Category Archives: Cooking/Baking/Food/Recipes
On Saturday, my seven-year-old daughter, Audrey, picked a Really Big daikon radish from the fields at Crooked Sky Farms during CSA Member Day.
My husband Martin asked me, doubtingly, “What are you going to do with that?”
I replied, “I’m pretty sure you can make kimchi out of daikon.”
Martin gave me one of those looks and said, “I hope you don’t expect me to eat that.”
I think the grand count is now up to six or seven things I’ve made in our nearly-20 years of marriage that he doesn’t like. Maybe eight. I think his presupposition that he won’t like radish kimchi is based solely upon reputation, and report of friends who have gone to South Korea on ministry trips.
I found a recipe, and I’m making it right now — waiting for 30 minutes while the cubed radish “sweats”.
I’m really happy with all the ingredients. Nearly all of them are organic: the daikon, of course; the green onion; the dried red chile; the sugar — all from Crooked Sky Farms, save the sugar. I’ve also used sea salt, fresh garlic, and gluten-free soy sauce, simply because I’m out of fish sauce.
I just realized that I do not have fresh ginger, so my kimchi will be ginger-less.
And that big daikon only made one quart plus about 1½ cups of kimchi. I’m only fermenting the quart container. The end result didn’t seem as “wet” as the recipe suggested, so I ended up pouring all the “radish juice” back into the mixture. From other fermented items I’ve made, the veggies must all be submerged in the liquid, and it took adding it all back in to bring the liquid to the top of the quart jar.
I had the thought, “I wonder if slightly adventurous cooks in Korea get a hold of, say, tomatoes, and determine that they will make ketchup, that ubiquitous and widely eaten American condiment.” And their spouses look askance and wonder if they have to eat it.
The author of the recipe suggests that kkakdugi pairs well with a simple bone-broth soup. Sounds good to me; I have bone broth in the fridge right now! I wonder which of my family will eat Korean Ox-Bone Soup accompanied by Kkakdugi… I’ll try to remember to report back.
On a tangential note, there is a lady in the weekly small group Bible study I attend, and one of her daughters is a health-nut. Nearly every week, my friend will report to me of the inedible culinary disasters her daughter has created in the name of health. When I make a dish, I simply cannot make it in the name of health alone; it must actually TASTE GOOD. What’s the point of cooking your asparagus in coconut oil if no one enjoys the flavor, and it ends up in the trash? (Personally, I think coconut oil is over-used. However, that is a tangent to my tangent.) I’ve only brought snacks twice in the last number of months, and both times, she asked repeatedly, while eating with gusto, “This is gluten free?? It’s healthy??” To which I usually reply, “Well, it’s not healthy, as it has way more sugar than anyone should be eating. But, it’s gluten-free and it’s nearly all organic.” She just can’t believe that homemade goods can be better-for-you AND tasty. I believe that they should be tasty. I don’t believe in eating something solely because it’s good for you; food should be enjoyed.
I’ll admit it: In this age of expert home food stylists and Pinterest beauty, I’m hesitant to post new recipes. I snapped a pic of this with my phone, not my Nikon SLR (I don’t own a Nikon SLR or any other fancy camera). It’s not gorgeous. But, it is SO VERY delicious that I had to share. And, it’s just in time for Thanksgiving. Hopefully, it will become a wintertime staple in your home, as my family has proclaimed it must be in mine.
This recipe calls for a 2½ lb butternut squash, but you can use any orange-fleshed winter squash: baking/pie pumpkin; Hubbard; Delicata; Kabocha; Red Kuri, and others. Personally, I wouldn’t use acorn squash or spaghetti squash. But, just about any other variety would do wonderfully. You can even substitute yam. You may also use MORE than 2½ lb. You could use up to four pounds of squash without tampering with any of the other ingredients.
I implore you not to substitute any other ingredients. This perhaps may seem like an odd mishmash of ingredients, but when it comes together, it’s perfect: savory, sweet, a bit spicy, warm, bright, FRESH. However, if you do find any subs that work beautifully, do return and comment here!
Also, recent research has shown that it’s more important than ever to buy organic winter squash!
Winter squash is a vegetable that might be especially important for us to purchase organic. Recent agricultural trials have shown that winter squash can be an effective intercrop for use in remediation of contaminated soils. Polycyclic aromatic hydrocarbons (PAHs), including pyrene, fluoranthene, chrysene, benzo(a)anthracene and benzo(a)pyrene are unwanted contaminants. PAHs are among the contaminants that can be effectively pulled up out of the soil by winter squash plants. When winter squash is planted as a food crop (as opposed to a non-food crop that is being planted between food crop seasons to help improve soil quality), the farmer’s goal is definitely not to transfer soil contaminants like PAHs up into the food. But some of that transfer seems likely to happen, given the effectiveness of winter squash in mobilizing contaminants like PAHs from the soil. For this reason, you may want to make a special point of purchasing certified organic winter squash. Soils used for the growing of in certified organic foods are far less likely to containundesirable levels of contaminants like PAHs. ~from The World’s Healthiest Foods
In other words, squash does an excellent job of decontaminating the soil: It pulls contaminants from the soil as it grows. However, where do those contaminants go?? Very likely INTO the food you’re eating. You can wash the outside of a conventional squash, or peel it. But, you can’t wash the flesh of the pesticides and other contaminants that the growing plant has pulled from the ground.
