Life seems to be a constant series of messes and clean-ups. I am not a person who makes a mess and walks away. I have to stay to clean-up. Pack it in/Pack it out. Leave no footprint. Tread lightly...etc...estimate your carbon footprint.... reduce/re-use/re-cycle...conserve/compost. It seems to be my understanding of the world that I want to live in. Yet, sometimes, I feel the pressure to organize/clean/declutter keeps me from enjoying life more.
My mind is full of clutter. Way to many projects, jobs, hats, and demands are filling my head with other people's messes as well as my own. Like this organization I started doing some work for. It seems that along with the regular work, there is about 30 years of clutter that needs to be sorted and tossed. And that is just in my area- bookkeeping/treasurer. Old files need to be purged. File cabinets need to be re-organized. Consolidation. Shredding. Because it is time consuming, none of the others before me wanted to do this work, so the "mess" builds over the years and becomes a mountain of work. Now it is a job all of its own- the organization needs a cleaning crew to come in and bully the clutter into submission.
I did this for them in another area, which then exploded into three areas and now is exploding again. You move one box and the world comes tumbling down in a cascade of trash. My only hope is to run away as fast as I can before the mountain can smother me. To this, I have given much thought and have planned my termination from this position. An escape route. But the tendrils of the organization, the other areas of vast clutter and mess, keep calling to me.
So as I turn my focus to my own clutter, I realize that I have many unfinished jobs sitting on my plate waiting for me to apply my time. Like my taxes. I proudly say, I have filed my extension on time. Yet the mountain is looming precariously over me.
This weekend, I did manage to get one item off the plate. Of course, there are many more sliding on, but this one brought a sense of closure as well. I was able this weekend to finish the estate paper work for E's mom's estate. He was able to send a final check to his sister to close his obligation as a trustee. After she cashes that check, he will close the account permanently. One piece of clutter off my plate. Three pieces of clutter off his plate. Less to track. More brain space for me. I feel remarkably light and silly with all this extra space in my head. Buoyant even.
And because of this buoyant feeling, I cleaned the refrigeration shelves and drawers. What! you say. You didn't go out and celebrate? No, I cleaned up another mess. Damn! What is wrong with my brain?
Reality is- there is way more mess than can ever be cleaned up. Take time to play, too. Leave other people to clean up their own messes. Today, I will focus on my own things, my own messes, my own fun. I will warp my loom. I will knit my socks. I will relax and let the world spin in its sea of trash without picking any of it up. Now I have said it. Now I have to find a way to live it without feeling the pull of all the other messes calling my name. One day at a time.
Monday, May 6, 2013
Monday, March 11, 2013
When things go bad
I was cleaning out the pantry. It has to be done on occasion. It should probably be done more often than every 5 years, though. This was a goal I set for myself after cleaning out my mother-in-laws kitchen when she was sick before she died. She had stuff in her pantry that was 10 or more years old. And stuff in her refrigerator that was just as old. I swore that when I was done taking care of her I would clean up my own mess.
This is a warning! Don't swear when you are tired and stressed!
Now I am cleaning out my mess. It started with getting rid of stuff I don't use- like kitchen items, clothing items, bathroom items, etc. Just surplus stuff that had gathered through the years. I don't need three broken electric razors, old disposable razors, and old toothbrushes. I am not going to clean with the toothbrushes, either.
After doing a big sort and toss in all the regular rooms, I peeked into the pantry. LO! there were jars of things I had canned that were 5 years old. It was time to do some serious cleaning.
So I pulled them out and set them on the counter. That was 5 months ago. They just sat there taking up space and being a reminder that I am so busy I can't get anything done. Today I emptied 10 quart jars of peaches, tomato sauce and pickled beets. I still have 5 mystery jars on the counter waiting for me to get the nerve to open them. These jars don't have dates or names. I don't know what I made or when and that alone is reason to dump the contents. But there is also a curiosity factor. What exactly is this stuff?
While I was in the panty, I found about 8 jars of various dried beans and peas. I like to make split pea soup and black eyed peas. I like to make soups with beans and vegetables. But mostly I use canned beans because I don't have time to cook for hours and soak over night.
Again, the swearing thing. I swore to use up the beans before the end of the summer. That was last summer, by the way. I had completely forgotten that swear. Stuff in the pantry is behind closed doors so it doesn't really exist. Now it was in my face, telling me to get out the pot and cook. The first batch of black eyed peas went in to soak.
