I’ve turned from society to soup. Not sure how I feel about that, yet the soup smells pretty darned good. The leafy green vegetables were harvested the same day, many of the vegetables were grown in the kitchen garden last season then preserved, and lentils and barley came direct from a super market. This soup made a fine dinner with five quarts leftover for the coming week and beyond.
As we age we spend more time alone. Children, if we have them, develop their own lives. In the Midwest, many of us work to age in place and the home becomes a quiet warehouse of memories and too much stuff no one needs or wants any more. To expect something different puts too much burden on our offspring. A key element of successful living after age seventy is learning to live well alone… and to let go of the possessions because you can’t take them with you.
After working a five-hour shift in the garden, I’m pretty tired for the rest of the day. Yesterday I came indoors for lunch and started the pot of soup. Most of the knife work was done before I put up the vegetables last year. All I had to do was peel potatoes and carrots, gather items from the freezer and pantry, and put everything in the pot with salt and a few bay leaves. It simmered all afternoon.
Loneliness is a normal part of aging. Because of connections formed over a lifetime, we live in a galaxy of friendship. From time-to-time we forget about our network, although we shouldn’t. When one makes so much soup, there is plenty to share.
The last few days of April have been marvelous. Rain subsided, ambient temperatures were mild with low humidity. It has been a spring month, as good as they get. No more close friends have died this month, so there has been psychological relief as well. We needed a breather.
Spinach planted in the ground on April 15 is up. Onions are doing well. Yesterday I planted cauliflower, cabbage and kale, and there are two more rows in that plot for broccoli, collards, and other leafy green vegetables.A mad garden rush will be happening in May with the target of getting the initial planting done by Memorial Day, which this year falls on May 29. Gardening is going well.
The Biden administration announced that it intends to end the presidential declaration of national emergency and the U.S. Department of Health and Human Services (HHS) public health emergency attributable to the COVID-19 pandemic on May 11, 2023. I was at a restaurant last night where a couple of people continued to wear a facial mask. With my full regime of COVID-19 vaccinations, I did not.
According to the Centers for Disease Control and Prevention, there have been 104,538,730 reported cases of COVID-19, 1,130,662 deaths attributed to it, and 55,743,629 doses of vaccine administered. There are currently 9,167 hospitalizations due to the coronavirus. It was, in no uncertain terms, a public health disaster. The scale of 1.1 million U.S. deaths is difficult to wrap one’s head around as we close in on the end.
The Iowa Legislature has taken up budget bills, which means we are close to the end of session. Thank goodness. There has been so much controversy over bills it had been like drinking from a fire hose trying to understand what is happening. Republicans won super majorities in 2022, and are exercising their power like never before. Democrats are hanging on, trying to get a message out. Democratic messaging has been like trying to light a candle in a derecho: word is not getting out beyond political junkies.
Our blogging group went to dinner Friday night at Royceann’s Soul Food Restaurant in the South District Market in Iowa City. The menu has a fixed number of daily items on it and diners can order a meat and two sides for $18. It is a bit tough for vegetarians to find something on the menu, and tougher for vegans. I ordered cabbage, cornbread, and macaroni and cheese. The preparations were distinct and tasty. I plan to return to try the collards with cornbread. I usually say I can cook better than what I find in restaurants, yet not this time.
Our furnace gave up the ghost this month. We have been discussing which new one to get and have made a decision. When an expensive item hits a household on a fixed income, it takes some wangling to determine how to pay for it. We have it figured out.
I have finished reading seven books in April. Check out what I’ve been reading on the Read Recently page by clicking on it at the top of this page. I got new glasses for the first time since 2019. It’s great to be able to see clearly again. Hope your April was as good as mine. Thanks for reading my post.
A message from CommUnity Crisis Services and Food Bank:
It’s difficult to find words for the situation our community is in right now. We are so grateful to receive incredible support from our community, and we’re lucky to be surrounded by people that truly care about their neighbors.
However, the current economic climate has created an urgent situation at our Food Bank. Food and financial donations are both down, and our inventory is scarce. In January, we had 1,640 more visits to the Food Bank than the month prior. And with everyone’s financial situation being affected by inflation in the past year, in-kind donations decreased from almost 15,000 lbs. of food in December to just over 5,000 lbs. in February. We are in need of Food Bank donations in order to keep our neighbors fed. We understand every budget shrank this year, but if you are able to help, we really need you right now.
