It's about time I wrote something here! It's been a month since I last posted, and that's largely because this last month has been full. F.U.L.L. Since I last wrote, we moved me out of my home in Hendersonville and both moved into the "abarnment" here at the farm. We got invited to sell at the Greenlife tailgate market on Sunday mornings, merely 2 days after our deal with Wayne fell through. This "deal" was that we would kind of cooperatively grow produce together and sell through him at his two tailgate markets. I'm so glad that didn't work out! Because being able to represent ourselves and our produce directly to our customers is so much more rewarding. Gabe and I both love interacting with people and educating them about where their food comes from. We also get to be creative and inventive with products. For instance, we started selling pesto we make from our excess kale, spinach, and chard. People love it! We sampled it 2 weeks ago, just to give people another idea of what to do with all the greens they buy from us, and everyone kept asking how much it was....so we made some to sell this weekend. It's so fulfilling to make people smile from the inside out.
I was made for this...every time I'm harvesting, seeding, planting, weeding, I feel this thought like an exhalation of satisfaction deep within me: "I was made for this". Jesus said "If you bring forth what is within you, what you bring forth will save you. If you do not bring forth what is within you, what you do not bring forth will destroy you." These words have ceaselessly turned in my heart since I first read them, and ultimately decided for me that I would pursue this dream I am now living with fervor. (sp?) (is that a word?!) And I can almost feel this "what is within me" thing being brought forth...as I harvest leaves of kale and lambs quarters, as I hand a bag of vibrant greens to someone, as I listen to the plants tell me what they need. I'm so grateful for this opportunity!
Sometimes at market people thank us for growing their food. Sometimes I want to say something like, "really?! This is the most satisfied I've ever been, I can't imagine NOT growing your food" and then I realize that there are lots of people who have no inclination to farm, or grow food for sale. And then I just say "it's my pleasure". I know how they feel, I guess. I thank my hairdresser for being a hairdresser - I have NO desire to cut people's hair! Or my own! And countless other professions. If we are all bringing forth what is within us - if we were all to "follow our bliss" as they say, what a different world this would be! We'd almost not need any money, you know?
As for the farm - things are going remarkably well. Considering I had to check out for about 2 weeks to move, etc. We've had some amazing people come help us out. Our worker traders are so delightful. Our newest, Jessica and Christina, started last week. An old acquaintance of mine, Kelly Buchanan (boy), came out and helped all day on Friday. Our old faithful worker Kelly (girl) has been steadily assisting in the most pleasant of ways. Andy, Gabe's friend, was a lifesaver. I want him to get a job so he can support his family, but I love being able to hire him while he's between jobs! He's such an incredible gift to this farm. My friend Jena saved many of my herbs, and for that I am forever grateful to her. Every market we meet a few more people who want to come trade work for fresh veggies. Jessica said that she appreciates the therapy she gets from working with the earth - she's able to forget about all the distracting thoughts that take up too much of our time, and take our attention away from what's important - Life! Our new friend Jason has been amazing too. He is fast becoming a strong voice and marketer for our farm. He helped set up at the last two markets and his help was so invaluable. And our CSA members - Bill, Reece, and Kelly - are so siked to be a part of this. I don't know what it's like to farm all by yourself and sell your goods to some middle man, never knowing the people who eat your food, but I can imagine it's not as fulfilling as our blessed situation. Last week all our CSA friends came to market and my heart overflows with joy to recall the looks on their faces and see how excited they were to be eating such good food. This is such a community building venture - or it has the potential to be if you approach it that way.
We've been harvesting kale, spinach, chard, baby greens salad mix, head lettuce (gorgeous!), wildflowers, broccoli greens; this week was our first harvest of broccoli heads! We put the kale, spinach, chard, and broccoli greens into a braising mix and people love that. Like I said, I make pesto with the greens and the last two weeks we've harvested strawberries from my friend Joel's farm and sold them as well as some freezer jam I made with the berries. Over the past 5 markets we've evolved our presentation at the market, our booth. We are striving to create an atmosphere of a farm kitchen - very welcoming, comfortable, clean, beautiful...I think it's making a big difference b/c our sales are increasing every week. Next we have to finish designing our logo so we can make a sign to hang up with our farm name, behind us at our booth. People still have a hard time understanding what we say when we tell them our name! Any ideas how we can say it better? : ) yesterday a woman thought Gabe said we were "venereal farm" ugh! I like "scenario" better than that....but then another woman didn't ask me to repeat myself when I told her our farm name, she went right into the chorus of Peggy-O, just like she outta!