Now when they beans or peas are done, they are delicious. And once I commit to soaking and cooking, I actually stay home and do it. I can say that I have emptied 1/2 of one quart of dried black eyed peas.
This is the recipe and instructions:
2 cups dried black eyed peas
1 gallon water
Soak for two hour or over night. I change the water two or three times after a couple of hours. The little skins start to slip off and float. I like to let the drain off.
If you soak overnight, the beans will start to sprout and cook faster.
Empty the soaking water and refill the pot with about 1 gallon of water. Heat to a boil then turn the temp down to medium/low but slightly higher than simmer. Let them cook with NO SALT for about two hours adding water as necessary. I don't put a lid on the pot. And I skim the foam off periodically because I don't like it. If you put a lid on, you need to turn the temperature down more so that it doesn't over boil. Check liquid level every 1/2 hour and increase as needed with fresh water.
After about two hours, or when beans are soft enough to chew easily but still grainy, add 1 cup of crumbled bacon and 1 or more teaspoons of salt. I like to finely chop about 1/4 of an onion and add that, too. Cook another hour keeping an eye on the water. You can use ham or smoked chicken/turkey instead of bacon. Or you can use some celery and skip the meat altogether.
The beans are done when they are soft and almost mushy- just a little bit of resistance when you chew.
After I make these things, I remember why I buy dried peas and beans. I just need to do this more often than once a year.
And I should probably not buy so much at one time. 1/2 pound dried black eyed peas is enough for 6 or more servings.
This is a warning! Don't swear when you are tired and stressed!
Now I am cleaning out my mess. It started with getting rid of stuff I don't use- like kitchen items, clothing items, bathroom items, etc. Just surplus stuff that had gathered through the years. I don't need three broken electric razors, old disposable razors, and old toothbrushes. I am not going to clean with the toothbrushes, either.
After doing a big sort and toss in all the regular rooms, I peeked into the pantry. LO! there were jars of things I had canned that were 5 years old. It was time to do some serious cleaning.
So I pulled them out and set them on the counter. That was 5 months ago. They just sat there taking up space and being a reminder that I am so busy I can't get anything done. Today I emptied 10 quart jars of peaches, tomato sauce and pickled beets. I still have 5 mystery jars on the counter waiting for me to get the nerve to open them. These jars don't have dates or names. I don't know what I made or when and that alone is reason to dump the contents. But there is also a curiosity factor. What exactly is this stuff?
While I was in the panty, I found about 8 jars of various dried beans and peas. I like to make split pea soup and black eyed peas. I like to make soups with beans and vegetables. But mostly I use canned beans because I don't have time to cook for hours and soak over night.
Again, the swearing thing. I swore to use up the beans before the end of the summer. That was last summer, by the way. I had completely forgotten that swear. Stuff in the pantry is behind closed doors so it doesn't really exist. Now it was in my face, telling me to get out the pot and cook. The first batch of black eyed peas went in to soak.
Now when they beans or peas are done, they are delicious. And once I commit to soaking and cooking, I actually stay home and do it. I can say that I have emptied 1/2 of one quart of dried black eyed peas.
This is the recipe and instructions:
2 cups dried black eyed peas
1 gallon water
Soak for two hour or over night. I change the water two or three times after a couple of hours. The little skins start to slip off and float. I like to let the drain off.
If you soak overnight, the beans will start to sprout and cook faster.
Empty the soaking water and refill the pot with about 1 gallon of water. Heat to a boil then turn the temp down to medium/low but slightly higher than simmer. Let them cook with NO SALT for about two hours adding water as necessary. I don't put a lid on the pot. And I skim the foam off periodically because I don't like it. If you put a lid on, you need to turn the temperature down more so that it doesn't over boil. Check liquid level every 1/2 hour and increase as needed with fresh water.
After about two hours, or when beans are soft enough to chew easily but still grainy, add 1 cup of crumbled bacon and 1 or more teaspoons of salt. I like to finely chop about 1/4 of an onion and add that, too. Cook another hour keeping an eye on the water. You can use ham or smoked chicken/turkey instead of bacon. Or you can use some celery and skip the meat altogether.
The beans are done when they are soft and almost mushy- just a little bit of resistance when you chew.
After I make these things, I remember why I buy dried peas and beans. I just need to do this more often than once a year.
And I should probably not buy so much at one time. 1/2 pound dried black eyed peas is enough for 6 or more servings.
