Plan Be and Chimney Choir
Let's raise the dead!
Friday October 31st at the Cloud Station in Crestone, CO:
Plan Be and Chimney Choir
Let's raise the dead!
From yet another cloudy and rain-shower-likely day, we are blessed with the recent moisture! The rains will help all the crops become thriving plants, contribute to enlivening the soil micro-organisms, and help make dense cabbage heads, not to mention filling our thirsty aquifers.
In this week's harvest:
1/2 lb lettuce mix w/ nasturtium leaf and flower and pansey
1 bunch greens mix (chard, kale, mizuna, collards, spinach)
1 bunch carrot and beet thinnings
sm bunch radish
sm bunch turnips
1-2 summer squash
1/2 lb peas
sm bag cilantro
3 small onions
AND PREMIERING KOHLRABI
We have been very excited about harvesting this one. In the garden it has appeared to be glowing and radiating brightly with the purple and green vibrancy. Kohlrabi is in the Brassica (Mustard) family related to broccoli, cabbage, kale, collards, and many other prominent garden crops. The name comes from the German/Swiss for "cabbage turnip," Kohlrube. Kohlrabi is one of the most commonly eaten vegetables in Kashmir and is eaten along with the leaves, either raw or cooked. It is also used extensively in the southern part of India. (wikipedia)
One shareholder says she grates it either into long curls or grates it like carrot and eats it raw or cooked. Let us know what you think about it and any recipes you find successful. Here's one:
ROASTED KOHLRABI http://kitchen-parade-veggieventure.blogspot.com/2007/01/roasted-vegetables-roasted-kohlrabi.html
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein; Weight Watchers Old Points 1, PointsPlus 1
RECIPE INSPIRATION Adapted from Vegetables Every Day by Jack Bishop
Kohlrabi & Apple Slaw Posted on December 6, 2010 by Alan Powell
Ingredients: ¼ cup cream
1 tablespoon fresh lemon juice
½ tablespoon good mustard
½ teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Preparation: Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
The gardens are off to a good early start and we are looking forward to a summer full of fresh food.
In this week's harvest:
Mustard Mix (Mizuna, Arugula) with spinach
Other news: We just received some small funding from the Crestone Micro Fund and are working to finish plumbing inspections, the walk-in cooler, kitchen details, and the solar thermal system. The harvests will now be stored in the walk-in cooler, which, without any active cooling has stayed pretty cool. We intend on carbon-neutral cooling sources, like using the solar thermal to bank night-time temperatures. You will surely see our progress.
Also, the question has come up regarding our soil nutrient protocols: what we are using and where it comes from. In all past years we have used our own compost made from horse and chicken manure, plus excess garden biomass in deep organic, Biodynamic, and Permacultural principles. Unfortunately, we had to sell the horses last summer and so we have been left without much compost feedstock. This summer only, we purchased 30 tons of a commercial compost product from Compost Technologies near Center. This is a certified facility and regulated by the state (5 turnings, 135 F between each turning) and is made from different manures and straw. We are also selling and delivering this product if you or anybody you know may want some. Please note, while we do compost human manure we DO NOT use it for the food gardens, it goes exclusively on grasslands and pasture.
Lastly, in case you were wondering, the total cash value of a CSA share is intended on being below or equal to what you would have spent if you bought each item individually. The harvest numbers from last year indicate that it was about an equal value, although there is always extras that do not get recorded. We are taking extra care this year in recording harvest data to ensure a positive value for shareholders.
It's that time again! Despite the daunting realities of drought and no ditch water, we are still on track for this season's "carbon-negative" 2012 CSA garden. We are blessed with another year under our belt and the many lessons learned. We are very excited for this year and will be implementing some new techniques in the garden, while also finishing the kitchen, washing room, and root cellar. We would love to hear from you! Feedback is most welcome.
2012 Garden Shares now on Sale
$450 per share
Returning Shareholders 10% off if paid in full by May 14th!
More information or to register and pay online: www.livingartsinstitute.net
Mail: PO Box 895 Crestone, CO 81131
The 2012 garden is afoot and Jeffery WishMer has accepted the lead gardener position. Jeff has been with us for a number of years as a shareholder, volunteer, friend, and down and dirty laborer. He is also very involved in several community activities, including the Crestone bike co-op, the Crestone Creative Council, and the Crestone/Baca Holistic Living Alliance. He is probably the most qualified person for the job and we feel lucky to have him. Thanks Jeff!
