3 of 20


After extensive contemplation about how to possibly summarize or describe in any detail the past week on the farm, I decided to stick with one story; Monday afternoon. Just a few hours of events that started the week off at such a pace that you can only imagine how the rest of the week unfolded.

The farm is accessible by driveways that really are challenging for any large vehicle to handle; flanked on one side by a steep drop off to the creek and the other by permanent woven wire fencing. Once you have multiple trucks, cars, anything , the one lane gravel pitted lane really becomes a challenge. 3 pm Monday saw the Crossroads tow truck arrive just before the Dodge Ram 2500 hauling a stock trailer. The former was here to remove pauls farm truck, now brake less, the latter here to fetch 2 Cotswold ewes. With a slight amount of traffic management and a bit of sheep wrangling, the hour passed and everyone was loaded and out of here with what they came for. I breathed deeply knowing I could then focus on getting Madeline ready for her year end recital at Jessica’s Dance and Tumbling. We were due to arrive clean and costumed, hair and make up done, by 5:15. it was only 4:00, I had plenty of time or so I thought as I heard the scream from the pig pen. Piglets. Yes, just born, 7 piglets. The scramble began. I actually can’t remember all the details of those harried minutes, but somehow the sow and her piglets were cared for, extra nesting material deposited, a heat lamp hooked up in case the temperature dropped and they needed supplemental warmth. Madeline, thankfully able to do her own preparation for recital night, a seasoned dancer she is now, was beautiful and ready on time and Paul arrived just minutes later and stayed with William still asleep in a late afternoon nap as I tried not to speed to Edmonton.

When I was finally sitting in the Metcalfe County Middle School Auditorium watching the show, all I had in mind for this week’s newsletter was dance and piglets.

This my friends was only Monday and the week unfurled with another evening dance recital, a multi day farm trip for 20 third graders from the Linden Waldorf School in Nashville, and the dress rehearsals for the recital weekend that still lies ahead with Madeline’s other dance school. As you read this I will be sitting with some dear friends and a squirming toddler at the Plaza Theater in Glasgow enjoying the show from Ms. Adriennes Dance Studio. It has been a hectic week full of busy days and long nights. We have accomplished a lot and worked so well together as a team. I love this.

I will miss seeing you all this Saturday, but I wish you all a calm, wonderful week ahead. I myself am looking forward to days of farming and fun with many moments of piglet gazing.

Week three in your basket:



green onions

Tuscan Carrot Top Soup

a repeat appearance but worth it with all of these carrots and tops

3 tb extra-virgin olive oil

1 md onion; minced

2 sm carrots; diced

1 stalk celery; diced

3 cloves garlic; minced

1/2 ts salt

1/2 ts freshly ground black pepper

6 c vegetable broth

1/2 c short grain rice1

1/2 c chopped carrot tops

4 tb fresh grated -parmigiano-reggiano.

 Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.

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