Category Archives: Love Notes Newsletter

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.


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)

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

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.
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

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.


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.


  • 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 and



  • 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.

  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.



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.


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.

Love Notes – Chamomile, Mindfulness, and Speaking Truth When It’s Hard

Love Notes – June 22, 2017

Chamomile, Mindfulness, and Speaking Truth When It’s Hard



  1. Unity Tables is hosting a “Bearing Witness to Land, Food, and Race” mindfulness retreat at Soul Fire Farm this fall. We will be facilitating some of the sessions. Please join us.

  2. The Summer SOULstice Party is this Saturday with DJ Truemaster, performances by Climbing Poetree, Katani, Taina Asili and more, live drumming, food vendors, and beautiful community.

  3. Check out our latest media shout outs – this article in Alternet, an interview on Contemporary Black Canvas, and our presentation at the Holyoke Food Justice Conference. Thanks of uplifting our story!


The deluge of cool rains and persistence of overcast skies have given way to the generous sunshine of summer. And the plants are reaching up for Her, both the crops and the weeds. Our hard-working farmer team – Keidra, Jas, Larisa – have been putting in long hours to get the seedlings into the ground, harvest the crops for the Ujaama Farm Share that started this week, and protect the tender young leaves from hungry insects. We give thanks to everyone who has been showing up for community farm days to pitch in with the weeding, fencing, and clearing necessary to keep the farm ecosystem intact. Here, we liberate the bean crop from ambitious grasses.


“We have to remember the importance of eulogizing people while they are alive.” Yesterday’s visit from the Drive Change team was just that – making space in ceremony to honor these citizens returning from incarceration who are part of a culinary training program in the food truck industry. We offered land, food, healing spirit bath, drum, and song. They offered one another stories of what each means to each, how their brotherhood has inspired wholeness. Lots of tears were shed in the sacred space. Here, we ponder the parallels between the tenderness shown to young seedlings and the tenderness that we need to offer one another in the human family.


Part of our sovereignty is learning and practicing self-healing. Here, Emet teaches our guest how to harvest chamomile and it’s power to help with sleep, colds, and skin ailments. One of our visitors, Jaquim, took extra time to save one chamomile plant that was entangled with weeds, staking and tying it with grass to give it extra support. He named this plant Jaquim-omile and will be checking up on it’s thriving.



Ayiti Cherie! We are bursting with excitement that our sister farms in Komye, Haiti are coming back stronger after the devastation of Hurricane Matthew, which wiped out almost all their crops. When we were there in January, we supported them in installing irrigation for dozens of farms to allow replanting in the dry season. We also helped catalyze a peanut growers seedsaving collective. They just sent us this photo of the peanut growers picking up their allotment of seed and preparing to plant. Ayibobo!



This past month, we had the opportunity to speak at the Community Food Funders annual gathering as well as to the New York State Health Foundation. It’s both a challenge and a sacred duty to learn how to speak in truth and integrity in spaces where resource and privilege are concentrated. Here we are all calling our ancestors for guidance as we do the work of uprooting oppression in the food system.


The land’s heart is thawing as it is kissed with the bare feet of children’s steps. Our youth food justice program is in effect with recent workshops for Albany District Links, Albany Juneteenth, and Carroll Hill Elementary School. Check out this video of the Troy elementary school students singing about seeds:



Committed food justice activists gathered at Soul Fire Farm for a training and strategy session on uprooting systemic racism in their organizations and it society at large. Each participant experienced embodied, historical analysis of the problems and worked on solution-oriented action plans. Accountability partners will check in with one another to support the implementation of these plans. At the center is the altar, built by guest facilitator Nailah, where we offered maize, gratitude, and intentions.



Farmers Jonah and Jas enjoy some sweet, cold bubble tea after delivering 83 bags of vegetables to people’s doorsteps in Albany and Troy. Thank you for the blessing of being your farmers! We pray that the food nourishes you body and spirit.

Ujaama Farm Share CSA Week #1

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.




