at first blush

from left to right: California early white, German white, Chesnok red Taste trials occur regularly in our kitchen, as we assess which varieties of plants we’ll grow, or how we’ll use different foodstuffs. I ordered, after a request from Michael for different kinds of garlic, three pounds. Little did I know how much row space that required (roughly 30 feet per pound, in double rows). With several leftover cloves in hand, merrily did I march into the kitchen and crush them with determination. I do not know how an epicure would run his garlic selections through the proverbial gauntlet. I just spooned each up, with a piece of bread inbetween tastings.

Well, raw garlic is downright spicy, and it seemed to get spicier as I tried more. Michael tried our three selections in a different order, and found the same increasing spice result. Regardless, they are all delicious, and we’ll report back on how the different varieties perform when we really check in turkish figs busting their guts after a hard, late season rainon their growing next spring. Currently bedded down under several inches of straw, I do see some green stems poking up.(Place cursor on pic to see varieties)

The sleeper surprise of the garden popped into view yesterday: figs! We had a good driving rain several days ago, and it seemed to take the figs that were refusing to ripen, and engorge them to the point of splitting open. So, I  picked them! Not much flavor there, but the nicest hint of sweetness. It reminded me of eating something rose flavored – it’s more like an essence than a taste. No drying of these biddies, all went straight into our tummies. Next up, I’ll need burlap to wrap around the plant to ensure its winter survival.

color me orange

ducklings run away from the cameraWhat a shame that our yard is shaded by Silver Maples (Acer saccharinum)! At the present moment, a lovely blend of scarlet and orange would please me more. Rather, their leaves are turning a pale motley of green and transparent yellow. I once received the advice to plant a beautiful tree outside the kitchen window, so as to have an enchanted focus while doing dishes or other mundane tasks. I must spend too much time in the kitchen, because at this point I’ve re-imagined an entire arboreal late bloomerssanctuary on the other side of the panes. Complete with sub-canopy beauties like azaleas and rhododendrons . . .

No matter that the giants actually in residence provide ample, cool shade during stifling summer sun rays. What one wants during the fall is color. It’s a sentimental time, a passing of life en masse, the gloried walk into the sunset, perhaps to return in another incarnation, perhaps to remain but a memory.

Thought slivers of what beginnings I’ll awaken to next spring flush to the front of my head with the wood stove’s warm undulations. But for many moments of the day, nature’s twilight of productivity passes less markedly. Dinner plates consist of arugula greens, shredded carrots and apple bits. All continue to grow well.  The little ducklings round out the yellow portion of the rainbow, and grow Callicarpa americana, american beautyberryrounder too. What easy weight gainers!

Callicarpa americana (American beautyberry) sprays it’s candy purple goodies into the disinterested air. With nary a critter to enjoy the fruits of its labor, this plant seems entirely narcissistic. Our raspberries, on the other hand, continue to ripen fruits daily, a timely late season blessing and offering. This remains a mystery as they are not a late season variety. Maybe it just took a while to get their reserves up and pump out the goods?

crunch fest

calhoun crunches inGrandpa and Grandma Newcomer were quite the hoarding example-setters for little Lynea. Hungry after fall tennis practices, their comfy home, located by the courts, offered an insta-snack for my teenage tummy. Screen door snapping behind me, Grandma would have already risen from her reclining super-chair, eagerly helping unload the bags and gear from my arms. Before we could get jabbering about the day, though, I’d dash into the garage looking for an eat.

Therein lay more important decisions than questions on a calculus test; with my choice of three elderly refrigerators full of apples, cider and other assorted foods in storage, it was a snack drawer on steroids. My own home was far less interesting; only one sparkling clean refrigerator housed our food, and not a sweet drink to be found. I recall tall glasses of cider complemented with grandma’s particular delight – popcorn. I remember the apples keeping forever, and I remember it was easy to sit and chat with her.  Easier than with my own classmates at times.

October is the time to turn my attention so wholeheartedly again to apples. The Backyard Fruit Growers of my southeastern Pennsylvania region held a tasting today, perfect for those who desire a good sampling before selecting fruits to hold them through the entire winter.  The friend who alerted me to the event forgot to mention an empty stomach was required. More than 130 varieties of apples sat ready to be tasted! The enormity of the tasting overwhelmed me, but rather quickly one’s taste buds begin our inherent selection process. Yum, yummier, yummiest, with a couple of ‘no thank you’s’ as well.

