George's Blog

Weekly stories from the farm

A change in the weather.

Neverstill Ranch
21 June 2022

 Tuesday was the summer solstice. June 21.
And like a light switch the weather turned from chilly and rainy to hot and summery. Last week we were working on widening our driveway and commenting on the biting chill in the misty morning air as the temperatures sunk into the low 40s. This week our dear friend Dale came out to Neverstill and we sought refuge from the sweltering heat by canoeing the Nehalem River as the afternoon temperatures soared well above 80. It was a lovely way to spend the longest day of the year enjoying the cool shade of the trees lining the banks as we drifted towards our farm. Roman yelped with delight as a young deer plunged into the water and swam across the river. As we pulled our canoes up the bank and across the pastures I swear we could see the grass growing by the minute as it stretched towards the solstice sun, towering over the children’s heads and nearly reaching ours. Rejuvenated by our summer paddle, we got back to the busy work of farming.

Rose has a freshly butchered cow ready which means beef organs will be at market this weekend. The kids helped Rose grind and stuff sausages last night, and then helped me mill another batch of my delectable slow-fermented mustard. The mustard began as a side project of mine and has become an unexpectedly popular item. I can’t seem to make it fast enough. I also baked a rustic village loaf last night which has a similar demand problem. I hope soon to expand our production on these and many other popular items. Thank you all for your continued interest and support at our Magic Meat Truck popups and our online store. 

Rose, the kids and I are eager to see you all on the Magic Meat Truck this weekend!

Rose has a beautiful selection of sausage, pork, beef and lamb. We also have Delice de Bourgogne back in stock as well as more of our 2014 Pinot Noir.  We will be at UD, Vashon and Ballard this weekend on our regular schedule as detailed below. 

Order from our online store
I added green garlic to my mustard this week. So good. Slow fermented for six months with wine, vinegar, garlic and spices. Creamy and crunchy with a satisfying sharpness. 
Dale and Madrona 
Roman, Madrona, Dale, River and Rose enjoying the shady cool of the Nehalem River. 
An abandoned piece of logging equipment from the 1930s in the cool forest on the south end of the farm. 
George’s village loaf.