Week No. 15 – 2012 Season

What will your life mean today? The answer is in your CSA delivery

By now, what we are should be obvious. We’re the gardener, the farmer all people once were. We’re the gardener, the farmer that you have no time, or skills, or knowledge, or equipment, or space, or inclination to be. We’re not a fresh produce section of a grocery store. We don’t apologize for that. Pretty, uniform, blemish-free things can be unhealthful, even poisonous. They can cause cancer. They can treat workers unfairly. This is not to say all items you buy or eat in the mass food system have these undesirable, unsafe qualities or histories. Yet this is the point about subscribing with Tony and Dela at Scotch Hill’s certified organic farm. You can know without any doubt that nothing we grow or raise for you or your loved ones is farmed that way. You can visit this farm. You can walk these garden paths. You can talk to us about what we do, how we do it. For a season, in a sense, you own this garden, this farm. You contract with this family, to have your food raised in healthful, ecological, sustainable ways. What we actually produce here together – every week, every month – reflects big, uncontrollable factors. Weather. Climate change. Economic pressures. Our own farm’s limitations. We have 18 years of CSA growing experience. Only 3 other growers of 50 in central Wisconsin have that much or more time invested in Community Supported Agriculture. Yet even the most able growers have stumbled or even fallen when drought or floods destroyed crops. Vegetables, fruits, animals, birds – all mirror what is happening to our world. Near term, long term, what they look like, grow like, portends everything we do to the Earth. Shifting warmth and heat North. Intensifying insect pressure more akin to the deep South. Putting too much carbon in the atmosphere. Supporting food and farming practices the Earth’s resources cannot sustain. Together, however, for entire seasons in the year 2012, we individually and collectively (more than 150 households) are standing up against these trends. This is even more significant, united to an estimated 6,000 CSA farms across the United States. Just two CSA farms less than 30 years ago spawned this movement. All of life is calling us, asking us, each moment we live, what meaning will we create with our lives? In each meal, each vegetable ingredient, each savory morsel of food we cook from Scotch Hill Farm, is our meaning, our purpose. In your bag - Some years we put a pound of each bean variety in each bag for weeks. Some years, we gave each household a dozen, even two dozen big ears of sweet corn. Some years, we could only put a couple tomatoes, only one small pepper, in each CSA bag. If you’ve been with us for more than a year, you know this is true. This food is a product of the weather and the seasons, as much as it is the hard work of everyone at Scotch Hill. Only if you visit our farm, can you fully grasp the measure of what we attempt and win, attempt and lose each season. Please make time at least once to visit us. This weekend –Preserve or can with Dela or work with us in garden and field on this last mid-month subscriber workday, Saturday, Sept. 15. Bring a dish to potluck and a beverage of your choice. Join us as early as 9 a.m. Stay a few hours or the entire day. We wind down around 4 p.m. to allow folks who’ve traveled a distance time to comfortably get home. Camp the night if you like.

This Week’s Vegetables greatly exceed the 8 to 10 varieties we promised, including:

  • Leaf lettuce mix
  • Spicy Greens mix
  • Assorted, large tomato varieties (3 lbs.)
  • Melon
  • Juliet and Sungold tomatoes (1/2 lb.)
  • Beans
  • Arugula
  • Basil
  • Eggplant
  • Okra
  • Bok Choi
  • Cilantro
  • Summer Squash
  • Peppers (a mix of colored sweet peppers and hot peppers, especially Beaver Dam)

Photos of this share help you identify each variety and can be found by the website or Facebook

Cooking Tips for the Week

Eggplant Burgers Slice 2 eggplants lengthwise ¼ inch. Brush with mixture of 2 Tb oil, 2 tsp balsamic vinegar and 1 tsp Dijon mustard. Grill until cooked. Stack eggplant together to form shape of burger. Top with Provolone Cheese and fresh basil. Brush buns with olive oil and toast on grill. Salt and pepper to taste and enjoy.