The Long Hungry Creek Current 10/8/07
Another busy weekend has me sending the newsletter out later than usual. I'll warn you that the same thing will happen next weekend as I will be camping. Thanks for bearing with me! --Alan
What did I miss?
For those of you who were not at the Biodynamic Celebration and Harvest Festival last weekend, I thought you might be interested in some of the great workshops offered this year:
Anthroposophic Medicine- A holistic approach, based on the idea that our bodies are more than just physical machines, they are a complex balance between the physical and the spiritual. “The result is an integrated image of the whole human being in illness and in health.” Based on Rudolf Steiner, father of biodynamic farming and Waldorf education.
Building an Earth Oven- Using abundant natural materials like mud, sand, clay, rocks, grass, and water to build a bread oven and how to use it.
There were compost workshops and a seed swap. Raw foods and permaculture. Slow food and dowsing. There were a whole range of biodynamic workshops: integrating biodynamics into your life, making horn manure, gardening, and biodynamic birthing.
In keeping with the theme of women in agriculture, attendees were offered a glimpse into the life of a farm woman in colonial America. Speaking for the modern farm woman was Maude Merlo. She is the owner of Delta Star Farms, and grew the lovely rice many of us have been enjoying. Maude has had a crop failure on the rice farm this season. I guess Arkansas was also hit hard by drought. Jeff described Maude as offering an incredibly moving look into the sometimes harsh realities of farming. Her story touched everyone who heard it.
Yesterday, we had a little potluck up at the farm. Just a few of us were there, but the shade was relaxing, the clouds were billowy and dreamy, and the food was great! I saw sweet potatoes and pumpkins curing and we’ll have them in time for Halloween. The fall greens are looking vibrant, but Jeff pointed out that they are a bit small for lack of rain. Pray for rain everyone, to ensure an abundant fall crop.
The next Potluck will be held on Saturday, October 27th. While completely informal, plan to arrive around noon.
Sandor Katz and Laura Button will be giving workshops at the farm on November 3rd. Sandor is a fermentation guru and the author of ‘Wild Fermentation’, and his new book, ‘The Revolution Will Not Be Microwaved’. Laura owns ‘Journey to Bliss Raw Foods’, based here in middle TN.
--Alan
Here are a few links that may interest you:
Learn more about Anthroposophic Medicine- http://www.paam.net/
Learn about Permaculture- http://www.permaculture.org/nm/index.php/site/classroom/
Waldorf Education information- http://www.awsna.org/index.html
The Harvest
Daikon Radish, Mustard Greens, Turnip Greens, Arugula, Mizuna, Fairy Squash, Potatoes, Parsley, Basil
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Asian Spicy Gingered Greens
1 tablespoon light sesame oil
2 carrots, grated
1⁄4 cup freshly-grated ginger
2 teaspoons tamari
2 tablespoons honey
1 tablespoon mellow white miso(fermented soy paste, available at natural food stores or your supermarket)
1 tablespoon rice vinegar
1⁄2 teaspoon cayenne pepper
1 pound chard, torn into large pieces, with stems removed
1 pound mustard greens, torn into large pieces, with stems removed
1⁄4 cup sesame seeds
1⁄4 cup water
1. In a medium pan, heat oil and saute carrots and ginger until carrots are tender.
2. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste.
3. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted.
4. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.
Adapted from Meals that Heal by Lisa Turner
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Maple-Glazed Winter Squash
Ingredients:
1 (1 3/4-pound) butternut or similar squash
Cooking spray
4 teaspoons maple syrup, divided
1 teaspoon butter, divided
Preheat oven to 375°.
Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut sides up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half.
Bake at 375° for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.
From: Cooking Light Magazine
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Mess o’ Greens Salad
With Warm Pecan Dressing
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
2 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
1⁄2 cup pecans, roughly chopped or broken
* Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.
* In a small bowl, combine the vinegar, honey and mustard. Set aside.
* Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.
From Dori Sanders/ seasonalchef.com
*Put your basket in your car!