If you can help with a financial donation, click here.
To learn more about CommUnity Crisis Services and Food Bank in Iowa City, click here.
We accumulate empty canning jars as a result of winter cooking. As the integration between our garden and kitchen continues, I’m learning which things we will use and which not so much. I’m also comparing various ways to preserve vegetables. It has been a good winter of meals.
Canned and frozen tomatoes, garlic, vegetable broth, frozen kale, apple sauce, apple butter, and dried herbs are most used. There is plenty of each to make it to next season.
The flavor of what we ate improved. We recognize when the flavor of a dish is sub-optimal. There is a long way to go, yet growing awareness of flavor will be good for our life and diet.
Making vegetable soup uses the largest variety and amount of preserved vegetables. Soup is based on a mirepoix of carrot, celery and onion with a few bay leaves. I start each batch with a quart of canned tomato juice or vegetable broth. This is where the stems of leafy green vegetables get used, along with their leaves. Barley thickens the soup and lentils add protein. If there are root vegetables, especially potatoes, they get peeled and diced, and go in. I preserved parsley in ice cubes and a couple of those go in. Whatever is available goes in. Soup makes many a winter meal.
My project to make hot sauce by using up old jars of preserved hot and dried peppers has been a roaring success. The flavor is better than anything store bought. After extracting the sauce, I blended and froze the pulp in a muffin tin. That has become a useful ingredient in fried rice and other spicy dishes. Home made hot sauce is superior in flavor. There is enough of it to last until the next pepper harvest.
We make a lot of taco filling. Our vegan, non-spicy version has bell pepper, onion, garlic, black beans, leafy green vegetables and tomato sauce. When I’m cooking for myself, I use guajillo or hatch chili pepper sauce instead of tomato, and lots of red pepper flakes. We buy our tortillas raw from the wholesale club. We like them because they have simple ingredients and no additives. The addition of white miso and Mexican oregano elevates the dish.
I use garlic in everything and there is plenty left from the July harvest. Home grown garlic proved to be the best.
We began to use apple sauce more quickly because we put it in vegan cornbread. After opening a quart jar, the rest gets eaten. Apple butter remains aplenty. Going forward, I don’t need to make so much of either when our trees have a bumper crop of apples. A dozen jars of apple butter serves through winter and gifting to next year’s harvest. Maybe two dozen pints of sauce, and a dozen quarts. The rest can go to sweet cider and apple cider vinegar.
We miss fresh vegetables in winter, yet we get by with flavorful meals. As a cook I am learning to adapt to the availability of vegetables.
During the coronavirus pandemic I began cooking most of the dinners in our home. There were challenges, yet after leaving paid outside work on April 28, 2020, I adapted. My repertory is not huge, yet with a substantial kitchen garden, there are always good ingredients on hand for meals.
Regular readers may recall my recent posts about cookbooks. To what extent do we rely on other people’s recipes and techniques? Once one gets practice, not much.
I posted on Facebook about baking bread:
I’m getting off store-bought bread, maybe permanently: baking my own. It’s been a thing to practice and develop a recipe I like. I found mixing the water, yeast and sugar in a separate container to let them proof, then pouring it into a bowl on top of the flour and salt produced bread with a nice crumb. Am working on oven temperature, yet I start it on 400 degrees for ten minutes or so, then lower to 375 degrees to finish.
What are your tips for bread-making?
Paul Deaton Facebook page, Jan. 19, 2023.
In a day I got 26 comments in which people shared how they make bread. There were ingredients, and recipes, and much personal information about process. Importantly, I learned how bread fits into my friends’ lives. These kinds of posts are the best part of being on Facebook.
Part of my interest in bread making is the process of waking up, washing my hands, and having the dough rising in the oven by 3:30 – 4 a.m. I enjoy kneading dough very much, so I wouldn’t consider a bread machine or other process that did not include kneading. Instead of personal grooming, or putting on makeup to be ready for my day, I knead dough as a way of waking up into a world where much work is required. Bread making is part of a process of crafting a livable life going forward. When I’m finished re-inventing my bread making I won’t need a cookbook very often, if at all.
