Tag: local food

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Kitchen Garden

Hints of Autumn

Trail walking before dawn.

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.

Categories
Kitchen Garden

Deep in Apple Season

Low hanging fruit.

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.

First wheelbarrow full of apples.
Categories
Kitchen Garden

Pears Are In

Before
After

“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.

Categories
Kitchen Garden

It’s Tomato Time

Tomato harvest Aug. 19, 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.

Categories
Kitchen Garden

Arrival in a Thunderstorm

Sunset after a two-hour thunderstorm.

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.

Categories
Living in Society

Vegetable Prices Jump

Cherry tomatoes picked Aug. 14, 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.

Categories
Kitchen Garden

A Challenging Garlic Crop

First 2025 garlic.

I had COVID-19 in August and September 2024, so I did not get garlic planted before winter. Once recovered from the virus, I checked soil conditions each day into December and did not find them right for planting. One thing led to another, winter came and went, and I planted garlic on March 29. My friend Susan told me long ago garlic could be planted in the spring. Ever since I began growing it in my home garden I over wintered.

I began to freak out when the plants did not seem as tall as in previous years. On July 9, I ordered one pound of garlic seeds from Johnny’s Selected Seeds, the first time I ever did that. If my crop was a bust, I wanted something to start over. It was an expensive insurance policy.

When scapes emerged, they seemed of mixed quality. A few looked normal, yet some sprouted multiple scapes, and some were puny. They tasted fine, it’s just the overall volume for 100 plants seems lighter than in previous years.

By August, my garlic is usually harvested, racked, and curing in the garage on the special rack I made. I want the first couple of leaves to start turning brown before harvest, and we just aren’t there. Some are starting to turn, so harvest can’t be long. I dug one head (see photo) and it looked good. Maybe I’ll be alright.

It never occurred to me what life would be like without garlic. It wouldn’t feel like a real life. Fingers crossed I make it through a decent harvest and fall panting in October.

Categories
Creative Life

Never Ending Memoir

Dawn on the state park trail.

It was hot and humid outdoors all day Tuesday. I managed a hike on the state park trail between thunderstorms. A little after 10 a.m. I drove across the lakes to the wholesale club to secure provisions. My usual three-pound can of generic Colombian coffee had increased to $20.99 from $13.99 the last time I stocked up, a 50 percent price increase. The tariff on Brazilian coffee goes into effect on August 1, after which it will cost even more. I did not replenish inventory at $20.99.

At the end of June, I replaced the whole house water filter. Yesterday I sat down to order a replacement and the new price was $20.19. In February I bought the exact same part for $13.40, a 51% increase in 5 months. I only get two of these per year but this increase and others like it will make household financial management more difficult. It is a preview of what life under the oligarchs will be like.

The garden has me distracted from work on my autobiography. There is so much produce to process, there seems little time for anything else. To preserve the harvest, immediate action is required, so writing is pushed back. In the annual cycle of my life, this is a feature, not a bug. Our lives would be the worse without the garden.

Hours in the kitchen enable my thinking about life and writing about it. I am certain I have at least one more book in me as the urge to write an autobiography has been with me as long as I can remember. At its core, writing autobiography is part of a life well lived. Once I finish and get a copyright, what then?

I envision creating a new document, using the first two books as a base, to which I add autobiographical information and stories. The published books will stand on their own as moments in time, yet my story will continue to evolve as long as I live. Part of it is finding aspects forgotten during the first telling. Part of it is recording new insights on the same stories already told. It will be a continuous work in progress that may never be published the same way again. It will be a never ending memoir.

There are other books I imagine publishing. The most obvious one is collections of my essays first published on this blog. There is enough here to make a book about local food. There is another about sustainability. While I’ll cover the coronavirus pandemic in part two of my autobiography, there is a much longer story to tell about its impacts on my life and on society more generally. That story is just being revealed. Whether I get to any of this is an open question.

For now, I continue to process fruit and vegetables so we’ll have something for our dinner plate long after the frost comes in October. As the harvest winds down, I’ll work again on my memoir. I still hope to finish the draft by the end of year holidays.

