An Old-timey Christmas at our House

Christmas morning dawned and our excited 8 year old could barely contain herself.  What did Santa bring and where do we start? Stockings, always the place to begin while Mom and Dad drink their coffee! 3 years ago, I made us all matching stockings from an old knitting pattern. I kept some of the graphics but created new designs to suit each of us. The stockings each had an orange and Rebecca got a pomegranate, which she SO wanted. There were other little goodies in the stockings too. What a festive bunch of paper tearing and ohs and ahs.. Even before the stockings were done, Rebecca declared this "The Best Christmas Ever!"
This year most of the presents I gave were hand-crafted.  I made Rebecca a pair of knitted fingerless mittens, knitted and felted wool and mohair slipper boots and a kitchen apron made of muslin and printed fabric trim with a pocket. I made David a new pair of wool socks and fingerless mittens designed to keep his hands warm while playing the fiddle in cold weather at outdoor festivals. There is something really special about making a gift for someone. The energy that is knitted in with every stitch, the love that is incorporated in the  design and the good wishes that are wrapped in for eternity make the gift a lasting reminder of your feelings. I like that.
It was a morning spent opening presents and playing with our new treasures and enjoying each other's company.

Once the meal preparations were well underway, David made us a Christmas Day Bonfire in the yard. It served as a gathering place as our guests arrived for dinner, bits of snow remaining after our big storm last week..and Rebecca's snowman slowly disappearing....

Our Christmas meal was most amazing. It took all day to prepare.. well, the preparations began the day before,  got the turkey in brine and assembled the ingredients for our feast, planning and all that...
We had a beautiful, moist and tender turkey complete with all the trimmings: stuffing, candied sweet potatoes, mashed potatoes, divine gravy, spinach salad, cranberry relish, cranberry sauce, wild rice with shitake mushrooms, pumpkin soup, homemade sourdough bread...YUM! Not as many of the ingredients were from the garden as I would have liked.. but we used onions, garlic, potatoes, sweet potatoes, sage, and apples from the garden.
For Christmas Dessert, I made the Sweet Potato Pie again and it was fabulous. I forgot to put the sugar in the filling.. so it was not as sweet as last time.. but really nice. The sweet potatoes have plenty of sweetness in them and the recipe does not call for very much sugar, so it all worked out. We also made some homemade whipped cream for the top. WOW.  As you can see from the photo, I decorated the pie with dried apple rings and raisins. It was a lovely and impressive presentation.
All in all it was a fabulous day, simple and joyful, filled with love and laughter and friends, and a minimal amount of commercialism.

Connecting to the Life Cycle

It has been three years now that I was having lunch with an activist friend who's current fight was the battle over the proposed path of I-26 through our town. I had told him all about my garden project but after listening to his activist stories, I said that I wished that I had time to be more active like he was. His response pushed me into new ways of thinking about my garden. He said, "You are growing food in the city. You are already doing a radical and activist thing."

Up until that day, I hadn't thought that was I was up to could be considered "activism". But that day opened my mind to the bigger picture of the world and where I fit into it. And so began my Urban Plot to set an example for my neighbors and community on just what can be done with a city lot.

When I bought my house I was overwhelmed by the size of the front lawn. This photo, a great before shot, shows the lawn as it was when we first moved here. The lot is the better part of a half acre and the house is set back on the back third of the lot. It is in a little neighborhood just 4 miles from the middle of downtown. This neighborhood was farmland until the 1920's when the land started to be broken into lots with little houses.

The front of the house faces West, so I have great South and West sunlight all day long. I started small four years ago with a 20' X 20' area... it has grown! The areas planted in edibles now exceed 4000 square feet.... more than 4 times the size of the house.

I work with "Low Work" methods so that I still have time for other things in my life. No tilling, lots of mulch, minimal watering. It works for me and we are eating well.

Here is a photo that show the bones of the garden in early Spring this year. I love photos of the verdant, abundant summer growth, but in the winter and spring it is easier to see the skeletal structure of the garden.

 

I talk with lots of people who think that they cannot possibly grow food. I have the advantage of having grown up with parents who always had a garden and canned and put up food. I grew up thinking that this was the norm. But you too can grow food. Do you have houseplants? Add a vegetable plant to your menagerie of house plants, maybe a tomato plant or pepper plant, and some herbs. Start somewhere and see where it will take you. Every little bit helps and will help you see the big picture. I think that anything that connects us to the life cycle and adds a degree of self-reliance, affords us a fuller life experience.

My own Urban Plot has become a journey of awakening. A growing awareness of the food security issues that our country and the world are facing including the invasion of pesticide and drug residue in so much of our food supply, not to mention the consequences of modifying the genetics of seed and animals. The beginning impetus of my garden project was simply to find a way to feed my daughter healthy food that I could not afford at the grocery store and to teach her about where food comes from. It has become SO much more. 

