september
The beginning of September is always a funny time for a farmer. In lots of ways September marks both beginnings and endings. The end of summer is in sight as well as the first frost date (despite this crazy heat wave). No more new things are going in the ground and I am thinking ahead to preparing everything for winter. I’m starting to notice the days getting shorter and very aware of how tired I am.
But in the same stroke September marks a new school year, it’s the month where Rosh Hashana lies, and it’s also my birthday. So it comes with lots of rebirth and renewal as well.
This year in September I can’t stop thinking about where I was only a year ago. I was in Italy wwoofing on a farm in the hills of Umbria (wwoofing is a form of volunteering on a farm in exchange for room and board). I got to spend it with a wonderful family in Italy who made it special, but I could not help feeling homesick during this time. I decided next year I need to spend my birthday with friends and family. And so, this year we celebrated at our Shindig Bash on the farm and I got to spend my birthday with lots of friends both new and old! It is also on this day thinking about where I was a year ago, that I am absolutely so proud of how far Madi, Madison and I have come! In less than a year we have started a business and built a farm! Something that only a year ago felt so scary and far away.
In September many things can be true at once. I am longing for days in winter where I can rest my body and sit by the fire, but I am dreading being away from the field and harvesting so much fresh produce. In September I am relieved by the cold weather coming in and the sense of fall, but so sad to see summer go. In September it’s so exciting for Dancing Greens to be reflective of how far we’ve come but also to be anxious of where we are going.
Farming (and life) is filled with many truths and September always reminds me of that. I’m hoping to do more reflection on what this birthday means as well as this first farm season.
I hope you all enjoy the veggies this week and whatever September brings.
Farmer Jamie
what we are growing this week
tomatoes
peppers
scallions
tomatillos
cabbage
kale
swiss chard
lettuce
recipe from Chef Madison
simple roasted salsa
and a simple bonus recipe
ingredients
tomatoes
tomatillos
peppers
scallions
salt
black pepper
lime
bonus recipe: kale and 1 can of black beans
method
prepare the veg: husk the tomatillos, cut large tomatoes into quarters, cut peppers in half and remove inner ribs and seeds, cut hairy end off of scallions and save to regrow!
char the veg: put all veg on a sheet tray under the broiler and broil the veggies until blackened and juicy (alternatively you can roast these on a sheet pan or tin foil on the grill).
make the salsa: once cool, chop all veggies (a food processor will speed this up) and combine in bowl. add salt, lots of fresh ground black pepper and juice from a lime, to taste.
bonus recipe: now enjoy on this in my favorite way (and my entry into cooking: sauté salsa in a pan with 1 can of black beans (drained) and 1 bunch of chopped kale until kale wilts down and salsa becomes even more charred. enjoy with corn chips or an egg! or as is, it’s delicious!
