First greenhouse work day

There's something about a greenhouse....

Magic?

Not sure, but it sure smells good in there - like Life - and seeing all our happy plants in their own digs, away from the weeds and grass and livestock and general overall chaos that is swirling just outside acts as a tonic on the farmer's soul somehow.

Here's how the morning went: I spent about 2 hours organizing the space, with a few trial and errors before coming up with a system for all the plants I've been nervously but optimistically babying for some weeks now in the hopes that a true greenhouse may at some point materialize.

Then my wonderful boys came out and we gave as many tomatoes as we could their final potting up into tubs that will take them through the season, courtesy of pals Judith and Terry who had such tubs to spare and share.

Then, it was back to getting everybody where they needed to be. And there they are.

A thing of beauty.

Just in time for the heat wave!

But who cares???

If I don't burst into tears writing this post, it will be a miracle. Just four short months after purchasing the greenhouse, it is up.

Last night, pals arrived with work gloves in hand and appetites on hold as the day's heat was just ebbing. We got right to it and less than an hour later - voila. A bona fide, honest-to-goodness, real, live greenhouse. And shadecloth! It now being July and all.

Satisfied, if not more than a little damp and sticky, we turned our attention to those growing appetites. Bruschetta with our budding crop of basil got slathered onto olive oiled slices of baguette and quickly consumed while I mixed together just-picked fresh herbs, garlic, and olive oil to brush onto a couple of NW salmon fillets and toss with creamy, just-dug baby yukon golds.

Out of the oven and gone lickety split inbetween kids making chocolate ice cream and grown-ups talking politics.

Thank you one and all for taking us into the next phase of this little enterprise and sticking around so we could enjoy your company.

Birthday in paradise

A belated thank you to Mark and Dylan all my bestest pals who spent an atypically gorgeous early June Saturday relaxing at one of my favorite places in all the world - Dockton Park. Dockton is an under-used jewel that on a fine summer day has something for any and everyone - play structure and swings for the little ones, beach, docks to walk out on and admire boats from, picnicking in the shade and sun-soaking on the lawn, even showers for rinsing off the sea salt after a kayak or some excellent hunts for teeny crabs.

We spent the day in lazy conversation and, of course, elbow deep in delicious, wondrous summer fare while the kids played and kayaked. Behold the world's most beautiful salad, courtesy of ex-pro chef Christy.

Thanks one and all for making it such a special day ~

zzzzzzzzzzzzzzz

I guess tires get warm and a fellow feels cozy underneath the chassis.....

Trooper update

World's cutest goat at 6 days. Mama and boy doing great. Today was the first time we let them out in the "free range" pasture - Trooper especially likes the hill!













He frolicked, he tasted, he rested.

Life is good.

Farm Stand - What's fresh now

The rain has finally abated and suddenly it feels like time to get fresh again!

Right now at the stand we've got plenty of fantastic free-range eggs from happy (and, finally, we hope, safe) hens.

Garlic scapes! These delicacies are only available a couple weeks each year - and now's the time! Chop 'em up and throw them into stir-fries. Jan likes hers poached gently in a little white wine and butter - then you could spoon them over a silky pasta with a little olive oil and parm. Guests? Mince them fine (the scapes, not the guests) and fork-mash them into plain or herbed goat cheese. Don't let the season pass you by!

Oregano - use in place of dry to give your pasta sauces, salads, soups, and stews a little zing. Rub, then crumble over salmon before baking or grilling. Make oregano butter and place a dollop on pork chops when you pull them from the oven.

Rosemary - Ah, rosemary. Is there anything this beautiful shrub can't do? Dot the landscape, perfume the outdoors - and then take you from apps to dessert like nobody's business. Make a dipping oil from your best olive oil, a splash of balsamic, a tiny pinch of coarse sea salt, and a fistful of minced rosemary. Then fold some more into a paste with some garlic and butter and rub it over a chicken before roasting. Throw a sprig into your ice cold lemonade or chilled sauvignon blanc and, finally, pair just a pinch with minced lavender and make the perfect summer sorbet.

Bay - anywhere stale, jarred storebought bay can go, a fresh bay leaf will do it one better. Sauces, soups, stews, casseroles. Don't forget to remove before serving.

And, lastly - mint. Whether your cool one is tea or mojito, a couple sprigs of crushed mint announce to your palette: It's summer!

If you're out and about, you can find all this at our farm stand this week.

Buono gusto ~

Mama love