Brief blueberry season

Romaine Salad

   romaine lettuce

   cannelini beans

   blueberries

   mandarin segments

   wild rice

   almonds

   vinaigrette

Cucumber Salad

   japanese cucumbers

   painted lady beans

   blueberries

   mineola segments

   wild rice

   avocados

   vinaigrette

Hi Steve and Winnie,

Were you guys ever aware of Helen and Scott Nearing?  They were an iconic couple who represented the philosophy to return-to-the-land for self reliance. They were very well educated and wrote many books together.  Their background and lifestyle were fascinating to say the least.  They created a homestead in Vermont for a couple of decades starting in 1950, and then in their 70's they moved to the coast of Maine and created their last homestead -- Forest Farm in Harborside, Maine.  They built their own houses, cultivated their own large organic garden and educated people through writing and lectures about a lifestyle of great freedom but also great responsibility and hard work.  One of my favorite books was written by Helen -- Loving and Leaving the Good Life.  A very interesting book about development of a philosophy and focus and how to die with great dignity.  Scott died at 100, and Helen died at 92 due to a car accident-- who knows how long she would have lived.  Both were staunch vegetarians.

The Nearings I am guessing would have grown blueberries in their garden on the coast of Maine.  Blueberries showed up at farmer's market this week.  I love blueberries, and I know the season will be very brief.  Of course your state of Maine is famous for blueberries.  Steve, I remember that you "raked" blueberries to earn money when you were a young man.  I think this may even have been in the wild patches of blueberries in Maine.  You were not very old when you did it -- maybe high school?  You said you raked until the sun almost went down, and you would go home with a sore back and blistered hands.  It's not very common that we work that hard for our food, but I do think about the work involved in gathering and harvesting and cleaning the food that our farmers bring to the market.

Thinking of you.  Donna

Glorious garlic scapes

Ryan Casey -- who along with Ned Conwell farms at Blue House Farm -- holding garlic scapes from the field

Garlic scape "tendrils" curling up from the garlic plant

Local Black Cod Fish Stew

   sauteed garlic scapes, fresh scallions and carrots

   stewed tomatoes or pasta sauce with water

   local black cod

   basil

   olive oil, salt and pepper

Hi Winnie and Steve,

One year when we all met in Bar Harbor, it seems to me that you guys knew about a funky little cafe right in the center of town where we had either a clam chowder or a fish chowder.  Am I correct that on that day you ate a little bowl of fish chowder?  I picture us sitting in a cafe or diner that had that wonderful old feeling from the 50's.  We had little bowls of chowder, and I know we then went next door for an ice cream which was a real indulgence for you.  We took our ice cream out to the sidewalk.  A bit of Americana I think -- sitting on the bench quickly licking the melting ice cream cones while watching all the people walking up and down the main street near the harbor with all the boats tied up.

Well, I only bring up the chowder because last night I made a fish stew which tasted so very good and it had garlic scapes in it.  Have you ever seen garlic scapes?  They are absolutely delicious, and are in the photos.  I only learned of them last year when they appeared at farmer's market.  Now we belong to a wonderful CSA (Community Supported Agriculture) with Blue House Farm in Pescadero.  Every week during the season I pick up a box filled with the most wonderful variety of organic vegetables.  Our new friends, Ryan Casey and Ned Conwell, are the farmers at Blue House Farm -- helped along by some enthusiastic interns.  The garlic scapes are a momentary pleasure in the field -- they will only appear for two or three weeks. The scapes are "tendrils" that come out of the hard-necked garlic bulb.  They taste like mild garlic and are the most tasty things when sauteed and added to dishes. 

Making this fish stew made me recall sitting in the booth in Bar Harbor with you.  That is a lovely memory for me.  Donna

What are the implications?

Cannelini Bean Salad

   cannelini beans

   wild rice

   chopped chard

   roasted carrots

   sauteed garlic scapes

   vinaigrette

Hi Winnie and Steve,

An acquaintance who attended Bauman College as I did sent me a link to a very interesting video presentation.  I was familiar with the speaker -- his name is Mark Bittman.  The first time I learned of Mark Bittman was spotting his column in the New York Times when he wrote about a vegetarian tomato paella.  I tried it and loved it.  The second time he crossed my radar was when I read that he had published a book called How to Cook Everything Vegetarian.  I was rather fascinated by this since I knew from his column he was not a vegetarian.  Then my nutrition school acquaintance sent me a link to this video presentation -- it turns out to be Mark Bittman.  He speaks to the global implications of the amount of meat we eat, and how we should be seriously considering being semi-vegetarians.  I thought the video presentation was provocative.  The presentation topic is "What's Wrong With What We Eat."

