Author: Tristan Klesick
Fresh This Week Tips 12.21.2010
Kiwi
STORE: It can be left at room temperature for a few days or in the refrigerator for weeks.
PREP: Kiwi can be sliced in half and hollowed out with a spoon or eaten whole. The skin of kiwifruit is edible once the fuzz is rubbed off. If the seeds are crushed, they can be bitter. The seeds are edible, but can be scooped out.
USE: Can be eaten raw as a snack or an addition to breakfast. They are also popular in salads. It can be used in sauces and dips. It can be used as a garnish for entrees. Kiwifruit can be gently cooked near the end of a dish’s cooking time. Overcooking will result in the breakdown of the fruit.
Watercress
STORE: Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag – it can last a little longer that way.
PREP: Wash and shake dry just before you’re about to use it. Both the leaves and stems are edible – just trim off any tough roots.
USE: In a salad with rocket and orange segments; combine with potatoes in a soup; use in tarts and omelettes; use to make white bread sandwiches or as a garnish for cooked foods such as game.
Sunchokes
STORE: Wrap sunchokes in paper towels and store them in a plastic bag in the refrigerator vegetable drawer for up to a week.
PREP: Peeling sunchokes is optional. The thin peel has a slightly chewy texture, but it’s not unpleasant, and you may find the effort of peeling their knobby surfaces isn’t worth the return. The cut surfaces of sunchokes, like those of potatoes, tend to oxidize and turn pink. To prevent this, submerge cut sunchokes in lemon water until ready to cook.
USE: Sunchokes become tender and slightly starchy when cooked. To roast them, cut them into chunks, toss with a little oil, season, and add to a roasting pan with a whole chicken or a pork or beef roast during the last half hour of cooking. You can steam or boil whole sunchokes until tender and then mash them roughly or serve them whole. For a creamy soup (the one instance where you may want to peel sunchokes so the soup has a smooth texture), simmer cut-up sunchokes in broth and milk or cream until tender and then purée. And to make addictive sunchoke chips, fry thin slices in peanut oil.
However you prepare them, keep the seasoning mild and minimal to allow the sunchokes’ subtle flavor to shine. Vinaigrettes, cream, butter, goat cheese, garlic, nuts, herbs, nutmeg, mace, coriander, fennel seed, mushrooms, bacon, and lemon juice all pair well with sunchokes.
Images from flickr.com
Fresh This Week, Add-Ons 12.17.10
You can find the river in the strangest places!
The other day I was out working on the farm, running to and fro, getting ready for the record whopper of a flood they say is coming my way. Now when you live near the mouth of the river and your farm is just barely above sea level, you’re often wondering, “will this be the one that soaks my farm?!”
You see, all the water begins its accumulation in the mountains and then makes it way via the watershed in an ever increasing volume…right by us lowlanders.
Well they (those in the know), were prognosticating the end of the life in the valley as we know it. Of course, I knew better, but then, I just live here. After the waters had been pouring across the fields and over the road for 16 hours, I sent Aaron, my trusty 16 year old, over to the part of the road that usually drains first to see if we could get Mom out to her ladies tea on Camano that night. Now, Aaron has one of those trucks that everyone loves to have when it is snowing or flooding, but eats your paycheck the rest of the year. So he went out, and headed over, walking through the water to check its depth. When he came back, he reported “It’s just over my rubber boots, I can get out!”
So we made a plan to get out, which, of necessity included driving all the way through Smokey point to get to Camano Island and then be back again in a few hours.
Well, just after dinner, and before the two were going to fjord the flood waters (mind you only farmers or idiots should attempt this!), I went out the front door and put on a pair of rubber boots to go to check the horses. WATERRRRRR! Cold river water! They were full of water! I went sloshing through the house, in my wet socks, looking for a clean pair, and asking Aaron why he didn’t dump out the water after he had reported back that he could make it through the flooded road. He smiled, a rather Cheshire cat smile, and said, “I thought I did?”
