{ Community Supported Agriculture Newsletter {

Dear CSA Members,

It continues to be hot and dry and our crops are doing well under the circumstances. We do end up moving irrigation pipe almost every day, but our stream is still running and we are grateful for that. In last week’s newsletter I introduced that mysterious term, "Biodynamics®" and explained the biological processes involved in creating a healthy soil, the basis for growing nutritious vegetables. This week I would like to speak a bit about the "dynamic" part of our work.

Part II: The Dynamics of Biodynamics®
As most of you know, our farm is on 400 acres in a valley surrounded by rolling hills and meadows. On those acres we have a 60 cow dairy herd plus the same number of young stock, about 12 pigs, some chickens and 12 acres of market vegetables. In many ways Biodynamic® agriculture is about the "always fluid and dynamic" relationships between soil and plants, plants and animals and all of those in relation to us, the human beings responsible for stewarding this land. All of you in the CSA are part of this dynamic relationship because you actually take in the food and financially, and often spiritually, support us in our efforts to steward Hawthorne Valley Farm.

Well then, dynamic relationships. The cow herd is the heart and soul of our farm. It is their calm and steady presence on all our land as they quietly graze from pasture to pasture, that structures our working day and provides rhythm in our lives. Their manure is the basis for all our fertility after it goes through the composting process. Our compost enlivens our fields and gardens and structures our soil. Out of the 400 tons of compost we produce yearly, 100 tons is given over to the vegetable garden. And from the fertile fields beyond the garden, we cut grass and dry to hay all the feed we need for our animals for the winter. This dynamic cycle of relationships becomes a closed loop. This is one of the basic tenets of Biodynamic® farming - to grow a farm to scale so that the land base, the plant, animal and even human life are in a sustainable balance with one another. This is our ongoing goal.

Our plants and animals are also in a dynamic relationship with the earth, water, air warmth and beyond our atmosphere with the sun, moon and all the stars and planets. They drink in the whole cosmos as they grow and progress through a season. In Biodynamic® agriculture we work with homeopathic preparations that help to enliven the relationships of our plants and animals to the worlds around them. Through a number of herbal preparations which we put into our compost piles and field sprays, we try to balance our plant life between the poles of lush growth and the development of finer substances and fragrances related to taste and nourishment. That goes for our animal feeds as well as our vegetables. So as Biodynamic® farmers and gardeners we are constantly concerned with a very lively and varied set of relationships that begins with the lowly earthworm and extends as far as the stars in the heavens.

Yes, there is a lot of science involved in what we do, soil tests, etc., but Biodynamic® agriculture is also an art. How do we keep track of it all? Actually we don't. Our task is to swim in these amazing and overwhelming elements and slowly allow our intuitions to grow. And the diligent and respectful observation of the farmer is key. It is a very humbling process and we are grateful for your support that allows us to continue this work .

Rachel Schneider
CSA Coordinator

Jodie’s Note: Part I, “The Bio of Biodynamics®” was in the July 18^th CSA newsletter. If you missed it or would like additional copies, see your CSA site manager, or visit www.hawthornevalleyfarm.org and click on CSA.

Looking Forward to Next Week’s Harvest: Anticipated for August 1^st

· Braising Mix

· Lettuce or Salad Mix

· Peppers

· Savoy Cabbage

· Summer Squash

· Zucchini

· Maybe beans

· Maybe carrots

· Blueberries for sure!

Lettuce Alone

Overhead at the Riverdale CSA site was the common July cry of “what ELSE can I do with this lettuce besides make SALAD!”

If you were away and missed the 4^th of July newsletter, that issue had some tips and recipe suggestions for all the leafy greens that make up the early part of the season’s share. Ask your CSA site manager for a copy, or visit www.hawthornevalleyfarm.org.

For those of you have not been brave enough to experiment with your share, yes, you can cook lettuce – sauté it, make stock with it, stir fry it, or use it in omelets. Okay, that last one is iffy, but my husband did once make me a lettuce omelet when we ran out of fresh CSA spinach. Seems he actually read the newsletter where I encouraged our CSA members to substitute one green for another. And yes, I ate it.

Creamy Lettuce Soup

2 Tbsp. butter	3 c. chicken broth
½ c. chopped scallions	salt
16 cups chopped mild-flavored lettuce or greens	6 oz. cream cheese

In a large soup pot, melt the butter, and sauté the scallions and lettuce until the lettuce is limp, 2-4 min. Add broth. Simmer 5 min., season to taste with salt. Cool soup slightly and puree. Return to pot to reheat. Add diced cream cheese to soup. Heat until melted. Garnish with minced herbs. 6-8 servings.

The Joy of Gardening, by Janet Ballantyne

Lettuce Stir Fry

2 Tbsp. mild vegetable oil

1 tsp. Chinese hot oil

1 clove garlic, minced

1 bunch scallions, thinly sliced

1 large head green leaf

lettuce, sliced crosswise

1 Tbsp. light soy sauce

1 Tbsp. rice wine or dry sherry

2 Tbsp. stock

1 tsp. cornstarch

Hot pepper sauce to taste

Heat the oils in a wok over high heat. Add the garlic and all but 1 tbsp. of the scallions. Cook, stirring for 10 seconds, being careful not to burn them. Add the lettuce and stir-fry until wilted, about 1 minute. In a small bowl, stir together the soy sauce, wine, stock, and cornstarch. Stir this into the lettuce and continue to cook, tossing constantly until the sauce is thickened, no longer than 1 minute. Serve at once, very hot, garnished with remaining scallions. Season with hot pepper sauce if desired.

Vegetables on the Side, by Sallie Y. Williams

Gretchen Hastings writes:

“I have been in the Garden City CSA for several years and enjoy the newsletter and its recipes. Here is one of my favorites. This recipe is from ‘Earthly Delights’ by Vikki Leng.”

Broccoli with Peanuts

1 lb. Broccoli, trimmed and washed

1 teaspoon sesame oil

2 spring onions (scallions) sliced finely

2/3 cup dry roasted peanuts

cracked black pepper

Cut the broccoli into florets and chop the stalks. You may peel the stalks if they are coarse. Steam the broccoli for 5-6 minutes or cook in a microwave proof covered dish for 2-3 minutes. Heat the oil in a frying pan, skillet or wok and stir-fry the spring onions and peanuts for 2 minutes. Add the broccoli and toss lightly. Season with pepper and serve.

Serves 4