Kale – 1 bunch

Lettuce – 1-2 heads

Bok choi – 1-2 heads

Cilantro – 1 bunch

Radishes or Rainbow Chard – 1 bunch

Sugar Snap Peas – 1/4 pound

Salad Mix – about 1/3 pound

Green onions – 1 bunch (all of the green tops can be used)


CSA Week 1.jpg


RECIPE – Sweet and Tangy Kale and Bok Choi


  • 1 large bunch kale, washed and coarsely chopped

  • 1-2 heads bok choi, sliced into 1/4″ strips

  • 1/2 bunch green onions, green tops only, sliced

  • 2 teaspoons salt

  • 1 teaspoon grated fresh ginger root (optional)

  • 1 Tablespoon oil

  • 1/4 cup white vinegar

  • 3-4 Tablespoons sugar or honey (depending on how much sweetness is desired)

  • 1/2 teaspoon red pepper flakes (optional)


1. Put chopped kale, green onions and bok choi in a large colander, sprinkle salt over and mix in well. Leave to drain 1/2 hour, then rinse well with water, squeezing greens slightly to wring out liquid. Transfer to a bowl and mix in ginger if using.


2. Bring oil, vinegar, and sugar or honey to a boil in a small saucepan. Pour over greens. Add red pepper flakes if using and mix well. This tastes best at room temperature or chilled as a refreshing zingy salad.





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. You are also welcome to attend our SOULstice party this weekend.


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 saute. Quick and easy.

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



Shaq and kaolin clay get along very well. He’s brushing the paste onto cucumbers to protect them from bugs and then adorning himself for good measure, during last week’s youth programs.

Love Notes #6 – Magical Rooster, Black-Brown Solidarity, and Movement Ripples


  • The summer SOULstice Party is going to be lit this year, with DJ Truemaster on the tables, performances organized by B.L.A.C.K. (Black Lives a Creative Kaleidoscope), and talented local food vendors. It’s a benefit with all performers volunteering, so please bring some flow to donate at the door and buy a t-shirt.

  • Our next community farm day is June 17 – join us for “hands on the land,” potluck lunch, and tour/discussion. We don’t have any public days again until August, so we hope to see you!

  • We have been working with other frontlines farmers and organizers across the country to define actions steps to end racism in the food system. Check out our early draft and share. It’s a longer version of what came out in our most recent YES Magazine! Article.

amani teach.JPG

Amani explains to Troy youth how the high tunnel is a climatic portal to South Carolina.

Keidra, one of the Soul Fire farmers, challenges us to ask one another and the earth, “How can I love you more?” In regards to soil, that love has come in the form of thoughtful and calculated additions of organic matter and cover crops, and strategies to move away from tillage. It has also meant increasing the number of medicinal and ancestral herbal perennials we grow, as well as culturally significant crops like fish pepper, a plant with deep roots in the Black south and Caribbean. That love has also come in the form of asking the earth for what is needed and trusting the outcome. We had a very aggressive rooster in the flock that attacked the farmers and did not respond to our domicility training, even when Jonah carried him around for hours sweet talking him. The farmers casually “wished” for a rooster replacement program, and days later a majestic white rooster emerged from the forest (no, roosters do not live wild in the forest in normal reality), circled the field for a few days, then jumped over the fence to challenge the original rooster. The visiting rooster won the battle and took over the flock, interacting gently with both hens and farmers. We are left wondering, “Can we ask for something bigger?”



Ever been giddy about a board meeting? We are! These are some of the dedicated folks behind the scenes, plus Jalal, Naima, and Elena. Photo credit: Tagan Engel


The solutions to the world’s food crisis exist at the intersection of the wisdom of those who work the land. One of the most beautiful unfoldings of the past months has been the farmer-to-farmer exchange across the northeast, bridging the sometimes divide between Black and Brown. Over the winter, we convened the first gathering of farmers and food justice leaders of color, and since then, have been visiting and offering support to one another’s projects. For example, we visited the nascent Global Village Farms outside of Worcester, MA, which centers the food and land needs of the First Nations people of that region, including stewarding the sacred stones of the Hassanamesit Woods. There, we were able to offer crop planning and marketing strategic support. From there, we visited two sister farms in PA, Owen’s seedkeeping farm and Sankofa farm in Philly. We also had our first ever predominantly Spanish-language community farm day last weekend with volunteers from Nuestras Raices and Hudson Valley Farm Hub. After the work was done and bellies full, many lingerers climbed trees and watched tadpoles near the newly renovated pond.


Farm tour with simultaneous Spanish-English interpretation by farmer Raul.