The Story of a Meal

Last night we enjoyed a fabulous mostly local meal. IT was a pleasure! For me, the meals that mean the most come equipped with a story. Too much of our food is without story, just food. But when food has a history, some story that you connect with, I think that it has the ability to not only nourish our bodies, but our souls as well. And our souls could use all the nourishment that they can get these days.
So, how do you connect with your food and it's story? How do you find a way to make food more than "just food"?
I imagine that we each do this in our own way. For me, it begins with growing as much of our food as possible. Putting up the harvest by drying, canning, pickling and root cellaring as much as possible. It does not always last us all through the winter, but it is a start. It also means cooking from scratch with wholesome nutritious ingredients that are without artificial color, artificial flavor, food additives, pesticide residue, genetic modification, hormones or drugs. It is about being aware of where food comes from and what is in season.
The food we supplement our own produce with is bought, whenever possible, at the local farmer's market. At the Farmer's Market you get to talk with the farmer and ask questions about how the food was grown and where and even find out what variety of tomato it is. The varieties of produce available at the Farmer's Market are so diverse, especially when compared to what you can find in a conventional grocery store.
When we buy produce at the grocery store, we make sure to get organic. It does cost more and the regulations leave much to be desired.. but I know that I am NOT buying genetically modified produce and this is important to me. If I can talk to the farmer and find out how the food is grown, I don't need the certified organic label... but without the farmer, I want the certified label.
This fall we got a share in a cow that was raised locally and humanely. No feedlot meat for my family. Several folks went in on it and we have a great supply of wonderful beef. It has the flavor of life.
Another great source of local meat for us is Hickory Nut Gap Farms. It is the family farm of Amy and Jamie Ager. They raise wonderful meat. Last year we got a pork tenderloin from them at the Farmer's Market. The first bite brought memories flooding back to me, " This is what meat is supposed to taste like," I exclaimed. I had forgotten, I had actually forgotten what meat is supposed to taste like. As a child, we raised most of our own meat: each year a pig or two, a calf, and chickens. But it has been so long, that I had forgotten that taste of "Life" that is inherent in fresh meat. That one bite brought it all back to me and nothing else would ever be good enough again.
Now we get our meat from Hickory Nut Gap and have a great time going out to the country (all of a 15 minute drive) to do our shopping, talk with the farmer and see the baby animals. 
I will be honest with you, it does cost more. But the flavor is such that you don't need as much because it actually is satisfying on so many levels. Most of this country's food supply travels many, many miles to get to us, and average of 150o miles.  This food is breed to have long shelf-life and to look good. Taste is not even a consideration. No wonder so many of us simply eat to live...
Buying local should not cost more that food brought 1500 miles and imbibed with petroleum in so many ways. But for now, it does. The more we can support the local growers, the better it will be for all of us: economically, environmentally, nutritionally. In time, our support will make a big difference in so many lives!

I recently read the book, "Kitchen Literacy" by Ann Vileisis. This book rocked my world. It tells the fascinating story of "How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back". Check it out. It will change your relationship to food and the stories we attach to our food.

I am fond of recounting our food's story as we sit down to eat. We hold hands around the table and Rebecca says thank you for the yummy food. I love that she is always so sure that it will indeed be yummy before the first bite! Then I tell the story of our meal.
Here was last night's story:

Yum! Hamburgers made from our cow with homegrown onions and home grown garlic and fresh picked arugula. Yum. Sweet Potato fries made from the sweet potatoes that we grew in our front yard this summer.   And my favorite, Tomato Jam made this summer from our tomatoes, basil and cayenne pepper instead of catsup. Yum. Maybe next time I will make the buns from scratch and someday maybe we'll get a goat and make our own cheese, but for now we know that the bread is organic and the cheese has no bovine growth hormone or antibiotics. Thank you for good food! Yum!

Does your meal tell a story? Is it telling the story that you want to hear?

A Zero Waste Goal

When Rebecca started the first grade at our local neighborhood public elementary school, I sent her to school with a home-made lunch, it seemed the right thing to do. She had her lunch box filled with wholesome, largely home-grown  and local food.   Out of 20 kids in the classroom, only 2 other kids occasionally brought their own lunch. Everyone else ate whatever processed food menu was presented by the cafeteria. Rebecca felt a bit out of place but seemed happy to have a good lunch!
By second grade, she managed to get a spot at Evergreen Community Charter School. What a difference. I remember when we were at the Information Night for potential new families that she was SO excited to find the EVERYONE at Evergreen brings their own lunch!
And not only does everyone bring their own lunches but the school, being an environmental ed based program, encourages everyone to have a "zero waste" lunch.
Have you ever seen the trash can in a regular cafeteria? Overflowing with trash.. uneaten food, cartons and wrappers and more! At a recent potluck at the school, I was amazed to see the lack of trash at the end of the meal! Each family brought their own utensils and cups and plates. Because "bring your own" is the school way, I have a picnic basket that has a set of dishes, utensils, cups and cloth napkins for our family. Each classroom has their own compost container that is emptied into the school compost bin at the end of the day. Recycle bins are in each room as well.
Rebecca has a lunch bag made out of a re-usable grocery bag that I re-purposed into a cool custom lunch bag. She has a series of re-usable plastic BFA-free containers that come home each day along with a cloth napkin and spoon or fork. Classy and NO Waste!
Today I got my weekly copy of Organic Consumers Association Newsletter. The article that really caught my attention is on Zero Waste for Zero Warming. It takes on the concerns that Evergreen Community Charter School addresses through all of their school functions in a big scale way.  And the only way for it to make a difference, is for all of us to participate in our own everyday lives!

Here is a quote from the article...

Zero Waste aims to close the loop on all material used in the economy. Under Zero Waste, each element of a source-separated waste stream is subjected to minimal treatment so that it can be reused. Clean, source-separated organics (including kitchen discards) are composted or subject to anaerobic digestion; usable goods are  repaired and re-used; other materials are recycled.

I want to encourage you to become aware of the stuff that we throw away and where it will go and how long it will take to decompose, if ever! For many of us, once our trash is picked up at the curb, we don't think about it anymore... Think about it!

Watch this video from Zero Waste to learn more.

Dreaming of Fresh Tomatoes Already!

The seed catalogs are beginning to show up in the mailbox. When David brings them in, he calls them  my "garden porn".  Funny man! For me, I am reminded of the arrival of the "Christmas Wish Book" when I was a kid.. think about it.. the photos are bright and colorful and sunny and oh so tempting.. I spend time dreaming and planning and dog-earing the pages. I make lists, lots of lists. I do love the planning and dream-time of the winter months.

