I have a pocket full of basil seeds that are very potent, it is probably considered sweet basil, but it has a faint anise smell. I had collected the seeds as the sun went down over the fields cool and empty, a small respite after a long day of the usual, and not as usual, harvest activities. The air is crisp and clear, fall is in the air. I drink it all in.
Again this morning with the fog, it hangs around longer and longer each day it seems. I have noticed this fog on my way into the river valley that is only a few short miles from here. Often I can see the water flowing around me, as I drive over the river. Now a mist that should by all rights fall to the ground, floats all around me. I am back to trimming off spicy lettuce greens. With each bunch my fingers grow colder and more numb. The fog has settled on the leaves, wet and healthy. As I cut the lettuce there is a faint smell of peanuts. I may have to do some research to find out the cause.
Fred shows up with the work share crew about an hour later, how they all came in at once is a mystery to me. They begin picking radishes. When I am in-between the two tasks I take second to check the asparagus seeds. They are close. When the berries turn red it means they are ripe.
I sit in the back of the custom with Evan and Nicole, they can't stop talking about how they are planning on getting a pig. I don't really broach in on the subject. Nicole offers me some trail mix that has candied ginger in it. I think I am beginning to grow fond of ginger here at the farm. We are headed up to hilltop to gather some lettuce first, then cilantro, and finally dill. I could smell the dill while we were working in the lettuce. There was some planted here previously, most of it lost to the lawn mower. What was not lost to the deer, a few rows down is growing well. Dill is delicate and soft, so crushing it in your hands is easy, but the smell does not overwhelm. Cilantro on the other hand is powerful and sticks with you for quite some time. The deer ate a good bit of it. I had one leaf, that was enough. It could be that cilantro this fresh retains all of its vitality evident in taste and smell. I truly think my body is not used to such richness due to a previous lack of well formed food molecules at home.
I have to take a leek. I have to take about 250 of them and spray them off with a hose. It has been quite some time since I had a leek, can't even remember cooking with them or seeing them in the store. And they smell too, it would be a good smell if there were only one of them in your soup, or however you prepare it. But I am standing over hundreds of them in the basement of the barn, and it is making me a little nauseous. This spraying job is not all that bad really, I get to wear a big yellow rubber smock to keep me dry. Trust the Gorton's fisherman.
Again this morning with the fog, it hangs around longer and longer each day it seems. I have noticed this fog on my way into the river valley that is only a few short miles from here. Often I can see the water flowing around me, as I drive over the river. Now a mist that should by all rights fall to the ground, floats all around me. I am back to trimming off spicy lettuce greens. With each bunch my fingers grow colder and more numb. The fog has settled on the leaves, wet and healthy. As I cut the lettuce there is a faint smell of peanuts. I may have to do some research to find out the cause.
Fred shows up with the work share crew about an hour later, how they all came in at once is a mystery to me. They begin picking radishes. When I am in-between the two tasks I take second to check the asparagus seeds. They are close. When the berries turn red it means they are ripe.
I sit in the back of the custom with Evan and Nicole, they can't stop talking about how they are planning on getting a pig. I don't really broach in on the subject. Nicole offers me some trail mix that has candied ginger in it. I think I am beginning to grow fond of ginger here at the farm. We are headed up to hilltop to gather some lettuce first, then cilantro, and finally dill. I could smell the dill while we were working in the lettuce. There was some planted here previously, most of it lost to the lawn mower. What was not lost to the deer, a few rows down is growing well. Dill is delicate and soft, so crushing it in your hands is easy, but the smell does not overwhelm. Cilantro on the other hand is powerful and sticks with you for quite some time. The deer ate a good bit of it. I had one leaf, that was enough. It could be that cilantro this fresh retains all of its vitality evident in taste and smell. I truly think my body is not used to such richness due to a previous lack of well formed food molecules at home.
I have to take a leek. I have to take about 250 of them and spray them off with a hose. It has been quite some time since I had a leek, can't even remember cooking with them or seeing them in the store. And they smell too, it would be a good smell if there were only one of them in your soup, or however you prepare it. But I am standing over hundreds of them in the basement of the barn, and it is making me a little nauseous. This spraying job is not all that bad really, I get to wear a big yellow rubber smock to keep me dry. Trust the Gorton's fisherman.
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