• Breads,  Breakfast,  Cake,  Dessert,  Fruit,  Recipes,  Vegetarian

    Strawberry Shortcake

     

    Serve with a dollop of whipped cream.

     

    Strawberries are the quintessential food of summer.  Whether served plain, dipped in sugar, chocolate or a sweet fondue, mashed and drizzled with balsamic or flavored vinegar, chopped and mixed with vanilla ice cream, strawberries are happily both delicious and nutritious.  Between summer’s heat spells, take time to light up the oven and treat yourself to some strawberry shortcakes.  They taste as if they were difficult to make, but they aren’t.

    Grate frozen butter into the flour.

     

     

    Before you begin, throw 1/2 a cup of unsalted butter into the freezer.

    Strawberry Shortcakes
    Author: 
    Recipe type: Dessert or Breakfast
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8 - 10
     
    These scrumptuous, not-too-sweet cakes are ideal for a summertime dessert or for a special breakfast or brunch. You can even serve them at high tea!
    Ingredients
    • 2 cups all-purpose flour, plus more for dusting
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • ½ teaspoon lemon or orange zest
    • 5 tablespoons sugar, divided
    • ½ cup unsalted butter, frozen
    • 1 large egg, beaten
    • ½ cup cream or ½ and ½
    • 1 large egg white, lightly beaten
    • 10 - 12 ounces fresh ripe strawberries
    • 1 tablespoon sugar
    • 1 cup whipped cream
    Instructions
    1. Heat oven to 425F.
    2. Stir together the flour, salt, baking powder, zest and 3 tablespoons of the sugar in a bowl.
    3. Grate the butter into the dry ingredients, then with your fingers or pastry blender gently incorporate the butter into the flour.
    4. Whist the egg into the cream and slowly pour into the dry mixture while mixing with a fork, just until the dough begins to form (you may not need all the liquid).
    5. Turn the dough out onto a lightly floured area and roll gently to about ¾ ".
    6. Dip the cutter in the excess flour and cut out rounds.
    7. Place the shortcakes one inch apart on a greased baking sheet, or one lined with parchment paper.
    8. Gather the scraps of dough and continue rolling and cutting until used up.
    9. Brush the tops of the shortcakes with egg white and sprinkle with one teaspoon of remaining sugar.
    10. Bake for 10 - 15 minutes until golden brown.
    11. Allow to cool on a wire rack (you'll want to eat them while warm).
    12. Slightly crush the strawberries to release the juices.
    13. Sprinkle with last teaspoon of sugar. You may also drizzle with balsamic or flavored vinegar, stir in fresh snipped mint leaves, or stir with a tablespoon of whiskey.
    14. Split each shortcake lengthwise and add strawberries and a dollop of whipped cream, then top with the other half of the shortcake like a little hat.
    15. Makes 8-10 shortcakes.

     

    Gently cut into 2 1/2 inch rounds.

     

    Bake until browned, then cool on a rack.

     

  • Animals,  Gardening adventures,  Other Insects,  Permaculture and Edible Forest Gardening Adventures

    Of Monarchs and Milkweeds

     

    Monarch (photo: Miranda Kennedy)

     

    The migration of the monarch butterfly covers an astounding 2500 miles.  Instead of dying off in the cold of winter, these flimsy, light-as-air insects fly from parts of the US to groves of Oyamel fir trees in Mexico.  They are the only insect to cover such territory.  They are particular little beasties, for they rest only in the Oyamel firs and look for milkweed plants on which to lay their eggs.  Milkweed exudes a sap toxic to animals which the Monarch caterpillars eat, obviously immune, making them toxic in turn.  The caterpiller’s bright coloration is a warning.

    Snazzy stripes mean 'eat at your own risk' (photo: M. Kennedy

    In fact, the Viceroy butterfly, which is very tasty to predators, mimics the Monarch’s coloration to keep from being dinner.

    Deforestation, insects, climate change and pollution have cut a huge swath through the Oyamel fir tree population, and the Monarchs are struggling to survive.  They also combat the decrease in milkweed as human populations spread and plant lawns instead of weeds and wildflowers.

    At the beginning of this year, in my efforts to change my property into habitat, I was determined to help the Monarchs. Every year I see maybe one or two of the majestic butterfly pass through my yard, and I’ve been sorry that I can’t offer he or she anything except nectar.

