Tomato Harvest

A couple of my heirloom tomatoes finally came around!
The big guy on top is an Italian Heirloom, in the top corner is a handful of Cherry Romas, the Russo Sicilian (look at the seeds on this one - it was like cutting open a bell pepper), and a Black Krim that I probably picked a couple days early but couldn't wait for :)

Inspiration

After coming back from California, I was just so ready to try new things here in Iowa. I've done a little research about hardy varieties of fig and am playing around a little more with my succulents.
In finishing up some of the detail paint work on the backside of my house, I came to a point about halfway through the back wall where the neighbors' peach tree was starting to grow over the fence. She and I had talked about it and she was going to trim them back. After checking with her to make sure it was OK, I snipped off a couple smaller shoots, shaved off a little bark near the cut end of the branch and coated it with rooting hormone, and potted it.

It's going to look a little sad for a while, but hopefully the cut end of this shoot will send out new roots and take hold in the pot. I amended the soil with a little organic fertilizer before planting, firming, and watering the branch. If it doesn't work, at least it hasn't cost me anything...if it DOES work, I'll have my own peaches a couple summers from now!

It's that time of year, again!

Mine all mine!
This was my first good sized tomato harvest this year with several varieties to sample:
Italian Heirloom, Amish Paste, Cherokee Purple, Green Zebra, Cherry Roma, and more!
I purchased the tomatoes as small plants from Seed Savers Exchange in Decorah, Iowa and it's been fun to watch them grow and produce in a BIG way!

Californ-i-a: Food

We had some really great food in California. Some of it had it's picture taken..some of it was devoured before I remembered.
In addition to In-N-Out Burger and some of the traditional stuff like that, we ate at a couple really cool little local spots. This one was called Back Abbey - a little British-inspired pub with nice outdoor seating.

I had the Back Abbey with fries and a French beer :)
The burger was ridiculous: Angus beef, Nimon Ranch bacon, caramelized onion, garlic aioli
I was really excited about the fries, too..fried in duck fat. I've heard good things, and they didn't disappoint.

The bakery in Claremont has been around for nearly 100 years. It's currently operating as Some Crust Bakery and makes everything by hand with local and organic ingredients.

My breakfast sandwich: turkey, egg, cheeses, garlic aioli, avocado, and red onion on homemade sourdough. Delish!

I want this life.

One of the coolest things was picking fruit from the edible landscape at the Claremont Colleges. It's all organic, and there for the picking if you're a student. Luckily, we had one :)
I don't think I had ever had figs before...now I think I need to plant some!

Olive trees on campus - so pretty!

The allee of oranges. Megan says campus smells amazing when the citrus blossoms are out.

Pitzer College had a really great little student-run garden complete with chickens, bees, and a mini-orchard.

Little pomegranates ripening away.

A good day's work! Plums, lemons, oranges, apples, a pomegranate, a persimmon, avocado, limes, and figs.
Our need to eat out went down drastically after this :)

Megan and I were playing with figs..so cool!
This is fig, prociutto, and chevre pizza with caramelized onions, a balsamic reduction and arugula. So. Good.

Figs wrapped in prosciutto. We tried it roasted and un-roasted, and we both preferred roasting.
We also tried it with some capicola and thinly sliced salami...it was all great!
We also tried a couple internet recipes: sauteed figs in honey butter (good) and figs sauteed in brown sugar butter served with sweetened mascarpone cheese, a balsamic reduction, and honey butter (AMAZING!)

Broccoli!

You know how I love my fresh broccoli :)
I cut this one last night and ate it for dinner after finishing the sidewalk..NOMNOMNOM

Moonflower

Among the new plants in the ground at my house now is Moonflower - aptly named as they bloom at night and close back up during the day. They spread and spill out over the area where they're planted and fill an awful lot of space..which is nice for me right now because I have a good amount of space to fill! They also have great foliage, so they're pretty even when they're not blooming...as all of my plants are in the process of doing at the moment.
As you can probably tell, I took this picture when I pulled into the driveway last night...headlights and camera flash: ON!

