LAKE MACBRIDE— It’s 50 degrees at 4:30 a.m. with a slight chance of precipitation around lunchtime. There is a break in the narrative— caesura.
Intense activity with local food producers during recent months engaged me fully. Suddenly, expected, it is over. The pause is welcome. It’s time to reflect, catch up on neglected work and renew efforts to sustain our lives on the Iowa prairie.
Today will be a day of building a to-do list. When the sun rises, it’s outside to cut up the locust tree and fallen limbs from the Sept. 19 storm. The garden gleaning needs completion. The house needs repair. The list builds already. During this pause, there is much to do to prepare for winter, and before long, life will reengage my energy and attention. Already it leaks in. I’ll resist for another hour, and then embrace it again… until the next caesura.
LAKE MACBRIDE— We are from a week to ten days from the first hard frost. Suddenly it’s time to clear the garden, make a brush pile, and cover the ground with what mulch there is. We’ll make a gleaning pass over the plots, and bring in everything that is ripe or can ripen to use this fall and winter. Cookery gradually turns from fresh and local to working out of the pantry and stores. There is a happy and sad part of the change in seasons.
The happy part is found in being born a city person. Working indoors part of the year comes naturally. As a child of the 1950s, reading, media consumption, writing, email, and social media fit in with a general outlook of being on an island in a complex sea of society. More than 60 years later, after a career in a competitive business, my core values are unshakable. They are a platform from which I can view society and plunge in when the time is right to engage in fights worth our blood and treasure.
The sad part is over the years, in our compound on the lake, I have become an outdoors person, and spring through fall is the best part of the year. That was particularly true this year when farm and yard work kept me outside much of the time. The outdoors part of the year is not finished, yet winter’s approach is unmistakable. Its time to roll up the garden hose in the garage and make sure the automobiles are winterized.
The season’s home canning is almost finished with 18 pints of “fallen apple butter.” After the recent storm, I picked up the fallen fruit (three types of apples and some pears missed during the harvest) and made them into a commemorative apple and pear butter. The only thing remaining to can will be some hot sauce with fall peppers (on the stove now), applesauce and perhaps some more canned tomatoes or a garden ends relish after the gleaning. Come November, it will be another plunge into the vortex of the holiday season, then starting anew in 2014.
The seasonal farm work is also winding down. I am finished at one farm, wrapping up at another on Thursday, and the work at the orchard ends after two more weekends. The time is right to consider what’s next in the cycle of life on earth.
LAKE MACBRIDE— The sound of chain saws echoed through the neighborhood yesterday, including in our yard where a tree service climbed the Autumn Blaze maple tree and removed the broken branch high in the canopy. They also removed a large branch from the maple tree on the north side of the house. The branch was growing toward the structure, and could have fallen on it should another intense storm come through. It seems increasingly likely another intense storm will hit, sooner rather than later.
The storm peeled back the southwest corner of the metal facing on the roof. From the ground, it appears there is water damage to the underlying wood, it will have to be inspected and repaired. One can accept the reality of intense weather, caused by climate change, but it is much more than words on a web page. The work of recovery absorbs our resources and time, and portends more of the same. Dealing with disasters, even small ones like ours, is not how we intended to spend our life when we were in grade school.
On the plus side, there is a buyer for the firewood the disaster will produce, and finding an inexpensive tree service will be an asset going forward. I bartered some of the cut maple wood with a neighbor who will use it to smoke meat. In return, he will press some apples into cider. The storm’s wake left more neighboring than I can recall in a long time.
According to the U.S. Census, our household is above the median net worth for people our age. Not by much, but enough so that to say we are working poor is inaccurate. Poor people don’t have a net worth. At the same time, trying to make ends meet is challenging.
The reality of working seventy hours per week for less than a living wage, is there is less time, energy and resources for everything else. At the center of this life is the notion that we can maintain priorities and get the most important things done. Add disaster recovery, and the equilibrium is upset.
It’s approaching 5 a.m. in Big Grove, when I’ll depart for the newspaper, hoping to finish the week’s proof reading and catch the grand opening of a new restaurant in town before heading to the orchard for work. In the hour or two of daylight after my shift, I’ll glean a garden plot to make room for the disaster brush pile. Once that is done, organize for our presentation at the library on Sept. 30. We make plans, work the plan, and hope for the best— sustaining our lives in a turbulent world.
