I wrote this about a week ago and have only just remembered to type it up. =D
So we’ve been here for two weeks, and I haven’t written about it at all.
Green String Farm is THE SHIT. I swear it’s like summer camp in the winter, but with cooler people and a paycheck.
We (the interns – there are now six of us) live in a good-sized house surrounded by a handful of other buildings housing some Italian brothers and their iron shop. We supposedly work 30 hours a week and get a minimum four hours of lessons, but it’s been more like four hours of work a day and at least two hours of lessons. Very cushy.
The food is the most mind-blowing part. It hadn’t occurred to me before, but it makes sense that a good number of the people who are interested in responsible agriculture are really into food. Every night here is a gourmet treat, and nearly all our food — save grains and dairy — is from the farm. Tonight we had “easy” food: foraged mushroom, fig, and goat cheese pizza, a mozzarella, onion, and “squash pepperoni” pizza, a salad with persimmons and pickled beets, leftover peppery eggplant with stewed tomatoes, and rosemary shortbread cookies with tomato jam, all washed down with a couple nice bottles of red wine that Fred Cline gave us at the end of our lesson today. Learning to cook within the limits of season and locale is going much easier than I had expected, and making everything from scratch is incredibly rewarding.