Week 14: Watermelon & Fennel
I’ve been checking out two potential sites for Movement Ground Farm. One is up and over the border in New Hampshire, while the other is right over the border in Connecticut. One puts me a little too far away from Providence, and the other too far away from Boston. But both are beautiful, and I’m beginning to piece together a multi-dimensional pro and con analysis of these two properties, while continuing to look for more that may pop up.
100+ acre property in Lyndeborough, NH that comes with a lake and a view of the hills!
140 acre property in Voluntown, CT that also used to be an old campgrounds back in the 1970s.
Laurence helping us with duck processing and Anim helping with the havest during the busy duck processing week.
Matt and Lucas resting after a long day of work, and Puma who just got up from a nap agrees that its about time to rest as well!
This Week’s Menu
green lettuce head
d’avignon or red radishes
Tia To or Vietnamese shiso
Everybody is Cooking Duck!
looks like we got some chefs among us
Pekin duck on a paleo scallion pancake by Keith & Dulari
Pekin duck by David Jenkin’s mom’s boyfriend’s family recipe!
Peking style Pekin duck by Anna Cheung
Double duck by Farmer Kohei
Cooked standing up for a crispier skin by Susan & Wesley Wright