Celebrating great food without snow!

October Snow at Buxton

Last week I mentioned that I’m not ready for winter. Hmm. Three days later our water pipes froze and we found ourselves immersed in several inches of the white stuff. I was so taken back by this bizarre winter storm in October that I called my mom in Ohio to find out if as kids had it ever snowed before Halloween? In her 86 years of living, she said only once. I wasn’t born yet! In addition this time last year our wood burning stove did not come to our aid until late November. Amazing how things change. Fortunately it melted quickly and we’re back to sunny days where the golden glow of fall is still with us.

Fall's colors

The last time I was at Polyface I came across the book, “Reclaiming Our Food” by Tanya Denckla Cobb. My curiosity for this book was strong so I’m pleased Joel let me borrow it. My instincts were right on. It’s a fantastic book packed with inspiration and ideas. There are endless models of farms that are highly functional but started as little seeds of different dreams and desires. In-depth descriptions of how urban farms are sprouting up everywhere. I appreciate the stories, how these farms have evolved, the amount of people getting fed by diverse family farms, and the highly functional  educational programs offered for new young farmers and students.

Delicious local meal

I was preparing our dinner (photo) yesterday morning when I realized how exciting it is to me to admit that this is purely a local meal! This time last year I was making phone calls to local farmers to purchase local vegetables. Wow! All the vegetables in this meal  were grown at Buxton or close by. Parsnips, peas, beets and carrots, from Buxton soil with winter squash and turnips from our neighbor, and of course Polyface grass fed chuck roast. As I prepared dinner for slowing cooking all day, Michael made cheese from our raw milk share and I followed him with homemade yogurt. Later in the day we enjoyed a fabulous celebration. I realize this month brings us Thanksgiving when we break bread, give thanks and appreciate good food. But I must admit as long as we’ve been on this journey of gardening and small farming, nearly everyday feels like Thanksgiving. We eat like kings!  I’ve learned on a personal level that when you have your health you can do anything.Eating good is a step in that direction. Our delicious home cooked meals provide food for the soul, the cells, and the spirit. Bring it on.


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About Grace

Grace and her husband Michael manage Buxton a Polyface satellite farm. Her first passion is to align with radiant health. She knows intimately that when you have your health you can do anything. Next, her passion for vibrant healthy food and beautiful landscapes along with her interest in permaculture influenced Grace's decision to align with the Polyface farming model. With 20 years of experience in the healing arts, she feels growing food and pasture raising animals is one of the greatest healers and a true source of personal empowerment. It's been said, "if you're not living on the edge your taking up too much space." Grace lives joyfully on the "leading edge" surrounded by the breathtaking beauty of the appalachian mountains where her and Michael steward 1000 acres with profound appreciation."

5 Responses to Celebrating great food without snow!

  1. Ellen Paulson says:

    What a wonderful blog. Loved your pictures and hearing your story/thoughts on the present. Thanks for the recommendation of the book…and that dish looks so delicious! Care to share the recipe? Be blessed, Ellen

  2. SimplyMe says:

    I need to check this book out! We recently had the opportunity to hear Michael Pollan speak at our local university–one with a large agricultural program. It was so inspiring to hear one of the students ask him (during the Q&A) about Polyface Farms! He talked a long time about the “epiphany” he had while interviewing Joel. Now if we can just keep sharing the word!

    And, I agree with Ellen–care to share the recipe? Thank you for the post.

  3. I love that Polyface farm chicks have their own space to cluck and strut! Thank you for the shout out of my new book. And I love the permaculture quote about living on the edge — it will be my new motto. Go ladies of the farm!

  4. Grace Hernandez says:

    Here’s the recipe. Better late than never! Polyface chuck roast slow cooked at 350 for about 5-6 hours. Loaded with salt, pepper, tarragon, or thyme or rosemary, a little bit of butter or oil. We love butter. I gently slather it over the meat. I add whatever veggies I have in the garden our nearby. Peas are wonderful. Root veggies for this time of the year. I like to add potatoes or yams in the fall and winter squash too. Heavy veggies that have a warming affect! The most important thing is letting it cook slow. The longer we go the more tender the meat gets. If I have a left over broth in the fridge I add just a little put in the pan, some people use water but broth makes it even yummier. Sometime Michael takes it out after 4 hours and cuts the meat up a little bit. We like meat to melt in our mouths and take little time to digest!!! Have fun with it.