Late January Garden Harvest

These root crops are thriving in the garden despite sustained below freezing temps during the first weeks in January. They are covered with Reemay (agriculture fabric).

Ravioli Making or Time Well Spent

Food has always been something to celebrate in our family. Even in our earlier years of farming, when, as a family of four, our income was $7,000 a year, we always ate better than most people we knew. Good food was a priority. Besides the vegetables we grew (and still do) we would source raw milk, local beef and chicken. Most of the time we had our own chickens for eggs and for many years we kept our own milk cow.

The fact that organic food was expensive never mattered. I am not sure how we did it, but we always stocked our pantry with organic food. I think we were able to budget so well for two reasons--one was that we grew most of the vegetables, and produced some of our own meats, dairy and eggs. But the other reason that we were able to afford to eat organic is that we cooked from scratch. Staples and whole food ingredients, even organic ones, will work out to be less expensive than buying prepackaged or processed foods.

To people who still complain that organic food is too expensive, I would point out that food is a reflection of our core values. It is one of our few central needs. So much of our life now revolves around nonessentials, to the point that food, exercise, quality time with those we love, and maintaining a healthy earth ecosystem don’t make it onto our “to-do” list of life. Is there a correlation between the fact that food spending has dropped from 25% of our income at the turn of the century, to now less than 10%, while spending on health care has risen from 5% to 18%? Our health, our desire for vitality, our ability to nurture and experience a sense of place are reflected back to us in our relationship with food. An additional aspect of this is the extent to which we are willing to invest both time and money into high-quality foods--aka fresh, local, organic or biodynamic. (Chances are if it is even one of those, there will be superior nutritional value and more life forces.)



Things have changed for our family, we are not so exclusively oriented towards a chop wood carry water lifestyle, although we do still do both of those activities. One thing that hasn’t changed it that we still love to cook from scratch. Sure, we sometimes eat out, especially when we are out late at night, keeping up with our two busy teenagers.

Last night we thought it would be fun to make raviolis. I am always amazed at how food and art can merge, and then, after all that preparation, it’s eaten and it’s over with. Spending time in the kitchen with my family, for me, doubles as entertainment, and it’s a tangible way to express love--and this doesn't cost anything at all, yet I couldn't put a price tag on it if I had to.

Flour water salt and eggs (from our neighbor Cynde) filled with some ricotta and mozzarella cheese, and viola! —Christy Korrow

Photos by Chris Korrow

Poem: Tenth Rune

Tenth Rune

Dawn will bring none but
another cold morning.
Gray cast bears little light to
shine on trees, naked,
in search of lost leaves.

North winds comes, he blows
the white breath from heaving horses
until it disappears through
moss-covered branches.

Thorns of berriless brambles
snag your gown, twist below
and ensnare your footfall.
Blood drips from pin pricks
around your ankles,
pain not felt for want of warmth.

No bird seeks fire in December’s
dark days. Shiver of furry beast
raises heart’s heat
when to drink there is only ice water
from a frozen pond.

Many men marching, held captive
by the sound of their own footsteps.
Sound of footsteps spelling out
demise, counting out a row of
graves, winter’s sleeping dirt disturbed.
Their anxious breath exhaling fear.

Cold is cold when rain turns to ice
as it catches on boughs,
reaching down with such sharp tines
growing heavier with nightfall.

Closed eyes in warm bowery
hear only crystal clear snaps
as innocent limbs are felled
whose strength is no match
for winter’s weighted cloak.

—Christy Korrow

Garden Insects Used in University Class

Last night, we received a call from a professor who teaches the organic farming course at Oklahoma State University. She received a copy of the Garden Insects DVD through a donation made possible by the grant we received from RSF Social Finance. The grant made it possible for us to donate over 200 copies of Garden Insects to public schools and libraries. The women called to tell Chris how much she appreciated the film, how much her students benefited from it, and that she will be using it each semester as part of her University curriculum. She closed the conversation by saying, “Tell him to keep making films!”

The funny part is that while we were on the phone, Chris was in the other room, his face buried in the manual for his new camera, a still camera capable of recording images at pre-set intervals (every three seconds, etc..). This will allow him to document natural events that occur over time (time laspe) such as seeds sprouting or ice forming overnight on plants.

5 (Visual) Reasons To Grow a Fall Garden

A recent harvest.

Chinese cabbage ... we make kim chee using a recipe from the Los Angeles Times. LA has the largest population of Koreans outside of Korea.

Escarole is so beautiful, and slightly bitter. Eat it shredded in salads, or lightly steamed with Parmesan and finely chopped garlic, Italian style.

Haven't harvested these yet, but aren't they gorgeous?? Our friend Laurie picked us up a flat of plants in late August from a local nursery. These Brussels sprouts have thrived in the cool fall, with only light frosts.

I hardly ever go a day without eating several cups of lettuce ... I love it!!!!

(Photos by Chris Korrow)