Grit and grace

Hello there. We want to say that we’re still here on Quiet Farm, and that it’s been a rather challenging start to the growing season. One hundred percent of our county is currently in “exceptional drought” – the scale doesn’t go any higher! In official government parlance that translates to “dust storms and topsoil removal are widespread; agricultural and recreational economic losses are large.” We’d agree with that assessment – and it’s only May.

We have not yet received our official irrigation allotment for the season, but are expecting less than half of what we had last year. Wildfire season (now really year-round rather than just a season) has already started in California, New Mexico and Arizona, and promises to be grim here again, too. Dust storms and relentless wind are a regular feature of our days, and it’s impossible to keep the cool-weather crops properly irrigated. We have not had any moisture at all since January.

To compound our troubles, our hundreds of plant seedlings in the sunroom have been infected by an unknown disease or other ailment, and as a result are tiny, stunted and definitely not thriving. They should be going outside in about three weeks, but at this point it’s unlikely that we’ll have any at all, and it’s too late now to start more warm-weather crops. Perhaps the universe is sending a clear message that this isn’t our year.

That said, what else can we do but keep going? This blog isn’t meant to be a place for complaints and whining. We have a comfortable house, plenty to eat and we’re healthy and safe. Many, many people have it far worse than we do, and we’re well aware of that. We will do what we can with what we have, and perhaps the growing season will stage a recovery of sorts. And if it’s a total write-off, then we’ll try again next year.

Tip your hat to a farmer the next time you meet one – this growing food thing is no joke. Thanks as always for reading, and we hope you and yours are safe, healthy and well.

Gardening book club

The world feels far too heavy and sad, particularly here in Colorado, for some absurdly cheerful post about alpacas or chickens or whatever we’re doing on the farm. Instead, we’ll offer a brief round-up of some favorite gardening books, in the hopes that you might be inspired to search these out at your local library or favorite independent bookseller. As with cooking, there is always something new to learn about gardening and growing food, no matter how long you’ve been doing it. And as with cooking, where feeding hungry people nourishing, healthy food feels like an act of pure hope and a direct rebellion against the stupid, meaningless tragedy of the world, so does planting a seed or a sapling.

Vegetable Gardening in the Mountain States, Mary Ann Newcomer

This book’s territory includes Colorado, Idaho, Wyoming, Montana, Utah and northern Nevada, as well as Oregon and Washington and parts of southern Canada. Obviously, that’s an immense region – more than one million square miles of the North American continent – and it’s impossible to provide accurate growing information for every microclimate within that region. Our weather is vastly different from Oregon and Washington! I still like this book a great deal, though. It’s reasonably simple, direct and easy to understand for beginning gardeners. It covers gardening tasks for each month, assigns various chores to keep the garden neat, tidy and healthy, and gives helpful information about possible pests and disease troubles. Not everything in the book will necessarily be relevant, but it’s worth seeking out if you live within this area.

Four-Season Harvest, Eliot Coleman

It is impossible to find enough superlatives to describe Eliot Coleman and his influence on the organic farming community; he is regularly referred to as “The Godfather” of organic growing and I think that’s an apt description. Coleman followed in the footsteps of Scott and Helen Nearing, the original back-to-the-landers, and still grows year-round in Maine’s exceptionally harsh climate. He invents tools, counsels young farmers and preaches against the ever-growing influence of Big Ag with every breath and every action. All of his books are terrific and worth seeking out; we’re in the early stages of discussing season extension options (high tunnels and so on) here at Quiet Farm so Four-Season Harvest is definitely a key reference book.

Guide to Rocky Mountain Vegetable Gardening, Robert Gough and Cheryl Moore-Gough

This book covers Colorado, Idaho, Montana, Utah and Wyoming, and while there is some helpful material about our diverse and incredibly challenging growing climate, it’s also clear that the authors do not adhere to organic growing practices. Speaking only for ourselves, then, a lot of the information has to be immediately discarded. An example:

“If you are considering planting next spring in an area that is now lawn, kill the grass before you till it under…spray the future garden area with a broad-spectrum herbicide such as glyphosate, commonly sold as Round-Up.” (***Note: you can actually save a lot of time by just spraying the Round-Up directly into your mouth, which is where it will end up anyway if you adhere to this advice. Since glyphosate is definitively carcinogenic, I wouldn’t get it within a hundred feet of my edible crops.)

