csa week 19

Polls. Rods. Iron Pins. Angles. Due North. This is how deeds read, placing important things like a farm’s boundary on 8 inch white oaks (when was said tree said diameter?), or fallen ironwoods. We have pieced together our current 150 acres in 4 separate purchases. Some of the parcels were surveyed back in the summer of 2001. Others, not nearly so recently. Over the years we have hiked through the woods, compass in one hand, deeded description in the other in efforts to know what land really is ours. We have found a few flags, some of the pins lying close to the base of trees. Lately though, our desire for a proper survey has grown. We want to do big things: cut down trees, put up fence. When you do that, you want to be totally sure you are on your own land. A few weeks ago Paul took a walk in the woods and discovered a deer stand and feeder placed, we were confident, on our property. I called Leftwich Land Surveyors in Glasgow. These helpful men informed me they would help us with our deeds and descriptions with their computer software and we could head to the woods with a much clearer picture of our boundary lines. Wednesday morning we were there before they opened at 7:30 and left nearly an hour later with a platte in hand eager to see if we could find any of the landmarks. Thursday we had a family day. George and Andy were heading to a CRAFT event in Louisville. We decided not to haul our enlarged family along on the 5 hour round trip and stayed back. After chores and a horse ride, we headed to the woods. The deer stand that Paul described was more of a deer compound. A metal shack had been erected and painted sublime camo, feeders hung, area cleared. Paul headed in the general direction of the boundary line with hopes of finding a pink capped metal peg at the base of an 8 inch white oak. Not many minutes later, over a hill into a lovely little clearing, Paul shrieked with joy! He found it! The woods walk would have been delightful enough, but to discover our boundary line was way past where we ever hoped it would be made the trip that much sweeter. We tacked a pleasant note on our intruders deer hut and headed back into the hollow. The rest of the day was wonderful as well, we sat and ate both lunch and dinner together as a family, hung laundry, planted perennial flowering bushes. You know the kind of stuff we should do every day together, but rarely have time. We went to bed tired, happy and surrounded by even more beautiful land than we ever thought we owned.
Next week is the last week of the main season. Please let me know by then if you plan to take part in the Fall Extension or not. Have a great week!
Field Day is Sunday October 9th, come one come all! To get to the farm from Nashville, take I65 to KY Exit 43, onto Cumberland Parkway toward Glasgow. Take Cumberland Pkwy. To Exit 27 towards Edmonton. Go left off the ramp, go through the town until you reach the town square with a flashing red light. Go straight through the flashing red light, then take the next right onto Hwy. 496. Drive out of town, around a sharp turn and at the bottom of a big hill, take the left on to Hwy. 533 at the red barn. At this point you should click your odometer and go 8.7 miles and look for 8707, a black mailbox on the right. Start to slow down and pay attention at about 8 miles, you will see a white house with green shutters and a red barn, next a large A- frame house with a barn just on the side of the road and then on the right the driveway to the main farm. Fear not, cross the creek!
In your basket:
summer squash
green beans
pac choi
Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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