Newsletter #17 – October 8, 2014

CER_3152-2resize      Contents of Share

  • kale (1 bunch)
  • salad green mix (3/4+ pound)
  • dill (1 bunch)
  • tatsoi (1-2 heads)
  • daikon radishes (1-2 roots) or turnips (1 bunch)
  • rainbow carrots (1 bunch)
  • leeks (2-3)
  • tomatoes (2-3 fruits)
  • tomatillos (1 bag)
  • hot peppers (cayenne, jalapeno, and/or habenaro)
  • bell peppers (2 fruits)
  • sugar snap peas or brussel sprouts (.5 pound)
  • pumpkins (1 fruit)
  • cucumber (2 fruits)
  • optional: dozen eggs and/or sprouts
ANNOUNCEMENTS

  • Final distribution day is October 29.  That means 3 more weeks.  If you contributed 5 hours to the farm over the course of the season you will recieve one more box of food on November 5.
  • Soul Fire handcrafted calendula-comfrey salve made with olive oil, beeswax and our own naturally grown herbs. Ample 4 ounce jars for only $9 (50% of retail). Show some love to your skin as autumn air advances. Free delivery with your CSA share on October 22 and 29. Order ahead. Limited availability.  Sign up form here.
  • We are retiring our current 18 months old laying hens, and offering them at $5 per bird.  Available first week in November.
  • Please read about our plans for Sabbatical next year in Newsletter #13, as we take the time to do some powerful reflection and development our organization, infrastructure and international networks of solidarity with farmers.1013224_846177685416653_233914550511857497_n
  • COMMUNITY WORKDAY/SKILLSHARES.  Last one of the season.  October 25 – garlic planting, firewood, building stone retaining wall, prepping high tunnel for spring planting.
  • Please RETURN YOUR BOXES.  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.
  • WASHING 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.
  • All of our newsletters are archived on our website, along with lots more, including educational resources and more recipes.  Thanks!


Food Justice – Seed Keepers Collective

This project came to us via friend, colleague and ally Owen Taylor.

Seed Keepers is a People of Color led seed saving collective that amplifies our communities as keepers of culture, knowledge, ancestry, and of the future. A Seed Keeper, doesn’t just save seeds and store them; they carry the stories of culture and history, power and struggle, and perseverance of our communities, and have an eye on and a hand in the world that is coming into being. We are made up of 16 people, 2 organization and 6 farms, stretching from NYC to NC.
 
This group is still in its forming stages.  Read more about this project here

Recipe
– Korean Radish Salad – Musaengchae (or muwoo saengchae, mu saengchae)
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Ingredients
daikon radish
vinegar
sea salt
hot pepper flakes
sugar
garlic
green onion, scallion, etc.
sesame seeds

Directions

  1. Peel a radish and cut it into thin matchsticks.
  2. Put 3-3½ cups of radish matchsticks into a large bowl.
  3. Add 1 tbs sea salt and mix it by hand. Set aside for 5 minutes.
  4. Squeeze out any excess water from the radish strips.
  5. Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar.CER_1950-32resize
  6. Mix together by hand until well combined.
  7. Add 1 ts roasted sesame seeds and mix it up a bit more.

Serve with rice.

Recipe – Lawrence Pumpkin Muffins (from Leah’s family)
Pre-heat oven to 375f

Mix wet ingredients:
3 tbsp oil
1/2 cup molasses
1 cup pumpkin puree
1 egg

Sift together dry ingredients:
1 and 1/2 cups flour (whole wheat, whole wheat pastry, buckwheat…we use a mix of different flours we have on hand)
1/2 tsp salt
1/2 tsp baking soda
1 and 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 cup raisins (I usually substitute something, like dates and walnuts)

Stir together wet and dry ingredients until just mixed, drop into muffin cups and bake 18-20 minutes.

Farm News
Your pumpkins this week have the value add of being integral to the Buddhist shrine at the Peace Pagoda anniversary ceremony last Saturday.  An appropriately rainy day for us as we entered our temple on the holiest day of the year for us observing Yom Kippur.  The low cloud and moist air enveloping us as we fasted and offer our deepest and most sincere prayers.  It seemed appropriate that Yom Kippur and the Pagoda anniversary fell on the same day this year, as our work grows more and more intertwined. Despite not being able to be part fo the ceremony, we had the honor of hosting some Pagoda friends, including Seattle-based, Cuban monk Gilberto Perez.  It is such an honor to be able to host people doing profound work for healing of this planet, and never ceases to amaze me the myriad overlaps in our work.  The more immersed we are in this work and our vast networks of colleagues and supporters, the more we continue to realize we are all working towards the same vision of liberation.
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And our dear sister, visionary, artisit, activist, performer, lover of life, Naima Penniman was here much of last week on the farm.  In addition to co-facilitating the first Black and Latino Farmer Immersion last summer, Naima has been a fierce supporter of Soul Fire and is offering more and more visionary input.  She is currently building a tree house – for all ages as she says – in the woods here.  We look forward to continuing to grow this relationship with such a powerful kindred soul.

This weekend we will be filming for our upcoming Soul Fire Farm fundraising video.  We are super excited to be finally putting something together to share with our broader community, spread the word more about our work we so deeply believe in, and move towards a financially sustainable future.  Look for the video release in early Novemeber.  We will need all of your support and partnership to move this forward.

Finally, a big thank you goes out to old time friend, Sarah Lange, from our Worcester, MA days.  Sarah is a professional in the world of fundraising, organizational development, but maybe more importantly, specializes in supporting organizations reveal the heart in their work.  As I combed over her website, it was clear why we are friends, with her commitment to heart centered social justice.  Sarah offered some invaluable advice this week as we embark on this journey of growing Soul Fire organizationally and financially.  And reminded us that the place to start, as always, is with ourselves asking where is it hard for me to ask for support and money.  So, I’m warming up to it, so when it is time to ask all of you to engage your communities and networks in moving Soul Fire forward, I am ready.  I really mean it when I say: We are so grateful to all of you for being part of our farm community.CER_3110-4resize