The authors both teach at Montana State University, which, as a land-grant institution, will of course be heavily funded by Big Ag and its criminal brethren. That said, you can still find some useful tips in here – but you’ll need to make an effort to separate the wheat from the chaff.

Epic Tomatoes, Craig LeHoullier

I picked this book up on a whim at our local library and absolutely loved it. As the title might suggest, it’s entirely devoted to tomatoes – but since tomatoes are far and away the most popular vegetable for home gardens, they do deserve their own book. The book contains gorgeous full-color photos, tons of information on varieties both heirloom and hybrid, and lots of suggestions for enjoying and preserving the harvest. It includes fascinating heirloom origin stories and vintage seed advertisements, and it also mentions many of the author’s particular favorites. One of these, ‘Mexico Midget,’ will be a new trial variety at Quiet Farm this season – the fruit is reportedly only the size of a pea but bursting with intense flavor! We’re looking forward to testing these.

The Vegetable Gardener’s Bible, Edward C. Smith

If I only owned one vegetable-growing book, it would be this one, and this is the book I gift to new gardeners. It’s cheerful, inspiring and fun to read, and of course packed with useful information. As with most gardening books that aren’t written specifically for our intense high-plains desert environment, some of the growing tips won’t work for us – but the flip side of that is that we don’t encounter many of the pests and diseases that more humid climates struggle with. This is a solid, well-researched, well-organized book that should be in every gardener’s library.

The Gardener’s A-Z Guide to Growing Organic Food, Tanya L.K. Denckla

This is a simple, quiet gardening book; it’s light on photos but rich with relevant information. In addition to vegetables, it also covers many common fruit and nut trees, which is useful for aspiring homesteaders. The book’s title indicates its focus on organic practices; the extensive sections on various pests and diseases give numerous options for organic control methods, which is immensely helpful instead of just a suggestion to grab some powerful annihilation spray. This book isn’t at all flashy, but it contains a wealth of beneficial guidance.

Gardening at the Dragon’s Gate, Wendy Johnson

This might be my favorite gardening book of all, even though it’s not really a gardening book in the way the other titles here are. Instead, it’s more a heartfelt meditation, a love letter to the soil and the seeds and the plants and the microbes that sustain us. The author, Wendy Johnson, is a Zen meditation teacher and a spectacular writer.

“As you work, follow your affection and take your time. Let the garden itself and your love of the garden direct your groundwork. Remember that the terms of a lasting agriculture are never only human terms but nature’s terms as well. Love these terms unconditionally, without trying to bargain with them, explain them, or make them behave. Trust the garden and your love of the garden and just continue, under all circumstances.”

Honestly, who doesn’t want to head out into the garden after reading a passage like that? Gardening at the Dragon’s Gate is for those of us who are looking for peace and calm in the garden, those of us who are using the garden as therapy, those of us who are trying so hard to quiet our chattering monkey minds. Highly recommended.

The Tao of Vegetable Gardening, Carol Deppe

Carol Deppe is a prominent plant breeder and a bit of a quirky iconoclast, too. She is adamantly opposed to seed ownership of any sort, and has made it her life’s work to breed and share open-pollinated seeds so that no one can truly “own” our food supply. She has written a number of books, typically focused on seed-saving and resilient gardening, and this book, like Gardening at the Dragon’s Gate, is less a true gardening book and more a meditation on the practice of gardening. There is still a lot of useful information in here, but as mentioned previously, where the author gardens has a huge impact on the book’s relevance. Deppe, who gardens in Oregon’s lush Willamette Valley, loves the idea of “eat-all” greens, which she sows in thick layers in six inches of lightly-tilled soil or compost in early March, then ignores completely until harvest in May – no watering, no weeding. Spoiler alert: there is no possible way that would work here, but the theory is great to learn. Deppe is irascible and opinionated (she loathes chard in all forms and makes no secret of it) and is unwilling to start vegetables on heat mats or under grow lights. Not everything she shares might work for your particular growing practice, but there is a lot to learn from this smart, experienced author.

