Category Archives: Suburban Homesteading by a member of the Hopelessly Citified Brown-thumb League

The topic is self-explanatory, so of course i am explaining it here. I believe in “first doing no harm,” living green, eating local, making the world a better place, and developing personal responsibility. This category will follow my travels, travails, successes and failures as I try to go from consumer to producer all while living in an HOA supervised, suburban housing development.

Sweet Potatoes in the French Manner

Preheat oven to 425.

Peel one 3 lb bag of organic sweet potatoes (Trader Joe’s has them for cheap!) and cut into 1/2 inch strips about  2-5 inches long. Toss potatoe strips in 3 T olive oil and spread out on two 18″ by 13″ jelly roll pans or on 18″ by 24″. The object is to have all strips in contact with the pan. Sprinkle each pan with 1/2 tsp kosher salt and 1 tsp Bragg’s Spice mix.

Place pans in oven and set timer for 10 minutes, Turn and redistribute potaotoes. Repeat this twice for total cooking time of 30 minutes.

Enjoy a healthy and more nutritionally dense alternative to fried white potatoes! If you are grilling make four individual foil packets and place them on the edges of the grill before and while main course cooks allowing 20-30 minutes depending on heat of the fire.

Delicious and Nutritious breakfast porridge recipe and my protein powder preference quandry

A healthy day begins with a healthy breakfast. I know this not only from the plethora of pointed press I have been force fed or voluntarily consumed about nutrition, but also from personal experience. In fact, this is perhaps the only nutrition fact that has remained consistent in my 50+ years of trying to eat right and eat well.

In my life of battling unwanted weight gain and episodes of malaise, general joint pain and depression, as well as acknowledged opportunities to find healthy options during life altering illness, I have seen the rise and fall and rise again of low carb, low fat, low sugar, liquid food substitutes, calorie counting, and cabbage (or other single healthy food) heavy diets. I have been taught four food groups, food pyramids, glycemic index, inflammation ratings (IF), and ONQI ratings, and the latest (and I think at this time greatest) ANDI score; and through them all the need for a good breakfast was always clearly stated regardless of how that “good” was defined.

Personal experience also reinforces the belief that breakfast makes everything better. I am more energetic, able to cope with pain, frustration and the good things in daily life with a nutritious breakfast. So what does a good breakfast look like for me?

I  find myself less likely to make poor food choices later in the day if I start my day with at least 14 grams of protien, a bit of fiber, and coffee. (Getting enough carbs is never an issue for me.)Ok, maybe the coffee just wakes me up enough to make my breakfast, but I can’t imagine breakfast without it.  Since I am training to compete again in a triathlon, weight loss is a priority for me as well and I restrict my daily calories to 1800. (If I ever doubt the benefit of 1800 calories a day, I just carry my dogs 35 pound bag of food around for a few minutes and I am again convinced that the best thing I can do for my knees, hips, feet and race times is shave another 35 pound off the old body. My doctors are in complete agreement on this fact as well. At 5’5″ I am currently weighing in at 218 lbs, definitely obese by medical standards.)

A side note here for those who privately express horror at my telling my actual honest weight, I think lying about it is even funnier. I mean look at me, this is obviously my weight. Yes my weight makes me uncomfortable, therefore I am doing something about it. Lying about my weight would change nothing. However, telling the truth motivates me to face and change that which makes me uncomfortable.

Anyway  porridge and smoothies are my two favorite breakfasts.  One fast, one more preparation intense, they both include the protien I need and the flavor I crave as well as other important nutrients.

Quinoa Porridge, 30 minute prep/cook time. 3 servings

2 cups filtered water, or 1 cup filtered water and 1 cup organic apple cider

1 cup quinoa (I like Trader Joe’s Red)

2/3 cup dried fruit (I like it with dried cranberries, dried cherries, dried blueberries, or chopped prunes)

2 tsp fresh grated ginger

healthy dash of nutmeg, or cinnamon or cardamom (only use one and experiment with fruit and spice combinations. I like cardamom with cranberries, nutmeg with prunes and cinnamon with cherries and for cranberries and tart cherries I use apple juice)

1/2 cup soy, rice or almond milk

Place everything but the fruit and milk in a saucepan and bring to a boil. Lower to slow simmer and cook for 12 minutes. Stir in dried fruit and milk choice and recover and cook for 5 minutes more. Turn off heat and leave for 10 minutes to finish absorbing fluids.

