This much anticipated post I will start with a most appropriate quote, Vonnegut:
‘Peculiar travel suggestions are gods dancing lessons.’
Now considering that I spent today working to take an 8 year old apricot tree out of the ground by the roots with a shovel, I think this quote couldn’t be more appropriate. For those of you wondering why I’m spending my precious month and a half traveling time ripping stubborn apricot trees from the ground: For part of my stay here I am taking part in a program called world wide opportunities for organic farmers or Wwoof and I have to admit, while I have only been here for 7 days it’s one of the most rewarding things I have done in America.
This experience was everything I needed, expected and so much more. I have done so many different things while here. Picked buckets of persimmons on a goat farm and then dried all the firmest ones in the dehydrator. I have learnt that some types of persimmon are only edible when they are really soft, eating them before will cause your taste buds to jump ship and run screaming in the other direction: kinda like a green banana and fresh olives combined.
I have learnt what a soil block is (no you don’t build with it) and planted countess seedling for late winter growing. The afore mentioned apricot tree eventually made it’s stubborn way out of the ground (it’s root clump weighs more than me) and in it’s place we put a young unassuming plum tree along with 4 more fruit trees in the other two orchards. We put some very sad looking snow peas on trellises in the community garden and unfortunately because of the unseasonal dry had to do a bit of watering.
When I first got here Mike made a sourdough starter and on Friday we made the dough for three different types of sourdough. It amounted to about 8kg of dough which we then put in the fridge to proof for another couple of days. Sunday was baking day. We fired up the outside woodfire oven on Saturday afternoon so it would be hot enough for our prodigious amounts of bread. Well it ended up being a bit too hot so there are 18 loaves of slightly over done bread but they do taste delicious. We also made crackers, one batch rosemary and peccorino and one cumin and caraway.
Today we are preparing for a hard frost over night, turning on faucets to get the water out so they don’t burst when it freezes and covering the citrus. And our reward? We lit up the woodfired hot tub and will have relaxing bathe under the stars this evening.
The theme of my american adventures has defiantly been EAT but the result of spending my last weeks on a farm with people who’s library collection reads like a who’s who of food politics/socialist writers means that my adventure goes further than taste deep (usually my sole interest in the food I eat). I am developing an awareness (or developing more of an awarness: yes Dad and Linda I do listen to you) for where my food is coming from and what it means to eat seasonally. Prepare for some high horse type soap box rants when I get home people!
I was going to post some photos to go along with this but… It has buggered up too many times and took to long so you lot’ll just have to wait until I get home!