Planting Garlic Before the Sun Goes Down

My husband came through the door about 30 minutes earlier than usual this evening. “Quick!” he said, “Let’s plant the garlic before the sun goes down.”

I was fiddling with an image in Photoshop and the glow of my computer screen temporarily blinded me. Hadn’t the sun already gone down? But there was still time.

We raced to the barn where the garlic was drying in the rafters after we pulled it up in late July. Grabbing the best bunch of the largest heads (R had marked these so we wouldn’t eat them), we bee-lined down the hill to the garden, the sky darkening in strips of purple and magenta behind the tree branches, turning them from dimensional forms to flat silhouettes before our eyes.

R husked the cloves, papery chaff falling across the grass like wedding confetti. He had the furrows hoed in a flash and I started tucking in cloves, six inches apart. Fingers in the dirt—an instant cure to stresses from the day—from the last week that still linger. The soil just soaked them up, thank you very much. And left my fingertips muddy and skin dry and smooth.

I was glad that we ran out of cloves and I had to run back to the porch for a few more heads. It gave me an excuse to grab the camera. All before the sun went down.

Death of a Lamb

Oh E.B. White. You came to mind immediately yesterday. A day so long and multi-faceted that my memory of it now breaks it into chapters.

More of E.B. White to come. Stay with me.

Chapter 1

12:15 a.m.  Lights out. We’ve just finished watching the sad and slightly disturbing movie, “Margaret.”

2:30 a.m.  R gets up, can’t sleep.

2:35 a.m.  I go ask him if he is sick, needs anything. No, just wide awake. I slowly fall back into restless sleep, interrupted by strange dreams.

Chapter 2

8:20.  Drag myself out of bed but leave R with hopes that he will get some more rest (he fell asleep after 4 a.m.) It’s a beautiful morning, with fog burning off early. Three lambs dash from the barn when L (the 10 year old) lets them out, but the fourth saunters slowly into the field. The others rip into the grass quickly and he just looks off into his own private space.

R hears us remark our worries about lamb #4 (Oscar). He can’t sleep anymore and comes down to see. We brew tea to help ourselves wake up. I am very tired, but R is crushed under the weight of his bad night.

Chapter 3

9:00.  After breakfast Oscar has moved from where he first stood to further down the meadow near the other three. He is lying down. We approach him and he doesn’t move or run. He is shaking.

Time to call the vet. She tells us we can bring him in if we can put him in the car (a 25 mile trip). Otherwise she has appointments until noon and can’t come to us until 1 or 2 p.m. We look at each other and decide we can’t risk that Oscar may die between now and then. We have to take him in.

Chapter 4

9:30.  L and R have left with Oscar in the back of the Forester on a blanket with some hay. I muck the lamb barn. Maybe Oscar is sick because the barn is in need of a cleaning. This chore was on today’s agenda anyway, and I feel the need to keep busy.

I haven’t joined them because our two dear college friends are stopping to see us for a couple of hours before getting on the road for the 16 hour return trip to Ontario. They’ve been in Vermont for a perma-culture course for two weeks and we’ve seen them twice. This is our last chance to see them until the next time. Next year? Two years?

My plan to prepare nice food this morning is turned upside down. Instead I am filling the wheelbarrow with sodden hay and making trips to the compost pile.

Chapter 5

11:00.  Our friends arrive just as R calls to say that Oscar is too far gone and will need to be put down. Either tetanus, rabies, or parasites could be the cause.

I’ve managed to make fresh mint tea. We three old friends sit outside and drink it in sweating glasses. They share pictures from the two-week course and we talk about land use, animals, the good things, and the hard things, about farm life.

They want to help dig the hole for Oscar. No way. They need to sit in a car for hours. But so nice they offered.

Chapter 6

11:50.  R and L return, with Oscar in a bag in the back of the car. They get a few minutes with our friends before we say our reluctant goodbyes.

1:00.  R digs the grave. I hose down the barn and bleach the floor. This time of year the flies are terrible. In moments the space smells of swimming pool as I use an old push broom to swish the bleach water around the floor and then push and wash it out the door. A fresh layer of sweet wood chips on top to soak up the last moisture and keep the lambs from slipping when they come in for water.

