first fall meal

We enjoyed our first fall meal last night.  I have been glancing at the beautiful winter squash at the farmers' market these past few weeks, but didn't feel ready quite yet for jumping into fall foods.  Still too many delicious tomatoes and melons and glorious summer veggies.  And more pickles to make.  But on Sunday I felt I was finally ready and took the plunge.  It was a beautiful blue-green kabocha squash.  And yesterday I baked it, along with a pumpkin for good measure (hopefully to become a pie or muffins this week), and made our favorite gingered squash and apple soup.  It was delicious with some fresh bread, sausage, and a simple salad.  Oh, and a scrumptious cottage pie made by our friend Noah.  We had a lovely house meal with our upstairs friends.  A wonderful way to welcome in the autumn.

chrome

Sometimes it is those shiny things that give us joy.  In my case this past weekend, it was scrubbing and scouring my bike (lots of elbow grease and some Barkeepers Friend powder) and shining up the rusty pitted chrome.  Even some of the most rusted parts that I thought had not a chance cleaned up quite nicely.  An hour later, my bike looked so happy and shiny and loved.

And then there was that pencil sharpener.  Our plug in electric one that we fixed and gave a second life gave up the ghost (guess sharpeners only have 2 lives).  I found that one that Tom had rescued from his old office, and had been looking for a home.  I love those old hand crank varieties.  Unfortunately this one took several tries (or weekends) to get firmly installed.  But there it is shiny and ready for all those pencils that having been waiting.........

pink pearls

We planted two apple trees when we bought the Pumpkin House in honor of our wedding at the Philo Apple Farm (a bit of country paradise in the Anderson Valley).  One is a Pink Pearl, and it is the most magical apple I have ever met.  We took the first fruit the tree produced and brought it to our friends' wedding in Maine many years ago.  At the end of the ceremony Tom gave it to the couple, with a little story about our wedding and the trees.  They both took a bite of the apple, and their jaws dropped in amazement, as it was bright pink inside - like a pink heart sent their way.  Tom and I were equally surprised as we had never had a pink pearl apple before.

Our tree has grown and produces many apples each year.  We aren't always successful at picking them before they drop, and thus we end up with a fair amount of bruised fruit.  This year we put the cut apples in oatmeal (cooking them on top along with the oatmeal and cinnamon, my favorite way to make it) and then made an apple clafouti.  The kids have been requesting that delicious dessert frequently.   This was the first of the season.  It is so easy to make, and so delicious to eat.

Apple Clafouti

Five cups peeled and sliced apples (preferably Philo Gold or other tart apple)
10 tbsp. butter
3 tbsp. Brandy or Calvados
3 eggs
1 cup milk
1 tsp. vanilla
1/2 tsp. salt
1/2 cup sugar
2/3 cup flour

Preheat oven to 400 degrees.  Sauté apples in 4 tablespoons butter until just warm.  Add brandy and continue to sauté until apples are soft.  Reserve the remaining juices.  Meanwhile, in a blender, combine eggs, milk, vanilla, 6 tablespoons melted butter, salt and sugar.  Then gradually add in 2/3 cup flour so you don't get lumps.  Butter a 10" pie plate and preheat at 400 degrees in oven.  Remove from oven and place 1/2 of batter in the hot plate.  With a slotted spoon place hot fruit on batter, reserving juices.  Pour remaining batter over fruit and sprinkle with cinnamon (my addition).   Bake at 400 degrees for 25 to 30 minutes.  [Optional, but oh so good: In a small pan over low heat, mix 1/4 cup reserved fruit juices with 1/4 cup apple cider syrup (from the farm - amazing stuff) or maple syrup to substitute.  Gently warm to make a sauce.]  Serve warm with sauce and/or vanilla ice cream or yogurt.

finishing the wagon

Well, the wagon isn't quite "done" yet, but it is happily usable.  A few weeks ago we finished the base, and created a flatbed wagon.  Last weekend, my daughter and I were determined to finish the "body" - clamping, drilling, and screwing the durable but slightly warped salvaged stair treads we used for the sides.  It all came together, and the wagon made its maiden voyage to the farmers' market.  This week it has been used as a bunny carrier, as the rabbit makes his way in comfort (hay, food, and friends) up and down the block.  A few of the nuts have worked their way off, so back to the tool shed the wagon goes.  Painting is up next.  Stay tuned!