Sometimes there are just too many boots to choose from when you have 9 children and several pairs of the same size boots available on the porch.
Merry Christmas,
Tristan
PS. To see some videos of the flooding please visit: http://www.facebook.com/video/?id=334246821144
Fun holiday decorating ideas w/KFF produce
Deck The Door
For a simple door decoration, hang a juicy red pomegranate from ribbon Create a hanging loop by pushing the ends of a short length of florist’s wire into the pomegranate. Thread red ribbon through the loop and tie in a bow at the top of the fruit. Photo & Idea from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/
Fragrant Fruit Bowl
This festive display adds color as well as spicy citrus fragrance to your holiday home. To make your own, press cloves into Clementine’s or Satsumas and arrange them in a bowl of cranberries garnished with a few sprigs of rosemary. Photo & Idea from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/?page=11
Cranberry Bouquet
Cut a bouquet of ivory poinsettias for a table centerpiece. Cranberries in the clear glass vase hold the stems in place. Mingle the blossoms with Christmas greens if you wish. For a longer-lasting arrangement, insert each stem into a water-filled floral pick before adding them to the vase. Idea & Photo from: http://www.bhg.com/holidays/christmas/indoor-decorating/ways-to-decorate-with-poinsettias/?page=16
Pear Place Cards
For each place setting, choose an apple or a pear with a sturdy stem—if necessary, cut a slice off the bottom so it sits straight, or make a knife slit and insert the card into a pear placed on its side (shown). To make name tags, cut green (or color of choice) paper into a holiday shape, square or that of a leaf will be perfect, punch a hole at one end with a toothpick, and write each guest’s name or initials with a gold metallic marker. Tie the name tag to the stem with a gold string or ribbon. Idea from: http://www.pillsbury.com/cooking-occasions/holidays/holidays-and-christmas/holiday-table-decorations Photo from: http://www.bhg.com/holidays/christmas/indoor-decorating/christmas-decor-with-fruit/?page=9
Christmas Gift Ideas
Let us help you get some names checked off your Christmas shopping list this holiday season. Food is just one of those universal gifts that everybody enjoys. Even those people that are just hard to find something for will be pleased with a gift of produce or a food gift basket. Even more, gifts from Klesick Family Farm send the message of care for the recipient (organic), our communities (local, when possible), and our environment (sustainable practices). For delivery the week of Christmas, orders need to be received no later than 12/16.
Produce Gift Boxes
A delivery of healthy organic produce makes a thoughtful gift! You can have us deliver a one-time gift of one of our standard produce boxes or give away a month’s worth of deliveries to be enjoyed throughout the season. We can either make the delivery for you (subject to our delivery area) or we can deliver the box to you so that you can give it away yourself. When placing your order please specify which box you would like to give. Gift certificates also available.
Gift Baskets
All gift baskets come in a decorative 7.5”x10”x3.5” chocolate-colored scroll print tray and packaged in a clear cello bag, tied up with a festive ribbon. Eco-friendly gift card included…just let us know if you want a message sent with your gift!
For pictures and details of our Gift Boxes please click the link below:
http://www.facebook.com/album.php?aid=302520&id=334246821144
Fresh This Week Add-Ons – 12.10.10
Fresh This Week Tips 12.07.10
Pomegranates
STORE: 2 to 3 weeks at room temperature; 2 months in the refrigerator. PREP: Cut the crown end off a pomegranate, removing with it some of the white pith. Lightly score the skin in quarters, from the stem to the crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith. USE: Pomegranate juice can be used in drinks, syrups, and jellies. The liquid stains, so wear an apron and wipe up spills immediately. Sprinkle the gorgeous, sweet-tart seeds into salads, rice dishes, or even glasses of Champagne.
Image from flickr.com
Yellow Onions
STORE: Store whole onions in their mesh bag (or any container that lets air circulate) for up to 2 months in a cool, dark, dry space. Don’t store onions under the sink or near potatoes, because moisture and the gases emitted by potatoes will cause the onions to rot. Refrigerate a cut onion, skin on (it will last a bit longer) and tightly wrapped, for up to 4 days.
