All Shall Be Revealed

Posted on October 1, 2018 by Ann Lovejoy
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Let There Be Light

I usually prefer to let natural light influence the flavor of my daily life; dawn and dusk, sunlight or cloudy skies can emphasize seasons. Today, I have the lights on because it’s rainy and I don’t want to be in the dark. Our national political situation is brutally, horrifyingly ugly right now, and we are not alone. America’s polarized politics and living history of racism and violence, corruption and abuse are shared by countries all over the world. In truth, the devastatingly cruelty we’re witnessing to women, to children, to people of color is nothing new. Indeed, it’s old as the hills, old as humanity, older than history.

Almost a year ago, blogger Adrienne Maree Brown wrote something I’ve been repeating a lot:

“Things are not getting worse
They’re getting revealed
We must hold each other tight and
Continue to pull back the veil.”

No Pain, No Gain

Like ripping off a dressing stuck to a festering wound, pulling back the veil of illusion is extremely uncomfortable. However, if we ever hope to achieve cultural healing, it has to happen. The veil that hides patriarchal authoritarianism/racism/cruelty/inhumanity must be pulled away, forcibly or gently, over and over and over again, a little more each time. It’s difficult and often discouraging work, so it’s helpful to remember that in doing all we can to propel our country and our culture forward, we are in truth working to change human nature. That’s definitely a good thing and very necessary but it is never easy to alter genetic and cultural patterns that have been repeated for millennia.

I myself often say, and hear my sisters saying, “After all this time, how can this patriarchal crap still be happening?” When I take a step back, I remember that the timeline of human history perfectly illuminates the intractability of the patriarchy. A few thousand years ago, Jesus started a movement in which men and women, slaves and free people were to be held as equal, a concept brought to life to some extent for a few hundred years before getting co-opted by the establishment. Other than that, women’s rights have only been on the cultural radar in Europe and America for around 300 years, when the Enlightenment brought the beginnings of a shift in cultural perspective. Children’s rights gradually entered the conversation, as did the rights of people not to be enslaved, the rights of animals, and shamefully late, the rights of the planet that supports us.

Something Old, Something New

So, diabolical political behavior is not new. What’s new is the enormous, very public backlash against inhumane political machinations. It’s not new that rich old white guys refuse to hear women speaking truth to power. What’s new is the force of social media that wasn’t around when Anita Hill was put through hell in 1991. It’s not new that protests get blown off. What’s new is that today, cellphones can capture the story as two women approach Senator Flake in the elevator and insist that he make eye contact when they tell him about sexual abuse they have suffered and how the treatment of Dr. Christine Blasey Ford is sending a powerful and destructive message to American women; rich old white men, in the Senate, in Congress, and elsewhere, don’t care at all about us and really prefer not to have to hear anything that implies criticism of their worldview.

La La La I Can’t HEAR You

In a way, that willful deafness is understandable. After a bewildering and extremely painful incident, a skillful therapist explained to me that understanding the harm they do to others is so piercingly painful to perpetrators of violence and abuse that they’ll do whatever it takes to avoid that realization. Like alcoholics and other addicts, abusers develop a potent toolkit of tricks, from smoke and mirrors to raging and gaslighting, to deflect the blame and shame from the perp to the victim. Remaining a sociopath is much more comfortable for them, mentally and emotionally, than opening to the truth.

That’s the pattern we need to break, because truth really can set us free. Yesterday, UCC pastor Dee Eisenhauer quoted in her sermon (which she called the most difficult to write of her entire career) the following fantasy scenario written by my friend Jennifer Merrill:

Alternate Universe, Please

“In an alternate universe, it could play out like this:
In a heartening and healing about-face, today Brett Kavanaugh made the following statement to the Senate Judiciary Committee:
‘I come before you to declare that Christine Blasey-Ford is telling the truth. I am withdrawing my name as a Supreme Court nominee. I do this with a heavy heart; I very much wanted to serve on the Supreme Court. But, in reflecting upon my emotionally volatile behavior in front of the Senate Judiciary Committee on Thursday, I realize I have moral and spiritual work to do that takes precedence over serving as a Supreme Court Justice.

‘I have been living for decades under the weight of a falsehood. On Thursday the weight of that falsehood shifted just enough for me to actually see it: While under the influence of alcohol and/or entitlement and privilege, I may do whatever I want and I will not be held accountable. I now recognize how hurtful that falsehood has been-to Christine, to other women, to my wife and daughters. I apologize to Christine and to all the women I have hurt. I am sorry that alcohol indulgence and a sense of entitlement and privilege have caused me to behave solely selfishly. Bringing to light this falsehood-making this confession-while extremely humbling, has also freed my heart and soul. I am looking forward to nurturing more honest reltionships with my colleagues and associates, with my family and with myself. Thank you and again, I’m sorry.”

