Many lives have been changed by the SARS-CoV-2 (COVID-19) pandemic; some have argued that our lives will never be quite the same. Strangely, though, life here, now, hasn’t changed as much as it might otherwise have. Spring means new life, growth, and opportunities to learn.Continue reading “Musings: Life At The Farm Continues”
Part of the fun of fermenting is being creative, and when you’re moving nascent wine to a secondary and you see this…well, it merits capture not only in a photo, but in verse. Art is everywhere, if you look for it.
If you’ve followed us or just taken a look around, you’ve undoubtedly noticed that this blog is replete with posts about fermentation. I ferment things, different things, and often. But I’m not the only fermenter in the family!
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!
There seems to have been a run of misfortune on the farm recently, with a newly-hatched duckling and chick, as well as a young adult goose, dying in the past few weeks. This isn’t “usual” around here, but deaths are part of farm life. And I think it’s important to show that side of animal husbandry, too.