Independence Days #2 (February 9th, 2012)

Please head on over to The Chatelaine's Keys to see a full description of this project! 

Here's my weekly update!

Plant something:

      Well, I didn't ACTUALLY plant anything, but I did buy some carrot seeds and seed starter.  I've been fighting a cold this week, and although I didn't miss any work days, I slept a great deal more than usual because that's what my body needed.  I'm learning to listen to those subtle internal signals more clearly these days, and I believe my health is benefitting from it.

She Carrot

Harvest something:

      I have a non-gardening harvest story for this week.  Here goes:

      Do you remember your first steps?  The strong hands helping you, and the clumsy placement of your soft little feet in those big, clumsy shoes; first lift, then lurch forward, plant the foot and find your balance. Arms up, your hand firmly planted in a bigger, stronger one.  Always safe in your mother’s care, the first few steps were a celebration!  An occasion!  Smile inducing, worthy of kisses!

Cute Pictures

       I thought about those steps yesterday as I helped my mother down the porch stairs; place a foot, hold on tight, move the other foot and release the knee, take a breath and drop…all while holding on tight, safe in her daughter’s care.

       We plant hope, and harvest compassion.  As young children, we have no understanding of the eventual peak and inevitable decline of our physical abilities; just hope and joy, one of the many gifts our mothers give us.  I’m grateful for that gift, and grateful I can begin to balance those scales right now, late in my mother’s life; perhaps one day, my daughter will do the same for me. 

“We are a circle within a circle, with no beginning, and never ending.”

                                                                                               -Rick Hamouris

Preserve something:
      Four weeks ago, I harvested a vinegar mother from a bottle of apple cider vinegar that I bought from a health food store.  I was able to buy a gallon of flash pasteurized apple cider from Frecon's Orchard in Boyertown; this method still allows the cider to ferment; I used similarly pasteurized cider for my hard cider last fall.  This time, I added the mother, and let it turn to a lovely, mild vinegar over the course of the month.  The vinegar mother, a mixture of cellulose and beneficial bacteria, digests the natural sugars first, then the resulting alcohol, creating that nice, astringent vinegar flavor; this mother is very similar to the SCOBY used to make my kombucha.  I removed the vinegar mother then pasteurized this new, live vinegar myself (140-160 degrees).  It's waiting for me to cook with it now!  I put the mother into a jar of old red wine; not sure if it will work to make red wine vinegar, but I'm willing to experiment!

Waste not:

      My fridge is a nightmare.  I occasionally have an attack of conscience and try to catch up with the many culinary experiments festering in there.  It's not pretty.  With this weekly blog entry as incentive, I took a brave look, and found some still-viable organic yogurt, some home made beef broth, a shriveled but edible stalk of celery and the remnants of last week's mushroom bounty.  What to do?

Yogurt Cheese and Vegetable Beef Soup

      
     I hung the yogurt in a cheesecloth for yogurt-cheese (very tasty, with a consistency like cream cheese), made a strata from the mushrooms and celery (along with a quarter loaf of stale multi-grain bread, a sauteed onion, 4 fresh eggs, raw milk and some shredded cheese) which will be my breakfast this week, and made soup from the beef broth.  I added a handfull of sliced brussel sprouts, some frozen local corn, some dehydrated maitake mushrooms and some herbs.  Yum.  Good bye, convenience food!  Momma's got a healthier (and more frugal) plan!

Mushroom Strata

 Want Not:

     Last summer I inoculated two areas of my tiny yard with winecap mushroom spawn. I was able to harvest a few mushrooms from the sites last year, but I'm looking forward to a better harvest this spring.  In anticipation, I covered one of the areas with straw.  And I had too much...so there's straw all over my teensy urban garden.  This week, I started cycling bunches of straw into my well-packed composter to diversify the organic load.  Perfect.

