Time for Paperwhites!

paperwhite
Oh, my goodness! Only 21 days until Christmas! Christians around the globe are gathering their inner resources, making plans for the holidays. Some are out the gate! (I received my first Christmas card yesterday from Wisconsin!) One of the treasured practices of this special time of year is to tuck paperwhite bulbs into a simple medium and add a bit of water. And voila! One has a lovely way of marking the days until our special holiday is upon us. By planting today, you will most likely enjoy their fragrant blossoms gracing your lovely breakfast table on Christmas morning. Get a move on! Here’s what you do!

The simplest things are needed. A clear pot. Some marbles. Bulbs. Mine this year are “Paperwhite Ziva”.

Place a layer of marbles at the bottom of the container. Some folks like to use abundant marbles (or stones or colored glass), but I use fewer, primarily because paperwhites do get tall, and I offer them a bit of support by using fewer marbles and thus a glass container that will help hold them up as they grow. Simply place the bulbs, pointy side up into the marble medium, and add enough water to cover the very bottom of the bulbs. If you are so inclined, there is a “trick of the trade” euphemistically called “pickling the paperwhites” that involves topping off with alcohol, not water, which will stunt the growth of the plant. But I just let them be.

Don’t they just emanate life and possibility? I think so!

And here’s the sweet result!


Check daily to see that the bottoms of the bulbs are covered with water. The water will evaporate in proportion to how hot you keep your home in winter. Roots will emerge and seep into the marbles (or whatever medium you have chosen), the greens will sprout upward, buds will appear and open, right around Christmas time! Nothing can match the sweet fragrance of paperwhites that will emanate from your simple creation. It is a lovely gift to the family. I think this is a special tradition that you might well share with your children or grandchildren, marking the days before Christmas by watching the paperwhites emerging–a new Advent practice to perhaps include along with the conventional chocolate calendar! Enjoy, my dearest readers. Let the paperwhites remind you of the essence of the holiday. Let them be a place where you can stop and smell the paperwhites. A place to pace yourself. To breathe in beauty, to release the pace of the day.

Love and early holiday blessings,
Kathryn xoxoxo

Footnote: Here are my paperwhite bulbs on December 13th:

Book News: Plant Whatever Brings You Joy was blessed with a review in Examiner.com written by minister Allyson Szabo. She tells me she will be contemplating how she might use some of the lessons in the book in upcoming sermons. I am humbled and touched and delighted!

If you would like to order gift copies of Plant Whatever Brings You Joy, here’s a reminder that priority shipping is FREE in the US and we offer free giftwrapping! ๐Ÿ™‚ Simply visit Estrella Catarina and place your secure order. Thank you!

Long Island Cheese Pumpkin Soup!


Long Island Cheese Pumpkin (Cucurbita moschata)

When Antonia was a wee little girl and “making things from scratch” became a very high priority in my kitchen, San Francisco hippie woman that I was, I decided that November was Master Pie Crust month. And I made pie crusts over and over until I could make one half asleep in minutes. That little game I played with myself has served me for decades. And apparently this fall has been All About Pumpkins and I am learning as much as I can. And the most important discovery I have made, as someone who has wanted the perfect Pumpkin Soup Recipe for years, is that the secret is not the recipe. The secret is the kind of pumpkin. Who knew? And what I have learned through all these weeks of pumpkin and winter squash learning and sharing is that the very best pumpkin to use for pumpkin soup bears the unlikely name Long Island Cheese Pumpkin, an heirloom variety, which supposedly is/was commonly grown on Long Island. (Would love to hear the stories, if you know them!) As I don’t recall ever seeing a Long Island Cheese Pumpkin in any kind of store, ever, nor had I ever heard of one before this summer, I’m not too sure how likely it will be that you can find one, other than at your local farmer’s markets. You may have to grow one. I have poked around and I think you will have no trouble finding the heirloom seeds. I’m partial to all things Baker Creek Seed Company, so here’s their link. Plan early! And, boy, are you gonna be glad!

