Tag: Kitchen Garden

The Moon is Still Out

Post author By Paul Deaton
Post date September 11, 2025

Walking on the state park trail before dawn is the latest iteration of my use of the trail. When I go out early I am hoping to catch some glorious photographs of a colorful sky. Recent days have been rather quotidian. At least the moon is still out at that hour. Yesterday I settled for wildflowers.

Wildflowers on the state park trail on Sept. 10, 2025.

Our 55th high school class reunion is later this month and among other things, I agreed to bring a dessert. The planning group had a lengthy conversation about sheet cakes last year. The consensus was that a sheet cake would not be eaten. I have to bring 24 of something that can be held in hand. Thinking of a small cookie as someone else is bringing bars. Also considering something without sugar to be more diabetic friendly for my cohort of septuagenarians. The research sources will be my red, hand-written cookbook and four church cookbooks from the parish where I attended grade school. Nothing against the fancy pastry cookbooks sitting on my shelves. It is a reunion and a tribal recipe might go over. The first recipe to which I turned was for sugar cookies. I have nine bushels of apples picked and ready for the kitchen, so maybe something with those. There is time.

While I type, the last batch of tomato sauce is being water-bath canned. With what is leftover from previous years in whole tomatoes, the 24 pints I made should serve until next year. It is hard to believe how quickly tomato season is ending. I’ll make one last pass through the rows and that is likely it.

I decided to make eight quarts of applesauce (to make a case of the four leftover from 2023) and to finish one case of pints plus one more case. Total of 36 pints plus 12 quarts to last two years until the next Red Delicious harvest. It should be plenty. After that, I get out the juicer and make juice for cider vinegar. The quantity is never exact, and I just returned from counting six mostly empty half-gallon jars. I leave a little vinegar with the mother in each of the jars for a starter. I have five bushels of cider apples, plus more on the tree, so there will be plenty.

The food part of summer is winding to a close. I need to trim the garlic and put it into storage. I want to get the garlic for next year’s crop in the ground in early October. Once that is done, gardening season will be over for the year.

Tags apples, garlic, Kitchen Garden, local food, Sustainability, tomatoes

Creative Life

This Week in Photos

As the garden turned from tomatoes to apples, I captured plenty of images. Here are some of them.

Tags A Life of Photos, Creative Life, homelife, Kitchen Garden, local food, photography, Sustainability

Kitchen Garden

Hints of Autumn

Post author By Paul Deaton
Post date September 5, 2025

Ambient temperatures were in the high 40s as I made my way along the state park trail. The chilly air stimulated bare skin exposed by my short sleeve t-shirt. Even though it was before 6 a.m. three others were out running. Two had lights and one did not. When younger, I used to run five miles each morning in moonlight, so I never carry a light. I memorized the trail and know where the one tree root crosses so I don’t trip on it in the dark. Darkness dissipated as Earth rotated, bringing us into the light.

The weather has been perfect for about a week. It is the kind of summer weather we seek. Thursday the high temperature was below 70 degrees.

The garden is winding down, with only one or two varieties of tomatoes left ripening. There are also hot peppers which will produce until the first hard frost. Leafy green vegetables continue to grow but the freezer and refrigerator have enough to last until next year. I pick what we need to eat fresh and leave the rest. Apples are aplenty. I will end up leaving a lot on the tree for wildlife. Autumn is not here, yet we can sense it is close.

I made enchiladas for dinner on Thursday. I modified my standard ingredients, substituting fresh tomato sauce for the canned I use in winter. There are still garlic scapes in the refrigerator, so I used those too. It is an easy meal for after a long day of working with apples.

The garden garlic has been racked in the garage for three weeks and is ready for trimming and storage. I’m not in a hurry to get that done. Using a small fan to blow on it helped them dry more quickly and thoroughly.

I have five bins holding a bushel and a half of apples, sorted by juicers and saucers, downstairs near the furnace. I plan to fill the other three bins and then turn to sauce first, followed by juicing. We don’t eat much applesauce, mostly using it to substitute for an egg in vegan corn muffins. Once a year we make an applesauce cake. The refrigerator drawer can take a few more of the best apples for storage. This year has been a mad rush in the garden.

When I tear down the squash patch I expect to find a winter squash or two. That operation was ill-advised in that I couldn’t get to the vines and lost track.

The acorns on the Bur Oak trees are full sized. I expect squirrels will make quick work of them.

Such is my life in Big Grove Township. We live our best lives here… as best we can.

