pumpkins

Do you remember this pumpkin? The vine had grown through the perimeter fence of the big terrace garden and down into the steep bank garden bordering the driveway. The pumpkin's own weight was forcing the fence into the skin, so I harvested right away although I didn't know if a pumpkin could ripen off the vine.

Reporting back: over several weeks spent on a table by a porch window, this one very gradually turned a beautiful orange!

Throughout late Summer and early Autumn, as I walked by the gardens I would sometimes catch a glimpse of bright yellow tucked deep amongst the many shades of foliage and perennial flowers. It's surprising how large a pumpkin can grow without being seen.

At least, seen by me.

I've never grown pumpkins before, and those five little pumpkin seeds have given me so much pleasure and entertainment. It was a very hard summer for all plants, but the pumpkins never gave up. In fact, here are a few pictures of the vines continuing to bloom and set fruit a week ago!

 Recently there was an unfortunate incident in which several goats managed to get into the terrace garden

while I was in the barn mixing up their grain buckets.

Which just seems rude.

In 20 minutes they completely destroyed one pumpkin and tasted several others. It was rather shocking to find so much damage. For example, I'd been admiring the beauty below for weeks. Chompity chomp chomp. You can see my boots on the right, for scale.

While they were there, the goats also ate my first-ever okra plants right down to the ground. Ditto, all the remaining pole beans that I had selected to dry for next year's seed. Someone also tried to nibble a Candy Roaster squash, but gave up. The harder skin of a winter squash must have been too much work for my little vandals!

Last night I harvested the last three pumpkins - two large and one small. I'm hoping they will keep for a while amongst the hay bales as there are already two pumpkins waiting in the kitchen and I only have room to work with one at a time.

I've been baking (or is it roasting?) them in halves or large wedges, smoothing the purée for a few seconds with a stick blender, then freezing in 2-cup packets for winter cooking. The freezer is now full right to the tippety-top (not just with pumpkin!) so I've also been using pumpkin purée to make soups and stews and cake.

Cake!

This is a new version of my tried-and-true cranberry apple mosaic cake, with lots of pumpkin (planned on one cup but my hand slipped!), more spices, and extra flour to adjust for the added moisture.  It came out as a sort of Massachusetts Fruits-cake, with cranberries from the Cape, apples from my favorite nearby orchard, and pumpkin from my own garden. Dense and flavorful, with a texture like a steamed pudding. It's not the cake I was anticipating, but it's quite good. This modified version of the recipe is another "keeper," for sure.

Apples and cranberries and - now - pumpkins!

Welcome to November!

~~~~~

a smattering of snaps

In no particular order, a few snapshots of the past week.

Hay, more of.

Still plenty of room:

In other hay news:

 I installed four secondhand hay racks, purchased at a recent farm sale. Two are in the bigger barn and two in this little shelter built off the west wall of my workshop last autumn.

Violet, munching.

I thought you might enjoy this view, looking down through the window of my workshop. Lily on the left, Sambucus on the right:

The racks may need to be lined with mesh to slow the goats down, but I'm trying them as is, first. No need to go looking for more projects!

~~~

Enough about hay.

~~~

I did something this week I haven't done in, gosh, maybe 8 or 10 years. I bought eggs. Because the hens are in winter production mode, but I can't seem to stop doing this:

I keep baking cranberry-apple cakes.

Even when I just baked one a few hours earlier, and gave it to the good friend who brought my firewood.

Even when the springform pan is in the dishwasher and I have to experiment with one of my old Pyrex pans.

Even when I run out of cranberries when mixing the batter.

Yes, it has now been proven: 2 cups of cranberries is the minimum necessary for this recipe. I am slowly eating this cake, of course, because wasting food is a sin. Also, it's a pretty fair cake. But it needed another half-cup of cranberries to make it a really good cake.

This is how we learn ;)

~~~

We've had some remarkably balmy days lately.

And I've done an unusual amount of housecleaning this week.

It's not my strong suit, as you may know.

I'm not good at it, and I don't enjoy it.

And it's painful.

I won't pretend I have "become" a terrible housekeeper

as my joints have become increasingly painful.

No, I have never been a very good housekeeper,

and that shortcoming has always bothered me, quite a lot.

But now it is physically difficult to be even a poor housekeeper.

Last week, I decided to force myself to do something more than the minimum in the house, every single day that I was able to. So I did as much as I could, on 5 days of the seven. And it was truly exhausting. Nothing else that wasn't absolutely necessary got done. Piper had no walks in the woods, I am ashamed to say. I cancelled an appointment at short notice. I skipped a holiday fair. I haven't posted anything here for the entire week because I have been so completely wiped out.

I wanted to write here. A couple of times I started to choose images, and fell asleep with the laptop on my chest. Once also with a heating pad on my neck and icepacks on my hands. I didn't know a person could fall asleep holding icepacks.

