Category Archives: gardening

Green and Yellow

Posted on by
Sunflower Finally Blooming

Sunflower Finally Blooming

Those were the colors of the morning–green and yellow.  Our one sunflower bloomed a couple of days ago and this morning it was big and bold as we walked out the meet the schoolbus. The seeds were old.  We got them, if I remember right, at a wedding. It was a nice touch for the wedding.  I wonder of the seeds handed out actually were planted.  There were a dozen seeds in the little brown envelope when I planted them at the end of June.  Only one grew.  It is, I have to admit, quite the flower.  My hope is that it will go to seed and we can plant the seeds next year.  As there are few sunflowers growing around here right now, however, I am not sure it will get pollinated.  I’ll find out if it has any seeds in a couple of weeks I suppose.

White Pine Needles

White Pine Needles

The other colorful item on this short walk was the pine needles.  The yellow ones are shedding and dropping to the grass, so we had yellow on green on the ground.  Of course, the trees themselves are decked out in green and yellow as well.  My son said this:  “I like it a lot better when the trees and green and yellow, not not just all green.”  It was rather striking this morning.   Perhaps it was the light–low clouds but the sun low as well–that made the colors stand out.  Fall is here, right on schedule.  With more colors to come.

Kitchen Frenzy and a Soup Recipe

Posted on by

I got home from an all day meeting today about 4:30.  I headed right to the kitchen.  Last night I was going to make a tomato corn chowder.  Then I got working and didn’t stop until way too late.  So I planned to make it tonight.  And I did.  It meant I had to get cracking.  And I did.  It was, how to say this, tasty as all [insert expletive here].

I tried to find a recipe but just couldn’t scrounge one up.  That was probably for the better.  It would have taken me longer to keep referring to a book and then half forgetting what I just read as I chopped garlic.  Here is what I did:

  • Sauteed three small leeks in about a tablespoon of butter and a splash of olive oil in a large pot and then set that aside
  • Cut up two medium size carrots (small cubes), a couple pounds of red potatoes (cubed), two sweet peppers (diced) and sauteed all that in the large pot in about a tablespoon of butter and a splash of olive oil
  • Added four cups of water and two teaspoons of salt to the pot and brought that to a boil
  • Removed the pot and then removed a couple cups of the potatoes to keep them in chunks, then pureed the rest in a food processor
  • Tossed three small tomatoes (OK I used the one weird large tomato I picked yesterday that looked like three small tomatoes attached at the hip), diced, along with four cups of corn I had removed from the cob (already cooked) into the pot.
  • Heated the tomatoes and corn gently for about ten minutes, then added the chunks of potatoes and the puree
  • Added a teaspoon each of chopped fresh oregano, chives and thyme
  • Added a cup of whole milk
  • Topped with freshly grated black pepper, heated for another 10-15 minutes (stirring to keep it from sticking to the bottom)
  • Ate it up

The children chowed it, even my son, who has been pretty picky lately.  I have to admit, and my wife said this aloud, it was worth the hour spent preparing.  The vegetables and herbs were all from our garden or from our CSA.  Even the milk was local.

Item two was making the base for coffee ice cream.  I whipped that up while the soup heated and stuck it in the fridge.

Then I went out with the kids and picked basil.  We have more basil than I can handle.  This is first year that the basil has really just grown.  I clipped it pretty well not long ago and it really grew back well.  I cut 12 cups of the stuff with my eager children who lost interest when they decided to mow the lawn with their scissors.  They didn’t get all that far on that project.

I made three batches of pesto (it is supposed to get pretty cold the next couple of nights–basil doesn’t like cold), froze two and popped the other in the fridge.  By now the children were off to bed with their mother, and I tried not to make too much noise with the food processor.  They did fall asleep eventually, even after the delivery truck woke them up.  Late delivery.

I just polished off the small bowl of ice cream from the batch I made after the basil was stored away.  I probably shouldn’t have coffee ice cream this late–it is made with coffee after all, which people drink to stay awake.  But I had to try some.  What kind of cook would I be if I didn’t taste what I made?  Plus, I didn’t have that much.

I waited to eat the ice cream after I had cleaned up everything (except the ice cream maker bucket–that thing was way too cold to wash).  Cleaning too far too long.  I was ready to be done when the counter was still covered with dishes.  My wife still is healing from her sliced finger, otherwise I am sure she would have offered to do all the cleaning.  I cook, I clean, I eat.  All after a day at work.  Not bad, eh?

