There’s something extraordinary about getting to share my little patch of earth with the wild creatures who also call it home. I especially love the wide variety of birds that appear. Each day brings something new. Recently, I had two uncommon encounters that are out of character for here.
Today, it was a huge bald eagle that was gazing at me while enjoying his breakfast snatched from our pond.
Early morning coffee on the deck is often rewarded with something … Read More
Unless you’ve been living under a rock, you, too, are shocked and dismayed at the rapid rise in food costs. But there is a way we can all fight back that’s not only good for our wallets but our bodies, too.
This is one day’s haul from my grape and berry patch: 3.5 lbs of raspberries and 4.75 lbs of Concord grapes.
Let’s do the math.
Today’s price for 6 oz of organic store-bought raspberries is roughly $5.99, and for … Read More
Even if you don’t have your own garden, if your car’s been unlocked, you’ve probably been anonymously gifted with enough zucchini to feed an army. We gardeners like to share the wealth, as it were…
I’m here to help save the day. I have two recipes that are guaranteed to have everyone in your family (even your vegetable-hating kids) loving zucchini and asking for more. No joke.
Without further ado:
Zucchini Cauliflower Pie
I know, it sounds positively awful — … Read More
I used to have a quarter-acre vegetable garden. Back when I had time. But those days appear to be in the rearview mirror.
So, what’s a dirt lover to do when they don’t have the time to full-on garden?
Go with raised beds and perennials.
Garlic is a given—I’ve been using my own bulbs, which I cultivated starting back when Cait was still a toddler. While not technically a perennial, it’s super easy to grow. Plant in the fall. Harvest … Read More
I’ve been putting up all the last of my fall crops: Asian pears, pumpkins, concord grapes, raspberries, aaaaaand lots of green tomatoes. Time to get preserving.
I’m not a fried green tomato fan, so I went looking for a recipe for something different. I found Beryl’s Mom’s recipe for pickled tomatoes. It’s a keeper.
Since I’ve got a mix of cherry, Roma, and an heirloom variety that I’ve been growing from seed for so long that I no longer remember … Read More
Apropos of the fall weather and the approaching holidays, I thought I’d share my secret pie crust recipe. Good for any and all types of pies—single crust, double crust, lattice, you name it.
There are a bazillion pie-crust recipes out there. So why is this perhaps the best? Because it uses science to help get the best flake and the best taste.
2 1/2 cups cake flour
1 stick cold unsalted butter
8 oz shortening
1/4 cup … Read More
Coinciding with the waning moon, the Perseid meteor shower is at its peak over the next few days of August, 11, 12, and 13. So viewing should be spectacular if the weather cooperates.
It’s one of the most active and brightest meteor showers of the year. And it’s safe to expect to see dozens of meteors per hour. Watching is an annual event at our house.
To have the best experience, make sure to find a place to watch that’s … Read More
It’s easy to become numb to more bad news. It’s easy to say we’re overwhelmed, we’ll deal with this later. But later is coming sooner and sooner.
According to this article on Statistica:
… Read MoreThis year, August 2 will mark Earth Overshoot Day, the day that humanity’s demand for ecological resources exceeds the resources Earth can regenerate within that year.
Over the decades, the ecological and carbon footprint of humans has gradually increased, all while Earth’s biocapacity, i.e. its ability to
