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Ujaama Farm Share Weeks 5-9

Ujaama Farm Share CSA Week #5

We pray that this food nourishes your body and spirit! Thank you for being part of the Soul Fire Farm family. Enjoy the bounty of the land and the work of our hands.

CONTENTS OF YOUR SHARE

  • Green Garlic (1 bunch) – These can be chopped and eaten as they are or set out to dry on your counter to keep for a while.

  • Rainbow Chard (1 bunch)

  • Broccoli (1 head or 1 bunch) or Yellow Summer Squash (2)

  • Green Beans (about ½ pound)

  • Green Cabbage (1-2 heads)

  • Lettuce (1-3 heads)

  • Celery (1 bunch) – This thinner celery can be used like an herb to add flavor to soups, sauces, salads.

  • Zucchini (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Optional: 1 dozen eggs

  • Optional: Lentil and Zesty Sprout Mix

 

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Photo by Seaq Robinson, Black and Latinx Farmers Immersion Session 2

RECIPE – Cabbage Peanut Slaw with Garlic and Celery

Ingredients

  • 1 head green cabbage, shredded

  • 2 teaspoons finely chopped green garlic

  • 1 garlic scape, finely chopped

  • ½ bunch celery, finely chopped

  • ½ cup chopped or crushed peanuts (optional)

Dressing

  • 3-4 Tablespoons honey, depending on how sweet you prefer

  • 1/4 cup vegetable oil

  • 1/4 cup apple cider or other mild vinegar

  • 1 tablespoon soy sauce (use gluten-free if needed) (optional)

  • 1 tablespoon peanut butter

  • 1/2 teaspoon salt

 

Directions

  1. Mix dressing ingredients in blender or food processor or stir vigorously by hand.

  2. Mix remaining ingredients, pour dressing over them, and mix well to coat slaw with dressing.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens can be delivered with your share next week.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

This week began the second session of our Black and Latinx Farmers Immersion, welcoming a beautiful collective of budding earth stewards. The nourishing food you’ll enjoy in your share was harvested by the group with loving intention and energy- enjoy!

 

Ujaama Farm Share CSA Week #6

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Cucumbers (2)

  • Carrots (1 bunch)

  • Collard Greens (1 bunch)

  • Green String Beans (about ½ pound)

  • Yellow String Beans (about ¼ pound)

  • Green Curly Kale, Dino (Lacinato) Kale, or Purple Stalk (Red Russian) Kale (1 bunch)

  • Lettuce (1-2 heads) or Salad Mix (about ⅓ pound)

  • Dill (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Garlic Scapes (1 bunch) – Chop and use cooked like crisp, milder garlic, or blend into sauces and pestos.

  • Optional: 1 dozen eggs

  • Optional: Lentil and Zesty Sprout Mix

 

Ujaama Farm Share 5 Contents Photo.jpg

 

 

RECIPE – Pasta Salad with String Beans, Squash, Cucumber, and Dill

Ingredients

  • ¾ pound corkscrew or other short pasta (gluten-free if desired)

  • A handful of green string beans, strings and ends removed, chopped in half

  • A handful of yellow string beans, strings and ends removed, chopped in half

  • 1 zucchini or yellow summer squash, sliced in half lengthwise and then sliced thinly crosswise into half moons

  • ½ bunch garlic scapes, finely chopped

  • 1 cucumber, peeled and diced

  • A few sprigs dill, chopped

  • 2 Tablespoons vegetable oil, canola oil, or any mild oil

Dressing

  • ¼ cup olive oil or other mild oil

  • 3 Tablespoons fresh or bottled lemon juice

  • Salt and black pepper to taste

Directions

  1. Boil the pasta according to the package directions and rinse in cold water.

  2. Heat the 2 Tablespoons oil over medium high heat in a large pan, then saute the garlic scapes, zucchini or yellow summer squash, and green and yellow string beans 2-3 minutes until just tender.

  3. Add the sauteed vegetables to a big bowl with the pasta. Add the chopped cucumber and dill.

  4. Mix the dressing ingredients, pour over the pasta, and mix well. Chill if desired or serve at room temperature.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

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Seventeen young people join us this week for the Black and Latinx Youth Immersion, gracing the land with their brilliance and sharing laughter, drum class, stories, pond swimming, ancestral staff crafting, group harvests of peas and carrots and garlic, and tent sleeping under the stars. Here they bring their voices to the page through poems and drawings as Farm and Food Justice Educator Amani leads a workshop on poetry for social change.

