際際滷

際際滷Share a Scribd company logo

Heartseed Community Farm Newsletter - June 2, 2014

Heartseed Farm
Heartseed Farm

This newsletter provides an update on the weekly produce available from Heartseed Community Farm and recaps their attendance at the BDANC summer meeting. It includes a recipe for saut辿ed summer squash slices with sage. The farm representatives learned about biodynamic practices like preparing yarrow compost at the meeting. Speakers covered topics like the living forces of plants and future of biodynamic textiles. The newsletter expresses gratitude for the farm-sitter and excitement to bring more biodynamic awareness back to their area after this inspiring event.

1 of 2
Download to read offline
Heartseed Community Farm News July 2, 2014 In your box this week: Kale- still giving! Chard Cucumbers Squash Try out the recipe on the backside of the newsletter. Peaches Grapefruit Herbs- lavender, rosemary, savory, thyme, lemon verbena, sorrel. Take your pick; widest selection closest to 4. Onions Garlic Basil Carrots Potatoes BDANC Summer Meeting Update This past weekend, five of us from the farm made our way to Petaluma for the Biodynamic Association of Northern California's (BDANC) summer meeting. This group meets on the quarters, honoring both the changing of seasons as the wheel of the year turns, as well as the spirit of community amongst those who gather. On Saturday morning, meeting participants rambled up the sloping hillside surrounding Seth and Sarah James' Open Field Farm. We sought the hardy yarrow that held fast to the dry, north-facing landscape, sat with it, learned about it by observing it's patterns of growth and overall characteristics, and discussed what this plant suggests, and created the preparations for compost. Sitting on that hillside, in the barn, and at mealtimes, listening to the farmers and biodynamic practitioners who have been in the field (pun intended) for years and decades and hearing from the intuitive voice of those who listen to the plants, I felt like such a sponge, allowing my accumulated knowledge of this plant to be filled in with the wisdom of a lineage that holds science with the mystery in an inner-woven reverence. One example of this was the talk given on archetypal, or projected geometry, and the living forces of plants, which described, for example, the seed's existence in both the physical world as a physical seed in the realm of gravity, as well as its existence in the potential realm. Jeremy Strawn gave an articulate voice to abstract concepts that can be hard to grasp and put words to. His descriptions of the forces at play came from both scientific and spiritual perspectives, fluently combined. Craig Wilkinson brought indigo and cotton plants to his talk on the past, present and future of textiles, and how biodynamically grown plants for material and dyes fit in with the present and future. He shared inspiration for the local fibershed movement (www.fibershed.com), and the idea of community dye baths, to name a few tidbits I'm excited about. This is the second meeting that I (Susie) have attended, and there is a feeling of homecoming and family (cont. pg 2)
Saut辿ed Squash Slices with Sage This dish offers a good way to use summer squash that has passed the petite stage. A scattering of fried sage leaves and soft goat cheese on top gives flavor and a satisfying crunch, contrasted with the creamy cheese. 遜 c. olive oil 15-20 medium to large sage leaves 2 9 to 10 inch-long summer squah, sliced diagonally into 遜 inch ovals Salt and pepper To fry the sage leaves, heat the oil in a small skillet for about 3 minutes, or until the oil is fragrant and the surface ripples. Drop in a sage leaf to test the heat; it should sizzle. Drop in the rest and cook for 1 minute. The leaves should turn a darker green but not black, with the edges becoming partly curled. Remove with a slotted spoon or spatula, and drain on a used paper bag. Sprinkle the leaves with coarse salt, then set aside. Pour the remaining oil into a medium-large skillet and fry the squash slices in two batches, moving them around and flipping them so they brown evenly on both sides (15-18 minutes). Line the squash slices up in rows on a warm platter, sprinkle with salt and pepper, and distribute the cheese and sage leaves over them. Serve while hot or warm. Optional: if you prefer your squash crisp, coat slices with panko or breadcrumbs, then fry in oil until golden and crunchy. Drain well and serve immediately. (cont. from pg 1) that has been common each time. In a group of ultimate foodies and inspired farmers of all generations,it's been quick to feel intimate and settle into easy chats with folks: we know there is a mutuality in values regarding how we desire connection with the land through agricultural practices. It felt very special to spend time with CSA members and biodynamic enthusiasts Dean and Portia and their sweet kids over the weekend, as well, and there was a nicely sized group of us representing Chico; the energy for bringing an increased awareness and practice of biodynamics home to this part of the valley feels more and more ripe. All of us who attended the summer meeting took away a tasty morsel. Huge gratitude for Colleen's energy here on the land: watering, tending to animals, and checkin' the vibes while so many were away. The next meeting will be at Live Power Community Farm in Covelo, sometime around the fall equinox. . . start simmering plans now! As the farmer becomes the earthly servant pacing rows under moon and sun timing the drop of seed and water Working with breath of day Under influence of cosmic rhythm consciousness is awakened to the cooperation of spirit toward all that is good and giving of life. -Robert Clarkson

