Late Blooms For Lingering Bees

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bee on rose

If the little movie above doesn’t open for you, here’s my favorite bee pic

20-20-20 Trick For Tired Eyes

A recent visit to my eye doctor has motivated me to do more daily walking, rain or shine. A post-cataract removal secondary film had clouded my favorite eye so it got laser-zapped to break up the obscuring material. When my eye doctor did a follow up check, he offered me a simple treatment for eye strain that’s changing my world view(!). So many things I do involve close-up vision, from reading and computer work to knitting and embroidery to pruning and weeding, and my aging eyes just don’t change focus range as readily as they once did. The remedy he offered is called 20-20-20; for every 20 minutes of close up work, take 20 seconds to look at something at least 20 feet away. Simple, right? And very effective; After just a week, I already notice my eyes refocusing more quickly and being less fatigued through the day.

Now that I’m setting my phone timer to chime every 20 minutes through the day, I decided that I might as well get up and move a little while I’m looking around so I add in a 30-second dance party for one. Spending one minute out of every 20 on self care turns out to have several pleasant benefits; even a few seconds of jigging about can enliven my body and I return to my task refreshed mentally as well as physically. I’ve also been trying to get up and walk around for 5 minutes for every hour of sitting, and tossing that into the mix is also helpful. A recent Cornell study indicates that doing laundry and dishes, cooking and cleaning all count as exercise as long as you do them in an active manner. Dancing through the dishes definitely makes it much more fun. Why not?

Late And Early Together

I find it most helpful to walk outside for a few minutes every hour or so. First of all, it gets me out of the house no matter what the weather, and once out, I find it easier to set the day’s worries and concerns aside for a while. Feeling the wind and/or the drizzle on my face provides a highly effective wake up and practicing the long view reminds me to look up and admire the tree tops, the soaring birds, the wind-blown clouds. However, I can’t resist stopping to admire the flowers along the way, which at this season mingle late summer blooms with early winter ones. In my garden, native penstemons are still blooming a bit, along with some sweet peas that have persisted long past their usual season. Shaggy calendulas are nearly always blooming at least a bit and the recent rains have encouraged a fresh flush of buds and blooms that are busy with bees all day long. The indefatigable catmints are throwing out their third or fourth set of long arms, each tipped with clusters of deep or paler blue florets that are pollinator magnets, as are the tiny but bright purple blooms on the ornamental oreganos.

There are usually a few hummingbirds sipping from the slim spikes of River lilies (Schizostylis), a South African iris cousin that opens its rosy or soft pink blossoms from October into March. The fragrant yellow spires of my Mahonia Soft Caress (an Oregon grape cousin) are just beginning to open and they’ll be feeding the hummers all winter long (barring deep freezes). Hummers are also fond of the late hardy fuchsias, as are bees and many other pollinators. I was mesmerized by a small native bee loading up its little leg sacs with the fluffy pollen on a late Rugosa rose, its strong perfume scenting the damp, cool air halfway down the block.

Gentle Tidying Protects Pollinators

The happy melange of old and new flowers makes it important to tidy with care at this in between season. While pollinators are still expending energy to cruise the garden, it’s up to us to make sure their efforts are rewarded. It’s easier to cut everything down all at once, but that’s not really good stewardship of our little piece of the Earth. Instead, if you can’t bear to look at an untidy jumble all winter, remove spent stems and failing foliage gently, using the chop and drop technique to keep the nutrients stored in plant material right where they can do the most good. Leave the pieces as large and long as you can stand to see them (tidy minded people often have an issue with this part) and let the pieces lie to molder into compost right beside the mother plants.

Many a hollow stem and dried seedhead is already home to a slumbering pollinator or benign or helpful insect. Many more will join them soon, so in order to protect them, it’s important that we disturb the winter garden as little as possible. When planting bulbs or adding new perennials to beds and borders, keep the digging as minimal as possible. That’s because most of our native bees are ground dwellers whose eggs are already stored in tiny dormitories beneath the mulch. Walking on wet soil can compress it lethally, enough to damage the soil itself and to crush hibernating soil dwellers as well. To avoid this, use a walking board that will spread the weight over a larger area, thus doing less damage. Walk softly and leave that big stick right where it is! Onward, right?

 

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She Walks!

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Cherishing the last of the basil

Getting Inventive With Zucchini

Late breaking news: As of this week, my daughter is walking around the neighborhood by herself. This is HUGE progress and we are both thrilled and delighted. Speaking of progress, persistent technical difficulties have now been cleared up so these posts will once agan reach you. Onward, right?

