Visiting family up North for a bit.
Olde Charlton Mill
August 5, 2018
Visiting family up North for a bit.
Olde Charlton Mill
August 5, 2018
There is a point in the growing season, that it almost feels as if the tomatoes will never ripen. The plants sit, loaded down with green globes, waiting for something, of what you’re not sure. You check every day, peering into each bush hoping to find the red gems inside, but to no avail. Then finally, they start and before you know it, you are inundated with tomatoes. This is a good thing. Tomatoes are one of the most versatile vegetables in the garden: they can go on sandwiches, in salads, canned whole, chopped or crushed, cooked down into sauce, juiced, frozen, processed into an endless array of condiments, the list goes on. And for each culinary use, there is a specific tomato that breeders and gardeners have selected for over the years.
At my house, we eat what we can fresh, and turn the rest into chopped tomatoes or sauce for pizzas and soups later in the year, and likewise, we always grow a couple of varieties of tomatoes: big hearty ones with few seeds that are great for slicing and chopping that break down well in sauce, and smaller cherry varieties ideal for snacking and salads. Unfortunately, this year, due in part to a very wet spring, our cherry tomatoes did not fare well, luckily we had planted a number of Black Vernissage as a test crop, and while not a cherry tomato per se, they are on the smaller side with most fruits smaller than a golf ball and for all intents and purposes, they eat just like a cherry.
Making sauce, while enjoyable the first seven quarts, can become something of a burden, especially when it’s 95°F outside, and you are filling the already hot kitchen with more heat and steam. And let us be serious, no one is really salivating when it comes time to crack open a jar of sauce; it is an excellent addition to a dish, but you can not snack on it by itself. Of course, we add some of our cherry-types to sauce for additional flavor, but we also like to turn many of our cherry tomatoes into a healthy garden snack that can last well beyond a tomatoes natural shelf life: sun-dried tomatoes. It may be up for debate as to whether or not these actually qualify as sun-dried tomatoes, but that is neither here nor there, the fact of the matter is they are a delicious snack and exceptionally easy to make.
This year we used our Black Vernissage, but because of their larger size, we had to cut them up into quarters or even sixths; when using typical marble size cherry tomatoes, we only cut them in half. Once cut up we toss them in a bowl with some spices. Sometimes we will stick to traditional Italian flavorings, and other times we attempt more exotic flavors – a personal favorite is salt, cocoa powder, cayenne and olive oil – but whatever flavorings you choose, make sure to use salt and olive oil as these ingredients help speed the drying process and mitigate potential mold growth. Once the tomatoes are thoroughly coated, they are laid out – so as not to touch each other – on old dehydrator trays, or cookie sheets, or whatever is easily movable and available. Sometimes with juicier tomatoes, it is better to start them on solid trays so the juice does not drip to the surface below. Once everything is laid out, I put them in my van.
Yes, you read that right. In the summer, my van works as the ideal solar oven. I put the trays on the dashboard and let the sun do the work. If you have vents (like I do in my man-van) you can crack them, or you can just crack the windows a little, but some air flow is vital. After the first day, when most of the dripping juice has evaporated, I will move the tomatoes onto some aluminum screen that I have set aside just for this purpose, or you can use the screen inserts from a dehydrator if they are not in use elsewhere. Do not stack your trays and make sure they are laid out in the full sun. The olive oil and salt help keep mold at bay, but so do the heat, sun and air flow. I have also found that turning the tomatoes over so the skin side is facing the sun after the first day helps to speed drying. The whole process takes two to three days, depending on the weather, but it is important to check them often; believe it or not, they can go too long and then they not only become too hard to chew, but they can actually burn.
Once cured, we try to get them in jars with rubber gaskets before the kids eat them all. They make great additions to salads and pastas or simply as individual snacks, and they make your car smell garden fresh!
Last one from Georgia for a little bit.
Good View Quarter Homestead
North Laurens, Georgia
July 29, 2018
What can I say? I hate okra. It’s slimy, and the flavor is simply not my favorite. Unfortunately, it grows really well in the summer heat, and so it ends up going into the garden. The food pantries take it, it can garner a few cents at the farmers market, and of course I have friends that will take it, and I’m happy to give it all away, that is, of course, after I make my personal batch of okra pickles. Nothing beats okra pickles; the hollow pockets inside the pods fill with delectable brine and the little immature seeds act almost like capers. My wife isn’t a fan, nor is my son, but my daughter – the one who would drown in kombucha – will eat them right along with me.
Before I get into the actual pickling process, a word or two about these seeds. I like to save my seeds, or acquire them from local sources. If a seed has been selected from a plant that has produced well and survived in my local climate, it is much more likely to do the same when it grows again in the same climate, than a seed that was saved from a plant in a very different climate. As I was new to the area, I asked around among some local farmers and found some okra seed that a guy from church had been growing for a number of years. He gave me some, and I was off. They’re a very long pod but remain tender up to eight inches, sometimes more.
Okra is also exceptionally easy from which to save seed. There’s no fleshy vegetation on the seeds so they don’t need any washing, and the pods ripen right on the plant, just make sure you pick them when they start to crack. I’m pretty diligent about not letting seed spill out into the garden, but I still have trouble with volunteers popping up all over the garden in the spring. If you do plan on saving seed, only grow one variety (unless you plan on caging or hand pollinating), but don’t worry about cotton or hibiscus (the flowers look very similar). The three are in the same family, but that’s as far as it goes.