Open Heart Surgery Required

Wow, right? Opening the heart can be painful indeed but the relief of being truthful is indeed soul satisfying. Hearing jen’s words, I realized that I would find such a scenario soul satisfying, even more so than the (admittedly longed for) utter shaming caused by the rejection of Kavanaugh as a nominee. If Jen’s story were to play out in real life, it could in truth open not only Judge Kavanaugh’s heart and spirit but the hearts and spirits of the entire government.

After watching Judge Kavanaugh’s display of immature power, I found this quote clarifying:

“Good judges…understand that a judge’s demeanor helps lay the foundation for the regard given a judge’s decisions. A calm judicial demeanor allows participants in the legal process to feel that their position is being heard and considered, and that a reasoned opinion will issue from the court after the arguments are all submitted.”
Judge Mel Dickstein

Exactly.

 

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Zucchini On My Mind

Posted on September 24, 2018 by Ann Lovejoy
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Summer Harvest Goes Out In Style

Summer’s end fills our kitchens with tomatoes, peppers, eggplants and summer squash. Most of us have many ways to turn garden abundance into pantry staples, but those over-achieving zucchini have a lot of folks stumped by September.  I learned to appreciate zucchini and other summer squash as a student in Italy, where cooks have countless ways to make this humble vegetable truly delicious. Some of my favorite treatments are the simplest, relying on fresh, flavorful produce. Here’s one that works beautifully with the young and tender but also does wonders for the hulking brutes that hide under the leaves until they’re huge.

Roasted Zucchini Wedges

2-3 zucchini or 1 huge one
2-3 tablespoons avocado or olive oil**
1/2 teaspoon sea salt
1 lemon, cut in 8 wedges

** I use avocado oil for its high temp tolerance

Preheat oven to 400 degrees F. Cut zucchini into 2 inch lengths, then cut these lengthwise into 6-8 wedges or more, depending on girth. Don’t worry if they’re unequal, it’s all good. Pour the oil into a rimmed baking sheet, add zucchini wedges and gently toss to coat. Sprinkle with salt and roast at 400 F for 30-40 minutes until wedges are caramelized and slightly crisp on the bottom. Serve at once, with lemon slices. Serves at least one.

Grilled Teriyaki Zucchini

A quick homemade teriyaki sauce converts monster zucchini into a delectable entree. Tucked into crusty rolls, slathered with more sauce, and lively with slices of sweet onion and spicy peppers, the grilled zucchini “steaks” are toothsome indeed. Use the same approach with thickly sliced eggplant, sweet potatoes, or beets for a memorable melange. Leftovers taste great the next day, in cold sandwiches or served up as a spunky side dish.

Grilled Vegetable Teriyaki

1 cup plain rice vinegar
1/2 cup shoyu or soy sauce
2-3 tablespoons maple syrup
3-4 cloves garlic, chopped
2 inches fresh ginger root, finely chopped
2 large zucchinis and/or eggplant, etc.
sliced diagonally in inch-thick slabs
6 crusty sandwich rolls, split lengthwise
1 sweet onion, sliced in rings
2 cups sweet pepper strips
1 cup chopped cilantro

In a shallow bowl or pie dish, combine vinegar, shoyu, maple syrup, garlic and ginger and stir to blend. Add vegetable slices, turning to coat well. Let them marinate for at least 30 minutes, turning a few times while you start the coals or preheat grill. Brush buns with teriyaki sauce, reserving about 1/2 cup, and sprinkle buns with onions and peppers. Set grill high above the coals, then grill veggies until tender (6-7 minutes per side), basting with remaining sauce and turning twice. Layer grilled veggies into the buns and serve, garnished with cilantro. Serves 4-6.

Stovetop Ratatouille

This simple and speedy version of the classic French ratatouille relies on braising to bring out flavorful natural juices. Like soups and casseroles, it tastes lovely served hot with warm rosemary bread, and even better the following day, served cold with a garden salad and ripe peaches.

