The weekend here at Green Fire Farm has been heavenly. I’ve been free to soak up the beautiful environs— marvel at the deep scarlet of late blooming poppies and relish in mulling over what fresh produce to enjoy. While I have stood up from plucking and bundling kale leaves to notice the brilliance of the landscape, not being preoccupied by actually working opens the door to deeper savoring.
I had a high school English teacher my freshman year who wanted to instill in us the importance of savoring and relishing. Besides wanting us to show rather than tell in our writing, she also wanted us to actually stop and savor. Maybe she realized that for fourteen-year olds, stopping and appreciating the color of changing leaves or the smell of freshly baked pie (or whatever beauty surrounded us) usually wasn’t on the top of our priority list. Even though amongst friends we didn’t always use the words savor and relish with total sincerity— those words, and the ideas behind them, have stuck. And being here on the farm, especially without the busyness of the workday schedule (no kale, collards, broccoli, squash, cucumbers, peppers, eggplant, or grapes to demand attention) I savored and relished both the beauty and the beautiful tastes of the land.
This morning glasses of juice became the object of admiration. Rachel, a fellow WWOOFer from Michigan, pulled out the juice machine shortly after breakfast. She planned to make some carrot juice and headed off to the fields with a bucket in hand. Soon she arrived back with the orange beauties and chopped the larger ones into smaller pieces that could be fed into the machine. The machine amazingly sent the liquid straight down and the pulpy remnants out the side. She added a bit of ginger to the mix and the carrots’ surprising sweetness became infused with the slightly spicy addition.
Wanting to take advantage of this wonderful machinery while it was out, I plucked a few apples from one of several trees on the property. They were deep red- and if not MacIntosh- a very similar variety. I chopped them in half and soon stuck them in to be transformed. Rachel mentioned that apple and carrot is actually a nice combination, so I filled the juice in a container with just a hint of the carrot ginger mix. The result was a smooth, wonderfully delicious drink. It tasted like apple cider without the tartness—the carrot blended so well it was almost imperceptible, and the hint of ginger combined harmoniously. I don’t know if any stores sell this particular juice—but perhaps that’s just reason to grow some apples and carrots myself- and buy a juicer.