“There is nothing like looking, if you want to find something.”
―
If there is a thread woven through all these years of planting and harvesting, caring for animals and growing food for a community….it would be a thread of friendship. Starting with ….my Mom and Lovella. This picture is of my Mom and me. Not sure what she is looking for in that basket. This picture was taken in 2006.
When Curtis’s Dad got sick, and Lovella needed to spend more time at home, I remember wondering…how am I going to be able to keep doing this? I had told Lovella when she quit I would have to quit too.
I was looking for someone.
I befriended a lady at the local feed and seed, and I began going by frequently to ask her questions. Her name was Bertha. I think I begged and pleaded until she finally began coming one day a week to help.
Bertha knew things. How to get seedlings to grow, what herbs to take when you are feeling low, how to get a mud stain out of your shirt. She knew that you could eat chickweed, or purslane and other wild plants. She knew if a seed germinated, but one of the cotyledons didn’t emerge, the plant wouldn’t mature correctly.
And so my knowledge grew. And our friendship grew. And the CSA got bigger. And Circle S Farm started selling at a Farmer’s Market, as well as having a CSA.
In the years that followed, we had so many wonderful folks who came to the farm and helped. We had a slew of work shares for several years. Others as well, Erin, Chris, Beth, John, Steve, Joanna… Some came to work, some came to learn, but all of them taught me more than I ever thought was possible. Much like Bertha.
And then we moved. And sold the high tunnels. And I still needed help, but not so much.
I was looking…and an old friend of ours, Twyla, stepped in. Twyla could work circles around anyone….and could tell jokes and make you laugh while she was doing it. Twyla stayed and worked with me for a few years and then she got married and moved to Cleveland. And so once again, I found myself looking…
I’m not sure when Jennifer and I even met. She was in my CSA somewhere along the way. And a Main Street Market friend. A neighbor. She and Josh came to one of our farm parties and helped us try to finish the keg of beer we had bought. At somepoint along the way I told her I was looking for someone to help with the garden and she agreed. But I feel like I’ve known her my whole life. She has helped me the last, what? 8 years? Saving the best for last.
And it occurs to me….there is nothing like looking for something if you want to find it. But perhaps the friendship that occurs along the way is the biggest treasure.
Farm News: Skunks everywhere. Yep, that’s right. Definitely not looking for them….and hope our dogs aren’t either.
What’s in the bucket? red cabbage, cucumber, zucchini or summer squash, potatoes, tomatoes, onions, maybe a few green beans, celery and SUNFLOWERS.
Speaking of friendship….the recipe this week is a vegetable Tian. Much like ratatouille, but with potatoes instead of eggplant. We had some friends out and tried it….it was a hit.
Vegetable Tian
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1-1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyère cheese, grated
Preheat the oven to 375 degrees.
Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Happy Eating, Happy Looking, Happy Friendship and thanks for buying Local Food from Circle S Farm.