Let me try to make you all jealous of me. Our vegetables and some fruits have been finally coming in. We are eating so much stuff such as: fresh pulled from the earth carrots, fresh picked green beans, shucked fava beans, hand picked tomatoes, freshly made organic pesto, summer zucchini, currents, little tiny red raspberries, and freshly harvested fingerling and purple potatoes. We are currently waiting on squash, cantaloupes and watermelons to grown and get ripe. It won’t be too long. Our main crop of peaches and apples are on their way, just a few more weeks on the peaches and maybe another month or so on the apples. It is getting exciting. I am finally to reap the benefits from all that hard work earlier in the spring/summer.
We have been staying busy since I last wrote, not a big surprise. We are still pruning the grapes in both vineyards, pinot gris and noir. I think that job is never ending. It just won’t go away.
Right now our main thing is thinning the peaches. You through each peach tree, there are 1000, by hand and pick off peaches. This gives other peaches room to grow and ripen in time for harvest. A peach tree has so many peaches, so someone has to go through and take off half the fruit. We do the same thing with apples, but the apples are not in bad shape. Our peaches right now are not growing in size or changing color, so we are thinning once again, hoping this will help. I’ve been told that once the peaches take off in size, they will get bigger in two weeks, growing from a small fist to a softball shape. I can’t wait to witness the changing!
Besides work, there have been guests come and go. Anno, Wink’s daughter, left us at the end of July to go back to Argentina. She is missed. I was so happy I was able to meet one of my best friend’s friends from college.
My parents came out, my mom and Mac. They were here in the end of July for a few days. It was great for them to come out and see what I do everyday, where I live and what I grow. I think they were impressed! We cooked meals and just had fun. They went around to the small towns and looked around. I live in a really cool place.
When they left, another couple came, friends of the farm. They provided Wink and Max with some pinot noir. They were driving to Denver and decided to make stop here, to finally meet Wink and Max and have a look at their grapes. They were a very knowledgeable couple. It was fun to meet more farmers and have a night of talking under the stars.
Our lasts guests were Jacob’s family (a boy from Colorado College who is living on the farm and going to classes in Paonia). It was his uncle and his two nephews. It was crazy busy with lots of people and lots of noise. They were here for a few days.
There was about a week of non stop cooking. But I loved every minute of it. We used our produce and other farmers and made wonderful meals every night. I am trying to come up with different recipes for potatoes, since we have so many…so any ideas, shoot them this way.
We are about to have another week filled with people staying on the farm. So I think my days will be mostly spent in the kitchen working then on the farm itself. But this why I am here. I have a great menu planned for everyone. It is going to be crazy week. Next week I am going to go help with a chef’s demonstration – four chefs, one from here who I have worked with before and three chefs from Denver’s Johnston and Wales. I can’t wait! Hopefully I will make some contacts!
I have decided to stay on the farm until September 16th. I leave for home for good on the 17th. I am going to my sister’s wedding at the end of September in Georgia and then home for a bit. In mind October I am leaving for France for two weeks and then Germany for a week. In France I am attending a two week intensive program at Le Cordon Bleu and at the University of Reims. The program is divided up into three sections – all about food, wine, technology, science, economics and legal matters. It is going to be great. I will hopefully be receiving a diploma from the university. I have to pass a test and I will have 6 months to write a thesis, at least 30 pages long. Again, I am open to suggestions. I am thinking my thesis will be on the evolution of southern food. The programs name is Hautes Etudes du Gout. When I graduate I will have the diploma Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table). Pretty cool huh?!!!
After France I am going to Germany for a week to stay with a cousin. I have never been and I wanted to see her when I was Paris last time, but it never worked out. This time it is. I’ll be hanging out with her at her house in St. Leon and then to Berlin for a few days to do the tourist thing and see her perform!
I’ll be home for the holidays and then off the Africa again to work in the children’s village with my aunt. I can’t wait to see the children and see how much they have changed. I think every year should start off that way.
As for now, I still love Colorado and the farm. It will be so sad to leave in a 6 weeks, but I know I have so much still to do. Until I leave, I am living it up and trying to learn as much as possible. Stay tuned for more adventures from around the world…
Friday, August 08, 2008
Wednesday, July 09, 2008
Monday, June 30, 2008
Summer is here. The work days are longer and the sleep is shorter, or at least it seems like it is. The snow has melted from the mountain tops. The sun is staying up longer. The summer is finally here.
I realize it has been a long time since I have written. I apologize. Things have been crazy here. We are in full swing. We are planting and weeding and pruning like crazy. We planted 500 grape plants in just about 2 weeks. Three different grapes and they are all doing well – growing so well in their new home.
The apple thinning is done. We got help, thank god! The peach thinning is done as well. The same people who did the apple thinning breezed through the peaches. All the fruit trees are looking good, even the cherry trees. However the cherry trees are only in their second year of growth, so there will be no fruit this year. But they are growing beautifully. A local grower told us that most people would kill for their cherry trees to look as good as ours! Now that is exciting.
Now that our huge project of planting to 500 grape plants is over, we now are concentrating on pruning the 6 acres of grape plants. Now that is a true task. We tried to get help, but that hasn’t gone so well. We hired a family of 4, plus one kid who did not do anything. They did not come back the next day. A man and his brother are working in the grapes and they are wonderful! Their work is great and they go fast – weeding, cutting the tall grass between the plants and pruning. We have about 3 acres done.
