North Pole or Bust

DSC01599No, we’re not actually driving to Alaska. That’d be ridiculous. We are on a nice long sleigh ride, though: Good ol’ Carro has once again carried us to Ohio to visit our friends at the farm.  He hiccupped a bit in Memphis, squealing at 1700 rpms, but we shrugged our shoulders, made a gamble, and ignored it. It paid off. We made it to Louisville in good time, and spent the night with Bethan. She woke up with Bruno Mars hair and made us pancakes.

I spent a stupid hour on the floor of a Louisville post office this morning, sealing up flat rate boxes full of pepperonis and coconut milk with crappy dollar store tape. The woman behind the counter was a little hard of hearing and we miscommunicated with abandon. It would have been frustrating and miserable, but Sean made me laugh and we sang along to the radio together, ignoring the stares of the less absurd P.O. patrons as we belted box after box with loud strips of tape. I am going miss the snot outta him.

"Alaska, population 2"

A student’s take on my move: “Alaska, population 2”

Red, Right, Returning

If there is a picture of homecoming that is etched on my heart, it’s the sun setting over Belfast harbor on an August evening. I see one set of lights like the ones you see when you come around the bend in a road and catch sight of your city, illuminated, and your heart lifts up, but then I see another set of lights in the trembling reflections in the water, bursting as we pass and disappearing in our wake.

If I have an anthem, it is the thrum of a motor, the seashell swish of the murky water (quieting for the evening as the wind lies down) rushing by the hull. It is the deep clanging of the red bell buoy by the ledge as it rocks in our wake.

Happiness tastes like salt on my skin, in my hair, in the warm shore breeze, in the very fabric of the comforter wrapped around my shoulders.

It’s a sunburn, the rocking of the earth when you come ashore after days on the water, salt ocean stinging a barnacle-cut foot, a three-strand dock line passing over a palm.

Sunset from Little Pickering

Sunset from Little Pickering

We spent last week in Maine with my family, mostly on the boat. Dad said my eyes got bluer with every passing day, and I could feel the cotton clearing from my chest cavity, the fog clearing from my mind. Summer in Maine is a pure shot of light.

Sean's friend

Sean’s friend

Sean's friend meets mayo

Sean’s friend meets mayo: my mom makes a killer lobster roll.

That charm? I come by it honestly.

That charm? I come by it honestly.

I totally vanquished my foes and conquered the island of Catan in Seal Cove.

I totally vanquished my foes and conquered the island of Catan in Seal Cove.

Bre and TimZ came out with us for an adventure, and took advantage of the opportunity to recover from a night of ginsntonics with a boat nap.

Bre and TimZ came out with us for an adventure, and took advantage of the opportunity to recover from a night of ginsntonics with a boat nap.

We set up camp on Little Pickering island, the paradise of my childhood.

We set up camp on Little Pickering island, the paradise of my childhood.

Incidentally, as my father was snapping the above picture from the bridge, he was running the boat aground on a sandbar. The tide was outgoing, and it was a bit of a disaster.

Bre, Tim, Sean and I invited my folks to join us for dinner, and we had a spare tent set up for them in no time. We wrapped potatoes and corn in foil and roasted hot dogs over the fire. Bre played her ukulele and we sang along. The sunset, the smoke, and the sound of waves on the beach were soothing, and we soon retired to our tent. Mom and dad didn’t sleep: they spent an anxious night hoping Islander wouldn’t roll and then waiting for the tide to come back in to float her again.

I woke in our tent at midnight to the sound of the waves of the incoming tide burping through the swim platform. I unzipped the door and looked out at the great hull, glittering in the moonlight. Dad was rowing the dinghy around on captain’s business, and mom stood on the beach, watching. I threw some wood on the embers of the fire and walked down to the water. Glowing algae was spilling off dad’s oars like smoke. I splashed my hands in the water and they glittered.

We dragged the kayak down the beach, and I woke Sean up to paddle around a bit. It was eerie, coasting behind the beached trawler, lit only by the helm LEDS. It felt like a ghostly shipwreck: the only sound was the slapping of wavelets against the hull and the swish of the kayak pushing aside the water. It was beautiful though: the campfire glittered at the high tide line, the wake and every dip of a paddle lit with bioluminescence, and the sky was full of sparkle. I stood on the beach with my mom and watched for shooting stars. We saw a few, and before long the tide had lifted the boat back to a float and my parents took off to anchor nearby for the night. I sat by the fire and watched for a few more shooting stars.

In the morning, we had breakfast tacos, which consisted of scrambled eggs and bacon stuffed in pancakes. No plates needed! It’s been a while since I’ve been luxury camping. How delightful to have a frying pan and a cooler! We went swimming and paddling and gathered sand dollars on the sandbar, and in the afternoon we said goodbye to our friends in Buck’s Harbor.

