"United we bargain, divided we beg."

Monday, December 5, 2016

Winter Stores (First World Problems)


I feel pretty good about the state of the larder going into winter this year. I had a very successful canning season and as you can see, my indoor pantry is pretty well stocked.

 I think I have about twenty quarts of tomato sauces, half Mexican and half Italian flavors. I use these for all sorts of basic applications - cooking Mexican rice; simmering chicken thighs; dressing pasta. My tomato preserves are part of the hardworking, everyday dinner rotation. If I could can three times as many, I'd use three times as many. 

Other canned goods in the pantry include pickled jalapeños (also a staple); bread and butter pickles (more likely an ingredient or a gift); pepper jelly (Christmas gifts); and blackberry jam (destined for use in peanut butter and jelly sandwiches all school year long). 

There are six or eight small jars of cajeta (goat's milk caramel) left over from 2015. Not sure what to do with those. Maybe send them out as Christmas gifts, or maybe open them and start using as coffee sweetener and pancake topping. 
In the "Christmas gift" category, I still plan to can some small jars of lemon curd , which is delicious and can also be made from ingredients I get from the gleaner's pantry. 

Besides home canned goods, the indoor pantry is pretty well stocked with store bought dry goods. There's a case of canned black beans, ditto garbanzos;
A twenty pound sack of white rice and a ten pound sack of brown rice. Five gallons of dried pinto beans. Ten pounds of lentils. A case of canned tuna. A shelf full of condiments like soy sauce and vinegars and Thai curry paste and mustard. 

The freezer is crammed full. We bought a lot of beef this year, and then there was an amazing bounty of frozen fish from the gleaner's a few weeks ago. The freezer is so full that we have put off butchering the
young wether goat because there is simply no place to put him. Ditto a half a dozen young roosters we were recently gifted. They are alive simply because we don't have the space for their carcasses. 

This is the definition of a first-world problem. "I have so much food that there's no place to store it all!" I don't enjoy just basic food security - I enjoy layers of food security. I have ready to cook food staples in my pantry, AND a bunch of live on-the-hoof protein that I could call on if the need arose. I'm rich beyond the dreams of previous generations. 

Thanks be for all the abundance in my local food-shed. Lady of abundance, help me make the maximum use of all that comes my way and to be generous and open-handed. Let all this abundance serve the greatest number possible. Let it
Inspire me - and all those who have similar abundance - to invite others into their homes and to sit at their tables. Let it be a medium of friendship. Let us all break bread together. Amen. 


Monday, November 21, 2016

A Short Hiatus

Forgive me that I haven't written a new blog post in a couple of weeks. I've been too busy reeling around in horror and exploring the limits of my capacity for shock. 


The election results left me profoundly flabbergasted. I have to admit what now seems to me to be an extreme naïveté: never during the campaign season, not once, did I ever seriously contemplate the possibility that the citizens of this great country would elect a man so ignorant, so self-serving, so incompetent, and so boorish - not to mention bigoted, misogynistic, and disrespectful of the basic tenets of democracy. 

After spending a couple of days blubbering incoherently, I went into action mode. In the last ten days, I have organized an event for local folk who want to take concrete action to fight back against the alarming rise of hate speech and intimidation. I'm calling it the "Peaceful Progressive's Potluck," and I'm
hosting it at my house after thanksgiving. I'm promoting it through a new Facebook group a friend created called "whatcom rising." 

Here's what I'm hoping for: firstly, that a whole bunch of good hearted people who haven't met before can come together over good food and a few drinks and have a good time. It is so important not to give in to despair and pessimism. In times like these, just having fun can be a subversive act. 

Secondly, I hope that everyone who comes will bring an idea. I'm thinking of this event as a brainstorming session - please share your personal passions. Are you passionate about farmworker rights? Do you burn with zeal when it comes to protecting women's access to reproductive health care? What are you already involved in? So many of us are asking ourselves "what could I be doing right now?" Tell us about the great organizations and local opportunities that already exist. Let's make a list. Let's organize carpools to faraway events, let's have phone-your-representative brunches. 

But most importantly, I want to marshall the power of friendship. I'm thinking about studies that show how effective it is, in maintaining a fitness regimen (for example) to have friends who hold you accountable. I want to create a community of friends who hold each other accountable. I want us to pledge (maybe formally, in some sort of small ceremony) to keep encouraging each other, chivvying each other, even pressuring each other to keep fighting the good fight. 

I did something very scary this past Sunday. It shouldn't have been scary, but it was. I stood up in church and made a little speech about what I think it means to "love our neighbor as ourselves." I said I don't know what that phrase means, if it doesn't mean to shelter my neighbor, to protect him from those who revile him, to defend his children as though they were my own children. That doesn't seem like a controversial statement, but my congregation has enough Trump supporters who could decode the message that it felt risky to me. My voice trembled as I spoke. 

I envision a community of neighbors who will uphold each other and cheer each other on as they take on the kind of small but real risks that speaking out entails. Standing UP means standing OUT, and that's scary. So much scarier if we feel we are standing alone. So much easier if we know there is a community of friends who has got our back. 