The Lean Farm, Ben Hartman

The Lean Farm Guide to Growing Vegetables, Ben Hartman

Both of these books are certainly geared more towards the small organic farmer rather than the home gardener. That said, they’re two of my absolute favorites and I highly recommend them to people looking to learn more about lean management principles. “Lean theory” is a concept that was developed at Toyota in Japan, and now has spread across the world. Its principles can be applied to any business enterprise (or even managing a busy family and home life!) and will absolutely change the way you approach the myriad small tasks that make up your day. Just about every small organic farmer we know raves about these books, and so do we.

There are of course a million more wonderful gardening books that aren’t mentioned in this post. Do you have any recommendations? We’d love to learn more about your favorites.

Here’s to getting your hands in the soil and planting something hopeful this week, dear friends.

Farm update: March 22

We are sorely disappointed to report that we did not receive even one paltry inch of snow from the massive spring storm that walloped Denver and the Front Range last weekend. To add insult to injury, snow was in the forecast again today, to no avail – I promise you that it is clear and dry outside right now. We joke regularly about checking (In)AccuWeather on our phones, where it’s always “currently snowing in Delta County” – no. No, it isn’t. We have learned from our time here to only trust the weather that we can actually see and feel. All other promises and forecasts ring hollow.

So what we’re not doing on the farm right now is plowing or shoveling snow. But here are a few other things we’ve been up to lately, if you’d care to see.

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Farm update: March 1

Hello there, and welcome to March. (March?!? Really? We are completely not prepared for all of our spring tasks yet.) Also, welcome to the nearly one-year anniversary of the pandemic lockdowns. A year of this madness. How is everyone doing out there? The “pandemic wall” is a real thing, make no mistake, and I think a lot of us have hit it. Hard.

The images in this post might convince you that we’re buried in snow over here at Quiet Farm; sadly, that is not at all true. We have gotten a bit of snow both here and up on the mesa, and of course we’re grateful for every last flake, but it’s still looking as though it’s going to be a painfully dry year. As always, the only thing within our control is how we use the water we do have, so we’ll be focusing our efforts on making sure that not a drop goes to waste.

Paris secured in our makeshift crush before the vet’s arrival.

One great accomplishment that we’ve had recently is to successfully geld one of our male alpacas, Paris. His behavior had become increasingly aggressive and since we are not running a breeding program, there is no reason to keep an intact male on the farm. We were able to safely secure him in a “crush,” and our terrific local vet took care of the rest. It takes about sixty days for all the testosterone to leave his system, but his aggressive behavior has definitely lessened since the fateful day. We’re also pleased to announce that we’re on the mobile shearing schedule for the spring, so the alpacas will be getting a tidy cut in late May or early June, which will make them much more comfortable this summer. We are working on halter-training all the animals so that we can handle them in a safe and calm manner – this is much easier said than done, and frequently both humans and alpacas stomp off in frustration and tears. (Okay, maybe not the alpacas. Definitely the humans.)

Our game fence is good for more than just keeping out deer!

I’m also proud to announce that I’ve finished a patchwork quilt I started late last year. I won’t lie: I made approximately ten million mistakes on this quilt and learned so much about what not to do in quilting. I also unknowingly caused a lot of my own problems by designing a somewhat complicated pattern that required an excessive amount of piecework and stop/start stitching. (It’s only my fourth full-size quilt, however, so perhaps I should cut myself a bit of slack. I am very much a novice.) I read an article recently about different crafting hobbies people had taken up during the pandemic; one woman tackled a complicated shawl using fairly advanced knitting techniques. She wrote, “I almost quit a lot of times. But I kept at it, and I was both miserable and joyful at times – it was a good emotional process for me. The challenge was a great distraction from the chaos and stress of the unknown.” That accurately sums up my feelings about making this quilt – and I’m already excited about starting my next one.