During all this planting, I managed to escape for a couple of days with some really great friends from home – the McEwen’s. I was able to go meet them in Granby, because an intern showed up before she was actually due. So Max and Wink let me leave for a day or two. I worked the morning and left in the afternoon to go to Granby – about 4.5 hours away. It was a dude ranch I had helped them find and it was set in a park. It was so pretty. The whole family was making an appearance, except for their eldest, Will (one of my best friends from high school). He had to work (he is in the real world) and he had to work on his kitchen (he is redoing his house).
I arrived at King Mountain Ranch in time for dinner. It was great to see friendly faces from home – Mr. McEwen, Mrs. McCall, Sally (the graduate) and her friend Alexis. The middle child, Cory, was due to get in late. She was working and could not get away from work in Denver until after her day was done. We all hung out for awhile after dinner and then went to bed. It was going to be a long day tomorrow.
The next day we woke up for breakfast at 8. We woke up to snow, all around us. A white blanket gently covered us. After breakfast Sally, Alexis, Mrs. McCall and I went to an orientation about horses and then on a short ride. It had stopped snowing by the time we got on the horses, but it started up again for a short while when we were riding. It was a lot of fun to ride in the snow – something I have not done for a very long time, since Creste Butte.
It was soon lunch – Mr. McEwen had come back from golfing and Cory took a break from work. We had a lovely lunch. Our next activity was riding for Sally and Alexis and then the rest of us went to shoot skeet! We were up on a mountain, with the entire world to see. We each got a round of skeet. We made a rule, if we got three clay pigeons we would be able to have all the cookies we wanted. Everyone passed.
The rest of the afternoon was spent doing whatever, I napped and just took it easy. It has been forever since I have had time to just sleep and do nothing! It is a luxury that should not be taken for granted. Then it was dinner time.
The next morning we woke for breakfast. Mr. McEwen went to try golfing again – hopefully no snow. Mrs. McCall and I went for a ride. After lunch I hung around to watch a group try to herd cattle. It was pretty entertaining. I sadly left in the afternoon to begin my drive back to the farm; it was going to be a work day tomorrow. My trip with the McEwen family was so much fun! Thank you for my break from farming.
Last week I went on another outing, to another farm, Zephyros. This is a farm that is about 3 or 4 acres. They grow a lot of flowers and vegetables. They also have goats and sheep – to make cheese and to eat. We (Annon, Emily, Gail and I) went to work for a Saturday, next week their interns would come and work at our farm. We arrived at the farm at 6:30 and got a tour of the farm. It was impressive. Then we were put to work – weeding! All day long. It wasn’t too bad. We got to meet some new people and we were feed a good meal – lamb curry with rice. We were done by about 6.
This week, three interns from Zephyros came to our place and helped us. We got them to help us prune our grape plants. I think they enjoyed it. There was some weeding in the pruning, but no pulling; only cutting. We feed them a great meal, then sent them back out to prune. We began our work day at 8:30 until about 6. Not a bad day.
Today was interesting. Today we went to a slaughter house. Emily, Gail and I went to process chickens, 77 of them. It was a really cool experience. I think it is important to see how your food is killed and how it is treated. Thomas Keller of The French Laundry, raised his own rabbits and them slaughtered them. He thought it was important to see where his food came from and what was done to it. I agree.
We got to see the whole process – from the actual killing to the packaging. I won’t go into great detail, but there are 6 steps. First the killing (in a human and kosher way) by bleeding them, then the taking off the feathers by hot water and a spinner, then the singeing, then the removal of the insides, then the cleaning and finally the packaging. It was a cool experience. We were done cleaning the chickens, all 77 of them by 12:30. I think they started around 8, but we did not show up until 9. After lunch we cleaned up and packaged them. We were out of there b 3:15. I had a great time. Hopefully they will call me when they process beef and deer and other game. I think it is important for a chef to see how things are done – well really anyone.
Well that is about all I got. Things have been busy and I think after we have the pruning done, things will calm down, a bit. Or maybe that is only wishful thinking. We are still planting food. We are now able to pick strawberries and eat them. We have been eating the lettuces I planted (I didn’t kill them) and other various things. I have been experimenting with foods and spices and just loving it. I might stay out here longer, until November. I am just really enjoying life here. I miss life at home in the south, but Colorado living is just different. I could use to this. I can understand why my sister and my brother wanted to come to college out here. I might be the one who doesn’t leave…
Until next time…
ps - pictures are coming, soon, promise
I realize it has been a long time since I have written. I apologize. Things have been crazy here. We are in full swing. We are planting and weeding and pruning like crazy. We planted 500 grape plants in just about 2 weeks. Three different grapes and they are all doing well – growing so well in their new home.
The apple thinning is done. We got help, thank god! The peach thinning is done as well. The same people who did the apple thinning breezed through the peaches. All the fruit trees are looking good, even the cherry trees. However the cherry trees are only in their second year of growth, so there will be no fruit this year. But they are growing beautifully. A local grower told us that most people would kill for their cherry trees to look as good as ours! Now that is exciting.
Now that our huge project of planting to 500 grape plants is over, we now are concentrating on pruning the 6 acres of grape plants. Now that is a true task. We tried to get help, but that hasn’t gone so well. We hired a family of 4, plus one kid who did not do anything. They did not come back the next day. A man and his brother are working in the grapes and they are wonderful! Their work is great and they go fast – weeding, cutting the tall grass between the plants and pruning. We have about 3 acres done.
