Happy Thanksgiving

Source

"Not what we say about our blessings, but how we use them, is the true measure of our thanksgiving."

~W. T. Purkiser

Have a happy and blessed Thanksgiving Day!

Amusing but Serious

Instead of buying a turkey that was raised on an industrial farm (and tortured while it was alive), go meatless this Thanksgiving and consider adopting one of these adorable characters:

Quote for the Day

"We are not human beings having a spiritual journey.  We are spiritual beings having a human journey."

~Pierre Teilhard de Chardin

Farm Friday

Our CSA is wrapping up.  We only have a handful of deliveries left and mainly because we took a couple of weeks off when we were out of town which extended our season slightly.  Bill and I have to go our separate ways tomorrow.  He's going to deliver our CSA shares and the special orders, both at our usual drop point and and the health food store owner who has graciously allowed us to sell our produce, pork, and eggs on the sidewalk in front of her store.  I, on the other hand, will be at a craft show, selling my aprons and "therapy pillows," those rice-filled bags that can be used either hot or cold.  It's a handmade only event (unlike other's I've participated in), so I'm hoping there will be lots of shoppers looking to support local crafters (and avoiding next week's Black Friday at the big box stores).

Tomorrow night we're having our second gathering of Piedmont Sustainable Living.  We expect some more new faces.  It's so interesting how the idea of such a gathering has struck a cord for so many people in our area, many of whom were probably feeling as isolated as we were.

On a side note, I was excited to finally accomplish one of my goals - a plastic free shower!  We have zero plastic bottles in the shower now.  The only personal care products are soap, a shampoo bar, and a conditioner bar.  What took me so long to accomplish this goal was that, in a moment of weakness, I purchased a tube of organic facial scrub.  It seemed to take me forever to get through it.  I was thrilled when I was able to toss the tube.  

We continue to have lots of yummy greens, especially the superfood kale.  We're growing four kinds:  Vates, red Russian, Siberian, and dinosaur.  I purchased some dulce at the above-mentioned health food store, cut it into tiny pieces and added it to sauteed kale.  Yum - very flavorful!  This morning I made farm-fresh scrambled eggs with chopped and sauteed Siberian kale, garlic powder, and turmeric.  That was delicious, as well.  My next use of kale will be in some green smoothies.  I'll keep you posted on how they turn out.

Have a great weekend!

Wellness Wednesday

In just one week, the holiday season will be upon us.  With Hanukkah beginning next Wednesday, followed by Thanksgiving, then Christmas less than a month away, and New Year's Eve just after that, many people begin feeling stressed out right around now.  So here are eight tips to nip stress in the bud and actually enjoy the season:

Taste of Tuesday

Earlier this year a customer shared a soup recipe with us.  I just got around to making it, substituting yukina savor for the recommended greens, and it was wonderful!  Here's my adaptation of the recipe: 

Chickpea Soup with Tomatoes and Greens

3 t. olive oil

1 onion, chopped into 1/2-inch pieces

1 large clove garlic, minced

1 t. dried oregano

pinch of dried thyme

1 T. tomato paste

1 15-oz. can diced tomatoes

1 15-oz. can chickpeas, rinsed and drained

salt and pepper to taste

4 cups vegetable stock

several cups torn greens (yukina savoy, beet greens, chard, amaranth, or spinach)

In a large pot, heat the olive oil over medium-high heat.  Add the onion, garlic, oregano, and thyme, and cook, stirring occasionally, about 5 minutes.  Mash in tomato paste and cook for a few minutes.  Add tomatoes and chickpeas.  Add stock.  Bring to a simmer, cover, and cook until the flavors meld and soften, 30 minutes to 1 hour.  Stir in the greens, cooking them until softened and tender.  Season to taste.  

The recipe suggests toasting crusty bread, rubbing with garlic, brushing with olive oil, then tearing into pieces and adding to the soup.

Bon appetit!

Monday Morning Amusement

Bizarre...and who comes up with these things?