It’s the Most… Wonderful….Time….OF THE YEARRRRRR!


, , , ,

While I enjoy features of all seasons, Spring and Fall are by far my favorite. I think these “shoulder seasons” don’t get the attention they deserve.

photo courtesy of the fabulous Hannah Rose:

photo courtesy of the fabulous Hannah Rose:

Let us pause for a moment to think about the plight of poor Fall….Summer ends when school starts back up, there are a few weeks where people are “yeah, apples! I love Fall” then suddenly, in early October, the Christmas stuff goes up and everyone starts thinking of lights, red & green, and sparkles. (Ooooooo, something shiny!).


Chinese pistache tree, a Sonoma County fall superstar

But I feel bad for this time of year, because Fall is beautiful and a fabulous time to spend outside, and truly deserves appreciation. While we may not have the classic New England colors, even in California, who the mass of people believe doesn’t have seasons, our surrounding environment is full of changes. The sky darkens much earlier, but the shorter spans of light are filled with vibrant golds, yellows, reds, oranges and crimsons. The ground is full of texture from fallen leaves, and the air feels fresh and crisp.


fallen leaves decorate the path at Riverfront Regional Park, Windsor

Any spare moment that I’ve had this past month has been spent exploring outside. With my 4-legged faithful furry adventure partner, I’ve spent time all over the county on the beaten and less traveled paths, admiring the glorious environment.


apple orchard neighboring Ragle Ranch, Sebastopol

The first colors we see to change are the vineyards, with the different varietals of grapes creating a patchwork blanket covering Sonoma County’s hills and valleys.

grape leaf

photo courtesy of the fabulous Hannah Rose:

Along the river, the wild grape vines turn red. Native riparian trees like willow, ash, alders and cottonwood turn faint colors and reflect off the waters of our Russian River. Buckeyes have dropped their leaves and the buckeye nuts (poisonous, don’t eat them!) hang like pears from barren branches.


Riparian trees and shrubs lining the Russian River, Steelhead Regional Park

In people’s gardens, pomegranates and persimmons ripen and hang like jewels, while fig, walnut and pear leaves turn yellow and flitter to the ground. Bright red berries cluster on green boughs of pyracantha, just waiting to be devoured by hungry robins.


Liquid ambers line a road in Graton, photo courtesy of Spring Maxfield

Streets lined with giant sycamores create a layer of crunchy dried leaves, while liquid amber create tunnels of red. Chinese pistache are my favorite, and the bright orange and red leaves positively that simply seem to glow, can only be described as awesome.


photo courtesy of the fabulous Hannah Rose:

Soon, Christmas will be upon us, as well as the dark nights of winter. Bare branches of trees lining our towns’ square will be bright with white lights. Chilly days will keep me inside and hopefully rain will unleash from the sky and fill our reservoirs and streams. But until then, I will give Fall all the attention that it deserves, and relish in the beauty it provides!

As always, I love to hear from you! How’s the weather where your at? What do you love most about Fall?

Canning Season is Officially Closed


, , ,

Apparently yesterday, October 23, was National Canning Day. I knew nothing of this holiday, until it started to pop up on my Facebook feed. I feel this holiday is a bit late, as with my last batch of fig spread a few weeks ago, I deemed Canning Season officially closed. I’m sure I could find more things to put in jars, there are still apples, figs and probably late tomatoes. But I’ve run out of shelving, I’ve put my pot back up on the top shelf, and frankly- I’m exhausted, so I’m calling it done for the year.


I did not come from a family that has a history of preserving. My mom might have done a few jars of apricot jam growing up, but I never remember seeing a stockpile of mason jars in our house. The only preserving I can clearly remember was she dumped raspberries in a jar of booze and set it on the top shelf, telling me she was making cordial. I would sneak sips when she wasn’t home, and all I remember was tasting sugar. I certainly didn’t learn how to can from my grandmother- I don’t think I’ve ever seen her over a stove for more than a few minutes.

berry jam messIMG_4141 I taught myself how to can- about 6 years ago when I was living in an itty bitty A-frame granny-unit with only a sink and 2 burner hot plate for a kitchen. I rather impulsively bought a flat of peaches from the Healdsburg Farmer’s Market, and suddenly had to learn how to blanch, peel, and safely can. After that, I moved on to peach jam, foraged blackberry jam (which turned into blackberry brick- determining the jellying point is HARD!!!), and then when I learned about the BPA issue in canned goods, started processing tomatoes as well. IMG_3739IMG_3814

I took an afternoon class to make sure what I was doing was correct and I wasn’t going to kill myself or Matt with Botulism. As canning started to be come much more accessible and trendy, the canning section of my home library expanded beyond my original Ball Blue Book. I started trolling website focusing solely on preserving and making up my own jam concoctions. When I moved to a larger apartment, I had a better kitchen but still no storage, so jars lived in the coat closet, on bookshelves, behind the couch and under the bed.


