2013 and Forward

2013 has been a year of "hurry up and wait" followed by whirl wind changes.

After four years in a rented duplex in the historic Hudson's Bay neighborhood of Vancouver USA we moved house and garden to a 10th acre in a quiet neighborhood a bit to the north. Less train, airport and freeway noise.

Thanksgiving day we awoke to raccoon damage to our roof. Our amazing friends were there in a flash to patch the hole. We are incredibly blessed to have wonderful, skilled and generous friends.

We survived the yearly "Winter Holiday Music Party" (recital) with 65 people in attendance. They ate all the Spelt Snicker Doodles and Pumpkin Oatmeal cookies, played and sang beautifully and had a good time. Now I have to plan for the spring 2014 event.

My husband, Eric Tworivers is working at the Oregon Soap Company. Eric is truly a renaissance man. Master photographer, professional multi instrumental musician, singer/songwriter, and master food preserver, now learning about and creating an array of wonderful, organic products. He really makes my heart sing and is my reason for waking up every morning.

We were bitten by someone in our lives who is less than truthful and does not have our best interests at heart but we are heading into the New Year with hope.

I welcome your thoughts and comments. Have a very Happy and Productive New Year!

Free at the time of posting

This kindle book is free at the time of posting. Be certain that you check the price before you click as it does change, sometimes without warning.

http://www.amazon.com/gp/product/B00DFPWIN4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DFPWIN4&linkCode=as2&tag=indocquent-20

Part of seasonal living is preserving the best of your harvest. This is a very handy book to help you get started.  Enjoy!!

Knitting today

What are you knitting today?
I'm working to complete Christmas projects and a couple of "just because" things like this adorable Torti Cat. Just right for little hands, the kittie can be made of scrap yarn from other projects. I found the pattern and complete instructions at http://www.naturalsuburbia.com/2012/06/cat-knitting-pattern-and-tutorial.html I just realized I still have to make their tails!

The Story of a Pumpkin

In September we bought this lovely TurksTurban Pumpkin at Bi-Zi Farms http://bizifarms.com outside Vancouver, WA. My husband, Master Food Preserver Eric Tworivers taught an "Intro To Food Preservation" class that morning and we had time to shop and enjoy the farm store afterwards.  

I had planned to roast it and save the seeds to plant next season but almost immediately we found that life had other plans for us.

Shortly after the purchase we received news that we would have to leave our home and garden of five years. Imagine our surprise to find ourselves in what is so close to our dream home less than 2 months later.  


The pumpkin survived the short journey and change of scene and now is back on schedule just before the November Thanksgiving holiday.


At 2 ½ pounds this is not a big pumpkin but I have read that smaller pumpkins are sweeter. It is destined to become a sweet, savory “Pumpkin Soup with Sage and Bacon” or Pumpkin pie.


 http://5thandstate.blogspot.ca/201/11/i-found-this-recipe-in-british-magazine.html 


What is it about pumpkins? They can take over our summer gardens with their verdant vines and symbolize the abundance of fall. Where do they come from? How many kinds are there? What are they all good for?


The origin of the pumpkin.

Pumpkins, from the genus Curcurbita are native to North America. The name, Pumpkin, is from the Greek “pepon” meaning large melon.

There are many kinds of Pumpkins some of which are:

Aladdin

American Tonda

Amish Pie

Baby Bear

Baby Boo

Baby Pam Sugar Pie

Big Rock

Big Max

Charisma

Cinderella

Cotton Candy

Cushaw Green

Cushaw Gold

Fairytale

Full Moon

Halloweeen in Paris

Hooligan

Howden

Howden Biggie

Iron Man

Jack-Be-Little

Jack-Be-Quick

Jarrahdale

Kakai

La Estrella

Lil' Pumpkemon

Long Island Cheese

Lumina

Mandy

Marina de Chioggia

Musque de Provence

Neon

New England Pie

Old Zebs

One Too Many

Orange Smoothie

Pic-A-Pie

Prizewinner

Queensland Blue

Red Warty Thing

Rock Star

Rouge Vif D'Etampes

Snack Jack

Turks Turban

Valenciano

Wee-Be-Little

Wolf

http://en.wikipedia.org/wiki/Pumpkin

http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/


The Turks Turban Pumpkin is thought to be one of the oldest pumpkin variety's available. It's light colored, orange flesh, is dense, slightly dry, with a mild, rich flavor that lends itself to many different uses. Ours became a rich, creamy custard pie. The main comment was “it really tastes like pumpkin” which I took to mean it was good. Our basic recipe:

Fresh Pumpkin Pie


1 medium pie pumpkin - 2 cups for pie, reserve the rest in the freezer
Pastry for single-crust pie
2 large eggs
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons fresh, finely chopped ginger
1 tsp nutmeg
1 can sweetened, condensed milk  


 In large bowl mash pumpkin.  Add eggs, brown sugar, cinnamon, salt, ginger and nutmeg; beat until smooth. Gradually beat in milk. Pour into crust.


Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

How long will a pumpkin last?

