Lean cuisine
byI hope one of the silver linings of the pandemic will be more empathy for people standing in line at the food bank or…
local food
To market, to market
byThe man was thin, wearing a mask, and old. Seventy-two, I think he told Jenn. He was walking by the gate to Dew Point…
Beast of Birdin’
by“Go home! You’re drunk!” It’s what we’ve groaned several times over the past two weeks, when we — stricken by the middle-age malady of…
The story in the soil
byLife for most folks during the past six weeks or so of COVID-19 quarantine probably feels like it’s going in slo-mo. Many are reading…
A thousand words
byWhile everyone’s stuck in, we thought we’d just share a small collection of photos from around the happy hermitage that is our home. Fruit trees and bushes in bloom, flowers popping out for a quick visit, or other promises of wonderful things to come.
The Good Earth
byAt times the soil seemed bountiful and kindly and again stubborn and unfriendly, but it was always a challenge to man’s cunning. — Charles…
Good Fences
byIt’s not the first question everyone asks us about our farm. It’s the second one. The first is, “What are you going to grow?”…
Buying the Farm
byIf you read our post last month, buried somewhere beneath all the poetic waxing, you may have figured out that we purchased a piece…
Wine and dandy
by“Peapods,” says Kelly Coyne, pausing for emphasis. We’d just told her and her husband, Erik Knutzen, about making wine with peapod hulls. “It’s just…