The world feels far too heavy and sad, particularly here in Colorado, for some absurdly cheerful post about alpacas or chickens or whatever we’re doing on the farm. Instead, we’ll offer a brief round-up of some favorite gardening books, in the hopes that you might be inspired to search these out at your local library or favorite independent bookseller. As with cooking, there is always something new to learn about gardening and growing food, no matter how long you’ve been doing it. And as with cooking, where feeding hungry people nourishing, healthy food feels like an act of pure hope and a direct rebellion against the stupid, meaningless tragedy of the world, so does planting a seed or a sapling.Continue reading
Month: March 2021
Farm update: March 22
We are sorely disappointed to report that we did not receive even one paltry inch of snow from the massive spring storm that walloped Denver and the Front Range last weekend. To add insult to injury, snow was in the forecast again today, to no avail – I promise you that it is clear and dry outside right now. We joke regularly about checking (In)AccuWeather on our phones, where it’s always “currently snowing in Delta County” – no. No, it isn’t. We have learned from our time here to only trust the weather that we can actually see and feel. All other promises and forecasts ring hollow.
So what we’re not doing on the farm right now is plowing or shoveling snow. But here are a few other things we’ve been up to lately, if you’d care to see.Continue reading
Cookbook Club: Flatbreads & Flavors
Not pancakes! Rye-sourdough crumpets with homemade bitter orange marmalade and soft salted butter!
It’s been far too long since we’ve offered a Cookbook Club post here at FQF. And since I’m trying to select a “cookbook of the week” from my (extensive) collection to avoid the ever-present malady of dinner fatigue, now seems like a good time to dust off some classics. May I present Flatbreads & Flavors, by the inimitable team of Duguid & Alford? (They’ve split now – but they did produce some stellar cookbooks together. I’d also highly recommend Seductions of Rice and Hot Sour Salty Sweet.)
Naan dough resting after being rolled out into rounds.
I adore their cookbooks because they’re not simply recipes but travelogues, too. As with many of you, I read cookbooks like novels, and in this extended no-travel period we find ourselves stuck in, these books are a transcendent escape. Duguid & Alford visited some very off-the-beaten-track locales – long before selfie sticks, Instagram, and exploitative overtourism were issues – and they have the stories and adventures and recipes to prove it. Their passion was never high-end restaurants catering to well-heeled tourists, but the tiny, unremarkable street stand tucked away in a nondescript alleyway serving the best Afghan snowshoe naan or Sichuan pepper bread in the world. Their palpable love for both food and the people who make it, day in and day out, as they’ve done for centuries, shines through in all their books.Continue reading
Farm update: March 1
Hello there, and welcome to March. (March?!? Really? We are completely not prepared for all of our spring tasks yet.) Also, welcome to the nearly one-year anniversary of the pandemic lockdowns. A year of this madness. How is everyone doing out there? The “pandemic wall” is a real thing, make no mistake, and I think a lot of us have hit it. Hard.
The images in this post might convince you that we’re buried in snow over here at Quiet Farm; sadly, that is not at all true. We have gotten a bit of snow both here and up on the mesa, and of course we’re grateful for every last flake, but it’s still looking as though it’s going to be a painfully dry year. As always, the only thing within our control is how we use the water we do have, so we’ll be focusing our efforts on making sure that not a drop goes to waste.
Paris secured in our makeshift crush before the vet’s arrival.
One great accomplishment that we’ve had recently is to successfully geld one of our male alpacas, Paris. His behavior had become increasingly aggressive and since we are not running a breeding program, there is no reason to keep an intact male on the farm. We were able to safely secure him in a “crush,” and our terrific local vet took care of the rest. It takes about sixty days for all the testosterone to leave his system, but his aggressive behavior has definitely lessened since the fateful day. We’re also pleased to announce that we’re on the mobile shearing schedule for the spring, so the alpacas will be getting a tidy cut in late May or early June, which will make them much more comfortable this summer. We are working on halter-training all the animals so that we can handle them in a safe and calm manner – this is much easier said than done, and frequently both humans and alpacas stomp off in frustration and tears. (Okay, maybe not the alpacas. Definitely the humans.)
Our game fence is good for more than just keeping out deer!
I’m also proud to announce that I’ve finished a patchwork quilt I started late last year. I won’t lie: I made approximately ten million mistakes on this quilt and learned so much about what not to do in quilting. I also unknowingly caused a lot of my own problems by designing a somewhat complicated pattern that required an excessive amount of piecework and stop/start stitching. (It’s only my fourth full-size quilt, however, so perhaps I should cut myself a bit of slack. I am very much a novice.) I read an article recently about different crafting hobbies people had taken up during the pandemic; one woman tackled a complicated shawl using fairly advanced knitting techniques. She wrote, “I almost quit a lot of times. But I kept at it, and I was both miserable and joyful at times – it was a good emotional process for me. The challenge was a great distraction from the chaos and stress of the unknown.” That accurately sums up my feelings about making this quilt – and I’m already excited about starting my next one.
Snowshoeing is a surprisingly challenging workout!
We’ve mentioned on more than one occasion how much we adore our local library system; to make us love them even more, they’ve started loaning snowshoeing equipment! We’re about twenty minutes’ away from some of the best snowshoe/cross-country trails in the West, and borrowing equipment and just running up the mountain for a couple of hours has been a terrific break. (Even better: many of the trails ban loud, obnoxious snowmobiles.) We’re hopeful that we’ll be able to go a few more times before the demands of spring on the farm limit our time away.
This is an ideal afternoon snack with a strong cup of PG Tips.
There’s been more comfort baking than usual ’round these parts lately. One favorite is a long-ago classic that I’ve resurrected because for once I have a massive bag of spelt flour and plenty of fresh rosemary on hand: this rosemary-chocolate olive oil cake, originally from Kim Boyce’s Good to the Grain. This may not be to everyone’s liking – rosemary isn’t frequently used in desserts – but I love it and don’t find the piney herb flavor overwhelming at all. The cake is tender, delicate and not too sweet, and is a perfect afternoon pick-me-up. I highly recommend a good-quality 70% dark chocolate bar here, cut into rough chunks, plus a generous sprinkling of turbinado sugar on top for extra crunch and texture. (For high-altitude bakers: I reduced the baking powder to 1 tsp. but didn’t make any other changes.) As with most things I bake, more than half of this cake promptly went straight into the freezer as a gift to my future self.
Stay calm and stay sane out there, dear friends. The best thing we can do is just to keep going.