I love doing morning chores this time of year. You get the peace of pre-dawn, plus a chance to see the world wake up at sunrise. This week provided a couple of stunning sunrises with crescent moons. I wish I could carry my good camera during chores, but the cell phone shot will have to do.

It’s been downright difficult getting back into the flow of menu planning this fall!  As a result, I’ve been eating too many dining hall meals, and my immune system hasn’t been appreciative.

However, this week represents a transition.  Term 1, which included teaching a new “solid” class, with new curriculum, has come to an end.  Term 2 will begin this Wednesday, with different challenges.  My class schedule is a little lighter, and the farmers’ market season has come to a close.  However, it’s time for the rifle team to get cranking, which means coaching every night.  And, for a couple of weeks, overlapping Lancer Band preparations for Veterans’ Day.  While winter sports seasons do tend to go on forever, I’m excited for this year’s rifle team.  We have a couple of very strong leaders returning, and a push towards national rankings for Junior Olympics from a couple of students (plus the success of our first Junior Olympian to compete at nationals last season for motivation).

All of this highlights both the difficulty and importance of getting back on the ball with menu planning.  So, let’s get this week’s menu going!

New from the farm: The garden is finishing a bit early this year, as we work on infrastructure things.  Brussels sprouts are coming in, and should appreciate cold weather late this week (we haven’t had a frost yet!).  Baby turnips, radishes, a few tomatoes and pepper are hanging in, and we’ll need to pull the basil before late week coldness kills it anyway.

Groceries: Kroger –  $67.27 (I stocked up on some things that were on great sales)

Just a small portion of our trench, showing a new hydrant install, as well as the partially-repaired electric that was cut by the backhoe, and phone line still waiting for repair

So, my weekly gratitude photo is a bit different this week.  This time, I’ve never been so grateful that I decided NOT to do a project myself.

We’re having some serious infrastructure work done on the farm.  We’re running electrical to the barn (no more extension cord from the house to the air compressor or block heater on the tractor!  Lights in the winter!), the summer kitchen to be, and the greenhouse/X’s shop.  We’re also putting in a two inch irrigation mainline from the well out about 480 feet, which should allow much lower maintenance and higher efficiency irrigation of the veggie field.

I was a bit worried about all of the underground obstacles to work around, so we hired a local electrician friend.  Such a good call!  Besides the fact that they have a lot more equipment and experience, he brought a 5 person crew out to work, expecting it to take a day and a half.  Well, until they cut the pipe from the well with the backhoe.  Then the electrical with the backhoe.  Then couldn’t find the phone/internet (it wasn’t where the location service flagged it), until they decided to dig the electrical a bit deeper to make it easier to repair.  Oops, the phone was in the same trench, just a bit deeper than the electric.    Then they ran the trencher through the drain line from the geothermal system.  Then two drain lines from the septic…

This all makes them sound incompetent, but that’s really not the case.  Things at our place were just not done in a normal manner.  I almost certainly would have run into each and every one of the same problems they did.  But wouldn’t have insurance to cover it, nor the experience fixing it all, nor the time to deal with the setbacks.  Suffice it to say, we still have no internet, the well is only producing a fraction of the flow rate it should, the lane is all torn up, and they’re probably only about half way done.  Hiring it out, even though somewhat more expensive than what I expected it would cost to have done it myself, may just be the most cost effective of choices we could have made!

Meanwhile, we did an OK, job following the menu last week.  The Tromboncini Fajitas turned out to be an amazing inspiration – really, the best fajitas I’ve had.  So, we’re going to repeat significant chunks of the same menu this week.  It’s seasonal, an yummy, and, well, there’s a lot of stuff and only a little inspiration.

New from the farm: The current produce list is over 25 items long!

Groceries: Park N. Shop – $2.82