Shabbot, Canning and Tim Ferriss

I can't stop listening to Tim Ferriss podcasts. I am not a bro-grammer, an entrepreneur, a start-up aficionado, I don't weight lift and I have no interest in the financial sector...but still. Seriously, that Tim! He's one of my new favorites. I love his zest for life, his Paleo self, his laughter, clarity and his hilarious and transparent drunk episodes. I wish I could have him over for dinner, I'd make him a great roast chicken and we'd have a hilarious night of storytelling and knee slapping, I can just tell.

I am waffling back and forth between listening to Tim and listening to (don't laugh) a totally fabulous Orthodox Jewish housewife, Rivka Malka who runs a video blog on YouTube. She's fascinating, and Judaism is my study subject so I'm enthralled by everything about her world from how sex works in Jewish marriages to how in the world Jewish women get everything done for Shabbot....oh....and what in the world IS everything?

Speaking of Shabbot...last weekend I started observing. In a very small way. I'm not converting and I am in now way celebrating in a legit form but I think its a good practice to bring into my life. I've been thinking about having a day of rest for a long time and meaning to figure out how to actualize and I just realized that Judaism was the perfect hook to loop me into it, all the compelling interest and strategy and advice...and there I was, planning out our family celebration together. I've decided that for me Shabbot will mean:

• A special tea party to kick things off the night before.
• Lighted candles and a blessing over my children.
• An entire day with no food prep and all meals served on paper plates.
• No laundry or other housework
• Permission to sleep in as late as I need to.
• A long hot shower with all the extras and a nice cold rinse at the end (my favorite)
• A break from my phone except for calling people I love.
• A nap if needed or suggested by my husband. (I guess that's a nap or a "nap" then.)
• A good hike.
• Activities that fill me with joy. This weekend I painted and listened to my favorite music.
• Some prayer and meditation.

So, one round under my belt....now to make it part of my rhythm of life. It feels good. I've been ready for this for a while. 

The garden is all whoppsy and long limbed and falling all over itself but even though there are an unbelievable amount of tangles and disordered corners there is also a heck of a lot of food out for being basically completely neglected for the last month, even in our dry season weather. Amazing! I have kale coming out my ears (wish I had enough basil to make a kale pesto or something. Am tempted to try freezing it somewhat obsessively but I have a feeling that the kale is just going to grow year round and be very happy here no matter the weather. The kale we have with us always.

 I planted two cherry tomato plants and I have little tomatoes coming out of my ears! Just tonight for dinner I cooked squash from our garden, an eggplant from the garden, kale from the garden and some herbs from the garden too. Amazing. I love this time of year. The tree that hangs down into our garden from the next door neighbors is loaded with beautiful apples and they are starting to fall off copiously. I have put the boys to apple collection detail every morning and I am just simmering a perpetual pot of applesauce and canning up pints of it whenever I get enough jars to fill the waterbath. It smells AMAZING in the house all the time and I have to say, these apples are totally wonderful tasting. I wish I knew what they were. This morning I also finished my first batch of roasted cherry tomatoes....I have been filling jars full of the roasted fruit and fresh herbs in layers and then covering with a good olive oil for long keeping too. Feels unbelievably good to be stashing and storing and laying up things in the garage for the cooler months ahead. 

 

May your crisper drawer run over and may your canning jars never run out....

Canning Up The Summer

Today I stood in the kitchen all day long. Virtually all the steps on my pedometer today were counted between the sink and then stove. Its canning season! I got all inspired yesterday and packed all the kids up in the van and drove out of town to my favorite big farm stand and picked up four half bushel boxes of peaches, fresh off the trees in the orchard and then on an impulse nabbed two good sized boxes of tomatoes to boot. I haven't done any canning in at least two years....but I don't think I've canned tomatoes and peaches in longer than that. Bay Area weather is the best for canning.

It was warm today and with a boiling kettle going for blanching and another for syrup to hot pack the peaches it was pretty steamy....but it was nothing like the heat you have in the Midwest in August when you can all day. Its a blessed relief to feel the breeze through the slider and know that the temp is maxing out at 78 or so with extremely low humidity. I remember the way I would sweat right through my shirt and apron in my native climate on food preserving days. Its lovely to can here. The combination of personal satisfaction over the work, the ideal temperatures and the beauty of the gleaming jars in rows all full of produce is a pretty heady instigator. I was dreaming about adding beets, applesauce and dilly beans and maybe some canned corn to the stockpile. Doesn't that sound wonderful! I am part squirrel. I can't help it.