Chapter 7

2:15.  L and I start down the hill in the Forester to go to see my parents. I am emotional after our friends’ leaving, the loss of Oscar, lack of sleep and thoughts of that damn movie. Our gravel road is loose after being freshly graded. I am barreling down the hill and around the corner. At the bottom a car is pulling into my path. I lay on the horn and feel my car skidding, skidding, skidding but not stopping. The woman in the car yells from her open window, “I hear you—stop honking!!!” I come to a stop just as she backs out of my way. “I couldn’t stop and was skidding, that’s why I kept honking!” I tell her. We both laugh, relieved to avoid the collision. Relieved that we averted some sort of stupid road rage on a country road.

As I pull away I think, “Our lamb just died, lady!” And start to cry.

Chapter 8

2:45.  My dad helps L and me load a big pile of hay into his trailer. L and my nephew raked the hay up (for fun!) a few days ago when my dad cut the field. L has been excited to bring the hay home to use for the lambs.

So here we are, raking and pitchforking hay. A painting by Camille Pissarro flashes in my mind. It feels good to work.

Dad and Mom serve us homemade ice cream and big glasses of ice water. We talk about our Ontario friends, Oscar, the need for rain, Dad’s crop of sweet corn, the quilt Mom is making for a troubled 10-year-old boy who needs some comfort. We leave with ears of sweet corn from Dad’s garden and a fresh jar of his chutney on the seat beside me, the trailer bumping along behind.

Mom follows us in her car. She is coming over to get some yellow fabric she needs for the quilt. (And to watch that our hay load stays under the tarp in the trailer.)

Chapter 9

4:00.  Oscar is buried. R has mowed the field and started to set up temporary fences to keep the lambs off part of the field that needs a rest. This is a two person job. Mom is happy with the yellow fabric, and says her lamb condolences and farewells.

L takes off on her bicycle. Good girl, go blow off some energy.

R and I wrangle with the fencing, talk about Oscar, apologize for being short with each other in the morning, feel a little peace as the shadows begin to stretch long across the clipped grasses.

Chapter 10

5:30.  The barn is full of deep pillows of sweet fresh hay. We lay the remaining hay to mulch part of my perennial gardens, and then open the gate to let the chickens free range. We start the sweet corn and go to the garden to forage the rest of our dinner: young haricot vert, new potatoes, yellow carrots, tomatoes. Restoration on a plate.

Chapter 11

7:15.  At dusk R shakes the grain bucket and the three lambs come running to the barn. They are closed in and we wait while they scuffle noisily to find places at the metal trough. Clangs, jostles, munching.

When they are quiet we go in to tackle them one by one. The vet has told us to check the color of their eyelids. Oscar’s lids were nearly white, suggesting anemia, perhaps from parasite damage. Relief floods us as one by one we find pink healthy eyelids. A small bit of good news at the end of a long day.

Chapter 12

8:15.  Showered. Ahhhhhh.

We three meet on the couch to read a story aloud.

“Death of a Pig” by E.B. White, 1947. (The entire essay can be read here.)

(I told you I’d get back to E.B. White. Thanks for sticking with me.)

This is the story that comes back to me each time we face some type of hardship with our animals. White’s compassionate tale of his pig’s ailment, and his account of the three days he stays with the pig—caring for, and then burying him—illustrates all the ways we hope to show care to our own animals.

The story is wry, self-deprecating, a little funny, and masterfully told. We laugh. We explain strange words to L that she doesn’t know. Then we delve further into the book to find White’s stories about his naughty dachshund Fred (who figures prominently in the sad demise of Pig).

Chapter 13

9:15.  Lights out.

We will be happy to start a fresh chapter tomorrow.

A photo from two days before Oscar’s death. L is so excited that Pinkie
(one of the big lambs) let her pet his head.

Heat Wave Eating

Hey it’s hot, so sauté the watermelon.

My brother-in-law first suggested this to me a few years ago. I wasn’t convinced that watermelon would cook into anything but a wet soggy mess. I was never so happy to be wrong. It’s similar to my earlier belief that you couldn’t brown a tomato slice. (This was another time when I was happy to eat my words!)

Daryl’s trick was a hot cast iron pan (also the perfect pan for tomatoes), but a grill would be fine too (if turning on the stove is inconceivable in the heat).

