Eggs and I started off amicably enough. As a young girl, my grandfather often made me Sunday breakfast. Soft-boiled eggs, served in a heavy old ceramic cup shaped like Humpty Dumpty. Humpty wore a red bow tie. Humpty had panache.
By Erin Hill
Erin: Who do you farm with?
Brendan: Our company farm is a collaboration with Kevin Block, who used to be Sol Farm. That’s our venture, financially. Kevin was someone that I bought pigs from, and worked with, and at one point he proposed that if we were to take over financial control that would allow him to get up to scale, meet certain size requirements so that he could not have to wait tables part time which made it really hard to chase the pigs around. We get endless, beautiful, best pork in the world out of the effort of doing this together. We lease his old property, he lives and works there on the farm… We have limited vegetable production there too, so we’re looking at getting a couple of WOOFers this summer.
E: Does all of what Kevin produces go to you?
How to harvest nettles, as documented by two Friends of the Farms Board Members at the M&E Property on Bainbridge Island in March of this year, 2019:
Gird thy loins. And ankles. And wrists. And basically any exposed skin, or even skin covered with light clothing. Just, be impenetrable. Long sleeves and pants are a good place to start.
Grab some gloves. No, not those. Not those either. Full on plastic or latex gloves are best. Yup, the ones from your kitchen sink that reach to your elbows.
Friends of the Farms Co-Chair and Board Member, Rebecca Connor’s favorite slow cook stew recipe for this time of year!