During the long holiday weekend, the farm was a lively place with nearly all the kids and grandkids and a number of guests. Providing extra drama, were my two granddogs: Butter (a deaf, elderly Pug) and Bella (a lively Newfoundland pup). One wanted to play while the other just wanted to be left alone. Fortunately, there’s room enough at the farm for both people and pups to find their preferred niche, be it active or restful.
Natalie Imbruglia’s old song declares: “Everything wrong’s gonna be all right, come September.” Yes, time changes our perspective. As September rolls in, I typically get “fallish” thoughts. I pay a trip to the old pear tree to see if it has anything to offer. I hurry to squeeze in a few more pizza parties before shutting down the outdoor oven for the year. I check the wood pile.
Hopefully, there are more farm flings to be had in September before temperatures begin to drop and the days shorten. This past weekend we did our best to enjoy the waning days of summer. Follow the photo trail. . . .
I’ve found that this sturdy pear tree has a will of its own, favoring us with heirloom fruit when it feels so inclined. Last year it just slept out the season. I consider a bountiful year a good omen; certainly our ancestors did. The rock hard pears soften slowly, making them good keepers through the winter months.
I recently ran on to an old recipe for pear pie. I’ve never made a pear pie, but I’m considering one after reading that these vintage pears make a good ingredient.
Making Pizza in the Cob Oven
It’s hard to find the right time to use the cob pizza oven. It’s either too hot to build a 700 degree fire or too cold to run pizzas from kitchen to oven without ear muffs and mittens. Or there’s too few people to bother building a wood fire, that takes hours to reach peak temperature. Or there’s too many people, when you’re having to cook individual pizzas one at a time in the small oven.
But in spite of all the reasons not to cook pizza this past weekend, we did! And by golly, it was good!! There were enough hands on deck to keep the assembly line moving. One guest was a pro, having worked as a teenager in a pizza parlor. Hey, watch out Pi Pizza, we’re comin’ for ya! (Actually, we used sauce and dough from one of Chris Summers’ pizza emporiums.)
It Takes a Village
Since “man cannot live by pizza alone,” one evening we had a farm buffet to catch up on vegetables and salads. Everybody pitched in to help with the chopping, stirring, cooking, slicing, cleaning and advising. Even Butter, Tom and Lisa’s pet Pug, joined the kitchen crew. She may be elderly, but she can still snag a dropped morsel before it hits the floor.
On the Wild Side
Time for Play
Yep, I think “everything wrongs gonna be all right come September.”