PREP: The best way to reduce tears when chopping an onion is to minimize the amount of time you spend working with it. Watch this video to learn how to chop the versatile onion properly, quickly, and efficiently. USE: We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Check the back of this week’s newsletter for a tangy onion jam recipe from Chef Ashley Rodriguez…the perfect handcrafted holiday gift!
Image from flickr.com
Bunch Beets
STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks. PREP: Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color. USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.
Image from flickr.com
Yams
STORE: in a cool, dark and well-ventilated place, where they will keep fresh for up to ten days. Ideally, they should be kept out of the refrigerator in a cool, dry, dark place not above 60˚F /15˚C, which would fit the characteristics of a root cellar. Yet since most people don’t have root cellars, we’d suggest just keeping your yams loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove).
PREP: Wash the skins with a soft cloth so you don’t peel the tender skin off just before use. As the flesh of yams will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.
USE: Yams are delicious just baked and then dotted with butter. Often you can use a yam for recipes calling for Baked potatoes. Since these are certified organic you can enjoy them, tasty skins on! Steamed, they make a great side to chicken, pork or fish. Try shedding them and cooking like “hash browns” for breakfast, or add to a slaw with raisins and peanut sauce. You can also make “sweet potato chips by cutting peeled yams into 1/8” rounds, place them on a parchment-covered baking sheet, and drizzle with olive oil, sea salt and rosemary. Bake in a 350°F oven until crisp. For a homemade “fries” see http://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/
Fresh This Week Add-Ons 12.3.10
This Christmas, leave the running around to us!
Let us help you get some names checked off your Christmas shopping list this holiday season. Food is just one of those universal gifts that everybody enjoys. Even those people that are just hard to find something for will be pleased with a gift of produce or a food gift basket. Even more, gifts from Klesick Family Farm send the message of care for the recipient (organic), our communities (local), and our environment (sustainable practices). For delivery the week of Christmas, orders need to be received by 12/16.
Produce Gift Boxes
A delivery of healthy organic produce makes a thoughtful gift! You can have us deliver a one-time gift of one of our standard produce boxes or give away a month’s worth of deliveries to be enjoyed throughout the season. We can either make the delivery for you (subject to our delivery area) or we can deliver the box to you so that you can give it away yourself. When placing your order please specify which box you would like to give.
Gift Baskets
All gift baskets come in a decorative 7.5” x 10” x 3.5 “ chocolate scroll print tray and packaged up in a clear cello bag, tied up with a ribbon. Eco-friendly gift card included…just let us know if you want a message sent with your gift!
- Gift Basket – Fruit Medley
Contains a beautiful assortment of fresh organic fruit. A perfect gift idea for the office! Unique and a refreshing change from the usual holiday sweets!
Contains an assortment of the following: Northwest pears*, Granny Smith apples*, Pink Lady Apples*, Ruby Grapefruit, Satsumas, Bananas, and Kiwi.
- Gift Basket – Coffee Break*
A special holiday selection, with a sampling of two Camano Island Coffee Roasters’ delicious holiday blends, the Papua New Guinea Coffee is a delightful blend of light, medium, and dark roast beans, the Midnight Holiday Blend is a special, extra dark roast Brazil. A delicious array of handmade cookies from Renee at the Breadfarm finishes out this charming basket. Perfect to for the coffee lover in your life, or treat the office break room!
Note: coffee is drip grind.
Contains: 1/2 lb. Holiday Blend Papua New Guinea coffee, 1/2 lb. Holiday Blend Midnight Dark Coffee, 1 Biscotti Sampler 6-pack, 6 oz bag of Cocoa Niblets, 8-pack of Cranberry-Pistachio cookies.
- Gift Basket – Snack Time
Packed full of organic goodies…this one is meant for munching! Tasty snacks, but without the sugar load, so you can feel good about giving this one to families with small kiddos. Note: the candied pepitas are pumpkin seeds tossed with a small amount of organic cane sugar, cayenne and allspice, mild…and addicting!
