even if your voice shakes.
Many years back I was involved in many large, public forums throughout the state. This was through my efforts with Michigan Citizens for Water Conservation. These were informational meetings to all sorts of civic and environmental groups. Also public hearings, on the record, with many Government officials, and large crowds. Even media.
The combination of speaking out and being heard publicly (even recorded!) is still both invigorating and nerve-racking.
“Stand before the people you fear and speak your mind — even if your voice shakes”
accredited to Maggie Kuhn, an American activist.
Well, here’s my latest speaking out. With shaky voice. It’s got to do with my greatest challenge growing food in 2014. Check it out.
And, here’s your chance to speak out, not with shaky voice (but, of course, even if your voice shakes, speak out!). It’s your 2014 Veggie CSA Evaluation, Survey, and Feedback.
even if your voice shakes.
let’s be honest,
sometimes it’s easier to just curl up,
cover our eyes,
and NOT do it!
A few less years ago I was browsing many on-line blogs and websites, looking for some suitable examples for our soon-to-be on-line presence. A friend in upstate NY suggested checking out Sugar Mountain Farm online. Okay. I checked it out. I like what Walter Jeffries is doing online (and on farm).
I had some questions for him. I wrote to him directly by email (not via his blog). He gave me some great pointers. Amongst them were: “write to me via my blog, publicly, so all can benefit from your questions & answers.” Oh. It made sense. It makes sense. I’m just not usually quite that public of a person…. I mean we are talking the
world wide web!
could see it!
Still to this day, honestly, that seems more public than I might like, frankly.
I’ve had to talk myself down from the public-exhibition-cliff-side.
The internet is a tool. For me. For you.
It’s a great way to streamline communications. Efficiently.
As Walter Jeffries told me, www communications, open and visible to all, also can be a learning opportunity. In Our CSA Adventure, and elsewhere online, I’ve expressed how we tend towards the High Transparency level of the spectrum. As much as the medium (online) may not be my personal favorite, I know it’s a tool for many, many others too. If we can help and be a part of that, we’ll try.
In Our CSA Adventure I wrote, “Communication is essential in this process, especially to make it successfully satisfying. We all benefit from communication within our wider CSA community. Talk to us and others, and talk with us and others. We have telephone, email, the blog, facebook, the curbside. This is part of building and sustaining our locale, our culture, our health, and our lives! This sounds grandiose because it is!”
this season I’ve had a fantastic amount of mis-spellings
I didn’t know you could spell check an email!
boquet is spelled bouquet for example
how many years have I spelled bouquet wrong?
is that why it’s always been underlined in red??
social media has been the utmost of challenges
Walter tried to teach me some social graces of social media
I’m still largely lost
This season I suffered an embarrasment socially, sort of. My heart sank some. Some people don’t really have patience nor see humor in my lack of social graces on social media. Now I think it’s kind of funny. My family sees it as a great story to tell. Oh well. Check out my faux paux
even if your voice shakes.
thanks to Victoria for this excellent recipe! Enjoy!
Roasted Brussels Sprout Salad-
Cooking from the Heart, by John Besch
1 ½ pounds Brussels sprouts, trimmed and halved
Freshly ground black pepper
2 cloves garlic, sliced
2 tablespoons of sherry/wine vinegar
2 tablespoons sesame oil
2 tablespoons hazelnut oil
Preheat the oven to 450 degrees. On a baking pan, toss the Brussels with a generous amount of olive oil and season with salt and pepper. Roast for about 20 minutes, until the sprouts are golden brown and tender, tossing occasionally.
Transfer to a large bowl and, while the sprouts are still hot, add the garlic, vinegar, and oils. Toss, sprinkle with more salt and pepper, and serve.
-Submitted by Victoria Sladek (Since I did not have sesame or hazelnut oil, I substituted vegetable oil and it still turned out delicious!)
some other recipe/usage ideas for those brussels sprouts
These are many Dad’s favorites – Brussels Sprouts! A whole cabbage in one bite – Yum!
“Some crops love frost. Your Brussels Sprouts, cabbage, and kale have gone through some hard frosts in the last couple weeks. This should sweeten them up nicely. The sweet quality induced by frost is seldom experienced in grocery store brassicas (cole crops), because they are raised mostly along the West Coast where the temperatures do not get that cold.” (Farmer John’s Cookbook. 2006. John Peterson and Angelic Organics).
- boil or steam 5-8 minutes. Be careful not to overcook. Eat tender, not mushy.
- toss sprouts in olive oil, lemon juice, and a dash of salt and pepper, or top with a pat of butter.
- Marinate cooked sprouts overnight in your favorite dressing for use in salads.
- toss sprouts into hearty soups and stews.
- try a puree of Brussels Sprout soup with snippets of fresh herbs and sauteed onion. Leave a few sprouts whole to float in the soup.
Sesame Garlic Brussels Sprouts :
MACSAC, From Asparagus to Zucchini. 2004.
1/8 cup soy sauce
1 1/2 tablespoons toasted sesame oil
1/8 teaspoon crushed red pepper flakes
3/4 teaspoons minced garlic
3/4 pounds (wait for next weeks batch too) Brussels Sprouts, trimmed and halved
2-3 tablespoons peanut or canola oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the Brussels Sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok or a large, heavy skillet over high flame until the air looks hazy over the pan, 3-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir fry until bright green and crisp tender. Drain on paper towels. Stir-fry the remaining sprouts similiarly, in batches. Add stir-fried Brussel Sprouts to soy sauce mixture and toss well. Serve immediately or allow Brussels Sprouts to marinate one or more hours before serving. Makes 3 servings.