Gleanings of the Week Ending December 26, 2015

Violet Snail spends whole life drifting on self-made bubbles -  A sea snail that floats around underneath bubbles….a pretty denizen of our oceans that preys on Portuguese man o’ war.

There are twelve different kinds of rainbows – I was hoping there would a reference with pictures of the 12 different kinds…but it isn’t in this post.

Ten Cool Thinks the Kitchen of the Future Will Do – Some things on this list don’t seem that great to me. Printing dinner with a countertop 3-D printer does not seem appetizing at all to me.

10 Truly Guilt-Free Wholefood Vegan Cookies - Many of these cookies look more appetizing to me than the bakery offerings I used to be drawn to. I recently had a slice of carrot cake and left half the icing on the plate because it seemed like there was more icing than cake!

Treating colon cancer with vitamin A – As I read this article – I wondered if the vitamin A rich foods I love in my diet (and think of as ‘good’ for my eyes) are good for other reasons too.

See nature in a whole new light –  17 pictures of bugs!

A historical atlas of America, built for the 21^st century – From the University of Richmond’s Digital Scholarship Lab….the site is called American Panorama: An Atlas of United States History. There are 4 maps now (the forced migration of enslaved people 1810-1860), the overland trails 1840-1860, foreign born population 1850-2010, and Canals 1820-1860) with more to come.

This physicist makes dazzling snowflakes in his laboratory – Wonderful images…Ken Libbrecht has a snowflake machine and photographs the unique snowflakes it creates from water vapor condensing on a sapphire substrate.

Cool roofs in China offer enhanced benefits during heat waves – As people put on new roofs….maybe the lighter colored roofs will become the norm on our warming planet.

Festive underwater creatures look like mini Christmas trees – Even though the Christmas holiday is over…I couldn’t resist including these tropical worms that look like colorful Christmas tree bristles on their calcium carbonate bases.

It’s the Season for Soup

When it’s cold outside – I like to make soup. Here’s my general technique:

I check my refrigerator and pantry – picking a protein and vegetables. And then I think about the broth.

The protein is generally something left over that I need to use up (like roast or lunch meat) or frozen edamame, or nuts (dry roasted peanuts or soy beans or my favorites). Sometimes I use quinoa as the protein source.

I try to pick veggies that will hold up to being in soup. I particularly like carrots and Brussel sprouts and bell pepper…and some of the stronger greens like beet tops or kale. I still have frozen whole tomatoes that are excellent thawed to enrich winter soups. Sometimes I cut up sweet potatoes to use instead of carrots. Onions and garlic can be cut up fresh or added in dry form. If I use them fresh I like to sauté them before adding the broth. In fact – many of the veggies can be sautéed before the broth is added.

Broths can be made a number of ways. I sometimes start with whatever is hot in the tea pot (tea, ginger water, cinnamon water, etc.) then I add seasonings or a bouillon cube…or let the meat I am adding provide the flavor and seasoning. My favorite seasonings (other than garlic and onion) are oregano, thyme, basil….or curry.

I don’t make cream soups very often but that doesn’t mean I don’t have thick pureed type soups. I like butternut squash soup with curry seasoning. Two ways to prepare it: 1) cook the squash directly in the broth and then mash it in the pan or 2) use squash cooked previously that is already pureed when I add it to the broth. The bright green of edamame added as the protein makes a very colorful soup…..or dry roasted peanuts if the bright colors are overwhelming.

Enjoy a warm bowl of December soup!

Beautiful Food – December 2015

Beautiful food often comes in whole plates like this one: Brussel sprouts with orange marmalade glaze, potato skins (there butter melting inside…my husband only like the inside of the potato and I have always favored the skins; we’re a good match), roast, and a cranberry sweet potato bread.

Sometimes even when it is cold, I get hungry for a salad. This one had no lettuce at all! It was hearty meal of celery (complete with leaves), cucumbers, carrots, cranberries, and peanuts! I like the bright colors and the melding of flavors. This time of year I like cranberries in lots of dishes.

The last stir fry with CSA veggies included watermelon radish, turnips, sweet potatoes and a few Brussel sprouts. The green beans were some I’d put in the freezer; they thawed quickly when added to the stir fry. The different shapes appeal to me almost as much as the colors.