making pickles

I made lots of jars of refrigerator pickles last year, but they were a little too salty, and didn't get enjoyed or eaten quickly.  This year I tried again and just experienced the success of a tasty homemade pickle.  I wanted to try to - and still hope to - use a fermented version shared by Sandor Katz, but ended up going with the tried and true vinegar variety.  Equal parts water and vinegar (a mix of 3/4 white vinegar and 1/4 cider vinegar) with a tablespoon of salt and sugar for every cup of water, and some turmeric, celery seed, and mustard seed made the brine.  I added a couple of small stalks of dill and a garlic clove to each jar.  Heat the brine to boiling, slice up the pickling cukes, put in the jars and add the brine and seal.  I just made the refrigerator variety this time, and I am sure they will be eaten within the week.  Yum.

using the wagon wheels

I go to our local farmers' market almost every Sunday morning that I am in town - probably 40 times a year.  Usually I go on bicycle, and come home trying to balance my heavy load in my large-but-not-large-enough front basket and on my handlebars.  Some see it as picturesque (especially when I have flowers teetering on the top of my french market basket), but those unbalanced baskets and bags aren't so fun to maneuver.  I look back fondly on the days when we had a jogging stroller to haul our veggies home, sometimes on the lap of our kids.

So, I thought I might build an art bike with a tricycle as a base.  And I still hope to do that.  But while carrying my really heavy basket around the market this past Sunday, I decided that even that bike wouldn't solve the whole problem.  I really could use one of those handy wheeled carts that people use in New York, and happily, more and more around here.  It would make my marketing experience so much more relaxed and enjoyable (in the way that removing heavy objects from your purse can change your mood so quickly).  And then I remembered the wagon wheels that I uncovered while cleaning out the garden house/garage (leftover from my kids' wagon that had fallen apart).  Yes, most would have given them the heave.  But I thought they might come in handy.  When I proposed the idea of building a wagon to my daughter, she took the bait.  Out we went to clean off the wheels, lube them up, and find some wood scraps to use.  I suggested we draw up some "plans" before we started to build.  Amazingly, my daughter drew up something very similar to one idea I had.  She even made a planning and designing book first to record her ideas.  The project is still "under construction" so check back in a few weeks for more pictures of the finished wagon.

summer salads

I love salads in the summer.  All those delicious fresh veggies coming together to make mouthwatering combinations.  My favorite summer salad (as well as that of my husband and daughter), without doubt, is insalata caprese.  Heirloom tomatoes, fresh mozzarella, and some chopped basil.  Dressing: fine olive oil drizzled over the top and a dash of balsamic tucked down under, with a little salt sprinkled on top as well.  Sorry but no photo right now.  My other favorites this summer (and those most requested):

favorite tuna salad

inspired by the delicious Copacabana tuna sandwiches I enjoyed in grad school at Berkeley made by Brazil Cafe, this is one of the few tuna salads I enjoy eating by the spoonful.  I love tuna melts, especially when I need a comforting meal, but this salad shines on its own.  And my kids love it too (and how that makes mom happy!).  I typically use equal amounts tuna and grated carrot, and then throw in a smaller amount of chopped red onion (or green onion) and chopped dill.  For dressing I combine mayo with a smaller amount of mustard, cider vinegar, braggs/tamari, olive oil, a little honey or agave, and some pepper.

kale market salad

I finally made a new kale salad.  I saw the recipe at 101 cookbooks and really wanted to try it.  It was the end of the spring fennel season in June, but I found some in my refrigerator, and pulled it together.  Simply delicious!

southwest cole slaw

Shredded cabbage (I usually use purple, but you could use green), corn, diced yellow and/or red pepper, diced red onion, corn, and (if you have them) diced roasted red peppers.  For dressing I combine mayo with smaller amounts of chipotle salsa, cider vinegar, olive oil, garlic, adobo sauce or smoked paprika, salt and pepper.

greek inspired chop salad

I love sheep milk feta, and so I make this salad to go with it.  Add chopped homegrown tomatoes (don't need to be beautiful just fresh and juicy), cucumbers (I have been using some of our lemon cucumbers and those go well), sweet peppers, and a smaller amount of finely diced red onion.  Dress with a simple olive oil and red wine vinegar, with some salt and pepper thrown on top.  And don't forget the crumbled feta - sheep milk if possible.  Mmmmmmm.