thanksgiving gold

thankful, thanksgiving, farm, farm life, gratitude, simple lifem life, gratitude, simple lifem life, gratitude, simple lifem life, gratitude, simple life

“There is a crack, a crack in everything, that’s how the light gets in.” –Leonard Cohen

Today, the farm is quiet.  It is clear, frosty, and golden out there.  Inside, the fire is kindled, the coffee made.  It will be a slow day.  Tonight, we will have a small feast with the grandfolks.  Simple.  Wonderful.

I love Thanksgiving a whole lot.  I love that it is on the eve of advent, of deep winter.  That we are done with harvest for a bit, that I can wish for snow and not worry about trying to gather vegetables from under it.  That magic fills the cold air.  But more than anything, I love it because I love giving thanks.  Whenever I slip into meditation or deep relaxation in a yoga class, this is the feeling that floods my veins.  I am so damn grateful, for it all.

All the wonderful, obvious things, sure.

But perhaps even stronger still is the gratitude for the rest of it.  All my mistakes–and there are plenty.  All the hard times–and there are plenty of these too.  Every good and bad part, mixed together into the story of this life.  For all of that, I am thankful.

I haven’t always felt this way.  Most of us, probably, start our journey into adulthood with some notion of a happily ever after that is all “good”.  But one of the blessings, in my mind, of growing older is the hazy way the good and bad start to blur into a deep, vibrant hue that is all its own and that is far richer and more complex than any of our youthful black and whites.  Everything begins to shine golden, not just the sparkly parts.

And since I’ve been at this for a while now, and because it is now my second nature, I come to this day easily, gracefully.  I like that.  But I get that it isn’t like that for all of us all the time, so please forgive my gushing, I am sure it can be annoying at times.  Because the truth is this, it is all a mess, for all of us, I just happen to think that it is a beautiful mess.

But, it did take time.  Honesty.  Forgiveness, of all kinds.  Open eyes.  An open heart.  Trust me, with these, the thankfulness will come.

But for me, now, this is my practice, my breath, each day.  And so, each year, on this day, I find myself with lots to write about.  Just for fun, this year, I rounded them all up–2008, 2009, 2010, 2011(1, 2, 3), 2012 (1,2,3).  If you look through them, you will see that there is both a progression and a sameness.  So is life.

Today, my list is short and sweet.  I also find that the tiniest element of humor is there, which for my serious, somber self is a good sign.  I think that as I get older, in this regard, I am getting younger.  And lightening is nice.

So 2013! Let’s get something down, for the record!

Right now, I am thankful for:

  • time to write, whenever and whatever, even on Thanksgiving morning!
  • phone cameras, instagram filters, and an easy, quick way to satisfy the creative impulse in my busy farmer-mama days
  • three year olds, for perspective (and for keeping me humble)
  • the smell of three year old nurslings, like the pheromones of a man, which have been shown to calm and bring a sense of well being to a woman when she is held, putting my nose to my son’s head and holding him in my arms still regulates my nervous system instantly, just like when he was a babe–I think this is related to the circularly perfect nursing relationship.  So, whenever I get a little worked up, all I have to do is pick up this boy and inhale.
  • acorn squash–a seriously fine replacement for former fave, delicata squash
  • the always forgiving and in love man that is my husband
  • AjjA Wood, taking off beyond our dreams
  • all of the members of our farm family for their continued support and participation in our farming and eating adventure
  • good food–that feeds my body and my soul and keeps my family healthy–from our land and the land of our neighbors and this valley, a veritable garden of eden
  • the most perfect growing season on (our) record–I am more than imaginably thankful for this one (farmers live and die by the weather)
  • three “big” kids–this one is bittersweet, but it is also a lot of fun to see these sweet little ones grow up, and it makes having just one “little” one seem so stinking easy!
  • a home, we owe a lot of this to the grandfolks, and I hope they know how thankful we are for that
  • plant medicine and learning new things
  • McMinnville Community Accupunture, for taking care of me when I don’t take care of myself, and always working miracles
  • deepening friendships and creative collaboration
  • my brave brother whom I am missing a lot today
  • the golden, frosty, dry weather we are having, the kind of weather that reminds of November back home in Nebraska, reminds me of Thanksgivings from my past, and mingles my loves for these two places in the sweetest way this holiday
  • you, all of you, humans, reading this or not, I am thankful to share my world with you and all of your golden human-ness

And now, it is time for a mimosa with my love, the cook today, and some games with the kids by the fire.  Bliss!

