Newfound Tastes? Or Rediscovered Ones?

 I have a strange and newfound appreciation for American cheese.

 And Iceberg lettuce. And Bologna Burgers. And, yes, at least annually, Spam.

 What the hell is wrong with me? I'm supposed, by education, travel, and reading, to be a gourmand. A connoisseur, an aficionado. And so I remain for many things: gin, malt whisky, beer (Light Beer is NOT beer; get a *#%ing Lager, people), hot dogs, pizza, lamb, most seafood, most bread, deserts, pasta.

My mother said that one's sense of taste changes every 7 years. Okay, so at 63, mine changed. A casual Web-search reveals no solid evidence in support of mom's claim, so I'll say "I remain skeptical, mom." Slinging about Occam's Razor, my go-to way to resolve conflicting explanations, tells me that something else likely triggered this interest in comfort foods of my childhood. No, not THAT man. He only makes me want to vomit. His name goes unspoken here.

Let's start with cheese. Lord knows, the right Stilton remains my favorite partner for crackers and a dollop of homemade jam.

Yet, folks, a soft inexpensive cheese brings delight for certain dishes, including grilled-cheese sandwiches, quesadillas, and hot dogs (Hebrew National, thank you) with cheese. Even a bit of heat makes the moisture-laden slices of American melt, including a palate-pleasing sensation that returns me to the solace of "hot lunches" at St. Benedict's School, the only thing I miss about my eight years of bullied Catholic imprisonment at that place.

As on Thursday St. Benedict's "hamburger days," American cheese adds perfection to a cheeseburger at a place called Riverside Lunch in Charlottesville, VA. That remains my world-beating favorite cheeseburger.

Now, for the bologna, or "baloney" if you wish. I cannot eat the childhood Oscar-Mayer stuff; it reminds me of something pink that would come from Play-Doh's Fun-Factory. My baloney has a different first name, thank you. Fried Lebanon, German, or Kosher Bologna, sliced thick, topped with that American cheese, and nestled between sliced of white toast with Iceberg lettuce and mustard?

Oh, yes.

Iceberg lettuce, I'm told, has zero nutritional value and adds no appreciable fiber to our diets.  WebMD notes the value of its Vitamin K, for blood-clotting. Otherwise, zilch. But that crunch!

I love bitter, healthy greens, too. For salads my favorite is neither bitter green nor Iceberg: It's Red-Leaf or Green-Leaf Lettuce, but for BLTs and other sandwiches, I want a head lettuce, preferably Iceberg.

Did my tastes change? No. Maybe my snobbery waned.

In difficult, complicated times, these comfort foods help to sustain us through heartbreaks ahead, all the while saving money.

What is NOT to love?

Spam needs its own post, as does meatloaf, so I will stop there. 

Just find something to eat that brings you comfort and enjoy it in moderation. Your soul will thank you.

Image source: Wikipedia Commons

Eastern Tent Caterpillars: Living With Them

Last year, for the first time, we had a harvest from our apple trees. Partly that occurred after I sprayed them with sulfur following bloom. Partly because I paid attention to a leaf-eating native insect, the Eastern Tent Caterpillar. They love to form nests in the crotches of trees.

One of our biggest trees got completely defoliated in just a few days last year; it did leaf out again but no apples came from it. I consider it my control, since the trees that I did manage yielded a good harvest.  So this year, I used a long stick, or a telescoping pole with a brush on the end to remove the webbed nests.  Advice from professions such as Penn State's Extension service recommend dropping the nests in soapy water. I did that last year but this year I just put them on the ground and stomped on them.

Penn State gives advice for pesticides, but I don't see the need for such a small and non-fatal infestation; I think that I have removed a dozen nests from three trees.  Our cherry tree escaped this  year, the the caterpillars show no interest in our figs.  I hope that we will again have homemade apple sauce in the larder for 2024. I put put about a dozen jars last year.

In the woods, wild cherry trees are full of the nests. I leave them be, so birds will have plenty of moths in their diet.

Image courtesy of Wikipedia

Figs, Figs, Everywhere

My grandfather Sam spent most of his life trying to grow figs, before climate change made it ridiculously easy in our bioregion.

That is the one good thing I will ever say about global warming.

This time of year, my nephew Mike Ryan (as big a madman as I am) will text me with a "hey, Uncle Cheapass! I want them damn figs!" and I deliver, delighted that one person in my extended family at least loves fresh figs as much as my grandfather and dad did. Or as much as my wife and I do now.

Growing fig trees is not that hard, once they get established. Chicago Hardy is a variety that works well here. Further south Brown Turkey is a good bet.

But what to do with the thousands--and I am not kidding--of figs that even four trees can produce in a year? Here's the plan, Stan.

 And where do we go for ideas about how to deal with lots of excess fruit or veg? Why the National Center for Home Food Preservation, of course!