Butternut Squash with Apples and Cranberries
makes 12 servings
- 12 oz nitrate-free bacon, chopped
- 3 oz shallots, sliced thinly (about two large cloves)
- 2½ lb organic butternut squash, seeded, peeled, and diced into ¾” cubes
- 4 small Granny Smith apples (or other tart apple), cored, peeled, and diced small
- 1 cup dried, sweetened cranberries (you can use unsweetened just as well)
- 1 Tbsp minced fresh sage (plus more for garnish)
- 1 tsp fine sea salt
- 1½ tsp ground allspice
- zest of one lime
- ½ tsp ground white pepper
- Preheat oven to 400°F.
- In a medium-sized skillet over medium-high heat, cook chopped bacon and sliced shallots, stirring often, until bacon is crisp. Set aside to cool slightly. Do not drain.
- In a large, heat-proof bowl (such as a glass or ceramic bowl), toss together the diced squash, diced apples, dried cranberries, minced fresh sage, sea salt, allspice, lime zest, and white pepper.
- Scrape the bacon, shallots, and rendered bacon fat over the squash mixture and toss to mix well.
- Transfer the mixture to a large baking dish (or two medium-sized ones), and spread evenly.
- Cover tightly and bake for 40-50 minutes, stirring once, or until the squash is tender.
- Garnish with additional chopped sage (or Italian parsley, cilantro, or other pretty green).
- Serve hot.
I used to eat broccoli a lot. It was THE go-to veggie for my family. I’d purchase, at a minimum, enough for two dinners’ worth, and prepared it in innumerable ways, but most often, just steamed. We hardly ever eat broccoli any more. I like broccoli. I just usually can’t bring myself to buy it.
“…the United States is a net importer of broccoli overall. In 2010, the United States imported 524.5 million pounds of frozen broccoli valued at $243 million. The majority of the frozen broccoli came from Mexico (72%), followed by Guatemala (15%) and Ecuador (8%) (Vegetable and Melon Data, ERS 2011).”
To be clear, if you are eating FROZEN broccoli, it is almost certainly from another country; producing broccoli florets is labor-intensive, and since labor costs are higher here than in other countries. If you eat fresh broccoli, there is a better chance that it came from the United States, most likely California. If you eat organic, fresh broccoli, chances are even GREATER that the broccoli came from the U.S. But, still…
I live in the desert, here in the Phoenix area. I know that broccoli is harvested here for a very limited time of the year, usually in March.
And how do I know that? Because a majority of my family’s veggies are from a local farm, Crooked Sky Farms, in a year ’round CSA. Before 2013, our veggies came — for 20 weeks out of the year — from a different CSA. The window for local, fresh, organic broccoli is very small.
So, when I’m shopping in the heat of summer, and that broccoli is looking mighty fine for a stir-fry, I ponder and think, “It’s August. It’s stinkin’ 120° out there. I know, Grocery Store Broccoli, that you did not come from any place even remotely close to here.” And I usually pass on by… I might cave if it’s from an organic producer in California; that’s not too very far. But usually, I just pass, and choose a summer veggie. Or, I just live off of what the CSA provides.
I purchase very few veggies any more. Year ’round, I do purchase mushrooms, lettuces (when not from the CSA), celery, and red bell peppers (when the CSA doesn’t provide other bell peppers).
And… I think that’s about it. Oh! Potatoes I purchase year ’round, though they are available from the CSA for a good portion of the year. I also purchase frozen organic sweet corn and frozen organic green beans, both from Costco. Again, both green beans and corn are available for a time from the CSA. And, I froze as much corn as I could this year, but we’ve already eaten it all.
That sounds like a lot of purchased veggies. But, really, it’s not, compared to how many veggies our family eats.
And when I finally have my garden up and going, it will be even fewer, but that’s another story.
I sent this to my CSA members this morning:
I just wanted to send out a note of encouragement to each of you. I’ve heard from several who are growing really weary of eating the same things from week to week. Well, it hasn’t been exactly the same thing, but there have been several items — especially okra and cucumbers — that folks seem to be tiring of. I do understand! I intended to turn a batch of lemon cukes into pickles this past week, and with two different sets of houseguests, I didn’t get that done. I also decided to give away a bunch of okra, rather than freeze it. So, I do understand the weariness.
I do, however, want to remind each of you that eating seasonally is much healthier for YOU and for the planet. Studies have shown that produce that is grown seasonally (instead of imported, or grown locally in forced, non-natural environments) to be much higher in nutrient content.
Eating seasonally is a true return to ancestral ways of eating. Our ancestors ate what they could grow in their own environment, according to the season. They would eat a glut of what was fresh, and preserve what wouldn’t keep. We’re simply not accustomed to that. We live in America, which is, in many ways, a tremendously blessed country. Each of us very likely lives less than a mile or two from a supermarket. In that supermarket, we can buy broccoli year ’round. However, broccoli bought in the deserts of Phoenix in October likely grew in Mexico or South America, and traveled thousands of miles to get here. (The U.S. does grow broccoli in California, but we import more than we export. Most of the broccoli eaten in the U.S. comes from Mexico, Guatemala, or Ecuador.)
I’m not trying to guilt-trip you out of buying broccoli on your next trip to the grocery store, I promise! And in some ways, I do realize that I’m preaching to the choir; most of us don’t have to be convinced of the benefits of eating locally, seasonally, and organically.
For another perspective:
“Better nutritional content and overall health – Most grocery stores and food chains jazz up their fruits and vegetables to keep them looking attractive and inviting when they’re out of season. This naturally compromises the nutrition level of the food. Non-seasonal foods require bending of nature’s rules in order for them to survive the improper season in which they are brought into the world. Therefore, these foods are often full of pesticides, waxes, preservatives and other chemicals that are used in order to make them look fresher than they are.
By eating freshly harvested produce, you will be rotating your foods, thereby keeping your body from developing intolerances to certain foods and reaping the health benefits of a diet that is diverse and naturally detoxifying. Seasonal foods also have a much higher antioxidant content than non-seasonal foods.