One, Two, Three

Posted on by
Fizzy, Round and Just Plain Odd

Fizzy, Round and Just Plain Odd

I picked some more tomatoes today.  You can see the one on the right is a bit mis-shapen.  It looks like three tomatoes in one.  On the vine it seemed even more so.  I wasn’t sure if I was picking one big old fruit or three, or somehow two.  But, like all things, it was connected.  I have not sliced into it since the photo shoot (laboriously shot with sharp detail and vivid color  in my kitchen studio, as you can see) but I look forward to learning how sweet it is. The variety is called Cosmonaut Volkov.  I’m pretty sure it was developed in Russia, but that’s really just a guess.

The object in the middle is also a tomato.  That one is a different variety.  It is called Crimson Sprinter.  Supposedly it will ripen in about 60 days after transplanting.  It was around 70 days from gently easing the tender plants into the ground until I was blessed with this perfect, red, juicy, sweet and delicious globe of loveliness.  Not bad.  I ate my first of these two days ago.  Bring me more.

The third object is just my glass of seltzer.  It comes pre-flavored with lime.  Isn’t that convenient?  No need to cut an actual lime to flavor the fizziness.  The seltzer is nestled comfortably around ice.  I had considered creating a gin and tonic but, really, I was just too lazy to cut the lime, not to mention pour two liquids into the glass.  My wife cut her finger on a 10-inch chef’s knife yesterday afternoon and, although she is healing up nicely, I have to wash all the dishes for a few days.  With all that labor, I don’t have time to be slicing limes.  Or tomatoes for that matter.  Slicing will have to wait until tomorrow.  Once I polish off this beverage, I’ve got some work ahead of me washing out the glass.

Pile O’ Bounty

Posted on by
Pile of Quality Food, Grown Right Here

Pile of Quality Food, Grown Right Here

Had a good harvest day yesterday.  We picked our first tomatoes yesterday–three Crimson Sprinters.  The Cosmonaut Volkovs should be ready later this week.  Before we know it we will have more tomatoes than we can handle.  If only I could get them to be ripe earlier.

We also ate corn last night for dinner.  We got it from the farm in Richmond, Conant’s Riverside Farm, where we used to get it a lot, until we moved to Hinesburg.  This is our first time eating corn from there this summer, since my daughter and I were passing by there yesterday afternoon.  That corn is quality stuff.  One of these days I will try again to grow sweet corn.  Popcorn is growing well in our garden but it won’t be ready for a while.

We need to keep on it or things will get overripe.  Another warm and sunny day today–we won’t have to worry about what’s for dinner, just how to prepare it.  With the leftover corn from last night, and all the tomatoes on the way, a corn tomato chowder may be on deck for tonight.  Plus maybe coffee ice cream.  Who would say not to that?

Slaving Away Over a Hot Desk

Posted on by

Diskobolos

It’s back to work time for this boy.  No more lounging away the summer days on a ladder with a paint can in one hand and a brush in the other and beads of sweat dripping into the eyes one can’t wipe clear because of the protective rubber gloves.  No more happy encounters with cucumber beetles who wish to share their produce with those who live inside the house.  Alas, it is back to Excel spreadsheets and phone calls and eventually, talking with students about their promising futures.  Starting yesterday, my brain had to rev up like a DVD just inserted into its cozy drive.  I think it is still spinning.

I did not break a sweat as I prepared for the upcoming academic year.  I went to meetings.  Sometimes I break a sweat at meetings because I have to present or I have to be responsible for enough that my armpits drip.  Nervousness they tell me.  My friend Spike refers to that as squirreling.  No squirreling today.  I didn’t even break a sweat when I blasted out the house for a quick bike ride before prepping dinner.  It was raining.

Did I mention dinner?  I baked up a summer vegetable gratin again.  I had to wait a couple of days from gathering all the ingredients as we had family engagements the past two evenings (last night we posed for family photos–it’s nice to have someone just tell me where to stand once in a while).  Think fresh tomatoes, three kinds of summer squash, potatoes dug up just two days ago, parmesan cheese and fresh herbs.  All baked together into a bubbling and steaming delight.  Two words:  Ooh baby.  My daughter ate it.  My son would not.  We fed him oatmeal.

This job I’ve got means working at home, often evenings, sometimes weekends.  Already I am thinking about what I might get done as my spouse tucks the children into bed.  I resisted actually doing anything so foolhardy this evening, however.  Instead I read about ten interesting deserts (one in Brazil is littered with lagoons when it rains) and a list of weird allergies (people really can be allergic to water, apparently.  And sex.).  Then I decided to bust out the old blog and get cracking.

