August Newsletter: Attention
A New Farmers' Perspective
by Sarah McArthur
As someone who considers themselves a new farmer and is still very hesitant to use the term "farmer" when describing themselves. I can say one thing with complete confidence: the difference between a farmer who fails and a farmer who succeeds often comes down to attention. You can have all the knowledge and experience in the world, but if you aren't paying attention it won't help you much.
Talk is cheap in farming. Everything must be done by hand and on site. There is so much I don't know, but what I’ve learned by observation is that a lot is common sense and pure grit. A flower, as much as a vegetable, needs water, sun, and room to grow. Some need more heat, some need less sun, some thrive in drier soil, some like to be cold. It's the same ingredients, just different measurements. Plants are a lot like people, actually. For the most part you can learn their nature. You can put them in environments where they will most likely flourish, but there are mysteries too. Sometimes, for what seems like no reason at all, they wilt, they struggle, they die. At the end of the day, what triumphs are the things we choose to pay attention to, cultivate, and remember. If you are nervous about starting a garden, don't let it deter you. Nerves indicate reverence for a thing we perceive to be of value, and things that are valuable are a worthy endeavor. All you have to do is pay attention one day at a time.
Field Notes
What We’re Featuring at the Table and the Stand This Week
Tomatillos - Primarily a bright, tart, and citrusy taste, with notes of pineapple and a sweetness that develops as it ripens.
Poblano - Offers a moderately hot flavor, combining the signature deep, earthy, and somewhat smoky taste of the poblano pepper with a mild, but substantial heat.
The Farmers Suggestion - Roasted Salsa Verde
A zesty and smoky roasted salsa that combines tangy tomatillos with earthy poblano peppers, creating a bold, flavorful dip that’s perfect for jazzing up any meal or snack!
Recipe from Vincent
If you're going to grill; get the grill nice and hot and toss all your product in a little bit of oil to lightly coat. (Too much oil will cause the grill to flame up.)
Grill the poblanos til the outsides are black, sweat them in a ziplock bag, let them cool and scrape off the charred areas. Remove stems and seeds.
Peel the husk from the tomatillos and then char. The onions can be peeled and quartered and treated the same way. You want these two to be nicely cooked; well browned with a few black spots.
If you don't have a grill, you can roast in the oven at 475 degrees to get the same effect.
Chop the peppers, onion and tomatillos well or pulse in a food processor to salsa texture. Smash the garlic and finely chop until reduced to a paste. Add in salt, our chili (or ground chili flake), fresh chopped cilantro, parsley or oregano. A tablespoon of good cider vinegar and two tablespoons of olive oil. If you want more of a kick, add your favorite hot sauce such as tabasco or Tapatío. Salt to taste