I canned and dried lots of tomatoes this summer so this winter we are enjoying our pasta with yummy homegrown, home-made tomato sauce and soups made with a handful of dried cherry tomatoes dropped in and bursting with concentrated goodness, yet I find myself dreaming of those fresh tomatoes straight off the vine, warm from the sun, popping them into my mouth.. like a burst of sunshine! WOW.. dreaming of good things to look forward to in the summer.

WE eat in season NOW, so no grocery store tomatoes for our family. During our first winter together, David and I would disagree about buying tomatoes from the store.. he'd WANT them.. and I would argue that they were simply "tomato shaped objects" with no real food value or taste... by the following winter he "got it" and now.. we just spend the winter dreaming of the real thing and making plans! When you eat in-season, you develop a different kind of relationship with your food, a healthy relationship! Eating in-season also supports your local food growers because eating in-season and eating local go hand-in-hand with each other!

This summer I planted lots of varieties of tomatoes... what to plant for next year?? I adore the many shapes and sizes and colors of the heirloom varieties.

My favorite tomato is an old Italian Heirloom. The seed for this variety came to me 17 years ago from an Italian friend in WV. Jimmy got the seed from Joe Bova who was 90 back then.  The story is that Joe came to WV as a young man from Italy. When he left Italy for his new life in America, he brought the seed for this tomato with him. I have no idea what the variety is called... but I call it the Bova. It is a large paste-like tomato that makes great sauce but also make a great salad and eating tomato... SO much flavor! If I could only grow one tomato variety.. it would be this one!

Then there is the Purple Cherokee, and the orange cherry tomato and the weird green tomato that stays green, the Old German that is both yellow and red at the same time... dreaming... and planning... Yum!

"Everyone loves a home-cooked meal, but who has the time?"

To be honest.. I think we all have the time.. but the media and the makers of processed foods want us to believe that we don't have the time and that there are more important things for us to do with our time than to cook nutritious foods for our families made from scratch with real ingredients..

With Thanksgiving coming up, we have been watching the Food Channel thinking that we may get some new ideas for our feast. What has surprised us is how much of the dishes prepared on these food shows are made up of processed foods mixed together.... like everyone's classic favorite that has been around for quite a while.. the Green bean casserole... (can of cream of mushroom soup, can of green beans, can of fried onions... mix together.. bake). But so many of these dishes are made with store bought, processed foods filled with preservatives, HFCS, artificial flavor, pesticide residue, etc.

One night we were watching a Thanksgiving Cooking Special on TV... it was already underway when we tuned in.. IT seemed to be even more a show about using processed food to make a gourmet Thanksgiving meal for your family... The message really was.. Open these cans and add some other processed stuff to them and turn them into something new and exciting..... At the end of the show the woman said something like.. "now you can cook a fabulous semi-homemade Thanksgiving Feast."

Semi-Homemade... have you ever heard such a thing?? It made my mouth drop open and stay that way for a long while! When did homemade become something that could be done in a "semi" sort of way? 


Before I started writing today, I googled "semi-homemade" and was amazed to find that Google returned 719,000 instances of "semi-homemade" on the internet... guess I am adding to the numbers by posting this.... 

Semi-homemade is a movement for sure... designed to make us think that we don't have the time.. and to get us to buy products, and ready made food. I could go off on a big rant here against this movement but I really want to focus on the answer, another way. 

Just how much time does it take to make real food for your family?? 

Our friend Sara celebrated her 23rd Birthday this weekend and yesterday morning we had her over for a Birthday Brunch. I spent about an hour cooking this special meal and I want to take you through the process to illustrate just what can be done in an hour in the kitchen. 

~I started off with Ginger Pecan Scones. Gluten-free so that David could enjoy them too... I started with the scones because scones are best warm, not hot out of the oven.. so I wanted them to have time to cook and cool just a bit before the meal. Measured and mixed dry ingredients, cut in butter, added chopped crystalized ginger and pecans.. added egg and milk, mix together, shape and cut.. bake for 15 minutes... 
~While the scones were in the oven, I went out the the garden and picked some fresh arugula and celery for the fritatta, and some calendula flowers for the table. I also began cutting the veggies...sweet potatoes, fingerling potatoes, onions and garlic from this summer's garden along with the celery and arugula fresh picked. I cut up some mushrooms and grated the cheese from the store. 

~ Scones out of the oven, I got the potatoes, onions, garlic and mushrooms going in the skillet. Added the celery after a while and put a lid on the skillet to soften the potatoes. 

~Meanwhile I cracked the eggs, added some milk and beat them together with the chopped arugula to add to the skillet. Poured in the egg mixture and stirred it around, sprinkled the grated cheese on top and popped the skillet into the already heated oven from the scones, 350 degrees.

~ While the fritatta was cooking in the oven, I got some bacon going on the stove-top. By the time the bacon was done, the fritatta was ready to come out and be served.

~ Between steps, I did the dishes  and cleaned up the kitchen so that at the end of the meal, there was very little clean-up left.

This meal was more of a production than usual as it was a Special Celebratory Meal. But in the end it was thoroughly enjoyed by everyone. Filling and satisfying and healthy. I take great pride in serving food that has history, a story. These stories shared around the table help to remind us where food comes from and how much our health depends on this wholesome food made with love. 
Because I take the time to care where our food comes from and to share that story, it is especially important to me to share these meals sitting around the dining table. Too much of our food is eaten in a hurry, at our desks, or in the car.. running.. when food is simply eaten to relieve hunger, we are left wanting. Food is life and our food should have a story and a life that does not include a factory or assembly line. FAST food is the fast path to dis-ease and dis-comfort in our physical bodies as well as a detriment to our spirit.

I know I am preaching to the choir here.. but REALLY... In my experience, cooking from scratch does not take that much more time.. maybe more thinking ahead... not that much more time!

