Then and Now – Food

My mother had taken a college nutrition course in the 1950s, so my memories of meals growing up were relatively well balanced.

  • There were more canned vegetable and fruits than we eat now when we usually eat fresh or frozen…very few canned goods. I do remember frozen strawberries, spinach and broccoli in the 1960s…but they didn’t come in a plastic bag (it was a box of thin cardboard,sometimes with metal ends). Fresh fruits and vegetables were seasonal. A lot of our produce seemed to come from the Rio Grande Valley of Texas (and we lived in Texas). My grandparents had vegetable gardens; I particularly remember corn on the cob, tomatoes, watermelons and cantaloupe during the summer. Still - most of our food came from the grocery store which is true today as well. Fresh fruits and vegetables were purchased whole – not cut up or pre-washed as they sometimes are today. Vegetables that were stable at room temperature like potatoes and onions were kept in a bin in the pantry --- frozen versions were not generally available.

  • Meats were mostly cooked from raw although my mother did use canned chicken, tuna, and salmon (I have canned chicken and salmon in my pantry…but I don’t like tuna). The raw chicken was more likely to be a whole chicken that my mother cooked whole or cut up and then cooked; now I buy boneless chicken breasts exclusively….and I never fry chicken; my mother didn’t fry chicken either she but she did bake chicken with crumbled Cheez-it cracker crust.  Bacon was the same although the curing might have been a bit different; it wasn’t packaged in plastic. Ham was purchased whole usually with a bone; sometimes it came in a ham shaped can without a bone. We rarely had deli meats although there were some packaged meats like hotdogs, baloney and chipped beef…which my mother served occasionally. My mother liked to buy ground chuck rather than the higher fat hamburger meat. These days I buy more chicken than lean beef and almost no pork.  My mother probably served more beef…followed by pork…and then chicken. I skew toward organic meats; even though that labeling did not exist in the 1960s, the meats were probably closer to organic since it was before CAFOs and prophylactic antibiotic use in farm animals.

  • My mother searched for whole grain bread. It was hard to find. Roman Meal was the brand I remember the most. White Wonder bread seemed to be the most popular with everyone else. These days I buy whole grain organic bread with a short ingredient list.

  • The other foods from grain we ate included oatmeal (generally for breakfast), pasta (egg noodles and elbow macaroni were more frequently served than spaghetti), boxed cereals  (Cheerios were a favorite although my Dad really liked Sugar Frosted Flakes…which my mother frowned on), and crackers (saltines and graham crackers). My father didn’t like rice so my mother rarely served it.  I still use oatmeal occasionally but there are new grains too: quinoa and bulghur wheat. I rarely eat rice; it’s not that I don’t like it…but I just don’t like it enough to cook it. I don’t buy crackers since I don’t need the empty calories and neither does my husband.

  • The only beans my mother liked were pinto beans. I can remember her cooking a large pot of pinto beans whenever she had a ham bone…it was the last ‘meal’ made with a ham. We ate the beans with chunks of ham as a soup as soon as they finished cooking and then as leftovers with other meals. I generally my organic canned pinto beans now when we make chili.

  • Eggs and dairy were a daily part of my mother’s meal plan. She always kept whole milk on hand. She bought it in gallon cartons (not plastic coated) since there were enough of us to drink it relatively quickly. These days I drink 2% fat Lactaid milk since I have become lactose intolerant, and it comes in a plastic jug. My mother used Velveeta cheese for grilled cheese sandwiches and macaroni and cheese (she cooked the macaroni…made a white sauce that melted the cheese…put both in a baking dish with wheat germ sprinkled on top to bake together before serving). I don’t eat cheese sandwiches or macaroni and cheese anymore! I do still occasionally have cottage cheese…but I take a Lactaid pill when I do. Eggs are still prepared as they were in the 1960s: hardboiled, fried or scrambled (but with spray on a non-stick pan rather than in bacon grease). I also like frittatas and quiche and other egg casseroles which we didn’t make in the 1960s.

  • We did occasionally have Koolaid or Lemonade or Hawaiian punch in the summer or a soft drink for a special occasion (making an ice cream float or when I visited my grandmother at her work). Most of the time we drank water or milk. It was a special treat to have sweet iced tea with special meals or to eat a popsicle (usually frozen in our freezer) on a hot afternoon. Ice cream was always a favorite – but not eaten daily. I drink soft drinks more often now and unsweetened tea…but milk and water are still frequent beverages. I am trying to cut back on soft drinks and any beverages with sugar (refined or artificial).

