Here at The Moderns, we are advocates for food justice, food transparency, and food access. Always poised with a permaculture lens, our attention and energy towards the goal of food autonomy offering healthy, organic, and local food for as many people as possible, no matter what their socioeconomic status, results in an interesting and promising journey for us at the Moderns.
The latest step of this journey is our participation with Growing Hearts Farm CSA, at growingheartfarm.com, run by fellow permaculture students of Andrew Faust. We got involved with this CSA through our mutual teacher, and his wife, Adriana Magana, both of the Permaculture Center for BioRegional Living, at homebiome.com. They introduced us to Growing Heart’s vision of holistic and spiritual farming and we are thrilled to support it.
Each week we, and other “share holders”, get a portion of the farm’s crops and get to share in local, organic, and seasonal food, supporting and protecting the local food shed and having an alternative to the corporate food machine. We also get the “warm fuzzies”, knowing that the farmers, having received payment from the shareholders in advance, get to farm without the worry of their financial base. For them, this translates to the ability to buy seeds and labor without the concern of taking high interest loans or being forced into compromising the integrity of their farm or the local farmer’s product. (And if you need a refresher on large corporations deserve a skeptical eye, take a moment and search out food corporate giants like Monsanto and the work that activist movements like Occupy Food, facebook.com/occupyfood, are producing to expose their corruption).
“As summer kicks off with Growing Heart, the CSA is kicking me into action – into going back to preparing my own food and into cooking with fresh ingredients,” says Janine James, founder of The Moderns. We’re just excited to try out some of Founder Janine James’ recipes. She’s a big fan of cooking and we’re big fans of eating, particularly when she shows up for lunch with a fresh meal made with local, sustainable crops! (How often do you get to say that about what you eat!?)
Good eats, everyone!
This week’s crops: arugula, spicy mustard mix greens, spinach, pac choi, kale, head lettuce, mint, and kohlrabi.