For the next few days, we explored Merchant’s Row. Sean and I dinghied into Stonington for a few more jugs of water and some lobsters, and we anchored off of McGlathery, which is reputed to have a wild sheep population. We didn’t run across any woolies, but the island was beautiful, and Hell’s Half Acre, our next anchorage, was, if anything, more beautiful still.

Mom and Dad and their boat in the background

Mom and Dad and their boat in the background

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Shadow mermaids

Shadow mermaids

We stumbled across this sweet creek on McGlathery.

We stumbled across this sweet creek on McGlathery.

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At Hell's Half Acre, Sean and I floated for a half hour with the wind, just watching the sky go by.

At Hell’s Half Acre, Sean and I floated for a half hour with the wind, just watching the sky go by.

On our last night, I stepped out on deck to brush my teeth. The tintype moon hung in a fog sky, and my heart cracked. Maine is my native country, and it’s beautiful, and I will go back someday to my home by the sea.

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In case you were wondering…

Breakfast Bunny was surprisingly tasty

Breakfast Bunny was surprisingly tasty. A little weird, but very edible.

We had a blast visiting our Ohio family. We got a chance or two to be helpful, and we learned a lot from their systems, dreams and schemes.
Here’s a photo version of a day at the farm, beginning with morning chores.

The cows provide milk, cream and butter for the family, but my understanding is that most of the milk goes to the pigs, providing them with a great source of (relatively inexpensive) protein.

The cows provide milk, cream and butter for the family, but my understanding is that most of the milk goes to the pigs, providing them with a great source of (relatively inexpensive) protein.

The golf cart pulls the chicken tractors! It's a whole lot easier to move their three than it is to move our single tractor by hand.

The golf cart pulls the chicken tractors! It’s a whole lot easier to move their three than it is to move our single tractor by hand. The chicken tractors are moved every day to provide the Cornish Cross broilers with fresh grass and a new supply of bugs to eat.

The draft

The draft horses graze ahead of the chicken tractors to clear a path in the tall pasture. Genius!

Sean is the pig whisperer

Sean is the pig whisperer

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Pumping water is one of the big electrical draws at the farm, and patching hoses is a big draw on manpower. These pigs are helping to create a pond that will provide livestock water with no hoses and no electricity!

Pumping water is one of the big electrical draws at the farm, and patching hoses is a big draw on manpower. These pigs are helping to create a pond that will provide livestock water with no hoses and no electricity!

Behold! The pond-makers in action!

Behold! The pond-makers in action!

They are the prettiest, happiest, muddiest snurflepigs I've ever seen!

They are the prettiest, happiest, muddiest snurflepigs I’ve ever seen!

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We went out looking for a group of lambs that had an appointment with the butcher. These appointments are made months in advance.

After chores, we went out looking for a group of lambs that had an appointment with the butcher. These appointments are made months in advance.

The pastures at the farm are gorgeously in bloom this time of year. Where are those sheep?

The pastures at the farm are gorgeously in bloom this time of year. They’re also very tall and easy to hide in. Where are those sheep?

Sean is sad because there's a lot of work ahead of him. The lambs we were looking for escaped and got mixed in with the flock!

Sean is sad because there’s a lot of work ahead of him. The lambs we were looking for escaped and got mixed in with the flock!

Baaa! We had to herd the entire flock through a narrow gate. They walked in circles for a while before they noticed the opening.

Baaa! We had to herd the entire flock through a narrow gate. They walked in circles for a while before they noticed the opening.

Once the sheep got going, it was mostly a matter of keeping up.

Once the sheep got going, it was mostly a matter of keeping up.

Jesse, Sean and Dante are separating the desired animals from the rest of the flock and sending them down a chute to the trailer.

Jesse, Sean and Dante are separating the desired animals from the rest of the flock and sending them down a chute to the trailer.

Get in there!

Get in there!

It was a beautiful day for a lot of work.

It was a beautiful day for a lot of work.

After a long day, Jesse, Fezzik and Sean teamed up for evening chores

After a long day, Jesse, Fezzik and Sean teamed up for evening chores

The pigs and chickens graze together. Pigs make good predator protection for the chickens.

The pigs and chickens graze together. Pigs make good predator protection for the chickens.

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The Farmer’s Table, July 2014

Every muscle in my body is sore from this week of hard work, but especially sore are the ones I use for smiling. When everyone had left the Farmer’s Table last night, we abandoned the dishes, scattered on the table like exhausted revelers in the glow of the garlic chandelier, and slowly strolled down the driveway. This place is more irresistible every time we visit.

Friends, white wine, sweet-tasting evening breezes, Queen Anne's Lace flowers hovering over the pastures like tiny clouds.

Friends, white wine, sweet-tasting evening breezes, Queen Anne’s Lace flowers hovering over the pastures like tiny clouds.