  • Nuts were used for snacks although they often required a hammer and cutting board to get the goodie out of the shell. My mother seemed to enjoy buying a bag of mixed nuts in their shells (pecans, walnuts, filberts, Brazil nuts, almonds) from the produce section during the winter holidays. Our favorites were probably pecans. Now I general buy nuts that have already been shelled. We also liked peanut butter; my mother did not approve of peanut butter and jelly sandwiches, but we enjoyed peanut butter and celery or peanut butter on toast with brown sugar sprinkled on top. My favorite breakfast in recent months is peanut butter toast (no sugar on top).

Food is prepared differently now too:

  • My mother’s favorite quick meals were a protein (hard boiled eggs, canned tuna, chipped beef, canned chicken) in white sauce over toast with a canned vegetable (green beans, for example) or fresh vegetable like carrot or celery sticks. For the younger children, she would cut up the toast before spooning on the white sauce concoction; as we got old enough we learned to cut it up for ourselves after the white sauce was on top. Now I tend to do stir fries for fast meals. I usually do the whole meal in one pot and serve it in a bowl rather than a plate. Gravies like white sauce are not part of the meal at all.

  • There were no microwaves in the 1960s. We made popcorn in a pan if we wanted it. I still use the same type of popcorn…but have a bowl that I use in the microwave to pop it in and I use walnut or sesame oil rather than butter.

  • Sometimes we had hot tea for breakfast or when it was cold outside (always with lots of milk). We made it with tea bags in a little pot or directly in our cups. There were no Mr. Coffee or Keurig machines! I use a Coffee Maker that has never made coffee to make pots of tea now.

  • There were Czech desserts for special meals when I was growing up; no one picked up the role to bake like that after my grandmother died because we just don’t eat that much bread and sugar anymore.  These days we rarely have dessert although when I do - I am still partial to desserts that include fruits (apple pie, apricot tarts, etc). I do enjoy a good carrot cake or red velvet cake but might buy it from a bakery; if I make it myself, I usually serve it without icing!

  • Salads are somewhat easier now. Greens can be bought pre-washed and in convenient bins…and there is a huge variety of kinds beyond iceberg and Romaine lettuce (I like arugula and spinach and ‘spring’ greens). Other ingredients can be bought already cut up now although I generally choose to buy salad ingredients that I cut myself (with the exception of carrots which are my go to snack in the afternoon). The selection of salad dressing is much greater now too although Ranch dressing seems to be too dominant; in the 1960s I remember Thousand Island and French and Vinegar/oil dressings.  I get dressings with names like creamy ginger…or make my own balsamic vinaigrette.

  • My mother sometimes prepared milkshakes (milk, ice cream, raw eggs) for breakfast with toast. She had a blender with a glass body that was heavy but did the job of making a slightly thickened drink. These days I have a Ninja Master Prep and I make ‘smoothies’ rather than milkshakes…without raw eggs. I use milk, frozen fruit (banana + another fruit), frozen veggie (like broccoli), protein powder if I am short protein for the day, and hemp seeds. It comes out the consistency of soft serve ice cream but without any refined sugar!

Overall – there are a lot of ways to eat healthy today even though there are also a lot more ultra-proccessed foods to avoid. Right now, with the exception of soft drinks, I am eating healthier than I did as a child!

Previous Then and Now posts

Then and Now: Groceries

In the 1960s, my mother did the grocery shopping for the family – usually going once a week.  I went with her occasionally but not often. She usually shopped while my sisters and I were in school. Her favorite grocery store was Safeway. I am now shopping at Walmart most of the time since it is the closest grocery store to me and once a week is still my goal. The hours my The Walmart is open from 6AM-11PM, 7 days a week; the hours grocery stores were open in the 1960s was a lot less than that and there were items they couldn’t sell on Sundays if they were open then (‘blue laws’ in Texas).

The carts were similar in design to the larger ones in most stores now although they were all metal (no plastic) and did not have seatbelts for young children. Most grocery stores now  have a few smaller carts along with the larger ones but I usually am buying enough that I get a large cart.

My mother always had a list that accumulated over the week; most of the time she made the additions to the list but as my sisters and I got old enough, we sometimes wrote in items. Now I use the OurGroceries app so that my husband and I can add items to the list from any of our devices and I use my phone when I am in the store rather than a piece of paper.

