The Dome is Going Up

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Most of the week has been dedicated to ready our Biodome site. This has involved finishing the foundation and preparing a convenient and permanent method of getting water to the dome.

As indicated last week, our intention has been to use the old well which is on the property. This meant trenching a line and installing an electrical pump into the well. The team did face more than their fair share of mishaps and the project took a bit longer than originally anticipated. However, by the time Growing Spaces sent their site supervisor (Matt) from Colorado, we were ready to go.

Getting well water to the dome.

So with just one day in, the structure has been going up. Although the concept is relatively simple, we are lucky to have Matt on hand. The assembly of this large structure really needs his type of expertise and experience. Hopefully, we will be able to report on the structure's completion for our next blog entry.

Our progress after one day.

Another big milestone this week was our first Wine Maker's Event with Henry of Pelham. Chef had prepared a wonderful five course meal paired with the winery's Chardonnay, Baco Noir and Riesling Ice Wine. This was preceded with a tasting of the winery's latest offerings.

Most of our week was therefore also preoccupied with the various preparations needed of this event. we prayed for good weather and we were not disappointed.

One of our key issues however was the poor lighting on the veranda. We had to come up with various concepts to provide adequate lighting and a pleasant dining environment.

This is where the Finnish Log, Swedish Log or Swedish Candle comes in. Alois (our Swiss friend that is helping us on the farm this summer) had always been pressing us to use some of our large cut wood to make these. So this week we experimented.

Alois at work on Finnish Logs

The concept is to cut a log lengthwise using a chain saw. The cut is not all the way through but stops roughly 4 inches from the base of the log. We used these cuts to make a radial pattern of six "spokes". Some people use four and drill a side hole at the base to get good air flow. Using some gasoline as a primer these were then set on fire. Technically, these provide a great radial heat source and are actually attractive when burning.

Burning a "Finnish Log"

This step however is where we realized that our wood was not dry enough and the burning resulted in a significant amount of smoke (something which probably would not have been pleasant for our diners).

The solution: we ended up fitting candles in "used" Finnish Logs. Once they are burnt, these logs make a rather attractive structure as the "staves" burn away or fall to the ground. They are reminiscent of some modern art sculptures. I've come to call them "Mordor Towers".

The "Towers of Modor".

We simply placed large clean burning candles in their center for the duration of the dinner. The effect was very pleasant.

The final "mood lighting"

Early feedback for the dinner has been very positive. We now hope to turn this type of event into a regular part of our annual activities. In a way this was a bit of a market study for this type of dining in the area. With the event sold out in three days, we believe that our long term intentions to develop a full scale restaurant may be a welcomed addition to the community.

The Wine Maker's Event was well received

The only sad part: our fennel was committed to Chef's dinner and became part of his main dish as Fennel Confit with his slow baked Char. We were really enjoying these beautiful plants.

Chef ready to put an end to our prized fennel

In fact, our vegetable garden continues to amaze us. I don't think Tristan and I ever expected the amount of tomatoes, zucchinis, cucumbers, cabbages, etc. we are now harvesting. But we now have a "processing" issue. Since we still have no kitchen at home, it is very difficult to fit the canning opportunities afforded by this crop. So to some extent, we're glad to see Chef make good use of whatever he might need.

One thing about growing your own vegetables is that you do find the oddest shapes. So I close this week with us playing with our food.

In particular, one of our Ropreco heirloom Italian canning tomatoes was a fun surprise. It grew with a "proboscis". The girls thought it was a profile, but no one ventured to guess who. I proposed Charles de Gaulle, but then no one here really knew who I was talking about.

Guess who?

My best take on this tomato is served or presented with the background music theme to the movie Jaws. I call this dish "Attack of the Killer Tomato" :)

Attack of the killer tomato