The Sum of All Things Plum

By Amy Baranski

Jennifer Borges Foster and David Nixon
 in front of their plum tree.

The other day my friend Jennifer invited me to pick plums from her and her husband David's backyard. Jennifer and David are both artists and just great people. When she offered their plum bounty I was thrilled—that word could easily describe the sum of all things plum. But there are other words to share. So many that I thought it best to post a Q&A Jennifer and I did via Facebook.

Here's a formal intro to my friend:

Jennifer Borges Foster is a poet, bookmaker and the editor of Filter, a hand-bound limited-edition literary journal. Filter is available on her Etsy site, Open Books, Elliot Bay Book Company, and Wessel and Liberman. She has received grants from Art patch, 4Culture and the Seattle Mayor’s office of Arts and Cultural Affairs, and was short-listed, twice in 2007 & 2011, for the Stranger’s Genius Award in literature. Her poems have appeared in the Beloit Poetry Journal, Prairie Schooner, ZYZZYVA, Failbetter and other journals. To get a small, but satisfying, sip of her poetry check out the current issue of City Arts.

She is currently participating in the Authorship Project at The Project Room. This series explores the role of the maker, group collaboration, repurposing materials and who gets the credit. Check out the above link for more details. In the near future, October 20, 2011 to be exact, Jennifer will host The Ecstasy of Influence and evening with Heather McHugh.

Zombie apocalypse-ready garden beds. 

Q: I'm curious what's the first thing you do after you've made something new?
Sleep? I tend to take on projects that are pretty all-consuming, and I often end up working late into the night. When something is actually finished, I try to take a good look at the project or poem to see where it succeeds or fails. Poems take a lot longer to judge.


Q: Why do you garden?
My Dad had a garden when I was a little kid, and my second home (where I kept my horse) was a small farm with a big garden, so I guess growing up around growing food made a big impact on me.

To be really honest, I've been somewhat obsessed with apocalyptic visions since I was a kid, so part of my urge to garden comes from the need to be self-sufficient. I lived off the grid for several years in my late teens/early 20's, gardening, keeping chickens and horses, and living in relative isolation - great conditions for possible apocalyptic survival.

Plums from Jennifer and David's tree.
Photo by Jennifer Borges Foster.

One day I realized that I talked with my animals far more than I talked to humans, and I decided to move to the city and die with the rest of the non-prepared. We've got a huge garden in the front of our house in Columbia city, and several of our neighbors joke that when the Zombie Apocalypse comes, they are heading to our house - so I guess my gardening still has that end-of-the-world flair.


Q: How do you maximize growing space at your home?
We bought a house last year, and the major drawback was that the front, south facing yard was all concrete. Bleh! We decided to avoid jackhammers and possible old oil tank explosions, and put in ten 8'x4' raised beds instead. They've been amazing! They do save space, and they help to minimize weeding, rock populations, and all that pesky bending over.

Plums - local, compassionately grown, and super fresh.
Generous plum growers=awesome urban homesteaders!
Photo by Amy Baranski.

Q: Use three words to describe your food politics:
Compassionate
Local
Fresh


Q: What's the first edible you ever grew?
The first garden I grew on my own (at age 19) was packed. Beans, carrots, kohlrabi, lettuces, cabbages, turnips, tomatoes, squash, you name it, I grew it.

Q: Do you have a favorite outside place, what's it like?
My favorite way to be outside is on horseback, running. Wooded trails are great, but I'd take anything!

Q: How did you learn how to cook/bake/preserve food?
Watching my parents and reading.

Q: What's your earliest memory of the garden?
I used to pull all the peas from their shells and eat them when I thought my parents weren't looking (age two). Turns out they were looking, and thought it was cute.


Q: What are some of your favorite tips for canning?
Experiment! It seems pretty serious when you are putting up lots of food to eat over the course of a year, but disregarding that and taking chances with uncommon flavor combinations is more rewarding than eating the same thing every year.

Q: If you were traveling to outer space & what three earthly spices would you take?
SALT Crushed red pepper Sage

Q: What one fruit would you take?
Apples - they travel well.

