Happy Imbolc! More Farmyard Haiku!

Imbolc is here again: the old Celtic celebration of women, poetry, milk, and fire. I've tossed back a celebratory mug of hot chocolate, sent off a few letters to women I admire, and stoked the wood stove... so now it's time for poetry!

Here's a haiku almanac of the last few months on the farm:

HARVEST SEASON:
Our thirteen guineas
fed dogs, hawks, and foxes too.
"Free-range" comes with risks.

Chanterelle shining
Amidst shadows in deep woods:
Gold in them there hills!

Celtic year's turning
small lights guide along dark paths
Tonight, we shall sing!

Old Celts used turnips
To light the dead home. Pumpkin's
A New World trade-up!

Into year's dark half
We delve. Opposite of Spring
Isn't Fall, but Root

Brought home hay today
So pigs can burrow and build
a grand storm-proof nest

Come, sweet autumn rain:
All the tools are put away
And pig's got a roof!

O, well-carved pumpkin
Weep not. Full of light you go,
Now to join the saints.

Rural peace of mind:
high woodstacks, jam-full pantry,
Pig's jolt-squeak (fence works).

Bare witness of trees
documents the naked truth
at the branch office.

November closes
Wet snow swells the woodland streams
in shade, mushrooms bloom

Little Shiitake,
such goodness in such small space:
Edible haiku!


WINTER SETS IN:

Ice-rime all around.
Farmstead feathers stir, birds cluck:
Tea-time for chickens!

(Holiday Dollmaker's Lament:)
Artisan's eyestrain
overtakes. Help! Need some elves
to finish more elves!

Ah, Christmas! Warm fire,
Frozen fields, frozen streams, and...
Frozen shower drain.

Oh, pipes, won't you sing?
Warm, uncrystalize and flow.
I need a shower!

Drink deep, my cattle.
Hose uncoils, fills trough to brim
Before ice returns.

Subzero at dawn
hens huddle in nestboxes
laying eggsicles.

Ah dinnae ken gin
Ye can screeve haiku in Scots;
Thocht I'd hae a gae!
(I don't know if / you can write haiku in Scots / Thought I'd give it a try!)

Dawn o Rab Burns Nicht
Craitures blether poetry
tae toast Scotia's bard.

(Thoughts on retrieving wayward livestock after nightfall:)
We heed neighbor's call,
with rope and boots in snowstorm.
Wanna buy a bull?



Alright, folks: your turn! 'Tis the season for poetic inspiration and creative merry-making. Leave a comment with a haiku or two!

Imbolctide

The wheel of the year turns once more, and we arrive at Imbolc, one of the four "cross-quarters" or turning points of the Celtic agricultural year. This is a festival sacred to Bride (a.k.a. Bridgit)--an Irish Goddess or Saint (you choose!) One excellent reflection on this festival can be found here. Here on the farm, we're celebrating in grand style: we're going to play at yoghurt-making while pumpkin soup simmers on the woodstove. There are also rumours of a whipped-cream cake in the making, to be flavoured with lavender or whisky!

For Northern, pre-industrial folk, this was a hard time indeed, as winter storage foods dwindled and the prospect of new nourishment glimmered and wavered far off in hunger's haze. Imagine, then, the joy that came with fresh milk as lambing time approached and the ewes "bagged up" in preparation! The old name for this cross-quarter is "Imbolc," from old Celtic words for "ewe's milk." Traditional feast items for this time featured milk and cream and butter and cheese. If you don't have time for fancy stuff, celebrate by making a yoghurt smoothie!

In the deep February cold, this was also a time to celebrate fire--the fire of creation, captured in the blacksmith's work as well as the poet's inspiration. Smiths and poets were celebrated along with midwives and dairy animals. In fresh milk and creative fire, the hopes of earthborne people are renewed!

Here is a bit of bardic work for Imbolc, with a nod to Robbie Burns, Violet Jacob, and other Scots poetic forebears. (Hmmm. Haggis & Neeps might deserve a place on tonight's table, as well. They, too, are seasonally-appropriate elements for an Imbolc feast!) The poem incorporates the imagery of the "Cailleach," (pronounced KYLE-yok) or Old Woman of Winter, whose silver hammer kept the ground hard and cold until Spring.

