Blast from the past — a sign from 2010 …
Recognize this sign? Longtime farm friends and politically aware locals will remember the genesis of these signs back in 2010. For a while, they were prolific around these parts, as Grand Island residents and farmers, nearby neighbors, and friends gathered together to respond to a rock company’s proposal to put a gravel quarry on the south end of the island.
That was a wild time, let me tell you. And, in many ways, a wonderful time of community organizing. We got to know many neighbors who we’d barely met in our previous four years of living and farming here. We met weekly to organize our ideas and understand what the implications of this quarry would be for the island — and how we could potentially mitigate damages or even find a way to stop it from happening.
Long story made short — back in 2011, Yamhill County approved the zone change on the proposal parcel, changing it “forever” from agricultural zoning to mineral extraction zoning. The intervening years have been quiet. The rock company has been working on the next steps apparently — many more permits are needed before starting up the operation of a gravel quarry!
During this quiet period, we’ve enjoyed spending our time and energy on other projects, but it looks like the time has come to return our attention to what’s happening (or potentially happening) at the south end of Grand Island.
And, now, I apologize because really this will be a “teaser” post about this topic. My time for a newsletter is limited this week because I am meeting tonight with other island residents and friends to assess what actually is going on right now with the quarry. The News-Register published a great, in-depth article about the history of the quarry situation and its current status for those of you who want to get caught up. And, I will write more at length next week when I have a better idea of the situation myself.
Perhaps one of the most surprising things about falling SO deeply in love with a place is realizing that my love — like all loves — makes me feel so vulnerable to possible pain or hurt or disappointment. The longer we live on Grand Island, the more rooted we feel here. We grow in our love of the wildlife that lives on the edges. We grow in our appreciation for the very vibrant farming businesses that employ so many people here.
We’re still figuring out exactly what “protect” means at this point in Grand Island’s situation, but our heart is even deeper in love with the island than when those signs were painted five years ago. And, so, we persist in our attention at the very least.
More next week! I promise! For now, enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Final CSA payment due this week! If you haven’t already paid the remainder of your CSA balance, this is the week to do so! You can bring cash or check to pick-up or mail us a check to: Oakhill Organics, P.O. Box 1698, McMinnville OR 97128. Please let me know if you have any questions about your account or balance due. Thank you!
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Meet this week’s vegetables:
- Pears
- Chehalis apples
- Grapes
- Delicata winter squash — Tomorrow is the Fall equinox! I remember the equinox of 2010 so well — of seeing the sun set exactly behind me to the west as we drove home from a quarry meeting with neighbors. This year, we will observe it by picking up meat from the butchering and saying hello to all our CSA members at pick-up! BUT! We will also celebrate by sharing with you some of the first winter squash of the season … the beloved Delicata squash! These are a perennial favorite of the CSA. They are so simple to prepare in many ways. Our favorite is to make “rings” by slicing the squash width-wise. I use a butter knife to scoop out the seeds and then roast the rings on a baking sheet with lots of butter at 375° until the delicata is crispy outside and soft inside. Yum. In general, you can eat the skin on this squash, which makes it easy to prepare lots of ways!
- Cauliflower & cabbage
- Tomatoes — “Juliet” plum cherry tomatoes & slicer tomatoes both
- Sweet peppers
- Chard
- Zucchini
- Beets
- Red potatoes
- Garlic
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And this week’s extra goodies from the farm:
- Beef cuts — The last beef from our farm for the foreseeable future! Steaks are $14/lb; roasts are $12/lb; ground beef is $10/lb; organs and bones are $6/lb.
- Lamb — Also the last lamb from our farm for the foreseeable future! Chops are $14/lb; roasts are $12/lb; ground lamb is $10/lb; organs and bones are $6/lb.
- Eggs — $6/dozen
