I was blessed to witness the first day of Black and Latinx Farmers Immersion Session 2 from a new vantage point, overhearing the sounds of laughter, first meetings, and reunions wafting in through my bedroom window as I rested. Being here on land together, by choice, this is GOOD.” ~BLFI reflection from this week I now understand that’s not the whole story. I realized that the only images I have been fed of our bodies on land are images of trauma, oppression, and shame.
#JAR OF BEANS 2016 FULL#
“I looked up from weeding to see a field full of black and brown bodies bent over the land with me. Cheryl and Chris, power farmers, flex their skills to teach harvesting techniques to BLFI participants. High tech kale sorting on state-of-the-art wet bedsheet. Then you can just grab a handful to add to your eggs, smoothie, soup, or saute. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge.It also means you need to wash your veggies before consuming them. In general, this allows the food to stay fresher longer. We will do some washing if there is a lot of dirt on greens and we always rinse root crops. We DO NOT extensively wash veggies before delivering them to you. If you break them down, please make sure not to tear or bend any of the tabs, or just leave the assembled box for us and we are happy to break it down. You can leave them where you get your delivery. September 24, October 22, and November 12. We are also processing our chickens today, right now! They can be picked up on the farm or delivered on our normal Wednesday delivery route next week. The BLFI 2 mulch team looking fresh and fly. Zucchini and/or yellow summer squash (2 pounds).But eat them soon cause they’re delicious and you’re gonna bet a lot more. Leave them out in a dry space on the counter and they will continue to cure and keep for months. Green garlic (2-3 bulbs) – Do not store these in the fridge.Look how hard she is working to pull that cabbage while Chris is dancing on the other side of the handle bar. Please refer to Ball guidelines for reference.Naima stepping in for 24 hours to help lead Black and Latinx Farmers Immersion (BLFI) while Mama Leah rests and heals. Your elevation will determine to weight of pressure that you use.
We use 10 lbs of pressure based on our elevation. (Pints – 1 hour, 15 minutes, Quarts – 1 hour, 30 minutes). Then once the weight begins to jiggle, start the timer for 90 minutes. Once it begins steaming, let it steam for 10 minutes before putting the weight on it. Place in pressure canner, put the lid on and wait for it to steam. Wipe the rims with a sterile cloth, place hot lids and tighten down rings. I can these in quarts since they’re so similar to pintos and my boys can easily eat a quart at a time.įill with boiling water, leaving one inch head space. Add one teaspoon canning salt and a small piece of country ham to each quart jar. Measure a cup of dry beans per quart jar. Start a pot of boiling water to add to jars and a pot of water to boil lids. Turn the oven on 200° to get your jars hot. If you’re local, check out B&B Produce on 52, they have a large variety of dry beans! This makes dinner in the future – quick and painless! Some call them Cranberry, some call them October, I call them good!!! When I have a hankering to can and can’t put my hands on something fresh, I head to my local produce stand and grab a few pounds of dry beans.
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