I find myself at the Spring Valley Nature Sanctuary in Schaumburg fairly often, because it’s close by and pleasant. I’ve heard a bird soap opera there, seen statues draped in winter clothes, and noted the aftermath of a controlled burn. I saw a frog looking like a bit of driftwood and encountered the glorious peonies during the warmer months, but also experienced the place in the bleak mid-winter.

Sunday was clear and not exactly warm, but it wasn’t cold either, so we thought Spring Valley would be just the place. Fall is well advanced, even though it hasn’t been so cold this month, not even quite freezing.

But not quite all the leaves have taken leave.
At the Volkening Heritage Farm, which is part of the preserve, the animals were enjoying the mild day.
The pigs might not have been so placid if they’d realized that next weekend is the “From Hog House to Smokehouse” event at the farm. According to the Schuamburg Park District, “Visit the Heritage Farm to find out where bacon comes from and help preserve food and meat for winter as they did in the 1880s. Visitors will make sausage, smoke hams and learn other pork-related activities.”

I don’t think they’ll baconize all of the pigs. Just a number of them, as farmers would have in the 1880s. No preternaturally intelligent spider is going to come along to save any of them, either.