Since then, I’ve seriously upgraded my from that 2-burner hot plate. This year, with working on my new 6-burner Blue Star range and a giant-ass sink that could be a bathtub, canning season was significantly easier. I also have a walk-in pantry where I can actually find, and SEE, what I’ve put up.

photo 2

the shoe box has spices that don’t fit in my drawer and I’ve been to lazy to find a better home for. don’t judge.

photo 1

I’m always working to determine exactly how much of something I actually need. I need to get better at tracking what I make and what I use. But I have improved this year, and actually LABLED my jars (novel concept, I know!). I know I should have put up more cans of tomatoes, and last year, I made enough apple butter to keep a small country stocked with spread.

So without further ado, here is my:

canning inventory for 2014.

Jams & Sweet Preserves:

Chutneys & Savory Preserves:

  • 4 half-pints of Green Tomato Chutney, from Food in Jars
  • 6 half-pints of Slow-Roasted Fig Preserves with Lemon, from Canning for a New Generation
  • 8 half-pint jars of Pear, Port & Thyme Conserve, plus 2 half-pint jars leftover from 2013, from Well-Preserved
  • 5 4-oz jars & 3 half-pint jars of Spicy Tomato Jam, from
  • 5 half-pint jars, leftover from 2013 of Apple Pear Chutney, source forgotten
  • 2 half-pint jars, leftover from 2012, recently found in a box while finally unpacking it, of Green Tomato Relish


  • 4 pint jars of Classic Dill Pickles, from Food in Jars
  • 3 pint jars of Bread & Butter Zucchini Pickles, from a Martha Stewart magazine cutout from years ago


  • 7 pint jars of Tomato Salsa, which turned  to vinegary and didn’t really like, from Food in Jars
  • 9 half-pint jars & 1 pint jar of Roasted Tomato-Garlic Salsa, from The Art of Preserving


  • 12 pint jars of Seasoned Tomato Sauce, from the Complete Book of Small Batch Preserving
  • 2 pint jars & 10 quart jars of Crushed Tomatoes, packed in own juice, from Ball Blue Book
  • 2 pint jars & 6 pint jars left from 2013 of Tomato Juice, from Ball Blue Book


  • 4 pint-jars leftover from 2013 of Cinnamon Applesauce, from Ball Blue Book
  • 6 quart jars leftover from 2013 of Apple Pie Filling, source unknown and my apples were to soft so they’ve turned into Spiced Crushed Apples, that I don’t know what to do with (hence still being here….)




As always, I love to hear from you! Leave me a comment! Are you still preserving or have you called it done for the year? What was your favorite thing you put up? What the hell do you do with so much apple butter!?

Keeping a Well Stocked Pantry & Buying in Bulk


, , , , , , ,

Every come home and feel like there is nothing in the house to make for dinner? Yet somehow, you pull together something totally awesome and delicious? I can’t be the only one that feels like a total kitchen rockstar when that happens to me, right?

There are plenty of nights when that doesn’t happen, but usually, I’m quite pleased with my dinner that was created without a plan, such this baked polenta topped with roasted tomatoes and cannellini beans or an arugula salad with roasted squash and beluga lentils.

two of the meals made without a plan from help of my pantry

two of the meals made without a plan from help of my pantry

And the reason that can actually happen is because I keep a well stocked pantry, from dry goods bought in bulk. Combined with some fresh ingredient from the garden, and maybe some cheese from the fridge or a jar of something I’ve preserved, I’m able to concoct a healthy and yummy meal.


Some of my dry goods come from the garden, like dried spices, dried fruit, dried tomatoes and dried beans, but everything else gets purchased in bulk from Whole Foods. Once home, I store all the bulk dry goods in half-gallon mason jars.