Eat the Food:
     Monday's meals: Mushroom strata for breakfast and fish chowder for lunch.  Both from the freezer. Home fermented and home canned sauerkraut and clean, local sausage for dinner.
     Tuesday: Strata again for breakfast; leftover kraut for lunch (the kraut is good for boosting immunity).
      Wednesday: I felt good for the first time in a week on Wednesday (was fighting a cold) so I made a nice one-woman date-night dinner. From the freezer: all local...corn, sauteed oyster mushrooms and onions, tomato confit, nasturtium pesto and half of a farm raised delmonico steak. Seasoned the steak with Cajun spices and grilled it in my Foreman grill; cubed one small potato and sauteed it with the mushrooms, tomatoes and a small red onion. Boiled some wonton noodles and tossed them with the confit, pesto, pepper and salt. And...corn. Ahhhh, yes; the pleasures of a garden, foraging, and a freezer. Thursday night is parents' night at school, so I won't be cooking.

Build community food systems:
    This is a vast diversion from my usual organic and local eating beliefs, but I gave it a try; I'm not sure if I will continue.  Our Elementary and Middle Schools use a fundraising technique known as "Market Day".  There is an online company from which you order various foods, and a portion of the proceeds go to the school needing the funds.  The food is delivered to the school, which is convenient for me, as I teach right on the campus.  While the various meats and breadings were suspect (at least to me), I did order some mini-omelets and some individual frozen lasagna rolls.  They tasted fine, and are convenient, but I'll have to research where this company sources its food before I order again.  I can't stand the idea of inhumanely treated chickens and cows.  I'll let you know what I find out.  I'm a little nervous about it.
    On the healthy side, I ordered a bin of local and organic vegetables and foods from my very favorite Buy Fresh, Buy Local food source, Pure Sprouts.  I love, love, love this service, and order from them whenever I need quality local foods that I haven't grown or foraged myself...although I do love to visit farmers' markets in fair weather!  

Skill up:

Balsamic Vinegar, Nasturtium Vinegar, Juniper "Berries"
Rosemary Vinegar and Gin-Soaked Raisins

     Susun Weed sent a nice tutorial on using white pine needles and cider vinegar to create balsamic vinegar.  Since I have an abundance of both, I'll be giving that a try.  I love balsamic vinegar!  Here's the link.  This seems to be a year of tonics and fermentations for me; new territory to explore!  

Independence (Fri) Day (a Few Hours Early)

Please head on over to The Chatelaine's Keys to see a full description of this project! 

Here are our categories: 

Plant something:

Harvest something:

Preserve something:

Waste not:

Want Not:

Eat the Food:

Build community food systems:

Skill up:  

Plant something:

         I can honestly say that the only seeds I planted this week were the seeds of curiosity in my students’ minds.  Hopefully, they’ll flourish!  Our ground is frozen one day, then muddy the next right now, though I have been considering starting a cold frame of lettuce since it has been a mild winter here in Pennsylvania.  It’s been a busy week; the end of semester one coincided with the end of my new bathroom construction; the new semester started on the last day the workmen were in my home.  I look forward to this weekend to reorganize my first floor; my classes are nicely reorganized already!  First things first!

Color Theory

Bathroom Theory

Harvest something:

         I DID harvest something!  The miracle tree in front of my farmer-friend’s house put out a nice bloom of oyster mushrooms!  I even had enough to share with a friend or two!  Yummy fresh mushrooms in late January…awesome!  I was too excited to take a picture, so I pasted in one I took during the summer.

Oysters

Preserve something:  

         Last weekend, I made a batch of clean and humanely raised beef jerky.  I used a pepper flavor that I knew my husband would like (he tells a funny story about how his best experience with steak au poivre made his eardrums burn).  I also separated a new kombucha mother from my main one, and put it up in the fridge “in case”, and have set aside a smaller jar of the kombucha to grow a mini-mother.  Those gallon jars make too much for me!

Waste Not:            

         My picky indoor cats often leave a good portion of their expensive cat food uneaten.  I’ve been cycling this out to the poor alley cat who is very happy to clean it up for them!  He’s afraid to be petted or come too close, but I’ve made a warm straw bed for him under my glider, and he’s getting regular meals.  I’ve made some very good cat friends this way in the past.  If he gets friendly enough to handle, I'll do the cat world a favor and neuter him.  Maybe he knows that.  Maybe that's why he stays out of reach!

