harvesting much
I love the fall. And I love the way our old Farm house seems to change in the fall. With the cooler weather comes wonderful things like sweaters and sweatshirts; a huge stack of wood on our back porch, meaning more fires at our house; raked up piles of leaves and the smell of burning dead foliage; the look of the mountains around, as they've shed their spring/summer skins for the sleepy looking, muted hues of grays and musty browns. I love the northeast winds that blow at the house and rattle it a little in the night's darkest moments, occasionally stirring me from sleep, reassuring me that I am safe and warm inside. I even like Daylight Savings, which seems to layer upon us all a sense of tiredness. Tiredness because it is darker earlier; tiredness because it is getting cooler outside; tiredness from the work I see in the Kitchen's near future when we will produce a huge, spectacular meal.
The Thanksgiving count for the Farm, as of 11am this morning, was 95 people. That count was based on the staff who RSVP'd for themselves and their families and friends and the guests who we know will be staying. This number seems safe enough, considering last year's Thanksgiving found the Farm with over 130 people, yet, we nodded and smiled to the count-taker, knowing all too well how rapidly that number can rise over the next week. We are worst-case-scenario'ing it at 160 people, just to be safe.
And now begins the preparations which need to happen before the food is even made or goes into the oven. The head housekeeper has been counting dishes and silverware to make sure there is enough of both around the dining hall. I ordered 12 14-16lbs. turkeys, an extra 50lbs. potatoes, extra 50lbs. of carrots, extra case of celery, extra chicken stock; all things which will be delivered tomorrow. Flava Flav has a menu (the final to be submitted by Friday), and we begin all the prep work of cutting carrots, celery, onions--until we cry--on Sunday; prepping the things which can sit and wait, until these ingredients become incorporated into a dish.
And until we can begin all those cutting, chopping chores we must now turn our attention to our Harvest Report--something each team at the Farm does--a skit/song/short funny presentation on what we've "harvested," throughout the year on our team; think Farmer's doing SNL-ish entertainment, poking fun at ourselves and the Farm. Wish us luck and send good ideas my way!
The Thanksgiving count for the Farm, as of 11am this morning, was 95 people. That count was based on the staff who RSVP'd for themselves and their families and friends and the guests who we know will be staying. This number seems safe enough, considering last year's Thanksgiving found the Farm with over 130 people, yet, we nodded and smiled to the count-taker, knowing all too well how rapidly that number can rise over the next week. We are worst-case-scenario'ing it at 160 people, just to be safe.
And now begins the preparations which need to happen before the food is even made or goes into the oven. The head housekeeper has been counting dishes and silverware to make sure there is enough of both around the dining hall. I ordered 12 14-16lbs. turkeys, an extra 50lbs. potatoes, extra 50lbs. of carrots, extra case of celery, extra chicken stock; all things which will be delivered tomorrow. Flava Flav has a menu (the final to be submitted by Friday), and we begin all the prep work of cutting carrots, celery, onions--until we cry--on Sunday; prepping the things which can sit and wait, until these ingredients become incorporated into a dish.
And until we can begin all those cutting, chopping chores we must now turn our attention to our Harvest Report--something each team at the Farm does--a skit/song/short funny presentation on what we've "harvested," throughout the year on our team; think Farmer's doing SNL-ish entertainment, poking fun at ourselves and the Farm. Wish us luck and send good ideas my way!
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