Categories
Living in Society

Peak Iowa Summer

Lilies growing in the state park lake.

I woke early and have been listening to boomers roll across the area. There is a severe thunderstorm watch according to the National Weather Service. Rain is expected to continue until around 10 a.m. It will be another good morning to spend in the kitchen.

There has been so much rain I haven’t unrolled the hose to water the garden for two weeks. That is a good thing on several levels. All the greenery has taken off, including plants I put in the ground and weeds. Indeterminate tomato vines are reaching more than eight feet long. When the rain slows down, I need to get under them and see if any tomatoes are ready. I planted the main rows four feet apart, yet the vines in all the rows reach up and touch each other. We like rain.

Thunderstorms are a characteristic of Iowa summer.

While picking green beans on Monday it was so hot and humid I pushed my physical limits. I was drenched in sweat and felt dizzy a couple of times, yet worked to finish picking mature beans. Sorting and cleaning them was a chore yet I got that done in the kitchen before dinner. We did not eat green beans for dinner, having broccoli from the garden instead.

Green bean harvest on July 28, 2025.

Lately I’ve been thinking about my decision to retire during the coronavirus pandemic. The combination of the lock down, becoming eligible for full retirement on Social Security, and the health risks of working in a retail environment brought the decision together. I’m having second thoughts about being retired. It was evident before, although is clearer today, that if the Congress does not address the shortfall in Social Security in 2032-2034, we will need more income than we have. Changing course to engineer a life that produces more income than our pensions produce is in the near future. That will give me something to think about while I work in the kitchen this morning. In the meanwhile, it is peak Iowa summer and we should enjoy it.

Categories
Kitchen Garden

Sunday Cookery

Green beans harvested Sunday in high humidity.

Sunday morning I picked green beans because they were ready. About 20 minutes into the task I was drenched in sweat. With a forecast high of 89 degrees it became clear it would be another indoors day. Once again, I escaped into my two favorite spots in the house: my writing table and the kitchen.

After finishing chores I sat at the desktop and finished my post for yesterday. I also exchanged emails with a friend with whom I am doing this event.

We met in person on Friday and have the idea of talking about why we write books at the end of the time. We are curious about how attendees get information about complex topics. Do they read books to do so? Should be a good conversation.

I am into the second volume of my autobiography and she is into her third, so that’s the origin of that. She sent along a quote about why we write from Nairobi Williese Barnes that said, “(we write) to shift the conversation, challenge harmful narratives, and encourage accountability in the ways we support and uplift one another.” I don’t disagree with that sentiment.

She quoted me back from my own writing from posts on this blog:

So we write, partly to clarify our thinking, and partly to satisfy our need to reach out to others and express the value of our lives, one life among the billions of people walking on the planet. Whether anyone reads or understands our writing is not the point, although we hope they do. 

Why am I writing here, in public? Part of it is self-expression, a basic human need. Part is using language to understand complex social behavior. …. Defining a broader moral lesson is the challenge as the memoir progresses.

There are few finer things on this jumping green sphere than writing about writing, especially with a friend.

I made it to the kitchen at about noon and endeavored to get busy. I started with doing the dishes. More accurately, I started with the laundry. On the last Sunday of each month I launder my bed sheets and catch up on other laundry that accumulated. This took a bit of time out of kitchen work as I did five loads. I managed to make what I call “minced salad.” That is summer vegetables suitable for eating raw diced into one eighth inch cubes and mixed together with extra virgin olive oil and apple cider vinegar. I season with salt yet the seasoning possibilities are endless. It came out well.

The garden is about finished with zucchini. I modified my zucchini bread recipe, substituting applesauce for the oil, and by wringing the water out of the zucchini with a towel. It is to set for 2-3 hours before cutting so I haven’t tasted it. It appears to have had the desired effect which was to decrease the moisture in the loaf and reduce cooking time. It should be good.

Zucchini bread baked on July 27, 2025.

The benefit of these activities is I can shut out the rest of the world and focus on our family. We need more time doing that. It is a way to go on living in turbulent times.