Valentine’s Day, Living Love

Why I Passionately Love To Make Gardens

Perhaps twenty years ago, I met a wonderful woman who wrote an inspiring book about heroism in women’s lives. I deeply enjoyed reading her book and invited her to tea in my garden. At one point, I had to give a child a ride and left her wandering in the garden. When I returned, she looked dazed and horrified. I asked what was wrong and she said, “This seems like so much WORK; how can you do it?”

I was in turn baffled and a bit hurt. For me, while academic writing had it’s pleasures, gardening was actively fun. It was a release from indoor work and home schooling. It was an art form, a creative, beautiful expression of my love for plants and the whole natural world. It was also the source of my work; everything I did served to feed the articles and books I was writing to support my family.

Earthy Lovers Are Lucky

The event made me aware that we gardeners are extremely fortunate in feeling so at home out of doors. We revel in getting “dirty”, in plunging our hands into lovely soil, in spreading compost, in getting a load of well aged manure.  As a young woman, the garden taught me that I was capable of having great fun, even though I dislike parties and most social gatherings. My idea of fun was just different, as my ideas about what’s normal also proved to be. Different and rich and wonderfully rewarding.

Over the years, my gardens have taught me true patience. I realized at some point that in adult relationships, I had rarely really been patient, just long-suffering. Plant love showed me where I truly am patient, contented to wait for buds to appear, swell, open and develop into fruit. I truly delight in the slowly building joy that comes from growing a tree or shrub from seed. I’ve learned to delight in the passing of the seasons as my plants rose in triumph and fell in decay. I’ve learned to appreciate the role of decay, not as loss but as recycling summer’s beauties into compost.

The Love of Like Minded Company

For many years, I gardened alone and prized each hour as a gem. Thanks to various public gardening projects, however, I’ve learned that gardening with others is equally rewarding. Not long ago, I helped a group of volunteers clear a site of ivy. The oldest member was pushing 80 and no one was truly young, yet everybody worked with vigor and pleasure. Watching the group, I realized that another gift the garden gives us is pacing. We may love our work, yet as we mature, some of it gets beyond our abilities.

These wise gardeners had learned to work steadily but slowly. They changed jobs often to avoid straining aging muscles. First they’d pull and pry strands of ivy off the tree trunks, reaching as high as possible. Then, they’d turn their attention to the ground, gently but firmly tugging out yards of roots from the rain softened soil. Before they got sore, they’d bundle ivy into balls and drag it to the green waste dumpster.

Plants And People Working Together

As we mature, gardening also teaches us to appreciate teamwork. Instead of straining to move a huge mass of ivy alone, the group worked together. With lots of laughter and encouragement, they managed to move an ever-bigger ball of ivy to the roadside for collection. A few folks worked in teams, picking a single project such as clearing a tall stump or tree. Others wandered, helping with each project in turn.

Perhaps the greatest thing I’ve learned from my garden is how to nurture myself. Whenever I feel discontented, it only takes a few minutes of active work in the garden to reconnect me with the flow of time and change that gives gardening much of its allure. In touching the earth and handling living plants, we are joined into the great changing cycles of life that connect all living things. As we work, whether with other people or alone with plants, our spirits are soothed and supported, which is a great gift indeed.

Posted in Garden Prep, Sustainable Gardening, Sustainable Living, Weed Control | 2 Comments

Speak Out For Wholesome Food

Vote With Your Wallet

Who was responsible when California’s Prop 37, calling for clear labeling on GMO and radiated food products, was killed? The answer lies in the donors who funded the campaign to confuse voters with misstatements and distortions. Some surprising companies paid for the anti-Prop 37 ads, including some long time favorites of mine.

What do we do? Well, as far as I am concerned, we stop buying from those companies. Like which?

PepsiCo (Donated $2.5M): Naked Juice, Tostito’s Organic, Tropicana Organic
Kraft (Donated $2M): Boca Burgers and Back to Nature
Safeway (Member of Grocery Manufacturers Association, which donated $2M):“O” Organics
Coca-Cola (Donated $1.7M): Honest Tea, Odwalla
General Mills (Donated $1.2M):  Muir Glen, Cascadian Farm, Larabar
Con-Agra (Donated $1.2M): Orville Redenbacher’s Organic, Hunt’s Organic, Lightlife, Alexia
Kellogg’s (Donated $791k): Kashi, Bear Naked, Morningstar Farms, Gardenburger
Smucker’s (Donated $555k ): R.W. Knudsen, Santa Cruz Organic
Unilever (Donated $467k): Ben & Jerry’s
Dean Foods (Donated $254k): Horizon, Silk, White Wave

What Will We Eat?

