Satisfaction

Leeks

Rice and beans

   sauteed leeks and carrots

   basmati rice

   pinquito beans

   kale

   tomato paste and water

   olive oil, salt, paprika, Mexican oregano

Hi Winnie and Steve,

I know you guys have always liked to keep life simple.  Winnie, remember when you were thinking of making a little cotton uniform so that clothing would not have to be associated with change and choice each day?  While that idea never took off,  it does seem that unlimited choices do not end up making us more satisfied.  A recent television program reporting on a global survey said the Danes were the happiest people in the world.  When interviewed, most Danes said they believed this was true because they didn't have unrealistic or high expectations.  They believed that high expectations led to more disappointment. The Danes also said they preferred to think of their state-of-being as contentment or satisfaction more than happiness.  Seems like a simple and basic approach to life.

Speaking of satisfaction -- we went to a potluck at Blue House Farm the other night. The simplicity of the evening and the camaraderie were very satisfying.  We also got to eat some of the lovely veggies from the field.  The young interns from Blue House Farm, Pie Ranch and Green Oaks Creek Farm were present.  For these interns, working on the farms seems to have resulted in a full spirit and satisfaction.  Many in our culture would consider this type of work with long hours of manual labor and not great financial gain something not to be pursued. But it appears that vegetables aren't the only things being cultivated -- it seems satisfaction is being cultivated too!  In a modern world, I think this model of satisfaction is really worth pondering.  I just read a great quote by Ben Stein -- "They say that falling in love is wonderful, and that the best is falling in love with what you have."  I'm sure this is also tied to satisfaction.  I know you think of these things often. If a rice and bean dish can be thought of as satisfying -- this one was.

Thinking of you.  Donna

A bounty of berries

Ollalieberries in the garden

Ollalieberry jam

   ollaliberries

   organic sugar

Hi Winnie and Steve,

Here on the coast, everyone is enjoying berries and eating as many as possible.  There are several U-Pick farms nearby.  I heard someone say that these farms are so popular during berry season that they are getting "picked out."  I told you about eating the tiny wild blackberries on the trail.  Now we are moving over to the garden berries.  When my mom moved from her home (she was well into her 90's), my brother-in-law kindly dug up her ollalieberry vines and gave me some.  They are in my garden.  They are LOADED this year.  I should have taken the photo before I picked, but I didn't think of it -- these are the berries left behind from today's picking!  All the really black plump berries went into the big pot for jam making.

The kids were here the other day.  They picked berries in the garden which they love to do.  They then went over to the side of the barn where there is a pile of logs waiting to be cut up into firewood.  I noticed the kids climbed up on the logs and straddled them like horses.  Then facing each other and swinging their legs, they ate fresh berries right from the bowl.  They looked so natural enjoying the simple pleasure of the berries -- heartwarming to watch them.

Thinking of you.  Donna

Arugula at hand

Arugula

Rice salad

   black japonica rice

   chopped arugula

   roasted beets

   chopped dried apricots

   vinaigrette

   
Hi Winnie and Steve,

I have been reading the book by John Steinbeck called "Travels With Charley."  I don't know if you recall this book where Steinbeck travels all across America in a truck with a camper on top called Rocinante -- he also has his faithful dog Charley with him.  The section I am reading right now is where he is driving through Maine.  So, obviously it made me think of you and the small towns where you were each raised.  In the far northern reaches of Maine he stumbles across an encampment of Canucks from Canada who are in Maine picking up potatoes during the harvest. Since Steinbeck is camped very near the Canucks,  he invites them into his camper to drink a Cognac from France.  He relates a special moment -- "And with the few divided drops of that third there came into Rocinante a triumphant human magic that can bless a house, or a truck for that matter -- nine people gathered in complete silence and the nine parts making a whole as surely as my arms and legs are part of me, separate and inseparable. Rocinante took on a glow it never quite lost."

Anyway, I only share a bit here, but it is a sweet account of those brief but touching human encounters when perhaps only the smallest of things is shared.  Speaking of small -- I try to keep a little patch of arugula going in the garden most of the time.  I just love the peppery taste and accent it adds to dishes.  My little patch right now is full of insect holes, but it doesn't matter.  It is still clean and tastes great.  Arugula is one of the truly fun greens to keep going in a garden.