During all this planting, I managed to escape for a couple of days with some really great friends from home – the McEwen’s. I was able to go meet them in Granby, because an intern showed up before she was actually due. So Max and Wink let me leave for a day or two. I worked the morning and left in the afternoon to go to Granby – about 4.5 hours away. It was a dude ranch I had helped them find and it was set in a park. It was so pretty. The whole family was making an appearance, except for their eldest, Will (one of my best friends from high school). He had to work (he is in the real world) and he had to work on his kitchen (he is redoing his house).
I arrived at King Mountain Ranch in time for dinner. It was great to see friendly faces from home – Mr. McEwen, Mrs. McCall, Sally (the graduate) and her friend Alexis. The middle child, Cory, was due to get in late. She was working and could not get away from work in Denver until after her day was done. We all hung out for awhile after dinner and then went to bed. It was going to be a long day tomorrow.
The next day we woke up for breakfast at 8. We woke up to snow, all around us. A white blanket gently covered us. After breakfast Sally, Alexis, Mrs. McCall and I went to an orientation about horses and then on a short ride. It had stopped snowing by the time we got on the horses, but it started up again for a short while when we were riding. It was a lot of fun to ride in the snow – something I have not done for a very long time, since Creste Butte.
It was soon lunch – Mr. McEwen had come back from golfing and Cory took a break from work. We had a lovely lunch. Our next activity was riding for Sally and Alexis and then the rest of us went to shoot skeet! We were up on a mountain, with the entire world to see. We each got a round of skeet. We made a rule, if we got three clay pigeons we would be able to have all the cookies we wanted. Everyone passed.
The rest of the afternoon was spent doing whatever, I napped and just took it easy. It has been forever since I have had time to just sleep and do nothing! It is a luxury that should not be taken for granted. Then it was dinner time.
The next morning we woke for breakfast. Mr. McEwen went to try golfing again – hopefully no snow. Mrs. McCall and I went for a ride. After lunch I hung around to watch a group try to herd cattle. It was pretty entertaining. I sadly left in the afternoon to begin my drive back to the farm; it was going to be a work day tomorrow. My trip with the McEwen family was so much fun! Thank you for my break from farming.
Last week I went on another outing, to another farm, Zephyros. This is a farm that is about 3 or 4 acres. They grow a lot of flowers and vegetables. They also have goats and sheep – to make cheese and to eat. We (Annon, Emily, Gail and I) went to work for a Saturday, next week their interns would come and work at our farm. We arrived at the farm at 6:30 and got a tour of the farm. It was impressive. Then we were put to work – weeding! All day long. It wasn’t too bad. We got to meet some new people and we were feed a good meal – lamb curry with rice. We were done by about 6.
This week, three interns from Zephyros came to our place and helped us. We got them to help us prune our grape plants. I think they enjoyed it. There was some weeding in the pruning, but no pulling; only cutting. We feed them a great meal, then sent them back out to prune. We began our work day at 8:30 until about 6. Not a bad day.
Today was interesting. Today we went to a slaughter house. Emily, Gail and I went to process chickens, 77 of them. It was a really cool experience. I think it is important to see how your food is killed and how it is treated. Thomas Keller of The French Laundry, raised his own rabbits and them slaughtered them. He thought it was important to see where his food came from and what was done to it. I agree.
We got to see the whole process – from the actual killing to the packaging. I won’t go into great detail, but there are 6 steps. First the killing (in a human and kosher way) by bleeding them, then the taking off the feathers by hot water and a spinner, then the singeing, then the removal of the insides, then the cleaning and finally the packaging. It was a cool experience. We were done cleaning the chickens, all 77 of them by 12:30. I think they started around 8, but we did not show up until 9. After lunch we cleaned up and packaged them. We were out of there b 3:15. I had a great time. Hopefully they will call me when they process beef and deer and other game. I think it is important for a chef to see how things are done – well really anyone.
Well that is about all I got. Things have been busy and I think after we have the pruning done, things will calm down, a bit. Or maybe that is only wishful thinking. We are still planting food. We are now able to pick strawberries and eat them. We have been eating the lettuces I planted (I didn’t kill them) and other various things. I have been experimenting with foods and spices and just loving it. I might stay out here longer, until November. I am just really enjoying life here. I miss life at home in the south, but Colorado living is just different. I could use to this. I can understand why my sister and my brother wanted to come to college out here. I might be the one who doesn’t leave…
Until next time…
ps - pictures are coming, soon, promise
Sunday, June 01, 2008
I am sitting outside on my little stoop. I have the mountains, with still some snow at the top, as my view. The sun is still beating down on my back and I am probably the happiest I have been in years. It is beginning to get a little warmer here, but nothing like home (Birmingham, Alabama). Home is where humidity lives and dwells. Here in Colorado, it is PERFECT! It is hot, but not too bad, like sweat just pouring out of every pore. I have a little perspiration on my nose, but what’s new. It is a sweat that I will become accustomed with. The weather is really ideal with now.
The last time I wrote, I had been here for only a week or so. Now I have lived here for over a month and I am still learning and loving it! I have planted lots of vegetables and they are actually now growing. We have a bed of strawberries and we can now see little green strawberries beginning to sprout. We have one semi-red one – almost time to pick and eat. We have been eating spinach almost every night now. One of the reasons I chose to come to work at a farm was to reap the benefits of eating food pick steps from the kitchen. The taste is just incredible.
