Home » Abbo News » Farm Notes » Farm Notes - October 16, 2008
Goinâ€™ Old School
Some Important Tidbits:
1. Next week, October 23 (and 25) is the last Veggie Share pick up. You have all been appreciated. Itâ€™s been an amazing year. Thank you.
2. Leave your check for Keeper Share today! We have added a few more spots as the crops look so incredible. Think about fresh, local, organic produce at your Thanksgiving dinners! Sharing with family and friends in such a rich way. How lucky we are. Tell your friends as well; the form is a quick download from the website and we start in just two weeks. Jump on board. Letâ€™s have some more fun together. We have North Boulder and Home Farm (East Niwot / South Longmont) pick-ups.
3. Get your deposit for Veggie Share 2009 in by Sunday the 19th and get preferred pricing, this offer is only available to current CSA members. Deposits are $75. Early bird cost is $450 for a half share and $600 for a full share. After the 19th and for non-CSA members prices are $500 for a half share and $650 for a whole share.
4. Dream Share is a great idea and we do accept payment plans. The cost is $2225 to upgrade now and serves you through 2010. $3500 gets you the full program, Veggie, Fruit and Keeper shares 2009 â€“ 2011. Please understand, the way Dream Share works not only buys you into a CSA and gets you the best food and supports the development of re-localized food systems. Participating in dream Share also takes back American Farm Land and re-creates the family farm. This is Real Change through Real Food.
Now is the time to support the farm.
You can pick any farm. No farm is for everybody, no farm should be. Sort of like people, not everyone you meet will become best friends. Or, not every store you shop at will you go back to. Not every movie you watch will you care to see again, or even reflect on.
Itâ€™s OK. The point is that you keep trying. You meet other people, you visit different stores, you find the perfect film that becomes a comfort and you can nestle into it and share it time and time again. Just like some of youâ€¦ you have found a certain nourishment in Abbo food. You canâ€™t enjoy other food quite the same way. We love you too. We really do. You belong at our core, at every gathering, you should never want for a fresh veggie. We want more of you. We want to develop that relationship more deeply. Please come out on Sunday, 1-4 at the Home Farm.
This CSA farm thing, itâ€™s a counter movement. You are supporting something far greater than tasty farm-direct wares, or a fad on the cover of Time magazine. You are supporting healthier lifestyles, a local economy, and the environment. By participating in CSA, at any farm, you are even creating alternative banking systems as you provide your farm with its working capital in the early part of the year before fresh market season begins.
Dream Share clinches the victory of the direct farmer because Dream Share secures the land and the equipment. (Iâ€™ll leave water out of this for now). No subsidies, no landlords, just good clean growing, gathering and giving. Itâ€™s a pretty neat plan. I sincerely hope more of you will consider the deal. You get great food, secure pricing and well, what if you do move on early and leave the area? Would it be that bad? I think most of us have walked away from more that counted for far less in the bigger picture.
When was the last time that you thought about Gandhi (think salt)? Remember Martin Luther King Jrâ€™s letter from a Birmingham Jail? Even more specific in todayâ€™s climate, did anyone read Michael Pollanâ€™s letter to the President Elect? Iâ€™m not the only person shouting that food is the answer to the biggest problems that our planet and cultures face. Iâ€™ve got a New York Timeâ€™s Best Selling Author on my side. Whew Hew!
Letâ€™s back him up. Letâ€™s all write letters insisting that the White House join a CSA. That Alice Waters become Chief Executive Chef of the White Houseâ€¦ heck, while weâ€™re at it we could simply insist that we get the wonky crap out of our hospital and school food supply. Arenâ€™t we sick enough?
I hope many of you can come out Sunday. This topic will be up, as well as what youâ€™d like to eat next year, and why the tomatoes were not available this season, and what are you supposed to do with so many cucumbers? Please join us! Weâ€™re making a difference! 1-4pm. 10145 Oxford Rd 80504.
Whatâ€™s In the Box?
CSA Gathering SUNDAY
October 19, 1-4pm:
Hopefully more of you will feel like a Sunday drive out to your favorite farm!
We moved this event up a day in hopes of drawing more of a crowd and giving the kids a chance to play. Weâ€™ll meet beginning at 1 and go until 4ish; this should get us the best weather of the day. A potluck of sorts, weâ€™ll provide a pot of soup and a salad. Iâ€™ll take a line here to remind you of our spring gathering: the food that day must have been the best in the county!
This is intended to be a time to reflect and share; an opportunity to hear ideas, put names and faces together and get to know each other better. We are fortunate to have a place to gather, this is something that in the past we were not so easily able to accommodate. Come on out, let the sunshine nourish you, enjoy the view, and get to know where your food is coming from!
Jasonâ€™s Curried Celery Soup
Heat oil in a soup pot. Add onion, leek, and celery, cover and cook on medium low for 10 min.
Add the curry powder and cook a few more minutes while stirring.
Add the potatoes, stock, and herbs, cover and bring to a boil. Simmer for 20 min. until veggies are tender.
Puree in a blender until smooth. Return to pot and season with salt while heating it to a boil.
Serve piping hot with parsley garnish and some country style whole wheat or rye crusty bread slathered generously with butter.
Melt the butter in large pot, and cook the onion, celery, carrot, potatoes, and squash until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer for about 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.Season with salt and pepper to taste.