Wednesday, July 23 (continued)
MaryJane says that I am a man with a pan! She is pleased
with my BakeOver making. I like her simple approach because it provides
a gourmet backdrop for any vegetables. It really solves the age-old
problem of how to prep tasty and healthful veggies. I am learning
that simple and easy are two entirely different
concepts. A frozen pizza is easy, but it isnt simple. Its
processed, assembled and frozen, then transported, stocked and sold.
That is anything but simple. Hoeing a garden is simple, but it isnt
easy. Instead, hoeing is work and exercise. MaryJanes BakeOvers
are simple because they allow fast preparation for fresh food from
the garden. They are easy because you simply chop and stir-fry the
vegetables and mix a simple crust and bake everything in the same
Bedtime early tonight its very hot, but cools down
fast enough once I lay down.
Thursday, July 24
Last night the wind blew exceedingly, and I thought the hut would
rock. It howled through the hut, but brought much-needed cool air.
And by morning its nice and cool outside.
Brian shows me how the soil is very compacted in the garlic patch
this year and demonstrates the use of a fork in harvesting the garlic.
He is wearing a hat and shorts, and a good bit of caked, dried mud
from his mornings toil. Six inches away from the garlic, you
press the fork tines straight down. The tines are curved so they
move down and in toward the garlic as you press. The soil is so
compacted here that Brian hops onto the fork with both feet to drive
the fork downward. Then he rocks forward and backward to break loose
the soil. If it is too compacted, you need to loosen both sides,
which I discover when I try my own row. Brian is working twice as
fast as I can, and later three times as fast as I slow in the heat.
Must be at least 95 degrees. Brian keeps the garlic covered to prevent
scorching in the sun and we drive back to the barn and hang the
garlic upside-down, in bunches, from nails to dry. Thats how
you harvest the garlic.
Tonights dinner was scheduled to be a potato bake, but MaryJane
decided to move the Hobo Dinner forward and I prepare that instead.
Now a Hobo Dinner can only be cooked in the coals of a campfire.
Thats a rule.
MaryJane believes that carnivores should eat organic meat. Since
Im a meat eater, we are going to use pork sausage patties
made from pigs grown organically by MaryJanes children and
smoked in the smokehouse. According to MaryJanes instructions,
I cut up the vegetables, and then assemble the Hobo Dinners. Ingredients
include pork sausage, butter for greasing the aluminum foil, onions,
garlic, carrots, two small potatoes and, in this case, a turnip.
The veggies are chopped and seasoned with salt and pepper, then
all the ingredients are wrapped and sealed in foil and placed in
the coals to cook.
I ask MaryJane how long we should cook them. The answer is there
is no time, just wait longer than you think it should take and check
it. Hobo Dinners are delicious, and Nick joins us for dinner.
I walk alone tonight and realize how much I feel at home at MaryJanes
farm, even after such a short time. Its a natural relaxation
just being here. I wave to Nick as he passes in the truck.