2012 shares are available on the CSA page. Order soon before they sell out!
In this week’s box:
1/3 lb lettuce mix w/ marshmallow flowers
1/3 lb broccoli
7 oz beans
Patty pan squash
Dill & Fennel
CSA Shareholders, 16 September 2011
Fall has arrived and the moisture has come. We are all so appreciative for the change of the seasons, the many blessings all around us, and your continued support for this year’s CSA garden. We hope the season’s produce has been a fresh, diverse, and healthy addition to your families’ diets.
Another year is coming to a close and, as always, we have learned a lot. We are committed to the continued development of our food-producing capacity for many years to come. Thanks for your patience and adaptability (and tolerance of counter-weighted doors to root cellars!). Some things worth doing are not done overnight.
We want to hear from you! Please take a moment on the questions below and let us know what you think. It will help us in improving and enhancing our CSA program. You can fill this form out and return it, or email at firstname.lastname@example.org.
We are coming up on the home stretch of distributions. We will let you know soon when the last one will be (weather dependent) and when we will be having an end of the season shareholder lunch. Stay tuned!
1) What is your favorite crop that we do?
2) Least favorite that we do?
3) Is there anything we haven’t done this year that you would like?
4) How has the general amounts of produce been? What would you like more of? Less of?
5) How has overall cleanness and presentation of produce been?
6) How has the lettuce mix been? Do you like the mustards in the mix (arugula, mizuna, brassica juncea)? Do you like the big 1 pounder bags, or lessor amounts?
7) Any other comments, suggestions, or ideas?
In this week’s box:
1 pounder lettuce mix w/ marshmallow flowers
1 head lettuce
1 bunch French Breakfast Radish
¾ lb SugarSnap Peas
1 bunch Swiss Chard, Kale, Beet
CSA Sharholders, 22 July 2011
Now that the summer is in full swing and there is more to harvest, please plan on coming to pick up you box starting at noon. The boxes will be in the cool cellar with the counter weighted door-please give a shout for one of us if you need help. Please check your name off the CSA name list so we know has picked up their box. Also, let us know how we are doing. What do you like? Would do you no like? You can respond by writing on the back of this form and leaving it with the name sheet in the cellar, or writing to email@example.com. Enjoy the summer and thanks for your support!
Greetings Fellow Shareholders,
We are very grateful for your support this season and look forward to producing lots of good food! While the spring has been very dry and our surface water has not flowed at all, our well is holding out good and we are irrigating almost an acre every day. We are lucky to have a great, dynamic, and fun crew this year: Adam Rehage, thoughtfully vagabounding from the Chicago area; Daniel Alvarado, a studio arts major and bike mechanic at Colorado College, and Lana Bullard, a hard working mother from Crestone and Sacremento, CA. With this crew, the whole is certainly greater than the sum of the parts. THANKS TO ALL!
Progress continues on the straw bale production kitchen, root cellar, and water treatment greenhouse. As soon as the primary garden plantings are over we will continue work on these fronts to permanently establish this cutting-edge, food-producing community resource that will perform efficiently for centuries. As always, thanks for your patience and understanding during this time of construction.
Please plan to pick up your weekly box from about 11:00 am on, the earlier the better. We have a very small cool cellar to keep produce in, but until we get the root cellar built, the earlier you pick it up the better. Please let us know if you cannot pick up your box on the distribution day. It is our sincere desire to do our best to make a fresh, diverse, and healthy-portioned box for you. Please also be patient, as the bounty really comes in August and September. We would not want anything to go to waste, so please let us know if there is anything you will not eat. Eggs will be available on a first come, first serve basis, and goat milk/cheese may be available (please let us know if you are interested).
In this week’s distribution:
Lettuce Mix, Siberian Kale, French Breakfast Radish, Peas, Naturalized Crestone Rhubarb, Garlic (from 2010, carmelization is normal), Onions, Chives, Goat Cheese w/ dill (complimentary trial), Organic Strawberries (imported)
If you are at a loss with how to use rhubarb, try cooking chopping it down into small chunks, add sugar and cinnamon, and just a splash of water and cooking into a sauce for ice cream, pancakes, toast, or anything else. A Kenyan friend said they have a traditional savory rhubarb soup, so the possibilities are vast. Here’s a recipe for a quick and easy light coffee cake/bread.