I eat one serving right away and  place the other two servings in containers in the fridge. They are delicious reheated or cold with a bit of creamer over them like rice pudding.

As to my smoothie, my recipe is very usual and completely basic. I throw a cup of frozen organic berries in my blender, add 1/2 cup of filtered water, 1/2 cup organic vanilla soy milk and a scoop protein powder and blend. If I feel like mixing it up I will add 1/2 banana and 1 T of flax meal. Smoothies are easy and fast, but they are the source of my greatest diet dilemma at the moment.

I am in a complete quandry, my favorite protein powder is whey based. I love Aria’s vanilla protein powder; the cost, taste, texture, and what it puts into my diet (the hard-to-get-enough B-vitamins, calcium, and iron) and what it leaves out (artificial ingredients); but what I am struggling with is that protein powders have a large manufacturing, shipping and container carbon footprint and the basis for this powder is also whey, hence NOT vegan, hence even BIGGER carbon footprint.  I love Aria, but feel it doesn’t fit my big picture of ethical living .

I am slowly working my way through trying vegan alternatives, so far the “not gonna do it at all” contenders are Trader Joe’s Soy Protein powder, Alive and MRM’s vegan protein powder. Sadly, I had a vegan protein powder that I  really, really liked from Spouts (store brand) that was discontinued about 2 years ago. Right now Aria is on my shelf while I muster the courage to bring home a hemp one to try (courage is necessary because finances and personal philosophy require me to actually finish the can of protien even when its sand box grainy (TJ’s)or tastes waaaay to “healthy” (MRM) or weedlike (Alive).

It all comes back to the same question, the needs of the one over the needs of the many. Where do my needs for nutrition, convenience and enjoyment end and my need to leave my circle a little better tended for my having been here begin, or better yet how do I make the two mesh well? So that is my protein powder problem and my blog for today.

I am tagging it for Sally Frye folowers as this porridge recipe would be very apropos for the Rennaissance, although it would not be served for breakfast but be a supper or nursery dish. Also my quinoa use and my struggle with the politics of protein powder speak to the key elements of my training and my homesteading/living green goals so going to those readers also.  I hope all of you enjoy.

I can’t believe its almost May, 2012. I must be off the cyber verse now, because I have a Puppy Shower to prepare for and many errends to run.

Namaste, friends.

Jo Crowfae

 

Spring Lamb with Fennel, a Tudor England inspired pottage.

Of first importance in creating any delicious and nutritious concoction is the purchase of fresh and tasty ingredients.  Vegetables should be firm and smell fresh, no need to bruise, just a light squeeze on the onion or fennel bulb will allow you to determine its freshness. I recommend local and organic, but managing at least one of these will help the flavor of your soup immensely. The meat should also be fresh, I find meat that adheres to my standards of cleanliness and compassion at Eastern markets, Whole Foods and sometimes even Costco. I do my research online before shopping but if you can’t find organic Humane Choice accredited free range lamb, then go with Halal lamb as the requirements of being certified Halal (http://kerryg.hubpages.com/hub/raising-halal-lamb) are strict enough to provide a lean and delicious lamb that was humanely raised.

3-5 lbs lean lamb. Wash the lamb and then cut into large chunks. Throw the lamb chunks into a bag or coating bowl of 1 cup flour and 1 T of herb mix like Bragg’s Organic Sprinkle (I actually make my own mix but if you have none then just add 1/2 tsp thyme, 1 tsp rosemary, 1 tsp parsley, 1/2 tsp tarragon). Braise in 2 T Olive Oil in hot oven proof roasting pan on top of stove or if not available then use a frying pan and try and get all the oil and spices into the roasting pan once browned.

Add

1 baseball size onion studded with cloves

5 lbs carrots scrubbed and sliced

2 turnips well scrubbed and chopped (bite size with substance)

4 medium zucchini sliced

1 cup chopped celery ( I love to use all that leafy parts and end pieces that don’t scoop hummus well)

1-2  fennel bulbs (I use two) chopped.