The storm prematurely knocked acorns from the Bur Oak … and apples from the tree… The worst damage was knocking over a locust tree… … which somehow missed most everything, …except the lilac bushes. The Golden Delicious apple tree lost another branch… … the maple tree lost two. One fell to the ground… … and one didn’t.
LAKE MACBRIDE— A neighbor posted this message to our community email list last night,
Dear Neighbors,
Our garden has produced tons of great tomatoes this year, more then we can or can. Tomorrow I will pull my trailer up to the road with some of the surplus tomatoes on it. If you would like some home grown organic heirloom tomatoes help yourself.
It was a generous gesture, the kind of which we need more in this dog-eat-dog world, where the Darwinian struggle for existence is taken literally and has also taken a turn toward the coarser side of human nature. He posted before the storm rolled in.
One neighbor called the brief storm, “(the) worst in 20 years.” He and his family built about the same time we did, during the early 1990s. The rain was intense and the wind sharp. With the climate crisis, one expects this sort of storm, and seeing how it plays out is never a pleasant experience.
We lost a tree, some lilac bushes and a big branch from our favorite tree, the autumn blaze maple in front. The apple crop was mostly knocked from the trees. When the sun rises we’ll see what is left to finish ripening, and whether there was any structural damage. I won’t be going to the farm today while spending time with post-storm cleanup. It could have been a lot worse.
Next steps are to finish coffee and breakfast, make a list and start doing things on it when the sun rises. There’s a song about that.
LAKE MACBRIDE— In 100 degree temperatures the walk to the garden to pick yellow cherry tomatoes and basil for dinner didn’t seem hot. Perhaps I am adapted to the unseasonably hot weather… intensified by climate change. We can’t recall the last rainfall. According to the state climatologist, “Iowa temperatures averaged 72.1° or 0.6° above normal while precipitation totaled 1.57 inches or 2.63 inches less than normal. This ranks as the 7th driest and 65th warmest August among 141 years of records.” It has been exceptionally dry in Big Grove. However, life goes on, and having a house guest provides a special reason to used locally grown food to prepare meals for the table.
That we would have a salad was determined when a co-worker at the farm carried a crate full of freshly picked lettuce from the field to the cooler yesterday morning. Mixed greens, washed and spun dry, topped with zucchini, cucumber, orange bell pepper, red onions, wedges of red tomatoes and sliced carrots were topped with a dressing of choice. Balsamic vinegar and olive oil with salt and pepper is my favorite.
We also served pesto pasta. During early summer I made and froze half a dozen jars of pesto, using various ingredients. Slicing the yellow cherry tomatoes in half and putting them in a small bowl along with a chiffonade of basil leaves, I cooked six cups of bow tie pasta to al dente. The pasta, tomatoes and basil, half a pint of pesto and a roughly measured cup of Romano and Parmesan cheese were mixed thoroughly in a large bowl and served alongside a one-inch thick tomato slice topped with kosher salt and strips of fresh basil. A simple late summer feast.
LAKE MACBRIDE— There is a sense that the season has turned. Clutching the harvest, preserving it as best we can for winter, its abundance slips through our hands to compost, and with time, back to the earth.
Bones and joints are weary from farm work, that work displacing time normally spent in the garden, yard and kitchen. Fallen apples line the ground and the branches of the late trees touch the grass, laden with the developing fruit. In nature’s abundance we cut a sliver and sustain ourselves on its freshness.
It’s labor day in the U.S., but that matters little in nature’s calendar. The work of a local food system goes on, and paid work calls me again today.
Soon I’ll finish preparing the onions drying in the germination house for storage. After that, I will be ready for autumn and the acceleration of changing seasons into winter.
LAKE MACBRIDE— First shift produced two quarts of tomato juice, four pints of tomato sauce and an experimental jar to see how my pickles take to water bath processing. There are still a lot of tomatoes to process.