Wherever you live, whatever your politics are - I'm talking to you rock-ribbed republicans here - please stand up and clearly state that you will not tolerate hate and discrimination. ESPECIALLY you republicans. Combat the general impression that being a conservative means you want to deprive women, immigrants, and people of color of their civil rights and their guarantee of due process and equality under the law. Make
it be known that espousing conservative values does not mean you want to cause suffering among vulnerable populations. 

Or does it? Convince me. Please. 


Wednesday, November 16, 2016

Sprout Kraut


What do you do with too many Brussels Sprouts (courtesy of the gleaner's pantry)? I'm gonna try Sprout Kraut. 

Wednesday, November 2, 2016

Welcome, Beloved Dead


This year's altar for the Day of the Dead. It's been an especially busy few weeks and I'm afraid I did not have time to make the kind of elaborate altar I would have liked to. Especially I feel bad about not looking through the photo box for pictures of all our dead. Instead I simply wrote (in silver glitter glue) "Welcome, Beloved Dead." I hope our ancestors and friends will be satisfied with a simple recitation of thier names as we enjoy our chocolate and sweetbread. 

I did make sweetbread - it's in the oven right now. And I have the traditional essentials on the altar - flowers, liquor, salt, snacks, a candle to light the way and a doll for the spirits of the "deceased innocents," or children. 

Of course, it doesn't matter what's on the altar, not really. It doesn't matter that we celebrate according to any particular ritual or any tradition. As I once said at the end of a class that I led on making altars: "wherever you lay your altar, you lay it on your heart." Or, as Black Elk said, "The sacred Mountain is everywhere." 

 It doesn't even matter that we name our dead, or that we know their names. What matters, and what all the trappings are designed to help us do, is to give thanks. What matters is that we recognize and honor the effort of all the generations before us. We are only here because of their tenacity and sacrifice. We are only alive today because of their dedication and success as parents.

When they were alive, they suffered and sweated and worried. When they were alive, they worked to feed us  - their children - and teach us. They handed down their skills and their wisdom, hoping and praying that it would be enough to sustain us. They healed our hurts and they defended us with thier blood. They tended us when we were sick and they laid out our brothers and sisters with tenderness and grief when they died. They did their damndest. 

So we light candles and we invite them to come on home for a little while and listen to us express our gratitude. We show them - look, we are alive. We are well, we are fed. We are safe. It was all worth it - here we are. 

Why does it matter to do this? After all, let's be honest, they're dead. They probably can't hear us. They probably don't care. Why should we pretend that they can and they do? 

Because, dearly beloved, because thus do we remind ourselves of the sacredness of our duty to our own children. This is how we say "let us never do less than they did." By honoring them, we are honoring ourselves. By recognizing the sacredness of their work, we are acknowledging the sacredness of our own work on behalf of the future. 
We know ourselves as mothers and fathers and even if we are not
Mothers or Fathers we know our importance to the future and honor the incredible privelege we have of making the world new again, now and forever, Amen. 

Wednesday, October 19, 2016

Meat Madness (Weighing Options)



I have a neighbor who raises beef cattle, Mr. B., and we have bought beef from him several times in the past. It's wonderful stuff, he has gorgeous pastures, but we haven't bought any the last few years. Not last year, because we had our own cow butchered (she was a cull from a dairy that couldn't be bred, but she made a decent meat animal), and not the year before because we waited too long to ask him, and he'd already sold it all. He doesn't butcher very many steers in any given year - maybe 12 or 15 - and he told me that usually he sells all of it to extended family. I took that as a hint that I should look for beef elsewhere.

This year, we have Homero's nieces living with us again, which means dinner is for seven every night. We all like beef, and eat it pretty often. The freezer was almost empty. We were down to the last few packages of hamburger from last year's cow, and so I went on the hunt for grass fed beef on Craigslist.

Wow, the price of beef has really gone up in the last several years. I can't remember for sure what the price per pound was the first year I bought beef (2008) but I know it was under $2/lb. I think it was $1.80. This year I couldn't find anything under $3.50/lb hanging weight, which means by the time you pay the cut and wrap and figure in the 20% discard, you are paying around $5/lb for the actual beef you are going to eat.

Not that that is a high price, speaking in absolute terms. Around here, if you can even find local grass fed beef in the grocery store, it starts at $6.00 for the hamburger and goes up from there. The really nice steaks are probably over $20/lb - not that I would know! So don't think I'm complaining! However, it does mean you have to come up with a big chunk of change all at once.

I finally resigned myself to paying the going rate, and spoke with a lady in Lynden. She had a half a Hereford to sell, and she said I could buy the half or just a quarter if I preferred. The meat was already at the butcher's and would be ready in a week or so. She said he was a good sized animal, so I bought a quarter. We'd wait until the butcher called me with the final weight before I paid her.

Then, that Sunday, I went to church and saw my neighbor. Over coffee after the service, he asked me if Homero and I would like some beef this year. He wasn't certain, but he thought he'd probably have a little extra.

"If it turns out I do, would you want it?"

"Yes," I said, instantly deciding it would be a good idea to get back on his list of customers.

"Well, I'll let you know."

Now I had a conundrum. Should I cancel on the lady with the expensive beef? Mr. B.'s price was considerably lower. But what if it turned out Mr. B. didn't have any beef after all? Or what if he only had an eighth? Homero and I talked it over and he said to go ahead and buy the quarter anyway, to be on the safe side. We'd certainly eat it.

