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izzy's playlists!
he wasn't even looking at me and he found me
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@freshtendril
Thought of the day.
I get home. Tired, and sore of fighting the literal weeds that make people’s yards and lives less than their ideal. We are all our own. I’m ok with that.
Myself, I’m ok with them. I’m looking at you creeping Charlie. I’ve learned I can’t fight you, but with your friends clover, and violets, my lawn is better for it.
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Arugula season is almost here!
Wait, is that a dill too?!
I don’t know why (ok maybe I do) but. This looks fab.
It’s a warmer March eve. I’m making pizza dough
Concord Vinegar
A vinegar unintentionally created by neglect.
In 2022 or 2023 if I recall the year correctly, my farmer friend mentioned to me that he had a nice crop of Concord grapes, ready for picking. Joyously and without much of a plan I had harvested a moderately modest amount of them. I had only time enough to juice them as I am often quite busy in the middle months of the year. So the fresh juice was stored in mason jars in the back of the fridge. Nothing more. It was left mostly forgotten and I never got around to making that wine or whatever it was I was doing.
Fast forward: a couple months ago my fridge had enough of working properly that it decided to be done with keeping my food cold. So it was replaced. While emptying and moving the food I came upon one mason jar of perfectly fermented and then acidified vinegar.
It’s delicious, and delightful as I’ve never had vinegar like it before.
I think the trunks of trees can be just as beautiful as their foliage or flowers. Greatly under appreciated.
In order: cycads, Stewartia, Magnolia, snake bark maple, musclewood, peach, and redbud.
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She’s a little ugly, and sore from the trim. Now to add wire and some simple training, the Breynia will find herself 🪴
Today I get to be Johnny Pawpawseed
Amaranth Seed
Cleaned of its husks, and nearly ready for winter storage after picking at the remaining debris. Some seed will be saved and the rest for is for winter grain dishes and pilafs.
An evolution of a Paw Paw. My first ever! 🍈
Hostas often get a bad rap. But I like their simplicity, as with the varieties Sum n’ Substance and Halcyon. The solid colors and textures are bold. No funny business. lol.
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Cactus cocktail, with eastern prickly pear fruit. Yum!
I have the morels!
One of my fave ways of preparing them is to serve them with a nice mushroom asparagus risotto and a crisp, Portuguese Vinho Verde. It’s truly spring! Saúde!
I’m so lucky to have a farmer friend. This morning he dropped off some chicken eggs for me but also included a nice surprise of Turkey eggs. That’s right, eggs from his turkeys. And they are some big jumbo ones and are so beautiful. Make friends with your farmer. They bring food into your life. Literally. Thank you farmers!
I decided go for a hike and check out a few of my spots and lo and behold, the Velvet Foot are out. I’ll admit it’s fun to look for fresh mushrooms in February.
Lobster Mushroom White Manhatten Chowder
It has dehydrated Lobster and Oyster mushrooms foraged previously and some of which are campfire smoked. With white tomatoes, white carrot, celeriac, parsley root, potatoes, corn, onion, bay leaf, and thyme excavated from the snow bank in the garden. Also simmered with white wine, sherry and olive oil. Vegan. And so very hearty.
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Roots
To see the earthy vegetables cleaned of soil and laid out ready for storage every fall brings such a joy for me. The work of a successful summer garden and harvest at the end of the season gives proof of a future that provides for winter health and happiness.
Gardening and the food it provides is medicine.
My first crop of tomatoes this summer and my first ever crop of huitlacoche! 🌽 🍄
Looks are deceiving but makes some mean eats.