Ten Days of Little Celebrations - September 2014

Noticing something worth celebration each dayis an easy thing for me to do. The habit of writing it down reminds me to be grateful for these and a myriad of other things in my life. This month has been full of ‘little celebrations’ - as had been the usual for the past few months. Here are my top 10 for September 2014.

Lingering summer foods. I savored the yellow tomatoes and watermelon this month - knowing that the will not be fresh from local fields very soon.

Great Falls of the Potomac. There is something about re-visiting sights and sounds close to home. It has been several years since I’d walked around the place. I’m already planning another outing once the leaves begin to turn.

Belmont is another place close to home. I had been there a few times but not enough. It is a place to savor.

BioBlitz at Belmont. I was volunteer naturalist for 3 of 4 days of the BioBlitz. It was exhilarating and exhausting!  There was a lot to celebrate but most memorable was the joy the 5th and 7th graders had in discovering and insect or plant or bird that they hadn’t noticed before.

Mating Insects. It’s that time of year it seems. As part of the BioBlitz we saw ladybugs and wheelbugs….getting ready for overwintering of their kind. It’s a celebration of the continuity of nature.

Symmetry - furniture - motion. Last month I celebrated symmetry and tiles - something I was learning about in a Coursera course. This month - now toward the end of the course - there was a section on symmetry in furniture. The designed talked about his work and showed examples when the motion of the furniture is real and others when it is a visual deception. I was intrigued and delighted!

Emily Dickinson. Dickinson was one of the first poets to be discussed in the Modern & Contemporary American Poetry course I am taking via Coursera. I find myself celebrating the memory of my changing perception of the poet between my high school days and now.

Mint…and more mint. I’m celebrating my mint crop this year….and will savor it all winter long as hot mint tea.

A rainy day. Sometimes a rainy day is just what I need; there was only one rainy day in September and I celebrated staying indoors and at home. It’s good for recovering ones balance - ready for whatever comes next.

Leggings. I found some denim leggings at the thrift store that appeared new….and they fit me perfectly. A bargain worth celebrating!

The Deck Garden - September 2014

I walked around the deck before beginning the harvesting. There are signs of fall. Some of the leaves are not quite so green. Both the sweet potato and carrots have some yellow leaves are parts of leaves. The sweet potato has done very well in the trough container; the soil is heaving and the sides are bulging….a sign that the part of the plant under the soil is as robust as the vines above. There is a pepper that came up from immature compost in the trough too!

The tomatoes are leaning on garden ornaments and stakes. Pretty soon - the weather will get too cool and I’ll pick them all to (hopefully ripen inside). The carrots and beans will come in too. I am re-potting one of the small aloes to bring inside. The big one will be sacrificed since I don’t have enough indoor space to dedicate to it.

I’ve enjoyed the deck garden this summer. Green has been the dominate color although the zinnias, marigolds and morning glories offered some variety. It surprised me how much textures and shapes caught my attention even from the kitchen window. I am already planning the new things I’ll try next summer!

CSA Week 15

Week 15 of the Gorman Produce Farm CSA - it’s another week of great food!

There is a little bow wave of garlic, potatoes, and winter squash from previous weeks - but those foods keep for weeks and months. I did make a fabulous custard with leftover baked butternut squash this past week; mixed up in the smoothie maker with just a little honey, baked into a light consistency custard, and then drizzled with maple syrup just before being eaten. Yum! I’ve also enjoyed the small purple potatoes in stir fries (only 2 at a time to not get too overwhelmed with calories. We made a bit batch of spaghetti sauce to have made good use of some frozen tomato sauce I’d cooked when I was overwhelmed with tomatoes a few weeks ago.

The big surprise to me this week is that sweet potato leaves are edible!  Evidently they can be used raw or cooked.  I’ve going to try them both ways and, if I like them, go ahead and cut the leaves from the sweet potato on my deck to enjoy; supposedly it is a good thing to do a few weeks before the sweet potato harvest.

I traded the poblano pepper for an additional bundle of Dinosaur Kale since I enjoy kale chips so much.

Notice that I got all yellow tomatoes too!  They’ll look beautiful with the red leafed lettuce.

Note that I’m using my own bags rather than bringing any plastic produce bags into the house. It feels good to avoid items that will become trash (or recycle if they stay clean).

CSA Week 14

On the morning before the pickup of the week 14 share, I had a few things left.