More Related Content

Heartseed Community Farm Newsletter - June 2, 2014

  • 1. Heartseed Community Farm News July 2, 2014 In your box this week: Kale- still giving! Chard Cucumbers Squash Try out the recipe on the backside of the newsletter. Peaches Grapefruit Herbs- lavender, rosemary, savory, thyme, lemon verbena, sorrel. Take your pick; widest selection closest to 4. Onions Garlic Basil Carrots Potatoes BDANC Summer Meeting Update This past weekend, five of us from the farm made our way to Petaluma for the Biodynamic Association of Northern California's (BDANC) summer meeting. This group meets on the quarters, honoring both the changing of seasons as the wheel of the year turns, as well as the spirit of community amongst those who gather. On Saturday morning, meeting participants rambled up the sloping hillside surrounding Seth and Sarah James' Open Field Farm. We sought the hardy yarrow that held fast to the dry, north-facing landscape, sat with it, learned about it by observing it's patterns of growth and overall characteristics, and discussed what this plant suggests, and created the preparations for compost. Sitting on that hillside, in the barn, and at mealtimes, listening to the farmers and biodynamic practitioners who have been in the field (pun intended) for years and decades and hearing from the intuitive voice of those who listen to the plants, I felt like such a sponge, allowing my accumulated knowledge of this plant to be filled in with the wisdom of a lineage that holds science with the mystery in an inner-woven reverence. One example of this was the talk given on archetypal, or projected geometry, and the living forces of plants, which described, for example, the seed's existence in both the physical world as a physical seed in the realm of gravity, as well as its existence in the potential realm. Jeremy Strawn gave an articulate voice to abstract concepts that can be hard to grasp and put words to. His descriptions of the forces at play came from both scientific and spiritual perspectives, fluently combined. Craig Wilkinson brought indigo and cotton plants to his talk on the past, present and future of textiles, and how biodynamically grown plants for material and dyes fit in with the present and future. He shared inspiration for the local fibershed movement (www.fibershed.com), and the idea of community dye baths, to name a few tidbits I'm excited about. This is the second meeting that I (Susie) have attended, and there is a feeling of homecoming and family (cont. pg 2)
  • 2. Saut辿ed Squash Slices with Sage This dish offers a good way to use summer squash that has passed the petite stage. A scattering of fried sage leaves and soft goat cheese on top gives flavor and a satisfying crunch, contrasted with the creamy cheese. 遜 c. olive oil 15-20 medium to large sage leaves 2 9 to 10 inch-long summer squah, sliced diagonally into 遜 inch ovals Salt and pepper To fry the sage leaves, heat the oil in a small skillet for about 3 minutes, or until the oil is fragrant and the surface ripples. Drop in a sage leaf to test the heat; it should sizzle. Drop in the rest and cook for 1 minute. The leaves should turn a darker green but not black, with the edges becoming partly curled. Remove with a slotted spoon or spatula, and drain on a used paper bag. Sprinkle the leaves with coarse salt, then set aside. Pour the remaining oil into a medium-large skillet and fry the squash slices in two batches, moving them around and flipping them so they brown evenly on both sides (15-18 minutes). Line the squash slices up in rows on a warm platter, sprinkle with salt and pepper, and distribute the cheese and sage leaves over them. Serve while hot or warm. Optional: if you prefer your squash crisp, coat slices with panko or breadcrumbs, then fry in oil until golden and crunchy. Drain well and serve immediately. (cont. from pg 1) that has been common each time. In a group of ultimate foodies and inspired farmers of all generations,it's been quick to feel intimate and settle into easy chats with folks: we know there is a mutuality in values regarding how we desire connection with the land through agricultural practices. It felt very special to spend time with CSA members and biodynamic enthusiasts Dean and Portia and their sweet kids over the weekend, as well, and there was a nicely sized group of us representing Chico; the energy for bringing an increased awareness and practice of biodynamics home to this part of the valley feels more and more ripe. All of us who attended the summer meeting took away a tasty morsel. Huge gratitude for Colleen's energy here on the land: watering, tending to animals, and checkin' the vibes while so many were away. The next meeting will be at Live Power Community Farm in Covelo, sometime around the fall equinox. . . start simmering plans now! As the farmer becomes the earthly servant pacing rows under moon and sun timing the drop of seed and water Working with breath of day Under influence of cosmic rhythm consciousness is awakened to the cooperation of spirit toward all that is good and giving of life. -Robert Clarkson