Ten Days of Little Celebrations - October 2012

Back in mid-August I posted about finding things to celebrate each day. It’s an easy thing for me to do and getting into the habit of writing it down each day reminds me to be grateful for these and a myriad of other things in my life. Here are some ‘little celebrations’ I’ve noted this month:

Sleeping late. The night had gotten cold and we didn’t have the heat coming on yet. It was so wonderful to stay under the warm blankets just a little longer than usual.

A rainy day. I like to work when it is raining. There is no temptation to get outdoors and the little bit of noise from the rain on the roof provides the white noise to keep my focus on whatever I am doing. It’s a day to where concentration comes easily.

Pink mushrooms in the grass. Mushrooms seem to come up very quickly after a rain. These were almost hidden in the grass. At first I thought they were scraps of fall leaves. But from the side or underneath ---- they were this wonder color.

Watkins Glen. A beautiful place any time but I enjoyed it in the fall.

Corning Museum of Glass.  I like glass in just about all its forms. Every time I go to this museum I find some other beautiful piece that I’d failed to notice before.

Home again. I always celebrate the first day back home even if I was only gone a relatively short time.

Writing 3,000 words to start a short story. I’ve signed up to participate in the National Novel Writing Month in November. So - I am busily practicing writing something every day and preparing a chapter by chapter outline to be ready to get 50,000 words written in November. Writing a 3,000 word chunk of a short story in a day was one of my practices that was successful! Hurray!

Sweet potato harvest. The weather dictated that it was time. It’s a lot like unwrapping a present although, in this case, you know there will be sweet potatoes. The surprise is how many there might be and how big are they.

Magnificent maple seen on the drive to the grocery store. Sometimes a path we take frequently has something of temporarily extraordinary beauty: in this case - a tree that has a glorious week every year in the fall….and somehow I always notice it.

Bean soup. Humble fare that was exactly what I wanted on a cool fall day.

Sweet Potato Harvest

Last spring I planted the sprouted end of a sweet potato before I cooked the rest of it. It wasn’t long before the large pot on the deck contained a fast growing and very green vine. A light frost last weekend damaged the leaves (on the left in the picture below taken about a month ago) - prompting me to harvest the crop. There were vines draped over the rosemary and basil pots and across the deck. They were sending their photosynthetic energy to that one pot so I anticipated that there were at least a few sweet potatoes.

The crop was one large sweet potato and then a handful that were shaped like large carrots. I’ll be making sweet potato soup with them later this week! Sweet potatoes are one of my favorite deck plants because they are easy to care for, they look pretty all summer long and they produce something edible too!

Recipe of the Week: Sourdough Adventure - Sweet Potato Bread

This recipe takes time…but the results are luscious. I’ll make a larger batch next time. The combination of the sweet potato, buckwheat, and drizzle of molasses makes it good by itself or as an accompaniment to a special meal. I enjoy toasting slices of it for open faced sandwiches with deli smoked turkey or ham for lunch….or slathering it with butter for mid-morning or mid-afternoon snack.

In a food processor with the dough blade - combine: 

• 1/2 cup whole wheat sourdough starter
• 1/2 cup warm water
• 1/2 cup buckwheat flour 

Mix thoroughly. Let sit 2-4 hours (or more) to mature. 

• 1 medium sweet potato, cooked in the microwave until soft, peeled
• 1 tablespoon sugar
• 1/2 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 3/4 cup whole wheat flour (or half whole wheat/half buckwheat)
• Drizzle of molasses 

Add all ingredients to the sourdough starter already in the food processor. Process until all ingredients are well mixed and the dough is smooth. It should begin to pull away from the sides of the processor (if not add a little more flour). Spray ovenproof pan or baking dish with cooking spray. Spread the dough evenly and let rise for 2-4 hours until double in bulk. I like to use my oven with just the oven light on (otherwise no heat); it’s out of the way and there are no drafts.

Cook at 350 degrees Fahrenheit for about 40 minutes or until the top begins to brown. Remove from oven. Brush with olive oil (optional).

