Category Archives: culinaire

Feb19

Prune, Prepare, and Produce

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PruningOur fiddle leaf fig trees have been a matter of many global WordPress searches ever since I wrote about them last summer. I have an update. We repotted them in artsy ceramic pots before moving them to indoor winter shelter. Such a chore with the 14-foot one! Our 14-foot and 7-foot trees were moved to Dean’s parents’ weekend condo just about 1 mile from our home. We have cared for and watered them regularly, though they are going through a winter shedding of older brown leaves. New leaf growth started to bud out around the lower section earlier this winter, and more buds appearing in the middle section of the 14-foot trunk this past couple of weeks. Due to the lanky appearance and thinning foliage at the top, we decided to prune both of the trees. We took 2 feet off the 7-foot tree, and the 14-foot tree has been prune to be about 8-1/2 foot tall now. We hope this will aid the lower and middle buds to produce many shiny green leaves. Pruning is an act of kindness really, preparing the plant, forcing all its energy to the fresh green growth. At first it felt like we were killing the plants, but not the case at all. Holy scriptures tell us “I am the true vine, and my Father is the gardener. He cuts off every branch in me that bears no fruit, while every branch that does bear fruit He prunes so that it will be even more fruitful… (John 15:1 & 2 New International Bible) We used organic fertilizer and watered the trees after the pruning. We expect big things from our fiddle leaf fig trees. Maybe a profitable sale of these showy trees this summer?! We are licensed to sell only in the state of Missouri. If interested, please contact me through this blog.

Feb12

Texas Tea (Part 2)

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grandmas-cornOur Texas mini vacation included a jeep, cowboy boots, cowboy hats, cattle, big houses, a larger family, and a huge menu of local dishes. More on the Texas tea as promised … Dean & I made time for an early afternoon tea on Friday. We found a tea place in the northern suburb area of Dallas/Forth Worth inside an antique mall. The weather was a mild 70 degrees, warmer than it had been in St. Louis. I was hot after touring the Fort Worth stockyards and happen upon a livestock auction. A cup of hot tea wouldn’t do, though iced tea was served at this establishment with raspberry as the flavor of the day. Simplicitea had all the charm of a small tea house, minus an excellent glass of iced tea. Not homemade, as I did not experience plump flavorful berries in the taste or texture. Disappointed there. Though where their iced tea falls short, their quiche of the day, bacon asparagus and an elegant dessert, orange dream cake ranked high with us! The quiche had a smokey flavor with crisp asparagus tips. And the cake burst with citrus! There were actual bits of orange in the cake, whipping cream between and atop the cake layers, and swirls of orange zest garnished the delicious dessert.
Yes, the quote from “Texas Tea (Part One)” post is a rather bold statement, yet mostly true. The people of Texas love to brag, “the bigger the better”. And Texans love to eat! Therefore, they believe “Texas does not, like any other region, simply have indigenous dishes. It proclaims them…” Many are foodies, and not just foodies, but locavores. They savor local foods and are proud of their creations.
Two of the three dinners we had this vacation weekend included some type of corn dish. At the BBQ on Friday night, a cold corn salad was served as a side dish to beef brisket, pulled pork, and sausage. Other sides accompanied, but the corn salad scored #1! I did not see any green at this meal, other than the green chilis in a dip. Beer, wine, and spirits flowed endlessly amongst the family in the home of one of Dean’s cousins. On Saturday the 80th birthday party for Dean’s aunt was held at her youngest son’s well-decorated home. Hors d’oeuvres were catered as the main entree. Thinly sliced roast beef wrapping a blanched asparagus tip & red sweet bell pepper strip was my favorite followed by another fruity cake, strawberry. Flecks of berries dazzled the birthday girl and 100+ guests. Very luscious! And then there is Babes in downtown Arlington, a famous fried chicken eatery with all the fine fixins including a warm corn dish. Sunday’s dinner was mounds of crispy chicken with creamy mashed potatoes, milk gravy, bacon-smothered fava beans, and herb biscuits with sorghum and honey … no dessert necessary! The ambiance took us away from urban Texas, back 80 years in a small, simple town with a porch light and swing. I am sharing a photo of the warm Grandma’s Corn dish from Babes found on their website. Let me know if you find a recipe that mimics this dish. I, too will do likewise.

