeds in one-by-one (too wet to furrow.) Luckily, plants are committed to life and even send their roots upwards to avoid drowning!

P1080428.JPG

“Put your faith in the two inches of humus that will build under the trees every thousand years.” ~Wendell Berry  In the soils we workshop at the recent Black and Latinx Farmers Immersion, we explored soil texture, macro- and micro-nutrients, and amendments. Which, is a fancy way to say that we learned how to nurture the living substrate that feeds our people. Behind the scenes, we have been talking closely with some folks at the United States Department of Agriculture as well as private foundations about strategies for making sure these nascent farmer-activists-soil stewards get the land, credit, capital, and support they deserve. Let’s hope action follows words, but it is heartening to know there are individuals passionate about “righting history’s wrongs.”

P1080107.JPG

The SOULstice party is one those, “Is this really my life?” kind of days. Over 300 community members joining for our biggest celebration of life all year. Young ones rolled around on the newly built dance floor, pond lingerers enjoyed tacos or sushi or platano, the sun departed leaving a dusk rainbow… then a full lineup of local talent opened hearts – revolutionary, black, and earthy. Live drum dance circle by Jordan Hill and rhymes by Katani interspersed with DJ Truemaster’s beats, who outdid it again, keeping the dance floor lit until 4 AM when the rooster crowed. Campfire laughter as the sun rose, brunch on the grass, children building towers of scrap wood. Lingerers eating fish soup, breaking Ramadan fast, weeding kale, reflecting on the blessing it is to be here in this place, fully alive, tasting freedom. Thank you to all of the volunteers, friends, and family who made this weekend magical!

 

P1080052.JPG

What do the following things have in common? (1) reviving a family farm in VA (2) bringing teens to Ghana to study agriculture (3) starting gardens in Boston Public Schools (3) teaching food justice to engineering students (4) counseling children off of ADHD medication using diet (5) campaigning for healthier public school lunches? HINT: They are all examples of what graduates of Black and Latinx Farmers Immersion are doing to advance food sovereignty! We had our first ever BLFI Reunion bringing together 3 years of land-loving, committed visionaries. Pictured here, we cast our gratitude and intentions on these living waters.

P1080502.JPG

Emet is not-so-patiently waiting for the strawberry jam to be done so he can lick the pot. We had so much fun turning our fresh-picked Soul Fire strawberries into preserves for the families in the Ujaama farm share. Doing the extra for our people is our way of saying, “We love you! Thank you for being part of our extended family.”

Ujaama Farm Share CSA Week #4

We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of hands.

CONTENTS OF YOUR SHARE

  • Curly Green Kale (1 bunch)

  • Scallions (1 bunch)

  • Strawberry Jam infused with Chocolate Mint Leaves (1 jar) – Made from fresh strawberries and herbs on the farm. All natural and no preservatives – ingredients: strawberries, pectin, sugar, chocolate mint leaves. Please note: this is NOT shelf stable. Please keep refrigerated and use by 7/25/17. Please return the jars to your pickup or doorstep delivery spot for us to collect when you are finished.

  • Purple Top Turnips (1 bunch) – The greens are edible and delicious.

  • Salad Mix (about ⅓ pound)

  • Cilantro (1 small bunch)

  • Zucchini or Yellow Summer Squash (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Sugar Snap Peas (½ pound) –  Eat the whole thing – pod and all – raw, or lightly stir fry.

  • Optional: 1 dozen eggs

  • Optional: Zesty Sprout Mix

 

2017.7.12 Farm Share Photo.jpg

RECIPE – Sauteed Turnips and Turnip Greens with Garlic Scapes

Ingredients

  • 1 bunch turnips with their greens

  • 2-3 garlic scapes, chopped

  • 2 Tablespoons olive oil or any mild oil

  • 1 cup vegetable or chicken stock

Directions

1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set turnip greens aside to drain. Trim turnip bulb ends and thinly slice turnips. Then coarsely chop greens.

 

2. Heat garlic scapes in oil over medium heat in a large skillet until they begin to sizzle. Add the turnips and greens. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 3 to 5 minutes to soften.

 

ANNOUNCEMENTS

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.

P1080869.JPG

The Orisha Oya, a constant presence during Black and Latinx Farmers Immersion, comes with wind and storms, bringing fierce protection and deep transformation. Ase. Here we dance in celebration and gratitude after our last Hands on the Land together during BLFI Session 1, having just weeded the orchard perennial spaces where ancestral agroforestry practices live and grow.

Ujaama Farm Share CSA Week #3

Ujaama Farm Share CSA Week #3

We feel blessed to bring you these gifts of the land! Thank you for being part of the Soul Fire Farm family.

CONTENTS OF YOUR SHARE

Collard greens (1 bunch)
Lettuce (1-3 heads)
Green Goddess Mixed Herbs – recipe below! Includes some or all of these: chives (the dried flowers are edible and add flavor), oregano, parsley, mint, and dill (1 bunch)
Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.
Baby Beets with Greens (1 bunch) – The greens are edible and can be pan fried or used in salads and juices.
Sugar Snap Peas (¾ pound) – These are the lighter green peas. Eat the whole thing – pod and all – raw, or lightly stir fry.
Shell Peas (⅓ pound) – These are the darker blue-green peas. They have a tougher shell than snap peas that you don’t eat. Open up to reveal the peas inside and eat raw or cooked. Great for snacking!
Green Onions (1 bunch)
Optional: 1 dozen eggs
Optional: Mung Bean Sprouts

RECIPE – Green Goddess Dressing (Dairy-free and Egg-free Version)

Ingredients
1 bunch Green Goddess mixed herbs
1 teaspoon finely chopped garlic scapes
3 Tablespoons apple cider or other vinegar
½ cup olive oil or any mild oil
½ teaspoon honey or maple syrup, or a pinch of sugar (optional)
Salt and black pepper to taste

Directions
Wash herbs and strip the leaves from the stems into a blender or food processor. Add remaining ingredients. Blend well until herbs are finely chopped and incorporated.

