Wednesday, March 31, 2010

Fowl Play

I tell you, The Renaissance Man is one lucky duck.

He welcomed his birthday last week, and I had plans to make a special birthday dinner for him on Sunday, but we had to bump it to last night due to circumstances. This year, I didn't plan on making a lavish ethnic meal (like the Persian dinner of two years ago or the Indian meal that substituted for a birthday dinner last year).

No, this year, the challenge came from another direction. This year's dinner featured duck.

Yes, you read that right. Vegetarian me roasted a duck. Didn't see that one coming, did you?

It was bound to happen. Late last fall, the Renaissance Man had the opportunity to buy a small, locally-raised duck from a friendly farmer, and since he had not eaten duck before, he decided to splurge. It went directly into the freezer, and all winter long I've been contemplating recipes and techniques, both eager and cautious of trying something new.

Eventually, we decided it would make a good "welcome spring/happy birthday" meal, so I settled on a recipe for roast duck with a garlic-wine sauce, with local vegetables on the side, fresh biscuits (which he loves), and a luscious apple streusel cake (with ice cream) for dessert.

I worked on the farm yesterday and got back later than expected (since the OEFFA Male decided to fix the back end of my truck for me, what a guy!), but I gathered up ingredients and recipes and headed over to the RM's place to get started while he was out on errands.

That meant that I had the thrill and joy of working with a raw duck all to myself. (And I am being thoroughly sarcastic here.) I labored to saw off the wing tips and the neck, eventually using a firm grip and a brutal twist to get those parts off and into the stock pan, and then I had to reach into the body cavity to scrape out excess fat and other fun stuff. I really don't fancy doing that again in a hurry. (And I'm grateful not to have a photo of that.)

But after that, I set the stock to simmering on the stove and turned back to prepare the bird for roasting, slathering it with the soy-mustard-garlic mixture and sprinkling the spices on top. While both stock/sauce and bird progressed as per the recipe, I managed to make the side dish, mix up the biscuit dough, and prep the salad -- as well as sit back with the Renaissance Man for a few minutes and enjoy a first glass of wine.

The duck turned out beautifully: fragrant, crispy on the outside, rich and meaty (if a tad dry) on the inside. And everything else ended up according to plan.

The Renaissance Man felt that such a special dinner deserved a fancy table setting, so he pulled out a table cloth and a candle and dressed everything up nicely while I put the finishing touches on the meal:

--roast duck with wine-garlic sauce (sauce in the foreground, duck in the center)
--salad of fresh mixed greens (from The Winter Harvesters) with mustard-wine vinaigrette that echoed the flavors in the duck's outer layer
--maple-glazed parsnips (parsnips from my garden, maple syrup from the market)
--whole wheat biscuits
--red wine from a local winery

We enjoyed a leisurely, savory, well-made dinner -- the longest we've sat at table enjoying our meal since Christmas (when his dad spent over half an hour telling stories). All the flavors harmonized well, the colors on the plate offered a beautiful palate, the textures all varied -- it really was a well-planned meal, one the Chef Mother would (and did!) approve.

And after all that... we never did eat any cake and ice cream. We were too full! (We'll save some for tonight, though, I'm sure.)

Now that we have all the meat off the carcass, we'll look at making soup stock in the next day or two and either freeze it or make some soup in the next week or so. I did pour the excess fat out of the pan and into a jar and tucked that in the freezer for future cooking experiments -- why waste good fat?

And I'm sure I'll be in a fowl mood for cooking again sometime...

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Saturday, March 27, 2010

Market Report: 3/27/10

I didn't spend much time at the market today; there were too many things to be done at home, and there was too much sunshine to keep me indoors for long. So I only popped in early this morning to check my shelf and grab my groceries, and then I headed back toward the end of the market day to see how it had all gone.

I did splurge a bit with the online orders this week, thanks to my plans to thank The Gentleman for his long-distance computer help AND to prepare a birthday dinner for The Renaissance Man, but I also restocked on butter and cheese for baking:

--pea shoots, radishes, and salad mix from The Winter Harvesters
--baby kale from The Cheerful Lady
--a bag of East Timor coffee from One Happy Guy
--two small wine jellies from a gourmet jelly-maker
--butter and milk from the local dairy
--apples from the local orchard
--two kinds of cheese from Blue Jacket Dairy
--a small box of sheep's milk fudge for The Renaissance Man's birthday

A bit of a splurge, yes, but it's so wonderful to have this much local food available! The coffee and jellies will go to The Gentleman, the butter and cheese will get worked into next week's bread baking, and the apples will be part of a birthday cake that I'll make later today.

