Win. Slow(‘s). Home.

Screen Shot 2013-06-11 at 7.51.46 AMScreen Shot 2013-06-11 at 9.48.47 AMWe felt at home in St Louis, Along-for-the-Ride Heidi and me.Screen Shot 2013-06-11 at 9.51.01 AMEvery time we turned around we ran into someone we knew. A friend turned us on to Winslow’s Home and met us there for a stellar lunch.
IMG_6263Which was the prelude to a stellar – star-studded studs! – Wood House Concert featuring…
IMG_6260The Bottle Rockets and Marshall Crenshaw. Nobody pinched me, I did not wake up and the reality was dreamy.
IMG_6262Family run mercantile and artisanal food merchant, Winslow’s is beautiful. “Decidedly real. Scratch cooking.” Worth your scratch.
IMG_6266Above and beyond sandwiches with salads double-billing. These were not limp “side salads”, riding shotgun while weakly dozing. The salads were stomping on the gas and breaks. Baby kale! Parmigiana Reggiano!
IMG_6264-1Proper attire, of course. We don’t have enough opportunities to get the commemorative t’s out of mothballs.
IMG_6265Thank you, Russell, gentleman and St Lou scholar, we are indebted.IMG_6267
Screen Shot 2013-11-13 at 8.33.51 AMIMG_6284And on to the highlight, our raison d’etre, TwangFest.
IMG_6277Men and guitars. Without them the world would not be so wang-a-dang-twangy. Or effervescent. IMG_6290

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Farm

Winslow’s Farm is located about 35 miles west of St. Louis in Augusta, Missouri. The 5 acre field represents a broad range of fruits, vegetables, flowers and herbs whose variety has been carefully selected for its taste and ability to grow on an organic field. We can offer varieties not seen in the stores and harvest at peak because the travel time between field and kitchen is short. This is what sets locally grown produce apart and you can taste the difference. Having Winslow’s Farm allows us to keep food fresh, real and thoughtful. Of coarse Winslow’s Farm is just one of many many local purveyors used in the kitchen at Winslow’s Home. We rely heavily on small farmers all over the region for chicken, pork, beef, cheeses, and seasonal produce. We are blessed to have an abundance of amazing producers and you can taste the difference.  Our farm is producing from March-October and the harvests are used in Winslow’s kitchen, sold on Farmplicity and in the store.
There are many many lessons in farming and with every season we try become better growers. Learning from our failures and building on small victories. The 2013 season was no exception. We began brewing our own compost tea which was then applied regularly to the soils and the crops. Compost tea is composed of live beneficial microorganisms that when applied to the soil promote better transfer of trace minerals and strengthen the plant to better fend off fungal disease and insects. A seasonal rotation of cover crops on the field builds up the organic matter and breaks the life cycle of insects that may have overwintered in the soil. We only use organic methods on our farm. Its safer and healthier for everybody.
The animals play a key role in the picture too. Ella is our dog. She watches over the whole shebang. Ella is capable of holding back a pack of coyotes and catching and eating a rabbit. Probably not at the same time. Quite simply shes a rock star.  We keep our flock of Dominique chickens as they consume vegetable scraps from the growing field and in turn provide fresh eggs. There’s also something very calming about the sound of chickens which is difficult to explain. Every year a new flock of chicks is raised in the city and gradually introduced into the flock around 12 weeks. This allows the younger hens to produce as the older hens slow down. We don’t have it in us to eat them. Our guinea hens live on the field, hunt for small rodents and eat copious amounts of insects. Its a crazy hard and crazy beautiful part of the Winslow’s Home story and we wouldn’t trade it for anything.  Living sustainably is not just a trend to us it is a way of life.

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