Elementary Seed Saving

I’m taking some baby steps toward seed saving this year. Most of my plants are from heritage varieties, not hybrids, so I’m certain if I plant the seeds they will come up as the same plants I harvested them from. I also don’t plant many varieties of things, so there’s no room for cross-polination.

My squash are too close together, so it won’t work for them, and the same goes for the tomatoes, I’m afraid. That’s a shame, because those seeds are so easy to harvest! I will let a few zapallitos get fully mature and harvest seed from them, hoping the next-door-neighbor zucchini don’t interfere. We’ll call that an experiment.

The easiest place to start seemed to be with greens. My mizuna and arugula bolted early, so I just let them go to seed. Since the only seeds I’ve ever saved before were the annual marigold seeds my mother saved in envelopes, I was surprised by the pods.

I expected flowers tight with seeds, like a sunflower or cone flower. The greens, however, produced these lovely pods that rattle when dry. In late June I was able to harvest the mizuna. Last week I pulled up the arugula plants and separated the seed, sort of like shelling peas or beans, saving the copious quantity of seed in blank envelopes I bought from Fedco Seeds with my seed order in the spring.

I already sprinkled some mizuna seed back in the raised bed where I harvested them. They came up so thick I couldn’t get a reasonable number of plants! It was a total success, and made me think there’s something to this– and I might be able to cut down the seed order over time.

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Huckleberry Jam

I understand why people don’t grow huckleberries by the field and there aren’t U-Pick huckleberry farms all over Minnesota. It’s because you can’t tell they’re ripe by tasting them. I waited and waited and waited for mine. The birds tasted them six weeks ago when they first had deep purple berries and decided they were inedible. A few in my fridge got mistaken for blueberries two weeks ago and my husband decided they were inedible.

I waited, reading that when ripe they have a slightly tart taste. Hmmm. Finally, I could wait no longer. They were softish, as in not hard as rocks, and they were black the way our first family car, my father’s 1965 Mustang, was not actually green but black. I guess you could say they were slightly tart, but the larger taste was just not good.

 

Not wanting to waste 6 cups of sugar and the package of pectin, I decided to throw two pints of blueberries in to help them out. I had in the end 9 cups of fruit, and because the huckleberries didn’t exactly crush between my fingers, I put the 7 cups of them through the food mill. This gave me about half juice and half foam… It did take out most of the skins without diminishing the volume by much.

In the pan with the pectin and lemon juice, the foam settled down after awhile. I didn’t skimp on sugar the way I usually do, or on the pectin, now that there were so few solids. I’m a nervous jam-maker.

The color of the cooking mixture, though, was gorgeous! And in the jars it was even better. The smell was promising but not like other jams, i.e., not recognizable.

In the end, I like it!

 

It’s kind of a jewel of a jam, not super sweet and flavorful. It says Earl Grey tea and cucumber sandwiches to me. It will be great on winter popovers and right now is delicious on graham crackers. I’m thinking of making this cream cheese ice cream recipe and substituting swirls of the jam for strawberries. Next year, I’ll grow more bushes, maybe in the ornamental flower/veggie garden up front. It is a major plus that they’re annuals and also that the birds reject the berries! It is a pain not knowing quite when they’re ready (patience, as you know, is not my virtue).

A bonus was the way the dishwater afterward turned the exact color of a blue snow cone. I didn’t realize that color was huckleberry!

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Minnesota Summer Casserole

There’s a food blog I like called “Rantings of an Amateur Chef” and I follow it to be alerted of new posts. It’s nothing special, and that’s in part why I like it so much. It’s just a dad cooking and his formula is basically: display the ingredients; display the process; display the finished product; give the recipe. He’s had a series recently called “we have too much food in the house” and involves him cooking up meals from the ingredients in the pantry.

I am starting to feel like, although there’s a real difference to what we eat each night, there’s also a sameness: chop up a ton of veggies from the garden, sautee and season them and serve them in a bowl. Looking over a recipe we’re running in our e-newsletter this month for the Episcopal House of Prayer, I realized I had all the ingredients in garden or pantry, and came home and made this dish Friday night. I added some peppers, mushrooms and garlic to it, and dabbed on some leftover pesto, and it made a big difference flavorwise. It called for goat cheese on top but I only had a bit of feta and some shredded mozzerella. The goat cheese might make up for a lack of pesto. A little white wine wouldn’t hurt either– it seemed to need a little liquid when I put it in to bake, if only to help the potatoes and cauliflower soften more.