Many of the varieties present had been cultivated by the hosting location: White Oak Nursery. It was clear from the identification tags that several people amongst the crowd were dedicated growers. Others were smaller backyard sized growers. I easily found the growers of my favorite varieties and chatted about obtaining some grafting stock . . . oh spring, the only hope for us on these dreary, raining fall days.

Of the multitudes, my pen knife and I I simmered down to doting on roughly four: the Macoon, the Hudson’s golden gem, the Chesapeake and the Spitzenburg. These days one can send off one’s apples to the University of Pennsylvania (amongst other places), to determine the variety, or to assess a newbie. With the roster of guests at this event, I hope to get a wonderful start on some old-time apples. But I’ll first attend the Winter Workshops on Feb. 20, 2010 in Lancaster, and clearly the Grafting Workshop on March 27, also in Lancaster. Nothing like planning ahead eating them all now!

the first layer

insulation installed along the coop walls, later covered with plywoodGetting dressed requires an additional layer now. Not quite the longjohns, but at least another long-sleeved shirt. Likewise, frail plants have moved indoors to clutter tabletops, and some short logs sit beside the Jotul stove, drying out a bit before heating the downstairs. The giant Silver Maples surrounding the house would do well by dropping their leaves, ahem!, letting a bit more light into the house; the damp chill indoors has me feeling like a Brit, and morning constitutions seem like the only way to warm my body.

The chickens are likewise needing some extra comfort, and we outfitted the coop with a layer of stiff insulation topped with plywood cover. Not so happy about the insulation options; cellulose fiber would have been a more environmentally minded decision. Plywood hosts it’s own array of toxic issues, namely glues, but the milling of Michael’s logs into usable planks (a farm project of epic proportions in my head) remains incomplete . . . so off we bedding down the beetswent to the hardware store (which is at least owned and run by local families).

Hardy vegetables remaining in the garden received their own extra layer this weekend – Agribon cover cloth. Using the terrace-stabilizing pipes (pounded into the ground 18″) as securing elements, I bent PVC pipes up and over a couple beds. The rowcover cloth went over this, and was weighted with long boards all around. Straw scattered about the carrots and beets will help an extra bit – the remainder of the straw was spread over the freshly planted garlic. This rowcover will probably not withstand much wind pulling the rowcover overor harsh rain, so we’ll see what happens. As I currently understand, it is to be used to extend the season for several weeks. The ever-interesting four-season harvest remains my goal; as always, construction skills would be useful towards this end.

duckling drop

Michael opens the box-o-peepsThird time is the charm, as some say. “Quack Quack! Ur babies r here!”, read the text message at 7:30 this morning. Pretty easy-going, this surrogate mother situation, text and go. Eleven golden, super soft baby ducks are the newest kids on Cricket Thicket. I sure am hoping these aspiring Giant Pekings from McMurray’s Hatchery are easier keepers. Off the cuff, I find them the cutest of all the farm critters we’ve welcomed this year.

Using an old dog kennel, with the top off (for easy human hand access to water and feed), I’ve set heavy boards up against the sides so that nobody plops out. An adjustable light stand (like what a photographer would use for studio shots) holds a heat lamp bulb (selected from the local feed store), and the little goldies are clustered underneath in a duck scrum. I imagine it would feel totally awesome to be in the middle of all that baby duck down. The cage is plenty big enough for them to move away from the heat should it prove too much.

When a little bigger, perhaps a week out, we’ll open up the yard to them. I am feeding a starter duck feed, available at the feed store, but hope to mostly satisfy them with the grass option in short order. Predicted to be of duck a l’orange size in just 8 to 10 weeks, this is one critter we’re hoping proves a time and money economizing meat option. Get ready for your Christmas presents family and friends! This is, however, a trial run. as my mothering instincts increase daily, I hope to hatch out the next batch, as well as branch out into more diverse, heirloom breeds.

it’s really that good for you

potato dreamDigging out the potatoes and sweet potatoes last week led to cooking adventures in quest of something different. With inspiration from Shepherd’s pie and creamy, whipped potatoes desired everywhere, Michael concocted our newest pan-o-potats (and sweet potatoes). The following really is that good for you, when imbibed in moderation. Ah, that famous rule for eating.

