Week 9: Microgreens!

Week 9: December 6, 2016

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Menu

Microgreens

Long Island Cheese (squash)

Chinese Broccoli

Bag of mixed baby salad greens

Radishes or beets depending on pick up location

Farm update: Short blog this week.  Even though work is winding down, the waning sun light hours plus the collective collateral stress of the season is getting to me.. and things feel just as busy as during the summer.  Plus this week, I am doubling down on helping with PrYSM’s 15 Year anniversary!  I hope to see you all there!    Sorry for the glossy pictures, my phone camera lens is scratched again.

 

Microgreen Recipe Ideas

In A Taco

 

Microgreen recipe Chipotle Lentil Tacos with Avocado and Microgreens

Chipotle Lentil Tacos with Avocado & Microgreens by Naturally Ella

A Top a Soup

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Congee (rice porridge) w/ microgreens by the Curious Coconut

Over A Salad

Microgreens Salad recipeMicrogreen salad from PBS

Week 8: Farming Trumps Hate 11.29.2016

Week 8 – November 29, 2016

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In this issue:

A farm update

Recipe ideas

The farm’s response to Trump

Support PrYSM at their 15-year anniversary

Farm Update

Serena and I are hard at work reflecting on the 2016 season and making plans for 2017!   I will share these with you on this blog, and I’m also going to be hosting a brunch on Sunday January 8th (11am – 2pm) for those who are interested in getting more involved.  Although we fell behind and did not seed cover crop, I feel good that we did successfully plant three beds of garlic and two beds of strawberries!   Strawberries will begin bearing fruit in late May, and we will be offering garlic scapes (the delicious green tops of the garlic plant) in June before harvesting the garlic bulbs in August.  It looks like Spring in the green house!   We got rows of lettuces, spinach, Chinese broccoli, and baby kales and mustards for salad mixes.  This is going to last me well past the CSA, so please come by this winter and get some fresh greens!

We also had a very successful second annual Barter Day.  The goal is to bring together farmers, hunters, fishers, foragers and homesteaders for a no-cash fun-filled event where we can slowly build up a local non-cash economy.   Rules are (1) no cash, (2) you must make the product yourself, (3) you must verify where and how you sourced your ingredients.  It is much more fun than Xmas!   In addition to scoring some chicken, goat, squid, and beef, participants walked away with the following products:

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Kombucha, Scoby (kombucha starter), kim chi, beer, root beer, and yogurt.

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Thai chili peppers, ketchup, mustard, raspberry and cranberry jam, and chutney

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Fire cider and herbal tinctures for digestion and strengthening the immune system

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Tobacco, hops, calendula salve, edibles, CBD chapstick and lotion.

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Baked goods, cranberries, honey, and a wild chicken of the woods mushroom!

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This Week’s CSA Menu

Red cippolinni onions

Norland red potatoes

Cabbage and kohlrabi greens

Daikon/ hakurei radishes

Komatsuna greens/ Spinach

For the record, on week 6 we gave Adirondack blue potatoes, yellow cippolinni onions, green leaf lettuce head, mizuna, and various produce depending on pick up location.  On week 7 – for thanksgiving week – we gave sweet potatoes, butternut squash, cranberries, cilantro, and scallions.

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Daikon Recipes

Daikon Salad  Recipe

Daikon salad by Japanese Cooking 101

Namasu (Daikon and Carrot Salad) | Easy Japanese Recipes at JustOneCookbook.comPickled daikon and carrot salad by Just One Cookbook

Balsamic Roasted Daikon-2

Roasted daikon, carrots, and peppers by Sarah’s Cucina Bella

Komatsuna (aka Japanese Spinach)

Chinese-Style Komatsuna in 5 Minutes

Chinese style Komastuna by Washoku Guide

Boiled Komatsuna & Deep-Fried Tofu

Boiled Komatsuna and deep fried tofu by Washoku Guide

Simple Rice Mix with Komatsuna and Pork Belly

Simple rice dish with pork belly and komatsuna by Washoku Guide

Komatsuna greens in ginger almond miso sauce by Eating Appalacia

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Sauteed hakurei & komatsuna by Nutmeg Granny

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The Farm’s Response to Trump

What is the farm’s response to reactionary white supremacism + a rollback in civil rights and environmental protections + global warming denialism + xenophobia and racism + sexism and homophobia + the further privatization and dismantling of health care, public health, and education + the rampant support for the full occupation and neo-colonization of Palestine + the possible undoing of the thawing in relations with Cuba and the nuclear disarmament agreement with Iran +  the global rise of white supremacy, rightward shifting, and further political instability across Europe?

