Right now I have one main chore every week (and when I get behind, every day): cut, collect, split and stack firewood.

Admittedly, I did not do a great job of stocking up this year. That is to say, we do have plenty of cured wood around, just that it’s ALL around. Often I have to drive the truck, cut and haul wood back to the house, split and stack it. Then burn it, obviously, because I’m behind. Rinse and repeat.

To be honest, though, It’s not a bad job. Talk to me in ten years of living solely off wood, but for the moment, for this first year entirely cooking––even through the summer––and heating on wood, I’m rather enjoying it. I like having this relationship to timber. The complex personalities and characters of the different species are fascinating to me––the fresh lime aroma of Poplar; the meaty look, rubbery texture and gamey smell of Elm (locally pronounced: EL-um); the lactic acid bouquet of Cedar accompanied by its lively pink interior; Sassafras, the root beer soda of firewood (ahem, SASS-friss).

Watching each wood burn I like observing, however modest, their individual control over the fire. Cedar, for instance, burns hot and furious, whereas hard woods like Oak and Dogwood loiter and burn lazily (though admittedly cast a great ember when they’re gone). There is a lot of information to be found in a fire, and the type of heat the wood gives off. It’s a heat that seems to wrap itself around your shoulders, rubbing cold from your bones, and tending to your frozen limbs with the efficiency of a loving mother––much different than the impassive steam or electric heats. Wood creates a complex heat, the heat that invented cozy, and a well-flavored heat. Bake a sweet potato in a gas oven and compare it to a wood-oven-baked sweet potato and there is no contest. It may be more moody, but wood is often the best ingredient in about any dish.

I’ve still got a great deal to learn about wood, and a great deal more I would like to know. Eventually, I would like to start woodworking. I would like to learn more about all the different uses of all the different woods. But until then, I’m getting a pretty good education just hauling the stuff around and burning it. Emersion, as they say.

- Jesse.

splitting wood.

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About roughdraftfarmstead

Jesse and Hannah.
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4 Responses to WOOD FARMER.

  1. John says:

    Beechwood fires burn bright and clear
    If the logs are kept a year
    Store your beech for Christmastide
    With new holly laid beside
    Chestnuts only good they say
    If for years tis stayed away
    Birch and firwood burn too fast
    Blaze too bright and do not last
    Flames from larch will shoot up high
    Dangerously the sparks will fly
    But Ashwood green and Ashwood brown
    Are fit for a Queen with a golden crown

    Oaken logs, if dry and old
    Keep away the winters cold
    Poplar gives a bitter smoke
    Fills your eyes and makes you choke
    Elmwood burns like churchyard mould
    Even the very flames burn cold
    Hawthorn bakes the sweetest bread
    So it is in Ireland said
    Applewood will scent the room
    Pears wood smells like a flower in bloom
    But Ashwood wet and Ashwood dry
    A King may warm his slippers by.

  2. Marian Rose says:

    I’ve been thinking about firewood lately too! One thing I love about it is I know where my fuel comes from and am directly connected to the process of getting it.

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