When the butcher called me a few days later, however, I was in for a surprise. The final hanging weight was 250 pounds! For those of you who have never bought your beef by the side, let me assure that is a LOT of meat. The steer must have been one gigantic animal. At $3.50/lb, plus the cut and wrap, I would be spending something like $1000 to put it in my fridge. But there was no option - the meat was mine.

Mr. B. spoke to me again at church the next week. He said there was a half for me. I smiled and said "that's wonderful, thank you so much!"

There's no way we could get through THREE QUARTERS OF A COW by ourselves, especially when one of the quarters is nearly as big as an average half. Luckily, my sister said her family would split the half with me. We simply called the butcher and told him we wanted to split it, and each of us gave our cut and wrap orders.

Now the freezer - 18.5 cubic feet; a big freezer! - is packed to the brim with meat. There is so much beef in there that we can't butcher the baby goat because there's simply no place to put him. We had to remove a few gallons of cider and drink it up to make room. There are worse problems to have than a surfeit of high quality beef. So we'll have to eat beef more often this winter than I would have guessed. Oh, Rats!



Monday, October 10, 2016

Fall Fermentation (Wine and Cider)


Plum wine in the autumn sun 

The satisfactions of living off of one's own land are many and varied. It is, for example, delightful to invite my extended family over for Thanksgiving and feed them on turkey we raised ourselves and apple pie made from the apples on the trees of our own orchard.  It makes me happy and proud to throw a big birthday bash for Homero and give his Mexican friends the pleasure of an old-fashioned goat barbacoa such as they remember from their younger days back home in Jalisco or Oaxaca; the slaughter, butchery, and the digging of the pit oven included. These pleasures still lie in the future this year - imagining them is one of the distinct joys of this short ephemeral season. 

This is my favorite time of year - after the heat of summer has dissipated and the leaves have turned and are falling, creating a crisp, fragrant carpet underfoot - but before the rains have turned everything into cold muck. The sky these past several days is a cool, cerulean blue, and the trees are ninety different shades of gold, orange, burgundy, and brown. I try to let the goats out every afternoon to forage on the dry leaves and blackberry vines, and on the fall-flushed grass before the first frost comes and kills the nutrition. 

Today I enjoyed the unique pleasure of sitting out in the late afternoon sun on a warm October afternoon and drinking a glass of beautiful, pink, home-brew plum wine. I'd have to page back in this blog to find out when, exactly, I started this batch of plum wine. I don't want to do that - bathed as I am in the rosy glow of the same. Let's just posit that the wine was ready, today, for bottling. I decided to do it today not because of any learned examination of the wine itself, but because I had finally collected a sufficient number of large brown bottles. Corona beer puts out a "family" size that measures 36 ounces. There were eight of them lined up today, and I decided that the time was ripe. 



I have never made wine before - though I have made apple cider a few times. In fact, I made apple cider earlier this year. That's a funny story, and a lesson. We pressed apples on three separate occasions this year, which is three times more often than we usually do. Faced with many gallons of fresh juice, I decided to try making hard cider. I'm not the kind of person who cautiously measures and precisely calibrates anything. I'm more of a "wing it" kind of cook. I'm a good cook, I won't ever say I'm not, but I am much better at soup (such a forgiving medium) than I am at baking cakes.  When it comes to brewing, that means I am not going to be exactly certain of the strength of my creations. 

A few weeks ago, I bottled this year's cider. I bottled it in these same 36 oz Corona bottles. My husband, seeing them lined up on the mantle, decided he was thirsty and didn't feel like going to the store. Accustomed as he was to downing one of these hefty bottles full of Corona, he did just that. But the bottle was full of home-brew cider. Hard cider that you buy in the store is usually more or less beer strength - 5 to 7%. I, however, used a champagne yeast, and my cider was at least twice as strong as beer. Maybe as much as three times. Had my husband consulted me, I would have told him to drink it like wine, not like beer. Alas, he did not. 

I have never seen Homero so drunk. He was accidentally drunk, so it doesn't reflect on his character at all - but it was pretty funny nonetheless. Poor man could hardly speak, and hardly stand up. I had to put him to bed. My main regret was that he had downed  too much of the limited supply of cider.

Most of the plum wine was bottled today in the same size jugs. I simply capped them with bottle caps instead of using wine bottles and corks. My local brewer's supply store rents out a corking machine, but we don't drink enough wine to have bottles to use. I asked about using beer bottles and capping them like this, and was told that if we drank the wine within the year it shouldn't matter at all. 

No problem there. I drank about one-tenth of it today. Such a beautiful afternoon and evening. I absolutely love days like this - crisp enough that other people complain of the cold, and I can feel superior and smug sitting out in my shirtsleeves. Especially on days like this, when I have completed all my housework and I can take a book outside with me to read without remorse or guilt. Well - only the delicious guilt of reading trashy fiction instead of anything "serious." 

A canvas slingback chair, a cheap novel, a jug of new plum wine, and the sunset......

Thursday, September 29, 2016

Swine Squared (Women's Work?)

KWe have acquired two new pigs. To get a pig or not to get a pig, in any given year, is one of the larger farm-related decisions we make. Pigs can be profitable, and of course they are delicious, but pigs are also expensive and destructive. 


