In Celebration of Community
People Gathering for a Celebratory Meal
Most every step involved in a food system requires many hands, a community dedicated to understanding the details and nuances of each process.
However the last stage--food preparation--is perhaps the only one dedicated to celebrating the people for whom the food system exists.
Nourishment was once ritualized, and we strive to keep this tradition alive, in our own evolving way. As a community, Windward does not embrace one faith or belief system, yet we have found that we can all come together around good, wholesome food, grown with care, prepared with love and shared in celebration.
Our Daily Meal
Winter Squash & Kale Ravioli
Every day at noon, we pause from our projects and gather in the kitchen or at the picnic table to celebrate in the abundance our labors and land have produced, or be reminded that even the simplest of meals can nourish and uplift when shared in good company.
Coming together in the middle of the day reinforces a natural break in the work day, encourages a regrouping with all that has transpired since the last time we gathered, and reminds us that the day is not just about getting work done.
Providing Nourishment
Veggies From the Garden
Each person has their own style and preference for cooking, so while the meals are diverse they share common ingredients and approach. We cook as much as possible with food produced on site, and so this means that our diets evolve around what our land can produce at any given time of year.
In the spring, eggs and greens are produced faster than we can eat them; the summer brings garden veggies and goat milk (cheeses, yogurts and fudge); as the days shorten the harvest abounds with fruits and long season crops such as tomatoes and peppers; once the nights are cool the animal harvest begins and organ meats and bone broths become regular parts of our meals; and through the winter and early spring the stored potatoes and winter squashes, dehydrated fruits and veggies, frozen meats and canned preserves keep us going.
That which we do not produce ourselves we attempt to procure locally, in bulk and with as minimal processing involved as a possible. We live in a unique area, where it is possible to purchase wheat berries, barley, lentils, black beans and many other dried beans that have been grown within one hundred miles.
Fresh Goat Milk
Starting from whole foods-- tomatoes rather than tomato sauce, wheat berries rather than flour, bread or noodles, milk rather than cheese or yogurt, dried beans rather than canned beans, whole frozen rabbit rather than sliced sandwich meats--requires a certain approach and attitude towards cooking.
Planning ahead is often necessary and preparing a meal for ten people can take a few hours. To lighten the load on any one person and to allow cooking to be something of a privilege and time set aside to prepare a meal that fills, most everyone here cooks and we rotate through on a schedule.
Announcing Windward's Anniversary Meal
Seasonal Celebrations
A few times each season (fall, winter, spring and summer), we try to set aside space and time to give further attention and intention to how we are eating.
Even with a focus on wholesome foods and taking a pause in the work day, it is not uncommon for meals still to be rushed or project logistics to dominate mealtime conversation as our lives are full and there is much to be done.
However, such circumstances make it even more important to occasionally make a point of gathering to enjoy ourselves, and be thankful for all that we have. So much of sustainability seems to focus on surviving, however we endeavor to ensure that we are also preserving that which is worth surviving for.