 

Ujaama Farm Share CSA Week #7

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Cucumbers (2-3)

  • Scallions (1 bunch)

  • Beet Roots (about ½ pound)

  • Sugar Snap Peas (about ⅓ pound)

  • Green String Beans (½ pound)

  • Yellow String Beans (a handful to combine with the green beans if desired)

  • Green Curly Kale, Dino (Lacinato) Kale, or Purple Stalk (Red Russian) Kale (1 bunch)

  • Thai Basil or Genovese Italian Basil (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Fresh Garlic (2 heads) – we leave these unwashed so that they will store longer. They can be chopped and eaten as they are or set out to dry on your counter to keep for a while.

  • Bok Choi (1-3 heads)

  • Optional: 1 dozen eggs

  • Optional: Mung Bean Sprouts

 

Ujaama Farm Share 7 Contents Photo.jpg

 

 

RECIPE – String Bean and Basil Slaw

 

Adapted from Bon Appétit magazine.

 

Ingredients

  • ½ pound mixed green and yellow string beans, ends trimmed off and sliced into ¼ inch pieces

  • ½ cup torn basil leaves

  • 1 Tablespoon fresh or bottled lemon juice

  • 1 Tablespoon olive oil

  • Salt and black pepper to taste

  • ½ cup grated Parmesan or other cheese (optional)

Directions

  1. Combine beans, cheese (if using), and basil in a bowl. Season with salt and pepper.

  2. Add lemon juice and olive oil and toss to coat well.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens will be available this week (August 2) for on-farm pickup and next week (August 9) for delivery with your CSA share.

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

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Black and Latinx Farmers Immersion Session 3 participants (including beloved Soul Fire DJ, DJ Trumastr!) spin their recently gained knowledge and love for land-based liberation into theater and rhyme during our “Around the World” skillshare. We are grateful that this powerful constellation of seed sowers and truth speakers has landed at the farm.

 

Ujaama Farm Share CSA Week #8

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Collard Greens (1 bunch)

  • Cucumbers (2-4)

  • Fresh Onions (1 bunch) – These have a slightly milder, sweeter flavor than cured storage onions. They are best eaten within a few weeks, or kept refrigerated if you would like them to last longer.

  • Purple Top Turnips (1 bunch)

  • Green String Beans (about ¾ pound)

  • Celery (1 bunch) – This thinner celery can be used like an herb to add flavor to soups, sauces, salads.

  • Parsley (1 bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Salad Mix (about ⅓ pound) or Lettuce (1-2 heads)

  • Napa Cabbage (1-3 heads), Green Cabbage (1-2 heads), or Bok Choi (1-3 heads)

  • Eggplant (1-2) in some of the shares this week. Those of you who did not receive eggplant today will have it in your shares over the next few weeks. Everyone will receive the same amount of eggplant over the season.

  • Optional: 1 dozen eggs

  • Optional: Mung Bean or Brown Lentil or Zesty Sprout Mix

 

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RECIPE – Parsley and Collard Greens Pesto

 

This pesto has a deep flavor and is packed full of powerhouse nutrients!

 

Ingredients

  • 1 bunch of collard greens, washed, ribs removed from the leaves, and chopped

  • ¾ cup sunflower seeds (you can also use many types of nuts, such as walnuts or pistachios)

  • 1 bunch parsley, washed and roughly chopped

  • ½ cup Parmesan cheese (optional)

  • 2-3 garlic cloves (to taste)

  • Salt and pepper to taste

  • 3-4 Tablespoons lemon juice (optional, and to taste)

  • ½ cup olive oil

Directions

  1. Add all ingredients but olive oil and cheese (if using) to food processor and blend well.

  2. Add olive oil in a stream to food processor and blend until smooth. Remove from processor and mix in cheese if using.

 

ANNOUNCEMENTS

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens are currently available for on-farm pickup and will also be available for delivery with your CSA share the week of August 23.

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26 (Vitale-Penniman family away this day), September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in water for a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

 

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We’re still celebrating bursts of growth and joy from last week’s Black and Latinx Farmers Immersion Session 3 as we prepare to welcome the next group of magic-making learners for BLFI 2.0, our first ever advanced immersion. So many hands and hearts have worked to tend the earth, bringing forth the food in your shares. Every participant in every education program here plays a part in this oldest pact with the land – that labor offered in love and care will sustain us with mutual nourishment.

 

Ujaama Farm Share CSA Week #9

Thank you for being part of the Soul Fire Farm family. We’re grateful to be able to bring you these blessings from the land!

CONTENTS OF YOUR SHARE

  • Edamame (Soybeans) (1 bunch) – Remove beans from pods and eat raw or take pods off of plant and cook in boiling salted water 3-5 minutes, then open pods and eat beans.