I delivered frozen bell peppers to a farm where one of my work for food ventures is located, and stopped by the orchard to drop off a lead for some cheese curds. I bought a jar of sweet, dark cherry preserves on my employee discount.
Summer is waning, and I just took more harvest work to earn some money for the tax collector. Staying busy with the changing seasons is easy. There may be fewer posts for a while as the unofficial end of summer comes this weekend.
Thanks everyone for reading. It won’t be long until my next post. Meanwhile, I’ll be out in farm fields trying to earn a living.
LAKE MACBRIDE— Two batches of pickles are fermenting in crocks downstairs, the second started three days after the first. The rule is to place cucumbers in the brine and let things get started for three days before checking. There was scum to skim on the first this morning— evidence the pickling process is proceeding as expected. The reason for a second batch is a local grower had excess cucumber seconds which were offered and taken to serve my dill pickle addiction.
Eggplant is abundant. I peeled and cut three into half inch rounds. They were baked for 15 minutes at 425 degrees, cooled and then frozen and bagged for future use, most likely in eggplant Parmesan. By then, the freezer was reaching capacity, and eggplant is not an everyday preference.
Last processed yesterday was two tubs of broccoli. This is part of a work for food barter, and unexpectedly came about while discussing seconds and surplus with a grower. All told, it took me about four hours to process the two tubs with a total yield of 20+ pounds frozen. The first tub, which yielded 8-1/2 pounds, was returned to the grower as compensation for the produce. I kept the second, added two heads I already had in the refrigerator, and that was the balance.
It’s a shame we had to compost the stems, as they are some good eating. If better organized, I would have made a big batch of soup stock using carrot, onion, celery, bay leaves and the broccoli stems and canned it in quarts. Our household uses a lot of stock.
The squash beetles mentioned yesterday avoided the butternut squash seedlings and congregated on the withering acorn squash plants. I need to study natural pesticides before I pull those vines, as the bugs will likely next migrate to the new cucumber plants, and infringe on my plans for more dill pickles. It is remarkable that I had tremendous abundance of zucchini and yellow squash before the squash beetles showed up.
The grower with whom I’m working on the broccoli and tomatoes stopped by to drop off some canning jars. We toured my local food operation which is situated on 0.62 acres. It is revealing to see what other growers notice about a home garden: the apple trees, my compost bin made from four pallets, the healthy Brussels sprout plants, my deer-deterrent fencing, and my pile of cut brush waiting for a fall burn after the garden is finished. She asked if I turned the compost. I won’t until spring when it is spread on the garden plots.
A local food system centered around a single household is both simple and complex. Cooking and preserving food are practices that have been around since hunting and gathering gave way to agriculture and domestication. Fresh food is sourced from a garden and a mix of growers. Specialty items are purchased where they are available at local retail outlets. There is a constant balancing act that regulates types and quantities. The refrigerator contents reflects how things are going, hopefully with the majority of foodstuffs having no commercial label.
While endeavoring to earn money for the tax man, insurance companies and lenders, we have to eat. The question becomes, what takes precedence? We can live without bankers, but sustaining a life requires a sophisticated, ever evolving local food system. The pay is not much, but the rewards are renewable.
LAKE MACBRIDE— Hundreds of us are converging upon Chicago for the Climate Reality Leadership Corps training. To avoid the expense of the conference hotel, I will be staying with friends of a friend for the duration. I’m making up a gift basket of produce for them. It’s a showcase of the local, organic produce that is passing through our house this summer.
Included will be a pointed cabbage, green and yellow zucchini, blue lake green beans, market more cucumber, yellow squash, a box of cherry tomatoes, kohlrabi, daikon radish, broccoli and a jar of home made apple butter. If there’s sunlight in the morning, I’ll add herbs: rosemary, basil, flat leaf parsley, sage and thyme.
To keep the veggies, I’m dumping the freezer’s ice in a cooler, topping it with a water barrier and the veggies. Hopefully it will survive the trip.
It is somewhat ironic that while I am with Al Gore, one of the leaders in the use of technology, and a board member of Apple, I’ll be leaving my laptop at home. I’ll be off the Internet, except to communicate through my mobile device. Regular posting will resume over the weekend, so stay tuned.
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