Webmaster’s note: The format of this column has changed a bit, with all of the Quill’s Endians participating at various times and in various ways! This month’s column is written by Phil.
There are times on the coast of Maine when a land farmer has to dress for fishing. If one could call June “times,” it fit the bill.
I have had to practice gratitude this last month, as day upon day of rainforest weather has grown fantastic grass and also tread upon my spirit. So I’m remembering the Junes when all the first cutting of hay is in because of the lack of rain, which means that hay might be needed in August rather than December, and the second cut won’t amount to much. I’m remembering dry pants after moving the cow fence in the morning when by rights, my thighs ought to be wet from wading through tall, dewy pasture grasses. I’m remembering jonesing for rain during “perfect” weather. A rainforest month like June sure does grow grass, and grass sure does make milk, and extra milk sure does make beautiful pork and veal.
As this weather pattern stretches into July, a different consideration arises. Rain gear does a great job of keeping the weather out, but it is also quite good, at warmer temperatures, of wetting you from the inside. Now the decision to don the full gear is harder. Rain does the job comfortably in warm weather; gear does not. Rain requires a change of clothes and gear wets less but offends the olfactory senses.
I have choices this summer unavailable to me in dry years, and try as I have, pleading, and later, obscenities, do not produce rain. Logically then, too much moisture is better than drought. Plenty of grass and wardrobe choices. So, why do I still feel like I’m trying to convince myself?
To celebrate (despite?) this wet, wet weather and make room in our full, full freezers, we are offering a sale on smoked hams, loin roasts, veal chops, and veal short ribs. A great meal in good company need not wait for clear skies. Fog, mist and rain all call for comfort food. Embrace the damp with fantastic food. Leftover ham bone makes a great pea soup to go with the fog. Short ribs stewing in a crock pot or Dutch oven smell divine on gray days. Veal chops make any weeknight special. A loin roast is an occasion to invite your neighbors in from the downpour.
When your tongue is dancing, you may forget you cannot see the end of your nose outdoors.
Heather and Phil Retberg and their three children run Quill’s End Farm, a 105-acre property in Penobscot that they bought in 2004. They use rotational grazing on their fifteen open acres and are renovating thirty more acres from woods to pasture to increase grazing for their pigs, grass-fed cattle, lambs, laying hens, and goats. Heather is Vice President of Halcyon Grange #345 and writes a newsletter for their farm’s buying club of farmers in her area and has generously given us permission to share some of her columns with Grangers. Visit the Quill’s End Farm Facebook Page for more information.