Tag: local food

Categories
Writing

Making Vinegar

Cider, New and Apple Vinegar
Cider, New and Apple Vinegar

LAKE MACBRIDE— From the moment an apple falls from a tree, deterioration begins. Over 20 years of tending our small orchard, I learned to keep the ground under the trees picked up to discourage bugs and worms from spreading throughout the trees. Before the main crop is ready, there has been usable fruit on the ground. One recognizes when it is time to pick based on how many apples fall in a day. I brought about five pounds of apples to the kitchen to make vinegar.

Making vinegar is pretty simple. Core and cut away bad spots, including bruises, from a bowl of apples and juice them with a kitchen juicer. (One can also make apple cider, but securing and using a cider mill is a big production not suitable for small baskets of fallen apples). Strain the juice and pour it into a half gallon canning jar. Add part of the mother from the last batch, or a small amount of last year’s vinegar, and cover with a cotton cloth to allow it to breathe. I use a scrap of our daughter’s diaper, as the warp and woof is just right to let air out and prevent bugs from entering. Set the jar in a dark cupboard and leave it alone for a couple of months, inspecting it occasionally to see if the process is working.

A process byproduct is straining and bottling the last batch. A lot of mother was produced in last year’s effort, and what I couldn’t use went into the compost. The jars in the photo have vinegar from apple cider, the new batch and from apples juiced in the kitchen. The latter is by far the best tasting and most acidic.

Cucumbers and onions are in, so maybe a batch of refrigerator pickles to recipe test the results.

Categories
Home Life

Leaves Fall, Harvest Coming In

Tomatoes
Tomatoes

LAKE MACBRIDE— The season turned— to sweet corn, celery, pepper and aronia berries— before we knew it. Now it’s a game of keeping up with the fall harvest, making some delicious meals with the fruits of labor, industry, genetics and climate.

Sweet corn is a favorite, and my spouse spent the better part of Sunday putting up 180 ears with her sister. We don’t have room in the freezer, so it is stored in theirs. We also have two dozen ears fresh from other local sources and ready to cook in the kitchen. Over the years I’ve gotten away from growing our own sweet corn as the yield has been small for the amount of space it takes. Leveraging the work of others makes more sense.

Peppers are coming in and this year’s crop looks great and is abundant. A little goes a long way with hot peppers, but the three types are doing exceptionally well. There will be plenty of them to preserve and eat fresh.

The experiment in celery produced a couple of bunches. The quality is very good, so it is worth expanding upon again next year.

We bought two pounds of aronia berries from a local grower. Here’s what he wrote in the promotional literature:

What we do have for sale right now are aronia berries. They were unfazed by the winter. Aronia berries are native to North America; they are very astringent, like a wine grape, and have twice the anti-oxidants of cranberries, four times that of blueberries.We have used aronia berries for jam (alone and with blackberries), in bread, in muffins, and in salsa. There are many recipes available on the Internet. We can send recipes if you are interested.

They are frozen, waiting for suitable use.

Lastly, there is everything else from gifts, the CSA and from our garden. The kitchen is a processing way station, counters clean and at the ready for another day of putting up.

Side note: one of the neighbor’s trees has begun to drop leaves. A precursor, perhaps, to an early frost.

Categories
Kitchen Garden

Canning Tomatoes

Canning Tomatoes
Canning Tomatoes

LAKE MACBRIDE— As mentioned previously, there are a lot of tomatoes in the garden and kitchen. So many it is a struggle to preserve, eat and give them away before they turn to compost.

I took a bag of mixed color cherry tomatoes with me on the Great March for Climate Action Wednesday. Interest was mixed— even with exercise and the resulting thirst. Cherry tomatoes are a great snack to eat while walking, but even so, there was resistance.

Roma-style tomatoes are great for canning and part of this year’s abundance is being skinned, cut in half, then cored before processing. It’s not that we need more canned tomatoes, but having a crop each year has its own benefits, and there is a certain comfort in having a well-stocked pantry.

Before heading to work in the warehouse, I hope to finish the current batch and get ready for the next wave. Life with tomatoes is pretty good.

Categories
Kitchen Garden

Pushing the Tomato Limit

A Day's Tomato Harvest
A Day’s Tomato Harvest

LAKE MACBRIDE— A friend declined my offer of a bag of tomatoes yesterday, indicating we have entered that time of garden tomato abundance— ready or not.

It has been a mixed tomato bag during this summer of cool nights and no rain. The heirloom tomatoes are producing, but traditional varieties, notably beefsteak, are not doing as well. My garden is producing more because of its diversity of seeds (12 varieties), and large number (32+) of plants. There will be no tomato shortage in Big Grove.

After abundance, and limited outlets to get rid of the fruit, the pressing urgency to preserve what we can’t eat fresh has arrived. A couple of thoughts about that.