They feature the best canning recipe ever for fig jam. Even non-canners could make this one work. It cans in a boiling-water bath in 5-10 minutes, depending upon the size jar.

We have not bought jam in years, in consequence. Plant some fig trees and give it a try. Sam would be so happy to know that folks are growing figs. Once you get in the habit, you'll never let it go.

Applesauce! Yes, You Too Can Can This

You need not be a can-can dancer, though that might be fun, to put up applesauce.

Our trees produced about a bushel this year, a record. We were proactive with copper-sulfate spray to thwart blight, and I will try it again next year, 

We also head to Fruit Hill Orchard in Palmyra VA a few times in September and October, as their harvest comes in. We end up with lots of apples.

I found this recipe, perfect for the novice canner, at The National Center for Home Food Preservation, my go-to for safe canning advice. You can can applesauce in either a boiling-water or pressure canner. It cans fast and, in my pressure canner, with only 5 lbs pressure. How fast? I wrote this post while the sauce sat in the canner.

Nothing from the store tastes as good.

Doesn’t that sound like more fun than looking at a screen? So print the recipe, go pick a bushel, and make some sauce. Now.

Two Amish Dudes Save Our Pantry

I wrote last year about how silly it is building an economy around going out to eat. It's terrifying to think about my students, with parent-provided credit cards, eating out several times per week.

I still hold that idea that a foodie economy is doomed in the long run, though I'm a "foodie" and love nice meals. I also love eating in restaurants. Yet it's too easy, when worn out from work, to say "oh, let's get a pizza." That way lies going over-budget for the month. Even where we live in the country, a really nice pizza place is no more than 20 minutes away.

So what to do? I find it hard not to scream at them, when friends tell me "oh, today we went out to XYZ and had the delightful ABC." I can imagine the $40 tab per person, for lunch. At dinner? Might be $100 per diner.

Nope nope nope. Spending that much green money on a regular basis is insane. So what do we do? Do we eat franks and beans nightly, like Ralph and Alice Kramden? Children, Google that or have your AI explain who they were and why the Kramdens were once culturally important.

No, though I enjoy both Hebrew National Franks and Bush's "Country Style" beans, one need not eat them nightly to pinch that penny until it hollers. There is the Amish option. We can our own produce quite a bit, but it does not tend to be green veg. Imagine my delight when I found Jake and Amos products at The Cheese Shop near the farm where we buy all of our chicken feed. Once per month, we drive to the Shenandoah Valley to get provender for the birds and side-dishes for us. 

I contacted the company, headquartered in Myersville, PA, to find out if Jake and Amos are real. If they did not exist, we would need to invent them.  As of this post running, no reply.

 Tonight (yes, Hebrew National Franks!) we had pickled asparagus, beets, and mushrooms. Dinner issues? Solved. And what taste! For most of my life, I've associated canned food with limp, lifeless veg. That's doubly so since I began home canning. We cannot do it all,  however, so it was a joy to find a product to fill in where our garden cannot.

Fill that larder. Say no to expensive restaurant meals, making them a well-deserved and rare reward on special occasions. The Amish would approve.

The Silence of The Roosters and Other Fall Traditions

Sad to do it, but we get to the point every year when a few formerly cute little chicks morph into nightmarish teenage boys who fight each other and roughly molest hens. One nearly blinded our former Alpha rooster, Big Daddy. BD now is our Beta, and we'd be sorry to lose him. As Roger our "chicken whisperer" tells us, older males mating with young hens result in fewer male chicks.

Win win.

And the aggressor? That punk teenager went into a dutch oven today. Young roos "taste just like chicken." Only older birds prove too tough to eat, good only for the stockpot.

Culling roosters we cannot re-home with Roger is, thankfully, only one of the annual rituals that begin about the time of the Autumnal Equinox. The heat and humidity have broken, so I get entire days for physical labor of splitting firewood and stacking it, pruning trees ahead of hurricanes, baling a bit of late-cut hay, planting garlic and onions, putting in kale and lettuce, picking figs and last tomatoes for last batches of jam and sauce.

As my full-time professional career nears its end, I'm ever more in love with this perfect time of year. I cannot sit still for long or look at screens except to write or study more about my hobbies. At night I read books, but while there's enough light in the evenings I get a bit more work done. There's also enough cool, dry air to make sweating fun. It's not hunting season yet, but the lakes are good for fishing for quite a while longer.  We even suddenly, after my wife's retirement, have time now for short vacations. It requires a farm-sitter, but the "shoulder months" are good for that, without fretting about animals needing constant attention to water and shade in summer or well-prepared shelter and fresh dry bedding in winter.

With Fall in mind, I went to the movie theater and sat in front of a big screen for the first time since COVID-19. I was deeply moved by Brett Morgen's film Moonage Daydream, about my favorite musician, David Bowie. I've missed his music terribly since his passing; he never seemed to run out of good ideas, even late in life.