The price of weaned pigs has risen precipitously in the last several years - from about $75 to about $140. And with pig food running at $15 per 50# sack, that means that pigs are only profitable if we can generously supplement thier diet with free food - AKA the Gleaner's Pantry. (http://newtofarmlife.blogspot.com/2013/10/scavenge-city-gleaners-pantry.html?m=1)

The problem is, that in order to seriously supplement the diet of not one, but two pigs, we would have to go to the gleaner's twice a week. And that's a hell of a lot of work. Frankly, more work than I am prepared to do. Accordingly, I told my husband that we could get pigs if and only if he would sometimes take my place at gleaner's.

He reacted with poorly concealed horror. He squirmed and he hemmed and hawed. He looked at the floor. 

"What's the problem?" I asked. "I've been doing it alone for three or four years now, and you know how much work it is. I'm tired." 

"Well," he said, practically digging a hole In the floor with his toe, "there's only women there." 

"What?" I was a little taken aback. "That's not true! There's always a guy
or two.... Usually..."

I'm surprised at myself that my first impulse was to deny the truth - yes, gleaner's is a women's organization and
fully 90% of the people there are of the female persuasion. Why was my instinctual response an attempt to soothe my husband's discomfort, rather than a challenge to the implicit assumption that he couldn't possibly be expected to be the only man in a room full of women, even for one hour? 

Could it possibly be because I've been conditioned to believe that a man's psychological comfort is more important than my time, my effort, or my feelings? That part of my job as a woman and especially as a wife is to protect him from the need to ever confront his unconscious sexism? 

Nah. Couldn't be.

So, without insisting on a discussion of the underlying gender dynamics, I simply said "well, I don't think I can commit to going to gleaner's that often. I guess we won't get any pigs. Even though - look!- these beautiful well-grown piglets are available at an extremely good price." 

As I suspected, Homero's anticipatory hunger won out over his conditioned reluctance to do what had been branded in his mind as "women's work." He said he'd help me get food from gleaner's to feed the pigs. And so we went and bought these incredibly adorable and healthy, larger-than-usual pigs. 


We've had the pigs for two weeks, however, which means six opportunities to go to gleaner's, and Homero has yet to go in my stead. So maybe the joke's on me. 

It was hilarious to watch Haku interacting with the pigs. He clearly had no idea what they were - maybe puppies? He tried to play with them like puppies. He made a play bow, and the pigs looked at him and snuffled. Next he tried pawing them, which they didn't like. 

Even a baby pig is fully capable of defending itself against your average dog. When Haku got too rough, the pigs charged him and bit. Haku snarled in retaliation, and then I stepped in to scold him.

"Gentle!" I said.

"Gentle" is probably the word Haku knows best, after "no." As soon as he heard me say "gentle," he stopped roughhousing and started quietly licking the pigs along the ribs.

The pigs, under this treatment, went into a trance and slowly toppled over on thier sides.  I love this about pigs. Scratch them gently, and they just roll over and lay there with silly smiles on their snouts, legs stiffly akimbo. 









Thursday, September 22, 2016

Merry Mabon (Be Prepared)




Mabon is one of the eight high festivals of the ancient Celtic calendar, and one of my favorites. Here in the Pacific Northwest, the autumnal equinox can be counted on to be one of the loveliest times of the year. The sky will almost always be electric blue, the temperature a comfortable 70 degrees, and the golden afternoon will nearly always fade to a crisp evening full of stars. This year is no exception.  I've been enjoying many beautiful afternoons lately out with the goats and a good book.

Mabon is the middle harvest, out of three. Lammas, or midsummer, is the festival of the early harvest. Here, we celebrate flowers, snap peas, spinach and other tender greens, eggs and milk. The late harvest is celebrated at Samhain, or Halloween. Pumpkins and gourds, nuts, and those crops which are improved by frost such as parsnips and kale. Mushrooms.

But here, the richest harvest is the middle harvest. I have been writing about nothing but the harvest lately, so I don't want to repeat myself, but I can't resist a little bit of harvest poetry.

Blue plums, on the branch and on the ground
wonton in abundance and in sweetness
a feast for wasps
hazelnuts, walnuts and chestnuts
glossy shells peering through their spiny husks
green beans and shelly beans and dry beans
rattling in the pod
still clinging to the yellow vines
thistle down and burdock root
blown dandelion and amaranth
pasture grass seed headed and heavy 
nearly horizontal
apples and apples and apples and apples
pears upon pears upon pears
fall raspberries, few and golden
blackberries, insouciantly out of reach
late potatoes, asleep in the loam
sweet corn and field corn and popcorn 
tall and tasseled, dressing up the landscape
staunch chard and sturdy kale
cabbages, round and ready
opening their outer leaves
proud to embody
the crisp green heart of fall. 


Today I dressed the altar for Mabon. I removed my Demeter icon and replaced her with a painting of autumn leaves. I laid down pears from our trees and chestnuts that I found on a walk, along with the last two blooms on my rosebush. It looks like there are several bottles of beer on the altar, but actually those are several bottles of home-brew apple cider, which I bottled today. I was a bit short on bottles, so I am enjoying the excess cider as I write this. 