I cooked meals with my maternal grandmother many times. She never once used a cookbook. From a young age, she worked as a cook in private homes, and in restaurants. She also cooked for her five children, and when she had one, her husband. She learned how to incorporate a kitchen garden into her menus, and later, ingredients available at the Walgreens within walking distance of her apartment. That’s something I aspire to.
Grandmother made lemon chicken for me when I returned from military service on leave. The kitchen in her one-room apartment was minimal and she used an electric frying pan rather than a stove. I enjoyed talking with her as she prepared our meal. These meals are among my fondest memories.
After supper, I asked her to write down the recipe for lemon chicken so I could prepare it. The funny part was she forgot to include lemon as an ingredient on the written recipe. No cookbook for her.
You can’t take it with you, so my cookbook collection will be reduced in number to a few to pass on to our progeny. I donated more than 200 to the local library book sale and to Goodwill. I have a couple hundred more to deal with. At some point this cookbook collecting got away from me.
I hope to get to the point where I can say, “No cookbook for me.”
Go-to Summer Meal – Sliced tomato, toasted whole grain bread, basil pesto , salt and pepper.
We make about two dozen regular meals based on what is available from a well-stocked pantry, refrigerator, and freezer. In season, we adjust meals to include fresh vegetables from the garden. Cooking has become ingredient-driven in our kitchen garden. If we have an ingredient on hand, it is likely to go into a meal. That is different from the way Mother put food on the table when I lived at her home.
I do seek new recipes. If one comes along requiring a special ingredient we don’t stock, it is usually discarded as I move on to one that fits into our food universe. Seldom do we adopt new recipes without modification to accommodate our outlook about cooking process and vegetarian cuisine. Our meals are pretty basic and that is a good thing.
For example, I don’t follow a recipe for making bread. Water, all purpose flour, yeast, sugar, and salt can make a decent loaf. I start by measuring hot water from the tap into a bowl. I measure a teaspoon or so of dried active yeast and a scant teaspoon of sugar, whisk, and let sit for the yeast to activate. Then I add the flour with a pinch of salt, and knead it into a ball for the first rising. After it doubles in size, I turn it out on the counter and knead a few minutes. I form it into a loaf and put the bread pan into a warm oven for the second rising. Once doubled in size, I take the pans out, turn the heat to 375 degrees, and bake for 30-35 minutes. The result is almost always good.
There isn’t a bread recipe, yet maybe there is. The picture I have of myself while making bread is of interaction with ingredients rather than following a recipe.
Beginning after World War II, changes in the availability of processed food and the rise of community cookbooks reflected a new era of home cooking. Review some of the recipes in these cookbooks and find reference to gelatin, shortening, instant pudding, boxed cake mixes, sweetened condensed milk, and other processed foods. Ingredient measurements for a recipe assumed a certain sized bag of frozen vegetables or can of beans before a time of larger purchases from wholesale clubs like Costco and Sam’s Club. In part, this is due to the rise of larger grocery stores with diverse supply chains. In part, it is due to a growing population influenced by television advertising and national brands. As we are coming to recognize, it is part of a movement toward consolidation of the food production industry into a small number of large, integrated companies. We had 15.5 ounce cans of beans because that is what the manufacturer made and was available at the local grocer. It is easier to use canned beans than preparing dried beans, so we did. Having read dozens of community cookbooks, I found recipes in them were often quite similar to one another.
The advent of short-form video about cooking may be influencing how we cook. I viewed hundreds of cooking videos on YouTube, Instagram and TikTok. What I found is while some of the ingredients changed, common threads run through a majority of them. The substance of food preparation was similar and came from a relatively small list of ingredients. Additionally, a video presentation was not a “recipe” but more the idea of a recipe. I wrote about this in September. I believe our cuisine is poorer for dealing with ideas rather than the taste and economics of actual dishes on our plates.
There is a dynamic between a new recipe, our habitual cuisine and our pantry. Because of my experience as a cook, I am more likely to take the idea of a recipe and use it to make a meal than I am to use a recipe as a starting point for grocery shopping and process control. Making three meals a day is not that complicated, nor does it take a large variety of recipes.