Contains: 12 oz. bag of CB’s Peanuts*, 8 oz. bag of Pistachios from Terra Firma Farm, 6-oz bag of candied pepitas from Breadfarm*, 24 oz jar of peach –apple nectar, 6.4 oz bag whole wheat crackers from Breadfarm*, and we had to include a 24 oz jar of peanut butter* from the Breadfarm –it’s the best EVER.
* Denotes items grown, and/or produced in the Pacific Northwest
Other Gifts
- Holiday Cookie Box – $30.00
A variety of Breadfarm’s most popular holiday favorites, including Cocoa Nib shortbread, Lemon Crumiri, Hazelnut Espresso, Almond & Chocolate Biscotti, Cranberry-Pistachio cookies and Double Chocolate Ginger Spice.- Holiday Wreath $45
Beautifully handmade wreaths from Sunrise Holly Farm on Camano Island. A combination of several different types of English hollies combined with silver tip holly, cedar sprigs, red berries, and a red bow. A festive treat for yourself or as a gift!
Know Your Produce: Kohlrabi
Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.
From www.simplyrecipes.com
Holiday Meals
Are you rushing around yet? It’s the season for holiday plans, schedules, trying to find that perfect gift, and entertaining friends and family. It’s also a time of dietary excess, increased stress, and let’s not forget colds and flu. Statistics show that December is the most stressful month of the year. That and the cold weather alone can wreak havoc on a person. Rest assured! There are things you can do to prepare yourself for the holidays and prevent certain discomforts that can accompany this season.
Growing up, in my family, it was considered impolite to not sample food being offered, especially if Grandma made it. We would eat and eat, sometimes having three to four holiday meals in one day! Some of you can no doubt identify with this situation. To help you avoid overeating during the holidays, here are some tips. First, avoid starving yourself early in the day to “save room” for the holiday meal. The easiest way to overeat is to create maximum hunger this way. Small frequent meals are always better. Second, remember to drink plenty of water. This will prevent you from serving and eating a huge portion which you will “have to finish,” since you “don’t want it to go to waste.” Third, decide on a maximum and reasonable portion size for the meal and stick to it. After eating, drink some hot herbal tea to promote relaxation.
With too much good food comes heartburn. To decrease your chance of getting the discomfort and pain of heartburn, start the meal with apple cider vinegar. This helps increase digestive enzymes and break down foods faster. Another way to avoid stomach upset is to use deglycyrrhized licorice (abbreviated DGL). Licorice is an herb that stimulates the cells lining your digestive tract to produce mucus. The mucus, in turn, protects the stomach and esophagus from digestive acid. DGL can help tremendously with heartburn or food-related excess stomach acid or if you have esophageal reflux (backflow of stomach acid). A typical prescription is to chew and swallow two 400mg tablets 10 minutes before each meal to help keep your digestive tract in order. Talk to your ND to find out what’s best for you.
by Rebecca Dirks, N.D.
Associate Physician, NW Center for Optimal Health
Marysville, 360-651-9355
Producer & Co-Host, Healthy Living, KSER FM 90.7
Reaching Out
So far this year, KFF and our customers have donated a record 500 “boxes of good” to local area food banks! The volunteers at the food banks have expressed again and again how wonderful it is to be able to supply people with fresh produce.
Every Thanksgiving we partner with our customers to donate traditional Holiday Boxes as well. Last year our customers donated 100 Holiday Boxes and this year we’d love to reach a new record here also.
To find out how you can contribute, please read the holiday information on back
What a Storm!
