Evolution of an Apple

apples

Some of you might recall that I recently made a trek out to the coast to retrieve an abundance of apples from my dearest friend Conny, who is off to South America for the next two months, rendering her impossibly able to take advantage of her own harvest. Happily and ever so gratefully I gathered the above, from a number of trees (lucky me!). Upon returning they were placed in two large bowls on the kitchen table, a harkening and beckoning towards the abundance of fall–and to productivity in the kitchen! Now what to do??

First on the agenda was to bring the dehydrator in from out in the storage shed and to set to cutting and peeling a few dozen apples. Each slice I dipped in lemon water, then stacked them on ten trays in the dehydrator where they stayed for a good eight hours or so. dryingaps

And this was the ultimate result.
driedapples

Oh, I love having these around at this time of year! They are such a delicious, healthy snack, and while they are, indeed, time consuming, the entire process fosters the trend so many of us are returning to–eating locally, and preparing our own foods. Not only are we going to save a bundle, we are honoring the food which (honestly?) frequently goes unharvested and unused, for many good reasons. And as if that were not enough, we are lowering our carbon footprint, as no trucks were needed to bring me apples from afar. No, indeed. I love this!

But I had more apples to take advantage of. I needed to get both practical and more creative. So early this morning I took on the next big batch, and voila, a wonderful big bowl of applesauce emerged in about an hour and a half in my kitchen! Simple and utterly delicious!
applesauce

So was I done? Not really. Turns out that as I was looking up applesauce in my Joy of Cooking, right at the end of the process of making it [I thought you could add freshly grated nutmeg–and did!] I happened to notice the words applesauce cake. Hmmm. (Shaking head.) And I simply could not resist. So here’s where that impulse led:
applesaucecake

Not like any applesauce cake you’ve ever seen, right? Yeah. Me, neither. Because right at the end of the recipe there’s a little directive to Old Fashioned Caramel Frosting, which involved a candy thermometer, even. By then there was no turning back. I went to Ross and found a food thermometer and came home and made it, knowing it was dangerous territory when I read two cups of brown sugar and one cup of heavy cream. Yeah. But I can’t recall ever using a candy thermometer before, and had always been curious and love to enter new kitchen terrain, so I did it. And I’m glad. It’s not hard. It’s just time consuming. Want the recipe? The holidays are coming, afterall.

Old Fashioned Caramel Frosting (does this mean women used to do this all the time??)
You mix two cups of brown sugar (light or dark) with one cup of heavy cream in a heavy saucepan at medium heat. Then when it begins to simmer, cover it and let it cook for two minutes. Then you uncover and let it cook until it reaches 238 degrees F. It will feel like a science project, and I suppose it is in some way. Then you remove from heat and put three T. unsalted butter into the mix, but do not stir. You now need to let it cool to 110 degrees, which will take 45 min. to an hour. Then you add a teaspoon of vanilla and beat it until it thickens, which happens pretty fast. And then you spread on the cake. It’s amazing, I must say. 🙂

Autumn is a wonderful time to get into the kitchen and bake. I am inspired to be more experimental, more adventurous in my kitchen this season. I promise to share my best discoveries, and I hope you will please share yours!

Love and kitchen blessings,
Kathryn xoxo

Footnote: Here’s the old Hall Nursery sign from Cherry Valley. (See Julie’s comment below.)
hallnurseryad

Redefining Native

huckleberries

Native American Indian picking huckleberries

Merriam Webster Dictionary
Main Entry: 1na·tive
Pronunciation: \ˈnā-tiv\
Function: adjective
Etymology: Middle English natif, from Middle French, from Latin nativus, from natus, past participle of nasci to be born — more at nation
Date: 14th century
1 : inborn, innate
2 : belonging to a particular place by birth
6 a : grown, produced, or originating in a particular place or in the vicinity : local b : living or growing naturally in a particular region : indigenous

synonyms native, indigenous, endemic, mean belonging to a locality. native implies birth or origin in a place or region and may suggest compatibility with it . endemic implies being peculiar to a region

Continuing my quest to learn more about native plants I set out this week for the small rural town of Boonville to Anderson Valley Nursery to meet horticulturist Ken Montgomery. I chose to take the long way ’round and first made a stop at a friend’s to collect apples, blackberries and huckleberries, and, as it turns out, I learned later in the day from Ken that huckleberries are native and wild. So the story might well begin there. They are new to me. Here’s what they look like. They will soon find their way into scones!
huckleberries2

Driving the backroads to Boonville, via the coast, I was struck by the numbers of ecological microenvironments I passed through to arrive at my destination. Golden rolling hills filled with manzanita and oak trees, grasslands, redwood forests and then seaside, returning through vineyards and apple orchards. I found myself wondering as I drove along, “How long has what I’m looking at been here? And what, in fact, am I seeing?” I knew from my Native American history studies that the early tribes have been documented back at least 12,000 years on neighboring lakes. Hard to imagine, isn’t it? Given that the indigenous tribes were not farmers, but hunters and gatherers, and harbored zero concept of ownership, these early peoples were simply born and then lived in harmony with what they encountered. They weren’t importing from somewhere else. So the landscape (other than earthquakes and glaciers!) remained essentially the same for very long periods of time.