My mother only bought food at the grocery store…not toiletries or over-the-counter medications; those were purchased at a drug store which also included a pharmacy. I buy many non-groceries during my weekly shopping now; toiletries are frequently on the list, but I sometimes buy clothes or office supplies as well. It’s an advantage of shopping at Walmart rather than a grocery store. We still pick up our prescriptions at a CVS; the pharmacy at Walmart is not open at the time I usually shop (between 7 and 8:30 AM on Friday mornings).

At checkout, a cashier had to enter the price of each item on the register and the strip of paper that my mother was handed at the end only included the prices and the total. She paid with cash or wrote a check. Now I scan my purchases myself, use a credit card to pay for them, and get an itemized list that includes an abbreviated description of each item along with the total.

Mother’s purchases were put in brown paper bags by the cashier. Now the store provides single-use plastic bags; I’ve used my own bags for more than a decade (they are stronger, and I don’t have to take precautions to contain the single-use bags from littering and polluting the environment). I put my items into my bags after I scan them. All the refrigerator items go into an insulated bag and the remaining items are grouped into bags to make unloading easier once I get home (and to make sure bread, chips, and eggs are not damaged in transit).

There was a lot less plastic. Milk came only in cartons (waxed…not plastic coated) and juices and soft drinks came in glass. Canned foods were purchased frequently, and the cans were not lined with plastic. The produce section included mainly seasonal foods along with ones that could be easily stored/transported (like bananas). Broccoli was something we had periodically as a frozen vegetable, and it was packaged in a box rather than a plastic bag.  We enjoyed strawberries seasonally or frozen (in a box); now my husband likes the frozen ones (in a plastic bag) more than he likes fresh ones! Plastic is the dominate packaging now: jugs of milk, bottles of water/soft drinks/juice, bags of frozen veggies and fruit, robustly sealed meats, bags of snacks and fresh vegetables/fruits, jars of peanut butter. Sometimes there is an option to buy in class jars but most of the time there is no choice; the packaging is plastic.

The most common type of bread was white; my mother wanted ‘whole wheat’ and bought Roman Meal when she could find it. I buy Dave’s Sprouted organic bread….avoiding a lot of added chemicals that have been introduced over the years to keep bread from molding or otherwise ‘improving’ it in some way (‘improving’ is in quotes because many breads cross over into the ultra-processed realm with the additions that are quite common today).

Some of the brands are still around: Cambell’s, Nabisco, Kelloggs, Green Giant. I don’t buy them as often as my mother did…only Cambell’s Tomato Soup and Green Giant Niblets Corn for my husband.

There are a lot of products in the grocery store that were not available in the 1960s…most of them ultra-processed and they fill up whole aisles of the grocery store. It requires some willpower to steer clear of those (although it gets easier over time). On the healthier side, it is now easier to find international foods (salsas and tortillas, etc.) and things like boneless chicken breasts…a lot more options when it comes to pasta, sauces in glass jars, greens (kale and arugula were not in grocery stores in the 1960s), grains/seed (quinoa and chia are new…’chia pets’ were not introduced until the later 1970s), and no salt seasonings. There are now targeted foods for special diets; for example, milk that includes Lactaid for those that are lactose intolerant and protein shakes for diabetics or those dieting and concerned about getting adequate protein.

My mother was very conscious of nutritional guidelines; she had taken home economics courses in college. We had some form of protein at every meal along with fruits and vegetables and grains. Sugary items were only for special occasions. There were seasonal fresh foods, but she relied on canned goods more than we do now, particularly during the winter. Both sets of grandparents had big gardens and we enjoyed their bounty whenever we could – supplementing what was purchased at the grocery store; we knew how food was grown and a little of how it was preserved (canned) for later. Now we buy more fresh or frozen fruits and veggies rather than canned because they are readily available during the whole year. I also buy organic as much as I can….something that didn’t exist in the 1960s.

Groceries have changed significantly since the 1960s. Availability of healthy foods is probably better now – although it takes more attention/knowledge to avoid the ultra-processed foods that are often intermingled with the healthy food.

Previous Then and Now posts

Community Supported Agriculture (1)

I enjoyed my membership in a Community Supported Agriculture (CSA) when I lived in Maryland. When I first moved to Missouri, I decided that I would try to simply go to local Farmers Markets for locally grown produce. That remained my plan until recently when I realized that one of the best things (for me) about belonging to a CSA is the prompt to enjoy more variety…maybe even a totally new-to-me veggie or herb. So – I researched Springfield MO area CSAs and discovered that I could become a mid-season member of  Milsap Farms!