Things are looking good around here!

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Friday, March 26, 2010

Independence Days #43

Mud season has begun, so I didn't make it to the farm this week. Instead, I spent time at home enjoying a little Independence:

1. Plant something: Seeded flats of tomatoes (Amish Paste, Rutgers, Black Cherry, Peacevine Cherry), onions (Clear Dawn, Red Cipollini), and lettuce (Pirat butterhead).

2. Harvest something: Carrots and parsnips from the Southern Belle's garden.

3. Preserve something: Nothing.

4. Reduce waste (Waste not): Shared what bread was leftover from Saturday's market, so that I wouldn't lose it all; added the hulls and such from sifting spelt and buckwheat to the compost pile.

5. Preparation and storage (Want not): Bought more cheese for baking artisan loaves; cleaned up spading fork before returning it to the Renaissance Man; milled and sifted more spelt flour; bought another couple of flats and more seed-starting pots; restocked on flour and such yet again.

6. Build local food systems: Sold baked goods at market; shared a few leftover inventory items with friends; talked with the Southern Belle about this year's garden; shared root vegetables with a neighbor and with My Wonderful Parents; baked blueberry-lavender crumb cake for a client; talked with a student about Local Roots; helped with the potato seed order delivery for the local OEFFA chapter.

7. Eat the food: French toast; baby carrots from the garden; lemony green beans; blueberry-lavender crumb cake (quality control check); grilled cheese; hash browns with spinach, egg, and cheese for breakfast.

That's all!

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Tuesday, March 23, 2010

Baking Beauties

The rain so far this week has kept me away from the farm (too muddy for us to get out and clean up the vegetable beds yet), so I've put my time at home to good use -- baking.

Just because I bake loads and loads of bread for market each week doesn't mean I'm out of touch with other baking, especially on the sweet side. Trouble is, I haven't quite figured out what will sell. I think my taste (whole grains and less sweetness) just isn't the same as many people's taste buds demand, and I am not willing to cave in and make sweet treats that I wouldn't eat.

But I keep trying with what I have...

I made this delicious blueberry-almond cake lightly laced with lavender for my Sunday dessert client. Sweetened with honey and a hint of maple sugar in the oat streusel topping, it made a moist and satisfying dessert at home, too. (Only four pieces went to my client.) Perhaps once fresh fruit is in season, I can make this for the market, too.

This morning, I pulled out my grandmother's recipe for jelly bars and tweaked it significantly, adding Blue Jacket Dairy's Lemon Jewel Quark (like cream cheese) and whole wheat pastry flour to the dough, sweetening with honey, and using my homemade strawberry jam for the filling. The dough itself was so tempting that I ended up eating all the scraps (some baked), and while the pan is cooling now, the fragrance keeps luring me out to the kitchen to admire it. We'll see how well this one goes over this week!

I have other ideas for the bakery case -- not to be implemented this week -- and I may also try a whole wheat pita bread today to see if that's something I could work into the regular baking rotation.

What local baked goods would you love to find?

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Saturday, March 20, 2010

Not an Empty Post

I admit, I've been a little remiss in making note here about articles I've posted over at The Ethicurean, but I have been busy writing them! The latest posts include:

--a paean to Pi Day (3/14), with descriptions of all the pie, tart, and quiche I baked leading up to the holiday; WARNING, includes serious kitchen nerdiness!

--a report on the Preserving Traditions workshop I attended this past Sunday in Ann Arbor (yes, a whirlwind trip!), in which Emily showed us how to make ketchup and mustard

Yes, I've been busy!

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Market Report: 3/20/10

I didn't spend much time at the market today, being otherwise pulled outside by the gorgeous weather! I stopped in around 8 this morning to drop off my pains au chocolat for the bakery case, and I was surprised to find empty holes on my shelf thanks to yesterday's business hours (a new development).

By the end of the day, I had no artisan loaves left, no pumpernickel, no crackers, and no pains au chocolat, but surprisingly, I still had two maple-oatmeal loaves and seven of the eight pains aux noix that had sold so well last week. Just goes to show, you really can't predict from week to week what will sell or not.