Snowshoeing is a surprisingly challenging workout!

We’ve mentioned on more than one occasion how much we adore our local library system; to make us love them even more, they’ve started loaning snowshoeing equipment! We’re about twenty minutes’ away from some of the best snowshoe/cross-country trails in the West, and borrowing equipment and just running up the mountain for a couple of hours has been a terrific break. (Even better: many of the trails ban loud, obnoxious snowmobiles.) We’re hopeful that we’ll be able to go a few more times before the demands of spring on the farm limit our time away.

This is an ideal afternoon snack with a strong cup of PG Tips.

There’s been more comfort baking than usual ’round these parts lately. One favorite is a long-ago classic that I’ve resurrected because for once I have a massive bag of spelt flour and plenty of fresh rosemary on hand: this rosemary-chocolate olive oil cake, originally from Kim Boyce’s Good to the Grain. This may not be to everyone’s liking – rosemary isn’t frequently used in desserts – but I love it and don’t find the piney herb flavor overwhelming at all. The cake is tender, delicate and not too sweet, and is a perfect afternoon pick-me-up. I highly recommend a good-quality 70% dark chocolate bar here, cut into rough chunks, plus a generous sprinkling of turbinado sugar on top for extra crunch and texture. (For high-altitude bakers: I reduced the baking powder to 1 tsp. but didn’t make any other changes.) As with most things I bake, more than half of this cake promptly went straight into the freezer as a gift to my future self.

Stay calm and stay sane out there, dear friends. The best thing we can do is just to keep going.

The humble muffin

Let it be hereafter known to all and sundry that I am not cool. I am definitively not trendy. The only time in recent memory I’ve been on-trend is when activities I’ve cheerfully pursued for years – baking bread! sewing! growing food! raising chickens! – happened to intersect neatly with a (hopefully) once-in-a-lifetime pandemic. All of a sudden, my previously-mocked Laura Ingalls Wilder skills were wildly in demand. All of a sudden, I was cool.

Sadly, it looks as though my coolness has worn off as we tentatively, gradually, carefully tiptoe back to our “real” lives. Most people have given up on sourdough, everyone is wearing cheap counterfeit N95s, gardening is probably finished and I don’t want to think too hard about what happened to all those pandemic chicks. My point here, if you were wondering, is that I am once again proudly not cool and I am still baking muffins.

Homey. Comforting. Just what we need right now.

Muffins are not cool, either. They are not a cronut or a cake pop or a brookie or a rainbow layer cake. I am doubtful that muffins have a massive following on Instagram. Perhaps there have never been muffins on Instagram? I’m pretty sure no one has made a fortune off of them recently. They’re just…muffins. They’re humble and comforting and kind and homely and they’re basically just a hug from your grandmother in pastry form and therefore they’re perfect for this weird purgatory we all find ourselves in, where things are sort of looking up but the pandemic definitely isn’t over and we haven’t exactly leaped into normal life again. It’s an odd, unsettled time, to be certain.

If I haven’t sold you on muffins yet with that confusing pitch, allow me to continue proselytizing: muffins are far and away one of the simplest things you can bake, even at altitude. They’re infinitely customizable with whatever you might have lurking in the freezer or pantry. You can use up fruits or vegetables that might otherwise get thrown out. It’s easy to make them reasonably healthy, and they freeze like a dream. What more could you ask from a baked good, honestly?

Get your mise-en-place together first!

Gather round, children, and I’ll share my own personal hard-and-fast rules for muffins. You might want to take notes! First and foremost – and I’m going to say this loud for the people in the back – MUFFINS ARE NOT CUPCAKES. Did everyone hear me? I abhor the standard Costco-style blueberry muffin which has forty grams of sugar and may as well be a dessert. That is not an acceptable muffin – my limit is one-half cup of sugar in a twelve-muffin batch. With natural sweetness from whatever fruit I’m using, plus a bit of turbinado sprinkled on top for crunch, that’s plenty sweet. There’s simply no need to eat that much sugar for breakfast or any time of day, really.

