Transition has been on my mind lately. One thing that farming has taught me is to appreciate the fluidity of the seasons. Sure, summer, fall, winter, and spring are distinct markings for a farmer, but much of our time is spent in a fuzzier zone, always prepping for the next season while trying to make the most of the current one. Picking "spring" carrots in July. Planting cabbage with sweat running down my back in anticipation of cooler weather. Eating kale and tomatoes in the same meal. Sowing cover crops to prep the ground for next spring's plants.
The duality of sentiment and sensation is inescapable right now. I can hardly believe August is over, but I feel that nostalgic flutter that comes every year at back-to-school time. The leaves on the sycamores are looking distinctly yellow. It's 90 degrees today, but just a few days ago, I was wishing I had a sweatshirt as I started the day on the farm. Looking forward to sweaters and stews, while holding on to these precious days of late summer. Overwhelmed by the need to preserve the flavors and fruits of the season while it lasts, lest it passes us by and we are forced to eat grocery store produce in the winter.
Hence: 3 peach pies in one weekend. 25 pounds of peppers in freezer, can, and dehydrator. a half bushel of tomatoes now in sauce form. poblanos roasted. pesto planned. and, occassionally, a simple meal which offers the chance live in the moment and enjoy the sweetness of the season....
- 2 slices good sourdough bread, preferably whole grain
- 2 dollops fromage blanc (mild fresh cheese), such as Valley Milkhouse's clover
- 1 ripe nectarine or peach
- a few leaves of basil
- good thick balsamic vinegar
- Toast bread
- Spread fromage blanc on toast
- Slice nectarine and place slices on top of cheese
- Tear the leaves of basil and scatter
- Drizzle with balsamic and revel in the fact that you are living in a farm-to-table dream.