Mabon is a time of preparation. In the most literal sense of course, a time of preparation for winter. Have I preserved the harvest? Is the freezer full? The bank account? Can we pay the second half property taxes? Do the children have winter coats? Are there home repairs that need to be completed before the rains start, or before it freezes? It is good to be reminded, via the calendar, to pay attention to the mundane work of the season. But for those who are so inclined, Mabon is an appropriate time to address other kinds of readiness. 

For those who choose to do so, this is a good time to ask not just what is the state of my larder,  but what is the state of my soul? What is the state of my marriage? How about my health? Have I done what I need to do to prepare for the next phase of my life? How about my children, have I laid a path for them to follow? Maybe I should write a will. Do my loved ones know what my wishes are?

These are hard, deep questions, and I don't know about you, but when I decide to think about them in a serious way, I want divine guidance. Far be it from me to suggest who anyone ought to pray to, but there are some gods and goddesses associated with this time of year, the time of perfect balance between light and dark. These are the threshold crossers; those numinous beings who are equally at home in the underworld and the world of light. My personal guide at this season is Persephone, bride of the God of the underworld. She joyfully sinks into the earth to meet her husband every fall and she joyfully rises again every spring to blossom in the sun. She is both the queen of the dead and the resurrected daughter of the dawn. She is the wisdom that comes at life's end and the hope that is manifest in the first signs of every spring. 

painting of Persephone I did many years ago

When I appeal to her, I ask her to grant me the ability to sit quietly in the midst of doubt and fear, in darkness and uncertainty. To stay balanced in the muddled middle until answers make themselves known.  I ask her to show me what are those aspects of my being that need to be brought up out of the depths and into the light of day? How can I make manifest and concrete those inklings and urges that want to remain hidden? Which of them should be lifted up and which of them should be remanded to outer darkness? Help me decide what belongs in the light and what belongs in the dark. Where, O Persephone, are the roots and where are the shoots? Help me give the right gifts to each, that each may be nurtured and come to full fruition. Help me, in this season of balance, to find the right balance in my life.

Help me to see the beauty in the bones, in the deepness, in the decay and the quiet work of winter. Help me to honor necessary rest, to partake in necessary rest, help me to gather and to guard my strength through the long dark, that I might rise renewed as you do, ready and refreshed. Blessed be the sacred season of repose, and thank you for the hospitality of the velvet earth.















Friday, September 16, 2016

Preserving a Peck of Peppers



The harvest season is winding to a close. Of course it's only September, and a good deal of produce is yet to come
- winter squash, more apples, more
pears, mushrooms. The harvest won't be over for quite some time. What I mean is that MY preserving season is winding down. 

I had a wonderful season this year; better, I think, than any in recent memory. I've been canning salsa in small batches all year - from Gleaner's produce - so I won't even count that. Real summer preserving this year involved making a ton of fermented pickles (the fridge is still full of jars); drying what felt like
hundreds of plums and pears; canning bread and butter pickles, dilly beans, pear sauce and applesauce; and even making wine and cider! 

Yesterday I did what I think will probably be my last canning of the year (not counting gleaner's salsa). I had a couple pounds of beautiful small green hot peppers. I'm not sure of the variety because I bought them from a farm stand, but they looked like green cayennes. Since I still have plenty of home canned jalapeños in vinegar, I decided to use these ones for pepper jelly. 

Not everybody likes pepper jelly - my husband for one thinks it is a bizarre substance, but I love it. Alas, I am just 
not very good at making jelly. There are still six - count em six - pints of straw berry syrup in the cabinet that was supposed to be strawberry jam. I don't know what I'm doing wrong, but my jelly often, well, fails to gel. 

This time it was sort of a half-success. It did gel, not very firmly but firm enough. It isn't syrup. And it tastes good. But I don't care for how it turned out aesthetically. It's kind of an ugly algae green color and most of the pepper bits sank to the bottom before it really gelled. It is still delicious on a cracker with chèvre, and I know we are capable of going through it, but I had hoped to send off little jars of pepper jelly as Christmas presents this year, and I don't think these are pretty enough. 

Oh well - another harvest that is still going on is the Salmon harvest. I haven't smoked any salmon yet this year. Last year I sent everybody smoked salmon for Christmas, and I didn't hear any complaints. 

Monday, September 5, 2016

Is There Anything as Good as Apple Cider?





Oops, that's a picture of bowls full of cherries. When I selected the thumbprint, I thought it was buckets of apples. Oh well - doesn't matter. I didn't take any pictures of the first - and probably only - cider pressing of the year, because I was too busy pressing cider!

We didn't make any cider at all last year, and I missed it. Cidering is very hard work - even if you can convince other people to bring you apples so you don't have to pick them all yourself. But it is so, so worth it. There's almost nothing as good as that first drink of fresh apple cider after the sweat and the aching back of cidering.

Things that are not as good as fresh apple cider:

- finding a twenty dollar bill in the laundry

- coming home to an unexpectedly clean house

- seeing a movie you thought was going to be dumb but it turned out to be really good after all

- losing five pounds somehow without even really trying

- (average) sex

- a phone call from an old friend

- when you thought you were wrong in an argument but later you read something and find out you were right all along


Things that are almost as good as fresh apple cider:

- getting a handwritten letter in the mail from an old friend

- finding a hundred dollar bill on the sidewalk

- surprise bouquet of your favorite flowers from the husband AND an unexpectedly clean house

- discovering a really, really great new author

- that dream, that one dream, swimming effortlessly underwater like a mermaid in a coral garden

- the hot bath you take after a hard day's work on the farm

- baby goats


Things that are better than fresh apple cider: 

- only you know the answer to this one. We each have a different answer and I'm not telling mine.