Veg

I had big plans for my vegetable garden this year, but not enough time (and not enough rainless, sunny days to work on it, either!) So, I'm gardening with the garden I have, not the garden I want...either way, it's working out well!
Across the top of the picture, I have several broccoli plants growing nicely - after having fresh broccoli last year, I decided I needed A LOT more of it this year! At the front I have several onions, garlic, two good-sized tomato plants, a couple varieties of lettuce, and some herbs. Not as much as I'd like...but certainly as much as I can handle right now :)
Check back for updates - it's changing every day!

SO much respect for landscapers!

This is where we started: dirt mounded up from re-pouring the sidewalk, dead grass, rocks all over the yard..and the random nail here and there left over from roofing and siding projects.
Pretty much a mess!

Cleared the river rock from around the house, laid my landscaping fabric, and trenched in the stones for a nice border.

Added wood mulch inside the rock border, raked up the dead grass, rocks, and junk with a steel rake, and smoothed everything out.
This picture shows the before (foreground) and after. Now the yard is a nice clean slate - hopefully the grass seed I threw down yesterday will start taking off over the next couple weeks!

So..I got myself into another project. I read about a method of organic fertilizing called compost tea - it's all of the benefits of spreading a layer of compost, but it's liquefied so it reaches the roots faster.
I bought a fish tank bubbler to aerate the water so helpful bacteria would grow during the "brewing" process. 

Ideally, you'd use a rain barrel, but I don't have one - I just used City water from the hose and let the bubbler work at it for a while.
Compost tea in practice at Haaaavaad Yaaaad ;)

Make a giant tea bag filled with compost and suspend it from the lid of the can into the bubbling water. Add molasses to feed the bacteria, and a little organic fish fertilizer if you can get it. All in all, it's a great shot of nitrogen to the soil, it helps the root system of the grass reach deeper and increases the lawns drought resistance. And it's organic - even if it doesn't work exactly like it's supposed to, there's nothing in it that's going to hurt anything. Pretty cool process!
Compost Tea

'Tis the Season

..what? You thought I was talking about something else? No! It's seed shopping season! Received my Seed Savers Exchange and Baker Creek Heirloom Seeds catalogues within a day of one another :)
http://www.seedsavers.org/
http://rareseeds.com/

Chilly outside = chili inside :)

Got to use some of the garden tomatoes from the freezer - love it when a plan comes together!

Farm Box Soup

Did I tell you I signed up for a CSA membership?

Well, I did.

For those who haven’t heard of it, a CSA is Community Supported Agriculture and basically gets me my percentage of all the crops harvested from a local, organic family farm! I’ve read a lot about them, and known people here in town who have bought shares before, but never been in a position to do it, myself. Not having a kitchen will do that..

Ahh..the good old days. Er..

I took the plunge this summer, and have been very happy with it so far! I only ever really know what I’m going to get on the day I go pick up my box full of goodies..the farmers send out an email to everyone letting them know what will be in the box, new developments around the farm, how they’re doing at the market, etc. It’s a really cool way to stay in touch with what’s happening around you, AND the farmer gets a much larger chunk of your food dollar than they would if you bought the same produce from the grocery store.

It’s also way fresher (picked right before it goes into the box), local (less fossil fuel to transport AND it helps you develop higher tolerance to local allergens..a big selling point for me because I really suffer through the fall allergy season) and chemical free (never a bad thing).

http://www.bluegatefarmfresh.com/

The cost of a big box of goodness once a week throughout the growing season was $460 – kind of a big chunk of change to drop all at once, but it’s not that much more expensive than buying the same foods from the grocery store over the same time period.

Plus, it’s delivered to the bookstore near my house (http://thenextchapterbooks.wordpress.com/) so I don’t have to drive across town..I can pick it up on my walk home from work! It also forces to me try new things..otherwise I waste food and money, neither of which I want to afford to do right now.

Anyway – I got my ‘farm box’ on Tuesday and took it home to see what I had to work with.

Two different kinds of summer squash, snap peas, Swiss chard, new potatoes, hard-neck garlic, lettuce, beets, squash blossoms, assorted herbs, and a few other things. You can purchase an egg option, extended herb option, honey, or goat cheese through the program..I went with the base share this year.

Another cool thing: I haven’t been exposed to a lot of the things that come in this box. I’m learning so much, and experimenting with new things all the time! Up until yesterday, I had never eaten or cooked with a summer squash before..I decided I like them a lot!