Baking Bread on a Rainy Day

I simply adore homemade bread.. who would not! Fresh out of the oven, hot and steamy, butter melting into the airy spaces. Yum! To me homemade bread is an expression of HOME...that warm, cozy place that lives inside each of us, filled with love.

As a child my Mom made bread for our family. I remember helping her knead and shape. What Fun! She let us kids each make our own loaf. We got to do the kneading of our own bread and shaping too... So exciting to watch it grow, punching it down and growing again! These little loaves where baked in custard cups. That evening, we would have our own loaf for dinner, hot with butter melting. Oh so proud to be eating something we had made ourselves!

When I went to college, I think that what I missed most was hot, homemade bread. The dining hall just couldn't even come close! After my first year, I moved off campus into a house with a kitchen and began the process of learning to make bread on my own. Mom always made it look easy.. but it took years to really get it right.. over the years housemates and friends have enjoyed my endeavors...

Between working and raising a kid, I got out of the habit of making bread. Too busy... but craving that homemade taste, I found bakery breads that came close.. our local healthy grocer bakes a Whole Wheat Walnut Bread that I LOVE! But the price is now well over $5/loaf. Well worth it but money is tight and I can make alot of bread with $5 worth of Organic Flours!

I made my first loaf 3 weeks ago and have make a loaf each week since. I pulled out an old recipe and have been working with it.. refining it to make a good loaf for sandwiches for Rebecca's lunch box.
Once you get a routine going.. it really is not time consuming to make your own bread. NO machine necessary. Last night I got the dough started just before I put dinner on the table. It did the first rise while we ate dinner. After the kitchen was cleaned up from dinner, I did the next step-shaping the loaf.  Set the timer for 15 minutes, put my feet up and relaxed. When the timer went off, I started the pre-heat for the oven and put my feet up again. When the oven signaled that it was at temperature, I put the loaf in and set the timer again... Relaxed some more, listened to the rain... and waited until the timer went off. Took the bread out and could not wait until it cooled... so I cut off a slab and spread it with butter... Yum, the best yet!
Last night's flour mix included wheat, flax meal, corn meal and millet flours with pecans.

Here is the recipe:

One Single Loaf 

Mix the following in a bowl.  

2 cups hot water

2 Tablespoons Olive Oil

2 Tablespoons Sugar

1 1/2 Teaspoons Salt

Sprinkle over the top of above mixture

 1 package of yeast 

Wait a few minutes to let the yeast proof. When the yeast is bubbly, add the following half a cup at a time and mix well. 

4 cups flour (mix of wheat, white and others)

1/3-2/3 cup of nuts (walnuts or pecans)

Mix in each half cup until most of the flour is in. It will become harder to mix with a spoon, time to knead in the last flour. Turn it out on a lightly floured board, or knead in your bowl until the dough is smooth and elastic and even a bit sticky. Do not work it until it is dry or you will have a very dense and crumbly loaf.

Work the dough into a ball, put back in the bowl and oil the ball. Cover with plastic wrap and allow to rise until double (about 35 minutes). Punch down and knead again adding as little flour as possible. Place dough in greased loaf pan. Cover with plastic wrap and allow to rise again for 15 minutes. After 15 minutes, start to pre-heat the oven to 375 degrees. When the oven is ready, remove the plastic wrap from your pan and bake for 40-45 minutes. Remove from pan and let cool on a cooling rack.

Give it a try... be amazed by your own homemade bread! Enjoy. 

Cob Bench takes shape

Our Cob Bench project at Evergreen Community Charter is taking form! Rains over the last week or 2 seriously interrupted our progress but little by little is it getting there. This week I worked with Tony on some final shaping. The above picture is the before work started on Thursday picture.
Here a detail of the foundation made of brick and urbanite with the cob seating area and the central "back rest".
Another shot of the bench before we began our final shaping work. Sculpting. The idea is that the bench will be in the shape of a bee hive.. albeit a bit flattened to facilitate it's function as a back rest and to fit a maximum number of sitting kids. Built into the central core is an arched space with a wooden door to hold the garden journal that the kids will, as a community, keep notes on the garden (what's blooming, which birds, bees, animals, etc they see.. and other observations. There is a bird feeder nearby and the raised bed garden too. Pretty cool!
The sculpting consisted of adding and subtracting cob and rubbing and shaping with water. Slowly but surely it took shape as we worked.
The opening is guarded by Sammy the Snake, formed of cob, who is the keeper of the garden journal. After the plastering is done, some elements of the bench will be painted. Sammy will be more defined when he gets a paint job!

Next step is the process of plastering the cob structure. It will be an Earthen Plaster and will put a finishing coat over the entire bench. Stay tuned!

Ritual Mud Face Painting

Once the cobbing had begun in earnest with Rebecca's Third Grade Class, Tony got out a bucket of clay... Wouldn't you know it, Rebecca was the first in line to get her face painted!
They both look pretty pleased with the painting, I'd say!
It wasn't long before the kids were lining up to be next! They seemed both surprised and delighted that an adult was painting on their faces with mud!
Most of the children left their "cob paint" on for the rest of the day.. A badge of honor of sorts!


There is something magical about about working with the primordial materials of clay, sand and water.. The magic certainly was not lost on these kids as they took their turn to work together to MAKE a special place at their school to share with the whole community. I find myself wondering what impact will this project have on their choices.. what ripples this experience will stir in their lives further down the road...
And then I find myself with the lyrics of a song spinning in my head and heart.. while we are not working with clay as potters (a role I have had in my life...with my BFA in Ceramic Arts) we are working with this magical stuff, this creative force...
The words of the "Potters Wheel" always bring on a huge response from my heart. I was first introduced to this powerful song at a concert by my friend Freyda Epstein. She sang this song on one of her albums... she is gone now.. but her voice, singing this song haunts me still.. it is how I remember her!

