Summer Travels ~ Polyface Farm
by fig + fauna farm on 07/30/12
A few weeks ago, we mixed business with pleasure on a road trip to Virginia. With loose plans, we stopped at farmers markets, roadside fruit stands and took the scenic routes, which gave us a view of the most beautiful farms deep in the Shenendoah Valley. One of which, we had the honor to closely tour ~ Polyface Farm. The works of Joel Salatin (Polyface Farm), had our wheels turning when we found him a few years ago. His careful approach to farming land and animals, filled our minds with practical concepts that would later make our 3.5 acre farm dream a reality. In Joel's language, "fertility" is a word that is echoed in many places on Polyface farm - and he explains that it's made possible by simply letting chickens be chickens, letting cows be cows and ohhh the pigs...we must let pigs do what pigs do best! We took the hayride tour, over hills and through fields of red and white clover. While I chose to walk the tour in the freshly layed tracks of grass, I breathed the life around me. I could clearly see that the theme of Polyface was present in everything they do: all creatures benefit by working together.
That evening, we dined at a nearby restaraunt and tasted the flavorful results of Polyface Farms fertile soil. With each bite, I remembered the smell of the deep green pastures and I could see the faces of those that have a great passion for the life before the harvest. My husband's ears perked up and he smiled to me across the table. "Everyone here is talking about farming right now, honey!" Indeed they were. We relished in the rare occasion, just listening while we ate.
// FOR THE REST OF THE PHOTOS
KINFOLK VOL 4
by fig + fauna farm on 07/27/12
I've been really looking foward to sharing this news. Last Winter, I wrote a short story for KINFOLK about my relationship with our beloved chickens. It brought me such joy to write something so tangible, and it's an honor to have my words on a page amongst many incredible writers and artists. If you find yourself with a copy in hand, please enjoy it knowing the passion behind each piece ~ made just for you.
// R. PHOTO BY ROSE E MARTIN
Lost Skills II ~ Pasta Making
by fig + fauna farm on 07/22/12
Last month, we shared a Saturday morning with some of our favorite ladies - along with handfuls of bright white flour. We gathered for our second Lost Skills Workshop: Pasta Making. I'm no expert in the art, but I pulled from the advice given to me by an Italian grandmother herself. " A handful of flour and some eggs...olive oil sometimes, dear. You'll never purchase that store bought stuff again." And really it is that simple. The learning curve is in the feel of the dough.It's something that you only truly understand after kneading, dusting and touching again. That's just what we did.
Later, while we savored the pesto speckled pasta, we could all agree that the floury kitchen mess left us with no regrets, because the pasta is just that good.
// PHOTOS BY ROSE E MARTIN
SIMPLE PASTA RECIPE
Serves 1
You will need:
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2/3 cup of All Purpose Flour, plus extra for sprinkling (you can get creative with other flours too!)
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2 pastured eggs
Make a mound of flour on a clean surface. Create a well in the center, large enough to put the eggs into. Using a fork, whisk the eggs. Slowly gather the flour into the mixture by whisking the sides. When the dough forms, knead it for 5-7 minutes, adding flour when the dough is sticky to the touch. Shape the dough into a ball and cover for 30 minutes before rolling out.
Roll the dough as thin as possible using a rolling pin or pasta maker (I prefer the maker!) Cut into desired shapes and cook in salted boiling water for 1-2 minutes or until pasta rises to the top. Serve and enjoy!
// More pictures of the workshop on F & F Facebook