I was very pleased with how excited the boys were to help and how very directable and useful they all are now that they are a little older and there is no baby underfoot or strapped to my back. Everyone can help peel or sort of pack jars and they are all so proud of being capable and helping to make real food for the family. Ru even spiced and marinated the chicken for dinner for me so that I could keep working on the peaches!

We found four chrysalises for Anise Swallowtail butterflies on our street on the only wild fennel plant on the block....it was sticking weakly out of a chain link fence and leaning precariously down towards the sidewalk. We decided the cut it off and take all the chrysalises home and let them change in the more sheltered environment of our kitchen window. We have hatched out two of the four this week and released them into the garden, watching them fly off over our mammoth sunflower and the board fence and into the neighborhood sky. We are still waiting on the last two and hoping we are able to safely launch them all. So much fun to find a new caterpillar to raise and a new butterfly to hatch. I would expect that monarchs must be here too although I am not seeing them much this time of year. They were around a lot in the winter, in between the rains....a friend told me that there was a wintering cluster of monarchs on the palm trees at the golf course in our town this last winter and many years before. I have to remember to go look for them this year with the boys....apparently the gold course men are very kind about allowing adoring butterfly fans in to have a peek, even without a putter or a ball.



We've joined a co-op for the fall for homeschooling for the boys and I will be helping out as a teacher in the program too. We are going to give classical schooling a try and test our hands at Latin and history cycles and the learning of rhetorical method. I am most worried about teaching our kids to be big headed snobs who are no earthly use but most excited about the idea of them all learning tin whistle together, attending group field trips and giving speeches once a week in class. Classical Conversations will be a new adventure. I'm ready for a little more academic community here and a little more pushing strenuous goal setting too, as the boys get older it feels more important to me.

September Time

 We are making our annual tomato sauce. First time in the new house, last summer I just didn't have it in me. I'm experimenting with a new method, no skinning, no seeding which means less finger work and less boiling, just a lot more slow simmering over the stove and the use of my food processor. The house smells amazing, ripe luscious tomatoes, top to bottom. We sat there, snuggled on my bed, reading for our Story Hour and it was incredibly cozy with the bright sunshine, the cool fall breeze coming through the open window and the warm, round scent of tomatoes drifting into every nook and cranny.

 Part of why I am making sauce today is because I need to use up our current tomato harvest. I only had to buy one box of tomatoes this year, half of my normal purchase, because I had so many tomatoes ready from my own garden. That felt like a great coup! We have been eating every which way but we're leaving town for a week in Michigan and we can't take tomatoes along since they don't exactly make good traveling companions and they sure won't wait quietly for us at home, at least not in a solid state. Heh.

 My biggest sauce helper this year was Nib...he was always in the kitchen and pottering around picking things up and poking holes in tomatoes and helping me make sticky orange footprints on the tile floor. Fun to have him becoming such a little boy and independent person.

 Otherwise we have been enjoying quite a bit of outdoor time, the weather is exactly my very favorite right now. 75 degrees, slight breeze, sunny. You can wear whatever you want and do anything from swimming to wood-stacking in weather like that. We're soaking it in.

 We've been doing a lot of painting around the house which I am am beyond excited about!We started by finishing the white walls in the playroom. Such a relief! I got really bogged down there. I painted the corner cupboards with a pretty terracotta inside and a smooth, new layer of gloss white on the outside. I am so pleased with the way they turned out and am so thankful to the friend who brilliantly guided me to this color idea. Gotta love it when people come over and you leave five inches taller and stuffed with great inspiration!

We've also finally painted the stairwell to the second floor which was all layered in retro, faux wood paneling. It is now a smooth, light taupe/grey with the beginnings of fresh, gloss white trim. I hope to finish the trim sometime very soon (I am working on it a little bit at a time in stolen moments) and continue the taupe on up into the upstairs hallway. I am somewhat addicted to the smell of fresh paint.