Feb6

Texas Tea (Part 1)

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“Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival to having escaped from the slop pails of the other 49 states.” ~ Alistair Cooke ~ Quite a bold statement about the culinary creations in Texas considering the wonderful Italian pasta dishes on The Hill in St. Louis to the creamy seafood bisque found along the Oregon coast to the smoked northern pike in Minnesota. Texas is where Dean & I are headed for a mini vacation to inhale some sunshine and reunite with the Gall cousins. The family is celebrating his aunt’s 80th birthday on Saturday. We fly into Dallas/Ft. Worth tomorrow afternoon. So when you think of Texas food, do you think of huge sirloin steaks smothered with spicy BBQ sauce or keg of beer or Tex-Mex chili? Well, I think “Texas tea”. No, not the kind of “Texas tea” from Beverly Hillbillies. I am envisioning seated in a tea room sipping on a cup of rose tea and savoring a freshly baked herb scone surrounded with potted geraniums, English ivy,and lace tablecloths. Why? I am not sure, other than I am a romantic at heart. Don’t get me wrong, I love the outdoor life, earth, farming, critters, blue jeans, and cowgirl boots. But the more refined me, likes to wear a simple floral dress or blouse/skirt duo with a lace sweater and slight heels while visiting a local tea room establishment. So Dean & I will find such a vignette in Arlington/Ft. Worth area this weekend. I will write about our discoveries in “Texas Tea (Part 2)”. Maybe a recipe or two will be revealed as well.
Texas

Jan31

Tapping Maple Sap

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Tapping
Does your cup overflowth? So my darling granddaughters Hannah and Ella are helping their daddy tap our silver maple trees for sap. Two large buckets made 2 small Kerr jars of our very own maple syrup. It is delicious! Luscious vanilla overtones with a gorgeous golden color … we lapped up fluffy buttermilk dollar pancakes with this maple syrup for a sweet treat the other evening. I need to learn the recipe from my son-in-law. Tell me about what trees you tap. I hear walnut trees can be tapped. Have you tried fresh walnut syrup?
Real Maple Syrup & Fluffy Buttermilk Pancakes

Jan24

Bumpers, Biscuits, Beer, and Buds

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Our weekends at the greenhouse include our 81-lbs labrador, Midnight since his adoption on Christmas Day. His long, lanky legs run after the bright orange bumper I have tossed in the brushy fields 10 or 20 times. About the time Midnight gets settled laying in the sun for some rest, the farm neighbor Leo pulls onto the field road down the hill near the barn in his jeep hollering and honking his horn to announce his arrival. This scene reminds me of this children’s book Sheep In A Jeep I read to my children and read now to my grandchildren. Sheep In A Jeep
Midnight knows Leo’s voice, and anticipates dog biscuits and a jolly greeting from our farm neighbor. Two or three dog biscuits are tossed out the jeep window, with Midnight perfecting his catch everytime. Beer is a part of this scene as well. Leo welcomes everyone with his can of Stagg beer in one hand and a offer from his supply in his other hand. What I remember about Stagg beer is my Grandpa and great-Uncle Lloyd’s abundant supply of this beer during the family gatherings at the Bates Family Farm in Beaufort, Missouri forty or fifty years ago. I wonder if my cousins have carried on the tradition? Stagg beer must be having a comeback, because in more recent years I have not seen it in the stores or at gatherings until Leo. Anyway, Budlight is one of Leo’s offerings, as well. I can do Budlight. It seems Boone Hollow Farm has produced more than fruit and vegetables. Best buds after bumpers, biscuits, and beer …

Jan17

Your Fence or Wall?

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Fence
Robert Frost wrote a poem called “Mending Wall”.
Something there is that doesn’t love a wall,
That sends the frozen-ground-swell under it,
And spills the upper boulders in the sun;
And makes gaps even two can pass abreast.
The work of hunters is another thing:
I have come after them and made repair
Where they have left not one stone on stone,
But they would have the rabbit out of hiding,
To please the yelping dogs. The gaps I mean,
No one has seen them made or heard them made,
But at spring mending-time we find them there.
I let my neighbor know beyond the hill;
And on a day we meet to walk the line
And set the wall between us once again.
We keep the wall between us as we go.
To each the boulders that have fallen to each.
And some are loaves and some so nearly balls
We have to use a spell to make them balance:
“Stay where you are until our backs are turned!”
We wear our fingers rough with handling them.
Oh, just another kind of outdoor game,
One on a side. It comes to little more:
He is all pine and I am apple-orchard.
My apple trees will never get across
And eat the cones under his pines, I tell him.
He only says, “Good fences make good neighbors.”
Spring is the mischief in me, and I wonder
If I could put a notion in his head:
“Why do they make good neighbors? Isn’t it
Where there are cows? But here there are no cows.
Before I built a wall I’d ask to know
What I was walling in or walling out,
And to whom I was like to give offence.
Something there is that doesn’t love a wall,
That wants it down!” I could say “Elves” to him,
But it’s not elves exactly, and I’d rather
He said it for himself. I see him there,
Bringing a stone grasped firmly by the top
In each hand, like an old-stone savage armed.
He moves in darkness as it seems to me,
Not of woods only and the shade of trees.
He will not go behind his father’s saying,
And he likes having thought of it so well
He says again, “Good fences make good neighbors.”