Anyway, as I said, I had no idea what I would do with some of these things so I decided I’d make something up: Farm Box Soup..or CSA Soup, which rolls off the tongue nicely.

I large-diced the new potatoes, squash, and a few carrots I had in the fridge and spread them out on a big sheet pan. Didn’t even peel anything..very colorful..very hippie-healthy. Olive oil, salt and pepper. Roast these at about 375F until they get to be fork tender..kind of al dente, I suppose.

In the meantime, I started warming a quart of store bought chicken stock that I mixed with a little homemade chicken stock I had in the freezer. I plopped a few cloves of farm garlic into the stock to infuse a little more flavor..and let that come to a slow boil. The homemade stock used all kinds of herbs and you could really smell them all at this point.

(http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe/index.html - I never follow the recipe completely. She uses way more chicken than I do..because she makes millions of dollars. Also, what the hell is a parsnip going to add? Cost.)

I pulled the roasted vegetables out of the oven and scooped them into the stock to soak up all that flavor. I also mounded some chard and leftover fresh spinach into the pot and stirred that in to wilt.

At this point, I also pulled out a couple old parmesan cheese rinds from the freezer. I keep the rind to use for sauces or soups because there’s a ton of flavor left in them. I salted and peppered a bit and let everything simmer away.

About this time, I minced up some green onion for a little more flavor and pulled some pesto (that I made with the basil from last week’s farm box) out of the freezer and dropped those into the pot.

Cubed up some homemade bread from earlier in the week..use the leftover olive oil on the roasted vegetable sheet pan and sprinkle with salt, pepper, and Parmesan and toast in the oven. Homemade croutons are better than anything else you’ll ever eat. Ever.

After all of this, I still wasn’t totally sure it would be any good. Like I said, I’d never had a summer squash, and I’m still pretty new to chard. I had tasted things along the way to make sure I wasn’t going to screw up a huge pot of vegetables and I felt OK about things..but whoa.

Anything with chicken soaked croutons, though..right?

This stuff is good!

And wicked nutritious. It’s so different from the chips and salsa dinners with an M&M dessert I had eaten the previous days..

The difference food like this makes is really amazing. I don’t get to sleep as much as I’d like, but I don’t feel tired when I eat this way. There’s so much good stuff in this soup it makes me feel...good!

Anyway..highly recommended made-up soup here. Exact proportions should be decided on-the-fly..that way you can’t blame me if it doesn’t turn out right J Give it a go!

Goat Cheese, etc.

In getting my backyard vegetable garden together, I knew I wanted to mulch the area between the rows with something to keep the weeds down, but also something that would give me something to stand on so I wasn’t wallowing in the mud back there. I’ve seen lots of people do crushed stone or mulch, but I was hesitant to do that because 1. A lot of work, 2. A lot of money, 3. Seems like a pain to undo if I don’t want a garden in the future..or if my seedlings crap out and I’m stuck with nothing this year.

So I started contacting some of our local farmers looking for straw. Our area is really lucky to have a pretty vibrant artisan farm population. Many of these farms are operated by families and are either organic or at least less reliant on chemicals than the larger agribusiness operations. One such farmer is my friend Lois. Lois raises goats, feeds and milks each of them by hand, and turns their milk into nationally recognized, award-winning cheeses that she sells to restaurants and vendors around the country. It’s hard work, but she loves it..and the cheese is ridiculously good.

Anyway, Lois hooked me up with a few (too many) bales of oat straw which will work for my mulch and hopefully not drop a bunch of seed into the plots. As much as I’d like to sew my own oats…I’d actually rather not.

Greeeeeen Acres!

While I was there, I bought a couple ounces of chevre from her and planned to make a recipe I’d seen a year or more ago that I’ve always wanted to try: goat cheese and caramelized onion pizza.

I was not disappointed.

I had a leftover hunk of pizza dough in the freezer from earlier in the week, so I rolled that out after my onions had browned and become super tender and sweet. I added a little garlic, salt, and pepper to the onions for more flavor. I spread a basic béchamel (butter, flour, milk, salt, pepper, parmesan) over the crust, spread my onions over that, and crumbled the goat cheese over top of everything. I baked it at 420F until the toppings were melted and slightly brown and the crust sounded hollow when tapped.