 This beautiful Siamese kitty has been slinking around our property from time to time, sometimes even slipping into the garage. I have always been rather taken by Siamese cats, I know that Disney painted them as villains in Lady and the Tramp but it didn't take for me. I think they're gorgeous. Is it okay to admit that I am considering leaving some bits of fish or a little dish of milk out for this kitty in hopes that I could lure it to stay around and curl up in the sunshine on our back porch? *wince* Don't tell my asthmatic husband who does not want a pet.

September is a good month and I'm excited to make a pilgrimage to my childhood home this time of year. I plan to swim in The Big Lake no matter how cold it is, roast a marshmallow, catch a fish and stay up way too late playing guitar. I am hoping to get the chance to take some pictures and maybe even log a few posts from way up north...I'd love to share my roots with you all. 

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Sundried Tomatoes, Sans-Sun

It's tomato season...we're rolling in them. I am to the stage where I have started packing a small container of tomatoes to take with us when we leave...just in case any of our friends want tomatoes. (Yay friends!) Almost time for making tomato sauce. I'd be all over it this week except we're wildly busy with Vacation Bible School at church every single day so, all other major accomplishments (hello Laundry!) are out for a while. Next week will be sauce week, and our counter will be splashed with tomato seeds, and we'll have tomato skins dropped all over the kitchen floor and the house will smell like tangy, sweet sauce for days on end, long after the jars are sealed and rinsed and making their way to the pantry shelves.

 But, I just couldn't wait to do something with tomatoes...they beg to be used, and loved and enjoyed. So, I decided to try making my own "sundried" tomatoes. It's been raining this week and the heat is finally down a bit so I decided to skip doing it outdoors (maybe another year) and just do it simply, in my oven.

Now, this week is insanity at our house so low key was really important if I was going to be working on anything at all. Is tomato sauce intimidating but you'd like to dip your toe in the water of food preservation and old fashioned home-making skills? Dry a few tomatoes. They're dead easy and so luscious good.

 I took some really beautiful plum tomatoes (from the Farmer's Market, not our garden) and sliced them in half. I laid them on a cake rack, to give them good air circulation, set it in a cookie sheet....and popped the whole shooting match into my oven on the lowest setting which on my oven is 150 degrees Farenheit.

They slowly, slowly wrinkle and darken and after a day or so, depending on the humidity, the moisture content of the tomatoes, the heat level of your lowest oven setting...etc. they'll be done! I rotated the cookie sheet around in a circle sometimes to make sure they dried evenly, and towards the end I checked more frequently so that I could start picking finished tomatoes off the sheet as they started to stagger towards done. I turned my oven off at night just because that's a long time of unsupervised cooking and I worried they'd finish somewhere around 3AM and then keep toasting away till I woke up and found them sadly dark and hard. When they're finished they're this sumptuous lipstick red, beautiful, just teetering on the edge of burgundy. And the flavor has intensified to a wonderfully  deep, zippy sweet...almost like fruit leather.

You know they're done when they feel like nice flexible, leathery dried fruit....nothing gushy left to them. I am keeping these in a ziploc bag in the fridge at the moment but next week...when all that tomato canning happens, I'm planning to take them up to the next level and try making this amazing looking tomato confit with them....slobber slobber slobber! I forgot to pick up a couple of heads of garlic at the Farmer's Market today but otherwise I have all of the ingredients ready and waiting...it's just a matter of time.

Gettin' Saucy In My Kitchen

We have the very first applesauce, from our very own apple tree. I have been waiting for this day for a really long time. All these sunlit apples came off that one overgrown, neglected tree that leans over the hedge between our house and the neighbors. In fact, this was only one round of the windfalls from our tree, I have another bucket-full downstairs that I need to start processing this afternoon. I am glad we happened to have this five gallon bucket around, I'm not sure what we would have put the apples in otherwise, laundry baskets?

I need to do more reading on rehabilitating old, forgotten apple trees and learn more about how to bring the tree into it's full glory again, full of great fruiting possibility. Even though it is only August, all the apples are done on our tree. I am not sure if it is because we just have an early fruiting variety or if the tree was stressed and dropped its fruit too soon. We didn't end up "picking" anything...as every single fruit fell off the tree. I hope to do some research this winter to learn what that means, maybe identify our apples (they are a nice yellow variety and obviously on the earlier side), and figure out what the next pruning steps will be in shaping the tree. I think this year we'll make some bigger cuts.