It is a bit different from the CSA in Maryland.

  • Instead of being less than I mile from where I live, it is on the other side of Springfield. I pay a little extra for delivery of my share to my front porch.

  • In Maryland I went to the farm every week and did ‘swapping’ while I was there. In Missouri, the share composition/swapping is handled with an email prompt and then an online app which is completed by the day before delivery. I didn’t quite get the routine the 1st time around, so I got the default delivery for that week. By the 2nd delivery, I was comfortable…knew when to look for the email and do the tweaking.

  • My daughter lives closer to me now so we can split up the share after I receive it. For example, out of the first share I gave her half the carrots, celery, herbs, and onions (she suggested that I keep the kohlrabi since I like it better than she and her husband do). For the rest of this season (until the end of October), we are getting the small share and evaluating how well we like the CSA; at this point, we think we’ll sign up next year…but still need to decide if we want a small or full share.

The first week’s share (picture below) included: carrots, celery, Thai basil, dill, onions, and kohlrabi The second week included: salad mix, radishes, green bell peppers, pea shoots, basil, carrots, and watermelon.

So far – a positive experience!

Farmers Market

The joys of summer produce….

I was overwhelmed by the bustle of the Springfield MO farmers market – decided to explore the smaller ones in the surrounding communities. The first one I tried was too small…the second was just right! They are open on Thursday afternoon, and I go before the after-work crowd. So far – I’ve enjoyed the heirloom tomatoes (big ones and small ones),

Zucchini,

And basil (one time they had arugula…one of my favorites).

There are more than produce vendors. I bought goat milk soap (with lavender) last week….tried a fried pie the week before.

There are more than produce vendors. I bought goat milk soap (with lavender) last week….tried a fried pie the week before.

There is not enough produce variety to support a CSA (Community Supported Agriculture); maybe there are some veggies that just don’t sell well enough for the farmers to grow for the market. Things like collards, kale, Asian veggies, tomatillos, fennel etc. I wish there were. I might look around next spring for a local CSA. I like to discover new favorites while I also enjoy the regulars. Freshly picked heirloom tomatoes are always better than the ones in the grocery store!

Food for the Road

I’ve honed the food I take with me on road trips during the pandemic…until recently wanting to have everything I would need to eat in the car. Now I am more likely to be comfortable getting takeout for a meal. The motivation is shifting to 1) the types of foods that are often hard to find on the road (fruits and vegetables) and 2) minimizing the time stopped for food during the driving day.

My favorite veggies and fruits for the road are ones I can prep to eat while I am driving: celery sticks, cherry tomatoes, grapes, carrot chips or sticks, turnip wedges, bell pepper strips, small cucumbers with the ends cut off. Apples are OK but they need be cleaned, labels removed…and there is a core afterward.

I’ve tried freezing grapes – using them as part of the ‘ice’ when I first start the trip; they aren’t as easy to eat going down the road after they thaw (too squishy and sticky). I

t takes some prep to get the veggies into shape for going down the road. Sometimes I pack them in jars/bins…but they are easier to eat going down the road in Ziplocs; I am accumulating a collection of reusable, resealable bags! Otherwise, the ice chest has water (frozen in the bottom of the bottles). Soft drinks are very easy to buy from vending machines or places I stop to buy gas….no need to take ice chest space for those.

Outside the ice chest – I always have dark chocolate, protein bars and mixed nuts for the road…bags of microwave popcorn for the hotel rooms (the rooms I book always have a small refrigerator and microwave).

My favorite quick meal along the way is a McDonalds Breakfast Burrito. I can eat it while driving and one is a perfect size for my 2nd breakfast!

Sometimes I have a protein in the ice chest – some chicken salad or microwavable frozen chicken/veggie nuggets. If it’s just me, I often decided that I really don’t want to leave the hotel once I am there….it feels good to not be out and about after driving all day!

A road trip with my husband will require more takeout meals but hopefully after we get to our destination for the night. The food he likes to eat going down the road is more limited than mine…skewed toward fruit rather than veggies. I’ll take a larger ice chest to make sure we both have foods that we like to eat while we are going down the road!

eBotanical Prints – January 2022

20 botanical print books browsed in January and added to the list. The month started with two flower books and one about forests in Japan. Then I found Peter Henderson’s handbook and years of catalogs from his seed business. The catalogs intrigued me. How many of the varieties of celery and melons and peppers and tomatoes…berries and flowers are still available? Some of these varieties would be considered heirloom now and prized because the seeds are suitable to save and grow in next year’s garden. I still have more of the old catalogs to browse in February; it’s a good time to be thinking about a garden.