While it is a little embarrassing to share, it also seems important to let you know that we have received abundant recognition in the past months for our food sovereignty leadership. We accepted a book deal with Chelsea Green Publishing to write Farming While Black: A Practical Guide to Liberation on Land, which will turn the Black and Latinx Farmers Immersion curriculum (times 10) into a full color, full length book, estimated to be on the shelves October 2018. Leah also accepted a Soros Racial Justice Fellowship which will fund the book and accompanying train the trainer program. We received the Community Food Funder champions award and the Food Project Leadership Award. We also accepted the Claneil Emerging Leaders Award. We hope that you will accept these honors along with us – because it’s the amazing work of our alumni, the tireless dedication of volunteers, the courage of our youth, and the wise input of this community that makes Soul Fire Farm possible.


Holyoke Food Justice conference organized by Nuestras Raices. Lot of crying was taking place – which is a sign of real talk and open hearts. Loved it.


Our youth programs this season are off to a powerful start. We worked with School 12, an alternative high school program in Troy NY over a 2-day period. First, we guided the entire student body through a workshop on resource equity and systemic bias. The students came to the farm next day to learn composting, mulching, and perennial planting – but more than that, practices in respect for life and listening deeply to nature’s lessons. We also worked with homeless youth at Albany’s Equinox Youth Transition Shelter, teaching how to analyze nutrition labels and resist false advertising. Cohoes High School alternative program came out to the farm and were super excited about the power of herbal medicine and the capacity of Haitian stone balancing to calm the mind. We also welcomed the CEIO social justice crew from New Haven and Darrow School students on a service learning project. Together, we not only planted some beets, but headed to the Peace Pagoda Buddhist Temple nearby to help get the grounds ready for the Buddha’s birthday ceremony.


Farmer Jas plants potatoes as we were taught by Brazilian farmers. It’s been powerful to increase our knowledge and practice of Diasporic farming methods.


While our public speaking season has made way for the on-farm programming season, we did manage a couple more talks this past month. The Holyoke Food Justice Conference was amazing – with almost all frontlines speakers including representatives from several tribal nations. We got to speak right after one of our heroes, Ricardo Salvador, from Union of Concerned Scientists. We also offered a tour to attendees at the National Farm Viability Conference and got connected to some folks from Tuskegee Institute, the OG of Black American agriculture. Finally, it was an honor to be able to speak on immigrant rights at the May Day Huelga! Protest in Albany. Black and brown solidarity is imperative.



Tending the onions at our first ever, predominantly Spanish community day.


Please join us in welcoming two more Black and Latinx Farmers Immersion  “train the trainers” to our 2017 class. We are crazy happy for last year’s trainers who are running their own farms and culinary businesses, and organizing for food justice. We can’t wait to see what this year’s class will do!


Ulum Pixan Athohil Suk’il (Bird Spirit) – Also known as Dania Alejandra Flores-Heagney (colonizer Name) – is an indigenous mixed Woman (Maya, Xinca, Garifuna, Russian Jew and ladino), a mother and Grand mother, born in Guatemala, mesoamerica, after moving to the US in 1999, She has always organized in her country around aboriginal, women’s, language issues and the environment, she continue her work here in the U.S. as a volunteer, staff and consultant. She is a board member of the Environmental Justice league of Rhode Island, now the Farming Director at Global Village Farms and Access Co-op member owner. Ulum is a critical thinker, advocate and activist – Co-founder of Indigenous Peoples Network of RI and MA a collaboration with local indigenous peoples and people all over the state recognizing our ancestral struggles and forming unity by sharing resources, technologies and ancestral knowledge.



Cristal Alba is a border dweller from the deserts of southern califas, mestizx child to Mexican immigrants with Purepecha roots from the Jalisco and Michoacan regions. They began farming with their brother and cousin, growing and harvesting medicinal herbs, matas de chile, and jitomates. Two years ago, they moved to Chicago where they now grow indoors using aquaponic systems of food production and working at the Plant, a community of small sustainable food producers, running a farmers market for the Back of the Yards neighborhood of south Chicago.


