- Animals, Bees, Birding, Gardening adventures, Other Insects, Permaculture and Edible Forest Gardening Adventures, Ponds, Reptiles and Amphibians, Soil, Worms
Fall Morning
The birdwatching garden. I use the kitchen table as a work center, but spend a lot of time not working. That is because from the big dusty windowseat, through the spiderwebs that catch sunlight in the corners of the glass I watch a fairytale of animals. Song sparrows with their formal stripes and classy single black breast spot hop along the uneven flagstone walkway. The walkway, recently weeded, is again being compromised by sprouts. The small pond wears a heavy scarf of peppermint along its north side, and a mixture of fescues and waterplants around the south. A waterlily bravely floats pads on the still water after having been drastically thinned last month. A calla lily opens partially white, partially green.
Below the window in a dish of seed set low for ground feeders are house finches, the males’ proud red fading like the leaves of the Japanese maple behind the green bench. Lesser goldfinches skeletonize the leaves of sunflowers that have sprouted from birdseed; a nuthatch and a mountain chickadee take turns on the hanging suet feeder, both noisy and reminding me of pine forests. A pair of crows who have lived near this garden for years, but who have been about other business during the summer, are reunited on the telephone line. She grooms his feathers and he leans into her. I’ll have to put treats out for them, to keep on their good side. A Nutall’s woodpecker looks like a childhood toy by hopping straight up the big pine. I grin a welcome to a couple of white crowned sparrows, the forefront of the migratory flock. These spirited and chatty birds shuffle leaves onto my walkway every morning, and I quite happily sweep the leaves back for the next round. It is a ritual just between us. A young scrub jay swoops in with much show, seeing how big a reaction he can get from startling the smaller birds clustering at the feeders or taking warm dirtbaths. He lands on a small trellis and pecks out seeds from a sunflower I propped up after its yellow glory faded. Finches visit when he leaves and take their share of this high protein food.
House finch nabbing sunflower seeds ( photo taken through a dirty window! Sorry!) The outside water is turned off; I should be on my knees in mud down by the chicken coop right now fixing a break in the pipe but I am held here by the autumnal light. Even in the morning it slants at a kinder angle, bringing out the gold in the leaves. Later when the water resumes the dripper on the bird bath will start and sparrows, finches, towhees and random visitors will sip drinks and take cleansing baths. One of my favorite sights is watching a group of finches taking turns in the bath, daring each other to stay longer and become wetter. Their splashing sends a cascade of drops into the sunlight. They give Finch Frolic its name. Now the only visitors are honeybees taking water to hydrate their honey. I emphathize with these bees. Only the older females do the pollen gathering, carrying heavy loads in their leg sacks back to the hive until they die in flight. A useful life, but a strenuous and unimaginative one.
Perhaps today there will also be a house sparrow, or a common yellowthroat or a disagreeable California towhee, what everyone knows as a ’round headed brown bird’. Or maybe the mockingbird will revisit the pyracantha berries, staking them out as his territory while finches steal them behind his back. I hear the wrentit’s bouncey-ball call, but as they can throw their voices I usually don’t spot them. Annas hummingbirds spend all their energy guarding the feeders, stopping to peer into the window to see if I’m a threat. My black cat Rosie O’Grady stares back, slowly hunching, mouth twitching with a soft kecking sound as if she could hunt through a window. I see that the hanging tray of grape jelly needs to be taken in and washed because the orioles have all migrated. Rosie is given up by the hummingbird and instead she watches cat TV as the birds shuffle in the Mexican primrose below the window.
I don’t see either of the bunnies this morning, Primrose or Clover. They live under the rosemary bush, and perhaps in the large pile of compost in the corner of the yard. I’ve watched them nibble the invasive Bermuda grass, and pull down stalks of weedy sow thistle and eat the flowers and seeds. They do no harm here, and are helping with the weeding; I love watching them lope around the pathways living in cautious peace.
Unseen by me by where I sit, mosquito fish, aquatic snails, dragonfly larvae, strange worms and small Pacific chorus frogs hang out in the pond and under the overhanging lips of flagstone I placed there just for them. Under the plants are Western fence lizards big and small awaiting warmth from the sun to heat up the rocks so they may climb the highest stone in their territory and posture while the heat quickens their blood. A mouse scurries between plants, capturing bits of birdseed scattered by the messy sparrows. The soil is good here, full of worms and microbes and fungus. Everything is full of life, if you only know how to look for it. You can smell it. You can feel it.