Anyway, I limited my purchases this morning to the essentials:

--two kinds of cheddar curds from Blue Jacket Dairy (good for my artisan cheese/herb loaves)
--a block of Chouda from the Cheese Guy (cross between Cheddar and Gouda; another one for the breads)
--dandelion tea from the Weedy Woman
--50/50 coffee from One Happy Guy (who always loves it when I buy his coffee, though I don't drink it quickly enough for him!)
--a small basil seedling from the Master Gardener, something I plan to use with the garlic cheddar curds for artisan breads next week

In between checking in this morning and picking up inventory at the end of the day, I visited the Southern Belle and My Adorable Nephews and managed to harvest some lingering roots from last year's garden:

--a bumper crop of parsnips (about twice as many as I dug up on Christmas Eve!)

--a big handful of small but tasty carrots

There are still some green onions growing, too, but I didn't pull any of those today. With these vegetables, plus the greens still in the refrigerator, I knew I didn't have to buy any vegetables at the market this week!

Happy Spring to all!

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Friday, March 19, 2010

Independence Days #42

Wow! Another gorgeous end to the week! It makes me so glad that Fridays tend to be devoted to last minute baking, dropping off my inventory at the market, and then relaxing.

Today, after a refreshingly light lunch in the sunshine, I grabbed my brand-spankin' new collinear hoe and a handful of seed packets and headed over to the Renaissance Man's place to work in the garden. What joy!

So I really do have some good updates this week...

1. Plant something: Started seeds for broccoli, brussels sprouts, savoy cabbage, lime basil, chamomile, cumin, elecampane, hyssop, white sage, Iceland poppies for me; started seeds for tomatoes and much more for the OEFFA Male; planted seeds for fava beans, snap peas, hon tsai tai, and claytonia at the Renaissance Man's garden (well mulched!).

2. Harvest something: The remains of last year's pac choi from the Renaissance Man's garden, along with the first small leaves of lemon balm and peppermint.

3. Preserve something: Nothing.

4. Reduce waste (Waste not): Chopped carrot greens from last week's market purchase and added them to a bag for stock in the freezer; poured hot water into the maple syrup jug to get the last syrup out for a batch of bread; added more spelt hulls/bran to the compost pile, along with what I cleaned out of the garden.

5. Preparation and storage (Want not): Bought more seed pots; stocked up on flour (including a 50-lb. bag), oats, walnuts for baking; poured remaining organic sugar into a second jar for storage (to get the bag off my dining table); started another box of empty canning jars.

6. Build local food systems: Worked with the fabulous Jen on my baking business logo and signs and labels; attended a Preserving Traditions workshop in Ann Arbor (great fun!); worked for the OEFFA Male two days this week; talked with the fabulous Jen about starting a garden at her place; attended the OEFFA chapter meeting and learned more about nut trees; baked for market; started cleaning up garden at the Renaissance Man's place; took more registrations for this weekend's garden class at Local Roots.

7. Eat the food: Curry pasta with tatsoi and garlic; lots of sautéed greens with homemade bread; Indian-spiced potatoes and spinach in tomato sauce; salad with homemade cornbread; peppermint tea with vanilla ice cream.

I know we're bound to get more wintry weather one of these days, but I just can't get upset about it on a day like this, after a week like this. Life is good!

And I expect to enjoy it even more this weekend!

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Thursday, March 18, 2010

Flour Power

Now that I'm baking for market, I go through a lot of flour and other ingredients. I've taken to shopping at the bulk food stores most of the time, hauling home bags ranging in size from 5 pounds to 25.

And I go through it quickly, too. The last time I went out to the big bulk store in Amish country -- at the beginning of February -- I bought 60 lbs. of unbleached flour (used mainly in my artisan breads but as a softening flour in whole grain loaves, too). I finished the last of that last week and restocked from a different store.

But I also decided to go back to getting the organic unbleached flour with wheat germ from the local natural foods store. Yes, it's a little more expensive, but it doesn't come from a big corporate agribusiness, and it's organic.

The last time I went in to buy the flour, I asked about buying in bulk and was able to place an order for a 50-lb. bag, to be picked up around March 17. So after working at the farm yesterday, I stopped by the store and picked up my order.