About That Zucchini

One of my favorite aspects of this time of year is the way friends and neighbors love to hand out extra vegetables. Whenever I share extra plants in the summer, a sweet share of the harvest appears like magic on my porch: little piles of ripe tomatoes, garlic, a handful of tender pole beans, a fat winter squash, and of course zucchini. LOTS of zucchini. I know some people complain about getting zucched, but to me, it’s a lovely gift, especially this year when I really didn’t have the capacity to tend my garden beyond a loving, regretful minimum.

There are so many things to do with this delicious squash, from savory pancakes and fritters to risotto and stir fries and of course it can be added to all sort of soups. I sneak it into casseroles and stews, add it to chili and pasta sauce, and even put shredded zucchini into chicken pot pie. Best of all, I know my daughter is getting her vegetables even if she doesn’t realize it. There are plenty of ways to hide zucchini, but why not let it shine? To me, it’s best cooked quickly so it doesn’t turn to mush. The thick, hearty soup below cooks fast, so the firm, late harvest zucchini still has a pleasant texture. See what you think!

A Little Pesto Goes A Long Way

This afternoon I made some pesto with the last of my plants which were fading fast in the now-chilly nights. It’s a super quick very easy vegan recipe (no cheese, because I don’t have any right now) that adds body and that enticing, crave-able flavor to pretty much anything and even freezes beautifully. You really don’t miss the cheese as it’s plenty rich thanks to the oil and ground up nuts. Sometimes I use all walnuts or almonds or cashews, but this time I used mixed nuts because we were just given some (porch gift!) that also included hazelnuts and pecans. Why not?

Speedy Vegan Pesto

6 cups basil leaves, stems and blossoms (not packed)
1/2 cup roasted, salted mixed nuts
2 very large cloves garlic, coarsely chopped
2 tablespoons avocado oil (or any)
1/8 teaspoon salt (taste before adding this as the nuts might be enough salt for you.
A little freshly ground pepper

Combine everything but salt and pepper in a food processor and grind to a fine slurry. Season to taste and use within 3 days or freeze. I freeze it in a dedicated ice cube tray and store the cubes in a freezer container to add a little to dressings, sauces, etc. later on.

Perfect Pesto Soup

This soup was made with what I had on hand (grated carrot, roasted cauliflower, roasted chicken, freshly made pesto) and despite the somewhat random nature of the ingredients, it makes a perfect meal on a chilly, drizzly day. If you don’t have all the ingredients, you can always add, omit and edit as you see fit. Gotta say the roasted cauliflower lends this soup wonderful depth, though (easiest ever recipe below, if you want to try it). I just added enough pesto to give this speedy soup a warm, satisfying flavor without overpowering the other ingredients but more would be lovely too.

Chicken and Vegetable Soup With Pesto

1 teaspoon avocado or vegetable oil
1/2 onion, chopped
1/4 teaspoon salt 
 (I used basil salt recipe from last week)
1 stalk celery, chopped
1 cup grated carrot
1 cup shredded kale
2 medium zucchini, chopped
2 cups cooked chicken, diced
3 cups roasted cauliflower
2-3 tablespoons pesto

In a soup pot, combine oil, onions and salt over medium high heat and cook until barely soft (2-3 minutes). Add celery, carrot, kale and zucchini, stir to coat and cook for 5 minutes. Stir in chicken, cover pan and cook for 5 minutes. Add cauliflower (if using) and water to barely cover everything. Bring to a simmer, stir in pesto to taste and serve hot. Makes about 6 delectable cups.

Irresistible Roasted Cauliflower

1 head cauliflower
2 teaspoons avocado oil (or any high temp oil)
1/4 teaspoon salt (I used rosemary garlic salt, 
 recipe from last week)

Preheat oven to 400 degrees F. Cut cauliflower florets into similarly bite sized pieces, leaving some stem on them and adding and smaller leaves. Pour oil in a rimmed baking sheet and sprinkle with half the salt, add cauliflower and toss to coat. Sprinkle with remaining salt and bake at 400 for 20 minutes. Stir with a spatula, return to oven and bake for another 15-20 minutes until well browned on at least one side. Serves at least one.

Posted in Care & Feeding, fall/winter crops, Health & Wellbeing, preserving food, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , | 4 Comments

Autumn Harvest, Autumn Meals

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Cherishing the last of the basil and zucchini

Getting Inventive With Zucchini

One of my favorite aspects of this time of year is the way friends and neighbors love to hand out extra vegetables. Whenever I share extra plants in the summer, a sweet share of the harvest appears like magic on my porch: little piles of ripe tomatoes, garlic, a handful of tender pole beans, a fat winter squash, and of course zucchini. LOTS of zucchini. I know some people complain about getting zucched, but to me, it’s a lovely gift, especially this year when I really didn’t have the capacity to tend my garden beyond a loving, regretful minimum.