As always, we can buy local food, support local farms, eat organic food from farms you know are well run. What else? We can work to create local laws that protect farms, farmers, and food. Here’s a link for more information and ideas: http://www.naturalnews.com/035671_farm_freedom_right_to_laws.html
We can also speak out. It feels more important than ever to let family, friends, and local grocery stores know why we won’t be buying from these companies. Why now? Because the currently proposed version of the US farm bill has specially designed loopholes allowing Monsanto and other companies devoted to genetic engineering to grow experimental crops without any form of testing or safeguards whatsoever. Really.

Follow The Farm Bill

All this freedom is provided through a modest amendment in the proposed new farm bill, which Congress was to vote on in December of 2012. Instead, the House of Representatives delayed the vote on H.R. 5973: Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act until 2013. If it is voted through, this act will inform all US agricultural and food policy. Farm bills have been enacted every 5-7 years since the Great Depression. They were initially designed to assist farmers and ranchers and direct America’s farm and food policy.

This version, H.R. 5973, includes a rider in section 733 that is now being called “The Monsanto Protection Act.” This amendment offers genetic engineering and biotech companies the ability to plant any and all experimental crops without significant oversight. Really. If you would like to discuss your feelings and thoughts about this with your legislators, please do! Here’s the link: http://www.govtrack.us/congress/members

More Ideas

Here are a few juicy links if you want to find out more:

http://www.naturalnews.com/038779_farm_bill_Monsanto_public_outcry.html#ixzz2KR6aZPUf

“Language from the FY 2013 House Ag Appropriations Bill Detailing the The “Farmer Assurance Provision” AKA the Monsanto Protection Act” Food Democracy Now! July 29, 2012. Retrieved on December 20, 2012 from: http://fooddemocracynow.org

“Prospects for the New Farm Bill” Kent Thiesse, Corn & Soybean Digest, December 11, 2012. Retrieved on December 20, 2012 from: http://cornandsoybeandigest.com/blog/prospects-new-farm-bill

“Monsanto rider: New bill could make biotech companies immune to courts” RT Question More, July 11, 2012. Retrieved on December 20, 2012 from: http://rt.com/usa/news/monsanto-bill-immunity-court-862/

“H.R. 5973: Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act, 2013 112th Congress, 2011-2012. Text as of Jun 20, 2012 (Reported by House Committee).” Govtrack. Retrieved on December 20, 2012 from: http://www.govtrack.us/congress/bills/112/hr5973/text

“2012 Farm Bill Update (as of Jan 2, 2013)” KWOA. Retrieved on January 2, 2012 from: http://kwoa.com/farm/2012/12/31/2012-farm-bill-update-jan-2-2013

“About the Farm Bill” American Farmland Trust. Retrieved on January 2, 2012 from: http://www.farmbillfacts.org/2012-farm-bill

Onward!

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Intrepid Indoor Gardening

Handle Cactus With Care

Though our maritime Northwest winter are short, there are still many days when getting out into the garden is challenging if not dispiriting. When feeling garden deprived, it’s very easy to yield to the temptation to bring in pots of blooming whatever. Some, like hyacinths and hydrangeas, are very easy to cope with once their flowers have faded. Others, notably cactus, can present more of a challenge, especially as the seasons roll by.

I was recently asked how to repot an indoor cactus now over six feet high and falling out of its pot. Having repotted a huge cactus once myself (a memorable experience), I was able to explain that, although for the most part, one proceeds as when repotting any large plant, foam pipe insulation is the cactus grower’s best pal. Just as it protects prickly roses by insulating their stems in cold winters, thicker chunks of larger foam pipe insulation can protect YOU if fit snugly over a spiny cactus.

Proceed With Caution

If your cactus is really huge, get the biggest foam insulation you can find and cut it in half lengthwise. Tape as many sections as you need to reach around the big stems with duct tape. Now wrap it strategically around the stems with more duct tape. Don’t put duct tape on the cactus; keep it on the foam.

Place the most foam where you will be touching the plant. If the cactus has very long thorns, you might need two layers of foam in a few places so you can lift the rootball  without puncturing your hands. The foam doesn’t need to cover the whole thing, but do be generous. When a stray stem grazes your shoulder or face (as it invariably will) , you’ll be glad those brutal prickles are swathed in foam.

Reducing Collateral Damage

I used to be quite casual about such projects, but have learned that a little prep greatly reduces the aftermath. Before unpotting any large plant indoors, cover the floor with an old shower curtain. Have the new pot ready at hand, along with the fresh potting soil. If the new pot is really big (needing most or all of a big bag of potting mix to fill it), add some charcoal (the horticultural kind or the stuff used in fish tank filters) to the bottom half of the soil to keep it sweet.