Love and blessings,


The Soul Fire Farm Family


Por favor, únase a nosotros/as en nuestros Community Farm Days / Días de Finca Comunitarios (tequios) – mensualmente, de abril a octubre. Trabajamos la tierra y aprendemos juntos/as de 8 AM a 1 PM, seguido por un almuerzo “potluck” y conversación, 1-2:30 PM. Todos/as están bienvenidos/as. Verifique el reporte del tiempo y vístase apropiadamente. Gente con todos los niveles de destrezas están bienvenidos/as a un día de alegre conección con la tierra y la gente. Honramos la práctica cultural haitiana de Konbit, trabajo cooperativo y ayuda mutua. POR FAVOR CONFIRME SU ASISTENCIA AQUÍ. (English)

Fechas en 2017: Abril 22, Mayo 20, Junio 17, Agosto 26, Septiembre 30, Octubre 28, Noviembre 18 (No habrá día de finca comunitario en julio)

Quienes vienen desde lejos, por favor considere esta lista de alojamientos locales.

Aquí hay respuestas a algunas preguntas frecuentes sobre los días de finca comunitarios.

Posiciones de Trabajo Voluntario Especializado y Recurrente

Quienes estén interesados/as en una relación más profunda y recurrente con Soul Fire Farm, podemos usar su apoyo en las áreas mencionadas abajo. Cada posición requiere trabajo independiente y auto-dirigido.

Formulario para Solicitud de Trabajo Voluntario (English)

Posiciones Abiertas

Oficina Remota – correción de texto, investigación, bibliografías, clasificación de datos, llamadas telefónicas

  • Program en la Finca– preparación, limpieza, y cocinar
  • Transporte Local – recoger participantes y suministros
  • Compromiso Local – asistir a eventos locales comunitarios y hablar sobre Soul Fire Farm
  • Cuido y Apoyo en la Finca – masaje, medicina natural, y apoyo personal para el equipo Soul Fire
  • Donaciones – solicitar y recolectar donaciones de contribución en especie
  • Arte Remota – hacer tarjetas escritas a mano y regalos caseros apropiados para dar las “Gracias”

Las posiciones son continuas. Si tienes otras destrezas que crees serán de ayuda, déjanos saber en la solicitud. Estaremos en contacto para entrevistarte. ¡Gracias por tu interés!


Agricultura Sostenida por la Comunidad 2018

Soul Fire Farm CSA (Agricultura Sostenida por la Comunidad por sus siglas en inglés)

20 semanas de vegetales frescos de nuestra finca, entregados a la puerta de su casa entre mediados de junio y principios de noviembre 2018.  

REGISTRESE AQUÍ PARA 2018 (Inglés/English) Nota: Estamos ofreciendo #solidarityshares (porciones de solidaridad) para inmigrantes, refugiados/as, y gente impactada por violencia de estado – becas completas. Por favor ayude a su vecino(a) a completar su registro.

“Las entregas semanales de vegetales de su finca fueron un deleite absoluto en nuestras vidas este año. Qué afortunados somos de disfrutar comida que es tiernamente cultivada y cosechada. Nunca hubo un momento en que comí alimentos de su finca y no estuve 100% consciente de su calidad de dar vida. Y el saber que su familia son quienes cultivan me dio completo consuelo en comer.

¡Gracias!” ~ Miembro de CSA

Tenga una idea de lo que hay en una porción semanal (English): 2016 y 2017

¿Cómo funciona una escala proporcional? (English)

La Agricultura Sostenida por la Comunidad de Soul Fire Farm se basa en el espíritu de  ujaama, o economía cooperativa. Es una colaboración entre nosotros/as, los y las finqueras, y tu. Clientes compran una porción de la cosecha anticipadamente y reciben una entrega semanal de productos agrícolas frescos durante la temporada de crecimiento. La membresía de CSA es una manera excelente de apoyar agricultura local y proveer comida saludable y asequible para su familia y amistades, y a la vez apoya la misión más amplia de nuestra finca. Ofrecemos un total de 80-100 porciones en 2018.

¿Cómo me registro?

#1. Llene nuestro formulario de membresía online (English) o envíe el formulario por correo a:

Soul Fire Farm

1972 NY Highway 2

Petersburgh NY, 12138.

Aceptamos solicitudes en orden de llegada, sin embargo un porcentaje de las porciones está reservado para miembros quienes usan EBT. Se les dará preferencia a miembros recurrentes quienes soliciten antes de enero 23.

#2. Espere correspondencia. Le enviaremos confirmación y factura. Una vez pague su primer plazo, oficialmente es miembro de nuestro CSA.

¿Por qué unirse a Soul Fire Farm CSA?

