It was cool and damp when I rose this morning to the cheeping of my watch. Already I’m noticing that it’s dimmer at 5:20 than it was a few weeks ago. I walk into the house to warm the calf’s milk before heading out to milk. This time of morning is a secret wonder. The whole farm is still, save for a curious moo from the calf, wondering where breakfast is. I sit at the table, drinking a cup of coffee out of the same mug I always do, thinking about nothing in particular, savoring the morning ritual before I go and get the cow from the pasture. Usually, she is waiting, ready for a grain treat and an escape from the flies and heat. In the afternoon, milking closes the day with some quiet time in the barn.
Ritual is increasingly important as the days feel fuller. Entering the day with a cup of coffee forces me to pause so the day can open up before me. Yes, there are thousands of things to be done, and limited daylight to do them in. But now there is a cup of coffee, comfortingly warm and wakeful in the morning. It didn’t start out intentional; for all of us these little rituals gain sanctity over time. They gain a richness as our routine develops around them. Time makes the coffee ritual in the quiet and promise of early morning.
Speed interrupts ritual. It is tempting to wake up later, to heat the milk faster and get the chore done. But then it becomes just that: a chore instead of a little space for myself in the day. It seems we all spend a lot of time trying to get things done quickly, to move on to the next thing. The morning coffee reminds me to slow down, to breath in the morning air before the heat of July touches it, to step into the morning intentionally.
I look forward to the next morning cup.
THIS WEEK’S SHARE
- Bok Choi
- Bibb Lettuce
- Tom Thumb Lettuce
- Salad Mix
- Zucchini Fritters: Grate a medium sized zucchini, place in a medium-sized bowl and add 1/2 tsp. salt (the salt draws out water). Set aside for 10 minutes. Drain the water off the zucchini. Add 1 egg, 2/3 c. flour, salt, pepper, and a dash of olive oil. Cook them as you would pancakes on the stove. You can add cheese to the batter – we had it with ricotta, which was excellent! Serve with sour cream.
BeetCrostini (uses thebeet and greens!)
- We’ve been eating lots of salads, so here’s a simple dressing recipe! (the beets are also amazing grated onto the salad). http://www.thekitchn.com/essential-recipe-balsamic-vinaigrette-139113
ALSO THIS WEEK…
We are selling Two Coves Farm Pasture Raised Chicken, $4.50 per lb. It will be delivered fresh to the farm on Friday, July 15th and Tuesday, July 22nd. Terrific to put in the freezer for fall and winter.
This weeks Friday Pies are chocolate turnovers, apple turnovers and peach turnovers. To order, click here, Friday Pie Club Order Form