Sustainable and environmental benefits – By eating seasonally, you will also be supporting the local farmers and local markets, which, in turn, works well for the sustainability of the entire economy. Seasonal eating helps the environment by reducing the number of food miles your food has to make before it reaches your table. The more local you eat, the less chances exist that you are consuming food that has been flown in from half way across the world, in effect consuming that much more fuel.”
And here’s another article: http://life.gaiam.com/article/benefits-eating-what-s-season
And another: http://www.whfoods.com/genpage.php?tname=faq&dbid=28
ALSO, when farmers (and gardeners) plant the things that grow best in our rather extreme environment, and they don’t try to FORCE things to grow here that shouldn’t be growing in the desert, that helps to eliminate the need for pesticides and fungicides, etc.
So… if you can find the time, DO pickle those cucumbers — refrigerator pickles are easy and don’t require pressure canning. Okra is easily freezable: Cut off the stem end and pop them whole into a freezer bag. Similarly, you can freeze summer squash without doing anything special: wash, trim the ends, and dice them. Then, just put them into freezer bags. Store your onions and potatoes in the fridge, and they will last for MONTHS.
I’m still enjoying greens that I froze this past spring, and summer squash from my freezer as well.
Preserving helps you maximize the value of the CSA, as well. I know I feel GREAT when I pull out some dried basil from the cabinet or diced rutabaga from my freezer, long after the season has ended. I feel like I’m being an excellent steward of what has been provided to me!
That said… cooler weather crops will very soon be available! I don’t have an exact timeline, but I did receive this message from the farm:
“Good day Glendale CSA. Thank you so much for participating in supporting your local farmer. Eating seasonal takes that ancestor heart that brings us back to eating the way nature intended. This is the best way to ensure your family is putting chemical free produce in their bodies. Farmer Frank always says “we fight GMO’s with our actions, not just our words.” While your taste buds are craving autumn, sweeten your palate with winter squash like butternut squash, spaghetti squash, baking pumpkins and more. Also look forward to soooo many greens, such as swiss chard, spinach, kale. Lets not forget our root crops. This year we plan to wow you with colored carrots, watermelon radishes and more! Jazz up your plates with Romanesco, graffiti cauliflower (purple), lettuces and rare onions. We are just beginning to scratch the surface. Thank you for your patience and commitment. We delight in serving you with many treasures.”
“Naturally Grown, Naturally Yours”, the Crooked Sky family
Again, NONE of this is said to guilt anyone into doing anything. I also understand about being on a budget, and the continual pull between eating more healthily, and being wise with my family’s resources. That’s actually the main reason I started hosting!! I primarily get paid in veggies. It’s a huge benefit to my large family to be “given” about $40 worth of organic veggies every week. But, before I hosted, I participated in CSAs for several years, in addition to growing my own garden…
I do understand that you have to do what works for your family… I truly do.
And I THANK YOU, all of you, for participating, whether you’ve been with me from the beginning and are absolutely committed, *OR* if this whole CSA thing is new to you — or eating healthy is new to you — and you’re just trying it out. Everyone is on a different point in their journey to health and wellness, and I’m so very, very pleased to assist any of you at any point in your journey.
The short version of this very long post is that it is an EFFORT to eat well. It requires something of you. Time, money, effort, convenience… All of those, or a combination.But the result is worth it, I do believe.
The babymoon filled with tortilla chips* and ice cream** is over.
I won’t say that we’ve returned to “normal”, though that is what I was initially thinking… “Wow! We’re approaching normal!” There is no “normal”. And, upon further reflection, it was like thinking, “Hey, baby! You’ve upset our family’s routine! You rascal! How could you do that?? You’ve DISTURBED things!!” And, truly, I don’t think that.
But on the other hand, I have been working to re-establish a new flow to our family.
I wrote this to a friend yesterday, who probably instantly regretted asking me how I was doing:
But, just to be real, yesterday SUCKED. It was the worst mothering day in a solid year, if not more. Frankly, Jean cries a lot. That isn’t bad, theoretically. I was telling my kids that Ethan cried a lot, and he turned out just fine. Some babies are just… needier than others, and I am happy to provide that extra comfort, extra soothing, more careful… care. But, OTOH, it means a lot of time in my room with the door shut, nursing (not that I always nurse behind closed doors), soothing, trying to help Jean sleep… and then my children are like Lord of the Flies out there, unattended, giving into sin nature, selfishness, unkindness, sneakiness, bullying… Ugh. I kind of flipped out yesterday. For a valuable 45 min of time when Jean was napping, I sat the five down and we went over Colossians 3:12-17. We talked. I lectured. We prayed. But did things improve? No. I had to spank***. I called Martin. And today hasn’t been much better…. But, I’m trying. Played Bethel YouTube worship videos for four hours straight in the main living area of our home, both to worship and sing, and to just invite the Holy Spirit in our day. And I have nipped everything in the bud, as much as possible.
There would be days like these in the past and I would think that I have totally failed as a mother. The good news is that I feel like it’s a temporary failure from which we all need to recover. I need to pull the reins in on my kids after letting things coast, slide, for too long. And they need to be loving and to obey.
So, see? There’s no normal.
But, this morning represented a step in the right direction: For the first time in Jean’s six weeks and two days of life, I made myself a “real” breakfast. Granted, I absolutely gulped it down, so as to eat it hot, in case Jean awoke. But, it was: Three eggs, tomato slices, avocado slices, a cup of raw milk, and coffee. YUM. The first week of Jean’s life, I ate like a queen, because my hubby fixed my breakfast, and delivered it to me in bed. The time since then has been altogether spotty: A hastily eaten bowl of cereal (and I don’t even eat cereal!), a protein bar, a hastily-eaten pear, occasionally asking one of my boys to fix me eggs… Or, more likely, me looking at the clock at 11:00 a.m. and thinking, “Crap. I haven’t eaten anything yet today.”