IMBOLCTIDE

When yon Auld Grannie gyres an gimps
an unco dance on cranreuch groond
an gies her sillar curls a crimp,
Ye ken that Imbolc's comin roond.

When sillar hammers, blaw for blaw
fa habber-haird in hinmaist hone
then haud ye fast, for soon the thaw
will prize awa cauld winter's loan.

Nae lang she'll lanesame bide, nor sup
Wi'oot the dochter she lo'es best;
Nae grannie redds the kailyaird up
But for the thocht o some comin guest!

Nae mair the lanesame anvil-drum
Will mark the pace o Grannie's dance--
The Lass o the Lintin Wand shall come
An lowpin lambies hae their chaunce--

For Grannie Cailleach's time grows short
An wee snaw-drappies rowthie ring
for Bridgit cams, blithe hope tae sport
An after Bridgit cams-- the Spring!


--copyright Mainecelt 2011

Glossary: unco=strange, cranreuch=frosty, ken=know, Imbolc=Celtic Feast/source of Groundhog's Day, blaw=blow, fa=fall, habber=stutter, hinmaist=last, haud=hold, prize=pry, awa=away, wi'oot=without, dochter=daughter, redds the kailyaird up=cleans the place, thocht=thought, comin=coming, Lintin Wand=glinting wand of Bridgit, lowpin=leaping, chaunce=chance, Cailleach=crone/Celtic Earth-Goddess, snaw-drappies=snowdrops, rowthie=abundantly, cams=comes, blithe=joyous

Equinox Pie!

They say when life gives you lemons, you should make lemonade.

So, what do you make when life presents you, just before the Spring Equinox, with too many eggs, a handful of kale sprouts, and eight kinds of goat cheese?

Equinox Pie!

This kitchen experiment was the happy result of a seasonal culinary confluence. The eggs, (including one double-yolker), came from our chickens who have now ramped up production to an average of 14 eggs a day. (Ironically, after weeks and weeks of TOO MANY EGGS, I may not have enough for this week's Winter Market because we're about to put at least a couple dozen into the incubator for our first batch of Spring chickens.)

The kale sprouts are our first harvest of 2010: a handful of sprouts that had to be thinned out from among a spritely batch of seedlings nestled in one of the cold frames inside our hoop house. I couldn't bear to just toss them to the chickens—I wanted to enjoy, appreciate, and honour every tiny green snippet.

And the eight kinds of goat cheese? Oh, what a lovely mishap! A fellow market vendor (Creeping Thyme Farm) had set out his full range of goat dairy products for folks to sample at last week's market. Usually, the samples are consumed with the enthusiasm his delicious products deserve, but it was an unusually warm day. Maybe most of our usual customers were suffering a bout of Spring Fever and couldn't bear to come inside-- even though “inside” just meant walking through the open doors of an otherwise unused commercial-size greenhouse at a local garden center. By noon on that unseasonably warm, clear March day, the solar gain of that unheated greenhouse had all the vendors peeling off their coats and sweaters. By one o'clock, the heat had us rolling up our sleeves. By two o'clock—closing time for our Winter market—my fellow vendor was looking at his table full of fresh, handmade cheeses with something approaching despair. “Could you use these?” he asked, “'cause after all this heat, I really can't save them for anything.”

One delighted smile and an enthusiastic nod later, that entire array of cheeses was bagged up and set in my cooler. I swapped him a dozen eggs and some other farm goods to make it worth his while. Once home, I combined all the softer cheeses (plain chevre, garlic & herb chevre, plain bondon and bondon with bruschetta) in one container. Into another container I packed all the harder cheeses (feta, queso fresco, queso fresco with sundried tomatoes, and ricotta salata). I knew I needed to use them all quickly, but what to do, what to do? I mused and pondered for a couple of days, thought about the eggs and the kale that needed thinning, and rummaged to determine what else might need using up. Then, inspiration struck:

Equinox Pie!

In celebration of the year's turning—complete with my tiny handful “harvest” of the year's first green growing things—I would make a quiche. Now, I've only made quiche a few times in my life, but after flipping back and forth through a few cookbooks to get the proportions and techniques, I thought I had it figured out well enough to have a go.