Hobie

Want Not:

         Two days ago, I felt myself coming down with the beginnings of a nasty winter cold. My previous summer stockpiling paid off nicely. I’ve always been interested in both herbs and foraging. Last summer I teamed up with a colleague of mine who is also an herbalist, and we collected a nice supply of both elder flowers and elder berries.  SCORE!  I made a tonic using the berries and some of the flowers plus equal parts of honey and gin.  The recipe called for brandy, but juniper, a key ingredient in gin, is an anti-inflammatory which helps my achy old joints.  Well, I took a tablespoonful yesterday morning, then a tablespoonful last evening, and slept with clear sinuses and woke up refreshed after a good, comfortable night…with no sore throat!  YAY nature!  YAY elderberries and juniper!

Elderberries

Eat the Food:

         Those aforementioned mushrooms have graced my dinner plate three times this week, in various incarnations.  The last one was a GREAT stir-fry, paired with some local frozen chicken mushrooms and maitakes from the fall, some frozen organic veggies from my garden, and some finely sliced organic pork strips from the farmer’s market, all seasoned with ginger, garlic, sesame oil and soy sauce.  Of course I made too much; the leftovers went into lunch-sized freezer containers so I could carry them to school for my mid-day meal.  Win-win!

Build community food systems:

         Since Peter has been traveling for work, and has had two long-term remote placements, my fall canning stockpile isn’t being used as quickly as I thought it might.  I recently connected with an old friend who is having some challenging times, so I sent her home with a box full of goodies, and will continue to stock her up until she’s tired of them or I run out.  She promised to save my jars for me for next year!  And she loved my pepper jerky and mushrooms, too!

            I have a new friend who supplied me with my kombucha mother a month or so ago.  I was lucky enough to find a dehydrator at a thrift store, and got it to her (she’s been looking for one), so I was able to return a foodie favor.  I also shared a bag of those nice fresh oyster mushrooms with another relatively new friend, my mushrooming buddy.  He was happy to have them, and kindly offered me a few shiitake logs in the coming spring.  SCORE!

            Have you ever noticed the cosmic law that goes something like this: The more you give, the more you’ll receive?  It’s true.  There is such abundance in our world, if only we all remembered how to pass it around.

Skill up:  

         I’m a little embarrassed to admit this one, but here goes: during the past two weeks, I had a new bathroom built on my first floor for my elderly mother, who will be coming to live with us.  Prior to the construction of the bathroom, I had absolutely no idea how the plumbing worked…I didn’t know which pipe took out the waste, or if the sink water, shower water and toilet water were sent to the same place or not.  One week before the contractor arrived, I had an emergency visit from the plumber, but not before I learned exactly where the upstairs toilet went.  Since then, I’ve seen the plumbing adapted to the new bathroom, and have figured it all out.  I can’t believe I never cared before.  It’s such a simple thing…

Plumbing...etc.

Squash Blossoms; a Guilty Pleasure

Squash Season is Coming!!!

This is admittedly NOT the plant I took my male blossoms from; that plant had a huge headstart, being grown in the high tunnel, however I didn't plan ahead and neglected to photograph it.  Them.  They're taking over. (I'll insert a picture here at a later date!)

Squash blossoms are an early summer delicacy.  I only pick the male blossoms, the ones without the ovary attached (swollen base), because that's what will eventually become your squash.  And I only take a few; they're a guilty secret. For this recipe you'll need a simple egg batter (like the one you use for pancakes), a stuffing, some vegetable oil, and some salt.

Open the blossom, then remove the pistol.  Or is it the stamen?  I don't remember.  Remove the phallic polleny thing in the middle.  It will be bitter if you don't. Stuff the flower with something you love: crab, shrimp, mushrooms, cheese; I chose fresh mozzarella, because that's what I had. Wrap the blossom around the filling.  Really tuck it in.