STEP1

You’ll need: 1 medium sweet potato and 2 medium potatoes (not the football sized things on grocery store shelves) – cubed and boiled in salted water until soft (leave skins on); 3 Tbs butter (Jersey cow is best); 3 Tbs thick yogurt or sour cream; 1 cup arugula chopped fine; 1 cup shredded cheese; 1/2 cup milk (we used raw sheep). Note – use leftover potato water to cook with (soup base, biscuit liquid, etc.)

Beat all of the above slowly in a KitchenAid blender or with potato mashing equipment to mix and melt everything. Then beat Calhoun asks star to playfaster, whipping this concoction.

STEP2 – You’ll need 1 Tbs mustard seeds, 1/2 Tbs ground pepper, 2 Tbs olive oil, 1/2 a yellow onion chopped, 1/2 c. green onion stems, 1/2 cup soppresatta chopped (or bacon, other pork cut), salt.

Heat a heavy skillet (oven worthy!) till it smokes. Add mustard seeds and pepper, turn heat down a bit, and roast. You’ll probably need a spatter screen to help contain the buggers in the pan. After a couple minutes, add the olive oil, yellow and green onions and soppresatta. Saute for 5 minutes, or longer depending on how soft you like your onions. Salt the mix during this time. Then, spoon potato mixture on top of onion/pork mix, spreading evenly. Broil for a minute or a bit longer, so that the peaks of the potatoes get golden.

We enjoyed this with a crisp salad of more arugula with some chopped fall apples, making us feel quite healthy in addition to the potato contentment. A glass of good red wine completed the atmosphere.

walking and seeing

last eggplants from garden, plus lavender ready to dryMother Nature is setting a contrary atmosphere to my thoughts. As I ponder the awareness awakened in life by slow pace, She pushes gale winds across the earth. The western woods jostle like ocean kelp beds at storm’s height; each tree’s core strength and flexibility demonstrates decades of give and take spent growing with the elements.

I’m thinking about our official first Pennsylvania walk, of last weekend. Twenty feet in Michael and I saw a peculiar looking walnut. “That’s a pear!” he shouted. Our necks snapped in anticipatory glee as we scanned the shrubbery above us. Indeed, emerging above the snarled oriental bittersweet and wild rose thorns, the tip of an old pear tree splayed plush fruits 15 feet above our heads. Having passed this plant cluster thirty times, clipping along between tall grasses, dogs running pell-mell, my eyes remained forward. Perhaps in anticipation of falling in the uneven field; more likely focusing on moving myself and the dogs away from a somewhat nearby road as quickly as possible.

This walking stuff is enlightening. Scrounging for decent pears, an odd breeze passed overhead bringing my eyes skyward once again. Small gusts rustled the treetops, but a dipping cluster of small black birds created the quick whoosh I heard. Later in the afternoon, a walnut come into close view. While looking hard at an odd berry bush, an orb flashed before my eyes, thudding decidedly onto the ground. Thanks to those minutae of time and space, my head continued un-pummelled and delightfully coherent for the remainder of the day.

This Wednesday morning glides routinely; having mixed together a sourdough starter two days ago, I continue the process. pic from the weekend walkOther bread-stuffs are on the docket, as well as those pears. This morning is one of my versions of efficiency; baking bread for the week ahead, as well as gifts for those who dine with us this evening. If this weekend walk created intimate introductions with flora, fauna and geography, heightening my sense of place, these mornings of bread and assorted culinary extras awakens me to the pleasures found in cooking for oneself and loved ones. The process reminds of me of walking; in following the hours of the dough’s development, awareness to detail grows, just as walking provided more detail than months worth of running in the same location.