Like most of you, we really felt the house being buffeted by the wind. Joelle and I have a date night with one child every Monday night. Last night on the way home it began to rain in earnest. Once home Andrew went to feed the Labs and I went to feed the horses. It was quite a thunder and lightning show and the horses were fairly unsettled with all the activity. I am sure glad that I was feeding them on the other side of their stalls, because every time lightning flashed they would back up, turn around and head out the other side. Then they would calm down and come back in and start munching again. After I had finished feeding them, it was about the time that the wind and rain came down in torrents. Naturally, I am nowhere near the house, where it is warm and dry!?!?!? Every gutter was overtopping and I said to myself, “I am going to get wet!” Just as I was beginning my dash to the house a huge gust of wind blew the main horse gate wide open. EEEEK! Change of plans, secure the gate.
So now I am getting drenched, securing the gate and thanking the Lord that the gate blew open while I was still out there! I have chased lots of livestock in my farming career and I, thankfully, only have to imagine trying to find 3 scared, 1 ton, critters in the morning. They could have been hit by cars or cut themselves on a tractor implement or run through neighbors fence. But all that is purely conjecture because the horses were contentedly waiting for breakfast this morning. Now we can head out to the fields and do some work.
Tristan
A plea of for common sense to prevail.
Currently, there is a food safety bill working its way through Congress. Apparently, Congress has decided to push this through before the change and balance of power is equalized in January. Food safety is not a partisan issue, but if this bill passes, it will definitely discourage and make it almost impossible for small family farms to comply.
Please consider calling Senator Cantwell and Patty Murray’s offices and asking them to support the Testor Amendment excluding small farms for this legislation.
As supporters of local farmers this bill will make it harder for small farms to stay in business and if the country needs anything it needs more farmers and lots of them dotting the landscape.
Let our Senators know know that you like supporting and eating food grown on small family farms.
Please email or call today! Thank you
Tristan
ACTION ALERT: Act by Nov. 17 on Senate Food Safety Legislation
November 13th, 2010
Call your Senators MONDAY or TUESDAY— Urge their support for the Tester Amendment
The Cornucopia Institute
It now appears that the Food Safety Modernization Act (S. 510) will be voted on in the Senate during the “lame-duck” session as early as Wednesday, Nov. 17.
This bill, as we have noted before, would impose extremely burdensome and unnecessary requirements on the thousands of small farmers and food processors who are producing safe, nutrient-dense foods for their local communities — in fact, it may force some of these producers out of business.
A key amendment sponsored by Senator Jon Tester (D-MT) would exempt small farmers who direct market more than 50% of their products.
These famers must have gross sales (direct and non-direct combined) of less than $500,000, and sell to consumers, stores, or restaurants that are in-state or within 400 miles. This amendment is especially important for off-farm retail locations such as farmers markets and CSAs.
Please call your Senators today (most offices have voice mail where you can leave a message) and ask them to support the Tester Amendment on the Food Safety bill.
If you are a farmer this is important to protect your livelihood. If you are a consumer, where will you buy your safe and nutritious food if your local farmers are forced out of business?
It’s easy to call. Go to Congress.org and type in your zip code in the box in the upper right hand corner. Click on your Senator’s name, and then on the contact tab for their phone number. You can also call the Capitol Switchboard and ask to be directly connected to your Senator’s office: 202-224-3121. Once connected ask to speak to the legislative staff person responsible for agriculture. If they are unavailable leave a voice mail message. Be sure to include your name and phone number.
The message is simple:
“I am a constituent of Senator___________. I ask that he/she support the Tester Amendment to the food safety bill. The Tester Amendment will exempt the safest, small, owner-operator farms and food facilities and farmers who direct market their products to consumers, stores or restaurants. Food safety legislation should not create inappropriate and costly regulatory barriers to family farms and the growing healthy food movement in the drive to crack down on corporate bad actors. Please support the Tester Amendment and market opportunities for small and mid-sized family farms, and small food processing facilities.”
Thank you for your help and support for those producing some of the nation’s safest and most nutritious food!
Fresh This Week Tips, Week 11.14.10
Pinova Apples
STORE: Pinova apples are crisp and juicy with dense flesh. Their mild, well-balanced sweet-tart flavor improves in storage so don’t worry about using them right away. Just store your apples in the coldest part of your refrigerator and use within two months.
