Dear Farm Journal,

On this sunny Sunday, our farmhouse is filled with family and friends. I get up early to clean up the house and start a brunch of farm fresh frittata, fried hash browns, stuffed winter squash, turkey chili, and an array of colorful raw veggies. Oh, and don’t forget the signature bloody marys, with Prairie organic vodka and our freshly canned tomato juice and celery sticks. If I do say so myself, the spread was divine. We ate, drank, and made merry as we came together to process tomatillo salsa and ground cherry vodka. During this time of year, it is a pleasure to put our bumper crops into the pantry or freezer. We all visit as we remove husk from fruit, chop, measure, blend, eat and drink. I am especially looking forward to our first batch of ground cherry vodka, an idea some friends/CSA members turned us on to last year. After it processes, it has a sweet, almost butterscotch-like taste, so smooth, so yummy. By late afternoon, everyone has had their fill, and my heart is full of happiness for another Sunday filled with family, friends, farming, and food.


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