Harvest Energy

There is nothing quite like the harvest season on the Prairie. It is a collective effort that holds thrill, worry, exhaustion, delight, and ultimately, one hopes, it holds full bins.

Rebekah Lindenbach is a city woman and a country woman. Last fall she wanted her city friends to experience harvest at her farm.  It took four different invitation dates before her guests finally made it to the field with her. On the first three dates it rained! Rain can be one of the major stresses of the season, followed by mechanical breakdown, and of course both always happen. The day finally arrived when we were in the field; her brothers orchestrating that beautiful synchronized dance of combine and truck moving together, her brother’s father-in-law and brother-in-law in their big equipment helping with that final race to get the last field harvested before the rain.  You could almost taste the thrill of completion.

Similarly a few weeks ago, Prairie Spruce Commons member Henning Mortensen was driving the grain truck at his mom and dad’s farm.

Harvest is also part of Prairie Spruce Commons Cohousing city life, but we are harvesting community rather than crops, and rather than full bins, we are working toward full units. If you have been imaging Prairie Spruce Commons Cohousing in your future, now is the time to act. The major ‘harvest window’ is the fall of 2014. You can click here to find out how to join our community. For only $100 you can become an Associate Member and participate in all aspects of the community for three months, allowing you time to help with your decision making. Or, if you already know you want Prairie Spruce in your future, you can become an Equity Member and make a 10% down payment on your unit. You can get in touch via our Contact page – we would love to hear from you.

Brenda

Prairie Spruce Pico de Gallo

Fall is officially here! Frost was predicted a few days ago, so my husband picked all the remaining tomatoes. It was quite a crop with lots of Beefsteak Sweet Cherry and Roma tomatoes. My favorite was a heritage tomato that was shaped like a pear, an inch long, and a beautiful shade of gold. It looked amazing mixed in with the other tomatoes.

One of my favorite ways to use garden tomatoes is pico de gallo, a fresh salsa. This recipe from Flavors Magazine reminds me of Cozumel, Mexico. There is a tiny restaurant there, far, far away from the cruise ship docks, that has the most amazing fresh salsa and pastors. Pastors are pork that is cooked on a vertical spit, seasoned with chilies and pineapple. It is sliced thin and served on small tortillas. Amazing stuff with a little pico de gallo on the side!

 

Praire Spruce Commons Pico de Gallo 

  • 2 large ripe tomatoes, cored, seeded and finely chopped
  • 3 tbsp. Onions, finely chopped
  • ¼ cup cilantro leaves, rough chopped
  • 1 jalapeno, stemmed and finely chopped
  • 1 tsp. Oregano
  • 1 lime, juiced
  • 1 tsp. Honey
  • Pinch of sea salt

Combine all ingredients; season with salt to taste. Mix well and let rest 10 minutes before serving.

I’m looking forward to the tomato and cilantro harvest from the Prairie Spruce Commons planters on our deck and roof terraces, as well as the large community garden in our courtyard. I’m also looking forward to our next trip to Mexico! Travelling will be so much more carefree knowing my home will be looked after while I am gone.

What’s your favorite recipe for fresh tomatoes?

Joanne