We went out to the organic corn maze and pumpkin patch at Earthbound Farms yesterday and had a blast! Colven is much faster this year than last, I was wishing I had tennis shoes on instead of my clogs.
Tuesday, September 30, 2008
Sunday, September 28, 2008
2 views of this bed: Patypan style squash, eggplant (which remains a non-producer covered in flowers), a new batch of radishes planted with a certain recipe in mind. The long vine in the second photo is ___ something I forgot to mark so I have no clue until it produces. Dang it.
Kale, artichoke, 2 zucchinis (one of which is pretty much done, the other is just getting started for a bumper crop), some kind of melon that I forgot to write down, hanging here in the close up. It is a musk melon of some kind, very tasty. Also a little patch of radishes that have been picked over by the birds.
2nd crop of rhubarb this summer, companion planted with columbine.
The children's garden, mid-deconstruction. I just harvested all the corn and began pulling out the stalks (not easy). The cerinthe, marigolds, and tomatoes are still pumping out their last little hoorahs.
This was the one we selected to be the big grower, unfortunately today I noticed that the vine has split, so this is as big as it will get. I didn't have my usual toddler model to gage it's size, so my Croc stood in.
THE FIG! YAY!! Fruits are still completely green and I'm hoping to have some left when they are ripe. I say *hope* because Colven pulls one off at least once a day to "check it" sigh... This is our blueberry raised bed. These plants are supposed be good producers in our area, but after 2 years of water and food they still look like this :( This is our future asparagus bed I decided this summer. We'll still try with the blueberries, I'll pop them out and move them somewhere.
The nanaberries and strawberries. The nanaberry vines which produced last year are about to be cut back and all the new vines which are now on the ground will be tied onto the trellis.
Our first grapes!
(why didn't I plant seedless??!)
The newly pruned herb bed. Next project, taming the wild jungle above it.
Here are our older chickens, I was trying to get an image of them while they were all cozied up together while napping but one saw me and alerted the others so they all came running since I am the barer of all things delicious LOL
This is Lulu, a friendly and docile gal! She is my favorite so far, right down to her crooked little comb :)
"The replacements" aka the young chicks that replaced the ones Cyrus' f-ing dogs ate. Still a sore spot and as yet unresolved dynamic in the family (even extended if you can believe that! the nerve...).
Tuesday, September 23, 2008
Monday, September 22, 2008
Passing it on:PBS is doing a poll which asks if Sarah Palin is qualified to be VP. The right wing has organized a yes campaign and are storming the PBS NOW poll voting for Sarah Palin's fitness to serve as president and right now the yes vote is winning!
Please vote and pass this on to your e-mails lists. Please take literally 2 seconds, go to: http://www.pbs.org/now/polls/poll-435.html and vote! Send this on. Thanks!
-- True peace is not merely the absence of tension: it is the presence of justice.
Sunday, September 21, 2008
So then how does one turn this into soup?
First I cleaned them up and picked out all the dry stuff (and the bugs!)
Roasted a bell pepper on the stove while I worked
Meanwhile I melted 2T of butter in a large stockpot, sauteed one yellow onion and 2T of curry powder and 3 cloves of garlic. Added VERY well chopped chives, about 5 cups of them (but I have to say less could very possibly be more here!), threw 8 cups of chicken stock on top of that and tossed in the skinned roasted pepper. Covered the whole pot, brought it all to a boil, then turned the heat off to let it cool with the top off.
In my mind I had a creamy soup in the works, so I blended it in stages until it was smooth. Which took some time. Which is why I say definitely cut the chives small. Or else they will get caught around the blades and toss your lovely soup makings all over your clean counter. And walls. Oh yes, and floor too. Of course. Bleh.
The results were less than desirable. Grassy, bitter, lacking of luster. So, as I was thinking WTF was I thinking anyway? I decided to fix it up. I added 1/4 cup of honey, 2t of cinnamon, 1/2t of clove, and a bit more yellow curry for good measure, the juice of one lemon. At the end I blended in a pint of cream. (What doesn't cream fix, anyway?)
The results? DIVINE!
You know how chives have that little deceptive burn to them?
This soup is all about that. Not so much that my 2 year old won't eat it, but enough to keep the grown ups entertained.
I must add, that after a night's meal I can tell you that this was a true HIT with my boy. He ate his entire bowl! SWEET!
If I were to do it over again I would water bath the chives after cooking a bit to retain their color better. Just aesthetics though :)
Saturday, September 20, 2008
Thursday, September 18, 2008
So, I did look at a few salsa recipes and then kind of made up my own deal since I'm really not one for following anything to a T, or closely at all really! I like to think of it as creative, not as a refusal to comply of course! I threw all my fire roasted tomatoes into a pot and boiled them down. I had to add a teeny bit of water for this. Then I tossed in a handfull of roughly chopped cilantro and 2 roughly chopped giant garlic cloves, and a bit of fresh cut corn. Boiled it all for about 10 minutes and then filled the canning jars and did a water bath for about 20 minutes. Took them out, every single one of those bad boys sealed.
I ended up using the majority of the fire roasted tomatillos as well. I did almost the identical thing to them, except I did have to process them in the blender because their texture is a bit more tough and less likely to break down without a good twirl. I did add some apple cider vinegar to this batch to up the acidity, I'd say I added about half a cup between the 5 jars. Who knows if that will be enough.
So all in all I have 3 jars of salsa, and 5 jars of salsa/enchilada sauce. As the tomatoes ripen I have more plans for them. Next up is katsup! Hoping to find a slew of newly ripened beauties out there tomorrow.
Wednesday, September 17, 2008
Tuesday, September 16, 2008
Here is the prep table for tomatillo and tomato roasting. All the implements and tools required are present (haha! Just saying that because my cell phone and beer are right there!)
Ready for freezing
Roasted tomatoes ready for canning
Monday, September 15, 2008
I did it!
I finally did it! I grew AWESOME corn this year!
It's a first really terrific harvest for me. I've only struggled with it in years past so I was ready to give up and I'm SO GLAD that I didn't. I read that my friend Angie had made some corn chowder for dinner last night and reading that led me to wondering if our corn was ready yet.... and it is perfect. I made the most glorious garden chowder tonight for dinner. Anyone who has tried and failed at growing this hungry crop will most likely especially appreciate my delight. YAY!
Thank you dear friends for a fantastic weekend. The time away with you has bolstered my spirits, strengthened my courage, and provided me with a fresh outlook which was so miserably needed.
I hear little tidbits of words from "the elders" who profess that they just never got breaks from their small kids and all I can say is ... SORRY! Good for you for not losing your mind. You are stronger women than I.
To all the rest of us, CHEERS!
Thursday, September 11, 2008
Humans grow to be simultaneously beautiful and monstrous, tragic and triumphant, peaceful and pugnacious.
Each moment a beginning and an end.
Each perception individual.