farm to (s)table

for whatever reason—hmm, I dunno, maybe it’s the one hundred degree farenheit temperature—but, for whatever reason, our walk in refrigerator keeps cycling itself off for a much needed breather.  good for it, bad for produce.

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plants in the ground

so, it happened.  our first plants are in the ground--about four hundred onions and four hundred leeks.  long day in the field, but a monumental day in our personal histories—first plants for our first farm.  we weren't sure if the occasion called for some sort of religious sermon, a hallucinogenic journey, or some sort of live sacrifice--so we just went with all three.  

despite working so hard this week, and accomplishing every single goal we had on the to-do list, the background noise circling in my head has been one of uncertainty. 

am I doing this right?  do I know that answer?  will this work?  what tool do I need to fix that?  how do these two pipes attach?  that’s leaking.  and so is this, this, that, and the other thing .  what gear should the tractor be in? 

as the half dozen plates spinning on the tips of my circus sticks wobble and teeter on their centers, I find solace in a foot rest and a cold brew after a physically, mentally, and emotionally dynamic day. 

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introducing sous farmer chef francois

When I first moved down here, it was originally because of a hot lead from brent the butcher, partner behind brooklyn’s the meat hook.  he had said a guy he used to work with at marlow and sons had moved down to athens, georgia--and with a kind off odd smile (which I now can understand)--he said, “and they’re doing a lot of cool stuff.”  the odd smile no doubt referring the tentacle like, farm fueled behemoth that is our farm's family—two nationally known and talked about restaurants, a local coffee roaster and coffee bar, both a vegetable and meat csa for the local community, and a regional network of small scale, sustainable, and humane meat producers.  from the first time i heard about it, i knew i needed to know more...

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