Tags apples, autumn, Kitchen Garden, local food, Sustainability

Kitchen Garden

Deep in Apple Season

Apple season begins in earnest as Red Delicious ripen. I’ll pick the best few dozen for storage and make cider vinegar and applesauce with the rest until my allocation of pantry space is filled. I didn’t know it at the time, yet this is why I planted apple trees.

The Red Delicious harvest began Tuesday and it won’t take long to fill all eight of my tubs with fruit. After that, kitchen work begins as I race the clock to meet goals before the rest of them fall from the tree.

The most challenging work is running three or four bushels through my small juicer. It is worth the effort to have apple cider vinegar. I also jar a couple of quarts of fresh apple juice.

The other four trees have finished. By far, the best flavored apple was first to ripen: Zestar! I canned pints of applesauce from most of the harvest. Crimson Crisp and Earliblaze filled the time gap until Red Delicious ripened. I labeled each jar of applesauce with the variety of apple. The best of each variety was washed and placed in a refrigerator drawer for storage. I should have fresh apples at least until January.

This activity signals the end of summer. 2025 has been a great one for garden produce. Maybe once all the work is done I can kick back and take it easy for a couple of days. I’m not there yet.

Tags apples, Kitchen Garden, local food, Sustainability

Kitchen Garden

Pears Are In

Post author By Paul Deaton
Post date September 3, 2025

“There are only ten minutes in the life of a pear when it is perfect to eat.” ~Ralph Waldo Emerson

A gardener learns to take bits of fruit and vegetables and make something of them. These pears came from the tree outside our kitchen, a tree that has been producing almost every year since it was planted in 2003. Most of the fruit goes to wildlife, yet I picked this bowl full to make sure we took advantage of the sweetness inherent in them while we can. They did not disappoint.

Here is a post written in 2014 during pear harvest. I feel much the same way today:

Pear Harvest

Our pear tree is very tall. So tall the highest fruit can’t be reached without a ladder and a picker. Even then, some will be left on the tree.

That’s okay because the shelf life or pears is very short, and we have all the pear butter we can use already in the pantry from last year. We’ll bask in the glory of fresh, organically grown pears for a week or so, and give a lot away during that time.

The money spent to purchase this tree was paid back years ago. Just this year, I paid attention to how to harvest them, and found this information from Stark Brothers to be useful. If left on the tree, pears ripen from the inside out and taste mealy. Don’t want that.

This one tree has been the perfect producer for us. Not too many pears, and not too few.

It turns out I’m okay with eating pears for a few short weeks when they come in, and have little craving for them the rest of the year. One more way to sustain ourselves throughout the year with local food without eating the same thing over and over.

Tags Harvest, Kitchen Garden, local food, pears

Living in Society

Taking Stock of Summer

Post author By Paul Deaton
Post date August 31, 2025

I’m getting to a place where I wrote the best of what I will about Labor Day. In 2022 I wrote this post, which covers the bases. No need to re-write it this Labor Day weekend. There is more to life than annual traditions.

It is no secret unions are in decline. In his new book, Coming Up Short: A Memoir of My America, Robert Reich points to the problem. The post-World War II economy was so affluent that unions did not seem necessary to most people in the wake of reforms that happened during the Franklin Delano Roosevelt administration. As a result, there was less impetus to form unions, and in right to work states like Iowa, a union could represent a workplace but workers were not required to join. The latest from the Bureau of Labor Statistics (2024) is, “The union membership rate of public-sector workers (32.2 percent) continued to be more than five times higher than the rate of private-sector workers (5.9 percent).” As we know from the administration’s move to invalidate union contracts among Veterans Affairs workers, the pressure will be on to diminish union strength among public-sector workers.

While summer is not over, the garden is winding down with leafy green vegetables, tomatoes, hot peppers, and apples remaining to be harvested. Instead of time off this weekend, I need to focus on work in my kitchen and garden, then digest what just happened. Short version: I withdrew from in-person society and reduced my contacts with people I know to focus on the immediate place where I live. I strove to make that life better.

Vegetables and fruit grew as well as they have ever done in my garden. The abundance produced from a small number of seeds and minimal cultivation is astounding. In particular, the green beans, cucumbers, and leafy green vegetables have been of good quality and mostly pest free. All five apple trees produced fruit. So did the pear tree. This year has been a bin buster.

As my concept of a kitchen garden matures, I have become a better meal planner and cook. One of the benefits of writing a meal plan has been a reduction in our grocery bill. If we write the meal plan to the garden, and then shop to the meal plan, the tendency is to spend less money, waste less food, and cook better meals. When I go to the grocer, my cart looks a lot different from other shoppers (yes, I look). More fresh fruit and vegetables and a small percentage of branded products. Life around the garden and kitchen makes more sense. I’m thriving in it.

