We finally landed in Bozeman after a lovely drive along the
Beartooth Highway that forms the northern border of Yellowstone National Park.
As we were promised, the diversity of wildlife and colorful bubbling hillsides
were impressive, and definitely slowed our journey to the farm we were so
excited to return to. We were
visiting the farmers, new family, we met earlier in the trip when it was still
summer.
Now in fall, production on the farm was winding down. What used to be a garden full of greens
was being mulched over to prepare the land for winter. Food was being harvested
and put into storage for use in the cold months. Spring would come again.
My favorite part of the weekend was playing with Lily, their
adorable and curious daughter, jumping on the trampoline, tossing hoops,
getting prettied up and having my portrait drawn. We cooked with Laura and
Josh, amazing and beautiful souls, sipped coffee over long and leisurely
morning breakfasts, and hiked around the land and the hills nearby. Andre and I used this time to process our
acorns into flour, taking advantage of their dehydrator and kitchen equipment.
I also taught Josh how to brew herbal
beer, which is always a pleasure for me. We whipped up a batch with rosemary
plucked from their garden, and added a little of the lemongrass I foraged with
Nick at the VA where he lives, along with a touch of dried nettle I picked on
the Mookie and Roger’s goat farm in Oregon. I’m looking forward to hearing how it turned out because it
was really quite delicious when we started the primary fermentation. Throughout the weekend, we shared heaps
of love and laughs and time together. We also swapped acorn flour and plum bombs for some greens
and fresh eggs from their chickens.
Otherwise, there wasn’t a whole lot of foraging to be done. I can hardly wait to go back in the summer! Thanks for a beautiful weekend, and I’m
sure we’ll have many more in the future!
No comments:
Post a Comment