Just in case there was any doubt in your mind, let me help ease your uncertainty: farming. Harvest season is in full swing, and in the last few weeks I’ve been getting used to the long/sweaty/dirty days of harvesting, washing, weeding, watering, selling, transplanting, trellising, pruning,,,.  Every once in a while I’m able to stop and think about how amazing and impressive it is that this two acre farm–supplying produce weekly to 20 CSA members, selling to two farmer’s markets, and beautifying weekend weddings with flowers–is run by, for the most part, just three people. The work is hard and the work is exhausting, but I sleep well and I eat well…and I love it all.

Right now we’re harvesting:

snap peas

   and pea greens

lots of lettuce varieties, arugula, radishes, kale, swiss chard, kohlrabi, fennel, salad turnips, asian greens,

green garlic

and garlic scapes, scallions, spring onions, strawberries, raspberries, and flowersflowerflowers–lillies, dahlias, zinnias, columbine, larkspur, bachelor buttons….and many more I’m still trying to remember the names of.

We had three visitors last week, my lovely friend Missy from OmWellness, and Mark and Sara, old housemates and two of the sweetest people alive, who came to Block Island as the second half of their honeymoon.

Missy is an amazing cook and we ate some delicious meals together, out here on our new picnic table- 

where ChickenTV streams live 24/7

One day, our tiny makeshift kitchen produced this lunch– millet/sunflower seed/sweet potato cakes with cashew sauce, slow roasted fennel, and a salad with kohlrabi and radish.

And a candlelit dinner of kohlrabi pasta with a kohlrabi kohlrabi (aka we have a lot of kohlrabi right now).

We also got some nice beach time in with our guests.

discovering wild beach beans,

staring out in wonder at the infinite abyss

playing in the natural clay deposits 

and appreciating the gorgeousness of this island that I live on. 


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