Country Girl Farm

The last stop in Kentucky before flying out - a B'n'B Farm off the interstate. This place was fantastic and really rounded out our trip to the south. The lady who runs it was so nice and personable. She was "always a country girl at heart" and finally moved out to the country (from Connecticut) to start her dream. She was great, the space was great, and this experience really locked in my feelings about everyone we met in Tennessee and Kentucky.

People were so nice, genuine and proud of where they're from. When you asked a question, people took the time to answer and help. It was more than good service from someone merely getting paid to be cordial and do their job. More like, we all live on this planet, let's share ideas and help one another out. Many people seemed genuinely interested in our journey, where we might go next, etc. It was really really a refreshing change.

Back to the farm. I'm so glad I got to squeeze in some farm work after a lovely home-cooked breakfast and before having to hit the road. It reminded me of going to my grandparent's farm every summer growing up- great memories.

recently purchased at the farm...

Tomatillos, heirloom tomatoes, zucchini, patty pan squash,
cucumbers, apples and the best nectarine I've ever had

Farm

Volunteered at the farm, got paid in organic produce and knowledge! This time, I actually got to harvest something- exciting! We harvested 3 different types of squash and pulled the cabbage out, ending the season on that (I think). We also pulled the kale out, totally done for the season, meanwhile the tomatoes planted in the same beds are starting to take off, and need posts and twine to climb. Exciting! In the next couple of weeks, I will see the plants that I helped transplant and get into the ground, climb, grow and fruit. I am proud already.
Here are some photos, I never knew how that flying saucer-looking squash grew.

farm work

Another volunteer Saturday at the farm. This time it went by quickly, and I feel like I didn't do that much. I'm realizing that farming is serious, unending work. You have to be organized, and think about what comes next, in the coming days, weeks, months and execute your plan.
This time, I hammered in stakes for the tomato vines to grow up. Kind of exciting, because the tomato seedlings I had repotted in larger containers in the greenhouse were actually going in the ground!

I also helped hoe the ground, add amendment (fish blood I think) and plant three varieties of potatoes (red white and blue ones). It will be a couple of months before harvesting these, but I'm excited to see them grow in the coming weeks. 

Farm volunteer!

Finally, I was home and not otherwise busy on the 2nd Saturday of the month, so that I could volunteer at the local Farm! I worked there last weekend for about 3 hours in the morning. It was a great experience! So much to learn. But I'm so inspired!
I helped wash some of the smaller seedling containers for reuse. I didn't realize to reuse these, in case there is any bacteria or something undesirable from the previous plant, you must scrub and disinfect them. I replanted 59 tomato seedlings into larger pots, and put them in the greenhouse.

I recycled some dirt, recoiled drip lines, peeled dried sweet peas to harvest any good peas (seeds) for future use. I learned a little about some of the weekly maintenance work at the farm. I learned that the soil I use in my yard is probably really lacking in nutrients. I was inspired to start something edible at home! Now the question is what... 

I didn't do anything with the chickens, but I was sort of obsessed with getting a good photo of them.

I worked up an appetite.

Farm fresh chicken dinner

There's hope that I am actually hitting my stride in the kitchen! I feel like I have had so many hit or miss dishes. And tried not to get discouraged by it. With this meal, I have to say, EVERYTHING turned out wonderfully!

First thing is that the produce I used I had purchased that day from the local farm stand in our neighborhood. This lettuce was beautiful, fresh, hearty, almost tough because it was so packed with good stuff. Some of the leaves were wine-stained looking. Gorgeous. I tossed in some shallot vinaigrette, goat cheese, and toasted pecans. A recent standby preparation that is just perfect (and easy).

Next, I was inspired by the fresh kale and sage I purchased at the local farm stand. I made farro and kale salad with brined then barbequed chicken breasts, and chermoula sauce on the side. Recipes courtesy of Heidi Swanson of 101 Cookbooks and this great book on grilling and barbecuing.

This was the scene, a nice lazy day of cooking, hanging out, and enjoying the out-of-doors. Looking forward to leftovers tomorrow! And a repeat of this scene.