Friday, March 1, 2013
Pima Cotton
Last time I posted, I said I would do the Pima Cotton part later. I was waiting to see if it made it through the winter. Sometimes, cotton plants will winter over and start up again the the spring- like a head start over the other new seeds. I had decided to let the Pima Cotton go for it. And IT MADE IT THROUGH!
How do I know? Well, there are lots of new leaves and a flower. Already, a flower.
I have been cleaning out another area to start some brown cotton seeds and some green cotton seeds. These will be the shorter plants and will make their bolls in the summer. But the Pima, tall and stately, is going for the tree status. 8 feet tall and going on.
Well, back to the analysis of the cotton adventure.
I managed to gather about 90 grams of Pima cotton after removing the seeds. I have about a 1/2 pound (200 grams) of seeds from the different plants. The Pima seeds are easy to identify because they are naked- no fuzz. The colored cotton seeds can pretty much be identified by the color of the fuzz that sticks to them.
So there we are- my little plot- grew enough cotton to make a thong panty, for a small person. I actually could make a wash cloth, or a thin dish towel. 90 grams is around 3 ounces before spinning. There may be a bit of loss in the carding, but most of it will end up as thread/yarn. Knitting will use more, because it is thicker fabric, but weaving has loom waste. Hmmm. What to do?
I could just spin this up and wait for the next season's crop. Then I could have a full size under pant or possibly a t-shirt of some sort. I could use some other cotton I have to make a few stripes and have some all natural colored item.
I didn't use any chemical insecticides or fertilizers- just regular nitrogen and compost. The water was about what a person would use on a lawn. In the winter, I didn't water it at all. So, Organic and home grown, and natural colors. I need to do the math now. How many feet wide is an acre? How many plants could be sustained in this manner on an acre? How many grams of cotton from one acre? How many t-shirts? Is this a reasonable thing for a home spinner to do - grow your own little cotton forest? Is there enough fiber to make it worth while and usable?
Like growing silk worms- what I have learned is that as a spinner, I am terribly spoiled. As a consumer even more so. My 8 week silk worm experiment yielded 260 cocoons which will yield one ounce of silk. My year long garden plot of cotton will yield 3 ounces of cotton. We use much more than that every day in our clothing, household products, and craft fun. I spin several pounds of fiber every year to knit and weave. It would take me several acres of land, a sheep, 4 generations of silk worms just to keep my hobby going. Socks and sweaters would be my reward- but I would still need to buy ready made clothing, like pants and shirts. And what about those towels? That is an acre in one towel.
It makes me humble when I realize how little my plot can do, and at the same time, I am proud to have done it. I just love knowing how it all happens and being a part of it, no matter how small the part is.
How do I know? Well, there are lots of new leaves and a flower. Already, a flower.
I have been cleaning out another area to start some brown cotton seeds and some green cotton seeds. These will be the shorter plants and will make their bolls in the summer. But the Pima, tall and stately, is going for the tree status. 8 feet tall and going on.
Well, back to the analysis of the cotton adventure.
I managed to gather about 90 grams of Pima cotton after removing the seeds. I have about a 1/2 pound (200 grams) of seeds from the different plants. The Pima seeds are easy to identify because they are naked- no fuzz. The colored cotton seeds can pretty much be identified by the color of the fuzz that sticks to them.
So there we are- my little plot- grew enough cotton to make a thong panty, for a small person. I actually could make a wash cloth, or a thin dish towel. 90 grams is around 3 ounces before spinning. There may be a bit of loss in the carding, but most of it will end up as thread/yarn. Knitting will use more, because it is thicker fabric, but weaving has loom waste. Hmmm. What to do?
I could just spin this up and wait for the next season's crop. Then I could have a full size under pant or possibly a t-shirt of some sort. I could use some other cotton I have to make a few stripes and have some all natural colored item.
I didn't use any chemical insecticides or fertilizers- just regular nitrogen and compost. The water was about what a person would use on a lawn. In the winter, I didn't water it at all. So, Organic and home grown, and natural colors. I need to do the math now. How many feet wide is an acre? How many plants could be sustained in this manner on an acre? How many grams of cotton from one acre? How many t-shirts? Is this a reasonable thing for a home spinner to do - grow your own little cotton forest? Is there enough fiber to make it worth while and usable?