It is normal to adjust recipes. A well-known recipe is for Toll House cookies printed on the Nestle brand of semi-sweet chocolate chips. When I made this recipe, I added a tablespoon of flour to the cookie dough to produce a firmer cookie. Cooks everywhere make such minor adjustments to recipes.
The key transformation as a cook is to stray from recipes completely. To become like that bread-making cook I described and visualize what the dish will look like using techniques needed to create the dish. They say we shouldn’t stray too far from the reservation. Straying from recipes may be the best way to cook.
Not for recipes on how to prepare your pet dog or cat. It comes from the PET milk company.
Clearing space to put large format signs and maps piled on top of boxes of cookbooks was a start. I had the project of reducing the number of my cookbooks in mind for a while. It began with a question. How many cookbooks does a home cook need? Not as many as I currently have.
The end result will be a shelving unit in the dining area with the consolidated collection nearer to the kitchen. The goal is to review hundreds of cookbooks one last time, reduce them to as few as 20, and sell the rest at a garage sale, donate them to the library, or give them away. The project forces me to think about what cookbooks mean in my kitchen garden.
According to author Nichole Burke, “The kitchen garden is a small-scale version of the vegetable garden that enables you to experience the magic of growing and enjoying some of your own homegrown herbs, greens, and vegetables, but that gives you the convenience of requiring just a few minutes or hours of your time each week.”
My idea of a kitchen garden is different. I seek to incorporate what goes on in the kitchen more closely with the garden so they become one coherent whole. I began a couple of years ago and each season the two entities are closer to integration. As a result, more of what our household eats comes from the garden.
My garden is larger than what Burke suggests. In addition to patches gleaned for daily meals as she suggests, there are rows designed to grow and preserve vegetables for winter. Examples are peppers, tomatoes, garlic, onions and broccoli. Cookbooks are useful as a way to help determine which vegetables should be grown in larger quantities for preservation and storage.
The Inspired Vegetarian by Louise Pickford is a themed cookbook. The theme is eating vegetarian meals and it is designed to provide examples of a variety of vegetarian dishes for adoption in a home kitchen. It seems unlikely I would follow her recipes exactly, yet when she presents the idea of a vegetable cassoulet, for example, I know what that is and can take it as a starting point to create a version that fits into the world view and produce of my kitchen garden. The recipes may encourage me to grow different vegetables so I can prepare dishes we like.
Big decisions are easy. I’ll keep Joy of Cooking, Julia Child and company’s The Art of French Cooking, and Larousse Traditional French Cooking. There will be one or two “American” cookbooks even if there is not really an American cuisine outside fast food. The King Arthur Flour Baker’s Companion is essential, along with one or two other baking references. These alone would be enough for endless meals.
Another section of retained cookbooks will be those created by a community of which I was a part. My collection includes cookbooks from the hospital where I was born, the church where I was baptized, and other coherent groups to which I belonged as I proceeded through life. I read The Iowa Writers’ Workshop Cookbook edited by Connie Brothers over the weekend. It is an example of why certain communities shouldn’t produce a cookbook. I mean, some of the recipes seemed like outrageous inside jokes. I did enjoy seeking out authors with whom I interacted or saw at events in Iowa City in the cookbook. Most of the workshop mainstays provided recipes a person could actually use.
Another main use of cookbooks is in my writing. I intend to write about a trip I took to New Orleans. I read Lucy Hanley’s book New Orleans: Cookin’ in the Big Easy, which provides simple recipes of classic New Orleans dishes along with a list of local restaurants. The recipes and images evoked memories in a way that will be useful to my writing. While I spent only a few days there in 1981, the cookbook helps me remember. The same holds true for other regional or city-specific cookbooks.
With the rise of internet search engines, one questions whether cookbooks are needed at all. When I’m looking for ways to use radicchio, for example, it is easier to do an internet search than pore through a number of general purpose cookbooks searching for recipes. At the same time, there is something about having a book.
Gold Rush apples at Wilson’s Orchard and Farm Oct. 22, 2022.
On Saturday I made the last trip to the orchard this season. There were lots of Gold Rush on the trees and I picked 32 of them. The refrigerator bin is now full of apples, enough to last into 2023.