As far as pickling goes, I use pods that will fit in pint jars after lopping off the stem. Quart jars will work, but that’s a lot of okra pickles and we don’t need to take up that much fridge space all at once. For four pints I’ll use 2.5 cups of apple cider vinegar and an equal amount of water, with 1 tablespoon of sugar and 3 tablespoons of salt. While that’s boiling, I’ll throw my spices in the jars. As you can see from the video, I like to use an eclectic variety and no two jars are the same. Then I pressure cook them for 10 minutes.
Give it a try sometime. They’re delicious and if you’re growing okra, you know you have extras to experiment with. Also, if you want some seeds, let me know.
Good View Quarter Homestead
North Laurens, Georgia
July 22, 2018
When I was going through school to be a teacher, one of the key phrases that was always bandied about was Least Restrictive Environment (LRE). Specifically, the language is used in the Individuals with Disabilities Education Act (IDEA). As you would imagine, a child with a disability is required by law to be educated in the Least Restrictive Environment, or in a classroom with their peers without disabilities, this includes giving students interpreters, aids, or other services necessary to achieve this goal. The student will be removed from the classroom of their peers without disabilities when the severity of their disability prevents the goals of IDEA and their Individualized Education Plan (IEP) from being achieved. It would seem that most educators agree with this model and state that it prepares students better for adult life and improves their socials skills, it also, more importantly, gives them a better education and presents them with higher expectations. The last two are key.
I am no longer a teacher in the traditional sense, but I do homeschool my children. Right now, we have two that are being homeschooled, but next year we will (most likely) have four, and this provides the ultimate in LREs. My wife and I are able to create IEPs for each one of our children and they are allowed to flourish. The children find topics that are exciting and important to them, and they delve into those topics on their own; my wife and I create little projects that encourage further exploration and real world application.
While I don’t always agree with the world of mainstream education, I do think this idea of LRE is a good one and should be applied generously to everyone, and by everyone, I mean every breathing being on the planet. There are a handful of reasons to employ LRE in education, but the most important are that it allows for a better education and presents students with higher expectations – the one begets the other.
How does a least restrictive environment produce higher expectations? Where do those higher expectations come from? It’s not the teacher, the teacher’s expectations for the student should remain the same regardless of the environment in which they are taught. It’s not the expectations of the other students, in fact, the other students probably have lower expectations for the disabled child. Rather, it is through self-imposed competition with their classmates. No student wants to be seen as the “dumb kid” or the “slow kid” and most students will do their best to keep up and stay within the norm.
When we apply this to the real world, it takes on a bit of the “Keeping up with the Smiths” mentality. Often we tend to live right around our means, sometimes we pull back and live a little more frugally, saving for the future, sometimes we get caught up and spend a little more than we should, but we’re often able to dial it back and get on course. There are certainly outliers – millionaires in wholly pants and stained t-shirts, and five button suit, fedora wearing, chapter 7 filing debtors – but they aren’t the norm. We all strive to fit in with those around us and adhere to the social norms in the public spheres we frequent.
The problem is, the current system of our politics is not in the vein of the Least Restrictive Environment. The State is constantly regulating everything, from how you run your business, to what shoes you have to wear on the job site, these regulations add restrictions. When we add restrictions and regulations, it makes it harder on small businesses and the individual to better their economic station.
Further, when the State hands out monies to businesses in the form of tax-breaks or assitances to the individual, we start to see restrictions being imposed. Those restrictions come in the form of a lack of competition. If I know that I can wait on the State to feed, clothe, medicate, and shelter me, I have no incentive to compete with others for a better way of life. If I know that my business is operating at a loss until the end of the year when I get a big tax-break from the State because I installed some solar panels, or I hired some minority workers, or that my business is just too big for the State to let fail, my incentive to improve starts to diminish. When I join a union, I know that every week, I will be paid a certain amount, I know that my job is fairly secure, and I am aware of the minimum amount of work I must do. I have no incentive to work harder for a raise or to work better to keep my job. I can do just enough to get by and while this may seem ideal, it lowers our expectations of ourself and with it goes some self value.
The Nanny State that is entrenched and upheld by the duopoly, the political system in the United States does not allow for the Least Restrictive Environment. There are tomes of regulations and restrictions on the individual and the business. A truly least restrictive environment in which competition can flourish and the individual can excel exist within the freemarket. If we all had to compete for jobs and paychecks we would get better at discussing contracts with bosses, we would become more efficient workers, we would have higher expectations for ourselves, because they would be attainable. We mandate teachers to teach students in the least restrictive environment so why is it any different for adults? Why do we recognize that students have higher expectations for themselves when restrictions and barriers are removed and they are forced to compete with other students? If you threw all the students into a pot, undoubtedly they would settle out and there would be striations, levels of students, some smarter, some not so smart, some would excel at auto-tech, some would excel at physical education and others at math, and it would be normal. If we threw all adults into a pot, the same striations would occur. Not every individual is cut out to be a CEO, and not every individual is cut out to be an auto-tech or a roofer, but you would have more movement. It would be easier for the roofer to go out and start his own roofing business and become a CEO, it would be easier for the beautician to start her own cosmetology school. Unfortunately, regulations create restrictions and limit this movement – usually due to licensing fees or zoning laws. In a more free world, we would all be living in our own least restrictive environments; if it’s good enough for the children, why not the adults?
I grew up planting the three sisters, and never had any problems; this year was a little different…
We allowed our North Georgia Candy Roaster, Cucubrit maxima, to grow up the corn, and when the wind and the rain came, down came the ten pound squash and the stalks of corn.