There are so many things to do with this delicious squash, from savory pancakes and fritters to risotto and stir fries and of course it can be added to all sort of soups. I sneak it into casseroles and stews, add it to chili and pasta sauce, and even put shredded zucchini into chicken pot pie. Best of all, I know my daughter is getting her vegetables even if she doesn’t realize it. There are plenty of ways to hide zucchini, but why not let it shine? To me, it’s best cooked quickly so it doesn’t turn to mush. The thick, hearty soup below cooks fast, so the firm, late harvest zucchini still has a pleasant texture. See what you think!

A Little Pesto Goes A Long Way

This afternoon I made some pesto with the last of my plants which were fading fast in the now-chilly nights. It’s a super quick very easy vegan recipe (no cheese, because I don’t have any right now) that adds body and that enticing, crave-able flavor to pretty much anything and even freezes beautifully. You really don’t miss the cheese as it’s plenty rich thanks to the oil and ground up nuts. Sometimes I use all walnuts or almonds or cashews, but this time I used mixed nuts because we were just given some (porch gift!) that also included hazelnuts and pecans. Why not?

Speedy Vegan Pesto

6 cups basil leaves, stems and blossoms (not packed)
1/2 cup roasted, salted mixed nuts
2 very large cloves garlic, coarsely chopped
2 tablespoons avocado oil (or any)
1/8 teaspoon salt (taste before adding this as the nuts might be enough salt for you.
A little freshly ground pepper

Combine everything but salt and pepper in a food processor and grind to a fine slurry. Season to taste and use within 3 days or freeze. I freeze it in a dedicated ice cube tray and store the cubes in a freezer container to add a little to dressings, sauces, etc. later on.

Perfect Pesto Soup

This soup was made with what I had on hand (grated carrot, roasted cauliflower, roasted chicken, freshly made pesto) and despite the somewhat random nature of the ingredients, it makes a perfect meal on a chilly, drizzly day. If you don’t have all the ingredients, you can always add, omit and edit as you see fit. Gotta say the roasted cauliflower lends this soup wonderful depth, though (easiest ever recipe below, if you want to try it). I just added enough pesto to give this speedy soup a warm, satisfying flavor without overpowering the other ingredients but more would be lovely too.

Chicken and Vegetable Soup With Pesto

1 teaspoon avocado or vegetable oil
1/2 onion, chopped
1/4 teaspoon salt 
 (I used basil salt recipe from last week)
1 stalk celery, chopped
1 cup grated carrot
1 cup shredded kale
2 medium zucchini, chopped
2 cups cooked chicken, diced
3 cups roasted cauliflower
2-3 tablespoons pesto

In a soup pot, combine oil, onions and salt over medium high heat and cook until barely soft (2-3 minutes). Add celery, carrot, kale and zucchini, stir to coat and cook for 5 minutes. Stir in chicken, cover pan and cook for 5 minutes. Add cauliflower (if using) and water to barely cover everything. Bring to a simmer, stir in pesto to taste and serve hot. Makes about 6 delectable cups.

When Simple Is Great

Some folks scorn a simple recipe as being too basic to be any good. Fact is, lovely ingredients don’t need help and the right cooking technique brings out their natural flavors simply and easily.

Irresistible Roasted Cauliflower

1 head cauliflower
2 teaspoons avocado oil (or any high temp oil)
1/4 teaspoon salt (I used rosemary garlic salt, 
 recipe from last week)

Preheat oven to 400 degrees F. Cut cauliflower florets into similarly bite sized pieces, leaving some stem on them and adding and smaller leaves. Pour oil in a rimmed baking sheet and sprinkle with half the salt, add cauliflower and toss to coat. Sprinkle with remaining salt and bake at 400 for 20 minutes. Stir with a spatula, return to oven and bake for another 15-20 minutes until well browned on at least one side. Serves at least one.

Posted in Care & Feeding, fall/winter crops, Health & Wellbeing, Nutrition, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , , | Leave a comment

Welcoming The Rains

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Rosemary garlic salt makes a welcome gift

Autumn Is A Good Time For Slow Living

After the long summer drought, what bliss to wake in the night to hear rain pattering on the roof and to walk out in the morning to a refreshing drizzle. With Seattle calling for water restrictions and asking people to cut showers short, I feel especially grateful for this lovely rain that has plants perking up and birds chirping merrily as they explore the wet tangle of the autumn garden. With so much care needed at home this summer, the garden has been pretty much on its own yet is holding up quite well. Hardy fuchsias are feeding hummingbirds as well as bees galore. Catnip is throwing out its third set of flowering stems and charming small birds have been enjoying the tiny seeds on the untrimmed older stalks. The Russian sage is still going strong, as are the many kinds of oregano throughout the garden. Runaway mint that lurks under the big troughs is blooming too, providing plenty of nourishment for all sorts of pollinators, as are the occasional tufts of lemon balm, a delicious yet weedy herb that seeds itself around with abandon.