A more recent stir fry is just as colorful but everything is from the produce section of the grocery store. I like different colors of bell pepper and carrot chips roughly cut…and I am enjoying Brussel sprouts although I’m going to wait a bit before buying more.

Food that is brightly colored and tastes good….beautiful!

Something Hot to Drink

When the weather gets cold – something hot to drink is appealing. I’m trying some new hot drinks this season – ones that I don’t feel compelled to add sweetener of any kind to be palatable (last year I used way too much artificial sweetener). Here are the hot drinks I like so far. I make them all in my coffee maker than has never seen coffee!

• A stick of cinnamon in the carafe of the coffee maker. I let I steep until it begins to uncurl.
• A piece of fresh ginger in the carafe of the coffee maker.
• Home grown dried mint in the filter of the coffee maker. A tablespoonful for a pot. I like it plain or with almond milk.
• A small black tea bag added to the mint in the filter (one tea bag for a whole pot). It is bitter enough that I prefer it with almond milk.

Here’s to keeping warm from the inside out this winter!

Happy Thanksgiving!

When Thanksgiving Day first started, it was a celebration of the abundance of food after the annual harvest. Now – the vast majority of people have ready access to plenty of food throughout the year and the day is a holiday that (hopefully) acts as a reminder to be thankful for that aspect of the modern world. I applaud the efforts of organizations the seek ways to make the availably of food true for everyone, going beyond the majority that it true today.

The holiday period from Thanksgiving through the New Year have been a time of overeating and weight gain. I’m starting with a strategy this year to avoid the weight gain: spread out the treats so that no particular day is ‘over the top.’ I started off my making my ‘new’ treat for this season based on the cranberry carrot cake recipe from VegKitchen on Tuesday and enjoying one piece each day as my morning snack. I substituted grated sweet potato for the carrots and processed an apple with its peeling for the applesauce….and didn’t make the icing at all. It is still yummy.

Thanksgiving is also a time of traditions – particularly food related. My husband does not like turkey so we’ve always had roast. We have pumpkin custard (not crust) as one of the desserts. Sometimes I can’t resist a pecan pie but I make a small one (about half the usual size…and skip the crust). One food tradition that faded away with my grandmother was kolaches (apricot) and raisin buns; no one in the family makes that kind of bread any more.

Enough about food….there is a lot we all have to be thankful for every day. Having a day set aside each year with the name ‘Thanksgiving’ is a good reminder to realize that more often…not let the busy-ness of life cause us to savor and appreciate the wonderful aspects of our lives.

Gleanings of the Week Ending November 21, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Poland's Mysterious "Crooked Forest" Populated with 400 Bent Pine Trees – Trees are remarkably resilient. Whatever caused these trees to be bent near the base…and then continue growing upright…they are survivors!

Why do we still not know what’s inside the pyramids? – I usually notice stories about Ancient Egypt that come in on my newsfeeds but my awareness is even higher right now because of the Ancient Egypt course I am taking on Coursera.

6 Homemade Vegan Sauces and Condiments that are better than Store-bought – I’m trying the recipe for peanut sauce after I finish the store bought bottle I have in my refrigerator!

The digital revolution in higher education has already happened. No one noticed. – Another dimension of higher education not mentioned in this thoughtful piece is the continuing education that many post-career individuals seek. I recently looked at face to face classes offered in my area of Maryland and decided that the selection available from Coursera and other online providers was much greater (and the price was right too). Another case where the digital revolution in higher education has already happened.

Photography in the National Parks: Your Armchair Guide to Big Bend National Park – Part 2  - A continuation of an article I included in my October 31 gleanings….good info for planning a trip there.

Tangy and Tasty Fresh Cranberry Recipes – My ‘new’ recipe to try for Thanksgiving is the Cranberry-Carrot cake. I am not going to put icing on it….eat it more like muffins for Thanksgiving Day brunch. Don't forget Cranberry Orange Relish either! Wegmans recipe is here.

Move Over, Turkey: Meet the World’s Other Bald, Be-wattled Birds – Thinking of turkey this week….here are some other birds that have similar heads. They all look odd to me!

Field Drain Tile and the “Re-Eutrophication” of Lake Erie – Why the algal blooms have worsened in recent years after improving for the prior 15 years.