Speaking of food… While I absolutely, 100% agree with the thought that post-partum mothers should not give in to an appearance-centered culture that pressures us, “How are you going to lose that baby weight???”**** I also know that I’m carrying 12 extra pounds from the pregnancy — not much, I know! — and
- It’s crazy how much even just 12 pounds can make your clothes NOT fit. Even tee shirts.
- I know that most of that wouldn’t be there had I not daily indulged in food I shouldn’t be eating in the first place: like the aforementioned tortilla chips, ice cream, and cereal.
- I just feel better when I’m trim, when I don’t to have to select clothes that hides one sloshy part or another.*****
So, unless I want to purchase a whole new wardrobe — which WOULD be nice, but
- Where would the money come from to do that?
- More importantly, where would the TIME come to do that??
I need to lose at least some of that weight.
Hence, the subtraction of the carb-laden foods, and the triumphant reemergence of healthier food…
*Organic, from Costco. I love those chips!!
**Ben & Jerry’s Karamel Sutra. It was a lot easier to resist when I had to purchase it for $5/pint from the grocery store or wait for a coupon. In the last year, pre-baby, I probably indulged twice. But, since we discovered that the regular price at Walmart is $2.88/pint, and I got my hubby hooked on that particular flavor, it’s been MUCH harder to resist. “Babe!” he grins, coming in the door with a bag from Walmart, “I got you some ice cream!” Hahaha!!
***I probably just lost a good 10% of my readers right there. “SHE SPANKS???” Um, yes. On occasion. I can’t remember the last time I had spanked anyone, prior to Tuesday; a couple of months, at least. It’s not my go-to discipline; it’s my last-resort discipline.
****And if you haven’t read Sarah Bessey’s fabulous post on the Duchess of Cambridge’s post-partum hospital appearance, you should. Absolutely, you should.
*****And we’re not talking “skinny” here. I’m at 150 lbs now, and my goal is 140. Pre-baby, it was 138 lbs.
So, the above pic has nothing to do with this post, really. I just wanted to publish it.
I saw baby Jean’s nurse practitioner again today, since the pediatrician is visiting his parents in India until next week. I really like the CNP, Penny. We did a weight check and a few other things. Baby Jean had only gained three ounces since last Tuesday, which is just below the normal threshold of 0.5 – 1.0 oz daily at this point in development. And that is with her nursing for a good hour at a time every 2-3 hours. Little Jean now weighs 10 lbs 6 oz, still not quite her birth weight.
We confirmed that, yes, she does have a fairly significant tongue tie and a very significant upper-lip tie. And, since it is affecting both her ability to nurse efficiently and is still causing me pain during nursing, we are going to have at least her tongue clipped. However, today counted as the “consult”, rather than the actual event. So, we talked about it pretty extensively, and I watched a (quite informative) 15 minute Power Point about the procedure… And scheduled the frenectomy for Monday.
The plan is to give that a week to heal and to see if it results in a decrease of pain for me and an increase of weight for Jean. If both of those happen, we’ll leave the lip-tie alone. But, if one or the other (or both) are still happening, we’ll schedule the upper lip to be done as well.
Personally, I think the lip is more of a problem, since she can’t flange it out. But, since correcting the tongue tie is less invasive, that’s what the pediatrician wants to start with. I’m OK with that.
I’m NOT OK with him requiring a Vitamin K injection for infants to receive the frenectomy. The nurse practitioner is e-mailing the pediatrician to see if we can waive that requirement. If not, there is a local midwife who is certified in the procedure, and we may pay her the $50 cash (rather than the $30 co-pay) to have it done. My own midwife suggested that I request a blood test to confirm adequate blood levels of Vitamin K, rather than just giving her an injection. I think that is a good idea, but that certainly seems like it would take longer… yet one more week… I’d just as soon have this over and done.
In unrelated news…
About a week ago, I joked on my personal Facebook page about still looking five months pregnant. I think I caused concern in some, who gently cautioned me about trying to “get my figure back” too quickly. HONESTLY, this is the LEAST I have ever been concerned about that. I have been devoted to really taking it easy on myself, physically. For the first week, I did virtually nothing, and my family waited on me hand and foot. This last week, I haven’t done much more. It is now my goal to, every day:
- Do some laundry: Start the load and hang it on the line.
- Make dinner: This is made easier by the fact that I have a number of dinners half- or three quarters-made in the freezer.
- Take care of baby Jean Marjorie Joy.
I remember being horrified by my mushy tummy after my firstborn and starting ridiculously early on a sit-up regimen. I am absolutely NOT doing that.
I have worn a… slimming undergarment a couple of times but that tends to make my ankles swell, as well as just being uncomfortable. I find myself less motivated by my appearance and more motivated by comfort these days… However, I tend to feel better when I feel like I look better, even if I don’t actually look better (follow that?). I guess what I’d prefer is to look effortlessly put-together, but I guess that is not going to happen. At the age of 40, after having six children, I actually have to put some effort into looking nice.
