We are just beginning to see the start of the early harvest. Spinach and Parsnips have gone to seed and are almost ripe and we dug the first garlic just a few days ago.
Monday we had our bed and breakfast guests in the morning. David did a squash blossom omelette and we spent about an hour with them talking about various happenings on the farm. David and I went to the hospital and planted a second crop of beans. We also harvested kale, chard, summer squashes and cucumbers for the kitchen. When we got back I trimmed down a hedge in the back yard that was making some of our lawn maintenance cumbersome. Most of it was fed to the goats and the rest was left to compost. I gave the herb garden a quick weeding, it’s not nearly as bad as the last few times now that it’s being maintained. We had another dinner event for a group from town and I prepared a few light snacks – cucumbers, zucchini, carrots and ranch – before presenting an appetizer plate to start the meal. I still haven’t quite come up with a name, but this dish featured eggplant, garlic puree, lemongrass vinaigrette and a few other touches. Here’s a quick plate up demo:
Check out the P&P Youtube Channel to see the full thing. For dinner we served vegetarian chili and cornbread and David made a mandala salad. The following day we served the same group breakfast. It was eggs and polenta with vegetable succotash. We had a full – messy – kitchen after these two events so I spent a few hours getting everything in order. Afterwards I helped put up an electric fence around the corn to keep the raccoons out and then helped David harvest pea seeds for next years crop. I spent the rest of the afternoon pulling weeds and tidying up parts of the garden. Then I continued cutting down another part of the hedge in the back before retiring for an early evening with wine time and relaxation. Wednesday we started early by getting David’s other vehicle to town. It had many flat tires and a dead battery so we wanted to get it to the shop for repairs and a checkup. When we got back, I made raspberry vinegar and then changed gears for some outside work. I finished cutting down the last of the hedge for goat food and then moved some dirt to fill in a hole that had developed from rain in the goat pen. In the evening, I moved to the kitchen afterwards and made corn bread and raspberry sorbet for the week.
The next day I started by weeding the front paths. They are laid stone work and the dirt gets between the cracks and then creates a tiny home for weeds and moss. After about an hour of pulling and scraping I begin preparing some items for our dinner. We had frozen some of the pork from the pig roast, so I pulled that and then made baked beans. While they were cooking I helped cover the second crop of broccoli plants with bird netting for some protection. We wanted to get ahead for one of our events so I made some yoghurt and then got ready for the evening. Dinner was simple but delicious: pulled pork, baked beans, cornbread and braised greens (almost felt like I was in the South). Friday I made a sourdough starter and baked another cornbread; David has a huge corn supply he wants to use, and my volunteers – Ellis and David – enjoy eating it. It had rained that morning so I did another couple loads of dirt to try to fix that hole in the goat pen. As I was completing that task, John – David’s friend – showed up to catch up with David and see the farm. I did some research in the late afternoon before meeting up with Dennis Larson – the gentleman who hosted the Sankt Hans Aften party – for a potential catering gig. There was a tremendous storm in town that tore down many branches and trees but we fared well at the farm.
Ellis has done a fantastic job maintaining and marketing the B&B, we had yet another round of guests for Saturday morning. We served pancakes with grain, eggs and milk all sourced from the farm. I did some garden work to correct some of the damage from the storm by mounding corn (picking up the stalks and creating little supports of dirt in a mound around them) and picked up some stuff in the garden. We had another row of corn eligible for tying and so David and I quickly secured it so it wouldn’t fall down next storm. Afterwards I cleaned the garlic harvest so it could be braided later. We are in a phase where lots of fresh produce is coming in and so my goal is to help use up old inventory in the freezers so I prepared a dinner of brined pork roast, amaranth, beans and corn. Sunday we served breakfast to our guests for the final day of their stay. Still picking up some pieces, I cut down plants that had fallen in our paths from the storm. Shortly after, I braided the garlic – pictures to come, it has to cure first though – and helped David protect the corn from cross pollination with bags. I was visited by Cindy and Alan, two friends from Florida and we had a nice dinner of chili, cornbread and romano beans as we caught up about their adventures and mine as well.