Though most of the annuals are fading, a late crop of sweetpeas is still blooming generously, despite being blown about but gusting wind and rain. Their sweet scent comes through the window as I write, combining pleasantly with the distinctive fragrance of fallen leaves, reminding me that it’s time to get out the sweaters and vests. On the Equinox eve, a group of neighbors gathered to sing in the season over a truly crackling fire (safely held in a metal fire bowl, as the modified burn ban now allows). We sang from our musical memories, sometimes humming as words escaped, making spontaneous mashups. I thought about how so many other countries have traditional seasonal songs, stories, food, and activities and all we could come up with was a medley of random tunes that were popular in our distant youths.

Cultural Gaps

Back then, most schools offered music classes at least weekly and we all learned a lot of Americana that many, perhaps most children today don’t know, from Sweet Betsy From Pike and Home On The Range to Working On The Railway and Oh Suzannah. I’ve been singing with a vocal trio for about 17 years now and we like to include a lot of those old timey songs when we play at farmers markets and anywhere with an older audience. It’s fun to see people’s ears prick up and watch them start to sing along as the words come wandering back to memory. I sing a lot of these songs to my grandkids, who seem only to learn trendy pop songs at school these days. Maybe that’s fine but it does feel like it might be time for another great folk song revival (last one was in the 1950s, after all). Songs carry cultural history, colonialism included; think about the songs about pioneer life, about immigrants, about waves of social upheaval, about hoe downs and play parties before radio and tv took over. Keeping music alive takes time too, another part of slow living.

I’ve been thinking a lot about lost arts, from singing to story telling because our local senior center is hosting a book group that’s reading Braiding Sweetgrass together over several months. In the second section, Tending Sweetgrass, the author brings up many instances of slow living that are part of very few American lives these days. While discussing traditional stories that pass along wisdom through the generations, the author (Robin Wall Kimmerer) tells stories of her own life experiences that have expanded her world view. Many, like making maple syrup, learning lore from an elderly neighbor, or restoring a plant-choked pond, are processes that take time, sometimes lots of it. In today’s busy-busy world, it feels more important than ever to make the time to nurture sturdy, positive connections throughout our community. Let’s keep growing fruits and vegetables to share, making bread and soup to share, keep finding ways to make friends with lonely neighbors. And let’s keep on singing and telling valuable stories. Onward, right?

About That Rosemary Salt

Recently several people have asked for the recipe for various kinds of herbed salts, from rosemary or basil to garlic salt. All are pretty similar and once you have the basic method down, you can experiment freely and make your own combinations. I started doing this years ago by filling a 2-cup measure with sprigs of all kinds of garden herbs, from thyme and oregano to savory and sage, then grinding it with kosher salt. When that batch got funky too soon, I learned to stabilize it by baking the mixture at 225 degrees F until it forms a light crust (10-20 minutes, depending on batch size and moisture content of add-ins). Cool it a bit, then grind it again (don’t wash the food processor too soon or you have to dry it before doing this step, which is a pain). This is a good time to make salt with the last of the basil, while rosemary and garlic can be used pretty much any time you think of it.

Rosemary Salt

2 cups stemmed rosemary
2 cups coarse kosher salt

Grind together to a coarse paste that still has flecks of green. Spread evenly in a rimmed baking sheet and bake at 225 degrees F until crust forms (usually 15-20 minutes). Cool slightly, break up the pieces, and grind again briefly (a few seconds is usually enough). Store in tightly sealed glass containers out of direct light for up to 6 months. Pour through a small funnel to fill smaller glass shaker jars (I get mine from the bulk department of my local grocery store) to give as very welcome gifts.

Rosemary Garlic Salt

As above, adding 4-6 cloves garlic before the first grinding. Mixture will look a bit more yellow and that’s fine.

Garlic Salt

1 large head garlic, cloves peeled
2 cups coarse kosher salt

Same direction as above, mixture gets quite yellow.

Basil Salt

Use 2 cups shredded basil to 2 cups salt and proceed as above. Same for any herbs, really.

Posted in Birds In The Garden, Care & Feeding, fall/winter crops, Hardy Herbs, Health & Wellbeing, Pollination Gardens, Pollinators, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , , , , | 1 Comment