The crescent moon looks like a sliver of fingernail – thumbs down – against the blackened sky as I approach Sophia Garden on foot. It is a cool night. The volunteers are huddled under the canopy and a propane lantern casts a beacon of light across the remaining bins of vegetables.
It is my last pickup at Sophia Garden, the heavenly organic farm run by a group of Dominican Sisters on suburban Long Island. I joined on an impulse, and now the growing season is over and the summer has turned to autumn. The fields are plowed under and little evidence remains of the plants, stakes and vines once bursting with vegetables. It has been my first experience with Community Sponsored Agriculture. I feel a sense of accomplishment, but a tinge of sadness that it is over. And, my wallet is feeling just slightly pinched at the thought of having to return to supermarket prices, just as the economy is experiencing a meltdown.
The yield is far smaller now. Three carrots, two eggplants, a butternut squash and just a half pound of still ripening tomatoes. Gone are the days of nine pounds of tomatoes, bushels of burgundy beans and bundles of crisp lettuce. Still, I will likely make good use of this produce, generating close to two weeks of meals.
I learned a great deal through this CSA experiment. I approached my meals differently, learning to cook according to the yield of the garden instead of some spontaneous food craving. Usually, I made great use of the pickup, preparing enough good food to carry me through lunch and dinner for nearly two weeks. On those weeks when some of the produce went to waste, I felt badly, and tried a little harder the following week. I cooked in quantity on Sunday and Monday, although I can still improve how I organize my freezer. I also became more thoughtful about where my food comes from.
I learned that I love chard and one can eat greens as a main course. I’d always been afraid to try it, and now I’m pining for its sweet, tender flavor. I learned that pasta, rice and couscous can help extend a meal for days. And I discovered that even three small carrots can lead to a surprisingly good meal when transformed into an exotic Moroccan Carrot Salad. I also took the opportunity to purchase more vegetarian cookbooks than one guy should really own.
The rainbow-colored heirloom tomatoes were glorious. I ate them in salads and soups, and used gold and red jewels to adorn the tart pictured above. I even mastered the art of preserving some for later, thanks to
Lydia’s recipe for
oven roasted tomatoes and some guidance via email on a Saturday night.
The pounds and pounds of potatoes have made their way into frittatas and Spanish Tortillas:
The luminous purple, white and green eggplants became Ratatouille:
In the end, the garden only gave me two butternut squash, but it was the base for a silky autumnal soup with apples, leeks and cider:
Acorn squash goes all fancy when roasted with pure maple syrup and butter:
And, there are
even still more potatoes to prepare, this time in a lovely golden potato leek soup:
With all these vegetables, thoughts eventually turn to dessert, and even there, veggies are victorious in nutty and dense whole wheat zucchini bread:
Finally, I must report that I did actually make it to all of my scheduled volunteer work shifts, although at times my attendance seemed precarious. On one occasion, I was introduced to a talkative 8-year-old boy named Elijah who told me his life story and peppered me with questions about mine for three hours as we pulled weeds from between the string bean plants. I also sustained quite a few mosquito bites along the way. On my final shift, I actually found myself alone in the shed with only my thoughts, sorting cherry tomatoes and watching as a burnished, golden haze enveloped the garden. Eventually, it was too chilly and too dark to see what I was doing and it was time to conclude. There were times when I didn’t want to report for duty, but I was usually glad I did, especially when I would complete a task. The garden needs continual care, but at times the weeds seemed daunting. But there was some sense of satisfaction leaving a vegetable plot more orderly and tidy than it was found. Dare I say that Sophia Garden may, in fact, be a metaphor for life?
Happy Winter to the blessed organic sisters of Sophia Garden! I’ve already signed up for next season!
©2008 T.W. Barritt All Rights Reserved
It’s been a long wait. Nary an heirloom tomato to be found on the East Coast last year, due to the awful tomato blight. While the recent spate of hot weather may have been oppressive, it seems to have coaxed the tomatoes out of their great recession at Restoration Farm.
It is a joyful reunion! How did we manage last summer without these blushing shades of red, orange, pink and gold on the plate? How long since we dabbed that tart juice from our lips?
The debut tomato recipe of the summer of 2010 is an aromatic Mixed Tomato Salad with black olives, dressed with warm toasted garlic and oregano oil. Used as a relish over pan broiled beef tenderloin steaks, it delivers a brilliant burst of savory sunshine.
It is a welcomed homecoming, indeed!
You want to hear my geekiest move of all? I’m heading off on a trip to the West coast for a few days. There is so much food, and I can’t bear the thought of leaving my creations in the refrigerator. So, I pack a lunch of orzo salad and potato salad for the plane. Let’s face it. The food on airplanes is dismal, but these organic vegetables have me soaring!