Cherry Tomatoes
Cherry Tomatoes

A friend suggested frozen cherry tomatoes hold up well, so a tray or two will be devoted to an experiment. I have my doubts, but it is worth a try.

The Roma-type tomatoes will go into sauce and juice. The pantry already has enough diced and whole tomatoes to last until next season, so the focus will be on thick tomato sauce to use with pasta and in chili. The juice is a by-product, and the thought of discarding it gains no traction, so it will be canned in quarts.

Peppers and Tomatoes
Peppers and Tomatoes

Roma is also a good tomato for salsa and hot sauce. There was plenty canned in previous years to meet our needs. I should say my current needs, since I am the only person in our household who eats it. At the same time, by following lessons learned at our CSA, there will be a bumper crop of Serrano and jalapeno peppers, which shouldn’t go to waste. Some form of canned salsa or hot sauce seems inevitable.

I planted a smaller tomato for canning whole, but they haven’t begun to come in yet. If and when they do, I’ll execute the plan and add them to the storage shelf.

It is tomato heaven or hell, depending upon your perspective. It’s all good here, although it adds more work to an already busy season— part of sustaining a life in a turbulent world.

Categories
Writing

August Tomatoes Have Arrived

victory garden 3t01136uThe garden is producing a lot of tomatoes, with the cherry and plum varieties coming in. I picked a bowl last night, and those still on the vines continue to grow and ripen.

There was a mature jalapeno and a couple of Serrano, which with the banana pepper, garlic and onion from the CSA will make the base of a nice tomato hot sauce.

Marketmore cucumbers are forming on the vines. They’re at the stage where close monitoring is needed to pick them at the perfect size and before they balloon to gigantic. The celery is reaching a recognizable stage, and basil is ready. Despite the failures of this year’s gardening, there is a variety of produce to harvest.

News of the Listeria monocytogene scare in some California fruit reached Big Grove. We have a few plums past their prime in the ice box, so it was a good enough reason to compost them, even if there was little trouble from the rest of the box as we ate them. They looked so good in the store, that despite the long trip they made to Iowa, we bought and enjoyed them. Apples and pears will soon be ready in our garden, taking us away from a desire for imported fruit.

The advent of August tomatoes marks a turning point in the season. It’s time to plant the second crop of radishes, turnips, and spinach. That work is scheduled for in the morning.

Categories
Writing

Blueberry Weekend at Wilson’s Orchard

Wilson's Orchard
Wilson’s Orchard

A blatant commercial plug from my favorite fall workplace:

Hi All,

Its that time again. Tractor rides, turnovers, slushies, apples, and blueberries. We open for the season tomorrow, August 1 and will be open every day after that for the next three months. Open 10 a.m. to 7 p.m. through the end of September. Grab the kids, that crabby spouse and come on out and enjoy our bit of heaven.

This weekend features blueberries. Great big, tasty ones from Michigan. Bluecrop variety— the best there is. Get them by the pound or by the 10 pound box. Either way you’re in for a treat. Blueberries freeze extremely well, allowing you to enjoy them all winter long— great in cereal, on yogurt or just plain. $4/pound or $34 for a 10 lb box.

We also have Georgia peaches available. Great big, juicy and tasty. These peaches actually taste like peaches— imagine that! $2.50/pound or $42 for a 25 pound box.

On the treat side, on Saturday and Sunday you can add to your blueberry fix with a slab of Bevo’s Blueberry Buckle, warm and yummy. Or, go with a hot turnover with ice cream. Or a couple of cider donuts. Or heck, its been a long dry spell, do one of each! Apple cider slushies will be flowing as well — plenty to choose from.

On the frozen side, we have apple and cherry turnovers available in 8 packs as well as apple, cherry and blueberry pies.

This weekend looks to be GREAT weather. Come by and get your first tractor ride of the season or enjoy a stroll through the orchard. The crop looks exceptional this year. We dodged several hail storms, came within a degree of a major freeze and withstood straight line winds. Through it all, the apples survived and thrived and we have a great looking crop nice sized fruit with good color and flavor. Knock on wood.

What’s Pickin’

While the crop looks great, most varieties are at least a week later than normal due to the cooler temperatures this summer.

Pristine— in the words of Chug Wilson, “the first good eating apple of the season”. Pristine also make very good pies, for those of you so inclined.

Jersey Macs— an early McIntosh, GREAT for applesauce. Good flavored eating apple, but a bit on the tart side Dutchess of Oldenberg— quite tart. This is an old time apple in Iowa, one of the first that settlers found could withstand the tough winters here. Our crop of Dutchess is quite small this year

Hope to see you all soon.

Paul Rasch
Wilson’s Orchard, 2924 Orchard Lane NE, Iowa City, Iowa 52240

Categories
Kitchen Garden

Cooking in Big Grove

Broccoli Florets
Broccoli Florets

The harvest is strong at the CSA and the abundance has been reason to engage in cooking again. It’s not that we haven’t cooked meals. It’s that there is so much to do in this brief time on the planet that like simmering pasta sauce from last year’s tomatoes, the activity was moved to the back burner.