I know for a fact from my own experience that as I’ve traveled about the United States, and even Europe, I have had a very strong inclination to grow plants I’m familiar with. And no wonder. For it is in plants that we find our sense of place, believe it or not. How many of you have transported yourselves to a new locale and immediately planted flowers that reminded you of the place from which you had just come? When I was in Arizona I planted sunflowers and Scotch broom [I know. I know. Invasive plant.] to comfort myself. I have now been pondering this human inclination for weeks: it is primarily plants that create the sense of place. I find this an amazing realization.

What goes on during those thousands of years as those plants are developing, along with the critters who inhabit those plantlands is what I am now calling an Evolutionary Contract. I’m using this term (which perhaps others have used as well) to talk about the subtle agreements that are made between plants and insects and animals, as well as other plants, that evolve between these elements, that ensure the survival of that plant, that bug, that animal. These miraculous agreements require an intense and careful scrutiny to uncover, to understand and appreciate. It is an even bigger step to embrace and foster a desire to want to protect or restore these agreements where disrupted.

In interviewing Ken Montgomery, who has been pondering these questions for several decades, he brought squarely into my consciousness that part of that Evolutionary Contract I’m exploring for myself here in California is fire, for California is a fire dependent ecology. We are only beginning to understand this. For decades we have engaged in fire suppression, interrupting this intrinsic Evolutionary Contract which expresses itself through things like seedpods that require fire to open, and thus to regenerate. The fact is that while, yes, animals may die in fires, forests are rekindled with life and new growth through fires, and so at the end of that destructive cycle, vast amounts of new food appears for the enrichment of the surviving populations. Ken reminded me of the well intentioned psa’s that abounded in preceeding decades through the image and messages of Smokey the Bear.
smokey
Smokey the Bear

While I am the first to consider the accidental and deliberate setting of forest fires, I am also learning to embrace the concept of controlled burning, part of the landscape restoration process in California. Ken explained to me that the Native American Indians obviously had no way of stopping natural fires. When a fire started in the wilderness, it burned until the rains arrived. I’m trying to imagine the effect this natural phenomenon would have on the environment, were this possible today. Actually, last summer there were over 200 fires burning in Northern California that were allowed to burn themselves out. I found this impossible to imagine so I used Google Earth to expand my perception. This is when I began to understand just how vast California truly is.

“Yes,” says Ken. “To try to define what a native plant is in California is basically impossible. There are a multitude of environments in this state including areas like the Mediterranean, but also desert, mountains, and redwood forests. So what we are beginning to call native plants is indigenous.” This gives horticulturists a very different lens through which to view plants, asking if they are indigenous. What strikes me most about this reframe I find in the dictionary definitions above. I am struck by this line: “native implies birth or origin in a place or region and may suggest compatibility.” Indeed, in this intimation regarding suggested compatibility we find the key to the Evolutionary Contract.

OK, but so what?

It was very helpful to me that Ken, who himself is involved in largescale “restoration” that involves bringing indigenous materials (i.e. native plant cuttings or seeds) from a specific locale, nurturing and growing them and returning them to the locale, makes a distinction between urban landscaping and rural landscaping. In this context one sees that urban landscaping truly lends itself to the planting of exotic ornamentals if one wishes with one caveat: Ken makes the point that one need be mindful not to plant invasive and aggressive varieties which could escape and change ones environment drastically over time. Not good. But in a rural environment, one is much more inclined to be motivated to restore what was or to enhance what is. I think this is bound by rural folks being much more attuned to the concept of plants as defining place. In a City is it possible one might be more inclined to define place by buildings, events, etc.? These are new thoughts for me, that are being planted, stored and undoubtedly will sprout in various forms over time.

What is clear to me in a town surrounded by agriculture, albeit wine country, is that I want to now include in my exotic ornamental garden some native plants for a couple of basic reasons. Most important is that I have this image of all the little critters that move from place to place, moving about the surrounding countryside, until they hit a wall of concrete and houses and unfamiliarity, obviously none of which is part of the Evolutionary Contract stored in their miraculous dna. So my imagination now is envisioning including in my relatively smallish patchwork of smalltown property some sign of continuity. Maybe some of these beautiful grasses Ken has.
nativegrass
California native grasses

Or perhaps I will build on the sword ferns I already have in the front yard.
swordfern
sword ferns

I want to do this because I am imagining that as these critters move about as they rightfully may I want to offer them something that allows them to intepret the environment they encounter as consistent with their inner programming. I want them to “think”, “OK, this is right and familiar.” Not, “Where am I? I’ve lost my way.” By including something from the old world which is their orientation it gives them a stepping stone over what we have created on top of their expected environment until they reach the outer edges on the far side of that (cement, highway, house, fill in the blank), allowing them to hopscotch back into their comfort zone. Does this make sense? There are people writing about creating these “corridors” so I know I’m not alone in this thinking. However, is this widespread? Hardly.

