Week 1 of Summer 2017

May 30, 2017

Okay, 80 shares delivered to seven cities.  A few bumps here and there, but I’m thinking and hoping that by next week, we will be heading for some smooth sailing!

Most important thing – if you did not receive a text message from me (I sent one this morning) but would appreciate text messages once or twice a week, please respond with your name and cell phone number!   Conversely, if you received a text message, and do not wish to be a recipient, let me know.

Logistics

  1. If you are going away or want your share held a certain week, you can schedule those holds as well as when to make up those shares, and even temporarily or permanently swop your pick-up locations.  So please, bookmark this page: http://movementgroundfarm.csasignup.com/login and log-in with the same email you used to sign up for the CSA.

2. Not everyone gets the same things each week.   But we make sure that in the end, everyone does get to experience everything we have to offer.   If you didn’t receive strawberries this week, expect to receive EXTRA strawberries next week.

This Week’s Menu

pink radishes

komatsuna

arugula

scallions

others may have received garlic scapes, bok choy, and strawberries

RECIPE IDEAS

Komatsuna: Japan-Inspired Mustard Greens

mustard

Ingredients

1 tablespoon sesame seeds (optional)

1 teaspoon Asian (toasted)

sesame oil

6 cups washed and chopped mustard greens

1/4 cup water

1 teaspoon minced garlic or to taste

1 tablespoon soy sauce

2 teaspoons Japanese rice wine (mirin) vinegar

1 teaspoon sake (optional)

1 teaspoon white sugar

How to make

  1. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Garlic Scapes: Garlic scape pesto.

pesto

Ingredients:

10 large garlic scapes

1 cup lightly packed basil leaves (optional)

½ cup pine nuts or walnuts

⅓ teaspoon salt

½ to 1 cup (depending on desired consistency of your pesto) of olive oil

½ to 1 cup grated parmesan cheese

How to make

  1. Combine garlic scapes, basil, and salt to food processor or blender.
  2. Start processing, adding oil slowly.
  3. Add nuts and cheese
  4. Add to pasta, pizza, toast, or whatever you want your pesto with.

 

Radish: Pesto, radish, and sea salt crostini.

baggett

Ingredients:

thinly sliced baguette

Olive oil

Pesto

Thinly sliced radishes

Flaky sea salt

 

How to make

  1. Brush baguette slices with olive oil and toast in oven at 400
  2. Spread your garlic scape pesto on the toasted baguette slices, top with radishes, and sprinkle with sea salt.

 

Arugula: Prosciutto and Arugula pizza

pizza

Ingredients

1 pound pizza dough

1 cup pizza sauce

3 cups shredded mozzarella

4 cups arugula

4 tablespoons olive oil

2 tsp lemon juice

Prosciutto

 

 

How to make

  1. Divide dough into four equal parts, cover with plastic wrap, rest for 15 minutes
  2. On lightly floured surface, roll out dough into 8 inch round pies. Transfer to pizza piel covered with parchment paper or upside down baking sheet.
  3. Brush dough with olive oil and season with salt and pepper
  4. Add pizza sauce
  5. Add mozzarella and prosciutto
  6. Place on pizza stone or upside down baking tray in oven at highest setting for 5 to 8 minutes
  7. In a bowl add arugula, lemon juice, salt and pepper
  8. When pizza is cooked (golden brown crust and bubbling cheese) add the arugula and shaved parmesan

 

Good luck!

Post Your Pictures!

 

Welcome to the 2017 Season!

