We love a good excuse to get into the city and last week we did, twice. First for my 37th birthday dinner at Earl’s Premier which was fantastic and second to pick up flours from Marion Milling and sheep’s milk cheeses from Green Dirt on Oak. We are so excited to have a fresh batch of three types of flours: rye, bread, and all purpose. Marion Milling is fulfilling their mission daily of building a regional grain economy. Though we live in the bread belt of the United States, it’s no easy feat to grow wheat organically in our mixed-humid climate. The timing of the rains must be just right for the wheat to grow but also to dry for harvest so it doesn’t mold. Without the use of chemicals, this can be tough business, which means organic and beyond organic growers of wheat and grains can be hard to find regionally. But they are here! And Marion Milling has found them. They source this high quality wheat from farmers who care deeply about the health of our Earth and the people on it and whose farming practices reflect this. Then, the flour is stone ground to order which means it’s always fresh and offers the highest nutrient value possible outside of course of milling your own at home. And the flavor is unmatched, as in it has a flavor. Try some for yourself soon to taste the difference with your own baking. The nutrient content is notable with sourdough baking as well, a feed with the freshly milled flour will introduce new yeasts and make for a very active and productive starter.

Our second stop was Green Dirt on Oak, the easy access to our goodies from their sheep dairy in Weston. While our order is found, we order a cappuccino, steamers, and a little treat. I highly recommend both the chocolate chip cookie and the gluten free brownie. Sadly, they are sold out of the yogurt this week and we couldn’t restock on those yet. But in addition to restocking the fresh cheeses and the feta, we added an order of Dirt Lover’s. This is a soft-ripened, bloomy rind cheese, most easily reminiscent of a brie, but made with 100% sheep’s milk, like all of their cheeses. It’s accolades are very impressive from national cheese competitions and perhaps what’s most notable is that it is a recipe original to Green Dirt Farm. And above all of that is that it is down right delicious. A total treat. As it ages, it gets creamier and more delicious. It has a subtle earthy, lightly lemony flavor, with a finish of a mushroom flavor. It would be the star of any cheese plate, and it’s a simple delight on it’s own. I hope you try it.

But what I might love most is the name, which represents the connection of the final product to the foundation of it all, the soil. The farm ecosystem which sits upon it and stems from it. The farm in Weston is stunning and the work truly remarkable. Cliff and I celebrated our 10th wedding anniversary, nearly a year ago, there and at TerraVox winery. Both of these special farms are a true celebrate of terroir and the quality of products rival the best of Europe, truly.

And for a first time in our growing history we have enough melons to sell! We grew two varieties: sugar baby watermelons, and Tuscan cantaloupes. The cantaloupes are the thickest flesh I’ve seen. We wrapped prosciutto around them for a salad a couple days ago and it brought me right back to Italy. The sugar babies are sweet, and a little seedy but I don’t mind. I hope you’ll enjoy them as much as we do.

This week has me feeling the deep pull to shift from the phase of planning for fall to preparing for fall. I’ve started my Extension Master Gardener program classes, and this week’s focus was on soil. I’m very excited to plan next year’s garden and begin the soil amendments for next year’s crops. The kids have been wonderfully autonomous, while I continue to turn over spaces in the garden, clear out the incredible amounts of biomass from spring and summer growth. The desire to deep clean every corner of the house, gently purge, and finish hanging pictures and art has hit again, knowing soon I’ll be spending increasingly more time inside. Still very much in summer, living on grilled meats and salads, but gradually preparing for fall in our spaces and in my mind.