Thursday, December 10, 2015

Brines Farm in a few minutes or less

Some brief slides describing Brines Farm including original motivation and current things we are integrating.

Tuesday, July 14, 2015

Summer CSA: Week 8

The "it's definitely summer" vegetables are starting to appear.  This week sees the first of peppers and summer squash (either yellow crookneck or costa romanesco) added to kale, heads of lettuce, komatsuna, garlic scapes, beets, and snow/sugar peas.

Tuesday, July 7, 2015

Summer CSA: Week 7

Week 7 brings wild black raspberries, green onions, asian cabbage, kohlrabi, kale collards, beets, and sugar or snow peas.

Tuesday, June 30, 2015

Summer CSA: Week 6

Clockwise from strawberries we have garlic scapes, arugula, salad mix, kale, mustard greens, collards, and peas. 

Tuesday, June 23, 2015

Summer CSA: Week 5

Clockwise from strawberries we have collards, kale, green onions, garlic scapes, peas, salad mix, arugula, mustard greens, head lettuce. 
And oregano!

Wednesday, June 17, 2015

More on Agroecology

Here is a great article providing a broad brush overview on agroecology: Agroecology can help fix our broken food system. Here's how.

In short, there’s a systems problem with the many incarnations of “sustainable food.” Good intentions notwithstanding, most alternatives leave untouched the underlying structures and forces of the agri-food system. They don’t ask how farmers can listen to their land, scientists can listen to farmers, eaters can listen to restaurant workers and the government can listen to people’s needs. Sustainable food, it turns out, lacks a science with which to deal with a system as complex as farming and food. 
But there is an approach that embraces complexity and change. It involves developing the capacity to listen, to grow new connections, and to build solidarity among animals, plants and people. It’s called agroecology.

The end of this article reminds us that there is a popular magazine called Farming Matters (free digital downloads) and an open access journal Agroecology and Sustainable Food Systems.

I'm happy to discuss agroecology as the guiding paradigm of Brines Farm as well to any and all interested.

Tuesday, June 16, 2015

Summer CSA: Week 4

Starting with the strawberries (!) and going basically clockwise we have kale, heads of lettuce, heirloom beets, snow peas, broccoli raab (rapini), braising mix (with lots of mustard greens), salad mix, garlic scapes, and burdock flower stem. A reminder that you can use garlic scapes as you would garlic or try using it like asparagus. 

Burdock flower stem will be new to most. First thing to know is that burdock is jam packed with nutrition which is why it can be found in wordly cuisines and as an escaped invasive plant across our continent. If you google burdock you will find mostly root recipes but the whole plant is edible. We find the tender parts of the flower stem and roots the most palatable. First, be sure to peel the stem either by hand or with a peeler or knife. The most tender parts of the stem will be the best (we suggest either discarding or definitely follow the boil method for the woodier parts).  You could cut peeled tender stems into pieces and eat it raw (as a salad topping for instance). We suggest blanching or boiling in salt water and then using in salads, soups, stir frys, or as you would artichoke (which many people find the taste resembles, and for good reason, burdock in in the same family (and tribe) as artichoke but different genus).  In short, be sure to peel, boil in salt water is a recommended step, has the texture of celery and somewhat artichoke taste. We made artichoke dip with rapini and burdock stem as the main ingredients for a recent party!