Flash sauté little wedges of watermelon until browned lightly (the one pictured is a seedless yellow watermelon we found at a local farm). It only takes a few minutes when the pan or grill is hot enough. Peach slices are great this way too. Or apricots.

Top with goat cheese, and eat straight from the plate or place it on top of a salad.

It’s the crown jewel of anything you lay it upon.

I haven’t tried cherries yet. But I think they’d be delicious flash sautéed and served on ice cream.

 

Laboring on the Fourth

You’d think it was Labor Day and not the Fourth of July for all the work we did today. I suppose a sunny day off makes us put on our small farm hats and deal with the tasks at hand. Today that meant working on the electric fence to keep one lamb—who is intent on jail break—in the proper place. And there were peas to pick and shell, chard to blanch and freeze, beets to harvest, lettuce to wash and eat before the heat turns it bitter.

This is what we wait for all year. Yet a snooze in the hammock sounded pretty appealing while I chopped rainbow chard.

Since I was in the laboring frame of mind I finally planted a Blue Moon Wisteria that I scored at a library plant sale back in late May. And since I was already into de-sodding and manure-scooping, I planted a peony and some spearmint too.

The mint is descended from Bunker Hill, my father’s childhood home. My patch was getting overrun with grass so I got new plants from my parents this week. Some people think of mint as invasive, but I hold it in the same esteem as wisteria and peonies. Especially Bunker Hill mint. The taste of childhood is priceless.

So now I am showered and feeling satisfied with the day’s efforts. My nod to the Fourth is the only red and blue combo I could scrape up in my wardrobe, but I’m quite satisfied with it. Maybe I’ll even take a snooze in the hammock before we head to Woodstock for a barbecue before the fireworks.

 

Soil and Toil

Last year the deep snow kept us out of the garden until late April. This year we’ve already had a taste of summer and found ourselves in the garden as early as we can remember. Dirty hands and knees and I’m whistling. Actually I can’t whistle for beans. But if I could…

Saturday was the tail end of the week long heat wave and the shift of a cold front was in the air. Still, an overcast day is one of my favorite kinds for raking and hoeing a garden. You have a hot cup of tea to look forward to after the satisfaction of your labors. And the overcast emboldens the greens, I always think.

Garlic shoots, planted last October, were poking through the protective leaf mulch. We pulled the mulch away and hilled the new garlic slightly. Nearby tarragon poked through woody stalks from last year’s harvest. And the rhubarb is always so creepy yet beautiful as it bursts from the soil like red rubber balls that unfold into mad-scientist-like fronds with crinkly red edges.

We prepared the pea fences, the wire tunnels to protect spinach and beets, and weeded out the young dandelions. There are plenty more to harvest to sauté in olive oil and sprinkle with lemon and fleur de sel. A delicious accompaniment for fish.

Outdoor Feast

photo by Elaine Skinner

Lidewij Edelkoort is a Dutch luminary trend forecaster and this beautiful photograph was featured today on her interesting web-based site called Trend Tablet.

Ever since I saw Woody Allen’s movie A Midsummer Night’s Sex Comedy in the early 1980s, I’ve hoped to serve a dinner in a meadow (the image on the right is the only one I could find of that dinner scene from the film), with friends sitting down together as the late summer light fades across the tips of the tall grasses and the fireflies begin to sparkle against the darkened woods.

The first photo enlarges that idea to a banquet, with family and friends. I love how there are books at the table, along with the food and drink, and that the many ages mingle together here within a hall of orchard trees.

I like how Lidewij describes in today’s post how our idea of family has grown in this century. After seeing how Vermont communities have pulled together to help friend, family and stranger in the aftermath of Hurricane Irene floods, I feel a part of this bigger family, and it feels good.

Riches

Last week I went berry picking with my friend Brenda.

Her home is found in a labyrinth of country roads in Hartland, Vermont, and the old cape farmhouse is surrounded by a wonderland of berries. I had no idea berries could be so abundant.

The family that has owned this farm for generations has tended their berry canes well. I arrived for blackberry harvest and the two of us easily filled three large bowls in a wink. We went from cane to cane exclaiming at the beauty of the fat ripe berries, the size of them, the sheer quantity.

This, I thought to myself, is my idea of wealth—a productive patch of fat ripe berries that goes on as far as the eye can see. We ate ourselves silly on berries and picked until our fingers were blue and the sun got too hot (also contributing to the silliness, no doubt).