2 C flour 2 C chopped rhubarb
2 tsp baking powder 1 C sugar
2 tsp cinnamon, allspice, and/or cloves ¾ C oil
1 tsp salt ¾ C milk/water
Coconut, nuts, etc. Squeeze lemon
Mix the rhubarb and lemon with the sugar and allow to juice out and soak. Mix dry ingredients, rest of wet ingredients, and then combine. Bake at 450 F.
It’s hard to argue with “save money, live better,” Wal Mart’s ubiquitous motto. The reason is that they have tapped into the roots of basic hunter gather principles of subsistence and technological evolution. Would we ever want to “spend money, live worse?” Precisely not. That is why Wal Mart is spreading like a fecund flower is spring, despite the naysayers, luddites, and critical shoppers among us. Food, clothing, energy, shelter, luxuries, and amusements all in one! A hunter-gather paradise.
According to the laws of ecology regarding how species interact with their environment, and the principles of evolution that dictate the path of least resistance, Wal Mart fulfills the perfect natural path that humanity should and is taking. In other words, Wal Mart is completely ecological. Laws of biology judge a species' success and adaptation with how well they can reproduce. With this view, Wal Mart is flourishing, popping up in every middle town in America and they are busy. Not only this, but during the effects of the tornado in Alabama a few weeks ago, Wal Mart became the de-facto survival headquarters, bustling with throngs of people displaced from the devastation of a severe act of Mother Nature. When times are tough, we pursue what we need. It’s quite simple and the same thing that we have always done.
Thus, if we were to walk, bike, or drive to the half dozen independently owned business that each offered an item that we needed for our livelihoods, we would be spending more time, more energy, and experiencing less convenience. While one could argue the merits of supporting your local economy and neighbors’ livelihoods, it would be completely anti-ecological, going against the grains of our genetic heritage. Therefore, anti-ecology is the deliberate choice in our relations to our environments and resources, despite what laws of ecology, evolution, and genetic hard wiring would have us do. We may be living in the 21st century, but our minds are still from the Paleolithic.
Here we are people, right where we should be at exactly the right time! These opposable thumbs are new to it all. Cell phones, iPods, blogging-we're rewriting history every decade. I'm starting now.
The question is common with many of us: youth coming into their path, constantly critical Babylonians, or mid-life crisis survivors: what ought we do to? Where do we go from here? What do we do with our lives? How do we fit into a world with 8 billion people?
In one word: LOVE. In more than one word: local FOOD, local ENERGY, ART, and MUSIC. And lots of beauty in co-generation between them all. That's what "we ought to do," anyone else have any thoughts on the matter?
Living Arts Institute is based on the premise that community supported agriculture and renewable energy should be an institution. It is about serving and engaging the local community, but also about sharing our path (ideas, struggles, successes) with the broader global community so we can build a network of relationships that have a common goal.
The goal could be many different things depending on the formative criteria, but here is mine now: Humanity will never see peace, or an equitable distribution of wealth, until we can come up with a standard of living that is both comfortable and capable of being enjoyed by all 8, 9, 10 billion people that do/will call Earth home. The facts are straight in our face, yet cultural inertia has wicked mass. If just China and India alone catch up with the United States as far as per capita resource demand, THE EARTH CANNOT SUPPORT US ALL. This is not in some far off time, but is happening right now.
So as far as this monkey is concerned, what is required is a huge, gargantuan task of ANTI-ECOLOGY. A paraphrased quote from Wendel Berry says it all, "We are the only species that can plot long term consequences to our present actions." Ecology, or the invisible hand of evolution, will always push us to accept the better tool, the easier path, or the more convenient approach. For 2.5 million years, this human ecology has helped us move away from the only sustainable human industry we've ever practiced: hunting and gathering in small population groups. What was the driver to always take that next step to better technology and more stable food supply? Quite poignantly, the opportunity to practice less infanticide. Any parent might reckon with this, as our ancestors did. It's hard to swallow, but makes sense. Thanks to Dan Flores for answering my question of why humanity is so brilliantly insane.
So, ANTI-ECOLOGY, that which is out of the design of evolution and survival of the fittest for the betterment of the global good. It's the new human industry of fittest of the survivors. Without presuming too much, it will include a cornacopia of approaches in alternative building, renewable energy, and intensive food production. More next time.
Nicholas Chambers, an inescapable hunter-gather living in the 21st Century.