When I was very young, my mom said to me, “Why you have the perfect hands for dusting to get into those tiny cracks with those little fingers.” So I dusted away, climbing under tables and behind chairs and the couch to get to the little dusty cracks. Later she told me, “Why you have the most perfect fingers, so long and slender for playing the piano.” So, I plunked plunked plunked on the keys and strummed strummed strummed on the guitar, realizing my hands could do so many amazing things. So I sewed and beaded and drew and painted and wrote and wove and created things with my hands. Then later, I began to garden. My hands in the soil. 

My mom never encouraged gardening like dusting or playing instruments but I was around my grandparents’ farm and spent time in their house garden picking and nibbling, watching my grandpa hoe, my grandma harvesting. We eventually had a garden when I was in high school and I assisted in the garden chores. My mom canned and made preserves, which we enjoyed year-round. 

If the power of suggestion has informed what I do, then my mom bit off more than she intended. I realized at that coming of age when the expectation is upon us and we are to choose who we want to become through our profession, I decided I wanted to be a farmer. Definitively so. Consequently, a farmer’s life is also one’s lifestyle. Our purpose intertwined with our work.

My hands will never be the same. They are the hands of a worker. They have grown larger and aged sooner than expected. In fact, my daughter once informed me I have “man” hands. Horror. But true. I really can’t hide the fact that my hands are significant in the way anyone can see, “Those are working hands.” They stand out.

I warn the workers, “Your hands will never be the same” after this job. Fair warning. Never seems to dissuade them. Although, youth is always filled with the spirit of indestructibility and perpetual youth.

I wish I had a before and after picture, so I took one with all our hands so we all can see someday a comparison. We are and will become what we love to do.

1 large bunch kale

3 T. extra virgin olive oil

1 small leek (white and pale green parts), thinly sliced

¾–1 c. vegetable or chicken broth

2 medium carrots, peeled and sliced into ½" pieces

2 medium potatoes, peeled and diced into ½" cubes

Sea salt and freshly ground pepper

Cooked rice or quinoa for serving, optional

Method:

Strip the thick stems off kale leaves. Cut leaves crosswise into ¼" ribbons.

In a large saucepan or flameproof casserole dish, heat olive oil over medium heat. Add leek and cook until softened, about 3 minutes. Add kale in 2 or 3 handfuls at a time, stirring to wilt. Add broth and bring to a boil.

Reduce heat to low, add carrots and potatoes, cover, and simmer until potatoes are tender, about 10 -15 minutes. Season with salt and pepper before serving.

Servings: 3-4

Recipe adapted from: marioninstitute.org

1 LB boneless chicken breasts

Salt and ground fresh black pepper

1 t. paprika

1 t. onion powder

1 T. fresh lemon juice

2 T. olive oil, divided

3 garlic cloves, minced

½ t. red chilli flakes (or less, to taste)

2 - 3 c. green beans, trimmed and cut in small pieces

2 T. chicken broth or water

Method:

Cut chicken into small pieces and season with salt and pepper, paprika, onion powder, and lemon juice. Mix well. In a skillet over medium heat, add 1 T. olive oil, after 2 minutes add chicken.

Sauté chicken, stirring frequently, 7-10 minutes or until cooked through. Set aside.

In same skillet, add 1 T. olive oil, garlic, and red chilli pepper. Sauté for 30 seconds, be careful to not burn the garlic.

Add green beans and sauté for 3 minutes. Stir occasionally. Add chicken broth, cover skillet and cook for about 3-5 minutes, or until beans reach desired tenderness.

Stir in chicken, heat until all ingredients are warmed through. Serve.

Servings: 2-4

Recipe adapted from: primaverakitchen.com

1 baseball-sized red beet (about 6 oz), scrubbed

1 - 15½ oz can chickpeas, rinsed, drained

⅓ c. tahini, well mixed

¼ c. fresh lemon juice

¼ c. ricotta (may substitute Greek yogurt or goat cheese)

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 t. (or more) kosher salt

10 cranks freshly ground black pepper

¼ t. ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)

Method:

Preheat oven to 425°F. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.

Yield: 2¼ cups

Recipe adapted from: bonappetit.com

Ingredients:

2 large sweet peppers, any color, plus ¼ c. chopped, divided

¼ t. salt

4 large eggs

2 T. half-and-half

1 t. extra-virgin olive oil

¼ c. chopped onion

⅓ c. diced ham* (about 2 oz)

¼ c. shredded cheese, such as Cheddar, Swiss, or Monterey Jack

1 T. chopped fresh chives

Preheat oven to 375° F. Halve peppers lengthwise; remove and discard seeds. Place peppers cut-side up in an 8" square microwave-safe dish. Microwave on High until just tender, about 3 minutes. Pat dry and sprinkle with salt.

Whisk eggs and half-and-half in a medium bowl.

Meanwhile, heat oil in a small skillet over medium-high heat. Add chopped pepper and onion. Cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Divide pepper and onion mixture among the pepper halves. Divide ham among the pepper halves.

Fill each pepper with egg mixture until just filled. (Depending on the size of your peppers, you may have some egg mixture left over.) Top each pepper half with 1 T. cheese.

Bake until filling is set, 30 to 40 minutes. Sprinkle with chives and serve.

*May substitute 2-3 T. diced sun-dried tomato for meatless option

Servings: 2-4

Recipe adapted from: eatingwell.com