Second, I much prefer baking muffins fresh first thing in the morning, and fresh muffins are much easier when all of the ingredients are prepped the night before. How can you manage this neat pro trick? Whisk together the dry ingredients in a large bowl, and leave covered on the counter. Combine wet ingredients in another lidded container and refrigerate overnight. In the morning, gently fold wet and dry together and bake. By the time the coffee is finished brewing, the muffins are practically ready. Simple and effortless and especially useful if you have overnight guests, if that will ever be a thing again.

Wet ingredients (back left) will overnight in the fridge, dry ingredients on the counter.

A few other muffin-making tips: even if you choose to prep your ingredients the night before, never mix wet and dry together until just before you’re ready to bake. The leavening agent – in this case, baking soda – will be activated by the acidic yogurt and will start a chemical reaction. If you combine the batter and let it sit without baking it, you’ll likely get no rise and a bitter, metallic flavor. Wet and dry always stay separate until the last minute.

When combining wet and dry ingredients in a muffin or quick bread batter, it’s imperative not to overmix. You only want to fold things together until it’s mostly homogenized; a few streaks of flour are not an issue. Muffins and quick breads do not benefit from vigorous mixing, as this activates the gluten strands and toughens the crumb. Gentle is the way forward here.

I love using fruit purees in muffins, including but not limited to overripe bananas, home-canned applesauce, and unsweetened jam. Whenever a recipe calls for overripe bananas, they should be well-speckled or even fully brown; as they ripen, the natural sugars intensify so you’ll achieve sweeter flavor without extra sugar. If you’ve got overripe bananas but no plans to bake soon, peel the bananas and freeze on a sheet pan lined with waxed paper, then store in a zip-top bag. You can pull out the amount you need, and they’ll soften quickly – plus less food waste!

I fill the muffin cups to the rim, then sprinkle with turbinado and chopped nuts before baking.

When the muffins are fully baked, get them out of the pan immediately and set them on a cooling rack. Most baked goods (with the exception of a few delicate cakes) should be removed from the baking pan as soon as possible, and allowed to cool with good air circulation so the bottom crust doesn’t become soggy from heat and moisture. If you don’t have a cooling rack, grab one of the wire racks from the oven and use that instead.

Though muffins, like most pastries, are at their best the day they’re baked, they do freeze surprisingly well. I freeze cooled muffins on a sheet pan; once solid, they’re tucked into a zip-top bag to enjoy throughout the week. Since the muffins are small they’ll thaw quickly at room temperature, but thirty seconds in the microwave can speed that process along, if necessary.

Just a few ideas for what you can use in your muffins!

I use a basic muffin recipe that works well at 6,300 feet, and I customize it according to what I have on hand. Dry ingredients: two cups all-purpose flour (you can sub out up to half with spelt, whole wheat, or white whole wheat), 1/2 cup rolled oats, 1/2 tsp. salt, 3/4 tsp. baking powder (leavening agents are typically reduced at altitude), 1/2 tsp. cinnamon, 1/2 cup chopped nuts, 1/2 cup dried fruit. Wet ingredients: two eggs, 1/2 cup brown sugar, 1/3 cup neutral oil (such as grapeseed), 1/3 cup unsweetened applesauce, 1/3 cup yogurt, milk or buttermilk, 1 to 1 1/2 cups mashed banana, pumpkin puree, shredded zucchini and carrot, or other fruit and vegetable combination (adjust liquidity as needed). Bake in a preheated 425-degree oven for five minutes, then lower the temperature to 400 degrees and bake for about another twelve minutes, depending on your oven. (My oven has notorious hot spots, so I rotate the tray at least once. You know your oven best; adjust accordingly.)

Muffins are pretty forgiving; if you bake a lot, as I do, you’ll learn to adjust the liquidity in the batter. Mashed bananas generally won’t require additional liquid, but if you’re just using chopped fresh fruit or vegetables, like apples or carrots, you might need a bit more yogurt or milk. If you find your muffins to be either overly mushy or overly dry, you’ll know to adjust for next time – and that’s how you get better.