If you look in the front of any well written comprehensive cookbook, there is a section on whats helpful to keep in your pantry so you can make many meals. Obviously, what you need depends on what you cook. I thought I’d share what I keep on hand in the dry goods section of in my pantry.

  • Dry Beans: cannellini, black, kidney, garbanzo, and whatever soup bean I grew that year
  • Corn Products: popcorn, cornmeal, and polenta
  • Lentils: beluga, french green, and orange
  • Rice: arbrio, long grain brown and white (either jasmine or basmati, I can’t tell the difference), and calrose/shortgrain/sushi rice
  • Seeds & Nuts: sunflower, pepitas, sesame, peanuts and peanut butter. Walnuts, hazelnuts, pecans and almonds are stored in the freezer to keep from going rancid.
  • Grains: old fashioned rolled oats, farrow, wheat berries, barley, bulgar, and quinoa
  • Dried Fruits & Veggies: tomatoes, apricots, apples, chilis, figs, & whatever else I managed to get in the dehydrator. Right now I’ve also got lemon slices from a few years ago. I buy coconut, raisins, and cranberries.
  • Kelp: kombu, nori, & whatever else I foraged for
  • Pasta Products: Isrealy couscous, normal couscous, and orzo. (Normal pasta noodles are bought in the box.)
  • Flours & Sugar: all-purpose white flour (which we get in a 50-lb bag and store in the freezer, then have a smaller container on the counter), semolina flour, white sugar, brown sugar, and powdered sugar

In addition to the benefit of having reduced packaging, buying in bulk is also less expensive. 10-40% of a products price is just the packaging, so if you buy in bulk, that cost is missing. As a bonus, a few times a year, Whole Foods has a 20% off everything bulk sale. I keep my eye out for this, in anticipation, and use that sale to stock up. They just had this magical sale, so a few days ago I took inventory of what I was out of or low on, and headed to the store with a billion of my reusable cloth bags.

bulk saleI’ve brought my own carry-out bag to the store for eons, but when I first started shopping in bulk, I would use smaller plastic bags to take my bulk goods home. This bothered me, because they were still single-use and not needed, so I made a bunch of cloth bags from old sheets and pillowcases. With french seams and a drawstring enclosure, they work great for both bulk goods and produce. I weighted each bag, then wrote the tare weight on either the bag itself or on a tag sewed into the seam. Now, I’m able to bring home all my groceries without having to use any plastic.

bulk bags

If you buy in bulk, consider using your own bags! Either make or buy some cloth ones, or reuse the bags you already have. To make it easier on the cashier, I write the tare on the tape next to the bin number.

Another tip when stocking up on your bulk goods- go to the store at a non-busy time, and pick a line with a cashier that looks friendly. Zero-waste style shopping may not be the norm, so its important to have a patient person. And if there is a girl behind you with only one item, let her go ahead of you. It takes a while to enter all those weights.


I never have issues with shopping with my own bags at Whole Foods. At my local market that also has lots of bulk options, sometimes I get a cashier that is confused on how to enter the bag’s tare, but they can figure it out. I doubt Safeway or other big chains even have that option, but its worth asking if thats where you buy produce. Make sure to ask for either credit or donation for all your bags, my store gives me the discount back for EACH bag, this shopping trip earning me back $.90. Not much, but its free money!

As always, I love to hear from you! Whats an ingredient you always have in your pantry? What tips do you have to be able to pull a meal together? Do you buy in bulk?

In Season: Persimmons, and what to do with a crap-ton of them!


, , , , ,

I have the most beautiful persimmon tree. In spring, the glossy green leaves provide filtered shade perfect for having lunch under. In fall, the leaves turn a vibrant orange. As the year goes on, the fruit grows larger and the branches start to bow under the weight. By summer, the fruit starts to turn orange, and hang on the branches like glowing ornaments.

fruit hanging

Persimmons come in two different categories, astringent and non-astringent. The type I have here, Hachiya, is an astringent type which means if you eat before its totally ripe, it will make your month feel like you’re eating a bag of chalk. Mmmm…tasty. You need to wait until they are soft before eating. Fuyu, a common non-astriegent type, have less tannins in them and can be eaten off the tree, while still hard like an apple.