Bowie's passing may have left a hole, but the film provided closure appropriately connected to my thoughts about Autumn.

 Fall can seem sad to some folks I know, yet to others "the veil is thin" between us and eternity. Our ancestors seem near. It was a good time to see that film. Bowie left this coda in the film, expressed as a prose-poem, and it fits well with any meditation about Fall:

You're aware of a deeper existence
Maybe a temporary reassurance that indeed there is no beginning, no end
And all at once, the outward appearance of meaning is transcended
And you find yourself struggling to comprehend a deep  and formidable mystery
I'm dying
You are dying
Second by second
All is transient
Does it matter?
Do I bother?
Yes, I do
Life is fantastic, it never ends, it only changes
Flesh to stone to flesh
And 'round and 'round
Bеst keep walking. 

Yes, keep walking. I'm walking outside now to cut up some limbs that fell in the last storm, before what is left of Hurricane Ian arrives.

Restaurant Nation? Maybe Not

 Today I spent just over $130 for groceries at Kroger. That seems alarming for the contents of 2 (admittedly very heavy) reusable bags. In another era, I'd have said "obscene" but consider this: for two nights we ate dinner in Abingdon, VA, at admittedly fine-dining establishments. Each meal cost the two of us more than I just spent at the supermarket.

Why the photo of Andy Warhol shopping for his preferred subjects? The artist brought the quotidian to our attention: the design of everyday (and humbly priced) things. One wonders if today he'd paint the boxes of artisanal pastas or containers of Seventh Generation's guilt-free, eco-safe detergents in refillable containers. Since his time, we've become (at least among the educated elite) a nation of gourmands...I mean foodies. Consider our cooking shows, our urban districts chock-full of bespoke dining options, even after COVID.

Expensive groceries, however, do not compare to $40 entrees.

Discovering this, made a decision to not eat out as often, recently. Our garden is a bit smaller this year, because we traveled at peak-planting time. But we have a vegetable stand nearby and these things called cookbooks. I do like recipes on the iPad, but something about a paper text, ad-free, on the counter charms me.

When away from home, we've learned the art of using lunch to test a restaurant out, but more often lunch means a picnic or a modest place like a taco-truck or burger place. It continues the trend we noticed, nationally, during the pandemic. I can also safely say that we won't again be eating at fine-dining places more than once or twice per year: an anniversary and a birthday, perhaps. Or not at all? Maybe not until restaurants offer more down-market options; a looming Recession may force their hands. 

Even now, options abound without resorting to a Big Mac: one of our favorite places in Richmond, a bistro called Bacchus, attracts a diverse crowd and is understated cool without being trendy. It features specials for about half the price I quoted, and the food is wonderful. I no longer feel the need (never a very strong need) for "restaurant as experience." Besides, at one place in Abingdon, the noise inside was deafening. We insisted on the patio, telling the hostess "inside is too loud." In Charlottesville for a concert, we found Sal's Caffe Italia, surrounded by upscale eateries, still offering an 80s vibe of oil paintings, quiet dining, and reasonably priced yet amazing Italian food. We'll be back.

I'm baffled why people enjoy overpriced, over-hyped, and overly loud dining but even more baffled by how anyone thought building an economy around going to movies and eating out could be sustainable. Someone enlighten me. 

Somehow, somewhere, we lost a thread of dining that once looked like this (courtesy of 1950sUnlimited at Flickr), to build an entire economy (it seems) out of going to dinner.

My family never looked or ate out like that, but we knew folks who did. Except for the very rich, those  experiences were reserved for special occasions. We all, however, aspired to be like Jet-Setters, who apparently lived like that all the time.  Remember, that was a time before credit cards. Now we can pretend to be the elite, paying later.

It won't end well, and maybe the $40 entree signals that the end is nigh. Good.

Fermenting Fool

 

Look out, Sandor Katz. I read your book.

Actually, I use his work as reference, as well as many good (and a few dubiously gushing) Web sites to guide me as I learn the arts of lacto-fermentation. What, pray, is that?

You've eaten fermented foods your whole life, if you enjoy kimchi you've had it. Likewise sauerkraut, if it came from someone's kitchen and not a factory jar.

Wikipedia's definition, however, seems to come straight from a high-school chem lab, so I'll try some of the fermentation-fanatic sites for a warmer vibe. Here's a nice definition by Danielle at Fermented Food Lab:

 Lacto-fermentation is the oldest form of food preservation in the world. It involves only salt, water and vegetables. The salt water brine creates an anaerobic environment (free of oxygen) where only lactobacillus bacteria can survive. The lactobacillus bacteria act as a preservative, keeping harmful bacteria from living in the ferment. 