Braised Ratatouille

2 tablespoons fruity olive oil
3 cloves garlic, chopped
1 teaspoon minced thyme
1 teaspoon minced oregano
1 teaspoon fennel seeds
1 large onion, chopped
1/2 teaspoon sea salt
4 cups eggplant, cut in 1-inch dice
3 cups diced tomatoes, with juice
2 red bell peppers, thinly sliced
2 green bell peppers, chopped
2 medium zucchini, cut in 1-inch dice
1/4 teaspoon hot or smoked paprika
1/2 cup chopped basil

In a wide, shallow pan, cook oil, garlic, thyme, oregano and fennel seeds over medium high heat for 1 minute. Add onion, sprinkle with salt and cook for 3 minutes. Add eggplant and tomatoes, stir to coat, cover pan, reduce heat to medium low and cook for 5 minutes. Add peppers and zucchini, cover pan and cook for 5 minutes. Stir in paprika, uncover pan, and simmer over medium heat until vegetables are tender but not mushy (shapes should remain distinct; about 15 minutes). Serve hot, garnished with basil. Serves 4-6.

Making The Most Of The Big Beasts

When giant zucchini are discovered, many cooks turn them into zucchini bread. This heathy baked version of a classic Italian dish converts monster zucchini into a tastes-like-more crowd pleaser. Reheat any leftovers in a low oven (225-300) to avoid turning the cheeses into plastic (!).

Baked Zucchini Parmesan

2 tablespoons fruity olive oil
2 cloves garlic, chopped
1 teaspoon minced oregano
1 large onion, sliced
1/4 teaspoon dried hot pepper flakes
1/2 teaspoon sea salt
1-2 large zucchini, sliced in 1/2 inch thick rounds
2 cups chopped tomatoes
1 quart pasta sauce (I use homemade marinara)
12-16 ounces fresh mozzarella, thinly sliced
2-3 cups coarsely grated Parmesan cheese

In a wide shallow pan, combine oil with garlic, oregano, onion, pepper flakes and salt over medium heat and cook for 1 minute. Add zucchini slices and cook for 5 minutes, turning once. Layer zucchini slices into a 13 x 9 inch baking pan in rows, overlapping slices a bit to fill pan completely. In stovetop pan, add tomatoes, bring to a simmer and cook for 10 minutes. Add pasta sauce, simmer for 5 minutes, then pour over zucchini. Layer on mozzarella and sprinkle with Parmesan cheese. Bake at 350 degrees F until bubbly and golden (45-50 minutes). Let stand 10-15 minutes, then serve hot. Serves 8-10.

 

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Garden Chutneys, Fresh & Cooked

Posted on September 17, 2018 by Ann Lovejoy
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When Fruit Tumbles From The Trees

Ah, autumn, when folks armed with baskets of fruit compete with people packing bags of zucchini. If you even catch someone’s eye, you’re suddenly lugging home bales of something that needs to be turned into something else, pronto. All over the island, circles of fallen fruit show where a once valued crop is no longer harvested. Some people put out signs: Please Take Fruit. Others are asking how to deal with unwanted bounty, and whether funky fruit can be composted.

Fortunately, there are plenty of places to take an excess of garden gold. Most communities have a local food bank or food pantry where fresh produce is gladly accepted. Neighborhood swaps are gaining ground as well, and many Senior Centers have tables for donated food of many kinds. All those options are great for unblemished crops, but when it comes to scabby pears, it’s a different conversation. Black pear scab is common throughout the maritime Northwest. For home growers, it’s not that big a deal; the fruit is fine to juice or eat fresh or cooked, unless it’s cracked and rot has set in. It’s a disaster for commercial growers, though, as few people will buy a scabby pear.

Pear Scab Be Gone

The pest involved is a fungus, Venturia pyrina. Like so many plant enemies, this one nestles into fallen leaves under the trees. Refreshed by rain, it releases floods of spores during peak blossom time, infecting each new crop. Scab affects European pears, notably Bartlett relatives, not Asian pears or apples (different pests involved there). Happily, a few simple steps can control this disfiguring disease and keep future fruit unmarred. They’ll also help build healthier soil and sweeten future crops as soil humus increases. And here’s more good news: go ahead and compost this year’s drops and scabby fruit. An active, hot compost pile is already full of beneficial bacteria and fungi that will eat scab spores alive.

Here’s how to handle pear scab: Shred fallen leaves or run them over with a lawn mower, then mix in some nitrogen, perhaps urea or corn gluten (9-1-1 and quite effective). That will promote rapid rotting and encourage worms to munch them down, helping to clean up the fungus for you. When you rake away the foliage for shredding, sprinkle dolomite lime around each affected tree. This helps to buffer soil pH and kills off some of the fungal spores as well. After a good rain or two, spread mature compost in a 3-4 foot wide band around each tree’s dripline to feed the roots over the winter. Also, if pear trees get summer irrigation, make sure the leaves are not getting wet, as that encourages the fungus, which generally appears first as dark spots on leaves and stems.

