Summer at the Farm

I have to begin this farm newsletter with sad news. Earlier this year, we said good bye to Batman. It’s taken me along time to tell you because I was so sad, but it had to be said. So many of you grew up with him, or had to toss him out of your car while he tried to escape the farm. He was a bad ass to the end.

And now that summer is beginning, it felt like it was the right time to pay him the homage he deserves.

He was famous in his own incredible way, and for 19 years was lord and master of Soul Food Farm.

He started as a wee little kitten born in my daughter’s room and grew into a character larger than life. There are hundreds of Batman stories, but he will forever be remembered for his insatiable appetite. He was a beast.

Last year, old as Moses, he knocked down a three-year-old and stole her sandwich. He would slap you and grab your food, drink your coffee, jump in your car, and steal your lunch. My God, how many cups of coffee did I drink without realizing he’d already been slurping from them?

He was a great hunter, and only now that he’s gone do I realize what a monster he was. This is the first spring and summer I can remember on the farm with so many baby birds, butterflies drifting through the garden, lizards on parade, and a band of squirrels that now seem completely fearless and come right up to the house.

In everyway Batman was larger than life, but I knew things had gotten completely out of hand when customers started showing up at the farm with a cup of coffee and immediately looking for Batman to keep them company while they drank it.

Batman has left a big gap in our hearts, and we still talk about him all the time.

If you knew him, you know, he was much more than just a cat.

We miss him terribly.

On a happier note, I can tell you that the Farmstand is up and running and we are having such a good time this year meeting new customers and new farm babies.

The produce has been gorgeous and seasonal, and every week the farmers inspire us to think about what recipes to cook next. One of my favorite combinations right now is rainbow chard and dino kale with pasta.

Ingredients

• 1 bunch rainbow chard

• 1 bunch Lacinato, also called dinosaur kale

• 1 onion

• At least 3 cloves garlic

• Sea salt

• Pasta

• Soul Food Farm olive oil

• Parmesan cheese

Take the chard and kale and chop them very finely, stems and all.

Slice one onion and heat a generous amount of Soul Food Farm olive oil in a large pan. Add the onion and sea salt and cook until softened.

Add the chopped greens and continue cooking until they have wilted down and most of the moisture has cooked away, about 15–20 minutes.

Add the chopped garlic and continue cooking until everything begins to caramelize and develop a rich golden color.

While the greens rest, cook your pasta in salted water. Drain and toss with the greens mixture, plenty of Parmesan cheese, and an extra drizzle of olive oil.

Simple, seasonal, and one of my favorite ways to eat greens this time of year.

One of the things I’ve been working on this summer is creating a new gathering at the farm called Sunday Soul.

The idea is simple. A day to slow down.

Coffee and pastries in the morning, a sound bath beneath the oaks, lunch under the olive trees, flowers from the garden, conversation, painting, and time to simply breathe.

Life asks a lot of women. This is a chance to step away from the noise for a day and enjoy the beauty of the farm.

The first Sunday Soul gathering will be held June 28, a few spaces are still available.

If you’ve been craving a little peace and quiet, I’d love to have you join us.

Link to register Sunday Soul

As always, thank you for supporting Soul Food Farm.

Whether you’re stopping by the Farmstand, reading these newsletters, bringing a friend to visit, or simply following along from afar, you’re helping keep this little farm going.

See you at the Farmstand.

Alexis