There are also a few Honeycrisp and Snow Sweet apples in the bin, yet Gold Rush is the main event for storage. They keep surprisingly well for fresh eating. As long as the orchard continues to operate, I needn’t plant my own trees.
It is noteworthy the fate of orchards isn’t always growing apples and other fruit. When we were married, well before Wilson’s Orchard and Farm was planted, we went to the Sand Road Orchard south of Iowa City. A family of Dutch immigrants operated it and featured Dutch chocolate as an added item for sale. The property was sold for development. It appears Wilson’s Orchard and Farm is sustainable. It is always an open question when development seeks to fill in all the blank spaces on the fringes of the county seat, and farming can be a dicey business.
We live in the present, and this year there are Gold Rush apples.
My spouse has been at her sister’s home for three days now. The main change is the quiet, which I don’t relish. My diet has turned to using more hot peppers along with the contents of the pantry, refrigerator and freezer.
I ground up most of the remaining hot peppers from the garden and froze them in a cupcake pan. The small portions are just right to use in dishes that call for hot peppers. I also froze the remaining fresh parsley in the cupcake pan, covered with water. A couple of these parsley cakes will go well in winter soups. There are two bags of Winterbor kale and with the warmer weather there may be another harvest. I have to use up the sweet bell peppers, yet there were so many of them this year, if a few go bad I’ll tolerate it. I struck the third garden patch yesterday. Four more to go.
Laundry is caught up, even the garage rags. Rain is forecast today. That may enable me to burn the brush pile tomorrow. For now, there is plenty to do before she returns home later this week.
I’m slowly striking the tomato patch where garlic will soon be planted. Each beautiful, fall day is of bright sun, cool temperatures, and the promise of winter. Time spent outdoors offers a chance to clear my thoughts and commune with our patch of life. Younger me would already have the garlic in. Today I am savoring time in the garden.
I gleaned vegetables yesterday and there was a hard frost last night. It yielded tomatoes and peppers. I picked a big bunch of parsley and left the kale, collards and chard out to weather the cold. It has been a great year for bell peppers and tomatoes, for most everything.
It is time to put wool blankets on the bed and get out sweatshirts and woolen socks. Yesterday I walked on the state park trail in a t-shirt yet that won’t continue long. I’m ready for winter and it is coming.
I finished my goal of reading 40 books this year. It’s time to return to my autobiography as soon as the garlic is in and the garden prepped for winter. I’m looking forward to picking up where I left off with new ideas about approach and how to cover topics already on the outline.
I just finished Jann Wenner’s memoir and OMG! I’m not a rich guy, so I can do better than inventory all the homes, aircraft, and celebrity friendships I have. (That would take less than a page). Reading Wenner convinced me to make my story shorter. I envision the first part, up to my leaving Davenport, as chronological history. After that I expect to depart chronology to write thematic sections. I do want to finish the book so I can move on to other projects. If I keep nose to the wheel, I may be able to get a draft out to my editors by Spring 2024. I saw my medical practitioner Thursday and based on our conversation, my health should hold steady until then.
In these pre-dawn hours I’m anxious to get outdoors. If all goes well, I’ll finish clearing the tomato patch so I can prep the soil and plant garlic in the next few days.
I’ll have a fresh tomato for breakfast… because I can.
I worked for seven seasons at what is now Wilson’s Orchard and Farm near Iowa City. At the time it was mostly an apple orchard with seasonal imports of cherries, peaches, raspberries, blueberries and blackberries from other farms.
During the coronavirus pandemic they expanded their offerings and yesterday announced they bought a 115-acre farm near Des Moines as a further expansion of what is proving to be a successful local food concept.
The grand opening of the Des Moines farm is spring 2023 with the strawberry season. Paul Rasch, owner and grand poobah of the farm described his first strawberry crop in Iowa City to me as “money.”
I don’t know if the proposed transition is possible, yet it may be our best hope to break the cycle of growing row crops in Iowa. Wilson’s Orchard and Farm is an idea whose time has come.
Here is the announcement video released this week that describes Paul’s vision of an Iowa food system transformed.
Journey Home 
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