Potter's Wheel

Words and Music by Bill Danoff

The world is fast becoming younger;
The news is all they've ever known.
They've seen the wars, the hurt, the hunger.
How will they choose when they are grown?

What do you tell forever's children
When it's their turn to hurt and heal?
Whatever spins a grim tornado
Can also turn a potters wheel.

Take a little clay, Put it on a wheel
Get a little hint how God must feel.
Give a little turn, Listen to a spin,
Make it into the shape you want it in.

Tell with your life the bloody story,
Teach to their dreams, not burning steel.
It's not in bombs where lies the glory,
But in what's shattered on the field.

The potters wheel takes love and caring,
Skill and patience fast and slow.
The works it makes are easily broken,
Once they survive the potters throw.

Take a little clay, put it on a wheel;
Get a little hint how God must feel.
Give a little turn, listen to it spin;
Make it into the shape you want it in.

Some day some children will be digging
In some long forgotten ground.
And they'll find our civilization
Or what's left of it to be found.

They'll find the weapons of destruction.
But buried deeper in the hole,
They'll find a message and a promise,
In the sand, the potters bowl.

Take a little clay, put it on a wheel,
Get a little hint how God must feel.
Give a little turn, listen to a spin,
Make it into the shape you want it in.

Earth and fire and wind conspire,
With human hands, and love, and fire.

Take a little clay, put it on a wheel,
Get a little hint how God must feel.
Give a little turn, listen to a spin,
Make it into the shape you want it in.

The children we are growing in our Evergreen Community are amazing beings, they give me hope for our future!

Been Bitten by the Cob Building Bug!

I had the opportunity to take an Earthen Plaster Workshop yesterday at the Pearson Community Garden in Montford taught by Doug Sharkey. The object of the workshop was a repair job on the Cob Oven at the site. The surface was cracking and some pieces were falling off. We mixed a batch of sand and clay to fill in the cracks and repair the lost chunks. Then mixed another formula of earthen plaster to resurface the whole thing.. clay, sand, straw and wheat paste. While we worked, we talked about the process of building and using a cob oven as well as cob construction in general.

The Pearson Community Garden has several examples of Cob Building. The Oven is surrounded by a structure made of cob. It is a beautiful curving shelter with a tin roof. Here are some photos...The "window" included a glass bottle worked into the opening. The possibilities are endless for incorporating interesting objects! I am so intrigued by the curves that are not only possible, but easy in this building form.

The other cob structure at the Pearson Community Gardens is the home for the composting toilet. A most beautiful building incorporating all sorts of cool elements. It also has a living roof and the curving walls that just really capture my imagination! It was a fabulous first taste for me and I am totally bitten by the cob bug! I look forward to learing more and building my own oven... Fresh bread anyone?

Garden Thoughts While on the Road

I traveled last weekend to Portland OR to call for a dance festival there, The Portland Raindance Weekend. It was fun, a really fabulous time, but kept me from the garden at a time of year that I hate to miss a minute. When I am away, I carry my garden journal along, a sort of portable garden, and I write of growing things. It helps pass the time... and chronicle thoughts and ideas that crop up as I wait for airplanes!
Yesterday, I left Portland on time homeward bound, but got waylaid at my next stop.. Dallas/Ft Worth. Here is something I wrote while waiting 9 hours to get on a plane to complete my trip...

Stuck in Texas and longing to be in my little piece of North Carolina, longing to see my garden, to touch the earth of home, to drink in the changes that are surely waiting for me. To revel in the magic of growth and the accomplishment of my plot while my back is turned..
I know... it has only been since Friday that I was there among the spirits of my ground and today is just Monday.. only a few days, but away I have been, though never far, for in my mind I am ever diggin' in the dirt. Away but ever connected.
I have imagined my homecoming, rushing into the kitchen-first stop, hugging my family, my loves, then a trip out to the front garden to see what those plants have been up to while I have been gone.. I'll be in by 6:30 tonight, still plenty of light, the perfect prelude to dinner, a walk in the waiting garden.....

LATER....
But the weather had other plans for me, hours now sitting, walking, waiting in the airport, plastic, impersonal, I am alone in a sea of humanity stopped by the weather and eating food that smells more like a chemical copy of food than the real thing. I am so grateful for the care package of food that my hosts sent me off with this morning as I am not forced to eat airport food to survive.
Now I will not get in until well past midnight.... We have just celebrated the new moon, there will not be much light.. so I imagine myself, flashlight in hand creeping out to the dew-damp, midnight garden to check in with nature, to touch the ground after this long, long day of waiting... will I dare, right now, waiting until morning seems an impossible task.......

Earth Day

Thinking about Earth Day and knowing that EVERY DAY is Earth Day... according to my very wise nearly 8 year old!, I thought that it would be good to make a list of what we do everyday to Celebrate and care for our earth... it's the only one we really have!

So here is my list in no particular order of importance:
~Growing a large percentage of our own food.
~Planting primarily heirloom and open pollinated seeds.
~Choosing Local Food first.
~Choosing organically grown products.
~Eating meat that is humanely raised, grass-fed, free-range, etc.
~Avoiding Bovine Growth Hormone, Antibiotics and Genetically Modified Foods.
~Choosing not to eat foods that contain high fructose corn syrup.
~Shopping at the Farmers Market.
~Focusing on Local products and services whenever possible.
~Using the Better World Shopper Guide to choose products and stores.
~Turning our yard into a sanctuary for birds and bees and other wildlife who appreciate our organic ways.
~Composting our kitchen, office and yard waste.
~Teaching our daughter fabulous ways to take care of the planet.
~Sending our daughter to an amazing public charter school, that focuses on Environmental Education and Green Living.
~Harvesting rainwater for use in the garden.
~Using mulch to minimize water usage.
~Reclaiming found objects and giving them new functions.
~Reducing the amount of things that we NEED to buy.
~Making as many meals as possible at home and from scratch.
~Repairing things that break instead of replacing.
~Finding new uses for throwaways.
~Recycling things that we can not compost, reuse, repair or reassign.
~Freecycling. Both to get stuff and get rid of stuff.
~Use compact fluorescent light bulbs.
~Filter our own tap water and do not buy bottled water.
~Minimize the use of credit cards.
~Sharing rides and minimizing car trips.
~Always looking for ways to lessen our Carbon Footprint.