There are three beds right outside of the living quarters, a big bed, a circular bed and the infinity garden. The big bed is half filled with spinach and cilantro, while the other half is partly filled with weeds/flowers and some herbs and arugula. Hopefully soon we will plant some more. The circular bed is mostly filled with herbs (rosemary, parsley, oregano, thyme, tarragon), a couple strawberry plants, savory (like celery), and a few other things. The last bed, the infinity garden, is filled with radishes, lettuces and a few leftover things (spinach seeds).
Right now, we are working on the irrigation system for the grapes, peaches and apples. We are also working on pruning the wine grapes and thinning the apple trees. There are lots of both. But I am learning. The other farm work, such as planting and weeding, has been put on hold. Hopefully we will get help with the thinning of the apple trees. It takes about 30 minutes or so to just do one! We have finished pruning the old wine and table grapes. We will soon move on to pruning the younger wine grapes which should not take us as long (hopefully, fingers crossed).
A couple weeks ago, Max and Wink left to go to St. Louis for Max’s daughter law school graduation and her first grandchild (her son). Wink came home a week later, while Max stayed behind to help her children with the adjustment of life and a new baby. For the week, Anno (Wink’s youngest daughter) and I held down the farm. We were in charge and you know what, it was so much fun! We got a lot accomplished and had fun.
We had a few house guests during this time. A friend from C.C. (Colorado College) came by and stayed with her climbing partner for about 5 days. Althea, the friend from CC, helped us on the farm a day or two, but her and her friend, Emily, mostly went climbing.
They left to go on a wild adventure to Alaska to climb. Wink came home a day later and then another friend from CC came, Julia. I had met her before. About a month ago I went into Paonia to celebrate her birthday. She had even come to the farm to work a couple of days. She came to actually stay for a few days and help out, until leaving for her summer job/adventure, a leader on Outward Bounds.
Then it was suddenly Memorial Day. We had a bar b-que, well….we grilled hamburgers. Some more friends from CC came by to help us celebrate. Gregg and his girlfriend, Avery, another graduate from CC, and her mother and almost stepfather came by. Also Grady, a helper on the farm, and his girlfriend, Laura came. We drank beer and ate lots of food. It was nice to be able to unwind and just chill out with some friends. There was lots of talk about CC, so I now feel like an honorary graduate. They should make diplomas for that, I would have graduated from so many schools!
A few days ago, an intern arrived, earlier than expected, Emily. She is a senior at Colorado State University in Fort Collins. She will be here working on the farm until August. A day or two after she arrived another intern came to work, Gale. She is working here part time and working at other farms around the North Fork. She is living just a mile down the street at the CSU research station. It is great to finally have all this help on the farm! It makes things go so much faster!
Life on the farm is still fantastic. I am still loving everything and enjoying being here. I think the coolest thing I have seen since I have been here are the bee hives. A few weeks ago, Mark, another organic farmer, came over and showed us how to put a new queen bee into the hive. You are supposed to put in a new queen every couple of years. Who knew?!? They ship the queen bee with a sugar pellet and enclosed with drones (basically boy bees that impregnate the queen. It was so cool to se the inside of the hive and the honey supers (where they store the honey and where the baby bees incubate). It was an awesome site. A bee hive is so interesting. They work as one and should be considered as one. I don’t think any one bee can live by itself. It needs all the bees to survive. By far the coolest thing I have seen yet!
The days on the farm are getting longer, so that means that summer is a coming. My daily schedule hasn’t really changed. I have more responsibility, which is a little scary. I now have a better understanding of what they talk about, well sort of. And I am getting faster at the tasks, like hoeing water ditches to irrigate the grapes, or pruning grape vines or thinning apple trees.
Well…until next time…
The last time I wrote, I had been here for only a week or so. Now I have lived here for over a month and I am still learning and loving it! I have planted lots of vegetables and they are actually now growing. We have a bed of strawberries and we can now see little green strawberries beginning to sprout. We have one semi-red one – almost time to pick and eat. We have been eating spinach almost every night now. One of the reasons I chose to come to work at a farm was to reap the benefits of eating food pick steps from the kitchen. The taste is just incredible.
There are three beds right outside of the living quarters, a big bed, a circular bed and the infinity garden. The big bed is half filled with spinach and cilantro, while the other half is partly filled with weeds/flowers and some herbs and arugula. Hopefully soon we will plant some more. The circular bed is mostly filled with herbs (rosemary, parsley, oregano, thyme, tarragon), a couple strawberry plants, savory (like celery), and a few other things. The last bed, the infinity garden, is filled with radishes, lettuces and a few leftover things (spinach seeds).
Right now, we are working on the irrigation system for the grapes, peaches and apples. We are also working on pruning the wine grapes and thinning the apple trees. There are lots of both. But I am learning. The other farm work, such as planting and weeding, has been put on hold. Hopefully we will get help with the thinning of the apple trees. It takes about 30 minutes or so to just do one! We have finished pruning the old wine and table grapes. We will soon move on to pruning the younger wine grapes which should not take us as long (hopefully, fingers crossed).
A couple weeks ago, Max and Wink left to go to St. Louis for Max’s daughter law school graduation and her first grandchild (her son). Wink came home a week later, while Max stayed behind to help her children with the adjustment of life and a new baby. For the week, Anno (Wink’s youngest daughter) and I held down the farm. We were in charge and you know what, it was so much fun! We got a lot accomplished and had fun.
We had a few house guests during this time. A friend from C.C. (Colorado College) came by and stayed with her climbing partner for about 5 days. Althea, the friend from CC, helped us on the farm a day or two, but her and her friend, Emily, mostly went climbing.
