| •
On the Farm •
"A
rose by any other name..."
Here on the farm the mechanics and realities of growing are
familiar, the plants are familiar and the wonderful smells,
sounds and flavors of spring are familiar!
At
the very beginning of our CSA distribution season there are
always questions. With new labor on the farm and new members
in the CSA I get questions on all sides. This represents an
investment in time to explain and work towards real comprehension
of not just the 'whats' but the 'whys' for my helpers. I am
very intent on them knowing the why of what they do so that
they can begin to build a base of knowledge about how I do
things so that as the season progresses they begin to apply
these 'whys' to other aspects of thier work.
In
a very different way, I do the same with all our members to
help them
better understand how this interwoven and very complex environment
is yielding especially healthful food. I definitely am committed
to the task. There is nothing like helping someone make the
connection! My helpers have a distinct advantage over everyone
else and that is that they are here and see and touch and
smell what I'm talking about. As an example; after they have
made a bunch of Chives up for the fifth time because I was
intent on them getting it right so that preparing the next
80 bunches reinforces that ideal one, and critiquing now and
again to reinforce the success, we move on to the next task.
This builds a body of knowledge and focus on the how and why.
In
the kitchen, with these "what was that leafy thing?"
greens or other vegetable you don't have 80 chances to get
it right and there isn't anyone standing over your shoulder
to help. As a community we are much richer than someone just
shopping at a store because our recipe  committee
and other members at distribution are really a veggie support
group. I absolutely love the sharing and trading and support
that is very empowering in the kitchen.
Last
year one of our members confessed to being 'intimidated in
the kitchen'. Well we are here to help! All of our committees
are open to everyone who is interested in participating. WE
are really fortunate to have within our CSA an executive chef
eager to take the time to help folks enjoy their food, a clinical
certified nurtitionist [and personal chef] happy to take the
time to help, many members who are great cooks who are willing
to take the time to share and help other members learn how
to best enjoy their wonderful fresh organic vegetables.
As
I tell members over and over, the greatest value in CSA is
realized over time; Not necessarily in one season, or in one
bag of veggies, especially if it is a poor season. The real
value in CSA is in the community, in  the
balance over time, in the great seasons, in those few stellar
vegetables in a poor season, in the sharing and support among
ourselves.
These
images are of the rose bush outside the office. I was looking
at it and the profusion of blossoms and thought about how
tough we are on ourselves. Often not willing to accept that
it may take many trys, it does take more effort to achieve
something very good and do so consistently. In a word 'sustainability"!
We want to be able to just do something and have it be great
the first time. And then i thought about how natures' answer
to that is abundance. There may be only one perfect bloom
on the entire bush this year. There may be none. But I'll
enjoy them all, and none the less if there is no perfect blossom.
I'll enjoy the fragrance, I'll also bleed if i'm jabbed by
the thorns but that is all part of what it is to experience
roses, I will enjoy them all. I'll always be willing to try,
grateful for the opportunity and appreciative of what I learn.
What nature has taught me is to be patient and persistant
and that I can endure and that the effort is worth the result.
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