Holy smokes, my life it out of wack! I keep saying out loud “everything that can go wrong is going wrong.” Seriously. And I think I just might even be jinxing myself even further by stating this new saying over and over again. I won’t go into all the gritty details (hint: its mostly farm related) but I will say that I have injured my knee, my left thumb and and left wrist. Then yesterday I stabbed a toe on my right foot, through my shoes, with a pitch fork. Seriously, I think there is something wrong with me, I am not quite sure if it is emotional, karmic, dietary or what. Someone said to me today, “This is a sign that you need to slow down…but you can’t right now.” Nope, certainly not, but this new found clumsiness just might do me in if I don’t reign it in fast.
Which reminds me, I am beginning to wonder if I just might start my own health care co-op. Probably not, but it sure would be nice. A group plan run collectively by like minded individuals. What the heart of health care should be…I would really like my very own specialist, you know, liberal-hippie-farmer-style–someone who can use their expertise in healing herbs, remedies and food to guide me a bit when I am feeling out of wack. And if there were ever something really wrong, well, they could help guide me through that too. So, who is this specialist and when I am forced to purchase a health care plan, will they be on the list? Just some considerations I have been having quite a bit.
In good news, spring is here. When I look out at the gorgeous views around here my heart fills with warmth and gladness. I am making a spring greens ferment–a sort of wild kimchi–and I will certainly report when it’s done. This year I discovered garlic mustard, a petite wild brassica that has garlic notes to start followed by a strong, bitter flavor. It will be the main ingredient.
The fermenting season has definitely begun. It’s time for kombucha drinking, which means mad kombucha brewing (beware the teeny fruit fly infestations…). I am starting to make yogurt again, and with the warm weather comes the desire to use the outdoor oven at the farm, which means I have got to keep my sourdough starter fresh and fed every week. With all this weekly fermenting, am actually going to make a fermenting schedule. I have decided that fermented foods are important enough to my well-being that they deserve top priority. Last summer, I often put off my fermenting projects at the end of the day, only to regret it later. Perhaps for all the readers out there who might not understand this love of mine for fermented foods, I will make an effort to expound upon the benefits of these foods when I get around to writing about them.
On the writing topic, I started another blog a couple of months ago for the CSA. It’s funny, having the new blog has made me feel more open in this one. Come June, the CSA blog will start filling up with recipes and interesting farm news.