They left to go on a wild adventure to Alaska to climb. Wink came home a day later and then another friend from CC came, Julia. I had met her before. About a month ago I went into Paonia to celebrate her birthday. She had even come to the farm to work a couple of days. She came to actually stay for a few days and help out, until leaving for her summer job/adventure, a leader on Outward Bounds.
Then it was suddenly Memorial Day. We had a bar b-que, well….we grilled hamburgers. Some more friends from CC came by to help us celebrate. Gregg and his girlfriend, Avery, another graduate from CC, and her mother and almost stepfather came by. Also Grady, a helper on the farm, and his girlfriend, Laura came. We drank beer and ate lots of food. It was nice to be able to unwind and just chill out with some friends. There was lots of talk about CC, so I now feel like an honorary graduate. They should make diplomas for that, I would have graduated from so many schools!
A few days ago, an intern arrived, earlier than expected, Emily. She is a senior at Colorado State University in Fort Collins. She will be here working on the farm until August. A day or two after she arrived another intern came to work, Gale. She is working here part time and working at other farms around the North Fork. She is living just a mile down the street at the CSU research station. It is great to finally have all this help on the farm! It makes things go so much faster!
Life on the farm is still fantastic. I am still loving everything and enjoying being here. I think the coolest thing I have seen since I have been here are the bee hives. A few weeks ago, Mark, another organic farmer, came over and showed us how to put a new queen bee into the hive. You are supposed to put in a new queen every couple of years. Who knew?!? They ship the queen bee with a sugar pellet and enclosed with drones (basically boy bees that impregnate the queen. It was so cool to se the inside of the hive and the honey supers (where they store the honey and where the baby bees incubate). It was an awesome site. A bee hive is so interesting. They work as one and should be considered as one. I don’t think any one bee can live by itself. It needs all the bees to survive. By far the coolest thing I have seen yet!
The days on the farm are getting longer, so that means that summer is a coming. My daily schedule hasn’t really changed. I have more responsibility, which is a little scary. I now have a better understanding of what they talk about, well sort of. And I am getting faster at the tasks, like hoeing water ditches to irrigate the grapes, or pruning grape vines or thinning apple trees.
Well…until next time…
Friday, May 02, 2008
My new adventure has indeed begun. A new everything!
I have been here at Mesa Winds Farm for almost two weeks now and I have loved every minute of it, even the long hours. My hands are beginning to show sings of wear and tear, due to the hard work and the manual labor – something my hands are not used to seeing.
A little history before I tell you about my stay so far. Mesa Winds Farm was bought by a couple, Max and Wink. They bought the farm a few years ago and have made it their home, for the two of them and their dog, Monty. The farm is located in Hotchkiss, Colorado, the valley of the North Fork and the Gunnison River. It is a lovely town. Hotchkiss is sandwiched between two neighboring towns, Paonia and Delta. I have only seen the outer sides of both towns, but the small town of Hotchkiss is ideal.
The farm itself is about 36 acres. It is lovely. They have orchards for two types of apples and two types of peaches. They also have vines to grow different types of grapes, for wine making and for eating, table grapes. There are also two hoop houses, almost like green houses, that hold room for vegetables for us to eat on the farm – any leftover will be given up the farmer’s market. There is also an herb garden and small beds for vegetables to grow closer to home.
The living arrangements are apartments. The land does not have a house. Instead there are picker houses. There are six houses located at the front entrance. There are two rows, the first row houses Max, Wink and Monty. They converted two picker houses into one for them. The second row is four picker houses with two houses connecting. Each has a bedroom, bathroom and kitchen/living room. Not the entire second row is livable right now, but soon. One house the winery, one house is the tool room and then there are two houses are for people to actually live in.
My life for the past (almost) two weeks has been amazing. I have been working hard and sleeping hard. My day is pretty routine. I wake up about 7:45 and get dressed and get to work by about 8 or so, sometimes stopping for a cup of tea. For the first week I did a lot of planting with Max. We planted spinach, cilantro, different varieties of lettuces, three different kinds of onions, asparagus, raspberries and blackberries and cherry trees. There was a lot of digging and a lot of weeding! But it was a ton of fun. I can’t wait to see what I have accomplished. Right now, we can see the young sprouts of spinach and cilantro. It is very exciting!
A few days ago, a friend of Max and Wink’s, came over and taught us about pruning grapes – wine and table grapes. It was very interesting. We spent six hours roaming the fields and trying our hand at the pruning. It was very informative. He liked to talk.
The farm houses five hives, bee hives. They are located down by the irrigation canal and the cherry trees. I got to help Max (mostly by watching) put new houses on the hives. The new additions are for us, so we can collect this house and make honey. The bees live in two story houses. They use this honey to feed themselves and to house their young. It is really cool. Each hive has its own personality. I can’t wait to eat fresh honey from the hive! The buzzing noise is really pretty – soothing.
On top of the farm duties I am also cooking meals for the three of us. I usually do not make it to breakfast – but Max and Wink, usually fix that. Really good pancakes. I made lots of dishes, drawing inspiration from home – baked chicken with a compound butter, burritos, daddy’s pasta with pesto, soups and some other stuff. I have even done a little baking. I am in the process of making my Caramel Brownie Cheesecake! I can’t wait until the garden begins to produce food, so I can outside to pick out what I want to make. Talk about fresh food!
