Little Friends Along the Way

This raccoon was having lunch at Oyster Bay on Saturday.

An interesting day at the garden yesterday. Nobody was there, as there were infrequent moments of light rain, followed by sunbreaks. I was thinking, "perfect weather for sprouting carrots", when a beautiful pigeon fluttered down onto my plot. He began pecking in the straw, shoving pieces to each side to find edibles. Oddly, he followed me from section to section, stopping when I stopped, keeping occupied, just like me. A partner in the garden!

He occupied himself there for several hours, visiting some of the other nearby plots, but always returned to follow me around. At 5:00 I stopped my work and spoke to him. He cocked his head as if truly understanding, that it was now time to head home. I picked up my digging fork, put it on the side of my little wagon, and jolted the wagon along the path. He instantly flew up, and left the garden, the park, the neighborhood. I stopped and watched him glide away. When I got home I googled 'leg-banded pigeons', because that is what he was, and that is why he felt comfortable being my companion for the afternoon. I was absolutely delighted!

A Relationship: Mud and Soil

We had planned a four-day camping trip this last week, but temps were down to 31 degrees at night. We canceled. Instead, we devised a way to enjoy the canoeing, the brauts and beans over the fire, ending the day in our own warm bed at home.

We paddled into Oyster Bay and portaged a return on Mud Bay, which had drained. George failed to check the tide-schedule, so he had the opportunity to learn how to push a canoe a half mile back to our put-in point.

At the front, I paddled our canoe as far upstream as currant allowed. Then I walked along the beach, pulling my garden boots out of the mud as I walked and using canoe paddles to test the density of the mud.

These mud flats are slippery and deep, like sinking into a peat bog. Suction holds boots down. George would not have made it, if it had not been for the canoe, which he leaned on for support while pushing it across the mud.

We drove to Isabella State Park for afternoon coffee, then on to Twanoh State Park on the Hood Canal for 'bratwurst on a bun' over the fire, with all the condiments and saurkraut, pork and beans. Got home about 9:00, just as stars were popping out in the sky. I threw my outer wear - pants used to protect my slacks - into the washing machine, and we hosed chunks of mud off our boots. We were covered in mud - one of the best signs of adventure!

I've finished digging and tilling all the berms in the garden - not an easy job. Then we hauled in manure and straw. Seeding can begin - turnips, rutabaga, parsnip, beets, peas, broccoli-raab, purple sprouting broccoli, chard, daikon radish, carrots.
Now it is all a matter of sunshine and rain.

Monterey Jack on Noritake China

Found these four pretty plates at the Goodwill - the trim matches paprika. I'm almost finished with berm-digging at the garden; have the last to finish today. Yesterday we installed boards along the east side of my garden, where the crabgrass seeps into the garden. We hauled horse manure. I side-dress my onion beds with it. It winters-over for next years' soil. I also made a sturdy pea trellis - two steel posts hold up an old chain-link gate. The peas are planted, also the chard, collards, dill, beets, potatoes, leeks, onions, and lettuce. I'll wait a few weeks to seed my vegetables, as it has been about 34 degrees at night here, and there is no hurry.

Black Bean Burritos & Chorizo - Tomato Rasam

Cinnamon Toast Cookies

The batter was prepared, rolled into a long log, refrigerated, then cut, dusted with cinnamon and sugar. Much like a biscotti, only softer. I served these at our weekend IPG, with tea and coffee.

Flatbread: Potato Bread

Potato flour was combined with whole wheat and garbanzo flour, then rolled into flatbread. I baked shredded russet potatoes until they were almost crispy, then rolled them onto the top of the flatbread.

Sprouted Mung Bean and Quinoa on Rice

A savory blend of finely chopped veggies, onion and garlic, black quinoa and basmati rice.

Pop-Up Hunza Pitti

These ancient flat-breads were the first attempts at bread-baking in the Fertile Crescent. They are made with sprouted red wheat berries mashed with dried apricot, raisin and a bit of fresh pear, salt. Bake, then store. Warm in the toaster for a fragrant bread.

Leek Roots, Kale and Chickweed

These leek roots are chopped, then used with other finely chopped veggies for a hearty garbanzo crepe.

From the Garden to the Kitchen: Chickweed Soup

Yesterday I worked ten hours out in the garden, ending at 8:00 p.m. Before leaving the garden, I pulled a few leeks and some chickweed growing on top of the compost pile. Today it rained all day, so I made soup.

Lunch Plate: Cheese, Crackers, Salads & Flatbread

Farmers Cheese and Rye Crackers; Hunza Flatbread; Beet Salad with Mandarin Oranges, Red Onion and Walnuts; Quinoa Salad with Mung Sprouts.

Black Quinoa, Chickweed and Dandelion

I chopped a variety of vegetables for my Quinoa Salad - homegrown leeks, kale, dandelion petals and chickweed. Black quinoa was a wonderful addition, with a bit of lime, olive oil and salt.

Pumpkin Cookies for the IPG

We hosted another weekend IPG, but after I made cookies and cleaned the house I headed over to the garden. Spent the weekend hauling manure and compost, digging trenches and tilling the soil. Infrequent rain, a bit of breeze, wonderfully invigorating, woefully exhausting. I loved seeing the friends at lunchtime, and enjoyed these cookies with coffee.

Asparagus with Pureed Leek Dressing

Garlic, onion, leeks, Italian seasonings, and olive oil.

Fried Paneer for Salads

Caraway Rye Crackers

Farmer's Cheese with Walnuts

This week I made two types of cheese - the usual paneer for east-Indian curries, and a walnut embellished round of farmer's cheese. This can be spread on crackers or crumbled like a feta for salads.

Lunch: Curry or Khoshari in Pappadam Bowls

Pappadam was baked in ceramic bowls, then filled with rice and split pigeon peas; topped with curried vegetables and ground turkey. Each pappadam bowl holds one substantial serving.

This pappadam bowl holds Persian rice with Khoshari sauce, topped with mozzarella cheese.

After these were filled they were wrapped in foil and frozen. When I come home from working in the garden, one little bowl has been kept warm in the oven for my lunch.

Broad Beans, Greek Style

The Greeks used olive oil, fresh tomatoes, oregano and garlic to flavor their broad beans. These were coated in oil, tossed with a light sauce with roasted bread-crumbs, then baked.

Sprouted Barley & Beef Pot Pie

Worst project ever! My daughter gave me sprouted barley, and I had no idea how to use it...reminds me of something we used to feed the horses back in Montana.

Syrup From Mango Nectar

A brief interlude of afternoon sunshine streams through my jars of Mango Nectar Syrup. We'll use it over yogurt, coconut pancakes and Vietnamese Crepes.

Persian Rice and Potatoes with Veggies

Garlic, onions, dill, parsley, carrots, orange rind, raisins and currants, and crispy fried potatoes were steamed with olive oil and rose water. Loved the outcome, but the house smelled like a rose arbor, not something good cookin' in the kitchen. I can see why the Persians would love this combination, but right now I do not want to be reminded of anything pertaining to flowers. All I can think of is all the hard work it takes to tend the roses.