Black Friday, 4:30 a.m., at the home, farm and auto supply store
I spent much of Black Friday loading customer vehicles with large, bulky items that were on sale. It was often a three-person job.
Management had us come in an hour before the store opened at 6 a.m. to put the final preparatory touches on what is one of our biggest sales days of the year.
A crowd of shoppers waited when we opened. Given the types of merchandise we carry and aggressive pursuit of Black Friday market share, it was no surprise.
Throughout my shift shoppers arrived in vehicles containing bags of merchandise from other stores. We helped fill them up and all was good in retail world.
I was tired when I arrived home at 2:30 p.m., more because my early morning schedule was disrupted than the work I did at the home, farm and auto supply store.
First thing I did was make a batch of red chile sauce using dried New Mexico chilies.
We continue to have kale in the garden so the day before I planned a last-minute dish for our Thanksgiving dinner. Before I forget, here’s what I did:
Saute a diced medium onion in a frying pan. Add a couple of cloves of diced garlic. Once the onions and garlic are tender, add a pint of diced tomatoes and a tablespoon of Mexican oregano. When the sauce comes together, add a large amount of sliced kale leaves with the stems removed. I used three big leaves but more is okay because it will cook down. The stems can be sliced finely and added for more texture. Add a drained and rinsed can of prepared black beans. Season with salt to taste. Reduce heat to a simmer until the liquid has evaporated and serve hot as a side dish.
I had dinner of Thanksgiving leftovers and went to bed early. There will be a lot to do as we come into the light of this weekend.
This year’s holiday season is just beginning. I’ve been reluctant to turn the page on a year of transition and hesitate still.
We’re writing a Thanksgiving Day menu together and thus far know there will be our special recipes for wild rice and cranberry relish, along with sweet potatoes, green peas and an extensive relish tray split between crudités for her and pickles for me. There are roasted pumpkin seeds.
Yesterday I went to the orchard to buy Gold Rush apples for the cranberry dish. It was the last chance to catch up with my orchard co-workers until mid-December. I bought frozen Montmorency cherries from Michigan. The retail merchandise on display is dwindling down, soon to be placed in storage until next year. Should I get another frozen pie or two to last through winter? I don’t know but we have peach, cherry and apple already and once we get past the holidays anything that’s left will likely rest in the freezer. We are not dessert people and potluck season is drawing to a close.
Seventeen degree weather ended the kale run. I cut the number of plants in half this season and we still had more than could be used in a single household. We have fresh kale in the ice box and will use it in some to be determined dish on Thanksgiving. The point of all the food is the leftovers, and not having to cook for a few days.
My orchard supervisor asked me what I was doing with my weekends now that the season is finished. I didn’t have a good answer. I’ve been napping more, reading too, and preserving the abundance that still lives in our ice box. At some point I must turn the page. She asked how many we were having for Thanksgiving dinner. Like always, it’s just the two of us.
Until soil blocking begins at the farm in late February my weeks are two days at the home, farm and auto supply store and five days to do what I will. Three months to make progress on home projects among which writing is most important to me. To begin planning would be turning the page on life, something I’m not ready to do.
By Wednesday I should feel more in the holiday spirits as I have dinner planned with a friend. I’m not one to linger in uncertainty, at least I didn’t used to be. I’ll take these days into the 2018 holidays one at a time. Focused on the present, rooted in the past, and hoping for a better life afterward. Sustaining a life in a turbulent world.
Part of my barter agreement at two Community Supported Agriculture farms was participation in fall shares. I pick up the final share this afternoon and sweet mother of Mary that’s a lot of vegetables.
Now that I’ve learned to make corn tortillas at home we need something to put in them. Something different — black beans, kale and Guajillo chile sauce. It didn’t use up many of the vegetables in the ice box, but that’s where I am after the frustrating results of the statewide election contests became known.
I watched more than a dozen YouTube videos on red pepper sauce, notably two by Rick Bayless, before arriving at this recipe.
Guajillo Red Pepper Sauce
Ingredients
Four ounces dried Guajillo chile peppers
Tablespoon Mexican oregano
Two head of garlic, peeled and crushed
Salt
Black pepper
Sugar
Water
Process
Stem and seed the chile pods, tearing them open. Toast them flesh side down in a frying pan with vegetable oil until the flesh turns a lighter color. It doesn’t take long. When the chilies are toasted, place them in a bowl and submerge them in hot tap water. Re-hydrate them for about 20 minutes.
