November 12, 2018 • 0 comment(s)
Yesterday a man pulled into the driveway of my farm store. His car looked to be older than I am and his stature told of years of hard work. His name was Tony, he had read that I interned at Polyface Farm, and if I had time, he would like to see my chicken tractors to check out the design. It soon became apparent that this man had seen much in his life as a farmer. He had seen dear friends work for other farms spraying Monsanto's glyphosate die of cancer. He told me that after watching two friends die one after the other, he warned one of his friends not to take the job spraying chemicals. His friend assured him that he was in a closed-cab tractor and completely safe. Less than five years later he was dead. Cancer. He had seen his dairy operation slowly get squeezed dry from the big dairy outfits shipping out his milk. As the years passed and the milk checks became smaller, they added on fee after fee. Finally, he was forced to shut down his dairy and sell most of his herd at auction. When he called Agri-mark to get back the 10% deposit they had taken from his checks over the years, he was notified that they would be paid back at a percentage over fifteen years. He's almost eighty years old.
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November 12, 2018 • 0 comment(s)
Summer came like a freight train last week. If I'm being perfectly honest, I turn into a bit of a waste of a human when the thermometer hovers near 90. And just when I thought the heat wave was over, here we are again. Today's 91 degrees felt like a perfect opportunity to come inside and share a delicious recipe with all of you. Last week I arrived to my boyfriend's house desperately hungry. It had been quite a busy day and I had forgotten to eat lunch. Faced with the decision of whether to go for ice cream or have him make something at home, I left it up to him. I was too hungry to make any decisions. "How about "Garlic Scape and Sundried Tomato pesto pasta?" he suggested. I wasn't sure I could wait for something so fancy but I didn't want to seem like too much of a hungry monster, so I agreed. About twelve minutes later, there was one of the most delicious meals I've ever had sitting in front of me. Sundried Tomato and Garlic Scape Pesto Pasta Ingredients 1/2 bunch Garlic Scapes 1 jar -or homemade-of Sundried Tomatoes, drained 1/4 cup pine nuts (or walnuts or sunflower seeds) 1/4 cup Olive Oil Salt to taste 1 lb pasta Pecorino or Parmesan Cheese 1 lb Deep Roots Farm Italian Sausage Steps Heat cast iron pan and cook sausage. Boil water for pasta. While waiting for the boil, combine garlic scapes, sundried tomatoes, pine nuts, olive oil, and salt into a blender. Blend on low or pulse until a chunky paste has formed. Cook pasta to directions on box. Mix pesto into cooked pasta, add slices sausage, and top with fresh cheese. Serve and enjoy!
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