Beewitched
by fig + fauna farm on 05/28/12
We don't have a television, but we have bees ~ and on a Friday night, when we're looking for excitement, we don't have to walk far to see the greatest show in real time. Smoke signals and the secret language of bees, makes for a perfect mystery show.
Does anyone know a song or poem about bees? Our daughter has decided that if the dear bees must not be touched, a song or a poem is a must!
/// PHOTOS BY ROSE E MARTIN
Squash Soup
by fig + fauna farm on 05/22/12
There is magic in these fields we have - the kind of magic that store bought soil or fertilizer cannot bring about. It's a magic that I can only be a part of in the smallest of ways and then the rest is up to the sun, moon and stars. When we moved here, there were scrubby weeds that had grown taller than my husbands face and not an ounce of decent soil existed beneath them, but as the rains have given us grass, the cows have provided rich manure and so the circle of restoring our land began.
During the process of turning weeds and waste into true fertile soil, we've had the suprise of volunteer squash vines growing in great numbers. I'm completely humbled by the massive plant with it's very own intentions and whether or not I am there to trellis the tendrils or support it's fruit, the squash lives on through sun and storms. Tip toeing amongst the mound of vigorous vines, I fall so in love with the eagerness of life that surrounds us. Everywhere I turn, life is happening in a way that is supported by a chain of different species. We all depend so greatly on eachother to grow.
/// PHOTOS BY ROSE E MARTIN
I once saw a Nigel Slater cooking show on soup for a rainy day. He insists on one secret ingredient that makes a soup give the "essence of cheese, without being cheesy". Parmesan rinds are the key, he says. It's been quite a while since I made a soup without it ~ friends, have you tried it?
SQUASH SOUP
Serves 4
You will need:
- 2-3 lbs of squash, cubed
- 1 large onion, chopped
- 1 garlic clove, chopped
- 3-4 carrots, chopped
- 5 cups chicken broth
- 1 cup water
- 1 tbsp butter
- 1-2 Parmesan rinds
- few sprigs of Thyme
- few Sage leaves
- sea salt/pepper, to taste
Melt butter over medium heat, in a heavy bottomed pot. Saute' onion, garlic, carrots and squash for about 10 minutes, or until squash is lightly browned and onions are soft. Add broth and water to mixture and bring to a boil.
Stir in herbs, salt, pepper and Parmesan rinds. Reduce to a simmer until squash is cooked well and soft. Remove the Parmesan rinds and herbs. Using a hand held blender, puree the soup until creamy and delicious.
Summer of Picnics
by fig + fauna farm on 05/15/12
Some days, there's an endless mound of projects on our list : fields to be mucked, fences that need mending and weeds that take over a garden seemingly overnight. And while these chores are the very things that keep us in tune with our land, I find a need to take the smallest journey to a nearby field - a place where I can get lost in the tall grass that we don't have to mow and make friends with the bugs that pose no threat to our tomatoes. And then there is the possibilty that my daughter could see a slightly different version of me - one that only comes out when three girls pack a lunch and play in a field all afternoon....
/// PHOTOS BY ROSE E MARTIN
While we packed up and set off for home, we suggested it be a weekly ritual. Feeling recharged by the experience and glowing from the sun's warmth, we made promises to each other to share a summer of picnics.
We packed: Soft ripened cheese, prosciutto, Florida blueberries, Georgia peaches, eggs seasoned w/ pink salt and smoked pepper and a fresh loaf of Challah.
// What's your favorite picnic lunch to pack?//
