Cabin Crafted

Tag: food

  • Old Skills

    Last Wednesday evening, I trekked over to the museum to teach an old skill. No costume required for this event. We set up 4 stations for 4 ladies + 1 second grader accompanying her Mom and they learned to make basic lard and lye soap. We used a mix of old school and modern skills and equipment so we weren’t there all night stirring the mix. Of course they were given some history of soap and soap making and why we now use a lye calculator and a superfatted recipe to be sure we end up with a body friendly product. I put together kits of a small heat safe plastic bucket, two rigid plastic stadium cups, a spatula, and a silicone loaf pan for each participant that they keep at the end of the session, along with the a three page history, instructions, and two recipes; one for the lard and lye and one for a vegan soap with Shea butter, Coconut Oil, and Olive Oil, and of course, their mold of soap. We “cheat” by stirring with an immersion blender to speed the process up to keep our session within a 90 minute window. As I dug out some of my equipment and essential oils to scent their individual batches of soap, it seemed a good time to go ahead and make soap for 3 friends and our household.

    The batches at home were made Tuesday and Wednesday of this week. On Tuesday, a double batch of one scent was made and I won’t do that again as it took forever to get to the consistency to pour it in the molds and is still not as firm as I would like to slice it into bars. The
    Wednesday batches will be unmolded and cut tomorrow to cure for a month before going to the folks for whom it was made.

    Today as I sat waiting for hubby to have a consultation visit and then I waited for my annual mammogram, I spun. In public, I spin on either a top whorl drop spindle or a Turkish spindle. When doing it, there are surreptitious glances, to out and out staring and occasionally someone will ask what I am doing. Followed by the question of what I then do with the yarn I spin.

    The other old skill that really hasn’t been done so far this year is canning and preserving. There have been pickles fermented and stored, but the tomatoes haven’t produced in sufficient quantity to bother canning them. I have frozen a couple of gallon bags, made one big pot of sauce to use one night for pasta and the rest frozen in wide mouth pint jars. There is a basket of Asian pears from the orchard sitting on the dining table with a couple of oranges to make pear/orange marmalade, but I haven’t gotten around to dragging down the canning pot to do it. As there are still many jars of applesauce from last year unopened, I doubt that any will be canned this year. The only other produce that has come in quantity are greenbeans and I freeze some of them, but don’t like canned one at all and barely tolerate them from frozen. I like to buy local, but come midwinter when green vegetables are at a premium if at all available, I do buy from the grocer.

    All of these skills have been learned since retirement. You can teach an old dog new tricks. And I truly believe in the each one teach one. I am grateful to the friends who taught me to make soap, spin, and improve my knitting skills. The canning and fermentation, I have learned from books and the internet.

  • Small but generous

    This year, the garden is small, only 5 metal raised beds that vary from 3×3′ to 3.5×5′ plus a small patch of corn and sunflowers and the bed of blueberry bushes. Oh and the asparagus bed that is now tall ferns putting nutrients in the roots for next year’s crop.

    Yesterday in the heat, the first green beans were harvested, enough to freeze some and share some with daughter’s family. The cucumbers are producing faster than I can pickle them, but only one has gotten large enough to discard to the remaining 6 chickens. It is one of their favorite summer time treats.

    The weeds had gotten tall in the paths and unused part of the garden again, so before it got hot this morning, the line trimmer was put to use and cleared the paths and near the pumpkins with some hand weeding around the bases of them. They are not being very successful competing with the weeds. Also this morning, the tomatoes were trimmed and tied to the trellis, more green beans, onions, cucumbers, and the volunteer potatoes were brought in.

    The assistance of the local grandson has been requested and the chicken tunnel fence is going to be moved to allow them in the parts of the garden that don’t have the raised beds that are productive. They will enjoy the fresh greens, scratch the roots up and clean that area up. It will likely mean the loss of the pumpkins, but as I only use a couple a year to make pies, I can purchase them at the Farmer’s Market this fall.

    The volunteer potatoes had pushed some to the surface and they had developed the green solanine, so those were replanted in the bed that had the peas and onions earlier, as we are still within the potato planting window here. The bed that had earlier grown the garlic was replanted with a second planting of green beans and as we are approaching bean beetle season, they will likely be covered in row cover as soon as they emerge. Often, the second planting is destroyed by the beetles before they can really produce.

    I just finished reading “The Serviceberry: Abundance and Reciprocity in the Natural World” by Robin Kimmerer. An expansion of an essay she wrote on gift and service economy. We should all spend more time giving of our excess and our time and less of the consumer economy in which we live. I try with giving eggs and produce to family and friends, and time as a volunteer at the museum, but more could be given.