Happy Thanksgiving Day!

 

 

farm lunch: spring confetti

 

french breakfast radish, carrots, chard, kale, farm lunchToday’s lunch.

I have been calling this mixture here–french breakfast radishes, spring carrots, rainbow chard and kale (three varieties today–purple and green lacinato, plus red russian), plus the beets before we ate them all–my confetti vegetables.  They are the bulk of what we are harvesting, besides lettuces, and so it is this combo cooked with loads of coconut oil, green garlic, and green onions, and served with a little something–poached eggs and pork today–for one of our meals, then a hearty salad, with a little meat, for the other.

This, plus eggs, for breakfast, everyday.  Simple stuff.

It would seem redundant, perhaps, if it weren’t so pretty.  Or if I didn’t feel like I was having a little party on my plate each day with all these colors.  Or, perhaps, if tender, fresh, spring vegetables weren’t so damn good.

We round it all out with peas and strawberries, and even early ripe raspberries, for snacks, al fresco.

Recipes come in all shapes and sizes.  This spring, each meal I cook has three main ingredients–fresh, simple, and beautiful.  It strikes just the right chord of this season.

Topped with a dash of love, each day, and we are filled.

News! News! Market Credit/Shares Now Available!

InstagramcarrotsThis just in.

Local folks!  Growing Wild Farm is now offering market credit/shares.  This is a wonderful option for those of our shoppers who prefer picking and choosing what vegetables from the harvest they would like to take home each week, but who have also wanted to become more a part of our farm family.  A CSA is not for everyone, and this we can appreciate, so this year, we are offering a market share option.

Paid in $90 increments, market members will receive a $100 credit at our farmer’s market booth.  Then with ease and without worrying about how much cash to bring each week, you can just swing by and grab what catches your fancy.  We will subtract it from your credit until it is used up.  Then, you can pay again.  We, in return each week, will harvest a lovely selection of what is ripe and ready from the fields, with lots of our standard favorites~salad mix, beets, kale, chard, onions~plus loads of summertime goodies~summer squash, cucumbers, and tomatoes.  We will also send out our popular and helpful weekly newsletter to each of you.  Part cooking ideas, part farm philosophy, you will get a big hug of farm love to your inbox with fun, interesting, sweet, and new recipes both for your kitchen and for living.

And all of our farm family is invited out to share in the summer-loving potluck evenings we host once or twice out on the farm each season.  Consider joining us in the adventures and flavors of our 2013 farm season.  Come by the market booth and sign up today!

A heart full, thanks giving.

This year for Thanksgiving we mapped our hearts, calling forth the things, big and small, we are filled with gratitude for.  As you can see, the six year old girl in our house had plenty of things she wanted to list, all good things too, I think.  Who isn’t thankful for fairies, rainbows, and butterflies?  Fun, family, and friends?  My own heart was divided in much the same way as it is every year.  The pillars, the foundation, the same.  Those things I have vested most of my energy in are the very things that support me so well.

In fact, besides the annual love letter to our CSA members which will follow, in looking back at my other Thanksgiving posts (2008, 2009, 2010, and 2011 three times) I could see that the trend holds true.  The things I am thankful for only grow more deeply important to me each year,  more deeply sustaining.  The small parts might change some, but not even they do always.  Delicata squash and arugula are still the two veggies that made the list, so seasonally delicious at this time of year, I can’t help myself.

The things that have subtly changed this year are those growing children I live with, a year more into being who they are, a new age and stage for each of them.  This year, it is the strong love of an eleven year old boy that I am especially blessed with, the goofiness now gracing our house more often than not from the eight year old boy , who also happens to give the best snuggles.  The fierce opinions of a six year old girl challenging me to continue to make room for all the peoples of this home, thankfully accompanied by some fierce love and a big, big heart, not to mention stellar storytelling skills and a beautiful imagination.  And there is the wonder of seeing the world through the two year old’s eyes, the joy of slowing way, way down and just being present with him.  Love.

Of course, the farmer is my never ending source of inspiration.  I am eternally inspired by his gentle, caring nature, and thankful, always, for his never ending ability to make me laugh.  And to make others laugh too.  I am thankful for how genuine and lighthearted he can be.

