Garden Fresh Roasted Veggies

Here is an amazingly simple yet wonderful garden fresh dish shown here before cooking. It has a beautiful variety of colors! My High School Home Economics Teacher would be SO proud. Beets, Carrots, Onions, Garlic, Potatoes (red, russet, blue), tossed with a little olive oil, salt and pepper, and topped with fresh parsley and sprigs of rosemary.
Bake uncovered in the oven at 350 or so... oven setting can be more or less depending on what else you are cooking in the oven at the same time... consider a cover for a bit if you are cooking at a higher heat. Bake until the veggies are done.
Local and Fresh... it can't be beat!

Why Bother?

You can't start growing your own food without asking yourself the question, Why Bother? It is work, pleasurable work with amazing returns... but at the end of the day aching and tired, you just gotta wonder.. if it really is worth the bother... Friends may even give you a hard time about your "million dollar tomato". And you wonder... I could just drive to the grocery store and buy food... I could even buy food already made...
Ahhh, but the rewards of growing your own and making food from scratch.....the good feeling, the great food.
I am writing now with a full and satisfied belly from an amazing meal. A mostly local meal: Meatloaf (made with local beef and homegrown carrots, squash, onions, garlic, shitake mushrooms, and tomato), Fresh Homegrown Kale braised with homegrown garlic, and Rice. Yum!
This evening I stumbled on an article by Michael Pollan, first published in the New York Times on April 20th, 2008. You can read the entire article, WHY BOTHER? But here is the piece that I wanted to share with you..

But the act I want to talk about is growing some — even just a little — of your own food. Rip out your lawn, if you have one, and if you don’t — if you live in a high-rise, or have a yard shrouded in shade — look into getting a plot in a community garden. Measured against the Problem We Face, planting a garden sounds pretty benign, I know, but in fact it’s one of the most powerful things an individual can do — to reduce your carbon footprint, sure, but more important, to reduce your sense of dependence and dividedness: to change the cheap-energy mind.
A great many things happen when you plant a vegetable garden, some of them directly related to climate change, others indirect but related nevertheless. Growing food, we forget, comprises the original solar technology: calories produced by means of photosynthesis. Years ago the cheap-energy mind discovered that more food could be produced with less effort by replacing sunlight with fossil-fuel fertilizers and pesticides, with a result that the typical calorie of food energy in your diet now requires about 10 calories of fossil-fuel energy to produce. It’s estimated that the way we feed ourselves (or rather, allow ourselves to be fed) accounts for about a fifth of the greenhouse gas for which each of us is responsible.
Yet the sun still shines down on your yard, and photosynthesis still works so abundantly that in a thoughtfully organized vegetable garden (one planted from seed, nourished by compost from the kitchen and involving not too many drives to the garden center), you can grow the proverbial free lunch — CO2-free and dollar-free. This is the most-local food you can possibly eat (not to mention the freshest, tastiest and most nutritious), with a carbon footprint so faint that even the New Zealand lamb council dares not challenge it. And while we’re counting carbon, consider too your compost pile, which shrinks the heap of garbage your household needs trucked away even as it feeds your vegetables and sequesters carbon in your soil. What else? Well, you will probably notice that you’re getting a pretty good workout there in your garden, burning calories without having to get into the car to drive to the gym. (It is one of the absurdities of the modern division of labor that, having replaced physical labor with fossil fuel, we now have to burn even more fossil fuel to keep our unemployed bodies in shape.) Also, by engaging both body and mind, time spent in the garden is time (and energy) subtracted from electronic forms of entertainment.

You begin to see that growing even a little of your own food is, as Wendell Berry pointed out 30 years ago, one of those solutions that, instead of begetting a new set of problems — the way “solutions” like ethanol or nuclear power inevitably do — actually beget other solutions, and not only of the kind that save carbon. Still more valuable are the habits of mind that growing a little of your own food can yield. You quickly learn that you need not be dependent on specialists to provide for yourself — that your body is still good for something and may actually be enlisted in its own support. If the experts are right, if both oil and time are running out, these are skills and habits of mind we’re all very soon going to need. We may also need the food. Could gardens provide it? Well, during World War II, victory gardens supplied as much as 40 percent of the produce Americans ate.