I hung out with a friend recently who said that she never reads blogs because all they are is a bunch of people boring anyone who happens to stumble across them with repeated fannings over their boyfriends or overly detailed descriptions of their new puppies foibles.  I tried to tell her she might be able to find something that caters to her sense of humor or to her modern and refined wit, but she was skeptical.   Certainly I wasn’t going to point her here.

Did I tell you about my new puppy?  My sister-in-law’s kids are so in love with it.  And the way it wiggles its little hiney.  SO cute!

Anyway, summer is still here.  It is in the 80’s for Christopher’s sake.  Two days ago it was 91 degrees and the air was pretty much saturated.  It felt like Florida, where my electric bill would be like ten times what it is here in Vermont since I would pretty much be required to have an air conditioner running at all times.  I did wish we had an extra fan the other night.  We let the children use them and just sweated into the sheets.  Now I have to wear pants in this heat.  I just can’t bring myself to wear shorts at a school.  Maybe I should when it gets this hot, however.  But what difference would it make?  I will either distract students with my balding pate glistening with rills of sweat, or I will distract them with my Discobolos-like calves.

I can’t win.  Not in this heat.

Compost Bandit

Posted on by

I take our kitchen bucket of scraps out to the compost bin every few days.  The bucket is made for kitchen scraps.  It seals tightly enough, and it has a carbon filter on it keep the odor down.  We don’t usually notice the bucket, except when it isn’t there, meaning I forget to bring it in after emptying it into our outside compost bin.  I do need to empty it, or fruit flies set it.  The scraps consist of lime rinds and the stale ends of toasted bagels and onion peels and pasta that fell on the deck during dinner and other rot.  It is pretty much stuff we don’t want to or really can’t eat.  Not everyone feels so timid about digging into the ort, however.

Every time I head outside to the compost bin to empty the bucket, there are bits scattered about the ground.  I scoop them up and add them to the top of the pile, but they come back again.  Some critter gets in there and roots around and eats stuff and makes a general mess.  It is stealing our future dirt.  It is a compost bandit.  Recently what finds its way out of the wire mesh of the bin is corn husks.  We have been trying to eat corn on the cob lately as often as we can.  Fresh corn season only lasts a few weeks, after all.  I did add a few cobs to the pile the first couple of times we ate local corn, but they take forever to break down, so I often get creative after dinner–read, toss them into the woods.  If the squirrels are going to nibble the cobs anyway, why invite them to dig through the scrap pile?

The thing is, although I have to clean up after them, the squirrels (they are most often the culprits, although turkeys have been knows to find the pile as well) do me a service, despite their slovenly ways.  Whenever they search for bits to eat, they dig, and digging means they move stuff around, and this means they add air to the pile.  They help aerate things so it all breaks down faster.  I do stir the pile whenever I add to it, but they make sure it happens more frequently than I might get to that task.

In the end, the animals can have their bits.  I will not feed them on purpose;  I will always do my best to hide things from them.  But if the critters find something upon which they enjoy dining, they can have it, as long as they have to stir things up and help me out in the meantime.  I don’t mind tidying up their spills.  I can accomodate some quality labor, even if it does make me forget to bring the bucket back inside on occasion.

From Groton to Gratin

Posted on by
Swimming in Groton

Swimming in Groton

Yesterday we were on the tail end of a trip to Ricker Pond State Park to camp overnight with friends.  It is part of Groton State Forest which, I learned a couple days ago, is the second largest state landholding.  I am guessing the first is Camel’s Hump State Forest.  That is a big one, too.  We swam lots and ate s’mores and slept on the bumpy lumpy campsite floor and listened to loons.  We had a fine time, squeezing one more tent adventure into our summer.

The summer is fading fast.  This evening, after dinner, feels a little like fall.  The light is swinging around and it is getting darker earlier.  The air has a bit of a chill.  But we are having none of it.  Tonight I crafted a summer gratin and I am, as I write, making the turns that will result in peach ice cream.  That is as summer as it gets.