If the plant is pot bound, set it on its side (on the drop cloth) while you gently loosen the winding roots. Place the freed roots in their new home, then gently but firmly pack in the fresh soil around them. You might need a friend to hold a large plant upright while you firm in the new soil. You may also want to stake your tall plant with slim bamboo rods and raffia to keep it upright until those roots take hold in the fresh soil mix. Water it well with luke warm water to reduce shock to newly teased-open roots. Don’t feed or fertilize for at least a month after repotting to give the broken roots time to heal.

Planting As The Seasons Swing

In general, repotting is best done before the middle of December or at the tail end of winter, since even houseplants respond to the slowing of the year. Unless your houseplants are living under lights and in heated conditions, they’ll prefer not to have roots disturbed in winter. I usually avoid repotting until about mid February, or whenever the first snowdrops arrive. However, when a plant falls out of its pot or otherwise requires immediate assistance, it’s better to repot than wait.

Winter repotting is most successful when we reduce as many stresses as possible. No indoor plant really enjoys the direct light of a south or west facing window, and a convalescent one least of all. Most flowering houseplants prefer indirect but bright light, such as that from an east or north facing window. Let your newly repotted plant become slightly dry before watering again. Gently poke a finger in the soil to check for moisture before watering. The top inch of soil should be fairly dry between waterings.

Helping Plants Heal

When you can see signs of active growth, you can resume feeding. As with any houseplants, feed transplants with commercial house plant food about once a month, all year round. Always dilute the fertilizer to half the strength suggested on the label, adding some liquid kelp (a tablespoon per gallon of water/fertilizer mix) from March through September. Always water plants before a feeding, letting each pot drain for at least 10 minutes. Empty the saucer of excess water, then apply the food; otherwise fertilizers can burn both leaves and roots badly. Good luck!

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Sourdough For Beginners

 

Bake Inexpensive Artisan Bread At Home

I love bread. If I had to limit my diet to a few things, bread would top the list (followed closely by the cole family, the onion family, olive oil, apples, and cheese). Happily, our daily diet must (at least potentially) be the most varied in the history of humanity. I am deeply grateful that I can choose from amongst an incredibly enormous array of foods, including a zillion kinds of bread!

My housemates tend to follow a gluten-free regimen, which these days is a lot less punitive than in former times. Today we can easily find dozens of gluten-free forms of bread, from tortillas and tapioca spring roll wrappers to almond, hazelnut and rice crackers. Although all of them have their place, I must confess that for daily dining, I am sticking with my beloved sourdoughs.

Simple Sourdoughs

Not only are sourdough breads tangy, chewy, and toothsome, they remain fresh far longer than most yeast breads. This makes them especially welcome in single folks’ kitchens; if an aging loaf starts to get a tad tough, a few moments in the toaster restores its texture. Even truly stale sourdough makes fabulous French toast and bread pudding. Sourdough is also the simplest and most forgiving form of artisan baking. If goldrush miners kept sourdough productive in primitive wilderness camps, you can easily do it in a modern kitchen.

Many sourdough starters are passed along between neighbors but are easily made at home. If you don’t know any bakers who might share with you, here are my favorite recipes for wheat and rye starters as well as a few of the best of my sourdough breads. Purist’s Rustic Round is totally simple and can be baked in a loaf pan if you prefer. Ann’s All Rye produces a light, tender wheat-free loaf that’s fabulous for sandwiches or toast. Sourdough Waffles are just The Best!

Basic Sourdough Starter

1 cup water
1 cup flour (any)
1-1/4 teaspoons (1 packet) active dry yeast

In a bowl, vigorously combine all ingredients, cover with cheesecloth or a fine sieve and let stand for 8-12 hours until bubbly and tangy-smelling.

Wild Sourdough Starter

1 cup water
1 cup whole wheat  flour

In a bowl, vigorously combine flour and water, cover with cheesecloth or a fine sieve and let stand for 3-4 days until bubbly and tangy-smelling.

Rye Starter

1 cup rye flour
1 cup water
1 small (2-3 inch) onion, outer skin intact

In a small, deep bowl, vigorously combine flour and water, add onion and cover completely with flour mixture. Cover bowl with cheesecloth or a fine sieve and let stand for 3-4 days. When bubbly and tangy-smelling, discard onion.

Starter Care And Feeding

Once your starter is ready (bubbly and tangy-smelling), you can use it right away and/or refrigerate it in a glass jar for later use. To keep your starter going, feed it weekly and always replace what you use.

