Fry an onion in a large cast iron skillet. Add a few sausages once the onions start to get translucent. Chop a pile of greens (chard, kale, beet greens, whatever) while the sausages cook, and cut a tart apple or two into small pieces (skin is okay). Turn the sausages and add the greens. If they are big sausages, when they are well browned on the outside, you can cut them into pieces. You may need to scrape the bottom of the pan occasionally while cooking. Then add the apples and cook until the greens are limp, apples soft, and sausage cooked through. (Shouldn't take too long.) Season with salt, pepper, whatever you like. If you've got a griddle, push the greens and such aside, throw a few slices of bread on to toast during the last minute or two of cooking. Or use a toaster. I used ciabatta, which was perfect.

-- Joshua

Beat some eggs very well in a shallow bowl with some milk, as if you were making french toast. (About one egg per thick bread slice.) Add garlic (minced, pressed, powdered, whatever), chives and/or parsley, and whatever other herbs you like. Soak sliced bread in the egg mixture, and cook the bread like you would french toast, on a greased frying pan or griddle. After you flip the toast over, cover the now-cooked side with shredded cheese so that it melts while the other side cooks. (If it is very thick bread, you can flip it up on edge and give the edges a quick cook before you add cheese.)

Serve with a big helping of those greens I mentioned previously.

-- Joshua

Fresh snow peas, munched on in the sunshine while standing in the garden or lightly steamed later that evening, are one of the most delightful experiences of embodied existence. We planted a new variety this year, called "Oregon Giants" I think, that are truly the finest snow peas. I praise them highly. The peas get to full pea sized while the pods are still wonderfully tender, and the peas are amazingly sweet. We also planted some dark purple ones that don't compare to the size or taste of the Oregon Giants, but are tender and strikingly beautiful. I love being alive.

-- Joshua

One of the things we get piles of from Many Hands Farm is greens. All kinds of greens. Beet greens, kale, collards, chard, turnip greens, arugula... This is by far the most popular way to serve them. But don't think of it as a terribly fattening thing to do to greens. Think of it as one of the healthiest things you can do to bacon.

Josh's Very Best Greens

Fry a half pound of bacon in a large deep skillet (or wok). While it is cooking, chop up a large bunch of greens - damn near any edible sort, in any combination - stems and all. (Just cut the stems into fairly small bits.) Pull the fully cooked bacon out of the pan and set it aside on a plate to cool a bit. Add the greens to the bacon fat. For greens with thick stems, such as chard, you may want to put the stems in to cook for a few minutes before adding the leafier bits. Stir that around to get it all well coated with bacon fat, and cook until the greens are the desired limpness. When the bacon is cool enough to handle, chop it into bits (or crumble it) and add it back to the greens. Drizzle the greens with maple syrup or honey.

This goes very well with taboule.

-- Joshua

Another successful holiday! Wonderful job, Nahi & crew.

I especially want to thank my drummers. You all did a
great job. It came together really nicely.

I want to encourage other potentially interested
individuals to join in with the drumming next time -
it isn't so scary. If there is interest I may hold an
occasional drum practice. We've got extra drums and
whatnot for folks to borrow. No experience needed.

And for my holiday recipe....

Garlic Pastry

Mince or press 3 cloves of garlic into a good quantity of olive oil. Lay a sheet of phyllo on a deep cookie sheet, brush with oil/garlic. Cover with another sheet of phyllo and continue for 20-30 sheets. Bake in a moderate oven until golden brown.


-- Joshua