Right now I have three pots going on the stove: two tomatoes and one hot peppers. Learning to process these items took time, but I know where I’m going. I mostly can tomato puree from plum tomatoes. I pickle a couple of quart jars of sliced hot peppers and then make a hot pepper paste to use on tacos. I learned to can only what we need.

This summer I exercised daily, even when the weather kept me indoors part of the day. That, combined with counting calories, led me to lose about a pound of weight per week. I have a way to go to get my BMI below 30. However, I feel healthy and that is important.

It has been a summer of plain folk living our best life. There are challenges, yet it was a decent summer in a turbulent time. For that, I am thankful.

Tags cooking, homelife, Kitchen Garden, summer

Kitchen Garden

It’s Tomato Time

Post author By Paul Deaton
Post date August 20, 2025

Garden tomatoes are a highlight of the Iowa growing season. Growing them is a skill I learned and modified so there are enough for household needs, plenty to give to friends and family, and a generous donation to local food pantries.

There really is nothing like eating a garden fresh tomato a short distance from where it grew from seed and ripened.

For six weeks or so, we live in bliss.

Tags Kitchen Garden, local food, tomatoes

Kitchen Garden

Arrival in a Thunderstorm

Post author By Paul Deaton
Post date August 17, 2025

We have visitors from the east this weekend. On Friday they drove through an Iowa summer thunderstorm in an open-bed pickup truck laden with boxes of household goods for storage. The load was well tarped and secured. Some of the boxes got a few drops of rain, but mostly the first principle of transport came into effect: secure your load properly to avoid problems. We hardly used the tall stack of towels I got out to dry the boxes.

The lightning and thunder were exceptional. Enough of it to make a show. Not too much to worry. A few lightning bolts hit close to home, yet for the most part the storm did its work and moved through the area without incident. It saved me from worry about watering the garden.

These August days are busy in the kitchen garden. Apples, pears and vegetables are abundant and both the garden and kitchen are full of them. I enter either place, and suddenly, four hours filled with work rush by. Being engaged in the conversion of nature to foodstuffs seems righteous. Neither “farmer” nor “gardener” nor “cook” are the right words to describe this. It is an amalgam of living in the present, tradition, education, and experience. I don’t feel any specific descriptor is needed.

We cleaned off the dining room table to sit and talk. I made a simple repast of cut garden vegetables, fruit, cheese, and crackers for the visitors. We talked about what we would accomplish this weekend, not thinking too much about the future or the past. As the United States has its authoritarian moment, such discussions define us… help us cope… make us better people.

It is an escape from the storm that has already moved on and left us living.

Tags Kitchen Garden, local food, Sustainability

Living in Society

Vegetable Prices Jump

Post author By Paul Deaton
Post date August 16, 2025

When a person grows a garden they don’t think much about the price of vegetables at the grocer. All the same, when the Producer Price Index for fresh and dry vegetables jumped by 38.9 percent in July, everyone should stand up and take notice.

“The increase is the biggest one-month move for a summer month in almost a century,” according to NBC senior business correspondent Christine Roman. Why? Unpredictable weather, including drought. The ongoing roundup and deportation of immigrant agricultural workers. Tariffs on food. It is a commonplace that margins in the grocery business are thin. These disruptions in the process that produces our food have and will cause a price increase for consumers as wholesale purchasers pass through some or all of their additional expenses.

When I return from the garden with a tub of tomatoes, apples, or greens, I have forgotten how much I spent on the seeds, supplies and equipment to produce it. I looked at my spreadsheet and found it was $921, thus far in 2025 for the entire operation, including the repair bill for my John Deere. Is it a bargain? That question is out of the scope of my gardening. Learning to produce a year’s worth of garlic is a skill that is hard to price. I generate my own seed garlic, so there is almost no financial cost to produce it. Sweat equity is also difficult to price.

The increase in the Producer Price Index for vegetables is a bellwether for other things going on in the economy. Climate conditions, labor, and tariffs will impact pricing on items other than food. The conclusion to be drawn here is everyone should begin conserving resources if they haven’t already. I doubt this once in a century price increase is the last, and we will need every dollar we can squeeze from our budgets. Hear of belt-tightening? Feel lucky you still have a belt.

For now, the refrigerator and freezer are full. The pantry is as well stocked as it has ever been. Produce continues to grow in the garden and will continue until the first hard frost. I knew living on a fixed income would be challenging. I just wish our government would take its knee off our throat, back off, and give us space to breathe.