The Honorable Harvest

A canon of principles and practices followed for generations by indigenous peoples is known as the “Honorable Harvest.”  These practices govern the exchange of life for life.  Though not written or even spoken, botanist and enrolled citizen of the Potawatomi Nation, Robin Wall Kimmerer, in her book Braiding Sweetgrass, offered the following as the guidelines for a way of life reinforced by small, daily acts:

·      Know the ways of the ones who take care of you, so that you may take care of them.

·      Introduce yourself.  Be accountable as the one who comes asking for life.

·      Ask permission before taking.  Abide by the answer.

·      Never take the first.  Never take the last.

·      Take only what you need.

·      Take only that which is given.

·      Never take more than half.  Leave some for others.

·      Harvest in a way that minimizes harm.

·      Use it respectfully. Never waste what you have taken.

·      Share.

·      Give thanks for what you have been given.

·      Give a gift in reciprocity for what you have taken.

·      Sustain the ones who have sustained you and the earth will last forever.*

*(Kimmerer.  Braiding Sweetgrass. Milkweed Editions. 2013. P. 183)

As part of the Norwood CSA, I am reminded of these principles and practices as my wife and I strive to limit our carbon footprint on our endangered planet.  The act of picking up shares of freshly grown fruit and produce so lovingly shared by the earth, reminds us that we must share and give thanks for the wonderful, weekly bounty.  How different an experience it is to fill your bag with pungent leeks and aromatic celery, fresh dirt still clinging to their roots, than to purchase pale greens lying inanimate in plastic packaging.  I am humbled and grateful to participate in our attempt to abide by the wisdom of those who have always honored the earth.

How about a quick and easy tomatillo salsa verde for this week’s recipe?  I found this one on www.simplyrecipes.com/recipes/tomatillos_salsa_verde.  Delicious!

"Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro.

To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added flavor from the searing of the tomatillos.

Then it’s a quick spin in the blender with the other ingredients, easy!"