Almost every evening since I’ve been back in Oregon has revolved around some sort of food preservation. The produce… it waits for no one! The canner assumed the position on the stove next to my copper stockpot, where they have been actively bubbling away since. The tomatoes started ripening in late August, so when we got into town we graciously accepted about 40 pounds of
Asian Pear Cider: Redo
We harvested a few buckets of asian pears from my mom’s house right after we moved into our new place in Oregon. There more things still in moving boxes than there were out of boxes, but the harvest waits for no one! If you don’t drop what you are doing to preserve now, you’ll miss your window for the season. I decided to try another
Road Trip Recap II
We continued our road trip west from New York to Oregon after a long break in Oklahoma. Kansas was an easy day, with flat freeway and a horizon line that seemed to go on forever. When we did briefly stop, we were greeted by some of the nicest people I’ve ever run into on the road. Most people noticed the license plate from Oregon and
Home Sweet Home
We made it back safe and sound to Oregon! Look for a couple more posts in the next week or two about the fun road trip we had heading back West. We are renting a 1930’s bungalow just a few blocks from campus this year and I am excited to get settled. It has been over a year since we have seen some of our
Apocalypse Pasta
It is hot, hot, hot in New York City during the summer and I am all about spending as little time as possible over a stove. Pasta is something I never got too excited about until this summer because it always seemed bland to me. I have been experimenting with new recipes that taste delicious and minimize cooking time, so I have changed my tune
Shrimp Étouffée
Inspired by my earlier road trip this summer, I have been incorporating some new dishes into my cooking repertoire. By far the most challenging aspect is working in such a trimmed down kitchen. Our apartment has 12″ of counter space, very limited spices, no measuring spoons, and only a wooden spoon for cooking utensils. But I remain determined to make good food this summer, even
Road Trip: Arrival in New York
The road trip is over, for now. I was driving over the Staten Island Bridge heading into Brooklyn when my trip meter wound past 6,000 miles. What a long drive and how exciting to be home – however temporary that home may be. We hauled my suitcase, my watercolors and my books up three flights of stairs. After a few days of getting settled in,
Busy Spring Chickens
My flock of urban chickens have had quite the busy and productive Spring this year. They enjoyed free-ranging in the backyard in the early months while I had my row covers on, but on now back on ranging hiatus in their coop while the garden grows in. Since late February they have been steadily producing eggs. Pearl will be entering her fifth or sixth summer
Spring Greens
Oh, the wonders of a greenhouse! The Urban Farm has a pretty simple, plastic greenhouse that has been keeping me well-fed for the past month. This lovely photo is an abundant harvest from a couple weeks ago. Today we hauled out about twenty pounds of these fabulous greens. What we are looking at includes, starting at the top left and working clockwise, a) Romaine lettuce,
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