This gratin is a dandy of a dinner.  Made with almost all local ingredients (hard to get local olive oil and parmesan round here) it is hot and crisp and juicy and just plain old delicious.  The basics:

1. Slowly saute a bunch of onions or leeks (I used both–bunching onions from our CSA and leeks from our garden) and add garlic at the end

2. Slice up tomatoes, potatoes par-boiled to get them nice and tender), zucchini and yellow squash and mix with oil and herbs

3. Arrange in layers with parmesan and cheddar in between, tossing in salt and pepper and fresh herbs (I used thyme and basil grown right here)

4. Sprinkle the top with grated parmesan and bake at 375 degrees for 70 minutes.

5.  Cool ten minutes and serve it up

6. You got yourself a gratin.

Gratin Just Prior to Consumption

Gratin Just Prior to Consumption

I’m telling you, it is tasty–fresh hot and delicious and the pizza box says.  Yesterday we were in Groton; today gratin was in us.

The sun fades on a perfect August day.  The clouds are tipped in pink and yellow.  Black eyed susans and day lilies bloom along the edge of the field.  Crickets chirp.  The smell of freshly cut hay drifts across the fields.  And peach ice cream on the way.  That’ll do.

Fresh Mint Ice Cream

Posted on by

I had the idea recently to use some of the mint we have in our herb garden to make some ice cream.   I found a recipe by another blogger with a recipe she tried that involved using fresh mint.  I tried it myself, with a little variation.  I used cream, of course, but also skim milk.  And I used good chocolate.  I chopped up a couple of bars of Lake Champlain dark chocolate and added that.

Chocolate Chopping

Chocolate Chopping

It was very minty.  My wife described it as having a “Kapachow!’ right when you tasted it, but then a mellow finish.  It has a fresh real mint taste.  I might use less mint next time, but maybe not.  I wouldn’t want to lose too much of the flavor I was after to begin with.  Overall, I think it tasted about right.  Here is the finished product:

Chocolate Chip Mint Ice Cream Ready for Snacking

Chocolate Chip Mint Ice Cream Ready for Snacking

Here is recipe I used, (a variation on this one), which makes about 1 quart:

Ingredients:

1 cup skim milk

3/4 cup sugar

2 cups cream

pinch of salt

2 cups packed mint leaves

5 egg yolks

6 oz. chopped good quality dark chocolate

Directions:

1. Mix the milk, sugar, salt and 1 cup of the cream in a saucepan and warm it gently.  Submerge the mint leaves in the liquid and set aside to steep at room temperature for an hour.

2. Pass the mixture through a strainer into another saucepan, pressing on the leaves to remove as much liquid as possible.  Toss the leaves into your compost bucket and rewarm the liquid.

3. In a separate bowl, whisk the egg yolks until fluffy (a couple of minutes).  Slowly pour the warmed mint liquid into the egg yolks, whisking the whole time.  Then pour the egg cream mint mixture back into the saucepan.

4. Stir the mixture over medium heat with a silicone spatula that can take the heat, scraping the bottom, until the mixture thickens and sticks to the spatula.

5. Pour the 2nd cup of cream into a bowl and place a strainer over it.  Pour the warm liquid through the strainer into the cream.  Mix until blended.

6. Cool your ice cream mixture thoroughly, several hours in a refrigerator or chill in an ice bath and then cool an hour in a refrigerator.

7. Freeze in an ice cream maker, adding the chocolate bits at the end and mixing them in well.

If you try it, please let me know how it comes out for you.  Next up on the ice cream circuit:  peach.  We are off to go camping overnight so it will have to wait until at least later in the week.  We do have to get through this batch first, although I can’t imagine that will take very long.

On the Lake for a Week

Posted on by
Leaving the Island, Heading Home, Looking Back

Leaving the Island, Heading Home, Looking Back

When I was in high school I read an essay called Return to the Lake.  I remember that it was a good read, although I couldn’t tell you who wrote it, and I remember that I, along with some other folks, visited Lake Winnepesaukee soon after reading it.  The essay was essentially about visiting, as an adult, a lake that had had meaning when the writer was younger.  I returned to my own lake this past week.

We all went, this nuclear family of mine.  We swam and swam and ate and swam some more.  My children love the place, that place being Three Mile Island Camp.  It is an Appalachian Mountain Club camp where I worked twenty years ago.  I loved it then.  It had a huge impact on my life.  It still is pretty good.

We stayed in a couple of tiny adjacent rustic cabins right on the lake.  I got up every morning, looked out at the still water for ten minutes or so, laid my glasses on the dock, and slipped into the water.  I felt cool and calm.  Some mornings I swam with loons.  One morning I swam in the rain.  Then I climbed back to the small porch and waited for my wife and my children to waken.