Ujaama: Economía Cooperativa: Participar en Soul Fire Farm Share significa que te estás asociando con un negocio dirigido “black” para asegurar la salud del mercado agrícola, la salud de la tierra para generaciones futuras, y la salud de tu familia. Le hacemos honor al espíritu del ancestro Booker T. Whatley, un finquero “black” muy avanzado para sus tiempos quien lideró prácticas de regeneración agrícola en este país (hoy día conocido como agricultura sostenible o, a veces, orgánica), al igual que Clientele Membership Club, conocido hoy como CSA (Community Supported Agriculture o Agricultura Sostenida por la Comunidad).

Ama a Tu Tierra: Tendrás acceso a alimentos frescos y densos en nutrientes durante todo el verano. Compartirás hábitos de comer saludables con tus seres queridos. Con un Farm Share, obtienes un gran precio por buena comida. Adicionalmente, nuestro Farm Share ofrece alta proteína – tienes la opción de una docena de huevos o una porción de brotes de legumbres cada semana. No importa cuál sea tu ingreso, nuestro Farm Share tiene una manera para usted participar.

Cuida a la Madre Tierra: Apoya a una finca donde los finqueros y las finqueras cuidan de la tierra, alimentan el terreno, y conservan energía. Además de ser Certified Naturally Grown y cumplir con el Farmer’s Pledge (promesa) para agricultura sostenible, nuestras prácticas agrícolas están diseñadas para minimizar la contribución de combustible fósil tales como el uso de tractores. Comer productos locales también significa que estás reduciendo el número de millas que viaja tu comida para llegar a tu plato.

Contribuye a la Justicia Social: Soul Fire Farm está comprometida a poner disponibles alimentos reales a todos, y en el proceso, desmantelar la injusticia racial y económica. Aceptamos EBT, reservamos una parte de nuestras porciones para familias de bajo ingreso, y ofrecemos programas de educación gratis para la juventud urbana. También compartimos destrezas de vida sostenible en lugares tan lejos como Haití y Brasil y tan cerca como Troy, Albany, Berkshires, NYC, Hudson Valley. Tu participación apoya este trabajo para un sistema justo de alimentos.


Conveniente: La entrega a la puerta de tu casa está incluída para la mayoría de barrios en o alrededor del centro de Troy y North Central, y para los barrios Mansion, South End, y Arbor Hill de Albany. Vea el mapa de entrega. También hay recogida centralizada en la escuela Woodland Hills Montessori en North Greenbush, y en nuestra finca en Grafton. Pregúntanos si estás dentro de la ruta de entrega.

¿Cómo funciona el CSA?

Entrega los Miércoles: Para clientes viviendo en las áreas de entrega de Albany y Troy, hacemos entrega los miércoles en la tarde durante la temporada del CSA. El resto de los clientes pueden recoger su porción en uno de los sitios centralizados, o coordinar con otra familia. Tendrás que designar un lugar seguro y sombreado para nosotros/as dejar tu porción en el evento de que no estés en casa a la hora de entrega. Pregúntanos si estás dentro de la zona de entrega.

4 Mese de Alimentos: Miércoles, mediados de junio – principios de noviembre (20 semanas). Cada porción va a contener su opción de huevos o brotes más 8-15 variedades de vegetales de temporada, suficientes vegetales para tu familia de cuatro o dos adultos vegetarianos. Cultivamos sobre 75 variedades de vegetales. Durante el apogeo de cosecha tu porción tendrá lo suficiente para preservar una parte para el invierno. Mira nuestro calendario de cosecha 2016 y calendario de cosecha 2017 (English) para tener una idea de lo que ofrecimos los años pasados.

Pago de Escala Proporcional: El costo completo de una porción de CSA está delineado abajo. Este representa una gama de $23-$50 por semana. En todos lo casos, el precio es más bajo de lo que encontrarías en tiendas locales de alimentos naturales por los mismos productos, y esencialmente costos al por mayor. Te pedimos que escojas pagar de acuerdo a tu acceso a recursos financieros. Si necesitas ayuda para determinar el nivel apto para pagar, por favor lea este excelente documento sobre escala proporcional y justicia económica. Aceptamos EBT/SNAP (cupones de comida). No ofrecemos mitad de porciones, pero te ayudaremos a emparejar con otra familia.

Boletín Informativo: Nuestro boletín informativo semanal vía correo electrónico está lleno de sucesos en la finca, recetas para usar la comida en tu porción, un artículo sobre trabajo de justicia de alimentos desde lo local a lo internacional, y fotos de la semana.