Thinking of you.  Donna

Risotto

The various whole grains on the shelf

Carnaroli Risotto

   sauteed onion in olive oil

   dry vermouth

   water

   parmigiano reggiano cheese

   roasted asparagus pieces

   butter, salt

Hi Winnie and Steve,

I remember calling you late one afternoon, and you said, "We just got home and I am putting a fast dinner on the table -- vegetables over a waffle."  I teased you a bit and said, "Is that a whole grain waffle?"  I should talk since there are definitely times when I thoroughly enjoy a more refined taste.  As my mom is Italian, she often would make a risotto for dinner -- she used a tomato base and small pieces of chicken liver.  I'm guessing that was a northern regional approach to the dish.  While I have lots of whole grains in jars on my kitchen shelf, I also have a jar with carnaroli rice -- an arborio-style rice that is very well suited for risotto.

My friend J. just returned from Italy and stopped by to talk about his trip.  It wasn't long before we were primarily talking about food  -- gnocchi, sardines and of course risotto.  He told me, "You almost always have to order risotto for two, and now that costs about $50."  Isn't that something!  By the time he left I was thinking a lot about risotto and pulled the carnaroli jar out of the back part of the cupboard.  With some asparagus and Parmigiano Reggiano cheese I was well on my way to dinner that night.  I guess those Italian genes get awakened to particular dishes.

Thinking of you.  Donna

Accidental vindaloo?

Indian potatoes

   sauteed potatoes, onions, kale and peas

   olive oil and ghee

   stewed tomatoes

   turmeric, fenugreek, garam masala, cumin, red chilies, salt

Hi Steve,

I was thinking of you tonight as I made dinner because I knew I was going to use Indian spices -- which I love by the way.   I recall you being fond of the food in India.  My neighbor asked , "Would you have an interest in sharing some authentic Indian spices that a friend gave me?"  Of course I was interested.  M. brought them by today in tiny little bags -- the colors are beautiful.  I don't even know how to blend them.  But if there is going to be an "accidental" concoction, I can't think of anything more flavorful to experiment with than Indian spices.  I pulled out the turmeric, cumin, red chilies, fenugreek and garam masala.  When this got mixed together with the potatoes, etc. I could have eaten two plates full!  I wish I could remember what I did.

As I recall after your cavalry training here in the States, you went off to India with the horses and mules.  I vaguely remember tales of taking the mules packed with supplies up through Burma toward China.  That endeavor represents the tales of another world now long gone. When I went to India last time, you were thrilled to be anticipating my observations and stories upon my return -- a conversation that alas was not to be.

Thinking of you.  Donna

Coastal fava beans

Freshly picked fava beans

Fava bean and cauliflower bisque

   roasted cauliflower and leeks, pureed

   blanched fava beans, pureed

   whole blanched favas

   water

   olive oil, salt and pepper

   sprinkling of parsley

   
Hi Winnie and Steve,

The other day as I returned from the hike I found a big box of English peas and fava beans by our front door.  I knew right away that our friend J., a local farmer, had stopped by -- those are crops he grows.  Gene and I started shelling, and I called J. and asked him to dinner.  He's a good cook and likes homemade food.  It's also nice to listen to his tales of farming which he has done his entire life -- always very interesting.  The fava beans and peas love the coastal weather.  While I really like fava beans, I'll admit that they are very labor intensive. Not only do you need to shell them out of their pods, you then need to blanch all the individual beans. This is then followed by slitting the covering and popping each bean out of its jacket.  This explains why you rarely see them on menus or in very small amounts. 

Also, P. and about 20 apprentices from  the UC Santa Cruz farming program (The Center for Agroecology & Sustainable Food Systems) stopped by the ranch  for lunch while on a tour of various farms.  I know how much you guys enjoy students and young people with a passion for learning. I'm amazed at the range of backgrounds among the students, and yet they are all here at UC Santa Cruz living communally and learning to farm.  So the week included J. who has farmed for 50 years, and the students who are about to embark on farming -- a nice combination and perspective.

Thinking of you.  Donna

p.s.  I did not shell fava beans for the lunch with 20 of us!