Feeding schedule: Each week, pour starter into a bowl *, add 1/2 cup water and 1/2 cup flour, and stir vigorously. Repeat 8-12 hours later and leave on the counter overnight. The next day, feed again and wait 30-60 minutes before using. If you aren’t planning to use the starter, add smaller amounts of flour and water (1/4 cup each time). Always feed and let stand an hour or so before replacing starter in the refrigerator.

* Usually there will be some liquid on top of the starter after being refrigerated. You can pour this off or stir it in; both ways work fine.

Purist’s Rustic Round

1-1/2 cups recently fed sourdough starter
2 cups flour (unbleached and/or whole wheat)
1 teaspoon sea salt

If you have an electric mixer with a dough hook, combine all ingredients and process until dough forms a ball (add water or flour by the tablespoon if mixture seems dry or too soft). Otherwise, knead by hand until smooth and elastic (5-8 minutes). Place dough in an oiled bowl and cover with a plate. Place in a warm (70 degrees F) place until doubled in bulk. (1-1/2 hours). Form into a round and let rise again on a baking sheet sprinkled with cornmeal, covered with a damp towel, until doubled (about 1 hour). Preheat oven to 400 degrees F. Bake loaf at 400 for 15 minutes. Reduce heat to 350 and cook until done (internal temperature of 180 degrees F, 20-25 minutes more). Let cool before slicing. Makes 1 loaf.

Ann’s All Rye Sourdough Bread

4-5 cups rye flour
1-1/2 cups recently fed rye sourdough starter
1 tablespoon ground ginger
1 teaspoon sea salt

In a large bowl, combine 3 cups rye flour and 1 cup water and let stand overnight or at least an hour (this autolyses or tenderizes the rye gluten). Add refreshed rye starter, ginger (helps rye rise) and salt, blend well, then add 1+ cups rye flour to make a sticky dough. Put in an oiled bowl and let rise, covered with a cloth, in a warm spot for 1-1/2 hours (will not quite double in size). Gently knead for 1-2 minutes (rye is delicate) and put in an oiled loaf pan and let rise until nearly doubled (60-75 minutes). Preheat oven to 400 and bake for 15 minutes, reduce heat to 350 and bake until done (internal temperature of 180 degrees, about 20-25 minutes more). Cool before slicing. Makes 1 loaf.

Sourdough Waffles

1 cup refreshed sourdough starter
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 cups buttermilk (room temperature)
2 eggs, lightly beaten
1/4 cup milk
1/3 cup safflower oil
plus 1-2 tablespoons more for waffle iron
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1-2 cups blueberries or raspberries (frozen work fine) (optional)

In a large bowl, combine sourdough starter, whole wheat and unbleached flours, and buttermilk and let stand for 30-45 minutes (or cover and leave overnight in the refrigerator). Add eggs, milk, and 1/3 cup oil, then stir in remaining dry ingredients. Heat waffle iron and brush with oil. If desired, stir fresh or frozen berries into batter and pour into the waffle iron. In general, use a scant 1/4 cup of batter per 4-inch square of waffle iron. Cook for 3 minutes or until waffles release easily. Serve hot or let cool and freeze.  To reheat, toast for 30-45 seconds. Makes about 40 small (4 x 4-inch) waffles.

Three Hour French Baguette (Makes 2)

1-1/2 cups water (room temperature)
1 teaspoon or 1 packet yeast
3-1/4 cups unbleached all purpose flour
1-1/2 teaspoons sea salt

Combine all ingredients, blend well, cover and let stand 20 minutes. Knead by hand or mixer until firm and smooth (about 10 minutes). Place in an oiled bowl, cover and let rise for 45 minutes at 70-75 degrees F. (will rise slightly). Flatten into a rectangle, fold like a business letter, flip over so fold is facing down, return to bowl and let rise, covered, for 45 minutes. Shape baguettes; Use a large sheet of parchment paper draped over 3 rolled towels to create long troughs for your baguettes. Divide dough in 2 pieces and shape them gently into 2 long, skinny baguettes. Dust with flour and cover lightly with plastic wrap or a damp towel. Let rise for 30-40 minutes until nearly doubled (press with a fingertip; the dough will spring back when ready). Preheat oven (and baking stone, if using) to 400 degrees F. when dough has risen for 20 minutes. Slash loaves 2-3 times lengthwise, remove towels and slide parchment paper onto a large baking sheet or directly onto your baking stone. Mist oven generously. Bake at 400 for 20-25 minutes until golden brown. Cool for 5 minutes before serving.

Posted in Nutrition, Recipes | Tagged | 2 Comments