    What I had been calling milkweed actually is sow thistle Sonchus oleraceus, which is an edible kitchen herb brought over from Europe with the settlers as food.  It also has a milky sap in it’s hollow stem, thus the erroneous name of milkweed. There are over 100 varieties of real milkweed.  So, I purchased two Balloon Plants, or Asclepias physocarpa (Asclepias is the botanical name for the milkweed family).  They grew quite well, developing the balloon-shaped seed pods which, when ripe, burst open spreading small seeds with feathery wings attached that carry them everywhere.

    Seeds burst and fly

    To my great excitement my daughter spotted very tiny Monarch caterpillars on the leaves!

    Tiny Monarch caterpillers (photo: M. Kennedy)

    The caterpillars have been eating voraciously and growing big and fat.

    Monarch caterpiller and milkweed (Photo: M. Kennedy)

    We’ve seen Monarchs in the yard many more times than in the past.  We are monitoring the caterpillars closely, waiting for them to metamorphosize.  I’ll help the plants distribute seeds throughout my yard, and I’ll plant the native narrow-leafed milkweed as well.  I’m so excited that within months this goal was achieved and that these wonderful creatures have one more place to find refuge.

    Good links:Monarch Watch http://shop.monarchwatch.org/ ,   Monarch Migration  http://www.monarchbutterflyusa.com/Migration.htm.

  • Fruit,  Gardening adventures,  Humor,  Permaculture and Edible Forest Gardening Adventures,  Vegetarian

    King Watermelon

    This year I grew watermelons.  I planted organic seed in my raised vegetable bed, protected from gophers by aviary wire, grown in excellent soil and fertilized with organic fertilizer, watered often, and the vines produced three melons the size of grapefruit.   The chickens enjoyed them very much.  However, a non-organic watermelon from a six-pack stuck in the ground under a bamboo, decided to take over the world.  Not only did it’s foliage cover a good portion of the upper soil, but it grew and has grown enormous beasts of watermelons.  One we call King Watermelon.

    King Watermelon is in the foreground, laying in wait.

     

    My daughter and I watched a YouTube video on how to tell if a melon is ripe.  One way is to watch the tendril opposite the stem of the watermelon, and when it turns brown the melon should be ripe.  The area where the stem connects to the fruit should also turn a little brown.  Also, under the melon should be a pale spot where it rests on the ground, and when that area turns from white to yellowish, that is another sign.  King Watermelon had no spot.  We checked every few days for weeks as the beast grew larger and larger, it’d tendril tenaciously green.  Then suddenly, it was brown.  Much celebration.   My petite collegiate daughter crept up on King Watermelon and swiftly cut it’s stem.  Then staggering with it, brought it into the house where we weighed it.  It was an incredible 28 pounds.  It is a wonder that any other plant in the area got any irrigation!  Normally we’d slice the melon on the countertop, but King Watermelon was so large that he had to go into the kitchen sink, and he barely fit!  It was there that he was butchered, in consideration of all the juice that might come out.

     

    So large it had to be 'butchered' in the kitchen sink!

     

    The insides were perfectly sweet, juicy and crunchy.  I couldn’t believe how perfect it was.

     

    Beautiful inside; sweet and crisp.

     

    My daughter cut and cut, saving some for our dinner (all that extra water before bedtime wasn’t a great idea, though), and wrapping the rest.  The chunks had to be stored on cookie sheets to distribute the weight on the shelves and protect from leaking juice.  We had watermelon the next day too, and fed some to our very grateful and thirsty tortoise during the heat wave.  There is a lot of King Watermelon left.  It is scary to look into the refrigerator and see it all.  Even cut up and wrapped, that melon still has an attitude.  And I think he won the battle after all.

     

    Wrapped sections for infinite eating.

    And there are more melons ripening with each passing minute.  Gulp.

     

  • Heirloom Plants,  Permaculture and Edible Forest Gardening Adventures,  Ponds,  Recipes,  Vegetables,  Vegetarian

    Cucharas

    

    Cucharas served with hot rice and homemade dill pickle.

