Fern Creek CSA–Week 11

newsletter with photoMark is writing about humility this month. I love this final part of his Templeton grant–a book about virtues and how the Church and psychology can help expand and strengthen the ways we think about them. On one of our morning walks we talked about how historically Christianity has seen our relationship to Creation as one of humble stewardship, and how that relationship rightly understood probably developed humility. It may be more difficult now because aspects of our contemporary age tug and pull us another way. Here’s my best stab at explaining what we pondered on Williamson Road.

Christians believe God created all that is, or at least initiated the unfolding of everything, and gave humans extra capacity to manipulate and shape the elements this way and that, using our God-inspired creativity and power to create all sorts of things, many of which made life interesting in new ways (like electricity or airplanes or the internet). The New Things made it easy to forget old truths–like how we are inescapably interdependent members of this glorious earth with all other life. We are (like the rest of Creation) dependent on Earth’s life-giving seasonal cycles, including those of fungus like mushrooms, insects like bees,and seeds of all sorts. We are, in fact, far more dependent on earth than the rest of Creation is on us. That’s a humbling thought.

Along the way much of humanity lost the connection between the world we’ve created out of the elements, and our relationship to the earth from which we take trees, minerals, oil, water, fish, land itself. It became easy to forget that our life, like the lives of all living things, depends on Earth’s wellbeing to live.

Humility might help us remember that we were tasked to ensure the unfolding of human potential would create a world where life flourished–including forests, oceans, prairies, wetlands, arctic regions, and jungles.

Corn stalks in the sun

Corn stalks in the sun

There was more–that’s just one edge of it, and a sharp one at that, but it’s an edge I thought about this morning as I wandered in the fields to see if we might have eggplant and peppers this week (we do!). I love the predictability of seeds and sun. I’m humbled by my need of bees buzzing all over the squash, eggplant, and pepper blossoms if I’m to enjoy those fruits. I’m also reminded of my interdependence when I think of our CSA members, who commit to buying food from us–grown in life-flourishing ways–however inconvenient and costly it feels from time to time. Together as the Fern Creek CSA community we strive to live in ways that help our neck of the woods flourish.

The Preferred Squash of the 2016 CSA members is…
Zucchini with Tromboncino a close 2nd place


From Field to MarketSweet Corn


Sweet Corn
Red Plums or Honey Crisp Apples
Assorted Lettuces (Muir, Salvius, Adrianna)
Chard or Collards
Dinosaur, Curly or Red Russian Kale
Red Ace and Chiggio Beets
Crookneck & Zucchini
Tromboncino & Patty Pan Squash
Blue Lake Pole Beans
Rattlesnake, Yellow Wax or Fortex Beans
Cucumbers (Marketmore, National Pickling, & Green Finger)
Walla Walla Onions
Fingerling Potatoes
Rosemary, Basil

Pick Two
Black Beauty & Listada de Gandia Eggplant
Assorted Peppers (Banana, Jalapeno, Green)
Cherry and Slicing Tomatoes
Broccoli florets
Purple & Green Cabbage


Unusual and New From the Field

La Gaurdia Eggplant

La Gandia Eggplant

Eggplant is a berry. A Very Big Berry. Both varieties we grow (Listada de Gandia–the stripped one and Black Beauty) are heirloom varieties. Heirloom or not, I used to avoid them. Actually, I didn’t have my first one until a few years before we started our CSA and I didn’t much care for the rubbery texture. But since we started growing eggplant for our CSA families I’ve learn how to cook it and now I love it. Eggplant is also much loved in Italy and rather misunderstood in the United States, partly because good eggplant dishes require a bit of prep (not too much, but some). Slice, score and salt your eggplant and then let the slices drain for 30 minutes if you want to avoid the rubbery texture.  Pat dry and proceed with your recipe. You can halve eggplant lengthwise and after the salt prep, brush it with oil, set the cut side on a sprig of oregano, bake, cool and eat. Enjoy experimenting!


Recipes of the Week

Here’s an idea for odds and ends vegetables like carrots, beets, beans, squash, onion, tomatoes, peppers, broccoli, cabbage:

Chop and saute vegetables in olive oil over medium heat, starting with the onions so they can caramelize.  Next add denser vegetables like carrots and beets, and then the others. Lightly salt and pepper, and maybe splash with balsamic vinegar or some left over wine. Eat first as a side dish, and the second day make the quesadillas below or top a summer pizza with them or add them to a grilled Panini sandwich or to scrambled eggs.

Stacked Vegetable Quesadillas (from Simply In Season) Serves 4.

Preheat oven to 400.

Saute 1/2 sweet onion in 1 Tbsp. oil until translucent (1-2 min.)

Add and cook until vegetables tender (5 min.): 1 garlic clove (minced), chard, 2 carrots (julienned), 1 summer squash (julienned), broccoli florets (chopped), 1 sweet pepper (thinly sliced). Salt and pepper to taste.

To assemble you need 12 corn tortillas and 1 1/2 c. pepper jack cheese (shredded). Assemble 4 stacks simultaneously on baking sheet.  Start with a tortilla, top with vegetables, grated cheese and another tortilla.  Repeat layers ending with a third tortilla.  Bake 10-15 minutes until cheese melted and stacks hot.  Cut into quarters and serve warm with salsa, sour cream, avocado and/or chopped cilantro.




  • Yes! Last week I read this in an e-mail devo:

    “The common denominator among all the various religious systems and the sequence of empires and tributary nations was this: The reality of our world is so complex, so intertwined with order and purpose, so obviously full of observable cause and effect relationships that supernatural power was required to create it in the first place and to keep it from falling apart over time.”

    As you say, it is a humbling reminder. Thanks for sharing.

  • Thank you, Sherry. This is a good affirmation of similar thoughts!

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