This photo was taken this morning, when I got started with the day's baking. Thirty loaves later, the level of flour in the bag has gone done considerably. I think this might be the wave of the future for me -- major bulk buying!

Today's loaves included two batches of artisan boules with locally produced chèvre -- one batch with dried thyme and the other with fresh rosemary; ten loaves of maple oatmeal bread; eight loaves of spelt-based pain aux noix; and a new kind of bread:

Pumpernickel artisan loaves! Aren't they beautiful? The one at top left proved to be too small for market, so I believe I'll just have to keep that and enjoy it myself.

And for next week, I'll have to mill more spelt and possibly wheat -- the home-ground stuff is low yet again! (Boy, that doesn't last long.)

In the meantime, I guess I'll sit back, enjoy life, and take time to smell the flours...

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Saturday, March 13, 2010

Market Report: 3/13/10

I spent the entire market day at Local Roots today, manning the gardening workshop registration table, so I'm a little exhausted now. But here's what I picked up today -- most from the online order system but with a few extra items from the market floor:

--spinach and carrots from The Winter Harvesters
--salad mix from The Salesman Farmer
--half a dozen each of The Photographer's fantastic pretzel rolls and cheese rolls
--a bag of fresh cilantro from the Amish Farmers
--a tub of lemon quark (a kind of soft cheese) from Blue Jacket Dairy
--a small tub of chèvre from Lucky Penny Creamery
--two small jars of wine-laced artisan jellies

I also ended up with a small bag of goat compost from a friend, a clean pie plate returned by My Dear Papa, magazines from a fellow writer, and my usual cup of coffee.

By the end of the day, most of my bread loaves had sold out -- I only had one cinnamon spiral loaf and three baguettes to take home -- though my bakery items (sunshine cookies and baklava) did not do as well, surprisingly.

So who knows what next week will bring?

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Friday, March 12, 2010

Independence Days #41

While Spring doesn't officially start for another week, we've had a glorious preview this week of what will become more commonplace in a month or so. Sunshine, warm breezes, longer days, and increased energy have all combined to make me much happier and to help me through a few long and physically draining work days. What fun!

It has also gotten me a little more charged up for the weekly Independence Days report. I am ready for you this week!

1. Plant something: Started seeds for Clear Dawn onion, zaatar marjoram, orange thyme, garlic chives, wild bergamot for me; started seeds for kohlrabi, eggplant, beets, radishes, pac choi, peppers, lettuce, basil, onions for the OEFFA Male.

2. Harvest something: Nothing; I did look for chickweed at The Farm, but it wasn't quite big enough to pick yet this past weekend.

3. Preserve something: Nothing

4. Reduce waste (Waste not): All the usual things, I guess; took recycling to drop-off point; took egg cartons to Local Roots to return to producers.

5. Preparation and storage (Want not): Bought two more seed trays; stocked up on bleach to sterilize old pots; made note of what grains to restock after this week's bread baking blitz.

6. Build local food systems: Cooked dinner and shared dessert at The Farm; worked two days for the OEFFA Male; shared homemade tomatillo mincemeat pie with My Wonderful Parents; enjoyed another baking day with My Spiral Friend and her daughter (making tarte tatin); shared two kinds of pie and a quiche with the Renaissance Man; worked on a post for The Ethicurean.

7. Eat the food: Salad; stir-fried curry pasta with broccoli raab, tatsoi, and green onions; morning hash brown scrambles with local cheddar and fresh spinach; spinach pizza; quiche with basil butter crust and filled with dried cherry tomatoes, shredded fresh spinach, green onions, and local feta; peach-blueberry pie with oat crumb topping.

It's so good to be eating more fresh food again -- as well as to clean out jars from stored canned foods. And I'm so happy to start this year's growing season already!

Are you ready for a little spring greening, too?

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Thursday, March 11, 2010

Well Bread

All of a sudden, Spring showed up, knocking at the door and begging me to come out and play!

Well, actually, I spent two days working with the OEFFA Male this week, starting more seeds, but I spent today in the kitchen, baking bread for market. Don't think that I didn't get to enjoy the sunny warm weather, though -- I had the front door and the window open for most of the day while I worked through several batches of bread.