Heat up your oil and get a plate ready with paper towels to catch the drips.  Dip the entire blossom in the batter, and make sure the petals stay around the filling as you rotate it for coverage.  I found it easiest to do by hand, but if you grip the open end of the blossom with a pair of tongs, you may be able to finesse it into compliance without messing up your manicure.  Having no such manicure, I wasn't terribly concerned about using my hands.  Place them in the hot (but not smoking) oil. The stuffed blossoms.  Not your hands.

Make sure to turn them as they get brown.  Don't fuss with them too much or you'll lose your stuffing.  Well, they will...not you. 

These are NOT chicken wings.  Meat-free goodness.

Drain on paper towels or whatever you use for lapping up oil, then salt to taste and enjoy.  If you have a favorite dipping sauce, now's the time to break it out.  I used harvard beet glaze, because that's what I had.  And that was just fine.

Enjoy!

Abundance

Spring has suddenly morphed into summer, as it seems to do every Memorial Day. With the torrential rains, tornadoes, subsequent sunlight and heat has come the inevitable greening of Pennsylvania.

Trimming the Garden: Feverfew, Lemon Balm, Spearmint, Sage, Kale, Spinach, Lettuce, Strawberries...
and a Few Weeds.

I'll discuss my vegetable garden in a later post, as I'm way behind on taking the appropriate pictures.  What I want to discuss today is the natural bounty I've experienced so far this spring.  Wild harvests have been possible for months already, with the first garlic mustard, ramps, morels, dryads' saddles, watercress, nettle, etc.  On Sunday afternoon, as I was waiting for the shuttle to arrive for our post-paddle trip home (we had a wonderful 17 mile paddle trip on the Pine Creek, near Williamsport, with a most-excellent group of new friends), I spent a few endorphin fueled moments gazing at the "weed" bank by the water.  It occurred to me that I could actually create a fairly decent meal from the abundant plants growing there.  There was stinging nettle (par-boiled and sauteed, a better-than-spinach green), burdock (the root is a prized vegetable in Asian cultures, though I've personally never tried it because it's a huge taproot, a long, deep dig...and I'm lazy), garlic mustard (spicy greens and root), upland cress (peppery), and some wild carrot.  We need never go hungry in the summer, if we know what we're looking at. 

Feverfew

Back at home, the herb garden in my tiny back yard is in full swing.  I harvested the comfrey because it was threatening to move into the kitchen, and I've begun harvesting the feverfew flowers.  The valerian is about to burst into bloom, and the tansy and pennyroyal are looking promising.  I have enough mint and lemon balm for the entire block.  My more traditional culinary herbs are holding their own; I've been topping the basil, parsley, rosemary and oregano for a few weeks as I need them for my cooking; the thyme is a little slower to get started, and my new chives are lagging behind. The perennial strawberries are enjoying a renaissance this year, after last year's hiatus, and the snow peas I put in after a glass of wine sometime a few weeks ago are doing surprisingly well considering their inappropriate position.

Strawberries

It's amazing to me how much you can harvest from a tiny spit of land, if you simply adjust your expectations about what a backyard should look like, and use your culinary and medicinal herbs and vegetables for greenery and flowers instead.  I have more than enough for my husband and myself, on a piece of land smaller than most people's living room; of course, my more expansive vegetable garden is off-site, and I'd dearly love to have that right at hand, but I'm happy to have it, regardless.

Gratuitous Snow Peas

More pictures to follow!

P.S.:  On the way home from the farm this afternoon, I saw two tiny spotted fawns.  What a blessing!  AND: a beautiful bloom of oyster mushrooms on the famous farmer's tree from last fall.  I stopped by to ask if he was still disinterested in them (!), but he wasn't home.  I sure hope no one spots them before tomorrow!

Watermelon Juice with Plum Vodka, a Watermelon Ball and a Backyard Mint Sprig. 
YUM!  When the Watermelon is Local, it'll REALLY Rock!

The Lower 40....(feet)

I am an Urban Homesteader.  Here's the urban part:  my yard. 

In your mind, splice these together.  That's my yard.