  • Sungold Cherry, Plum, Heirloom, or Slicing Tomatoes (2-4) – A selection that may include red, pink, orange, yellow, and/or purple tomatoes. We are just at the start of our tomato season (a bit late this year due to weather) so amounts are small for now. Tomatoes that are not totally ripe yet will ripen in 1-3 days on your counter.

  • Cucumbers (5-7)

  • Fresh Onions (2-4) – These have a slightly milder, sweeter flavor than cured storage onions. They are best eaten within a few weeks, or kept refrigerated if you would like them to last longer.

  • Carrots (1 bunch)

  • Green or Yellow String Beans (about ¾ pound)

  • Thai or Genovese (Italian) Basil (1 bunch) – The flowers are edible and taste like the leaves. They’re great added to soups, salads, or pasta.

  • Green or Red Romaine Lettuce (1 head or bunch)

  • Zucchini and/or Yellow Summer Squash (1-2)

  • Scallions (1 bunch)

  • Curly Green, Lacinato, or Purple Stem (Red Russian) Kale (1 bunch)

  • Eggplant (1-2), Hungarian Hot Wax and/or Jalapeño Peppers (1 small bag), OR Green Bell Peppers (2)

  • Optional: 1 dozen eggs

  • Optional: Mung Bean Sprouts

 

 

 

RECIPE – Summer Tomato Fried Rice

 

Ingredients

  • 4 cups cooked white or brown rice

  • 4 Tablespoons sunflower or any mild vegetable oil, divided

  • 1 bunch scallions, greens and white parts, chopped

  • 1 zucchini or yellow summer squash, sliced in half lengthwise then sliced into thin (about ⅛” thick) half moons

  • 2 garlic cloves, peeled and finely minced

  • 1 large heirloom tomato, 2 medium slicing tomatoes, 3 plum tomatoes, or 5 sungold cherry tomatoes, finely chopped

  • Pinch of sugar

  • 1 teaspoon vinegar, any kind

  • 1 handful of green or yellow string beans, end removed and beans chopped into ½” pieces

  • Salt to taste

  • 1 teaspoon soy sauce or tamari (optional)

  • A few leaves of Thai or Genovese (Italian) Basil, thinly sliced (optional)

Directions

  1. In a large frying pan or wok, heat 2 Tablespoons of the oil over medium high heat. Add the scallions and garlic. Stir and cook for 30 seconds to a minute or so, not letting garlic brown.

  2. Add chopped tomatoes, pinch of sugar, vinegar, and pinch of salt. Stir well and cook over medium heat 2-3 minutes or until tomatoes have broken down and are beginning to get jammy.

  3. Add chopped string beans and squash or zucchini, stir and cook for 2-3 or until vegetables are just tender. Remove from heat and pour vegetables into a bowl.

  4. Heat remaining 2 Tablespoons oil in same pan (no need to clean it) over medium high heat. Add rice and a pinch of salt. Stir fry for a few minutes until rice browns and crisps slightly. Add soy sauce or tamari (if using).

  5. Add vegetables back in and stir to combine. Salt to taste and stir through sliced basil if using.

 

ANNOUNCEMENTS

WE ARE HIRING A FARMER! https://www.soulfirefarm.org/meet-the-farmers/employment/

CHICKEN FOR SALE: Farm-fresh, pasture raised chicken available for order. Please reserve your birds today. Chickens are currently available for on-farm pickup and will also be available for delivery with your CSA share next week (the week of August 23).

RETURN YOUR BOXES AND JARS please. You can leave them where you get your delivery. If you break them down, please make sure not to tear or bend any of the tabs. Or just leave the assembled box for us, and we are happy to break it down.

EVENTS: COMMUNITY DAYS. 8-1 Work and learn together. 1-2:30 Potluck lunch. August 26, September 23, October 28, and November 18. RSVP here.

WASH YOUR VEGGIES:  We DO NOT extensively wash veggies before delivering them to you.  We will do some washing if there is a lot of dirt on greens and we always rinse root crops.  In general, this allows the food to stay fresher longer. It also means you need to wash your veggies before consuming them. For greens: fill a bowl with cold water.  Soak greens in waterfor a minute.  Drain water and repeat two more times. Dirt will rinse to the bottom. Bugs should float to the top.

KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. Then you can just grab a handful to add to your eggs, smoothie, soup, or sauté. Quick and easy.

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The youngest participant in BLFI 2.0 learns how to harvest and sort turnips. It is an honor and blessing to have two very young ones of the land this week, reminding us who we are, and why we don’t give up on justice work. This session focuses on the needs of experienced farmers who are ready to manifest their own projects across this country. We offer 1:1 coaching sessions with the facilitators and dive deep into action planning. It has felt like a healthy and healing practice as attacks on our people’s sovereignty become more visible. Thanks for believing in us and supporting the work!

 

 

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