Minnesota Summer Casserole

1 cup cooked wild rice
3/4 cup grated Parmesan
1/2 cup chopped parsley
1 tsp chopped thyme
1 tsp chopped rosemary
1 tsp chopped dill
1 tsp chopped oregano
1 large red (or white) onion, sliced
2 yellow squash, sliced (I had zapallito)
2 small zucchini, sliced
2 potatoes or a cauliflower, sliced (or both)
1 cup crimini mushrooms, sliced (optional)
4 large tomatoes, sliced (I had cherries, so 2 cups chopped)
8 oz Minnesota goat cheese
salt and pepper
pesto, garlic, a couple ancho and sweet peppers, if desired…

Combine the wild rice with the Parmesan cheese and herbs, mixing well.

Layer half the onions, squash, potatoes and tomatoes and any other veggies you’re using in a greased deep baking dish. Dot this layer with pesto if using. Sprinkle with half the rice and herb mixture. Repeat. Lightly salt and pepper each layer of vegetables. Dot the top of the casserole with the goat cheese. (I also drizzled more oil over the top and put in a few pats of butter, because I was worried about it being dry.)

Bake at 350 degrees for 45-60 minutes, until tender throughout. Serve hot or warm.

Tonight, for a little change, we’re having the other head of cauliflower using the Indian curry recipe from last year.

 

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August

This morning I went out to the garden first thing to see what damage the storm that took us from July (hot summer) to August (beginning of autumn) had wrought.

Even last night at dinner it was hard to believe today wouldn’t be another hot summer day. The forecast was for storms followed by a day with temps in the 70s, but it will still nearly 90 degrees and clear. We even had a fan on in the porch to make dining comfortable. All I could think of for today was a swim.

The storm did come about 10:30 p.m. with wind that seemed to come from multiple directions and rain battering every window. I was thankful there wasn’t hail, as that is the worst that can happen to a garden brimming with undeveloped winter squash.

This morning the tomato plants were down. Still, it always surprises me how well they come through a storm. The stalk is strong and you just set them back up and drive in the supporting stake again.  I had never seen the metal cages get such a workout, however, with two cages seriously twisted and misshapen.

Then there were the ones I’d woven between stakes with twine. They’ve been quite restrained, looking like someone doing triangle in yoga, that classic direction “pressed between two panes of glass.” Well, they were unfurled– still standing upright, but many vines splayed and showing their young tomatoes. It’s kind of nice, really– will make for easier harvesting and encourage ripening.

The prairie, that yesterday was looking hot, parched and droopy, has now moved solidly into fall. The storm stripped petals from the coneflowers, leaving their bare brown heads still bobbing. Soon we will get the final big bloom of asters and goldenrod as it produces one last wave of beauty.

Today I might make that huckleberry jam (though I’m still not completely convinced the berries are ripe) or salsa with all those newly exposed tomatoes in my fresh, cool kitchen.

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Summer Bounty

It’s hard to choose from among the ingredients available for meals these days. Mostly I saute up a big mess of all sorts of things and then find a container to put them in. Last night I stuffed it all in a zapallito, put panko bread crumbs and grated Gruyère cheese on top and baked for 30 minutes.

It was amazing; we ate the shell and all. I couldn’t believe how big the cavity was– I thought I made enough filling to overflow the big, round squash, but it barely came to the top and then settled in while baking. In the end, I could only eat half! (Steve ate the other three halves, no problem.)

Tonight I sautéed up an intense bounty, all from the garden: onion, garlic, jalapeno and rooster chili for a little kick, potato, zucchini, cherry tomatoes, broccoli and a couple handfuls of herbs: basil, oregano, chives and sage. Then I poured a mixture of 5 eggs mixed with a little milk over the top for a mostly veggie fritatta. A couple minutes under the broiler topped with shredded cheddar and we had ourselves a meal.

Finally, I made the first batch of salsa today, just for the fridge, not for later in the season. I hope the tomatoes keep producing so I can put up many, many jars for gifts! I came as close as I will to making it entirely from the garden: the tomatoes, onion AND garlic were all mine, so all I added were a few canned chipotle peppers in adobo and salt. For the recipe, click here.

I hope you’re all enjoying your gardens everywhere you are.

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The Predator

I am often grateful for the predator that lives near my garden, as I credit him or her with keeping rabbits out.

I have not known who this predator is, but I have so far thought of it as the protector of the garden who lives on rabbits and baby ducks and teals. Those baby teals disappeared, all 10 in one night, only a few days after I watched them frolicking in the pond all day. That was indeed very sad, but the price one pays for a safe garden.

Well, on Thursday we got to experience the predator firsthand, including photo evidence. My parents were visiting from Illinois and my father is quite the nature photographer. He has a photo feature, “Sink’s Shots,” in his town’s weekly paper. This means he always has his camera with him and since he was visiting us on the prairie, I knew he would be hoping for a good wildlife photo.