Inside we drank iced coffee and paged through the 20th anniversary edition of Marie Claire Idées that I had picked up in Montréal a few weeks ago. More exclaiming over colors and ideas and dreaming of new projects to start.

Riches.

My kind of riches.

Friendship, berries, sunshine, and a memorable summer day.

Sweet Garlic

It is good to plant garlic, but it takes some patience.

In our case, a few years of neglect—and leaving the plants to overwinter—is paying off with these fat, mellow bulbs.

Peel away the loose dirt and the purply membrane is revealed. When fresh, the layers of skin are soft and pliable—not papery like they are when stored.

The cloves are mellow and almost sweet.

We’ve had our first cool days after a heatwave and already I can imagine a September evening, sitting in the garden braiding garlic to hang in the winter kitchen.

But for now, it’s all mellow sweetness. No need to rush to September just yet.

Fresh Mint Tea and a Thousand Memories

There is one culinary pleasure I’ve found that Mennonites and the French have in common. Fresh mint tea.

I grew up being served ‘meadow tea’–the name commonly given to fresh spearmint tea by grandmotherly Mennonite women everywhere. The scent of the steeping fresh tea leaves makes me swoon and fills the house. It is able to overwhelm the damp smells that can creep into the house in summer. Goodbye whiff of cat box and clamminess, hello liquid summertime. The smell of this tea evokes hundreds of memories and sensations for me. It is part of my very fiber of being.

So imagine my surprise to be sitting in the historic district Le Marais in Paris with my friend Laurie, and to catch that very scent, the one that has such atavistic powers of familiarity. Laurie was avoiding caffeine on that particular trip and had ordered tea at a sidewalk cafe. Infusion. Green tea wasn’t on offer—her first choice—so she agreed to infusion de menthe. Beside to my café creme the waiter set a metal teapot, topped with a metal strainer full of fresh mint leaves, dipped just into the surface of the hot water—some leaves still perky and leafy, the submerged ones deeply green and wilting. The scent was powerful and heavenly, overtaking the drifting cigarette smoke or anything remotely unpleasant lingering in the air around us.

I was six years old. I saw crows flying from a treetop. A single tree at the top of a hill in an Ohio meadow by my aunt’s house. The cherry pattern on an apron in the Pennsylvania kitchen of my Aunt Sara. A porch swing in front of a wisteria. And adding Paris to this litany of memories was. well. perfect.

See what I mean? Powerful stuff.

Fresh Mint Tea

To make your own mint tea, I hope you can find fresh mint to cut yourself. If not, it can be found in farmers’ markets and even grocery stores this time of year.

Fill a large bowl or colander with the tips of mint leaves (the top 4-5 inches of the stems). By trimming the tops the plant will grown bushier and there will be more and more fresh tips to cut all summer.

I am partial to spearmint (and my family has plants that we’ve moved from house to house that we refer to as Bunker Hill mint. It came from my father’s childhood home in Charm, Ohio, and now grows happily here in Vermont), but peppermint makes delicious tea too. Or mix them.

Rinse tea leaves and put them in a large kettle.

Sprinkle 1/4 c. of raw sugar over the leaves.

Pour boiling water over the leaves and submerge them with a wooden spoon. For a full colander of leaves, you can cover with 2 or 3 quarts of boiling water.

You can enjoy a cup of hot mint tea in about five minutes. Get a ladle and fill a teacup.

Let the rest steep for 3-5 hours. It won’t grow bitter like black tea.

Strain the tea and refrigerate. I like the tea strong, but this can also be a concentrate that can be thinned with water (about 2 parts tea to 1 part water).

Add lemon slices. Garnish with fresh tea leaves. Add lots of ice cubes.

For a fun cocktail add a splash of bourbon!


Unexpected Harvest

I went down to the potager to get some greens and came back from the garden with the base of my shirt pulled out like an apron, full of ripe strawberries.

The back story is that we are redoing two thirds of our garden this year and so the part with the strawberry patch is set for revamp. I’ve been ignoring it, and had low expectations for any fruit this year. The berries are small, but intense and delicious.

We ate them with potato pancakes. I am perfecting the potato pancake recipe. They look beautiful, but taste too ordinary and not potato-y enough. I like to tinker with recipes, so this one will get some work.

 

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