To the End of Dark Days.

Spring is really here, and in celebration of the new season, we have set out the tomatoes and pepper starts and emptied the winter freezer.

Our lettuce, planted slightly up grade from the water barrels (to get maximum shade), has been left to its own. It has been fighting to get the water it needs-depending on the spring rains- as the drip hoses running from the barrels have not figured out how to defy gravity. A higher barrel stand is in the plans, but did not make it to the top of our list in time, and the sunniest lettuce spots have started to bolt. In order to ensure this weeks salads were not too bitter, I picked the rest of it. bags. And so, along side all my use-up-the-freezer-content concoctions, we have an abundance of spring greens. 

We will look forward to lettuces from the market for a few more weeks- from growers who have more shade and a better water supply than us- and then we will wait on lettuce until the fall when we put in our second round of the cool weather crop. Don’t pity us for this waiting. I must tell you: it is a luxury to eat in season. It tastes better, partially because it is fresh and local- rather than being the result of under-ripe shipments or bland breedings that ensure long shelf life over quality. But seasonal foods also taste better precisely because you need to wait for them. Spring lettuce is a joy, as we have waited the winter for it. And fall lettuce, too, will be a joy, because we will have gone the hottest part of the growing season without it. the waiting makes the  food taste better. 

That is not to say that  we wait on everything. We do a good deal of putting up. And this season, as I have noted, is the season to clean out our food storage in preparation for a summer and fall of refilling. There is not much left after a long winter: some red pepper and broccoli, a little stock. potatoes, basil, and spinach. Some berries that we would have eaten, had they not been misplaced under the greens (they are quickly being used up in morning smoothies). Black beans, wheat berries and flax seed, that will keep a little longer in the freezer and be used in the next few weeks.  And lentil soup. 

I have been making up pizza crusts, biscuits and pancakes with my sourdough starter and I decided to try my hand at a sourdough pasty crust to stuff with our frozen edibles. for those who know me, you will know that “trying my hand” at anything bake-able is rather hit or miss because I very rarely consult  a recipe. This strategy works stovetop, but not always with leavenings. The sourdough has been a joy, however- because so far, I have not been able to go truly wrong. and the pasties, i must say, were truly right. 

I made up three varieties, to eat our fill of, share with neighbors, and freeze for quick dinners when I don’t have time to cook. The fillings perfectly used up the end of our freezer food, plus a few around the house ingredients (wine from the last in-law visit, a few nuts) and fresh garlic greens, mushrooms, spinach, eggs, flour, butter and cheese from the farmer’s market.  

These were my batches:

-Spinach with feta- I used the secret recipe for the stuffing to my godmother’s spanikopita. Do not tell her I substituted out the phylo. She might get upset. 

-white wine braised shiitakes with basil, potato, walnut and colby.

-broccoli and cheddar with fresh green garlic.

I do not typically gloat over my own food, but I have never made a more perfect crust than this. I used the start to my pizza crust recipe- equal parts sourdough starter and flour but instead of oil, I shaved in a whole lot of butter.  As the starter has matured it has developed an impressive flavor, that has begun to be a staple in the food from my kitchen. I like having staples. and empty freezers, ready for refilling. 

to spring. and the end of dark days.

february review

I’ve decide to provide a monthly review for family and friends who decide to follow this blog and are interested in the actual goings-on in our life, rather than my less practical musings.  I have divided our month into categories, and provided the highlights. This means that you can not complain that I never get to the stuff of it in this journal.

life with a little one:

i) Andjoli and I still do not sleep for more than two-hour windows. I am resigned to this. B sleeps six to eight hours but often still looks less rested than I. We all need (and take too few) naps.

ii) teeth hurt- both for her, and for anyone who gets too close to her mouth.

iii) Andjoli is slightly obsessed with the cat, Ossel. She gets the jitters when she is in close proximity.

iv)The little lady made it through RSV, and is now breathing again like a normal person. It is amazing what a blessing a steady breath is.

v) She has grown out of everything she used to wear this month- diapers, diaper covers, pants, boots. I’ve done my best to hand make or alter new clothes to fit her. My favorite creation is four pairs of recycled wool longies, balaclavas from her old (now too small) hats, and new booties. perhaps I’ll post pictures for anyone who cares.

outside:

i) I have yet to complete my winter sowing. I have all of these containers saved, but haven’t found time to actually get my hands dirty.

ii) some of the early bulbs that are in our front yard are poking their green heads up. spring buds are bulging on the trees and bushes.

iii) all of the fruit trees have been pruned. or butchered. I’m not sure how, exactly, to express what it was that i did to them.

iv) we have not winter mulched or prepared the beds. this spring smell is making me anxious.

v) we have too much green matter and not enough brown matter in our compost from the winter, and as it warms, it is looking more pitiful and soggy . .  we need to track down some leaves or waste wood chips to remedy our compost slop.

inside:

i) we spend more time here than we should when it is dreary outside. I look forward to having a more hardy little person next winter so that I can drag her out in weather like this.

ii) B finished laying the wood floor in the addition, and we are deciding if we should just go ahead and stain it and forget about sanding it. We’d prefer a more natural look over an even look anyway, and since we are using an osmo non-toxic stain/sealant rather than polyurethane I don’t think it needs to be perfectly level . . .

iii) the front cap to our juicer cracked. They will replace it, but mailing replacements takes time, and  I currently don’t know what to do with myself in the kitchen. How do you, for instance, make flour, nut butters, sauces and juice? I did not realize my dependence on the machine before this.

iv) having a laundry room upstairs is exceptional.

creation:

i) I have started this journal, which I suppose counts as “writing,” but I’m not writing well enough or consistently enough to satisfy my desire. I’d like to get something publication ready. hopefully I’ll have something positive to say about that in future monthly reviews.

ii) We have been limited to creating functional things: wool diaper covers, lullabies, breads, sauces and juices from ugly organics (local waste produce that is slightly too unattractive to sell or eat fresh), etc.  there has been no painting, no real music, no poetry- no simple extravagance. this must change.

my perpetual schooling:

i) no I am not finished. stop asking.

ii) A proposal for my second master’s thesis is due March 1st. It was not accomplished by the last day in February.

iii) I’m looking for impressive literature from authors who use their writing as a forum for dissent. Suggestions? (This does not need to be limited to the US, but does need to be available in English or French)

iv) We should deflect: B is finished with school! That might be old news to some of you, but all the same, you should congratulate him.

work:

i) I prepared this month to start teaching a short intensive course at the University on Food and Industry. Starts March 8th. Should be exciting.

ii) B is learning about translation software and getting his name out in the translation world, and he is also hosting weekly neighborhood Spanish classes in our home.

iii) We are both considering summer work, but our criteria makes it difficult: we want to work in a place we believe in, where we can learn useful skills and support useful growth. We do not want this work to take the place or time of the rich and rewarding experience of being part of a family and a community, nor do we want it to strip us of the time necessary to create and self reflect as individuals. Because of these standards, it currently looks like we may not be working, or, I should say, we may be working on things we love and not making much of an income.