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Craving for Spring by, David Herbert Lawrence

I wish it were spring in the world.

Let it be spring!
Come, bubbling, surging tide of sap!
Come, rush of creation!
Come, life! surge through this mass of mortification!
Come, sweep away these exquisite, ghastly first-flowers,
which are rather last-flowers!
Come, thaw down their cool portentousness, dissolve them:
snowdrops, straight, death-veined exhalations of white and purple crocuses,
flowers of the penumbra, issue of corruption, nourished in mortification,
jets of exquisite finality;
Come, spring, make havoc of them!

I trample on the snowdrops, it gives me pleasure to tread down the jonquils,
to destroy the chill Lent lilies;
for I am sick of them, their faint-bloodedness,
slow-blooded, icy-fleshed, portentous.

I want the fine, kindling wine-sap of spring,
gold, and of inconceivably fine, quintessential brightness,
rare almost as beams, yet overwhelmingly potent,
strong like the greatest force of world-balancing.

This is the same that picks up the harvest of wheat
and rocks it, tons of grain, on the ripening wind;
the same that dangles the globe-shaped pleiads of fruit
temptingly in mid-air, between a playful thumb and finger;
oh, and suddenly, from out of nowhere, whirls the pear-bloom,
upon us, and apple- and almond- and apricot- and quince-blossom,
storms and cumulus clouds of all imaginable blossom
about our bewildered faces,
though we do not worship.

I wish it were spring
cunningly blowing on the fallen sparks, odds and ends of the old, scattered fire,
and kindling shapely little conflagrations
curious long-legged foals, and wide-eared calves, and naked sparrow-bubs.

I wish that spring
would start the thundering traffic of feet
new feet on the earth, beating with impatience.

I wish it were spring, thundering
delicate, tender spring.
I wish these brittle, frost-lovely flowers of passionate, mysterious corruption
were not yet to come still more from the still-flickering discontent.

Oh, in the spring, the bluebell bows him down for very exuberance,
exulting with secret warm excess,
bowed down with his inner magnificence!

Oh, yes, the gush of spring is strong enough
to toss the globe of earth like a ball on a water-jet
dancing sportfully;
as you see a tiny celluloid ball tossing on a squirt of water
for men to shoot at, penny-a-time, in a booth at a fair.

The gush of spring is strong enough
to play with the globe of earth like a ball on a fountain;
At the same time it opens the tiny hands of the hazel
with such infinite patience.
The power of the rising, golden, all-creative sap could take the earth
and heave it off among the stars, into the invisible;
the same sets the throstle at sunset on a bough
singing against the blackbird;
comes out in the hesitating tremor of the primrose,
and betrays its candour in the round white strawberry flower,
is dignified in the foxglove, like a Red-Indian brave.

Ah come, come quickly, spring!
come and lift us towards our culmination, we myriads;
we who have never flowered, like patient cactuses.
Come and lift us to our end, to blossom, bring us to our summer
we who are winter-weary in the winter of the of the world.
Come making the chaffinch nests hollow and cosy,
come and soften the willow buds till they are puffed and furred,
then blow them over with gold.
Coma and cajole the gawky colt’s-foot flowers.

Come quickly, and vindicate us.
against too much death.
Come quickly, and stir the rotten globe of the world from within,
burst it with germination, with world anew.
Come now, to us, your adherents, who cannot flower from the ice.
All the world gleams with the lilies of death the Unconquerable,
but come, give us our turn.
Enough of the virgins and lilies, of passionate, suffocating perfume of corruption,
no more narcissus perfume, lily harlots, the blades of sensation
piercing the flesh to blossom of death.
Have done, have done with this shuddering, delicious business
of thrilling ruin in the flesh, of pungent passion, of rare, death-edged ecstasy.
Give us our turn, give us a chance, let our hour strike,
O soon, soon!
Let the darkness turn violet with rich dawn.
Let the darkness be warmed, warmed through to a ruddy violet,
incipient purpling towards summer in the world of the heart of man.

Are the violets already here!
Show me! I tremble so much to hear it, that even now
on the threshold of spring, I fear I shall die.
Show me the violets that are out.

Oh, if it be true, and the living darkness of the blood of man is purpling with violets,
if the violets are coming out from under the rack of men, winter-rotten and fallen,
we shall have spring.
Pray not to die on this Pisgah blossoming with violets.
Pray to live through.
If you catch a whiff of violets from the darkness of the shadow of man
it will be spring in the world,
it will be spring in the world of the living;
wonderment organising itself, heralding itself with the violets,
stirring of new seasons.

Ah, do not let me die on the brink of such anticipation!
Worse, let me not deceive myself.

Craving For Spring

David Herbert Lawrence

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Searching for our Social Media Guru

Greetings!

