Old Fashioned Fun, part 1

A month of old fashioned fun has kept me from the blog-o-sphere. Totally worth it. In early August we took in the Goschenhoppen Festival. A celebration of Pennsylvania Dutch (aka German) life in the 18th and 19th centuries--the preservation of folk culture and skills nearly lost to our "modern" society.

Things like how to slaughter and butcher a hog...

How to create a lucious breakfast treat out of bits and pieces. Yes, I mean scrapple...

Saurkraut making...

Firing a musket...

Thatching a roof with nothing but straw (no rope, no nails, and certainly no glue!)...

The jug of apple cider vinegar from my last post, mother and all, was on display as well. New vinegar made from the old. A suitable metaphor for the entire Festival where trades and recipes are passed from one volunteer generation to the next.

Oh, mother!

Take a guess at the contents of this jar and win your very own pair of homemade woolen mittens to keep you cozy this winter. The first commenter to get it right wins! (P.S. To win, make sure there is a way for me to contact you by email whether you leave it in your comment or have some method of contact on your blog.)

Comments Closed! The lovely woolen mittens will be going to the closest answer as no one got it completely right. The mystery liquid is mother of apple cider vinegar! And the winner is...

David n Kara who said:
"looks like an old jar of apple cider"

Mangia

How many times have you avoided making a dish because it had a bad rep for being difficult? Or because you didn't have the recommended equipment? You just might be missing out on gastronomic heaven. One of my most favorite foods of all time is the infamously temperamental cheese souffle (which, by the way, is incredibly easy to make) so I should know better than to dismiss a recipe outright. Nevertheless, last year was the first time I've ever made pesto from scratch. Why I thought it required chef-status to make, I don't know. Such simplicity, such deliciousness!

So we planted six, yes six, basil plants this year with big plans. Big Basil-y, Garlic-y, Nutty, Cheese-y Pesto Plans. No, no, I don't own a food processor. Never have. And earlier this year I shattered the glass pitcher of our blender. No, no, we haven't replaced it yet. And, oh yes, our basil plants have all thrived.

Trust the internet, the cookbooks or the television and you'd think making pesto without either of these supposed requisite items impossible. So what's a girl to do? Take a page from an Italian grandmother's cookbook: Get out some hand-powered kitchen tools and elbow grease. It's vintage pesto!

The results? I added a side of pan-roasted Brussels sprouts (in bacon grease of course) and the 4-year-old declared, "Mommy, you make a mean dinner." Sounds like success to me.

Vintage Pesto
No special requirements for this recipe, just a sturdy cutting board and sharp knife. A hand-crank nut grinder comes in handy to kick-start the nuts, but you don't need it. Because the ingredients haven't been emulsified by power blades, the texture and taste are more distinct, brighter, and richer. Totally worth the little bit of extra time it takes to do it by hand.

3 cloves garlic
3 loose cups basil leaves (just the leaves)
1/8 cup roasted almonds (or walnuts or pine nuts)
1/2 cup freshly grated Pecorino Romano cheese (or Parmesan)
3-4 tablespoons olive oil

Finely chop the garlic. Take the basil in batches and finely chop in with the garlic. Add the roasted almonds and finely chop to combine. Chop in the grated cheese and press the mixture into a small bowl. Cover with the olive oil. Stir to thoroughly combine just before use.

Amongst the 'toes

We've found all sorts of things in the garden since we've moved into our house. Shards of this, pieces of that, small toy cars and marbles . But what should be staring up at me from the depths of the potato patch this afternoon?

One might expect a three-inch person when they pull out a mandrake root, but a potato? I've heard of potatoes producing a rare seed or two, but children? And why do you suppose this strange little fellow is frowing? I guess this will remain one of the mysteries of the soil. Another mystery of the soil....mushrooms.

Springing from what appears to be naught and disappearing just as quickly.

I once read an article that hypothesized Mother Nature might just be a giant mushroom with mycelia reaching into every cell of every living thing. There are mushroom that stretch thousands of acres--one in Washington and one in Oregon have already been discovered. Or listen to mycologist Paul Stamets sometime. What is it about science that as it gets more detailed and complex begins to look like magic?

Whether science, magic or both, mushrooms make a great excuse for taking a walk through the woods with my favorite little man.

And as much as he enjoyed spotting mushrooms, it was the salamanders that enthralled him.

Final count: Seventeen mushrooms, seven salamanders, one tired little boy and one incredibly contented mama.

After the rain

Monday may have been the first time this summer that the rain actually managed to break through the humidity. After months of temperatures in the 90's and 100's, we entered a blissful week of mild 70's. You could almost hear the garden sighing. And I know I heard the little bear sighing. Well, more like giggling.

We discovered this little guy sipping droplets from our maple tree. Hopefully he wasn't nibbling on the bark between sips. Anyone know what kind of caterpillar this might be?

I don't know what it is about trees after the rain, but they always take on an otherworldly aura. It is when they are damp and smell of the wild forest that I swear they just might move at any moment. Lifting up their white soil-smeared roots and wandering peacefully around the yard.

Just the right kind of moment for a spontaneous batch of Elf Soup. Recipe courtesy of the little bear. First you stir the broth...

Then you add some oregano...

Then you dump in some olive oil. Just a little.

The end.

Summer of Lakes

We've been spending an excessive amount of time in and around a number of lakes this year. The heat seems to drive us to the water. And water around here means mountain lakes. There is something kitchy about mountain lakes. Reminds me of Dirty Dancing and the family retreats of the 1960s. And retreat as a family we have. I wonder if the time isn't ripe for a family camp renaissance.

Mauch Chunk Lake...

Gouldsboro Lake...

Lake Ariel...

Volunteers welcome

I’m a sucker for volunteers. A warm-hearted gardener, welcoming everyone who appears friendly no matter they’re growing exactly where they shouldn’t be. I just don’t have the guts to rip a thriving plant from the ground and toss it nonchalantly on the compost heap. These are the survivors, the fighters, the ornery ones who have managed to appear often in spite of all our efforts otherwise.

Plus, I’m the curious sort. What could it be? I hear myself thinking. Of course, some things are obvious, like the potatoes that spring up all over the garden every year. We always manage to miss a spud or two during harvest. But this squash? I’m intrigued. Last year our volunteer compost squash was the most delectable I’ve ever tasted. We still haven’t identified its heritage, but we did save some seed so we could plant it with intention this year.

Or the tomato in my corn patch, or the pretty flower in the bed by the front porch. . .

I have no idea what this is, but I’m sure it is some sort of tenacious weed that will come back year after year all over my yard. But, just look at those scalloped leaves and that dainty yellow flower. Gorgeous! (In the spirit of full disclosure, I did tear this one out before it went completely to seed.)

So my garden is a little wild, a little messy, bordering on chaos. But it feeds me…in more ways than one. How does your garden feed you?

Come visit me Over the Fence for more growing, eating and weeding the organic way!