October 15th
Our Vibrant Friends
VVF CLASS OF 2020 FEATURED FARMER PROFILES are back. High kicks! Spirit fingers.
This week, I am delighted to feature Mesa Teal Pivirotto.
Though 2020 marks Mesa’s first season with VVF, she has long been a noble steward of the land.
Quick farm snapshot that best describes Mesa’s energy at the farm: we are all working together to co-carry high packed crates of cabbages, beets, carrots, heavy things from the field to the wash house. Mesa has hoisted the crate up into the air swiftly by herself and glides off with easy determination , like, yeah ok. Next task please.
Mesa has a dry humor that always tells it like it is and a musical laugh. She farms hard, and arts even harder, creating stunning silver jewelry, painted jackets, and murals that y’all need to check out immediately on her IG @mesa_teal
Three cheers for Mesa! What a total babe.
Preferred pronouns: She/Her
Title at the farm: Farm Hand
Hometown: Estacada Oregon / Carrboro NC
Star Sign: Taurus
Spirit Animal: Mule
ROSE:
So, Mesa, it’s bonkers 2020! Here you are, farming hard for this wild and wonderful VVF Class of 2020. What brought you here?
MESA:
I moved back to Oregon this April. I was in a tough spot in my life and just needed a fresh start.
I drove my half broken truck from Alabama to New Mexico, then to Colorado and finally to Oregon. Breaking down on the way and having enough mechanic wits to fix it myself on the side of the highway.
I had zero plan or direction when I got to Oregon. I just trusted things would work out during an unpredictable time.
Mutual friends led me to Angie, field manager at VVF, who is now a dear friend of mine. We chatted about our backgrounds in farming and she invited me to come check things out.
Instantly, I was in awe of Kara's positive energy and the team that makes up VVF. They took me under their wings and I've been forever thankful since.
ROSE:
Having enough mechanic wits to fix that truck by yourself on the side of the highway = majorly badass. Yes girl.
We are so delighted you are here with us!! When did you first fall in love with farming?
MESA:
Farming/gardening has been a part of my life since I was born. I became more serious about it in 2012 when I started a Sustainable Agriculture program in North Carolina.
It was a hands-on student farm that practiced old farming techniques to the lunar cycle. We did lots of student research experiments with companion planting and creating bio-diverse environments. We practiced animal rotation to increase our soil and animal health. We learned about various things such as grafting techniques for highest resistance, methane digesters for alternative fuel systems, and trouble-shooting small mechanics (such as 2 stroke engines). Everyone at the farm was required to drive the tractor, till a field and change implements.
From there, I went on to various other farm jobs including summer camp gardener, livestock farm hand for heritage breed sheep, cattle and pigs, Mother Love organic herb farm for pregnancy supplements, organic hemp farm hand, and various vegetable farms.
ROSE:
Absolutely crushing it. Such varied experiences you’ve had! No wonder you’re such a rad farmer. Throughout it all, what is the most unexpected lesson you've learned from farming?
MESA:
Connection and teamwork.
There's 365 days in a year and it often feels like we're only conscious for 10 of them. I think for a lot of people, seasons pass by in a blink of an eye because we live in a fast paced world.
One of the beauties of farming is that every single day you get to watch things grow. Being able to watch a plant's cycle from life to death, even if it's subconsciously, you are reminded that you are present. I think in today's world, that's pretty special.
I think another huge lesson you learn in farming is the teamwork of people it takes to keep it growing and sustainable. You have to learn to read people, be aware enough to know where to help, watch how things are put away and done, be able to take direction and keep a positive attitude when things are absolutely brutal. It's not easy work and to have folks still smiling, when all you want to do is jump in a river made of white claw, it makes all the difference.
ROSE:
Ummmm, where is this river of White Claw and can we build a clubhouse there.
Truly, I couldn’t agree more about what that deep connection to the land brings to my life as well, you’ve nailed it. And yes, the essential teamwork and personal humble can do required to make it all happen is everything.
What is your favorite vegetable we grow here at VVF? To eat and to harvest?
MESA:
Every vegetable at VVF is my favorite.
It might be the peppers. Mostly because they were stunning. The Jimmy Nardellos weird twirls and colors was something I always looked forward to seeing.
To eat might be the tomatoes, because you can slap some mayonnaise on them, salt/pepper, or plain, and it's the most delicious thing in the world.
To harvest, beets, there's nothing more satisfying than pulling them out of the ground.
ROSE:
Ahhhhhh the peppers!!! They just got mowed! I miss them already in the field. Making hot sauce this week with my brother using the last spicy grabs I snagged. I’ll make you some.
