Friday, September 1, 2017
Tuesday, August 29, 2017
I haven't done as much preserving as I had hoped lately. This late summer season has been incredibly busy - partly for good reasons (family vacations to see once-in-a-lifetime celestial events), and partly for really sucky reasons (my dad has been extremely ill and I've flown to Arizona twice). Plus, this year Hope is entering high school and there are all sorts of orientations and meet-and-greets to attend.
All this means I haven't had time to get to the Gleaner's Pantry as much as I usually do, and therefore haven't had loads and loads of produce to can, totally aside from the question of time. However, I've done a bit here and there. Last week I made four cups of fig jam, and today I've canned three quarts of salsa.
1 Gallon dried apricots
3 gallons kosher dill pickles
1 gallon pickled green beans (lacto-fermented)
9 quarts apple-blackberry sauce
3 pints pickled beets
6 pints blackberry jam
4 cups rosemary-fig jam
3 quarts salsa ranchera
Cheesemaking doesn't count as preserving because we have to eat it fresh, but I've made some chèvre recently too. And soon we will be into apple season and I am planning to press a lot of cider. A new friend of mine lives nearby and has about twenty apple trees - enough that it makes sense to being the press to the apples rather than the apples to the press. We are going to make a day of it. And I think I will brew hard cider again this year, and that definitely counts as preserving.
Saturday, August 26, 2017
Sunday, August 13, 2017
Thursday, August 10, 2017
Thursday, August 3, 2017
Friday, July 14, 2017
High Summer is upon us. Although I have yet to change the altar - it's still dressed with the kids' report cards and end-of-school paraphernalia - the preserving season has begun, and cannot be ignored.
This year, I've decided to try and keep an accurate record of all the preserving I do. So far, I had only posted one entry, and that consisted of:
Four quarts salsa ranchera
four pints pickled jalapeños
three pints pickled beets (all from a single beet bigger than baby's head)
Today I can add:
four MORE quarts salsa ranchera
three gallons kosher dills
for a running total of eight quarts salsa; 4 pints jalapeños; three pints beets; and three gallons dill pickles.
This is not counting cheese, since I still haven't figured out how to "preserve" cheese for longer than a few weeks. We either eat it fresh, or it molds.
Pickles make me happy. I love real lacto-fermentation, and I love real kosher dills. Last year, I made a ridiculous quantity of pickles; far more than we could eat, but luckily I found a neighbor who owns a dairy and cheesemaking operation who traded me pickles for cheese. Cheese that can, unlike my own, be stored and aged. Hopefully she is still interested in pickles this year, because three gallons of pickles is a lot.
Thursday, July 6, 2017
It's been a hard week on the farm for animals. Aside from Haku's accident on the highway (not fatal, thank God), we have had to put down two other animals. My daughter's pet ferret, Commodore, who was seven years old and full of tumors, and Rosie Pony.
Whatever sort of equine Rosie had been crossed with, it wasn't a shetland pony. Poppy quickly grew to be larger than her dam. And kept growing. Eventually, she grew into a sturdy 12 1/2 hands. Rosie was an excellent mama. For years I tried to interest my children in riding. They showed a few fits and starts of interest, but neither of them showed the kind of sustained interest that would justify putting large amounts of money into professional training for Poppy. So eventually, a couple of years ago, I decided to give her away to a family who would invest the time and money into her her that we couldn't. It was very sad, but I don't doubt it was the right decision. The family I chose, after much deliberation, has three little girls of just the right ages to grow up with a pony, and a next door neighbor and family friend who is a horse trainer. They promised to let me visit Poppy sometimes.
Friday, June 30, 2017
I am forty-five years old. Incredibly, there has not been a death in my immediate family since my last living grandparent - Grandma Eva - died when I was about twenty, some twenty-five years ago. My other grandparents were either dead before I was born, or died when I was still very much a child.
As an adult, only a very few people I know have died, principally the mother of my stepfather. Grandma Joann was a lovely woman, who we saw on every holiday and who always remembered my children with presents or cards. The mother of my best friend died of ovarian cancer years ago, and I went to her memorial service. That represents the sum total of my experience with human death, pretty much.
Never have I, until now, been an adult member of a community celebrating the death of one of its own. The church I belong to, Zion Lutheran, is a small rural church with a long history. I've written about Zion before. I joined in order to meet a deep, incohate need to be part of a congregation - to experience worship as more than a solitary activity - and in order to become more fully a part of the community I had moved into. That relationship has been everything I could have hoped, and more than I could have imagined when I first joined. It has been a deep pleasure, and a rather strange experience for a lifelong loner like me, to slowly become a fully instated, respectable member of a circle of peers. I am, believe it or not (few who knew me as a teenager would) a member of the church council. I sing in the (occasional) choir.
Zion's congregation is old, and small. There are perhaps thirty families who belong, and maybe thirty or forty individuals who show up for services every Sunday. Most of these folk are elderly. If I had to guess at a median age for people seated in the pews on an average Sunday, I'd say about seventy. Many of them were married at Zion a half-century hence, and christened there even longer ago. The grassy, sloping churchyard hosts a couple score of gravestones, many of which bear the names of the parents and grandparents of current members. In the basement, where we gather for coffee hour after service, there is a wall filled with photos going back to the year Zion was built, 1903. In those days, mass was spoken in Norwegian. There is a very real continuity, a living history, embodied in this tiny, local institution.