And then the shared side yard:

No, that's not snow: it's Bradley Pear blossoms, imitating snow!
And Pierre off on an adventure.

Yes, it's small...but mighty.  Here's what I have planted.

Clockwise from where I'm now sitting at the picnic table, starting with the porch container: sage, thyme, rosemary. oregano, tomato starts, broccoli start, lavendar, cherry tomatoes, spinach, passion flower, comfrey, tansy, basil, mesclun lettuce, red tipped lettuce, radishes, lemon grass, kale, heirloom yellow pear tomatoes, chrysanthemums, chamomile, hosta, ferns, lemon balm, cleavers, red cap mushrooms, shiitake mushrooms, maiitake mushrooms, oyster mushrooms, reishi mushrooms, horseradish, collard greens, sweet peas, loofah vine, garlic, parsley, tarragon, more herbs already mentioned, turban squash, butternut squash, pattypan squash, strawberries, rhubarb, sweet woodruff, feverfew, spearmint, more kale, moon flower, Jerusalem artichokes, possibly elderberry (don't know if they made it), clematis, peppermint, more strawberries, 3 cans of potatoes, wisteria, pennyroyal, chocolate mint, Clio dandelion, purslane, pineapple mint, ginger mint, chives, lemon thyme, buttercrunch lettuce, small pie pumpkins, (we're heading down the narrows now) more redcap mushrooms, asparagus, upland cress, beebalm, butterfly bush...and I'm sure I forgot some.  The three trees are ornamental, but they attract birds, who eat the bugs, and provide shade in the summer, so I'll keep them.  I've removed a few that were crowding these.  I do miss the two paper birch trees we had in the back; the Japanese beetles got them in their entirety a few years ago, and they died, so they had to be removed.

Herbs and Compost Bucket on my Grill-prep Island

Feverfew Run Amok..Mint, Kale, Moon Flower, Jerusalem Artichokes
Trumpet Vine, Clematis

Potatoes and Clio Bed

Aromatic Mints and Medicinal Herbs

The Container Garden

Mushroom Logs, Redcap Bed, Horseradish and Butternut Squash, Culinary Herbs at Base

The View from the Alley

Frankie and Pierre

I just wish we could bring the kids home.  But we can't. And that's what puts the ban in urban. Unless you're really sneaky, and they're really small. And it's too cold in the barn for the babies ;)

The Herd, a Month or So Ago.  Time Flies.

And that's all she wrote.

Watercress

No, it's not just a topping for crustless toast, served at highbrow teas.  Watercress is a fresh, wild vegetable that makes a hearty addition to a foraged spring meal.

Swamps = Fountains of Life

Spring-Fed Goodness

The Cress

 When I was a little girl, my father used to come to the stream opposite this little swamp to catch minnows.  I remember how he'd set up his big kick net, then send me upstream to chase them down to him.  I've been visiting this spring-fed swamp for almost 50 years.

At one point, in my early childhood, someone kept a fenced area on the hill above it, where they held some white deer.  Those deer are long gone, but the spring remains.

In the green run-off, the watercress faithfully grows wild every spring.  Someone kindly brings palettes for the pickers, and lays them out strategically.

I gather a few bags each time I visit.  It rapidly replenishes itself if you just twist off the top few inches.

Rinsing the cress

My friend David tells the story of enjoying his first watercress salad of the season, only to find a snail attached, so I make sure to give the watercress a good rinse before storing.  Those of us who forage our wild foods know that we share them with all sorts of living creatures.  I try not to eat those critters in the process.

My first watercress meal of the season will be a potato, ramp and watercress soup, made with organic chicken broth and raw milk, and garnished with local bacon.  I'd call that a hearty spring meal!

-----------------------

UPDATE*****

Cream of Potato, Ramp and Watercress Soup. 

Oh, Yeah!

