A Bit of a Break

The Words still keep coming, but the Eyes are saying they need a break. I have been doing a lot more close work than normal the last 10 days and some Eye Strain has developed. So a Break it is and that feels good. I should be back soon.

Richard's Bucket

This morning, Richard headed to the Garden to pick a Bucket of Fresh Vegetables for a Breakfast Stir Fry. What did he find? He came back with Turnips, Yellow and Orange Carrots, Celeriac, Dinosaur Kale, Red Kale, Green Kale, Rainbow Chard, Herbs (Rosemary, Marjoram, Thyme, Parsley), a Leek, plus he added Onions and Garlic which had already been harvested.

Those Veggies were sensory pleasures. They were beautiful to the Eyes. The aroma was exquisite. I wish somehow I could incorporate "scratch and sniff" into the Screen.

Overall, the Veggies were filled with Vibrant Living Energy. They went right from the Garden into the Cast Iron Skillet, then into our Bowls and from there right down that Tube into our Bellies. They have been stoking the Fire for our Body's Replenishment and Energy for this Day. How cool is that?

We told Mother about Richard's early morning adventure to the Garden. She said anytime Richard goes to the Garden with a Bucket, that is a good thing.

We are amazed at all the Veggies that we still have in the Garden. Melanie says that we have "heaps". It is true that the Warm Season Veggies have been long since harvested. This latter group of produce which he harvest would be called "Cool Season". They will hang until that Hard Freeze, the Ground Freezes, or some other event jeopardizes the Crop. Speaking of which, Richard is going to harvest Carrots tomorrow because the Rabbits have found them.

We are deeply grateful for the Bounty Nature shares.

Eating Seasonally

November 3:

On our Little Farm, we eat Seasonally, which seems right and generally is easy. Eating Seasonally means we eat Foods in Season, including Foods we have preserved. We also eat more Raw Foods in Summer or Foods Cooked Long and Slow in late Fall and Winter. Intuitively, eating Seasonally just makes sense. Our Bodies seem to want these Foods and find them most satisfying.

These days, Soups are a draw. I have begun to cruise through our Favorites and through Cookbooks to find starters for Soup Recipes. Yes, we find ideas (starters) for Recipes and then put our own Spin on them.

Today I made Bean Soup, which has been a Family Favorite since the early 1980s. I am also looking for a Recipe for Minestrone, which will probably find its way onto our Table in the next few days.

As late Fall moves into Winter, Soups warm us from the inside out. They are almost like a Fire in the Fireplace. Plus, their aromas while Cooking provide nourishment and appetizer too.

Biodynamic Calendar

For Garden 2009, we discovered the Biodynamic Calendar from Stella Natura through our Friends at Wren Song Farm down the Lane. We found the Calendar absolutely superb. The Calendar incorporates data from Astronomy which gives guidance on planting, cultivating, and harvesting plants whose main use is intended to be "leaf", "root", "flower", "fruit". The Guide takes planting "in the Sign" up a notch.

I feel tongue tied to explain this. My training in such things is minimal to none. But my gut says that this is "spot on". Melanie and I tried to incorporate information on planting from the Calendar throughout the season. As time went on, Richard came on board too.

The Calendar specifies days and times which are optimal, as well as those times when one should not. The cycles for planting seem to be roughly repeated about every 7 to 10 days. Since we planted such a large array of plants, it gave us an excellent format for planting.

We will be using this in more depth for Garden 2010. Some Folks might say this is pretty far out. However, when you go to all the effort to grow your own food like we do, why not take advantage of all the help you can get?

We will be ordering soon.
~~~~
http://www.stellanatura.com/index.html

Rocks

We plan to order some Gravel to rock our Drive. Earlier in October, I phoned our Neighbor to ask about the best time "in the Sign". In that tradition which we respect, the best time is in the Light of the Moon (when the Moon is waxing). That's the 1st 2 weeks up until and including "Full Moon". This time is optimal for "above ground". To put down Rock in the Dark of the Moon basically just gives the Rock back to the Earth and it sinks in.

The County gravelled our Road today. They customarily do this every 2 years as a part of our Taxes. On this day, the Moon began the "Dark of the Moon" time.

Recipe: Bean Soup

(Serves 6-8)

Assortment of 2-3 Cups of Dry Edible Beans (I used 8 different Heirloom Varieties: Cherokee Trail of Tears, Cherokee Wax, Hidatsa Shield Figure, Vermont Cranberry, Yin and Yang, Horticulture, Missouri Wonder Pole, and Arikara Yellow.)*
4 to 6 Cups Filtered Water
1/4 Cup Cooking Oil (we use Olive or Grape Seed)
2 Quarts Canned Tomatoes*
1 Medium Onion, Chopped*
2 Cloves Garlic, Minced*
1 Pint Carrots (I used Yellow Carrots)*
1 1/2 Cups Celery (Chopped)*
1 Green Pepper (Chopped)*
2 Tablespoons Dried Parsley*

(1) Ideally I start the Beans the night before, or early the morning I plan to serve the Soup. This little step actually reduces the time the Soup takes to cook. Rinse Dry Edible Beans. Place in Pan. Add filtered Water about double the volume of Beans. Add 2 Tablespoons Oil. (The Oil will reduce the likelihood that the Beans will boil over.) Cover, but with lid somewhat ajar. (Again, this decreases likelihood that Beans will boil over.) Bring to Boil. Boil over medium heat about 10 minutes. Turn off Burner and let Beans sit overnight. (This allows the Beans to partially cook prior to making the Soup.)
(2) Drain liquid.
(3) Add all remaining ingredients (including remaining 2 Tablespoons of Oil). Bring to boil. Allow to cook at a slow gentle Boil (just above a Simmer) until Beans are soft but not smush. I cooked this batch of Bean Soup about 1 1/2 hours.
(4) Serve with Cornbread or other Homemade Bread.
~~~~
"*" refers to ingredients that we grew. On this day, that Green Pepper was our last of the Season from the Garden. All ingredients are chemical free.

Nature's Subtlety

November 1:

The Osage Orange Hedge on the Eastern Boundary of the Farm has now dropped most of its Leaves. A Few Leaves are still held on the Branches as if the Tree is tenderly Holding a now distant Memory of the Growing Seasons which were only a short time before.

I love the Color of the Sky at this Season. I cannot describe it, but it is a Blue which is found at no other time. At this Season, a Pinkish Color seems to rise up along the Edges of the Wood in the Early Morning. The Pink is warm although the Season of Warmth has now past.

When we walk about the Land, I love to note the distinct differences between the Habits and Colors of the Plants. The Mulberry Trees now are decorated with Glowing Yellow Leaves. We weren't sure what they were. Now that we know, we had not known that we had so many Mulberries on this Little Farm. We will have to watch them closely this next year.

I love to watch Nature and her subtlety. If someone were to present me with a series of Slides and Sensations of the Seasons, I would surely want to know exactly the Season on the Face of this Farm. It really isn't a lot different from that yearning one has in getting to know a Cherished Friend.