For the Love of Chard - by Diana Nolden, assistant growing manager

It is good to be back. I have had many thoughts about the newsletter and the stories I can contribute. Bob asked me to begin the season with a story about my favorite vegetable…chard. I had never eaten chard until I came to the farm. I think many people of the Midwest can agree that cooking greens do not have a common place on the kitchen table, at least not at the Nolden’s. I was introduced to chard my summer on Martha’s Vineyard, but only through harvest. I stuck with kale as my greens choice because I had seen others preparing it and I could follow their lead, ripped up in a bowl with salad dressing.

Being more prepared for my move to Angelic, I went out and bought a cookbook of vegetarian entrees. Even then I chose the dishes with kale over anything else because I was comfortable with the plant. It wasn’t until I was told about mac & cheese with chard that my interests were peaked. One of Bob’s favorites, it is simple to prepare and quick. There is more than enough time during our lunch break to grab an Annie’s mac and steam some chard to mix with the noodles.

It really only took one fork full and I was sold. I have branched out from there, even creating my own chard, green tomato, and sweet onion concoction that is now the foundation for a sandwich that I believe will make me famous. (Stay tuned and find out how it tastes, I have yet to make it.) I even rally others in favor of chard, going to such lengths as flying plants down to my boyfriend in Kentucky so he might enjoy the delights of this crop like I do.

It wasn’t until March when speaking to a group at Beloit College that I realized my affection for this vegetable. Bob had asked me in front of the crowd what was my favorite crop to eat. I didn’t even have to think about it, “chard”. I think it surprised us both. I know now there could not be truer statement. Yay for a new season and yay for chard!

 

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What's In Your Box

Welcome to your 2008 CSA Vegetable Share!

-list ordered according to vegetables I, Diana, find most exciting!

Please note: this box summary is written the week before you receive your box. Some guess work is involved: some things may be in your box that are not listed, and some listed things may not be in your box. As always, be sure to thoroughly wash all your vegetables.

The page numbers listed below refer to cooking tips and recipes in Farmer John’s Cookbook: The Real Dirt on Vegetables as provided to shareholders.

COOKING GREENS-pp. 81-94

Swiss Chard-try it with mac & cheese

Spinach

Choi-pp. 76-80

ROOT CROPS

Radishes-bagged with lettuce pp. 129-135

Beets-unlikely, pp. 55-62

SALAD GREENS-pp. 136-141

Lettuce-heads of magenta, new red fire, &/or black seeded simpson

BRASSICAS

Broccoli-pp. 248-252

ALLIUMS

Garlic Scapes-pp.185-188

Scallions-deep purple & white spear, pp. 121-128

FRUITING CROPS

Zucchini & Summer Squash-likely, just a small one or two pp. 145-150

HERBS-pp. 102-120

Parsley, Anise Hyssop, Summer Savory, or Sage-maybe

Possibly New Next Week

Young Turnips, Beets, Basil, Totsoi

 

 

 

 

Bob writes... I am Bob Bower, the Growing and General Manager here, at Angelic Organics. This is my 14th season. The fields are looking good (although they are a little wet). Our life on the farm has continued to move rapidly forward over the course of the winter. Those who were 2007 shareholders will recall how last season winded down in sadness as the farm lost a key worker. In September of 2007, Lora Krogman, my partner/girlfriend, with whom I have been involved for over 8 years now, died in a tragic car accident (see our past newsletters starting with week 15 at AngelicOrganics.com/nlLora for more details). Lora’s contributions to the farm and to my life were tremendous. Daily she supported the crew, bees, flowers, biodynamics, visitors, me, and more. In some regards, I do not know how I/we moved forward, but we did. Diana Nolden, who was injured in the same car accident, is fully back at work and contributing exceptionally as always.

As I am 43 years old, I was not yet expecting to so closely encounter death. But in order to understand what happened to Lora, where she is now, and how I can actively continue my relationship with her, I have dug deeply into death and dying. My sense is that Lora still actively contributes to my life and to our farm. And while her moment-to-moment conscious physical support is clearly gone, she continues to provide us with warmth, love, vibrancy, and inspiration. Further, as much as I wish to free Lora on her current journey with appreciation and positive thoughts, I do not want to understate how her no longer being physically incarnate here is a huge adjustment. Lately, I am swept over with happiness and gratitude when I tune into Lora’s essence. I’ve determined that Natalie Merchant’s song Kind and Generous embodies how Lora has and still contributes to me and the farm.

From a daily standpoint, she must be behind how smoothly things have gone here--how we have been able to distinguish between the important and the unimportant, the essential and the non-essential. And while we are not without problems, things seem to be moving along well and coming together. I am thankful for how well things are going. Throughout the winter we have been getting things done earlier than in previous years--for instance all of the following were done earlier than in the past: our seed order, our greenhouse plans, our direct seeding plans, our transplanting directives, our field plans, setting up our delivery sites, and more. These accomplishments keep us optimistic and lead us to believe that we have “turned a corner” in many ways.

One of Lora’s responsibilities was this newsletter (and the fruit newsletter). Joanne Mandt in now taking on compiling this document. As she gets things in place and as my continuing vision for the electronic presentation of the newsletter solidifies, I’ve determined that we need to label our newsletter presentation as Under Construction. Mostly, between Joanne and myself, we will mold, with the aid of Adobe products, this document into what serves us best from both communication and efficiency standpoints. In future weeks I will elaborate on changes we are making to the vegetables--from what’s new, to what’s no more, to what we’re doing differently. I hope you enjoy this week’s box and all of the ones to come in the future.