reflection
Reflection
As frost is rapidly approaching all we are thinking about is the concept of ending and putting things to rest. With frost, generally comes the close of the season when everything gets put away. We are having both that external process in our field and that internal process as we get ready for our last shindig.
We had no idea what to expect when we established as an LLC back in January - which feels like a thousand years ago. This year has been nothing but exhausting and exhilarating. In full, lots of ups and downs.
As we gather our reflections from this year and bring them into planning for next year, we are just full of gratitude for acting on our dreams. This is the first weekend we’ve all three been together without a shindig event to host, so for the first and last time this season - we have time to be with each other, to be on the farm, and to reflect.
We are so thankful for the support, kindness and encouragement during this first year of Dancing Greens. And we are grateful for those of you that are on this journey with us, learning as we go. It’s been so fun sharing our produce and our shindigs with you. We are able to do this because of the investment you made in us at the beginning of the season.
Madison is covered in burns and cuts. Farmer Jamie’s hands are rocking a “farmicure” which is just dirt embedded under the finger nails. Madi has traveled from Minnesota multiple times, one of those journeys in her jeep over 3 days. We’ve pushed ourselves to the limits. And we love it.
It’s hard to know exactly how the season went in terms of quantity of vegetables, health of soil, dishes washed and all of that right now, but receiving this review from our first retreat tells us we are moving in the right direction:
“My weekend at the Dancing Greens Farm exceeded any expectations I had. We made candles and bracelets, did yoga, went for a hike through beautiful fall foliage in Beartown state forest, and feasted on nutritious homemade food by chef Madison the whole weekend. The discussions about food and compost and everything in between was, to my surprise, my favorite part. I wish I could bring my kids to learn more about this stuff as well. The conversation was never shaming or self centered but more informative, and the delight it all brings Madison, Madi, and Jamie is contagious and life giving. I look forward to the next one, whether it’s one day or a weekend, I am confident their knowledge and love for all things food is making ripple effects, starting with me.”
We have one more CSA yet to come this season and hope you have enjoyed eating along with us.
xoxo,
Farmer Jamie, Madi, & Madison
what we are growing this week
celery
bok choy
leeks
escarole
frisée
turnips
radishes
brussel sprouts
recipe from Chef Madison
fall brussels salad
ingredients for the salad:
brussel sprouts
frisée, cleaned and seperated
1 apple, chopped
1/2 cup dried fruit - cranberries or raisins are nice
1/2 cup toasted nuts or seeds
1/3 cup shaved hard cheese, optional
salt and pepper to taste
any fresh herbs, chives, dill or parsley are great
for the dressing:
1/3 cup evoo
3 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp mustard
salt and pepper to taste
method
to make the dressing, whisk together all dressing ingredients or put in a jar with lid and shake shake shake.
to make the salad, shave the brussels sprouts either by thinly slicing with a knife, using a mandolin (please be careful) or by using a food processor with the slicing attachment.
in a large bowl, add the shaved brussels, frisee leaves, apple, dried fruit, nuts/seeds and cheese. toss with salt and pepper. add dressing, top with herbs, and enjoy!