Q: What performed well in your garden this year? Did you/do you have any pest problems? Everything did great! It turns out that the concrete pad our beds are on is a giant solar heating mat, so our garden flourished even in the dismal cold of this spring and summer.

Squirrels! They shucked and ate all the bottom ears of corn - next year we'll have to build a squirrel proof corn box. We also had cabbage worms, which I've never had to deal with before. We hand-picked and killed all the worms, something I don't relish. Next year we'll cover our kale and other brassicas.

Steady Now. We are so Urban!

posted by Melissa Baumgart
Friday

In the process of becoming cheese for lasagna.

We dined on homemade pinto beans and rice with salsa verde and tomato salsa, and a side of jicama red pepper salad.   Red sangria accompanied the meal.
It all commenced with a late night mozzarella cheese making session, that went on way too long.  (In preparation for the upcoming Sunday's Italian feast.)  Do I sense a trend in Urban Homesteading?  Very time-comsuming.

Saturday
You may have heard about Saturday.  Wow!  It was an epic day of homesteading.

The best deal at the market, $2.00/lb

Amy and I woke early to head out to the U-District Farmer's Market.  It is my favorite in Seattle if you are looking for straight up produce and food, not arts and crafts.  We quickly realized that the event of canning, which we thought would take us 4 hours in total (including gathering ingredients from the market), would indeed take us a but longer.  Little did we know, one of us would be asleep by the time the cans came out of the water bath.

Local potatoes at the market.

A side trip to a lovely Ace Hardware in Maple Leaf came with the overwhelming realization that fall has come to Seattle.  The streets up north were lined with leaves that had fallen and as we drove, the leaves continued to fall on the car like rain.  The hardware store is a great place for canning supplies, I just wish we had a cute little place like that on Capitol Hill.

Onto the Farmer's Market where we purchased 30 pounds of tomatoes, local and possibly organic.  In all, after I bought the cans and my share of tomatoes, I spent $49.00 for the complete canning experience I was embarking on.  It seemed like a lot, and had me wishing I lived in New Jersey or somewhere else where tomatoes are plentiful this time of year.

Food mill + Tomatoes = yummy mess.

As we walked past Golden Glen Creamery's stand I couldn't help be inspired by the cheese curds.  It's been weeks since I have had poutine, and I have been craving it even more since the weather has cooled.  After tasting the curds and chatting with the lady about what cows they use, I bought into my poutine dream fully.  Next was to locate the perfect potatoes for the french fries.  I was sold on the Cal White's.

The orgasmic poutine.

To make a long story short: par-boiling 30 pounds of tomatoes, passing them through a food mill, pureeing the scraps and passing them through a food mill, trying to simmer the sauce down by half; this all can take quite a while.  It can take all day.  Now we know.  It is messy, it takes a long time, and if you add in making your won poutine from scratch...well, that is just the icing on the cake.

Success!

I could have ended everything after that poutine, and died a happy lady.  It was better than Smith's.  And the post-poutine coma lasted til morning.  Poor Amy had to finish the canning without me, because I passed out.  I was sad to miss that fun sound of the cans sealing.  Amy assured me it was anti-climatic, but I think if we had been there together, Snoop Dogg playing in the background, she would think otherwise.



Sunday
Soccer and more soccer.  And then home by 5:30pm and fresh made, totally and completely from scratch lasagna and pesto fettuccine with green salad on the table by 8pm.

Lasagna.

Yes, I par-boiled new tomatoes, passed them through the food mill and cooked them down to a sauce, again.  I also, finally, succeeded at making fresh pasta!


I made lasagna noodles and fettuccine!  I whipped up a basil pesto from the gardens out front.  The lasagna was like to other I had ever made.  The noodles were so thin, and the cheese (remember, we made the cheese Friday night) didn't totally melt and I didn't have the usual amount of ricotta since I was working with the leftover whey to get it.  But it was very, very satisfying.  And I can't wait to make pasta again.



-Melissa

Our life is a blog

posted by Melissa Baumgart and Amy Baranski

AMY:  "Suddenly, I feel very uninspired."

