Collards, Kale or Chard
Scarlett Runner Beans
Sweet Peppers & Pepperoncinis
by Rudolf Steiner
"There flourish in the sunlight of my soul
The ripened fruits of thinking;
To conscious self-assurance
The flow of feeling is transformed.
I can perceive now joyfully
The autumn's spirit-waking:
The winter will arouse in me
The summer of the soul."
Rudolf Steiner was a philosopher and scientist at the turn of the century who founded the Anthroposophic Society. The more well-know off shoots of his work that you may be familiar with include Waldorf education, the Camphill communities and Biodynamic agriculture. His work covered almost all spheres of life with an underlying theme of trying to imbue spiritual insight into practical life. His insights into agriculture have continued to spread across the world for the last 100 years, with now millions of acres under Biodynamic cultivation. Biodynamic agriculture is recognized throughout many parts of the world as the highest form of agricultural production, especially in the wine making industry, while also representing the oldest form of certified organic agriculture. Legally it encompasses all of the US national organic standards and additional stricter requirements involving all areas of production. We are hoping to become Biodynamic certified in the coming years here at Tani Creek.
The verse above is taken from the Calendar of the Soul, a collection of weekly verses that describe the changing energies of the natural world while simultaneously reflecting those changes in our own consciousness. As farmers working outside close to year round, the verses provide a rhythm to engage each season with its unique energy.
The runner beans in your shares are sort of at an in-between stage where they can be prepared as fresh green beans and/or as shelling beans, depending on the size. We have been boiling ours for approximately 5 or so minutes and then sautéing them in butter with onions, garlic and peppers.
2 tbsp lemon juice
1 lb fennel, thinly sliced
1/4 cup butter, plus extra for greasing
1/4 cup cream cheese
2/3 cup cream
2/3 cup milk
1 egg, beaten
2 tsp caraway seeds
1 cup fresh breadcrumbs
salt and pepper
Bring a saucepan of water to a boil and add the lemon juice and fennel. Cook for 2-3 minutes to blanch, drain, and place in a greased ovenproof dish.
Beat the cream cheese in a bowl until smooth. Add cream, milk, and beaten egg, and whisk together until combined. Season with salt and pepper and pour mixture over fennel.
Melt 1 tbsp of butter in small skillet and fry caraway seeds gently for 1-2 minutes, until they release their aroma. Sprinkle over fennel.
Melt remaining butter in a skillet. Add breadcrumbs and fry over low heat, stirring frequently, until lightly browned. Sprinkle evenly over the surface of the fennel.
Place in a preheated oven at 350, and bake for 25-30 minutes, or until fennel is tender. Serve immediately.
(from Ultimate Vegetarian)
Squash with Buckwheat and Onions
1 tbsp olive oil
1 large onion, chopped
5 cloves garlic, sliced
1 cup toasted buckwheat
1 3/4 cups boiling stock or water
1/2 tsp nutmeg
1 medium delicata squash, seeded and cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground pepper or cayenne
Heat a heavy skillet over medium heat. Add oil, onions, and garlic. Stir, reduce heat, cover and cook until onions are slightly browned. Remove lid, stir in buckwheat and continue to cook for a few more minutes. Pour in boiling stock, nutmeg, squash, salt and pepper. Stir, bring to a boil, then reduce heat, cover and simmer for 15 minutes or until done. Remove from heat and let sit for 5 minutes.
(from Local Vegetarian Cooking)