Wednesday, August 24, 2016

The Fermentation Files (High Summer Edition)


My High Summer Altar

It is the highest point of high summer. The sun is strong and steady and the pastures are pure gold, without any hint of green from a distance. If you get right up close and part the tall golden stems, you will see the green clover underneath. My goats burrow in and eat the clover, along with those sturdy, wiry weeds that are still green at summer's height: plantain, burdock, false dandelion, thistle. 

The leaves have started to turn, so some people might call this short, beautiful season "earliest fall" but I'm sticking to Summer. As long as the weather makes you want to go jump in the nearest lake, it's summer. Lucky for me, I have my choice of lovely lakes nearby. Last week I took the children for a dip, and gave thanks for the blessed cool water. 

The harvest goes on unabated. Principally, pears. So many pears. A hail of pears. Almost a plague of pears, but I would never be so ungrateful. We have FOUR pear trees, which, I can assure you, is more pear trees than any one family needs. Alas, pears cannot, like apples, be made into cider, so either we have to eat them fresh or find other people who want pears and trade with them. I cannot possibly process so many pears myself. So far this year I have made eight quarts of pear sauce, a whole bunch of pies, and now dehydrated a dozen or so. That has not made a discernible dent in the number of pears covering my kitchen table. 


But canning is not the main way I am preserving food right now. I have a number of exciting fermentation projects going on. I have so many varied fermentation projects going on, in fact, that it sometimes feels like I have a collection of small pets in the kitchen. Each living cultivar needs its own special care. None of them are particularly demanding on their own, but caring for all of them does begin to add up. 

There is always sourdough, of course. I've had a good sourdough going for about a year now, since a neighbor gave me some of her family's dough that - so the story goes - dates back to Alaskan pioneer days. Its a good dough and makes nice bread and great pancakes, but I don't bake as much as I used to and I often find myself pouring sourdough in the trash just to make room in the jar. The sourdough is not very hard to maintain though - every three to five days I have to refresh it with a cup or so of flour and more water. If I forget and leave it in the fridge for two weeks, it's fine - just pour off the accumulated alcohol on top and refresh as usual. 

I brought back some new kefir grains from Oaxaca. My last kefir cultivar died ( Well, That Was Fast) before I could really even use it. These ones are a different kind of creature - small, separate grains each only a millimeter or so in diameter. My mother in law acquired them a few years ago locally and makes what she calls "yogurt" out them. She knows them as "bulgaros." The "yogurt" they make is extremely sour but has a very good flavor. I smuggled a tablespoon or so home in a spice jar. The kefir grains need a little more care than sourdough - every other day or so I have to strain off the kefir into a clean jar, wash the grains with water (my book says to use milk but mama has kept these puppies alive a long time so I'm doing what she tells me) and put them into fresh milk. 

I've made two batches of kosher dill pickles - each batch is about two gallons, because that's how big my crock is. I was lucky this year and both batches came out fabulous. Sometimes pickles just don't work - don't ask me why.  I make them the same every time but sometimes they get soft and slimy. That happened last year and I was sad. This year though, both batches turned out crisp and delicious. So good, I even drank some of the brine straight, in little sips out of a shot glass. So good, I saved back a little of the brine to use to get my sauerkraut started. 

As you can see, I used purple cabbage this year. My neighbor of the HSH  (hotel-sized-house) gave me three beautiful purple cabbages. I chopped them finely, and packed them into the same crock I'd used for the pickles, saving the dill and the grape leaves. I left about an inch of pickle brine in the bottom, then covered the cabbage with a new salt brine. 

Today, after approximately ten days in brine, I emptied the crock and rinsed the cabbage and repacked it into quart sized jars in the fridge. I could, if I chose, water-bath can it at this point. But I don't think I will. I am really enjoying the live, complex flavors of all different ferments. Canning the kraut would preserve it, yes, but it would also kill it. Since there isn't a ton of it, just three cabbages worth, I'm sure we can get through it before it goes bad in the fridge. 

And I'm trying something new this year. My Italian Plum tree has decided to produce enough plums to sink a battleship. So many plums that branches are literally breaking from the weight. So many plums that I thought - well, I can experiment. It doesn't really matter if I devote a bucket of plums to an experiment that doesn't pan out - it's not like we are going to miss them. We are all, in fact, mortally sick of plums, so if my experiment ends up in the compost, I'm kind of sort of doing everybody a favor, right? 

Plum wine. Yesterday evening, I sat out on the lawn with a knife and a clean plastic bucket and a pile of plums, and pitted plums as I watched my daughters doing cartwheels in the setting sun. The bucket slowly filled up and their long legs flashed, upside-down in the slanting afternoon light. The scent of ripe plums - their purple sweetness - rose up into my nostrils. Haku lay panting at my feet and my husband sat a few feet away, reading quietly. When I had a bucketful, I carried them into the house and covered them with sugar water. 

Most likely, my plum wine will not be objectively delicious. But if, when I drink it, it reminds me of that hot August afternoon with my family; if it brings me back to my hands, working, and my back, aching gently, and my daughters calling "watch this, mom!" and my husband glancing over at me with a smile on his face, then it will be a success. 