I remember on one of your trips out here you went to E.'s house, and she was so proud to give you a big steak for dinner.  I must say you guys were very gracious or good sports or whatever you want to call it.  You never mentioned a word that you were vegetarians.  I used to feel more like E. about giving a guest meat when they came for a meal.  It felt like being generous or abundant in an offering.  This view is slowly changing for me.  I now feel more comfortable offering someone a meal like the bean dish above with some other elements added -- like homemade bread, olives, cheese -- and who can resist a little dessert or fruit.

Much love to you.  Donna

The beauty of beets

Beet Salad

   roasted beets

   ribbons of chard

   mandarin segments

   roasted walnuts

   olive oil and a good balsamic

   salt 

Hi Winnie and Steve,

I was trying to recall what the end of May was like weather wise in Maine.  Coming out of mud season?  Of course it wasn't May, but do you remember the time I was taking a photo of you guys in front of your old farm house.  There were so many icicles hanging from the rain gutter. We were laughing and breaking them off, and I was snapping photos while you held the icicles like swords -- a fun moment.  You probably picture California as warm -- certainly by May. 

But, there is a famous quote attributed to Mark Twain that goes -- "The coldest winter I ever spent was a summer in San Francisco."  Yes, here near the coast we have learned to dress in layers.   Although we did have a nice sunny day this Memorial Day when we went to our neighbor's barbecue.  I took a beet salad as my contribution since I have good beets in the garden right now.  I'm never sure if people are going to like beets, but they must because the salad was completely gone when I went to get my dish out of the kitchen.

You know I am not a recipe person.  I think we have talked about that before.  Well, there is one exception -- baking.  But I cannot tell you the last time I followed a recipe other than baking.  It's more my inclination to look at what is in the refrigerator, garden or pantry and then ask myself the question, "What could I make with these things?"  If it were the other way around, and I followed a recipe, I think going off to buy ingredients in my rural setting would dampen my enthusiasm.  But primarily I think my nature is just to have an idea about a dish. Gene says cooking style might be similar to the difference between classical music and jazz -- both are so wonderful.  I think I am more of a jazz cook -- if you know what I mean -- anything can happen.

That doesn't mean I don't totally enjoy a great cookbook to browse, or a good food magazine or other sources for dishes.  Usually what these do is trigger ideas or inspire me.  An acquaintance who works in a very nice kitchen gourmet shop recommended a great website for tasty vegetarian dishes, and I have felt inspired by her food  -- especially the photos.  It is called 101 Cookbooks.  It is just wonderful.  I have viewed many food websites, but 101 Cookbooks is quite special.  I resonate with her ideas -- and she gives recipes which is very helpful to those who like that approach.

Thinking of you this Memorial Day.  Donna

Still time for asparagus

Asparagus and Egg

   spelt kernels or rice

   roasted asparagus spears

   egg

   olive oil, salt, pepper

                                                  

Asparagus Sandwich

   two slices of whole wheat bread

   egg salad

   roasted asparagus spears

   salt and pepper

Hi Winnie and Steve,

I just finished reading such a good book.  It is Jean de Florette and Manon of the Spring by Marcel Pagnol.  Really it is two stories combined in a single bound volume.  I had seen the movies twice, and the two stories fit together for a compelling tale.  I saw the movies as recently as last year.  So, it was unusual that I still got the book, but I liked it every bit as much as the movies.  Did we talk about these movies?  The story takes place in a small village in France, and a major character is Jean the hunchback who has a deep emotional response to the little farm he inherits from his mother.  He is so filled with love for the land, his small tile-roofed farm house and dreams of a life in nature. He tells his neighbor that he has come to the farm to "cultivate the authentic" -- a saying I find thought provoking.  Everything he views looks wonderful and romantic to him -- even the thistles which he gathers into bouquets.  At heart he is a poet and artist.  But of course, wouldn't you know, it is also a tale with a dark side of deceit and greed, and Jean's dreams will come under assault.

