A Month On An Organic Farm: Barrel-Aged Cider and Smoked Cheese
By: Jameson Fink
Published: January 16, 2012

My month on an organic farm rolled along with answering the call to help out with cider deliveries. And nothing like a rewarding barrel-aged cider when the work is done. It turned out to be a spectacular match with a grilled cheese. The cheese, a Jack smoked over alderwood and applewood, melted over apples and between cinnamon bread, was perfect with my mug of cider from another local producer. It was nice to spread good cheer for Finnriver Farm and Cidery, and meet some of the generous and friendly "neighbors" on the Olympic Peninsula in Washington State.

My lunch at Renaissance in Port Angeles included this spectacular view . Though I had a compelling book with me, it was no match for this idyllic, contemplative vista.  I returned to my cabin at Finnriver grateful to see the impact and goodwill of one small family farm in a larger community. My dreams were full of melted cheese and fermenting apples.
 
There's also some pretty tasty cooking going on in this cabin with nothing but ingredients from the farm. Amazing what you can do with a cast iron pan.

Comments:
Warren Bobrow
February 2, 2012

I love your writing. Makes me feel like I'm right there.  Great work my friend. wb
Jameson Fink

Warren,
Thank you for your kind words and support. The writing comes easy when you are surrounded by such an inspiring landscape.
Best,
Jameson