RECIPE – Baked Rice with Sugar Snap Peas
Adapted from Feeding a Family by Sarah Waldman. Serves 6.
Ingredients
4 Tablespoons olive oil or other oil
1 bunch green onions, finely chopped
1 Tablespoon finely chopped garlic scapes
2 cups white rice (you can also use brown, and add a little extra liquid)
4 cups vegetable broth, chicken broth, or water
2 handfuls sugar snap peas, strings removed (bend an end and pull it down the length of the pea to string it)
4 Tablespoons unsalted butter or non-dairy spread
2 handfuls Parmesan or other cheese (optional)
Salt and black pepper to taste

Directions
Preheat oven to 400°F.
In an oven safe pot that has a cover, heat the oil over medium heat, and add the chopped green onions and garlic scapes. Stir and cook until soft but not browned, then add the rice, stir to coat with the oil, and cook for a few minutes.
Meanwhile, bring the broth or water to a boil in a separate pot. Pour over the rice mixture and bring back to a boil.
Cover the pot and put it in the oven. Cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
Take the pot out of the oven and add the snap peas, butter or non-dairy spread, and Parmesan or other cheese if using. Add salt and black pepper to taste and stir to combine.

ANNOUNCEMENTS

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES: We DO NOT extensively wash veggies before delivering them to you. We will do some washing if there is a lot of dirt on greens and we always rinse root crops. In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water. Soak greens in water for a minute. Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.


“Red beet, gold beet, striped beet, heartbeat, taste the love from every seed!” Farmers in Black and Latinx Farmers Immersion harvest beets for you in the high tunnel. Our hearts are full this immersion week with shared learning, song, and healing on the land.

Ujaama Farm Share CSA Week #2

We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of our hands.

CONTENTS OF YOUR SHARE

  • Rainbow Chard (1 bunch)
  • Napa cabbage or Bok Choi (1-3 heads) – Eat shredded in salads or cooked.
  • Parsley (1 bunch)
  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.
  • Easter Egg Radishes or Baby Purple Top Turnips (1 bunch) – Turnips can be eaten raw like radishes, roasted, or sliced and stir fried.
  • Sugar Snap Peas (1 pound) –  These are the lighter green peas. Eat the whole thing – pod and all – raw, or lightly stir fry.
  • Shelling Peas (¾ pound) – These are the darker more blue-green peas. They have a tougher shell than snap peas that you don’t eat. Open up to reveal the peas inside and eat raw or cooked. Great for snacking!
  • Lettuce (1-2 heads) or Salad Mix (about ½ pound)
  • Scallions (1 bunch)
  • Optional: 1 dozen eggs
  • Optional: Zesty Lentil & Mung Bean Sprout Mix
 
 

Ujaama Farm Share 2 Contents Photo.jpg

RECIPE – Rainbow Chard Salad with Lemon and Breadcrumbs

 

We are grateful to CSA member Camar Diaz for sharing this recipe, closely adapted from alexandracooks.com and food52.com

 

Ingredients

  • 1 bunch Rainbow Chard
  • ½ cup extra virgin olive oil or other oil, divided
  • 1½ cup breadcrumbs (or use almond meal or sunflower seeds for a gluten-free version)
  • 1 clove garlic, finely chopped, or 1 garlic scape, very finely chopped
  • salt to taste
  • crushed red pepper flakes (optional)
  • 1 lemon or 3 Tablespoons bottled lemon juice
  • ¾ cups grated Parmesan or other cheese (optional)

Makes 2 servings. This salad can serve more if you add the lettuce or salad mix or other vegetables (such as sugar snap peas, parsley, or thinly sliced radishes or turnips) from your share too and increase the lemon dressing amount made.

Directions
  1. Wash and dry the chard and remove the stems (save for cooking in another dish, or finely chop and add them to this salad). Stack some of the leaves and roll up Brazilian style into a long roll, then slice into ⅛ inch ribbons. Repeat to slice all of the leaves. Put into a large salad bowl.
  2. Heat ¼ cup olive or other oil over medium heat in a small skillet, add breadcrumbs (or almond meal or sunflower seeds, if using) and cook, stirring, until lightly toasted and golden. They will cook very fast so be careful not to burn them. Stir in the chopped garlic or garlic scapes, a pinch of salt and red pepper flakes (if using). Stir and cook for another minute, then remove from heat.
  3. If using a lemon, grate the zest into the salad bowl with the chard, then slice and squeeze juice into a small bowl (or just add the bottled lemon juice). Add 2 pinches of salt and stir in the remaining ¼ cup of oil.
  4. If using cheese, add to the chard with some of the lemon dressing and toss to coat. Taste and add more dressing or salt if you like. Stir in the toasted breadcrumbs (or almond meal or sunflower seeds if using) and serve.

 

ANNOUNCEMENTS

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.

P1080052.JPG

Alumni of Black and Latinx Farmers Immersion gather for our first ever REUNION! Here we give thanks to the Earth by offering maize and sacred plants to the water, adorned with song.