So, first I’m going to post a refresher course on how to easily make pumpkin puree, and then I’m going to show you how to make fabulous pumpkin soup in, oh, say, five minutes. Really.

First you grab an apple corer and poke two holes in the top of your pumpkin. Place in a large pot of water. Let the water come to a soft boil and cook until a fork is readily able to pierce your pumpkin. Then, flip it so the top is also cooked thoroughly. (This is the only tricky part of this process. You might ask someone to hold the pot in place while you turn over the pumpkin.) This won’t take long.

Once the pumpkin is cooked, pour off the water. Then simply cut it across twice. [Please excuse this slightly out of focus pic! I promise to replace next time I make this, which will be soon!] Let it cool.

Once the pumpkin is cool, peel off the skin, which you will discover is very intact and readily peels off. It’s not like what you are expecting. And recycle the seeds. This is what you will have. Look at this color!! I think this is Food at Its Best. It just screams I Am So Good For You! And it is utterly delicious.

Then put the flesh in batches into your food processer and puree. Look at this rich spun gold! I’m rather astounded this is the color of what emerges inside a Long Island Cheese Pumpkin. But that’s what you get! #LOVE

Now. What I do is measure out the puree into portions of 2 cups and freeze what I’m not going to yet use. I feel fantastic knowing I have this on hand in my freezer for winter, for soups and pies and breads. I set aside two cups for my easy soup recipe.

I don’t know about you, but I am so busy that finding time to cook is a bit of an effort sometimes. I really like having certain things prepared and on hand at any given moment. On that list are fresh scones in the freezer, cold green tea, rice for the doggies, some form of salad all made up (e.g., cole slaw or grated dressed beets) and, hopefully, at this time of year, a yummy soup. So this fits the bill.

I poured some olive oil in a heavy pan, and sauteed half an onion and two cloves of garlic I had processed beforehand in the Cuisinart. I made a point of cooking the onion slowly and thoroughly. Then I added two cups of free range chicken broth. (I cheated because this is an Easy Recipe and “easy” in this case means chicken broth from the health food store.) I let that heat up a bit, and then poured in the two cups of pumpkin puree. Like this.

I added salt and white pepper to taste. And then I added a cup of cream. And I served this delicious, simple, nutritious soup with sour dough bread and a glass of green tea. What a fantastic cold weather luncheon! This soup would also make a wonderful starter course for Thanksgiving or Christmas that would not require much time! I think I’d add a dollop of sour cream or perhaps some chopped parsley or scallions for the holidays before serving, wouldn’t you?

And I will store the balance of the soup knowing There Is Soup in the frig, a comforting thought. You know? Yes, you do. ๐Ÿ™‚

Love and kitchen blessings,
Kathryn xoxoxo

Book News: Western North Carolina Woman has just published an excerpt from Plant Whatever Brings You Joy here. If you visiting this blog from the beautiful NC mountains, you might appreciate knowing that Malaprop’s has copies of my book! Also, a wonderful review of Plant Whatever Brings You Joy has just been published on Examiner.com.
As you are planning Christmas giving, remember that you may order copies of Plant Whatever Brings You Joy directly from Estrella Catarina, and that shipping is free, as is giftwrapping!

Field Trip: The Ugly Pumpkin Sale (hahaha!)


pumpkin beauty
I have to admit I was intrigued when my new pumpkin mentor, Anne, of C & A Organic Farm, posted to her Facebook page that she would be having an Ugly Pumpkin Sale this Sunday afternoon. Really? What might that entail? I asked. What it entailed was the marvelous opportunity to purchase very inexpensively those pumpkins the public had not deemed “perfect” due to mostly irregular shapes. Given that most pumpkin purchases at this time of year are due to jack ‘o lanterns for children I suppose I can understand. Since one of my goals is to have a supply of pumpkin puree on hand in my freezer this winter for breads and soups and as a rich diet supplement for my Border Collies, who love it, this seemed like a good deal to me, especially after Anne informed me the majority would be sold for a dollar apiece! Organic pumpkins for a dollar? I’m there!

Truth be told I’d been really wanting an opportunity to see Anne’s farm, imagining pumpkins scattered across a large field. Pulling onto her ten-acre property, propitiously set amidst several organic wineries, what greeted me were flat dry fields perfectly cleared, ready for impending rains, amendments and winter crops. Continuing on to her beautiful home, the last of the pumpkin harvest lay waiting for those adventurous enough to come and fetch them. Many were stored in this large plastic tub.

Others stood on display nearby. They all looked just fine to me!

Anne relayed that a Hispanic woman had arrived and salvaged a very large pumpkin for two dollars. She told Anne she would have her husband saw it for her. She would steam it. And planned to prepare pumpkin tamales. She wagered the single pumpkin would yield enough pumpkin to make $200 worth of tamales. I loved that Anne was making this opportunity available to someone ambitious enough to really take advantage of her Ugly Pumpkin Sale. It seemed a loving way to give back to a community that had embraced her abundant harvest for the weeks she had taken her wares to the various farmer’s markets around the county. A lovely way to do business; one that will undoubtedly endear her even more to the community, and add to her successes.

This was the first time I’d seen Anne outside a farmer’s market when she was busy selling her beautiful organic vegetables. Seeing her on-site afforded me the opportunity to learn more about her practices. She and her husband have very high standards for their organic produce, and their gardens and greenhouses all meet the standards required by the state of California to be certified organic. As we chatted she invited me to the back of their property where visual delights were in abundance! This is where, Anne explained, she tries out new possible products. She rather test drives various seeds so she knows what she will invest her own time in and can then recommend firsthand to her customer base. That is an awesome practice! It is also where she grows an abundance of zinnias and marigolds!


purple basil and marigolds

To know a plant you must grow it. ~Kathryn Hall

Notice the wonderful little cabin Anne’s husband built for one of their sons that he used to hang out in with his boyhood friends? What a great dad! How fun must that have been for a teenager??

Accompanying us was Anne’s faithful companion, Russell, who apparently is known on Facebook as “the supervisor”! ๐Ÿ™‚ I hear he has his own fans. You can see why.

These are the pumpkins Anne has put aside to process so she has her own supply of pumpkin throughout the winter. She’s a woman after my own pumpkin-loving heart. We both **LOVE** pumpkins!

Another charming addition to the back garden was the tub which Anne has stocked with winter cabbages. She says they are truly beautiful in winter. I noticed the adjacent shower and had to know if it worked. She assured me it does, and obliged me by turning it on! I loved this!

Best of all, Anne and I spoke at length about the value and importance of knowing where one’s food comes from, how it is grown, and by what standards. This included a talk about fertilizer sources, and I am happy to report I now have been given a lead to a reliable source of amendments I will not have to worry about. This was a big gift.

Happily, I returned home with a new supply of pumpkins which I will begin processing this week. Gradually I will prepare simply in large pots of water. I have posted directions on how to do this in a previous post and I provide a link here. Once I figured out how to cook pumpkins like this I began including them regularly. (Before, when I thought I had to cut them in half, cumbersome at best, I declined.)


some of my new store–yes, there are more!

I hope these recent posts have inspired you to try using pumpkins in your fall and winter diet beyond simply in pies. And if you have dogs I very much hope you will try giving them pumpkin puree in their dogfood. They will love you for it!

Love and autumnal blessings,
Kathryn xoxo

Book News: I’m very happy to announce I will be hosted by the Depot Bookstore and Cafe October 25th from 1:00-3:00PM in downtown Mill Valley for an Author Meet and Greet! I would love to see you if you live in Marin or Sonoma and can make the trip down! Or perhaps you are in San Francisco and can make the short trip up! Also, check out the excerpt from Plant Whatever Brings You Joy in the November issue of Western North Carolina Woman. Blog visitors in Asheville area might be interested in knowing Malaprop’s has copies of my book! ๐Ÿ™‚ Thank you!

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