The picture is a little blurry because I was in a hurry to eat the rest :)

So freaking good. My white sauce probably could’ve used more flavor, but otherwise this was way good. I thought later about adding a few leaves of thyme to the mix for next time. And there will be a next time! (If nothing else, I'll make the onions again. While the pizza baked, I was standing over the pan eating them by the spoonful. They were like candy!)

Last night was unproductive on the home front as I was called out to meet with a local guy about a fundraising project we’re working on. But I did have time to make a big batch of fettuccine for dinner (and lunch and dinner and lunch and dinner) with some asparagus I picked up at the grocery store. Not a bad day!

The pasta needed more Parmesan...but that's always the case :)

This just in: ONIONS

Earlier this spring, I stopped by a little greenhouse not far from home and picked up a few bunches of onion sets. I’m pretty sure you could grow them from seed if you had A) any time, B) any space, or C) the equipment..benches, grow lights, etc. Since I don’t have any of those things, I buy sets.

These sets are tiny little onions waiting to be unleashed. By the time you buy them at the nursery, they can be anywhere up to the diameter of a pencil. Once the soil is warm enough, plant your mini-pencil-onions about 6 inches apart from one another and cover with dirt. We’ve learned that the spacing really is important, and for a very simple reason: if your onions are planted too close together they won’t grow to be very large. Which is fine – that way you can use an entire onion all at once rather than have half of a giganto onion floating around in the fridge.

Anyway, our old neighbor (the one I wrote about a while back) always said that your onions should never see the August sun – otherwise they start to get hot. Which means – in light of all the work we’ve been doing on the house – July 31^st was harvest day!

We had white, red, yellow, Texas sweets, and a variety called candy. Because I am a master gardener, I completely neglected to label the different varieties. Red and white I’ve got; otherwise, as far as I’m concerned, there are three different sizes of yellow onions. J

Because we planted so many, we had so many to give away. My grandparents got a batch; my bosses took several; the couple helping with my house got a bag full.. And we’ve still got onions. Lots, actually. Which is awesome because they’ll keep in the basement through the winter. Leave them dirty in a cool, dark place and they’ll keep as long as we need them to – usually they’re gone before any have the chance to spoil.

Happy Tuesday!

Homework

I hate homework - most everything about it, actually. I hated homework so much while in college mostly because I hated what I was doing in college. (I graduated with degrees in Financial Management and Economics...needless to say, this guy was the life of the party.)

I did that to myself because I didn't want to be the guy who was 30 years old, who still wore sweatpants everyday, and referred to passers-by as "Bro" on his way to Personal Wellness. I'm not saying there is anything wrong with sweatpants (I am writing a blog, after all..). I'm just saying the seven year college track wasn't for me. College was fun. A blast. For me, though, moving on was always the purpose. I stuck with a major I disliked because deep down I knew I could pursue whatever it was I truly wanted once I had a degree, and I didn't want to spend any more time getting from 'Point A' to 'Point B' than I had to.
However, there was one thing I learned more than anything while in college: if there was something I didn't want to do, I wouldn't do it. Not in a 'kicking-and-screaming-on-the-floor-of-a-department-store" sort of way. I would do what needed done, but I definitely didn't put my heart into it. And I wanted desperately to put my heart into something.

It took some time before I put it together.

Why was I always more willing to finish my homework when I knew there was a copy of "Cottage Living" waiting for me? Why was 'This Old House' always more entertaining than 'Jersey Shore'? And why do I have this odd fascination with reading Martha Stewart's blog every day hoping for more musings from the vegetable gardens and butler's pantries of Bedford?

I now have a theory. Anytime I have a serious (read: wine-induced) conversation with a really good friend, I find that all any of us are really looking for is simplicity. We don't need to be media moguls, billionaires, or Super Bowl victors. We just need to be happy. We just want to live a life that is full and somehow rewarding - and if we leave the world a better place than it was? Bonus!
I want a house. Not a big house, but one with character and a story. Something I can restore and make even better. A place to call my own and to open up to everyone. I want to have dinner in my too-small dining room using vegetables I grew in my too-small yard. I want something simple. I want a home.

So now I begin the rest of my life - the life after school. The life of my own choosing. The kind of life that gets me involved in my small community. The kind of life where I take my own bags to the grocery store, and save food scraps in a bowl on the kitchen counter for the compost pile. My simple life.