Autumn Chutney

Spicy-sweet-hot chutney is delicious in dozens of ways. Spoon some over grilled fish or poultry or use puree chutney as a sandwich spread for creative combos from date-and-banana to turkey-and-bacon. Mash a little into soft goat cheese and stuff into fresh figs or serve with crisp pepper strips. Add a dab as garnish for soups or casseroles or to transform a simple vinaigrette (it makes an intriguing dressing for green or fruit salads). Fill muffin cups half way with cornmeal muffin batter, add a little chutney, then top off with more batter and bake to a golden finish. Yumminess abounds!

Note: I use way more ginger than most recipes call for. If you don’t like the bite, use less or try chopped candied ginger instead.

Ginger, Pear and Walnut Chutney

4 cups chopped pears
1 cup chopped sweet peppers
1 red onion, chopped
1 yellow onion, chopped
1 cup golden raisins
1 cup walnut halves
1/2 cup chopped fresh ginger root
2 cloves garlic, chopped
1 teaspoon sea salt
1 teaspoon each turmeric, ground coriander, cinnamon
1/4 teaspoon hot pepper flakes
1 cup cider vinegar
1 cup brown or muscovado sugar

In a soup pot, combine all ingredients and bring to a simmer over medium high heat. Reduce heat to low and simmer, stirring often, until fruit is translucent and sauce is thick (40-60 minutes). Pack into boiled canning jars and refrigerate for up to 3 months. Let mellow for a week before using. Makes about 8 cups.

Spicy Green Tomato Chutney

1 teaspoon each: mustard seed, fennel seed, cumin seed
4 cups chopped green tomatoes
2 cups chopped plums (ripe or hard)
1 red onion, chopped
1 sweet onion, chopped
1/2 cup raisins
4 cloves garlic, chopped
1 inch fresh ginger root, peeled and finely chopped
1 teaspoon each sea salt, cumin, garam masala
1/4 teaspoon smoked paprika
1 cup cider vinegar
1 cup brown or muscovado sugar

In a dry frying pan, roast seeds over high heat until mustard seeds pop (use a spatter screen to keep them from flying away). In a soup pot, combine everything else and bring to a simmer over medium heat. Add seeds, reduce heat to low and simmer, stirring occasionally, until fruit is translucent and sauce is thick (40-60 minutes). Pack into boiled canning jars and refrigerate for up to 3 months. Let mellow for a week before using. Makes about 8 cups.

Fresh Chutney

Aromatic and zippy, fresh chutneys are magical condiments with amazing pizazz. They must be used fresh, so make small batches and play with combinations to find your favorites. For a milder version, use plain rice vinegar and less fresh chile, or stir in some plain yogurt. Fabulous with grilled fish or poultry, great on rice or over steamed vegetables…

Cilantro Basil Chutney

1 cup chopped cilantro (stems included)
1/2 cup shredded basil
1 small, fresh hot chili, chopped
1/4 cup cider vinegar
1/2 teaspoon sea salt

In a food processor, combine all ingredients and blend to a smooth paste. Let stand 10 minutes, then serve. Makes about 1 cup.

Spunky Mint Chutney

1 cup chopped spearmint leaves
1 small, fresh hot chili, chopped
1/4 cup cider vinegar
1/2 teaspoon sea salt

In a food processor, combine all ingredients and blend to a smooth paste. Let stand 10 minutes, then serve. Makes about 1 cup.

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Aiding & Abetting Carbon Draw Down

Posted on September 10, 2018 by Ann Lovejoy
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Ruth Stout pioneered no-till, deep mulch gardening

How Compost Could Save The World
Oh, And Your Backyard Too

Bad news first: atmospheric carbon levels are rising again after being fairly stable for the past few years. Lacking sufficient incentives (since apparently the destruction of our atmosphere seems inconsequential to industrialists), destructive agricultural and industrial practices and the extraction and use of fossil fuel are increasing carbon emissions once again. Thanks to the infamous greenhouse effect, excess carbon dioxide is pushing worldwide temperatures over safe levels. If our precious atmosphere leans ever deeper into the CO2 (it’s now 40% higher than in 1750), people, critters, and plants alike will begin to suffer significant respiratory and central nervous system issues. Of course, that only affects anything that breathes; rocks will probably be ok.

