Eight Mile Creek FarmWeek of September 23, 2018
And all of a sudden, it’s fall. The leaves on the trees have bits of color on them. The evenings and mornings have a chill as the sun seems farther away. And the vegetables are changing. This week we have for you:
Komatsuna, Arugula, Tomatillos, Tomatoes, Cilantro, Peppers, Beets, Red Butterhead Lettuce, and Roma Beans
Komatsuna with Sesame Oil and Ginger
Trim ends off komatsuna and rough chop stems and leaves. Heat sesame oil in large pan over medium low heat. Add minced fresh ginger, about 1 tsp. Stir until fragrant, about 2 minutes. Add komatsuna and stir to coat with oil. Turn heat to low and cover pan. Cook, stirring frequently, until greens are tender, about 7 minutes.
Quinoa Salad with Oranges, Roasted Beets and Arugula
1 bunch beets
1 tso grapeseed oil
3/4 cup quinoa
1 1/2 cups water
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 clove garlic, minced
sea salt
1 large naval orange
1 bunch arugula
Preheat oven to 425. Scrub beets with scrubby side of sponge and quarter. Place in bowl and toss with grapeseed oil. Wrap in aluminum foil and place on baking sheet. Bake in oven for 20 minutes. Remove, set aside to cool. Meanwhile, place quinoa and water in saucepan. Bring to boil over mdm high heat, then reduce to low. Cover and cook 12 min. Remove from heat and set aside to cool. In a small bowl whisk together maple syrup, apple cider vinegar, olive oil, balsamic vinegar and garlic. Season to taste with salt. Set aside. Peel orange and cut into 1 inch segments. Place cooled quinoa in a large bowl and toss with dressing. Add beets, orange segments and arugula and toss gently to coat.
adapted from foodandwine.com
Tomatillo and Tomato Salsa
1 pint tomatoes and tomatillos
1 bunch cilantro
1 sweet or hot pepper
1 clove garlic
1 slice onion
Peel tomatillos and rinse. Sticky feeling will remain; this is normal. Chop all ingredients by hand or put through a food processor. Cover and refrigerate for an hour or overnight before serving with chips, chicken or as a fresh sauce over pasta.
Jewel
Last Wednesday in the middle of the night, just as gracefully as Zuzu came into this world in July, Jewel left. This giant, grey Percheron horse, stoic to the end, lie peacefully on the ground in the morning, her foal standing by her side. There was no sign of colic or injury. It was the cancer that had taken hold of her. Jewel came into my life this past Christmas Eve. After getting Jewel home, I knew something was wrong. The vet confirmed it. She had a type of cancer fairly common in grey horses. There was another surprise, though. One more positive. Jewel had a new little life inside of her. Now we will nurture that new little life. This little foal, separated prematurely from her mother. There is something so devastating when you see such a large life gone. Sometimes the sadness in farming is quite overwhelming. Hoping that her short 9 months on my farm was a better part of Jewel’s life. She will remain a jewel in my heart.
Jewel was a great mom. Here, she is watching over her sleeping foal, Zuzu.
Next week….Romaine Lettuce, Baby Red Onions, Carrots
When despair grows in me and I wake in the night at the least sound in fear of what my life and my children’s lives may be, I go and lie down where the wood drake rests in his beauty on the water, and the great heron feeds. I come into the peace of wild things who do not tax their lives with forethought of grief. I come into the presence of still water. And I feel above me the day-blind stars waiting for their light. For a time I rest in the grace of the world, and I am free. Wendell Berry
She was a lovely creature, Jewel, a great white speckled girl…but she had endured cruelty, so she was sad. Her time with you was a blessing for her— to spend her last months on 8MCF with you, loving her as you did. And she surprised you with ZuZu, who will be raised by you and will live a happy life.
It’s a perfect ending to her story.