Like growing silk worms- what I have learned is that as a spinner, I am terribly spoiled. As a consumer even more so. My 8 week silk worm experiment yielded 260 cocoons which will yield one ounce of silk. My year long garden plot of cotton will yield 3 ounces of cotton. We use much more than that every day in our clothing, household products, and craft fun. I spin several pounds of fiber every year to knit and weave. It would take me several acres of land, a sheep, 4 generations of silk worms just to keep my hobby going. Socks and sweaters would be my reward- but I would still need to buy ready made clothing, like pants and shirts. And what about those towels? That is an acre in one towel.
It makes me humble when I realize how little my plot can do, and at the same time, I am proud to have done it. I just love knowing how it all happens and being a part of it, no matter how small the part is.
Tuesday, December 25, 2012
Cotton Harvest
Yes, it is Christmas day and I am posting a blog.
In mid-May, I started growing cotton plants. I wanted to know how much cotton I could get from a small plot (8 ft by 15 ft). This is the area in my sub-urban (BURB) quarter acre plot that didn't have planter beds and fruit trees. It was an area close to the house to get reflected sun for more warmth and light. And it had been bare for sometime waiting for the longed-for hot tub, one that probably will never happen.
So, I decided to experiment and grow my own cotton to spin. I wanted to know how much water it really takes and if all the chemical stuff was really necessary. What is the difference between Upland and Pima, or Alcala and Fox? Is it possible for a home burb farmer to raise enough spin fiber to actually make something?
So the adventure started.
I found that the cotton patch- intensively planted- grew well in my area using about as much water as a lawn. I would deep water one time per week, which is a bit less than I water the lawn in front. So for me, the cotton did not take any more time or water than a lawn or regular shrubbery. It is also possible to use gray waste water from the sink, from washing fleece and from house run off. Because it is deep watering, you don't use a sprinkler and don't need lots of pressure. Much of the water I used was recycled from my sink and fleece washing. We didn't get enough rain to divert run-off.
I also found that the fertilizer I needed was not any more than I used for my trees and vegetable garden. Nothing special. I fertilized at planting, then at three weeks, and again at 6 weeks. Then nothing. The plants were growing like gangbusters.
Pesticide- none. This was to be totally organic in that no pesticides were used and only organic fertilizers. We would just have to see what bugs presented themselves.
Many of the seeds proved to be fertile and sprouted. Some sprouted quickly, others taking much longer. Some didn't sprout for a couple of months. This presented a problem in harvest expectation. How long was this going to take? The commercial information I had researched suggested that the crop is done at the end of 6 months - which would be before Thanksgiving. Other areas start planting in March and are done in September. I realized I had waited a bit too long to plant, but we usually have a warm fall so I was not too worried.
I found that I had a predominance of Pima plants, with a second level of Upland and a few Alcala. This was obvious in that the Pima plants grew very tall and more tree like, while the Upland and Alcala were shorter bushes. After some of the bolls developed, I could tell the Alcala from the Upland.
Alcala plants are short and bushy. Many branches and slightly fuzzy leaves with three lobes (usually). They were late to sprout, late to bloom, and produced a few bolls of brownish white short staple cotton with fuzzy seeds. The cotton sticks to the seeds and leaves a fuzzy layer on the seed. This plant was still growing and blooming in November and may be able to winter over here. We will have to see.
Upland- I loved this plant- is shortish and gangly. Not really bushy with smooth leaves, usually 3 lobes, and made lots of bolls. It bloomed and did well in the shade of the taller Pima. It made much more cotton than the Alcala and it made it faster. Even though these plants were still green and growing, I harvested the bunch and pulled the plants out in October. I need to make a bed just for these babies. They are great plants. The cotton staple is long and white. It blooms on time and does well in this climate. There was almost no bug activity. I can see why it is the national favorite.
I was able to get about 20 grams of fiber and about 60 grams of seed from the few upland plants. And about 5 grams of fiber from the Alcala.
Upland Cotton is a great plant to mix into your landscape and grow as an annual. Not all areas are allowed to grow cotton, but if you can- it is worth the time and water.
I will write about Pima in my next blot. Right now- time to bake cookies.
Spin well and be happy.
In mid-May, I started growing cotton plants. I wanted to know how much cotton I could get from a small plot (8 ft by 15 ft). This is the area in my sub-urban (BURB) quarter acre plot that didn't have planter beds and fruit trees. It was an area close to the house to get reflected sun for more warmth and light. And it had been bare for sometime waiting for the longed-for hot tub, one that probably will never happen.