12 golf ball sized potatoes cut up. (Heirloom potatoes are best and just quartered, but new reds are also good.)

Add another T olive oil and T of spice mixture and toss everything.

Roast in 425 degree oven for 25 minutes.

Immediately upon removing from oven Add 1/2 cup of Burgundy (or substitute an Oregon pinot noir, although buy good; if you don’t want to drink it, you don’t want to cook with it. Tell the sommelier at the store what you are making and get a recommendation)

Put everything in your crockpot (slow cooker, soup pan, whatever…) and cover and set in the fridge overnight. The flavors are having a party. Not a mandatory step, but it helps.

4-6 hours before serving barely cover with water and turn the crock pot to high for two hours. Taste, and now add salt and pepper, turn to low and continue cooking.

Serve with fresh bread and enjoy!

 

Sally Frye’s Summer Pickles

So life gets busy and its all the little things we mean to do or thought we did that slip away from us, like leaving the “Indiana Jones Adventure” blog in my Word drafts instead of posting it. *sigh* Just realized I had done that today when I was looking to see if it had received any comments and prepared to post today’s recipe.  AZRF is over so I will bank it for next year when the schedule is published and re-adjust as needed for new stages and new excitement. Next year I will also update the other two itineraries and hopefully create at least two more.  Anyway, enough of the prattle. Here follows the recipe for Sally’s Summer Pickles.

Cassandra’s Summer Pickles

3-6 larger firm cucumbers (wash with white vinegar to remove any wax if not fresh from garden or farmers market) Use your peeler to stripe the sides evenly to allow better access for the pickling process and slice into 1/4 inch medallions. (No, I do not measure exactly but too thin and they will be limp not crunchy, to thick and they don’t pickle thoroughly. Practice will help you “eye”dentify the best size for your tastes.)

Place 1 cup of boiling water, 1 T salt and 1/3 cup sugar into sterilized quart jar and stir till completely dissolved, fill with pickle medallions without spilling any of the brine. When full, cover and refrigerate 3-12 hours. I usually leave them in the fridge over night. If there are more medallions than room in the quart jar (usually is) duplicate process with second quart jar, and third if necessary (those were some big cucumbers!)

When ready to finish process drain the pickles, leaving the medallions in the jars although you may be able to combine your 3 jars worth into 2 jars now. On the stovetop bring 2 cups cider vinegar, 1 cup sugar, 3 cloves garlic pushed through a press, and 1 tsp mustard seed or 1 Tablespoon of the seeded prepared spicy mustard just to a boil and pour over the medallions evenly distributing between the bottles to cover. may be eaten warm or sealed and chilled!

Enjoy. And feel free to experiment, replacing the mustard with another spice that stands up well to pickling, or adjusting the amount of sugar. Summer pickles are all unique so find the recipe that speaks to you. And save the juice when you dish the pickles out and try another historical treat by brining chopped pieces of firm apple and pear in the pickling juice for at least 3 hours. The combination of sweet and salty is uniquely delicious.

 

Lentil Pate

Around 1530  the English gardener and English palette were introduced to vanilla beans, fava beans, cocoa, sweet potatoes and haricort via Spain and Hernando Cortes. Around 1545 potatoes and tomatoes were being cultivated, also brought from the New World. Lentils however were there from the Bronze age.

The following is my, Sally Frye, good cook of the Lord Mayor Abercrombie of Fairhaven’s blending of these lentils to make a Lenten Loaf or pate.

Pick any foriegn matter from 1 cup dried lentils and cover with 2 cups water. Discard anything that floats as well. Now chop and add 1-2 sprigs fresh Thyme, 3 T chopped fresh parsley (for all this recipe’s chopping the modern cook may find Pampered Chef’s #2585 Food Chopper indespensible, no I don’t sell or work for them, just love it!) and one large Bay Leak broken. Bring to boil and then lower burner temp to simmer for 20 minutes or until lentils are soft and water absorbed.

Chop 2-3 carrots fine.