So this is my first real day off in over a month...I'm unpacking boxes, setting up my apothecary, and just enjoying myself. The kitties and Gabe are napping in various spots around the tiny house, it's not raining right this minute but blessedly it has been raining since the wee hours. Oh how we needed that rain! The fireflies out here are really otherworldly - they first appeared around the end of April, which I think is really early, and another thing is they flicker until nearly dawn! We have this huge window beside the bed and I can go to sleep looking at a universe of twinkling glowbugs amidst moonlit poplars and oaks and locusts...then get woken up by one of the 2 roosters Wayne keeps ("they're very friendly" he says). It's wild, it's hard work, but it's exactly where I want to be and what I want to be doing.
Thanks for reading this : ) I hope you are well rested, satisfied, surrounded by loving friends and family, in good health or on a path toward good health, and most importantly, I hope you are bringing forth what is within you. If I can help you do that I will...
Much love to you! Blessings!
Subscribe to:
Post Comments (Atom)
Hi Amy, Gabe and the Fennario Community!
ReplyDeleteGeez Amy, you are such a great writer. I love reading your posts and am always amazed at how beautifully you share what's happening on your farm and in your heart.
Gabe asked me to write something about what Michelle and I do with all the food we get, and while I'm waiting for the soup to simmer, I thought I'd send out this missive.
Well, every week I am like a little kid at Christmas getting my cooler full of food. It’s always such a surprise and I’m always amazed that Amy and Gabe JUST grew this for us and harvested it, like, yesterday. For me! (us, all of us) Awesome.
I really enjoy not even knowing what particular veggies are coming. I’ve developed a little Sunday ritual of taking it all out of the cooler and putting it away in the fridge. I try and wash the lettuce and spin it dry and leave lots of it ready to go in the big spinner so it’s really easy to make a salad. I also try and take out whatever’s left from the last week and cook up a big soup or stew so there’s room for all the new veggies. It’s new for me to think up ways to cook all this stuff, but I’m having fun coming up with new meals.
Often, I just throw all the veggies in a big pot and get it going, and then figure it out from there. Sometimes I just add some noodles and miso. Other times I don’t know what spices to use and cheat a bit and add a jar of Indian or Thai curry or simmer sauce to take the whole pot to a tasty direction with little effort. One time I was cooking down a ton of greens and went too far. It kinda looked like saag paneer, the Indian dish of spinach with cubes of soft cheese in it. So I got inspired and drained the liquid out (which I saved for stock- prior to this csa I had NEVER made a stock in my entire life- now I do it all the time). And then I took the mushy greens and actually made saag….tofu. Or something a lot like it that was very tasty. It really helps to have those jars of sauces handy (I’m almost embarrassed to say this, but you can get organic ones like Seeds of Change or other good brands for just $2 at Amazing savings, and they make it really easy- and I told you I’m kinda new at this! :) One day I imagine I’ll have a pantry stocked with turmeric, coriander, curry powder, coconut milk…. and know exactly what to do with them. Hhhhm, maybe it wont’ be that far off.
Anyway, this week we had some heartier stuff so I did the same type of cooking but in a sauté pan. I would just dice the potatoes (those blue ones? beautiful!) and start them in olive oil. Then I would just add some squash, onions (what kind were those by the way?) and of course, chard (so much chard). One time I melted cheese on that mix and ended up using a dab of salsa which was great. The next time I took it a different direction but I don’t even remember what it was.
