Posts Tagged ‘winter’

Technical difficulties. . .

Sunday, March 28th, 2010

This blog is broken, sadly. The only problem is with uploading images, but of course I’m all about the images. We’ll be taking down the site later  today and putting something back up and quite possibly no one will be the wiser. On the other hand, this might be a new and unrecognizable entity by Monday and it’s only fair to leave a message.

I memorize a poem each season, using the time I spend commuting to work and the conference calls and meetings to which I go, but am not expected to contribute past putting out the occasional fire.  My choice for Winter 2010 seems strangely appropriate, so I’m leaving it here as a placeholder. “You, if any open this writing. . .”

Epistle to be Left in the Earth

…It is colder now
there are many stars
we are drifting
North by the Great Bear
the leaves are falling
The water is stone in the scooped rock
to southward
Red sun grey air
the crows are
Slow on their crooked wings
the jays have left us

Long since we passed the flares of Orion
Each man believes in his heart he will die
Many have written last thoughts and last letters
None know if our deaths are now or forever
None know if this wandering earth will be found

We lie down and the snow covers our garments
I pray you
you (if any open this writing)
Make in your mouths the words that were our names
I will tell you all we have learned
I will tell you everything

The earth is round
there are springs under the orchards
The loam cuts with a blunt knife
beware of
Elms in thunder
the lights in the sky are stars
We think they do not see
we think also
The trees do not know nor the leaves of the grasses hear us
The birds too are ignorant
do not listen
Do not stand at dark in the open windows
We before you have heard this
they are voices
They are not words at all but the wind rising
Also noone among us has seen God
(… We have thought often
the flaws of sun in the late and driving weather
pointed to one tree but it was not so.)
As for the nights I warn you the nights are dangerous
The wind changes at night and the dreams come

It is very cold
there are strange stars near Arcturus
Voices are crying an unknown name in the sky

Archibald MacLeish

Potato and Green Onion Fishcakes

Monday, March 15th, 2010

My mental picture of Ireland includes green rolling hills, green pastures, greenstone houses and the occasional peaceful lake. I don’t immediately think of the ocean, but Eire is an island, after all, and most of the Irish recipes handed down through my family involve fish. I learned this recipe “by hand”, that is, I watched someone make it and then joined in. I don’t have precise amounts for the ingredients, but it’s a peasant dish and the measurements aren’t critical to having a good meal out of it. The recipe is also a little more complicated than I would generally make for a weeknight dinner – lots of pans and dishes complicated. On the other hand it’s cheap and absolutely wonderful. You have been warned.

You’ll need a potato ricer and: 1/2 pound white fish (I use haddock); 4 medium or 5 small boiling potatoes (I like Yukon or Caribe); 4 C chopped spinach (about 1/2 pound fresh); 3 green onions, chopped; scant 1/2 C matzoh meal; 2 large eggs, beaten;  salt and pepper, oil and butter for frying. This amount serves 2, generously.

Peel and cut the potatoes into chunks and cook until done – you’ll want them uniformly soft for ease of ricing.  Drain them in a colander so that they cool a little and won’t cook the eggs when you add them later. In a 10″ skillet poach the fish in water with a little white wine and lemon juice until opaque and flaky. I like to drain and cool the fish on a cake rack so that it doesn’t add too much additional water to the mix. In another large skillet saute the green onions until soft and add the spinach and cook until quite done.  You can add a 1/2 tsp sesame oil at this point if you like. I”m pretty sure my ancestors did not. Dump the spinach and green onions into a large bowl.

Clean up all the dishes and pans and let everything sit and cool off for a minute.  Now rice the potatoes into a another large bowl and let them stand. Flake the fish off the cake rack into the bowl of spinach (nicely cooled so that it doesn’t overcook the fish. My ancestors were a patient people, at least when it came to fishcakes). Add the beaten eggs and mix gently and not too thoroughly, add the matzoh meal the same way. Season with a 1/2 tsp salt. Add this mixture to the riced potatoes and mix until you can pick up spoonfuls of more or less cohesive batter on a large spoon.

