Nourishment

Its more than what you are eating.

Food is vital, as the saying goes you are what you eat! Not only what you eat; but all the rest of the 5 W’s too! There is an innate connection between humans, what they eat and how they feel. Food connects us to the community and land around us, yet so many of us don't feel well. Wellness remains elusive in our modern societies because we have lost connection to its roots, the answer isn’t found in a supplement bottle, gained at the gym or even contained in the latest blog post or book; the nourishing life force of wellness starts in the kitchen (NTA CW Student Guide pg 1). We must consider all the W’s when choosing to nourish our bodies and embrace wellness. Who - the person that grows or raises the food (bonus points if this is you!) What - the food! When - was it harvested? How fresh is it? Where - was it shipped across the country? Was it grown right in your back yard? Why - was it grown? Does it support a small family or a big business? The choice is yours! What do you consider to be valuable to you and your family? For me, I chose to know the who (if I cant be her). I want it as fresh as it gets, as close to my house as possible! I want to support people who have the same values as me, I want to support people that put SO MUCH LOVE in what they do you can taste it! People who protect the future of Earth for the next generations. Its important to me to make food choices that reflect these values because then I know that my body will reflect these values all the way into the chemical level of organization. It is also super important for us humans to get a variety of nutrients. I have always admired people that can eat the same thing day in and day out - because lets be real for a sec - that question... that awful dreadful question...

“Mom - whats for dinner”

Oh man, do I cringe... but if we aren't eating a whole bunch of different food, how can we be certain we are getting what we need? It can get confusing too - it feels like the more we know the less we know! Especially when it comes to grocery shopping. The marketing departments know that customers want to eat wholesome healthy foods, and that they value humane treatment of animals. Nonetheless, there is a lower profit margin in healthy whole foods (NTA CW Student Guide pg 23). Often companies are using deceptive marketing techniques, this can be tricky to navigate.

Because grocerying is no fun in 2020, I purchased my first CSA. Mind you I have had a keen eye on this farm for a while now, it just never seemed like the right moment to commit to the expense. Even when I did finally decide to pull thetrigger, I ran it past boyfriend - and he said “we wont use it, it'll go to waste.” I mailed the check and impatiently waited for the response. What would be in my first share?? Would I be able to recognize the dang plants... what if I have no clue what to make with all this organic goodness?!?! Well - the response came: OK - I can handle this (quickly googling kohlrabi and tat soi, hey 2 out of 13 is not bad!) Right off the bat I know I want to make some cooked greens. I have never done this before, but what else do you do with kale and swiss chard? Recipe below. Plus I can use the garlic scapes here too! Google tells me that Tat Soi is like asian spinach so that can go in my greens too! I am already planning a coleslaw side for our Fathers Day celebration, and it turns out kohlrabi is kinda like cabbage - Ill just add that in there!

First ever, crop share GREENS Recipe:

1 bunch of Swiss Chard

1 bunch of Kale

1 bunch of Tat Soi

1/2 cup or so of chopped Garlic Scapes

1 dollop of Ghee

1 cup of Vegetable Stock (can easily be substituted for whatever you have on hand even just some water)

a good sprinkle of sea salt

a few shakes of red pepper flakes (if you are in to that sort of thing)

Place the dollop of Ghee in a deep heavy pot (like a dutch oven), when its all melty and sizzles add in your chopped Garlic Scapes, then roughly chop the stems from your swiss chard and add those in with the garlic. Roughly chop the rest of your swiss chard (you want to use a nice sharp knife). I like to rip the kale with my hands rather than chop, but hey; you do you. Drop everyone in and stir to coat with that fabulous ghee. Pop on the lid and let it get wilty. When you can smell the aroma of the greens (this should be pleasant and earthy, not aggressive and charred) add in the stock or broth, turn down to low and let everyone simmer. Once the greens are looking fabulously wilty and tender, add a good sprinkle of sea salt and a few shakes of red pepper flakes