I’m honored that the Timberland Regional Library system has selected Closer to the Ground for it’s 2014 Timberland Reads Together community reading program. TRL’s main branch is in Olympia, WA, but they also have 27 branches covering five counties across Southwest Washington. From what I hear, they put on a fantastic community book program. For the announcement and information, click HERE.
To kick the whole thing off, I will be in several different TRL branches to read from and talk about the book during the first week of October. They’re also going to have the Bushwick Book Club of Seattle writing and performing original music “inspired by” Closer to the Ground (No joke…these guys are serious!) along with various other events, discussions and programming. I will update this once the dates, times and locations are squared away.
So…if you live in Mason, Thurston, Lewis, Pacific or Grays Harbor counties, or happen to be nearby in early October, come on out to one of the TRL events. I think it’s going to be a lot of fun.
I can’t remember ever having strawberries in May, but Skyla picked these from our raised beds at the farm last week. At our house in the woods, I’ve grown accustomed to “June-bearing” strawberries ripening in July, but the wide-open space (no shade) at the farm seems to make a huge difference. Although we’ve had record rainfall this spring, we’ve also had a lot of sunny days, which may have contributed to the early ripening. Whatever the reason, we’ll take ’em.
This batch went into our traditional first-harvest “light” ice cream, made with equal parts half-and-half, 2% milk and non-fat yogurt. A pinch of salt, a dash of vanilla, a little sugar and two-plus cups of fresh berries all go into our little ice cream maker and the result is a luscious, bright, frozen version of strawberries and cream. I could probably eat a gallon of the stuff in one sitting.
And the berries are just starting to come on strong, so we’ve also been eating plenty straight from the basket, and blending them into smoothies with the kale that’s also growing like crazy now. Fresh, healthy, energy food disguised as dessert. What could be better?