My garden is still productive at Franklin Park, lots of carrots, cabbage, turnips, rutabagas, parsnips, black kale, and chard. One of the other gardeners asked if anything has been gleaned or stolen. Fortunately my plots have been spared this year.
How many thieves really want to figure out how to cook a parsnip?
The kale is so black that it looks ornamental. The cabbage was so prolific that three heads emerged after I picked the center head! The rutabagas, turnips and carrots are hidden in the ground - no thief would know they are there unless they recognized the foliage.
The chard is excellent in a wonderful Indian soup that I make every week, Rasam Masala. It contains a spice blend of fenugreek, cumin, coriander, tamarind, curry leaves, turmeric, asafoetida, red chilies, and ground black mustard seed. 
I add onions, garlic, tomatoes, all my root veggies, chorizo sausage, black beans, and a firm pasta shell like malloraddus, which I make at home. Topped off with chopped parsley and a scattering of small Thai chow mein noodles, it makes the perfect meal for a spice lover.
To compliment the soup, I made four loaves of cornbread, so satisfying warm out of the oven, with butter and honey on top.
George was unavailable all weekend, so that left me alone, wondering what to cook for myself. I had lots of vegetables, so prepared a crepe I call 'Tarka Dhal', using garbanzo flour and cornmeal. 
This crepe is more like a substantial veggie pancake, with six different crunchy vegetables slightly fried before pouring the batter on top. A few poached eggs, hard on the outside and soft in the middle, partner well with this meal.
And, a cherry-huckleberry pie with home-made sweetened yogurt. This time I made yogurt that wasn't hard-set, but poured very slowly like a super thick cream - it was a perfect topping for this pie.
Although I was alone on the weekend, swamped with home-repair projects, I sat down awhile too. My sister sent the book "A Framework for Understanding Poverty" by Ruby K. Payne, Ph.D., and a couple of videos - one featuring Moroccan Cooking and the other a poignant recall of Sheep Herding in Montana.
I could identify with both videos: The spices in the Moroccan Harira broth, and the loneliness of the old sheep herder talking to himself, cause nobody else was there, if'n yer not countin' the sheep
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Is there anything more wonderful in autumn than sunshine through the kitchen window? Yes, the aroma of pumpkin and huckleberries! Pies. Muffins filled with chocolate chips, huckleberries, walnut and pumpkin.
George and I walked through this little park on the weekend, after having coffee and a chibata sandwich at Forza's. It had been a tough nine days, with the IPG - Intensive Phase of Growth - behind him, and new projects and people ahead, all of which will use up every packed moment of his day, whether he is contributing at a meeting or pouring over data online with photos of the Invaders/Tigers teams, Baha'i photos of community events, e-mail, his Facebook postings, or his blogs on the Faith and the Illahee Wildlife Preserve.We attended an IPG morning reflection, where our friend Chris mentioned, "...strain every nerve..." For the Baha'is it means service and dedication to the community, building relationships, which George takes very seriously. He is a distinguished resource, both on the job as a mental health counselor and within the Baha'i community.
But, when I heard those words I felt a visceral awareness that this man is spread so thin, with so much on his plate, that it becomes impossible to set goals that would require his participation - like cleaning out the garage and organizing what is there so it is possible to access garden tools or find the lawn mower and the power cord - and pull it out! Or, do upgrades on the yard and the fall cleanup of leaves, digging out dead shrubbery, mowing grass, pulling down dead vines, cleaning the patio and storing the furniture - in a garage that has to be organized and cleaned out before it can be functional.
In a busy life one tends to overlook what cannot be addressed. I looked around, to the garden, the yard, the home. Most of the work must fall on my shoulders. I've had to strain every nerve, in a different manner than George, to get more organized, to commit to goals regardless of energy or the weather just to get it all done - and I'm still in the process!
It was her birthday, so we spent the weekend together.
Ruhiyyih and Matt drove over, and we brought our grand-daughter Daisy. My oldest daughter treated all of us to a tour of the Theo Chocolate Factory.
Theo Chocolate Factory is committed to "changing the definition of “quality” by uniting creative excellence that results in deliciously award-winning chocolate with our unwavering commitment to changing the way the cocoa industry conducts business."
"At Theo, we believe there is no luxury in products that benefit us today, while jeopardizing future generations ability to meet their needs. When you taste our chocolate you will experience our passion and integrity in every luscious bite."
Samples of everything were available in the shop and on the tour. These are chocolate nibs, roasted beans that are cracked and then de-shelled by a winnower. Most nibs are ground, using various methods, into a thick creamy paste, known as chocolate liquor or cocoa paste. This liquor is then further processed into chocolate by mixing in more cocoa butter and sugar, vanilla and lecithin as an emulsifier.
Organic, with fair-trade practices, Theo promises "there is something for everyone from the adventurous 'foodie', to those seeking the simple comfort of a delectably creamy milk chocolate bar."
Rahmat enjoyed the Spicy Chile Dark Chocolate bar. It is 70% dark chocolate, balanced with the warmth of guajillo chile and cinnamon, the tanginess of pasilla chile and a subtle hint of citrus. It was also my favorite chocolate bar, exciting the palette with a wonderful aftertaste.
I purchased a small box of handmade cream-based ganache each of a different flavor - hazelnut crunch, fig-fennel and almond, rum, and peanut-butter! They are little treasures, decorated with an embellishment on top.After the tour my grand-daughter and I spent the night at Laurel and Mehran's, enjoying a wonderful dinner and a facial mask with massage. The next day we went shopping at Whole Foods and went for a walk to look at eagles nesting over the water. This was how she made her birthday special for us.
