Week 15 - Fruition
Dear Spoon Full Farm Family,
To farm is to exercise the virtues of faith, patience, and collaboration. Like building a monument, like raising a family, like starting a business, farming involves working, working, working, then waiting, waiting, waiting, for the results to show. To plant a seed requires faith: we plant it, then we let it happen. We don't force the process, beyond adding enough water and making sure the soil is healthy.
Well, by now most of the seeds in the garden are reaching full maturity and the ultimate goal of any seed: fruition. Our seeds have become... way more seeds.
Outside of the garden, other "seeds" (metaphorical seeds) that were planted months and months ago are finally bearing (metaphorical) fruit of their own.
Along with our brand-new ferments coming to market (after over a year of development and effort), we also have STEAK (and lamb!).
Ribeyes, T-Bones, Top sirloins. Ground beef, lamb shanks, rump roasts. Green grass, alchemically transmuted through ruminant (cows, lambs, bison, etc) digestion into mineral-rich red meat. We started raising cattle and sheep as a way to build our soil through the process of rotational grazing (mimicking the ecological processes that built the deep topsoil of the great plains), and so in a way, the beef and lamb for sale is a byproduct of that regenerative strategy. But what a byproduct it is! Tender, marbled with yellowish (indicating high levels of beta carotene and vitamin E) fat, and uniquely flavorful. We'll have beef for sale at markets, and we're also selling lamb by the "side" (half or a quarter of an animal, definitely the best way to engage with healthy meat) at this link: https://www.spoonfullfarm.com/grassfinished-lamb/2018orders
And in order to help the herd grow and increase their soil-fertilizing, grass-stimulating capacity, we've brought in a bull. He's 100% British White Park, the same rare heritage breed as most of our herd. This breed does very well on grass (with no grain supplement) and also handles the heat, with its white fur and black skin (cools down easily, doesn't get sunburned).
His name is Ernest Hemingway. Wish him luck and fertility!
The last fruition that I want to mention in this week's post is the Riverside Tipi. I bought the tipi from Nomadics Tipi Makers, a wonderful (culturally respectful) company down in Bend, last year, and have been scheming about renting it on Air Bnb ever since. Finally, we decided to just pitch it at the best river spot around, spruce it up inside, add a comfy queen bed, dig a pit toilet, and rent it out! Now it's ready. If you want to see how it feels to sleep inside and outside at the same time, you can rent out the tipi at this link: https://www.airbnb.com/rooms/28161314
Okay! Now back to the veggies. Lots of summer garden fruit, as has been the case the last few weeks, and now we bring you a staple food, a "humble" food that has sustained billions of humans, since its export from the Andes mountains centuries ago. This is a food that is massively available, for cheap, as a relatively-flavorless commodity. It's a food that, like tomatoes, highlights the stark quality difference between grocery store vegetables and farm-fresh produce. It's a potato, only it's the best potato we've ever had. We are sure you'll agree. After all, the simple things, perfected, are always the best things.
So here's this week's produce list, and some relevant recipes (not all from Spoon Full Farm's own Geoff Van...) (bold items in whole boxes only):
- Sweet Peppers
- Tomatoes (heirlooms OR cherries)
- Summer Squash
- Sweet Corn
- More potatoes
- Red Onions
- Garlic (Spanish Roja)!
As always, enjoy everything, with major love.
Spoon Full Farm