Red Dog Lake, in all its glory.
In your share this week:
Carrots (large only)
Sometimes life just doesn’t make sense. Trying to make it make sense only drives me crazy. And so sometimes I just have to stop making sense.
As my final day at Red Dog Farm quickly approaches, I find myself at yet another point of transition in a year full of transitions and of course I’m trying to make sense of it all. I want to wrap up all my experiences in a bright shiny red bow and say, “See, look at this thing I did and this is why I did it and this is how I did it and these are the things I learned and because of it all I am now going to do this next thing!” And then all of my personal idols and role models will clap their hands over their hearts and wipe tears from their eyes and say very eloquent versions of, “Wow, cool!”
But life is so much messier and more mysterious. This morning when I got to the farm, I saw that over the Thanksgiving weekend huge portions of our fields have become lakes—gentle waves even rippling in the breeze. Two seagulls skirted along the surface, sipping tea. The rain decided to rain and it rained. The seagulls saw a lake and they lake-d. How could anything make any more sense than that?
The thing about thinking that life doesn’t make sense is that it only doesn’t make sense if we think it doesn’t make sense. That is: everything makes perfect sense if we just stop questioning whether or not it makes sense. Or: nothing is either sense or nonsense. It is all the same. It is nonsense that there is a lake with waves and seagulls in the middle of Red Dog Farm! Or, is it sense!
When I showed up for my first day of work here six months ago, I didn’t know this place. Sure, I’d driven past it many times and seen the tiny figures out in the fields rain or shine. I’d been here for parties and I even used to make deliveries to the Farm Stand. But now I have a connection to this place. I can point to a spot on the ground and say, for example, “And this is where I ate my first Red Dog Farm raspberry straight from the cane.”
I can’t wrap up my experience here into a tidy sentence, but what I’m left with is something between getting an over-ripe green bean tossed at my side during an epic field battle of two truths and a lie and watching thousands of pounds of snow white mountains of cauliflower be hauled out of our fields, out of our hands, and out into the community.
I’m grateful to this land and for all the folks here—such don’t-thank-me-for-the-amazing-work-I-do-please-I-just-want-to-do-my-job-and-live-my-life types. This place has kept me present and really reminded me that regardless of understanding anything, the only point to life really is just to live it.
2016 CSA Draws to a Close!
After this week, there are only two weeks left in this year's CSA program. Stay tuned for a survey, your chance to tell us anonymously what you thought of the CSA.
And of course, we are planning to do it all again in 2017! More info coming in the new year!
Last CSA is December 14, 2016!
Quick Pickled Watermelon Radishes
adapted from NationalGeographic.com
1# Watermelon Radish, thinly sliced
3 cups unseasoned rice vinegar
3 tablespoons honey
3 tablespoons sugar
1 teaspoon peppercorns
1 teaspoon kosher salt
6 cloves Garlic, roughly chopped
1 jalapeño, sliced in strips
3 tablespoons fresh lime juice
Wash radishes, dry, and slice using a mandoline or sharp knife about a ¼ inch thick. Alternatively, you can cut into matchsticks, or wedges. In a medium saucepan over medium heat, combine the vinegar, sugar, honey, peppercorns, salt, and heat until ingredients are dissolved, about 2 minutes. Remove from heat. Stir in the lime juice. Place the radishes, garlic, and jalapeño in a clean jar and pour the liquid into the jar. Leave about ¼ inch of room at the top. Cover, let cool, and refrigerate for at least 4 hours.
1 cup all-purpose flour
1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 tablespoon pure vanilla extract, divided
2 cups grated Parsnip
8 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
1206 Clay St., PT; Wed. 2 pm - 8 pm & Thurs. 8 am - noon
Castle Hill PT
Market Kitchen: 1433-B Sims Way, PT; Wed. 2 pm - 7 pm & Thurs. 3 pm - 7 pm
Port Ludlow Beach Club
121 Marine View Drive, Port Ludlow; Wed. 4 pm - Thurs. 8 am
Red Dog Farm Stand
406 Center Rd., Chimacum; Wed. 11 am- 8 pm & Thurs. 8 am - 8 pm
Red Dog Farm CSA
April 13- December 14, 2016