May 25, 2017

Dear 2017 CSA Members:

Well, the shock of Trump is somewhat over.  Or are we adamantly remaining in a state of shock and unacceptance?   Now that the dust has settled, despite the everyday onslaught of more political explosions, we know that Trump is merely an inflated puppet controlled by petroleum, the wealthy 1%, the Zionists, the military and prison industrial complexes, the right-wing conservatives, and CEOs and oligarchs across the globe.  One day, Trump’s balloon will tear and it may whizz around in a crazy whirlwind creating a spectacular display before it settles on the ground, or it may deflate slowly over time, or it may just burst and end in seconds.   When that happens, our systems will be reconfigured by the powers that be – petroleum, the wealthy 1%, the Zionists, the military and prison industrial complexes, the right-wing conservatives, and CEOs and oligarchs across the globe.  Or, will grassroots people power, movements for social change, and advocates for the environment be ready and organized to take the lead?   Organizers organize to be ready for these moments.   

While Trump is shocking and baffling and “good for ratings”, the real worry is the seismic shift to the right at a time when the world is teetering upon so many inter-related, unsustainable and unstable conflicting systems.   That this ahistorical, uncooperative and self-aggrandizing form of old school white supremacist patriarchal capitalism is resurging at a time when insurmountable global challenges demand that we must unify, coalesce, coalition build and compromise.   Unfortunately, racism, sexism, Islamophobia, and homophobia continue to be both profitable enterprise-ideologies, tactics for dividing and conquering, and often the best tools for the Capitalist 1% to amass power.     

There is much work to be done!   And while some have pulled back and given up, others have ramped up the pressure.   Our community – one of organizers, activists, youth leaders, and social workers – have always been on-the-ground, have always remained steadfast; and just as they have been doing for the past 10, 20, 30 years, continue to bring compassion and struggle to those who are the most in need.  

That is why we at Movement Ground Farm have aligned ourselves with partners who are on the frontline of movements for social change in Rhode Island and Massachusetts.   And we want to thank them for not only the work that they do but also for hosting as CSA drop off sites!   We hope you take the time to check them out online, attend their events and actions, donate, and meet everyone in-person during volunteer work days, workshops, or our harvest festival. 

·         PrYSM (Providence Youth Student Movement) – our CSA drop off host off of Elmwood Avenue in Providence – has been part of two campaigns that are reaching headway this year: one of which may pass the most comprehensive racial profiling bill in the nation, the other of which may see an incredible international victory for immigrant and refugee rights!   

·         Grassroots International works to connect folks in the U.S. with global peasant and small farmer led movements which address the root causes of poverty and climate change while fighting against the corporate take-over of people’s rights to grow their own food. 

·         The FANG Collective – based in Pawtucket, RI seeks to escalate resistance to the fracked gas industry while supporting other movements for justice.

·         AARW (Asian American Resource Workshop) based in Dorchester, MA – is a member-based organization that uses arts, education, and activism to build the skills and political analysis of Asian Pacific American communities in Massachusetts. 

·         The Olio Culinary Collective is a worker-owned business dedicated to sustainable sourcing, workplace fairness, and brings organizers, activists, and food enthusiasts together, often while donating profit to support key organizations. 

The vision of Movement Ground Farm is to empower and connect people, families, organizations and movements to their food, land, and to a deeper sense of community!   Food brings people together!    Places to convene in the open air are scarce!    Often times, we come together using food that is grown thousands of miles away, and through its processes, pollute our earth and exploit the workers and farmers.    What would it be like if we brought people together using fresh-off-the-vine foods, grown right here, using sustainable earth-friendly methods, and that everyone had some hand in growing that food?   What if refugee elders could connect to their children and grandchildren by sharing their wisdom and secrets of plant cultivation?   What if whole families and communities became less reliant and spent less money on corporate foods, and edged slightly towards a level of food sovereignty and autonomy?  What if the vegetables we grow can be transformed into jams, pickles, and hot sauces, and our organizations and families can generate an alternative stream of income?  

Our vision is to work towards these ideas, build a hub for local food distribution, and offer our land as a space for transformative gatherings and retreats!

Thank you for becoming a 2017 CSA member!    You have invested in not only quality, fresh food, but you have also invested in our vision!   

Stay tuned for an email in the next few days about our first CSA delivery – this Tuesday, May 30th!

 

Sincerely,

Farmer Kohei Ishihara

Movement Ground Farm

 

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