We all run across different folks who grace the world with various gifts and talents. This week I experienced two in particular, and am mentioning three. The first was in the form of a magazine. Taproot: the magazine for makers, doers and dreamers describes itself as a quarterly magazine that celebrates food, farm, family, and craft through writing, photography, and the arts, both fine and domestic. It is high quality, ad free, and everyone in our CSA gets a complimentary copy this week. Taproot selected some small CSAs and invited us to participate in getting the word out about them by giving members a chance to check it out. Auden, little Mark, and I were looking through a copy and got inspired to make the wolf and fox paper mache masks. The dried masks are ready for painting this morning. Reminded me of Halloweens when we made our costumes from simple things like cardboard, foil, and old sheets, but that’s another story–still, it inspired me to pull up an old photo.
The second talent is a maker of children’s music, Brandon Parker, who is a current guest in our Airbnb, here from Oklahoma for a wedding with his wife, Carrie. Auden, Mark, and I were in the field harvesting dried beans when they came out for a walk and we all ended up walking the path around and behind the big field. We joined the stroll at their invitation–Auden wanted to go with them, and I said quietly, “let’s give them some space,” which they both heard and said, “oh, we don’t need any space, come along, and Emma, too, if she wants.” In the course of our conversation I learned that Brandon records music for children. He said we could watch/listen to Spaghetti Eddie on you-tube, so later we did, and we three liked it a lot. The DVDs with the animated video are sold out, but he said those are available on you-tube anyway. I love how freely he shares his music.
Rachel Getsinger is the third. She’s a local artist, whom some of you know. She and Matthew are gracious, tender souls that we like Very Much. Rachel has recently finished an alphabet poster that is rich in its detail and wonderful in her choice of animals. Look her up on facebook to see more of her work. We purchased one and have it hanging in the room we’ve set up for our grandchildren.
So I’m feeling full this morning–from the gifts of strangers and neighbors doing good work that spills into my life in various ways, the gifts of friendship, and the gifts of the soil and sun coming to us every week through pounds and pounds of vegetables and fruits, although I wouldn’t mind overly much if the tomatoes slowed down.
Anticipated in the Market
Kale (Dinosaur, Red Russian & Meadowlark)
Zucchini Squash & Summer Squash
Walla Walla Onions
Red Wing Onions
Marketmore and Green Finger Cucumbers
Copia, Pineapple, & Rose de Berne Tomatoes
Yellow Pear, Indigo, Matt’s Wild, & Snow White Cherry Tomatoes
Black Beauty & de la Guardia Eggplant
Basil, Hot Peppers & Garlic
Pick One or Two
Blue Lake, Yellow Wax, & Fortex Beans
Tromboncino & Patty Pan
Red Express & Fall Cabbage
New from the Field
Acorn Squash is a more familiar winter squash than most. It’s shiny smooth skin makes it difficult to cut raw. I’ll stick it in the oven while it preheats (or microwave it a couple of minutes), and then cut it in half and scoopout the seeds. All the winter squash you get from here on out can be stored for several months if kept in a cool (55-60 degrees) place. Don’t store them in the refrigerate, as that’s too cold a space. Bake them whole, or halved, and then drizzle with butter and maybe a touch of honey (or brown sugar) and salt and pepper. Or slice them into pieces and roast with other vegetables, or fill each half with a mixture of rice, tomatoes, nuts, cheese or perhaps a touch of bacon. Enjoy experimenting!
“We have lived our lives by the assumption that what was good for us would be good for the world. We have been wrong. We must change our lives so that it will be possible to live by the contrary assumption, that what is good for the world will be good for us. And that requires that we make the effort to know the world and learn what is good for it.”
–Wendell Berry The Long-Legged House