Our own garden looks to produce a lot of tomatoes, peppers, a few cucumbers, and some celery. There is also a lot of fruit on the apple and pear trees.

There may be an eggplant or two from our garden, kale enough to feed the entire subdivision, and whatever I manage to get in the ground for second crop. At the grocery store on Tuesday, zero is the number of fresh vegetables purchased because we have more than we can possibly use— local food luxury.

The garden got away from me this year, and yesterday I mowed down the garlic patch. The bulbs were too small for kitchen use, and there is a supply of garlic scapes in the fridge for daily use until the bulbs from the CSA have cured. If I get to it, I plan to spade the ground and cover it with grass clippings.

Eggplant is a blessing and a curse. I made a casserole of tomato sauce, chunks of sliced eggplant, fresh mozzarella, and a cooked mixture of onion, diced eggplant, zucchini, fresh cherry tomatoes and kale for dinner last night. It was very tasty, but a person can enjoy eggplant only for so long during the season. Eggplant produces abundantly in this climate, and the rounds I baked and froze last year went into this year’s compost. Will eat it at the beginning of the season, but for how long afterward is an open question.

There is also cabbage from the CSA. Coleslaw is a typical dish. During my recent pantry review, I found plenty of canned sauerkraut— enough to last another year. There is also soup aplenty, so we’ll be sharing the extra cabbage.

 Someone at the CSA made pickles with kohlrabi and freshly grated ginger. I’m seeking that recipe for refrigerator pickles as a way of dealing with an abundance of kohlrabi.

One of the several challenges for a local food system is to prepare the harvest into a portioned, nutritious meal, then to sustain that activity for the entire year. Ingredients are always a combination of garden, pantry, farms and merchants, but it is the knowledge and action of cooking that makes local food viable. Cooking is physical labor and practice more than head knowledge. In a local food system we get plenty of both.

Categories
Kitchen Garden

First Tomatoes

First Tomatoes
First Tomatoes

LAKE MACBRIDE— Earlier this week the first tomatoes were harvested from our garden. Two types of cherries which were sliced up and placed on a dinner salad. Few things are as good as a fresh tomato.

There are some 32 tomato plants in our garden and we hope there will be an abundant harvest. One never knows with the tomato blight, the uncertain weather, and bugs. We don’t spray anything on our tomatoes, and take what they will produce— less deductions for certain conditions. It has been enough.

First tomatoes are another benchmark along the year’s progress. Later this year than previously, but just as delicious.

Categories
Environment Kitchen Garden

Dry Weather Returns

30 Pounds of Broccoli
30 Pounds of Broccoli

LAKE MACBRIDE— When the ditch in front of our house dried enough to run the lawn tractor through, it was a sign that dry conditions were returning to Big Grove. 140th Street remains flooded, but most of the other roads in the county are passable. After an exceptionally wet and pleasant spring and early summer, the hot, humid weather has returned and we need rain.

Forcing myself outside, away from kitchen work, I pulled weeds from very dry soil before the day got too hot. I watered the vegetables, hoping dew and rain later in the week will nourish them— will be watering again before nightfall.

Broccoli Closeup
Broccoli Closeup

The last 24 hours has been what local food enthusiasts live for— securing broccoli for the winter, blanching and freezing it. It is work, with these outcomes: the best heads were kept fresh to cook later in the week; some of the best looking florets ever are processed and freezing; stems will be converted to soup, which then will be canned for later use; the freezer is getting a thorough cleaning of last year’s produce to make room, some of them going into the aforementioned soup; frozen rhubarb will be converted to sauce and canned; blueberries? Who knew?; and finally, vegetables that were frozen and are now coming in fresh will be composted.

Last night and today’s work is positive in so many ways.

That said, would it be better to buy frozen broccoli from the store during winter? When one lives close to the means of production, the answer is an emphatic no.

Categories
Kitchen Garden

Garlic Harvest

Garlic Harvest
Garlic Harvest

RURAL CEDAR TOWNSHIP— This week’s work at the CSA was helping with the garlic harvest. Now is the time to get it out of the field, even as a few garlic scapes linger in the ice box.

It was all hands on deck yesterday, and I did my share— in some cases picking the garlic I remember planting last fall. The crew size varied during my shift with as many as 16 workers at a time busy digging, cleaning, racking and carrying. It has now been a complete year since we had to buy garlic for our household.

Fresh Garlic
Fresh Garlic

The work was not demanding, but at the end of the day, my hands were cramping uncontrollably for a while. The trouble dissipated with deep sleep, and today I feel as normal as a 60 something ever does.

It felt good to be a part of this year’s garlic harvest.