Elegant Greenhouse Photos Mimic the Ethereality of Oil Paintings – Hmm…the textured glass reminded me of a shower door. This might turn into a winter photography experiment!

Incan Mummy Genome Sequenced – The mitochondrial DNA analysis was the first completed and placed the boy in a very small subgroup – only 4 other known individuals. Other genetic analyses of the 500 year old mummy of a 7-year-old boy are ongoing.

Beautiful Food – November 2015

There are so many beautiful foods to choose from this time of year. It seems like there are bright colors at every turn.

The salads have the orange of sweet potatoes or carrots…the dark green of parsley or cilantro…the magenta of watermelon radishes…even the cheese and boiled eggs in this salad are colorful! The whole is as beautiful as it is tasty.

And the salsa made with end of season bounty of tomatoes, cilantro, onions, hot pepper, garlic, and onions…gets just a spike of citrus from a lemon (peel and all). The colors and flavors blends together to contribute to several kinds of meals and snacks: salads, stir fries, tacos, chips….

And what about all the root veggies this time of year: white turnips, watermelon radishes, sweet potatoes (ok…I cheated a little – the green is a broccoli stalk rather than a root vegetable)…all in one stir fry. I add a little water when I first start cooking them to make sure they have enough cooking time to soften. Again – the appearance of food makes a big difference in the appeal of the meal.

New this month – and something I look forward to every years – is the arrival of pomegranates in the grocery store. I buy at least one a week. The seeds always look like little jewels to me; the color meshes well with the season. And they are my favorite afternoon snack until the season runs its course sometime in the early part of next year!

Missing the Weekly CSA Share

This is the first week I don’t have a CSA share since the season ended last week and won’t start again until next June. It feels odd to not have the bounty of fresh veggies coming in from that source. I am intent on getting every bit of goodness out of what is left --- wondering how long I can go before I’ll buy veggies from my grocery store’s produce section. It won’t be this week certainly.

The refrigerator was so full that the ‘cool’ actually got a bit cooler and some of the greens froze…so I used them in soup and stir fry. I still have lettuce, spinach, radicchio, and cabbage for salads…lots of root vegetables (carrot, turnips, sweet potatoes, and radishes) for slaw. I have peppers, pac choi and tatsoi for stir fry. I’m trying to eat the most fragile veggies first.

I thought the cilantro might degrade first so I made salsa with it (using tomatoes and hot peppers from earlier in the CSA season and frozen). I love the blend of the veggies with onion, garlic, and half a lemon. I use salsa for more than just tacos; it becomes salad dressing and stir fry sauce…a drizzle on the top of soup.

There is still a butternut squash, small white potatoes, and garlic along with a lot of sweet potatoes that don’t take up any room in the refrigerator and will be edible for quite some time.

I’ve got dried thyme and parsley/carrot tops that will season foods into the winter too.

The big lesson learned from the CSA is how good vegetables can be. I am a little spoiled with getting them the same day they are picked so I choose carefully in the grocery store during the offseason. I don’t try to eat the same all during the year. During the winter I like to have warm meals so I tend to eat a lot less salad type greens and stick with the sturdy greens (kale, cabbage, pac choi) that hold up well in stir fries or soups. Sometimes my grocery store has organic greenhouse dandelion greens and that is a treat in winter!

CSA 21 and Beautiful Food

Next week will be the last of the CSA for 2015. We are getting a lot of vegetables each week as the fields end-of-season harvest rolls on. The week the bag was stuffed again.  The leaves of the bunch of turnips and stalk of Brussel sprouts stuck out of the top. The 3 pounds of sweet potatoes and watermelon radishes were at the bottom of the bag. A head of cabbage and bell peppers were toward the middle and the lettuce and bunch of cilantro was at the top. I traded the hot peppers included in the share for an extra bunch of cilantro. We were allowed two items from the overage table and I chose the pink stemmed chard and a pound of small broccoli stalks.

There is so much that is beautiful about fall foods. The one-potato-soup made with a broth started with water beets were cooked in (very red, a little vinegary) was a beautiful color and tastey.

Some food are beautiful in the raw – like these Brussel sprouts.

