Dearest CSA members,
As the sun's warm rays permeate the air and soil here at Oz, the towering sunflowers burst into full bloom, the tomatoes turn all the colors of fire on their climbing vines, and the sweat beads form over bended necks and hula hoes, I hear the messages Summer whispers through the warm breeze, and a suggestion becomes clear: water!
I feel so blessed to have both the Garcia River and Pacific Ocean so near to me. Both are powerful, sacred bodies of refreshing invigoration, and I can't get enough of either. There is little more enjoyable or healing than spending an afternoon wading, splashing, singing, crying and praying in the cool flowing waters around you.
Realizing I needed more ocean time last Sunday, I packed a small backpack full of snacks and drinking water, and was about to start walking the four miles to Manchester State Beach when fellow Oz resident Francis came by the farm kitchen. A relentless and convincing adventurer, Francis suggested a kayak trip instead, and within a half an hour we were paddling from the farm to the mouth of the Pacific, sun shining and birds chirping and gliding above us from start to finish. Six hours later, our fresh river water had turned salty, and I was sinking my limbs deep into the hot sand and watching the waves that join all rivers together.
Water is the basis of life, of our bodies, and of this special land and farm. Let's give our appreciation to whatever water is around us, and thank it for the life it makes possible.
Peace, love and crisp morning fog,
Farmer Moss
Indian Cabbage Egg Curry (from sagariscooking.com)
INGREDIENTS: 3 cups chopped cabbage, 1 cup chopped onions, 4 chopped garlic cloves,4 to 5 eggs, 4 tbs oil, salt, cilantro, 1 tsp cumin seeds and mustard seeds
FOR MASALA : 3 tbs fresh grated coconut , 4 to 5 small green chillis , 1 tsp cumin seeds
METHOD: Heat oil in a pan; add cumin seeds , mustard seeds and garlic. Fry for 1 min and add chopped onions. Sprinkle salt; mix well and cook for 5 min.
Add chopped cabbage. Mix and cook on medium low flame for 10 to 15 min (or until cabbage is cooked).
Meanwhile make a masala powder by grinding green chillis , coconut and cumin seeds. Once the cabbage is cooked , add ground masala and mix well. Then add cracked eggs directly into pan.
Add 2 tbs of water on the corners , cover pan completely, and cook on low flame for 10 min . Sprinkle cilantro on top and enjoy!
Saucy Mossy's "Fire Sauce" (straight from the farm kitchen)
INGREDIENTS: (all numbers are approximations; use your taste buds and good judgement) 1 cup spicy peppers, 1/3 cup brown sugar, 1/2 cup vinegar, 4+ cloves garlic, 1 tbs salt.
Add all ingredients into a small pot, cover and cook on low heat until peppers are soft. Add water or oil as needed, and any desired spices (anything from fresh rosemary to tumeric, depending on your style. I'm all about experimenting in the kitchen). Allow to cool, then transfer to a food processor and blend into a puree.
Label your hot sauce with "FIRE" as a warning to the weak! Use in very small doses or add more liquid to dilute. Happy cooking!
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