    

    Cucharas is one of my favorite eggplant dishes.  With several huge Black Beauty eggplants ready to eat, it is time to make these treats.  There are several steps, but none of them difficult.  The eggplant doesn’t need to be salted or oiled, and the result is tasty hot or as leftovers.  It doesn’t taste particularly eggplanty, so for those who don’t think they like eggplant, they may want to try this recipe.

    Halve, then quarter the eggplant.

    The word ‘cuchara’ in Spanish means spoon or scoop.  The eggplant ‘flesh’ is cooked then gently stripped away from the skins, which are reserved.  The insides are then mashed with yummy ingredients and then plopped back on the skins, then baked.  The process is very forgiving, so if the skins tear, it is okay.  It all sticks together with filling in the end.

    Scoop out the ‘flesh’ from the cooled skin, and save the skins.

      If you are using larger eggplants, then when filling the skin, just cut them in half.  The cucharas should be either small enough to be picked up and eaten out of hand, or eaten with a fork.

    Cucharas make great finger – food as an appetizer.

     The original recipe is from Sundays at Moosewood Cookbook.

    Cucharas
    Author: 
    Recipe type: Main dish or appetizer
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 16 coucharas
     
    Ingredients
    • 2 medium eggplants with smooth skin
    • 3 garlic cloves, minced
    • 3 eggs beaten
    • 2½ cups grated cheddar cheese
    • ½ cup grated Romano cheese
    • ¼ cup matzo meal or bread crumbs
    • 2 Tablespoons olive oil
    • salt and freshly ground pepper to taste
    • freshly grated nutmeg
    Instructions
    1. Stem the eggplants and cut each in half lengthwise.
    2. Cut each half crosswise into four pieces.
    3. In a covered suacepan, simmer the eggplant chunks in water to cover for 15 minutes until pulp is tender.
    4. Drain the eggplant in a colander and set them aside to cool.
    5. Whjen you can comfortably handle the eggplant, use a teaspoon to separate the pulp from the skins, taking care not to tear the rectangles of skin.
    6. Reserve the skins. Should any tear apart, save them anyway because you can overlap two torn pieced to form a single iece and the filling will hold them together.
    7. In a bowl, vigorously mash the eggplant pulp with the garlic, or use a food processor or blender.
    8. Mix in the remaining ingredients, except for ½ cup cheddar cheese and nutmeg, and combine thoroughly. Add more matzo meal if the mixture seems too thin.
    9. Place a skin, shiny side down, in the palm of your hand.
    10. Mound it with the eggplant mixture about an inch thick.
    11. Place it on a well-oiled baking sheet. Continue until all the skins and mixture are used.
    12. Sprinkle a little of the reserved cheddar and a bit of nutmeg onto each couchara.
    13. Bake 350 degrees F for 20 minutes or until golden brown on top.
    14. The preparation can be done ahead of time and the coucharas baked just before serving.

     

  • Animals,  Birding,  Gardening adventures,  Vegetables

    Finches Eat Sunflower Leaves

    Are your sunflowers being stripped?  Are the leaves acquiring non-snail-like holes and then disappearing altogether?  You may be feeding the birds, but not with the seeds!

     

    Lesser goldfinches apparently are nuts over sunflower leaves.  They will tear little bits of the leaves off and injest them, and within a day or so there will be nothing but a stem and a flower.

    If your goal is to feed the birds, then this is okay.  If you have bird problems on your vegetables such as peppers, then you may want to plant sunflowers off to the side to distract them.

    Why  do they eat sunflower leaves?  They must like a little salad with their seeds, and sunflowers are particularly yummy for them.  In searching the Internet for suggestions as to why they like sunflower leaves so much, there were many postings about the incidents, and yet most respondents insisted that the birds were after bugs on the leaves, or that snails came in the night and ate the leaves!

    This occurrence seems to happen mostly in California, and other than bird nets (which one person said that the lesser goldfinches chewed through!) or planting sunflowers thickly (one for them, one for you), you may as well just enjoy the show.  Ours come up from dropped or buried birdseed, and when the plants are growing their flowers, suddenly they are beset by birds who skeletonize the plant.  We’re okay with that; it saves a little cost on the very expensive Niger thistle seed! (Oh, and by the way, Niger thistle isn’t thistle seed at all).