I am sure there are more things.. but for now.. this is what comes to mind.

All of this is not only good for the planet but really good for the pocketbook and serves to bring our family and our neighbors and community closer together. Working for the greater good!

Make everyday EARTH DAY!

Beautiful Snowy Garden

We had a big snow storm on Sunday night.. it was the biggest snow we had this winter and we sure enjoyed it.. These photos were taken Monday morning. School was canceled for the day and the whole family had fun out in the white stuff.. Funny thing is that it was mostly gone by Wednesday with temps around 50! and today the projected temp is 70! Seems odd after having a morning temp on Tuesday of 12.. But that is Western North Carolina for you. We get winter... but it rarely stays around for long. Thank you southern exposure.
I had just planted my baby salad starts out in the garden... but I had them covered with row cover... a double layer on one bed and the other bed is under glass...
I peeped into the glass covered bed to check on the babies.. they seem to be doing okay... the row-covered bed looks good too. Today I will open the covers and let the warm air get in.
I'll post some picture of the grand opening later today..
Have a good day. Spring is on the way! YAY!

No Farms No Food

I've seen this bumper sticker around town and on the road. It's a great slogan. But I wanted to know more about where it came from and just who's slogan it is. I did an on-line search to find out... (I just love the internet for connecting with the things that really matter to me!) and I found out the it belongs to the American Farmland Trust. The mission of American Farmland Trust is to help farmers and ranchers protect their land, produce a healthier environment and build successful communities. To that end, the campaign of No Farms No Food, is all about supporting local food and farms.

The message is simple and couldn't be more clear—America's farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.

Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That's why supporting local food and farms is more important than ever!

A few weekends ago, I took a class sponsored by the ASAP (Appalachian Sustainable Agriculture Project) on Starting a Market Garden Business. One of the many things I was surprised to learn is that 96% of the food that is grown in our Western North Carolina Region goes away, into the global food supply. That fact just amazed me. Add to that the fact that most of the food in our local stores has come 1000's of miles to get to us. No wonder food costs are soaring and much of the produce at the local grocery looks like it's been to the war and back! What is that all about?

No Food No Farms offers 2 ways to get involved...

1. Get the Free Bumper Sticker and display it. Spread the message in your community that you support local food and local farms by displaying a free No Farms No Food bumper sticker from American Farmland Trust. Request yours today!

2. Take the Keep It Local pledge and stand up for local food and farms! As consumers, we make a difference when we support local food and farmer's markets. Make a commitment to local food, farms and ranches and take the Keep It Local pledge now!

I must say that this excites the local foodie in me! I have ordered my bumper sticker and made the pledge. I invite you to do the same. If you can, make a donation to support the work of the American Farmland Trust.

After you take the pledge you too will get a letter like I did with some more great resource information.

Dear Beth,

Thank you for making a commitment to your local farms and ranches by taking American Farmland Trust’s Keep It Local Pledge. We hope you discover a new favorite food, make new connections with local farmers and ranchers and gain a deeper appreciation for what it takes to get a meal from farm to fork.

Here are some resources to get you started:

Find farms and ranches in your area. Map the distance to your home to find those within your pledge distance. Subscribe to their CSA, find them at a farmers' market or go to the farm if they have pick-your-own operations.

Search for restaurants that buy from local farms and ranches. Don’t be afraid to ask questions about where the food is from. A lot of restaurants take pride in providing fresh ingredients and will be glad you asked!

Learn what’s fresh in your area—and how to cook it. When you start eating local, you might come across new varieties of fruits and vegetables that you’ve never seen before. Your taste buds are in for a treat! Experiment and share recipes with other local food enthusiasts.

American Farmland Trust is committed to protecting farm and ranch land and increasing the availability of fresh, local foods. Support our work by donating today. Your gift will go a long way to help in our work with policy makers, communities and producers to save the land that sustains America.

Sincerely,

Your friends at American Farmland Trust

Every Dollar Spent is a VOTE!

A few months ago I saw something about The Better World Shopping Guide and went right ahead and ordered my family a copy. Right now I can't even remember where I saw it.. but I tell you that it has changed even more the way that I shop! This little book is a small but mighty weapon! It fits in my purse so that I can always have it with me... but really, that's the only small thing about it. I am so impressed with the work that went into this project that I want to share it with you.

from the website....

The idea: Money is power. And wherever large amounts of money collect, so also new centers of power form. The latest historical manifestation of this is the modern corporation. Make no mistake, these new power centers are not democracies. We don't vote for the CEO's or their policies (unless we are: rich enough to be significant shareholders, informed enough to know what's going one, and compassionate enough to care about more than just personal profit), yet our destinies are increasingly in their hands.

The solution: As these power centers shift, we must shift our own voices if we wish to be heard. As citizens, on average, we might vote once ever 4 years, if at all. As consumers, we vote every single day with the purest form of power...money.
The average American family spends around $18,000 each year on goods and services. Think of it as casting 18,000 votes every year for the kind of world you want to live in. Use this site to take back your power.

The Key issues:
1. HUMAN RIGHTS: sweatshops, 3rd world community exploitation, international health issues, divestment, child labor, code of conduct.

2. THE ENVIRONMENT: global warming, rainforest destruction, pollution, recycling, renewable energy, greenwashing, toxic waste, eco-innovations, illegal dumping, sustainable farming.

