Garden Blessings
Years ago, our daughter Amy gave me a Garden Blessings book. I remember one of the blessings that really touched me, and I found it to be so true every day on the farm.
"May your garden fill you with the wonder of nature's endless variety and the powerful force of living things".
No matter how much we grow, it still astounds and mystifies me as to how quickly things come and go. A garden humbles you, yet fills you with hope, promise and fulfillment and all in such a short period of time. Farming is not just about planting seeds and watching them grow; it's about nurturing life and witnessing the transformation of tiny seeds into flourishing plants.
In the context of an organic farm, this connection becomes even more profound. Organic farming emphasizes sustainable practices that work with nature rather than against it. Through the eyes of a farmer, the farm is a living ecosystem where every element, from the soil microbes to the pollinators, plays a crucial role in the health and productivity of the farm, preserving the land for future generations.
All that realization from one moving Blessing.
Thank you, Amy.
Your CSA Box This week includes:
Green Kale, Lettuce, Green Beans, Yellow Squash, Cucumbers, Newly Dug Potatoes, Collard Greens, Beets
RECIPIES
Steamed Broccoli Florets
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon prepared mustard
Dash each salt, pepper and ground mustard
1 pound fresh broccoli florets
Directions
In a small bowl, whisk the sugar, vinegar, oil, water, prepared mustard, salt, pepper and ground mustard. Set aside.
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Whisk dressing; drizzle over broccoli and toss to coat. Yield: 6 servings.
Summer Cucumber Salad
Recipe from the East Nashville Market Email
www.eastnashvillemarket.com
Serves 6
2 to 3 cucumbers
1 red onion
1/2 cup red wine vinegar
1 Tablespoons sugar
2 teaspoons dijon mustard
salt and pepper to taste
2-3 Tablespoons chopped fresh oregano or dill
( parsley or thyme would also be good, as would capers -optional)
Thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
In a small bowl, combine remaining ingredients.
Pour over vegetables and mix well.
This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination.
Serve with a slotted spoon