Some of my favorite tried-and-true flavor combinations: apple cinnamon walnut :: banana chocolate almond :: blueberry coconut vanilla :: zucchini carrot apple raisin :: pear pecan ginger :: peach coconut macadamia :: raspberry apricot :: pumpkin hazelnut raisin. There are a million more variations possible here, with a little experimentation.

Wishing you plenty of strong, hot coffee and fresh, uncool muffins this week, dear friends.

P.S. If you’re one of my treasured bakery regulars, please immediately forget everything you’ve just read. There’s no way you can possibly make these at home. Muffins are really super difficult and complicated. Just keep ordering from me.

Make a plan

I think we can all agree that the World Wide Web is, for the most part, a fetid swamp of horrors. But! On rare occasions, the Internet can produce some magic, too. Helpful sewing tutorials! Funny commercial parodies! Everything useful we’ve learned on YouTube about how to renovate a house! And above all else, there is the Grub Street Diet from New York magazine, which is very hit-or-miss – but when it’s on, there’s nothing better. (See this fabulous example.) I absolutely adore food diaries, and if someone combined a daily food diary with a personal finance diary and threw in some quilting tips for good measure I’d probably never read anything else ever again.

Here’s the thing: as someone who has spent the vast majority of her life thus far working with food, thinking about food, reading about food and generally obsessing over food, I need to know what everyone is eating at all times. And also why you’re eating that particular thing. Are you enjoying it, or just eating it because it’s there? Are you even hungry right now? Did you make it or buy it or was it made for you? Did you plan on eating it? Did you seek it out? Would you eat it again? And that brings me neatly to my next question: do you plan your meals?

No need to plan: we eat this lovely breakfast every single day.

One might argue that this question was more relevant pre-pandemic, when Americans ate well more than half their meals outside the home and our schedules were totally different. Of course, since the world stopped eleven months ago, our eating and cooking habits have altered pretty dramatically. One thing that hasn’t changed, though – and I know I have some audience support on this one – is that dinner still, for no apparent reason, happens every single night. How and why this metaphysical error is possible I cannot explain, as each afternoon around 4:30PM I invariably think, “Didn’t I just make dinner?” This situation is particularly embarrassing, of course, because a) I am a professional chef and making dinner really shouldn’t be quite so challenging and b) I voluntarily never leave our gorgeous farm and so if dinner doesn’t appear I can’t even come up with a reasonable excuse about traffic or working late or some such. I’m here, and I’m available, and I have the time, and still, dinner regularly takes me by surprise.

For the record, we didn’t eat out or order delivery even pre-pandemic. In the nearly three years that we’ve lived here, we’ve eaten out precisely once, and in our rural area I’m not even sure where you would get take-out or delivery. (DoorDash is not exactly staking its business success on our county.) So that means we eat all our meals at home, like much of the world these days, and that means not losing interest in your own cooking. It’s a tough challenge, even for a professional chef.

The makings of a stir-fry.

In my years teaching cooking classes, I’ve learned that most households tend to be on about a ten-day rotation of standard meals, which accounts for a few nights of leftovers or take-out in a two-week period. I can completely understand wanting to grab for those “known quantities,” meals that will please everyone without too much time and effort. There are few things more heartbreaking to a dedicated home cook than hours spent slaving away over a spectacular new recipe, only to have your loved ones politely ask you to please, please never make that again. (Looking at you, ma po tofu.) If spaghetti bolognaise works, and you’re tired and hungry, and everyone else is tired and hungry, why not just have spaghetti bolognaise, even though this is the third time in two weeks? Just about everyone can relate to this familiar situation.

Curry-roasted sweet potatoes, pilau rice, fresh naan and salad.

Even in our calm household, which does not have the added complications of varying sports schedules or child care issues or long commutes, I’ve found that planning meals in advance makes a huge difference in how I view the daily chore of dinner. Knowing what I have in the fridge, freezer and pantry, and what meals I can compose from those ingredients, is essential. This is especially true because our “big” grocery store (in a relative sense) is nearly twenty miles away, so we grocery shop infrequently. In a rural county, I don’t have the luxury of running to the store for a bunch of cilantro or a box of pasta fifteen minutes before serving, so we keep a very well-stocked kitchen.

