Today I learned that pea leaves taste like peas. They are really good, even if they lack the refreshing crispness of a pea. They can be used in salad or stir fry.

I also learned that immature lima bean pods do not taste like lima beans. They are nothing like eating an immature pea pod. They are actually rather horrifying and require a palate cleanser. I hope I do not make this lima bean mistake again soon.

Susie’s garden looks impossible to water without significant effort and expense. When I first saw the garden site, I thought it might well prove impossible to water adequately, and I imagined the plants dying a slow, dry death as everyone struggled carrying bucket after bucket of water to them. I made several worried comments about this to Erin.

The garden is situated in a field behind the house, but it is back across a stream—a stream crossed by a cute—but little—bridge. The garden is way too far to run a hose from the house. I thought a pump system would have to be installed to bring water up from the stream or, more likely, bucket after bucket of water would have to be dragged across that bridge—totally impractical. I was very surprised when Erin told me a great solution was in place.

Bridge to the Garden

The solution is none of the above methods, and it is simple, elegant, perfect.

The stream incorporates a lovely little waterfall. A hose has been set, open side up, in the waterfall. It runs from there to the garden.

And it works! Water pours down the waterfall and enters the hose. When the garden-end spigot is opened, there is plenty of pressure to water the garden. Low-tech, simple, and free—beautiful.

Water flows from the waterfall straight down into the hose.

The hose exits the stream...

...runs through the woods...

...and waits in the garden, ready when needed.

Gratuitous goat photo

I visited the Hudson Valley farm this morning, ostensibly to do a garden update, and I was a little bit nervous as to what I would find. I felt an odd sense of relief just to find the farm still standing and operating normally, but things were much better than that—things were good.

It was a beautiful, sunny morning, and I found both Emily and Andie hard at work and in good spirits. Emily took the brunt of dealing with the recent deaths and illnesses, but she has years of experience working with animals, and seemed to be able to take this in stride as a sad but inevitable part of farming.  I was so glad to see the two of them upbeat and energetic.

I began searching for Arno almost as soon as I arrived. I had been very worried as to how he might be doing without Agnes. I had a tough time finding him—he is one busy goat. He is very grown up now and is doing just fine—Agnes raised him well. I finally found him palling around with a bunch of the other goats; he then moved on to rambunctiously charging back and forth with all of the sheep (only a few sheep are at Hudson Valley for the summer). Emily and Andie confirmed that he is doing quite well. Below is a cell phone shot of him–my camera acted up. Arno is in the center of the shot, almost head-on to the camera (um, phone).

Arno

Katie, the fourth goat with listeriosis, had been doing very poorly and was close to being put down. However, she has had an abrupt and well-nigh miraculous turn-around and is doing much better. She has her own pen at the moment for TLC and rest.

I also found out that Miss Linda is doing fine—both Odette and Ophelia had reached the point of not being very reliant on her, so Ophelia’s passing has not had the terrible impact on her it might have at an earlier date.

I’m so glad I went to the farm this morning. I had been a little afraid, but what I found there was all good and life-affirming. All of the animals looked healthy, happy, and relaxed (and the people). The garden update—well, that will have to wait ’til another day!

One of the most beautiful goats at the Fiber Farm is Roquefort:

I wish we could have a whole second herd of goats with his gorgeous natural color.

I just wanted to take a moment to show him off to all who have not met him before. I was just about awestruck the first time I saw him…I had assumed Angoras only came in white, but it turns out they also come in shades of black as well as red. As far as I know, the farm does not have a red Angora…yet.

I am heartbroken for Susie, Erin, and everyone at the Farm that more animals have been lost.

Death is very removed from my everyday life–people die isolated in hospitals, hidden from view. It is easy, in a way, to forget that death exists and is coming for each of us. While nothing makes the loss of these animals “worth it”, I am grateful for this lesson in mortality and the reminder that life is finite and precious.

One of my most important pieces of jewelry is a set of Tibetan prayer beads, each bead carved into the shape of a skull. I suppose it sounds quite morbid, but it serves as a reminder of mortality and the fleetingness of life. One of my coworkers was killed recently, in a brutal, horrific car crash. The morning of the day she died, she sent out one of those sentimental e-mails on how unexpectedly death can come, and the importance of appreciating what–and who–you have now. That e-mail, and the knowledge that she was living each day to the fullest, has been such a comfort to those she left behind. She was well aware of the preciousness of her life. I think such an awareness is a gift, and it is the lesson, and the reminder, I choose to draw from the passing of Agnes, Chipotle, and Ophelia.

Ophelia gets her bottle (while Odette waits her turn)

Ophelia gets snorgled

I made refrigerator pickles this morning–it is exciting to finally have a surplus from the garden, and these pickles are a great way to use up cucumbers.

I have an unreasonable fear of canning, stemming from childhood memories of exploding jars in my grandmother’s basement. I can’t imagine how she managed to make those jars blow up, but it has been instilled in me that canning is dangerous. This puts me at a distinct disadvantage when the garden bounty starts pouring in.

I was thrilled to discover refrigerator pickles–yummy, easy to make, and they keep in the fridge for weeks. And no canning! (Must be refrigerated, and they will spoil eventually.) Today I did a bare bones version:

Slice a bunch of cucumbers into a bowl.

Boil together 2 cups white vinegar, 2 cups sugar, 2 T kosher salt. Pour over the sliced cukes.

Put in fridge and wait at least a day (if you can) before snacking. I waited until they were barely less than burning hot before snacking…

If anyone has a great refrigerator pickle recipe to share, please do. I’m sure there are much snazzier versions than the above…