My tree is a bountiful tree, producing bags and bags of fruit. I harvest as much as I think I can use and then offer the tree up to friends in my urban farming network. There are many types of persimmons, including one native to South region of America where the fruit is traditionally used to make pudding. My tree variety is native to China, was introduced here in the mid 19th century, and really thrives in my northern California climate.

persimmons on tree

By fall, the fruit is almost ripe. Left on the tree, the birds will either get them or the fruit will eventually fall off, making a big splatter of smashed fruit. I harvest the fruit when fully orange, but still hard. Left on trays around the house, they will ripen in a few days. When fully ripe, the fruit feel like water balloons. They also turn darker and more vibrant in color.

solo permission

not quite ripe, but time to pick off the tree

persimmon, ready to eat

persimmon, ready to eat

Once ripe, you can cut the top off and scoop out the flesh, then use the pulp in a variety of recipes. Or, if your doing a large batch, its easy to cut off the top then pass though my food mill. Stored in wide mouth pints jars, I freeze the pulp and use though out the year.

processing persimmon

Like my apricot and fig tree, this tree was likely planted when the house was build. They are a common fruit tree found in older neighborhoods, and come winter, the orange fruit hanging like ornaments are easy to spot. My guess is they were one of the staples of the homestead and victory garden of generations past. Yet it seems like planting persimmon trees has fallen out of favor, as I’ve never seen a young tree in someones garden or hear of someone putting one in.

Perhaps one of the reason? They aren’t very versatile, especially my Hachiya. Fuyu at least can be thrown in salad, turned into a relish, or eaten out of hand. But the poor Hachiya are reduced to a jelly-like goo, making exciting recipes a challenge. Out of my 60ish cookbooks, only a few feature persimmon. But that should change! Persimmons are highly nutritious, containing (but not limited to) vitamin C, potassium, vitamin A, magnesium, B-complex vitamins and have anti-inflammatory properties.

Do you have a persimmon tree bowing over with fruit or have a neighbor leaving bags of them on your porch (no, I haven’t done that, yet), but don’t know what to do with them? Look no further!

what do do with Hachiya Persimmons

I’ve spent countless hours, while simultaneously watching Star Track, of trolling the interwebs to answer this question! I’ve only made a few of these, but here is a list of tasty things for Hachiya Persimmons. Follow along my Pinterest Persimmon Board for more ideas! I’m also hoping to try out drying whole and in halves, and attempting some fruit leather.

Share the love and pass this post along! And as always I love to hear from you- what do you make out of persimmons? Do you love them or can’t stand them?


Matt and Melissa Family Portraits-20

under the tree last fall

The End of the Tomato Era, aka- 7 lessons learned this year


, , , , , , , ,

This past weekend, our tomato season came to an end. Lets take a look at how this year went, shall we? starting tomato seeds I started seeds inside under a light and on a heat mat on February 24. Varieties seeded were Cherokee Purple, San Marzano, Principe Borghese, Chadwick Cherry, Sun Gold Cherry, Marmande, Striped German, Stupice, and the Dutchman. Most we had grown before, but a few, like the Principe Borghese, were new varieties. By March 1, most of the seeds had sprouted. On March 26, the seedlings moved up in the world and I transplanted them into 4″ pots. They came inside at night, but otherwise hung out outside during the day, hardening off. 4 inch potsJust a few weeks later, on April 13, I deemed them grown up and kicked them out of the house into their permanent bed. Surrounded by the cages we built a few years ago, one of each variety was interplanted with marigolds and a few basil plants, then mulched with alfalfa. The remaining of the starts went to neighbors or got pawned off on friends. IMG_2781 Things went well, and all the plants progressively grew. Lesson One: the cages need to be anchored to the ground, instead of just hanging out on top of the soil. The weight of the plants started to make them lean, causing me to scramble and concoct rock/rebar/stick propping concoctions to prevent the plants from tipping over and breaking. sun beam The first ripe tomato we got was on June 30, from the Stupice plant. Not a surprise, as this plant is known for being an early producer. My mom grows this variety with great success, as her growing season is only about 90 days (as opposed to the 250ish I have here). Lesson TwoNot a fan of the Stupice variety. They were smallish, oddly shaped, and generally not very great. I wasn’t impressed, and since I have a long season that accommodates the varieties that need that, I likely won’t use up the space for these and I won’t grow them again.

