The New Normal

As climate change begins to affect us in unpredictable and traumatic ways, we begin to wonder what extreme weather events are results thereof and which are just our usual weather variations. Whenever I hear scientists discuss global climate change, they are reluctant to say any particular weather event is a direct result of climate change. But as the reports of droughts and floods, tornadoes and hurricanes, extreme heat waves and burying snow storms pile up around the world I can't help but think that the warnings about the future of the planet are already coming true.

So is this the new normal for our area: extremely wet springs with tornadoes in upstate New York and then equally dry summers with temperatures in the 100s.

If it is, we like to think that small, diverse, organic farms are uniquely suited to survive these trying times.

As an aside here are a couple of my climate change pet peeves. They are mainly PR issues. First, calling it "global warming" - because, hey, who would mind the earth 1 or 2 degrees warmer? Not a big deal right? In fact that sounds pretty attractive in the middle of February. Also, raise your hand if the first thing that pops into your mind when you hear the words "global warning" or "climate change" is a polar bear. People need to realize that, while the extinction of the polar bears will be a tragedy, it will be just one of many. And climate change will have much more immediate and tangible effects on the world's human population (and ecosystems).

Available vegetables:
Tomatoes
Lettuce
Beet greens
Eggplant
Cucumbers
Potatoes
Onions
Beans (Dragon Tongues are in)
Peppers
Basil
Parsley
*new - mint
raspberries
chard
kale
squash
pickling cucumbers

next week
same plus
beets
sweet onions
lettuce mix
carrots??

Here's a cool salad:

Tomato Basil and Pasta Salad:
3 Lbs Tomatoes (about 4 large)
1 T kosher or sea salt
1 lb. Pasta such as penne, bowties, elbows, ect.
1/3 cup extra virgin olive oil
About 30 basil leaves
3 T good quality vinegar- balsamic or red wine
Salt and fresh ground pepper

Cut tomatoes in half and squeeze out the seeds. Coarsely chop and toss with the salt. Put in colander to drain for ½ hour.
Cook pasta until al dente. While still hot, toss with olive oil, salt and pepper.