Saute 1 medium onion chopped and 3-4 garlic cloves pressed (yup, here again I use a Pampered Chef garlic press because they rock!) in 1 -2 tsp olive oil. As onion become transparent add chopped carrots and stir until carrots brighten in color. Add all this to lentil mixture with 3 T of water if needed to prevent burning and simmer another 10 minutes.

Dissolve 2 T arrowroot in 1 T water.

Puree mixture in food processor or blender (or if your pre-electricity like Sally mash a really, really, really long time with pastry blender) and return to pan.  Add arrowroot mixture and 2 T chopped parsley and stir until thick.

It to be used as dip or pate place in serving dish and cool. If to be served as meat substitute oil loaf lightly with olive oil and mold into pan, cover with foil or oven safe lid and bake at 350 degrees for 30 minutes.

May you and your family enjoy this healthy and tasty alternative protein.

Finding the Shakespearean Sonnet Version of the Arizona Rennaissance Faire

One week-end left, this is a perfect itenerary for the hot Saturday we are expecting, and be aware that all of my itineraries are youth friendly, although “Taking Indiana Jones to the AZRF” itinerary is surely better without toddlers or small children.

Although I enjoy the comedies of Master Will, and cherish his tragedies, my favorite writings are his sonnets with their hidden treasures of love, laughter and musicality, but finding a winning performance of even one of them is challenging. The following itenerary will allow the novice and veteran AZRF attendee alike, to find and enjoy the hidden treasures of the Arizona Renaissance Faire, which like the sonnets have rare beauty but are often overlooked in the raucous mass of material available.

Again the best day at faire begins the day before with discount tickets purchased from Fry’s Food Store’s customer service desk, pre-hydration (drink some water at dinner and before bed and if you wake during the night to pee from all that water) and a good nights sleep. May I also recommend sunblock, hats and/or a parasol. Parasols not only help you blend in with the local color they provide movable shade and are available at Cost Plus World Market or AZRF vendors, the on-site ones cost more but become an annually useful souvenire.

Travel east on Interstate 60 past Gold Canyon to arrive early at the Faire grounds, say “9”ish. This not only improves the proximity of parking but means you can start taking photos with gorgeously costumed patrons and be front and center for royalty’s arrival and the front gate show.

When the canon sounds (and DO plug your ears, its a real canon and REAL loud)  head into the gate and bear to your right where lovely lads and lassies will willingly sell you tasty beverages, I recommend an iced Dirty Chai or if sweetly delicious is your thing there is this Princess caramel thing…ask your servers advice and tell them what you like and I promise you won’t be disappointed! Next door add a pastry (I personally am addicted to the canoles, being Italian and all, but I have yet to hear any complaints about anything bought there).

Take this continental breakfast and head on into the fray; to your left  just past the Royal Pavilion seat yourself up front at the Fairhaven Theater for Don Juan and Miguel’s  “Renaissance Man” at 10:15 AM, although the act itself is hardly a well kept secret, this show often is.  Drink your coffee with caution for the show is an intelligent (at times) laugh fest that one can enjoy alone or with the whole family, and coffee through the nose is painful.

After the show head  back towards the entrance and the little stage tucked in beside the lovely booth from which you first purchased coffee (The Cappuccino Inn). You will know you are close when you hear the fae-like fiddling of Neidfyre, or perhaps if one is not distracted by all the shiny shops, she will only be beginning and you will be able to draw close enough to watch her bow fly(her show starts at 11:00).

After Neidfyre, stay at Monk’s Park stage. At 11:30 Melangell (pronounced Melanith)  will take you back to the time of druids, sidhe and selkie  in Gaelic song and story  (in fact rumors are that the woman bard be one of these herself!). In sooth, many years ago, when I first heard her perform for the Queen before she even had her own stage, I was moved to tears at the quality of her singing voice, and her stories remain favorites of mine to this day.

Next head to the left,  seated on the green grassy oasis between the stage and Turkey Legs is a woman dressed in off- white surrounded by pigments and possibly children. She is the AZRF’s own Painted Lady and one can indulge their inner child and outer artist by requesting a story and illustrating her garment. Early painters have the cleanest canvas but there is no bad time to listen to her artful telling of imaginative stories.