This poem says much, which can be condensed with the old Czech saying, “Do not protect yourself by a fence, but rather by your friends.” I would rather have friends than fences and walls, wouldn’t you? So much strife and bitterness amongst people, and the violence is horrible. Dean & I have a place we go where fences are not necessary, except clever ones to keep the deer out. It is Boone Hollow Farm in Defiance, Missouri. It is where our greenhouse takes home. There are no fences or walls to divide the lots between tenants, we each just know where our own spot begins and ends. Even our dog, Midnight knows. Caring and sharing is the attitude, so refreshing. I anticipate a great growing season, growing herbs and vegetables as well as friendships in this community.

Jan14

Colder Than Cold But With Style

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I have the craziest allergy that makes winter quite the challenge. I am allergic to the cold. Cold air, cold water … It makes the winter feel like colder than cold. I wear my “Ivana hat” (see my previous post “Winter’s Chill” about this), gloves, scarf, tights or pantyhose under my slacks or jeans, socks, boots, and layered coats. I need a ski mask to completely cover my face, just holes for my eyes and nostrils. I have been itching all day and puffy with hives this cold Monday. Construction is underway in my work building, so heat is limited. Space heaters have been provided, but the radiator heat is much more efficient. Benadryl makes me wiry and irritable, so I limit its usage to more severe swelling. And an epie pin is kept in an emergency bag in our 18-passenger van or with me when I go swimming or camping just in case. Yes, I have the angiodema as well as the hives, swelling from the inside out. The weather changed again on Saturday. I loved the sunshine and 60 degree temperatures all day Friday and Saturday morning, and then it turned on us late afternoon on Saturday. Ice and snow, and those wind chills! Yes, it is January in Missouri, but love those thawing days. Saturday morning Dean worked on the screen for the back side of the greenhouse and the back door header. And I put my seamstress skills into use by tacking nails in between Dean’s original nailing to make such a neat pattern like the brass studded french seam of a denim jacket or a pair of cowboy/cowgirl jeans. FrenchSeamStuddedJeans Have to make the plastic liner more secure, yet fashionable, don’t you think?! Only a woman’s touch! While we are preparing the outer wear for our plants, they are currently housed in two semi-heated, artificially lit 2-car garages. The warm comfort of their heated greenhouse is long gone, though spring is about 2 months away. The perennials are green, yet somewhat dormant. Trimming and propagating will take place in 4 weeks. Bed designs are being decided along with seeds being ordered this week for the herbs and veggies. In about 4 -6 weeks we will be sowing. Dormancy fools you. While we think nothing is going on; really, life is continuing and a blossom and fruit will appear soon enough.

Jan10

Changes

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Mick's Tamales Changes! Isn’t that a song? It is as the saying goes “here to stay!” This week my friend Molly from EarthDance Farms shared a few words about change in her newsletter. Farming wallows in change. Our greenhouse plans definitely have! Here is a link to that EarthDance Farm publication: http://hosted.verticalresponse.com/463715/e828cdbee3/1696501412/351023b5d5/. We can chose to embrace change or fight against it, and I chose to embrace it. The autumn winds, modified greenhouse designs, the death of my father, and the holidays are followed with new housing arrangements for Dean & I. The desire for a different life brought my oldest daughter and her family to our household. We are sharing our modest 3-bedroom home with 2 more adults, 3 young children, and another black lab. My father’s lab “Midnight” who we adopted on Christmas Day loves all the companionship! An adjustment for my hubby and I, young children near our feet and squeals galore. It makes for creative date nights out for us previous “empty nesters”. Rachel and Mick have a plan, to save for their own 4-walls in the countryside where their chickens and lambs will meander nearby, and a garden big enough to feed themselves and Mick’s catering clients. Mick creates these fabulous meals which are on the healthy side now. I think his mother-in-law had some influence there! Shhh! Roasted two-beet salad with goat cheese crumbles … fresh, handmade pork tamales, and that leftover pork came from his New Year’s pig roast, all on our home kitchen’s menu! Yummy! Herbs used from Deanna Greens and Garden Art, and more to come this upcoming growing season. A new opportunity is just around the corner for my son-in-law chef. And faith plays a part in change. When we expect, it happens. God is not always in the door we open, but in the hallway as my artistic son, Ben mentioned on his FB page this week. And there is an opportunity waiting for my son as well. God embraces us wherever we are. What changes are you encountering right now? And what changes are you waiting for? Apply faith and good works. Remember the movie “Fields of Dreams”? Build it, and they will come!