I never thought I would be one to quote George W. Bush Jr. but I think he came up with the perfect phrase – “An Axis of Evil” –  which he used in an Islamophobic context, but which I think is much more useful to describe not only the rise of Trump in the United States, but the growth of anti-immigrant sentiment and blatant white supremacy across Europe.

This new white supremacist axis of evil demands that we stand up to face a series of existential threats, now closer and more likely to implode than ever before.  It requires us to see and grasp onto that sliver of hope.   It compels us to focus on the here and the now, and the everyday radical acts of solidarity and love that we have the power to enact.  It invites us to dream of another world that somehow must be possible.  And for many of us, the night of December 31st, 2016 will be our own personal moment of reckoning, and a chance to perhaps make the new years resolutions of our lives!  Grant us all the internal strength and calm to respond to this crises as an opportunity to love, fight, organize, plant, cultivate, and share more than ever.  Let us all take this as an opportunity to put our highest values and dreams into action, and an opportunity to fully be more human.

For the farm, this axis of evil does not change the mission or purpose of the farm; contrarily, it makes our mission and vision even more important than ever before.

  • In the case of disruptions in our global food distribution system, local food production will become even more important.   We will support and lead efforts to strengthen and create local food systems that are healthy, just, and rooted in community.
  • It is also important to be able to provide a full diet and the only way to really do this (aside from trying to grow and produce everything by myself) is to build alliances with other farms with shared values.
  • Look to acquire new land and a new facility that can accommodate overnight retreats and larger gatherings.   A land, landscape, and facility which gives us the capacity to fulfill our purpose of offering transformative and grounding experiences.
  • Continue to strengthen our commitment to food access, one family at a time, offering a reduced cost CSA to lower income families
  • Create an alternative revenue stream to fund the non-commerce side of the farm (the retreats, events, workshops, and gatherings) as a way to speed up our progress on marching towards our vision.

Another way to concretely respond is to support those who have been and are continuing to lead the struggle on the ground, every day.   For the past 15 years, the Providence Youth Student Movement (PrYSM) has been empowering Southeast Asian youth to lead community organizing campaigns to make change in Providence and beyond.  What does it mean to be a queer Southeast Asian young person today under a Trump administration?   How must it feel to grow up knowing that your administration is waging war on your identity and your body?    When you visit PrYSM you can feel the power of love, of family, of community that developed generations of leaders, critical thinkers, and just extraordinary friendship.  Think about what a small group of young people have done over the past decade:

  • An immigrant rights movement centralizing the issue of Cambodian Americans
  • The formation of a Queer Southeast Asian political and cultural identity that is connected to progressive grass-roots organizing
  • Southeast Asian youth taking on police misconduct and abuse, and providing the infrastructure for the local Black Lives Matter movement
  • A vision that promotes radical social change and explicitly grounds their work in the values of love and family
  • Over a thousand youth served over the course of a decade – from court advocacy to housing to college applications

This group, and its spirit, is what we will need now, more than ever before, going into 2017.  

Please join me in celebrating their 15 year anniversary this Friday, December 9th at 7PM.   You can learn more on their facebook page, and buy tickets through Eventbrite.

Thank you for your continued support.  Please join us for a farm brunch on January 8th if you would like to be part of the conversation and the effort of putting plans into action in 2017.

 

Very sincerely,

Farmer Kohei

Week 5: October 25, 2016

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MENU

purple carrots

delicata squash

red butterhead lettuce

scallions

parsley

arugula

(free item: jalapenos)

“Purple carrots aren’t simply a novelty. Purple carrots’ unique color reflects their healthy phytochemical constituents. Not only does the Purple Haze variety have the vitamin A and beta-carotene of ordinary carrots, it’s also rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits.”

  • – Rodale’s Organic Life

9,075,261,000

That’s the number of chickens killed in the U.S. in 2008 according to the USDA.   Based on one calculation – assuming there are 300 million meat eaters – each person consumes over 27 chickens per year!   Violence is American as Chicken Pie!   Yet, the idea of buying a chicken in the supermarket with its feet still attached – disgusting!   Or what if your chicken still had a feather sticking out of its breast?   I’ll be the first to admit it, I’ve been eating meat all my life not ever fully understanding the life and death of the animals I’ve been eating.  We are so dis-attached from our land and our food.   The prospect of killing a chicken feels so alien that most have to ponder if they can stomach the event.  How can we even start making decisions – be they personal or political – about our food, earth, and land when our relationship to chicken (or slabs of breast wrapped in seran wrap) is only through the lens of a consumer?