After your inner painter has had their say, and the story has wound to its conclusion, head back into the lanes keeping the tantalizing food to your left. Part of your assignment today (if you choose to accept it), is to attend to the musicians tucked in all the green and grassy bits, there are extraordinary ones all about the grounds. One such Lady of lyrical light is to be found as you leave the story lady. After gifting your ears (and maybe your loved one by taking a musician or two home on a CD) head past the rest of the kitchen’s, the knife and the axe toss and take a break at the lovely non-period restrooms (usable flushies!)

Moisturizing wax (yes, I do have some and I do like it) will beckon as you continue back towards the Rialto stage, as will multiple other sights and smells. Enjoy the journey and take your time, although I do recommend buying some real hydration at this point if you haven’t yet. (I like Arnold Palmers, myself, a nice off-menu blend of brewed tea and lemonade available at any Pop Shop.) Destination is the 1:15 show of the Clan Tynker Family Circus.  None of these siblings had to run away to join a circus, instead they became one, the  acrobatic antics of these actual siblings could as comfortably fill a Big Top Arena as a Renaissance Faire Stage, and humorous moments included, they are poetry in motion.

After Clan Tynker it’s time for a bit of Dungeon’s and Dragon’s, so first to the  Dungeon. Heading back towards the beginning of the faire, passing and browsing the shops, you will notice the Dungeon Tour. All art requires its quotient of pain and sacrifice and this artful and kitschy attraction will require a dollar per person sacrifice and colorfully highlights many of the painful reasons I prefer visiting the century, not living in it.

Pick up a cold drink at the Crown Pub and continue for further instruction in how well we have it with our Super Targets  and modern fashion as you continue around the corner and visit the Croft and Local Yokel’s Village. The King and Queen and their courts are visiting Fairhaven this festival day, so the local peasants are working extra hard at spinning, baking and blacksmithing but love to pause and answer your questions.

There, by Local Yokels, in the lovely shade of the green, look for Lady Tess who at 2:30 will explain the lengths and layers we ladies and lords go to to be Renaissance fashion plates.  Now on to the Dragons I promised, continue around the curve to the Storybook Castle, again this walk through will require a mere dollar entrance fee but I promise the charm and creativity of its dioramas are worth much more, and there is a quite fierce dragon!

It is now the hottest part of the day so I am leading you to the coolest spot (and cleanest restrooms) on the site. Travel past the Farm and petting zoo, feel free to wander in a bit if petting wee sheep appeals, and then keeping in line with the shops head into the historically accurate narrow market path heading to the Mud Stage. If you are hot and hungry, on your left will be incredibly delicious Italian Gelato,  sandwiched in between the shops of enticing clothing, pottery and jewelry.  Arrive in time for the 3:45 Theatre in the Ground by the Wyld Men, a show reminiscent of Monty Python style humor where all parts are played by the core cast and improv is the result of a well known script. Not only is this show funny, but as I said earlier, this is the coolest temperature wise in the whole place and the adjacent restrooms are always clean and well stocked flushies with rarely a line.

After the show, grab a bottle of water or large iced drink at Lancer’s Pub and head on through the lane past musical instruments on your right and pirate booty on the left  (still narrow but not the way you came). Browse and fondle the shiny things, maybe even purchase a bobble or two, till you find on your right the entrance to the Falconer’s Heath. Nature is the purest poetry so this sonnet day will end with the 5:00 Bird’s of Prey Show. Arrive early to sit in the shade, (a burning reason to do the afternoon Heath shows) then relax and prepare to be entertained and amazed.

Now its off to the cars, and if ye have the dubloons remaining, can I recommend making the incredible sonnet like day complete with a cabriolet ride to your car. If you pass one without passenger, just speak to the drivers and negotiate a treat for your feet as you leave.

In conclusion, whether you use my itenerary or design your own all of the AZRF acts mentioned and not mentioned are as worthy of your time and tips, this is just an attempt to give direction to those overwhelmed by the options. Tomorrow is the AZRF Itinerary for your inner Indiana Jones.