Yes, I too was dubious about this entire business, imagining a lingering death. I've drunk kombucha, mostly out of courtesy to those insisting it is the drink of immortality. Save for one or two times,  I found it dreadful.

My purpose in fermenting things has been to make great ice-box pickles, kraut I can, and the holy grail: golden pepperoncini, my food of the gods. This season I fermented other peppers, notably jalapeño slices and Thai Dragons (whole). For really hot peppers of that sort, fermenting takes the edge off the heat.

I don't offer recipes here. To get started, however, you can consult my gold standard: The National Center for Home Food Preservation. No New-Age mysticism or miracle cures there, just trustworthy advice that will not make you sick. Start there for pickles and kraut and basic how-tos. After that, venture into the briny wilds of the Interwebs. Experiment, carefully.

 Suffice to say I've learned a few things:

• Adding a grape leaf to the fermenting crock helps keep veggies crisp.
• Fermented foods store in the fridge a long time. I do add a bit of vinegar to the top of the jar, heresy to some who ferment but one of my favorite ingredients. My kitchen, my rules.
• Hot, humid weather really shortens the time needed. My ferments in Fall take take several more days. Keep the crocks away from sunny windows, in any case.
  
• Brine matters. I found an excellent online calculator you might wish to try, to get the right percentage of brine for your crock.
• Cheap Morton Kosher or Pickling salts are excellent. Perhaps pricey sea-salt would change things, but my uncultured palate barely can sense a difference. Just do not use iodized salt. 

If you find a good recipe for crisp, flavorful okra, let me know. That was my only fermenting failure this year. And how I love okra.

A Recipe for Middle Eastern Tomato Sauce

 

You have a garden or farmer's market. Use them, and learn to put up food. It's a great benefit of the extra time we have now during this pandemic.

 I was asked for this, and every year I have enough tomatoes to put up about 8 pints, if not more. This will make four quart jars for canning...maybe.

• Gallon pot of tomatoes, any kind, cut up (Romas and similar will make a thicker sauce). You can peel them if you wish. I don't
  
• One onion, chopped
• Six cloves garlic, or more, minced
• Green pepper chopped small
  
• Tablespoon of dry oregano (use less if chopped, fresh)
  
• Other dry herbs such a basil (tablespoon, crushed) or thyme (up to a tablespoon, crushed). Use less if chopped, fresh
• Teaspoon cinnamon
• Teaspoon allspice
• 1/2 teaspoon black pepper or more to taste
• Teaspoon salt or more to taste
• (Optional) 1/2 teaspoon hot pepper flakes.
  

 

That's really it. I often cook the tomatoes down a bit first, bringing them to a boil in a heavy dutch oven, then pressing them down with a potato masher to release the juice. The trick is very slow cooking, and I let the sauce simmer on a simmer-setting burner, with the top tight or just loose enough for steam to escape.
 

Watch the pot and stir occasionally to avoid thing burning. Cook until thick, at least 8 hours!

This makes a great base for lots of Lebanese dishes and it can also become chili con carne, pasta sauces, and more. 

I brown ground lamb and add it, then serve it over basmati rice. Or chop and fry up some okra and add it. You can't go wrong.

It cans well, with the water-bath method.  One thing: be SURE to follow recipes well, including adding citric acid or lemon juice in particular! Granny had more acidic tomatoes than we do today.

Update 2022: I now use a pressure cooker method recommended by The National Center for Home Food Preservation. Their spaghetti sauce recipe is closet to this one in terms of processing safety to avoid botulism.

Ad-Hoc Patches & Long-Term Consequences

All of us in education are scrambling, breaking old habits and a few rules to deliver remote education. I began to think about longer-term issues for Higher Education, really not the subject of his blog, but certainly fodder for my writing students' final project of the semester.

We'll figure it out. Right now there are bottlenecks, administratively, of the same sort that keep toilet paper and paper towels from getting to stores. The supply is there, but the system has temporarily bogged down.  Except for those items, our stores are well stocked.  Early runs on meat and other staples have abated. Produce is picked over, but for cooking oil, flour, vinegar, and other things low a week ago, stocks are up (just as the stock market is down).

All this thinking led me back to the local and rural; what will be the effects of our current crisis on localism, food networks, rural ways? Here are a few concerns, speculations, and hopes.

Loss of Elders

Though COVID-19 shows itself quite capable of wiping out young people, the mortality among the elders among us is likely to astound us all. I fear here a loss of rural memory, akin to what happens at my university when a key, long-term colleague retires or passes on. These folk have "institutional memory," a real link to the past and how things were done, including during crises past.

Soon we'll have no living memory, save for interviews and film, of how Americans coped the the Great Depression. We may have to rediscover the wisdom of our grandparents the hard way, but saving your twist-ties is not akin to learning how to tan leather, repair a carburetor (something I did today on a balky antique tractor), or fell a tree. YouTube is a pale substitute for first-hand, hands-on learning.