Heat the large skillet with oil and 1 Tbsp of butter. Drop large spoonfuls (about 1/4 C) of the mixture in the pan, fry until browned, flip over and squash with the flat of the spatula. Repeat until done. I remember meals of just fishcakes – vegetable, starch and protein all-in-one – but I like these with a green salad and a piece of soda bread full of whiskey-soaked currants and caraway seeds. And the new Betterbee catalog. Paradise!

Fishcakes and the Betterbee catalogue - paradise!

Time like an ever rolling stream,

Saturday, March 13th, 2010

Bears all its sons away.

They fly, forgotten, as a dream

dies at the opening day.

Today I walked down our road and across the highway to the woods beyond, where Kittredge Brook winds down to Somes Sound. The place has unpleasant seasons; clouds of mosquitoes from Memorial Day to the Fourth of July,  caked white mud and burnt grass in August, cold wet muck in October and featureless white for as long as there’s snow. March seems tolerable. The muck was still mostly frozen under foot, the February flood has receded and the water is pure, showing off its orange tannin underbelly. New England’s answer to howler monkeys, the  pileated woodpeckers, were calling from the flood-dead maples, the deer I startled were fairly fat and sleek for this time of year, and something heavy splashed into the stream, but didn’t bother me. It was a good day.

Rules for walking in the woods alone.

Tell someone where you’re headed and approximately when you will be back, and then stick to the schedule. If no one is around, leave a note. I know it’s hard to fathom, but we don’t have cell phone reception here.

Bring your stick.

If you’re not following a human trail, try to follow a deer track. Deer are stupid, but they do know the best way through the terrain. If the track veers off for no good reason, go right along with it.

If you get wet, go home – preferably by the most public route possible, such as a road or snowmobile trail. You may still die of hypothermia, but this is your best shot at someone finding out what happened to you.

Bring a hat. You’re warm now, and you’ll get warmer walking, but at some point you’ll need a hat.

It is not necessarily paranoid to bring a few emergency items along.  A whistle, a pack of matches and a flashlight aren’t going to slow you down that much. Don’t bring a compass if you don’t know how to use one because it’ll just make you mad when you get lost.

If you have your camera (I always have a camera) and you see something interesting, stop and take a picture. No matter how well you re-trace your steps you will never see that thing again. I have no idea why.

The verse above is from “Our God Our Help in Ages Past”, by Isaac Watts and was the hymn Winston Churchill chose for his funeral.

The busy tribes of flesh and blood,
With all their lives and cares,
Are carried downwards by the flood,
And lost in following years.

In like a lamb.

Saturday, March 6th, 2010

Today was a March afternoon disguised as a June morning. Beautiful blue sky, 50 degree temperatures and just the slightest breeze to give the balmy calm air some variety every once in a while. I had to do errands all morning, but after 1:00 I changed shoes, found my safety googles and hauled the pump sprayer out of the cellar. I used All Season dormant oil today – it is petroleum based and not organic-rated, but it is a remarkably passive way to deal with all the various pests that over-winter on fruit trees. I add a few tablespoons of Crocker’s Golden Fish Oil (don’t open it in the house) every time – it adds “stickiness”, is a terrific foliar feed, and repels deer. Perfect. Both these substances are fairly innocuous as pesticides go, but you won’t like them in your eyes, hair, clothing – wear goggles and rubber gloves, please.

Then I went to check on the bees, and found them boiling over like an unwatched pot. I had to reach into the mass at the front of the hive and open the gate-stick a little farther. Fortunately they’re very accommodating even when just waking up, and all that happened was that I had to brush them off my hair, and the back of my neck, with a pine b0ugh.

Soon the fruit trees will wake up, too, and there will be honey in the comb!

Jumping the gun.

Thursday, March 4th, 2010

“Jumping the gun” refers to a contestant in a race surging ahead of the starter’s pistol. If there was a “ready, set, go” for spring, I’d be penalized for getting seriously ahead the game.

Last Tuesday I stayed home from work to bring my mother to her doctor for a complicated consultation. After the bad news and instructions we had soup at the Morninglory Bakery to strategize and get a little closure. Then I brought her to her house for a much-needed nap and took myself home for an unscheduled afternoon.

