Mutual Aid Saves the Day!
On June 12th, we experienced a hail storm that effected all of the fruit and veggies that weren't in our greenhouses or under mesh hoop houses. So, pretty much everything. We ended up needing to call on our organic farmer friends to fill out our CSA boxes this week instead of having a partial box or skipping a week. The organic community in the North Okanagan - Shuswap region is pretty tight knit and several farms offered up support when they heard of the hail damage here.
In the end, Wild Flight Farm in Mara, Fresh Valley Farms and Pilgrims' Produce (where I started farming 10 years ago!) in Armstrong provided the kale, lettuce mix, salad turnips, and rhubarb. Even though I was fully aware of the generous nature of the local organic community, this still deeply impacted me (read, tears of gratitude) to experience this mutual aid from friends and family.
Kat & Dan (with Little Liam) and Kathryn (Rob is missing) from Pilgrims' Produce.
Hah! The Matrix 'farm truck' does it again. Just got everything in there :-)
With strawberries just starting to ripen, we were stoked to include small baskets in each of our CSA boxes this week, as well as some rhubarb. The perfect combination for sour cream rhubarb cookies! Here is the recipe that I modified to match our sugar tolerance (which is so much lower than most recipes) and including strawberries:
Sour Cream Rhubarb Cookies (more of a breakfast biscuit, well, I'm not sure -- the texture is different, that's for sure)
(Modified from www.today.com)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.
- Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.
- Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.
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Photo credit: Martín Bustamante