How to have the most perfect day of comedic entertainment at the 2012Arizona Renaissance Faire

Only four more glorious week-ends are available to experience the pageantry and revels that are the Arizona Renaissance Festival and it truly takes at a minimum of two full faire days to just see the best. What follows is my suggestions to the inexperienced or overwhelmed newbie who wants to make the most of the humorous entertainment opportunities. Tomorrow I will offer my day 2 itinerary for the more musicale and classic minded, but in creating a “do”-able guide, also know I am forced to mention only a fraction of the faire’s tres amusant performers and many shows that I know and love.

To begin, the evening before your adventure, pop by a Fry’s grocery customer service desk and pick up discount tickets (and new sun block). This little maneuver will save you 2$ per person over purchasing at the box office as well as possible time in line once there (and day after sunburn). Tickets can also be purchased and printed from the website (http://www.royalfaires.com/arizona) at a $1 per person savings. Drink lots of water to pre-hydrate and get a good nights sleep.

A perfect Renaissance day  starts early,  leave your home to arrive in Gold Canyon about 8:30 AM. Your first stop is the Gecko Espresso Cafe (http://www.geckoespressogc.com/) for a hot dirty chai or another form of delicious caffiene.  Just past Apache Junction on the Interstate 60, turn North at Superstition Mountain Drive; The Gecko is located in the same parking lot as Basha’s. Once AM energy is properly bolstered, head another few miles east on Route 60, arriving at the Renaissance Faire Grounds between 9 and 9:15 A.M.

There are many advantages to arriving early; the most prominent are advantageous parking and not sitting too long in traffic.  Arriving early also lets you sample some of the flavor of the faire during the formal pre-show and the less formal but equally enjoyable massing of costumed patrons. Grab a Program/Schedule of Events  and peruse the plethora of pleasing performance available inside while snapping a few photos of the morning rabble.

The canon goes off at 10 am, plug your ears as soon as you hear “Prepare for canon fire!”, because it is a real canon being fired and therefore makes a real bang! Have your ticket ready and bag open for inspection as you make your way through the gate and into FairHaven. Bear to your left as you enter the gate and say hello to the Motley Fools singing historically funny songs.

Continue to keep the buildings to your left, meander past the food, past the axe toss (here will be your first flushing toilet facilities inside the gate),  the Maze and Pirate’s Pub.  Feel free to briefly browse the dozens of bright and shiny shops and baubles that twinkle and sparkle and beg your attention. A tiny notebook and pencil noting shop name, item and price can help you persevere in actually finding the places you want to return to later on in the day. May I recommend a a hot bag of candied nuts  to nibble while ambling.

Don’t spend too much time shopping, because your goal is the Dancing Pig Pub by 10:50.  A Pop Shop and Pub are both conveniently available to purchase a beverage and still be seated by 11 AM.  Grab a good seat (I recommend the first two rows on the right, but all seats actually are good seats) and prepare to be enthralled by the Jamila Lotus Belly Dance Carnivale.  The seamless blending of ancient dance styles and artsy modern choreography complement the talented musicians and showcase both the dancers’ skills and personalities.  I promise you at least one good giggle and a definite “oooooooh!” and “aaaaah!” before they take a bow.

This show alone is worth the admission price, but your day of entertainment has only just begun. Following Jamila Lotus, head on into the Tournament Arena and enjoy the verbal sparring of the feminine royals followed by antics and tricks of talented horses and their skilled riders weilding large pointy sticks.  After more than a decade of attending, I still find the Queen’s Joust to be the coolest of the day, for many reasons including the weather.

More water, or perhaps an Arnold Palmer will be well placed now as you head back up the way you came. Stop in Twig’s Shop and say hello to Zinnia, the Mermaid and if you are really lucky maybe even Twig, and take pictures with the most magical friends any adult can make. Now continue back the way you came to just past the Pirates Pub; at the Boat Stage cross over  the road and continue to walk towards the front while gandering at a whole new selection of shops (including Lady Chamberlain’s Book Shop, the only place besides Tempe’s Changing Hand’s Book store I ever buy the printed page; her shop is well stocked with period patterns for clothing, books on HT for armaments, period cooking, etc. as well as lovely bits of fiction.)