The weather was lovely Tuesday afternoon. A side effect of the long February stretch of rain is that the temperature has held steady at around 38 degrees, night and day, for a week. On my way in to the house I noticed that the garden beds by the front door had thawed, and that a few parsley and lettuce plants from last fall were green and sprouting. It wasn’t much of a stretch to consider planting out some of those seedlings from down cellar, so I raced upstairs, changed into garden-ready-wear and had at it.

I roughed the soil with a hand fork, removed dead foliage, protected a few surviving lettuce seedlings (they look pretty good!) with straw and planted:

3252TZ Toraziroh (45 days) Open-pollinated. Brassica alboglabra A robust performer with just the right kind of mustardy zest. Rapidly develops prolific yields of very dark green large leaves distinctively but not overwhelmingly pungent. In two years of trials won many favorable reviews from brassica lovers. Stems, also edible, have a flavor somewhat like pac choy. Relatively slow to bolt.
3221TS Tatsoi (45 days) Open-pollinated. Brassica rapa (narinosa group) What grows quickly, can be seeded as late as August and withstands frost? Yes, Tatsoi, also known as Tah Tsai. Anne Elder picked it all fall into December even after a snow melt-off. In winter it was still not burnt by cold and remained sweet. “A dream come true for snow-dwelling beings craving greens.” Survived Roberta’s overwintering trial. Spoon-shaped thick dark green leaves make beautiful compact rosettes with mild brassica flavor. Good stir-fried and in soups. Will come back when cut. Since our purchaser Nikos Kavanya first brought it to our attention, it has become an essential ingredient in our salads and mesclun.
3218SP Senposai (40 days) F-1 hybrid. This exciting green, developed in Japan, is a cross between Japanese Mustard Spinach (Komatsuna Brassica rapa) and regular cabbage. Round medium-green leaves are wonderful in okonamiyaki or for braising. A spring sowing will stand the entire summer (even through drought) and well into fall before bolting. Can be overwintered in warmer climes or used for spring greenhouse salad production because it grows so rapidly. Open plant habit requires 12–18″ spacing.
3223YN Yokatta-Na (21 days baby; 45 days mature) Brassica rapa (narinosa group) F-1 hybrid. Quick-growing and versatile, this is the same cultivar we formerly sold as Yukosai Bitamin-Na. Tolerating both heat and cold, it can extend your season at either end, while simultaneously broadening your culinary range. Use it either raw in salad mixes or cooked in stir fries. The deep green tender leaves, though flavorful, lack the mustard “bite” found in so many Asian greens and can be harvested as a cut-and-come-again crop or at maturity.
Then I watered everything in and covered the bed with Agribon. Salad in 21 days! Maybe.
All seeds and descriptions courtesy of Fedco.  And the next tool in the garden is going to be a sickle from Maine Scythe Supply.

Spaetzle

Monday, March 1st, 2010

Spaetz is Swabish for “Sparrow”, so spaetzle are “little sparrows”. I’m not really all that clear on the relationship between small, soft egg noodles and baby birds, but whatever. I like it, and I think that’s what I’ll call them from now on.

I made spaetzle last night, and forgot to take a picture of the finished dish, which was delicious and quite attractive. The recipe is extremely easy and fresh pasta is such a treat – it’s really wonderful to be able to make it without an expensive pasta maker and the extra work of drying and tempering. I’d even suggest this for a work-night dinner; fast, uses common ingredients and is capable of being reinvented with every sort of leftover.

For this recipe you will need a colander with large holes, say 3/8″ diameter. Several sources suggest using the large holes of a cheese grater, but the surface is small and hard to hold above the pot. I bought a .99 cent plastic colander at the grocery store which works beautifully or you could buy a spaetzle-board for about $12.00.

You can tell I got a little carried away with the colander. . .

Spaetzle for two or three – the recipe doubles easily.

2 eggs, 1/3 C whole milk, 1/4 C parsley, minced; 1/4 tsp salt; 1 1/3 C all-purpose flour. Mince the parsley very fine.