Shortly after they arrived, my parents and Steve went out and were sitting on the dock on the small pond near the house (and garden). While they sat there, a mink came out of the brush, slinked into the pond, and in no time at all came up with a baby muskrat in its mouth. My father fumbled for his camera but missed the shot.

No problem.

After depositing the muskrat at its nest, the mink was back, moving around the edge of the pond and then going back in for another baby muskrat. This time my father was ready and got the photo of the mink, albeit blurry, with the muskrat in its mouth.

That’s about when I arrived home from work and was hurried out to watch the action. The parent muskrats seem to have fled the scene immediately, leaving the other babies. They had dispersed onto the pond, four of them, and were in different regions lying on the surface perfectly still, their tails curling up like reeds. It seems their only defense is camouflage.

Sure enough, the mink returned; although we were only a few feet from him and talking loudly, he didn’t seem to care at all about our presence. During the interlude, the mother muskrat had also reappeared, swam around the pond, got up on the log trying to look intimidating, jumped back in and swam away.

This time the mink swam around, seemed to be hunting, but gave up shortly. There’s always another day.

Mink are vicious animals and live everywhere in Minnesota with no natural predators. I’m no great fan of muskrats, but was ready to get a .22 and shoot it myself after watching the scene.

Hey. Circle of life. And my dad could relax, having gotten his shot.

 

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Huckleberries

The first experiment in this year’s garden was zapallito, and the second was huckleberry bushes.

I’m not much of a pie person, but when I read the post on My Communal Table about huckleberry pie, I was intrigued. The gift of frozen huckleberries was sent to this blog author by our mutual friend, Sarah Jolie, exactly the kind of grand gesture I would expect from Sarah.

This was posted over a year ago, but shortly thereafter I came across huckleberry bush seeds at Seed Savers’ Heritage Garden and bought a package. Last year I tucked them into an already crowded bed and though they tried valiantly to grow, I didn’t get any bushes.

This year I started early inside and had some spindly, rangy bushes to put out in early spring. However, the wind took a toll and I wasn’t sure any of them would survive the spring. But these are tough plants and they want to make fruit!

While I was waiting for the first berries to get ripe, the birds came along and started picking them off. I guess they weren’t going to get soft and juicy. So I started picking and letting them finish ripening on the counter. That seemed to be the encouragement they needed to put out tons more berries!

When these are ripe, I’ll have plenty for a batch of huckleberry jam. The recipe looks pretty much the same as the blueberry-rhubarb and I can’t wait to taste it. No strawberries this year, but the deep purple jam will carry us through to next year.

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Small Plates

For Steve’s birthday dinner I wanted to make something “gourmet.” I also wanted to focus on what’s in the garden. I spent a lot of time looking through websites for recipes, but in the end decided to do tuna steaks, potatoes and zucchini. I’d just fancy them up and call it a day.

To me, fancy means “small plates,” especially following the great experience at Next in Chicago last month. Also, Steve likes a little spice, and he spent some time in Japan. I found the wasabi powder and got to work.

In the end, like all good food, it was simple. Also, I’m really not a very good cook, I just like cooking. The panko crust didn’t stick to the fish, even when I dunked them in egg, but no matter. When making the crust with some lemon zest (the recipe was on the Trader Joe’s albacore steaks package, as was the recipe for the wasabi sauce), I squeezed some lemon juice on the fish and it started cooking, so we almost had ceviche instead!

In the end, it was lovely and delicious. I picked out the micro-potatoes, the tiny potatoes from the potato harvest, and with a few very thin zucchini slices mixed in the wasabi sauce (mayonnaise, wasabi powder, rice vinegar and sesame oil) and garnished it with some Thai basil flowers. I grilled the fish and more zucchini slices and the put some rice vinegar and sesame oil on the zucchini. I layered it on brown rice and put more wasabi sauce on top. There is really nothing like the first zucchini and potatoes from the garden. The fish, gratefully, was not dry.

The meal filled the small plates, and once we started eating I actually put large plates underneath because we were getting rice all over the place! Luckily for Steve, I made extra fish and rice, or he would have been hungry. Not a good thing on your birthday.

I had also stopped and picked up some birthday beer, i.e., beer in bottles, Fat Tire, which went great with the meal.

For dessert– ice cream drumsticks, the clear choice for summer no matter the meal!

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Yak Dung

This is a pile of yak manure on our driveway. It is one full dump-box load of yak dung. This is the view of the yak dung from our screen porch. It is lovely because we can sit and eat dinner and look at the large mound of yak dung.

The thing about yak dung is that it makes the most wonderful compost. It is fluffy, not heavy like cow manure. This load will go in the new cold frame that my husband and I spent three frustrating hours assembling. The thing was shipped in many pieces with bags of numbered, tiny screws. The proportions are very tight and the measurements have to be perfect for the tiny screws to fit. The measurements were not perfect. But now I have a cold frame. Soon it will be filled with scoops of yak dung.

