If you missed out on our recent update about some of our future developments, we encourage you to check it out here. As I began to realize that this was my penultimate week at the farm, the whole experience I shared with the people and nature seems almost surreal.
Monday started with an early trip to the hospital garden. I worked on cleaning up some of the beds while David harvested kale. When we returned we took a quick break for lunch and then I worked on making some squash fettuccine. It was nearly three pounds of pasta and took me the rest of the evening. David and I worked on leftovers for dinner before calling it a night. The next day I made a tomato sauce. As it simmered away on the wood stove, I worked down in the garden pulling gourd vines off the fence. Afterwards, I transitioned to the main squash patch and worked on pulling vines off the fences. Then I switched to cutting down the old Jerusalem artichokes. I took a quick intermission for lunch and then headed to town for my shift at work. Things were dismally slow.
Wednesday morning I continued down in the squash patch. I finished the last of the fence cleaning and then moved onto raking up the debris and weeds leftover from the growing season. This ate up the rest of my morning. I took a quick break for lunch before getting ready for town and my final shift at the job. Unfortunately it wasn’t very memorable as we closed nearly an hour early after only serving 15 tables in six hours. The next day I finished the clean up in the squash patch. Then David and I went to the hospital so I could have a meeting with the nutrition director about an upcoming knife skills class. It went pretty swiftly so I went out to the garden to help David tidy up a few things before we left to go back to the farm. David and I finished the last round of leftovers and finished our day with a session in the sauna.
Friday was pretty laid-back. I went to town midday to bring my car to the shop. Meanwhile, I presented a 45 minute lecture and demonstration for the Winneshiek Medical Center kitchen team about knife skills. Afterwards, I made use of my time at the hospital to work on cleaning up a few more beds. I got back to the farm sometime in the early evening and decided to go to town to get some food. I made a quick stop at the Armory and grabbed some tacos before heading back for an early night of sleep. The next day I started my morning by stacking the final load of wood in to the wood shed. Shortly after, I ran over to the neighbors with David to pick up some chairs they had borrowed. David went to town for the evening and I stayed behind at the farm. I did some work on a few projects before calling it another early night.
Sunday morning started late. Mid-morning I made lamb braise and let it simmer away on the wood stove. I spent time reading and relaxing while it bubbled. Later in the afternoon David and I went to concert feature macabre music. After we went to Carina’s to catch up and have a glass of wine. As our conversations streched into the evening, we were invited to stay for dinner. Carina put together a great meal of roasted chicken, sweet and sour cabbage and roasted vegetables. This meal and time with both Carina and Micah was refreshing and fun. It was a great ending for the week.