4 cups of chopped ramps

4 cups of cubed red potatoes

4 slices of bacon

4 cups of chopped watercress

4 cups chicken stock

1 cup of heavy cream

salt

yogurt

In a Dutch Oven, cook the bacon intil crisp.  Remove it and hold until later.  Add potatoes, ramps and cress to the pot, then saute until the greens are cooked.  Add the chicken broth, and simmer until the potatoes are soft. (I used a stick blender at this point to make the pieces smaller). Reduce temperature and add cream, them heat through.  Season with salt, as needed. Pour into bowls, and garnish with bacon and yogurt. Yummmmmmmmmm.  Welcome spring.

Making My Mark

The concept of mark-making may have different meanings to some of my colleagues than others.  As an artist, mark-making refers to the visual representation of our particular chosen medium; now that I think of it, that may be a very good definition for anyone considering what it means to "make their mark".

For instance, I spent a good part of my day doing research for my (ultimate) graduate thesis.  That'll be a significant mark made in my life, as it will culminate one more educational life-experience and open the doors to others.  My particular research is focused upon the place a member of my extended family holds in history, so it has particular meaning to me; I feel the importance of doing this research and writing correctly.  Research and writing are my medium of choice in this instance.

Of course, teaching is a long-term process of mark-making; we teachers have the opportunity to affect so many lives!  Though I don't comment upon my teaching profession in this blog, it's very important to me, and the impact I have on the kids who need me gives me a feeling of great worth (right next to a feeling of great humility).  Though our government apparently doesn't share my sentiments, my intrinsic understanding of the impact one teacher can have on the life of a student at the right time, and under the right circumstances is obvious to me.  I lived it myself, both as a student, and as a teacher.  In that case, my media are pedagogy, artistic knowledge, and compassion.

What I do share with you is my garden: another place where I can coax my little seeds to grow.  It's springtime, and yesterday was the first solidly sunny and warm Saturday we've had this year.  My media are soil, labor, tools and seeds, and the mark I make will feed us throughout the coming seasons, and will provide a source of inspiration and thoughtfulness to me throughout the year.

A Blank Canvas

Like any work of art, we begin with a blank canvas.  We can control the quality of our canvas, and the craftsmanship we use, but there is always a beginning, a middle, and an end.  This wheel-barrel received a generous helping of well-composted horse manure this year.  A good canvas for the kale that will grow there soon.

Planning Ahead: Asparagus

This tiny asparagus shoot is the result of the planting I did last year.  As a second-year sprout, it's thin and small.  Each year will add girth and fecundity.  Some projects take longer than others, but they're usually worth the wait. There's nothing quite as good as asparagus.

Redcap Bed


Another bed that will take some patience is the hosta redcap bed I started this spring.  If I planned it correctly, I should have a harvest by fall.  As a lover of all things mushroomy, I have high hopes for this culinary masterpiece.  My work here is mostly done; the shade provided by the ornamental pear trees and hostas should allow the little fungi to do their thing.  I have such a tiny garden at home; the shade and ornamental shade-loving plants weren't pulling their weight.

The End of an Era


The whiskey barrel you see behind the plastic planter, has literally disintegrated.  It is currently the home of several garlic bulbs that I planted last fall, and as such will limp along until they're harvested.  In the meantime, both it and the new planter have been sewn with spinach, an early season crop.  When both the garlic and spinach are harvested, the whiskey barrel will also be harvested, and its soil used elsewhere.  This year's cherry tomatoes, a back-door favorite, will live in the new planter, complete with new, composted soil.  I expect a great harvest, based upon the harvest enjoyed by my friend Stephanie (who gave me the compost!).  The lavender plants, in the small pots beside it, are already showing signs of life.

Horseradish

One of my three remaining barrels is home to this year's horseradish shoots, which I'll be excited to watch grow.  I expect to companion plant some collards or chard with them as well, as this is a shady space.  The base of the barrel (and those next to it) have become my outdoor culinary herb area.  I started some thyme, parsley and sage today.  The rosemary is still indoors.  My medicinal herbs are primarily perennial; the various mints grow enthusiastically wherever I start them; the others (too many to name) are tucked in among the vegetables and trees.