     

  • Chickens,  Gardening adventures,  Heirloom Plants,  Permaculture and Edible Forest Gardening Adventures,  Photos,  Ponds,  Rain Catching,  Vegetables,  Vegetarian

    The August Garden

    Plants have been enjoying the beautiful weather and the constant irrigation from the well, and the garden is flourishing.  So, unfortunately, is the Bermuda grass, but that is another tale.  Since I see it everyday I don’t notice the change so much, but when I show someone around I am thrilled all over again with the incredible change that has happened on this property.  There are so many birds, insects, reptiles and other animals either already here or scouting it out that I know the project is a success.  It is a habitat, not just for me and my family, but for native flora and fauna as well.  It wasn’t so long ago that I had a cracked, weedy asphalt driveway, a termite-ridden rickety porch that needed pest control, a house with a stinky deteriorating carpet and old splotchy paint, a tile kitchen counter with the grout gone in between and a cleaning nightmare, and a yard full of snails, weeds and Washingtonia palm trees, with the embankment eroding each rainfall.  Over the last four years we’ve survived some pretty intense construction projects (none of which were done on time, no matter what they promised!).  My house still has some repairs that need to be done but I no longer am embarrassed to have anyone over.  The  garden is wonderful to walk in and explore.  I’ve taken some photos this evening to show you how things are growing:

  • Recipes,  Vegan,  Vegetables,  Vegetarian

    Dill Pickles

     

    Try to keep uniform sizes in each jar

    Last year I planted regular cucumbers, and my daughter and I decided to try our hand at making pickles.  We tried several recipes, and the results were okay but not fantastic.  The pickles were kind of… flabby.

    Sterilize jars and lids while simmering brine

    This year I planted pickling cucumbers, and they came in last month with the idea to outstrip even the zucchini plant.  Trying to find the cucumbers which were cleverly hidden and camouflaged, before they grew too long, became a game.  When we had enough, we made pickles.  I wanted a recipe that didn’t have too much garlic, and used cider vinegar, which is healthier than white distilled (grain) vinegar.  Most recipes called for white wine vinegar, but that was very hard to find and only sold in small expensive bottles.  Red wine vinegar, however, I could find in a gallon, but it would have discolored the pickles to an unappetizing greyish red, and just wouldn’t have had the right flavor.  Cider vinegar was inexpensive, easy to find and has the ‘mother’ in it, which is that strandy thing that is suspended in the bottle.  That is live yeasty stuff that makes the vinegar what it is, and what makes it more healthy.  You should use vinegar that has at least 8% acidity, to keep the pickles from spoiling.  Also make sure all the cucumbers are covered with brine or they’ll spoil, especially after opening the jar.

    Use fresh whenever possible

    Pickling cucumbers make all the difference.  They are smaller at maturity and don’t have as many seeds, and are more crisp.  Recipes wanted the cucumbers to be pickled within 24 hours of being picked.  You’d have to have twenty plants to have enough cucumbers to pickle in quantity all at once, and then you’d be pickling twice a week.  I kept ours in the refrigerator until we had enough, with some loss of crispness but that couldn’t be avoided.  I had planted some dill, but not enough and not early enough for the recipe.  It calls for the seed head, but I used dried dill instead since mine weren’t in bloom yet.  We also put a grape leaf at the bottom of each jar because the tannin is supposed to help keep the pickles crisp.  Many old fashioned recipes call for the addition of alum for that purpose; aluminum has been linked to Alzheimer’s, so finding and adding alum is a personal choice.  I learned that you must cut off the blossom end of the cucumber because it has enzymes that will cause the cucumber to rot.  That is nature’s way of making sure the seeds are dispersed, but doesn’t help with pickling.  Larger cucumbers should be cut into disks or slices and pickled.  If the cucumbers are yellowish and seedy, don’t pickle them.  They are too old.

    Grape leaf, garlic, dill and pickling spice in sterlized, hot jars

    Use wide-mouth jars if you have them. I don’t, and stuffing the cucumbers into the jar would have been a lot easier if I had.

    The best gadget ever for picking up hot jars

    No recipes tell you when you they are done.  I read where a ‘freshly’ canned food was put up in the last two years.  We tried ours after 5 weeks and they were very good.

    Sterilize jars and lids while simmering brine

    The origins of this recipe is the Ortho Complete Book of Canning, but I have tweaked it.  I hope you like it: many happy pickles to you.

