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
- 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.
- 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
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.
Recipe – Korean Radish Salad – Musaengchae (or muwoo saengchae, mu saengchae)
Ingredients
daikon radish
vinegar
sea salt
hot pepper flakes
sugar
garlic
green onion, scallion, etc.
sesame seeds
Directions
- Peel a radish and cut it into thin matchsticks.
- Put 3-3½ cups of radish matchsticks into a large bowl.
- Add 1 tbs sea salt and mix it by hand. Set aside for 5 minutes.
- Squeeze out any excess water from the radish strips.
- Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar.
- Mix together by hand until well combined.
- 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.
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.
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.