There will always be a need for quick cooking, for meals gathered on the spot, and there will always be a need for speed while moving amid the hustle and bustle of life. But for this morning, I’ll relish the dough flow. I’ll let puppy Calhoun climb on my lap, terrified of the wind. And I’ll most certainly enjoy the pleasure of sharing the baked outcomes with friends.

finishing plucks

I pluck the tender young leaves off my basil forest, before sending the remaining plant to compostNipping Jack Frost does not yet threaten, but I’ve decided to go ahead and finish harvesting several items in the fall garden. Basil is first; picking just new-ish leaves, usually lateral to the flowers that have developed on many branches, I’m plucking away rather haphazardly before pushing the now woody stalks through the shredder. I’ll dry this basil rather than turn it into pesto – plenty of that is waiting to be unearthed from the entirely disorganized chest freezer of garden goodies.

Lavender flower stems hang from my garden stall, and I dream of planting Provencal rows to entice future bee residents. Lavender has the Proustian effect of nuzzling my childhood body into my grandmothers bosom for a great hug. If I had grown more than single pots of oregano, thyme, tarragon and mint, I’d set to drying these. As they are, I’ll bring the pots inside for winter and hope to find sunny, south-facing windows to see them through until next spring.

moxy for the camera, ready for more salt. bucky flashes his 'feed me!' lookNotice little Bucky, the male calf in the photo. Despite adding feed to his diet, I hold little hope for a brisket off of this fella. Just look at his hips! Hopefully  no-one from PETA sees this page; I’d be unjustlly accused of mal-nourishing the little bugger. As it stands, he and his sister are two mores lessons in breed selection. Simply put, don’t buy a cow that likes to make milk if you want to eat a great  big hunking backstrap sort of cut. More than one person has told me that if I want them to get big and juicy, I just have to feed them more; I’m not interested in feeding my calves extensive (shipped from far away, grown unsustainably) grain selections when the whole point was to have some grass fed meat. I’ll just grin my dopey Green Acres smile and get on with it. Better selection next time. I do hold out hope for decent meat stock.

sheepish

the sheep say hello, and give me a treat!

Two of our guys are into their final countdown. Click on the above highlighted phrase to see a little video – my first attempt here. What a hell of a learning experience.

falling in

what butterfly is this, delighting in a long-lasting pink zinnia?I’m falling into daydreams . . . of next year’s garden, of what I can eek out yet this autumn, of longing for winter’s deepest cold and the resultant planning that comes of time spent indoors. But there is yet a month plus of beautiful autumnal landscapes and food. Perhaps these daydreams are tied into moments of lyme-disease induced fatigue. Whatever the case may be, I find the transition from one season to the next to be both delightfully optimistic for the future go-around, as well as nostaligic in the way of returning to school as a child; nature is about to go kinda dormant and that feeling of winding down tugs at my heart. Then again, we all could just be tied to the daylight like chickens and feel the drag for a reason as simple as that.

The October garden: I’m digging out potatoes and parsnips, enjoying lush salad greens, drying herbs before the first frost, and plucking the last eggplants. After one 20-yard dash downhill behind a rampant rototiller, I’ve also enrolled the help of Michael to mechanically dig up a lovely long bed for the (ee gads) three pounds of garlic awaiting a earthen home. When your friend tells you to experiment with different varieties for garlic, be ready for some beginning of a stone walkway into the raised bed garden areaflags mark altitude level curves on the slope for me to follow as planting guideslong row planting; one pound of garlic, typically the smallest order-able amount, is a heck of a lot. Three pounds of garlic awaiting my attention was enough to put my previously entirely hand-dug garden methods on hold for a (delightfully restful) moment so that some rapid tilling could occur.

Mr. Dan Miller, of the Chester County Conservation District, came out last week to lay out level lines on our slopes. The home garden area is now staked out with fluorescent flags denoting level curves for me to follow in planting, leaving a three-foot grass strip between them to help hold the soil on the hillside. I began with a line of raspberries (planted this past April and bearing fruit right now), and added a couple of elderberry bush starts. A second terrace strip began with a previously planted blackberry bush, added three high-bush blueberry varieties (best pollination with this diversity??), and ended with another blackberry. I do not yet have trellises up for the 1/2 year aged, sifted horse manure compost sits atop this tilled strip, ready for garlic planting!blackberries, nor posts for the over-bush nets the blueberries will require should I desire the fruit before the birds arrive for feasting.

Garlic will be planted in a couple of weeks, and the winter greenhouse staked to the ground . . . it blew over earlier this week after a lovely gust.