These days, we have been experiencing a radical change in diet at the farm. Since the arrival of Sarah, a new employee with us for the month of September, we have been subjected to the rigours of veganism – and have to admit that we’re enjoying the experience. Like the proverbial cobbler’s children, we have no shoes : we are organic farmers with no time to cook our own vegetables during the high season. Supplications to our children are of little to no avail, so we often choose the easy, yet delicious way out, resorting (almost daily) to our all-time summer favourite – the tomato, onion and feta salad – supplemented from time to time with salad fixings salvaged from the veggie leftovers that feed our rapacious hens. Sarah has taken charge of the kitchen, realising that for a change of menu and more sustenance, she would have to step in. With some restaurant experience and a keen interest in vegan cuisine, she has allowed us to rediscover our own vegetables, cooked to perfection, boldly seasoned with spices we rarely use. The adventure will last a few more weeks, but we are already dreading the departure of our culinary Samaritan, who will be traveling to more exotic and distant places from October onwards. Thank you, Sarah.
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