- Starts: dill, lettuce, kale, kohlrabi, squash, marigold, sunflowers, tomatoes.
- Fresh produce:kale, mixed lettuce greens, big juicy radishes. Overwintered potatoes and brand new leeks; overwintered apples and spring rhubarb.
- Protein:Eggs, chicken, lamb.
- Staples:Wheat flour, corn meal, dried beans.
- Handcrafted food: ice cream, pastry, salsa and tamales. Eggs scrambled while you wait and pizza baked on the spot.
- Beauty: cut flowers for the vase on the table!
I can’t believe it’s been so many months since I wrote here! Well, people in the community have seen me at farmers markets, in the Master Gardener program, and at the bee club. Aside from those activities, my job became so insanely busy I stopped cooking altogether. What that meant is that Alex took up the apron and has been following the journey that I took – and he uses this blog to do it!
The closing of Mor Mor was a real blow. I remember coming off a 30 day trip around the country and falling into the doors of that restaurant as a welcome homecoming. Of course we wish John and Laura all success – can’t wait to see the new diner! It did cause me to consider whether I was going to continue working on this blog. Alex tells me that there are people reading it, in fact, there are enough people reading it that it has reached the level of being useful to the world!
For that reason I have decided to take inspiration from John and Laura and recast this blog. We’ll go on talking about what we do and what is happening in Kitsap. I’m also interested in documenting the journey Alex and I took away from industrial food and toward locally-based eating. That journey has been more than just learning how to cook and how to grow food ourselves, it has been about entering into a community of people who feed us and support each other.
So you will continue to see me at the farmers market. I’ll take pictures of the garden and catch everyone up on what’s happening with the chickens. You’ll also see a few new changes. I’ll be adding features that describe this journey and how others can take it too. Welcome to round two!
We lost a hen today. First loss in nearly two years of having chickens. A raccoon raided the coop and smashed the eggs the hens had been sitting on, then cornered the buff sussex. Alex heard the commotion and drove off the raccoon. He found the other hens gathered up at a distance and guarded by the rooster. Good rooster!
We’re sad – these girls are farm animals, sure, but they’re living and feeling beings and we are attached to them. Interestingly, they feel the loss too. I went out just now and caught the rooster standing and looking at the pile of feathers where the sussex fell. Alex says he’s seen the whole flock standing there looking at it too. We’re not going to anthropomorphize and say what they are thinking and feeling, but they are clearly affected.
As a white woman who grew up in Texas on southern food, I’ve been waiting to read a nuanced analysis of Paula Deen’s public implosion. Michael Twitty offered a very important perspective as a black culinary historian: “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in innovating.” I’m reading through is blogs and looking forward to learning more about the African origins of the foods I grew up with. Here’s his Open Letter to Paula Deen.