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She's gone
Written by Calliope Pappadakis   
Friday, 12 April 2013 17:05

I'm having a wee bit of an identity crisis this week. My high tunnel is gone. I don't miss the terrifying feeling of big wind gusts sweeping through the valley. I don't miss the repairs, the long list of things needing fixing that were creeping up on us the last year or so. I don't miss the stress of a scheduled CSA-- deadlines, promises of food, deliveries. But I miss her. I miss the link she gave me to my heart's truest passion- earth, soil, cultivation, insects, physical connections to the cycle of Mama Earth, the magic of a seed. She's gone and I've been sad about it this week. I've failed to notice any other strengths I might possess while I mope about and feel discombobulated. I wasn't sure why I felt so out of sorts, or maybe I was afraid to admit it. I love teaching because I am a lifelong learner and I love being a student! But the identity I came to embrace as a grower of local, organic food is not an easy one to part with and to wave goodbye...  

I do have faith in change, and I tend to bounce back after stirring around in a dark place. I think I'm swinging my way out the other side, at least in terms of going, "Oh ok." Deep breath. And flowing with it. Moving with the change, nurturing myself in spite of the emptiness it has brought, and not rejecting it. Spring is all about transition, unfurling, warming, growth, and change. I guess I'm still finding my way in her absence. My beloved Gothic Plant Cathedral. Farewell, friend. Maybe one of these days I'll get around to updating the website to reflect the change. But not quite yet.

Tunnel 2009

 
The First Muse Newsletter - Week 20, October 16
Written by Calliope Pappadakis   
Tuesday, 16 October 2012 00:00

Fall Hello Friends,

Friday's frost knocked out all of our basil that I was hoping to turn into pesto, many of our flowers, and the remaining tomato plants. We awoke to the sound of Catalpa leaves hitting the metal roof and covering the porch. It really is fall!

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The First Muse Newsletter - Week 19, October 9
Written by Calliope Pappadakis   
Tuesday, 09 October 2012 00:00

Sugar MapleGreetings, Friends,

It started to really feel like fall as the temperatures dropped this past weekend; we spotted smoking chimneys at a few of our neighbors’ houses around the valley and our Sugar Maple tree is turning lovely autumnal colors. The chickens peck through the fallen leaves looking for insects and worms. The hens had a surge in egg production in August/September, but they’ve backed it down to less than an egg a day again. At the winter solstice when daylight hours begin to increase, consequently, so will their laying habits. We are looking forward to it. Winter around here means omelets and lots of baked goods.

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The First Muse Newsletter - Week 18, October 2
Written by Calliope Pappadakis   
Tuesday, 02 October 2012 00:00

Autumn LeavesGreetings, Friends of First Muse,

Happy October, and our final 3 weeks of the CSA shares!

Did you see the full harvest moon this weekend? Beautiful! With harvest in mind, make your way to local farmers markets and stock up on PA apples for applesauce and apple butter; locally grown bell peppers (that are only a quarter of the price of grocery store peppers grown outside the US) which freeze nicely as strips, and will supply you through the cold months in soups, stir-frys, and pasta dishes; and winter squash and pumpkin that can be cooked, pureed, and frozen in freezer bags for up to a year. Now is the time to take those First Muse herbs and make veggie, chicken, or beef stock for cold season soups and rice. Homemade stock is so much yummier than store-bought, and it’s much more wallet-friendly.

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The First Muse Newsletter - Week 17, September 25
Written by Calliope Pappadakis   
Tuesday, 25 September 2012 00:00

Happy Autumn!

Beet HashFeatured item this week: Red Ace Beets. Just kidding! I know it has been a prolific beet year and like us, you may have an abundance of these purple roots in your fridge drawer. Remember that they store well for months. If your beets are more than a week old, remove the greens and keep the roots dry and in a bag. Use them in the coldest months roasted with herbs and olive oil, or in soups. A member shared this recipe for a fall brunch: Beet Hash with Eggs. Hearty yet elegant, delicious and nutritious! We do have more beets in the raised beds, but we thought we'd take a break this week. :)

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