EBT/cupones de comida: $460 ($23/semana)

Bajo ingreso: $500 ($25/semana)

Medio ingreso: $560($28/semana)

Alto ingreso: $660($33/semana)

Apoya nuestro trabajo/contribuye hacia una porción de bajo ingreso: $800 ($40/semana)

Soul on Fire (Alma en Fuego)/¡Tu nos adoras!: $1000 ($50/semana) (Este costo representa aproximadamente precios en el mercado.)

Intercambio de Trabajo Opcional: Miembros del CSA quienes trabajan 5 horas voluntarias en la finca recibirán una caja gratis de vegetales en noviembre. Dependiendo de la temporada y condiciones del tiempo, esta caja incluirá calabacín de invierno, papas, ajo, cebollas, repollo, y otros productos almacenados.

Reuniones: A través de la temporada, tendremos “potlucks,” días de trabajo de la comunidad, celebraciones, espectáculos, eventos educacionales, talleres de destrezas, y más. Mantente informado/a de lo último.

Si tienes preguntas sobre el CSA, contáctanos por correo electrónico o llama 518-229-1339 (celular). Se habla español.

Soul Fire Farm Español

Soul Fire Farm es una finca de familia comprometida a acabar con el racismo e injusticia en nuestro sistema de alimentos.


Soul Fire Farm está comprometida a acabar con el racismo e injusticia en el sistema de alimentos. Cultivamos alimentos que dan vida y actuamos en solidaridad con gente marginada por el “apartheid” de alimentos. Con profunda reverencia a la tierra y sabiduría de nuestros ancestros, trabajamos para recuperar nuestro derecho colectivo de pertenecer a la tierra y tener entidad en el sistema de alimentos. Unimos diversas comunidades en esta curativa tierra para compartir destrezas en agricultura sostenible, construcción natural, activismo espiritual, justicia de salud y justicia ambiental. Estamos entrenando a la próxima generación de finqueros y finqueras activistas al igual que fortaleciendo los movimientos de soberanía de alimentos y auto-determinación comunitaria.


  1. Entrenar y apoderar a aspirantes cultivadores/as Black, Latinx, e Indígenas para revertir el peligrosamente bajo porcentaje de fincas poseídas y operadas por gente de color y para aumentar la cantidad de buenos alimentos cultivados por y para gente marginada.
  2. Avanzar la curativa justicia para individuales y comunidades impactadas por el racismo y otras opresiones, al envolver metodologías tanto basadas en la tierra como curativas ancestrales, así esperando alzar esperanza, entidad, y eficacia en el movimiento.
  3. Entrenar y apoderar a gente joven, especialmente quienes son objeto de acoso por violencia del estado, para que creen relaciones con la tierra, cambien a dietas saludables y tengan auto-determinación con respecto a sus cuerpos, y aprendan destrezas de organización para corregir injusticias en sus propias comunidades.
  4. Ofrecer talleres, clases, y publicaciones de educación popular a activistas y miembros de la comunidad para aumentar la concientización y destrezas sobre justicia ambiental, soberanía de alimentos, cesar el racismo, justicia transformativa, y otras herramientas concretas para aumentar el impacto del movimiento.
  5. Proveer entregas económicas semanales de alimentos en temporada, frescos de finca, y cultivados naturalmente a familias viviendo en barrios sufriendo “apartheid” de alimentos. Enfocarnos específicamente en las necesidades de gente criminalizada por el sistema judicial – gente encarcelada, gente impactada por violencia policíaca, inmigrantes, y refugiados/as – para alzar el derecho de todos de acceder comida que da vida sin importar estatus social o económico.
  6. Mejorar y compartir nuestro modelo de una finca justa y sostenible que maneja biodiversidad, captura carbono, paga un salario digno a sus empleados/as, alza la integridad comunitaria, desmantela el racismo, habita estructuras sostenibles, y logra solvencia financiera.
  7. Colaborar con redes regionales, nacionales, e internacionales por la justicia de la tierra y soberanía comunitaria de alimentos para avanzar cambios estructurales necesarios por un sistema de comida más justo.
  8. Avanzar justicia curativa y liberación en la extensa comunidad, comprometiéndonos a una cultura organizacional que cuida del bienestar de sus empleados/as a través de suficiente descanso, comunicación compasiva, liderazgo distribuido, e inversión en desarrollo personal y profesional.