Now comes the spotted towhee, black headed with white patterns on his wings and reddish sides. Once called the rufous-sided towhee, he is bold and handsome, his call a long brash too-weeet. He sassily zig-zags down the narrow flagstone pathway looking for bugs.
Spotted Towhee grubbing in his fancy clothes, so bright after a molt. I haven’t seen the rat family for a few days. The four youngsters invade the hanging feeders, tossing each other off and being juvenile delinquents. At night I hear the screech of a barn owl, which might be my answer.
The oxblood lilies – always a surprise during the dry and the heat of September, have almost all faded, but sprouts of paper white narcissus are beginning to break ground. They are Fall flowers here, usually done by Thanksgiving.
It is Fall. Finally. The world of my garden is tired and ready for a rest from the heat, the mating, the child rearing, the dryness, the search for diminishing food, the hiding so as not to become food. Although the days here are still in the high 80’s the evenings bring coolness and a much-needed dampness. Rain won’t come until November or later. But we wait for it, the animals, the plants and I. And time passes as I sit at the table and watch. I know of no better way to spend an autumn morning.
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Jujube: a wonder tree
A handsome fruit. We mostly know the word jujube from having snacks as a kid in the movie theatre. Jujubes were once unchewable resinous candies of many flavors, and then were changed to something akin to gummy bears. Jujubes are a general term for a variety of candies in many countries. Oddly enough, and for reasons I know not, there is a tree called a jujube that bears wonderful fruit.
Jujube tree with fruit (a drupe, actually) ready to pick. Jujube trees (Ziziphus jujuba) have been cultivated in China for over four thousand years, and are gradually catching on in other countries. The first jujube fruit I ate was last year in a dried form. It was good, faintly reminiscent of a date. Now I have a tree that has just begun to bear fruit, and I am in love with it. The fruit is small, like very large olives. They begin green and then quickly turn to a reddish brown color, usually in blotches of color.
The fruit turns brown in patches, but can be eaten before completely dark. You can eat them fresh; in fact, I haven’t had them cooked yet. They are delightful. There is a center stone, such as in a date, but it holds two seeds.
Thin skin, crisp flesh like a green apple with a hint of date. The skin is thin and tender. The flesh is crisp and reminiscent of a green apple with hints of date. I love them. Many wait until the skin begins to wrinkle to eat them. You may pick the jujubes as they start turning color and they ripen quickly in the house without loss of flavor, or let them dry on the tree. Jujubes are high in vitamin C, and have been used medicinally in other countries, especially as a tea for sore throat. Best of all, so far the local birds ignore them, and there don’t seem to be any insect pests that love them.
Jujubes are a lovely reddish brown when ripe, and darken as they wrinkle. What makes the jujube a wonder tree is that it doesn’t seem to mind intense heat; in fact, it loves full sunshine and dry conditions. It also can survive a chill factor down to -28 degrees F! It doesn’t mind clay or alkaline soils, although good drainage and regular watering insures a good crop. They require little or no fertilization. There are many cultivars, the best being from China and more inferior ones from India and Japan. Many are thorny but some are virtually thornless. The trees can grow 30 feet high, have an attractive drooping appearance and are deciduous, the leaves yellowing before dropping. Suckers can appear several feet away from the trunk and can be controlled by mowing or pruning. You can read more about this remarkable tree here.
Why not try a jujube tree? They provide food, windbreak, mulch and have a very hard wood, and take just about any conditions. And the next time you go to a movie theatre you can bring your own jujubes… dried!
- Compost, Gardening adventures, Permaculture and Edible Forest Gardening Adventures, Rain Catching, Soil, Worms
Why Plant Natives?
The following article was written for and published in the summer 2012 Fallbrook Land Conservancy’s newsletter, the Conservation Chronicle (http://www.fallbrooklandconservancy.org/News/Chronicles/Summer2012/Summer2012.pdf, pg. 6). It was slightly edited and retitled for publication.
Why is planting native vegetation a good idea? We all know that native plants arranged in natural combinations and densities provide safety corridors for our native animals. San Diego’s plant communities have, like all established ecosystems, developed a symbiotic relationship with native and migratory fauna. Our plants leaf out, bloom and fruit when native animals and insects need the food, and provide appropriate nutrition that imported or invasive plants may not. Wildlife then disperses seed and pollen in methods that suit the plants, as well as providing the fertilizer for which the plants have adapted. Flora and fauna have set up symbiotic relationships to an extent where some species rely solely on a single other species for their existence. A balanced ecosystem is a dance between inhabitants who know each other’s needs and satisfy them for their own survival.
We plant natives in our yards because they are hard-wired for our soil and climate. They naturally conserve water and do not need fertilizer or insect control. They also can be beautiful. Planting native plants is good for our wallet, our resources and our health. But there is more to the equation. Living in every handful of good soil are billions of microscopic creatures and fungi collectively called microbes that make nutrients available to plant roots. The smell of fresh soil is a chemical released by these microbes called geosmin. Scientists now know that the microbes in undisturbed soils form a communication network between tree and plant roots. When a tree is attacked by insects, communication is sent out chemically by the tree’s roots and carried via this microbial network throughout the ecosystem, and other trees set up defense mechanisms to lessen their own damage.
Plants also communicate via scents not detectable by humans. Lima beans and corn planted downwind of brother plants which had been subjected to grasshopper attack lowered their sugar content to be less desirable. Such plants received 90% less insect damage than those planted upwind. California sagebrush (Artemisia californica) allows sibling plants to grow nearby because when attacked, it emits an airborne chemical to repel insects. The more sagebrush in the area, the better the protection as other sages respond in kind. Some plants when attacked will release a chemical that attracts the predatory insect which will feed upon the bug that is attacking the plant.
Thus plants communicate via airborne chemicals and through their roots via the microbial network. They call for help, they send out alarms and insect invitations and what’s more, they respond to each other. The why of planting natives is therefore also this: It is important to plant natives because they all speak the same language. Plants introduced to an area by humans are like strangers in a strange land. They cannot communicate well with other plants. They don’t know which bugs are bad until it’s too late. They have no one to call for help; the pheromones they emit are for beneficial bugs that live far away. Their seeds cannot supply the proper nutrition for the wildlife, and the wildlife may not be able to supply the plant with what it needs to keep healthy. They struggle to succeed in our soils and become stressed and sickly. We pour fertilizer and pesticides on them to help them survive, which kills the microbes that create good soil. Also, without the natural checks and balances found at the plant’s native ecosystem it may well become invasive and rob space, water and nutrition from our natives. The weeds you see in reclaimed properties are mostly non-native. Foxtails and wild radish do not belong here. Hike in some of the preserves which have not been previously farmed. There you’ll see the real native wildflowers, such as California peony, rattlesnake weed, tidy tips and Blue-Eyed Mary, living in harsh decomposed granite soils on little water, in relationships with the other chaparral surrounding them. You’ll understand a little more about how plants form guilds to support each other, and create that wholesome rightness that we feel when we walk in undisturbed nature. Recreating those guilds in your garden, adapted to provide human food, medicine and building materials, is called Permaculture.
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When Is Tuna Fish Not Tuna Fish?
No-kill “tuna” salad! Prior to being a vegetarian, many years ago, I did enjoy a tuna sandwich or salad now and then. A perfect dish for a hot afternoon. During my almost twenty years of vegetarianism I’ve sampled many tuna substitutes, with various results. Most of them were discontinued, or were imported to a store on the East coast and then resold and shipped. Have you ever noticed how foods that are marketed as substitutes for other foods either have quotations around their names as if someone was whispering it behind their hand? Or else the names are spelled wrong, like Tuno or Bakon. There is also the saner although still questionable method of placing the word ‘mock’ in front of the word, such as ‘mock-tuna’, which is better than misspelling. Anyway, back to the topic, in trying to keep my carbon footprint low I’m eliminating the purchase of goods that require so much shipping.
This week I discovered a marvelous tuna substitute (I say, “discovered” when really I’m probably the last to know). It is low calorie, high in protein and fiber, inexpensive, easy to prepare, doesn’t kill tuna or dolphins, and they grow here in California. I can also buy them organic. They are garbanzo beans, otherwise known as chickpeas.
Mash garbanzos (what a great name for a bean!) until they are almost smooth. The flavor of garbanzo beans is very mild and takes well to light seasoning. Substitute mashed garbanzo beans in your favorite tuna salad or sandwich recipe. If you use Veganase – a dairy-free mayonnaise substitute – then you have a mock tuna salad or sandwich that won’t be dangerous to eat at picnics because neither the beans nor Veganase spoil quickly. Incorporating dill into the mix gives the mix a fishier flavor, since dill is so commonly paired with fish. Simple, nutritious, inexpensive and very yummy. Can’t go wrong with that!
Mock Tuna SaladAuthor: Diane C. KennedyRecipe type: EntreePrep time:Total time:Serves: 2-4A high-protein and fiber, low-cost tasty tuna substitute without any trace of mercury or dolphin!Ingredients- One can organic garbanzo beans
- 2-3 tablespoons Veganase or mayonnaise
- 1 teaspoon minced dill, preferably fresh
- 2 stalks celery, chopped
- 2 -3 cups cooked, cooled small shaped pasta, such as shells
- ¼ teaspoon ground cumin
- Salt and pepper to taste
- Chilled iceberg lettuce
Instructions- Drain and empty canned garbanzos into a small bowl.
- Mash with a potato masher until almost smooth, keeping some of the lumps for texture.
- Stir in Veganase, dill, celery, cumin, salt and pepper.
- Stir chickpea mixture into cooled noodles until well mixed.
- Serve over iceberg lettuce with a dill pickle on the side.
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Caramel Ganache Shortbread Bars
Just because I don’t post as often as I ought to, doesn’t mean that I’m not always preparing for posts. I take lots of photos, look up lots of data and try lots of recipes. Many recipes are researched, tweaked, photographed, made and turn out… icky. For instance, the no-bake cookies of last week that were only firm enough to cut at refrigerator temperature. At room temperature they turned into a pan of chocolate sludge, and at freezer temperatures they were too hard to cut. I have found, to my dismay, that many food bloggers post recipes even if they don’t turn out well, just so that they have something to post. I’m learning to read and heed the disclaimers.
The recipe I’m about to impart to you is not a fluke. It is, frankly, heavenly.
At a baby shower a few months ago I ate a bar cookie that was supposed to taste like a Twix candy bar. It was very good with its layers of shortbread, caramel and chocolate. I asked for the recipe and reproduced it at home. The recipe called for crushed pre-made cookies (the Keebler elves had made them, apparently) topped with melted caramel candies (unwrapping all those little buggers took time), and spread with melted milk chocolate chips. The result was tasty, but I couldn’t get over the store-bought flavor of the shortbread. This cookie has three simple flavors that need to complement each other, and since I don’t usually eat store-bought baked goods, it took some adjustment for my palate. However, they froze very well and defrosted quickly.
Ganache, baked shortbread and caramel mixture beginning to boil. Then I found a better recipe. And then I made it perfect. It is a basic shortbread cookie crust, topped with a simple homemade caramel, then topped with chocolate ganache. The driving impetus for this improvement was that I had leftover heavy cream in the fridge from making homemade ice cream, and needed to use it before it went bad. The ganache topping adds a bright, lighter flavor which keeps the cookie from being cloying. Yum.
Eat a small piece with some hot tea and be very, very happy.
Caramel Ganache Shortbread BarsAuthor: Diane C. KennedyRecipe type: DessertPrep time:Cook time:Total time:Serves: 16Chocolate ganache atop firm homemade caramel and buttery shortbread. What else is there to say besides it is quick and easier than you may think.Ingredients- For shortbread:
- ⅔ cup butter, softened
- ¼ cup granulated sugar
- 1¼ cups all-purpose flour
- For ganache:
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 8 oz. semi-sweet or milk chocolate, in small pieces
- For caramel:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- 2 tablespoons light corn syrup
- ½ cup sweetened condensed milk
Instructions- Preheat oven to 350 degrees F.
- In a medium-sized bowl, mix together the ⅔ cup butter, granulated sugar and flour until crumbly.
- Press the sandy shortbread mixture into a 9-inch square baking pan.
- Bake for 20 minutes or until shortbread begins to lightly brown around edges.
- Meanwhile make the ganache. In a small saucepan combine heavy cream and 4 tablespoons butter.
- Bring mixture to a simmer.
- Turn off heat and add chocolate, swirling to cover all the bits.
- Cover pan and let sit for about 5 minutes until chocolate is melted.
- Stir until smooth and creamy and set aside (don't refrigerate).
- In a 2-quart saucepan, combine ½ cup butter, brown sugar, corn syrup and sweetened condensed milk.
- Bring to a boil and continue to boil for five minutes.
- Remove from heat and beat quickly with a wooden spoon for about 3 minutes.
- Pour caramel over baked crust (warm or cold).
- Cool until caramel begins to firm, or chill.
- Pour ganache evenly over firm caramel.
- Cover dish with plastic wrap and chill completely in refrigerator until very firm.
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Keep In Your Pets: It is Predator Season
This juvenile coyote was playing with his litter mate at the Santa Rosa Preserve in plain site of the road. Youth just aren’t cautious, no matter what species. Photo by Miranda Kennedy We are entering the time of year when outdoor cats, small dogs, free-range chickens and any small pet go missing. Pre-adult (aka teenage) coyotes from this year’s early litters are just as hungry and just as fearless as human teens, and they are looking to fill growling stomachs during the day and night. (Besides, a study by University of Nebraska found that feral cats are responsible for the extinction of 33 species of birds worldwide. Keep your cats contained!) Can’t blame coyotes because this is their land. Preditors are an important part of our ecosystems and the removal of them have devastating effects on our ecosystems, all the way down to the plants in a process called trophic cascade. During this heat wave I’ve been sleeping with windows open. At about 5:15 am I heard the hens going crazy down in their Fowl Fortress . Throwing on my white robe and slippers I ran down the hill towards the coop. Just before I reached it, a young handsome coyote came around the corner behind the compost bins and we nearly collided. He was across the property and over the chain link fence in a heartbeat. The hens were safe because the Fortress is wired up both sides and across the top, and the wire goes into the dirt. However if the coyote were to have time to dig he could have been inside. The hens were so upset that they didn’t lay right for several days. Miss Amelia, the leader, was on top of the chicken tractor screeching away. Chickpea and even formidably-built Lark were on top of the smaller coop. These three survived the coyote attack that killed two of their friends last winter (pre-Fowl Fortress). The two adopted Rhode Island Reds were standing by the door wondering what all the fuss was about; they’ve seen our two elderly, partially deaf and blind dogs walk past all the time. General Mischief, whose probably only working park is his sniffer, lumbered excitedly around the property following the coyote’s path. At night I began to lock the hens inside the chicken tractor where they roost inside the Fortress, so that they’d have two lines of defense.
The next morning I arose to chicken screeching even earlier, and ran down there to see a coyote coming from around the back of the Fortress. I knew where it would jump the fence so I ran in that direction, which gave it quite a surprise as it had to pass me to get there. I stood at the fenceline brandishing a rake that I had caught up on the way down the hill, dressed in slippers and long white robe, shouting threats into the neighbor’s backyard like a lunitic. One thing about growing older is that eccentric behavior is excused.
I wasn’t about to let the coyotes believe they could hunt within my fence. The next morning I was up and out just after five, me and General, my rake and my white robe, over which I’d pulled a red jacket because the morning was misty. I stood at the fenceline, pulling some ragweed to not waste time. In about five minutes I felt that they were coming and stood waiting. Sure enough, halfway across the neighbor’s property were some bushes and from around behind them trotted a coyote. He looked pretty jaunty and sure of himself until he turned and caught an eyeful of me. I shook my rake and he seemed to shake his head disbelievingly. Then he cut out the way he had come. Victory for me!
I collected dog poo and dumped it along the fenceline, and stuck clumps of fur left from shaving General’s thick coat into the top holes in the fence. I love the country life.
Of course I didn’t bring a camera on my morning patrols. This coyote was in what is now the Bee Garden, several years ago. He looks worse for wear. Photo by Miranda Kennedy. For the next few mornings I’d roll out of bed, motivate Sophie and General to get up and go outside, and I’d patrol the fence and make my presence known at the entry point. Although I was sleep-deprived (with the late darkness I tend to only get dinner at about 9 and to bed by 11) I managed to to get some impressive gardening done, especially since I changed into old clothes before heading out. There was no more coyote activity, at least none that the hens told me about.
The other night the pack was running down in the streambed and were yipping and howling in communication. I think it was just past midnight, but I went out there just to make sure there were no visitors.
Sophie is a 14 year old rescued pit bull mix I’ve had since she was about a year old. I knew that she had run with coyotes as a youngster when her owner let her loose, and I never understood why she hadn’t been attacked. Her back legs don’t work well, and she’s feeling her age. She used to climb the chain link fence and roam the neighborhood. She used to kill cats, chase rabbits, keep the mice and rats out of the garage where they used to sleep. For the last few years it has been all peace and love with Sophie. She not only seems to be afraid of some of the cats in the house, but would walk past the ranging hens without putting any of her thoughts into action. I once went to wake her up when she was still sleeping outside, and a mouse ran out from under her. I’d disturbed its warm cozy sleep.
So this morning I let out the dogs when General woke me up and tried to go back to bed. It never works because when General is done he rakes the metal security door with his nails until I let him in again. Sure enough, in about five minutes he was demanding attention again so I put on my robe and went out to do the hens. I was just past the driveway when I caught sight of Sophie on one of the garden paths close to the house. She had a friend with her. A coyote. Sophie was just turning away from it to walk back to the house and the coyote was looking around at the bushes, hopeful for a rabbit breakfast until it saw me and scooted away. The fur was raised a little on Sophie’s back, but not all the way. I made sure he was clear of the property, and checked the hens who were still double locked in. Then I had a few words with Sophie about the choice of friends she asked over!
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Two Sure-fire Zucchini Recipes
Zucchini plants are like cats: They both look harmless when small, so you think the more the merrier. One plant is always enough, but it is hard to plant just one seed in case it doesn’t come up. Then the sprouts are hard to thin.. what if something eats it? Then before you know it, there are five enormous plants growing giant green clubs in the dead of night, just after you’ve checked all the plants. Well, that’s my situation anyway. Too many cats; too many zucchinis. When there are enough all at one time, we’re taking them (the zucchinis, not the cats) to the Fallbrook Food Pantry along with pumpkins and tomatoes. Until then, we’re exploring new ways to eat them. And I refuse to sully cheesecake with zucchini! (yes, there is such a recipe!).
My son who is studying Culinary Arts at the University of Hawaii sent me a link to smittenkitchen.com with an exceptional zucchini pancake recipe… not sweet, very light and completely tasty. I’ll include my version. But first I want to explain my ‘discovery’, which everyone but me probably knows about anyway.
SAUTEED ZUCCHINI
I had grated zucchini for bread and had some left over. It was dinnertime and I was alone, so I experimented. I heated a skillet with a little olive oil in it, threw in the grated, undrained zucchini, and stirred it around on medium-high heat for about five minutes. When it was beginning to wilt and brown a little on the bottom, I sprinkled sesame oil on it lightly, and then gave it a touch of Bragg’s Amino Acids, which I use for many things. A light soy sauce may substitute, but Bragg’s is high in nutrition, low in salt and a wonderful flavoring. Buy it online or in health food stores. The zucchini came out tasty and with a mouth-feel of wet wide noodles. It was fantastic. I’ve since made it for my daughter a couple of times, and each time we wanted more! Imagine that! On the plus side, it used up a medium zucchini.
You really must give these pancakes a try.
Fabulous Zucchini PancakesAuthor: Diane C. Kennedy (adapted from smittenkitchen.com)Recipe type: BreakfastPrep time:Cook time:Total time:Serves: 4A light, flavorful, really good pancake that uses up a lot of zucchini and tastes like zucchini bread.Ingredients- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons sugar (optional)
- ¼ cup buttermilk or soured milk
- ½ teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- ¼ teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground or freshly grated nutmeg
- ¼ cup semi-sweet chocolate chips (optional)
- Oil, for coating skillet
Instructions- In a large bowl whisk eggs, olive oil, sugar, buttermilk and vanilla until smooth.
- Stir in zucchini.
- In a smaller bowl, combine flour, salt, baking soda, cinnamon and nutmeg.
- Stir dry ingredients into zucchini batter, mixing until just combined.
- Stir in chocolate chips.
- Heat oil or butter in a large, heavy skillet over medium heat.
- Scoop ¼-cup rounds of batter in pan so they do not touch.
- Cook until bubbles appear on the surface, about 2 to 3 minutes.
- Flip pancakes and cook another minute or two.
- Keep pancakes warm in on a tray in the oven set on low or in a toaster oven.
- Repeat with remaining batter.
- Serve warm with or without traditional pancake toppings.
- Pancakes freeze well.
- Gardening adventures, Heirloom Plants, Permaculture and Edible Forest Gardening Adventures, Vegetables, Vegetarian
Fun Vegetables
A small green zebra, not quite ripe In a past post I related how my mother had witnessed a woman staring hands-on-hips at the produce selection in a grocery store and exclaiming, “I wish they’d come up with some new vegetables!” How true is that? How many ways can you cook the limited offerings in your average supermarket produce section without going out of your mind? That’s where a trip to an ethnic grocery store can be a life-saver. Or, plant some fun new varieties in your garden.
Thanks to Baker Creek Heirloom (Organic) Seeds and their fantastic catalog, I was spoiled for choice. I also buy a lot from Botanical Interests , an organic seed company which has packets for sale in stores such as my neighborhood Joe’s Hardware. Their wildflower seed mixtures are highlights of my garden and attract birds, butterflies and other insects. Here are some newbies I tried this year, and the keepers:
Zucchino Rampicante : an heirloom zucchini that grows on a vine. This squash grows curled or straight on long vines that need support. The fresh squash can be used like zucchini, but are firmer and have a mild butternut flavor that goes well with everything. I am completely in love with the taste of these.
Some zucchinos are straight, some follow their own tune PLUS: if you leave the squash on the vine, it grows huge and unlike those monsterous zucchini clubs that are practically inedible and unwanted, zucchino then hardens and you can store it and use it as a winter squash! How marvelous and unwasteful is that! Zucchini without the pressure. No more alienating your neighbors and friends with excess squash.
Zucchino shapes are marvelous Green Zebra Tomato :a large, lime-green striped tomato that develops a slight yellowish tinge between the stripes when ripe. These gorgeous tomatoes are rich and slightly tart, but without heavy acid. Marvelous on a open-faced sandwich or in a caprese salad to show off the color inside.
Green Zebra: beautiful inside Thai #2 Red Seeded Long Bean: The seeds were given to me by the woman who introduced me to Baker Creek Seeds, and who built my chicken and quail coops. I planted the seeds by stakes that turned out to be too short for the vines.
Long beans growing very long. However, these beautiful flowers eventually came, followed by spectacularly long thin green beans two feet long! One bean per person! (Just about, anyway). They are good stir-fried. I haven’t tried to tempura one yet, but its tempting.
Six long beans slice up to a serving for two! Mortgage Lifter Tomato : Now THESE are the ultimate sandwich tomato. These heavy pink-red fruits have mostly meaty insides and have an incredible savory flavor. I have found my favorite red tomato. Beefstake has nothing on this baby. It also has a cool name.
Mortgage Lifter is very meaty and savory Rice Blue Bonnet: the jury is still out on this one. This is a dry-land rice. I didn’t thin it when I should have, so it is growing in clumps and hasn’t progressed beyond the thin leaves. My fault. It is growing and would probably be successful if I handle it right.
Basil Custom Blend HEIRLOOM Seeds : I planted a row and have regular and purple basil, lime basil, and cinnamon basil (one of my favorite scents). Today I used the regular and purple chopped over an open-faced tomato sandwich, and my daughter added leaves from the other two to a fruit salad.
Sesame, Light Seeded : Beautifully flowered plants with seed pods full of sesame seeds! How great is that?
Sesame pods. Broad Windsor Fava Bean : I planted a lot of legumes to help build the soil (they set nitrogen), and tried fava beans this year. They grow like crazy, take a lot of neglect, and produce a fantastic protein source in the form of a tasty bean. They are a little trouble to shell, but well worth it. I wrote about favas here.
Blue Potatoes: These I started several years ago from an organic blue potato I bought at a grocery store. Since there are usually some small tubers left in the soil, I have volunteers sprouting every year. These blue potatoes – whatever their true variety is – are a lovely purplish blue outside, with a lovely purple center as well. They aren’t starchy, but are best used like red potatoes. Very fun.
Peeled purple potatoes - Animals, Chickens, Gardening adventures, Heirloom Plants, Herbs, Other Insects, Permaculture and Edible Forest Gardening Adventures, Photos, Ponds, Quail, Vegetables
What’s Happening in the July Garden
A banana squash stealthily growing huge An apricot tree with fava beans, squash, herbs, artichokes, and tomatoes The withy hide growing beautifully Kabocha and delicata squash on the ground, zucchino rampicante on the trellis, Christmas beans, favas, Swiss chard and medicinal plants around a small avocado tree Favas: great for the soil, great for the dinnerplate Heirloom tomatoes. Why do they all come ripe at the same time? Sugar pumpkins are ripe already in the Mediterranean guild. Also figs, paste tomato, dill, fennel, thyme, pickling cucumbers and artichoke. Plant guilds of squash, beans, flowers, etc. are flourishing. Heirloom green melons hiding from the hot sun. By now the wild buckwheat has dried up, which starves the bees. But not here. Matilija and Flanders poppies over banana squash Monarchs are so plentiful this year that we have to take pains to avoid them. Wildflowers host an incredible diversity of insects Dill flowers looking like a spectacular firework In a balanced wildlife habitat, bunnys do little harm All five girls waiting for treats in the Fowl Fortress Pumpkins, bananas, bamboo and much more by fescue paths. Fresh grape leaves, dill and garlic from the garden for the pickles Hot weather? Must be canning season! Pickled cucumbers, zucchino and onions, and peach pit and peel jelly. Very large yellow waterlilies Native salt heliotrope by the big pond. Volunteer tomato in the shade of the Nest, by palm tree bench. Wisteria, grapes and zerpheranthum lilies around the Nest Blooming banana Quail eggs! Double heirloom hollyhock Egyptian lilies Fourth of July rose celebrating the holiday -
Chicken Rescue
I know its been a long time since I’ve posted. Sorry! Its not that I haven’t been taking lots of photos and planning posts in my head. Its just that there has been no time (especially since loading photos on WordPress takes so long and it does such inexplicable things, it is sometimes three hours to make a post come out correctly!). It has been harvest time. Thank goodness I have help in the form of my collegiate daughter, home for the summer. Peaches, plums, strawberries, a few blackberries, four apricots (stupid trees!), cucumbers and of course, zucchini and tomatoes. I’ll post on some interesting heirloom varieties we’ve been growing at a later date.
We’ve also been trying to avoid the hot and humid afternoon weather and of course participating in all the volunteer work I’ve let myself in for. It is all good and worthwhile, but really, the days need to be longer! Keeping the garden pruned back, staked, vegetables harvested, and taking care of our animals have taken up the days as well. I wake about 6 or earlier and begin the feeding procedures. We have two elderly dogs, one who needed medical attention last week, both of whom are on meds. We also have a sick cat who is on meds, needs to be coaxed into eating (same with the dogs), needs subcutaneous fluids (feline water balloon!), and now has a drain on her head along with a plastic collar. Fun, fun, fun! By the time my daughter and I get to our own dinner, it is about nine p.m. and I don’t even have time to read! Now THAT is busy!
Then yesterday morning I rose early and used the string trimmer for three and a half hours, some of it near the Fowl Fortress. At the end of the hot and humid day, our partially blind hen Madge was perched on top of the Rubbermaid container in which their food is kept, but she was hunched over with her wings a little out. Not a good sign. Probably egg binding brought on by stress from the noise of the weed whipping and the heat. Egg binding can be fatal; we lost a hen to it before we knew anything about the problem, successfully saved the lives of three more hens who had it last year although Lark remained eggless to this day and just gains weight instead.
Immediately we brought her up to the house, filled the kitchen sink with warm water, and put her in. Madge is a Rhode Island Red, a rather large chicken, and to submerge her ‘vent’ I had to hold her wings with both hands and press her farther into the water by laying across her. I also massaged her undersides gently; we had to be very gentle so as not to break the egg inside of her which would be very bad.
No, not just another hard night for Mom. My daughter was kind enough to fold up a dishcloth and put it under my forehead to stop the edge of the sink from hurting my head.
But wait.. what is that? Madge is a sweetheart of a chicken. She is truly grateful for having been rescued and doesn’t mind being picked up.
It looks like a little face…. She was very patient with all of this. Since it was warm and soothing, near bedtime, and because my daughter was singing Nat King Cole tunes softly as she worked in the kitchen, Madge dozed off a little during the 15 minutes we soaked.
“Hello.” We could have gone another five, but the water was cooling and my back was telling me that the chicken dunking was over.
My daughter took the wet hen upstairs to the only room which doesn’t have an animal in it, and which held the warmth of the day, and gently dried her. The now relaxed Madge worked her vent a little, then out came one of her huge eggs right on the towel in Miranda’s lap!
Egg success. The egg was very rough textured with calcium deposits and must have been very painful to lay.
Rough shell with calcium irregularities. Ouch! Madge’s eggs are always very large anyway.
Madge’s egg next to Amelia’s She was a much happier chicken, and I knew we’d saved her life. She had a calm night in a pen in the warm room and this morning I heard the melodic croons of a waking hen.
A wet but relieved Madge deciding to roost on Miranda. Bedtime! Since she laid yesterday morning’s egg in the evening, the next egg had already been forming for today. She laid it, and although the shell was hard you can see the malformation on the shell as it formed next to the other egg. Poor sweet baby!
Malformed egg next to regular egg For the moment, the cats, dogs, tortoise, hens and quail are eating, taking meds and recovering. Next on my list for the afternoon? Clean the 90 gallon fishtank and the hummingbird feeders! That small cave on a remote island sounds mighty good sometimes. Of course, I’d probably end up feeding the bats.