Jan3

Winter’s Chill

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Winter’s chill has come with the New Year here in Missouri. Brrrsy! A thin layer of snow, freezing rain, and more snow covered the church parking lot New Year’s Day. In 2012 I did not need my black faux fur Russian hat, but I pulled it from the coat closet this 1st week of 2013. Dean calls my head covering my “Ivana hat”. I think he likes the old world style on his bride! Warm, and protects my head and ears from the stinging air. Already this year it’s requiring drastic survival tactics! It was 10 degrees F in “Skunk Hollow”,according to the local 550 AM radio station yesterday morning. A woven scarf and gloves accompany. I have long locks (unlike the photo), yet not enough for 10 degrees F. Faux Fur Russian Hat For those quiet intimate nights with my hubby in order to keep the pets from snuggling in our bed requires closed bedroom doors. Don’t want to keep the dogs and cats outside or even in that garage for more than 5 minutes. I know, they are part of the family, and spoiled! So then, pajama bottoms with a long-sleeve night shirt is mandatory as well as the space heater next to the bed. The heated air from the furnace does not circulate as well with closed doors. All those clothes kind of defeat the purpose, but makes for great snuggling with my man. Marital union must take place in the winter months, as there are plenty of people born the months of September, October, and November, right? What about those folks up in Alaska, Norway, and Russia? Somehow, they reproduce! Oil Space Heater Cups of hot earl grey tea and chai lattes are on my winter survival list also. Chai Latte Oh, cannot forget the fire in the kitchen fireplace. Spicy hats, teas, and layered bed clothes add a spark to life, don’t they?!

Dec7

The Alternative

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So much of our thinking and planning seems to align to conventional practices.  This is in every area of our lives, relationships, career paths, foods we eat, medicines we take, what we spend time with or on, the house we live in, so on and so on.  Break throughs in sciences seem to tell us that some old practices have been the best practices all along.  For instance, the present interstate highway system we have has caused major traffic congestion in the cities, and kept local commerce from growing.  The lecture I attended at Washington University last week where  John Norquist gave the alternative.  Tear down some of those interstates in the city.  Allow secondary arteries, the urban streets to be available for travelers to slow down and visit the city, create more jobs, circulate more commerce, allow pride in the citizens to show off their cultures.   Maybe more walking and biking will be encouraged with sidewalk systems.  Hooray for out-of-the box thinkers!  St. Louis City and County are looking into this option.  What do Milwaukee citizens think about the similar project that took place in their city? 

Then there is the Slow Food movement.   (There is that word “slow” again.)  This started in Europe, Rome, Italy to be exact as a direct statement to the fast food construction plans for a McDonald’s back in 1986.  According to founder and president Carlo Petrini, “everyone has the right to good, clean, and fair food”. That means quality, flavorful food, it is natural form, and produced and tranported in an ethical manner at a fair price.  A person who eats locally, is called a locavore.  Slow Food includes local food.  (There is that word “local” once again.)  Foods grown, produced, and consumed on a local level will support local folks, right?  So this is where Deanna Greens And Garden Art resides.  Local!!!  I cannot wait to get those beds raised and plant some organic seeds for herbs and veggies.  We hope to sell more seedlings to local farmers, and herbs to local farmer’s market folks next spring.  And Dean & I will consume lots of our own homegrown veggies.  Veggies are the alternative to pre-packaged, processed grain products.  Herbs are the alternative to salt and synthetic chemicals the food label lists.  Check out the book Wheat Belly by Dr. William Davis from your local library and see what today’s wheat and corn are doing to our bodies.  Or Dr. Davis has his own blog:  www.wheatbellyblog.com.   An eye opener.  Yes, an alternative diet, yet what we ate like before WWII.  Old practices return.

Dean and I personally shop local as well.  95% of our Christmas gifts are bought locally.  Wine from Chandler Hill Vineyards and foods & crafts from local artisans.  I hope you supported Local Saturday in your community a couple of weeks ago.   Last weekend we slowed our pace down, savored a local beer and satisfied our palettes while listening to local music at our neighborhood joint, the St. Charles Coffee House.     www.saintcharlescoffeehouse.com.   What is your favorite local eatery?  In our travels, Dean & I look for those local joints, and we may visit yours!