So, I decided to experiment and grow my own cotton to spin. I wanted to know how much water it really takes and if all the chemical stuff was really necessary. What is the difference between Upland and Pima, or Alcala and Fox? Is it possible for a home burb farmer to raise enough spin fiber to actually make something?
So the adventure started.
I found that the cotton patch- intensively planted- grew well in my area using about as much water as a lawn. I would deep water one time per week, which is a bit less than I water the lawn in front. So for me, the cotton did not take any more time or water than a lawn or regular shrubbery. It is also possible to use gray waste water from the sink, from washing fleece and from house run off. Because it is deep watering, you don't use a sprinkler and don't need lots of pressure. Much of the water I used was recycled from my sink and fleece washing. We didn't get enough rain to divert run-off.
I also found that the fertilizer I needed was not any more than I used for my trees and vegetable garden. Nothing special. I fertilized at planting, then at three weeks, and again at 6 weeks. Then nothing. The plants were growing like gangbusters.
Pesticide- none. This was to be totally organic in that no pesticides were used and only organic fertilizers. We would just have to see what bugs presented themselves.
Many of the seeds proved to be fertile and sprouted. Some sprouted quickly, others taking much longer. Some didn't sprout for a couple of months. This presented a problem in harvest expectation. How long was this going to take? The commercial information I had researched suggested that the crop is done at the end of 6 months - which would be before Thanksgiving. Other areas start planting in March and are done in September. I realized I had waited a bit too long to plant, but we usually have a warm fall so I was not too worried.
I found that I had a predominance of Pima plants, with a second level of Upland and a few Alcala. This was obvious in that the Pima plants grew very tall and more tree like, while the Upland and Alcala were shorter bushes. After some of the bolls developed, I could tell the Alcala from the Upland.
Alcala plants are short and bushy. Many branches and slightly fuzzy leaves with three lobes (usually). They were late to sprout, late to bloom, and produced a few bolls of brownish white short staple cotton with fuzzy seeds. The cotton sticks to the seeds and leaves a fuzzy layer on the seed. This plant was still growing and blooming in November and may be able to winter over here. We will have to see.
Upland- I loved this plant- is shortish and gangly. Not really bushy with smooth leaves, usually 3 lobes, and made lots of bolls. It bloomed and did well in the shade of the taller Pima. It made much more cotton than the Alcala and it made it faster. Even though these plants were still green and growing, I harvested the bunch and pulled the plants out in October. I need to make a bed just for these babies. They are great plants. The cotton staple is long and white. It blooms on time and does well in this climate. There was almost no bug activity. I can see why it is the national favorite.
I was able to get about 20 grams of fiber and about 60 grams of seed from the few upland plants. And about 5 grams of fiber from the Alcala.
Upland Cotton is a great plant to mix into your landscape and grow as an annual. Not all areas are allowed to grow cotton, but if you can- it is worth the time and water.
I will write about Pima in my next blot. Right now- time to bake cookies.
Spin well and be happy.
Thursday, October 11, 2012
Pumpkins
It is that time of year- Autumn, Pumpkins, cool nights finally, and I can turn on the oven or stove without passing out from the heat. So, I bought (!!!, not grew?) two pie pumpkins and one kabocha squash. I was planning ahead for the entire winter pumpkin experience.
Today, way before the Halloween thing, I decided to cook and package up my pumpkins. I just happened to have a little time and the rest of the month looks really messy. I baked both pie pumpkins, and the Kabocha, and then the seeds. It takes about 1 1/2 hours to bake the pumpkins. But it takes about an hour to get the ready to bake. First you cut them in half- with a long, sharp, strong knife. Then you scoop out the seeds, separate the stringy stuff and wash the seeds. Then you lay the pumpkin halves cut side down in a baking pan. I had 6 halves, so it took up the entire oven. I bake them at about 350f for about 1 1/2 hours. When they all have cooled, I scrape out the cooked pumpkin pulp into my food processor and blend it 50/50 with the Kabocha pulp. 4 loads of it. With the Kabocha, you need to add about 1/4 cup water to the mix (total of 1 cup because there were 4 loads). The Kabocha squash is much dryer than the pumpkin pulp. But it has a nice texture in the pie and soup. And I like the look of it.
So now I have 4 batches of this pulp, and I put it through the food mill, just to make sure there are no little stringy parts or lumps. And it helps blend it together. My sink is now full of dirty dishes. Food processor parts, baking pans, spoons, food mill, and knife. I usually take a moment now to wash up. Whew!
