pancakes for breakfast...

Sometimes you just want pancakes for breakfast.  Especially when it's mid-September and the air suddenly turns crisp and you fling open every window to greet the morning breeze.

But not just any pancakes.  Buckwheat pancakes.  With buttermilk.  And applesauce.  Yes.

So here it is... our breakfast recipe for happy mornings on the (suburban) farm...  with commentary...

Buttermilk Buckwheat Pancakes

1 cup buckwheat flour 
     (why not grind your own?)
1 tsp. baking powder
1 tsp. baking soda
2 Tblspn. sugar 
     (local raw honey would be a sweet substitute)
1/2 tsp. salt
1 egg, beaten
     (hopefully a lovely, farm-fresh egg from a happy hen)
1 cup buttermilk
     (from an ice cold glass bottle would be nice)
3 - 4 Tblspn. applesauce
     (homemade with only a kiss of honey and no sugar
     from delicious Virginia apples and canned in vintage blue Ball jars)
1 Tblspn. melted butter, cooled
     (homemade butter is luscious)

Preheat the griddle or large skillet to medium - medium high, or about 375 degrees if electric.  Lightly grease the pan.  When you think the pan is preheated, add a few droplets of water onto the hot pan... if the droplets sizzle and then fade away, your pan is ready! 

Mix all the dry ingredients in a large (4-cup) measuring cup.  Add in the egg, buttermilk, applesauce, and butter; mix until well incorporated.  Pour desired amount of batter onto preheated pan.  Let cook over medium heat until the edges appear dry and bubbles start to form and pop on the surface.  Turn the pancake and continue cooking until done.  (Should take a minute or two per side, depending on the thickness of your pancake.)

Yield (here at Flannel Jammies Farm, where we like 'em big and fat): 6 - 7 pancakes

Serve with butter, maple syrup or honey, and maybe a light sprinkling of cinnamon, alongside a nice cup of tea.

Sit down with family, give thanks, and enjoy!

Heritage Harvest Festival at Monticello

Each year as Summer seems never-ending and unbearable, my thoughts turn toward Monticello, Thomas Jefferson's dear home here in Virginia, and the annual Heritage Harvest Festival.  It's a weekend filled with all things sustainable agriculture and homesteading.  Classes are offered by truly gifted presenters on everything from vinegar making to permaculture to pole barn building to pig plowing.  The knowledge, the sights, the fragrances, the vendors, and the splendor of Monticello's gardens... let's get going, shall we?

We arrived at Monticello on Friday and spent a day in classes.  My classes included:

Small Scale Cheese Making in the Home Kitchen

presented by Backyard Revolution's Anne Buteau

Creating the Family Homestead

presented by a panel including

Backyard Revolution's founder Adrienne Young-Ramsey

Native Medicinals: 

Making Medicine & Creating Sanctuaries

presented by Kathleen Maier,

Director of Sacred Plant Traditions

and Physicians Assistant, American Herbalist Guild

Maintaining a Bee Yard during Times of Adversity

presented by Paul Legrand,

beekeeper for Monticello and Tufton Farm

The hubs and I decided on different Friday classes.  His included:

Creating Abundance with Permaculture

presented by Blue Ridge Permaculture's Christine Gyovai

The New Victory Garden:

Harmonizing Vegetables & Flowers

presented by Joe Brunetti & Erin Clark, 

Horticulturists at the Smithsonian 

National Museum of American History

Chicken Whispering:

Discovering the Chicken You Never Knew

presented by Patricia Foreman,

author of City Chicks: Keeping Micro-flocks of Laying Hens 

as Garden Helpers, Compost Makers, 

Bio-recyclers and Local Food Suppliers

Notebooks filled with notes, minds filled with new and exciting ideas, it was time to rest up for tomorrow's festivities. 

Saturday morning was glorious, filled with sunshine and just the right chill in the air.  We boarded the shuttle bus that would transport us up the mountain to Monticello with friends from the Virginia Urban Homesteader's League.  First stop:  the Seed Swap!

Southern Exposure Seed Exchange hosts this old-timey seed exchange each year.  Their growers bring some seeds to start things off, but lots of festival friends join in, bringing seeds lovingly saved from their home gardens.  Our friends brought seeds of lemon balm and icicle radish and so much more.  These were traded for false indigo and calendula and others.  Rodger Winn, certified organic seed grower of many heirloom varieties was on hand to answer questions and share his enthusiasm for seed saving.  (In 2011, he received the “Conservationist of the Year” award for Newberry County, South Carolina, and he is a past recipient of the Southern Seed Legacy “Seed Saver of the Year” award.)

Rodger Winn

Next, we gazed at Monticello in all her glory.  The home is stunning.  No other description is needed.

From the house we strolled through the vegetable garden and orchards.  The garden is amazing, situated perfectly on the mountaintop, green and productive.  Thomas Jefferson wrote in a letter to Etienne Lemaire, "I am constantly in my garden or farm, as exclusively employed out of doors as I was within doors when at Washington, and I find myself infinitely happier in my new mode of life."

After the refreshment of the garden, we wandered through the display tents and tasting tents.  So much to see and taste!  The tomatoes... oh! the tomatoes!... bowl after bowl of varieties unknown to most, each with their own distinct flavor.

Roasted cocoa beans

Tomato tasting

Chef demo of Tomato Watermelon Salad

 

We visited the vendor tents, stopping for hugs and the fragrance of handcrafted soaps from our friends at Roses Ridge Farm.  There were so many vendors with such wonderful offerings!

Roses Ridge Farm

On to visit one of the workshop tents to meet farmer, scientist, author and editor, Hank Will.  He's the editor of GRIT and Capper's Farmer, and a warm, engaging conversationalist.  It was a highlight of our trip to spend time chatting with him.  (Yes, he is a tall man, but I am a mere 5' tall.)

Meeting Hank Will

Ok, by this time, I was hungry!  We visited the food area where the offerings included lovely grass-feed beef, made to order crepes with local tomatoes, old-fashioned barbeque, and veggie offerings alike.  We had a delicious lunch and then enjoyed cold beer in our commemorative Heritage Harvest Festival tumblers from Kleen Kanteen.  

We spent the rest of the festival visiting the demonstration areas, exploring domestic arts, field arts, and homestead-y goodness:  blacksmithing, beekeeping, bricklaying, log splitting, spinning, weaving, knitting, preserving, dyeing, music making, and on and on.  

Sacks filled with seeds, books, and memories, we made our way back to the shuttle, stopping one last time for laughs and hugs with friends from the Virginia Urban Homesteaders League.  

Already planning next September's Heritage Harvest Festival.  Keep it in mind... it's worth the trip!

on the breeze today...

Amid the daily chores and hurried errands and never-ending sound of the air conditioning unit, it happened.

The 'clever North wind' lifted the leaves from the trees and swirled them, sending them dancing and sparkling above the bee hives and growing things.  The leaves floated and then slipped silently to the green grass, coming to rest artfully in the afternoon sun.

Autumn, dear ones, is in the air.  Pencils and notebooks are filling shopping bags.  Knitting needles become clothed in wool and begin preparations for the chill to come.  Acorn and butternut replace zucchini and yellow crookneck at the market stands. 

My garden, tired from the labors of summer, is refreshed with plantings of beets and broccoli and Brussels sprouts.  Lettuce seeds are tucked into the soft, brown earth to grow through the cool of Fall and Winter.  Next Spring's harvests of onion and garlic are put into motion now, too.  Asters and sedums bloom; bees and butterflies come to the feast. 

Autumn (and the joy it brings me) is indeed in the air, a gift from the God of creation whispered on the breeze today.  And though I know Summer will not give up without a fight, my heart returns a prayer of gratitude and love. 

the potato tower experiment...

Have you seen them?  All those pins on Pinterest and photos on Flickr of potato towers?  It's a new-er way to grow potatoes in a small space, vertically and in a neatly contained tower.  We were intrigued and so this Spring, armed with wire fencing and specially-ordered seed potatoes, we tried them.

First step:  internet research.  I found lots of instructions and oh-so-many reviews of what grew, what didn't, and why or why not.  Eventually we felt totally saturated with potato tower knowledge and jumped in.  The hubs built a cylinder of wire fencing, 30 inches tall and 5 feet in circumference.  The fencing can be purchased in a 10 foot roll; we used the roll to form 2 towers.  Using straw, we lined the inside of the cylinder to create a layer between the compost-to-come and the wire fencing.  Before adding several inches of compost in the bottom, we tweaked the design by adding a length of drainage pipe to the center of the cylinder.  Our hope was that this would allow us to water through the pipe and get needed moisture to the entire height of the cylinder. 

