A Light Frost

November 17, 2016 Elizabeth Boegel

Yep, when I got in the car this morning to take Kate to school, the thermometer read 37. I'm SO GLAD we put the row covers on last weekend! I did a little more research about why row covers work. Cold hardy vegetables (such as spinach) actually do quite well in lower temperatures, but still need some kind of protection, and here's why: Plants consist mostly of water. As the water in the cells freezes, it expands and bursts, killing the plant. However, if a plant is allowed to get cold slowly, the water in the cells has a chance to move into the center part of the plant, out of the leaves. This means the leaves can freeze with no damage. And some winter vegetables actually get sweeter with a little freeze! So as long as you slow down the cooling process, they should be ok.

Anyway, all my plants look fine; I even have a couple of red tomatoes on the vine. Here's a little look 'round the garden.

I'm so pleased that everything is looking so well.

Now for something truly ugly, but still fascinating. On my daily hikes lately I've been seeing these guys all over the trails - they are Jerusalem Crickets. Not from Jerusalem, they are mainly found in the Western United States, and not really crickets, these guys are often called 'potato bugs' because they like potatoes (although I've never seen them in my potato patch!). They also like to eat organic matter and are mainly found under rocks and dirt. So why are they coming out on to the trail? I cannot figure it out. Any ideas? If I see the Ranger Bruce at the open space one of these days, I'll ask him.

Creepy looking, aren't they? They apparently can bite if mishandled, so I don't pick them up.

I spent a good bit of time sorting through my supply of dried herbs from the summer, and deciding how to package them up.

This was a very fruitful summer project and I plan to do it again every year. It's time consuming, and I'm finding some things dry better than others, but it's a fun experiment.

Speaking of experiments, have you seen our Little Free Library lately?

We have a lot of regular visitors. We get many books for adults, but they tend to stay 'out' longer, while the kids books are on heavy rotation. Every so often I'll take some out and put some different things in. I enjoy seeing what people write in the notebook and I enjoy watching folks visit the box.

Happiness came in a different box today, the mailbox! (That doesn't happen often anymore, does it?)

A catalog from High Mowing seeds (what Tom calls 'plant porn'), a catalog from my favorite tea company, and a Mother Earth mag. Along with the biscuit cutters I ordered (I've been making more biscuits, trying to perfect my recipe). Guess you know what we're having for dinner tonight.

Pasta and Gnocchi with Angelo

November 15, 2016 Elizabeth Boegel

Guest post from Tom today...

This past weekend Adam and I celebrated his birthday early by taking a pasta and gnocchi class with Angelo Garro in San Francisco. Sicilian by birth and a blacksmith by trade, Anglo's Renaissance Forge has become a gathering place for people that enjoy food prepared in traditional ways. Long-time readers of the blog will remember that I took a salumi class with Angelo some time ago, and enjoyed it immensely.

We gathered at 10AM for some cappuccino, pastries, and introductions, then got right in with the preparation of doughs. The pasta dough is a simple combination of flour, semolina, egg, and enough water to bind it together. We then rolled it down to thickness and hung it up to dry for a bit.

Make a volcano

A broomstick works well

For the gnocchi, we put potatoes through a ricer, then mixed with flour, semolina, egg, and water to make a dough. This was then rolled by hand, dusted generously with flour, and set on trays and chilled.

So much flour

All this work required some sustenance; Angelo obliged with some of his homemade salami, prosciutto, and pancetta, along with some of his own wine.

The pancetta was eaten too quickly to be captured in this picture.

After the sheets of pasta dried for a bit, we sliced them up into linguine.

The gnocchi was cooked and blended with some tomato sauce and meatballs. The pasta was mixed with a tomato-mushroom sauce and some fresh ricotta Angelo made. Then it was time to eat!

It was a wonderful time, and Adam and I both learned a lot. Two things in particular struck me during the day.

The first was when we started peeling potatoes. I've taken more than a few cooking classes over the years, and maybe it sounds silly, but it was so nice that there was an assumption of basic competence in this class. Here's some potatoes, here are some paring knives, get cracking. I work in education, and I see the benefit of setting high expectations. Sure, the adults in the class all had more cooking experience than Adam, but by just treating him as someone who could do the basics, he rose to the occasion.

