What’s In The Bag, Sat/Sun Nov 10/11

Oftentimes on the farm I wonder whether those of us that spend our days here are even here to grow food. Perhaps, I suspect, its only the canvas for something bigger and much deeper to take place. Its the reminder that food and Earth and relationship is what really nourishes us. It is what I place greatest value to in my life.

If you were to join us on any given day,  you would most often find only women in the fields, mostly well into adulthood, with pasts as vast as the ocean, beliefs as diverse as a forest bed, and – quite honestly – motives for being here just as diverse. Caring for chickens, preparing mushrooms or harvesting for market may be what you “see” when you visit, but beneath our activity there is something more magical at play. For us, this is our opportunity to gather, seek a friend, share our griefs, share our joys, and connect with our Higher and/or Own Power.

Each day I step onto the farm with these women, I’m reminded of the generations before me and ancient cultures globally that share in daily domestic and agricultural “chores” as a social space for women to gather, share and heal. I’m sharing in a practice perhaps as old as humanity but even today holds just as much strength.

Although most days on the farm you would find any assortment of women gathering in the morning like the current tribeswomen of Africa or the ancient Celts before us (esp. Kristen, Donna, Jennie, Jan, Kim and Meredith) we also love our male friends who join us too (Rob, Clayton, Ray, and PJ).  Sure, we grow food while we’re here. And feeding our community fulfills a passion we all carry. But if you asked each of us why we are here, I have no doubt the answers would span community, kinship, fellowship, sisterhood, healing, and laughter.

It’s Week 7 for our CSA Peeps! We have TWO recipes for you to try, both AMAZING!

The first recipe, “Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette,” was suggested by Meredith’s sister, Laura, found in a Vegetarian Times magazine. The second, “Plantain or Kale Chips,” was taught to Kristen during her Women’s Herbal Immersion course led by Kim Calhoun of AbunDance Healing Arts. In their class they used the leaves of our common weed, plantain, but for our lunch we had Granite Springs Farm Kale.

But first, What’s In The Bag:

Everyone will be getting
* Collards – once the collards are cooked, try adding a little tamari (or soy sauce or Braggs), Apple Cider vinegar, and dijon mustard to taste
* Sweet Potatoes – heads up: you will also receive S.P’s in next week’s bags just in time for Thanksgiving
* Romaine lettuce (regular shares)/ Nevada lettuce (individual shares)
* Kale – a variety of Dino, Red Russion, and Winter Bore
* Arugula – add to your lettuce for a spicy punch!
* Saturday shares will also receive Oyster Mushrooms
* Sunday shares will also receive Broccoli

Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette
Serves 6

When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.


2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
½ tsp. salt, optional
¼ cup finely chopped shallot or red onion


3 medium boiling potatoes, peeled and cut into 1/2 -inch dice
1 large sweet potato, peeled and cut into 1/2 -inch dice
2 cups arugula
1 ½ cups cherry tomatoes, halved
1 cup finely diced celery
½ cup toasted walnut pieces

1 | To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.

2 | To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.

3 | Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.

4 | Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.

PER 1-CUP SERVING 293 cal; 4 g prot; 19 g total fat (2 g sat fat); 28 g carb; 0 mg chol; 191 mg sod; 4 g fiber; 5 g sugars

1/2 cup cashews (soaking makes them softer)
water — use sparingly in blender and add more as needed  — you want a fairly thick sauce
1 Tbsp chopped onion
1 clove garlic
1 Tbsp lemon juice or 1 Tbsp apple cider vinegar
1 Tbsp tamari
1 Tbsp ume plum vinegar or salt to taste
2 Tbsp nutritional yeast
enough fresh kale or plantain leaves chopped in bite sized pieces to single coat your baking sheet
Blend everything but greens in blender until creamy.  Pour over leaves and massage until fully covered.
Dehydrate at 115 degrees for about 6 hours or bake in oven either low temp until crispy or you can go for the quick method 350 about 15 minutes.
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