Wednesday, August 17, 2016

Plum Conundrum and Pear Perplexity



In recent days, as I took Haku outside in the evenings to run around in the orchard,  I've noticed that a couple of trees in the orchard are so heavily laden with fruit that the branches are actually sitting on the ground.  Specifically, the Italian plum and one of the pear trees - the Comice - were so bowed down that I made a mental note to get out and pick some fruit as soon as possible.

Then a couple of days went by. This morning Homero told me that the plum tree had broken nearly in half.

I said "No, the big branch is just sitting on the ground, that's all."

He said "Go take a look."

The biggest branch was indeed broken. It must have happened just that day, because the leaves were still bright green and crisp. I ran for a bucket and with Homero's help, stripped off five gallons of plums from just that one broken branch in five minutes flat. We didn't even get all the plums from that branch - many of them fell on the ground and we didn't even bother to pick them up.

The plums are not quite ripe, but it doesn't matter, because I looked it up and plums ripen beautifully off the tree. In two or three days I will have a bushel (more or less) of ripe plums, not even counting those still on the tree. The still-on-the-tree plums account for at least four fifths of the total. I tried to think of something to do with five gallons of plums. Drying comes to mind, of course, but really - who likes prunes that much? And I am not much of a jam-master. If I'm going to attempt to make jam I will make blackberry jam, which we all like, rather than risking going to all the work of canning jam only to find out that nobody enjoys the end product.

That left wine.

I don't have much experience with making alcohol. Sure; a side effect of fresh cider is tepache (naturally fermented fresh juice) - and I have occasionally expanded upon wild fermentation and ventured into the alchemy of hard cider - with mixed results. But I have never set out deliberately to create "wine" which seems for some reason very serious and highbrow, even when made from an accidental glut of plums instead of fancy pedigreed grapes.

Today I went to our local home-brew store and told them what I was up to and ended up spending something over $50 in tubing, plastic airlocks, yeast, and specialized equipment. Chances are better than even that I will not produce anything drinkable by any but a late-stage alcoholic, but I'm going to try.




The pears are a whole 'nother story.

For one thing, they mostly will not ripen on the tree and demand careful and specific post-harvest handling in order to reach peak perfection. For another thing, the time period between "peak perfection" and "post-perfection" is about fifteen minutes.

Also - The pears arrive in tsunami-sized waves. So when I try to think of something to do with the pears, I am thinking about seventy-five or eighty pears at a time, not six or eight, which would be the perfect number to make into a pie.

With that in mind, I went and bought a dozen wide-mouth quart sized canning jars. I figure I can make a few gallons of pear-sauce; hopefully mixed with blackberry if I can coerce my children into picking a few pints.

I may also try Car-dehydrating. The weather has been unrelentingly hot. It's supposed to hit 90 degrees tomorrow and stay there through the weekend. I have read that in this kind of heat, you can lay our thin slices of fruit on foil-covered trays and put them in your car. The temperature inside will reach 150-175 quite quickly. Basically, if it would kill your dog, it will dehydrate your pears.

But by far the best option is to trade some of my fruit for something else that I want more. I put out the word today over social media and within minutes had received offers to trade plums for locally caught trout; for freshly harvested green beans;  and for assorted canning jars. That's neighborliness at its best.

Friday, August 5, 2016

Homecoming Harvest


We had a bit of difficulty getting home
from Oaxaca. Without going into details, we got home 48 hours later than we thought we would; paid more than a thousand dollars more than we thought we would have to; and had to take a seven hour bus ride to Mexico City instead of flying from Oaxaca, as we had planned. 

None of that matters, in the grand scheme of things. We are home - whole, hale, and hearty. We had a wonderful trip (recap to follow, with pictures). The farm, under Rowan's care, has flourished in our absence. 

I was sorry to have missed so much of harvest season. All the berries were early this year and the strawberries and raspberries came and went while we were gone. I got anxious as I saw my friends' Facebook posts of blueberries and even blackberries while I was still
thousands of miles away. 

Today I found out that there is plenty of harvest season left. As you can see above, the blackberries are in full swing but there are plenty of green ones left and there will be blackberries for weeks yet. 

The blueberry harvest is not over yet, either. My favorite local no-spray blueberry farm had many plants loaded with berries still, although some had begun to dry on the bush. It only took me twenty minutes to pick about 4 pounds. Sometime this weekend I'll be bringing the kids out to pick more.


Walking the orchard brought some delightful surprises. Some trees that had never yet borne fruit are bearing. Chiefly - the hazelnut. I don't know if this is due to the two new tiny hazels I planted this spring for improved fertilization or if the bush simply needed more time. In years past, it flowered but never developed nuts. This year there are hundreds of nuts all of a sudden. I need to read up on when to harvest them and how to cure them. 

Another tree, which I had pretty much given up on, surprised me: the greengage plum. We have two plum trees - an Italian plum and a greengage plum. The Italian plum has been providing us with a good harvest for several years, but the greengage plum had not set a single fruit, despite growing tall and flowering. For whatever unknown reason, it decided that this was the year it was going to fruit. The plums are just ripe - and delicious. The greengage plum is a heritage fruit that many of us remember, but which you almost never find in the grocery store. I'm so happy ours has decided to bloom.

