Monday, August 27, 2007
It is nearing sunset. I am looking east out over the field glowing in the evening light, and I see the first signs of changing color in the hedgerow. What in midsummer is a mass of green, is tonight a revelation of individuality as invasive vines that cover tree trunks are just now giving way to yellow. The swallows, as if on cue, have begun their swooping “bug dance” down the length of the field. It is a wonderful time of day.
I have just finished my evening Bobbex ritual at the south end of the garden. Twice now the deer have come in and “had their way” with my tomatoes. I never once thought this fence of mine would keep deer out … in fact the only animals I think it DOES keep out are skunks. But for years now the deer have politely CHOSEN not to enter my garden. And I have appreciated that. Perhaps the smell of this year’s bounty is too much for them. Or maybe they powwow and say, ”She’s got enough this year. Help yourselves.”
So I went in after the last deer rampage and gathered all the partially eaten fruit and immediately began a sauce with it. I am running out for room in my freezer from all the “deer sauce.”
Today was a perfect day on many counts. First, if I were still teaching, I would have ended up inside of school building instead of in the great outdoors. Thirty years working inside of a fluorescent box with no windows took its toll on my spirit. Second, I went to the beach where the water was tolerable, the air dry and the sunshine plentiful. Third, I had a BLT for lunch. OMG! Is there anything better on the planet? I think not.And to those of you who “teach the children” and chose to get in the harness today for another school year. I say thank you. You are among the precious few who can say about what you do each day that “your work is your love made visible.”
Saturday, August 25, 2007
Tuesday, August 21, 2007
Saturday, August 18, 2007
Thursday, August 16, 2007
Then I trimmed up the beets and the shallots, fetched a few extra cherry tomatoes to use in case one dropped or split.And then I lined them all up on the stairs for their class photo before packing them into bushel baskets .
When I arrived I discovered that in my haste on Monday, I had failed to reserve a place for of all things Red Tomatoes. Grrrrr. But my disappointment was soon set aside as I greeted other vegetable enthusiasts. “How did you manage such lovely okra?” “Oh you would not believe. We use old black bait barrels and put them up against the south side of the house and cover them in black seaweed mulch.” Or “What lovely yellow wax beans.” “Thank you. There would have been more, but my father broke his leg last night.”
Now it is all in the hands of the judges. Should have a report by the end of the day.
Sunday, August 12, 2007
And finally there is the garbage operation. I use a black plastic bin that holds the heat well and is designed to let the rain in . Right now it is like an oven in there cooking at 145 degrees. That's because I just turned it which I try to do about once a month.
Saturday, August 11, 2007
So this week my son came home from a year in Bangkok and we decided to celebrate with lobster. How lucky am I that lobster falls within a 10 mile radius of where I live? I always take the lobster pot with me to the fish market and after the lobsters are purchased we dip the pot in the ocean and then gather rockweed from the jetty. The lobster cooked in seawater is sublime.
For appetizers we had blue fish pate and a bowl of steamer clams.
The corn was from Morning Glory Farm ... picked that morning ... and the tomatoes were from the garden. This is high summer indeed.
Friday, August 10, 2007
I gave him lots and lots of composted lamb manure once he made it in the ground. Then in mid July I started sacrificing the other tomatoes growing on the vine with him. Now Zack is benefitting from all the energy the plant has to give. I’ll keep you posted.
Sunday, August 05, 2007
The only downside to this recipe was that it required you turn on the oven .... to 400 degrees no less. But we managed and the resulting gratin was worth the added heat in the kitchen. I added a salad of cherry tomatoes and cukes and some grilled zucchini.
Goat Cheese - Christiantown Farm ---- 3 miles
Eggs - Flat Point Farm --- 3 miles
all other ingredients - the garden