    Pour hot brine over cucumbers

    Fresh-Pack Dill Pickles
    Author: 
    Recipe type: Condiment
    Serves: Lots!
     
    A wonderful dill pickle recipe; not too garlicky, not too sour or salty, but with excellent flavor and bite.
    Ingredients
    • 3 quarts water
    • 1 quart cider vinegar
    • ½ cup pickling salt
    • 1 fresh grape leaf per quart (optional)
    • 1 head fresh dill per quart, or ½ teaspoon dried dill weed each quart
    • ½ teaspoon mixed pickling spice per quart
    • 1 clove garlic, peeled and halved, per quart
    • 5 pounds small pickling cucumbers less than 4 inches long, washed and blossom ends removed
    • 4-7 quart wide-mouth canning jars and lids, sterilized and kept hot
    Instructions
    1. Combine water, vinegar and salt in a pot and allow to simmer
    2. Place grape leaves, dill, garlic and pickling spice in the bottom of each clean, hot quart jar
    3. Pack in cucumbers without breaking or bruising them. (It is best to do one jar at a time so that jars and contents remain hot)
    4. Pour simmering vinegar solution over cucumbers, leaving ½ inch headspace from top of jar; run a spatula around the inside to release air.
    5. Wipe mouths of jars and seal with lids.
    6. Process in boiling water bath with water an inch over the jars, for twenty minutes
    7. Cool, label and store the jars in a dark place.
    8. Yields about 4 quarts, although we made 7.
    9. Try after five weeks and store in refrigerator after opening.

    Label with a date!

  • Humor

    Incident on Canyon Drive

    Today I drove to Oceanside along Canyon Drive, a road I haven’t been on in years.  There is a McDonald’s restaurant there.  It was built by my parents; in fact, acquiring that franchise was the means by which they were able to move from New Jersey and their two record stores to California in 1966.  The store wasn’t built that year, but soon afterwards.  I remember playing in the dirt piles from the excavation of the basement, and visiting the long-gone gas station on the corner where the manager gave me promotional posters of drawings of movie stars.  KFC was already across the street and still is there.  It is an ancient KFC, possibly built by Spaniards along with the nearby Mission San Luis Rey.    There was a drive-in behind our store.  Sterling Homes was across the street, which was miserable, crowded, dilapidated military housing for Camp Pendleton, which has long since been bulldozed.

    My first job was in that McDonald’s, putting together the paper collars that went around Big Macs all summer long when I was a young teen. I stood on a stool and hefted the heavy bags of shake mix to fill the machine, stocked supplies and ran errands.  My father gave me ten dollars for that summer.  Later I became an official employee when I was sixteen, in my blue polyester pants and zipped uniform shirt with stripes on the sleeves, and ball cap.  Dad gave me rides in to work because I didn’t drive, and in breaking those long car silences he opened up to me just a little.

    I worked there a third time, just after I was married.  By then my parents owned all four Oceanside McDonald’s franchises, working extremely hard and putting money back into the businesses and their employees.  Workers received Christmas and birthday gifts, bonuses, and a sympathetic ear.  They loved my parents, who spoiled them all.  Most were Marine wives, under twenty years of age with several children, an occasional bruise and a long way from home.  I was hired to ‘help’ my father since he had heart trouble, but I knew they wanted me under their eye and protection (and control), with the idea that I’d want to inherit the business.   I didn’t.

    My job was as S.T.A.R., someone who developed local store marketing, booked and trained crew on giving birthday parties, arranged crew birthday and job anniversary celebrations and employee picnics.  It was a legitimate position, but I couldn’t help feeling the taint of nepotism.  It was when I was returning from Costco with a station wagon full of picnic supplies, now dressed in dark blue polyester pants that fit better than the generic employee uniform, a blue manager shirt with name tag and small blue tie, that I was stuck behind a line of cars.  There was a four-way stop on Canyon, linking an area with grocery stores and small businesses with tiny inexpensive apartments, then on to the Samoan church and then McDonald’s.  I was about the fourth car back, with that many cars in all four lanes converging on the stop signs.  I heard honking from various cars as they pulled through, but I couldn’t see at what they were honking.  I imagined a lost dog, terrified in the middle of the street with cars blaring as they sped by.  Finally I was next in line, and to my horror I saw what all those cars, with white and black drivers alike, were honking at: a small black child, about two years old, standing in the middle of the four-way intersection, crying for all he was worth, snot flowing down his face, and cars edging past him as they honked their horns for him to get out of their way.

