April Showers

The rhubarb is unfurling and things are coming alive. The fritillaries I planted are looking good but seem to have had no effect on deterring moles. My front yard is a giant mole hotel. All the roses except the rugosas are ruined, the roots eaten to nubs.
It’s raining so I’ll be spending the day in the kitchen.   I have more seedlings to transplant, (they are taking over the house!),  and I want to catch up on some cooking. There’s chicken broth on the stove. We buy local, free range chickens and not a bit is wasted. Even the bones are used.. burnt in the fireplace and composted.
If I have time, I might work on some needlework later and make some berry crumble with the last of the blackberries and raspberries, in the freezer from last year’s crop.

Happy, productive days!

Hyssop , Cactus Sprouts & Roof Rakes

This is what a roof rake looks like.   It has come in very handy.  I’m getting a lot of needlework and painting done in these long, cold nights.  My cactus seeds sprouted into 7 little cacti so far.  Still holding back on the major seed starting but I can’t resist starting a few early trays.  I planted some blue hyssop.  The bees love it but really I’ve planted it for my friend Arthur. When I had my shop, he would cycle in a mile or so every day to visit me .  On his 80th birthday, he brought in a cassette player and some big band music and asked me to have a birthday dance with him.  He loved Blue Hyssop.  It will bring happy memories and good energy to my garden.

Kuri, Cabbages, Tomato Soup and Winter

The forecast of snow and freezing rain prompted me to pull in the last of the cabbage. Blustery winds and an icy chill, the kind that goes right to the fingertips, drove me into the kitchen. The tomatoes had all ripened in the windowsills and I found an interesting looking Kuri squash on sale at our organic market.  The squash was such a rich and pretty color, I decided to use it to make our Thanksgiving soup. Googling it, I read that Kuri squash has a delicate flavor reminiscent of chestnuts. I interpreted that as being bland so I seeded, quartered and roasted it on a cookie sheet with other vegetables that I had on hand; garlic, onions, carrots and tomatoes. After about 30 minutes, I scooped the flesh out of the squash and puréed it with the other roasted vegetables. It tasted delicious. Into the freezer it went. I will add broth to thin it out and finish it with a little cream on Thanksgiving.

Meanwhile, I stewed the last of my summer tomatoes and put them through the mill. Instead of freezing the lot, I made a quick batch of tomato soup. I sautéed an onion and a little garlic with lots of fresh oregano in butter until the onions were soft. I puréed that with the tomatoes and let it simmer for awhile.  A touch of cream  cut the acidity and brought some richness and warmth  to the mix.

I made up a batch of sauerkraut with my cabbages and added carrots and kale. I get such a thrill over my sauerkraut.  It’s so gratifying to think how I started with tiny seeds in April and end up with beautiful jars  of healthy, probiotic goodness that will last me all winter!  A lot of people give testimony about the healings that take place when they introduce fermented foods into their diets.  The only thing I noticed was  a weight loss , around 10-15 pounds.  I’m not complaining.

 So, Winter is here, unofficially.  I have embraced it.  There’s usually something good bubbling on the stove and roasting in the oven.  Extra quilts are pulled out of the chests and piled on the beds.   Sewing  baskets, hooks, yarns and my paintbox keep me happy and busy after dinner,  by the fireplace.  Life is good.