Care to share what else brings you great joy/passion when you're not slaying the day farmside?
MESA:
Art and mushroom hunting.
I used to practice a lot of applied design on textiles by painting with acrylic and mixing it with a fabric adhesive. I would draw something out a few times on tracing paper. Once I got the final design, I'd pin up a jacket on a wall with tacks and project the image. I'd paint and use paint pens.
From there, I got into metalsmithing in mid 2018. I didn't really take it seriously until about last year. I've had two apprenticeships.
First, I volunteered in a jewelry art gallery for studio space in North Carolina. I was taught the basics by a wonderful woman. She constantly encouraged me to move forward with it.
In 2019, I wanted to move to Colorado, so I googled, "metalsmith in Fort Collins". I emailed the first lady that popped up, asking if she'd be interested in an apprentice, so we chatted and she agreed. I packed my things, and moved out there.
It was unpaid, and I mostly did chores around her house in order to be taught various lessons. I didn't get much time to work on any of my things, but I didn't have very much money to invest in tools, so I was unable to work independently. Very very slowly, I started buying my own tools in order to have my own space.
I am very grateful for the time spent in each studio space. Investing in tools and yourself feels like a leap of faith, especially when you're not entirely confident in your craft yet. Metalsmithing is something I feel continuously challenged by each day and I'm very excited to see where it ends up taking me.
Mushroom hunting started when I was a teenager. I didn't know my dad very well growing up. I saw him once a year for maybe 2 weeks. Most of the time, I would come back to Oregon to see him. He had a really rough time for many many years. Being out in the woods, brought him some sort of peace.
We had a tough time reconnecting with one another when I got older. Neither one of us really knew how to communicate with each other, so we went mushroom hunting.
It was something I became instantly interested in. Learning how to read the land and basically get guided through the woods by identifying certain characteristics of the environment.
You learn how to identify trees and know the health of the soil and indicator plants and you pay attention to the weather patterns etc etc. It was another way for me to connect with nature in a deeper way.
It also helped reconnect a relationship with my dad that I never thought I'd have. So, mushroom hunting will always remain a hobby in my life that I hold close to me.
ROSE:
I love all of this. You truly are such an artist. And we all need to go foraging with you like yesterday. Seriously.
Ok! Last question.
Describe an everyday or particular moment on the farm at VVF as best you can that our community would love to envision with you.
MESA:
An everyday moment on the farm that I enjoy the most is, everyone getting out of their cars, diddlying around getting things ready for the start of the day.
Chonk, the smelly farm dog, with the biggest smile and half closed eyes, comes breathing and bouncing up the gravel driveway. Everyone stops what they are doing to yell his name. "CHONKY BOOOYYY"!!
Kara walks up from her house and says "Hi my boy boy boy" to Chonk in a hilarious high pitched baby dog voice.
We all huddle around and get ready to hear the day's plan from Kara and any other input from folks. We're all already smiling, because Chonk is a hilarious fur pig and Kara's animal greeting voice will never not make you smile.
ROSE:
OMG YES YES YES CHONKY IS A HILARIOUS FUR PIG! Beyond true!
We love you Mesa. Thank you for being our featured farmer, and being all you are at the farm and in everything else you do. You’re a true gem.
Until next week, with love and gratitude to you and yours,
-- Rosemary Stafford for Vibrant Valley Farm
ROSE’S RECIPE IDEAS OF THE WEEK:
CELERY SOUP
Amended from www.feastingathome.com/celery-soup
Ingredients
2 tablespoons butter
1 onion, diced
4-6 garlic cloves, chopped
1 large head celery, sliced thin, leaves saved for garnish & side salad
2 cups potatoes sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf
salt & pepper to taste
cayenne to taste
¼ fresh dill
1 cup fresh parsley
½ cup sour cream, plain yogurt, heavy cream or crème fraiche
Preparation
Melt butter in a large pot over medium high heat. Add the onion, stirring occasionally, until the onion is browning nicely, about 5 minutes.
Add the chopped garlic and stir for 1-2 minutes, until fragrant.
Add the sliced celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne, ensuring you have enough liquid in the pot to just cover the veggies.
Cover the pot and bring to a boil. Turn the heat down and then simmer gently until potatoes are tender, about 10 minutes.
Remove from heat. Remove bay leaf.
Chop in the fresh dill and parsley with cooking scissors (small slices of stems are ok!) and allow them to just barely wilt, so that they are softened but still retain their color.
Allow mixture to cool. In small batches (no more than halfway full in your blender) blend the soup well, around a minute each batch.
Place blended soup back in your soup pot and gently reheat over low so as not to lose the bright green color of the soup.
