Week 30: My Thoughts About Fall and More

Some people love fall; I do not.  The changes of the seasons might bring cheer to some but for me it’s rather undesirable.

leaves in the fall

 

Monday I put on my lumberjack gear to continue cutting wood.  As I worked away stacking and hauling wood for next year I began to reflect.  Observing my surroundings, I found it hard to see the beauty in fall, the changing leaves or bare trees.  Everything around me was dead or getting ready for winter.  No more lush trees, no more bountiful gardens, just dead plants and leaves everywhere.  Maybe I’m just the odd one out, missing the beauty of the nature around me.  I  believe I’m just not fascinated by the transition of nature into dormancy.  We worked until lunch on firewood and then took a break.  Afterwards, we continued working for a few hours.  When we finished, David and I got changed and went out to see the final performance of The Clean House, presented by the Commonweal in Lanesboro.

The next day David and I picked up where we had left off.  As we hacked away at the wood pile my mind began to wander.  Not only has this fall season been nature’s physical transition for the next season, it also has been a great time of reflection for me.  Even more so than spring and summer, I have been able to spend time reflecting on thoughts and ideas as I do – almost – mundane tasks around Pepperfield.  I understand they need to get done as part of the fall operations of the farm, but I came here to learn about food growth and processing, not Firewood Acquisition 101.  (I guess the sentiment I’m trying to express is disappointment or frustration.)  Not only has fall been the time for clean-up and changes, it also has acted as my jarring snap back to the reality of my life and the choices I make.  Unlike the plants, I’m just getting started.  Woodcutting took up most of our morning and afternoon.  After a quick lunch break, I left the house for a busy night of work.

making pasta in fall

Wednesday – that’s right, you guessed it – brought more woodcutting.  As I stacked, I began to think back to the beginning of my journey.  I have made so much personal growth and have this urge to continue.  Pepperfield has acted as a great catalyst for these changes.  Meanwhile it has provided an equally fantastic conduit for this growth.  But now, as my goals have shifted, so have my needs.  At the end of the day, I don’t mind cutting firewood or working on garden clean-up.  But I’m struggling to meet my goals and objectives as I sacrifice my time and energy here.  I am excited and anxious to get a jump on some of my upcoming projects.  Unfortunately, limited internet and cell service, busy days and early nights, among other things, make this nearly impossible at the farm.

Thursday was the last day of woodcutting.  Thankfully David and I had developed a decent rhythm so we only spent our morning on this project.  Things slowed down for the day and I did some computer work until I left for town.  The night at work was insane.  The next day I started my morning with clean-up around the house.  I threw a pot of goat stew on the stove to reduce while I puttered around.  Meanwhile, I finished the house chores by sweeping the floors and cleaning the stove top.  I left for work a few hours later for another busy night in town.

Saturday started to look a little more exciting.  After breakfast, I set my whetstone to soak for sharpening.  Then, I made a lemon poppy seed cake to use up some extra products we had around the house.  As it cooked and filled the house with a great lemon aroma, I worked on sharpening the kitchen knives.  I had forgotten how relaxing it was to just sharpen knives.  I made my transition to work mode as the afternoon progressed.  Then, I left for town to work with Ruth and Trout River Catering.  Ruth was catering a Luther College reunion and wanted me to help plate.  After a solid shift, I grabbed a beer and then called it a night.

Sunday I slept in until 10.  Afterwards, I got up and started my day.  David didn’t have anything pressing so I got to spend my morning working on some personal projects.  It was during this time that I really began to think about plans for Pans & Perspective.  I’m sure you’ve noticed (don’t think I haven’t) that the frequency of posts has begun to decline.  I don’t like to make excuses but I feel over-committed at this point.  Between my work here and in town, I have found increasing less time to work on creating quality content.  This is not permanent.  My time at Pepperfield is nearly complete; I’ll be bringing you an explosion of new content once I get settled back in Florida.

Thank you all for following my journey this year.  Personally, I am thrilled to be able to document my time and share a glimpse of it with all of you!  Don’t forget, next Wednesday will be our October AMA session; you can learn more about it here.

October AMA will happen October 31st, 6pm Central Time. We love to use these sessions as a way to give back to our patrons.

Learn more about our patrons and some of the exclusive perks of joining the C3 here.

QotW 17 – I Want to Try Everything Once!

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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Week 29: Fall Clean-Up and Firewood

his last week has been full of outside work.  We have been stockpiling firewood in preparation for winter.

stacked firewood

The week started slow with some outside clean-up.  I spent my Monday working in the back pulling out dead plants and taking down fences.  I started by pulling out melons and eggplants.  Then I turned my attention to sunflowers and tobacco plants, both taller than me.  I tidied up the rest of the area by pulling the calendulas and weeds and then headed inside for dinner.  The next day I worked in the hoop house while David got organized for the day.  I cut two, five gallon buckets of squash for the baby goats before hopping the truck with David.  We went down the drive way and worked on cutting downed trees for firewood. After a few solid hours of work, I took off to town for an evening at the job.  Things we’re dismally slow.

