Week of August 25

An annual tradition at TAProots is  a CLAM AND SHRIMP BOIL at the barn.  The entire Pearson clan converges on the Keuka Lakehouse in late August, including both sons with their wives, and four grandchildren, aged 2, 4, 4, and 7 years.  Everyone enjoys the farm and it’s red barn.  While the children are playing lawn games, picking berries, and riding in Smokey (our Polaris ATV), we prepare the boiled dinner with local sweet corn, red potatoes, kielbasa, clams, shrimp, and packets of herbs and spices.  The fire ring in front of the deck is laid with black spruce and red oak and soon is a roaring blaze under our rack and huge metal pot.  The ingredients are added according to the recipe and 30 minutes later, the strainer is pulled from the pot and it’s content poured onto platters for the ten hungry Pearson’s.  Growlers of local beer accompany the feast.  After the meal, the fire has burned down to a bed of coals, perfect for roasting marshmallows.  About this time, the sun sets in the West overlooking the valley and Keuka Lake.  It marks the end of a wonderful day in the Finger Lakes.