Dining hall days may be behind us at Storey, but they’re just beginning for the students arriving on college campuses around the country as we speak.
Here’s one incoming freshman’s take on Priya Krishna’s imaginative spin on dining hall fare.
|Spanish doe. Photo © Jeannette Beranger|
|Dairy cows grazing at Sky View Farm|
Will and I gathered with our neighbors around 9 a.m. to start a long-anticipated butchering day. We and the neighbors had each raised about fifty chickens, so we were preparing to process ninety-six, which is a lot of blood, guts, and feathers to handle on a small farm in one day. While I’m a novice to dairying, I’ve been processing chickens on and off with my parents for over ten years. My neighbors have done it for at least twenty. None of us are newbie back-to-the-landers getting dirty for the first time. Despite our thirty-plus years of combined experience, though, something went very wrong. The mechanical plucker mangled our first few birds. If you only raise fifty birds, four is a lot to lose. I immediately knew what to do! I got out our new book and solved the problem in under five minutes. The diagnosis? The water temperature was too hot, over-scalding the skin and causing it to tear. We had always used a mechanically regulated scalding device or plucked by hand, so none of us had learned to check the scalding temperature. Because Danforth’s book seems geared to the backyard producer, the methods shown were nearly identical to our setup, and the adjustments we had to make were totally doable. I don’t have a picture to back this up because we tend to whip out the camera for frolicking calves and free-running hens, not for butchering day — but I am glad Storey did!Amelia also told me that a quick inventory of their shelves turned up “at least four more” Storey books. “And they don’t stay in the shelf long,” she says, “because I refer to them so often.” Although cookbook pages are often spattered with chocolate or oil, Amelia noted that her butchering book is now, appropriately, spattered with a little chicken blood. She declined to send a photo of that either, but I’m glad the right book was on the shelf to save the day!
|Sky View Farm piglets|
|Deluxe Lobster Club on Brioche with Saffron Mayo. Photo © Sabra Krock.|
|Paula pauses for a smile during shooting|
Photo © Sarah Armour
|We’re looking forward to the edible seeds of our Rostov sunflowers. So are the chickens.|
|Heather and her yearling, Khamette, in 1960|