CSA Week 14 newsletter: Looking for balance

A late-summer sunset at the farm.

In their shares this week, members will receive the following vegetables: Tomatoes, cherry tomatoes, carrots, gold potatoes, braising mix, summer squash or zucchini, red cabbage, yellow onions, thyme, broccoli or cauliflower.

This newsletter includes a roundup of news from the farm as well as information and recipes. Feel free to jump to the bottom of the newsletter to find the section titled, “This week’s veggies and recipes.”

Flower bouquets are popping.

News from the farm

I feel like I hear a lot of people, including ourselves, talking about self care. What does “self care” mean anyways?  I think it means different things to different people but ultimately, it’s about taking care of yourself and making sure you get what you need mentally, emotionally and physically.  

I’m going to go out on a limb and assume that all people that run their own businesses are terrible at this.  But farmers seem to be in a league of their own when it comes to self care and mental health.  An article in the New York Times in April of this year said that according to National Rural Health Association that the rate of suicide in farmers is three and a half times higher than the general public.  That’s an astonishing statistic. 

The weight of running a business that depends entirely on the weather and the natural world can be overwhelming.  Heavy rainfall, season-long drought, insects that can wipe out all your hard work and investment almost instantly.  The to-do list never ends.  The projects are endless. Feeding people and delivering weekly to them.  Nevermind trying to eat properly, have a hobby, try and exercise or spend time with friends and family.  

Don’t get me wrong.  This is not complaining.  I love my job.  I love farming.  But it comes at a cost.  

They say that it takes a business five years to get on its feet and start to make money and 10 years if that business is a farm.  I started farming 13 years ago but since we moved here three years ago, it was like starting over. 

Our friend Lauren is staying at the farm and helping us out. On Monday night, she and John tackled harvesting all the pumpkins and squash from our field, barely beating the one big rain we’ve had in months.

 John and I talk about the longevity of the pace that we live our lives right now.  My hope is that these are the hardest years and that hopefully it will ease up in two to three years.  But how many gatherings will we miss?  How many camping trips will we put off?  

So what is it that we all need to do to help ourselves and others?  A dear friend and I talked this morning on the phone about what’s troubling us and I felt better.  Knowing someone who knows where you’re coming from makes all the difference.  I’m always amazed at how much better I feel after exercising.  I’m almost 50.  This shouldn’t be news to me.  And even though I move my body everyday, it’s not with “intention”.  Reading a book.  Trying to limit screen time.  These are small but important things that I can do.

Whether you’re a farmer or not, the pace at which we all live our lives is not sustainable.  Yes, we can work hard and be proud of the job we do, but we need to find a balance.  It feels like such a cliche but it feels like the best description for what’s needed.  But we also need to talk about these issues.  For so many of us, farmers included, it’s not something we talk about.  The weight and pressure of it all can feel too much.  Take care of yourself.  Ask yourself what you need.  Check on your loved ones.    

Cherry tomatoes

This week’s veggies and recipes

Braising mix can simply be sauteed in a skilled with a little olive oil until tender and then add a little lemon juice or, as in this photo, a few eggs that are covered and cooked until done.

What to do with Braising Mix

The braising mix that we grow is made up of four different greens that we mix together and seed into the ground.  They are all Asian greens. They can be eaten raw but as the name implies, they are best when cooked:  steamed, sautéed, stewed or (ta-da) braised. 

Heather-Marie’s Egg Bake

Heather-Marie used to frequently bake quiches.  This is crustless and much quicker but just as tasty!

  • Sweet onions
  • Braising mix: leaves torn into pieces
  • Mushrooms (puff balls from your lawn are best), chopped
  • Kalamata olives or capers
  • Tomatoes, sliced
  • Berbere (Ethiopian spice blend), optional
  • Salt and pepper
  • Eggs, 3-12 depending on how many serving
  • Cheese, optional

Saute onions and garlic and berbere in olive oil in a oven proof cast iron skillet, or Dutch oven.  Once soft and slightly browned, add the stems of the greens, if using.  Cook until softened and add the greens and mushrooms.  Saute for another 5-10 minutes.  In a bowl, mix all the eggs together.  Add salt and pepper.  Pour the egg mixture over the sauted veggies.  Sprinkle the olives or capers around and top with slices of tomatoes.  Bake 25-30 minutes, testing with a knife if the eggs are cooked through.  

Potatoes, summer squash/zucchini, thyme

Potato and Zucchini Packets on the Grill                             

“Tastes from Valley to Bluff” cookbook

  • 1 ½ pounds potatoes (6 medium), scrubbed and thinly sliced
  • 1 zucchini, rinsed and thinly sliced
  • 1 medium onion, thinly sliced
  • 1 Tb olive oil
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1/2 tsp salt

Heat the grill.  Mix all of the ingredients in a bowl.  Divide the mixture among 4 pieces of aluminum foil, placing the mixture near one end.  Fold in half to form a packet; then fold the edges to seal completely.  Grill the packets 25 to 30 minutes, turning over once, until the potatoes are tender when pierced.

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