“Curtis always sees the glass as half full.” -Zack Vice
Zack told me this a few years back. And I wondered what made him say it. Zack is one of the friends we’ve made along the way, and his cup ran over. There was no half full or half empty for him….his glass overflowed. With infectious enthusiasm, energy, joy, love. His cup would overflow into yours and all of a sudden everything seemed easier. He and his family have helped us with so many projects, from barn building to cattle work. And we will never stop being thankful for his friendship.
But half full…I started paying attention. If we needed rain and there was a 20 percent chance, Curtis would say “it’s going to rain today”. I wondered “am I a half full or half empty kind of person”? What are you?
I decided I am definitely half empty. If half a row of beans comes up, instead of being grateful for half a row, I wonder what happened to the other half. Instead of being thankful for the hay that got mowed or the potatoes that were dug, I worry about the other things on my list that did not get done.
Speaking of halves, we are halfway through the best last CSA this week.. Are we halfway through, or do we have half left? That is for you to decide…. half full or half empty? But one thing is for certain, the buckets will be full!
Farm News: Curtis was finally able to mow a large hay field. It’s been too wet with all the rain. And here it is almost July!
The hay is a little past it’s prime, but as a neighbor used to say “it’ll beat a snowball”.
And, I got the first round of onions up to cure with Jennifer’s help. And Tip’s.
What’s in the bucket? green cabbage, fennel, broccoli, iceberg and/or romaine lettuce, rainbow chard, daikon radish, young walla walla onions, and….of course…a few potatoes.
Here is another recipe from a farm blog. It’s delicious and nutritious.
Ingredients:
- 1 heads of cabbage halved and thinly sliced
- 2-3 fennel bulbs with stalks and leaves, bulb halved, bulb and stalks thinly sliced, leaves reserved
- 1-2 medium size daikon radish, peeled, julienned
- Miso vinaigrette:
- 1-2 tbsp red miso paste
- 3 tbsp safflower oil
- 1 tbsp mirin rice wine
- 1 tsp dark sesame oil
- 1 tbsp grated ginger
- Preparation:
- Make miso vinaigrette:
- In a separate bowl add red miso paste, mirin rice wine, and sesame oil, whisk to mix well then while continuing to whisk slowly pour the oil in a thin stream.
- Can be made ahead of time.
Make:
- Remove any dry, wilted, or discolored leaves from the exterior of the cabbage, wash, pat dry, halve top to bottom, slice thinly; place into large salad bowl.
- Wash and pat dry fennel bulb, stalks, and leaves, slice green stalks off the whiter bulb, halve bulb lengthwise, cut out the thick core, slice remaining bulb thinly; add to the salad bowl.
- Thinly slice the fennel stalks at a diagonal and chop some of the leaves; add to the salad bowl.
- Wash and peel daikon radish, cut off root stem, julienne cut (1/8 inch
x 1/8 inch (h) x 2 inches (l); add to the salad bowl. - Pour vinaigrette over the salad ingredients, mix well to coat all the ingredient with the vinaigrette.
- Spoon into another serving dish or serve in the salad bowl.
- Make miso vinaigrette:
Happy Eating! Happy Halfway! and Thanks for buying local food from Circle S Farm.