Saturday, July 24, 2010
"If this isn't something you're doing already, you've gotta start right now"--Casey pushes the peach, topped with coarse-ground pepper, across the counter at Tom.
It's a Sulphur Creek Saturday, and Casey and Brooke have stopped here for lunch after a morning slaughtering and processing Fletcher's chickens down the road. I took an emergency supply of extra ice down that way, and watched chickens transformed from fluffy white cluckers to tidy packages of prospective dinner, gutted and shrink-wrapped.
Early this morning I walked over to the potato patch and the dye garden, still--mostly--holding their own amidst the dry grasses and weeds. The potatoes have been dug and moved to the cave on Bull Run for storage.
Then down to the shed to help, at least a little, dividing yard-long beans into CSA portions, and scrubbing the stove and cleaning up a little. Five fully grown human beings working and eating around this small space does not make for pristine surfaces everywhere at all times...
We're scheduled for a heat index of 103 today, and that's just plain hot, even in shed shade and pretty early in the day. Plans are on for a potluck, band, and square dance caller for a barn dance this evening.
And now, Benton's bacon BLTs and Tom's field peas for lunch. Casey makes a good pitch for bacon cooked gently and not allowed to get crisp--and he may be right. Might be right about the peppered peaches, too.