In the hills around the village of this story, people often forage for herbs and wild asparagus in the spring.  I don't think I have ever seen wild asparagus, but it seems like it would be fun to hunt for out in the wilds.  In addition to the spring asparagus, the peasants of the village in the story also raise chick peas and tomatoes.  They often have goats and make little rounds of cheese.  So you can see, it is very basic and simple although I'm sure very hard work in every way.  But, it was the asparagus hunting I was remembering at this time.  

Right now I am still seeing asparagus at the farmer's market.  It will be gone soon -- so I like to get it each time I go to market knowing that fact.  I did try growing it a few years ago in my garden.  A well tended asparagus bed can last for years they say.  But, I didn't have enough experience to really nurture it along as needed.  The production dropped in a few years and the spears got very spindly, and I eventually dug up the crowns.  Yet there is a joy each time I see asparagus in the spring.  A beautiful reminder of a yearly cycle.

Thinking of you guys.  Donna

Whole Grain Bread

                                             My last batch of Desem

Hi Winnie and Steve,

We've had many wonderful walks and hikes together, but one of my favorite walks with you was the hour or so we spent walking into Jordan Pond.  I recall thinking, "Could I ever remember this route if Steve and Winnie were not with me?"  It seemed like there were so many little turn-offs on the dirt road.  Well, I guess that doesn't matter since we always did the walk together.  I have to admit that one of the fun things about that walk was also the popovers, butter, jam and tea I knew awaited us at the Jordan Pond Lodge.  Weren't they just the best!

While my mouth would water at the thought of actually having that treat again, I have truly fallen for the taste and wonder of baking with whole grain.  Again, I think my learning from nutrition school tuned me into the health reasons for whole grain.  Many carbohydrates eaten are so refined that they quickly spike blood sugar levels -- not so when the whole grain is used. We visited friends in France last year who have a wonderful family farm and basically eat all fresh and whole products.  We even got the treat of fresh milk directly from their cow.  I was given a lesson in making 100% whole wheat bread, and I just fell completely for the process and taste.  I have now been baking whole grain bread for a year.  I buy the wheat berries and grind them in my small stone mill over in the barn.  Gene has started growing wheat in the fields across the road, but that is a story for a later time.

The loaves are getting pretty consistent, and we really enjoy them.  Two have become my favorite.  Yes, they do take time -- but they also bring a nice feeling of calm to the food process. In a fast-moving world this can be a nice antidote if one is inclined.  One favorite is the Desem Bread in Laurel's Kitchen Bread Book -- although other recipes in the book are a shorter process.  My other favorite is Barm Bread as developed by Monica Spiller.  She even has a wonderful little kit with freeze-dried starter available to get you going.  I admit, these are for those of us who really enjoy bread baking.  But, I guess that can happen to anyone since it happened to me. 

Buckskins -- are they horses or beans?

                                              Buckskin Bean Ragout

                                                    buckskin beans

                                                    fresh scallions

                                                    celery

                                                    stewed tomatoes

                                                    Italian spices

                                                    cilantro

                                                    

Hi Winnie and Steve,

Hey Steve, I thought you'd get a kick out of that title about whether buckskins are horses or beans.  You are the only person I've met who has been in the U.S. Cavalry.  There is something so romantic about that.  I remember your stories about some of the drills your unit did in a huge arena with horses 10 and 20 abreast.  It almost gives me goosebumps thinking about it.   When you visited us at the ranch, I believe we were reseeding a pasture and had to move the horses out of the barn to a small field to graze each morning.  Later I asked you what you liked most about California, and it turned out to be leading the horses up the dirt road each morning to the upper pasture.

So, I thought you might enjoy knowing that buckskins are a type of bean also.  I'm assuming it is a recognized type of bean, but I'm not 100% sure on that.  Last fall, we went to visit our friends Jered and Nancy at Pie Ranch.  Jered was in the old roadside barn with some of the farm interns, and they were sitting on the floor shelling beans that had been dried in the sunshine.  Beans are one of the crops at Pie Ranch.  We ended up helping, and of course we all talked as the shelling went on  -- a very enjoyable atmosphere.  When we were done, the amount of beans we had in the buckets was not huge, but there was a certain kind of satisfaction from the hand work associated with the process of how we get our food.