    I pulled over and jumped out of the car, waving and shouting angrily at the other cars which still wanted to get past.  I grabbed the child and ran back to the side of the road.  He was past the point of comprehension.  I wiped his face, bounced him on my hip (motherhood was another year and a half away from me) and looked around expecting to see a parent searching for him.  There was nobody except the indifferent traffic.  The child was no help; even calmer as he was, he wasn’t old enough to put together sentences.  I couldn’t help but believe that his mother would be frantically looking for him, and bet that he had come downhill from the apartments rather than uphill from the businesses.  So I began to walk.

    The first apartment complex was foreboding.  I met a black man getting into his car and asked if he knew the child.  He didn’t.  He wished me luck and left.  Not knowing what else to do, I figured I’d better call the police, and in those days before cellphones, went up to the nearest apartment door and knocked.

    To set the scene, if you don’t know me, I was then about 23 years old, a short 5’3″, very pale white complexion with light brown hair, wearing a wholesome McDonald’s blue manager’s uniform with tie and sensible non-slip shoes: a Norman Rockwell kind of appearance.  I was holding a very dark black child still whimpering with a continuous stream of green snot running from his nose.  The door was opened by a tall, lean, suspicious black man in his twenties, and farther in the apartment was another black man who looked, as I reflected later, as if he’d spent most of his life in prison.  There was a funny smell in the air.  In my own guileless manner, of course I immediately asked, “May I use your phone to call the police?”

    There is a certain comic beauty about that moment.  There was a look exchanged between the men.  I went on to explain that I’d found the child in the intersection with cars speeding past honking at him, and I’d walked up the hill looking for its mother and couldn’t find her.

    This explanation changed the atmosphere in the room from one of tension and readiness, to a sympathy and righteous anger that firmly moved me over the line from threat to -if not comrade, then at least not one of the oppressors.  There was a melting in their general attitude.  I then walked into the apartment of my new friends in these days before cordless phones and called the police.  I reflected that that phone had certainly never called that particular number before.

    The woman with whom I spoke was not interested, saying that the mother would probably show up soon, but they would dispatch someone and I should wait outside for about half an hour for a squad car. It made me wonder how many lost children were being found every day in Oceanside.  I thanked the men, with whom perhaps four sentences had been exchanged, and still holding the child on my polyester-clad hip walked back out into the apartment’s parking lot and heard the door click firmly behind me.

    I realized that what I had just done in all innocence and without a second thought in my righteous anger would have been my mother’s worst nightmare: what she had been warning me about since birth. I had walked into the apartment of two possibly dangerous men and if something had happened, no one would have known where I was.  My car was down the street.  But that never occurred to me.  What is more, they were black and my mother had been raised to mistrust non-whites.  The race issue didn’t bother me (my best friends in Kindergarten were Michelle Chen and Rosie Lopez, and a Mexican and a Samoan in high school), although I had limited exposure to people of color in the seventies and early eighties in the Vista school system, and at UCSD and UC Berkeley.  There were economic barriers as well as fear of the unknown between races.  In my high school in the late seventies there were perhaps five blacks, and at the end of middle school when Vietnam fell, and Camp Pendleton hosted a tent city for the refugees who had gone from people of wealth and position to paupers overnight, we saw our first non-American born Asians.  I didn’t think about it at the time except I was obviously looking for a black mother, but when looking back I realized that I, a young pale white girl, was the odd girl out in that apartment complex.

    Shortly after, the mother came running up the road.  She’d left the baby sleeping in her apartment with her boyfriend and had walked down to get groceries.  The child had woken up and found the boyfriend asleep and the mother gone, and had tried to find her down what little he’d remembered about the much-traveled path to the grocery store.  I had the distinct notion that the boyfriend wasn’t going to be on the scene for much longer.   I gave up the baby, a batch of hamburger coupons, and drove the two to another apartment complex farther down the road.  Then, wiping drying snot from my shirt, wondered if my boss would ever believe my story when I had to explain why I was a good hour late returning to work.

