Thursday, November 24, 2016

Giving Thanks

On this Thanksgiving Day, I share with you with well-chosen words of Wendell Berry and photos from gardens past.

"The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best.

"Such a memory involves itself with the food and is one of the pleasures of eating. The knowledge of the good health if the garden relieves and frees and comforts the eater. ...

"A significant part of the pleasure of eating is one's accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort.

"I mentioned earlier the politics, esthetics, and ethics of food. But to speak of the pleasure of eating is to go beyond those categories. Eating with the fullest pleasure - pleasure, that is, that does not depend on ignorance - is perhaps the profoundest enactment of our connection with the world."

"In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend. ..."

(Wendell Berry from the 1989 essay "The Pleasures of Eating" as republished in Bringing it to the Table, 2009.)

Wednesday, November 16, 2016

Lessons From Apples

Beautiful rosy red certified organic applesauce
By all accounts, 2016 was a great apple year in Potter County! Here on Crandall Hill, we were excited to harvest apples of many varieties from our fledgling certified organic orchard.
Last year we weren't so fortunate as late-spring frosts prevented the setting of fruit.
It was fun to experiment with the different kinds of apples going into the big old stock pot that has served through many canning seasons. This batch featured many different kinds of apples, including some that lent their rosy hue to the finished product. We're going to enjoy some for dinner tonight!