Week 4: June 20, 2017

Week 4: Summer Solstice!

June 20, 2017

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Left to Right: Farmers Kohei, Matt, and Lucas enjoying our occupational right to wear a one-zy to work!

Menu

Pasture-raised Freedom Ranger chickens (for meat sharers)

hakurei turnips

sugar snap peas

Red leaf lettuce

Baby lettuces & baby spinaches (packed separately)

strawberries

young collard greens

 

Recipe Ideas

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I’ve never grown collards are beautiful as these.   They’re young, tender and perfect.    More often than not you buy old or mature collard greens at grocery stores, so these may surprise you with how tender they are, and how fast they cook.  Collard greens are used in cuisine from India, Portuguese, Brazil, as well as in African American, Native American and Southern cooking in the U.S.  They are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6.

 

 

 

Saag with collard greens, kale, and spinach by herbivoracious.com

 

Since we mentioned Saag, might as well include a how to make PANEER!

 

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Braised pork belly with collard greens by Taste of Southern Cooking Magazine

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Hakurei turnip with sugar snap peas, ginger, and carrots by Not Eating Out in NY

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Maple glazed hakurei turnip with shiitake over soba noodles by Kitchen Vignettes

 

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Sauteed hakurei & komatsuna by Nutmeg Granny

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The best soup I’ve ever had by the Khmer People, aka Chicken Lime Soup

 (telepathed through Sarath Suong)

  1. In a large pot of water (at least 10 cups of water), boil a whole chicken with galangal, lemongrass, garlic, and kaffir lime leaves (YES, it’s worth your trip to the Asian market to get these)

    2. Cover and bring to a slow boil and simmer for about 1.5 hours.   During this time, add about a third to a half cup of fish sauce.   Add 2 Tbsp of sugar.  Add fish sauce/ sugar if it continue to tastes bland, but not too much.  It should taste like a mild chicken soup; its flavor comes alive at the end with the toppings!

  1. On the side, prepare the essential toppings – note these are not garnishes, they are actual vital toppings.   Chop a bunch of cilantro, de-leaf some thai basil, and de-leaf some mint leaves.   And slice a lime into orange sliced shapes.

  2. Prepare an optional sauce –  in a small bowl add fish sauce and hot thai chili peppers, chop or use mortar and pestal to get a spicier flavor, and set aside.

  3. When your chicken starts to come apart easily, take the chicken out of the water, and de-bone.  Save the bones to make a stock on another day.  Add the meat back into the soup.   Take out the lemongrass as it will just get in the way of the soup.  You can also take out the kaffir lime leaf and galangal.

  4. Serve with rice on the side!    It is essential that one eats this with at least one (if not 2 to 3) wedges of lime squeezed into your soup, a pinch of cilantro, and a double pinch of mint (basil is optional).  Add the fish sauce and chili pepper to spice it up.  It’s a refreshing summer time soup!

 

Shout Outs!

Shout out to Dimple Rana, our drop off coordinator in Revere, as she has announced that she is running for City Council in Revere!    And shout out to our Cambridge drop-off coordinator Ellie Tiglao for her pop-up restaurant tomorrow (Wed) serving Filipino food!   Shout out to PrYSM and ARISE (Alliance of RI Southeast Asians for Education) for the passage of the All Students Count Act, a state-wide law that requires public educational institutions to collect data based on ethnicity (e.g. Hmong, Lao, and Khmer) and not just race (e.g. Asian).   For years, data on Southeast Asians has been obscured both numerically (by being grouped with all other Asians in the U.S. whom as a racial group have the highest performing educational rates) and ideologically by the model minority myth (or the myth that all Asians are someone academically-inclined, especially in the maths and sciences).  This law, first introduced by PrYSM in 2006, and recently taken up again with the leadership of ARISE, puts RI on par with only the states of Washington and Minnesota to finally demographically count Southeast Asian ethnic groups!    Check out the Press Release!

 

Week 3, Summer 2017

 

Menu

Garlic scapes

Shiitake mushrooms

Baby lettuce & mizuna

Strawberries

Komatsuna greens

(extra Komatsuna greens instead of Shiitake for JP, FANG, and Cambridge)

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Recipe Ideas

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Garlic scape pesto by the Prairie homestead

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Brine pickled (lacto fermented) garlic scapes by Nourished Kitchen

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Stir fried garlic scapes by Maangchi

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Orzo with garlic scapes and shiitake by Seasons and Suppers

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Garlic Scapes with Shitake and Pancetta by Rufus Guide

 

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Spinach, shiitake, and strawberry omelet by Spark Recipes

 

Shout out to some famous CSA members!

Vanessa Flores-Maldonado was recognized by USA Today as one of the many faces of PRIDE across the country!

