Let’s do a photo blog today.
I can’t remember if we posted about the winter squash – but they are growing! So fast! The oats we seeded in the pathways to help hold soil together and suppress weeds are working wonders.
We got to spend a day and half at a friend’s family cabin over the weekend. A Smithsonian Magazine from October 2019 was on the table. Along with articles about how George Washington may have actually fired the first shot that started the French and Indian War (7 Years War), women scientists who have not been credited for their discoveries, and a socialist uprising in Oklahoma 100 years ago, there was an article about how Indigenous people are finally being allowed to forage for some traditional food crops (specifically sochan) in National Parks. (A really good 4th of July magazine.) Imagine instead of intensively cultivating little (or vast) plots of land by turning soil and working tirelessly against nature, working with nature to cultivate vast ecosystems full of food, which is what Indigenous communities did for thousands of years on the very land we stand on today.
Imagination is an important part of “Emergent Strategy” by adrienne maree brown (the book I’m reading and referencing weekly on this blog). I actually was reminded of the book when LeVar Burton interviewed Walidah Imarisha after reading one of Ursula K. Le Guin’s short stories on his podcast “LeVar Burton Reads” (my go-to this March/April when working alone). Imarisha and adrienne maree brown co-edited a collection of short stories entitled “Octavia’s Brood”, “Science Fiction from Social Movements An anthology of visionary science fiction and speculative fiction written by organizers and activists.”
During the interview Imarisha states: “All organizing is science fiction . . . every time we imagine a world without borders, every time we imagine a world without prisons, every time we imagine a world without oppression, that’s science fiction because we’ve never seen that world . . . We can’t build what we can’t imagine.”
It’s important to remember, to know, that we are being fed lies constantly by people and institutions with power who benefit from the short-term profit of the current global/industrial agriculture complex. They say that there is not enough food to feed the world, that we constantly need to improve our yields through chemical input and technology. What we need to know is that there are examples of food production throughout history and around the globe that are capable of producing immense quantities of food in a much more sustainable and just way. We need to imagine the world that is well taken care of, feeding us what we need to thrive.
And always remember that famine is a result of social injustice. Not environmental disaster.
My evolving goal is to be as humble as possible and to listen and learn from people who are already working towards a more just and sustainable food system that steps outside the European/White Colonizer paradigm of food production. Below is a link to the broadcast I mentioned last week which has me thinking intensely about how flawed the paradigm of the family farm actually is, and how we might need to put it aside almost completely in order to move forward towards real, productive change.
I accidentally typed ‘sidway.b’ (my maiden name) into a google search the other day (I meant to try and sign into an old email account) and it linked me to a genealogical report on the decedents of “Elder John Strong” and early British Settler in New England (turns out he is one of my ancestors). A quick Wikipedia search revealed:
“He later moved to Windsor, Connecticut, on the Connecticut River where he was a leading figure in the new Connecticut colony. In 1659 he moved 40 miles further up the river to the Connecticut River town of Northampton, Massachusetts—then a frontier town surrounded by Nipmuck and Pocumtuc Indian nations about 100 miles (160 km) inland from Boston. One of the early settlers of the town, he operated a tannery for many years, helped defend the town against Indian attacks during King Philip’s War (1675-1676) and also played an important role in town and church affairs.“
A more accurate way to say “helped defend the town against Indian attacks” might be “violently prevented Indigenous people from reclaiming stolen land”. It doesn’t feel good to think about it like this, but it’s the honest way to think about it. I want to live in a society that is just, kind and generous. That can’t begin to happen until I fully acknowledge the long history that brought me here and the means that made my existence possible.
And now on to the share . . . it’s a really good one this week.
WHAT’S IN THE SHARE
Peas (the last)
New Potatoes (quart)
LOTS of Zucchini/summer squash
Head Lettuce (a little damage from hail but actually pretty primo)
Choice of 3 more items (slightly smaller bunches this week so you can choose more items): celery, fennel, basil, cilantro, scallions, beets, radish, kale, chard, extra head of lettuce, cabbage, arugula, bok choy . . .
CRUNCHY ASIAN SALAD WITH PEANUT DRESSING https://juliasalbum.com/crunchy-asian-salad-with-peanut-dressing/ I love the flavors and textures in this colorful and crunchy salad.
HERBED POTATO SALAD WITH FENNEL RADISH AND MUSTARD VINAIGRETTE https://recipes.oregonlive.com/recipes/herbed-potato-salad-with-fennel-radish-and-mustard-vinaigrette Summer isn’t the same without potato salad. This is a fun twist with fennel and radish. Don’t throw out the fennel fronds – chop them up and toss them in for added flavor and color.
SUMMER KALE SALAD https://www.eatwell101.com/summer-kale-salad-recipe
RAINBOW CHARD SLAW https://www.epicurious.com/recipes/food/views/Rainbow-Chard-Slaw-51169200
Too hot to think about cooking your chard? Check out this colorful summer slaw. If the dressing is more than you want to deal with just use your favorite slaw dressing either homemade or store bought if you want super simple.
SLOW COOKED SUMMER SQUASH WITH LEMON AND THYME https://www.bonappetit.com/recipe/slow-cooked-summer-squash-with-lemon-and-thyme This is a great dish to cook up on the weekend and then use it in meals all week. It’s perfect as a side with grilled meats, tossed with pasta or used in sandwiches.