Farmers' Markets & Foodie Culture

These are closed, and some small farms dependent upon them and restaurant trade will go out of business.  One bright spot for a friend who farms at Dellicarpini Farms, Dominic Carpin, has been a Distributor / Online Farmers' Market, Fall Line Farms. Dominic had his biggest order yet this week. By combining services of many small farmers and taking a cut, Fall Line can get produce directly to consumers and allow farmers to, well, farm. From their Web site:

Each week our producers post the products they have available, setting their own prices, uploading their own descriptions and photos. You can read about their farming practices and contact them directly with questions.

Using our Buying Pages, you shop online with us any time between Friday at noon to Monday at midnight. You pay for your order online and then pick it up on the following Thursday afternoon at one of our Richmond area pickup locations.

Orders are delivered fresh, straight from the farms on Thursdays. Our producers share in the delivery process and we rely on volunteers to sort the orders at the pickup locations. This cooperative system allows us to keep delivery costs down to a minimum meaning more money goes back to the producers.

It's not as fun as strolling a farmer's market, but it keeps food local.  Foodies may have to settle for Spring Kale in place of their Tuscan Kale, but that is a real first-world problem. Thank goodness we have greens, period.

Home Gardens, Chickens, and More

A related issue is the increase of interest in home gardening. Where I live most folk keep a garden, but now they are doubling down on expanding for summer "just in case." I plowed and disc-harrowed my neighbor Lloyd's 1/4 acre plot last weekend. He had a garden there last year, but this year he's expanding. If seed sales are any indication, Lloyd is not alone.

Chick and pullet sales are up, too, as urbanites keep small flocks and rural folk expand. I expect there to be an egg glut soon. In Colonial times, as I learned in 2017 at King's Landing Historical Park in New Brunswick, eggs were not worth anything in barter. Everyone had yard-birds.

MOAR Data, Pleeeze?

Rural broadband is expensive, if it exists at all. We are on satellite via Viasat (clever name, that). We burned through our 50 GB of data last month without streaming one movie. We had remote teaching and lots of video conferences. But hope is on the way. Poking about in their Web site, I found an unlimited data plan for $50 more per month, less than I spent last month buying a few additional GB.  These plans may prioritize essential and less-essential sites....so caveat emptor. Still, it's a bargain and we can switch without penalty back to our old plan. They'll send us a new router, too.

I suspect many folks out here are doing the same, with a windfall coming for providers. Likewise this emergency will likely speed the rollout of 5G mobile networks.

So far, that's all I see, but the peak in cases locally may not come until June. Stand by for updates. Let's hope for better news, and stay safe, sane, and healthy!

Pandemic? Huh? Oh, Yeah, Like a Hurricane. With Lights and Water

In all seriousness today, a colleague asked others at our lunch table "you guys prepping yet?"

He is stocking up on food. With two young children, it's not a bad idea. COVID-19 shows every sign of a national outbreak. I figure in a week, the first widespread cases will emerge, and then the masks will go on and panic will set in. I'm certain we'll see a few supply-chain disruption and some empty grocery shelves. Americans do not handle emergencies well, in my experience during hurricanes.

For our part, we have enough non-perishable food to feeds two humans for at least a month. Since I spend a good amount of time in harvest season canning and dehydrating, we are set on that count. Unlike surviving a hurricane, even in a widespread outbreak we'll have power for the house, for tools, and to pump water from the well.

I live by the adage that my nephew Chris, an employee of Homeland Security, shared: every family needs clean water and food to last them two weeks, in the case of a natural disaster. In winter, if you live the country particularly, you need a backup source of heat (our woodpile more than suffices). If one approaches a scary situation that way, matters get much less scary. Spend a bit of time looking over likely emergencies at the CDC Web site's page on planning. You may feel a bit better after.

One thing we decided, however, was to stock up on food for the animals. Our two dogs go through about 80 pounds of kibble and 10 pounds of dehydrated treats in a month. Our cats might eat 10 pounds of dry food. So their needs are paramount. Humans do not consider it often enough, but these creatures who give us so much and ask for so little live at our mercy.

Our chickens have plenty of feed, and in an emergency we'd do what our grannies did every day: set them out further to free-range for bugs and greens. We might lose one or two to predators or a bad weed, but the flock would not starve.

What are you doing to get ready for what seems inevitable?  Are  your Plan B skills up to snuff?

Dehydrating Food: First Efforts

As much as I love canning, I have been eager to try my hand at dyhydrating food. It offers some advantages for processing, and unlike my canned goods, dry ingredients do not need refrigeration after opening.

