Web of Life

10:55 AM Jessica Kruse 1 Comments

"Humankind has not woven the web of life.  We are but one thread in it.  Whatever we do to the web we do to ourselves."

~ Chief Seattle

The days have gotten much shorter out here and we are working hard to get everything out of the ground and properly stored, while putting lots of garlic seed into the ground!  We are definitely finishing of the growing season with some fun and appreciation for the working relationships that have developed amongst ourselves and with the land.  As a new resident here, I am sensing and finishing the season with gratitude for all I have learned here as well as all I have yet to learn.  The challenges of a small, conscious and beyond organic farm are many and I am humbled on a daily basis here.  As the season of giving thanks approaches, I have a lot to be giving thanks for.  The humans, animals and plants alike out here have given me riches greater than I could have imagined before beginning to work here this year.

Sewing the garlic brings the circle around and as we plant, dance, laugh and sometimes cry I am reminded of what seems just like yesterday when my boys were pulling the first garlic of their life out of this ground with smiles on their faces this spring.  Just as we are putting some of it back in for next year's spring and summer.  

Oh, how I look forward the next scape flush and bringing them to you all in their full green garlic splendor!  But for now, we are winding down.  This month, our planet's full moon is known as the Beaver Moon according to the Farmer's Almanac.  Native tribes have other variations also, such as Freezing or Frost Moon and Deer Rutting Moon, which we can vouch for out here on the farm after stumbling upon some randy activity in the back woods.  Farming this land through the seasons sure does open a new perspective on how to give and take in a respectful way within the web of life.

We still have a some great dividends for our CSA members this week:

Braising Greens
Red Onions
Yellow Onions
Sungold Tomatoes
Yukina Savoy Bunches (Asian Greens)
Butternut Squash
Cherokee Purple Tomatoes
Bok Choi
(Element of Surprise)

Here is a DELICIOUS and easy way to use some of the goodies from your box!


By Jason Wyrick

Serves 2 Ready In: 25 minutes


2 Yukon Gold potatoes, shredded
1⁄4 teaspoon salt 
1⁄2 teaspoon freshly ground black pepper 
6 cloves garlic, minced 
2 to 3 large kale leaves, shredded 
Pinch of salt
Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes

Hash browns are a comfort food, and they donʼt have to be heavily fried to be good. The added garlic makes them irresistible.

From 21 Day Weightloss Kickstart


Preheat your oven to 375° F. Rinse the shredded potatoes and pat them dry. Toss them with the salt and pepper. Spread the shredded potatoes on a baking sheet lined with a silicon baking mat. Bake the shredded potatoes for 10 minutes. Remove the sheet from the oven and toss the potatoes with the minced garlic, then spread them back on the mat. Return them to the oven and bake them 5 more minutes.

While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ? inch of water and a pinch of salt in it. Do not replenish the water when it evaporates. It is only there to get the kale to quickly wilt. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it. Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.

Plate the crisped potatoes, top it with the kale, and serve.

Compliments of Forks Over Knives.

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