It’s so nice to return to sharing the joys of suwarrow instead of the fears. These days, we’re busy with all kinds of fun fall chores.
But first, an overnight visit from Chris, Kaia, Caroline and Espin. While we were getting ready for dinner, we heard a helicopter really close by. It was dipping in the river (usually when there’s some flare up of the fire and they need to dump and put it out). I race to grab my camera, hop in Mary Anne, and tear down the road to see if I can chronicle it up close and personal. Kinda:
The bunk-beds enjoyed their first experience with bed-time reading:
and the evening campfire with marshmallows (and the first children I’ve ever met who really didn’t care to eat them):
the next day, a trip down to the creek to throw rocks and acquire more items from nature for fairy artwork:
and a swing on the porch of the Honeybee:
Ah! It’s been a while (5 minutes?) since food porn. Making onion soup and 10 12-oz jars of pickle relish:
Cleaning up the detritus from fire protection trimming:
Chopping up food remains for the newly installed composter:
And yes, it certainly does appear that the “we” in my chore reference actually means “he”, but I helped too! And we continue to enjoy garden bounty. Yellow squash carpaccio:
and pasta sauce made from chopped heirloom tomatoes, excellent olive oil and fresh minced garlic – hanging out together for a couple hours – then gently stirred with tepid cappellini. Green beans from our little bush bean plants:
Beverly (a new friend…i’m creating a Montana social network!) came out for her first visit to suwarrow. Tour and lunch from the garden. I found The Kitchen Next Door’s beet burger recipe. And yes, everything on the plate is from the garden (well, not the cheese):
Sunday night, we were visited by a large flock of turkeys – 14 – and way bigger than the usual visitors:
I finished painting and we installed the signs around suwarrow:
More harvesting:
Shrimp tacos for dinner? Let’s add yellow pear tomato (from garden) and roasted garlic salsa, pureed parsnips and caramelized onions plus steamed green beans on the side, and top with garden cabbage:
put it all together and what do you have?
And the day before departure, Lance enjoyed a ripe, red berry right off the vine:
And just so you know we continue to enjoy both new and traditional ways to eat our produce, Michael’s beautiful breakfast:
