Wistful Thinking

     What could be better that a quick trip to the NY farm for blackberries?   Besides finding blackberries, there would be the familiar farm with so many memories of weekends spent just one step up from camping.  Not having been there in quite some time, it would be a trip into the past.
     Anticipation built during the long ride up the driveway.  The ruts were there, so was the overgrowth of trees and bushes. Uh, oh, a freshly painted house came into view. But, where were those familiar scenes that would envelope the dreamer with memories of long ago?  Gone! Gone was the weedy entanglement of tall grass and weeds and thorn apple bushes that stretched around the outskirts of the house lawn.  In their place was a neatly mowed lawn.  It did look nice, but the familiar feeling was not there.The rock by the front door that was a secure spot for a snake ( that our daughter loved to catch and the snake was probably happy when she left) was covered over by a deck!  The woody spot that our son loved to stoke the fire to heat water for the house was now surrounded by grass.  It should have been encircled with weeds and leaves and fallen twigs.
     Standing and looking around at the contrast between what is and remembering how it used to be created such a rush of thoughts. Were those days that are now gone forever appreciated enough? Back into the mind came the holiday weekends that the kids thought were just the best time for never-ending adventures.  Hikes through the woods, ATC riding, berry picking and the thorn scratches that came with it, and campfire evenings roasting marshmallows in the darkness were all part of the fun.

 NJ farm, capture the memory

     What happens when a journey, to a place that promises to bring back memories, only finds that someone else's improvements have knocked them for a loop?  Maybe the shock of the difference brought about the realization that  most happenings are not forever, and it is important to stop, look around, and make a memory of the good things that surround.  Forever can only be found in memories.

     By the way, Mother Nature, being willful as she is, started and ended her blackberry season this year before the actual season should have begun in the last week in August.  No blackberries.

An easy recipe using summer vegetables.

                                 Calibasita

   4 small zucchini, diced

   2 tsp kosher salt

   2 Tbs olive oil

   1 medium onion, chopped

   1 clove garlic, minced

   4 ears corn, kernels sliced off

   2 plum tomatoes, diced

   ½ cup shredded mozzarella or feta

 1. Place diced zucchini in a colander set over a bowl.  Sprinkle with salt;

toss and let stand 20 minutes.(draws out excess moisture)

 2. Pat zucchini dry.

 3. Heat oil over medium-high heat.  Add onion and garlic; saute 3 to 5 minutes until soft. Do not brown.

 4. Add zucchini and corn kernels.  Saute 6 to 7 minutes, until almost tender.

 5. Add diced tomato; saute 2 to 3 minutes until softened and zucchini is

tender.  Remove from heat and stir in cheese if desired.

 Tip: Leftovers are good with scrambled egg and a dash of hot sauce.

 Adapted from Woman's Day

Sounds and Scents - Fall's Coming

Fall Freedom

     No, a calendar is not necessary to determine that fall is on the way. The beginning of fall can be heard and smelled. Believe it.  Sometime at the end of July and beginning of August the sound of a multitude of crickets (maybe not, maybe some other insect) starts with solos and continues until there is a chorus.  The sound is only for those who have to or want to be up at the crack of dawn or maybe on a cloudy, overcast day. The cricket sound seems to blend in the background just as a musical instrument in an orchestra can be heard, but the mind blends it as part of the whole and not just a single instrument. A familiar sound, it marks nature on the move and the realization to take the time to enjoy every last bit of summer before it goes away.
     The start of fall also has its own smells.  The dryness of summer creates a premature browning of some of the grasses. A hot August sun is able to lift these scents into the air and remind us of shortening days to come.  It is not the scent of dying grass and leaves, but the pungent scent that reminds of a change that is occurring.
     Summer's end and turn to fall is much like putting on your favorite glad rags and finding that cozy, secure, and familiar feeling. It's once again the passage of time through the seasons.

An end of summer recipe for today.

               Sweet Onion, Tomato, and Corn Salad with Basil  

1 Tbs chopped fresh basil

2 Tbs white balsamic vinegar

2 tsp extra-virgin olive oil

1 tsp Dijon mustard

½ cup basil leaves

2 large tomatoes, thinly sliced

½ cup thinly sliced Vidalia or sweet onion

1 cup fresh white corn kernels (about 3 ears)

Combine first 4 ingredients in a bowl; stir well, and set aside.

Combine basil and remaining ingredients. Drizzle vinegar

mixture over and toss gently.

Adapted from Cooking Light, JUNE 1997

Farm Fragrance - Just Not What You Expect

Sweet, sweet flower vines

     Farm fragrances can be many things - many of which you would assume and then those maybe not expected.  The best fragrance in spring is the wild honeysuckle growing up and over the fence. The casual stroll around the farm during the day would take you near a white unassuming flower whose tangle of vines weave in and out of the fence. 


     Easily ignored in daylight, but at night, under the cover of darkness, when the senses of sight and sound are less likely to be bombarded, a stroll through the darkness brings a waft of air with the smell of a sweet, sweet scent.  It stops one for the moment just to inhale deeply and then the connection is made.  It's the honeysuckle.  There really aren't any words to do it justice.  July brings forth a second blooming of the honeysuckle, and although it is not as profuse as the first blooming, it still creates a magic scent in the nighttime air.   Eventually it will bring down the fence; it shouldn't be allowed to grow there. But the honeysuckle fragrance makes it worth the chance of ruining a fence.

Tempting isn't it?

     Nothing on a farm smells quite like a loft of newly cut and baled hay.  It's earthy and fresh from the growing field.  A fragrance that is almost enough to bring out the child personality to imagine the adventure created by climbing the bales in the nearly dark loft.  If only to be ten again. Climb where you know you probably shouldn't, but simply can't resist. Climb when just delivered because it would be too soon for spiders or their webs to crisscross your a face unexpectedly.  Climb on the hay that seems to feel soft, but leaves prickly welts from the cut ends that stick out of the bales. And of course, there would be the thrill of  potential danger that a slip of a foot or a bale of hay could send the unsuspecting down into a horse stall below. An injury would surely bring sympathy for this transgression, but should everything be OK except for some bumps and bruises - well one could only imagine the result for playing on this forbidden site. Most likely, only an adult could see this through to the possible end and back away from the tempting bales. Darn.

Peaches are in season.  This recipe adapted from Allrecipes.com could be described as WWC ( well worth the calories) as opposed to NWC ( not worth the calories). WWC once a year. 


   Southern Peach Cobbler
8 fresh peaches, skin removed, sliced thin
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp fresh lemon juice
2 tsp cornstarch
1 cup flour
1/4 cup white sugar 1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbs unsalted butter, chilled, cut into small pieces
1/4 cup boiling water
                        mix 
3 Tbs white sugar
1 tsp ground cinnamon


   oven  425
1. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon
cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour
into a 2 quart baking dish. Bake  10 minutes.
2. Combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder,
and salt. Blend in butter with a pastry blender, until mixture resembles
coarse meal. Stir in water until just combined.
3. Drop spoonfuls of topping over cooked peaches. Sprinkle cobbler with the
sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Caution: Aggressive When Threatened

Hard to see isn't it?  

     How did this happen so quickly, or how had this gone unnoticed so long?  Easily missed by the inattentive and walked by many times on the way to the fowl, this paper creation draws and repulses.

     The white-faced or baldfaced hornets have found what they must consider the perfect building lot.  Location, location, location.  Near a field with flowers and a pond with water, what more could a hornet ask for? Maybe to be left alone by the humans.

 One entering the nest. 

     The design of the nest can't help but draw attention.  Waves of paper ridges create the outside walls that draw the viewer cautiously close.  Hornets are not exactly friendly and are very aggressive when threatened or think that they are threatened.  Who can read the mind of a hornet?  How close is too close? It is said that one hornet is the guard hornet, so it would be foolish to touch the papery creation.  Tempting it is, but necessary to resist the desire to feel the paper or tap it to hear if there is a hollow sound. A foolhardy choice that would be. It is best to keep your distance.  However, the intriguing design can draw one in for closer inspection.  Not for too long though.  It is a game of chance.  How close can one be and still not be considered aggressive?  With the likelihood that there are between 400 and 700 inside it's not worth finding out.

Easy and especially good to avoid cooking on a hot day.               

                          Sweet-and-Spicy Chicken

2 tsp ground cumin

½ tsp ground cinnamon

Coarse salt and ground pepper

4 chicken leg quarters (2 1/2 pounds total) (used chicken breasts sliced horizontally, removed skin)

1 Tbs extra-virgin olive oil

1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)

3 garlic cloves, minced

3-inch piece peeled fresh ginger, sliced into rounds

1 can (28 ounces) diced tomatoes

½ cup raisins

1. Combine cumin, cinnamon, 3/4 teaspoon salt, and

1/2 teaspoon pepper in zip lock bag; add chicken and toss to coat. Heat

oil over medium-high. Cook chicken, skin side down, until golden, about 4

minutes; turn and cook 2 minutes.

2. In slow cooker, place onion, garlic, and ginger. Add

chicken, skin side up, then top with tomatoes and their liquid and raisins.

Cover and cook on high until chicken is tender, 3 1/2 hours.

Oh Maggie, the Wayward Farm Dog

Believe now? There isn't a duck in duct tape!

Wisdom - Don't speak too soon. Just when the words come out, "She's beginning to lose her puppy behavior,"
 a relapse occurs.

Yes, the doors were slightly cracked, no she doesn't push through open doors, but hey a girl's gotta do what a girl's gotta do.  Out she went and at the first feel of freedom and a whiff of wild creatures in the air, she was off.  Where you ask?  First to the neighbor's yard and woodline.  Well, smells are so much better there and the deeper one goes, the better it gets.

It was summer's second hot, really, really hot day. Never mind that this was not a planned outing.  Had it been there wouldn't have been a mad chase over hill and dale barefooted.  Yes, barefooted and with a foolish thought that she could be coaxed into coming back and caught.  About half way through the woods there was no sign of her stopping and little chance for her wanting to stop.

A neighbor through the woods yelled her direction and that she was following a deer.  Now halfway in and barefooted - does it really matter to your feet if you go the second half over rocks twigs and broken glass to the other side or retrace your steps and go back out the first half?  Same distance. Split second decision - just keep going.

Still in pursuit, although she was out of sight, the second half was the only choice and chance to find this dog.  Remember she was still really becoming much better. What a shame to lose her now and having wasted all the frustration of puppyhood. Upon reaching the road and my rescue ride, along with a pair of shoes, there was still the chance that she would show up on one of the streets.  No luck.  Now a walk back calling futilely through the woods was in order, but this time with shoes. Thoughts of Plan B for finding a lost dog were filling my brain. The sound of jingling license tags brought a glimmer of hope. There she was! Spied back in neighbor's yard, she almost came close enough to be caught, but then had second thoughts.  This owner is well-trained; follows me everywhere was the look in Maggie's eye. Off running again.  Luckily, a man  studying his temporarily disabled vehicle was just ahead of Maggie.  The look in his eye was sheer trepidation watching a lady, huffing and puffing, chase a large yellow dog out of the woods and headed his way. In spite of it all, he responded cautiously when asked to call my dog. Call my dog. He appeared not to have been a very brave man, but he reluctantly called the dog and then grabbed her collar when directed.  At last, no more running.

Teeth marks? Muck, not duck boots!

Is there hope that she will become a good farm dog?  Let's just say the verdict is still out, but certainly hope so.  Her penchant for feathery creatures remains. She has caught a wayward chicken or two and gummed them quite a bit before being stopped, no harm done.  And that noisy bantam rooster that didn't quite understand her game? He lost a few feathers, but lives to continue that crazy barnyard racket which probably put him in trouble in the first place.

Another day, another chance - she still has a good heart  (also good teeth, good claws, good determination)

Fun food for the 4th!  (adapted from Cooking Light) 

Red, White, and Blue Potato Salad

(cut potatoes to similar size if necessary)

2       cups fingerling potatoes, halved lengthwise (about 10 ounces)  

2 cups small red potatoes, quartered (about 10 ounces)

2 cups small blue potatoes, halved lengthwise (about 10 ounces) (Cooked separately as they might bleed their color)

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

3 hard-cooked large eggs, finely chopped

1/4 cup red wine vinegar

2 tablespoons olive oil

1 1/4 teaspoons salt

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

1 garlic clove, minced

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and allow to cool slightly.

Repeat with blue potatoes.  Simmer 10 minutes or until tender.

 Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Tip – if not serving right away, add blue potatoes just before serving.

Home Again

a long, lost friend

    "Sometimes this old farm feels like a long, lost friend.  Ain't it good to be back home again."  John Denver

     There are so many kinds of friends in the real world and cyber world. Can a plant be your friend? Possibly, it just feels like a friend.
     Being away from the farm on a brief trip to New Orleans, it was hard to predict what changes might occur. The plants and animals would keep with their routine - either growing or eating, in some cases, maybe both.  
      But, upon return, the first day lily bloom had appeared. The flower of a day lily, as the name implies, lasts only one day.  Here it was joyfully balancing on a slender stem extending its greeting. My long, lost friend had come back.  It is nature's miracle that a plant can lie dormant all winter and then at the right  moment in time, reappear.
     It doesn't matter how many years go by, a thankful appreciation goes to all the flowers that reappear each year to brighten the farm.

Here is a easy and reliable slow cooker recipe for those hot summer days.

                               ANGEL CHICKEN

 6  skinless, boneless chicken breast halves, about 1 1/2 lbs.

 ¼ cup butter

 1 oz pkg. Italian salad dressing mix

 1 oz can condensed golden mushroom soup

 ½ cup dry white wine

 1/2 of an 8 oz. tub of cream cheese with chives and onion

                        Hot cooked angel-hair pasta or wild rice

                        Snipped fresh chives, optional

1. Place chicken in crock pot.  
2. Melt butter in saucepan; stir in the Italian seasoning mix. Then the golden mushroom soup, white wine and cream cheese until combined. Pour over the chicken.

      3. Cover and cook on low heat setting for 4-5 hours.

      4. Serve chicken and sauce over hot cooked pasta or rice.

Sprinkle with chives, if desired.

Keeping Warm 101 - Farm Style

 Have a friend keep a watchful eye.

     The cold, the chill, it's still here. Yes, the cold and yes it's May and never mind that for two weeks in March it was deceptively summertime warm.  Well past April 1 there was a thin skin of ice in the ponding water - and now more tricks from Mother Nature. At least there are ways to get yourself warm, farm style that is. 

1. Dig hollow in dirt 2. Find friend
to keep watch 3. Cover nose.

     Curling up works real well.  Tuck everything in and under and plunk yourself down in the warmth of the sun's rays.  It's enough to make you want a cat nap. The best way is to lie as low as reasonably possible.  Dig out a hollow if you can.  Get out of the wind.

Keep your nose warm!

 

 Look to the animals for the secret to Keeping Warm 101, Farm Style.  The animals know how to warm up when the sun shines so brightly, but it is still really, really too cold for April and May.  The secret? The answer lies with the nose.  Yep, that's it, the nose.  If you keep your nose warm the rest of you will feel warmer as well.

 Here is a refreshing lemony summertime dessert to use with all the fresh berries ripening now.

               Lemon Semifreddo with Summer Berries 5*

½ cup sliced almonds, toasted

1 ¾ cups heavy whipping cream

1 1/4 cups plus 2 tablespoons sugar

7 large egg yolks

½ cup fresh lemon juice

1 Tbs  plus 2 teaspoons finely grated lemon peel    

¼ tsp salt

4 cups  mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered

           strawberries)

1. Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous

overhang.

2. Sprinkle almonds evenly over bottom of pan. Beat whipping cream until soft peaks form. Refrigerate while making custard.

3. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in a metal bowl to blend.

4. Set bowl over simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.

5. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work

surface to remove air pockets. Fold plastic wrap overhang over top to cover.

Freeze until firm, at least 8 hours or overnight.

*Semifreddo can be made 3 days ahead. Keep frozen.

6. Gently mix all berries and  remaining 2 tablespoons sugar in large bowl.  Berries can be made 3 hours ahead. Cover and refrigerate.

7. Uncover semifreddo and invert onto platter.

6. Dip knife into hot water; cut semifreddo crosswise into

1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

 Adapted from Bon Appétit, June 2008