But there are sweeter reasons to plant that garden, to bother. At least in this one corner of your yard and life, you will have begun to heal the split between what you think and what you do, to commingle your identities as consumer and producer and citizen. Chances are, your garden will re-engage you with your neighbors, for you will have produce to give away and the need to borrow their tools. You will have reduced the power of the cheap-energy mind by personally overcoming its most debilitating weakness: its helplessness and the fact that it can’t do much of anything that doesn’t involve division or subtraction. The garden’s season-long transit from seed to ripe fruit — will you get a load of that zucchini?! — suggests that the operations of addition and multiplication still obtain, that the abundance of nature is not exhausted. The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world. Michael Pollan

Don't Play with Your Food

Well sometimes you just can't resist the temptation to play with your food!
So meet Pedro the Hot Pepper Guy! He's one of a kind, spicy and debonaire!
My hot pepper harvest has been abundant.
I am hoping to find the time to make a batch of hot pepper jelly this week.

What Eating Local Really Means

1. Eating local means more for the local economy.
2. Locally grown produce is fresher.
3. Local food just plain tastes better.
4. Locally grown fruits and vegetables have longer to ripen.
5. Eating local is better for air quality and pollution than eating organic.
6. Buying local food keeps us in touch with the seasons.
7. Buying locally grown food is fodder for a wonderful story.
8. Eating local protects us from bio-terrorism.
9. Local food translates to more variety.
10. Supporting local providers supports responsible land development.

I found this wonderful list at http://www.eatlocalchallenge.com
Consider committing to the EAT LOCAL Challenge.

"Pesticides.. Ain't Killed No One"...

Yep, Believe it or not... that's what the guy said!
So the whole story... my family and I went to the WNC Farmer's Market.. the BIG one in town.. the one run by the state... not one of the many small farmer ASAP (Appalachian Sustainable Agriculture Project) sponsored ones at the Health Food Store parking lots or the City Market where organic growing methods are common and a general understanding that natural and organic methods are important for so many reasons!
This Farmers Market is sponsored by the N.C. Department of Agriculture and Consumer Services. We went in search of a bulk quantity of apples, peaches and gourds...
Well it was amazing! First we explored the retail barns.. NO organics... some heirloom tomatoes but nothing touting it's organically grown and natural methods..
Then we moved on to the Watermelon and Peach area which for some reason also has pumpkins... It was clear to me that the lack of signs about ORGANIC, meant that everything was conventionally grown..
I spoke with one fellow who was selling gourds and pumpkins... When I asked him about pesticides... he told me that it was me NOT possible to grow pumpkins without spraying them...
Well, I have some lovelies that we harvested that very day from my garden... beautiful pumpkins WITHOUT spraying of any kind! Nothing!
Then we moved onto the barns. Lots of vendors....not a single mention of ORGANIC!
By this time I had sworn off the peaches I wanted.. I have been dreaming of peach butter.. but if I am going to put in the time and effort to make and preserve peach butter... well... I am going to do it with organically grown produce...
David just wanted apples that he did not have to pay $2/pound for... which is what the conventional ones are in our local grocery store.. So there he is buying a box for $12. a deal!
But I say to the guy selling them, "So are there pesticides used on these apples?"
"Of course" he says.
I say, "Well, that's too bad."
He continues, "Pesticides are safe, Ain't killed no one... look at all of the people walking around!"...
Do you believe it?? By this time, I am almost speechless...
But I manage to say, "Depends on how you measure the dead."
This interaction has given me alot to think about! So just how DO we measure the cost of pesticide use...it is SO about the poisoning of our planet... Our water, our air, our soil...
these are all things that are necessary for life... all life!
Your life, my life, the lives of our pets and food animals, and yes... even those who are unwilling to believe that there is a problem!
The more we degrade our soils with chemical pesticides and chemical fertilizer, the less we actually can produce from that land. And unhealthy land yields unhealthy life!
How do we measure the dead.... if we don't want to look at those who are in their actual graves .. how about the walking dead... those with cancer and other unexplained deteriorative illnesses.. what is it that causes these and many other diseases? Who knows... but my money is on the untold multitude of chemical inputs to our bodies that we ingest through the foods we eat, the air we breathe and the water we drink and the drugs we take in, both on purpose and those in our food supply and water supply...
Think about it... "Ain't killed no one..." I say again.... it depends on how you measure dead!

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!

Tomato Bounty!