I have also been alternately horrified and amused by what has been the Lots o’ Carbs Festival at our home these last couple of weeks. Part of that is because a number of kind friends gave us gift cards to “safe” restaurants (we’re hard to cook for), post-birth, and there are always more carbs in a store-bought meal. (One friend homemade us an AMAZING dinner — totally gluten-free and dairy-free — including brownies.) On top of that, not only did I have the pint of Ben & Jerry’s Karamel Sutra that I’d been saving for after the birth, but a dear friend remembered that that ice cream was my favorite and brought by THREE pints. Those, I shared with my husband, Martin. And then my hubby bought another pint for me a few days ago… That one, I ate by myself. Ice cream begets ice cream. Once the floodgates are open, it’s hard to say no!! However, in spite of the fact that I’ve eaten more carbs in the last two weeks than I have in any one span in probably the last 3-4 YEARS, I am still losing weight. In fact, I’ve lost 23 of the 35 I gained, six of those in the last week, as I’ve been feasting on ice cream. Only 12 pounds to go. And obviously, I’m not even trying to lose weight!!
I know I will return to eating more healthily… But right now, pass me another pint.
This morning, my five children and I sat around our island and shucked sweet corn.
My oldest, Ethan (who will be 16 on Sunday), expressed a new appreciation for pesticides.
I was a bit shocked, as was Grant, who is 13.
It was, however, somewhat understandable.
The corn we were shucking was from the CSA, from Crooked Sky Farms. Organic, fresh, but quite wormy.
Wednesday is CSA Day, where (currently) 24 people come to my home and pick up their share of local, organic, single-farmer-grown produce. However, on Wednesday, I thought that I was going to have a baby, and I called in the troops — a fellow CSA member who had volunteered to host the pick-up, should I be giving birth or something like that, especially since we’re planning a homebirth.
In retrospect, I feel like a chump for calling her, because here it is, two days later, and I still don’t have a baby.
The instructions from the farm said to give everyone three ears of corn. She was about halfway through the afternoon when she realized, “We are going to have a LOT of corn left. A LOT.” She upped the remaining people’s share to four ears, but was also worried, like perhaps the farm unintentionally gave too much corn, and they were going to ask for it back.
So, she came to my home yesterday with all the leftovers, including four boxes of corn — each box holding 25-40 ears of corn. Clearly, each member could have had SIX ears, and we still wouldn’t have run out. I’m not sure what happened — if they delivered too much accidentally, or if they just gave extra so that folks could pick through the ears and get the best ones, or what.
In any case, she kept two boxes, as did I. I assured her that she had done nothing wrong; sometimes, you just have to go with the flow and adjust, and she just didn’t know that, as this was her first time. And, one of the perks of being the host is that you get to decide what to do with the leftovers, and one of the decisions you are free to make is, “Why, I’ll just keep it!”
The substitute host has seven kids; I have five (almost six). We happily kept our corn.
HOWEVER… I must say, this corn was definitely picked-through, and not nearly as pretty as what you’d see in the grocery store. Most of the ears were, as I mentioned, wormy. (However, cut off the top third or half, and voila! You have a beautiful half-ear of corn.) Some of it was way too mature — dented kernels throughout, telling me that it was over-ripe, and that the sugars had turned to starch, and that it wouldn’t be good eating. Some of the ears were just too worm-eaten or even moldy, and the whole ear had to be chucked into the compost bin.
So… It wasn’t exactly pretty work, shucking this corn. There was a lot of, “Eeeewww…” and ears dropped like a hot potato when pulling back the husk revealed three caterpillars, happily munching away at the kernels.
Wesley (age 11) eventually got grossed out and became mostly the guy who carted all the shucks, silk, and “dead” ears off to the compost bin.
Audrey (age 7) became distraught that I wouldn’t allow her to make a habitat which would enable her to keep all the caterpillars. Indeed, I was insisting that everyone simply throw away the caterpillars in with the shucks. She was horrified by my casual discarding of life.
However, Ethan, Grant, and 4-year-old Fiala hung in there like champs to the very end.
I wish I had a “before” picture to show you just how ugly this corn was… But, I didn’t take a pic.
I found myself, though, reflecting on the treasure we uncovered, in pale yellow and white kernels — one that required a little work. One that required us to “extract the precious from the worthless.”
New American Standard Bible (NASB)
19 Therefore, thus says the Lord,
“If you return, then I will restore you—
Before Me you will stand;
And if you extract the precious from the worthless,
You will become [a]My spokesman.
We have enough “pretty” whole or mostly-whole ears of corn to give us two — maybe even three — nights of sweet corn feasting with our dinners. And that is for our aforementioned large family of seven.
I also took the not-so-pretty ears — those which were less-than-half-sized, those which needed multiple kernels trimmed out, or even whole sides cut off, due to being dried or worm-eaten, etc. — and cut the remaining good kernels. Those efforts resulted in a couple of knife nicks on my left hand, a partially numb right index finger from grasping the knife for six passes per ear… AND, five quarts of kernels to add to our freezer.
I feel like that’s a win.
This song was running through my head this afternoon, as I extracted the precious sweet corn kernels from what previously appeared to be two boxes of worthless, picked-over, dried, wormy, partly moldy corn…
I don’t know how to explain it… It just feels redemptive and rewarding to have rescued all that corn… to have worked for it, toughed it out when the going was gross, and now my freezer is stocked and we will feast on hot, buttered, salty corn-on-the-cob tonight.
I have created a monster: Buddy, the Tomato-Loving Puppy.
It started like this: On Wednesday, as part of the Crooked Sky Farms CSA, I ordered two extra boxes of organic, heirloom tomatoes, 30 pounds total (for $30!!)*. On Friday, I processed half of them to make salsa, the first step being peeling and coring them. After scalding the tomatoes and peeling them over the sink, I pulled my cushy office chair up to the island — that’s how I’ve been doing my meal prep: sitting — and started cutting out the tough area where the stem attaches with a paring knife.