I’ve discovered that I use the firmer veggies like broccoli, sweet potatoes, kohlrabi, radishes and turnips in salads (slaw or added to lettuce) and stir fries when they are already shredded and ready to go.  The shredder disk of the food processor makes it very easy and the result – all mixed together – is beautiful and tastey. The picture below is from last week with the watermelon radish contributing the bright pink, sweet potato the orange, broccoli (the whole stalk!) the green, turnips and kohlrabi the white. Later today I’ll make a new batch with the veggies I need to use up now: purple cabbage, watermelon radish, sweet potato, broccoli, and turnips.

Beautiful Food - September 2015

I decided to do a monthly post on ‘beautiful food’ and am finding that it easy to select foods that are luscious looking and tasting to me. I thrive on variety! Our CSA prompts some of the variety; in September the tomatoes were still abundant and we had sweet potato leaves one week. Somehow eggs were prevalent in my diet than usual this month. So here’s the top 4 ‘beautiful foods’ for September:

This month I enjoyed toasted pita wedges with homemade orange/lemon marmalade (recipe here),

Egg salad (hard boiled eggs and hummus in a food processor until ‘spreadable’) wrapped in sweet potato leaves (only available for a short time, just before the sweet potatoes are harvested at our CSA),

The jewels of small tomatoes,

And eggs in a nest (recipe here). I went a little overboard on the ‘nest’ so this was a hearty dinner!

Ten Days of Little Celebrations - August 2015

Noticing something worth celebration each day is an easy thing for me to do. The habit of writing it down reminds me to be grateful for these and a myriad of other things in my life. Here are my top 10 for August 2015.

Eggplant balls - I finally found a recipe made with eggplant that I really like. The balls are good as appetizers or with spaghetti sauce (i.e. like meat balls) or cut in quarters and used in a stir fry. The recipe I started with is here; I substituted flaxseed meal and ground oatmeal for the bread crumbs.

Great cantaloupe and watermelon from the CSA this year - I always associate the best cantaloupe and watermelon with August….and this year was true to my memories. The watermelons were big, heavy things and very sweet; not the seedless and less flavorful varieties that seem the most popular in many grocery stores.

A visit from my daughter - My daughter had an opportunity to travel to our area for work….and she stayed on for a visit over the weekend. Wonderful serendipity.

New tablet (provided under warranty) - I got a notice about a month ago that my tablet was being recalled and that vendor would provide a replacement. The process worked! My new tablet arrived in the mail and was configured the way I wanted very quickly. I was braced for a glitch that never occurred.

Windows 10 - I was running Windows 7 and decided to upgrade to Windows 10 to be on a more current operating system. Again I anticipated a glitch of some kind. There was a minor one that cost me a few hours but otherwise it was easier. Most of the configuration I had previous was maintained during the install….that’s the part I celebrated.

Anticipating a road trip - I always enjoy the time just before a road trip....finding information for along our route, packing….celebrating that we are getting away for a little while.

Letchworth State Park - We had been to the park in New York once before during a spring time and wanted to go when it was warmer. Arriving first thing in the morning meant that we didn’t have lots of people in our photographs.

Taughannock State Park - Initially we had not planned to visit the park but I’m glad we had the time. We only went to the overlook of the falls but it brought back lots of memories of visits there with my daughter when she lived in the area several years ago.

Stony Brook State Park - This was a new park for use and was initially a disappointment because we were there on a hot afternoon and there were huge numbers of people. We came back on our way home and had the park to ourselves…and that the day I celebrated this particular park.

Nature Photography with summer campers - Celebrating a volunteer gig that was a joy - for me and the elementary are summer campers....sharing the wonder of nature.

Beautiful Food - August 2015

With the bounty of fresh veggies in August, it is easy to prepare a beautiful plate - full of color, great flavors, and nutrition. One of my favorites is a large heirloom tomato with cucumber….a little sprinkle of salt and a few leaves of fresh oregano.

Apples are often not so good in August because it is just before the new harvest. I had a bag of apples that should have been great for eating fresh but they had too many brown spots - so I made a huge apple crisp to use them up. I modified the recipe to give it a summer flavor by replacing the cinnamon with lemon and mint. And I replaced the flour with flaxseed meal and teff flour since I already had them on hand.  There is beauty in the ingredients, the big skillet in the oven, and the finished product! I always like the hint of red in from the cooked apple skin.

