We will be baking every Wednesdays and Fridays through the winter, except the day after Thanksgiving. Bread will be available at Franny’s Cup and Saucer, Point Arena on those days or you all can pre-order from me.
This week Wednesday will be:
Whole Wheat Rye
Whole wheat sprouted multi grain
Whole Wheat levain
Let me know what you’d like !
This year we decided to host our families Thanksgiving Dinner. It didn’t matter that we did not have a big enough space to sit 25 people, much less a warm space to even get that many people inside.The most we’ve ever squished around our table was 10 and it was very difficult to crawl in and out of the kitchen then. We would just have to build it.
So began our January of this year. Trading for services, since we didn’t have the money. Cutting trees, milling the siding and wood for a table, doors and eventually cabinets( not by Thanksgiving). We started to close in the large roofed area where the oven is. Adding the sink and creating a space to make the bread and cook near our baking oven. Slowly arising out of the ashes and sawdust, a room took shape. We now also, through the help of a good friend, joined our wood slabs together to build a large table 11.5 feet long. The benches are still in the works as are the doors.
Lately the momentum of our farm has almost swept us away. We tried hard to keep this year focused on two projects, fencing a larger garden in and hopefully readying it to plant for this year ( also making a huge mountain of compost to amend our sandy virgin soil ); Then the oven area getting walls and warm for our crowd on Turkey day.
The adventures and stories involved in all this and the people who have helped it to happen this year could fill a book. But thanks to Chris San Giovanni, Amie Heath, Drew and Corina Common, Katie Norton and Margarita, Bobby Smith milling our wood, Bob Askew for making our Table.My sister Annie Woods for the Tablecloth and silverware and design vision. But mostly my husband Dennis for his constant support and willingly putting up with me.
Then came the food, it was almost easy to look past this part and just figure we’d eat bread. So growing now in the garden are two large beds of purple onions, a long bed 4×40′ of potatoes red, russets and yukon golds. We’ve ordered three turkeys through Mendocino organics CSA http://mendoorganicscsa.com/. The free range birds will not be as large as the commercially raised birds.The butternut squash is starting to get harvested as well as the acorn and delicata squash. The pumpkins are very small and I hope I have enough warm weather to get them to develop. Although I just found a wonderful pie recipe using butternut squash. Lettuces are in. It’s probably too late for more beets than we already have in the ground. Although I’m going to try for some carrots in the next couple of days. Parsnips, parsley, thyme are in the ground and romanesco broccolli are doing well. Peas are planted and starting up the fence and another bed in flower in the garden. Food has not been the hard part.
We’ve come a long way. The reality of trying to create takes a huge effort, like birthing a baby each time a new thing is created. At a certain point if you are doing good work your one step towards God is matched by his nine steps back towards you. The first step is the hardest but the bounty and abundance of the response is all worth it.
So five years into building our farm and working outside to afford our farm. Plus living a self sufficient life, living off grid while doing this. Growing the majority of our food year round . Wildcrafting for local fruit; blackberries, huckleberries made into jams and frozen for mid winter feasting. Bartering and trading for anything from salmon and local rock fish, even abalone to lamb and goat cheese also lemons and wine. Our half a beef and the wild pig Dennis shot carrying us through. I find our meals to have become more and more gourmet and inspired. Needing abundant creativity and a very diverse garden to keep the meals interesting.
More and more I read and think about traditional lifestyles in rural France and Italy. How local food markets were based on a high standard and a reputation you didn’t want to ruin by offering a lesser grade product. Our tastes here in America have been ruined by old food overly processed, too much sugar and salt, not to mention mold . It will take careful eating practices to regain our taste buds in favor of fresh foods. I noticed I wasn’t that interested in vegetables; they didn’t seem to have any flavor. My kids too now love vegetables because they are fresh and flavorful. Growing traditional heirloom varieties of vegetables and fruits, brings back subtle flavors lost in our current market produce, grown for shelf life and ship-ability.
The work day is long and hard but the richness and integrity of living this type of life is so abundant . The pay is little for what we are producing but what we need is coming and a feeling of working within a community is developing. Doing good work trying to be kind to each other is bringing us closer and we all help to make this vision develop .
I know I’ve written very little the last few months. Part of it is that I’m sleeping again, so no more 2am-4am writing times. The other part is this farm vision is taking effect before my eyes and it’s just so much work.
Today my husband and son-in law and the rest of us got part of the new fence up. This will increase the garden to about four acres. I’m trying to fill part of that with fruit trees, part of it with ornamental gardens, some rows of berries, then more vegetable space. I’m looking at it from an irrigation point of view. How I can run the systems and how much landscape can we reasonably water. Marketing what we produce seems to be relatively easy, so I’m trying to focus on what we like to eat and how to grow the most diversity of product to eat with year round. Also to try to grow mostly what will do well here.
These last few days have been like a farm camp here. Dennis riding three kids all piled around him on the four-wheeler. Dragging small sapling fir trees up to hatchet off the branches and hand peel the bark with a draw knife. They are all making a teepee, an authentic large sized one . Tonight our instant hot water heater washed six of our dusty bodies in a row, then did dinner dishes as well. I finally succumbed having typed the first part of this with dirt all over me and my clothes.
I feel it’s very important to include our whole family in farm and house chores. So visiting grandchildren harvested strawberries, weeded paths and then collected flower seed on their own inspiration to grow their own flower gardens at home. Helping with running errands picking food and preparing lunch out of the garden seems to make the food taste even better.Today doing a taste test of six different types of beets.Then gobbling them up in a salad .