Bring a large pot of salted water to boil. In a large bowl, add the eggs, milk, parsley and salt and mix well. Add the flour a little at a time while mixing – the dough should be a little runny. Let it sit for 10 minutes. If it sits longer than that, it will begin to “bind”, so add a little more milk at that point.

Carefully hold the colander over the pot of boiling water (or place the spaetzle-board across it), spoon the dough into the container and then push the dough through the holes with the back of a wooden spoon. Wriggly “little sparrows” will drop into the water, fall, and then rise as they cook. I wait 3 or 4 minutes, but taste one at about 2 minutes. They don’t take long to cook and a lot depends on the consistency of your dough.

Drain the cooked spaetzle and, when most of the water has run off and they begin to dry, spread them on an oiled cookie sheet (I use a Silplat) until you’re ready to use them.

For the basic dish, simply saute the spaetzle in butter and serve with applesauce.  I toss them with roasted broccoli and sauteed leeks, topped with Parmesan, but I’ve also had them with tomato sauce, with a glaze of reduced cider and topped with bread crumbs – go nuts!

We had creampuffs for dessert, with creme anglais and chocolate ganache. Next post is the recipe, which is blindingly easy.

Washed away

Thursday, February 25th, 2010

30 knot winds tonight with driving rain and a flood warning until mid-day tomorrow. We’re expecting 20′ waves and the shore roads are closed to traffic. This is a big, slow moving storm and the ground is still frozen – water is streaming down our dirt road to make a muddy delta on the highway. Almost all of our snow has melted away, leaving the brown and gray landscape that will stay with us until greening begins in April.

It’s a long time till April, so I’m posting pictures of the snow from my daily companion sketchbook. The landscape won’t look like that again until we come full circle around the sun.

Rock candy days

Saturday, February 20th, 2010

Last weekend I noticed that the hive was active – under these recent mild temperatures and windless days – so I ordered 5 lbs of white sugar rock candy to feed them. During lean times in the spring and fall I can feed the bees sugar syrup, but since they won’t defecate in the hive box and can leave very rarely in this season, feeding them sugar with a minimum of liquid content is very important. Dysentery is a real threat to a colony in the winter.

This is a very social hive and I have never been stung working with them. Bees, like humans, get cranky after a long confinement in bad weather but still they were friendly and cooperative, if a little antic. There were no bees outside as I approached the hive. I took the large rock off and then removed the telescoping cover and at that point I could hear them – a good sign. The thick layer of newspaper (a combination of The Islander and The Bangor Daily News) under the cover was damp all the way through, which is another good sign. A healthy colony puts off a lot of heat and moisture. The newspaper absorbs the moisture so that it does not condense and drip back down on the bees. Wet bees are a bad thing.

As soon as I peeled the newspaper up I had bees in the air. I quickly put the paper aside (and took a picture), laid down a small piece of wax paper and poured out  a pound of rock candy. They immediately began to crawl over the pile. They will probably eat the wax paper too, and even the newspaper had tunnels throughout.

I put everything back together and went back to the house. There was no one else home to check my back, so I did bring a few workers in on my jacket. Once they found the windows I could trap them safely in a glass dish and bring them back to the hive entrance.

Next week I’ll check them again, weather permitting, and dump another pound or two in if necessary. There are still three months to go until dandelion season.

Somebody’s Grandma’s Banana Bread

Wednesday, February 17th, 2010

Occasionally I forget to look around the house before I find myself in the grocery store on lunch hour, wondering if we have bananas. And then we end up with too many bananas.

This is a terrific recipe for banana bread, but it’s not my grandmother’s. For one thing, no one in my family is “Grandma”. Women who’s children have children are addressed by their name, say “Martha”, or by their title and surname, as in “Grandma Burnham”. That goes double for recipe cards. The card for this recipe is so stained and creased that I’m not sure who wrote it but it doesn’t matter. This is the fix for when you’ve been to the store without a list. Again.

Grandma’s Banana Bread/Cake

Preheat oven to 350 and grease and flour a 9″ tube pan.

