Happy Birthday Carol!

You're A Peach

You’re A Peach!

Love, Eric and Alison

PS: You may retrieve your present in Alameda.

PPS: This is a picture of our first peach harvest! Four years after we planted two “Reliant” peach trees (one of them didn’t make it), we saw lots of blossoms this spring, and now it’s loaded with the fuzzy little orbs, which are turning the sweet color of your blushing cheeks.

Dinner with P&J

Paula and John Bungen visited Windswept Farm last weekend for a dinner and a walk-around on their way back to Boston and then on to San Francisco. We gave them a tour of the garden (peas are done; onions leeks and shallots coming along; edamame; limas; busting out in haricort vert; beets and chard; rutabagas; celery, parsley, and ancho peppers planted together; brussels sprouts and red cabbage; cucumbers; tomatoes on tee-pees; and potatoes all across the top) while we picked a few things for dinner. They enjoyed a drink on our screened-in porch while I rolled out pasta using the ancient recipe of “one etto flour, one good egg” illuminated by Bill Buford in his new book, “Heat” and further explored by Marc on Eats.

Dinner was hand-rolled and hand-cut tagliatelle with a zucchini sauce; homemade Italian sausage simmered with swiss chard; steamed button carrots with Portuguese olive oil; and green beans. The food matched well with a Bonny Doon Pacific Rim Reisling.
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Potato Bugs

Picked 30 July on two rows of potato plantsBesides black flies, Windswept Farm is plagued with Colorado Potato Beetles (CPB – Leptinotarsa decemlineata), whose larvae will chew a potato plant like a dog chews a smoked pigs ear, and almost that fast. They don’t touch the tubers underground, but if there’s no plant to feed the tubers, you don’t dig potatoes in October. They are a scourge not just here in Monroe Maine, but around the world despite originating in Colorado. The Wikipedia article mentions that they may have been used as a crude form of biological warfare against Germany in WWII, and the Soviet Union in the 1950s.
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Back from SC

AB on the Beach

Alison on the Hunting Island Beach

Alison and I just got back from a nice little visit to Alison’s parent’s place on the South Carolina coast (with apologies to the Traveller’s Rest crew, who we probably flew over twice on our way in and out of the Charlotte airport). Her parents are retired and live beyond Beaufort, SC, which is pronounced “Byoo-fort” and you will be corrected on the spot if you mistakenly use the NORTH Carolina pronunciation of “Boh-fort.”

“When you like the way something looks, you don’t say it is “BOH” -tiful, do you?” The natives will point out with a smug smile at their unassailable logic…

“BYOO-fort” is a “BYOO-tiful” small city that reminds me of Belfast, Maine because it features many restored period buildings in its walkable downtown, it’s right on the water, and it’s the ‘step-child” of a nearby famous resort town (Hilton Head), which means that it has been spared many of the unappealing aspects of wild growth. The Berards live beyond Beaufort in a non-famous resort community at the end of the state highway heading east through a clump of islands amid the picturesque brown and green spiky estuaries (think The Big Chill, Prince Of Tides, and Forrest Gump — all of which filmed scenes around these islands) bordering the Atlantic ocean called Fripp Island. Alison’s sister Leslie and niece Tait were visiting at the same time to make it a full Berard family reunion.
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The Power At Our Fingertips

Omnivores Dilemma

Omnivore’s Dilemma via Library Loan

Alison wanted to read Michael Pollan’s latest book, The Omnivore’s Dilemma. When she went to the Belfast library, they didn’t have it, but they showed her how she could order it over the Internet via the state’s library network. That night she browsed through the entire card catalog of the Belfast Free Library, as well as libraries across the state until she found one that had it, and she was able to ask them to send it to Belfast for me to check out. When she was done, she told me: “I can see every book in every library in the state on my computer — that’s pretty amazing!” And now Alison has the book.

Mem Day Meat in Maine

Mem Day Maine Meat

Real Time Maine Meat: 3:45pm Monday

Like most Memorial Days weekends I’m barbecuing — well, actually closer to smoking my meat as a kick-off to the summer barbecue season. Unlike most recent years, however, it is HOT and SUNNY in Monroe rather than cool and rainy, which is a nice change. For the past few years I’ve gotten carried away with all the apple and cherry and red oak wood that we have in plenty around us and will be trying to mitigate the smoke applied to a two pound hunk of London Broil that I’m attempting to ‘cue like a brisket using the North Carolina pork barbecue technique of wrapping the sumbitch in foil after an hour or two to finish cooking with a liquid baste. With pork bbq you add your cider vinegar ‘sauce” to the meat; here I’ll be using beer. I’ll update with results.

And despite success with Cooks Illustrated’s excellent general barbecue sauce for the table, I’ll be making a “Texas Ranchouse BBQ Sauce” to make the meal more brisket-like in atmosphere. What are y’all grilling on the Holiday?
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Spring Chores

hand shears
(click for larger version)

Spring on our Maine farm also means ‘shearing the sheep,” job I truly dread since it requires hours of my time hunched over a squirming fragrant animal when both of us would rather be elsewhere doing other things. (We used to hire someone to do this for us using the more efficient electric shears, except there are very few professional sheep shearers available these days, and those that do are reluctant to travel and set-up for two or three sheep…) As a result I often put off the job until the black flies begin to appear, which turns an unpleasant job unbearable (these flies, which I promise to describe in detail soon for those unfamiliar, fly in clouds and naturally gravitate to your head and face to land and begin biting… if you don’t inhale them first…). This is one of the biggest reasons we now use cows to mow our fields instead of more sheep.
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Joie de Julep

pre-muddleThe Kentucky Derby is a great excuse to enjoy a Mint Julep once a year, especially when I’ve been able to coax a clump of our mint in our hoophouse to grow early enough to include it. It was a beautiful sunny early spring day, and we enjoyed our frosty juleps with our neighbors Liz and James alongside crackers and yogurt cheese mixed with the other herbs from our hoophouse (chives, tarragon, and chive blossoms) watching Barbaro rocket round the final turn for a true stretch run and win.
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