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Excerpt from The Faces of Pride, USA Today:

Vanessa Flores-Maldonado is a queer Guatemalan-American woman fighting for resources for queer and transgender people of color.  She’s a minority within a minority, trying to give a voice to others like her.   “It’s not enough to say Black Lives Matter,” Flores-Maldonado said. “How are you actively working to protecting trans lives (of color) and make sure they don’t just become another hashtag?”  One topic she’s passionate about is police accountability. As part of the Providence Youth Student Movement, she has protested police presence at the area’s annual pride celebration.  She says she’s trying to make safe spaces for black, brown, queer, trans, youth and women. “It’s hard as a queer Latina to feel comfortable,” she said. 

dave.jpgShout out to Dave Jenkins for founding and organizing the Maine Lobster Feed, now in it’s fourth year!    Why not get connected and support the movement in Boston, while being forced to eat some fresh lobsters trucked in from Maine?   Proceeds go to the Asian American Resource Workshop (AARW) – our Dorchester CSA drop off organization – as well as the Student Immigrant Movement (SIM), Alternatives for Community & Environment (ACE), Black and Pink, Haymarket Peoples’ Fund, and Resist, inc.     The event is this Saturday, June 24, 2017, and will feature our cucumbers if our cucumbers are ready by then!   When you buy your tickets, choose between the 1:30, 3:00, 5:00 or 6:30 seatings.    I’ll be there at 1:30!   Tickets sold here on Eventbrite   

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Martha Yager likes to keep a low profile, which is why when she reads this and is reminded of how she was the recipient of PrYSM’s Love award this past November and how she was honored at this past week’s American Friends Service Committee’s celebration of 15 years of organizing, she might be further irritated to learn that she is now the recipient of Movement Ground Farm’s MGV (Most Grounded Volunteer)award!  Rain or extreme 100-degree sunshine, Martha is here every single Monday.  Martha has been a FORCE creating greater police accountability in Providence, advocating for Palestinian human rights, forcing Textron to stop producing cluster bombs, not to mention upholding most of the program work for the American Friends Service Committee.  Accomplishments aside, thank you Martha for being a wonderful human being!

 

 

Help us fight the weeds!

They’re not winning yet, but if we don’t get some serious support in the next few weeks, we will be drowning in them in about a month!  Best days to come are Wednesdays, Fridays, and Sundays when it’s not raining.   Text me at 707-972-3180 to schedule your volunteer day!

 

Pig Shares!

Have a bit of room in your freezer?   Then you should take advantage of splitting or hogging a quarter, half, or whole pig share from Spring Rain Farm.   I’m actually look for three other people to split a whole pig with me!   Or think about other friends and neighbors who might be interested in sharing.   Each pig is raised in the meadows and forests overlooking cranberry bogs, free to romp and root under a canopy of wildflowers, pine and oak.  Their rich, earthy, sweet and succulent taste also comes from the tons of cranberries they are fed in the fall.   Pick ups occur from mid-October through December.   Contact me if you’d like to share a pig with me, and contact Will, the farmer, if you’d like to buy direct!   774-218-6416 or springrainfamilyfarm@gmail.com

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Summer 2017: Week 2

Summer 2017: Week 2

Before I begin this week’s blog, I’d like to acknowledge a significant community victory!   A shining example of people power! 

Congratulations PrYSM  (our CSA drop off organization in Providence) on your seven year struggle to pass the Community Safety Act, a municipal racial profiling law that ensures community oversight over police misconduct, abuse, and profiling. On Thursday, June 1st, the Providence City Council voted 13 to 1 in favor of passing the ordinance!   National right-wing police associations and police departments across the East Coast took notice, the local FOP repeatedly turned out 60+ off-duty officers as well as on-duty officers to raise opposition at each ordinance hearing, and a prison transport van was parked visibly right outside the building.    PrYSM’s office was vandalized and a noose was left strung from the ceiling – perpetrators were never caught.   These tactics of intimidation did not work in suppressing progress.  PrYSM was instrumental in building a broad-based multi-racial coalition of African Americans, Southeast Asians, Latinos, immigrants and refugees, white allies, youth, as well as the LGBTQ community.   Every ordinance meeting, they turned out their supporters [in the hundreds], swelling the board rooms and hallways of Providence City Hall.  In an era of fear and repression, the most comprehensive racial profiling law in the nation was past here in Rhode Island.   See http://www.rifuture.org/csa-passes/ to learn more!

 

Onto this week’s Menu

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GREEN GARLIC?? WHAT IS IT AND HOW TO COOK IT from WTF CSA?!

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spinach and tangy Asian green salad mix

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red giant mustard for stews, soups, stir-frys, and sautees0605171539

red or green curly kale

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and when life gives you strawberries…

1487249900329and duck eggs!

 

Recipe Ideas

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Seared porkchop with mustard green chimichurri from the Joy of Cooking

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Balsalmic glazed chickpeas and mustard greens from the Fat Free Vegan Kitchen

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Mustard green soup with roasted meat from Angkorian Cooking

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Green garlic pesto Green garlic pesto from the Spruce

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Roasted green garlic from the Spruce

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Cream of green garlic and potato soup by All Recipes

 

 

 

 

Farm Update

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Quails have moved out from the brooder and onto pasture, in these DIY quail tractors.  It’s called a “tractor” because we move it every other day so that they have fresh pasture  (grass, worms, bugs) to rummage as well as for cleanliness, while also fertilizing the soil.   So far, so good.  We are able to move them without any escaping.  They are definitely prolific soil amenders!

 

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Actually, we also moved the Cornish Game Hens out to pasture.   They’re not fond of the cold weather.   But at least its a great excuse to cuddle!

While our tomatoes, cucumbers, and squash have just been sitting in the fields with little growth, the spinach and shiitake mushrooms have been thriving in this cold and wet Spring.

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When you’re tied to the land and can’t take vacations, its nice when paradise comes to you!

Alright, praying for some sunshine!   Have a great week!