3. ANIMAL PROTECTION: factory farming, animal testing, humane treatment, wild animal habitat.

4. COMMUNITY INVOLVEMENT: family farms, local business support, volunteer efforts, sustainable growth, philanthropic donations, nonprofit alliances, establishing foundations.

5. SOCIAL JUSTICE : fair wages, fatalities, union busting efforts, health & safety records, discrimination based on: race, gender, age, ability, religion, sexuality, ethnicity.

So how do we use this weapon? Knowledge is POWER as much as money is. And by arming ourselves with knowledge we can make informed decisions as we wield our POWER. The authors of this book bring us the knowledge we need to make these informed decisions.

My amazing seven-year old LOVES money. She thinks it is really cool to be able to buy herself the stuff that she wants. One of my goals as a parent is to teach her the concept of voting with her dollars! So yesterday we were out buying groceries and she had a few dollars burning a hole in her little purse. I had already used the book that day to make several shopping decisions... like which brand of ice cream, rice and cheese to buy. We were standing in line at the check out and Rebecca decided that she had to have some gum. After setting the example through our entire shopping trip, I handed her the book and said, "Look up Candy and see if you can find any of these products on the list and what grade they get." It was fascinating to watch her face as she realized that not a single candy product on the shelf in this conventional mainstream grocery had even a C or D grade. She decided to pass on the gum here. We did go to a healthy grocery next to pick up a few more things and they had the gum that scored an A.
Let me tell you, the satisfaction this kid has knowing that she supported a company that got an A with her 79 cent purchase was glowing on her face at the check out and every time she pops one of those pieces of gum into her mouth, true satisfaction! Lesson learned. Start'em young, I say!
I encourage you to check out the website, buy yourself a copy, give a few as gifts, share the lesson/solution with friends, co-workers, and family! Know that supporting this project will help get subsequent editions published and spread the teaching of a new way of thinking about dollars spent.
Start revolutionizing the way YOU shop. BE armed with knowledge. And remember that EVERY DOLLAR spent is a VOTE for the practices of the company your dollar supports! Make sure that you are supporting practices that you can believe in.

Road Food.... Yikes!

Well Rebecca and I spent a week at a dance camp after Christmas and let me tell you.. I just know too much about food.. Usually I relish to opportunity to have a week off from cooking and thinking about what to cook and having someone else deal with all of that and serve me and clean up afterwards... BUT it seems that is not the case anymore!
After reading Michael Pollan's book, The Omnivore's Dilemma, I have dramatically changed the way that I shop for food. I pay even closer attention to the labels, what the ingredients are and where the food comes from. I buy less and less processed products... Fresh food plus staples. We make most stuff from scratch. Eat food grown in our garden and buy local whenever possible. Often, I opt out of buying something because it was grown too far way or is too processed or has too many additives. I shop with a list of which vegetables and fruit have lower rates of pesticide residue. I buy organic whenever I can. I also shop with my "The Better World Shopping Guide" and make choices knowing that every dollar I spend is a vote for the business and farming practices followed by the companies that I chose to buy from.
So to spend a week eating food service fare, I had to change my food focus. Usually, I love to eat. I live to eat! I love food and the process of making food, growing food and the stories that the food brings to the table. But for the week at camp, I had to simply eat to live. It was just fuel. But really not the best quality of fuel.
We had lots of noodle dishes sometimes a pasta dish with a side of pasta. Yikes! Very little fresh vegetables (well there was fresh broccoli one day and that was really it). The fruit was fruit salad out of a can with lots of syrup. The first night.. dessert was green jello with large marshmellows. Amazing! I would have given my kingdom for a piece of fresh fruit! I ate what I could... but dreamed of my own cooking!
But I guess the real question is how do you eat well when you are on the road?? As far as I can tell, the best solution is to bring your own food. I find that packing from home for the trip is easy enough... but then the way home is harder to manage...
When packing your own food is not possible what do you do? I say it has to be a matter of picking the lesser of the evils! Choose the fresh vegetables and fruits and stay away from the more processed foods.
Ah... it is good to be home. Tonight's dinner: home made turkey stew with home made corn dodgers on the side! Homemade apple sauce.
Yum!

Silent but Busy!

Dear Readers,
I have been silent for quite some time... it has been a crazy few weeks full of all sorts of hustle and bustle. My silence here has certainly not been because I had nothing to say... quite the contrary.... just that there is SO much to say and there has been SO little time to stop and write! Between the holidays, travel, and big changes at home...

So the BIG NEWS is that David and I are now engaged! Woohoo! After 6 years as a single mama and 45+ years of waiting for the right one to come along... here HE is! Rebecca adores him and life is SO good. Really worth the wait! I must say that it is the easiest relationship ever and just gets better all of the time. Yay!

So now we are in the process of selling David's home on the other side of town. Then we will all move into my little house at the garden. It will be SO good to live back at the garden and not be commuting anymore! I SO look forward to being on site and the great time that will be saved from the travel back and forth.. also looking forward to the more integrated life that we will be able to live all in one place! Cooking and gardening and doing the usual household chores.... an inter-planting of work, so to speak!

My Fresh Start produce business is coming along. I have about 20 families on my weekly email list with 3-8 orders per week. It is what I can manage for now. As the Spring and Summer season comes on I expect that it will become twice a week email with more orders! Right now the winter options are limited to fresh greens and mesclun mix salad greens as well as some fresh herbs.

My row covers are working well! I currently have six covers up and have plans for more. I am using the French Chenille Style of row cover written about in Elliot Coleman's book, The Four-Season Harvest and by our friends at Shibaguyz . I had read the book and seen to information on row covers but it was not until the Shibaguyz posted about their experience making these row covers that I promptly followed suit! Thanks for the inspiration! I promise to write more about the process and include how-to pictures!