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The Farmer’s Table is Chelsea’s venture, a monthly dining experience hosted by the farm. There’s a farm tour, a hands-on-experience, and, at last, a three course meal served family style on the patio that showcases the farm’s meat and local, seasonal vegetables. Sean was a guest chef for this event, which constituted his public debut. We all worked for the better part of two days to prepare: Sean and Chelsea created a menu and began cooking well in advance while Jesse and I did the enabling work of dishes and venue preparation.

The lamb ribs had to thaw

The lamb ribs had to thaw

The ice cream had to be rolled up and refrozen

The ice cream had to be rolled up and refrozen

The potatoes had to be harvested

The potatoes had to be harvested

On the big day, it rained buckets. While we worked on the tent, there was lightning. the weather man issued a tornado watch, Chelsea made brioche, Sean made a pork-belly slider for a mockup, we all drooled, I decorated the tent, and Jesse built a gutter and awning system not thirty minutes before the kickoff to ensure that no one would get soaked in the rain on his or her walk to the bathroom. We were nervous. Tornado watches are not good news for outdoor dinners.

When the guests arrived, Jesse greeted them and gave them a short tour of the farm, his eyes on the sky. I met them with a basket full of umbrellas, just in case. Each couple or family got a pair of scissors and a basket to cut flowers, and we all met on the front porch to arrange them in mason jars for the table. One family had two small children, and the little girl was tremendously excited that her flowers would decorate the dinner table. That done, Jesse swept the guests off to watch the evening milking, and we had a few minutes to do some last minute prep. I placed the flower arrangements on the table, and it looked beautiful.

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When milking was over, the guests made their way to the table and Chelsea and Sean’s big moment was upon them: the first course.

The chefs were nervous, but excited

The chefs were nervous, but excited

Sean whipped up some sweet wings for the kids. We hadn't realized just how little they'd be, and he was worried that they wouldn't like adult fare he and Chelsea had prepared.

Sean whipped up some sweet wings for the kids. We hadn’t realized just how little they’d be, and he was worried that they wouldn’t like adult fare he and Chelsea had prepared.

Grilled chicken wings tossed with Asian inspired sweet and spicy sauces, served with nasturtium flowers on a bed of kale chips.

Grilled chicken wings tossed with Asian inspired sweet and spicy sauces, served with nasturtium flowers on a bed of kale chips and garnished with shaved onion and fennel.

There’s nothing like eating chicken wings with strangers to break the ice.  After the first breathless rush, everything went smoothly. Jesse and I dined with the guests and chatted about the food or farming while Sean and Chelsea continued at a manic pace in the kitchen, turning out course after beautiful course.

The second course was plated for each individual.

The second course was plated for each individual.

The chefs presented each course to the guests with a description: "the light, fresh look of our pork belly sliders is deceiving. You'll find them surprisingly rich."

The chefs presented each course to the guests with a description:
“the light, fresh look of our pork belly sliders is deceiving. You’ll find them surprisingly rich.”

Pork belly sliders served on brioche with fennel slaw and microgreens and a splash of Asian barbeque sauce.

Pork belly sliders served on brioche with fennel slaw, local micro-greens and a splash of Asian barbeque sauce.

Jesse's expression is fairly representative of the sliders' reception: blissful, blissful silence at the table.

Jesse’s expression is fairly representative of the sliders’ reception: blissful, blissful silence at the table.

The main course was slow-roasted lamb ribs with a tangy coriander pomegranate glaze; roasted fennel glazed with local maple syrup; cucumber and tomato salad with feta, all sourced locally; and roasted potato salad with herb dressing. I was too busy consuming my share of the feast to take many pictures, I’m afraid.

The head chef grinning ear to ear with her main course in hand.

The head chef grinning ear to ear with her main course in hand.

After a short break wherein the guests surreptitiously let their belts out a notch (not really, as far as I know, but you get the picture) came dessert. Dessert was mouthwatering to look at and symphonic to taste. It couldn’t have been a more perfect take on the classic ice cream sandwich.
“Did you make the ice cream here?” on woman asked.
“Of course. We used eggs and cream grown right here on the farm.”
Her jaw nearly hit the floor.

Sugar beets grown on the farm were grated and dried to make these crisp, yet chewy cookies. The blueberries in the compote were locally sourced, and the lemon-lavender ice cream was made here from eggs and cream

Sugar beets grown in Chelsea’s garden were grated and dried to make these crisp, yet chewy cookies. The blueberries in the compote were locally sourced, and the lemon-lavender ice cream was made here from eggs and cream produced on the farm.

Everyone stayed to talk after the meal, to ask how the pork belly was prepared or to comment that they’d never imagined that fennel could taste so good. When the last guests had left after promising to reserve for the next three dinners and to give The Farmer’s Table a sparkling review on tripadvisor, the four of us shared a happy, laughing, bouncing hug, and then a glass of wine, which takes us back to the beginning of this post. If you are in Ohio, you will not regret a pilgrimage to Fox Hollow Farm to eat at Chelsea’s Farmer’s Table. Check out her website or facebook page to make reservations.