The Plan

We want to be farmers

Archive for September, 2008


Gourd Grouping

I’ve been enjoying gourds and squash this year. And I am not much of a squash eater – perhaps I haven’t yet found the right recipe. We are more or less stuck on the butter + brown sugar standby. Last night as I prepared a large butternut squash in this fashion I thought a fried squash pancake might taste pretty good. And Anne says there is a good Moosewood squash soup recipe she wants to try. But mostly I enjoy the oddity of the squash plant and fruits – and later their decorative personalities. 

squash group

Fun Fungus

You might guess that Anne has harvested some pretty nasty looking cauliflower. Close, but wrong. You may think Anne has ripped out my brain and is presenting it to the world. Again, no, but a good guess. As the title of the post suggests, this is a mushroom.

cauliflower mushroom

First a disclaimer. We know little about mushrooms. This specimen was harvested by our farming neighbors and given to Anne. As far as I can tell it is commonly called a Cauliflower mushroom (and less commonly called Sparassis crispa). I found a good resource in the MushroomExpert.com. He also has a nice collection of North American trees on his site – but he is careful to note he’s not a tree expert. 

According to our neighbor’s instructions the mushroom foot was removed. Then it was cut into a couple of sections and soaked in salt water – presumably to remove more little bugs (?). With the Sparassis Crispa clean and ready, Anne made a soup, but the flavor from the ’shroom was masked by other ingredients. So then she sauteed some more meaty chunks in olive oil, salt and pepper. This was the way to go! Super flavor. Better than portobello or shiitake in my opinion.  And as of this morning we are still alive and endured no hallucinations last night… but I was abducted by aliens.

How’s the Wine Comin’?

grapevines

The vines seem, for the most part, to have done really well on our little slope. When I removed the grow tubes we found several vines had set fruit. These grapes, Foch, are a smaller variety and seedy, but rich and sweet. We didn’t have enough for a full bottle, but the first year is all about root development. The fruit comes later. And then the wine. But in between somewhere comes all the learning about the process and yeasts and barrels and so much more it makes my head spin some days. Other days, I’m all like, “Whatever! Pfffssssh. Our ancestors living in grass huts could do it, I’m sure we can figure something out.”

I still really really really want to put in a trellis system this Fall. I just want to get it done and check it off the list. One less thing to worry about next Spring.

In other garden news, there are at least two good-sized luffa gourds, several crown of thorn gourds, so many awesome looking squashes, and we are finally harvesting and freezing a bunch of cherry tomatoes. And speaking of tomatoes… I received a bootleg package of heirloom tomato seeds via Doug Smith that I am nerdishly excited about. Some call them Neal’s $8 tomatoes since a single tomato sold for that much at the farmers market in Texas. I’m not sure that price would work well here in Iowa, but I haven’t tasted these yet.

A Crabby Porch

Anne has been acquiring trees like she is on a mission. It’s a good mission and one that I am certain will pay off in the future. Even now the small trees add structure and levels to an otherwise empty stretch of lawn.

crab apple

Lately, the tree of choice has either been Maple or Crab Apple. A Crab is featured above right up close to the porch. This should grow to about 20 feet and offer some shade relief to porch dwellers. The maples need a bit more space to grow and are planted past the garden in a large flat field of grass and weeds. The planting seems to go something like this:

  1. Find a place (usually the most controversial and time consuming)
  2. Dig a whole deep enough and extra wide enough for the pot/root ball
  3. Place tree in hole – I usually comment on how it’s not straight at this point
  4. Water and backfill with dirt
  5. Place cardboard around base of trunk – helps keep out weeds and grass
  6. Mulch goes on top of cardboard and then more water
Dogs might think they should be helping throughout the entire sequence.
dogs and truck

Pickles

We have been giving away and consuming so many cucumbers this season, it’s amazing. But aside from adding them to salads and sandwiches, eating them raw, or making up a batch of vinegar cucumber slices, what can you do? I had been looking for other options and started looking at pickle recipes. But all the recipes seemed so difficult. And many called for items we wouldn’t usually have. And I couldn’t find an convenient source for wide mouth pickle type jars. I was about to give up on pickles, but Cathy, colleague of mine and honorary “employee of the pickle season,” came through with this simple recipe for fresh pickles. I hope this isn’t a family secret recipe.

Loma’s Jar Pickles – Dill

  • Cucumbers @ 4-5” long, quarted lengthwise (as many as fit into gallon jar)
  • 4 stalks of fresh dill
  • 2 medium onions, quartered
  • 2 cloves garlic, sliced
  • (optional) 2 hot red peppers, chopped
  • 2 cups of white vinegar
  • 1/3 cup canning/pickling salt
  • 1/2 cup sugar
Loosely pack cucumbers layered with onions, dill and garlic in gallon jar. Mix vinegar, salt and sugar until dissolved. Pour over pickles. Fill jar nearly to top with cold water. Shake to mix. Let stand at room temp for 24 hours, then refridgerate. Pickles are ready to eat in a week.
I added the spicy pepper to the recipe and it is delicious. Hope Loma doesn’t mind.Â