PASTURE TO PLATE

Last Saturday we had somewhat the perfect workshop.   Matt Anderson came down to instruct us.   One big rooster was used during the demonstration – and after the plucking and the gutting, it was handed over to Sarath who took it into the kitchen.   Everyone had the option of processing their own chicken, and most did.  Some people blessed the chicken before they started, others gave a blessing as the chicken was drawing its last breath.   Some were pros, and some people definitely turned green.  Everyone was engulfed in the detailed processes of evisceration.   I’m not sure exactly how deep this event impacted people.  Not sure if some walked away committed to a life of vegetarianism.  Or, if others became even more determined to explore their relationship to meat.  But to conclude the workshop Sarath came back out of the kitchen with a rooster seeped in lemongrass, kaffir lime leaf, galangal, garlic, and fish sauce, and topped with lime, cilantro, mint, scallion, and thai chili pepper.   It was a meal and a chicken that we could fully, thoroughly appreciate.

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Thanks to folks who have supported me in this endeavor by purchasing one of my pasture-raised chickens.   You can buy them and choose your pick-up location and date right here!   You can even order a large one to use for thanksgiving!  And some photos coming in from our members:

 

SHORT FALL CSA OFFERING IN NEWTON

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.    To sign-up for the Newton CSA click here!

 

 

HOW TO EAT DELICATA

My niece Rumi knows that it’s quite simple!   Cook as you would any other squash.  Save the seeds to roast.  Slice into circles or donuts.   Cut circles in half to make moons.   Or slice it down the long (horizontal) way.    Or, cut off the tip top and you can stuff the whole squash.   What’s great about delicata is that the skin is tender and tastes great, so please don’t waist any time peeling.

RECIPE IDEAS

Roasted Delicata Squash with Parmesan and Walnuts | Things I Made TodayRoasted Delicata w/ Parmesan & Walnuts by Things I Made Today

pumpkin seed pesto pasta I howsweeteats.comPumpkin Seed Pesto Pasta w/ Caramelized Delicata Squash by How Sweet It Is

Roasted Delicata Squash Tacos with Maple Syrup

Roasted delicata squash with maple syrup and thyme by Mom’s Kitchen Handbook

Yummy roasted delicata squash.

Roasted Curry Delicata Squash – on Nourished Roots

Parsley scallion pesto w/ delicata – on Everyday Healthy, Everyday Delicious

Roasted Carrots Recipe Primal Gourmet Purple carrots w/ garlic tahini – on Primal Gourmet

purple carrot cake

Wholewheat purple carrot cake w/ honey-cream cheese drizzle – on Matters of the Belly

 

 

Week 4: October 18, 2016

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Menu

Cilantro

Baby lettuce

Kale

Red Onions

Russet Potatoes

(Mustard Greens/ Shiitake Mushroom/ Chinese Broccoli)

Free Item: Small eggplants

Order a Chicken – and choose when to get it (pick-ups limited to Providence, Quincy, Dorchester, and Newton)

 

Short Fall CSA Offering in Newton

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.   Only organic growing practices!   For more information about Movement Ground Farm, visit our BLOG.    To sign-up for the Newton CSA click here!

 

Take the 5 minute Survey to help us Evaluate our 2016 CSA program!

CLICK TO TAKE SURVEY

 

 

RECIPE IDEAS for Chinese Broccoli, Shiitake, and Mustard Greens!

Chinse Broccoli with Oyster Sauce Recipe Closeup

Whole Chinese Broccoli w/ Garlic & Oyster Sauce (Gai Lan) by Steamy Kitchen

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Chinese Broccoli with Garlicky Ginger Miso by Steamy Kitchen

Mustard Green Chicken Soup

Taiwanese Mustard Green Chicken Soup by Egg Wan’s Food Odyssey

Mustard Green w/ Pork Rib Soup by Day Day Cook

Tofu, Mustard Greens, and Shiitake Mushroom Stir-Fry Recipe

Tofu, Mustard Greens, Shiitake Stir Fry by Bon Appetit

Tofu Curry w/ Mustard Greens by Washington Post

Mushrooms and Tofu With Chinese Mustard Greens Recipe

Mushrooms & Tofu with Mustard Greens by Serious Eats

Brown Rice Congee w/ Shiitake & Mustard Greens by Keep Recipe

Week 3: October 11, 2016

 

Week 3: October 11, 2016

Menu

Red butterhead lettuce

Gold beets

Rainbow Swiss Chard

Lemongrass

Acorn Squash

Free item: Tulsi

Order a Chicken – and choose when to get it (pick-ups limited to Providence, Quincy, Dorchester, and Newton)

 

Short Fall CSA Offering in Newton

Small ($10 per week) and medium ($20 per week) sizes.  Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466.  Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17.   Expect to receive primarily vegetables – but sometimes eggs and mushrooms.   Only organic growing practices!   For more information about Movement Ground Farm, visit our BLOG.    To sign-up for the Newton CSA click here!