The other was the value in cooking together. I've tried making pasta myself from time to time, but always with just meh results. Recipes and YouTube videos can only take you so far; there are some things you need to work on with an expert. It's not so much the ratio of flour to semolina to egg that you're learning, it's the way the dough should feel at each stage, the shine that the sheets take on as you roll them, the way to get a clean edge, the size and shape of the gnocchi.

Much thanks to Angelo, Veronica, and Beth at Omnivore! Now, on to buy some semolina...

Weekly Walkthrough: Low Tunnels and Row Covers, Leaves, Recipes!

November 12, 2016 Elizabeth Boegel

Hello, friends - our weekly walkthrough is up. Check the show notes for recipes and information! We were very glad to spend a day in the garden under beautiful sunny warm skies. Here's hoping you get to spend some time outdoors this weekend, too.

First and Last Average Frost Dates: http://www.ncdc.noaa.gov/?directive=prod_select2&prodtype=CLIM2001&subrnum%2520to%2520Freeze/Frost%2520Data%2520from%2520the%2520U.S.%2520Climate%2520Normals Agribon row covers: http://www.groworganic.com/search#&q=agribon&p=1&c=Frost%20and%20Sun%20Protection Best information for winter gardening: Elliot Coleman's Four Season Harvest book: https://www.amazon.com/exec/obidos/ASIN/1890132276/fourseasonfar-20 Maxsea Fertilizer: http://www.maxsea-plant-food.com Recipe for Carnitas: 3 lbs pork (shoulder, or butt), trimmed and cut into 2 inch cubes 1 orange, cut into quarters 1 onion or large shallot, cut into 4 quarters 4 cloves of garlic, peeled 3 bay leaves 1 stick cinnamon, broken in two salt olive oil Nestle the pork cubes in a roasting pan.

Moving Forward

November 10, 2016 Elizabeth Boegel

I suppose it will come as no surprise that I am disappointed in the outcome of the election. I don't want to get in to political arguments here, so there's no need for me to elaborate. However there is one thing I think we can talk about, regardless of how any of us voted.

If you read this blog, you have a love for nature in some way, shape, or form. Maybe you've always wanted to have a garden. Maybe you like to hike with your dogs. Maybe you are soothed by pictures of beautiful flowers. Maybe you are a birder. Maybe you like to cook with fresh produce. Maybe you are a beekeeper. Regardless, if you're here, it's because you care about our environment. And one thing our president-elect has made abundantly clear is his disdain for environmental issues.

A friend sent me an email yesterday from David Loeb, the head of a local organization called Bay Nature. I found it inspiring. I'd like to copy some of that letter here: "Bay Nature is not a partisan organization and we do not take sides in elections. But we do have core values that guide our mission, our outlook, and our work. And those values tell us that we do not make America great by cutting down more of its forests, or opening up its public lands for fossil fuel extraction, or gutting protections for its endangered species, or undoing rules that protect its streams and rivers, or withdrawing from climate change agreements. We are 'great' to the extent that we respect the people around us and the place where we live. We are 'great' when we come together in community to restore a creek or create a park or save an endangered species. Or, simply revel in the natural beauty of this place."

Amen, Mr.Loeb. This got me fired up and thinking about how we, as environmentalists, can move forward.

I think the first thing we can do is look at our own houses and yards. We can create our own carbon sinks by being good stewards of our land. Steps that you can take right now: Use hand tools rather than power tools, minimize your lawn and plant native bushes and trees instead, eliminate any use of herbicides or pesticides, plant deciduous trees for shade in summer and sun in winter, consider the use of water and the energy it takes to move it, and use eco-friendly building materials for hardscapes. The point is to sequester carbon in our yards. Disturb the soil as little as possible, and cover it with plants that will take in more carbon.

While you're at it, plant for local wildlife and pollinators. Add swathes of native wildflowers. Let flowers go to seed. Consider 'levels' in your garden, for different species (tall, like trees; medium, like large bushes; low, like herbaceous and woody perennials and annuals).

Consider saving water. Is your soil porous enough to hold a lot of moisture? A lot of organic matter will help with that. Mulching with wood chips (free from any tree company) provides a tremendous amount of water retention. Build berms and swales to help capture rainwater. Use rain barrels. Plant species that don't require as much extra irrigation.