2016, wow! This season is fueling our desire to become more present in the world of social media. We owe it to our vendors, farmers, and customers. While we have created all of the various accounts, the consistency of our presence is… let’s say lacking.

Calling all driven, reliable, helpful, social media savvy do-gooders. We’re looking for you to become our social media guru. Ideally we need either a young fresh individual with time who wants to add some volunteer work to their resume. Or, a savvy adult who would love to feel like their contributing to the community of fresh local foods! Are you out there? We have very little funds to work with on this front, but may be able to work some kind of stipend out — depending on experience.

Send you message in a bottle to the email in the craigslist link.

http://hudsonvalley.craigslist.org/cpg/5528056037.html

 

Falling into Fall!

What do you think of when you hear the word Fall?

I invite you to take a second from your busy life and step into my day. I woke up this morning knowing I was going to be outside all day. The temperature gage outside my window was begging me to stay indoors. I forced my unhappy toes out of bed and walked through a cold house. After bundling up I prepared myself for the day. Packed the water jugs, EBT machine, money tin, paperwork, etc. Finally it was time to step out into the cool morning… burr. Off I go to set up the market. I smile as I’m greeted by my early morning set up team; John Bassler and Joe Hernandez are the best help I can ask for on a cool morning such as this. We beat the cold as we lift umbrellas, tables, chairs, music tables, tents and signs. When we’ve finished we stand back and admire our work. I finally feel a sense of appreciation for a cool fall morning. I remember the smell as I walked out the door, the frost on the ground, the good conversation and company of the men around me. What could be better today I ask…

Ah, enter the vendors. My market, the growers and suppliers of our happiness. This is the best, their trucks loaded with product. They too are cold and sleepy but, many of them have been up longer than I. My appreciation for this close nit community of yummy support wells up in my chest. We are all in this together. This thought brings me pride and an urge to buy as much as I can from every single person. I want them to thrive, I want to be able to buy fresh homemade bread whenever I want. To eat the sweetest grapes I can get right here in my backyard. Purchasing love from all of our vendors, telling them just how special they are.

When I hear the word fall, I think of abundance, harvest, cold, warming, family, cuddling, pie, apples, farming, picking, raking, living, birthdays, eating, hibernating… life. Fall is a season of slowing down, of realizing our potential. A season for appreciation.

So, again I ask you… what do you think of when you hear the word fall?

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The world of the Market, and a Meal.

What a scrumptious feeling… I’m overflowing with appreciation for our market community.  My appreciation flows effortlessly over, inside and out of me.  I find myself thinking, “Who wouldn’t want to be HERE at the Saugerties Farmers Market?  What a wonderful way to spend my Saturday!”  I understand why so many keep coming back to the market.  There are so many reasons; the community feel, the people, the feeling of home, the food, the artisanal products, all of that is why we keep coming back.  That feeling of home allows folks to sit and talk awhile.  Sitting relaxing in the sun, that is an image we rarely see in today’s busy world.  Who wouldn’t appreciate an excuse to enjoy the little things in life?  Of course, as we all know, the little things are what make up the big things.

While I was talking with Kingston Community Radio the other day, my host mentioned how the Saugerties Farmers Market, “Keeps getting bigger and better!” It’s true, just last week we had two new vendors sign up, and we continue to receive new inquiries from businesses wanting to come to our market.  We’re proud to be in such high demand, and are proud of ourselves for keeping the integrity of our market while expanding.  Local, Fresh, Homemade products will continue to be our focus and mission.

Allow me to feed your senses with a little ditty of what you can expect from the Saugerties Farmers Market.  “Just last week I was in the process of planning my post-engagement celebratory dinner.  It was to be a small affair, just my Fiancée and me.  As I planned the courses, I kept the Saugerties Farmers Market in mind.  To my delight, I was able to collect all ingredients needed at the Market. In preparation, I started with my main dish; marinated Sea Bass with homemade Moroccan lemon pickle.  The fresh Sea Bass was shimmery and slippery as I attempted to place its meaty exterior on the cutting board.  The Sea Bass smelled like fish, but it was a faint smell, indicative of its freshness.  As I poured the pungent lemon rind over the fish, I could almost taste the chemical relationship.  The fish happily soaked up the citrus and marinated luxuriously in the extra spices I had decided upon.  After my outdoor grill heated up, I laid the tender Bass on to cook.  I then moved onto the crisp Asparagus I had purchased. While at the market, I was offered the chance to hand pick every piece of Asparagus I desired. I chose all thin pieces. I wanted the meal to resemble light festivity.  The thinner the asparagus, the easier the eating. After trimming the bottoms, I poured a light oil sautéed array of fresh garlic, scallion and spinach, over the asparagus.  The preparation was hot enough to gently steam all pieces of asparagus perfectly. My last dish was a tossed bed of salad mix, completed with bright peppy radishes, pea shoots, roasted pumpkin seeds, fresh goat cheese and a light apple cider dressing.  The feeling of accomplishment I had from locally sourcing all of my ingredients was wonderful.  After I had collected the Sea Bass from the smoking grill, and plated all the dishes, I unwrapped a prized gluten free strawberry pie.   The reaction my hard work earned me was priceless.  The ingredients were high quality, that quality transferred into to my meal, and the result… was delicious!”

