WHO: Kurt Timmermeister
WHAT: In his book, ‘‘Growing a Farmer: How I Learned to Live Off the Land,’’ Timmermeister traces his path from young Seattle-based restaurant owner to rookie farmer to artisan cheese maker. He’s currently writing a second book, ‘‘Growing a Feast,’’ which will follow one dinner built entirely from his farm and brought to the table.
Q. What was your first step to becoming a farmer?
A. I bought a piece of land with very little expectation or design to what I would turn it into. But I knew that I liked it. I think we know what we want even if we don’t consciously know. I cleared some land that could loosely be termed a pasture and then someone gave me some sheep, which I had no knowledge of whatsoever, and they were pregnant. Then they had these baby lambs and they were really beautiful and somehow grew on this scrappy slab of land. Then I slaughtered them for a barbecue. It was one of the moments that you remember in life when things change. It was the most extraordinary food I’m sure I ever had. It was the most beautiful meat I’ve probably had since. And then you get a taste for it and you’re like, maybe I should grow apples because they’re probably pretty good too, I should get cows because the beef will be good, milk would be good. And then you’re just on this roll.