Our “old” dog, Tally, sat down next to me, very attentive, with a polite request in her eyes. I kept declining, “Tally. Really. You don’t want a tomato core. Dogs don’t like tomatoes.” But, she patiently and gently disagreed. Finally, I tossed her a core. She snapped it out of the air and wanted another. I tossed her another. And another. She ate them like candy! In short order, Buddy, who is 5 months old, figured out that Tally was getting something he wasn’t and came to investigate. Buddy is quite pushy and bossy — which bothers me — but I ended up using it as a training reinforcement for him to sit and stay. Soon, he was on one side of me, Tally on the other, and as soon as I cored a tomato, I would toss it to alternating dogs.
Eventually, I ran out. Tally was all right with that, and sauntered off to lounge in the living room.
Buddy was NOT all right with me running out.
He’s not a very vocal dog. He whines a bit, but rarely barks, and is just generally a quiet dog. But, after he figured out that nudging my leg with his nose was not producing any more tomato cores, he put up a fuss. I wish I would have recorded it. He vocalized with such incessant pleading, loudly begging for more tomato cores, deep in his throat with a variety of pitches, howls, and vocalizations. He was also trying his best to sit and stay, maximizing the possibility of obtaining more tomato scraps. But, he worked himself just about frantic in his quest for more tomatoes. At first I was highly amused. NEVER have I heard him talk like that! But after a good ten minutes, I started to feel very sorry for him. Not sorry enough to chop up a good tomato and give it to him, but I did commiserate with him and try to comfort his comfortless self.
The next day, Saturday, I processed nearly 15 more pounds of tomatoes for Tomato Confit Sauce, and the same scene was repeated, much to the dogs’ delight.
However, Sunday… Buddy decided to take matters into his own paws.
I have six tomato plants growing in my mini-garden. Three of them are very large. They haven’t been the most fruitful of tomato plants, probably because I haven’t as highly-prioritized my garden this spring/summer as I have in years past! I’ve fed the plants infrequently, have not hand-pollinated, and other than putting tomato cages around them, mulching them with homemade compost, and watering them faithfully, I haven’t really done much with the plants or to them. However, each plant has a number of tomatoes in varying stages of ripeness, with the very first tomatoes of they year JUST ready to pick.
And they were picked. By Buddy.
My husband Martin woke me up on Sunday morning, “Babe… I’m sorry to tell you, but Buddy ate all your tomatoes.”
I was up in a flash. “WHAT???”
“All the ripe ones. They’re gone. I was on the back patio and I could see him over by the garden, but I couldn’t really tell what he was doing until it was too late.”
I practically ran — with my 38 week pregnant belly — down the stairs and out the door to inspect the damage. Sure enough. Only bright green tomatoes remained.
I about cried.
And this is AFTER this past week where I have mourned him plucking four of the six muskmelons off the vine. That, while I was heartbroken, I sort of understood: They looked like oversized tennis balls. I could imagine his confusion.
But all my tomatoes??? Oh, that saddened me.
And then, he one-upped himself: He branched, later Sunday evening, into sampling the GREEN tomatoes. He ate at least 2-3, and I found three more, on the plants, with teeth punctures in them.
Oh, Buddy! How could you?? Rascal dog!!
The only good news about this is that, a short time later, he puked up the green tomatoes. I’m hoping that the experience is enough for him to stop nabbing my tomatoes. And in the meantime, my husband is going to rifle around in our shed and see what he can find for some temporary fencing.
*They have a Groupon going!! $24 for 15 lbs of Crooked Sky organic, heirloom tomatoes.
When I make a dish for the family to eat, it’s always my hope that EVERYONE will like it. Something that all seven people at the dinner table will adore has proven rather elusive, however. I now see this as a good thing, mostly. For instance: I made sauerkraut earlier this week, and it is done fermenting today. My 13-year-old son has been highly anticipating its readiness, and is already preparing his sandwich in his mind. He mentioned that he wishes we had ham, but we don’t. So, he’ll have turkey, mustard, and sauerkraut. Not everyone else is so excited. But, other family members are expectant of different foods. I am roasting six bunches of small beets right now. My three youngest children are REALLY excited about that. I have received beets a number of times these last few months from our CSA and only ONCE have the beets actually made it into a dish. The rest of the time, after I roast the beets, peeling them becomes somewhat of a party, with everyone popping cooled, newly-peeled baby beets into their mouths, just like candy. I can’t say that I’m disappointed that not everyone feels this way about beets. My husband can’t stand them. My older two boys are rather ambivalent. The rest of us ADORE beets.
- Our new home is an older one, and it is an endless project. We knew it needed more insulation, as some of it was missing in wide swaths, some was thin and compacted, and some of it had shrunk away from ceiling joists and the outer walls. When we got our electricity bill for the time spanning from mid-April to mid-May, and the stinkin’ thing was north of $350 (and that is with our air conditioner thermostat set at 80-81°), that was a wake-up call. Last weekend, my husband Martin, after quite a bit of research (wet-blown cellulose? dry-blown fiberglass? fiberglass batts? do-it-yourself? or hire it out??) he decided to do dry-blown fiberglass, which requires a big machine. The blowing machine is rentable from Home Depot, or free with the purchase of enough packages of insulation. It was quite an undertaking. He purchased a head-to-toe coverall, and with goggles, mask, and gloves, ventured up into the attic. Actually, we have two attics, as part of our home is single-level, and part of it has two stories. It was hours of work. Our oldest son, Ethan, stayed at the ladder and fed the tube up into the attic as needed, and relayed hollered messages to our next-oldest son, Grant, who was feeding the batts into the blowing machine and turning it off and on as needed. At Home Depot, they supplied a cardboard measurement stick, telling us how deeply the insulation needed to be to supply a certain R-value. “How deep does it need to be again to reach R-38?” he asked Grant. “Thirteen inches,” Grant replied. “Good. We have about R-100 in most places,” Martin announced with satisfaction.
