Thanksgiving Letter

Hello all,

          I have been reading about Ayurvedic practice, the ancient Hindu teaching about food.  It is perhaps the world’s oldest healthcare system, dating back 6000 years, so I have my work cut out for me.  Though there are libraries full of books still to read on the subject, I find myself returning to one foundational concept that resonates this Thanksgiving week: food as spiritual medicine.  

          According to Ayurvedic teaching, food is eaten not only to keep our bodies ticking along but equally as a means to uplift our conscious minds.  Good food wakes us to a relationship with each other and the outdoors.  (Mind you, Ayurvedics give fair warning about “food karma” as well: that is, for all the ways that eating worthy food can elevate our bodies, hearts, and minds – unworthy food does the opposite – but let’s save that for another week, another email.)  Ayurvedic teaching describes food as medicine, diet as balance, and the only good kind of nourishment comes participating in an actual world wide web of good energy.  For all energy is preserved: energy that is born from the seed, flows in from the farmer’s hand, accumulates from the contents of the rain and the breeze, is shared with the purchaser, and then travels through he or she who prepares that food for the table – all that energy is made manifest in the meal and ingested.  It’s a lot to ask of your Brussels sprouts – but I tell you it’s true.  Energy is preserved: Krishna said it; Bernoulli said it; let yourself say it again this Thanksgiving.

          Know your farmer. Know your food. Give thanks with us.

In the Farm Store for you this Thanksgiving week: open 10am-5pm everyday.

    • Brussels sprouts
    • Onions
    • Garlic
    • Potatoes
    • Winter Squash
    • Carrots
    • Kale
    • Cabbage
    • Radicchio
    • Salad mix
    • Dry beans

Enjoy this great recipe (click here)  to "take your brussels sprouts to the next level."

In addition, on Tuesday mid-morning:

    • Shaggy Coos and Arethusa Dairy will be restocking milk, butter, and a little camembert cheese.
    • The Hickories meat freezer will be fully stocked with lamb sausage and a few other delights
    • Preserves like our famous dilly beans, sweet pickled jalapeños, bloody mary mix, and salsa (red and green) will be on the shelves for quick pick-up.

Happy Thanksgiving from all of your farmers at The Hickories.


Dina Brewster

The Hickories 136 Lounsbury Road, Ridgefield, CT 06877 (203)-894-1851