Today is the Monday after my first Saturday at the Market.
Although I have been working on Curious Farm projects in a concrete way since January 2010 (and have sold vegetables I’ve grown and pickles I’ve made), today felt like the beginning of a new phase in my business. Having survived my first day at the Market, now I must continue on and produce new and favorite products in an ongoing way, and somehow I will have to figure out a rhythm for this.
This morning I went out to Sweetrock Farm, off Old Cornelius Highway in NW Portland, to get some leeks that farmer Diane (and baker extraordinaire) has been keeping in her garden for me. I have harvested most of the leeks at Curious Farm, and Sweetrock Farm has been holding a row of its leeks for my next batch of Leek-Horseradish Sauerkraut.
I brought my own gloves and hori hori knife (thinking ahead), but I wore my Keen sandles (not thinking ahead) and sank into the soft soil in her garden while we worked. Sweetrock dirt is different from Curious Farm dirt, which is a cool thing to notice. I noticed it a lot because I sank down to my ankles a couple of times and could feel the dirt spoosh between my toes. It made me really happy.
We also talked about bread and kids and plans and cooking while we worked, and I felt grateful for the connection. Diane is an herbalist, too, and I asked her if she would make a really potent salve to help with the “cabbage elbow” I’m developing as I grate all this cabbage by hand.
On the way home, I thought to myself, “This is my job now! I get to visit farms and learn from these other farmers!”
Sweetrock leeks are squeeky clean, but all leeks require several showers before they’re prepared. I got to the farm at 9:30 am and didn’t finish processing them (just the leeks) until 9:30 pm. 12 intense hours spent loving leeks –smelling the sweetness, admiring their juiciness… this will be an incredible batch of Curious Farm Leek-Horseradish Sauerkraut. I’ll let you know when this batch with Sweetrock Farm’s leeks is on the menu at the booth.
Thank you! We are saving seed from the last of the king Richard leeks; they are now over 6 feet high and will plant them this fall. It’s a pleasure to do business and have a friendship with you.