Rural Romp

Lasts April I volunteered to be the farm tour guide for the September Wellington County Rural Romp. I had no idea what one does in a romp in the rurals, and had given no thought to what I would say, until today, when the first of about 110 visitors arrived at Whole Circle.

"Hi, thanks for coming. My name is Peter, and I'm going to give you a romp in the rurals; I mean, um, let's start our tour of Whole Circle Farm, shall we?..."

It was a great day. It helps me to understand why I'm here when I'm explaining to visitors what we do on this farm, why it's different from most modern farms, and why all the parts of the farm - cows, chickens, pigs and vegetable gardens are all connected through the soil, and why the soil is the most critical aspect of the farm.

Spaghetti Tuesday

(I like this photo - the wood panelling & muted colours - it looks like it came from a sun-faded page in a 1960's cookbook)

When you've got fresh ingredients you can cook with less. My spaghetti sauce consists of as few as three ingredients: tomatoes, garlic, olive oil. I like to use at least one bulb of garlic, and usually two. Additional ingredient options are: onions, thyme, tomatoe paste, red wine ground beef or, sausage, bell peppers, summer squash, etc.

My Tuesday dinners have turned into "Spaghetti tuesday," by popular demand. That's fine with me.

A Recent Harvest Day

Our Tuesday and Friday harvest days always start with the greens - lettuce mix, spinach, sometimes a mustard such as Tatsoi. Being heat sensitive we cut or hand pick these greens first, and "hydro cool" them in 25 gallon containers of water back in the shed. Root vegetables, such as carrots, beets and potatoes, come later in the day.