Then the fun part:  one by one the seed potatoes were laid on top of the layer of compost, with the eyes facing outward so that leafy green growth of the potato plant would peek through the wire and eventually cover the cylinder like a steroidal Chia pet.  Then another few inches of compost, then more seed potatoes, then more compost, and so on all the way to the top of the cylinder.  The top layer was compost with a couple of nasturtium plants for happiness.

As time passed, we excitedly watched the first green sprouts stretch through the wire and unfurl in the sunlight.  Sprouts became vines that eventually covered the cylinders with green leaves.  August arrived and we watched the vines dying off, signalling the coming harvest day.  Mid-August and I could wait no more... I slipped my hand beneath the rich brown compost at the top of the first potato tower.   Immediately my fingers found something firm and round.  I pulled my hand out and opened it to reveal a perfect, creamy Carola potato.  Woo-hoo!  We had become potato farmers! 

Ok, not really, but it was definitely time to harvest the potatoes and assess the tower concept.  The hubs spread a tarp on the ground by the base of the towers and gently tipped the first tower over onto the tarp.  He began by pulling a bit of the compost from what was the bottom of the tower, and then pulling out the drainage pipe from the center of the cylinder.

I couldn't believe it!  Little nuggets of diabetic naughtiness were in there, just waiting for us to pull them out.  Finding a few right away, we kept digging until all the potatoes in the first tower were unearthed.  Hhmmm... didn't seem like a stellar crop... maybe the second tower would have a higher yield...

So, the second tower came down, and the process was repeated.  It was wonderfully exciting and I wish I could say that we found more potatoes than even our small household could eat this winter.  It was **sigh** a humble harvest.

The results:

$20 for one roll of wire fencing (reusable)
$0 for the straw
$who-knows-how-much for the compost (reusable)
$13.95 for 1 lb. of Carola see potatoes
$13.50 for 1 lb. of Rose Finn Apple Fingerling potatoes
$6 for 10 feet of perforated drainage pipe (reusable)

Total investment:  Somewhere in the neighborhood of $75.  

Total yield:  Less than 10 pounds (of honestly the most adorable potatoes ever grown)

We did harvest more than depicted here... I promise...

Next year we just might purchase perfectly acceptable, organic, locally-grown potatoes from one of our favored farmers.

'just right' fig jam...

Fresh-picked figs... so lovely and so lucious!  They are fragile and must be handled with care, but when you cut into one, it's a riot of color and texture...

A sweet friend has a fig tree in her yard that is reminiscent of some of the furnishings in The Three Bears' house: 'just right'!  After seeing hers, we are considering one for our little piece of suburbia.  My friend had figs.  I had Juliet tomatoes.  A deal was struck!  We'd make a trade.

After a nice visit between friends exchanging fruits and conversation, we drove home with visions of figgy pudding in our heads of fig jam in our pantry.  A gently rinse of the figs and we were ready to can.  But which recipe?

I'd done some research in my treasured canning books and on the canning websites I valued most for their commitment to safe and flavorful canning.  There were lots of fig jam recipes out there, but none was 'just right'.  At last a low-sugar, high-flavor, 'just right' recipe was born from bits and pieces of favorites found elsewhere.  I checked my new recipe's ratios against safety guidelines to be sure... and then dove in.

Any tough stem pieces were removed from the perfectly ripe figs, and each was cut into quarters before being added to a large French pan.  (French pans make everything taste better, I think!)  Flavor friends like grated orange zest, organic sugar, raw local honey, and a muslin sachet of spices were added to the figs and lemon juice provided the needed acidity.  I used no/low sugar pectin for this recipe; I'd reduced the sugars called for in many recipes I'd found knowing that the sweetness of the figs would be 'just right'.

Figs simmered nicely and then were brought to a boil before removing the spice bag and adding the pectin.  Once ready, the figs were funneled into small jars and processed in a waterbath canner.  The jars emerged shimmering with jewel-toned goodness.  A 'just right' amount was left for us to gobble up on toast!

Find some figs.  

Make some jam.  

Share some goodness and grace with those around you.  

Make each day 'just right'!

(Here's a couple of good places to start with if you want to make fig jam or begin being creative with your canning endeavors)
   Pick Your Own's How to Make Fig Preserves
   Food in Jars: Canning 101: How to Can Creatively and Still Be Safe