Resilience – stronger with adversity

Muscles are built by first being injured; the repair job depends on our choices of rest and refreshment. I hope to stand straight and tall into my elder years, thus I run to out-stress my worst fears and eat what grows where I live, which supports family, friends and our community. It’s a donation without a tax break but a vote for the resiliency of our town.

After several days of hard frost this past week, I assumed that all was over for the outdoor crops – but No! certain plants can take a freeze and bounce back: lettuces, spinach, cabbages, Brussel sprouts, raspberries and more. Our season extension capabilities rely on this knowledge and keeping the plants protected under row covers. We all sleep under blankets on this farm – except for maybe the chickens!

A company dinner is a research moment to trial new recipes, thumbs up or down? I made oven roasted Brussel sprouts (cut in half with olive oil & salt, marjoram at the last with parmesan), Farmer Lynn’s beef with broccoli floretts & tomatoes over rice, a pac choi/mizuna salad with apples and ginger (yummers!) and a chocolate cake with the surprise ingredient of pureed beets! Whoo Whoo – this was not a big veggie group of folks but there was only a rim of cake left over from the whole meal.

Our two high tunnels were moved along their tracks in early spring and then last week to cover the fall crops. Instead of using an engine – a winch off of a tractor battery, three of us managed the grunt work and pushed them into position! What a riot! Renewable energy at its finest.

The farm walk early this morning indicated that market boxes should include: Daikon radishes, Chinese cabbage (like napa), a head of cabbage, Brussel sprouts, Tokyo bekana, pac choi, an autumn salad mix, head lettuce, sweet peppers, onions, potatoes, and winter squash.