Next show on the docket is “London Broil” at the FairHaven Theatre starting at 1:45 p.m, so there is plenty of  time to shoot a few pictures with the walking history on the streets; or to stop by the Painted Lady on the Green and add a picture to her dress and catch one of her wondrous stories; or (a personal favorite) visit the greyhounds. If you get to FairHaven really early your bonus is  catching shade as well as some of  “Barely Balanced”, a relatively new awesome addition to AZRF’s lineup.

Time for another drink, and I mean water or something equally hydrating although Tudor Rose Pub can provide both hydration and inebriation from their beverages.

Now take your laughter sore sides out around the corner, again bearing to your left and locate the Middleshire Stage where you won’t want to miss “Hey Nunny Nunny” at 2:45. (Just past their stage and still on the left is a great place to grab lunch before you head over and sit down. My meat eating friends recommend the Chicken and mashed potaotoes; I love the potatoes.)

Pull out your maps while your waiting for the sisters to start and locate the StoryBook Castle by the Merriment Stage.  It is your next destination and here is your “map warning”, if you  drew a line from Middleshire Stage to the StoryBook Castle, the proportions of everything to the right of the line is heavily distorted, so just get the general direction in mind. When Philomena starts her stuff,  put the map away and prepare to laugh, chuckle, and generally guffaw at the silliest sisters evar (no past Catholicism required to get the jokes)!

Spiritual counseling session over, head to the Storybook Castle, you can cut through the middle or go around past the Mud stage, either of them work but Mudd Stage is much longer. There is a small entrance fee to enter but to any one who has ever loved a fairy tale, or like me has an affection for “old-school ” roadside attractions the StoryBook Castle is a magic all its own. My favorite this year is Daphne, I look forward to hearing what was yours.

You have now seen at least four full shows for your 20$(and maybe parts of others), paid a pittance for one attraction and are about to discover the “historical” instead of “hysterical” side of Fairhaven. As you exit the StoryBook Castle turn to your right and follow the road around the corner past the Greentree Weavers (amazing wares!) to the Local Yokel Village and the Croft, both are worth a browse as they present how the working folk of this time lived. (Anyone with a bent for textiles will enjoy a  Stick Weaving Set or a Drop Spindle that can be purchased in the Croft for a very reasonable amount). Now a bit further on the left (and across the street from some truly delicious crepes that even a vegetarian can enjoy) is the Palace Theatre where at 4:15 “Don Juan and Miguel”  will present their “Weird Show,” where anything can happen and often does. In their 24th year, I believe these two whipper-snappers are truly a “MUST SEE”.

Ahhhhh. Now the day is almost done and its time to review your shopping notes and pick up some souvenirs of this most hilarious and entertaining day in the 16th century. I hope you enjoyed your trip back in time and will return again soon because this was, as they say, only the tip of the iceberg.

If this were Shakespeare this would be his “Much Ado About Nothing”, stay tuned for my next post, an alternate itinerary I would liken to the “sonnet” day at AZRF.

 

 

The Queen’s Citrus Curd

As always, please read the whole recipe before starting or suffer the catastrophic kitchen consequences.

1 Cup sugar or sugar substitute

6T unsalted organic butter

8 T fresh citrus juice

3 T citrus zest

1/4 tsp cardamom, ginger or mace (at festival it is either cardamom with lime or lemon; and occasionally ginger with lemon)

 

The following equipment is critical to create a perfect curd: a double boiler, a whisk, small grater, a juicer, and a 1 cup size wire mesh strainer, a second person to hold strainer while you whisk and pour. The recipe and process are simple, but like much simple science the timing, temperature and methods are very exact. The uncurling and binding of the protein chains of the white’s in the egg will occur to quickly in relation to the emulsion of the lemon and butter by the yolks and the consistency will not be pleasing nor the flavor correct if the eggs are not first whipped just till frothy and then poured through the strainer. Also fresh zest must be used as the pectin in the peel is another critical element of the consistency of curd, especially it artificial sugars such as Splenda or Truvia (the ones that say “good for baking” cup for cup only please) are used. Also butter must be unsalted; and organic is better in all ingredients but not necessary to make the recipe work.

Put water in the bottom and place double boiler on to begin heating. Measure out 1 cup sugar or sugar substitute and juice 8 T of fresh citrus juice-lime, lemon or orange or any combination of the three. Orange is too sweet for my palate if used alone, I find that orange does well halved with lemon juice.

