Catalog Season!

It has started!!! The catalogs are arriving!

Even though most of the things in them would be difficult to grow here in the desert. But, to me, they are like the old Christmas catalogs from Sears and JC Penneys. Full of fun, nifty, cool little things that I knew would never be mine. Ohhh but they are SO enjoyable to look at and drool over, time and time again!

So far I have only received two: Peaceful Valley and Musser Forests. The rest will be coming soon, I am quite sure. Instead of avoiding the mail, what with its bills and notices and junk that is never opened. Oh, but those catalogs.

As a child, these were so enjoyable. Building a fire in the heating stove, making a nice cup of hot cocoa, propping my feet up, enjoying the unique heat radiated by the burning wood, and consuming those catalogs. It could be ten degrees out or a foot of snow on the road, but I would be warm and comfortable.

Last year I purchased some Edamame seed from Peaceful Valley. Edamame are edible soybeans, very popular in Japan as a high protein snack and appetizer. Preparation is simple. One simply boils the edamame in salted water, cool and enjoy. They are a great healthy summer snack with a cold beer.

Unfortunately it is just too hot here in Southern Nevada to grow these gems. I may try again this year by planting sooner and managing the water and shade a bit better. With any luck I will have a nice mid-summer treat.

Soon I will have some soil and be in an environment that isn't so adverse to growing food. Ahhh... Then the catalogs will really be useful. For now, pardon me, I have some catalogs to read.

End of an era

Photo by Scott Strazzante / Chicago Tribune
(posted here with permission of Mr. Strazzante)
Making way for a new subdivision, Harlow Cagwin's farmhouse is leveled by crews. Cagwin, 80, can't bear to watch as the final act of his 76 years on the land unfolds in front of him.

While stumbling around the Chicago Tribune website, I happened upon this photo-essay by Scott Strazzante. (Photo Essay) For me, it is a poignant statement that while one type of life may perish, another will thrive. It's not right or wrong. It just is. There are some serious mixed feelings here. Mr. Cagwin lived and worked on this farm for nearly 80 years; and it ends with a backhoe unceremoniously ripping down his house.

Promised Land, on Mother Jones website
Second Place, Picture of the Year, International

To Scott Strazzante, thank you from the bottom of my heart.
To Jean and Harlow Cagwin, regardless of your loss,folks like you are the heart of the nation. God Speed.

Peanut Butter and Bologna

Somehow the topic of odd food tastes come up in some conversations. I am not a psychologist or sociologist. Hell, I have a difficult time thinking deeply on any form of verbal communication and personal interaction.

Lack of interpersonal communication skills aside, there is the subject of odd foods. What is the oddest food combination I like? Hands down, it is peanut butter and bologna sandwiches. I loved them as a child and even in my 40's I still indulge from time to time.

Some have grimaced, some have stared in disbelief, some have faked gagging, and I read on the internet last night of a person pleading a friend to get professional help for his penchant for this unique sandwich. These reactions were all in good fun mind you. But there is a somewhat serious note.

Not many people like this combination. This culinary nightmare suits me. Perhaps a certain life echoing from my childhood suits me as well. Through my past eighteen some years as a city dweller, I have almost always felt out of place. Sometimes a palpable feeling, other times just a feather touch on the back of my consciousness; something to be easily ignored.

Last week it hit me. Within this year, there will be no hard ties left for me in the city. My daughter graduates high school. After that, both she and my ex-wife know, all bets are off. I could quite easily pack my bike and just head out somewhere... Maybe not even return.

Where am I going with this? Like peanut butter and bologna sandwiches, certain things suit certain people. The rural life suits me. So... This blog, and my site www.iwanttofarm.com will be coming alive again. I have little time and a lot to do. I have planning to do and money to save.

Stay tuned... This farm boy is preparing to go home!

Winter and Introspection

Winter on the farm. I remember it being peaceful, introspective and at times, harsh. In some respects it was time-off. No crops or garden to work. No fences to walk. No maintenance on drainage streams. No animals to chase back into their pastures or pens.

But...

There was wood to cut and bring into the house. Feeding the animals was at times an adventure and challenge. The chickens, being cooped up most days, could generate a great deal of waste. Cleaning their abode once every two or three weeks or so could be quite harsh. Ensuring liquid water for the livestock was a real challenge when the water pipes to the barn froze solid. I remember once trying to connect a small welder to the pipes to thaw them out! Safe? Um... no.

Then there was human food. There would be weeks between grocery store trips. Planning the, at times, monthly grocery trip was no small matter for two adults and five growing kids. Storing this food in a small house was also no minor matter at times. Doubly so with two teenagers in the house.

But somehow we survived. Somehow we thrived.

Where am I going with this? Well, just a little preemptive rambling I guess. Ultimately though, my farming plans are on temporary hiatus. Due to many little things that have redirected my attention. Some good things, some not so good things.

I have been practicing my motorcycle riding skills a great deal. That's a good thing. There are also those wonderful rides I have been taking. Good for the soul but somewhat distracting from my farming and rural goals.

Then there are my well meaning projects. Some grand, others minor but all require time. Perhaps it is time for some priority readjustments. Just some redirection.

It has been more than a month since I researched anything on the farming front. Time for a little introspective review. Time to think. I am going on a ride.

Stay tuned...

It is Walnut Time!

I remember as a child, just before fall, making sure the all the black walnuts were pushed onto the driveway. Why? For those of you who don't know, black walnuts grow with a tough, stinky husk around them. That husk needs to be removed before they are cracked or put whole into storage, so we tossed them onto the gravel and dirt driveway.

Driving over them with a truck, tractor or car would rarely break the actual shell, but would nicely 'squish' the husk right off. Again, if you don't know, a black walnut's shell is VERY hard. Typically just driving over one will cause more abrasion on your tire than the nut's shell.

Well, I also remember Christmas break was the time to break last fall's walnuts. It is not easy to pop them open and not crush the tasty nut meat inside. A hammer and brick were my tools. Nut on the brick, down comes the hammer. If just the right force is used on just the right place of the nut's shell, it should pop right open. Too hard, and the nut will completely smash. Not hard enough and, well, try again...

That brings me to today. I am happily reliving old times with an old favorite recipe...

Banana Walnut Bread

• 3 or 4 ripe bananas
• 1/3 cup butter
• 1/3 cup sugar
  
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup oatmeal
• 1 & 1/2 cup unbleached flour
• 1/2 cup chopped walnuts

1. Preheat oven to 335.
   
2. Blend butter and sugar in a low speed mixer until it obtains a grainy or crumbly consistency.
3. Add bananas, egg, salt, oatmeal and vanilla. Continue mixing until it is well blended.
4. Add baking soda and flour. Blend until it reaches a thick, but smooth consistency.
5. Remove from mixer and stir in the walnuts by hand.
6. Prepare a 9 x 9 cake pan or typical loaf pan by buttering the bottom and sides.
7. Place dough in pan and bake for approximately 40 minutes. When the top of the bread starts to brown, check every 5 minutes or so with a toothpick. Stick it in the center and when it comes out clean, it is done.
   

There are too many variations of this recipe for me to even start with. Modify as you desire. It is very flexible and forgiving, and is definitely one of my favorites & I hope it is one of yours.