Max and Wink are very nice people and want to introduce you to their town and to their friends. They have made friends with some really neat people – I have only been able to meet a few, but then again, I haven’t been here long. A friend who is a chef is coming to dinner tomorrow. Hopefully, this will be a great contact later on in life. Max has been so kind to sign me up to work a few functions with the local talent here – big dinners! This will be an experience!! The area I am in is the most concentrated location in Colorado to house Organic Farmers! I can’t imagine working with such fresh produce – dairy, meat and vegetables. Oh my!
A few days ago, Max and I went hunting for wild asparagus. We found lots. That night we enjoyed fresh steamed asparagus for dinner. It was wonderful. The first day I arrived, Wink took me on a tour of the property. We found a few wild asparagus hiding and he cut one for me to eat. I ate it right there and it was so sweet! This is why I am here and I knew it at the moment.
My time here is just the tip of the iceberg. I am surrounded by amazing views of mountains, the babbling of the irrigation canal, and soon the sweet smell of ripe fruit. My hands are beginning to develop rough spots – from all the manual labor. I guess I’m not a southern belle anymore – Rhett Butler from Gone With The Wind said that you can always tell a lady by her hands. They should be soft and well groomed. Mine aren’t soft anymore, but they look nice, if I scrub off the dirt from under my fingernails. The farm was a great move for me. I am going to learn so much more than I thought I would. Food is not just about what you get on a plate, but where it comes from – what goes into growing it, how does it develop, what is ripe. You appreciate things far better if you put your blood, sweat and tears into something you love and I intend in doing just that this summer – watch out - - - -
ps - pictures might come later, if i can get my camera out
I have been here at Mesa Winds Farm for almost two weeks now and I have loved every minute of it, even the long hours. My hands are beginning to show sings of wear and tear, due to the hard work and the manual labor – something my hands are not used to seeing.
A little history before I tell you about my stay so far. Mesa Winds Farm was bought by a couple, Max and Wink. They bought the farm a few years ago and have made it their home, for the two of them and their dog, Monty. The farm is located in Hotchkiss, Colorado, the valley of the North Fork and the Gunnison River. It is a lovely town. Hotchkiss is sandwiched between two neighboring towns, Paonia and Delta. I have only seen the outer sides of both towns, but the small town of Hotchkiss is ideal.
The farm itself is about 36 acres. It is lovely. They have orchards for two types of apples and two types of peaches. They also have vines to grow different types of grapes, for wine making and for eating, table grapes. There are also two hoop houses, almost like green houses, that hold room for vegetables for us to eat on the farm – any leftover will be given up the farmer’s market. There is also an herb garden and small beds for vegetables to grow closer to home.
The living arrangements are apartments. The land does not have a house. Instead there are picker houses. There are six houses located at the front entrance. There are two rows, the first row houses Max, Wink and Monty. They converted two picker houses into one for them. The second row is four picker houses with two houses connecting. Each has a bedroom, bathroom and kitchen/living room. Not the entire second row is livable right now, but soon. One house the winery, one house is the tool room and then there are two houses are for people to actually live in.
My life for the past (almost) two weeks has been amazing. I have been working hard and sleeping hard. My day is pretty routine. I wake up about 7:45 and get dressed and get to work by about 8 or so, sometimes stopping for a cup of tea. For the first week I did a lot of planting with Max. We planted spinach, cilantro, different varieties of lettuces, three different kinds of onions, asparagus, raspberries and blackberries and cherry trees. There was a lot of digging and a lot of weeding! But it was a ton of fun. I can’t wait to see what I have accomplished. Right now, we can see the young sprouts of spinach and cilantro. It is very exciting!
A few days ago, a friend of Max and Wink’s, came over and taught us about pruning grapes – wine and table grapes. It was very interesting. We spent six hours roaming the fields and trying our hand at the pruning. It was very informative. He liked to talk.
The farm houses five hives, bee hives. They are located down by the irrigation canal and the cherry trees. I got to help Max (mostly by watching) put new houses on the hives. The new additions are for us, so we can collect this house and make honey. The bees live in two story houses. They use this honey to feed themselves and to house their young. It is really cool. Each hive has its own personality. I can’t wait to eat fresh honey from the hive! The buzzing noise is really pretty – soothing.
On top of the farm duties I am also cooking meals for the three of us. I usually do not make it to breakfast – but Max and Wink, usually fix that. Really good pancakes. I made lots of dishes, drawing inspiration from home – baked chicken with a compound butter, burritos, daddy’s pasta with pesto, soups and some other stuff. I have even done a little baking. I am in the process of making my Caramel Brownie Cheesecake! I can’t wait until the garden begins to produce food, so I can outside to pick out what I want to make. Talk about fresh food!
Max and Wink are very nice people and want to introduce you to their town and to their friends. They have made friends with some really neat people – I have only been able to meet a few, but then again, I haven’t been here long. A friend who is a chef is coming to dinner tomorrow. Hopefully, this will be a great contact later on in life. Max has been so kind to sign me up to work a few functions with the local talent here – big dinners! This will be an experience!! The area I am in is the most concentrated location in Colorado to house Organic Farmers! I can’t imagine working with such fresh produce – dairy, meat and vegetables. Oh my!
A few days ago, Max and I went hunting for wild asparagus. We found lots. That night we enjoyed fresh steamed asparagus for dinner. It was wonderful. The first day I arrived, Wink took me on a tour of the property. We found a few wild asparagus hiding and he cut one for me to eat. I ate it right there and it was so sweet! This is why I am here and I knew it at the moment.