MELISSA:  "I know, like, if we start by saying 'We went to the Farmer's Market today' that is so lame."

AMY:  "It should be funny."

MELISSA:  "Well, did we laugh today?"

Silence.

AMY: (singing)  "Uncomfortable silence."

Laughter.

Snorting.

We went to the Farmer's Market today.

We bought 30 pounds of tomatoes to can today.  We also bought potatoes and cheese curds to make our own poutine tonight since we can't go to Smith and get our usual.

Gotta go wash those tomatoes.  I think this canning thing is going to be an all day experience.

-Amy and Melissa

The Weekend's Bounty

By Amy Baranski

Packed with social time are the four words I'd use to sum up this weekend. So much so that I spent all day  Sunday in my apartment relaxing and baking chocolate chip cookies with the yummy Bluebird Farm Emmer Flour (ground from farro).

At McLendon's in Renton.

Things ramped up on Thursday afternoon when I drove down, for the first time, to McLendon's hardware store in Renton. This past spring I spent a lot of time in hardware and gardening stores, and I love them. McLendon's is now my favorite.

As my Master Gardener mentor said, "it's more organized and reliable than Hardwicks, and it's better than the big box stores." They not only have a great canning section with some fantastic deals but a Top Pot donuts air stream trailer out front. How. Cute. Is. That. Too bad if I want a donut this month I have to make it myself.

At the hardware store, I picked up a water bath, the Ball Canning book (they update it regularly, so it's recommended to get a newer edition), and some other canning accouterments. Because it's the end of the season I was also inspired to buy a new grate for our grill and a folding six-foot table, since we've been enjoying sidewalk suppers as apartment building dwellers lately. These two purchases came in handy the very next day for Melissa's paella birthday party.

Free canning demonstration.

After the hardware store trek I picked up Melissa and we headed to The Spanish Table, a great import/specialty shop at the Pike Place Market. Disclaimer: this part of the past few days does not translate into self-reliance and in fact relies on the fossil fuels of global trade, but the plan was to make paella and tapas for Melissa's birthday. Of course, jamón serrano and jamón ibérico were necessary. Ask anyone who's ever had slices of either.

After all the running around we attended a canning workshop at Madison Market. It was a free event sponsored by the co-op and Seattle Tilth, led by Carey Thornton, the adult education program manager. Carey emphasized food safety for the majority of the session. Then, we watched and participated in canning several jars of peach jam. Having a hands-on demonstration was super helpful. Canning doesn't seem as intimidating as it once did. Now on to doing it.

Friday evening came quickly. Which meant it was paella time. I made two tapas: Cevizli Patlican (eggplant slices with walnuts and garlic) and caramelized figs with arugula and jamón serrano. The first is actually a Moroccan dish, but that country is so close to Spain I figured the flavor would not be that out of place. People seemed to like it. It calls for an intense amount of garlic. Sorry I did not take pictures of either.

Paella sidewalk supper.

The paella was magical. I've never been part of a paella party. We laid down mesquite briquettes versus the normal charcoal, and I preferred the way they burned, seemingly longer and hotter. The smell was also more pleasant. So many people were involved in the paella. I fell back, took pictures, and enjoyed the aroma and smiles on people's faces.

I spent Sunday morning compiling a rude slide show of the event. You can watch it HERE. I hope you enjoy it.

Saturday came quickly and felt like there were many chores to do. My house has been (and still is) in complete disarray. We have too many projects going on. But I managed to wash the dishes, clean and pack up the party supplies from the night before, strip the bed, do some laundry, and pull old items out of my wardrobe. If you were in my house now you'd have no idea these chores were completed. Sad.

A new meal with the beans!

Remember The Best Beans of My Life? Well, I had a lot left over and aside from eating them in salads or out of the bowl straight from the refrigerator, I decided on Saturday evening to reheat them on the stove. Joyce, Melissa's Mom, who had come up to chat, said it would be a very British thing to put an egg on top.

"Then let's be British!"

