This is what arrived today, along with the beaming sun and a nice cool breeze to keep the sweat from getting out of control. I got half the garden planted; almost all the early stuff is in. The rest will wait for the warm-weather crops, so I can concentrate on various fruit beds and getting the asparagus in. I’m exhausted. And, just so you don’t think that every meal here is something lavishly extravagant, behold:
Pinto enchiladas. Collards braised in whey on the side. I soaked the beans for 48 hours with a little kimchi brine, so they cooked in no time in the pressure cooker with lardons of miso bacon and mirepoix from the freezer. The sauce was salsa, tomato paste, lime juice, spices, and cilantro.
So tired, so hungry, so good.
Also, edited for Hudson Valley readers, here’s the link to the compost source. If you get some, take a few minutes to talk to Byron about his dirt. Like Joel Salatin, he thinks of himself first and foremost as a grass farmer. The animals and their poop are secondary, and his attention to the quality of such a humble material is inspiring. I was so happy to fill and push barrow after barrow into the garden today; I think there’s nothing so ennobling as getting good and dirty.