Buried in this luscious snowscape is an organic farm, a CSA, run by delightful Mainiacs who happen to be family. They tell me the plan for 2011 is in place, the apprentices lined up, and in less than three weeks seedlings will begin to wiggle forth in the greenhouse.
The sous-farmer, an English major, writes the farm's blog. It's well worth a read.
We at The FOOD Museum salute the sowers and the seedlings of SSFarm, and all growers of good food everywhere, for their vision, pluck, and labors of love. And as for "pluck," how many among us knew that this perky noun also means " the heart, liver, lungs, and trachea of a slaughtered animal especially as an item of food," according to Merriam-Webster?!
Everything comes back to food, eh? We all learn to make hay while the sun shines, we know certain things are not worth a hill of beans, we'll never bet the farm on derivatives, and at dusk, the chickens always come home to roost.
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