Last week, the oldest living member of Zion's congregation, H. R., died. She was in her nineties, and had been a member of Zion all her life. Her photo is one of the older ones on there basement wall. My children and I knew her as a neat, friendly, well-dressed, and tiny lady who still drove herself to church. We pressed her small hands when we passed the peace. She had beautiful snow-white hair and a sweet smile. She had deep, deep ties in our area. She will be missed. Her memorial is Saturday.
Yesterday, I got a phone call from another of the OG's of Zion, M. She is above - or behind - or superior to me on Zion's official phone tree, and she was calling me to ask me to bring a dessert to H.'s memorial service.
Of course I was planning to attend the service. But it would not have occurred to me to bring anything if I had not been called. I suppose I would have thought, if I thought anything at all, that H's family would be bringing "refreshments." At the very few memorial services I have attended, the food was just there, as if my magic, and I was a consumer; not a provider. Even when my step-grandma died just a few years ago, I had nothing to do with putting on the service - I just showed up, signed the book, and ate the cheese and crackers. It was only when I answered the phone that I realized I had become, willy-nilly, a person to be called upon. To be counted on. A sister. A matron of the church.
"Yes, of course I'll bring a dessert," I said. "What time is the service?"
"Noon," M. answered me. "Just bring it by anytime before." And then she surprised me by asking what I was going to make.
"I'm not sure," I said, "probably something with rhubarb because I have an awful lot of it."
"Oh good," said M., "rhubarb is my favorite."
Coming of Age Rhubarb Custard Pie
eight cups (or so) chopped fresh rhubarb, from 10 to 12 stems
four store-bought rolled pie crusts, or a double recipe home made
3 cups sugar
1 1/2 cups flour
1/2 cup milk (or more)
Grease a 9 x 13" baking pan. Preheat oven to 375.
Unroll pastry, or prepare homemade crust and roll out thin. Lay pastry in baking dish, leaving plenty of overlap on the edges. If using store-bought pastry, cut to fit.
In a large mixing bowl measure out sugar, four, salt. In a second bowl, beat all 8 eggs together with milk.add wet ingredients to dry, and mix with a fork. If very thick, add a bit more milk until you have a very thick but pourable mixture. Pour over chopped rhubarb and turn to mix, gently. Scrape into the baking dish, spreading to edges. Crimp dough around filling.
Bake at 375 for approximately 45 minutes until crust is golden and filling is well set. Let cool and top with whipped cream or drizzle with sweetened sour cream. Cut into squares to serve.
Monday, June 19, 2017
Posted by Aimee at 11:35 PM
Monday, June 12, 2017
Wednesday, June 7, 2017
Finally, we seem to have caught up to the calendar. We've had weather hot enough to go to the lake and go swimming, and the first crops are just beginning to show up in local markets - snap peas, asparagus, rhubarb, spinach, radishes. On the farm we've been enjoying our very limited produce: rhubarb, nasturtiums, and tender herbs like chives and lemon balm. I did plant peas, but the vines are only about five inches tall and have not yet begun to flower. Raspberry canes are in flower, though, and there are lots of little green strawberries in the strawberry bed. Today I saw the first blossoms on the blackberry bushes.
I decided I will try to keep a preservation log on the blog this year. Every year, I post what I'm doing in the kitchen when I think about it, but this year I'd like to be a little more methodical about it. I'm going to concentrate on canning, even though that only accounts for about a third of the preservation I do (the other thirds being freezing and smoking or dehydrating). Canning is an event - I usually devote an entire day at a time to it, which makes it easy to document. Of coursed, I've canned a little bit of salsa here and there already this year, but I'm going to start the log with last Sunday.
I'd been to the Gleaner's pantry on Saturday, and I brought back enough produce to mandate a canning session. I made three separate products in one day, which makes me feel especially productive.
- Four quarts of salsa ranchera
- four tall quilted jelly jars of pickled jalapeño peppers
- three pints of pickled beets, all from one enormous beet the size of a baby's head.
I'm not sure if I mentioned that a friend brought me several boxes full of canning jars as a gift. They were helping a friend clean out their mother's house after she moved to assisted living, and the lady had quite a collection. Many of the jars are beautiful, unusual varieties. There are some blue-tinted jars, and some lovely bell-shaped quilted quart sized jars, and some of those neat old square sided jars.
Unfortunately, some of them are old enough to be non-standard, which renders them totally useless for canning. There's very little more annoying than going to all the work of canning a batch of, say, pepper jelly, and sterilizing a bunch of jars only to find at the critical moment that the jar openings are just a little bit off standard. Sooner or later, I'm going to have to sit down with a standard size lid, a wide-mouth lid, and a big glass of wine and separate the sheep from the goats (so to speak).
Then I'll have to decide what to do with all the pretty but non-functional antiques. I'm a sentimental type, so I can't just recycle them. Maybe I can trade them for something - like more stuff to can!
Sunday, May 21, 2017
|Nettles in the weeds|