By mid August, I had already gotten 2 full batches of the Chadwick Cherry and Principe Borghese drying tomatoes run though the dehydrator. Lesson Three: No taste difference between the two varieties. Chadwick produced more prolifically, but the Principe Borghese held on the vine longer without cracking. They took the same amount of time to dry, and are very similar in size. I will likely grow both again. tomatoes for drying Sadly, we lost almost every single San Marzano and Cherokee Purple to Blossom End Rot. This was the first year that I had this issue, and was very sad when I went to harvest and discovered the bottom half of all my fruit had been rotted away. I watered in a calcium supplement early August, which may have saved a handful of fruit, but otherwise those plants were a total bust. Lesson FourAdd a crap ton of calcium to the soil prior to planting. I was overly confident that the new soil in our beds would be nutritious enough, but I was clearly wrong. I bought paste tomatoes from a local farm to turn into sauce. Only a few Cherokee Purple escaped the rot. It wasn’t very good, mealy with poor flavor. Lesson Five: If at first you don’t succeed, try again. I love this variety, as they make an excellent BLT or just a sliced salad. I will try again next year, but with different seed. This plant came from seed I had saved from a start from a previous year, and there is a chance it just wasn’t a good one. cherokee purpleThe Sun Golds, normally the top cherry tomato producer in a home garden, is also one of my favorites. But our plant sucked ass. It started well, but then turned into a brown, sad shriviley mess. I didn’t even bother harvesting, as the fruit had leather tough skin and had a sickingly fermented sweet flavor. This was planted on the end of the bed, which got the full strength of the sun for most of the day, which I think was just to much sun and heat. Lesson Six: create a microclimate for the tomatoes, or try planting the Sungold in the middle of the bed. I think if I plant some sunflowers or cosmos on the end of the bed, to diffuse the sun and heat, I’ll have more success. sad sungold Thankfully, our other big heirloom, the Striped German, escaped the rot and produced quite a few beautiful fruit that were great for slicing and meeting our sandwich needs. Towards the end of the season, though, they were significantly smaller in size and not as tasty. Perhaps the reduction in water, or battling the heat, resulted in less desirable fruit. I think I will try them again next year. IMG_3645 By mid-September, I had yet to get anything off the Dutchman. By mid September, I decided I was over this year’s tomato adventure. Because that was when I found the hornworms. horn wormNow I don’t consider myself a squeamish person. I regularly squish cabbage worms with my fingers. I have no fear of snakes. I took care of Madagascar hissing cockroaches at a past job with only slight disgust. I’m the designated spider killer in the family. But these things make me have chills and make me want to throw up. I thought I was immune to these have-no-right-to-be-alive creatures, as I’d never had them before. I thought they were only a pest other people had to deal with. I honestly didn’t even know they existed in our area. Clearly, I was wrong. Not familiar with the tomato horn worm? They are nasty. At about 4-5 inches long and as thick as a cigar, not even the chickens would touch it. chickens and horn wormSeriously, look at that chicken’s face. I’m pretty sure thats a “WHAT THE FUCK IS THAT THING?” look. fuck noAnd by the time I noticed these worms, they were giant. Which means they had been munching on my plants for who-the-hell knows how long. UGGGGGGGGGGGGGGGGG. I had no desire to continue to pick tomatoes. I was afraid to get close to the vines, in case one of these things fell off on me (highly unlikely, but a completely plausible idea in my mind). Which brings us to Lesson Seven: prevent the horn-worm. Have good integrated pest management, encourage natural predators, blah blah blah. I think the best goal for me is to plant my plants less densely, so I can see the vines better. Horn worms blend in like nobody’s business, but my 9 plants in one bed created a big tomato vine mass. I think 5 would be a more appropriate spacing, which might making inspecting the vines easier, or would at least allow me to reach in between plants to harvest without having to practically crawl INSIDE the vine (and potentially being attacked/touched by hornworms). bushy vines Luckily, most of the tomatoes were done by the time I discovered this evil, and I forced myself to do a few more harvests, at full arm length away while eye the greenery with intense paranoia. I stopped watering, and this past weekend, we called it done and I had Matt help me rip out the plants. hauling away We found no more hornworms. last harvest The last of the ripe tomatoes were harvested and turned into sauce by slow roasting with herbs and olive oil at 300 degrees foreverrrrrrrr. The green ones were turned into chutney.

As always, I love to hear from you. How are your tomatoes doing? Did you have hornworms this year? What bugs are you creeped out by?


Get every new post delivered to your Inbox.

Join 114 other followers