We had little to do all day.  Meals are prepared by the staff and they do the clean-up.  The cabins have no electricity, although the main house where family style meals are served does.  We played and swam and rested and spent time with friends.  We ate at the appropriate times.  When it rained we hung out on the porch and drank tea and chatted while the children played games inside.  Life is pretty good like that.

Home today we cranked out laundry and mowed the lawn and picked the abundant vegetables from out garden.  Check this out:

A Few Veggies Ripe After a Week

A Few Veggies Ripe After a Week

We ate salad and corn on the cob (local but not ours) and blueberries (we even had some of those ripe!) and veggy burgers for dinner.  We looked out over the field and decided it is as good as looking out over a lake.  It was hot.  If we were still on the lake we would have just jumped in the drink to cool off.

The air has cooled now.  The children are off to bed early.  I am happy to be home.  I could have stayed longer but, like Christmas, experiencing it only once every year increases its appeal and its value.  If we lived there year round we couldn’t have this amazing garden.  We will return next year to swim and to play and to rest.  We have some of that to do around here in the remaining days of summer.  And a little work to do as well.

Once we get enough work done, we can return to the lake once again.  And we will love being there all over again.

A Little Sweat and a Little Work Done

Posted on by

Yesterday was a hot one and we didn’t linger at home.  We visited a bunch of friends on the lake, swimming and eating outside and generally making a time of it.  So I didn’t get much done on my first day off for the summer.  Today I did manage to get a bunch accomplished.  The sun shone and the day was warm.  It was a good one for getting things done.

The first thing I managed to do, after making a couple of perfect over easy eggs for my daughter, was to go for a run.  I haven’t run in far too long and I am finally sans pain.  I only put in four miles, but I felt just great.  If I can keep that up I will be golden.  I managed to sweat only lightly while on the road, but when I got back home I headed straight to the garden.  I discovered that something has been yanking up our corn again.  I thought that problem was solved but it looks like it will require some more trickery.  I also ate a few ripe strawberries.  And pulled some weeds.

I took a shower a little later but was still sweating when I was done with that small task.  So I headed to the garage to stack firewood.  We need to move what we have closer to the door to make room for the new stuff we will get later.  We need to wood that is most dry to be most available.  Plus, once it all gets consolidated there is more room for the lawnmower.  We need to be crafty to fit it all in.  I did what I could but left a bunch for later.  Then it was lunch time.

Since I had only two chocolate chip cookies and two cups of coffee (hey, it had cream in it) for breakfast, I was hungry.  We have tons for lettuce from our share at the farm so I stacked six big fat leaves of it under a veggie burger.  I also added some mayo.  That did the trick.  Oh, and pickle.  And a handful of dilly potato chips.  And another cookie.

My son and I took a trip to town for some errands.  I needed to get a few tools and supplies to get started on scraping paint from the house, and I had this lid to a compost bin that I had purchased way back in November.  It was the wrong size and I figured out I didn’t need it anyway.  So I finally brought it back.  I even managed to save the receipt the whole time so it was a quick transaction.  Then the kid wanted to play on the play structure.  I can’t blame him.  The thing is pretty impressive.  After sailing on a couple of ships, swimming in the shallow water and avoiding a bunch of sharks, I picked out a ceramic pot and we hit it.

I used the pot to repot a plant.  Duh.  We got this plant almost seven years ago.  It was in a plastic pot inside a wicker basket.  It looked good for a while, but we overfilled the pot so many times that the basket was wet all the time.  Eventually the bottom rotted out.  Since the plastic pot just fit inside the basket, I had a bumbling time extracting it.  The extraction involved flying dirt, rotted basket smear on the white T-shirt, and a pinched finger.  After the struggle, however, the new pot served its purpose.  The plant is still a little hurting, but I am hoping it will recover with the fresh dirt and some room to grow.

I managed to get a few other random tasks accomplished as well (cleaned those seedling pots finally) and made up a good dinner.  The dinner used up a good pile of produce from the farm–bok choy, kale, mini turnips–and some other veggies.  All that spiced and flavored with vinegar over brown rice–it was a winner.  My daughter even ate it, although my son pointed to the steaming bowl of vegetables and declared “I don’t like that” as soon as he sat down.  At least he ate the rice.

More projects tomorrow.  And maybe some reading.  I need to yank some weeds from the garden, and maybe plant another round of greens.  If it’s hot, however, swimming (somewhere) will be in order.  We’ll see about the weather.