Quote of the Week 9

After a week in front of the screen, the opportunity to work with my hands – with all my senses, in fact – is always a welcome change of pace, whether in the kitchen or in the garden. There’s something about such work that it seems to alter the experience of time, helps me reoccupy the present tense.
Michael Pollan, Cooked; 2013

Monthly Video Update!

Check out this month’s video update!  We had some small technical issues that have since been resolved.

Future videos will be posted on a more consistent basis.  Thank you for your understanding!

Week 21: (To Answer Last Week’s Question) Yes, it has

The summer season has flown by. The harvest have drastically decreased as the plants transition for winter.

Monday was rainy so I went with David at the crack of dawn to the hospital garden. We did a quick harvest of tomatoes, kale, chard, cucumbers and squash before heading home for breakfast. Later, I left with Ellis to Prairie du Chien in Wisconsin. We ran a few errands that he needed to complete and then stopped for a quick lunch. We returned home later in the afternoon and the rest of the day was spent in relaxation. The following day I started my day by cleaning two varietals of beans. They were relatively large harvest so this took up most of my morning. Afterwards, I cut some squash for the young goats and then did some miscellaneous chores around the farm.

Wednesday was filled with various meetings for upcoming events. When I returned from town I finished weeding underneath the apple trees. Once I completed that, I moved on to picking ripe beans for seed saving. We were still stocked up on leftovers from the Seed Saver’s lunch so we ate leftovers. The next day I spent my entire morning digging potatoes. This was a lengthy task that involved some concentration to avoid spearing potatoes in the process of digging them out. I went for my shift of work later that night and enjoyed a fairly busy night of service.

Friday was rainy again so I took the time to work on those birch logs I mentioned last week. Using various power tools I began to hollow out the logs with some ease. After nearly four hours of work, I headed into town to work. And, much like Thursday, experienced a decent night of service. The day after I started my day by tidying up the hoop house. I mowed the grass on one side and then sickled down weeds on the other. I went to work later in the evening and was stunned by the smackdown of customers that we experienced. I think it was one of the busiest nights since I began there.

Sunday was more relaxed as I began my morning preparing for an upcoming event. I spent a few hours peeling many heads of garlic before transitioning to harvesting. I went outside and picked nearly two and a half gallons of crab apples to be used in a dessert. I spent the next few hours dicing up the crab apples before cooking them into an apple sauce. It began to rain late in the afternoon, so I took the opportunity to head over to work on logs again until sunset. I returned home late, tired and covered in sawdust.

It has been amazing to see the change in both temperature and production from the plants. It seems like only yesterday I was picking pounds of cucumbers, only now to struggle to even find enough on the plants to make a couple of pounds. It just makes me feel like I missed part of the summer; even though I have been fully involved for the entire time. It really is amazing how fast things happen – both with plants and in life.

August 2018 AMA


Since this is our first AMA session we are leaving the floor open to any topic. Please note that your questions (and our responses) will be featured the following day as post for the entire C3 at Pans & Perspective to see.

Frequently Asked Questions

“How do I ask a question?”

Please post your question below as a comment. We are standing-by to give a nearly instantaneous reply to your questions. Don’t be afraid to ask away, but try to keep topics seperate. For example, if you want to ask about what were working on for the week and what Nathan’s favorite food is, post it is as two comments. (But asking our inspiration for a recipe and how to execute it would go great as a single comment.)

“Is anything off-limits?”

Even though this is an AMA session, we’d like to avoid polarizing topics. Favorite chef knife, game on – political preferences, not so much.

“Are there any stupid questions?”

There’s no stupid questions, just stupid people. In all seriousness, we hope to use these sessions to educate you and the other members of the C3 about P&P and food. We want this to be a relaxed setting where it almost seems as if were sitting across from you giving responses. In short, there are no stupid questions (or stupid people for that matter).

“What are the rules?”

Very simple: have fun and learn. We have a strict policy against inappropriate language; this includes, but is not limited too verbal discrimination – hate speech, racism or otherwise – verbal abuse or toxic behavior and intense profanity; we know that these can be used as “sentence enhancers” but we like to keep it clean for all our readers.

“How do i participate in the next AMA?”

We reserve this privilege for our patrons. But it’s extended to even the lowest tier of donation. Check out how to join the C3 and our AMAs here.

“When will you host the next AMA?”

As of right now the date is still up in the air. We want to get it down to a specific date each month. (That’s right, this may be the first, but it isn’t the last.)

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