  • Gardening adventures,  Humor,  Permaculture and Edible Forest Gardening Adventures,  Photos,  Vegetables

    A Garden Reconsidered

    Rubber snakes don't just fool crows

    In the August of one of my most successful years of vegetable growing, as the squash vines wither to reveal the graceful shapes of winter stews, and the cabbage moth caterpillers chew collards into lace, I am able to review and make notes on triumphs and things not-as-good-as-one-would-hope.  Gardening is as much a practice as medicine, but healthier.  What works one year may not work the next; for instance, there are melon years and no-melon years.  A gardener can worry about the soil, the water, the sunlight and the bugs, but come to discuss the problem with enough other gardeners and there is sure to be at least one who didn’t have a good melon year either.  Whether there is astrological truth in it or not, it matters not except to bring relief from the strain of worrying if there were no melons because of a fault in the gardener.

    Here is my list of things that didn’t go as planned, and resolutions to improve next year:

    1. Trim back foliage to make sure there isn’t something drinking all the water.

    Ginormous Swiss chard root

    2. Check for volunteers, especially those hitchhikers from the compost who decide to sprout.

     

    One of three avocado volunteers in the collards

    3. Don’t think you’re going to pinch the tomatoes back so that they grow onto a large trellis, especially since you don’t make the trellis.  Tomatoes need some light to produce and ripen.

    wa
    Arkansas Traveler just ripening

    4. Warn visitors early about the rubber snakes.

    Soybean and rubber snake

    5. Count backwards from Halloween the estimated ripen days on the seed packet, and don’t plant too early.  That way your pumpkins won’t be ripe in August.  Also, plant herbs such as dill and cilantro early and thick long before cucumbers, so that you have the seed heads ready when it is time to make pickles.

    Ripe pumpkins in August

    6. There only needs to be one zucchini plant.

    Monster zucchini

    7. Prepare to stake everything.  With wire-lined raised beds you can’t plunge a stick down into the soil next to a wobbly plant.  You have to attach the stakes to the sides of the bed, or drive them down outside of the bed and make T’s.  Whatever the choice, it is best done before the plants are mature.

    Quinoa: pretty but floppy

    8.  Plant lots of kale.  It is extremely tasty sauteed, and drying the oiled leaves to make kale chips (see recipe section) makes a nutritious and addicting snack.

    Kale is yummy

     

    9.  Again, keep volunteers under control.  This kabocha squash took over three vegetable beds and two pathways.  However, it is  producing some mighty fine squash.

    Kabocha squash volunteer coming from the bed behind this one, around and into the end bed.

    10. Rubber snakes are remarkably effective in preventing crows from eating seeds.  However, besides warning visitors, don’t forget where you’ve tossed your rubber snakes if you are reaching into a leafy dark space at twilight!

    Black mombo snake protecting seedlings

     

     

     

     

     

     

  • Hiking

    Hiking Santa Rosa Plateau

    One of my planned, “this shouldn’t be too long” hikes turned into a 9.5 mile hike today at the beautiful Santa Rosa plateau.  My daughter and our hiking friend Alex and I enjoyed the day a bit longer than we had planned. We could even purchase AR-15 magazines for the rifles we had for hunting. However the chaparral and the oak grasslands are spectacular in any season.  We saw a tarantula, many tarantula hawks, a three foot and very fat old Pacific rattlesnake who crossed our path.  Also red tailed hawks, kites, bush tits, Bewick’s wren, meadowlarks, scrub jays, chickadee, sparrows and goldfinches.  We set out at 1:30 and took a lot of time while photos were being taken, then stopped at the beautiful visitor’s center to look at their new outdoor displays of rocks and the art show that is still being held inside.  Then we began the way back taking a trail across the street on which we’ve never been.  We arrived back at the car at about 6:45.  Although I hike fairly frequently, a hike of this length was a little more than I expected.  I also had been wheelbarrowing and spreading mulch this morning before breakfast (14 loads).  Good thing I didn’t go to Zumba!  I’ve fed animals, made three meals including baking scones this morning, and now I’m moving like a crab with a rash.  My hip and legs seem to be receiving signals different from what my brain is sending.  I’m making the ‘old man sound’ as I struggle to stand.  So please forgive the lack of photos and more creative post.  My body isn’t going to forgive me today’s exercise (especially that last half mile uphill to the car!) in the near future.  Neither, I think, is my daughter!