Transfer the chilies to a blender and add about a cup of the soaking liquid. Add the Mexican oregano, crushed garlic and black pepper and blend together until the mixture is incorporated and as smooth as can be. Strain the contents of the blender into the frying pan used for toasting and simmer on low heat until the sauce is reduced to a thick consistency between tomato sauce and tomato paste.
Add salt to taste and a pinch of sugar. Add a half cup of water and stir until the mixture is incorporated. Simmer over medium heat to enable the flavors to meld and the sauce is complete. Taste and adjust seasonings.
Guajillo chile sauce can be used on almost anything. I made a taco filling with green kale and black beans cooked in this sauce. I also served the finished kale, black bean and chile sauce as a side dish at the end of season potluck at the orchard. It was well received and our tractor driver asked me for the recipe.
I put a batch of the sauce in a squeeze bottle. While there’s no way to pour the sauce on the election, it will make many dishes in our kitchen taste better.
I made corn tortillas for the first time last week. They tasted okay, but weren’t the best. They served.
A tortilla press is forgiving but my dough texture and portioning needs practice. The second batch was better than the first, so there’s hope of better fresh tortillas.
Tortilla-making was not part of our family culture coming up. Mother began making tacos at home when she worked in the grade school cafeteria. She used store-bought tortillas and everyone liked them, including some of my friends who frequently asked, “when is taco night?” Those were the days when neighborhood grocery stores began selling more prepared food and eventually instituted a “Mexican section” in one of the aisles. Occasionally I make taco filling similar to what Mother made. When I do, it’s comfort food, plain and simple.
I’ve been buying raw flour tortillas from the warehouse club and make breakfast tacos once or twice a week. Home made tortillas provide better control of what goes into them.
Tortillas serve as a better delivery system than a slice of bread, or pouring stir fry on rice. Fillings can more interesting than tortillas. In the works is a kale, black bean and Guajillo chili sauce filling. My recent project of buying a press and warmer, Guajillo and New Mexican chilies, Mexican oregano and Mexican cheese is to develop new meal options. If it goes well, I’ll cultivate different chilies in the garden next year, although I’ve already ordered the seeds so there’s little doubt about that.
Tortillas are like the mathematical function that establishes relationship between inputs and outputs. At the beginning is the raw material from the garden. In the end, it can lead to a better life.
We have yet to have a hard frost, which is okay by me until I get the kale in for cleaning and freezing. Despite weird weather, this year was the best ever for our home garden. It seems I should say more about it than that.
Truth is I’ve been bedridden the last 48 hours, spewing mucus into tissues without end. I’m over the worst of it, feeling more like working at my desk under lamplight and the glow of my monitor in the wee hours of morning. The last two days seem lost in endless fits of coughing. The two times I went outside to get the mail the weather was perfect for fall.
The ice box was getting overfilled with greens from fall CSA shares. Despite my punk feelings I cleaned eight varieties and made a vegetable broth using them with traditional celery, onion and carrots. This set the stage for other dishes to use the abundance. I made a test batch of fennel potato soup while the broth was bubbling.
Fennel Potato Soup
Melt two tablespoons of butter in a small skillet. Clean and slice a bulb of fennel into spoon-sized pieces and fry it in the melted butter until it begins to soften. Turn off the heat.
In a saucepan cover seven or eight small, peeled and diced potatoes with vegetable broth and bring to a boil. Add the fennel and butter mixture then salt to taste. Add broth to cover again. Return the soup to a boil then reduce to a simmer. Cook until the vegetables are soft and serve with a dollop of sour cream and salt and pepper to taste.
Made three servings.
This weekend was the kick-off of GOTV (Get Out The Vote) for Democrats, and I’m sorry to have missed the action. Between scheduled work and being sick, there was no time to do much but generate sales for tissue manufacturers. I followed along on social media, but that’s not the same as being there.
I don’t have any predictions about the results, and based on the 2016 presidential race, don’t plan to make any. What I do know is more people I know are engaged this year than since 2006. That’s a positive sign for Democrats.
Republicans seem to be using an outdated playbook. A group called the Congressional Leadership Fund spent almost half a million dollars on behalf of Congressman Rod Blum in the First Congressional District to scare us about Abby Finkenauer who is leading in the polls. They warn us she wants to create more “sanctuary cities” and team up with Nancy Pelosi to implement an extreme liberal agenda. Despite the scary music in the internet spots, there are no sanctuary cities in Iowa and it remains unknown if the U.S. House of Representatives will flip to Democratic or whether Pelosi will be elected speaker if it does. Voters who might respond favorably to these ads have been conditioned by the rise of right wing radio and to a lesser extent, FOX News. Accepting these ads may not be reasoned, but it’s in their wheelhouse, and something of a concern.