Wednesday brought more wood cutting.  Much like yesterday, David and I worked until lunch gathering downed trees.  After lunch we headed over to Highlandville to help a friend of David’s dig potatoes.  She was thrilled and cooked us dinner.  We spent a great evening with her catching up and hearing about her life.  The following day I worked on getting some meals ready for the rest of the week.  I prepared a goat and vegetable soup and set it on the stove to simmer away.  Meanwhile I worked on a tomato sauce and some miso and cabbage.  I pulled my stuff off the stove for a little and went with David to pick up some chicken feed at a neighbors farm.  After that, I got myself ready for the evening and went to town for a steady night of service.

calamondins ripening as we cut firewood

Friday I started my morning with some more cooking by preparing a vegetable soup with the last of the peppers.  While that cooked, I worked on cleaning up the kitchen and around the house.  David and I ate an early lunch and then moved outside to work on splitting some of the wood we had gathered.  I took off a few hours later for a very busy night.  The day after I started my morning with some clean-up in the main garden.  I pulled the last of the amaranth and then moved onto cutting down the Jerusalem artichoke.  I continued to work in the garden finishing a few more projects before heading to a busy night of work.

David and I dedicated Sunday exclusively to firewood.  I worked on stacking and hauling wood to various areas while David ran the splitter.  We spent nearly our whole morning and afternoon cracking wood before heading to a neighbors farm to drop off our baby goats.  Afterward, we got a quick tour of his property and then headed back to our farm to finish some more wood.  Later, we enjoyed a warm fire as the evening dissolved.

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Week 28: And Just Like That, Snow…

We are now experiencing true autumn weather.  Our week ended with a small flurry of snow giving a beautiful appearance to the grounds of Pepperfield.

David and I began our Monday as usual.  After a quick visit to the hospital garden we spent some time in town running some errands.  Afterwards, we returned to the farm and worked on cleaning the last of the green amaranth.  Then I worked on getting a few items ready for dinner.  Korbin dropped in for the evening and we spent time enjoying good food and each others company as we caught up.  She brought a great gift of black trumpet mushrooms making the meal even more special.  The next day I started my morning by organizing squash.  We have an excessive amount, so I spent my time moving them to their final winter resting spots.  David and I spent the rest of the morning picking volunteer squash from around the farm.  Once we got done with that, we moved onto harvesting celeriac for winter storage.  I worked on cutting off the tops, while David cleaned up the roots.  This took a good portion of our morning and we took a quick lunch break just after.  I left for work a few hours later and spent a slow night in town.

Wednesday I worked on getting some meals ready for the week and an upcoming dinner.  I started my day by setting up a lamb braise on the wood stove.  While it simmered away, I focused on preparing some items for dinner.  I started by roasting red and white peppers for a roasted pepper topping.  After that I moved onto making a pear pickle.  Around mid-day, David discovered a massive hen of the wood mushroom growing up near the cabin so I took a quick break to help him harvest it.  Our dinner guests arrived shortly after and I worked on a few finishing touches.  The dinner involved five courses and started with a late garden salad.  Then I presented corn and zucchini pancakes with roasted peppers, pear pickle, squash butter and caramelized zucchini.  The next course was a Seminole squash risotto which was followed by braised beef over fettuccine.  Dessert was raspberry sorbet with some almond cookies and acted as a great closer for a fun meal.  The following day I worked on preparing the hen of the woods mushroom for drying.  This took about an hour and once I finished that I helped David dig up cabbage roots for next years seed crop.  Afterwards, I took off for work a few hours later for a decent night.

Friday, I focused on garden clean-up.  I started by helping David dig and clean amaryllis bulbs.  After that I pulled tobacco, pepper and rue plants that were done for the season.  I managed to get a fence rolled up before I left for town too.  We got slammed at the job with a huge push near the end after the football game got out.  The day after, I worked on some more clean-up, this time inside.  I focused on tidying up the kitchen and fridge before working on cutting up squash for the goats.  Then I setup some braised cabbage and left for the evening.  Work was quite busy again with a huge night of business.

It seems that my Sundays are restful.  After sleeping in, I stumbled out of bed.  I helped David make a pie for a party we were going to and then whipped up a quick ice cream to go with it.  David and I spent the day mostly in relaxation before heading to his daughter’s for the evening.  There was lots of pie – sweet and savory – and great company, crafting a great ending to a busy week.

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Thanks to our patrons, P&P is now entirely reader supported!  You have made a huge financial goal possible by connecting with the Community of Conscious Consumers (C3)!  (Check the link to learn more.)

We would first like to extend a heartfelt thank you to all our patrons.  Moving forward, we hope to continue producing the stellar content that you enjoy.  We are also looking to expand our team of writers to bring you even more awesome content.  P&P is still making plans for the monthly video update series and will keep you posted on its status.  Furthermore, we are making strides everyday on improving site and post readability.  Our time here at the Pepperfield Project is soon coming to a close.  We’re keeping the future of P&P (slightly) under wraps, but rest assured, things will be fantastic!

We will be hosting our third AMA later this month.  Stay posted for updates on details.

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