Kay and I picked up Karen on the way to her friend’s house where we gathered our dinner vegetables – beautiful green beans, a few varieties squash and some unbelievable kale. Shortly afterwards, we stopped by Brown Boar Farm and grabbed five pounds of pork – bacon, tenderloin and ham steak. Their pigs run around the 106 acre farm dating back to the 1770s; then to a very small farm where we buy our eggs (see my last blog from a few days ago). We completed our outing with a moderate purchase of fruits and vegetables from the local farm stand just over the border in New York. In the midst of all this we made another stop that I cannot discuss, but what I can say is that any business person would be quite impressed (details may follow).
We’re back at Pond Mountain Inn now – Kay is using the kale to make soup for the week, an early start to the fall and winter seasons. Dinner preparations are not terribly far behind – pork tenderloin on the grill, morning harvested vegetables, generously buttered mashed sweet potatoes with a hint of salt and pepper… and for an appetizer, fresh mahogany clams from the north shore with two very proper Hendrick’s gin and tonics in-hand as we sit comfortably in Missy’s Adirondack chairs over-looking Northeast Mountain – I hope there’s a slight chill in the air tonight.