The house is still mostly a shambles, and I don't know if I can keep up the every-day-possible housework efforts. But right now I'm going to share this little snapshot of my kitchen, looking toward the back door. Because having this much clear space in my little house is sort of a miracle.

~~~~~

cranberry apple mosaic cake

Rhode Island Greening

This is a rare post for Comptonia: a recipe.

Do you already have a favorite recipe for a simple cake with cranberries? If so, I'd love to hear it - put a link in the comments, please! If not, maybe you'd like to try this one. I don't think it belongs to anyone in particular, and I'm not sure how much tinkering I've done with it by now. Some, for sure.

But I've now made this cake three times in two weeks, the exact same way each time. Including once at 4AM, when I was tired of trying to sleep. A cake that I can put together after a sleepless night is a pretty good recipe to jot down, I think.

Ingredients:

1/2 cup (1/4 pound) butter, softened

1 cup brown sugar

3 eggs (or two huge eggs)

1 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

8 oz (2 cups) whole cranberries

½ large or 1 small apple

optional: 2-3 TBS white sugar plus 1/2 tsp

~~~

butter and flour bottom and sides of 9” springform pan

(or use parchment paper)

preheat oven to 350F

cream together:

1/2 c butter

1 c brown sugar

Blending after each addition, add:

3 eggs (or two huge eggs)

add:

1 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

add:

2 c (8 oz.) whole cranberries

optional: 2 or 3 TBS white sugar, if the cranberry:batter ratio is worrying.

The batter will be very stiff. Coax gently into pan.

Thinly slice and peel apple. (Genuine food prep tip: I always slice apples first, then peel each slice with a single pass of the knife. Quick, efficient, easy.)

Break apple slices into pieces and lightly press into top for mosaic.

Bake at 350F for 55 minutes. During first 10 minutes, go outside and distribute apple peelings and core to goats. Be rigorously fair, even though some will believe their neighbor got more.

Remove pan from oven, place on cooling rack. Sprinkle ½ tsp white sugar on top (optional), remove side of pan. Cool at least somewhat before slicing.

If you try this cake, please let me know how you like it!

~~~~~

housework can be sort of fun

One of the benefits of cleaning out and defrosting the chest freezer, is knowing that eight gallon jugs of cider will soon create a perfect new bottom layer.

Another benefit is the fun challenge of using up what's left in the freezer. Like baking and roasting and stewing the last of the organic chicken purchased when it was on sale. And those crazy frozen "pumpkin" waffles which I will never - ever - buy again, but which will be eaten this time and not wasted.

And this morning, the cranberries.

Question: how many cranberries can be added to one cake?

Answer: not sure yet!

Will let you know when the cake has cooled. If it turns out to be a mass of cranberries lightly held together with fragments of cake, I will know I have gone a bit too far.

Fun to experiment, anyway! And I wish you could walk through my kitchen right now - the aroma is wonderful. Like taffy? Fudge? Hard to say exactly, I can't identify it. Maybe it's just been too long since I used sugar in a recipe!

~~~

I rarely do this, but I'm coming back with an update.

Less than an hour after posting.

Because:

The cranberry ratio is Just Right!
What a lucky, happy bake :)

~~~~~

this week

I ate my first homegrown watermelon, ever. 

Despite an unplanned and slightly premature harvest, it was enjoyable.

And look at this:

Have you ever seen this triadic pattern in a watermelon?

Do they all have this, and I've never noticed?

The hens enjoyed making their own abstract pattern in the rind.

~~~

This week I found an interesting new place to take Piper for a walk.

We were on our way to the pond after doing an errand,

when another driver began tailgating me on a 2-lane road.

A road where fox, turkey, bear and other animals

are very likely to cause sudden, hard braking.

So I just pulled over, parked, and we headed into the woods.

Piper loved the new spot!

So much so, she took off up a steep slope and promptly went deaf.

After I'd spent a few minutes calling -

and kicking myself for not bringing a lead -

Piper reappeared, covered nose to tail in sticky burr-like seeds.

Imagine this hair wrapped around hundreds of little burrs:

The gentle deseeding process took quite a while.

It was a thorough job, because the plant that makes those seeds

is not a plant I want growing at home.

Next time we walk in the new place,

I'll bring Piper's lead.

And my camera, so you can see the new place, too.

~~~

This week I baked the first plum cake of Autumn 2014:

~~~

In goat news:

the youngsters have all learned to dress for breakfast, just like the grownups.

Collars and ties, please; we are very formal here.

Mama Lily (above) and son Campion (below).

As the babies have grown, there have been several gradual changes in

how/where/when all the goats are fed every day.

This is the last step, and soon I'll be setting up the new barn

in a configuration that should see us through Autumn and Winter.

~~~

And finally, this just in from the Cloud Harvest Cashmere Social Club:

This week, Azalea realized she is bigger than Vinca.

Huzzah!

Back in July, Azalea had a horn injury, resulting in a sore head.

So she began to avoid head-to-head contact.

As soon as the other goats realized Azalea would duck away

instead of pushing back in their normal play-battles,

she was at a huge disadvantage.

I was very worried this might permanently damage her sweet nature.

And Vinca, my Vinca-dinka-doo, little sleekit girl,

began picking on Azalea.

"You know, Vinca," I often told her as I ran interference,

"Azalea's head isn't going to be sore forever.

And she is already a lot bigger than you.

And she's a very nice girl. You would be wise to seek her friendship."

But did Vinca listen?

I think you know the answer.

So one evening this past week I was surprised to see Azalea

not only return Vinca's solid head-bump,

but also follow up with a Bulldozer Broadside:

pushing a surprised Vinca sideways - push, push, push - 

til she was pressed against a wall.

And then, I was happy to see, Azalea walked away.

Good for you, Azalea!

Of course, I didn't say that.

But I surely thought it!