In the above pic, you can see a bit of the washing machine, with which I have a love-hate relationship. It is an LG, and when it works, it works WONDERFULLY. However, yesterday, we had the LG repairman out for the SEVENTH TIME in less than a year. Seven times. Granted, his visit on Friday was a follow-up from Tuesday’s assessment, and he was installing the parts that he had ordered on Tuesday. And two of the previous visits were — umm… — due to user error, as a quarter coin had slipped into the wash undetected, and had lodged in such a way that it was keeping the drum from agitating. BUT, this washing machine was the most expensive purchase my husband and I had ever made, barring cars and houses, in our 18 years of marriage, and frankly, I didn’t expect the thing to be a lemon. Or, I don’t know if it’s a lemon, exactly, but it just doesn’t seem that such a high-tech and expensive item should continually require repairs. So now, we are considering purchasing an extended warranty. I have kind of a moral objection to extended warranties. My thoughts are, “BUILD IT RIGHT IN THE FIRST PLACE, AND AN EXTENDED WARRANTY ISN’T NECESSARY!!!” And yes, this is said while shouting. I’m also kind of upset, because, before purchasing this unit, I did a lot of research to find the right product for our lots-o’-laundry family. This washer had glowing reviews and was universally touted as a heavy-duty, GIANT-capacity washer with few problems, certainly less problematic than a front-loader. However, the LG guy has been refreshingly honest with some information that I wish I had access to before I purchased. He has mentioned that, while the unit is power- and water-efficient, it actually runs better on the cycles which use more water (mostly the “Bulky/Bedding” setting). Also, the heating element in the washing machine, which allows the water to heat up super-hot (in the “Sanitary” cycle) especially for whites and cloth diapers, isn’t particularly powerful, and it takes a LONG time to actually heat the water. In the meantime, as I had observed, the washer just slowly spins, waiting and waiting and waiting for the water to heat, automatically adding MORE time to a cycle that is already THREE HOURS long. I guess I’m not the only LG customer who feels rather crabby about this, because just last night, I saw an ad for a new LG washer that heats up super-hot, but has an incredibly short cycle time. Hmph.
- Another thing I had wanted to add to our home is a clothesline. In our last home, the HOA forbade them. Even in the back yard. This house has no HOA and plenty of space. However, my husband wants to do the clothesline “right”, on its own separate poles, sunk in concrete, on the side of the yard, out of sight. But… that has been added to the very long list of to-dos, here in the house, and we have now been here ten months with no clothesline. So, last weekend, I procured four eye bolts and screwed them right into two trees in our back yard, and strung up some perfect nylon rope, handily left in the shed by the previous occupants. Voila! Clothesline. So, for a little more than a week now, I have been hanging up about 95% of our family’s laundry — everything except my husband’s clothes and the bath towels. Our handy new LG dryer (with which we have had no problems) has a great moisture sensor, and the few items from each load that go into the dryer are completed in about 20-25 minutes, instead of the 50-60 minutes each load was previously taking. A friend on Facebook (well, she’s a friend in real life, but she mentioned this on Facebook) said that she finds hanging clothes to be “meditative.” I didn’t quite understand her at the time, but now I do. I bring out a glass of ice water, put my basket of wet clothes on a chair, and actually enjoy the quiet efficiency of hanging clothes. I’m outside (which I love anyway); the sun is shining on me; it’s a gentle form of manual labor; I feel like I’m…. benefiting our family by saving money on power that would otherwise be spent on the electric dryer; it feels satisfying to provide my family with freshly sun-warmed and sanitized laundry; and it just feels RIGHT to be using the plentiful solar energy here in the desert to dry my clothes. Even when the day is hot (though I typically hang the clothes in the morning or evening), I have my ice water, and when I stand between the lines of damp clothes, the breeze cools and refreshes me… It is, indeed, a meditative activity.
With the Crooked Sky Farms CSA I host, I feel like we have a good plan for what’s going to happen when the baby comes. The sixth week of the summer season is on Wednesday, June 26, and the baby is due on the 27th. And… the baby could come at any time, really. I’ve been anywhere from 11 days early (twice!) to eight days past my estimated due date. While there have been a number of people offer to help, the most promising person is, ironically, a woman with seven kids. She hosts a raw milk pick-up (where I am a customer), so she is rather familiar with the ordeal of people coming to her house over the course of an afternoon and picking stuff up. :) Also, she’s a stay-at-home, homeschooling mom whose oldest is 16. Just like me! She said that she would be happy to either come to my home and host the CSA for a day, or to even have it at her house. So, the plan is that, if I have the baby on a Monday, Tuesday, or Wednesday, she will have the CSA in her home. If I have the baby Thursday, Friday, or Saturday, I’ll probably just tuck myself upstairs with the baby and she will stay here for the afternoon, with my kids helping her. If I have the baby on a Sunday, it could go either way. That’s at least the plan. Another woman, who participated in the spring CSA season, sent me an e-mail yesterday saying that she would like to help around the time the baby comes, if need be. I was quite touched by her thoughtfulness. She isn’t participating during the summer because she has her own garden which is being very productive right now — no need to pay $20 for organic veggies if you grow an abundance of your own! I sent her a reply sketching out the basic plan, and asked if she’d like to be back-up, or perhaps be the host (as her home is much closer to mine, and would be less of a deviation from the regular plan for the other CSA members). Anyway. It just feels nice to know that things are taken care of, and that people are kindly offering to help out. :) I feel surrounded by wonderful folks.
