Pollinator Musings

The butterfly's loping flight

carries it through the country of the leaves

delicately, and well enough to get it

where it wants to go, wherever that is, stopping

here and there to fuzzle the damp throats

of flowers and the black mud; up

and down it swings, frenzied and aimless; and sometimes

for long delicious moments it is perfectly

lazy, riding motionless in the breeze on the soft stalk

of some ordinary flower.

- Mary Oliver, from One or Two Things

We have an amazing pollinator habitat in our pick your own garden - I can’t upload the video onto this website so you’ll just have to come see it for yourself. Thousands of swallowtails, monarchs, bees and even birds have found nectar in the flowers we planted and are helping to keep our ecosystem thriving. It’s a magical thing to witness. It is also an important reminder of the significance of organic production, with the absence of chemicals, we can host life in it’s purest form. We can steward our land to be the home of thousands, maybe millions of lifeforms. It’s not easier, but it’s better.

The Share:

swiss chard

beets

cucumbers

summer squash

green cabbage

purslane

spring onions

fennel

shishito peppers

carrots

fingerling potatoes

eggplant

green peppers

hot peppers

basil

parsley

cherry tomatoes

heirloom tomatoes!

Purslane and Parsley Salad

IAN KNAUER GOURMET AUGUST 2008

IELDMakes 6 servings ACTIVE TIME30 min TOTAL TIME30 min

INGREDIENTS

3 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon finely chopped shallot

1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large

6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)

4 cups packed flat-leaf parsley leaves (from 2 large bunches)

PREPARATION

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.

Add tomatoes, purslane, and parsley, gently tossing to coat.

Cooks' note:

Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.