The whole list of 2,309 botanical eBooks can be accessed here. The list for the January 2022 books with links to the volumes and sample images is at the bottom of this post.

Click on any sample images in the mosaic below to get an enlarged version. Enjoy the January eBotanical Prints!

The Flower-Finder * Walton, George Lincoln * sample image * 1914

Flowers Shown to Children * Kelman, Janet Harvey; Smith, C.E. * sample image * 1910

Forest Flora of Japan * Sargent, Charles Sprague * sample image * 1894

Henderson's Handbook of plants and general horticulture * Henderson, Peter * sample image * 1890

Everything for the garden, 1925 * Peter Henderson & Co * sample image * 1925

Everything for the garden, 1899 * Peter Henderson & Co * sample image * 1899

Everything for the garden, 1937 * Peter Henderson & Co * sample image * 1937

Everything for the garden, 1933 * Peter Henderson & Co * sample image * 1933

Everything for the garden, 1946 * Peter Henderson & Co * sample image * 1946

Everything for the garden, 1901 * Peter Henderson & Co * sample image * 1901

Everything for the garden, 1902 * Peter Henderson & Co * sample image * 1902

Everything for the garden, 1904 * Peter Henderson & Co * sample image * 1904

Everything for the garden, 1905 * Peter Henderson & Co * sample image * 1905

Everything for the garden, 1906 * Peter Henderson & Co * sample image * 1906

Everything for the garden, 1908 * Peter Henderson & Co * sample image * 1908

Everything for the garden, 1910 * Peter Henderson & Co * sample image * 1910

Everything for the garden, 1913 * Peter Henderson & Co * sample image * 1913

Everything for the garden, 1916 * Peter Henderson & Co * sample image * 1916

Everything for the garden, 1919 * Peter Henderson & Co * sample image * 1919

Everything for the garden, 1922 * Peter Henderson & Co * sample image * 1922

CSA Bounty Continues

The Community Supported Agriculture shares ended in mid-October and my freezer and refrigerator were very full. I managed to use up the items in the refrigerator except for one sweet potato that got soft; it was good to have crisper space by mid-November! The freezer was still overloaded then but now is beginning to seem like it is just comfortably full.

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I am trying to use a few things from the freezer every day. I thawed garlic scapes, cherry tomatoes and green onions to cook with bulgur wheat (I used scissors to cut them up after they thawed) served under a chicken stir fry).

The frozen greens (mostly kale) I use in smoothies.

I still have beets to give color to soups or smoothies….purreed orange veggies (pumpkin, sweet potato, butternut squash) to make custards.

And then there are the heads of garlic that I have on the counter and a small canister of dried stevia leaves I’ve been adding to tea as it steeps. Everything will be used up by the end of January --- with the garlic probably being the last of the 2020 CSA bounty.

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I probably did the best job I’ve ever done of getting maximum value of the CSA’s produce because I was at home the entire season and had time to prep/preserve everything.

CSA Bounty – October 2020

There were three CSA shares this month…all full of fall veggies: winter squash, cabbage, leafy greens (lettuce, spinach, arugula, bok choy), peppers and special items like ears of popcorn and fennel.  The last one was this week. I took some pictures of the bins as I walked around – appreciating the beauty of fresh food. I had a choice of turnips or radishes….got the turnips but appreciated the color of the radishes in the bin.

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And then it was on to piles of broccoli, garlic, sweet potatoes, a choice of lettuce or arugula (I got arugula), carrots with their leafy tops, spinach, bok choy, a small pumpkin, cabbage, spaghetti squash, cauliflower and stevia from the cutting garden. I got fennel with a huge feathery top as a choice item too. The bags were almost as heavy as when melons are distributed during the summer.

While I was out in the cutting garden getting some cut flowers and the stevia, I noticed at least 4 black swallowtail caterpillars on the fennel; I wonder if they will make to it to a stage that will allow them to survive the winter.

The picture below is the last share on our counter after I got home - quite a pile which is now filling the refrigerator!