Stir in your choice of cream. Ladle into bowls and serve with fresh cut celery leaves, parsley, and dill, or lightly fried parsley leaves.
In a small bowl, whisk together additional chopped parsley leaves with olive oil, fresh herbs like basil, parsley, dill, and/or fennel fronds, chopped apple, salt and pepper to taste, and squeezes of fresh lemon to taste.
Serve and marvel at your good health.
STIR FRIED GARLIC LETTUCE
Amended from https://cooking.nytimes.com/recipes/12422-stir-fried-lettuce-with-seared-tofu-and-red-pepper
Ingredients
2 tablespoons rice wine or dry sherry
1 tablespoon chicken or vegetable broth
3 tablespoon soy sauce
2 tablespoons peanut or canola oil
12 ounces firm tofu, drained on paper towels and sliced
2 teaspoons minced ginger
2 garlic cloves, minced
1 teaspoon minced jalapeno
1 red bell pepper, cut into 2 inch long thin slices
around 1 lb bakana or romaine lettuce, medium chopped
salt to taste
2 tablespoons chopped cilantro for garnish
Preparation
Mix together rice wine or sherry, broth, and 2 tablespoons of soy sauce and set aside.
Heat a flat bottomed wok or medium/large sized skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of peanut or canola oil. Add the sliced tofu and stir fry until golden brown.
Add around a tablespoon of soy sauce and toss the seared tofu. Transfer to a plate.
Swirl in another tablespoon of peanut or canola oil. Add ginger, garlic, and jalapeno and stir fry for around 10 seconds.
Add the red pepper and stir fry for around 1 minute.
Add chopped lettuce and salt to taste and stir fry for around 1 minute, or until the lettuce just begins to wilt.
Add the rice wine/broth/soy sauce mixture and cook for around 15-30 seconds.
Stir in the cilantro and remove from heat. Serve topped with tofu.
DELICATA AND BUTTERNUT SQUASH AUTUMNAL TART
Amended from https://www.bonappetit.com/recipe/squash-and-caramelized-onion-tart
Ingredients
1 cup whole wheat flour
1 teaspoon salt
1 cup all purpose flour, plus some for tart surface dusting
10 tablespoons chilled unsalted butter, cut into pieces
4 tablespoons olive oil
4 medium sized yellow onions, thinly sliced
3-4 garlic cloves, thinly sliced
2 tablespoons Dijon mustard
pinch of cayenne
around 4 ozs coarsely grated very sharp cheddar or gruyere
½ small butternut squash, halved lengthwise, seeds removed and set aside for roasting
1 delicata squash, halved lengthwise, seeds moved and set aside for roasting
1 small sweet potato
1 small red onion
2-3 sprigs thyme
2 tablespoons unsalted butter
flaky sea salt to taste
an 11 or 12 inch fluted tart pan with a removable bottom or a 9 inch springform pan
Preparation
For the crust preparation, whisk the whole wheat flour, salt, and 1 cup of the all purpose flour into a large bowl to combine. Add the butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until the largest pieces are the size of a nickel.
Drizzle in 6 tablespoons of ice water and rake the mixture with your fingers. Gently squeeze handfuls of the mixture together until a shaggy dough forms.
Turn the dough onto a floured work surface and knead it. Pat it into a disk and wrap it in plastic. Chill until very firm, at least 2 hours or up until 3 days. Once dough is firmed, roll it out on a lightly floured surface until it is about 1/8 thick.
Transfer it to a tart pan. Lift up edges and allow dough to slump down into the pan. Gently press into corners and trim the excess dough. Press until firm. Freeze the dough in the pan until firm, around 15-20 minutes or cover and chill up to 12 hours.
Place oven rack in a lower third of the oven and preheat to 350 degrees.
Swirl 2 tablespoons of olive oil in a large skillet to coat and add yellow onions. Season with salt to taste. Set skillet over medium heat and cook the onions, stirring occasionally until very soft and golden brown, around 15-20 minutes. Add the garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, around 25-30 minutes. Let cool.
Brush mustard over chilled tart dough and then sprinkle it with cayenne. Stir grated cheese into cooled caramelized onion mixture and spread it across the crust in an even layer.
Using a mandoline or a very sharp knife, carefully and thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edges, leaning slices against the crust, and working your way inward. Drizzle 2 tablespoons olive oil over vegetables and season with salt to taste.
Bake tart until edges or vegetables are browned, some spots deeply browned, until crust is golden brown, around 75-90 minutes.
Melt thyme and butter in a small saucepan and cook until butter is just bubbling. Drizzle over tart and sprinkle with flaky sea salt.
Serve and delight your eyeballs and the eyeballs of your beloveds.