• I made a slurry of carrot tops and poured it into an ice cubes tray. The cubes will go into soup makings this fall.
• The butternut squash was something I completely forgot about. I decided to cook it for dinner; I’m sure I’ll have left overs to use in soup…or maybe I’ll make a small honey laced custard.

The week 14 share was very colorful: 2 pounds of tomatoes (I got yellow ones!), 2 snack peppers, 2 Japanese eggplant, 1 bunch of Swiss chard, 1 bunch parsley, 1 head Napa cabbage, 1 head lettuce, 1 pound of green beans and an acorn squash.

What a wonderful amount of color! The stems of the Swiss chard are my favorite.

The oranges and yellows of the peppers and tomatoes say ‘summer’ - maybe even more than the traditional red tomatoes (that I have from my own plants on my deck).

And the purple of the eggplant nestled in the greens of beans, lettuce, cabbage and chard leaves - the deepness of the color always surprises me.

I’m thinking stir fry (chard, green beans, cabbage…garlic and onions from earlier weeks), salad (tomatoes, lettuce, cabbage, peppers, green beans, a little parsley). I am already planning for the parsley to be processed into a slurry and frozen like the carrot tops; I don’t want to go over the top on vitamin K!

CSA - Week 13

Wow - the warm days are flying by! We are in in week 13 of our CSA’s season. I don’t have much left from week 12: half a jalapeno pepper (which I will use in a stir fry tonight), garlic, and potatoes. The last two will last for a long time so I’m not worked about any waist.

I discovered that I like carrot tops both as an added green in salads and in stir fries. They are not as strong tasting as parsley more a bit more than spinach. Since carrots were included in the share again this week, I checked the tops as much as the carrots!

The small purple potatoes are being savors two or three at a time - diced and used in stir fry. It’s a great color addition to already colorful food.

I managed to get to the CSA pick up early enough to get some yellow tomatoes! Four pounds is a lot of tomatoes and I ended up getting red ones too. And then there were the roma and mountain magic tomatoes too. My plan is to eat the yellows ones sliced for a snack (maybe with dabs of garlic hummus), the mountain magic in salads, and the rest as tomato soup or sauce that I may end up freezing.

Hurray for the inclusion of pac choi again! It was in a share early on but it’s been too long. I like it it both stir fry and salads. The kale will work well in the same things….and I can’t resist making kale chips again.

Butternut squash is one of my favorites too. I usually just prick the skin and put it in the over for an hour….then cut it after it is already cooked (i.e. soft) and scoop out the seeds. If I have enough left over, I might make butternut squash custard (using the pumpkin custard recipe).

This is going to be another great week of good eating.

CSA Week 12

It’s hard for me to fathom that we managed to eat the entire week 11 share from the Gorman Produce Farm CSA except the potatoes and garlic - which will easily keep. I even cleaned out some things I had frozen from the weeks I was not in town earlier in the month: the squash, cucumbers, and fruit beety.  I was surprised at the amount of tomatoes we consumed. The large yellow ones looked beautiful and tasted excellent atop chili.

Now we have another week - another large crop of tomatoes (there were no yellow ones in the bin by time I got there….but the large red ones will be just as good). I traded the 2 poblano peppers for 2 banana peppers. I did get 2 jalapeno peppers and plan to make homemade salsa.

CSA Week 11

It takes a lot of focus to not have tomatoes left from the Gorman Produce Farm CSA share each week. This I made tomato sauce with all the tomatoes that were left (the roma tomatoes). I am perfecting my technique; the steps this week were:

• Cut the tops off
• Put in a food processor
• Puree - skins and all
• Cook until about the right consistency for sauce adding seasonings if designed (basil and garlic were my choice)

 Everything else I had left will last without refrigeration: potatoes and garlic.

This week there are a lot of tomatoes again. The new type of tomato in this week’s share was yellow (I got 4 of them along with 1 red one in the 3 pounds in this week’s share). The yellow tomato I ate with yogurt on top last night was pretty and tasty. I’ll eat the heirloom tomato for my next ‘tomato as a side dish.’

The beautiful peppers are in a range of colors. What a way to add flavor and color to a meal!

The spaghetti squash will work very well under chili that my husband is going to make (using up some of the tomato sauce I am accumulating).

This upcoming week is going to be a ‘good eating’ week!

CSA Week 10

I started out Wednesday morning making tomato sauce with all the tomatoes left in the crisper since I knew there would be more in this week’s CSA share. I ended up cooking all the red round tomatoes and about half the cherry tomatoes with onions (also from the CSA) and garlic and dried parsley (dried from the CSA share early in the season).  I even added some orange peel I’d dried from organic oranges from last spring!  My husband commented that the concoction smelled good.