Topping:

• 1 cup oatmeal
• 1/4 cup flaxseed meal
• 3/4 cup teff flour
• 1 cup brown sugar
• Pinch baking soda
• Pinch baking powder
• 1/2 cup olive oil

Apples+

• 2 lemons
• 1/2 cup fresh mint leaves (or 1/4 cup dry mint) --- optional
• 10 cups apples
• 1 cup sugar
• 1 tablespoon flour
• 1/2 cup water

Spray the pan with cooking spray. This recipe will take a large one!

Process/grind the oatmeal if you want a fine texture topping. Combine topping ingredients in a bowl and mix with a fork until the lumps are small.

Cut the ends from the lemon and then cut into 8 wedges. Take out the seeds. Put the wedges (pulp and skin) into the food processor along with the mint leaves. Process until pureed.

Use the slicer on the food processor to slice the apples. I cut an apple into 8 wedges, cut the seeds/core and any bruise away, then start the food processor. Drop the apple wedges through the smaller opening in the top of the processor to get even slices (this was recommended in the booklet that came with my Cuisinart food processor).

Heat the oven to 350⁰ F.

Place the apple slices with the lemon/mint pulp into the pan. Use a spatula to distribute the apples and lemon/mint evenly in the pan. Sprinkle sugar and flour over the apples then drizzle the water on top.

Arrange the topping mixture on top of the apples.

Cook for 45 minutes.

Enjoy just out of the oven or cool from the refrigerator. It is good any time of day - for breakfast, snack or dessert!

Beautiful Food to Savor

It is easier to eat well when food looks appetizing…looks beautiful either on its own or in the way it is presented. Over the past 5 years or so as I’ve gone from overweight down to ‘normal’ weight, I’ve become more thoughtful about making food that is beautiful and tastes good at the same time. It is easier to savor food and be satisfied these days. Here are some ways I have done that for myself:

Beautiful dishes. Even something as simple as hummus with pita bread wedges can look beautiful served in my Blue Tulip glassware!

Prepped to eat. Cutting up the pita into wedges as part of the preparation makes it easier to enjoy the act of eating. I cut of salad into smaller pieces that the regular bagged salads for the same reason; I dislike having salad dressing dribble off a too-large piece of greens.

Make it colorful. Spinach - strawberry - carrot - almond salad…beautiful in a clear glass bowl. The vibrant colors and melding of flavors made this one of my favorite salads in June. In July the ‘red’ veggie can be tomatoes. In the fall, the ‘red’ is apples with the skin left on.  I almost always add carrots or sweet potato for ‘orange’. When the leafy greens are scarce in the hottest weather - I use mint or basil or rosemary to contrast with the white cucumbers (if their skin it too tough to provide the green). Stir fries can be colorful in the same way.

Eat with a view. My favorite way to enjoy an orange for morning snack is to look out the window over my kitchen sink at the deck garden while I am eating. I cut it into wedges and then just observe the birds at the bird feeder and bath…the insects at the flower…the breeze moving the trees in the background.

Fresh is best. Now that I’m on the second year of belonging to a Community Supported Agriculture, I am a believer in the beauty and taste of just harvested produce. I love to eat seasonally.

Homemade Zucchini Hummus and Orange Marmalade

I have discovered two recipes recently that are so easy to make at home that I won’t be buying the equivalent in the grocery store any time soon.  Both recipes are the ones I will make again and again this summer - the 'condiments' of Summer 2015!

Zucchini Hummus

(This recipe uses zucchini rather than chickpeas. A version of it was included in a newsletter from the Gorman Farms CSA on the first week zucchini was included in the share. I modified it slightly - part of joy of cooking as far as I'm concerned.)

1 cup diced raw zucchini

1/3 cup tahini butter

1/4 cup fresh lemon juice

2 cloves garlic minced

2 teaspoon cumin

Salt to taste

Put everything in a food processor and process until smooth. Refrigerate and use as dip or salad dressing!