What I see locally is the same Republican candidate placing the same campaign lawn signs in the same places as he has done since first elected in 2012. It’s clear his segment of the electorate is not growing and that’s good news for the Democratic candidate.
Our gubernatorial candidate Fred Hubbell led in the last polling. Republicans handed Democrats a full quiver to use this cycle. Between their malpractice on privatization of Medicaid, alienating large numbers of voters over abortion rights, and getting teachers and other public employees mad over changes to collective bargaining, there is plenty to shoot down the incumbent. There is so much to talk about Democrats should disband the party if they can’t win the governor’s race this cycle. If we do win, we’ll be able to check the most egregious aspects of the Republican agenda going forward.
I guess I’m getting over my sickness if I can write about two of my favorite things, local food and politics. After I post this I’ll head upstairs, have leftover soup for breakfast and see if I can get feeling well enough to go to the orchard for a my shift. There’s kale to pick before the hard frost leading to winter.
Weekends at the apple orchard are as good as life gets. Families and individuals arrive to walk among colorful deciduous trees, drink a cup of hot, mulled apple cider and bag some apples for traditional uses in apple butter, pies, sauce and crisps.
Like leaves on the trees, cold brings out the best in people. For an hour or two life seems normal as people dream about what to serve with a holiday dinner at extended family gatherings.
I relish my shifts among such society. There are three more of them this season.
Our annual county party political barbecue and fundraiser happened last night while I was working at the orchard. I donated an item for the silent auction — a four-pack of red pepper flakes and ground spice in an African basket — and attempted to provide desserts.
Instead of producing 24 servings of applesauce cake, I caught the oven on fire with an experiment using almond flour instead of wheat. Luckily the fire extinguisher was fully charged. It took a couple of hours to clean up the mess. I re-baked what I salvaged and can report that after baking soda rises once, there is no second rise. I froze cubes of the result for future home desserts. The plan is to microwave them until hot and serve with a scoop of ice cream or flavored Greek yogurt. Ice cream can cure a lot of things.
Speakers at the fundraiser included local candidates and four outsiders: Senator Jeff Merkley (D-OR), Congresswoman Tulsi Gabbard (D-HI), Governor Jay Inslee (D-WA), and entrepreneur Andrew Yang, Democrat from New York City. I’m not aware that any of the speeches are available on line, so the event will pass into the annuals of local scribes without further consideration. I’m curious about what was said, but not that curious. I would like to know if my donation to the silent auction garnered any bids.
2018 has been a punk year in so many ways. October was no different. For every good thing that happened there were two or three to mitigate any joy resulting from it. It feels like a long slog toward winter which unofficially arrives with the end of Daylight Savings Time on Nov. 4, two days before the midterm elections. A darkness is settling in. It is difficult to see where people stand.
I ran into a friend from the board of health at the grocery store after my shift at the orchard. Her husband is a fan of this blog and we talked about my post, Gardening in End Times. Answering the question, what would you do if society were heading for an imminent, irrevocable disaster as in end times, she answered, “I’d work in my garden.” What else is there to do if disaster is coming?
Former U.S. Senate candidate Roxanne Conlin said it better than I could on twitter last night, “I just hope we can check him at the midterms. I’m not sure we will be able to do anything at all in 2020.”
We accept reality as we know it, become better cooks and gardeners, and that’s a life.
The phone rang as I was preparing for a shift at the orchard.
Heavy rains had Rapid Creek flooding its banks and the nearby pumpkin patches. Apple trees on the south side of the creek would be inaccessible until the water receded, maybe Sunday, my supervisor said. We chatted a bit then I let her go to call the rest of the crew. They’d only need a few people for the anticipated number of customers.
Crates of bell peppers and onions were stacked downstairs waiting to be prepped for freezing, so there was plenty to do on an unexpected day off. Like most low-wage workers, when I don’t work, I don’t get paid, so I’m ready to work when the creek surge passes. Working in the kitchen, while important, yields no currency.
Fall Broccoli at Sundog Farm
The cancellation gave me a chance to arrive at the farm’s fall potluck dinner before the food was all eaten. I baked an apple pie from the orchard to share and drove over early for the first time in years. We toured the farm which was vibrant with fall colors. The food and company was excellent. I met new people and farm friends to hear their stories.