Love Notes #5 – meet the trainers, general strike, and salamanders

Love Notes #5, April 20, 2017





  • The SOULstice party is coming up on June 24, with DJ Trumaster on the tables. We are looking for volunteers and food vendors. Contact us if you are interested.

  • May 1 is a general strike and action in support of undocumented immigrants and others disenfranchised in this capitalist economy. Please join us.

  • Come see us at the Holyoke Food Justice Conference May 6. Leah will be writing a book this year, speaking less, so this is one of the few remaining public talks for a while.

  • Almost all of our 2017 programs are full and we are getting to that super abundant time of year when it’s difficult to answer emails and phone calls, so please be patient with us.



News From The Land: We just finished two weeks on the land together as a farm crew – with Jas, Keidra, and Larisa earning the most soil stains on their hands. Onions and brassicas are being transplanted into the cool, ready soil, protected by a layer of woven row cover. Baby chicks are warm in the brooder and new perennial herbs are breaking dormancy. Since Rowe dog is getting to her middle ages and not so enthusiastically chasing deer, we are installing a complete perimeter deer fence around both fields. It’s a huge task and something the 90+ of you who RSVP’d for tomorrow’s community farm day can help with! We are also in the process of de- and re-constructing the wood shop so that it will be big enough to teach in and have some sleeping space upstairs. Also, we were worried that the big machines that dug out the silted irrigation pond would hurt the frogs and salamanders – but alas, last week we were greeted with a cacophony of amphibian mating calls letting us know that nature beats machine.


Ria and Leah cooking Indonesian Fried Rice.jpg

Events and Organizing: The Polly Dance Party was a huge success with almost 200 people in attendance and $1K raised for #solidarityshares, a subsidized Farm Share that gets veggies to refugees, immigrants, and people targeted by state violence. We already have 13 families in the program! We also hosted an Agroecology Encounter planning weekend for regional and international land-based activists. We got to witness one of the delegates from Puerto Rico experience snow for the first time. While the travelling and speaking season is making way for the earth-connected hosting season, we still presented at Eastern Mennonite University, VA, Clark University MA, and the local Siena College. It’s been powerful to witness action and mobilization emerge from every one of these talks – from a new strategy on a VA refugee farm to collaborations with local public schools. Conversation as catalyst.




Heart Work: All of this is heart work, but this year we are particularly trying to make sure that healing, ritual, and relationships are central in the justice work. We helped bring a Transformative Justice trainer to work with the Albany activist community on addressing harm without reliance on the state. We hosted our 7th annual AfroSeder, a story and song-rich celebration of freedom from enslavement honoring Harriet Tubman and Moses. On our seder plate, for example, we had both a horseradish (Soul Fire grown) and a lock to represent the bitterness of slavery and the New Jim Crow. There is a point in the ritual where the children negotiate for a prize in exchange for the afikomen and we were touched that their first idea was “an acre of Soul Fire.” Yes!



BLFI Trainers: We are so excited to welcome the 2017 Class of Black and Latinx Farmers Immersion, “Train the Trainers.” These folks have farming and food justice experience and will help run BLFI sessions with the goal to bring their knowledge and skills back to their communities. This year’s trainers are Ruby Olisemeka, Katie Key, Tattiana Aqeel-de Oliveira, Daniel Reyes, Sindhu Siva, Cristal Alba, Sarah Garton, Dania Flores, and Dishaun Harris. Check out some of the bios and photos below – more forthcoming!

Ruby Olisemeka is an independent educator/consultant focusing on socially transformative education; food justice and incorporating African and indigenous practices into farming and food & farming education. She began her farming career as an apprentice at Stone Barns (2011) and has since built numerous school and urban gardens in lower Westchester and Harlem. Ruby has over 10 years’ experience educating children and young adults, she has worked as an educator at Edible Schoolyard NYC, Harlem Grown and various public and private schools and institutions.

Tattiana Aqeel works as a product developer in DC’s medical cannabis program and has a decade of experience using herbal remedies, lifestyle, and nutrition for health maintenance. Other works include sustainable agriculture and waste management, bio-construction, wildcrafting, and propagating holistic food and health systems by/for people affected by racism. Her background is in the performing arts and she continues to make art to affect social change. Tattiana has extensive acting training and musical practice, which she uses to evoke healing through songs and stories that support human triumph over challenging environmental and ethical structures. She also uses dance and embodied breathing techniques to heal trauma.