Zipper bags are the best thing ever. I write in permanent marker on the bag- pumpkin, '12, 2C. Then, I fill the bags with about 2 cups of pulp- this weighs about 1 pound one ounce.
This particular batch of pulp got me 5 large bags and one small bag- 5 1/2 pounds of not yet pumpkin pie. Most of the recipes call for 2 cups of pumpkin pulp for a large pie. My soup recipe calls for 1 cup of pulp for 1 quart of soup. I use a little more sometimes. So I am set now for 3 pies and 5 quarts of soup over the year. Time to put it in the Freezer.
BUT WAIT- what is this? There are still 2 bags from last year. How did this happen?
I am afraid to search further, for fear of finding even older bags back in the corner of the freezer.
For some reason, I feel I must make a pumpkin batch every year, but we are not eating as much pie as we used to. I remember throwing away almost 1/2 of a pie last year. There may be a frozen pie in the freezer too.
I think I will just go for the soup this year, or Pumpkin bread. Or even pumpkin pancakes. Pumpkin muffins? Time to hit the cook books and find some use for all this pumpkin. I'll get back to you when I find something to do with all this pulp. Right now, I have to go do a bunch of dishes.
Today, way before the Halloween thing, I decided to cook and package up my pumpkins. I just happened to have a little time and the rest of the month looks really messy. I baked both pie pumpkins, and the Kabocha, and then the seeds. It takes about 1 1/2 hours to bake the pumpkins. But it takes about an hour to get the ready to bake. First you cut them in half- with a long, sharp, strong knife. Then you scoop out the seeds, separate the stringy stuff and wash the seeds. Then you lay the pumpkin halves cut side down in a baking pan. I had 6 halves, so it took up the entire oven. I bake them at about 350f for about 1 1/2 hours. When they all have cooled, I scrape out the cooked pumpkin pulp into my food processor and blend it 50/50 with the Kabocha pulp. 4 loads of it. With the Kabocha, you need to add about 1/4 cup water to the mix (total of 1 cup because there were 4 loads). The Kabocha squash is much dryer than the pumpkin pulp. But it has a nice texture in the pie and soup. And I like the look of it.
So now I have 4 batches of this pulp, and I put it through the food mill, just to make sure there are no little stringy parts or lumps. And it helps blend it together. My sink is now full of dirty dishes. Food processor parts, baking pans, spoons, food mill, and knife. I usually take a moment now to wash up. Whew!
Zipper bags are the best thing ever. I write in permanent marker on the bag- pumpkin, '12, 2C. Then, I fill the bags with about 2 cups of pulp- this weighs about 1 pound one ounce.
This particular batch of pulp got me 5 large bags and one small bag- 5 1/2 pounds of not yet pumpkin pie. Most of the recipes call for 2 cups of pumpkin pulp for a large pie. My soup recipe calls for 1 cup of pulp for 1 quart of soup. I use a little more sometimes. So I am set now for 3 pies and 5 quarts of soup over the year. Time to put it in the Freezer.
BUT WAIT- what is this? There are still 2 bags from last year. How did this happen?
I am afraid to search further, for fear of finding even older bags back in the corner of the freezer.
For some reason, I feel I must make a pumpkin batch every year, but we are not eating as much pie as we used to. I remember throwing away almost 1/2 of a pie last year. There may be a frozen pie in the freezer too.
I think I will just go for the soup this year, or Pumpkin bread. Or even pumpkin pancakes. Pumpkin muffins? Time to hit the cook books and find some use for all this pumpkin. I'll get back to you when I find something to do with all this pulp. Right now, I have to go do a bunch of dishes.
Monday, July 9, 2012
Pickles
Every year I am confronted by excess produce. Sometimes we have tomatoes, or peaches or apples. This year, the farmer's market had the most beautiful young cucumbers and they spoke to me. They said, "Pickle me." So I did. I have a couple of one gallon glass jars. One is stuffed with pickling cucumbers and grape leaves. The other one just got stuffed with sliced cabbage for some sourkraut.
I also have a counter full of peaches wanting to become cobbler or ice cream. My apple tree makes a large number of apples in the spring/summer. My plan was to make vinegar, but my recipes say that summer apples don't have a high enough sugar content for vinegar. I have found that sugar content is definitely related to sun light. When the sky is clear- peaches are sweet. Apples are sweet. This year has been remarkably clear and the peaches are delicious. Maybe some peach vinegar.
