In Slow Motion.

We had a friend over for Sunday brunch, and in chatting my beautiful friend said something that really struck me.  She said that since she became a mother, everything has slowed down...as in, she wants to see things with her daughter in slow motion.  She want to watch the leaves unfold one at a time, or drag out this beautiful spring by weeding the garden with her little one...slowly, lovingly.

This morning, over coffee, I was reading one of my farming magazines.  There is a cooking section with old recipes, and a section where one can write in and ask for help remembering old recipes.  As in, "What was the cake recipe on the side of the Hershey's box that called for three eggs?"

It warms my heart that there are still people in this world that don't just google things.  There are people that write letters to magazines, wait for those letters to be published, and then wait patiently for responses.  And then probably bake the Hershey's cake from their childhood.

For the love of God good friends, let's slow down.  Let's enjoy every minute of this beautiful season unfolding before us.  

I will not worry about planting, or painting, or laundry, or the shop.  I will drop everything to go fishing, or have popsicles on the porch.  I will have an extra cup of coffee with a farm journal instead of doing paperwork first thing in the morning.  I will lay on a blanket in the field with Coco and let the goats eat grass around us.

Let's take this summer slowly and enjoy it together!  

xoxo, e.

Sunday Brunch.

Late August always seems to lend itself to Sunday brunch.  There are always a host of texts or Facebook messages waiting; loving friends trying to squeeze one more get together in before school starts.   Sunday brunch feels mildly noninvasive...we eat, spend time together, and then have the rest of the day to ourselves.

It is also the time of year that we have veg coming out of our ears, and the time of year that our eggs boast yolks of florescent orange....point is we've got all kinds of healthy goodness out here, so come eat with us.

This morning, however, we hosted vegans.  More and more of our friends, it seems, have chosen a vegetarian, vegan, or raw lifestyle.  We are proud meat eaters, but I am more than happy to oblige the people that I love!  So......

Today's Menu:

Allison's honey two ways:  Honey harvest this week from hives she keeps in two different locations - just look at the color difference, and the taste difference in incredible!

Honey to be drizzled on Vegan Corn Johnnycakes!

Fresh corn from Rhulig's.

Bluebs picked yesterday from the Dexter Blueberry farm, peaches picked this week from Erie Orchard, Melon from Rhulig's.

Vegan waffles with fresh blueberry syrup.

Potato and veggie hash with fresh veg from Family Circle Centennial Farm.

The dishes are done, my feet are up, and a whole day ahead of me..xoxo, e.