exhaustion

This week I am really tired. I've been really tired all season but recently it’s felt overwhelming. For those that don’t know I also work Monday through Friday at another farm. This is a reality I have chosen because of financial reasons. It’s hard to start a business and still have ends meet. Working at Indian Line Farm as well has given me a great mentor and a wonderful environment to continue to learn and grow as a farmer. With all that being said, double farming is absolutely psychotic and I don’t recommend it.

I have given myself so fully to growing food and stewarding the land this year. It is such a beautiful thing to always have my hands in the dirt and to be spending all my time with plants. It is so rewarding to give all my care, time, and attention to growing healthy and nutritious food.

There is something so much more crucial that a farmer gives though. And that is my body.

I recently participated in a workshop by the Labor Movement whose slogan is “farmers are athletes”. We participate in a full time workout including lifting, squatting, running, and more - all while keeping our mind sharp with the task at hand. It’s hard to iterate how physical farming is, but at the end of the day I feel it in my whole being. It is the best type of exhaustion.

In the workshop we discussed how to lift heavy bins of veggies correctly, squat while thinking of our back, kneel well, and take care of our shoulders. It was a gift to have someone take the time and teach us how to use our bodies well for the job. At the same time it is a real reminder of how sacred my body is to do th job of a farmer, and also how important it is that I continue to take care of it.

From my body and heart to yours,

Farmer Jamie

what we are growing this week

leeks

kohlrabi

turnips or carrots

peppers

tomatoes

broccoli

bok choy

scallions

recipe from Chef Madison

creamy broccoli & leek soup

ingredients

• 2 leeks, sliced, soaked in water to clean, drained

• 2-3 heads broccoli, chopped into florets, divided

• 1 small yellow onion, finely chopped

• 1 large carrot, finely chopped

• 2 stalks celery, finely chopped

• 2-4 cloves garlic, sliced

• 1 medium potato, peeled & chopped

• 2 tbsp rice vinegar or apple cider vinegar

• evoo

• salt

• black pepper

• 4 cups of veggie stock or bone broth

topping ideas

• roasted broccoli florets

• sauteed mushrooms

• fresh dill

• lemons

• hot sauce

• pesto

• sourdough or gluten free bread

method

1. preheat oven to 400, toss leeks and 1/2 of the broccoli in evoo and salt. roast for about 30 minutes until soft and golden.

2. meanwhile, saute onion, carrots and celery in evoo with salt over medium heat until translucent.

3. add garlic and potato, saute until soft. add pinch of salt.

4. add remaining broccoli and stock/broth. add pinch of salt. bring to a boil and simmer until broccoli is soft, about 5 minutes.

5. transfer soup mixture from stove top and oven-roasted leeks and broccoli to vitamix or blender in batches. blend until smooth.

6. fold in vinegar, salt and black pepper to taste.

7. top with roasted broccoli and other fun toppings. enjoy!

*the secret to this soup is oven roasting some of the veg to give it depth of flavor. it also helps to layer in the salt throughout the cooking process. don’t be afraid to add a little salt every time you add something new to the pot. you are helping that veg shine.