The Worm's Voice: Red Wiggler's CSA Newsletter
NOTES FROM THE FARM
What is the Care Farming Network?
a note from our Executive Director, Kara McCall
For years, Red Wiggler operated knowing we were doing something special, but not really having a name for it. We knew we weren’t alone because we regularly received phone calls and emails from others in the country doing similar work asking for advice or camaraderie. When we learned the term “care farm,” popular in Europe, everything clicked. Care farming takes many forms, but always uses therapeutic farming to promote health, well-being, and belonging. We created the Care Farming Network to create the successful infrastructure we saw in Europe here in the US.
Red Wiggler is proud to run the Care Farming Network, where we offer consultations; share practical resources; host trainings, webinars, farm tours and conferences; support mentorship; and connect people to a growing national community. Over 400 farms across the country currently participate in the network, and that number is growing all the time. Our vision is simple and ambitious: a care farm in every county.
If you value being part of our care farm, and want to help us bring this incredible work to those in need across the country, please consider a donation to help us reach our $10,000 goal this August. To celebrate our 30th year, donations are matched, dollar for dollar, up to $10,000. So your donation has twice the impact. Thank you for investing in the future of care farming!
Nightshades: What’s in a Name?
Tomatoes, eggplants, peppers, potatoes, tobacco, and petunias seem like unlikely relatives, yet all belong to the same botanical family: Solanaceae. The common name for this family, nightshade, traces back to Old English and Germanic roots referring to shade-loving plants. But the moniker is infamous because of the family’s most deadly member: Atropa belladonna, or deadly nightshade. Its dark, sweet berries and long history of causing hallucinations and death have forever linked these plants with mystery and danger.
Solanaceae includes roughly 90 genera and over 2,500 species, native mostly to Central and South America. When tomatoes and potatoes reached Europe after Columbus’s voyages, they were met with genuine fear, since Europeans already linked nightshade plants to poison through deadly nightshade and mandrake, both tied to witchcraft and folklore. Tomatoes were dismissed as poisonous ornamental curiosities for over a century, an idea reinforced by wealthy Europeans who got sick eating them off of lead-laced pewter plates.
What unites edible and toxic nightshades alike is the production of alkaloids, nitrogen-containing compounds the plants produce as a defense against insects and grazing animals. Deadly nightshade, henbane, and mandrake all produce tropane alkaloids capable of causing paralysis or death. Potatoes, tomatoes, and eggplants produce glycoalkaloids, which concentrate in the green, unripe, or sprouting parts of the plant. In the small amounts found in ripe fruit, these compounds are harmless; but in excess, they can cause real illness. So while our garden-variety nightshades are perfectly safe to eat, the name is a genuine echo of the family’s more dangerous cousins.
IN THE SHARE
- Carrots
- Squash/Cukes
- Nightshades Choice
- Cherry Tomatoes
- Edamame/Peppers/Okra
PICK-YOUR-OWN
PICK-YOUR-OWN AVAILABILITY
Look for the BLUE flags on items ready to pick!
RED
Marigolds, Cilantro, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia
ORANGE
Lamb’s Ear, Pincushions, Parsley, Snapdragons, Sunflowers, Shiso, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Nigella, Ground Cherries
PINK
Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, Celosia
YELLOW
Nicotiana, Calendula, Lemon Balm, Bee Balm, Sage, Yarrow
PURPLE
Heliopsis, Anise Hyssop, Fennel, Coreopsis, Rudbeckia
Need help or ideas? Just ask a RWCF Staff member or volunteer. We’re here for you!
RECIPES
VEG – Vegetarian DF – Dairy Free GF – Gluten Free
MISO EGGPLANT GF DF Veg
Last Friday, we held a potluck for volunteers, staff, and their families. It was a great event, with lots of amazing food. One of the standouts, for me, was this miso eggplant dish made by one of our dedicated volunteers. The soft, chewy texture of the eggplant is countered by the crunch of scallions and sesame seeds. And the umami flavors get your mouth watering just thinking about it! Serve as a side, or over rice as it’s own simple meal. Serves 4 as a side, or 2 as a meal.
INGREDIENTS
- 1 lb eggplant
- 2-3 tbsp sesame oil
- 1 tbsp finely chopped ginger
- 2 cloves garlic, finely chopped
- 2 tbsp miso paste
- 2 tsp rice vinegar
- 1 tbsp honey
- 2 tsp tamari or soy sauce
- 2 tbsp water
- 4 scallions, chopped
- 2 tsp white sesame seeds
DIRECTIONS
- Cut the stem ends off of the eggplant and cut the eggplant into 1/2 inch cubes or strips.
- Heat 1 tbsp sesame oil in a nonstick skillet on medium high heat. Once hot, add in half of the eggplant and cook for 2-3 minutes per side until golden brown in color. Set the cooked eggplant aside on a plate and repeat with the remaining eggplant (you may need to add more sesame oil to the pan if it’s too dry)
- Add 1 tbsp of sesame oil to the pan along with the garlic and ginger, sauté for 2 minutes before adding in the miso paste, rice vinegar, honey, soy sauce and water. Whisk so that the sauce is well blended, and bring to a gentle simmer. Add in ½ of the chopped scallions and leave to simmer for 2 minutes until the sauce begins to thicken.
- Return the eggplant slices to the pan. Use a spatula to gently stir so that the eggplant pieces are all well coated in the sauce. Garnish with the remaining chopped scallions and white sesame seeds.
HONEY ROASTED CARROTS VEG DF GF
To celebrate our debut of carrots in the share, I’m reposting this yummy and easy carrot recipe from 2023. If you need convincing that cooked carrots are delicious, look no further than this recipe! As I said in 2023, they are like the dessert of dinner! If you’re feeling adventurous, use the carrot tops to make this chimichurri sauce to drizzle on top or accompany grilled meats.
INGREDIENTS
- 1 bunch carrots, topped
- Olive oil for drizzling
- 1 tsp honey or maple syrup
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 425 degrees. Wash and scrub carrots. Cut larger carrots in half or quarters, lengthwise. Place on a baking sheet (lined with parchment or a silicone sheet) or in a large bowl.
- Toss the carrots with a drizzle of olive oil, the honey, coriander, cumin, and pinches of salt and pepper. Roll the carrots with your hands to coat and arrange them on a baking sheet in a single layer, with space between the carrots. Roast for 15 to 25 minutes, or until the carrots are fork-tender and lightly browned but not mushy.
- Serve as is, top with chimichurri sauce, or drizzle with tahini and lemon juice.