Come out to 1604 Pleasant Street and help us get the remaining beds ready for planting. We’ll be out there putting our hands in the dirt, pulling out misplaced plants (aka weeds), spreading compost (aka black gold), and planting a few things. We’d love your presence for any amount of time. Join us if you can for as long as you can. Be sure to bring sunscreen, a snack, water bottle, and clothes you don’t mind getting dirty.
Learn more about our CSA options for 2012 by clicking here.
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Sprout began as a dream and grew into a reality. When I reflect on the last year, and the food that Sprout produced over that time, the wildlife and blooming flowers, the neighbors, the CSA members, and of course the heat and dryness, I have a sense of gratitude.
Sprout brought beauty to my life and I hope others too. There were neighbors who watched over the lots as if they were their own. I watched plants that were started in our basement, and celebrated their growth into large plants that produced food that helped sustain many families. Out on the lots, I received unexpected compliments regarding the beautiful vegetables and flowers while I was working and harvesting. And then there were the kids who had a million questions about what I was doing-they surprised me with some of their questions, and honored me by showing their deep curiosity. All these memories brighten my life. In contrast, there were difficult encounters throughout the summer. There were times where the soil and therefore plants struggled from a lack of rain and the unrelenting heat. My dog was attacked by another dog when I was watering some of the plants. There were times when I over-exerted myself from lifting too much, and a couple of times when I cut myself accidentally. Dirt and blood aren’t a good combination. Some weeks when the oppressive heat wasn’t there, I was harvesting in the rain most of the day while not being able to feel my fingers because of the wet and cold. One of the most frustrating times was when I discovered that a colony of squash bugs had devoured all the squash plants. Other pests took their toll on the cucumber plants. I am grateful that there is balance. Once September came along with the rain, Sprout was beautiful. Our fall crops were simply gorgeous and full of the nectar of life. I couldn’t believe my eyes most days. Balance came in the form of cooler temperatures and restored my spirit.
Indiana has seen some unusual late winter weather. I’ve taken up a barista position over the winter, and some of my customers tell me their thoughts about the weather. They share stories of daffodils already poking out of the ground, jackets that come off well before lunch because the sun is so warm, evening walks when the sun is still out, and sunny days that brighten their spirits.
For me, my perception of winter consists of it being a time for rest, rejuvenation, remembering, reflecting, and preparation. Being an urban farmer, this has an even stronger meaning, because I was working outside everyday in the heat all summer long last year. A time of rest is needed. Even though I didn’t have as deep of a dark, cold winter that I desired, I have still found the restoration that I required. So in 2012, I have the space to travel once again into a new year of uncertainty for an adventure. That adventure is Sprout: growing good food, beautifying the city, and teaching.
Sprout is offering 5 CSA shares for the 2012 growing season. Find out more by visiting our CSA page.
Here are a few photographs from last year that show the transformation over the growing season.
The Barth Avenue lot:
The Pleasant Street lot:
Here’s an easy recipe for shredded beets…
Peel and shred 6 raw beets. Place in saucepan with 1/2 cup of boiling water, 1 tablespoon each of butter sugar and vinegar, 1/2 teaspoon of salt, 1/8 teaspoon pepper. Cover and heat until steaming, then lower heat and simmer until tender (about 10 minutes). Enjoy!
Recipe from a dear CSA member
A few new recipes from the past few weeks that have inspired me and others.
Collard Greens and Eggs (and bacon, sometimes), Get Fresh with Collard Greens from City Farm, and Sukuma wiki (a traditional Kenyan food), go here for those recipes
Beth, a happy CSA member shared this creative recipe she threw together for a delectable dinner last week….
Basil-Cilantro-Arugula Pesto (serves 2-3)
One bunch basil leaves (stems removed)
One bunch cilantro leaves
Small handful (6-8 leaves) arugula (depending on how hot you like it)
One clove garlic
1 T olive oil
1/8 cup walnut pieces
Combine greens in food processor with garlic and pulse. Add olive oil slowly with blade running. Coarsely chop or break up the walnut pieces then add to pesto in food processor and pulse to mix together.
Serve over pasta with feta cheese.
