Wild Geese

Despite all the craziness in the world, the farm continues on. The greens grow as the weather allows, the mushrooms flourish in the humid air, the worms crawl in and out of the soil and as we build it's health the ecosystem of the farm begins to have it's own cycles. Cycles apart from us. The world, like the farm, keeps on spinning with all its mystery, horror, beauty and magic - and we just spin along with it. As Mary Oliver says it, we have 'a place in the family of things' but we are not it's keeper. Every day I walk the dogs through the fields and I can see it changing. Sometimes it changes because of us - we've plowed or planted or weeded, but this time of year I can see it's life without me. It's comforting in a way to know our control only extends so far and "meanwhile the sun and the clear pebbles of the rain are moving across the landscapes, over the prairies and the deep trees, the mountains and the rivers. Meanwhile the wild geese, high in the clean blue air,
are heading home again." - Mary Oliver, Wild Geese

The Share!

kale

collards

head lettuce

salad greens

broccoli

leeks

onions

garlic

winter squash

napa cabbage

tatsoi

parsnips

celery root

hakurei turnips

watermelon radishes

carrots

beets


Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

by Lora Zarubin Bon Appétit November 2008

Ingredients

    • 2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
    • 2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
    • 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
    • 5 tablespoons butter
    • 1/2 cup pure maple syrup
    • 2 garlic cloves, minced
    • 1 1/2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Preparation

    1. Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
    2. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

Sauteed Collard Greens with Roasted Beets and White Northern Beans in Garlic & Oil -

See more at: https://www.apassionforhealthyliving.com/sauteed-collard-greens-roasted-beets-white-northern-beans-garlic-oil/#sthash.kOZCvekC.dpuf

Ingredients:

2 bunches of collard greens, stems removed (washed well (put through salad spinner to remove excess water) and chopped into bitesize pieces) (save the stems for juicing)

1 bunch beets, washed well (and wrap in foil) (remove beet greens and save for juicing)

1 entire bulb of garlic, minced

1-2 cups cooked white beans (optional)

olive oil

sea salt to taste

black pepper to taste

Procedure:

Wrap the beets in foil, place them on a cookie sheet and put them into a  preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender).  In the meantime, coat a large saute pan with olive oil and gently heat.  Over a low heat, toss in minced garlic and stir.  Next, add in chopped collard greens and saute until tender.  Once the beets are cooked, remove from oven and let cool for about 30 minutes or so.  Open the beets and remove the skin with your fingers (it should come off easily).  Cut the roasted beets into bite sized chunks and add to the collard green saute mixture and stir.  Lastly, add cooked beans if desired, warm saute mixture and season to taste with sea salt and black pepper.  Enjoy!


- See more at: https://www.apassionforhealthyliving.com/sauteed-collard-greens-roasted-beets-white-northern-beans-garlic-oil/#sthash.kOZCvekC.dpuf


Malaika SpencerComment