Ready for some good news? I sure am, so here it is: compost may be the our best tool for rebalancing the air we breathe. Sound a little simplistic? As scientists rather frantically seek to better understand the delicate balance that fosters life on our planet, a stream of studies show that healthy soil may be our best hope. Undisturbed, humus-rich soils can capture and store enormous amounts of carbon. The Intergovernmental Panel on Climate Change and the European Commission cite soil carbon sequestration as an important way to offset greenhouse gasses. Even more good news: it doesn’t take a boatload of compost to begin the healing process. In some cases, as little as half an inch spread on carbon-stripped soil can re-start the sequestering process almost immediately.

Spread It Far And Wide

More good news: our next best tool is planting plants. Lots of plants. Different plants, natives and garden glories and/or edibles. Plants absorb carbon from the air and through photosynthesis, and plant respiration returns oxygen to the atmosphere, helping to restore the tilting balance. When plants take up carbon, they funnel any they don’t use to soil dwellers such as bacteria, fungi, nematodes, and protozoa. As plant matter decays, its stored carbon turns into soil organic matter (SOM), a blend of carbon compounds, soil biota and carbon-storing minerals. That SOM combo is the subject of intense research these days, since SOM can lock up carbon for thousands-or millions-of years or release it in a moment to the blade of a tiller or tractor. That’s why undisturbed soils are more helpful than agricultural soils that are endlessly disturbed and depleted of humus. That’s also why overgrazing and forest clear-cutting are especially damaging.

Even more good news! Replenishing that healthy soil can take many forms; perhaps surprisingly, carefully managed grazing and forest thinning can help restore the carbon storage capacity of damaged soils. For gardeners and homeowners, the best news is that we can do some meaningful carbon farming right in our own backyards. Carbon farming on any scale involves improving and maintaining soil humus levels so that powerful SOM can lock down excess carbon. We can also, of course, support legislature that curbs reckless carbon release through fossil fuel extraction and overuse.

Carbon Farming

Clearly, the bigger our property, the better we can help build soil humus levels and improve carbon storage, but even landless apartment dwellers can help. All of us can get involved with local and regional projects where knowledge about soil sequestering may be missing. Community gardens, local farms, land trust use, public land use, school districts and local and regional parks can all benefit the earth through better soil stewardship. Most will need encouragement to do the needful, and that’s where you and I come in.

Many conventional farming techniques harm soil and release more carbon than the damaged soil can recapture. Still more good news; farmers and ranchers are getting the word and beneficial change is coming. Organic growers especially are turning to no-till methods and know the value of adding crop residues, digested manures, and compost to crop soils. To keep or make our home lands helpful, we can convert lawns from sterile monocultures to rich environments that support plants and wildlife. We can switch from annual bed digging to permanent beds with little disturbance. Here’s how:

No Till, Permanent Beds for Organic Vegetables

https://www.growveg.com/guides/no-till-gardening-an-easier-way-to-grow/

Lower Maintenance And Improve Carbon Capture

Bottom line? Mulching cuts way down on weeds and makes removal much easier. Instead of digging in amendments, simply spread them over the beds and borders as well as the lawn. For lawns, an inch or so of compost each autumn and early spring will heal soggy soils and reduce or eliminate red thread and other fungal disorders. Even better, transform lawn to low maintenance mixed plantings of shrubs, perennials, grasses and bulbs. Let wide (5-6 feet) paths mulched with wood chips wander between the beds and allow plants to relax forward, softening the path edge.

The result can be both visually pleasing and restorative for soil, air and water quality as well as benefiting wildlife. Once folks realize how much healthier and more resilient such gardens are, their thirsty, needy, useless and harmful lawns shrink fast. Every square yard of improved soil can contribute to carbon capture. Every time destructive soil practices are replaced with healing one, money is saved as chemical use and maintenance needs diminish. Every bit of undisturbed soil becomes a place of hope and healing. Onward!

https://www.newscientist.com/article/2152929-bad-news-carbon-emissions-have-suddenly-started-rising-again/

Soil holds potential to slow global warming

How compost helps:

https://www.sciencedaily.com/releases 2008/02/080225072624.htm

More on Soil Storage:

https://www.annualreviews.org/doi/abs/10.1146/annurev-ecolsys-112414-054234

Click to access carbonsequestrationinsoils.pdf

Posted in composting, Easy Care Perennials, Garden Prep, Health & Wellbeing, Soil, Sustainable Gardening, Sustainable Living | Tagged , , , | 3 Comments