~~~

What was your week like?

And what are you planning for the weekend?

Something fun, and in nice weather, I hope!

Piper advises, "Watch out for sticky seeds!"

~~~~~

puttery kitcheny day

It's a good day for tea.

And puttering in the kitchen.

When it was still quite dark this morning, I saw a little shadow swooping up to the birdfeeder. Then another. Two juncos were breakfasting unusually early. Then I noticed the fine, dense precipitation. It was falling straight down but it was too dark to tell if it was rain or the kind of teeny-tiny snowflakes that couldn't possibly add up to anything but generally do.

I checked the weather report: 1-3 inches accumulation predicted by the end of the day. Hmmm. Pretty sure there was already 3 inches atop the bird feeder, and the sun wasn't up yet.

Sure enough, by the time we went out to feed a couple of hours later, Piper and I stepped out the door into 8 inches of fresh snow. The air was pleasantly warm though: 24F, which feels very warm indeed these days as long as the wind isn't blowing.

At 10 AM, the snow was still falling. The weather report now predicted 3-5 inches total by the end of the day. Step it up, weatherfolk. The sky is way ahead of you.

~~~

While Piper lounged and thawed her iceball leggings by the heater, I baked another fruit-topped teacake.
This one with dates.

I like to think every experiment in the kitchen is an opportunity to learn something. Here's what I learned this morning:
don't bake this particular cake with dates.

Each of those harmless-looking nuggets had the consistency of a very chewy pebble. They reminded me of something, but I couldn't put my finger on it. Pretty sure it wasn't something we think of as edible, though.

~~~

In another kitchen adventure, I tried to "zest" Meyer lemons.
I've never "zested" anything before, and to be honest, I'm not sure I've "zested" anything now. Does anyone know if I took too much of the rind along with the peel? I tried not to, but I just don't know. Please advise!

I also juiced the lemons with my Grammy's old glass juicer, thus justifying the allocation of cupboard space to this tool for another year. Maybe ten.

Some of the juice went straight into a peanut-ginger marinade for the tofu which is in the fridge at this moment, becoming wonderful. (Fingers crossed. This was definitely an experiment, and it is on tonight's menu.)

~~~

Oh, here's an actual Helpful Kitchen Tip!

Two, even. 

Gosh, maybe three!

First: I heard that a good way to cook a tougher piece of beef, is to put it in a pan with a can of peeled tomatoes, cover the pan, and bake (roast? poach?) it in the oven for two or three hours at 325F. Last week, I had a small slab of top round and I had a big can of Pomodoro tomatoes, so...I tried it. And I must say, after 2 hours, that chunk of meat fell apart before I could put a knife to it!

Second: as they worked to tenderize the beef, the tomatoes were reduced to nearly a paste, which soon became the base for a bonus pasta sauce. Very tasty! I've had "meat sauces" that tasted less rich and meaty than those tomatoes.

Third: when I decided to add some of the leftover cooked beef to a lentil stew, I wanted to chopped the pieces "across the grain" so there would be no long, stringy pieces dangling from a soup spoon. And as I was pondering the least-tedious way to orient all those small pieces of meat in order to chop them properly, I had a thought:

 

My super-deluxe kitchen shears! 

By which I mean, the pair of ordinary scissors I keep in the kitchen. One of my most useful kitchen tools, but this is the first time they were put to work smallifying chunks of cooked beef. Worked beautifully, and took next to no time. Snippety snip snip!

~~~

It's late afternoon, and still snowing. I just checked the weather report again, and can tell you with certainty that we are experiencing a 50% chance of light snow.

I hope you are enjoying the weather of your choice, wherever you are! And readers who are craving a good snowfall are very welcome to come on by!

I can offer a nice cup of tea, but - just between us? - 

you'd be wise to pass on the cake.

~~~~~

in a rut

In the past two weeks

I have baked this apple and cranberry tea cake

 three times.

Perhaps not every rut is a bad place to be?

~~~

The recipe is Marian Burros' Plum Torte, with minimal modification which varies every time I make it. This is a very simple and adjustable recipe.

The result when made with plums is what I would call a cobbler, with gooey pockets of fruitiness scattered in a plain cake. When made with apples, or with apples and cranberries as above (and above, and above), I would describe it as a fruited teacake. It is not overly sweet and has an even, dense texture. It's a nice take-along cake, and a good choice for a packed lunch that may be jostled a bit in a pocket or backpack.

My only advice is to watch the baking time toward the end, as a full hour may result in a slightly overdone edge. I check it at 45 minutes, and then every 5 minutes til a knife or toothpick inserted in the center comes out clean.

If you try it, please come back and share!

I'd love to hear more ways to play with this recipe.

~~~~~