- We’re almost done with school. Kind of. Three of my kids will be finished on June 7th, in less than a week! My oldest, who is a sophomore, won’t be done. He got himself behind and will likely be playing catch-up until the end of June. I’m rather displeased with that because, as a homeschooling mom, if he isn’t done, that means that I am not done! But, as he is a sophomore, we can’t just say, “Ah, well. We’ll come back ’round to it in the fall.” There aren’t really any do-overs once you’re in high school. So, he’ll keep working until he’s finished with the year’s curriculum… I will admit that I am very ready for summertime, and I’m very ready to focus on the baby. Two weeks ago, I told my middle boys (8th grade and 6th grade) that they will finish the last three weeks of school primarily on their own. Normally, I do about 60% of their work with them — reading to them, discussing assignments in depth, having conversations about the topics at hand, reviewing their work, etc. But, in order to help me be able to have time to prep for the baby, I was straight-up with them: “Listen, I know and you know that you learn better when we do school together. Having an actual teacher helps you glean so much more out of the material than if you just cover it yourself. However, you will be doing virtually all your remaining work for the year on your own, reading to yourself or reading to each other, because it’s either that or nothing.” That is one of the benefits of homeschooling: You can make it be flexible when you need to. They would learn more if I was more highly involved, so I feel kind of badly. But, three weeks of independent work within a 35-week school year won’t kill ‘em, I guess. It’s better than just stopping school. That sounds like I’m setting the bar rather low. Perhaps I am… But, that’s what is necessary for these last few weeks of school.
Ah, those artichokes… Who knew they could be such trouble-makers?
My seven-year-old daughter, Audrey, is still recovering.
Actually, it’s not the artichoke’s fault.
Having a wee bit of organic gardening experience under my belt, I can often (not always, but often) discern the difference between beneficial insects and harmful ones. More squeamish minds may disagree, but it always pleases me when I see a beneficial, crawling in the weekly produce I get from Crooked Sky Farms. It just makes me think, “The food is alive! It was just picked!! These bugs are HAPPY here! It’s a GOOD bug!!”
I usually scoop up these little garden treasures on a leaf and have one of my kids go deposit it in my own garden. Lately, I’ve been telling them to put the bug right on one of my dill plants, which are now in bloom and are (hopefully) operating as an aphid trap plant…
However, during a recent family dinner, while Audrey was happily peeling back the petals of her ‘choke, dipping each in mayo, she encountered a ladybug. A dead one. Dead from me cooking it, encased in its previous home. Loud wailing ensued, along with accusations of heart-heartedness, “HOW COULD YOU KILL A LADYBUG?? HOW COULD YOU COOK HIM???”
And of course, being seven, she is just not letting this drop. It has been nearly a week now, and she still isn’t letting me live it down. “Remember the cooked ladybug I found? Mommy, why would you cook a ladybug? Couldn’t you have found him first? I don’t ever want to eat a ladybug. I don’t think I want artichokes anymore. If you make artichokes, will you please make sure that all of the ladybugs are out of their homes? Open up each artichoke and check it first. Please don’t cook anymore ladybugs.” And this patter is still frequently accompanied by tears.
And, yes, this is the same daughter who will no longer eat pork, since we read Charlotte’s Web about a year and a half ago.
In related news, I think the CSA members are getting tired of artichokes; quite a few traded in their allotment of five. As the CSA coordinator and host, I’m the recipient of the cast-offs. Plus, I think the farm shipped extra yesterday. The result?? I have FORTY-SIX artichokes. Forty-six. Plus, they’re all quite small. Not quite babies, but still, quite small. I’ve been looking at my crate of ‘chokes, and decided that I needed a new recipe.
I usually prepare artichokes by the fairly standard method of cutting off the top 1/2″, steaming cut-side-down in salted water to which I’ve added lemon slices and garlic cloves…. Then dipping the leaves (petals, actually) in mayo (homemade is best, of course, but I usually purchase mayo from Trader Joe’s — all natural, in a glass jar).
I decided to Google “cooking small artichokes” and one of the first options that popped up was this:
Immediately, it made me reconsider the bounty, and that so many artichokes aren’t a bad thing at all…
The recipe, Sautéed Baby Artichokes, calls for Herbes de Provence — of which I have none. I will cook these tonight, and use minced fresh basil instead, and subbing pecorino romano for the called-for parmesan cheese.
In the meantime… I’m trying to give away 20 of the artichokes on Facebook, but the only takers so far are from out of state.
Every week I make info sheets for my CSA members. We receive eight different items and I choose three of them to highlight — usually the more unusual items in the week’s basket. It might be a long shot, but I thought maybe y’all would be interested to take a peek, either to see what you’re missing, or to give you ideas on how to use some more uncommon produce items!
Click each date for a Word document.
Week of 02/13/13 – Featuring Romanesco, Hakurei turnips, and Swiss chard.
Week of 02/20/13 – Featuring Wheatberries*, Tuscano kale, and fresh Fennel.
Week of 02/27/13 – Featuring Broccoli di Ciccio, Mizuna, and Cilantro.
Week of 03/06/13 — Ummm… I accidentally did a “save” instead of “save as” while writing over the top of this document and lost it. It featured Mustard greens, as well as more ideas for Mizuna and Cilantro — the last two ended up NOT being in our basket for that week, after all… Instead were Red Russian Kale and new-to-me Quelites (which is a spinach-like leaf of the young quinoa plant).
Week of 03/13/13 – Featuring a recipe for Easter Egg Radishes and Cilantro, as well as info and recipes for Dried Red Chiles and Dried Beans.
*As in, whole grain wheat. I didn’t partake, obviously, but provided preparation ideas and recipes for others who could!