I was encouraged to hear the neighbors tell me, as I picked up apples on their lawn that they have never seen apples this large from the tree. I could also clearly tell, both when the tree blossomed and when the fruit developed where I had pruned. The pruned areas were flush with healthy growth and produced more and larger fruit than the other parts of the tree. It's really encouraging to know that an old heritage tree like this can be encouraged and tended and begin a new life.

And all winter while I collect books on old apple trees and draw pruning diagrams, and sharpen my tools I can eat apple sauce, small bowls, with tiny spoons...sipping the cinnamon tinted happiness that can only come from raising your own fruit. Ah, the good life!

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We Be Jammin'!

We picked strawberries this past weekend at our local u-pick strawberry farm. Such a highlight of the year! I always make enough strawberry freezer jam to last us all winter and pretty much every time we get out a new jar we have a conversation about how good the jam is and how when it is June, we'll go pick more together. I am part squirrel, I swear, there's a manic little rodent thing in my soul that is mad for storing away goods. I love to pick and dry and can and freeze and all the other things one can do to fruits and nuts and berries and mushrooms. One of the hardest things about our annual strawberry pick for me is stopping. There are so many berries and I could pick for hours...days maybe, I've never tested my resolve.

When I was a little girl, I always rallied all my younger sisters (all four of them) and marched them down the road with baskets in hand to the top of a meadow on a two-track where wild strawberries grew. We'd pick every last wild strawberry we could find, and then I'd come home with my greedy little hoard of tiny berries and I'd make wild berry jam. My siblings were incredibly tolerant of my driving really, that's love. I hope I didn't injure any of their psyches too deeply, I still think gratefully about their faithful support of my obsession every year when we go picking big, abundant domestic berries.

It was important to the little girl me to be out there in the field on my hands and knees every summer, with all my sisters around me, rolling those tiny red bits into our baskets. I looked forward to it every year, it made me feel frugal and special and I felt really loved by my little sisters for their dedicated picking, even though it wasn't their personal dream. I don't think I could have made wild strawberry jam by myself, but many hands made light enough work that we could pull it off. And I felt like I had rubies in my pantry after I'd jarred up a glittering jar or two, all full of our tiny, hard earned prizes.

 Delicious, and mommy-friendly level of work recipe for the strawberry pie I made with the "leftovers," can be found right here!

I was lucky to marry a man who loves fresh fruit and u-picking almost as much as I do. He's absorbed my foraging love and eats my canned goods with gusto. (I love you A!) He marks strawberry season and cherry season and peach picking in his calendar and makes sure that we schedule each picking event. And my little boys have now the joined the team, energetic pickers, even little Nib plucking berries and saying smilingly "Hep! Hep!" ( Baby-speak for "I help, Mommy!") And my squirrel-mommy heart swells. Such a good life.

Packing Jars and Suitcases

I don't exactly recommend canning peaches and making a pie right before hurriedly packing your bags, on the day you're planning to leave for the weekend....but, then, there are certain things in life that we just do. I really feel like I must have homemade canned peaches in the midst of winter and as the rest of the month of August we'll either be hosting company or frantically packing and unpacking at our new house....it was now or never. So, we picked and they ripened and then of course they ripened slowly enough that they weren't ready until the day we were leaving for a weekend at the Jersey Shore. Urgh. What can't be cured must be endured, Ma Ingalls always said and truly, there's a fact. So, we canned and I made a pie and then we packed our heads off.....

Peeling blanched and scored peaches

Empty jars, waiting to be packed...

This is what Nib did to help.

And the big boys, packed jars for me.

The nice thing about being two is that nobody cares if you can peaches in your underwear.

Mmmm.....the "fruits of our labors"

And then I ran out of jars and there were leftovers that had to be used up....

So we put a  peach pie in the freezer for when we came home again.

The Shore was really lovely but, it was great to come home too. Back to our rows of shining jars and that freezer pie all ready for us. Such yummy proof of effort!