My time here is just the tip of the iceberg. I am surrounded by amazing views of mountains, the babbling of the irrigation canal, and soon the sweet smell of ripe fruit. My hands are beginning to develop rough spots – from all the manual labor. I guess I’m not a southern belle anymore – Rhett Butler from Gone With The Wind said that you can always tell a lady by her hands. They should be soft and well groomed. Mine aren’t soft anymore, but they look nice, if I scrub off the dirt from under my fingernails. The farm was a great move for me. I am going to learn so much more than I thought I would. Food is not just about what you get on a plate, but where it comes from – what goes into growing it, how does it develop, what is ripe. You appreciate things far better if you put your blood, sweat and tears into something you love and I intend in doing just that this summer – watch out - - - -
ps - pictures might come later, if i can get my camera out
Saturday, April 19, 2008
Buckle down, this is gonna be a long one...
Just a recap from my graduation, because I can brag about it. Graduating day I received a diploma from superior cuisine, a medal and a pin. But that’s not all. Since I completed both the cuisine and patisserie program I got a bottle of nice champagne, another medal and a huge, pretty, fancy diploma. I have received from 4 different Le Cordon Bleu schools (around the world) 7 diplomas, 3 medals, 6 pins, plus an award for being the top in my class. I even graduated with honors from my patisserie program. It was a great feeling to see what I have done in a year. An accomplishment.
The next adventure lined up was going to Africa for a month to work at a children’s village. I was in Tanzania, Africa, a couple hours from Arusha and about a 45 minute bumpy red dirt road car ride from Karatu. This was an amazing time and experience. I played and taught children, even disciplined when it was warranted. I even cooked in the kitchen. It was an amazing experience. I think everyone should try to go do it. Being apart of what they are trying to build is truly unbelievable. I don’t even know how to explain it, words and pictures just do not do it justice. You realize after being there what you truly value and maybe you get a little better understanding of yourself.
So then I jumped from the beauty of the mountains of Africa to the beauty of the ocean, the Bahamas. I spent some time with my family. Then dad and I went on a trip just us. It was wonderful. Hearing the sound of the ocean is soothing and gives you peace; at least it does to me. You almost forget how beautiful unspoiled land can be. I was blessed to experience it twice within a month and at such opposites of the spectrum.
I went home for about a month to relax and just do nothing. It got boring very quickly but I think that was good for me. It makes you realize just how much you want to work and do something you love or just to get a pay check! I left the beautiful land of Birmingham, Alabama to venture out to the mountain ranges of Colorado. Leaving home is never easy to do, but for some reason it was easier for me to do it this time. I drove through the marsh lands of Louisiana and hit the Lone Star State of Texas. I stayed here a few days to reconnect with old friends. The Freidlanders took me in for the night and feed me good home cooked food. The next day I went to see a friend from Le Cordon Bleu Paris, Beka. We talked for 2 hours and caught up on life and what we were doing now and where we were going. Then I went to see a friend from way back in the day, Paige Wolfe. I got to go out to dinner with her and her family (her dad, brother and new stepmother). It was great to see old friends and catch up with them. Early the next morning I drove to the pan handle of Texas, Amarillo, Texas. It was a long day of driving and I watched the temperature drop, from 70 to 49. It was rainy and cold when I pulled into the Hampton Inn for the night. But I got food and went back to the hotel to cuddle in the great cozy beds. Today was an easy drive and by far the shortest day yet, 6 hours to Denver, Colorado. I came from the flat lands of Texas through the hilly range of New Mexico and found salvation in the snow peaked mountain ranges of Trinidad, Colorado. I think my heart stopped because I was happy to see the mountains. I am staying here with a school friend, Cory McEwen and her boyfriend, Greg, for a couple of days. Then it is downward at a slight angle and to the left to Hotchkiss, Colorado where my new job awaits me as a private chef/hopeful gardener.
My journey is just now beginning. I think this adventure is going to be better then culinary school.
Just a recap from my graduation, because I can brag about it. Graduating day I received a diploma from superior cuisine, a medal and a pin. But that’s not all. Since I completed both the cuisine and patisserie program I got a bottle of nice champagne, another medal and a huge, pretty, fancy diploma. I have received from 4 different Le Cordon Bleu schools (around the world) 7 diplomas, 3 medals, 6 pins, plus an award for being the top in my class. I even graduated with honors from my patisserie program. It was a great feeling to see what I have done in a year. An accomplishment.
The next adventure lined up was going to Africa for a month to work at a children’s village. I was in Tanzania, Africa, a couple hours from Arusha and about a 45 minute bumpy red dirt road car ride from Karatu. This was an amazing time and experience. I played and taught children, even disciplined when it was warranted. I even cooked in the kitchen. It was an amazing experience. I think everyone should try to go do it. Being apart of what they are trying to build is truly unbelievable. I don’t even know how to explain it, words and pictures just do not do it justice. You realize after being there what you truly value and maybe you get a little better understanding of yourself.
So then I jumped from the beauty of the mountains of Africa to the beauty of the ocean, the Bahamas. I spent some time with my family. Then dad and I went on a trip just us. It was wonderful. Hearing the sound of the ocean is soothing and gives you peace; at least it does to me. You almost forget how beautiful unspoiled land can be. I was blessed to experience it twice within a month and at such opposites of the spectrum.