I grabbed a couple eggs and fried them over-easy. I threw in a handful of oven roasted tomatoes--for color. Their sweet tang complemented the Parmesan flavor of the beans. It turned out to be such a satisfying and delicious meal that I repeated it for myself as Sunday breakfast.

The hostess, letting others do the most-ess

posted by Melissa

Olives at the Spanish market Amy took me to today.

Spanish Paella Fiesta!
It's my birthday tomorrow.  I am having a hard time balancing "letting others do things for me" and "being the hostess."  I love to cook and plan, and as someone else said, maybe, be in control of the party.  I half-heartedly sent email invitations to some people, texted others and told some in the building doorway as I opened the door for them.   I go through my worries:  Will there be enough food?  Enough paella?  And I have never made paella before, I might totally F this up (the disclaimer.)

There are always those worries when you host a party.  I have to say, I usually handle them pretty well.  I can be a relaxed hostess.   I think it is just that this time, Amy is helping me, which I love, I really do.  Amy, thanks for everything you have done already and will do tomorrow while I am soaking in a hot tub at the spa! YTB!  (stands for you're the best!  I once got that txt from a friend and thought, why is she saying you total bitch to me?)

What I love about Amy and her party planning is that she is very thorough and organized.  What I find challenging about hosting a party together is that I am not thorough and organized.  (I used to be, then I had three kids)   And I keep feeling like I am going to screw up her party mojo.  Cause, I have been to her birthday party, and it was on point.

I'll let you know how tomorrow goes.

Yes you Can!

Tonight, in the midst of an evening where I would have rather been party planning, or pre-making sangria, Amy and I went to a canning class at the local Co-op.  I left my apartment to wails of "Don't go, Mama!  You have to stay!!!" from my youngest.  She's 6, and yes, she still throws down a mean tantrum. I peeled myself from her grip and hoped that my Mom, who she was staying home with, would be able to calm her down.  The further I walked, the less I cared.  Sorry.

Maybe Amy should have showed off her can balancing
skilz tonight at class.

The class was held in an office in the apartments above the co-op, so it was basically in an apartment.  at first it was kinda odd, but I eased into the setting.  The same way I get used to that crappy kitchen wall I still have.  Only this wasn't as crappy, just odd.

The teacher that came from Seattle Tilth,  Carrie (sp?), was great.  She really knew her canning stuff, and as much I as was not all that into going at the beginning, I felt it was totally worth it.  It was great to see the whole process first hand.  She went over all the safety tips, great books and websites for resources,  and walked us through making peach jam and canning it in a wet bath.

What I took home was to make sure I get a tested recipe, as a beginner.  I need to know that everything about my recipe and procedures are safe.  Makes sense.  Then after I get more used to the process (if I keep doing this homesteading thing) I can experiment.

Important things I remember  (after not taking notes):
-pH is imperative.  Make sure you food is highly acidic.  Below 4.6 pH (I think, you might want to double check me on that website I linked to.)  (OK, I check it for you, and yes, I was correct.)
-FAT TOM  stands for Food, Acid, Time, Temperature, Oxygen, Moisture  and these are all factors in preserving food.
-When cutting a peach, if it is a freestone variety, it is much easier.
-If you use Pomona's Pectin, you can choose the amount of sugar you add.
-If you are prepared and clean and follow directions well, it is not a difficult process.
-If your can doesn't seal properly, i.e. making that popping noise that tell you you got a good seal, then store it in the fridge and use it within a week or so.
-If it does make a good seal, store it at room temp and use it within a year.

Just wait til we try it ourselves!

Good night,
Melissa

Rules of Engagement

posted be Melissa


Everyday Homesteading in Apartment #1

Whipping up sugar, butter and eggs.

