Ninja Farmer

A late summer present from a new friend in Japan.
Planning my 2016 trip there now.

Taku the owner of Mellow Habanero Hot sauce Co. at ta-nm farm near Osaka, and I have become friends sending things back and forth to each other. His Habanero Sauce has changed my taco centric life style. The best hot sauce I have ever had.
Like Taku says, “no spicy no life.”

I love the sensibility and aesthetic of things made by the Japanese, i guess that is why on our farm we only use antique american, Swiss or Japanese tools.

The back end of a tomato farm

Happy Cat farm is dedicated to growing the best tomatoes ever in our pursuit of seed-to sauce agriculture. Our micro-saucery is bound to our region. Producing each small batch with the essence of the sun, the landscape and the Brandywine River, Capturing the moments of a Pennsylvania summer. We start with over 40 varietals of our own heirloom tomatoes, slow cook that with our own heirloom shallots and garlic and season to perfection with our free range herbs, add a bit of olive oil and sea salt and you don’t just have a great sauce you have a new addiction

 

This is the very first picture of my very first batch of sauce.

 

Then we moved onto Catsup, Happy Cat could not bring itself to make a ketchup so we made a Catsup with a shishito peppers.

it all starts with our tomatoes, they are sunlight trapped in seed and skin. Each batch of our catsup is made from 40+ varietals of tomatoes. thats a lot of sunlight! Mixed with our onion, celery and shishito peppers. This will change the way you think about Ketchup, excuse me Catsup!

And then there was Jam!

Happy Cat Farms very own Tomato Jam: Our small batch tomato jam is made from the best tomatoes on earth, all grown right here on Happy Cat Farm. Made with an average of 40 varietals of tomatoes per batch our slightly sweet jam pairs so well with cheese, (we have been putting it on Birchrunville’s Fat Cat). Sweetened with a bit of organic white grape juice and then cooked down and spiced with cloves, cardamon and allspice. We will not judge you if you eat the entire jar in one sitting.

Closer to the ground!

It’s about community,
It’s about culture,
It goes so far beyond soil,
Soils rise out of the geology, as does architecture
And people adorned in colorful culture.
What your great grand mother ate for breakfast.
The inner connections we make with people
The simple act of eating.
My philosophy on food is basically,
“I just want to eat a Wyeth painting.” That’s it, thats everything I am looking for.
Sounds crazy I know, but our clans share a region ( soil, sun, river, valleys)
and his clans great body of work is entrenched here in the Brandywine Valley.
The morning light on steamy summer day,
With its great stillness, and firm but subtle hint to the great heat that will build into the day.
Those trees,
That light.
That is what I am trying to eat.

Keep the culture in agriculture!

this is for fathers day, not just my dad but his dad and his dads dad and all that come before  and have been gathered up by their grandfathers. I have been planting tons of old beans and corn this last few weeks and have been thinking  lots about what Wendell Berry says, ” who will define the slow knowledge?”

I know who, my brothers in this photo who whisper to me on the wind.