Kept in a cool (55 degrees F), dry place and out of sunlight a pumpkin might last for 8 – 12 weeks

Save Your Seeds

If it was a good, flavourful pumpkin you might want to try growing them yourself. After careful cleaning, I laid the seeds to dry in hopes of more pumpkin goodness for next year. Putting them on waxed paper at first keeps them from sticking to things. Then I transferred them to paper towel and put to rest in our chilly garage for 30 days after which we will sort out any moldy bits and store the rest.

http://farmflavor.com/saving-seeds/

I must confess, I didn't toast any of the Turks Turban seeds because we saved them all for next year. Toasted Pumpkin seeds are a healthy, crunchy treat either plain, or sweet or savory.

http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/

Enjoy the diverse, tasty and healthy world of pumpkins in breads, puddings, cakes, soup and so much more.

What are your favorite ways to prepare pumpkin or winter squash?

Living in Season

Live each Season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.
~Henry David Thoreau (1817 - 1862)

48 degrees, wet and blustery. A typical late fall/early winter day where we live. I know many people long for year round summer but I have learned from experience (5 years in Hawaii) that I am happier living where there are distinct seasons. We live above the 45th parallel and our climate is quite mild but the change of seasons is clear.

Preparing for winter.

This winter we are in our own "new to us" home. A cement block house, built in the 50's on a 10th of an acre. A big change for us after many years of apartment living. The house is snug and much warmer than anticipated and we are enjoying the fireplace and the quiet neighborhood. After a week of sorting and putting away it is taking shape. Still don't know where some things are but it's getting closer.

Yesterday we began our 2014 garden. Re-purposed many of our moving boxes by spreading them on the backyard and covering with straw we found on craigslist. If the leaves ever fall off the trees we will rake them onto the pile and add a layer of goat or bunny manure. Soon the compost bins will be assembled in the same area. At some point a small group of chickens will be housed near by.

Husband is a WSU Master Food Preserver among other talents. The last of our big canning projects is waiting in the garage. A 40 lb. box of crisp, green Granny Smith Apples for pie filling.  The scent of cinnamon will fill the house.

As a child in the high desert of Oregon I dreaded the cold of winter and being trapped indoors by the weather. Now I look forward to long evenings knitting by the fire, playing music with our friends, sharing good food and conversation.

A simmering pot of soup will fill your home with warmth, while the herbs and spices tingle your senses. Spend a quiet evening with loved ones or gather your friends to share some seasonal delight.

Toscana Soup Recipe


Ingredients:
1 pound Italian sausage
1 medium onion, chopped
½ pound bacon, diced
2 ½ teaspoon garlic, minced
4 cups chicken broth
3 cups water
5 medium potatoes
4 cups fresh kale
1 cup heavy cream


Directions:


Brown and fully cook sausage; drain and set aside. Peel and dice potatoes; set aside in a bowl of cold water to prevent browning. Thinly slice fresh kale; set aside.


Cook diced bacon over medium heat in 8 quart saucepan until slightly crispy. Add chopped onion and sauté until translucent. Drain excess grease. Stir in garlic and cook one minute.


Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer for 25 minutes until potatoes are tender. Stir in kale, cream and sausage. Cook for five more minutes. Serve warm. Freezes and reheats well. Serves 6-10, depending on how hungry they are and if you serve it alone or with other items like a salad.


If using a crock pot, wait to add the cream just before serving. If cream is on sale, buy the larger container and freeze it in ice cube trays. When frozen put into freezer bags and label with contents and date.

Here is a great cookbook for this time of year.

 http://www.amazon.com/30-Easy-Weeknight-Dinners-Collection-ebook/dp/B00AB9GQ5I/ref=sr_1_1?s=books&ie=UTF8&qid=1384276705&sr=1-1&keywords=winter+food

Beans: Survival and Good Eats.

In the year 410 the Roman Emperor Honorius  responded to a request for help with the “Rescript of Honorius” telling the Romano - Brittains to see to their own defense. The years following the withdrawal of the Roman Legions from western Europe have been described as the “Dark Ages” and in many ways that holds true. Cities and roads crumbled and were abandoned. Constant local warfare made travel dangerous. Farmland reverted to wilderness. Learned skills were often forgotten in the struggle for survival.

http://www.amazon.com/The-Decline-Fall-Roman-Britain/dp/0752428950/ref=sr_1_1?ie=UTF8&qid=1383975171&sr=8-1&keywords=fall+of+roman+britain










Agricultural decline, the end of international trade and a growing lack of iron for tools led to less available food and higher prices causing a drop in nutrition among the common people. This drop in nutrition lead to a hungry populace, small and weak, subject to disease. “Underpopulation combined with under cultivated land left nearly everyone undernourished.”. (It Was the Bean that Set the Pulses Racing by Umberto Eco)


In the years leading up to the first millennium several new techniques improved agriculture. Iron horse shoes, a more efficient plow, and the promotion of planting chickpeas by the emperor Charlemagne around 800 CE.


Chickpeas, garbanzo beans, have been cultivated for 1000's of years with finds of 7500 year old remains in the middle east. One tablespoon of chickpeas yields 2.5 grams of protein and many vitamins, minerals and fiber. As the cultivation of beans and legumes spread throughout Europe the working people began to benefit from a more nutritious diet. Their health improved, the population grew and new art, architecture, science, writing and thought blossomed.