All the pear trees look pretty loaded (we have four - too many), but one in particular is so weighed down with hundreds of enormous pears that the tips of the branches are actually resting on the ground. I think it is the Comice pear - my favorite. They haven't started to fall yet, so I'll leave them be until they do. 


Our first day back happened to be a Friday, which is farmer's market day in Ferndale. Overly ambitious, perhaps, I bought enough green beans for canning and several pounds of pickling cucumbers and dill to start a crock of lacto-fermented pickles. 

I've already got the pickles going in a big glass container on the kitchen counter but the green beans will have to wait until I buy some new canning jars - tomorrow. I swear. 

Friday, July 15, 2016

Yucatan Roadtrip

One of the main things I wanted to do during our six weeks in Mexico was take a significant roadtrip to see some Mayan ruins. 


Before Homero and I were married, we lived together in Oaxaca waiting for his fiancé visa to come through. My oldest daughter, Rowan, was seven. During that time, the three of us took an epic roadtrip. Among other places, we visited Palenque, one of the largest and best excavated Mayan cities in Mexico. Ever since I have wanted to go back and see more of the ancient Maya world. 

Mexico is bigger than you think. It is WAY bigger than google maps thinks. Google told us, as we were planing our trip, that Chichen Itza is a fifteen hour drive from Oaxaca. 

This is late night on day three of the roadtrip and we are still several hours short of Chichen Itza. Luckily, we landed in Campeche - a world heritage site and a beautiful place to spend a day or two recuperating from three days in a van with no air conditioning in July in the tropics. 

I had never heard of Campeche as a tourist destination, which only goes to show how much there is to see on Mexico. I'm not going to google it right now, but I think I remember reading that Mexico has more world heritage sites than any other single country. 

Campeche is on the south-eastern side
Of the Yucatan peninsula, and has a colorful history full of piracy, conquistadors, and indigenous uprisings. The city was completely walled in the 18th century after being repeatedly sacked and burned by pirates. These walls are largely intact, as are the eight watchtowers that punctuate them. At each watchtower is a small but impressive museum cataloging some aspect of Campeche history. We especially enjoyed the museum of Mayan architecture. 



The main city museum - a block away - is also worth a visit. It has a very modern aesthetic, and rounds out a slightly scant collection of artifacts with top-notch presentation. 


As Hope and I sat in the zocalo this evening - she playing guitar and attracting the attention of young Mexican males; I enjoying a good book and a spectacular sunset - we were startled by the abrupt start of a light-and-sound show projected on the facade of the governmental palace. I guess such things have been standard for a while now in European capitols, but I'd never seen one before. 



I'll try to post a video but internet is a bit spotty here in my otherwise world-class hotel. If you've seen one before, it needs no description, and if you haven't, than no description will suffice. It was a
Magic Lantern show, parading all
The attractions of the region. Jungle scenes - Spanish galleons fighting pirate frigates- aerial views of Mayan pyramids. All accompanied by typically too-loud music. I loved it. 

I can't stress enough how much I love Campeche -even as I recognize it has been cleaned up and sanitized for the high class European tourist crowd. It has just about everything - a beautiful centro historico; nice beaches; world class hotels at bargain prices (we are staying in an eighteenth century palace with high octane air conditioning); excellent seafood; and several large Mayan cities within easy day trip distance. 


The heat though. The fucking heat. There's just no way around that. Be prepared to sweat buckets. Carry - not water - but pedialyte. If you are tender of skin like me, bring not just a wide brimmed hat and the highest test sunscreen available, but also an umbrella for shade. Even so, be prepared. Know the symptoms of heatstroke and don't fuck around with the tropical sun. 

We had no air conditioning in the van, so we bought a five gallon bucket and a few bags of ice at every gas station we passed. In addition to eating it, we dipped our T-shirts in the ice water and put them on. 

Tomorrow we leave Campeche for Chichen Itza, and after that we will head back home by way of Chiapas. It's been a great trip so far. 





Tuesday, July 5, 2016

Ok in Oaxaca

My fears about finding Oaxaca in a state of anarchy were overblown. Yes, the zocalo is covered in tarps and tents, filled with teachers conducting a prolonged sit-in. 





And there is a whole new layer of protest graffiti covering the 500 year old walls of the downtown core:




And there is certainly a dearth of tourists, but on the whole Oaxaca is recognizable and functioning. 

There is a scarcity of a few things in town because of the blockades, but certainly no lack of basic foodstuffs. For example Homero wasn't able to find the right kind of hardware for a job he wanted to do at the house. He went to three different hardware stores and was told they hadn't had any new shipments in for a week or so because of the blockade on the road from Mexico City. Also, he tried to buy a case of Corona beer for a party and the store was all out - he had to settle for the greatly inferior Indio brand. Our in-laws who shop at Sam's club said there were some bare shelves. 

The mercados, however, still look like this: 


And you can still get a meal like this for a few dollars:


Our only concern is whether it would be wise to take a long roadtrip out of town, because there are still roadblocks in place on major highways and of course having an American in the car makes it all the more likely we would be shaken down. I'm not sure I want to risk not being able to get back into the city once we are outside of it. 

There's plenty to do here in town, though, and we are having a good time.