Originally we'd set our hearts upon a solar dehydrator, to the point where I'd purchased a book on how to build one. That ran into a snag right away, though "damp and horribly moldy blanket" might be the preferred metaphor. Central VA summers are too humid for solar dehydration to work, though getting an oven to 125 degrees would be as simple as sitting a box outside on any sunny day from late May to early September.

The Cabelas sporting goods chain sells units that range in size from a large toaster oven to a full-sized range. All of them circulate air over the food as it dries out. For small items like garlic flakes, I put parchment paper on top of each wire tray. Do not use waxed paper unless you enjoy making a melted mess. I was happy to discover that online before my first attempts.

We chose a mid-sized unit the size of  dishwasher that holds many trays of fruit or vegetables.  at 80 pounds boxed, I could easily lift it onto a small table in our shop, where mice won't crawl as easily into the works to make nests.  Plus we have at least one black snake there, on the prowl, helping me with mouse-management strategies.

Our first efforts involved a bunch of organic bananas, and the results impressed me. I set the unit to dry the overnight, and by breakfast we had bananas dry but not crunchy; they maintain good flavor and we stored a quart jar of them out of the sunlight in our cabinet. No sign of mold, yet.

We do not grow bananas, but we do grow several pounds of garlic that I cure in an unheated utility room off the side of our house. It stays warm without freezing; the year before, I hung the garlic up from the ceiling in our root shelter to keep mice at bay. This season, however, I used a lot of the garlic and just stepping down into the utility room made the process really easy.

Two sites advised me on drying garlic. I found the advice at Self Reliant School excellent overall, but I did not wish to vacuum seal the jars. That step adds an expensive piece of equipment. Then I asked Dave, the author of the Our Happy Acres blog about this processing. He assured me that sealed jars left out of daylight would keep a year. That's enough for my purposes. Here are my results.

We used the hand-cranked food processor advised by Jennifer at Self Reliant School; Amazon seems short on them, but I found one on eBay for under $20, new, with free shipping. It made short work of the process, though there was no short cut for peeling 5 pounds of garlic cloves! The processor was sturdy enough to endure the work and cranking it required no great effort. I did freeze all but the center jar; dried garlic thaws well and can be put right into the pantry.

My next week involves peeling and chopping about 5 pounds of carrots that overwintered in the soil. I cooked a few and they taste great. Now we'll extend the harvest with them, as well. Look online and  you'll find many recipes. Unlike canning, this food is simpler to process. It will be safe as long as you dry it thoroughly and store it well.

Best Home Canning Site, Ever

Canning is a science, even if recipes are an art.  This time of year is the time to get the last canning done. To make a mistake may, at best, spoil the food. At worst? You kill someone or at least make them seriously ill.

There are a few principles I follow, based upon my reading of the University of Georgia's amazing site, The National Center for Home Food Preservation.

I send that site to anyone canning their harvest for the first time.

This post is short because any advice I can give pales next to that. I will add the following ideas for those determined to use Granny's yellowed index cards:

• The science of food preservation has come a long way in the past few decades. See if you can adapt granny's recipe to modern techniques. That probably means adding lemon juice or citric acid.
• Modern tomato varieties are not as acidic as they once were, so you will have to add lemon juice or citric acid.
• No one I know recommends canning in any containers larger than a quart. Save granny's old half-gallon Ball jars for dried herbs or beans.
• Try to use canned goods in a year, maybe two. I have figs in honey that I still trust ten years on, but honey is a perfect antibacterial. I'd not use tomatoes or pickles after that many years!
• No matter how Granny canned, if the site I've listed says "pressure cooker" go with that. Don't go with a boiling-water-bath technique unless the U Georgia site gives you a thumbs-up.

Enjoy your harvest!

Mice in the Root Shelter!

I check our "Root Shelter," fashioned from a Cold-War Fallout shelter, weekly. So far the pumpkins and garlic in there have held up well, but I've had a special concern about the small harvest of sweet potatoes (no more than 25 pounds) that we gleaned this year. A neighbor gave me another 25 pounds, and I've kept them in a cool utility room. I've been planning to move them to the Root Shelter  but have been rather lazy about it.

Finally I went to check things today.  I am glad I did. The tubers already there were wrapped in newspaper to absorb any moisture and put in bushel baskets with lots of air circulation. The door is tight and features breathing holes with 1/4" hardware cloth. The walls are cinder block and the whole thing is underground.

Imagine my disgust when over half our sweet potatoes had been gnawed by mice!  I took a basket full of basket cases out to our compost heap.

Our pumpkins, garlic, and pearl onions were fine, untouched by the little gluttons.

This warning meant going back to the drawing board about the Shelter and how food get stored.  Baby mice can squeeze through an opening the diameter of a pencil; adults, I've read, can get through a hole the size of a human pinkie.  They can gnaw wood and plastic with ease. Metal will stop them. So will our building's resident black snakes, which are hibernating now, and barn cats.