We picked almost 24 lbs of huckleberries on the weekend.
I suited up with rain gear pants because the shrubbery was wet. We wore food-handling gloves to protect our hands.
Picking went quickly, taking about an hour and a half.
Once these are cleaned and sorted they are frozen in quart bags.
First project: Pumpkin-huckleberry muffins for us; then a pie for my daughter. She requested something without sugar, butter or Crisco, or wheat flour - but wanted a huckleberry pie for her birthday.
She is remembering the wonderful pies I've made in the past, with the lattice crust on top, the thick sweet syrup, the plump berries. She is remembering a butter crust, a sweet filling, and ice cream on the top.
But, she wants a healthier option. She's also avoiding dairy, wheat and sugar. So, I'll grind up walnuts, oat bran, apple skins and a little dehydrated orange peel for the crust, mixed with organic coconut oil. A little agave syrup to sweeten the berries, then baked. I wouldn't call it pie, its more like a round granola bar that spills berries.
Last year I experimented with 'healthy options' - an apple-huckleberry pie with a crust made with crushed pecans, almonds, flaxmeal and minced apple peelings. I added vanilla, rum flavoring, oil, and salt.
These 'healthy options' give the impression of pie, if someone was desperate enough to suffer through a substitution. But me? I don't drive for two hours, pick berries for another two, sort and clean for another four hours and settle for a substitution. I want real huckleberry pie the old fashioned way.
This time of year - putting the garden to bed, washing windows and screens, filling the freezer with meals - well, I've sat a spell mid-afternoon, savoring my coffee and enjoying the quiet. I finished "Saved by Beauty" by Roger Housden. It's a sort of inner pilgrimage as he tours Iran, exploring its cultural and artistic side. A contemporary review, he features the webs of intrigue and deceit prevalent in present day Iran. I'm enjoying "The Land of Feast and Famine" by Helge Ingstad. He is known for his discovery of a Viking village at L'Anse aux Meadows on the far tip of Newfoundland. In this book he relives his memories trapping and hunting in the Northwest Territories. I finished, "Tundra", part of a trilogy by Farley Mowat. He also describes life 'at the top of the world'. There is an account by Samuel Hearne who explored the area in 1769. He came across a solitary figure in a lone hut hundreds of miles from the nearest settlement. For seven months this person lived alone, never seeing anyone and surviving by trapping and snaring animals. It was a solitary young woman who had been captured by Indians and was now returning home. She had lost her way, but built her shelter, and had a sufficient supply of food and clothing when they found her. She built only one fire in those seven months which she had never allowed to go out. Hearne described her remarkable fortitude and beauty, the clothes she made from tanned hides, and the time she took to embellish them. Hearne was astonished at her composure and self-sufficiency. The Indian guides, however, saw her quite differently. They fought with each other to claim her. It was not mentioned what happened to her. I'm pleased she is now part of my memory, a solitary woman who lived over 200 years ago! I've Google Earthed the entire area of exploration, scanning the shoreline of the Beaufort Sea, the Barrens - what an amazing place. Flickr also has photographs of the areas I studied, showing people kayaking down the Coppermine River, enjoying the beauty of the countryside.Yesterday I perused photographs of 'The Montana Project', a collection of historical photos online. 
I spent time reading historical accounts of Browning, where the Blackfeet live not far from Glacier Park.Tuesday I had a new furnace installed. Sure works great! Today I'll be patching window seams with clay coils to conserve heat. Then we'll put plastic up over the windows, on the inside.
Taraz flew up from Denver to enjoy a family gathering here - Rahmat, Matt and Ruhiyyih, Rue, Annie, Daisy and Daniel.
Tomatoes from the garden, blackberries from a gulch.
We are busy putting the garden to bed for the winter. I'm pulling everything out and shredding it, piling it on top of the growing berms. George is digging out the manure in the trenches and piling it on top. We've done three berms and one trench; sixteen more berms to go, with adjacent trenches. Hoping for more sunny days.
After spending a good part of the summer down in Hood River, Oregon, Rahmat is once again in Tacoma, working at his old job and sharing an apartment with a friend. We drove up in the mountains to explore his campsite then packed his stuff. While George and Rahmat loaded up the van I picked blackberries. Oodles of them, so sweet, by a drainage ditch.
My garden is still productive at Franklin Park, lots of carrots, cabbage, turnips, rutabagas, parsnips, black kale, and chard. One of the other gardeners asked if anything has been gleaned or stolen. Fortunately my plots have been spared this year. 
How many thieves really want to figure out how to cook a parsnip?
I add onions, garlic, tomatoes, all my root veggies, chorizo sausage, black beans, and a firm pasta shell like malloraddus, which I make at home. Topped off with chopped parsley and a scattering of small Thai chow mein noodles, it makes the perfect meal for a spice lover.
To compliment the soup, I made four loaves of cornbread, so satisfying warm out of the oven, with butter and honey on top.
This crepe is more like a substantial veggie pancake, with six different crunchy vegetables slightly fried before pouring the batter on top. A few poached eggs, hard on the outside and soft in the middle, partner well with this meal. 
And, a cherry-huckleberry pie with home-made sweetened yogurt. This time I made yogurt that wasn't hard-set, but poured very slowly like a super thick cream - it was a perfect topping for this pie.
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