Roasting roots

Shitake mushrooms at farmer's market

Celery root, red onion, carrot

Roasted root vegetables

   roasted celery root, carrot, red onion and mushroom

   fresh parsley and cooked brown rice mixed in after 

   olive oil, salt, pepper

Hi Winnie and Steve,

I'm still in the midst of having the EcoFarm conference sink in I think.  I remember once coming home from watching a master baker bake bread all day -- start to finish.  A friend asked what I had learned, and my immediate response was, "I'm not sure I learned anything new."  G. said, "You might see it differently in a few days."  And you know what -- that was true.  It took several days for the observations and nuances of the experience to penetrate -- almost like steeping tea -- not much color there in the first minute or so.

One of the plenary sessions at the conference was farmers sharing stories about their successful farms.  Often, these successes happened over many years, not right away.  One of the women farmers talked about the stress or tension associated with the many jobs she felt she HAD TO DO in order to get her work done.  This weighed heavily on her.  Then one day a teacher friend told her that the way she inspired enthusiasm in the students was to tell them what they GET TO DO that day.  Have you ever noticed how seldom we say that to ourselves -- I get to weed today; I get to lay the irrigation pipes today;  I get to thin carrots today.  I've been mulling this over and have concluded that thinking in this way would represent a real paradigm shift.  It implies opportunity and appreciation for the health and physical well-being to "get to" do something and add one's usefulness.

Anyway, I knew you would appreciate that story since we often have talked over these kinds of thoughts -- they are like the tiny yet very beautiful stitches that give a quilt, and a life, texture.

Thinking of you, Donna

Mushrooms Revealed

Shitake mushrooms grown at Far West Fungi

Oyster mushrooms grown at Far West Fungi

Kale sautee

   dinosaur kale

   Shitake mushrooms

   onions

   sauteed in olive oil with salt and pepper

Hi Winnie and Steve,

I was remembering an experience we had together once when you visited us, and we toured together our neighbor's flower growing operation.  We were all so taken with the enormous effort and complexity of growing flowers successfully.  I was remembering this tour we did together years ago because last week I had the chance to tour a mushroom farm -- Far West Fungi.  This company grows organic mushrooms on the edge of Monterey Bay near Moss Landing.  The owners were very generous with their time to describe their operation.

I guess mushrooms are mysterious to most of us since we don't grow them.  Yet, I love mushrooms and use them whenever I can buy them at farmer's market.  I'm especially fond of the Shitake mushroom.  One thing that surprised me on the tour is that it takes 3 months to grow a Shitake!  The Shitake must grow on hard wood sawdust -- they use hard red oak.  The damp saw dust is inoculated with the spores.  One great thing about the Shitake is that even as it ages a bit and dries (keep it in a paper bag), it is still wonderful.

I'm filled with inspiration having just returned from the EcoFarm Conference.  Can you imagine, 1,500 farmers and growers all together listening to presentations, eating meals together, sharing experiences and stories?  While I never knew him since he died long ago, Alan Chadwick is one of the colorful and charismatic figures that brought organic farming and gardening to so many in our area.  He started the gardens at UC Santa Cruz, and students would often go to help Alan in the garden instead of going to their classes.  It's obvious that people were inspired by his teachings.  I think you guys would be interested in one of his quotes which is thought provoking and probably resonates with the Zen philosophy you bring to your life.

"The garden makes the gardener."

Thinking of you.  Donna

Bakers and Brunches

The fresh bread, butter and jam of Companion Bakers

Jessie Phillips, Erin Justus and Christy Parker of Companion Bakers

A communal table enjoying brunch

Hi Winnie and Steve,

Hard to believe it is 2009 now.  2009 started with a very nice brunch.  But, I should give some context by saying the more I cook and bake, the more I also appreciate eating food that is prepared for me.  I have friends who are good cooks, and I always look forward to their food.  I see the gift in this food more than ever.  We went to a great brunch last weekend in the charming roadside barn at Pie Ranch.  The entire brunch was prepared and served by Companion Bakers -- a small independent bakery headed by Erin Justus.  She takes her fresh baked goods to farmer's markets, and some find her bread in their weekly CSA box.  Erin and her team decided to start the year with this lovely communal meal.

Now, I am just starting to have a bit of confidence in my bread making. So, when I get to be the guest and taste lovely bread, butter,  jam, scones, gallettes and fritattas -- I sink into the pleasure of eating  this freshly prepared food.  I guess Erin inspired me because I came home and roasted a big winter squash and made a pumpkin pie -- with a Sonora wheat crust of course.  Remember, we have 28,000 lbs. of Sonora wheat in our barn!  The day with Companion Bakers was filled with generosity and good spirit.  I continue to be inspired by these young farmers -- Erin came out of the Farming Program at UCSC -- and their lifestyle.  They demonstrate a belief that richness in life can be achieved without having to be rich.  I know you would be touched by this thought and believe it yourselves.

As always, thinking of you.  Love, Donna