We don't have a barn cat with access to the building, since we keep it locked. Killing mice myself poses no moral problems at all, but I won't employ poisons. A dead mouse could be eaten by our predators, killing our pest control service! Poison could also find its way onto the food in the shelter. I am not squeamish at all about setting snap-traps, but the potatoes still needed better storage. Next year we will harvest a large number of Kabocha Squash for a local restaurant, and I don't want this happening again for a cash crop.

Homesteading and survivalist forums are full of tales about how to store things in root cellars. Mice can gnaw through plastic, so a simple ventilated tote would not do.

Some folks employ metal trash cans, which I have used with great success for feed for our chickens, cats, and the dog. Drilling lots of holes (no more than 1/4" across would not be too onerous, but I had a tote and hardware cloth. So I got right to work.

My invention involved using a tote with a removable, one-piece top, rather than a hinged one. I cut away all but the rim, so the contents would breathe, and put hardware cloth inside, fastened to the plastic by screws and washers. Next I lined the inside of the tote with more hardware cloth, after drilling lots of 1/8" holes all over the tub's bottom and sides.  The metal sides come up high enough to meet the wire on top.

I plan to check this frequently, especially now that I have some snap-traps down, baited with peanut butter.  I hope we have sweet potatoes come spring! None of our seed potatoes were eaten, so we'll be starting fresh for a bigger harvest in 2016.

Garden Journal: Eating Seasonally

What an interesting cool season it has been. I did a salvage harvest of our last hot peepers before setting the chickens loose in the beds. Our one customer has bought 80 pounds so far. Meanwhile I fenced our greens and covered our tender ones though the short freezes we have experienced.  We are doing our best to eat seasonally from our garden and chicken coop.

December looks warmer than average, which gives me the chance to enjoy more greens. I'm thankful to Dominic Carpin of delli Carpini Farm for pointing out to me that one should harvest late in the day and on a sunny day if possible, which is now my practice, to avoid picking greens with too many nitrates in them.

So in the spirit of the holidays, here's a recipe for winter greens over pasta. I adapted it from a Martha Stewart recipe for creamed chard and I've added more of a Mediterranean twist. I suggest a top-quality egg pasta from Italy. You will not be disappointed.

Braised Autumn Greens in Cream Sauce

• 1/3 cup sweet onion, chopped
• 2 cloves garlic, chopped fine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 1/2 pounds (big bunch) of coarsely chopped Broccoli Rabe, Swiss Chard, or Broccoli leaves. Remove large stems from the chard before chopping. Chop any Broccoli stems finely.
• 8 oz. whole milk
• 1 tbsp flour
• 1/4 tsp grated nutmeg
• 1 tsp salt & 1/2 tsp black pepper

Sautee the onion and garlic in the oil and garlic and, when translucent, add the greens and stir until their volume is greatly reduced. To me that means "wilting but not dark." They should retain their color and most of their texture.

Remove greens and onion/garlic to a plate and add milk to skillet, stirring in flour, salt, pepper, and nutmeg. Stir over low-to-medium heat until mixture begins to thicken a bit, then add back the greens mixture. Heat thoroughly, and serve over pasta. Top with grated Romano or Parmesan if you wish and a dash of red pepper.

This makes a great main or a side dish. Happy Holidays!

First Lessons in Commerce

Despite the happy looks on the farmhands' faces, it was a tough harvest at the start. With no pumpkins, we got no income from one customer.

Squash-bugs were a horror this year, and from 18 vines we harvested exactly 2 pumpkins. Only one went into the root shelter, while another one had a bad spot. I cut up the rest of it and froze it for our pumpkin soup or pies.

Lesson learned: to continue an organic regimen for squash and pumpkins in the garden, I'm going to have to start with insect netting over them and have diatomaceous earth down as soon as I put in seedlings.

Luckily, our little venture as an LLC has sold some cucumbers, lettuce, and now hot peppers. That said, even with these cash crops we'll not realize a profit this year. I must next year or will revert to "Hobby" status for IRS purposes. Thus I won't hire farmhands next year, my major expense, and do the picking myself.  My main helper does other work, anyway, on buildings here and helping to split wood, so he can be paid by me and not the LLC.

Next year will be interesting, however, as a new customer is about to open a produce stand just down the road. He's an Iranian with family who help him, and they'll sell produce from local farmers. He wants whatever we can provide.

It will be called "Garden of Eden," and I've high hopes for him and whatever I can contribute. The other lesson learned, then, is to have a couple of high-volume customers and diverse offerings. If the peppers had not come in so well, we'd hardly have any income for 2015.

Luckily, I still have a day job. For now.

Hay Making Experiment!

