Food For The Soul

Love letter to Quillisascut Farm School

Have you ever had a moment or an experience that changed you, brought you a new perspective, gave you a clearer sense of purpose and place, and widened your definition of community? If you have, you know how these life-changing occasions stay with you and help to build your deeper identity and mission. That is the case with my time at Quillisascut Farm School.

I first went to the farm over a decade ago, as a star-struck culinary student, trying to absorb every aspect of our food system and get as close to the source as possible. Little did I know how this experience would stay with me and clearly define my own goals and visions for how I want to participate as a chef and food professional. 

Along with 3 of my classmates, we set out on the 6-hour drive from Seattle, over the mountains and through the desert-ous part of Eastern Washington I was familiar with, to my utter surprise, when we dropped over the hills North of I-90, we found ourselves in this glorious landscape that I had only ever witnessed in the movies. Imagine lush fields, vibrant lighting that made all the colors seem like they came straight out of techno-vision, and the sun warming our skin.

At Quillisascut Farm, nestled in the North Eastern corner of Washington State, we were welcomed by Rick and Lora Lea, the farmer and cheesemaker who opened their homes and invited us to immerse ourselves in every step of the food journey, and the amazing Chef Kären who shares how to turn the raw ingredients into delicious treats. How to make substitutions for the ingredients we’ve come to rely on to prepare our meals with the ingredients we have right from outside the kitchen door, from sowing seeds to harvesting crops, the farm offers a hands-on experience that highlights the beauty of sustainable agriculture. We not only learned about bio-diverse farming practices but also gained a deeper appreciation for the respect and grace that goes into producing wholesome food.

And, you cannot talk about Quillisascut without talking about the goats, that give us milk and meat, and the chickens and ducks that give us eggs and meat, there’s more, turkeys, pigs, cows from nearby pastures, the list goes on. They are the heart and soul of the farm, all of the animals are, domesticated and wild. They are what makes the whole experience special, and important, take you back to where we came from, how we feed ourselves, how disconnected we’ve become from the process and energy it takes; it’s about reconnecting with the origins of our sustenance. 

During our week at the farm, we woke early to feed the chickens, milk the goats, and work in the garden that feeds the farm all year long, before the sun becomes too blazingly hot. We harvest ingredients for each meal and share in the creation of every meal together. Sitting down at a communal table to eat a meal that we all had a hand in preparing from dirt to mouth. We talk about how much more delicious each bite is than we’ve had before, how emotional and impactful the act of harvesting animals for consumption, how much more respect we have for the farmers that do this for us, and for the animals we consume to give us life. There's something incredibly fulfilling about growing and picking your vegetables and then crafting a meal from them. It's a reminder of the harmony between humans and nature.

We left the farm humbled and excited to continue what we started, what we learned from our week, sad to leave, and talking about the new community we found, the new friends we made, and when would we be coming back.

Years go by fast, and it took me a while to make my way back to that special place, but last summer, I was honored to be asked and accept a 2 week stay at the farm, not as a student this time, but as a teacher, a steward of the philosophies I learned from Rick, Lora Lea, and Kären. I was stepping into Kären’s shoes, and boy are those great shoes to fill.

It was a different look at the magic that happens at the farm, like seeing behind the curtain. The curtain in “The Wizard of Oz” represents lies and deception, there are no lies or deception at Quillisascut Farm, just an honest celebration of what it means to live a life self-made, from the earth, respecting and honoring traditions, the land that we reside on, preserving for the cold times ahead, and allowing nature to lead the way.

It was a different kind of special, it’s hard to recreate a first time, but watching that first time from the eyes of the guests that came, sharing in the fruits of the land, and sharing their stories of Awh, and pride in their work, respect for the food we cared for and consumed, and how that changed their perceptions on living “high on the hog”. I was honored to be a part of that experience for them and share my love of that place, and I am equally humbled to be going back again this July for another 2 weeks, which I know will be just as special, just as rewarding, and again leaving with a reset, a renewed love of for whole ingredients, food that has been grown and cared for with integrity, and an ever-expanding community with like-minded ideals.

As we navigate the complexities of modern life, embracing farm-to-table practices offers a refreshing perspective. It encourages us to slow down, appreciate the bounty of nature, and nourish both body and soul. Whether you're planting seeds in your backyard or savoring a meal at a local farm-to-table eatery, remember that every bite is a celebration of connection and renewal.

Everyone should experience a Quillisascut Farm once, maybe twice in their lives, or come join me this summer! There are still spots left for the camp starting July 25th…

https://thepantryseattle.com/class/field-trip-4-day-quillisascut-farm-camp

Xo,

Jennifer

May your plates be filled with the goodness that comes from the earth, and may your hearts be nourished by the experiences shared around them.

This oatmeal recipe is not mine, but a Quillisascut Farm staple from their cookbook, “Chefs On The Farm”...since learning to make oatmeal this way, I have made many versions over the years. Buy the book, visit the farm, and eat well!

https://quillisascut.com/cook-book/