Caretaker Farm's weekly newsletter: A movie recommendation and spice-cake recipe

Posted for Elizabeth Smith
<elizabeth@caretakerfarm.org>

CARETAKER FARM NEWSLETTER
Monday, July 25th, 2005 Week # 8

This week's distribution manager is Apprentice Steffany Yamada

FARM CHAT by Steffany
Welcome to the 8th week of distribution. We've gotten a break from hot and
humid of recent weeks and now are relishing the gorgeous weather.

I've gotten to talk with a number of you during distribution or in the
field, but I figure I'd take this opportunity to introduce myself. Farming
seems to be in my blood, although my late grandmother would probably like to
dispute it. She grew up on a pineapple plantation on Maui. After all, my
last name means "Mountain of Rice Paddies". I've been gardening since I was
a teenager in Northern Virginia and took over my mom's garden. I studied
Environmental Science at Allegheny College for 2 1/2 years. I did a
gardening internship at Bartram's Garden in Philadelphia. I volunteered at
Mildreds' Daughters Urban Farm in Pittsburgh for the past two seasons. I did
WWOOF (Willing Workers On Organic Farms) on an organic turmeric, ginger and
galangal farm in Hawaii for 2 1/2 months one winter. Most recently I came
from Pittsburgh where I was a baker at a locally-owned from scratch bakery.
I spent the summer dreaming of being outside working with my hands in the
soil, so here I am. Now it's hard to think that as an apprentice I'm about
halfway through the apprenticeship and am wondering what I'm going to be
doing in a couple of months.

See you this week in the barn and flower garden.

NEW: Red Wax Beans, Sweet Onions and Cherry Tomatoes!
AND: Arugula, Beets and Greens, Carrots, Cauliflower, Chard, Collard Greens,
Cucumbers, Kohlrabi (last week of it), Lettuce, Scallions, Yellow Squash and
Zucchini.
COMING SOON: Peppers, Melons, New Potatoes, Tomatoes

PYO HERBS - Cilantro, Thyme, Tarragon, Oregano, Chives, Lovage, Parsley and
Basil. Lemon Balm is all around "the rock". Please pick and use!
PYO VEGGIES: Green Beans and Red Wax Beans! Cherry Tomatoes are just coming
on. Please just sample a few when you go down to pick.
PYO Collards are plentiful. Take as much as you need. Check in the barn for
some
recipes.

PYO FLOWERS - Please cut the flower stem above future flowering stems to
allow the plants to produce new flowers. Parents: Please help your children
make careful cuts with scissors to avoid damaging the plants.

OUT OF BAG SPECIALS: PICKLING CUCUMBERS Take 2 in your bag and please ask a
helper or manager for more. Some recipes will be available in the barn.

PRESERVING FOOD WORKSHOP will be coming up in the future (when tomatoes are
in), possibly on a Tuesday. More about that in August.

WORKING SHAREHOLDERS: Note the sign-up to work is on the desk in the barn.
We
love having volunteers helping out in the field with us.

THE GARLIC HARVEST: Thanks to the members who came out to help. Stand
beneath the garlic, inhale its amazing fragrance and think of all the things
you'll be making with it as soon as it is properly cured. Roasted garlic,
pesto, aioli, ...Now don't get too hungry.

MEAT ORDERING IMFORMATION: CARETAKER LAMB, MUTTON, BEEF, PORK AND STEWING
HENS
In addition to fruits, flowers, herbs and vegetables, Caretaker Farm raises
another important crop of choice: lush green grass. All summer long our
grazing animals enjoy fresh air, sunshine, lush green grass, fresh water,
natural vitamins, nutrients and a stress-free life. In the fall,
nutrient-dense pork, beef, lamb, mutton and chicken is available to farm
members on a pre-order basis. If you are interested please take an
information sheet from the desk in the barn.

SAM'S REFLECTI0NS May Caretaker Farm always be an inclusive community that
opens us to life-enhancing communion with the whole of Humankind, and of
Otherkind as well. - Epigram and vision for Caretaker Farm

The Farm's Web of Relationships, Part I. Caretaker Farm is a unique
community in which humans and other-than-humans, from giant earthworms to
the myriad members of the farm's largely invisible soil community, are
equally at home and where the members of the farm are encouraged to become
intimately and joyfully aware of their relationship to the soil and its
inhabitants.

Caretaker Farm not only feeds the community but also powerfully reminds us
that we are all a piece of the earth. If we are to remain true to her, then
we must, as good farmers and citizens, abide by the ultimate law of nature
that the birthright of all living things is health. This law is true for
soil, plant, animal, and humankind: the health of these four is one
connected chain. Any weakness or defect in the health of any earlier link in
the chain is carried on to the next and succeeding links, until it reaches
the last, namely, humankind.

Above all else within the framework of our daily and seasonal farming
practices, we see ourselves as keepers, preservers, and protectors of the
soil community. If it is well, we are well; if it languishes, we languish.

MOVIE RECOMMENDATION
The Future of Food
Wednesday, July 27 @ 7:00 p.m., Images Cinema, Williamstown, MA

A NOTE ABOUT RECIPES: I was thinking how nice it would be to come away from
this season with recipes from farm members using the produce from this farm.
I know there are some amazing cooks out there, so if people can send in
recipes, either via e-mail or in the mailbox, I'm starting to compile them.
Thanks, Steffany!

RECIPE:
Summer Squash Spice Cake
>From Marian Morash's The Victory Garden Cookbook

1 and 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1 and 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/2 t. salt
2 eggs
1 packed c. dark brown sugar
2/3 c. vegetable oil
2 t. vanilla
1 and 1/2 c. grated zucchini or yellow squash

Sift together mixed dry ingredients. Beat the eggs, sugar, oil, and vanilla
together. Beat in the dry ingredients. Stir in the grated squash. Pour into
a greased 8x8-inch pan or round cake pan. Bake in a preheated 350 degree
oven for approximately 40-45 minutes, until toothpick comes out clean and
top is slightly cracked. Freezes beautifully: cool completely, cover with
wax paper, and place in a plastic freezer bag.