I went home for about a month to relax and just do nothing. It got boring very quickly but I think that was good for me. It makes you realize just how much you want to work and do something you love or just to get a pay check! I left the beautiful land of Birmingham, Alabama to venture out to the mountain ranges of Colorado. Leaving home is never easy to do, but for some reason it was easier for me to do it this time. I drove through the marsh lands of Louisiana and hit the Lone Star State of Texas. I stayed here a few days to reconnect with old friends. The Freidlanders took me in for the night and feed me good home cooked food. The next day I went to see a friend from Le Cordon Bleu Paris, Beka. We talked for 2 hours and caught up on life and what we were doing now and where we were going. Then I went to see a friend from way back in the day, Paige Wolfe. I got to go out to dinner with her and her family (her dad, brother and new stepmother). It was great to see old friends and catch up with them. Early the next morning I drove to the pan handle of Texas, Amarillo, Texas. It was a long day of driving and I watched the temperature drop, from 70 to 49. It was rainy and cold when I pulled into the Hampton Inn for the night. But I got food and went back to the hotel to cuddle in the great cozy beds. Today was an easy drive and by far the shortest day yet, 6 hours to Denver, Colorado. I came from the flat lands of Texas through the hilly range of New Mexico and found salvation in the snow peaked mountain ranges of Trinidad, Colorado. I think my heart stopped because I was happy to see the mountains. I am staying here with a school friend, Cory McEwen and her boyfriend, Greg, for a couple of days. Then it is downward at a slight angle and to the left to Hotchkiss, Colorado where my new job awaits me as a private chef/hopeful gardener.
My journey is just now beginning. I think this adventure is going to be better then culinary school.
Monday, January 07, 2008
I realize it has been a couple of months since I have written...so sorry. But, good news! I DID GRADUATE FROM LE CORDON BLEU!!!
Graduation was lovely. Dad, Laura Lee, Mom and Mac came up for the occasion. I was so happy they were all able to come and help me celebrate. I just wish the rest of the family could have come, but oh well...they are happy for me as well, I know it.
We walked in with our chef coats and in our classes: basic, intermediate and then SUPERIOR. They called each class, cuisine then patisserie for each basic, intermediate and superior. Then Le Grande Diplome was called. There only four of us. We got called up on stage, given a gold medal, a huge and beautiful diploma and of course a bottle of really nice champagne! It was such a great feeling to be done and to have actually graduated!! After the graduation ceremony, people went to eat little foods and have more champagne. The superior students were toasted to first. We got the first glass...it was great.
After the ceremony and reception, we all went to relax for a bit, then met for dinner at 6:30. Dinner was amazing. We went to eat at a place called eighteen. The food was great and the wine was superb. The next day, I was going home with my diploma and the feeling of being done with culinary school! What a great feeling.
My holidays were spent cooking at home and also getting a non-paying job. I got to work at Bottega, a local restaurant that serves amazing food. The chef/owner owns three other restaurants and I got to help make desserts for all his restaurants. It was great work. A great experience.
Now I am getting ready to go once again out of the country. I am leaving for Africa, Tanzania to be more specific. I am going to work at a children's orphanage. My aunt, Laurie, worked here last year and said it was the most rewarding experience she has ever done. Now my aunt Laurie is an amazing woman, like every woman in our family. She cares and loves all children and does anything and everything she can for them. This is just more thing she does.
I am going to be there for about a month. We are going over a few days early to adjust to the time change. Then I will be at the village for a month, working. A friend of mine, Art, is coming as well to make a film about the village. It's gonna be a great time spent there. I am going to try to blog while I am there, but I am not too sure about the Internet usage...so it might be up later, when I get home. So until then....
Graduation was lovely. Dad, Laura Lee, Mom and Mac came up for the occasion. I was so happy they were all able to come and help me celebrate. I just wish the rest of the family could have come, but oh well...they are happy for me as well, I know it.
We walked in with our chef coats and in our classes: basic, intermediate and then SUPERIOR. They called each class, cuisine then patisserie for each basic, intermediate and superior. Then Le Grande Diplome was called. There only four of us. We got called up on stage, given a gold medal, a huge and beautiful diploma and of course a bottle of really nice champagne! It was such a great feeling to be done and to have actually graduated!! After the graduation ceremony, people went to eat little foods and have more champagne. The superior students were toasted to first. We got the first glass...it was great.
After the ceremony and reception, we all went to relax for a bit, then met for dinner at 6:30. Dinner was amazing. We went to eat at a place called eighteen. The food was great and the wine was superb. The next day, I was going home with my diploma and the feeling of being done with culinary school! What a great feeling.
My holidays were spent cooking at home and also getting a non-paying job. I got to work at Bottega, a local restaurant that serves amazing food. The chef/owner owns three other restaurants and I got to help make desserts for all his restaurants. It was great work. A great experience.
Now I am getting ready to go once again out of the country. I am leaving for Africa, Tanzania to be more specific. I am going to work at a children's orphanage. My aunt, Laurie, worked here last year and said it was the most rewarding experience she has ever done. Now my aunt Laurie is an amazing woman, like every woman in our family. She cares and loves all children and does anything and everything she can for them. This is just more thing she does.
I am going to be there for about a month. We are going over a few days early to adjust to the time change. Then I will be at the village for a month, working. A friend of mine, Art, is coming as well to make a film about the village. It's gonna be a great time spent there. I am going to try to blog while I am there, but I am not too sure about the Internet usage...so it might be up later, when I get home. So until then....
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