Some variations I am going to try:

• Add fresh basil or mint or both (since I have them growing in deck pots)
• Season with no-salt seasoning blends
• Add lemon or orange zest
• Add a little extra tahini or some olive oil for better salad dress consistency
• Add 1 tablespoon flaxseed meal for thicker consistency

Orange Marmalade

Cut the ends off an orange. Cut into wedges, removing seeds. (Option: If you have the skin and pulp of a lemon after making zucchini hummus, cut it up and add to the orange to make orange/lemon marmalade!). Process in a food processor until skin and pulp are reduced to small bits.

Place process citrus in a small saucepan. Add 1/2 cup sugar and 2 tablespoons of lemon juice. Set timer for 15 minutes and bring to boil on high heat then the lower the heat to simmer.

Cool. Place in a glass jar with a tight lid (I use a wide mouthed jar that salsa came in). Refrigerate.

I enjoy marmalade in warmed pitas (small) or on toast. It is a wonderful salad dressing either alone or combined with olive oil. Use as a component of dressing for carrot/raisin or celery/apple/raisin or spinach/strawberry salad.

Gleanings of the Week Ending July 4, 2015

Hope you are enjoying the 4th of July! We’re going to see the local fireworks display tonight. The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Weight loss, combined with vitamin D, reduces inflammation linked to cancer, chronic disease - And the study was done with postmenopausal women! Quite a welcome change from the days where most medical studies were done with middle aged men.

The Mythology and Art of the American Road Trip - 100 billboards along I-10 from California to Florida.

The Colonial Revival Furniture Made at Eleanor Roosevelt's Val-Kill Industries - I like the old fashioned writing chair. If I had one - would I use it for my laptop? I also liked this article because it reminded me of a road trip to New York (state) a few years ago that included a tour of Val-Kill.

Antarctic life: Highly diverse, unusually structured - Will the high diversity help the Antarctic ecosystem adapt as climate changes?  

Photo Gallery: Scenes from the Golden Age of Animal Tracking -  (click on the ‘View the gallery’ link under the three-toed sloth picture) Animals as subjects and samplers of the environment where they live.

Joe Mangrum's Temporary Sand Paintings Are Pure, Beautiful Magic - Videos of how the intricate paintings are made

This One-Ton Fish Is One of Nature's Most Improbable Creations - I’ve seen ocean sunfish in aquariums…and noted how odd they seemed. They can grow to be quite large (heaviest boney fish in the world!

Frame for displaying tiles - After I fill up all the space under the plastic sheet of my breakfast table with Zentangle tiles® - this is my next display strategy form my ‘tile a day,’

How to Make Vegan Parmesan-Style Cheez - Another recipe to try. I’ve noticed large packages of raw cashews in my grocery store; maybe there are more people trying recipes that call for them - like this recipe.

Presentation: Mobile is eating the world - Trends…..but there is a lot of room for disruption of the ‘mobile’ vision that we have right now.

Gleanings of the Week Ending June 27, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

No Bake, No Stovetop Cookie Bites - I’ve always been intrigued about ‘no bake’ cookies. I like all the ingredients in these so maybe it’s a recipe to try.

Electric Motorcycles Used By Over 50 Police Departments - I like technology that is good for the environment and also is has a positive impact on the mission (they are quiet!).

Smart insulin patch could replace painful injections for diabetes - New technology hones delivery of insulin based on when the body needs it….much more like a correctly functioning pancreas.

Once and Future Nut: How Genetic Engineering May Bring Back Chestnuts - These trees once grew in Maryland. It would be great to have them part of scene again after 100 years.

Climate change threatens to undermine the last half century of health gains - Increasing frequency and intensity of extreme weather events (heat waves, floods, droughts and storms) as well as indirect impacts from changes in infectious disease patterns, air pollution, food insecurity and malnutrition, involuntary migration, displacement and conflict….it adds up.

The rise of Africa’s super vegetables - Indigenous foods…rather than imported…to feed the continent. And trying the preserved the variety available while studying only a few of the species.

Doctors often misdiagnose zinc deficiency, unaware of impact of excess zinc - Wow! I remember a few years ago when it was widely suggested that zinc helped recovery from colds….I wonder how many people developed zinc induced copper deficiency (anemia, low white cell count and/or neurological problems?

The Prairie Ecologist Goes to the Beach - Photos of the gulf coast beaches in Texas.

How the US, UK, Canada, Japan, France, Germany, & Italy Can Each Go 100% Renewable - The article and the comments - lots of potential ways to get it done.

