Goose Sense

Organizational skills and leadership are two qualities one needs no matter what career or life choices you make. Even geese need these qualities. I was sitting on the porch enjoying a cup of coffee very early Sunday morning; Cindy was still sleeping and only the geese and I were out. A flock of 40 or more flew overhead and I heard them before I saw them. I heard them because they were all fussing and arguing, in my imagination, over who was leading and where they were going. Now usually geese are very organized. We've all heard about the organizational skills and loyalty of geese. They form a V to cut down on wind resistance to the ones in the back so that some can coast while others work. They then switch places and let the ones who have worked coast a little while, thus being able to fly further and longer. When a goose is injured, two drop out of the formation to stay with the injured goose until it heals or dies. These are admirable qualities in any personality. This group was obviously working on these issues. There was no leader stepping up to the plate. They squawked, flew in disarray and as a result were flying in circles fussing and getting no where.

It's kind of like that on the farm sometimes. We get so busy and have so many things to do at one time that it can be a little overwhelming and can turn into a disorganized situation in seconds. Some days seem less productive than others and I guess on those days we're like that flock of geese; all squawk and nothing to show for it.

On CSA days, we can't let that happen; organization is the key word of the day. Crops have to be harvested, graded, washed, cooled and then arranged in your boxes. The farm crew has to divide, cooperate and conquer to accomplish our goals for the day. Often in the field while working we can take a few moments to enjoy the pleasures God sends us in the form of wildlife. We often have geese flying over us headed to the pond on the neighboring farm. A few days after witnessing the disorganized flock, we were in the field enjoying the cool crisp air that gives us the energy to keep going on the long CSA workday. Although intent on our chore of the moment, we could not help but hear the swish of wings flying over our head. Only an occasional honk from the leader giving direction was heard, but the low flight of the flock gave pleasure to us all on the ground as we stood and enjoyed the sound of the wings pushing the air, watched the fluidity of their flight and observed the result of organization and leadership. I like to think that on most days, we breeze through our work, fine tuned like the organized geese and bring you a share that is as priceless as the goose that laid the golden egg.

Hank

Sweet Potatoes
Butternut Squash
Red Russian Kale
Zucchini Squash
Green Bell Peppers
Eggplant
Cubanelle Pepper
Arugulav Sugar Loaf Winter Squash ( similar to delicata squash)
Jalapenos
Green Tomatoes Autumn is a second Spring when every leaf is a flower.
Albert Camus

Recipes Are Below...

Coconut Sweet Potato Pie

2 cups mashed cooked sweet potatoes -- (about 1 lb fresh)
1/2 cup dark brown sugar
2 eggs -- room temperature
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
grated rind of 1 orange
4 tablespoons butter, melted and cooled
1 teaspoon pure vanilla
1/4 cup dark rum
2 egg whites
3 ounces moist shredded coconut

Directions:

Place all filling ingredients except egg whites and shredded coconut in a food processor and process until smooth and creamy. Remove and set aside. In a separate bowl, beat the egg whites until they are frothy but not at the soft peak stage. Fold the egg whites into the sweet potato mixture. Fold in the grated coconut and mix well. Mound the mixture into the baked pie shell and bake at 425 degrees for 45 minutes, or until a knife inserted into center comes out clean. Remove from the oven and cool on a rack to room temperature.

Serve at room temperature or chilled with unsweetened whipped cream flavored with rum.

Serves 8

Gorgonzola Buttermilk Pasta with Arugula

Tina Jones, a fellow CSA member, gave this recipe to me. Tina writes:

I often serve it with tomatoes that I have cut in half (through the"equator), then smeared some pesto on top and stuck under the broiler for just a few minutes until the pesto just starts to brown. It's a great, quick meal for after work!

8 ounces penne pasta
1 tablespoon salt
4 ounces Gorgonzola, crumbled
1/2 cup buttermilk
2 tablespoons flat-leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 cups fresh arugula leaves, washed, dried, and torn
2 tablespoons toasted pine nuts

Directions:

1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

2. Dress the pasta: In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

3. Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.

Broiled Parmesan Zucchini

This is a quick and easy side dish recipe that nearly everyone loves.

Cut zucchini in half, lengthwise
2 tablespoons butter
4 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Directions:

Put zucchini in the broiler pan, face up. Brush with melted butter, sprinkle with salt, pepper, cheese and paprika. Broil 6-8 inches from the heat until crisp-tender, about 8-10 minutes.