We are getting a storage building built at the garden to serve as storage and a woodworking shop for David.. But wouldn't you know it... the ideal place for the building is were my mountainous mulch piles have been for the last few years. So for the last 3 days we have been moving the mulch. Who needs a membership to the gym? My body hurts in places that I didn't think that it was possible to hurt! And I am not done yet.. David helped for the first day until his asthma started up thanks to the molds in the pile.. I took over after that! But I am almost done.. one more day! One of the side benefits of this little project is that now the mulch is closer to the garden and will save steps later. I also managed to get the wide row of berries mulched and the herb garden paths too!

There of course is more... but It is time to cook dinner. Chicken Risotto with mushrooms and onions and a salad of freshly picked (an hour ago) mesclun mix with a balsamic vinaigrette.

Balsamic Vinaigrette
1 Tablespoon Balsamic Vinegar (or vinegar of your choice)
2-3 Tablespoons Extra Virgin Olive Oil
1 garlic clove (finely minced or pressed)
salt to taste
fresh ground pepper to taste

An Abundance of Greens and Herbs

I have begun offering fresh produce to friends and family weekly as I have such an abundance of greens and herbs that we can't eat it all. Fresh greens are so good for you and the more you pick, the more they seem to produce. And the possibility of growing greens year-round means that there is no reason for preserving the harvest for long-term storage! Besides greens are much better fresh.
The picture here shows greens (rainbow swiss chard, mixed cole greens..collards, purple veined brussel sprout leaves and broccoli leaves) and herbs (chives and lemon grass) harvested and waiting for pick-up. I pick the fresh greens and rinse them, then bundle them into bunches and put them in mason jars with fresh water to keep until pick-up.
Here is an excerpt from my letter to family and friends, introducing the "Fresh Start" concept.

Dear Friends and Neighbors,
This year my garden plot has turned the corner and is producing a beautiful abundance of organically grown, lovingly nurtured produce. More than my family can hope to eat... and we are eating well!

My mission with my garden was first to grow the organic produce that I wanted to feed Rebecca but could not afford to buy at the grocery store. As I got more into my project, it became more and more about eating LOCAL, minimizing my carbon footprint and nurturing the planet. It has been a wonderful journey, watching the land that is my yard become a magnet for birds and butterflies and bees. There is more good happening here than meets the naked eye! Layers and Layers of good and important steps forward. A Fresh Start!

I have spent the summer wondering what to do with all of this wonderful food and realizing that the time and effort I spend is like having a full-time job! I have been looking for ways to get my garden to start bringing in some income. I have considered starting a small CSA but have concluded that I am not ready for that yet..
What I have decided to do is to offer each week an email of what is available in the garden. This email will go out on Monday and Thursday. Let me know what you want to order and the next morning, I will pick and bag your order. You can pick it up that day (Tuesday or Friday) at the Garden......

You can be assured that your produce was fresh picked because I am not going to pick it until you let me know what you want! This is LOCAL food at it's best with a small footprint and layers and layers of good!

Eat your Veggies!

My young assistant, Rebecca, and I have been having a big time putting up our bounty this year. We watch the squirrels in our neighborhood stocking up for the winter and feel like squirrels ourselves as we can and dry and freeze everything that we can't eat in the next few days.
Rebecca's been a great help in the kitchen. Her big responsibility, besides tasting, is washing the canning jars. Her little hands fit right into the jars. She scrubs them till they squeak and has developed her own system of soaking, scrubbing and rinsing. She checks for chips in the rims and has learned all about the importance of using sterile equipment. Enlisting our kids to help in these tasks is a great way to reinforce the "we're all in this together" and "we need to work as a team" lessons.
Rebecca feels such a great sense of satisfaction when we break into the canned foodstuff. Just this morning she had a bowl of our spiced applesauce with breakfast. And was ready to lick out the bowl she liked it so much! I sent her off to school filled with yummy healthy food and bursting with pride that she had helped make that applesauce. She taste tested throughout the process, decided what spices to add, stirred the pot and washed all of the jars.
Early this month, my friend Amanda and her 3 year old Emma took care of my garden for a week while my family took a trip to Alaska. We were chatting the other day and she told me that Emma had never been very interested in eating vegetables but while helping to pick cherry tomatoes, she discovered that she loved tomatoes. Sometimes the best way to get kids to eat something, is to involve them in the growing, picking and processing of our food.
So many children today (and adults) are so disconnected from the source of our food. For most people, food simply comes from the supermarket, so therein begins the disconnect in our society. But when we start asking about where our food comes from and how it is processed, when we start taking part in the process... that sense of pride that Rebecca carries with her is available to each and every one of us!

Urban Homesteading hits the Mainstream Media!

Woohooo! ABC News program NIGHTLINE ran the following story last night on their show.

A Family Farm in the Midst of Suburbia

IT is SO exciting to me to see that our message of self-reliance and resourcefulness is now going beyond our circle of like-minded people. The more we get our story of food empowerment out to "the people", the more likely we are to see real change that will improve everyone's lives.

Next week my daughter's 1st grade class is walking the two blocks to come and visit my garden. So many of these children think that food comes out of a box or from the "golden arches". These school kids are simply the product of generations of Americans who have been taken in by the ease of fast-food and the simplicity of processed food products. I look forward to showing them another way to think about food and backyards!

The first year that I had this garden underway, my daughter was 3 years old. When the tomato plants started putting on fruit, I showed them to her excitedly. "Look, " I said, "look at the tomatoes!" I was shocked when she said, "Mom, those are NOT tomatoes! Tomatoes are RED!"
Wow, she really needed a garden. Now green tomatoes are her favorite. And she has her own raised bed or two and is in charge of edible flowers in the garden.

We need to get our kids involved in food production. It is the only way to truly break the chain of apathy and dependence on long-distance produce and overly processed convenience food.