In My Garden June and July

June Garden:

June Flower Garden

June Zucchini Patch

July Garden:

Compost pumpkins

Little 3 sister gardens

Tomatoes

Runner Bean Trellis

Spotty Peaches

Cucumber Trellis

8 zucchinis and counting...

Broom corn and flowers

Wildflowers where once there was old forsythia

Sammy and Soma venturing out to play.

Sprout Cakes Gluten and Dairy Free

I have been playing with sprouts.
I finally got around to sprouting regular lentils from the cupboard.  They were good, but I sprouted many and they needed steamed slightly to take out the starchiness.  My boys ate them with humus, but there were still more sprouts. Therefore, Sprout Cakes were born.
By the way, "Cakes" are pretty interesting around here.  For some reason I can put most veggies and grains in a "cake" or "patty" and they are devoured with a little "sauce" (usually yogurt with a little lemon or Tahini dressing).  What might be fit for a pauper (usually all the leftovers in the fridge) is a King's dinner at our table.
I decided to make these gluten free and it worked.  They were light, airy, well loved, and nutritious.

Recipe:
Sprout Cakes:
1 1/2 cups sprouted lentils, lightly steamed
2 red potatoes boiled till tender and cubed
2 tablespoons homemade pesto (I used dairy free with Walnuts)
1/2 cup beet greens
1/2 tsp salt
1/2 tsp baking powder
2 eggs

1. Boil Potatoes.  In last minutes add sprouted lentils. Drain.
2. Make Pesto.  1/2 cup basil leaves, 5 cloves garlic, 1 tsp salt, 1/3 cup walnuts, Puree.
3. Remove all but 2 tbs. pesto from food processor.  Add potatoes, sprouts, and beet greens.
4. Puree till smooth. Then add eggs, salt, baking powder and pulse to combine.
5. Cook on a griddle for a few minutes each side. Keep warm in 250degree oven.

Makes no sense to serve gluten free cakes with pasta. I know.  But I had homemade pesto!

Soft Boiled Eggs introduced by Grandma

On our last trip to Grandma and Grandpa's house (My Parents), we were introduced to soft boiled eggs.
I grew up reading Bread and Jam for Frances, where the father badger loves to eat soft boiled eggs for breakfast.  Well it is hard to believe, being the egg lover I am, that I did not recall having sampled a soft boiled egg or really how to make one...
My eldest loves eggs! He will eat them for any meal and devour them as long as I do not try to sneak in tomato, red pepper, or chard. Grandma told us about the soft boiled eggs her grandmother used to make her. We were enthralled.  "You mean you put it in a glass?", said I.  Then my father chimed in, "Your mom used to make them for me all the time before you awoke in the morning."  Then I said, "Why weren't they made for me?".  My parents looked at each other and said, "I don't think you liked them".  So I have tried them, when small, and I guess I turned up my nose.
The conversation sent Grandma to the kitchen immediately to make one and my eldest son found his new favorite food.

Here is the Preparation:
Boil water to cover eggs
Add eggs to water with slotted spoon.
set timer for 3-4 minutes (depending how much soft you prefer)
Prepare cups with broken bread and a big dollop of butter.
Remove eggs with slotted spoon to a folded towel or egg cup.
Crack top with a butter knife
scoop out egg with a small spoon into prepared cup
Mix up and devour. (Usually in our pajamas)

Tallmadge Beach

 This is not really a beach.  A slightly flooded hardware supply store.  We went for pea gravel and a little sand for the sandbox, but found ourselves covered in sand and water.  It was too perfect for me to say they could not play.

Elderflower Fizz and Syrup

 Last fall I had enough berries on my Elderberry bush to make Elderberry syrup.
That is found here  http://www.blogger.com/blogger.g?blogID=1619104225715683534#editor/target=post;postID=3054331216500554520;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=5;src=postname

 In the Garden:
I planted five bare root bushes 3 years ago with my eldest son on my back.  Two bushes survived an occasional mowing and the relocation of our garden.  Now one bush is enormous and the other still small due to the location of each.  What I did not know is that these beautiful plants once established send out off shoots in the Spring.  My large bush had at least 10 baby plants around its base.  I gave some away and planted three in new locations in the front garden.  The shoot that I let grow under the large bush turned sideways and a bit ugly and I tore it out.   When I planted the first Elderberry bushes I told my Grandfather (then 92). He said, "Why would you plant those? They will take over!" So I must forewarn you as my grandfather did. If your soil is quite healthy you could create an Elderberry hedge in a few years.  If you do not want large beautiful plants with heavy floral scent in Spring and healthful berries in fall then do not plant.  Also, it is wise to prune back each year to keep them a reasonable size for picking.
On another garden note, I learned that the leaves (that you will most definitely prune) are great for the compost pile.
Health Benefits:
Elder flowers are high in Quercetin, a natural anti-histamine.  This seems just about perfect to me.  In the spring when the pollen is at it's highest, nature gave us these beautiful flowers to drink, be merry, and calm the runny nose and itchy eyes of the gardener.
Elderberries have so many healthful qualities and when made into syrup my children love to take a spoonful.
Toxic Stems:
Just a note of caution here.  The stems of the plant are toxic.  Do not consume them.  It can be trying to get the flowers and berries off of the little stems.  In the fizz I trimmed as much away from the flower as possible and strained the rest out after two days.   I did try to make a tea and discovered that applying hot water to the stems brings out brown yuck and did not work.  When picking berries some of the little stems make there way in but you will strain them out or pick up with some tweezers.

