Venison with Polenta and Turnip Green Tapenade, Amaranth, Tufts, Etc.

We have been without internet for a couple of weeks, but finally rectified the situation earlier this week.  Since my last post quite a bit has happened.  The big news is my acceptance into the Agriculture, Food, and Environment master's program at Tufts' Friedman School of Nutrition Science and Policy.  Which, as you can probably guess, will - at least temporarily - derail some of our farming ambitions.  However, we will be here through August, so have decided to go ahead as planned for this season.  It is exciting, but not as easy a decision as I thought it would be.  

We've already started 24 varieties of tomatoes, and its a touch painful to think of missing September's bounty.  I expect to be spending the fall driving back and forth between Boston and Syracuse to harvest our fall crops - the carbon footprint of which is more than a bit repugnant, but in reality will probably only take our homegrown vegetables into the miles traveled realm of some of the lesser traveled of supermarket fodder.  Fortunately, my family will still be here to reap the benefits of our summer's work, so even if our trips become unfrequent or irregular, nothing will go to waste.  I've even contemplated paying one or both of my sisters to harvest, freeze, can, and dry what we leave behind.  One way or the other we will preserve our harvest here in the finger lakes for our enjoyment in Boston.  

In other news, the snow is melting and the rhubarb and garlic are sprouting, and much to our surprise our mustard plants seem to have overwintered and are turning green.  Which must mean Spring is near.  Trays of seedlings populate nearly every room in the house.  We are pushing on with the barn, which is nearly complete, and basically still trying to be farmer's for the next 5 months.  And that is still exciting.  

Last, but not least, some pictures of food and things.  I'll be back soon with a less incoherent post.  

pumpkin tart that Tamara invented (normally I hate whole wheat pastry, this was a serious exception)

cutting up some palmiers that we served with a sauce of our frozen strawberries and rhubarb

snowflake-style rolls (recipe to come in future blog)

Tamara sanding some boards for window trim

amaranth seeds about to be buried in a tray

venison seared with juniper berries, rosemary, and pickled garlic atop romano polenta with balsamic reduction and turnip green tapenade (not very photogenic, but tasty as all hell)

still not photogenic, still tasty as all hell