1. No Processed Food.   Everything that I eat or make for my family will be "from scratch."  There are lines to be drawn, of course.  I will buy flour, which is pre-ground, but I will only buy it from bulk at the Co-op.  I will use things I already have in my cupboards.  I did buy soy sauce today for the marinade recipe for the Korean short ribs (Kalbi) I am grilling tonight.  So, there is going to be some give and take on this one.
2. Compost.  Every food scrap and waste will, I repeat, will go into the compost bin out back.  I have become lazy about this, and given the fruit fly situation of 2010, I had completely given up.  So far this month, I keep a big pot on the counter and toss everything into it.  It goes out every night.  Anything usable goes into a bag in the freezer for making soup stock.
3. Re-use and create less trash.  I have also become lazy on this aspect of my home.  Admittedly, sometimes if a container has something super nasty in it, I throw the whole thing away.  Plastic, glass, whatever...right in the trash.  I feel horrible about it.  So, that it going to change.  Absolutely nothing recyclable in the trash, and if at all possible, I will re-use it.  
4. Limit screen time.  This is going to be really challenging.  As Levi said today, "Why don't we all spend the day like we always do?  Tallulah can play with her babies, Lily can go up to Mary's, me and Papa can go to work, and Mama can sit in front of the computer all day."  Yes, this is a challenge.  The commitment here is to limit non-essential computer use.
5. Turn off the lights.  I have a habit of leaving lights on.  I sometimes turn a lamp on in the daytime, just because I like to see the glow.  For this month, no amber glow in the corner, just the sun or lack there of during the day.  Except in the kitchen and bathroom, we need those.  



Compost.

6. No TV.  Another challenge.  I love Project Runway.  I love to watch movies at night after the kids go to bed.  Last night everyone went to bed, and I was all alone, with no TV.  I sat for an hour and finished unravelling that jumbled ball of yarn.  Luckily, I had some tequila nearby.

Bigger Picture Homesteading

Getting everything together for the Blackberry cake.

1. Learn how to Can foods.  I was going to start this one right after we went berry picking, but as of today, have decided to wait.  Amy and I are going to a class at the Co-op (Madison Market) up the street on this Thursday that teaches the basics of canning.  I'll wait until then to can on my own.  And to use the blackberries, I am making a Blackberry Buttermilk Cake.  
2. Make Cheese at Home.  I did this yesterday!  I made mozzarella cheese for the first time.  It turned out a little harder than the fresh mozzarella you buy at the store, but nonetheless, I felt pretty proud. I plan on doing more of this, and branching out into different kinds of cheese.
3. Learn how to Ferment Foods.  I am doing this today!  I saved the whey form cheese making, well, just because it was something that I said I would do in my everyday homesteading rules.  I got on the computer (essential blog research) and looked up, "what to do with whey?"  Turns out you can ferment foods with it!  Lucky me.  Tonight my Mom and I are going to start a batch of kimchi via lacto-fermentaion.
4. Make Bread Regularly.  I am thinking at least three times a week, I will bake bread.  Yesterday I made focaccia with rosemary and olives.  My young neighbor Mary had some this morning and she said it was her favorite bread ever!  Wow.
5. Get Bulk Shopping Ready.  You know how I said that I am going to re-use things?  Well, that is going to create another job for me, to organize my kitchen so I have a designated space for bulk shopping supplies.  Jars and containers to use at the market, so I am not using all those plastic bags.  Which bring me to....
6. Organize and Simplify.  Last August I spent the month simplifying my home.  I need to revisit that and get things back in order.  I can use what I have more efficiently if there is order.  So Virgo.  Maybe that is why this month fell in September, it is all so earthy and Virgo-esque.
7. Get a Shelf in the Basement for Canned Food.  I am hoping to find a used shelf to keep in the basement of our apartment building to keep all the canned goods we make.  A space for shared food as well for my lovely neighbors in the building.  
8. Find Ways to Make the Boathouse More Sustainable.   I want to look into getting rain barrels, Amy mentioned a worm bin,  and perhaps expanding the gardening here at our building to include herbs for medicine making.  There are lots of ideas I have here, and I am pretty sure that our neighbors will be on board.

Whey, cheese making by-product, to make kimchi.

That's it for now.  I know there are more things, and I look forward to any ideas that you all have.  Also, if you want to join us in some way along our homesteading path, let us know on our Facebook page.  I know we already have one person that has made the pledge to make at least one change in their month to be more self-reliant.  Thanks, Jen!

Onto lacto-fermentation....

Melissa