Elderflower Fizz:
12 heads of Elder flowers
3 cups of sugar
6 lemons
2 tablespoons apple cider vinegar
Filtered water

We used two 1/2 gallon jars (One used to be a Jalapeno Jar).  We placed 1 1/2 cups of sugar in the bottom of each jar and added hot water to dissolve the sugar.  Then filled it half way up with cold water.  I then gave my little guys the task of adding 6 flower heads to each jar and 3 lemons cut in thick slices.  They stirred while I placed a tablespoon of apple cider vinegar in each jar. You could easily make half a recipe in this manner as well.

Mixing the Elderflower Fizz

After two days we strained the liquid.  It was enough to fit into One jar.  I labeled it Elder and left on the counter for two weeks. Then bottled it into wine bottles and some beer bottles for distributing to friends.

My Elderberry Bush sent out new blooms for a couple weeks. I decided to experiment some more.  This time making a syrup that can be added to tea, whipped cream, cakes...


Elderflower Syrup:
6 flower heads
1 cup sugar
3 cups water

I made a simple syrup on the stove. Combine 1 cup of sugar and 3 cups water.  Cook on medium heat until slightly thick.  Let cool to room temperature.
Set flower heads with umbels down in bowl.  Pour syrup over and cover with plastic wrap or towel and place in fridge overnight or about 8-10 hours.
Strain into two 12 ounce mason jars or several little jelly jars for gifts.

Elderflower Syrup

Little obsessions

I am beginning to see a pattern in my life and can not decide if it is a good trait to keep.
The pattern, my obsessions consume me until I have fully lived, breathed, eaten, and experienced this new treasure. This may take one week or one year, but I truly love to fully experience a season's bounty and a new food.

Four weeks ago: It was strawberries.  I needed to find the best place to pick them, pick as many as I could, and make as many strawberry dishes as time allowed. The rest went into the freezer.

Strawberry Muffins

Mixed Berry Gallette

Three weeks ago: I was anxiously awaiting the Elderberry bush in my front yard to bloom: When I saw the roadside bushes in bloom I created strategies of how to pick them, but each time it was highly inconvenient or on a path covered with poison ivy.  And yet, when my bush finally bloomed, there was plenty to pick and leave some for berries.  I picked twelve heads and made a double batch of Elderberry fizz that sat on the counter for its time to "fizz" for two weeks.  I have enjoyed sipping the lovely aroma and shared some with friends.  Recipe in another post soon.

Two weeks ago: Fermentation.  I have an array of fermenting beverages on the counter and lacto-fermented vegetables in the fridge with plans to make more.
The jars with white flowers are filled with the Elderflower fizz, then water kefir and Kombucha.




 

Lacto fermented Scapes, ginger carrots, and Kimchi.

 This week:

I am anxiously awaiting the growth of my garden cucumbers to pickle them!

Nurtured by wool

I had the opportunity to go to the Kent Farmer's Market as an artist and sell my wares this past weekend.
It was wonderful to talk with people in the community and to hear praise of my creations.

I also made great new connections and had many meaningful conversations.
Following is one connection that became a true treat:
We were invited by a sheep farmer and his wife, to their farm to feed a lamb its 3 pm bottle.
Our new friend remembered my boys when he was selling his wool the weeks before at the market.
He said, "They were so interested in the wool",  I said, "Yes, I could give them a basket of wool and they are happy to play with it for some time".  I can talk about my love of wool and theirs for some time and we did.  After perusing the market they came back and asked if I would like to bring the boys to the farm to feed the lamb.  I said, "Yes, Please!"
The offer turned into a lovely visit, where we fed the lamb, gathered eggs, looked for the cats, and conversed over refreshments with new friends.

I also had a conversation with a friend at the market that made me ponder some things.
We were talking about how we change and try new things with each child. Such as cloth diapering, baby wearing, nursing longer...
There was a 7 day old baby at the market, without a hat or socks, her tiny feet were sticking out of a carrier. I wanted to grab a blanket, swaddle the baby and place her back in
Later, I was thinking of how well we did in the beginning of our boys life, but as the boys get older, I tend to let go of some of my original intentions. I observed that most people go into parenting with less information on how to nurture a newborn but slowly come to the nurturing aspects of childhood.  Sometimes due to guilt, I wish I was ignorant to the importance of nurturing and protecting the senses.

I began parenthood with strict ideals.
Always wear a hat, even in summer.
Keep them warm and wrapped in wool.
Protect the senses, and enrich them
Breast milk is best.
Keep them close.
Plenty of sleep
Natural fibers on skin
Natural toys for play
No media

When my second son came around I let in disposable diapers, limited media for my eldest, and occasional plastic toys.
I may have kept them sheltered a little too long.  Playing with others was difficult at first.
We are working on this now with playgroups and outings.

But lately, several people have told me my boys are unique.
They are inquisitive, talkative, and engaged.
They say Please and Thank you unprompted, and ask interesting questions that adults enjoy answering.
They are beautiful, Healthy, innocent, and intelligent.
This reminds me of how important the job of nurturing is and to continue to protect their senses while presenting them with natural sensory experiences like feeding a lamb and playing with wool.