“The future of horticulture is ‘site specific cultivation,’ ” says Ken. “We are not planting anything that came further away than five miles from the site.” This taps into a meme that is moving rapidly through the international gardening community, the locavore movement. Amazingly, Ken reassures me that state parks in California are on board with this plan and are actively restoring wilderness according to these principles.

Readers can count on my continuing to explore this cutting edge approach to gardening and landscaping. I am moderate in my approach, but my heart says this is a direction to explore. Will you join me?

Love and gardening blessings,
Kathryn xoxo

Synchronistic footnote: Following Philip’s comment this morning I was reminded that PBS has been running the Ken Burns’ special on National Parks, so I turned on PBS to see if they might be airing this on a Sunday morning. No. But at the very moment I tuned in a woman was speaking of “the corridors that link habitats for wild critters.” No, really. 🙂

A Simple Cup of Tea

breakfasttea

For decades now tea has been a cornerstone of our family life. It is through tea we help mark and create our daily rhythms. We begin each morning with a simple cup of tea, with a bit of honey and soy or dairy milk. This wakens us to the tasks before us and carries us forward into what must be accomplished during each morning. My personal early morning choice is always a black tea, usually with some fruity addition: blackberry sage, ginger peach, or perhaps blueberry. This subtle jolt of caffeine agrees with my system and tastes. The simple act of drinking a cup of tea each morning establishes a certain pace, rightness and rhythm. All is well. Now, into the day.

Lunch arrives and is no exception, though my choice for midday honors my extreme sensitivity to caffeine. Now we are turning the corner toward evening, and so this is the perfect time to include a healthy dose of iced green tea. While green tea does contain caffeine, it just over half what coffee contains. I find this a better choice for midday. Delicious, refreshing, nurturing and a big plus towards maintaining the excellent health with which I am blessed.
Greentea

To make this selection super easy I have a practice of making a big pan of hot green tea once each week. I simply bring to boiling about ten cups of water in a stainless steel pan, add high quality green tea, and let it steep. While it’s still warm I add some honey for sweetening. Then I allow the tea to cool to room temperature, then store this same pan in the frig for the week. This gives me a goodly amount for each day at lunch. When the pan is empty I immediately make up a new batch. I love the practice of having certain things “all made up” beforehand, and green tea is thankfully on that list. The blessing of green tea on hand is always deeply appreciated. And did I mention how much you save by making up your own? Healthy and smart.

I have added a new image to my Green Tea Ritual, deepening my appreciation of green tea at its source. This is what green tea fields look like. Isn’t this amazing?
greenteafield

While I am not a person who drinks tea at “teatime” as the English do, or even after dinner, as some are inclined, I do take stock of myself before bedtime to see if I might benefit from a cup of chamomile. I am reviewing myself with two things in mind: have a relaxed enough as the evening has unfolded that I am ready to get a good night’s sleep (or was I not prudent and spent a bit too much time on, say, Twitter when I should have been unwinding from a day’s work)? And, secondly, has my last contact with food been thoroughly digested or could I use a little help? Hmmm. If I could benefit from either of those two conditions chamomile is indeed in order.
cupchamomile

I have a very long association with chamomile and so does our culture, from two directions. The early settlers brought English (or Roman) chamomile with them to the New World. And the Spanish took manzanilla (or German chamomile) with them to Latin America. Manzanilla is very common in Mexico, just as chamomile has become fairly common in America. If you haven’t tried it, do. I can speak from long experience that it will help with any indigestion. And if you can’t sleep, get up and make yourself a cup of chamomile (being careful to keep light levels very low so you don’t destroy what melatonin your body has already produced), and sip it and I guarantee you you will go to sleep in a bit. On rare occasions my dogs will awaken me in the night, and thank goodness I can rely on chamomile should I have trouble getting back to my deep sleep. So I am a huge fan of this herb and am known to have whispered, “Thank you, God, for
chamomile,” into a dark night more than once.

In thinking about tea I contemplated my garden as a source. There are herbs, mostly rosemary, lavender and oregano. But the only herb I have growing that I think of as a tea is a small bunch of mint.
mint

I chose a spot what would allow it to expand, as I had always heard that mint is invasive, but, be it a hybrid or what, it has not done that. However, I was happy I’d given it a closer inspection, given that it was going to have its picture taken, as I realized this one has now at last sent out some runners, so I’m hoping for a good mint source perhaps by next spring. Fingers crossed. Its tasty. I will say that. I tried a leaf. And I’m sure you likely know that mint is also a good source of digestive aid, not unlike chamomile.

I am hoping through this simple post that you will think about including more natural teas in your daily lives, or will share with us what ones you’ve turned to. I could write about the more medicinal qualities of herbs, but not today. My focus here was simply to suggest the inclusion of the simple cup of tea.

Love and garden blessings,
Kathryn xoxo

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