Hola!
The farm continues to spiral in extreme growth, weeds and planted plants. Accepting the weeds have won this year in some parts of the orchard. Focusing on weeding the annual gardens and the June bearing strawberry plants. Positive note is that where plants have grown a bit out of control, plenty of wildlife are happy. I fear the Pollinator flower seeds I sowed in the raspberry garden has choked out the raspberry canes. They are still young canes. Not losing all hope.
I’m still in awe of the uptick of wildlife species this year. So many nesting birds have succeeded in growing their families. I even notice a more balanced insect population. However, fungal disease is a problem. It’s looking like our grape vines have been hit hard. We don’t want to cut anything presently in fear that it will spread the disease. Come late fall and winter, the vines will be heavily cut back. Hopefully next year we will be able to battle it with more vigor.
Had lunch at Il Leone on Peaks Island earlier this week. I tell you this because it was very inspiring and delicious! How badly I want an open-air kitchen here at the farm. Envisioning it all stone and worked into the natural ledge. The other inspiring and beautiful part of the experience was that all the dough is done with a sourdough method, it goes through a multiple day ferment. If you know me, you know I’m obsessed with sourdough.
We also got a tour of Nauti Sister’s Oyster farm’s new boat. The summer of 2022 I got the opportunity to be an intern. I fell in love with Oyster farming and made/making many connections through it. There are a lot of people doing some amazing things in the seafood world of Maine. I feel so lucky that I get to be connected to it.
The sea farming interests are connected to the dream an open-air kitchen. I recently attended a pop up for Nor'Easter Oyster Co at Lambs in South Portland. They offered grilled jumbo oysters that I can’t stop thinking about.
Some very good friends also got a bounty of lobsters from their lobsterman friends this week. The taste of fresh caught lobster is also something I can’t stop thinking about. We are SO lucky here in Maine!
All this delicious food made with so much intention and thought, most ingredients from Maine. I’m thoroughly inspired and driven to create a space for deep culinary experiences. Those that connect us with the incredibleness of Maine and to each other.
For now, I’m just processing food for ourselves. The freeze dry machine is running 24/7. Lots of berries and herbs.
There was not much opportunity for astrophotography. Busy work schedule and cloudy skies have gotten in the way. Hopefully this coming week will present the possibility. I will be hosting Astronomy Club tomorrow at the Waterboro Library at 4:00 p.m. I didn’t get a big showing at the last meet up. I’ll have both last month’s lesson on Black Holes and this month’s lesson on meteors. We can vote on what presentation depending on who shows up.
The calendar is updated for the month of August. Hope you can make it to an event!
Thanks,
Gwendolyn