So why the pickles and vinegar. Well, I can only have so much sweet stuff before my health crashes. I need some of that other stuff to balance out the system. Vegetables and fruits can be preserved in so many ways and pickles are very easy to do. Just some salt, a dash of vinegar, and raw veggies- pickles. Ok, there is that time period where they sit on the counter and ferment. But it doesn't take long. Ok, it takes about two weeks, but in glacial time that is nothing.
Now you ask, "What will you do with a gallon of pickles?". I hope you did ask that. I will give some to my friends and relatives. But mostly I will eat them. It is amazing how quickly I can go through a jar of really crunchy pickles. The last batch had 4 large cucumbers and is down to one. The second batch is still on the counter fermenting. I love to nibble cold pickles with my sandwiches. And my daughter has put in a request for a few, too.
I also eat fresh cucumbers in my salads. But the pickle process goes back in time and makes me feel as one with the history of food.
We hear so much today about excess salt in our diets. But it wasn't always that way. The methods of preserving meat and vegetables with salt was critical to the survival of people. The salty foods were then used to provide all the "salt" in a cooked dish. People didn't really have the luxury of "salt" at the table. Salt was too precious to use in that way. When the foods were made into meals, the preserving salt was part of the salt of the dish. And the water from the pickles was used again for more pickles or for other dishes like salad dressings or soups. The salt in the water was precious, too.
In our current economy, we don't need to make our own pickles. The store is full of pickles. And salt is cheap. But the process and the history calls to me and I must go. I want to continue to make these lovely items for my table. I want to learn to preserve my produce in all kinds of different ways. I also have a desire to make some sweet pickle relish from some of the fermented pickles. I want to make some that doesn't have corn syrup in it. I don't digest corn syrup well and can't find any pickle relish with no corn syrup. For me, making relish with my own pickles seems like a good solution. I also make my own jams and jellies with no corn syrup added. I like having control over my food content and canning at home provides me with some very nice products- just the way I like them.
So- here is the pickle recipe:
Kosher Not Dill Pickles
About 2 pounds of small, very fresh cucumbers (not more than a day from the vine)
12 young grape leaves
4 cloves of garlic
Brine solution (3/4 cup kosher salt, 1 gallon water, 1 cup white vinegar)
Bring the water to a boil and add salt. Stir until dissolved. Turn off heat and let it cool. Add vinegar. This is the brine solution.
Wash the cucumbers well. Make sure there are no damaged areas. Wash the grape leaves. In a one gallon jar, put 4 grape leaves in the bottom, then two garlic cloves on the grape leaves. Fit one row of cucumbers into the jar on their ends (standing up) until they are snug and stand by themselves. Now layer with 4 grape leaves, two garlic cloves and another layer of cucumbers. Final layer is grape leaves. Fill the jar with the brine to 3/4 inch from the top. Place a weight on the grape leaves to hold the cucumbers under the brine. Cover the top with a cloth and rubber band. Let sit on the counter in 70 degree F weather (no sunlight) for a week. Skim the scum off the surface daily after the first week. The scum is a yeast product from the fermentation. It helps but needs to be removed daily for about two weeks. At the three week mark, the pickles are done and go into the refrigerator to be eating right from the jar. They will last two months. But you can process them to last longer without refrigeration.
Hot process- Sterilize 4 one quart jars. Distribute the cold pickles into the hot jars. Toss the grape leaves. Boil the brine solution with the garlic cloves. Put one cooked garlic into each jar. Add one new, small, washed grape leaf to each jar. Pour the boiling brine over the pickles leaving 1/2 inch at the top. Apply lids and caps. Process in hot water bath for 15 minutes. Cool on a rack before storing. Refrigerate after opening.
I also have a counter full of peaches wanting to become cobbler or ice cream. My apple tree makes a large number of apples in the spring/summer. My plan was to make vinegar, but my recipes say that summer apples don't have a high enough sugar content for vinegar. I have found that sugar content is definitely related to sun light. When the sky is clear- peaches are sweet. Apples are sweet. This year has been remarkably clear and the peaches are delicious. Maybe some peach vinegar.
So why the pickles and vinegar. Well, I can only have so much sweet stuff before my health crashes. I need some of that other stuff to balance out the system. Vegetables and fruits can be preserved in so many ways and pickles are very easy to do. Just some salt, a dash of vinegar, and raw veggies- pickles. Ok, there is that time period where they sit on the counter and ferment. But it doesn't take long. Ok, it takes about two weeks, but in glacial time that is nothing.