I am very happy about this, and will be more happy after the first and second frost but before the deep freeze when I can go out and get spinach and chard and carrots and leeks and mizuna, and maybe even after the freeze when I can get claytonia and mache.

The man who owns the yaks, Mr. Hooper, used to own a Christmas tree farm, but he transitioned into yaks. Now he’s transitioning out of yaks and has a smaller herd. Three weeks ago, Mr. Hooper was gored by one of his bulls. It wasn’t the bull’s fault. Mr. Hooper miscalculated the location and desire of the bulls. One bull got Mr. Hooper right in the rear and gored him, tossing him in the air. It’s a miracle the bull didn’t sever an artery or all the other things he could have severed.

Mr. Hooper’s nephew got him onto an ATV and away from the bull; then an ambulance came and, although he almost died, Mr. Hooper was well enough today to scoop five tractor scoops of yak dung into my husband’s red dump truck. My husband brought it home for me.

This is my pile of yak dung.

 

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With Great Power Comes….?

Time for the summer blockbusters! I had no desire to see The Amazing Spider-man, satisfied as I was by the Tobey Maguire films that seemed to have finished, what, two years ago?? But because we misread/remembered the movie times, we ended up going to see it instead of Prometheus. It was a blockbuster kind of day.

I had low expectations and found the film entertaining and more than a little interesting. Andrew Garfield’s portrait of Peter Parker was very updated and completely lacking Tobey Maguire’s endearing, goofy smile. This Peter Parker was edgier, nerdier, a guy who wanted to stand up to the bully but just didn’t have the brute strength for it. He seemed from the beginning set apart and different from his wholly wholesome aunt and uncle, those icons of yesteryear, Sally Field and Martin Sheen (really??).

However interested as I was in the newish storyline and the novel characterization, I kept waiting for the arc of the character to develop. Does this Peter Parker learn the lesson of the Spider-man myth: With Great Power Comes Great Responsibility?

This Peter Parker begins with a chip on his shoulder. He screws up by not stopping a petty thief at a convenient store (who actually bonds with him by throwing him a chocolate milk he couldn’t quite afford), a screw up that ends with Uncle Ben getting killed. The thief-turned-killer (an act more desperate than malicious) has long blond hair and a tattoo, so Spider-man targets blondes, looking for the tattoo. The sense is that the criminals without tattoos get off easy, left for police instead of, what, killed?

The chief of police is quite right in calling Spider-man a vigilante and wanting him off the streets. His antics interfere with police investigations. He’s not working with the police for good, but solely for himself. A real superhero works with the police (think Commissioner Gordon and the bat signal over Gotham).

Still, I have no problem with this set-up. It’s interesting– Peter Parker is a teenager, immature, and he’s not had to deal with power before. He wants to use his power for easy stuff that serves his own purposes. But his learning curve is uneven. He uses his power to humiliate the bully, who then becomes his friend. Yes, the bully gets nicer (to Peter, at least) but is it because he now sees Peter as an equal? Strong like him? It’s not like they join forces to protect the weak in the school.

Eventually, there is real evil to contend with– sort of. A very nice, well-meaning scientist, his father’s partner, turns his experiments on himself (again in desperation) and unleashes the lizard within, complete with nasty side effects– the desire to raise up a lizard army. Power is too great a temptation, and the lizard power is a reaction to that message underlying the film: human weakness sucks.

The lizard must be stopped, and Peter joins up at last with the police chief to stop him. But there still isn’t the moral– this is just Spiderman doing what he can to stop evil where he sees it. Must save humanity!

The only interesting thing here is the way the construction workers pull together to assist Spider-man. In their organization and activity, remaining in the danger to provide assistance, there is a clear nod to 9/11. Completely human civil servants bravely face death for the sake of the city. Again, a hope for something redemptive, a grand arc.

But it just falls short. Lots of possibilities, but when all is said and done just a lot of loose ends (what happened, for instance, to the real bad guy, the one who wanted to do genetic experiments on veterans? Still hanging from the Williamsburg Bridge?) and a muddy message.

Perhaps this Spider-man was meant to be more complicated. The good not purely good and the evil not purely evil. Perhaps we have to think about the longer arc of, say, a trilogy of films. If so, that’s really unfortunate. That’s not the superhero formula. That’s certainly not the Spider-man formula. The power conveyed by technology and learning to live with that power and use it responsibly is what Spider-man is about. Not getting the girl, beating the bully, breaking the backboard or designing a cool costume. That’s a teenage fantasy, not the stuff of heroism. This movie could have reached higher, much higher.

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