Our freezer is full of Sherry’s cow and an extra lamb, plus lot’s of tan oak bark smoked salmon. We feel stocked for the winter. But the summer garden is going full force harvesting french filet beans, so far eating more of them in the garden than we have cooked, lettuces, spinach, beets, mizuna, peas, cauliflower, kale, potatoes, garlic, onions, leeks, broccoli, mixed greens: cucumbers, tomatoes and squash are just starting here on the coast in August. Winter vegetables are starting to go in, more potatoes, garlic, brassicas, peas, spinach, lettuces planted in the next months for winter harvest.
Since my family is coming here for Thanksgiving, I’ve been planting acorn squash, pumpkins, etc. specifically with that holiday in mind. It’s inspiring me to finish many undone projects around the ranch, hopefully many will get done. Three turkeys were ordered from http://mendoorganicscsa.com/2011/07/01/thanksgiving-christmas-turkeys/. To reserve for the holiday. My brother made the comment today, his birthday, when I called; ” You know Katie, we could always just go buy something from the store, if we need it ” . Yeah cranberry bogs just don’t grow around here, but we could dig a pond and try ? OK Ok .
There was a gypsy evening of storytelling and music, at a self sufficiency event I wanted to attend . I thought about a story I might tell. I didn’t end up going to the event as I did last year, since we are already living the self sufficient life ! We are so busy doing that and I didn’t want to be away a weekend when I could be working instead on one of our many projects here.
Now in my family, we are all storytellers, and we all elaborate our stories adding more stories to the original. Let’s see if I can write it as I would tell it:
People ask me why I moved into a monastery at the age of 24. It all started with a motorcycle, a Norton Commando, to be exact. I had this boyfriend at that time. he was blond I’m blond, he was a triathlete, I was riding my bike 28 miles to college each day plus swimming four + times a week at his encouragement. We got along really well. Anyway his mom gave me a piece of Christmas china for a present. A few months later , I had a vision of my life unfolding with him; the Volvo wagon, some acceptable suburban lifestyle, walking a baby in a jog stroller. I broke up with him the next day, I could not see myself living this life.
The next day I was selling my Karman Ghia and this unique looking guy in retro shades, a used army jacket and work boots drove up on ” The Motorcycle”. He was like taking a different road . He and his friends were involved with the patrons of the monastery, some of them worked as cooks or gardeners at their estate. Most were meditating. This was 1979 and I realized I had found what I’d been looking for.
To be able to work at this estate, they taught regular meditation classes, I had to either become a cook or a gardener. I decided to try my hand at gardening. I started with a small patch outside our tiny cottage ” The Guy” and I were sharing. I could just afford a few six packs of flowers, I tried delphiniums and foxgloves. These grew to the overwhelming height of ten to twelve feet tall, a rose blew in and grew and started blooming, other bulbs just came up. It seemed the earth was trying to tell me something, maybe I was good at this ? Then I turned the corner and started gardening in the next long bed, then the huge front bed, double digging it all with manure after my bakery job was done each day. Flowers started blooming abundantly everywhere. I started trading them for gelato credit at a local shop. Other stores joined in purchasing flowers.
One day the woman I admired so much at the estate garden, told me the story of the two sisters;
There were two sisters, each wanted to grow a flower garden for the fair flower show at the end of the summer. Both sisters turned their front yards into huge flower gardens. One sister would give her flowers away to whoever was coming by for a visit. The other sister wouldn’t cut any of hers trying to keep them for the fair. Well when the time for the fair came around, the sister who had given away all the flower bouquets still had lot’s of flowers, while the sister who wouldn’t cut hers had all her garden go to seed and had no more flowers. Cutting flowers helps them to grow more flowers.
Last night eating a particularly wonderful fish chowder, fish caught by my daughter’s boyfriend, potatoes gently dug from under the plants, fresh purple onions, green garlic, parsnips (some of many currently), chopped parsley and fresh thyme. Then accompanied by one of our brick oven baked naturally leavened breads ( we baked 80 loaves yesterday), and followed by a slightly tart rhubarb pie ( none of those sissy strawberries). I think how rich my life is .
Then my husband pushed around some burn piles ( yes, it’s still raining and wet in California in June !) with his backhoe for our neighbors, and came home with some fresh salmon ! Yeah !
The abundance is arguably coupled with a lot of hard work, but I feel so proud when I look at those peas climbing up the trellis and the rows of growing veggies. But yes, my love of good food also motivates me. Thanks to all the good cooks I know who have inspired me.
As the garden here slightly matures and the very small plants I’ve put in as permanent or perennial shrubs and trees mature and fill out, it feels easier like some momentum has been gained. My roses, started from cuttings are beginning to cascade on the fence. The artichokes started from seed are producing quantities. The asparagus started from seed was harvested for the first time this year ( three years before the first harvest) . The rhubarb is getting to be a big plot, helped out by lot’s of compost and did you know rhubarb love LOT”S of water ? Some of the fruit trees have quite a few fruits on them and are starting to look like trees !
Sharing this with others, getting invited to come see my 90 yr. old neighbor’s boyfriends garden who sends us over glorious cauliflower, while we drop off bread.
Feeling a sense of community and tradition. As my great and wise girlfriend who grew up on a dairy farm told me , “school was never the most important thing”. It was the family, the farm, being a part of that, having an identity in what a farm really means to a community. Farming is a passive revolution. Bringing back rural America and collaboration instead of isolation as our material world has fostered. Interdependency , compassion, neighborliness, sharing, all these things are why I farm.