I did pretty well clearing out everything else. The only items left from last week were a few potatoes.

As I expected there were a lot of tomatoes in the week 10 share. The heirloom tomatoes have become such a favorite that I swapped the jalapeno pepper for two more! They are delicious sliced and lightly salted. I got the black cherry tomatoes rather than the sun golds I had selected in previous weeks. And the poblano peppers were swapped for another eggplant.  Half of one of those eggplants was grilled with orange ginger sauce last night.

The potatoes were purple skinned/white flesh and small enough to be great for roasting.

The watermelon was big enough to require a second trip to the car! My daughter has been getting watermelon from her CSA in Tucson for weeks and the newsletter for them this week had some advice for using watermelon rind - either marinating it or using it in stir fry. I’ll post about my experiments in a week or so.

Lots of good eating in this week 10 CSA share!

Tomatoes

The first tomatoes of the summer were from my deck garden. I enjoyed watching them ripen. The heirlooms were a new treat. I already knew that eating a tomato ripened on the vine and eaten within hours of being picked was something to savor. So I watched both the two pots - heirloom and patio with anticipation as the tiny green fruits formed and then grew until they ripened. They ripened so that I spread the eating of that first little crop over a week.

Now I am making progress on the load of tomatoes that came from the CSA during the 2 weeks I was away. I may have to freeze tomato sauce before I pick up the next share!

But I am enjoying the bounty of tomatoes two times a day and hope that I’ll be able to finish off most of them by Wednesday morning. The heirlooms go first…then the cherry tomatoes because they are so easy to cut in half and include in salads.  I’ll make homemade tomato soup tomorrow - that always uses a lot of tomatoes.

There are more tomatoes on my deck plants (a second crop) and I’m sure there will be more coming from the CSA. Tomatoes are summer food to celebrate!

CSA Week 8

The pickup and initial handling of our eighth week share from the Gorman Produce Farm Community Supported Agriculture (CSA) was totally up to my husband yesterday! He is not a big veggie eater so he grumbled a bit when first presented with The Plan. The Plan was for him to simply put everything in the crisper until I returned from my travels.

I turns out that there was something he can truly enjoy in the share before I return: a yellow flesh watermelon! When I was a child the yellow watermelons were always special; most of the time they came from a grandparents’ garden rather than a grocery store.

Ten Days of Little Celebrations - June 2014

Noticing something worth celebration each day is an easy thing for me to do. The habit of writing it down reminds me to be grateful for these and a myriad of other things in my life. This month has been full of ‘little celebrations;’ here are my top 10 for June 2014. I’ve categorized them into 4 groups: outdoors, food, and courses and people.

Outdoors

Oak trimming (and discovering the oak marble). Finishing the annual trimming of the oak was worth a celebration but it was made even better this year with the finding of the oak marble. It was the first time I had ever seen anything like tit.

Therapy bush trimming. There is always some to be learned about myself during time spent trimming the bush. I celebrated that it happened this month (and look forward to at least one more time during the summer).

Brookside. We walk around Brookside at least once a month and it is always enjoyable but with the construction going on this summer we are looking for alternatives. I celebrated June’s visit since it will be the last one to Brookside for a few months.

Green tomatoes. My deck garden has gotten off to a reasonably good start. I have 11 tomatoes on two plants! I’m celebrating their progress and hope to report other colors soon (and then move them to the ‘food celebration’ category.

Food

Community Support Agriculture. My first experience with the CSA has been worth celebrating. The fresh veggies are getting eaten.

Watermelon. I didn’t wait for the local melons. The grocery store had a bin and the one I got was excellent.

Kale chips. They taste good - and are nutritious too! Even my husband - not usually big on veggies - liked them.

Courses

Thought provoking classes - The Paradoxes of War class I started this month on Cousera has been very thought provoking….and I am celebrating that I signed up for it.

The survival of people in harsh reality - The Nubians survived harsh climate and the Ancient Egyptians to produce their vibrant culture - that’s the main take away from The Art and Archaeology of Ancient Nubia course that I just finished on Coursera. I am celebrating their accomplishment; they help us realize that the ancient Egyptians were not the only ancient people to apply extreme creativity toward improving their lives.

People

People. There are so many people related celebration days this month that were highlighted by Father’s Day, telephone calls from (and to) family members and meeting new people.