First, I put on my apron—a custom one made for me by another one of our market vendors. This apron takes a bit of fussing to get off and on, but the vintage style ensures that clothes are well-protected (and it makes me feel ridiculously charming, which boosts my confidence in the kitchen).

Next, I made a batch of pie crust (Pate Brisee, Joy of Cooking, p.591, chosen for its ability to “withstand a moist filling”). I used a cup each of unbleached wheat flour and white spelt flour, a stick of butter, about 2/3 cup cold water, and about ¼ tsp of “Sea Shakes,” a locally-made blend of sea salt, seaweed, and herbs. There: the fruits of the sea and the bounty of the oceans were properly blended with the gifts of the earth. The elements were balanced and harmonized, as equinoctal ingredients should be. Once made, the dough was set in the fridge to rest for a couple hours before rolling out, trimming, and draping in a pyrex pie dish. I crimped the edges by hand, a process that always makes me feel like a happy five-year-old.

Time to tackle the filling: I used six eggs, including one smallish pale green Araucana egg and one monstrous double-yolker from an overachieving Golden Comet. I broke them into a large mixing bowl, beating each egg in thoroughly before the next was added. Into this lovely golden puddle I poured two cups of milk (raw whole milk from nearby Winter Hill Farm, shaken well to incorporate the cream). Next, I added the soft goat cheeses-- about 8 ounces-worth-- and mushed them around a bit. Then I took all the harder cheeses—another 8 ounces or so—and whizzed them in a food processer just enough to break up the larger chunks, then added them to the milk-egg mixture as well. I also tossed in about ½ cup of peas (for color and a sweet contrast against the cheeses' saltiness) and about half of a leek, sliced thinly. For seasonings I added a finger-full each of nutmeg and paprika. I figured the salt and herbs in the various cheeses could provide all the rest of the excitement.

Lastly, I tossed in my handful of kale snippets. ( I think the high-end restaurant menus refer to these as “gourmet micro-greens.”) I knew they'd get lost in the mix, but I trusted they'd contribute some ephemeral hint of greengrowiness. I poured the soupy mess into the waiting pie shell. Lastly—and, I suspect, utterly unnecessarily—I grated about 1/3 cup of Monterey Jack cheese and sprinkled it over the top—because, really, is there such a thing as a quiche with too much cheese?

The Equinox Pie baked for about 50 minutes at 350 degress Farenheit. I took it out when the crust was nicely browned and it was no longer jiggly in the middle. It was served to our “Good Dirt” farm book group during a discussion of Derrick Jensen's extraordinary collection of interviews, “Listening to the Land.” (This is, hands down, one of the best books I have ever read. You should read it. In fact, everyone should read it... preferably while eating locally-sourced quiche.)

HAPPY EQUINOX!

Dames of Hazzard

"Why don't you take MY car? Then I'll know you're safe."

I had to agree with her. The forecast was for snow, hard and fast, starting around four o'clock, and my off-farm job had me scheduled 'til six. My car--of recent rock-meets-window fame--sat in front of the house with bald tires and a trendy rural tricolor look, courtesy of a 2003 meeting with a mailbox and some black ice. Ever since that accident, (which happened when I was going, literally, five miles per hour), we've designated mine "The Summer Car" and hers "The Winter Car."

The Winter Car is one of those ubiquitous Maine vehicles: an eleven-year-old Subaru Outback. We've used it to carry bagpipes to gigs in Fort Kent and Kennebunk. We've hauled bales of hay for our cows and grocers' gleanings for the food bank. We know exactly how many eight-foot-long 2x4s we can fit inside--22--if we align them and drive slow so they don't bump the windshield. I love station wagons. Most farmers seem to pride themselves on their pickup trucks, but not me. I'm happy to borrow one now and then, depending on how much hay or lumber we need, but my vehicle of choice is a station wagon: a serious, safe workhorse untainted by too much testosterone.