 

 

 

Lemongrass Recipes

Make a tea!   Flavor a soup!   Marinate some chicken!

Lemongrass is one of the defining herbs used in Southeast Asian cuisine.   If you don’t have time to cook this week, you can divide the grass blades from the thick stalk – freeze the thick stalk and dry the grass blades.

Thai tom yum soup recipe

Tom Yum Soup by Eating Thai Food

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Iced Lemongrass Tea by Epicurious

Cambodian Lemongrass Chicken

Cambodian Stir-Fried Lemongrass Chicken by Khatiya’s Corner

Lemongrass and Citrus Poached Salmon

Lemongrass & Citrus Poached Salmon by Food.com

Chicken pho noodle soup

Chicken Pho Noodle Soup by Viet World Kitchen

Enjoy!

Lemongrass Ginger Tea by Snap Guide

 

 

 

 

 

Rainbow Swiss Chard Recipes

 

Swiss Chard and Shrimp

Shrimp and Swiss Chard Saute by Fashionable Foods

Crustless Swiss Chard Quiche by Food.com

sauteed rainbow chard | theclevercarrot.com

Simple Sauteed Rainbow Chard by the Clever Carrot

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Spicy Swiss Chard Chips by Family Spice

 

 

 

GOLD BEETS RECIPES

Golden Beet Salad with Pistachios and Goat Cheese

Golden beet salad with pistachios, goat cheese, and arugula  by Southern Boy Dishes

 

Roasted Golden Beet Salad with Bacon and Feta Crumbles by Colorful Eats || A grain free fall inspired salad full of color and flavor

Roasted golden beet salad with feta and bacon by colorfuleatsnutrition.com

 

 

 

 

 

Bourbon golden beet cupcakes by foodpluswords.com

 

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Golden beet brown butter cake with brown butter frosting

 

 

 

Pictures from the Harvest Potluck!

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Great sunshine at our Annual Harvest Potluck last Saturday, followed by a long rain on Sunday!   Photo courtesy of Wes Garner.

 

20161008_165528Martha’s winter squash soup was a sure favorite!

 

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Laurence wowed (again) but this time with fresh grilled and fried pasture raised chicken

 

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Thanks to Angela for making Vietnamese curry with our farm-raised goat meat.

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Part of our potluck buffet spread!

Thank you!

Dania Sanchez for zucchini bread, Mimi Budnick for chocolate chip bars, Wes Garner for Chili stew, John Henry Keavy III for two delicious pies, Angela Kim Nhien for your grandfather’s goat curry coconut stew, Laurence Louie for chickens grilled AND fried right before our eyes, Kohei Ishihara for his famous famous shiso salad, Martha Yager for winter squash soup and making Kohei’s famous shiso salad, Monique Nguyen for Tamales and organizing the buffet table, JT Nguyen for always being helpful, Theary Voeul and Soroeup Voeul for low mein, Dante Luna for marinara sauce from scratch, Adam Chuong for smores materials, PrYSM youth leaders Charleston Chhor, Tevin Ith, Suon, Pat, and Tommy for facilitating the ice breaker and staffing the sign-in and cleaning up, Sara Bissrat Mersha for facilitating and helping to organize the event concept, Serena Patch Tseng Putterman for gutting hens and running the farm stand, Jennifer Medeiros for starting fires, Gladys Gould for rice and beans, Truc Lai for bittermelon soup, Shannah Kurland for flan, Dee Wojcicki for chocolate coconut bars, Elena Shih and Eric Larson for raw salmon and salty caramels, Andie Janota and Ryan Rj Johnson for kids games and never-ending cheesecake dip, Anna nutella nut bread, Carlos A. Espinoza Montero for fruit salad, Alba Torres for shrimp paella, Suong Svet Britney Serena and Pheap Squeak for American Chop Suey…and all the visitors who also may have brought your dishes (or your growling tummies), Francesca Contreras, Jennifer Sandberg, Sam Storer, Jennay Li, Michael J. Wójcicki, Rachel Miller, Carolyn Chou, Lauren Cronin, Adeola A. Oredola, Genese Oredola, Mea Johnson, , Karla and Rafael and Family!