Mint: A Fragrant Opportunist

Herbs are naturally enthusiastic.  I love that about them.  They're the street-kids of the plant world, and manage to thrive where they land.  I've placed several varieties right next to my picnic table, so I can enjoy them when I have my infrequent moments of repose in the yard.  Speaking of repose:



The Captain's Chair



And I'm the captain.  The third barrel is to the left, rear of my vintage lawn chair (salvaged from a curbside on trash day a few years ago). Strawberries grow around the barrel's base.  The white lattice behind it still supports an ornamental vine that hides my "lower 40"...a narrow alley between the hedge and the shed, where my scraps go.  There are two hostas that are sprouting behind the chair, and to the right of it, a clump of feverfew is getting a good start.  You can't see it, but it's flanked by lemon balm and spearmint.  And there's a rhubarb plant somewhere in there.

My husband constructed the planter from an old door two years ago, and after several false starts, I finally got a trumpet vine started in the right corner of it.  I have a few Jerusalem artichokes planted there (if the squirrels didn't get them), and some elderberries from last year.  Yes, I know they'll be big.  It's an experiment.  Though you can barely see it, there's an antique bell above the bed: a nod to my in-laws, who had it at their home in Oyster Bay, and used it to call Peter and his sister in from the woods.  What a life!

Stinging Nettle

There are those plants which shouldn't be cultivated in close spaces; one shouldn't attempt to raise a mustang or a tiger in the city.  So, in honor of those wild things that defy my intensive attempts at an urban masterpiece, I've included my new culinary addition for the spring: stinging nettle.  She grows nearby, and waits for me there.  I've decided to let her roam free; I'll come to her.  The story of our first cooking experience (I've dried her for tea) will follow shortly.

Spring commences; our most creative time.  We plant the seeds for a prosperous tomorrow, and if we're wise, we enjoy the work as much as the harvest.  We observe the growth, and it makes us smile...and hope.  Like a painting; like a student; like a garden.  Welcome, spring!

Faith's Kids

Dinner from the Freezer, Organic Style

It's January, and after a long, hot summer, a frantic fall, and an equally frantic holiday season, we're all settling into the winter doldrums.  NOT SO! Unfortunately, I don't have pictures, but we had summer for dinner tonight:

Fresh (frozen) local organic sausage roulettes, garden grown kale in a wild oyster mushroom cream sauce, oven baked sweet potatoes (Amish grown), and frozen strawberries (from the market last summer) over homemade, raw-milk ice cream.  And it all took about 40 minutes, and came from my freezer and pantry.  Yahoo!

I think I'm beginning to like winter!

Turn, Turn, Turn

Happy Sunday; we enjoyed one of our final convertible mornings today, as we left the Emmaus Farmers' Market.  The sun was bright, and the fall colors were stunning:

Fractal Vegetables

I couldn't help shooting a few pictures of the wonderful fresh foods I'll be missing soon.


Roots

From technicolor roots to deep green leaves, my body felt stronger just looking at them!  Some will surely go into our Thanksgiving meal, though we're not having a traditional one this year.

Those Greens...

Oh, Those Greens!

 There is light at the end of the (high) tunnel, though.  Kathy's greenhouse is up, and I have a book: The Winter Harvest Handbook, by Eliot Coleman.  If I can get someone to do some rototilling, we might just have some greens in January and February.  We'll see.

Lunch

 In the mean time, Peter and I had some greens for lunch at the local Vietnamese place; the real reason I took this picture was because I was fascinated by the little altar inside the counter behind him.  There was an incense pot in front of three little Buddha-like figures.  I thought it might be rude to openly walk up to it and photograph it, but I'm intrigued, nonetheless.  We had spring rolls, chicken pad Thai, and hot and sour soup. Yum.

Then a short ride in the country: A hidden park on the hills behind Emmaus.

Delicate Pink Leaves

Winter is Approaching

 The sun was obscured by November clouds as we made our way home.  We'll spend the day quietly feathering our little nest; baking, reading, writing.  The dark months give is time to ponder, and prepare ourselves for a new year ahead. We slow down, tuck in, and dream.