As I began Burgess’ book, I started off with a few doubts. Despite the fact that I am an avid knitter and sewist with a penchant for natural fibers, I was still a little apprehensive about the book’s ideologies mostly because of cost. How could it be possible for the average person to truly curate a wardrobe of practical clothing essentials sourced from American and local farms without breaking the bank? How does fashion factor into my work as a farmer? I suppose the same concern came about when the local and organic food movement took off – yet here we are, with an increased demand and interest in supporting small-scale neighbor farmers growing produce in rural parts of the country with more affordable options offered through reduced cost CSA shares and agricultural non-profit programs. In my little sliver of the world (the hilltowns of western Massachusetts) it’s actually possible to source most of your food from area farms. I grow food, my neighbors grow food and I buy food grown by a farm less than 10 miles a way. I can’t say the same thing about clothing, however.
Having a not-so-great day, I opened the stall door and called them from outside for supper. Immediately enthusiastic to hear my voice, they came running. In fact, even when they hear my car pull up, they start asking for me. They don’t do this with any other car and I have no idea how they have been able to discern the difference between my engine and anyone else’s. As I hand them dinner, Daisy’s tail wags furiously with delight. They munch away and I watch. I pet them along their ridges, tell them what good friends they are, and then go on to refill water and add more hay to the hay racks. Once the fresh water arrives, I giggle at their silly slurping and their excitement for the simple pleasures of nourishment that exist within our lives: food, water, care. Ah yes, care.
Chevre is a lovely thing. It’s delicious, can be fluffy, spreadable, buttery, a little tangy and a perfect companion to a dollop of honey and a hunk of crusty bread. It’s also what people think of as goat cheese. Every time I do a tasting, I realize how many folks aren’t really acquainted yet with the beauty of aged and bloomy-rind goat cheeses. So of course I like to add in a lovely Crottin or Valencay inspired cheese to the mix. These goat cheeses are generally aged about 2-3 weeks and showcase a natural mold rind that is edible. These are my favorite of goat cheeses. They are also the least familiar.
It’s fascinating to learn how the technology of sugaring is always adapting and reforming the methods and practices from over 200 years ago. However, given all the technological advancements and re-workings, the process is pretty much the same regardless of the industry’s technology. You cut into a sugar maple, put some sort of collection vessel beneath it, and when the warm days and cool nights in late February and early March arrive, the sap flows. You collect, you extract water and this incredible natural ingredient, preserved by its own sugar content, is ready for you to eat.
These days, you realize you’re starting to live the life of a herdswoman. You walk out into a field, tall grasses, the fawn-like ears peeking up amidst the weeds – little noises letting you know it’s time to stop for a quick bite or snack before journeying forward. It’s the height of summer, and the old orchard’s apple trees are starting to show fruit. The doelings discovered apple leaves for the first time yesterday, and now they beg for you to lower a bough so they can munch the tree’s sweet leaves.