Breakfast tacos are a household staple – usually for dinner.

I also make an effort to cook in batches, so if I’m making a roasted pumpkin soup with coconut and ginger, I’ll make a big pot of it and freeze it in quart deli containers for a quick and easy meal. I make batches of “components,” too – versatile prepped foods, like steamed brown rice, beans, hard-boiled eggs, roasted potatoes or sautéed peppers and onions – that can be utilized in a variety of different meals. Of course we also can and freeze lots of our farm produce, too, but as N famously once said while staring at a packed fridge: “There isn’t any food in here. Just ingredients.” Joking aside, his point was that there was nothing ready to eat, and even the best cook can sometimes look at a full pantry and feel no inspiration whatsoever. That’s when a list of favorite recipe ideas pinned to the side of the fridge can come in handy.

Chickpea smash on toasted focaccia is another favorite in heavy rotation.

The classic American meal typically starts with a protein as the main course – mostly chicken breasts or ground beef. Occasionally a steak, or salmon, or maybe something exotic like shrimp or scallops. A starch and a green vegetable might be on the plate, but they’re side dishes, merely afterthoughts. Here, though, we eat meat barely once or twice a month, and seafood never, so we start with vegetables or legumes, and build from there. We frequently eat stir-fries; they’re quick and easy to pull together. Lots of spicy, warming soups, especially in the colder months. Roasted vegetables feature regularly as do variations on curries. We eat eggs for dinner, usually as breakfast tacos, and many, many incarnations of flatbreads are consumed here. Pasta is a stalwart; loaded with vegetables, it doesn’t deserve its unhealthy reputation. Warmer weather brings lots of main course salads, packed with grains and eggs and myriad vegetables. And sometimes, we just have “snack plate dinner,” which is pretty much exactly what it sounds like: cheese, crackers, vegetables with hummus, good toasted bread with a variety of dips and spreads and anything else that can be used up in the fridge.

My meal planning starts with cookbooks, magazines, a recipe idea file and a pantry inventory.

I will freely admit that strict meal planning doesn’t happen every week; sometimes it’s a bit more impromptu. The weeks when I do write a meal plan, however, absolutely feel much calmer and easier and less stressful than when I don’t. But if we lived in a stereotypically frenetic American household, with lots of people running hither and thither, and various schedules to manage, a meal plan would be an absolute necessity for maintaining order. Here, though, we eat lots of plants and do our best not to waste any food – and a weekly menu plan helps make that happen.

So please share, dear friends: do you plan your meals? Do you stick to the plan? Do you have tried-and-true favorites, or are you regularly tucking in new experiments? Do you do all the cooking, or do other members of the family pitch in? This avid Grub Street Diet reader is longing to know!

Farm update: January 25

Hello there, and how are things in your world? We’re still in the slower season here at Quiet Farm, but we’re starting to think about spring planting and other farm tasks on our to-do list. The biggest issue on our minds right now is definitely water, or lack thereof – it’s been far too warm and dry this winter, with very little snow. We need about twenty feet of snowpack on the Grand Mesa in order to have decent irrigation run-off in spring and summer, and right now we have two feet – or ten percent of what we need. We are hoping for an exceptionally wet spring, but to be honest it’s looking as though our “extraordinary drought conditions” will persist, which likely means more wildfires, too. With that concern front and center, we’re always thinking of ways we can use the water we do have more efficiently.

We love our local library’s seed bank!

We are huge fans of the Delta County Library system, which does yeoman’s work on a painfully limited budget. In years past we’ve attended “seed-sorting parties” in late winter to help the library prepare its extensive seed bank for the spring growing season. Obviously we cannot gather in person at the moment, so the library managed a perfect pivot and created take-home kits for volunteers. Each kit contained donated seeds (we received bolita beans, marigolds and pink hollyhock) and we sorted and packaged the seeds into individual labeled envelopes. Local gardeners are encouraged to “check out” seeds in spring, grow out the crop, then collect and return seeds to the library in autumn to share with other gardeners. The seed library has been going strong in Delta County since 2013; this program not only encourages seed-saving, but also provides an incredible wealth of locally-adapted seeds and helps build our foodshed’s sovereignty. A task like this is well worth our time.