Feeling Energized at Home

It is easy to feel energized in September. Maybe it’s prompted by the cooling trend in the weather or the year after year jangling of a new school year - even if we are not actually in school this particular year.

New projects started…the garden harvested….the house and car ready for winter…house guests invited and welcomed…all good ways to channel that energy and enjoy September.

I’ve never quite synced with the notion of ‘spring cleaning’ because the burst of energy toward homemaking has always caught me in the early fall instead. In the past week I’ve cleaned out under bathroom sinks and the linen closet. Spending an hour or two a day on cleaning out storage areas of the house and cleaning those areas that only get cleaned about once a year seems very appealing right now.

And then there are the gardening pots on the deck. The sweet potatoes will be the last things I will harvest (picture on right) - just before 1st frost; the plant has at least one very large sweat potato that has pushed its way above the soil twice (I’ve added soil to cover it!). All the other herbs are going to be started along the drying process this week. I also have a bucket of day lily bulbs that were too crowded in their bed; now I need to replant them in new flowerbeds.

And I have 3 sets of house guests scheduled to arrive at various times over the next couple of months!

September is definitely a high energy month for me. Is it for you too?

Recipe of the Week: Sweet Potato Cake Muffins

This recipe is derived originally from a carrot cake recipe. I used grated sweet potato in place of the carrots. I also substituted honey and apple juice concentrate for the sugar. This recipe does well with whole wheat flour because is it very moist and the other ingredients are hearty flavors that are not overwhelmed by the whole wheat.

1 1/3 cups olive oil

1 cup honey

1 cup apple juice concentrate

1 teaspoon pure vanilla extract

3 eggs

2 cups whole wheat flour

2 teaspoons ground cinnamon (rounded)

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups grated sweet potatoes (less than 1 pound)

1 cup raisins

1 small can crushed pineapple, drained

Preheat the oven to 350 degrees F. Spray muffin tins (makes 24+ muffins).

In large bowl, combine together the flour, cinnamon, baking soda, and salt. Add the grated sweet potato and raisins; stir to coat them with the flour mixture.

Whisk olive oil, honey, apple juice concentrate, vanilla, and eggs together in a small bowl or large measuring cup. Add to the flour mixture and stir until combined.

Scoop the batter into muffin cups until each is 3/4 full. Bake until a toothpick comes out clean. Cool on a rack. I made regular muffins, muffin tops, and a couple of mini-Bundt muffins.

Recipe(s) of the Week: Yellow Veggies

There have been times in my life that I have been challenged to get enough yellow/orange veggies…but not recently. It seems so easy now. Here are my top 10 ways to get at least one serving of yellow veggies every single day: 

1. Pumpkin or sweet potato or carrot muffin (Great any time but my preference is breakfast or mid-morning snack)
2. Pumpkin custard (Skip the crust and just make the custard!)
3. A fall favorite: Select a small pumpkin and bake it in the oven for about 30 minutes. Cut off the top, scoop out the seeds and fibers from the center. Stuff with applesauce and cinnamon…or just dust with cinnamon…replace the top and bake until it is soft. Serve as wedges drizzled with the applesauce stuffing or butter.
4. Raw carrots (The small ones, already prepared, make a great snack or as an colorfu addition to a meal)
5. Cut up carrots into slivers and add to your favorite stir fry or salad
6. Add carrots to a homemade soup.
7. Baked sweet potato (Serve with butter or a drizzle with butter/pecans/maple syrup to turn it into dessert)
8. Baked sweet potato wedges (Peal sweet potato. Put wedges in a ziplock with olive oil and cinnamon to coat with spice…then bake about an hour at 350 degrees F.)
9. Cut an acorn squash in half. Bake cut side down for an hour. Serve with cinnamon and butter.
10. Shred a raw sweat potato in the food processor then use over the course of the next week
    • In stir fry
    • In sweet potato/raisin salad with orange marmalade and olive oil dressing
    • Baked in individual serving portions drizzled with honey and butter at 350 degrees F for 30 minutes
    • As a salad ingredient