Toast 1/2 C walnuts or pecans in a frying pan until “sweating” and fragrant. Process them in the food processor until chopped fairly small. Don’t clean the bowl. Empty the nuts into a bowl and mix with 1 Tbs of the flour and spice mixture below. Sometimes I add 1/2 C raisins to the mix. Set aside. This recipe calls for 1 C mashed bananas. I regularly throw 3 into the cuisinart and process until smooth. I think you get more banana taste that way. Set aside.

Combine in a small bowl: 2 C flour (can be partially whole wheat), 2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp nutmeg, 1/2 tsp allspice (optional, but I like it).

In a large bowl cream 1/2 C shortening (I use melted butter, but anything goes here), 1 C sugar. Add two eggs and 1 tsp vanilla and beat well. Use neighbor-lady eggs if you can get them.

Add the flour mixture, then the bananas, then the nuts and stir everything together. Dump it into the tube pan and spread evenly. Bake for 45 minutes, or until the bread is quite browned on top and firm to the touch.

I’ve frosted this bread with orange cream cheese frosting (which is delicious), but more often I serve it with butter and jam for tea.

I had a friend, years ago, who couldn’t stomach the tiny pieces of flour that occasionally stick to the walnuts and raisins in this cake. I found him picking them out at the dinner table one night, and thereafter mixed the nuts with cocoa so it didn’t show. I have no idea how wide-spread that affliction may be, so use that information if you have to, down the line.

Beautiful nuisance

Monday, February 15th, 2010

This afternoon I walked up the road to the neighbors to buy a dozen eggs. It is a lovely day even now that the sun is low; well above freezing with little wind and enough dirt showing through the ice that the road is passable even without my cleats. I was on my way down Rat’s long drive with the eggs tucked securely under my arm when a very pregnant doe burst out from a spruce thicket and nearly gave us both heart attacks. We both made very girly screams, too – deer actually make a lot of noise when they’re not being stealthy.

She was awkward running, her legs splayed out and not neatly tucked under her body as they might have been in another season. Lean everywhere except her abdomen,  she was close enough that I could see lumps of head and rump under her hide when she stretched out to run. I walked home looking at the tracks that in the snowbanks that line the road, wondering if I could pick her’s out from all the rest by their peculiar spacing. There were certainly a lot of hoof prints, and she’ll probably make two more tiny sets in a few weeks.

I’ve been thinking about how to protect the new garden space created when we cut down the trees between the house and the road last fall. There are no real barriers there – no hedges or fence – but the local deer haven’t yet changed their habitual route that skirts where the forest used to be. It would be a good idea to enclose the space with a fence before they notice the shortcut.

The easiest and cheapest way to enclose a random space against most of our local predators is an electric fence. We don’t have woodchucks – not enough cleared land with soil to allow burrows – and rabbits are picked off by raptors before there are enough of them to cause a problem, so this fence will be geared toward deer. A one-wire fence with an A/C energizer should do the trick. Conventional wisdom used to be that baiting the fence worked best – the deer came forward and touched the green apple scented bait cap (and the charged wire) with its nose and learned not to go there. Recent tests show that it is actually more efficient to use repellent on cloth flags hanging from the wire. The deer tend to check the strange item and then to associate the repellent with the shock – making the repellent more useful on unfenced areas too. There have been stories about bears being attracted to the green apple and peanut butter lures, so there’s another reason to go with repellent rather than bait. This fence won’t do anything to a bear.

I use Premiere 1 Supplies for my fencing needs. I’m very happy with the Quick-Net and solar powered battery Kube that protects the lower garden. For this application, though, I’m going with an A/C Kube because I’m close enough to an outlet in the house to run conduit out to the fence. Add in some Intellirope, a variety of insulators for t-posts, trees and stakes, some rope connectors, a few spring gates  and a bag of 20 fiber rods and I’ll have a good chance of bringing lettuce seedlings to maturity. I am enclosing approximately 300 (linear) feet at a cost of @ $200.00. Factoring in the fairly long life expectancy of the equipment (10 years) over the amount of deer repellent, labor and lost productivity and I think this works out to a good deal.  Here’s the work sheet. More pictures to follow as the equipment arrives and is installed!