Along with the usual baguettes, maple oatmeal loaves, and pain aux noix, though, I tried a few new market offerings:

I pulled out my recipe for Irish cheddar soda bread, in honor of the upcoming holiday, and made four loaves, using local wheat flour, dried thyme, butter, milk, and a most excellent Chouda (cross between cheddar and gouda) cheese from my favorite Cheese Guy. I was sorely tempted to keep a loaf, but I guess I can hope I have one left after the market closes.

I also made another bucket of dough for the artisan bread, choosing an olive oil variation for making zaatar flatbreads. OK, they're a little thick for flatbreads, but you get the idea.

My baking took me into the evening as I modified the pain aux noix recipe for an enriched wheat bread with a cinnamon-maple sugar swirl in the middle. It sure smelled delectable, though again, I didn't keep a loaf out for myself. (I did, however, suggest to the Renaissance Man that he might want to get a loaf to take to the Farm Mother this weekend.)

In all, I baked 29 loaves of bread for market -- a new record! It's not something I'd want to do on a regular basis, but it should help me test a couple of new recipes this week so I can have a slightly more varied repertoire as the year continues.

Let's hope my customers are bready for this!

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Sunday, March 07, 2010

Farm and Away

As I launch into my farming adventure this year, I'll keep an ongoing record of what I do, what I learn, and what I ponder about it all. But I won't do it here.

It's tricky to know where to draw the line sometimes, but I'm going to leave this blog for the baking, food preservation, and other kitchen work and move the farming (and probably gardening) stories and adventures to a new blog:

Farming the Back (of) Forty

Of course, I couldn't give up my love of puns and wordplay. The title alludes to the old phrase "the back forty" as well as to this change in my life after turning 40. I've started a few posts there to explain this new adventure, and I'll try to post there weekly (more often if I can, but don't count on it).

I'll still be here, too, baking up a storm. So bookmark both and join me in the adventure!

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Friday, March 05, 2010

Independence Days #40

Believe it or not, the sun is shining, and the temps are climbing to the high 30s. Bulbs are poking up left and right, now that the snow has begun to melt in earnest.

We're two weeks shy of the equinox, and anything can happen even into May, but for now, we're getting a sneak preview of springtime around northeastern Ohio -- and we love it!

Between that hope of warmer weather and the ever-lengthening days, I find I'm getting more of my energy back just in time for work (in all aspects) to pick up. And I'm definitely getting back into the planting groove: let the 2010 season begin!

1. Plant something: Leek and onion seeds for my new boss, the OEFFA Male.

2. Harvest something
: Nothing, but I did pull some weeds for The Winter Harvesters when I visited this week.

3. Preserve something
: Nothing.

4. Reduce waste (Waste not)
: Emptying, cleaning, and piling up canning jars and rings; cut empty toilet paper tubes in half to use for seed starting; shredded more paper for sheet mulching later in the season.

5. Preparation and storage (Want not): Restocked on baking ingredients at Local Roots; milled more flour from local grains; received and sorted more vegetable and herb seeds; restocked on tea; cracked one bag of hickory nuts (ready to pick out the meats).

6. Build local food systems: Helped with gardening workshop registration at Local Roots; helped shoppers on market day; shared loaf of maple oatmeal bread for one of the market day cooking demonstrations (which resulted in my selling out of the bread!); baked bread for a friend who upgraded the memory on my computer; baked bread and a pear tarte tatin for a client; baked an applesauce spice cake for Scooter's birthday (which he really liked); made mashed squash with goat cheese and croutons for potluck; had another book review, this time for a gardening book, posted at The Ethicurean; visited The Winter Harvesters in pursuit of an article; started working with the OEFFA Male on his farm for the season; baked a lot for market day this week; arranged another pastry lesson with My Spiral Friend and her daughter; interviewed Emily at Preserving Traditions for another pair of articles. (Whew!)

7. Eat the food: Leftover cabbage bread pudding; homemade granola; mashed squash; popcorn; sauteed broccoli raab and garlic over pasta with goat feta cheese; a morning fry-up of hash browns, egg, local cheddar, and spinach; French toast made from a failed cinnamon swirl loaf (the seam burst open, so it was too "ugly" to sell)l; two delicious mixed greens salads!

Busy busy! And next week looks equally busy, with two days out at the farm, starting more seeds. As the Renaissance Man asked me recently, "How did you ever find time to work before you quit your job?"

Beats me -- but this is the kind of busy-ness I like!

