And somehow, it’s December. It’s quiet here at Quiet Farm, and we have no complaints. We’re deep in the trenches of our home renovation – sometimes, it seems that painting is all we do – and we’re hoping to unveil some amazing new floors and a wicked cool bookshelf sometime soon. But for the moment we’ve got our heads down, our music cranked, our soups simmering and we’re gunning hard for an entirely livable house – with furniture, even! – by the end of 2018. Will we make it? Stay tuned!
We got our first real snow here at the farm, and it was lovely. Everything seemed to snuggle under a crisp white blanket – and we don’t even have to shovel here! (Take that, City of Arvada!) Later in the season we may well question our lack of a snowplow when trying to get out of our quarter-mile driveway, but for the moment we’ll stay cozy and warm indoors.
There’s plenty to do inside, anyway. Between seed catalogs, crop production plans, grant applications, pasture management manuals and much more, we have enough reading material to keep us occupied through a thousand snowstorms. Before the snow flew last week our local conservation agent came out to the farm for a visit; we took copious notes and we’ve definitely got a lot of studying to do to figure out how to restore our pasture next spring. We’re very appreciative of NRCS and CSU Extension; their staff and their resources are invaluable for beginning farmers like us.
Of course amidst all that painting and reading we’ve gotta eat, and our CSA share is helping us do that very well. On the menu recently: a caramelized onion and squash galette, roasted root vegetable hash with fried eggs and a “clean-out-the-fridge” frittata. No one is going hungry on Quiet Farm this winter.
And there were waffles, too! I’ve made and eaten a lot of waffles in my day, and I can wholeheartedly say that there is no reason to use any other recipe than Marion Cunningham’s Overnight Yeasted Waffles. It originally hails from a nineteenth-century Fannie Farmer cookbook and I am not kidding when I say these are the best waffles you’ll ever taste. I make a big batch and freeze them, because they toast up beautifully for a mid-morning snack and also you can put eggs and cheese and herbs on them and call them dinner. Everything else that needs to be said about these waffles, including the recipe, can be found here or in The Breakfast Book. (If you ever see this cookbook in a thrift store, buy it.)
And then sometimes, just for fun and so we can stop painting for like five seconds, I make chocolate-peppermint marshmallows and we spend many hours with me tucked behind a lightbox dropping the marshmallows from a bowl so N can capture the fall on camera. (This is harder than you might imagine.) We made a huge mess, and it was great. It’s not all serious around here, friends.
Up next: hopefully a proud photo of our hardwood floors! And maybe some furniture will finally come in from the cold, cold garage! And more painting, to be sure! Stay warm and have a fantastic week!