A few times each year, we mow a couple of fields of pasture grass, with very few weeds, in Buckingham Country. I would like to mow less often and keep the hay. On second cuttings, we could get straw, with fewer seeds and more potential as garden mulch. If we start keeping a few goats next  year, we'd want hay. What's the difference between hay and straw? Read all you would EVER want to know, right here.

The inputs into our food matter, and when we can we grow our own food or buy organic. For animals we feel the same way. I am confident that our grass here and in Buckingham is free of pesticide and herbicides, so the fields we mow can provide good fodder or animals or mulch for our rows of plants.

Sounds great until one prices out a baler and tedder. I don't own a sickle mower for the tractor but the other implements can set one back $20,000 new. Thus I'm not likely to go that route for might amount to 100 or so bales annually (not that we currently use more than 20). Luckily, not all of the world has turned to massively expensive techniques. This page from Ethopia, for small-scale herding operations, shows some techniques I plan to adopt.

While I think a hay tedder for the tractor may be a reasonable investment, so I can windrow the hay easily after cutting with the rotary mower on the tractor, a baler is big money. I'd rather pay a farm-hand a couple hundred dollars a year to help me hand-bale the hay. Stacking would we really fun, if the fields were near where I have gardens and animals. Scratch that: it's 50+ miles from field to farm-site.

My research on this turned up the Rev. J.D. Hooker's article about how to build a baler-box. It's very similar to the box shown on the Ethiopian page. It was a snap to make. I only needed a few screws and some 3/4 plywood. I added L brackets around each side since I'd be standing IN the box, stomping.

We cut and transported the grass to dry at home, but I'd prefer to windrow the hay and bale it at the site.  I  turned the hay once and checked for moisture. If it rots or gets moldy, it will go out for mulch or be spread in the chicken run.

My experiment produced three 2'x2'x18" bales out of 3/4 load of hay from the pickup's bed. With its 8' bed, the truck will hold 16 bales. I baled three in 15 minutes, so when I next mow a few acres, I think I'll take a farm-hand and get 50 or so bales done. We can stack and cover the ones we don't trasport with a tarp, though a farm wagon for moving our tractor will one day double for moving bales.

I've ordered a European-Style hay rake and will now hand-scythe some rye-grass right here at home to see how well it does. I will get a few more bales locally before practicing on the big field at Buckingham.

Campaign-Season Row Covers

Virginia's off-year elections have passed (my guys won) but I'm perfectly bipartisan about one thing: stealing as many campaign signs as possible.

I don't so much want the red-and-blue reminders of our partisan divides. They go into the recycling. I do want the metal u-shaped frames from the signs. With the resulting row-crop covers, I can extend my lettuce-picking season far into the cool months.

I'm no Eliot Coleman, who picks lettuce in a New England winter from his cold frames. I have done that here, but this season of moving we did not get the cold frame up in time.

So we'll enjoy lettuce for another few weeks this  year, cabbage and collards longer still. With the groundhogs decimated or hibernating and the raccoons scarce, it's a good harvest a few times each week.

The trick to row covers is to let the sun in on warm days and replace them before dusk. The results are not lovely, but they are tasty.

We'll enjoy some greens come Thanksgiving.  Thanks, Dems and GOP! I love my bipartisan row-covers!

A Year Without Flowers?

We've noticed something strange this season, the wettest summer I can recall: the land is as green as Ireland was in 2011, my last visit to that side of the Atlantic.  It's lovely in August, but it has also meant we are coping without forage for our bees.

In short, the clover is not blooming and the wildflowers are absent. I don't know if others have had this issue, but we'll be feeding the hives sugar-water all Fall now, since a "nectar flow" looks as unlikely as it would be in a year of drought.

The last of our harvest is coming in, and fall greens are in the ground, even as I cut grass as steadily as I would in early June.  I can only guess what Winter might bring: something seasonably cold and snowy, I hope.

The Garden Comes In

And it comes in all at once, too.

There's great satisfaction in seeing so much abundance, in a year when the rain has fallen in buckets. Bunny in Buckingham lost his garden, and he blames it on near-daily rains there. We had torrents, but then a dry-enough spell to get the tomatoes to begin ripening.

Tonight Nan is freezing squash and beans, and I'll soon be making gallons of Middle-Eastern tomato sauce by the gallon. It cans easily.  We probably have enough cukes to pickle but last year I put up a lot. So we'll eat cucumber soup and make gazpacho.

The work of building "Fort Tomato" and the groundhog invasion (one most certainly shot dead, another probable, two remaining) seems worth while. The invaders got about 12 ears of corn but more is on the way and the fence and traps seem to be working.

The year has been odd, as so many summers and winters have been since climate change really began to influence Virginia's two seasons of extremes. I'm happy for the cooler and wetter summer, but there will be hell to pay later.

And then there are the tart blackberries, growing wild everywhere, to contrast with a bowl of ice cream. It does not get much better in a Virginia Summer, our first in the country.