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Thursday, March 04, 2010

A Bake in the Life

Ahhh, Thursday. The weekend is coming, and we're cruising ahead to springtime. Thursday should be a breeze, right?

Au contraire, mon frère (and anyone else reading).

Thursday is known around this narrow little neck of the woods as Baking Day. Let me show you:

I get up at 6 AM, run through my usual morning routine, wake up the computer, and tie on my apron by 7 AM to slip into my baking groove. The artisan dough, rising since last night, gets shaped into boules and popped onto a baking sheet to rest while I mix up the first batch of maple-oatmeal bread dough.

Everything is a blur for a while, as I mix batch after batch of dough (four rounds of maple oatmeal) and start baking off the loaves. By 9:30 or 10, though, the first loaves are cooling on the rack, basking in the morning sunlight, while I take a short break to make a fresh cup of tea.

This week's specialty loaf is this artisan boule studded with delicious dill cheddar curds from Blue Jacket Dairy. Good thing I had a wee bit of dough left to make a small roll for myself -- a very tempting treat for tea time!

All that good local maple syrup and sugar, whole wheat flour, butter, and oats just can't contain themselves -- these loaves are bursting at the seams!

By midday, all the maple-oatmeal loaves (all eight) are done, and I've switched over to making pains aux noix. Though these loaves may look like they've arrived from Easter Island, the recipe is a French one, made Wooster-wonderful with home-milled local spelt, local butter, and local maple syrup.

After an afternoon meeting and a conference online with one of my clients, I switch over to the last baked items, having baked 21 loaves of bread for the day. I whip out a batch of sesame crackers (again with the local spelt flour), then finish with a flourish and a dozen pesto scones for the bakery case.

All in all, I spent the better part of 12 hours baking today -- and while you might think that overwhelming, I would counter with the fact that my place has an overwhelmingly tantalizing aroma of yeast, butter, basil, and nuts right now. Heaven!

I'll finish packaging everything later and take them to the market tomorrow for Saturday's market day.

And next week, I'll do it all over again.

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Tuesday, March 02, 2010

Greens Writer

I've spent a lot of time at the computer lately, working on writing and editing projects for clients and for myself. But as I'm lining up articles to pitch, write, or publish, I also need to get out and do some research.

My plan for today included joining up with The Photographer and heading eastward to visit our new friends, The Winter Harvesters, at their farm. The Photographer wants to expand her farm-related photos to cover all seasons, and I wanted to spend some time asking up follow-up questions to the ones I had emailed The Winter Harvesters a week or so ago.

First things first, though. I had to start the day with a hearty breakfast.

I made hash browns with two potatoes from my cold storage box, added shredded spinach and cheddar cheese, then slid a beaten egg under the browned potatoes for a delicious morning fry-up with all local ingredients (except oil, salt, and pepper). With some home-canned grape juice and locally-roasted coffee, I was set for an adventure.

The Photographer and I headed out mid-morning and arrived at the farm about an hour later. After a quick visit inside, we headed out to the high tunnels for the first round of photographs.

This photo comes from the visit the Renaissance Man and I made to the farm in early December, but the beds in this high tunnel are similarly green even now: the green onions are mature, the radishes and turnips have been replaced with salad greens, and a bed of carrots is nearly ready to be picked. The temperature inside the tunnel was nearly 60 F -- absolutely balmy when the temps outside hovered just above freezing!

While The Photographer did her work, I helped The Winter Harvesters with a spot of weeding, taking time occasionally to make notes on what they told us. Then we let them return to the house while we headed out around the farm for a bit.

I ducked back in first, taking the opportunity to sit down with The Winter Harvesters to ask my follow-up questions and to enjoy the conversation and the ideas that these self-proclaimed "aging hippies" tossed around. They might technically be "beginning" farmers, too, but they have many years of experience and many good ideas, and I found myself talking with them as colleagues as often as I played the role of interviewer.

They fed us some of their excellent salad mix for lunch along with a vegetable soup that featured tomatoes, corn, beans, onions, and garlic from last year's harvest, and the four of us continued to talk well after the plates were wiped clean.

The Photographer and I eventually made our way back home, carrying bags full of greens that had been given to us with much enthusiasm! -- and bubbling with excitement over the visit and planning future adventures (professional, of course) together.

Now that's work I can sink my teeth into!

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