 And then the rain stopped
mist rising from sodden earth sun beams drawing our eyes to glimmering leaves. and we listened to the stories houses released from their foundations toppling into the river cows abandoned young children rescued by helicopter and other stories a feast gifted to those stranded 600 hands damming a pump station safe houses offered to strangers voices raised about climate change about supporting local about coming together and there were other voices voices being silenced water sacred yet poured out crying to protect our watershed to protect the rivers my mind reeled searching for clarity "be the change you want to see" so the saying goes so we tended the soil we donated toothpaste we shared borscht with friends we wondered about farmers in other countries that might need refuge we bought seeds we lit a candle for those who are sitting in the depths of this loss
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 In the sustainable farming world we have conversations around sustainable farming practises. Those practises are broadening to include farming in a way that is sustainable for the farmer: our bodies, minds, hearts. These conversations could really happen in any profession but I think especially as we tag our vocation “sustainable” it behooves us to talk about sustainable practises for those of us doing the work. I’m not interested in showing you a social media feed where we are always run to the ground and working so hard. Yes, farmers work hard. The season is gruelling. But we are attempting to shape a life that holds in tension the work and the rest and the play. Oh my goodness we don’t often succeed.
At the end of the harvest season now, my body feels tight and I can feel the need for unfurling, for stretching, for slow movements. It is also true that at the end of the harvest season, our souls need some extra tending. We have been so focused and task driven for so many months that it take a bit of re-focusing on our inward journey, and an unfurling of our heart as well. I’m looking forward to the gift of the next season.  Folks often ask us; "well, what are you going to do now that the market is done?" Truthfully, the list is long, but the pace is very different. During market season the schedule is set and the harvesting is intense. Much of our crops are harvested for the season and now it's time to clean up the garden, the work area and plan for next year. This week our tulip, anemone and ranunculus bulbs have arrived so we will be preparing space for them and getting them in the ground before the end of October. We like to clear some of the garden and get cover crop planted to be able to return essential nutrients to the ground. But next week Paul and I are going to take a breather and re-fuel before we continue with all those tasks.
 Thank you for supporting our small farm here in South Surrey. There are not too many farms that are able to open their doors and support a one day a week market and receive as much engagement. This is unique and that is not lost on us. You have made a visit to the farm on Tuesday part of your weekly rhythm and we are so grateful. It may be a rainy last market but please come out and gather your local produce for a Thanksgiving feast or just to nourish you this week.
 After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl: ¼ cup red wine vinegar ½ tsp sale 1/8 tsp pepper 1 clove garlic 1 T Dijon mustard ¼ cup olive oil ¼ cup fresh basil (chopped) 4 oz/125 g uncooked pasta Cook pasta, toss with 1/3 of dressing. 2 cups fresh vegetables chopped (zucchini, sweet peppers, cucumbers, broccoli) 3 medium tomatoes chopped ½ cup sliced olives Add to pasta and top with remaining dressing. ½ cup fresh basil leaves 2 T fresh parsley Cover and chill for 4-24 hours. ½ cup parmesan cheese or crumbled feta Sprinkle on top before serving. From Simply In Season |
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