A few weeks ago, when lettuce was abundant, I started eating salads for breakfast. That’s something I’ve never done before, but after a week or two, I got really into it. I loved having so much salad variety too- radishes and peas in the salad one day, then tomatoes and a fried egg over the spring greens the next (I borrowed the breakfast salad idea from Roots café- throw in a few toasted sunflower seeds and cranberries in and just a tiny bit of balsamic dressing- delicious). I even got the eggs form my next-door neighbors’ chickens. All this farming going on inspired me to beg her to let me get involved and add some chickens of my own to her coop. It makes great sense- she needs a back-up person to help out when she’s out of town, and I’d love to have some chickens in the coop I can see and hear from my bedroom window. Those eggs are a ways off, but we’ll be ordering me 2 baby chickens very soon.
Anyway, with lettuce on the wane, I had to let go of my breakfast salads or Michelle wouldn’t get any salad with dinner this week. But that’s ok. The season rolls on. And I’m really enjoying eating my way right through it thanks to Gabe and Amy!
Hi Amy, Gabe and the Fennario Community!
ReplyDeleteGeez Amy, you are such a great writer. I love reading your posts and am always amazed at how beautifully you share what's happening on your farm and in your heart.
Gabe asked me to write something about what Michelle and I do with all the food we get, and while I'm waiting for the soup to simmer, I thought I'd send out this missive.
Well, every week I am like a little kid at Christmas getting my cooler full of food. It’s always such a surprise and I’m always amazed that Amy and Gabe JUST grew this for us and harvested it, like, yesterday. For me! (us, all of us) Awesome.
I really enjoy not even knowing what particular veggies are coming. I’ve developed a little Sunday ritual of taking it all out of the cooler and putting it away in the fridge. I try and wash the lettuce and spin it dry and leave lots of it ready to go in the big spinner so it’s really easy to make a salad. I also try and take out whatever’s left from the last week and cook up a big soup or stew so there’s room for all the new veggies. It’s new for me to think up ways to cook all this stuff, but I’m having fun coming up with new meals.
Often, I just throw all the veggies in a big pot and get it going, and then figure it out from there. Sometimes I just add some noodles and miso. Other times I don’t know what spices to use and cheat a bit and add a jar of Indian or Thai curry or simmer sauce to take the whole pot to a tasty direction with little effort. One time I was cooking down a ton of greens and went too far. It kinda looked like saag paneer, the Indian dish of spinach with cubes of soft cheese in it. So I got inspired and drained the liquid out (which I saved for stock- prior to this csa I had NEVER made a stock in my entire life- now I do it all the time). And then I took the mushy greens and actually made saag….tofu. Or something a lot like it that was very tasty. It really helps to have those jars of sauces handy (I’m almost embarrassed to say this, but you can get organic ones like Seeds of Change or other good brands for just $2 at Amazing savings, and they make it really easy- and I told you I’m kinda new at this! :) One day I imagine I’ll have a pantry stocked with turmeric, coriander, curry powder, coconut milk…. and know exactly what to do with them. Hhhhm, maybe it wont’ be that far off.
Anyway, this week we had some heartier stuff so I did the same type of cooking but in a sauté pan. I would just dice the potatoes (those blue ones? beautiful!) and start them in olive oil. Then I would just add some squash, onions (what kind were those by the way?) and of course, chard (so much chard). One time I melted cheese on that mix and ended up using a dab of salsa which was great. The next time I took it a different direction but I don’t even remember what it was.
A few weeks ago, when lettuce was abundant, I started eating salads for breakfast. That’s something I’ve never done before, but after a week or two, I got really into it. I loved having so much salad variety too- radishes and peas in the salad one day, then tomatoes and a fried egg over the spring greens the next (I borrowed the breakfast salad idea from Roots café- throw in a few toasted sunflower seeds and cranberries in and just a tiny bit of balsamic dressing- delicious). I even got the eggs form my next-door neighbors’ chickens. All this farming going on inspired me to beg her to let me get involved and add some chickens of my own to her coop. It makes great sense- she needs a back-up person to help out when she’s out of town, and I’d love to have some chickens in the coop I can see and hear from my bedroom window. Those eggs are a ways off, but we’ll be ordering me 2 baby chickens very soon.
Anyway, with lettuce on the wane, I had to let go of my breakfast salads or Michelle wouldn’t get any salad with dinner this week. But that’s ok. The season rolls on. And I’m really enjoying eating my way right through it thanks to Gabe and Amy!