Whisk 3 eggs in a pourable container just until a slightly frothy yellow color and whites  are thoroughly mixed.

Place 6 T (a bit less than one stick) of unsalted, organic butter in top of double boiler and let it begin melting.

Scrap just the colored portion of rind from either lemon, lime or orange to make 3 T (do not pack it down). (After many skinned knuckles I highly recommend Pampered Chef’s Microplane Adjustable Grater for all your grating needs) Add to pan once butter is almost melted along with juice, spice and sugar.

Stir until all sugar and spice is dissolved. Whisk briskly while pouring egg through strainer. Keep whisking until it starts to thicken and switch back to a wooden spoon. Keep stirring until you can make “roads” with the wooden spoon. Pour immediately into glass canning jars pre-heated to avoid shock. (to preheat a jar, fill with hot water and dump it all out just before filling). Add cap and let cool in fridge. Voila, perfect curd!

 

Velvet Vegetable Pottage (adapted from the writings of Hildegarde for moderne cooks)

This soup takes a day to complete and it requires a large (6 qt or greater) clay dutch oven; or an 11″ by 9″ by 2″ glass baking pan and a slow cooker. Rinse but do not peel any of the vegetables except the onion, buy and use organic for best nutrition and flavor, and cut into 1″ to 1.5″ chunks. Each vegetable should be approx 2-3 cups but the goal is proportionality of all but onion which is 1 cup or half the portion of other vegetables

Cut:

5 Red Potatoes, a small bunch of kale (2-3 cups of cut), 2-3 small parsnips,  the outer 5 stalks and inner leafy portion of a celery bunch, 1 lb carrots, 2 sweet potatoes, 1 lb portabello mushrooms, 1 small onion.

Toss all vegetables in pan with 1/2 cup olive oil mixed with 3T spice mix. (I blend my own in a grinder spice jar that uses equally portioned dried Basil, Oregano, Rosemary, and Thyme with a half portion of red crushed pepper), I recommend using Trader Joes “Italian Herbs” or Bragg’s Herb Blend if you do not wish to make your own.

Place glass pan in 425 degree (dutch oven in 450) oven and bake 25 minutes, until lightly roasted. As soon as they are out of the oven add 1 cup of Burgundy (or another fruit forward red wine) and then allow to cool. Place in fridge over night to allow flavors to develop. If using the slow cooker then four-six hours before serving place vegetables in cooker and add approx 6 cups of water otherwise just add the water to the Dutch Oven (cover all vegetables plus 1/2 inch) and 1 tsp sea salt and stir and set crockpot  to temp that will keep it simmering, or cover and place back in oven at 275. One hour before serving taste broth and add more salt and pepper to taste, then stir in a roux of 2T organic unsalted butter/ or for vegans coconut oil mixed with 3 T of flour (white rice or wheat is best). Recover and cook for at least one more hour and serve with hearty breads.

Seeds and stuff.

Growth doesn’t happen all at once.

I have this long term goal of being a “Homesteader,” living green in a place that has solar panels and an organic garden.  I have dreamed of living this way since first reading Thoreau and Emerson as a child. The desire has waxed and waned over the years as I have transitioned through various phases of consumerism.

Today I planted my garden. Well actually I just put a few seeds in pots and watered them. Mostly all I can see right now is dirt.

There are so many things currently in my life for which this is the perfect metaphor.

Patience is a virtue that popular culture not only doe not embrace it seems to scorn as it also seems to scorn embracing the passage of time. When I scan the titles of the checkout stand magazines I realize that every single one has at least on “get it now with little effort” article for peace, health and/or happiness and at least one reference to passing as “young”.

Farming in even the small way I am participating in it is an exercise in the opposite values. Growth has a schedule of its own, tasks that must be accomplished along the way with faithfulness and diligence, and ripening is not a negative but both the point and the product of time.

Here is what my suburban homesteading efforts look like today and a week ago. Very little progress can be measured, however excited those little green leaf heads made me, mostly dirt still but anything worth having is worth working and waiting for and I take this lesson into my other pursuits today.