Now, of course, I think of those beans in a very different way -- when I take the jar down I think of that day.  We were given a bag of beans as the "fruit of our labor", and I still have a bit of the buckskin beans from Pie Ranch in a jar on my kitchen shelf.  I've now labeled most of the bean jars to help others who join me in the kitchen.  I served the buckskin beans yesterday, and I always think -- "what greens are going to go in this dish?".  I used almost the last of the cilantro and celery in my garden since the heat last week made it bolt.

Thinking of you.  Donna

"Leftovers" are nice to have on hand

                                                       "Leftover" Garbanzo Salad

                                                                garbanzos

                                                                chard

                                                                carrots

                                                                hard-boiled egg

                                                                shaved cheese

                                                                vinaigrette

Hi Winnie and Steve,

My friend Wil came by and joined us for the hike  -- we still do our two hour hike each day.  Wil started The Artisan Food School so we always end up talking about food.  Of course he always brings his great hound dog Otis -- that made a grouping of four dogs and three humans.  A very merry group I must say. We always feel good at the end of the hike.

Whenever I make up some beans and grains, I inevitably have some left over -- at least for another meal or two.  When you go through the process of soaking your beans and grains overnight it only makes sense to get at least two meals out of the bargain.  I can't remember some of the language now, but I recall in nutrition school that the soaking of grain overnight "disarmed", so-to-speak, the phytic acid in the grain.  This enables our absorption of all the minerals.  Soaking the beans overnight enhances digestibility and makes the cooking time shorter. I've always been given the advice to never add salt to the beans while cooking. This is said to make them tough.  A friend just gave me a great tip that seems to work beautifully.  You put a bit of salt in the soaking water.  The beans are then rinsed thoroughly before being put in fresh water for cooking.  This results in the beans being more tender and creamy -- pretty neat huh!

As you can see above, the garbanzos or chickpeas (whichever name you prefer) were "leftovers" today.  So when we got back from the hike, we tackled another salad with some slight variations.  One variation was to add some hard-boiled egg for more protein.  The other delightful variation was to add the cheese Wil brought back from Italy -- 8 year old Parmigiano Reggiano -- yes, 8 years old! So delicious.  We also shaved a dab of firm Italian goat cheese on top.  

Thinking of you.  Donna

Life when it's simple

                                             Chickpea Salad

                                             chickpeas

                                             black japonica rice 

                                             arugula

                                             dried apricots

                                             very vinegary vinaigrette

Hi Winnie and Steve,

 

Well, I didn't think I would be writing this letter.  For quite awhile, I used to think about how to get you to eat some meat!   Now, I tend to think more about "Why am I eating meat?"  I don't imagine that I will ever be a true vegetarian like you, but from everything I have been reading I find myself gravitating more and more toward eating plants.  When I used to go to nutrition conferences while in nutrition school, I would come home and tell Gene, "There was every form of advice from the experts, and it ranged from strong meat-eating practices to veganism." And, all of those experts presented facts and scientific data.    

 

At some point, it comes down to what makes sense to you and your personal experience with your body and health.  Now, I was influenced by some speakers. There was a speaker at one conference named T. Colin Campbell who wrote a book titled The China Study, and I have to say his book made me rethink how much animal protein is necessary or wise.  I also thought many of the vegetarians seemed to look healthy and lean -- you and Steve have certainly looked that way into your older years.  Anyway, I have gotten very interested in grains, beans and greens.  There is a great little place called Phipps Ranch which carries so many beans -- and a nice little cache of grains as you can see above.  I love what I can do with them, and to me they have such appeal.  After two years of nutrition school at Bauman College in Santa Cruz which was a great learning for me, I have found my mind settling into a personally developed pattern of what I believe and experience with food.  I think this is very individual.  

 

I don't read nutrition books as often as I used to.  But, I did read the recently published and very popular book by Michael Pollan titled In Defense of Food.  A friend asked me if I liked it, and I told her, "The book cover gives the best nutrition advice I can possibly imagine in only seven words."  She asked, "What is that?"  "On the cover," I told her "is a picture of a head of lettuce, and written across the head of lettuce are these seven words -- 'Eat food. Not too much. Mostly plants.' "  I can't say it any better than that.  

I think of you guys so often.