  • The Norm

    This seems to be a daily event right now. Thick gray clouds for a good part of the day, temperatures in the 80’s (27-29 c) and humidity in the 80%s so hot and muggy.

    It does mean that the deck flowers and vegetable garden don’t need watering, but the paths of the garden did need attention with the line trimmer. That was done in the fog yesterday morning after I had to chase a soaking wet hen though the foot tall weeds when she figured out how to get in the garden but not back out the night before.

    When regrading the driveway and preparing to try to clear some of the gravel from the ditch below the culvert, the tractor ran out of fuel. The fuel gauge is a float device, stuck to the bottom of the fuel tank, so it doesn’t register even when full. Of course I was at the top of the driveway and had to walk down the hill to the house to get the diesel can and carry 5 gallons back up the hill. After filling, the tractor started right up then stalled, repeatedly. I sent a text message to our hay guy to see if he thought it was something I could fix or if I needed to call the repair folks to come get it. His phone died just as he started to read my text and thought I had a critical issue and came right over with this pickup with the fuel tank in the bed. Realizing the issues, he opened the engine compartment, removed various hoses, cleaned out the fuel filter and put it back together. Still stalled, so more hoses removed and there was a clog where the fuel feeds from the tank to the fuel pump. It was unclogged and worked fine for him afterward.

    As we were going away for the weekend, the tractor was parked back in the barn and the next morning, VDOT graded the road and cleared the ditches.

    Our Father’s Day weekend was to attend a play with Son 1, DIL, 2 grandsons, and her parents. This was part of our Christmas gift from Son 1 and DIL. The play was very interesting and thought provoking. The title was Andy Warhol in Iran. It took place in a hotel room with only two character’s, Andy Warhol and a revolutionary who was trying to kidnap him. The character development was fascinating, the two actors performed for 90 minutes straight with interaction and monologue sidebars.

    This followed by dinner out at an Ethiopian restaurant. Father’s Day was breakfast out with Son 1, DIL, and their son and a drive home in the rain. Then ice cream out with Daughter, SIL, and 3 grands.

    We have been fortunate to get our daily walks in between rain storms, but the heat and humidity wear on me now.

    The garden is now providing. Yesterday, the garlic was harvested, but is having to dry in the garage. The first of the peas harvested and half of them enjoyed last night, the other half frozen. The green beans are tall and flowering, a second planting needs to go in where the garlic was removed. Cucumbers are climbing the trellis and flowering. A few new potatoes were pulled from under the volunteer plants to serve with the peas last night.

    We will return to the Farmer’s Market this weekend to stock up on vegetables for salad and ones I either don’t grow or haven’t begun producing here yet.

  • Aging and food-8/28/2019

    From an early age when processed foods were really digging into families diets, I have preferred whole foods. In my early to late 20s even eating as an Ovo-lacto vegetarian as it was called in those days before Vegan was added and vegetarian described my diet. Hubby has a meat and starch preference to his diet, so meat was re-introduced to mine when we became a couple. I still don’t really care for meat and will prepare meat for him and not for me if it isn’t a stew, goulash, or casserole where the meat is part of the dish. I will eat it then and will eat vegetarian or shrimp when we eat dinner out generally.

    I don’t buy mixes and canned goods (other than organic cream of soups for sauces and gravies), cooking from whole ingredients, produce that I grow or purchased from local farmers at the Farmers’ Market, even getting as much of my dairy from local farms as possible. We do like many international foods and use spices and herbs, but generally making spice mixes myself so that they don’t contain fillers and flavor enhancers. And I do like coffee and tea.

    Beginning about 2 decades ago, certain foods produced unpleasant after effects including sending me to the Emergency Room thinking I was having a heart attack almost a decade ago. GERD and gas have been a bane with increasing frequency to the point that certain foods and most anything with peppers, sweet or hot, have been avoided. For a while I was purchasing low acid coffee, but really didn’t care for it and returned to drinking whatever was readily available.

    After my return from last weekend’s trip, I quit on the coffee and have started my morning with a single cup of tea. I have reduced the amount of cold or hot tea during the day, have reduced portion sizes, and limited curcurbits, peppers, and heavy spices. I don’t want a life of bland boring food, but neither do I want to rely on antacids, PPI drugs or other unnatural solutions.

    I have tried the raw apple cider vinegar trick, the eating a green apple a day trick, even trying aloe juice in small quantities, but avoidance seems to be the most effective relief. I remember my Dad complaining that he loved certain foods but they didn’t like him. Now I understand.