The Best Weather Photos of the Year Will Blow You Away - I couldn’t resist. Good photographs. I was a little surprised that a rainbow picture was not in the group.

CSA Week 3

I had no trouble using up everything from the week 2 share from the CSA with a house guest here for most of the week. The last to be eaten was the lettuce - we ate big salads with it just before we went to pick up the week 3 share from the Gorman Farm CSA.

It was another good one: (starting at the left in the picture) beets, broccoli, scallions, dandelion greens, garlic scapes, and arugula.  

When I got the produce home - I cooked the beets (setting the leaves and stems aside) immediately in water laced with raspberry vinegar. While they were cooking I rinsed everything (including the beet greens) and stored everything in 2 plastic bins that fit neatly into the crispers; that will shorten the prep for meals. I started the prep for making fruit beety (getting out the food processor, cutting up oranges). By that time the beets were done and I quickly peeled them and cut them into chunks before processing them with all the other ingredients to make fruit beety. After packing individual servings of the confection - I rewarded myself with fruit beety with coconut on top.

CSA Week 2

The week 1 produce I got from the Gorman Farm CSA was almost used up by the end of the week. A few garlic scapes and part of the lettuce was all that was left by the time I went to pick up the week 2 veggies! I have become a huge fan of spinach salads (so much so that I didn’t cook any of the spinach in last week’s share). I like it with fruit and marmalade/olive oil dressing. This past week I combined spinach with:

• Strawberries and carrots
• Apple and peanuts and savoy cabbage
• Apple and almonds

Now for week 2 - Yum! The medium share this week included: Chard, Kale, Lettuce, Scallions and Spinach. I see salads, kale chips, and stir fries in my future! I used most of the kale for chips ---- made right after I picked up the new share to help clear the crisper a little.

Chives

I always have chives in my garden. They come back every year even though a use quite a few in salads while the flowers and leaves are still tender. This year I have started looking more closely at the round flowers on top.

The pink-purple color contrasts nicely with the green of the garden. The teardrop shaped buds burst open and it is almost immediately apparent that the bud includes multiple flowers.

As the small flowers open, the shape transforms from tear drop to round. The flowers are positioned to all face outward.

The petals continue to elongate and appear to thin. Soon they will past the stage for including in salads.

Gleanings of the Week Ending May 9, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

How to Make Fresh Ginger-Lemon Tea - I modified the recipe a bit - made a slurry of the ingredients (with less water) in a smoothie maker then boiled it. After cooling - I strained the liquid into ice trays and am savoring a few cubes at a time for ginger-lemon flavored water.

No-Bake Breakfast Cookies - An option to try instead of purchasing breakfast bars? This way - I would know exactly what is in them.

Baroque organ performance of works by Johann Sebastian Bach - Listen to the music….and watch how a German baroque organ looks and is played!

This Is How Fast America Changes Its Mind - Some historical perspective…but there are always portions of the population that do not change their mind for many years afterward.

As the river rises: Cahokia's emergence and decline linked to Mississippi River flooding - I have visited Cahokia…and realized there is still a lot to learn about the site.

The Lake Mead Water Crisis Explained - The drought is causing the late to drop lower than it has ever been. At some point the lake will not be able to provide the water allocation to Nevada and California and Arizona…and it won’t generate as much electricity either.

Can Elon Musk's battery really cut your power lines? - The technology may or may not be ready for prime time and cost effective…..but I cheer that the discussion is happening and hope that we are reaching a tipping point where the majority of people in the US realize that we need to move off fossil fuels as fast or faster than the rest of the world or we will lose whatever competitive edge our society has at present. And another story about solar power policy: MIT says solar power fields with trillions of watts of capacity are on the way.

The first self-driving 18-wheeler hits the highways - The Nevada Department of Motor Vehicles granted it a license to operate on public roads in the state! It is self-driving but not driverless. Drivers are still required for exiting the highway, on local roads and in docking for making deliveries.

A Brief Guide to Atmospheric Pollutants - A nice summary (click on the graphic to enlarge) from Andy Brunning at Compound Interest.

Record global carbon dioxide concentrations surpass 400 parts per million in March 2015 - Not good. This article provides a history of how and where the 400 ppm gets measured.