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I’ll eat as much as I can of this last share over the next week then freeze the rest….even though I might have to do some creative processing and rearranging to fit it in. I still have zucchini for the early summer in there. I’m going to pay attention to how long it is before I draw down enough on the veggies in the freezer from this summer to require purchases from the produce section of my grocery store. My estimate is that it will be well into December or maybe January!

Unique Activities for Yesterday:

A few minutes at our bird feeder. I found a short segment (about 1.5 minutes) on our bird feeder camera when 4 birds visited the feeder and appeared satisfied. I didn’t see the sequence when it happened because the Downy Woodpecker is not noisy when he comes to the feeder like the red-bellied woodpeckers are. A Carolina Chickadee shows up and the two birds position themselves on opposite sides of the feeder.

The chickadee leaves, the downy woodpecker finally gets enough seed…and leaves.

Then an American Goldfinch arrives…followed very quickly by a White-breasted Nuthatch. The nuthatch strikes a classic nuthatch pose.

The two birds move to opposite sides of the feeder, the nuthatch quickly finds the seed it wants, and leaves.

And the goldfinch continues calmly nibbling on seeds with the feeder all to himself.

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CSA Begins

Our Community Supported Agriculture (CSA) finally started this week. The cool weather in mid to late May slowed down the development of the items normally ready in the first weeks of June. I am so ready for the glut of fresh veggies! We sign up for the medium share which is always a bit overwhelming in the beginning. Last year I was traveling a lot in June and the freezer got filled up very rapidly. I did learn to prep and freeze leafy greens for use in smoothies….my favorite summer breakfast.

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The farmer has added signs to the side of the barn where the shares are distributed emphasizing the changes this year because of the pandemic. There were yellow markers sprayed on the gravel 6 feet apart so the line could space out appropriately. For the first day of the season, everything worked very smoothly – even for the two people in front of me in line who were new to the CSA this year.

The first share of the season included (from left to right):

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  • Butter lettuce – I had the outer two rounds of leaves in a salad almost immediately.

  • Radishes – I cleaned and froze the leaves to use in smoothies and had one radish in the salad with the butter lettuce

  • Garlic scapes – I will have these cooked with scrambled eggs or as a topping on chili or in a salad. These are one of the treats of getting veggies from the CSA.

  • Collards – I had a choice of kale, collards or chard and picked the collards because I already have some kale left from the grocery store and I like collards better than chard.

  • Strawberries – These will be gone very quickly…another treat of the first weeks of the CSA.

  • Red leaf lettuce – I could have gotten Romaine, but I opted for the more tender and colorful red-leaf.

  • Spinach – I was pleased it was in a bunch rather than having to weigh leaves -  always slow going. I cut the root end off the bunch and cleaned the leaves thoroughly before putting it into the same bag as the radish leaves….to use in smoothies in the upcoming week.

 That’s quite a pile of veggies!

Unique activities for yesterday:

Climate and Sustainability Webinars (via Zoom). The first one was yesterday and was focused on healthy soil. They continue every other week for the remainder of the summer. I’m looking forward to the upcoming topics: regenerative gardening, regenerative landscaping, what can the pandemic teach us about being (un)prepared for climate change and other global disasters, the power of individual choice and climate change is bad for your health. I am already way over the number of education hours needed to sustain my Master Naturalist certification for 2020 but these are too interesting to pass up!

Turkey Vulture. Just before the webinar started, I noticed a vulture swooping low over our yard…and then – Surprise!!!e - it landed on the roof of our covered deck. It seemed to be making eye contact with me through the window.   I see them frequently soaring over the landscape….but usually not at such close range! I took a picture zoomed a little then zoomed more to get more detail on the feet and head.

Community Supported Agriculture – Hurray!

The Gorman Farms CSA summer season started last week. As usual – I am enjoying the bounty and not buying any produce at the grocery store. I’ve had stir fry and salads…seasoned mostly with garlic scapes and spring onions that were part of the share. Will I be able to use all the first share before I pick up the next one? Probably not. I can always use the bunch of kale to make chips; they always getting eaten fast. I’ve discovered that I like to process the salad greens in the Ninja or food processor to make very green slaw rather than tradition bigger chunks of green.

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When I got the veggies home – I just put them in the crisper as they came from the farm. It means there is a little more prep to use them than there would be if I did the first round of prep before I put them in the refrigerator. It also means that they won’t last quite as long as they would in a bag or more airtight container. Maybe I’ll do the work when I pick up the share this week.