At home the ground was squishy with water. That hasn’t happened much since we moved to Big Grove. The garden continues to produce and I picked what is likely to be the last cucumber. I rely on my bartered CSA shares for fall cruciferous vegetables. Based on the visit there will be plenty this year.
Apple Pie for the Potluck from Wilson’s Orchard
Finding enough to eat has not been an Iowa problem. Ever since discovering and nurturing an ecology of food the abundance of nature became obvious and my focus turned local. What can I grow myself? What can I rely upon from my farmer friends? What can I get to improve the quality of our cuisine from the markets? Food ecology forms a framework upon which culinary culture is hung. Once recognized, nourishment flows like the rain that flooded the orchard and our yard.
2018 has been a year of weird weather and it is not finished. The state and municipalities did not adequately consider short, heavy downpours when designing our roads and infrastructure. Gravel roads were washed out after the storm. Flash flooding crossed major thoroughfares in the county seat. Call it what you will but the weird weather is taking a toll on food producers and their customers. We are all connected and the harm by changes in weather is obvious and everywhere.
It’s part of sustaining a life in a turbulent world.
We are in peak apple season at the orchard where I’ve been working more hours compared to August. Time at the home farm and auto supply store continues to be predictable work and a regular paycheck. I’m working more volunteer hours in politics as the general election is just six weeks away. The garden is finishing with some plots ready to be cleared.
September was a month of plain living.
People don’t often use the phrase “plain living.” Most don’t want to be plain. I embrace it. I don’t know why I’m walking this blue-green sphere, but I am, and want to get along as I get by. Maybe that’s enough of a goal. It makes a life.
On Wednesday I read Anthony Bourdain’s “Appetites: A Cookbook” from cover to cover. I needed to get away. Many of his anecdotes have been out there, although there is always something new to learn. While meat is not on my bucket list of culinary adventures, there are a dozen Bourdain recipes I’ll try and hopefully adapt to our kitchen.
I’m usually on my own for Thursday dinner and had Bourdain in mind as I prepared a burger. It began after work at the home, farm and auto supply store with a trip to the warehouse club. I selected S. Rosen’s Plain Mary Ann hamburger buns. This bun is not a wonder of nutritional value. Like me, it’s plain. The warehouse club sells them in bags of 16 for a couple of bucks, which means I froze most of them to use later. Bourdain said bun selection is very important. This made in Chicago and trucked to Coralville bun fit the bill.
Our burgers are commercial veggie patties and like the bun, plain and utilitarian. They fill in for “burger” in the iconography of consumer life. I cooked the patty, and prepared the bun with Dijon mustard on the bottom, ketchup on the top, thinly sliced onion from the CSA and a thinly sliced tomato from the garden. As the burger warmed, I put a piece of Swiss cheese on top to melt. The goal in ingredient selection is to make the burger so it can be eaten without a bib. Served with a side of corn chips and salsa and apple cider it made a meal. It reminded me of childhood.
September was also the month I harvested my best crop of tomatoes, ever. There were enough to free me from any single preparation so I have several variations of tomato sauce in the ice box and freezer. Enough to last most of the next year. A few remain on the kitchen counter but they won’t last long. I have salsa with the abundant crop of Jalapeno peppers in mind.
One could do a lot worse than to live a plain life with plain folk. That of itself can be extraordinary. Especially with a burger for dinner.
We were busy at the orchard last weekend with perfect fall weather: sunshine and cooler temperatures. Throngs of people visited picking apples, buying apple products, and having fun with friends and family.
We are at peak apple cider sweetness this week. Gala and Honeycrisp apples make the cider sugar content highest of the year. A great time to make fermented products — cider vinegar for me. Since my apple trees did not produce this year, I bought four gallons and started vinegar on Saturday.
The mother of vinegar I use is traced back to the 19th Century. It’s a proven process and if one cares about flavor in a home kitchen, a necessary ingredient.
I haven’t written for a week, due mostly to my brother-in-law’s passing on Sept. 19. Jim and I started at the University of Iowa the same year, although I didn’t run into him after university until Jacque and I met. He married Jacque’s sister. A Celebration of Life is planned in October.
This year has been a challenge for many people I know. As our eyes turn toward the midterm elections we’re hoping to break the spell of this sour time. At least dilute it enough so it is more tolerable.
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