It was time to warm up that workhorse and go to work. I didn't relish the thought of standing at the cash register all day, but I knew enough to take the work while I could get it. I put on festive holiday garb and--in anticipation of long hours--tempered the effect with cushy socks and hiking boots. I was glad of those boots as the day wore on. There were trips up and down the steep back stairs, baskets in hands, to restock the shop. There were hours at the register, smiling pleasantly as I rung up and bagged items I could never possibly afford, myself, to buy. When the snow began to fall at half-past four, I was glad. The day of retail purgatory would soon be ending.

My co-worker looked out at half-past five, and told me to go home. I was happy to oblige. The roads seemed to be fine, judging from all the shoppers zooming by. The extra half hour would give me time to go get the milk. (Our cattle are beef animals, not dairy cows. We buy milk from another farm and take pride in our support of other local producers.) I drove off with joy and caution, keeping a slow pace to match the medieval carols on my CD player as well as the road conditions.

At the farm, my milk was waiting in the old soda cooler in the barn. A big jingle-bell was tied to the handle of the jug, a whimsical seasonal nod. I thought about cows and Christmas and the hard work of dairyfolk, work that has no regard for human illness or holidays. I lifted my milk-jug like a toasting glass and whispered my thanks to the quiet barn.

Back down the driveway, past the pasture fences, and onto the road... the snow was coming down heavily now, but the pavement seemed fine. I checked my brakes and kept my speed down. Other drivers observed the same caution and everything went well for a couple of miles. Then, suddenly, things didn't. The car started to fishtail and skidded toward the edge of the road. All I could see was a swale of darkness, an enormous looming nothing framed by skeletal stands of birch. The car gracefully floated over the edge, into the void. Remembering anecdotes of unhurt infants and unscathed drunks, I willed my body to relax--the only helpful action left for me to take--and prepared for the assuredly awful impact.

Thump. That was it--just, "thump." No breaking glass, no grinding metal, no shattering bones, no blood. I scanned my surroundings. Two great black circles, taller than the car, stared back at me. I had gone over an embankment and landed at the base of two culverts, in the drainage swath. Clumps of ice in the slushy water nudged the running board and swirled lazily around the wheels. Our Winter Car was in its element--or elements--now. A truck--yes, a pick-up-- pulled to a stop above me, at the top of the embankment. A woman hollered, "Oh my God-- Are you hurt? Do you have a cell phone?" I cheerfully, if dazedly, answered "no" to both questions. She called 911 and stayed 'til the police arrived, five or ten minutes later. As much as I love my station wagon, I did appreciate her truck for those few minutes, and thanked her for biding there.

The best part, (riding home in the officer's car as IT fishtailed along was the worst), came after the firetruck arrived. The police officer and the fireman, both burly in their professional gear, came down the embankment to "rescue" me from the car. I opened my door and leaned my head out. "If one of you fellows could just pop the hatch of my car," I said, "I can crawl right out through the back." The fireman looked surprised and, well, a little disappointed. I grabbed the milk jug, threw my purse and registration papers into my handy reusable grocery bag, and scrambled between the two front seats, over the back seat, into the back of the wagon.

"Now, be real careful, Ma'am. The footing's really uneven. We'll give you a hand." The fireman and the policeman both reached toward me, prepared to Do a Good Deed to a Damsel in Distress. I gave them the milk and the grocery bag instead, and stuck my hiking-booted foot out. "Whoa," said the fireman in a reverential tone, "Appropriate footgear!" Flanked--but not held--by my two grocery-lugging public servants, I stomped up the hill without hesitation. Sure, the car was probably totaled, but I was alive, unhurt, and I had appropriate footgear.

Home again, thanks to the Man in Blue, I put the milk in the fridge and recounted my harrowing tale to my two Godsons. I regaled them with the fishtail and the swerve, the black hole and the swale. "Cool!" they said. "Did you catch air?" Upon reconsideration, I realized I just might have "caught air."

It must have looked pretty impressive, like one of those 80s "Dukes of Hazzard" chase scenes where Bo & Luke, once again, outwit Boss Hogg. I'm not saying I'm ready for NASCAR or anything, but I do know one thing: when we hear back from the insurance adjuster, we're zooming up the road to Norm's Used Cars. They specialize in Subarus. Yep, we're gonna buy us another Winter Car.