Now you ask, "What will you do with a gallon of pickles?". I hope you did ask that. I will give some to my friends and relatives. But mostly I will eat them. It is amazing how quickly I can go through a jar of really crunchy pickles. The last batch had 4 large cucumbers and is down to one. The second batch is still on the counter fermenting. I love to nibble cold pickles with my sandwiches. And my daughter has put in a request for a few, too.
I also eat fresh cucumbers in my salads. But the pickle process goes back in time and makes me feel as one with the history of food.
We hear so much today about excess salt in our diets. But it wasn't always that way. The methods of preserving meat and vegetables with salt was critical to the survival of people. The salty foods were then used to provide all the "salt" in a cooked dish. People didn't really have the luxury of "salt" at the table. Salt was too precious to use in that way. When the foods were made into meals, the preserving salt was part of the salt of the dish. And the water from the pickles was used again for more pickles or for other dishes like salad dressings or soups. The salt in the water was precious, too.
In our current economy, we don't need to make our own pickles. The store is full of pickles. And salt is cheap. But the process and the history calls to me and I must go. I want to continue to make these lovely items for my table. I want to learn to preserve my produce in all kinds of different ways. I also have a desire to make some sweet pickle relish from some of the fermented pickles. I want to make some that doesn't have corn syrup in it. I don't digest corn syrup well and can't find any pickle relish with no corn syrup. For me, making relish with my own pickles seems like a good solution. I also make my own jams and jellies with no corn syrup added. I like having control over my food content and canning at home provides me with some very nice products- just the way I like them.
So- here is the pickle recipe:
Kosher Not Dill Pickles
About 2 pounds of small, very fresh cucumbers (not more than a day from the vine)
12 young grape leaves
4 cloves of garlic
Brine solution (3/4 cup kosher salt, 1 gallon water, 1 cup white vinegar)
Bring the water to a boil and add salt. Stir until dissolved. Turn off heat and let it cool. Add vinegar. This is the brine solution.
Wash the cucumbers well. Make sure there are no damaged areas. Wash the grape leaves. In a one gallon jar, put 4 grape leaves in the bottom, then two garlic cloves on the grape leaves. Fit one row of cucumbers into the jar on their ends (standing up) until they are snug and stand by themselves. Now layer with 4 grape leaves, two garlic cloves and another layer of cucumbers. Final layer is grape leaves. Fill the jar with the brine to 3/4 inch from the top. Place a weight on the grape leaves to hold the cucumbers under the brine. Cover the top with a cloth and rubber band. Let sit on the counter in 70 degree F weather (no sunlight) for a week. Skim the scum off the surface daily after the first week. The scum is a yeast product from the fermentation. It helps but needs to be removed daily for about two weeks. At the three week mark, the pickles are done and go into the refrigerator to be eating right from the jar. They will last two months. But you can process them to last longer without refrigeration.
Hot process- Sterilize 4 one quart jars. Distribute the cold pickles into the hot jars. Toss the grape leaves. Boil the brine solution with the garlic cloves. Put one cooked garlic into each jar. Add one new, small, washed grape leaf to each jar. Pour the boiling brine over the pickles leaving 1/2 inch at the top. Apply lids and caps. Process in hot water bath for 15 minutes. Cool on a rack before storing. Refrigerate after opening.
Monday, June 4, 2012
Hole in my Head
This morning my incredibly funny husband remarked that he had a house sized hole in his head. This is because we finally sold, and closed on, his parent's estate house. We couldn't be happier about this.
In January, when the burden fell to us to handle the estate, it seemed like the most dangerous mountain climb in the world. Title issues, attorneys, financial planners and stock brokers, combined with mountains of personal detritus and dubious garage equipment made every step a wild adventure. And pretty costly, too. Years of abuse and neglect of the house caused numerous repairs to present themselves. Termites were just a little issue. And in the sorting/tossing phase a mountain of memorabilia slid into our garage.
All the regular daily activities continue during this process and some irregular activities as well. But this morning, when E woke up, 5 days after the close of escrow, he began to feel an empty spot where the burden of the home had rested for the last 6 months. Compressed and bruised, his brain is slowly springing back to its normal configuration. The hole will fill in soon with all the stuff of life. Nature abhors a vacuum. But for the moment, just the release of pressure, the size of a house, has caused a giddy feeling.
Unfortunately, a dent in his brain will always be there just a little. Events like this just leave a permanent mark on you. But the bulk of his brain will bounce back and recover. I am looking forward to that bounce.
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