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An ode to citrus

I mentioned this in last week’s post, but citrus plays a key role in our winter diet. We eat a lot of fresh fruit on the regular, mostly our gorgeous local peaches and cherries and apples, but in winter our counters are piled high with grapefruit and clementines and oranges of every variety. Is it local? Absolutely not, although with the warming trends we’re seeing here it may be soon. Is it necessary? Absolutely yes, because “I feel like I’m swallowing the sun, and it’s so dark outside.” There are a thousand good reasons to incorporate more citrus in your diet, but for the moment, let’s just focus on how it provides a thin slice of joy during an increasingly bleak season. (Also it’s far cheaper than buying totally unregulated “vitamin C capsules” in little plastic bottles.)

More sunshine, please.

Lots of people remember receiving oranges in Christmas stockings, back when food was truly seasonal and therefore quite precious and rare. Citrus fruit is of course available year-round nowadays, but it really is best in the northern hemisphere’s winter. American citrus production is concentrated in California and Florida; California grows most of the citrus used for fresh eating, whereas Florida’s production is focused on juice. Texas and Arizona both grow some commercial citrus too, but their numbers pale in comparison to the Left Coast and Right Coast groves, even though Florida is suffering from a variety of citrus diseases. Brazil, Spain and Mexico dominate the world citrus market.

Did you know that most mammals can synthesize their own vitamin C – but that humans and other primates cannot? (Capybaras and guinea pigs can’t either. Don’t feel bad.) During the eighteenth century, disease killed far more British soldiers than military action; scurvy was the leading cause of death, particularly for sailors without access to fresh fruits and vegetables for months at a time. Though anecdotal evidence suggested that lemon and lime juice (and sauerkraut) prevented scurvy, and the few hardy sailors who consumed shipboard rats did not contract it (rats can synthesize their own vitamin C!), it wasn’t until very late in the century that citrus fruit was issued in sailors’ rations. Once one of the world’s most devastating diseases, scurvy is now rarely seen in the developed world, except in cases of severe malnutrition.

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Mindset book club

I think it’s fair to say that things are not going well out there. Between incessant doomscrolling and paralyzing anxiety attacks, I’m desperately searching out reading material that calms and soothes, rather than inflames and terrorizes – so I scoured our rainbow library for books that I thought fit the bill. Read on for a few suggestions.

What I Know Now: Letters to My Younger Self ed. by Ellyn Spragins

This is a lovely book, filled with precisely what the title advertises: prominent, successful women write letters to their younger selves, offering guidance, wisdom, consolation, advice and solace. I’ve thought a lot about how we’ll look back on this intensely difficult time, and what I might like to tell my own younger self. I particularly loved this quote from photographer Joyce Tenneson: “Your best work will come in moments of grace.” Perhaps we all need to focus on showing more grace to both ourselves and others.

Tiny Beautiful Things by Cheryl Strayed

Cheryl Strayed is certainly best known for Wild, but she also wrote a gorgeous, heartbreaking advice column called Dear Sugar, which has been translated into plays and podcasts and all sorts of other media. In a dark time, the thing you need most might be to know that others have experienced pain and heartache and betrayal and trauma too, and have still survived even after all that, and that’s exactly what this book offers. Plus, there are some laugh-out-loud moments which will have you guffawing through your tears. This one hits all the right notes.

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Winter descends

“In a year that stripped life to bare fundamentals, the natural world has become our shared story. Seasons have offered the rare reminder that the world moves on even as our sense of time blurs.”

“The undeniable hardship of this winter is a reminder that for much of human history, particularly in colder climates, winter was a season simply to be survived. Winter is a primal time of death and loss, and a time for grief. It reminds us that darkness, not only light, is part of the recurring rhythm of what it means to be human.”

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