Apologies for the sudden silence on this blog. We took a few days off to celebrate our anniversary with short camping trip down into the Ozarks, which we did not feel the need to advertise ahead of time. Our deep thanks to the several friends who stayed at the farm and took care of the animals and produce.

While the focus of the trip was hiking, canoeing, and nature, we of course gave a good deal of attention to the farms, and came back with lots of photos and observations on Ozark agricultural architecture. This will be put to good use this winter as we design and erect several needed buildings including a permanent goat barn. The photo above shows one of our favorite farms.

We received several comments and emails during the past week, including from friends and former colleagues with whom we’d not kept up good correspondence. Thanks for catching up with us! These and other comments have also given several leads for new topics to write about in the coming weeks:

– more on food preservation
– more on balancing traditional and modern methods/technologies
– more on restaurant/food choices
– certainly something on travel food choices, related to last week and the Ozark food desert
– and, of course, what’s happening here.

To briefly address this last point, the past week has clearly marked our transition into fall. We flirted with frost over the last two nights, and most of our summer produce (tomatoes, peppers, beans, squash, etc.) are finished and ready to be pulled out. The goat’s fur is getting noticeably thicker, and it’s almost time to butcher the kids (hunting season is also near). Very soon we will need to fire up the wood stove.

Perhaps most importantly, we are finished with Market for the year. While we could probably straggle along for a few more weeks with some fall greens, at some point the decision is made that the income produced is not worth the time invested. That point is now, especially while we’re still not yet relying on farm sales for our primary income. We have a long list of winter projects that need to be attended to before spring, and I would rather get started on those than attempt to string our produce along. At some point soon I’ll write up a season recap, and also lay out the winter plans, but for now we’ll rest on the notion of transition, both in the season and in our daily lives.

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