I’ve adapted distance training principles into my new life as a runner/farmer. As with running patience is the single best attribute to possess. Doing the necessary early grunt work, refining that, and then bountiful harvest.
That is how I’m going to train up for my next race. Starting with some near drudgery for the next weeks, roll up the sleeves, down and dirty, getting the base laid. Stone by stone I’ll follow the path. I’ll see the first green shoots of fitness in a few weeks, then snapshots of Real Running as the stalks transform into trunks of strength.
The core work I am getting is already apparent. Still a bunch of pounds to shed, that will come with miles accumulated. But I’m no longer sore after each day’s work, well maybe just a little. Like a great run, the muscles feel the fatigue but also the tinge of untapped reserves. Ready to do tomorrow’s Good Work.
Four to six hours a day, working up to seven days a week. Last year it was Grandma’s Marathon, this year it is the Bar None.
Good lusty labour’s reward is a hearty meal. Potatoes, collard greens, and carrot Succotash with Spicy Gingered Chicken. Notice both dishes are cooked up in cast iron cookware (Cabela’s of course!) A great way to source iron into your diet.
Jedediah is not only a climber (he scrambled to the top of the burn pile yesterday) he is also a digger, check out those paws and claws, just made for burrowing.
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