Since I moved back home to learn the art of farming I haven't really taken very many days off. I entered in the operation during a busy season in early June and it just sort of snow-balled till we closed our fruit stand down in the beginning of November. If you ask people who know me well they would tell you that I like to work hard but also I am an adventurer and I love to travel to new places each year. They would also tell you that I especially like to visit places that have warm water to swim in or a hot tub nearby. Hot water is my longest running relationship and we will never quit loving each other.
I started plotting a trip to head down south to California in early August on a particularly long day and I began counting down the days until I could make my break away off the orchard around the middle of November. I went with a dear friends and visited some really love friends from my past during my way down south to Santa Cruz. The trip was very soul reviving and I am so grateful to have in my arsenal good friendships that span over most my life. I also got to visit a farm down in Santa Cruz that was totally inspiring and educating to me around my pursuits in hard cider making.
When I returned from my vacation back to the farm though there was a cold snap happening in Parkdale Oregon. I left Northern California early in the morning of weather around 80 degrees and returned to a shocking temperature of 19 degrees back on the farm. It was a brisk homecoming to say the least and I quickly learned that Winter had arrived to the farm before I did.
I attempted to find all my warm clothes and sadly they were packed away and not available for the first few days. So I was taking layering clothes to a whole new level. In order to survive I decided I needed a pair of indoor shoes that are lined with faux baby lamb wool so I went on the hunt and was successful in a local shop in Hood River. Next I made some chili and corn bread, the best way to bring in the winter with some nostalgic spice and warmth. Lastly I poached some pears in red wine till they were the most beautiful burgundy red, then covered them in pasty dough and cooked them in the oven. These pears are completely magical and I want everyone to know about them because they will be the highlight of your winter and will make our home smell absolutely magical. I am grateful for a such lovely break and all the love I received seeing my dear friends from the south. I am grateful to be back home again on the farm. My heart is FULL. xoxo your grateful farmer.
