List of this week's vegetables
- Chinese cabbage
- Romaine lettuce
- Farmstead pickles
- Iglheart cherry tomato plant
- Bunching onions
- Spicy greens mix
- Lettuce mix
Seasons turn, cool to warm; barren and empty to lush and green, like pages in a book. Scotch Hill Farm’s book of seasons has been funny and sad, spiritual and healing, suspenseful and challenging.
We’ve been writing this book with all our energy, creativity and commitment a third of our lives. Everyone who’s taken time to come here for a few hours or days has glimpsed the enormity and expense of what we do. A few have been emboldened to ask why we do it.
Answers changed with life’s passing. Gardens and children led us into farming. Joy in miracles of seed and soil. Vital health of babies, then grandbabies. Neighbors who needed us. Community across the miles to city individuals we came to know and love. Dignity in face of a world that degrades human life – all forms of life – and their value. Stubborn streaks from an ancestry of steelworkers, railroad men and farmers.
There have been so many twists and turns in our little farm’s plot. Dela and I can’t keep all that’s happened here straight. So many faces of so many subscribers, visitors, interns, volunteers and family mingle with memories of 22 very different seasonal harvests.
At first, we didn’t realize we were every day, every week, every season creating memories. We had no “big picture” view or understanding of Community Supported Agriculture. Each year, we thought the characters would be the same. Yet their lives and personal histories were unfolding, too.
Personal gardens are a rewarding, worthy use of time and a very real contribution to health. Farm membership is this and more – much more. It is a community-building act. It does help maintain organic practices, preserve vital species and seed, support strong voices in the culture and public policy of farming.
Last fall, your farmers (Dela and Tony) went to Washington, D.C. to lobby for fair trade, sustainable bio-fuel, alternative energy policies and support of local food initiatives. We did this after completing our fourth Farmer to Farmer volunteer assignments since January 2012 in Senegal, West Africa.
Over winter, Dela joined Midwest Organic and Sustainable Agriculture Education Service’s board of directors. It hosts 3,600 farmers and 750 trade groups in an annual conference. I spent 5 months (60 and 70 hours weekly) writing news articles and columns, some disseminated statewide, alerting the public of legislative proposals to destroy local protections from concentrated animal feeding operations.
Why do we – you and we – keep doing this together? To make the world a better place? To know where at least a little of the food we eat comes from, to supplement our diet with minerals and vitamins from Nature, to know people who grow this food by organic practices and standards? To broadly, globally support those practices?
We welcome your help every weekday and most weekends throughout the season on this farm, in these gardens that nurture broadly this movement to make the world a better place. It deepens our relationship and understanding of Community Supported Agriculture.
In your home, help us each week in post harvest handling of our vegetables in your kitchen. There’s no chain of 15 people between these fields and your plates. There’s no army of workers culling, pruning, cleaning, preserving, prepping, hydrating these vegetables.
Please, get a good set of kitchen knives, a cutting board, colanders and a spinner ready. Please, get some good cookbooks (such as our “Asparagus to Zucchini,” with food handling and preservation tips for almost all the vegetables we grow). Please, read the newsletter weekly.