PREP: Wash your apples prior to eating under cool water. Peel, core and chop them for your desired recipe.
USE: This apple is good for eating out of hand and cooking. Why not enjoy a healthy dessert by making a simple apple crisp with oatmeal, a little organic evaporated cane sugar and sliced Pinova apples? http://recipes.sparkpeople.com/recipe-detail.asp?recipe=11935
Pomegranates
Though the ancients used pomegranate skin and bark for medicinal purposes, only the seeds are edible. Fresh pomegranate is usually available from September until January.
STORE: When refrigerated in a plastic bag, pomegranates will keep for up to 2 months.
TO SEED: Wash fruit under cool running water. Slice off the top and the tail of the pomegranate. With a sharp paring knife, score as you would to peel an orange. Submerge pomegranate in bowl of cold water (so any juice that sprays out won’t get on your clothes- pomegranate juice stains) and peel away rind. Break into sections, and pull seeds from the pith with your fingers. Drain seeds in a sieve and throw away the pith. Be sure to drain well.
USE: Pomegranate seeds can be safely stored in the refrigerator or even frozen, for later use. However, this fruit is so delicious that it is most often consumed in one setting. Have you eaten YOUR pomegranate, today? The seeds are a brilliantly colorful addition when tossed on a salad. Check out this website, dedicated to only pomegranates for more recipe ideas and preparation tips http://pomegranates.org/recipes.html
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Persimmons
STORE: Store ripe Fuyu persimmons at room temperature for up to three weeks. They will keep in the refrigerator for up to two months. Persimmons are ripe when they turn a dark orange, they will still be fairly firm.
PREP: Prepare ripe persimmons by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.
USE: Add sliced persimmons to a salad, whip up a smoothie or make a festive persimmon pudding.
Image from blog.fatfreevegan.com.
Lactinato/ Green Kale
STORE: Wrap unwashed kale in paper towels and keep it in the crisper of your refrigerator for up to five days. You can also freeze your kale by washing, chopping and storing in it in a freezer bag.
PREP: To wash kale, submerge it in water and swish around to remove dirt. Break or cut off tough stems and chop to your preference.
USE: Kale can be steamed, blanched, boiled, braised, stir-fried, or sautéed. Lacinato kale (also called dinosaur kale or tuscan kale) is especially delicious when added to a minestrone soup or cooked in extra virgin olive oil with garlic, a pinch of red pepper flakes and salt.
Image from chow.com.
Green Onions
STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.
PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference. Don’t be afraid to use the entire green onion!
USE: Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes. Check out the Farmgirl Fare blog for recipes that showcase the wonderful flavor of green onions: http://www.farmgirlfare.com/2008/06/wanted-your-favorite-recipes-ways-to.html. Scroll down to the comments section of her post to see what her readers have to say–scallion pancakes, pickled scallions and green onion soup, yum!
Trumpeter Swans
These majestic birds have returned to the valley. When we see these marvelous wonders of creation it is a sure sign that the farming season is nearing its end. Their ever distinctive trumpeting can be heard clearly as they grace the skies above our farm.
As a farmer, I find that the longer I farm in this region the more I am tied to the nuances of its local ecosystem. In the spring I am reminded that it will be time to work the ground when I see the early bulbs start to emerge and the grasses wake up. It is the same when that fall air begins to grace the end of August—I better hurry up because the season is coming to a close. And with winter right around the corner, early November brings the swans.
I can be walking in the field, or sitting at my desk, or working with the draft horses and I will inevitably stop and listen and then look up. I love that sound on a crisp fall morning as they fly eastward over the farm to their morning feasting grounds. And conversely, at about dusk on their return flight to Port Susan, I am reminded to head in myself and enjoy my family.
Nature has been embedded with a whole lot of wisdom and farming that keeps that wisdom in mind always succeeds.
As for now, I am looking forward to our farm’s winter rest and the music of the trumpeters till spring.
-image from tufts.edu
