Week 4: June 20, 2017

Week 4: Summer Solstice!

June 20, 2017

0616170720_HDR.jpg

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

IMG_2559

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!

 

0711162211

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

9085933228_3d20ae9a09_b

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

hakurei-turnip-soba640x360-288x162.jpg

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

 

IMG_0362 (Large)

Sauteed hakurei & komatsuna by Nutmeg Granny

*

1478808127981.jpg

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)

0612171426a

Recipe Ideas

garlic-scape-pesto-recipe.jpg

Garlic scape pesto by the Prairie homestead

pickled-garlic-scapes-2.jpg

Brine pickled (lacto fermented) garlic scapes by Nourished Kitchen

maneuljjong-bokkeum-590x332

Stir fried garlic scapes by Maangchi

orzorisotto2.jpg

Orzo with garlic scapes and shiitake by Seasons and Suppers

food174

Garlic Scapes with Shitake and Pancetta by Rufus Guide

 

l625753381

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!

vanessa.jpg

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   

martha

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

19025148_1385276448217809_7818695254217473097_o.jpg

 

 

 

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

0605171245agreen garlic (use the entire plant)

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

0605171244a

spinach and tangy Asian green salad mix

0601171803

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

red or green curly kale

0605171321

and when life gives you strawberries…

1487249900329and duck eggs!

 

Recipe Ideas

chimichurri

Seared porkchop with mustard green chimichurri from the Joy of Cooking

balsamic3

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

khmer.jpg

Mustard green soup with roasted meat from Angkorian Cooking

pesto.JPG

Green garlic pesto Green garlic pesto from the Spruce

roasted-green-garlic-57c3af703df78cc16ee7e152.jpg

Roasted green garlic from the Spruce

soup.JPG

Cream of green garlic and potato soup by All Recipes

 

 

 

 

Farm Update

0601170848a0601170849

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!

 

0605171819a0605171819

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.

0602171752b

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!

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

 

0518171916_HDR.jpg