Grow some of your own food, even if it's a small patch or a container garden on a patio. The less we rely on Big Ag, the better. Buy local. Buy organic. Buy from conscientious farmers. Buy meat from animals that are ranging on grass rather that in feedlot operations, and use it more judiciously. Buy fish that is local and sustainable (sushi should be a special occasion food only) - check the Seafood Watch for good options.

Think about your energy use. We could all rely less on coal and gas. This is definitely something that our household needs to focus on in the coming years. Our footprint is small because our home is small, but we can do better in this area. I'd really like to have a solar roof (see Elon Musk's new plan) that provides power for a car as well, but this is something for which we have to plan and budget.

I also did some research on some companies that are doing good work in environmental areas, and we will consider supporting them with a donation. Here are a few that are worth exploring: The Nature Conservancy, 350.org, National Resources Defense Council, Union of Concerned Scientists, and the Sierra Club.

I am concerned about our future on this planet. At this point, it seems it is up to each individual to take action and make change. I know it seems like tiny steps towards an enormous goal. But what other course is open to us? Please let all of us know, in the comments, if you have suggestions in other ways we can focus our efforts. I feel like we all need to redouble our efforts.

Meanwhile, we're having glorious weather here in Northern California, a sort of Indian Summer. Since I have time this week, I've been getting lots of projects done. Yesterday I decided to cut down the pepper plants to make room for broccoli and spinach. I harvested all the peppers and preserved them, and I did the same with the basil that was in the same beds.

I harvested bell peppers, Jimmy Nardellos, pimentos, Jalapenos, and Maule's Red Hots.

Tom and Adam like to have sliced hot peppers all through the winter on grilled cheese, tacos, salads, etc. So I slice them and put them into jars in the freezer. The bell peppers are cut into strips, frozen on cookie sheets, then put into containers… — Tom and Adam like to have sliced hot peppers all through the winter on grilled cheese, tacos, salads, etc. So I slice them and put them into jars in the freezer. The bell peppers are cut into strips, frozen on cookie sheets, then put into containers for the freezer.

Hanging some basil to dry. Even though dried basil is a very poor substitute for fresh, I use it when making spaghetti sauce and garlic bread.

Some basil gets pureed with olive oil and frozen in cubes.

I got the broccoli and spinach seeds in, after preparing the soil in those beds. To do that, I use a pitchfork and sink it deep into the soil, then gently tilt it up at a 45 degree angle, simply loosening the soil to provide oxygen deep underground. I do not till or turn over the soil (that releases carbon, kills some of the microbiology, and tears the mycelium). I rake the surface very gently, then reposition my drip lines. After that the bed is ready for seeding! In the Spring, we will do our usual amendment of one inch of compost on each bed. I will also add minerals at that time in the form of Azomite (rock dust). I've been doing a lot of studying on soil nutrients and what plants really need, and how much is available in well-prepared compost. I think our addition of an inch a year is a good plan, but there is no question that cover cropping adds a good deal of fertility, and getting some well-rotted manure would help too (although my compost is part chicken manure). I didn't do that this year and I think I should have. I've also been researching the role of potassium, specifically the problem of having too much, and the part it plays in blossom end rot. This is a rabbit hole I need to continue going down, especially as it pertains to very low water levels in our very dry summers. More on that at a later time!

I also sowed more kale seed. Something is eating the tops of our kale plants just as they begin to sprout. That same something is eating the tops of the shelling peas. I suspect the opossum, as these plants are too low for deer to find them, and I haven't heard any deer in the garden at night (and believe me, we'd hear them, with all the leaves I need to rake up). My carrots are not germinating as I would like (possibly the seed is too old), so I've ordered some fresh seed from Renee's Garden and will get that in this weekend.

Today, I'm making sourdough. I've just used the last of my organic wheat berries from Full Belly Farm, so ordered six more pounds. I love this wheat. It has a slightly lighter taste and isn't as dense.

I like their Iraqi Durum, Frassanetto, and White berries.

This is my levain, prepared last night and left to bubble until this morning.

I'm hoping all this activity will also take my mind off worrying about the future. Worry doesn't really change anything. As always, I believe 'doing' is the way to best move forward. Let's take action, and do everything we can to make this planet better. A lofty goal, but it's up to us now.