Today beans and legumes are a staple food in most parts of the world. In the United Stated most people do not rely on beans for their daily diet but we are fortunate to enjoy them in abundance. There are over a thousand different kinds of beans throughout the planet. Beans are the only food that occupies two slots on the USDA food pyramid: protein and vegetable. They are versatile and adaptable to many herbs and seasonings.


Our family eats beans a couple of times a week. We particularly enjoy beans with a Native American heritage: Anasazi beans and Black Turtle beans.


According to stories, in the 1950's archeologists in the Pueblo region of the desert southwest found a sealed clay pot with a few beans in it. Some of the beans were sprouted and the modern Anasazi bean entered the world. Another story reports that the beans were found growing wild around pueblo ruins.
Either way we enjoy these mild white and purple beans.

Black Turtle Beans have been grown in Mexico and Central America for around 7000 years. The earthy flavor and dense meaty texture of these little black beans make an interesting addition to many dishes.

Over the years we have developed our own favorite chili using a blend of Anasazi and Black Turtle Beans. We soak about two pounds of dried beans over night with a little apple cider vinegar in the water. Rinse them thoroughly, bring to a boil, drain and put into a crockpot. Add a sauted onion, about a pound of browned Chorizo sausage, one pint home made chicken broth, a little black coffee, 8 ounces of chopped green chilies without seeds and membrane, salt, pepper and a good dash of ground chipotle peppers. Add as much water to cover the beans as needed and cook on low for at least 12 hours. Eat hearty and pressure can the rest in pints for 75 minutes at 10 pounds pressure (at sea level). Store in a cool, dark place and enjoy for weeks to come.


Beans. Good eats.


Source material.


http://www.themodernword.com/eco/eco_bean.html




http://cookingdistrict.com/cd/general.nsf/inglibbyname/85E380C976FF3E27852578D100797116?OpenDocument




https://www.usaemergencysupply.com/information_center/all_about_beans_legumes.htm#link3




http://en.wikipedia.org/wiki/Chickpea




http://www.republicofbeans.com/history.php




http://en.wikipedia.org/wiki/End_of_Roman_rule_in_Britain


http://en.wikipedia.org/wiki/Decline_of_the_Roman_Empire

Eating in season.

Yesterday one of my husband's coworkers asked "Is canning season over"? After some thought we realized that canning season is never really over. It changes and often seems to slow down but with our seasonal eating and careful shopping there is always something on the "to do" list.

There are many websites that will help you discover what is in season in your area.  Epicurious has a great interactive map that will show you what is in season in your area along with shopping tips and recipes. http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
Eat the Seasons at http://www.eattheseasons.com/ includes meat and seafood.

Shopping and eating locally and seasonally means that we are able to save money, support our local providers and have very tasty food. When we come across something we enjoy at a good price we buy in bulk, prepare, preserve and stock our pantry. After a day of work we are able to come home and enjoy the fruits of our labor.

What do we can? Fruits, vegetables and several home made "fast foods". Fast food? Here a few main dish examples: Black and Anasazi Bean Chili, Taco meat, Italian meatballs, Deviled Ham (usually after a mid winter feast), Sloppy Joe filling, several kinds of soup (based on home made chicken or beef broth) and an assortment of sweet/savory condiments. All this activity helps us eat healthy, local, nutrient dense food and keep our costs down. (meat products, food with meat in addition and low acid foods must be pressure canned)

How much does all this canning cost? When we decided to start canning and preserving our food we knew that we would have to continue to be thrifty. Thrift does not mean doing with out. It means being creative. As one friend said "Sometimes it's the joy of the hunt". Yes, we are hunter gatherers, only our territory has expanded. Now we hunt thrift stores, Craigslist and garage sales. We have found our equipment at all these places. When people realize you are canning and preserving food you may become the recipient of housecleaning. We have received jars and canners when someone has downsized, found steam juicers and canning kettles at thrift stores and on Craigslist.

When you decide to start canning you will find that there is information everywhere.  Practical information and best safety practices can be found at your local Cooperative Extension Office. http://www.csrees.usda.gov/Extension/ There are many books about canning. One of the best and recommended by the USDA is The Ball Blue Book which should be available at your local bookstore and online. Be sure to get the most recent publication.http://www.freshpreservingstore.com/blue-book-guide-to-preserving/shop/229696/

"Will canning take over my life?" It does not need to. In winter we spend 2 or 3 hours, twice a month and enjoy the results for several weeks. In peak harvest season things get a bit more intense with the kettles simmering throughout the week.

Canning and preserving food has become an important part of our life. My husband has worked hard and received his "Master Food Preserver" certification through WSU Cooperative Extension and is teaching others how to preserve food at local farm stores and super markets. He is a great teacher who loves sharing the joy of really good, local food.

When it's cold, rainy and dark I go to the pantry and pop open a jar of lovingly preserved produce.  It's like opening a bottle of sunshine. All those rich summers flavors come rushing in and the dark of winter recedes.

Happy canning!