I have honestly been SO busy keeping up with my tomato harvest and the demands of the garden that I have had no time to write!
My tomato plants are the most amazing ever. I have about 50 plants and an unknown number of varieties. I planted a mixture of Heirloom Tomato Seed from Gurney's this year, so a real variety of red tomatoes, cherry and mini tomatoes as well as yellow, orange and purple tomatoes!
The plants have been really prolific but are starting to wind down. One day in August I had a 40 pound harvest day! It has been amazing.
Canning has taken up a bunch of time and I have a cabinet full of canned tomato sauce to use through the winter.
My sweetie gave me a super dehydrator for my birthday in August.. so I am also drying cherry tomatoes and sheets of tomato paste! In the past I have cooked some tomatoes down for paste and frozen them in ice cube trays then transferred them to freezer bags. The cubes were then added to sauce as a thickener or soups for extra flavor. I never would have thought of drying the paste... but the dehydrator instructions suggested it and I really like the idea! The amount of room it takes up is dramatically diminished. And I am not storing water... the paste should work really well as a thickener!
I imagine that I will spend the winter catching up with posts!

Minor adjustments to Rainwater Barrels

The proof of anything is always in the using... well, in using my rainwater barrels for watering I have found that because of the height of the barrels, I was wasting too much water in spillage whenever I filled my watering can.
Lowering the barrels was not an option because I need the difference in height to make the overflows from one barrel to the next really work. So I figured that adding an extension hose to effectively deliver the water directly into the watering can was the way to go!I got some old garden hose and bought some fittings for about a buck each and custom made hose extensions for each of the higher barrels. Each extension is incrementally shorter as the barrels go downhill. The watering can fits under the hose and it keeps all the water in the can... No spillage. Problem solved.
Necessity is the mother of invention!

First Pesto of the Season

This week I made two small batches of Pesto. The Basil is coming in and we LOVE Pesto in our family, with an Italian name like "Molaro" it is practically required!
I grow the Basil Variety called Sweet Genovese. This is the third year in a row that I have gotten this seed from Cook's Garden and I have been very happy with the results.
Last year we also grew a Lemon Basil variety.. but were not as pleased with it for Pesto or tomato sauces. So halfway through the season we just started ignoring it. Let it flower and just forgot about it.. Well this year we are overrun with Lemon Basil and we have learned to cook with it. The lemon basil is nice in Thai and Indian cooking..
But the lesson here for me is that it is easy to have basil reseed itself! I never knew this because I am so obsessive about heading the basil to let it bush and keep producing new leaves. So this year.. I will allow some of the Genovese to flower and go to seed so I will have self-seeded Basil next year! And I will save seed to get some started too.. just in-case this variety is not as good about reseeding itself. I'll let you know.

So.. PESTO..

My Recipe..
~A colander full of freshly picked basil leaves washed, de-stemmed and dried in a salad spinner
~1/4- 1/3 cup of nuts (I have used pine nuts, toasted almonds, cashews, walnuts, toasted sunflower seeds... depends on what you like and what you have on hand)
~1/4 - 1/3 cup of grated cheese (parmesan or romano)
~3-8 cloves of garlic (depends on your love of garlic~)
~enough Extra Virgin Olive Oil to make it the "right" consistency

Zip it all up in a food processor and freeze as quickly as possible.
When I make Pesto, I put the finished product in Ice Cube Trays and freeze for a few hours before I put the cubes in a zip-lock bag. The quicker you can get them into the zip-lock.. the greener the pesto will stay.. Keep them open to the air and they will turn a dark almost black green on the outside.
These Pesto Cubes make a great addition to soups, stews and sauces. Add a cube or two depending on your personal tastes.
If you are making pasta take a few cubes out the thaw before you start the pasta water, then toss with the pasta after it has been drained.
YUM!

Rain in the barrels!

Western North Carolina is in an extreme drought so Rain is always exciting but I've got to tell you that watching one barrel fill and then overflow in to the next and on and on is pretty darn Exciting!
My young assistant, Rebecca (age 7) had a grand time watching too and learning about how important it is that we conserve water and make the most of what we have.
We got the camera out and had fun shooting the following pictures in the rain.


















This second shot shows my latest addition... the upper overflow spigot on the "Barrel 5". It has a 10 foot length of hose which leads into the garden and ends at the "whirly bird" sprinkler. The spigot is kept open. This way the overflow is kept away from the house and waters the garden some more!
One good rain is enough to fill all of the barrels and gives us enough water to keep up with the garden until the next rain.
It's a good feeling!