Autumn Leaves

November 8, 2016 Elizabeth Boegel

I went on a walk around our neighborhood this morning, taking time to to truly look at the fall color. Who says we don't experience autumn here in Northern California? We may not see the drifts of color that New England is famous for; but we certainly have single specimen examples. Our everyday sweeping and collecting of leaves tells me that winter is not far off, though the days might still be warm.

When I was a Sophomore in high school, this time of year was filled with longing. If I close my eyes I can still see myself sitting in the bleachers in my band uniform, clutching my clarinet, watching the football game unfold. I can still feel that desperate wish to have a boyfriend sitting by my side, wearing a cable-knit sweater, holding my mittened hand in his, as the chilly wind blew leaves through my hair.

Never mind that by the following year, I would be a completely different person, leaving that wistful girl behind and becoming a little more realistic. Never mind the college years when football season was a joke to me, and all I cared about was finding the next party. Never mind the early work years where this time of year only meant one thing, that I would get a four-day weekend at Thanksgiving. Never mind the years of my children's early childhoods, raking, jumping into, and kicking leaves and laughing. Never mind my middle-aged grumpiness at early nighttime, frustrated by the lack of light with which to get things done. The thing I most clearly feel, this time of year, is that 15 year-old self, filled with a 'something's coming' sort of feeling, and not yet having the words to name it.

I feel this same ennui whenever I hear the song "Autumn Leaves." It was originally a French song, written in 1945, and the title meant "The Dead Leaves." Johnny Mercer wrote English lyrics for the tune in 1947 and it was perhaps made most famous by Nat King Cole in 1956.

“The falling leaves drift by my window
The falling leaves of red and gold
I see your lips, the summer kisses
The sunburned hands I used to hold

Since you went away the days grow long
And soon I’ll hear old winter’s song
But I miss you most of all my darling
When autumn leaves start to fall”

Today, however, I am feeling quite clearly that I need to get as far away from the media as I possibly can. I've done my civic duty, so there is no need to sit and watch the TV anxiously. Much better to get out in nature, and see some tangible, ancient results of the season.

The scientific explanation of the falling of leaves is rather fascinating. Here's a passage from the USDA: "The process that starts the cascade of events that result in fall color is actually a growth process. In late summer, the days begin to get shorter, and nights are longer. Like most plants, deciduous trees and shrubs are rather sensitive to length of the dark period each day. When nights reach a threshold value and are long enough, the cells near the juncture of the leaf and the stem divide rapidly, but they do not expand. This abscission layer is a corky layer of cells that slowly begins to block transport of materials such as carbohydrates from the leaf to the branch. It also blocks the flow of minerals from the roots into the leaves. Because the starting time of the whole process is dependent on night length, fall colors appear at about the same time each year in a given location, whether temperatures are cooler or warmer than normal."

Here is more romantic version of the process, from Native American lore: "In ancient times, three young men, the bravest hunters in the world, set out with their dog to track a bear at first snowfall. The bear had made crisp paw prints in the cold, fresh crystals, leaving a trail that the hunters could rack with ease. Each print pushed deep into the snow and covered a wide area; this bear would be a huge, worthwhile catch. After months of following, the men began to lose confidence. The bear had led them across the globe, from the east where the sun rises to the west where it sets. All of the best hunting techniques had failed them, and eventually, they realized the bear was leading them up into the sky. The hunters called out to each other and tried to turn back, but it was too late to return to the ground. All they had left was the hunt, so they vowed to catch the bear. After days of fatigue, never stopping to eat or sleep, the hunters were on the brink of collapse when they finally caught up and killed the bear. It had been almost a year; autumn was upon them again. They skinned and cleaned the bear, laying it on a bed of oak branches. Its blood stained the leaves red, and this is why leaves turn red in the fall."

I hope that you can find some time today, wherever you are, to get outside and enjoy the autumn leaves. The election will still be going on when you come back inside, and you'll be calmer and more ready to weather the political storm after your moment with the trees.

Restored footage of Eva Cassidy performing Autumn Leaves. The performance took place at the Blues Alley jazz supper club in Georgetown, DC, on the 3rd January 1996. Recorded by Bryan McCulley on 3 January 1996.