Sarah Garton is a mixed Filipina/white farmer and educator based in Minneapolis, Minnesota originally from Arlington, Texas. She has worked on organic and biodynamic farms and in schools since 2009 focusing on food sovereignty and youth power. She now works at a project-based learning middle and high school run by a teacher coop. She also organizes around radical Asian American identities and social justice education.

Katie Key is a Black multiracial, genderfluid nature-lover living in the Mid-Hudson Valley.  Drawing from folk wisdom and professional experience, Chef Key’s inclusive menus blend culinary tradition with high vibration innovation, uniting diverse dietary needs and tastes at the same table.   Chef Key offers private catering and freelance services, and leads empowering hands-on cooking classes for youth on farms and in classrooms.  S/he believes in artistic process as a primary tool for liberation, and practices this through cooking, writing, singing and storytelling.

Daniel Reyes’s food justice work began during his time as an undergraduate at the University of Delaware, where he developed programming with local food banks to provide affordable access to locally-grown produce for low-income families. He later worked as the Advocacy Coordinator for the Food Bank of Delaware, organizing individuals receiving food assistance in campaigns to protect and expand programs like SNAP, WIC, and free school meals. Looking to build upon his previous farming experiences, Dan spent 2015 and 2016 apprenticing on Caretaker Farm in Williamstown, Massachusetts, and Fernbrook Farm in Chesterfield, NJ. Daniel is currently studying city and regional planning at the University of Pennsylvania.



The Soul Fire Farm Family

Love Notes #4 – Solidarity Shares, Uprooting Racism, and Potions

Upcoming Training Events – Apply Now


You are also welcome to join us for any of our community farm days this season or see us speak at one of our public talks.

And please come to the POLLY DANCE PARTY on April 1, a fundraiser for our Solidarity Shares program – which provides free and low costs veggies to immigrants, refugees, and those targeted by state violence.


Ashleigh Eubanks_Profile 1.png

One of the best things about being at the Just Food Conference over the weekend, was connecting with alumni (aka family) of Black and Latinx Farmers Immersion AND youth who have attended our programs. I feel so blessed to be connected to Ashleigh, Assefash, The Green Teens, and hundreds of others who are doing seriously powerful work for equity in the food system.



We have been super busy wrapping up our “traveling season” with talks and trainings all over the northeast. Thank you so much for NOFA CT, Hudson Valley Farm Hub, NE Young Farmers, Montclair State, Brooklyn Movement Center and everyone else for welcoming us! Of all the work though, we probably most enjoyed nerding out with this Miracle on Craig Street crew over crop rotation plans. It’s an honor to do capacity building with such committed grassroots organizers.



Sometimes #farmlife is overwhelming and discouraging – like when you have to get up at 4 AM in a blizzard power outage to turn on the generator so seedlings don’t die. That’s when you need your monk friend Jun San to unexpectedly walk up your driveway drumming and chanting and give you a copy of her favorite Japanese poem to lift your spirits. Magic! (Yes, Emet wears shorts all winter.)


Rain Won’t

By Kenji Miyazawa, translated by Arthur Binard


Rain won’t stop me

Wind won’t stop me

Neither will the driving snow

Sweltering summer heat

Will only raise my determination

With a body built for endurance

A heart free of greed

I’ll never lose my temper

Trying always to keep

A quiet smile on my face

My daily diet must be simple

Several heaped bowls of brown rice

Some vegetables and miso

Profit must never be the issue

I’ll listen to others, observe carefully

And refuse to forget

I’ll make my home in a hut with a thatched roof

Near a meadow surrounded by pine trees

If a child were to fall ill in the east

I’d run there to help with the nursing

If a mother were to overwork herself in the west

I’d be there to carry the heavy bundles of rice

If a man were on the verge of death in the south,

I’d rush to soothe his fears

If bitter lawsuits and fighting were to break out in the north

I’d urge all parties to come together and talk things over

In days of drought, I’d weep

Just weep

In unseasonable cold spells, I’d walk the fields

And mourn the stunted crops

People may call me a fool

I doubt if anyone will applaud me

Then again, perhaps none will detest me either

All this is my goal-

The person I want to become



Children joyfully helping their parents seed thousands of onions (sort of.)


Have a great week,

Soul Fire Crew