Weekly Update: Nov 7

Last day in the market.

I wrote this blog yesterday and was getting ready to post it on FB when I first asked Jim what he thought. He said it didn’t sound very emotional, hahaha. That’s very funny for people who know me. But last Sunday (the last day the market was open) numerous people told me they came because they read the blog, and that has made me very self-conscious. I figured only friends and family read it. I’ve wanted to keep this blog as a record, and it’s been surprising that others take the time to read it.

Last Sunday was the end to our season, or at least the public season. There is still so much to do before the ground gets too wet and too cold. So we’ve been busy looking forward. I haven’t really wanted to look back, because it’s overwhelming. We bought the farm in January, before anyone could image what this year would bring.

A few months ago, when we started hiring folks to work in our market, we gave everyone the same speech. When people are out here, we are not Red or Blue. When people come out to buy their produce or to see the animals – whether it be for 30 minutes or a couple hours – this might be the only break they get all week from the challenges they are facing. If they can escape the weight of all they are dealing with for a little bit, maybe see an eagle fly over, spot a frog in the grass, visit with the goats, have a hand pie, and leave just a little recharged, that is what we hope for.

We have been very lucky. Our youngest who still lives at home and who is going to school virtually, has had the amazing opportunity to do it while growing up on the farm. Getting up to feed the animals, having to take care of them before going to bed or the work she did in the store, the dinners and the events - she hasn’t been isolated like so many people have been.

We’ve had the opportunity to be able to share food, donate food to people in need. We’ve been able to have a safe place for people to come and safely shop and eat and feel a slice or normalcy. We’ve been able to learn while being supported by not only our community but our customers.

It’s hard to even write this, because I am very emotional, and know we are incredibly lucky. I know there is no way I could thank everyone who has played a part in this year.

So we’ll keep going on with the help of our family, our friends and our neighbors. Our trip to finally meet our granddaughter has been postponed again (since the UK is on lockdown) so we have decided to use this unexpected time to reopen the market for a few days around Thanksgiving.

Our farm to plate chefs, Janelle and Christian Ephrem, will be making Thanksgiving Dinner boxes that you can pre-order (however the amount is limited, so if you want them don’t wait too long). For every box sold, we are donating one of their incredible dinners to someone in need. Details here.

And since the market will be open anyway for the boxes to be picked up, we will have wreaths and add some local artist and crafter’s stuff to our market, so you can do a little holiday and stocking stuffer shopping while you are here. And of course, get a hot cider (adult or kid version), a donut and hand pie and see our goat, Maybe Bob, and his siblings. We are starting work on another animal barn, we have two new additions who will be coming soon. I don’t want to jinx it, but will write about it as soon as they arrive!

Thank you for an incredible first season. We are humbled by the support and the friendships we have made.

Love,

Kat + Jim

And here are notes from the last week:

Friday and Saturday:
For two nights, under the full moon, we had our Haunted Hayride and Maze. It was a blast to get a team together to create and build the maze. And it was fun to create such an intimate experience by only allowing 10 people in at a time (with 30+ actors!).

Thanks to Judy and Eddie, my dad and brother, we had our very own graveyard. Our friend Calico, dressed as the Headless Horseman and rode her horse by unsuspecting guests. Island kids joined us, and crawled out of the graves and out of the corn.

After weeks of creating some of the backdrops and props, Denice played the wondering bride.

Jason Moore brought musicians, DC Malone and Derek Doggett, to play guitar and banjo in the Deliverance Room. Denice, Rachel, Harvey and friends designed and outfitted the clown room, the alien pod room and the goat room. So many other people helped us pull this off. We had a blast. Photos below.

Sunday:
On our last day we were open, the weather was beautiful. So many people came out to get half price produce and to say goodbye. It was pretty emotional. I had to keep leaving the market to wipe away the tears. We had no idea when we started this, that we would feel such a part of the community.

In the evening, we celebrated with our market staff and said good bye. It was so emotional, but also fun. We have been so fortunate to have met so many amazing people.

Meanwhile across town, our farm to plate chefs were preparing a meal at Domaine Drouhin Winery showcasing food we grew on our farm. It was a very beautiful way to end the season.

Monday, Tuesday, Wednesday, Thursday:
We took full advantage of the weather, and were busy cleaning and prepping the fields. We planted more cover crops, dug up tubers and bulbs, planted other bulbs and laid mulch. We have been incredibly lucky to have such warm, dry weather. So many sandhill cranes, geese and pelicans have been flying over. The Sauvie Island Center helped us replant rhubarb, bulbs when they weren’t working on their grow lunch garden and the food forest. They’ve been so busy with volunteers, interns and school groups.

Maze planning meeting.

You can add digging graves with my dad and brother as something I never thought I’d do.

Thanks Eddie for building the dramatic Graveyard entrance.

Alien pod room.

Aliens and clowns.

Wandering groom.

Cathedral of the Goat

Partial group photo after the last maze.

Chefs Christian and Janelle Ephrem showed off our produce at the Domaine Drouhin Sunday Supper: Salt Roasted Topaz Farm, Beets, Savory Granola, Yogurt Foam, Petit Topaz Farm Greens

Topaz Farm Butternut Squash Agnolotti with Toasted Hazelnuts, Brown Butter Emulsion, Crispy Sage

Pumpkin Brulee Bar made with Topaz Farm pie pumpkins, Milk Chocolate Ganache, Praline Crunch, Cranberry Compote