Sweet and good friends, the wood stove, all the children I know, new babies, gardens and canning jars, books, writing, music, sunshine and rain,  all of it, everything.  I am in love with life beyond measure.  I can’t help but be thankful for it all.

But it is important, like always, for me to say that I am truly, honestly, more than can really be conveyed, beyond words thankful for the support of our community for our farm and most significantly, the support of our farm members and the thanks they keep giving us.  This was the first year where I feel like our faith was really tested.  To be frank, there were times in the year we were imagining all kinds of different scenarios for next year, the first time we ever felt like we might eventually lose faith in farming itself if we didn’t change something.  Maybe no farmer’s markets, maybe no CSA. We just weren’t sure it was working.  We have calmed down a lot, and although we do know that we have to structure the farm according to its own unique characteristics, the one thing we were sure of in the end was that the CSA was the best part of our operation.

And that was because of all of your thanksgiving to us.  The love, joy, happiness, and yumminess you let us know our farm and food gave you.  We realized, like always, that we are eternally grateful to have all of you in our lives.  This mutually beneficial set up is really working.  We are so, so thankful for the CSA model, our CSA members, and the immeasurable rewards we all reap from this one little (or big) part of our lives.

Some things never change.  The cornerstone for a thankful life is knowing those things that really matter, that really make the difference.  Knowing them, being grateful for them, nourishing them so they keep on nourishing you.  With that equation, a heart should be full and strong and ready enough to forge ahead through another year, able to take the good and bad that may come along in that course, without too much cracking as a result.  The territories mapped out just enough to be sure of, with just enough open for the new things, big and small, that might need a spot too.  That is where my heart stands.

Happy Thanksgiving 2012! 

Saturday morning

Saturday mornings, for the last year and a half, have been off to market days for us.  Our little town has been blessed with the opportunity to build a thriving year round farmer’s and artisan’s market, and having somewhere to bring winter produce to sell during the off months of our CSA program is really great.  Growing food year round has been a fun and satisfying part of our farm adventure here in Oregon.  And for us especially, having moved from the much colder Midwest, being able to grow so much out in the open through the winter has been amazing.

Here in the Willamette Valley, there is so much that can be grown out of doors through the entire year.  Winter hardy greens top the list, but root crops like carrots, beets, turnips, and rutabagas can also stay in the ground and be harvested from through the winter, and the really fun stuff is the overwintering sprouting broccolis and cauliflowers that are such a treat come the end of the cold season.

The only hitch, for us at least, is the space winter growing requires.  To continue harvesting in the same quantity as we do for the rest of the year, we need to have winter vegetables in a lot more ground than we need for that amount in warmer months.  Since things aren’t growing at all for a good twelve weeks of that time and growing slowly for the rest of it, we have to plan differently.  With much of our usable growing space wet (albeit highly fertile) from December through May, we still haven’t been able to grow as much as we would like.

This year we were really excited to use the dry acreage we are leasing near town to grow more for winter, but are now equally disappointed because those vegetables attracted foraging deer who ended up eating everything we planted there–kales, radicchios, chicories, red mustards, chard, perpetual spinach, turnips.  They kindly left the arugula and green mustards, but being so far away from that space, it felt hard to protect those crops and we aren’t necessarily keen on putting up deer fencing over there right now.  Here at our place, even when we see some deer activity in the winter, we have the easy protection of our dog to keep them at bay.

And so, the winter growing part of our operation is still the part we still struggle with.  Many people are amazed that we have what we do at market but we know that we could have a lot more.  And people really, really love our winter greens.  Growing them out of doors in the cold produces the most wonderful flavor, and to be eating something so fresh and alive in the coldest months is awesome, we aren’t coming close to meeting the demand for them.  Even as we get ready to put up our first hoophouses on the farm, we don’t want that to be our main solution to having more to harvest for the winter market and ultimately, for a full season CSA too.

A puzzle we are working on–just as there are always are in the farming business–but one we feel we can solve.  That is part of what keeps us on our toes and ever humble in the work we do.

This morning, the sky was on fire, Mt. Hood so breathtaking in the sky against those colors.  It will be a beautiful market day.  We are heading out now with some delicious greens, thankful for what we do have and for yet another Saturday to visit with the community and continue “farming” year round.