Be sure to create a masterpiece of your own by shopping at the Saugerties Farmers Market!  Plus, this week we’ll be celebrating DAD!  We have an exciting day planned for your family to enjoy together.  Enjoy all vendors and farmers; feel good about getting a massage when all proceeds go to the Saugerties Playground Fund; win prizes at our kids fishing game; enjoy a tasty bite from our BBQ Chef Demo; play Dad’s verses Kid’s Kickball. Everyone gets a chance to win our one of a kind Market Dad Basket (packed with market products) Raffle. Have your kids make their Dad a one of a kind gift at the Art Lab tent, and so much more!  Don’t miss this event!!

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Good Morning from Kingston Community Radio!

I was able to speak with KCR last Wednesday. We had a lovely 20 minutes of fame, more than enough time to give my whole spiel and information about upcoming events. A big thank you to Kingston Community Radio for having us! Please listen in turn the dial to 37:00 and enjoy!

Orecchiette with Asparagus & Prosciutto Cream Sauce

 

Last Saturday we had the pleasure of having James Tamayo as our Chef Demo. His food brought an excited and drooling crowd. Try out his recipe for yourself!

Orecchiette with Asparagus & Prosciutto Cream Sauce

Serves 6

Ingredients

10 ounces asparagus, trimmed, cut into ½-inch lengths

2 ounces unsalted butter

4 ounces thinly sliced prosciutto, cut into ¼-inch strips

1 cup heavy cream

1 pound Orecchiette

2 ounces grated Parmigiano cheese

salt and pepper to taste

 

Preparation

Bring 3 quarts of lightly salted water to a boil.  Add Orecchiette and cook until tender.  In the meantime cook asparagus in a large sauté pan with a ½ cup of water until tender, and the water has evaporated.  Add butter, and melt over medium heat.  Add prosciutto, and stir for one minute.  Then add cream, and simmer until reduced by half.  Then add cooked pasta.  Turn off heat and add Parmigiano cheese.  Then season with salt and pepper to taste.

 

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Sweet Success… and a warm thank you.

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I would like to start out with a sigh of relief… ah.  What an amazing day we had yesterday!

First, thank you to all who supported us. Thank you committee members for continuing to volunteer your time and passion every year!  Thank you to all the positive volunteers who showed up bright and early ready to help!  Thank you to all of our special vendors for arriving and forming an irresistible venue.  Thank you Town and Country Liquors for being our sponsor!  Thank you Willy Neumann for creating funky eye candy for the market customers.  Thank you local luminaries and political members for helping us open the season with our annual ribbon cutting.  Thank you patrons and customers of the Saugerties Farmers Market for constantly supporting us, sharing your excitement about what we’re doing, and supporting this amazing local community we have at our finger tips.  We couldn’t have succeeded without all of you!

Now, without further ado, our sweet success!  Saturday May 24th 2014, the Saugerties Farmers Market’s first day open.  Market set up began at 7:30am sharp.  By 9:00am vendors were arriving and setting up for the day.  The weather had decided to bless us with fertilizing rain, a dose of a couple hours was all the clouds decided to subject us to.  10:00am customers started arriving!  We saw more people than expected, everyone seemed to ignore the rain.  By 11:00am we had cut the ribbon twice (once for real, the second time for the news reporter), and the rain had cleared to reveal a bright blue sky.  Walking around was a delight to the senses.  Everywhere we looked there were people laughing, shopping, eating, experiencing, learning, playing and creating.  Our Chef demo by James Tamayo was soooo tasty!  Around the corner from James’ food was a real live angora rabbit spinning demonstration.  Although the weather had prevented the Paul Green Rock Academy from joining us, we had our back-up CD tunes happily drifting among customers from our music booth.  We’ll have the Rock Academy come back some other time this year. Overall, I had a great time getting to know our new vendors, new customers and re-meeting old friends.

This season will just keep getting better.  We have new vendors joining us and staples coming every week.  The Market will always have something for everyone.  If you missed our opening, no worries, come next week.  We’ll be open every Saturday until October, and then indoors for the Holiday markets!  Add a bit of community into your life, come be a regular at the Market.