Tag: Food

IN A POD

~ Jnana Hodson ~ Leave a comment

One of our first harvests each spring is the peas. The sugar snaps and snow peas, especially, soon after the asparagus kicks in. It’s a challenge, keeping up: you need to pick the vines every day or two, while racing the first heat wave. Then it’s a matter of removing the pea vines so the cosmos and cabbage coming up underneath can breathe a bit more.

What we don’t eat now or prepare for the freezer will wind up in the compost, a sorry alternative.

Do you have any idea how delightful it is to serve the survivors on a cold day in February? Priceless, as they say.

A LITTLE AFTER THE FACT

~ Jnana Hodson ~ Leave a comment

So there we were a few days ago, finishing our Chinese dinners before dashing down the street to choir rehearsal. After cracking open my fortune cookie, rather than reaching into my pack for my eyeglasses, I asked my companion if he’d read my little slip to me. (Ah, the joys of getting older.)

After he recited my fortune, I replied, “You’re making that up, right?”

I was rather impressed, actually, and he does have a great sense of humor. Not bad for improv.

“No, here it is. You read it.” Which I did:

You are a lover of words someday
you will write a book.

ASPARAGUS

~ Jnana Hodson ~ Leave a comment

My fondness for asparagus arises in the years I lived in an orchard in the Yakima Valley, where, thanks to an earlier agricultural disaster, asparagus seeds had gotten into the irrigation water and spread everywhere. The green sprouts were often touted as “Local ’Grass.” As a consequence, we had about a month when we could take our knives and, being careful to avoid areas of pesticide use, return with a basket of stalks for lunch or dinner. I learned to glut out in season, realizing it would be another year before we’d indulge again.

Now that we have our own asparagus bed and repeat the ritual, albeit on a smaller scale, we’ve also come to regard the damage asparagus beetles inflict as well as the miracle appearance of lady bugs to the rescue. That, in itself, has convinced us of the value of organic farming.

As for Shiva, he’s the horny Hindu god of creation and destruction, and he wields a wicked blade.

THE FREEZER IN THE BARN

~ Jnana Hodson ~ 2 Comments

In one of our discussions of feasts and fasting as spiritual practices, a Friend mentioned purchasing a used freezer and how much he and his wife have saved over the years – by purchasing in quantity when supermarkets have sales, especially. It tipped the balance in our own decision to buy one, which we fit into the barn.

My wife’s no slouch in the grocery specials department, but its bigger value has been in preserving our own produce. How wonderful in January to pull out our own peas, or our own strawberries in February, or our own tomato sauce in March (if there’s any left!). Often, while she’s digging around in its drawers, she comes across surprises. Eggplant, anyone, already sauteed? And we never go wrong with a roast chicken bought on sale or, while it lasted, something from the half-pig we met at the farm.

In fact, we wound up buying a second freezer at a yard sale — and both are packed with goodies.

 

POTLUCK HITS

~ Jnana Hodson ~ 3 Comments

Quaker circles seem to be big on potluck dinners, which are humorously called a “meeting for eating” rather than the traditional Meeting for Worship or Meeting for Business. I know we’re not alone in enjoying this kind of gathering – in some locales, they’re called a “covered dish supper,” and I suppose other terms are used elsewhere in the world. And I still have fond memories of the Mennonite versions.

Still, trying to decide what to prepare and take can be baffling, as I found back when I was single. Many people lean toward soups, which I find difficult to handle in any setting that means mingling rather than sitting down at a table. Ditto for salads. There’s also the temptation to present purely showoff dishes, which in reality are usually overlooked in the array on the buffet.

My solution was potato chips, and these were often the first thing to disappear, especially if children were around.

Since then, we (meaning wife and daughters) have found several simple-to-make sure-fire hits, though:

  • Deviled eggs: Always the first plate to be emptied. The downside is they must be refrigerated and can be difficult to make if large quantities are required. Still …
  • “Tater tots for grownups”: We’ve been playing with several variations on this, essentially savory garlic potatoes that are squished for a flatter shape and then baked or roasted. Google the phrase and you’ll have no shortage of recipes. The one we’re working from is found here. http://www.epicurious.com/recipes/food/views/Potato-Bites-15806
  • Lemon squares, cheesecake bars, brownies, or a torte: Desserts like these prove popular, and since they can be delivered in serving-size portions, you avoid the mess of cutting and plating at the event. Nifty.
  • Mudslide truffle: My elder daughter proclaims this a guaranteed crowd-stopper. It’s a multilayered sin typically made from Cool Whip (she uses whipped cream), chocolate or vanilla pudding, crushed brownies, and Kahlua or Bailey’s Irish Cream. A Google search will deliver a lot of variations, including almonds. Yes, this one does require both hands for eating, but it also travels well, she says, and looks very impressive when delivered in clear glass showing all the layers. The Kahlua or Bailey’s rules it out for church events, so the search for a suitable substitute is under way.

So that’s for starters. Apart from the tater tots or the torte, though, there’s nothing for vegans. So what would you suggest for the list? It is a potluck, after all, and the table’s open.

RISING TO ‘COMPANY FOOD’

~ Jnana Hodson ~ 1 Comment

Even before sweet potatoes became a trendy go-to thing in health-conscious circles, my wife and I were considering them anew. Not the marshmallow-covered side dish I loved at Grandma’s dinners, but in something less Candy Land. You know, as chips or fries, for starters. Let’s not overlook the basics before moving on to international cuisine.

Still, getting those just right can be tricky, but my wife has been tweaking the details. Let me say, though, they’re good. Very good, indeed.

In fact, sampling the last round, I proclaimed, “These could be company food,” meaning something we keep up our sleeves for those times we’re expecting guests.

“It’s something they probably wouldn’t get regularly,” she agreed.

That, in turn, had us pondering traditional French fries, which Americans seem to find on every restaurant menu.

“People just don’t make those at home anymore. And homemade can be glorious when they’re done right.”

Amen.

Well, that had me remembering Grandma again, this time her deep-fat fryer and the hand-cut fries she used to make and then serve with her homemade ketchup.

Thinking of that and how both would be “gourmet” items today, I had to admit, “We really didn’t appreciate those properly at the time.” Back when we were kids.

Back before McDonald’s. Back when “dining out” often meant the “drive-in,” rather than the “drive-thru.” For the uninitiated, the drive in had waitresses who came to your car.

TURKEYS IN THE WOODS

~ Jnana Hodson ~ 5 Comments

I pulled over to photograph some ducks on a pond, or so I thought. When I turned around, this is what I found.

There they go.
There they go.
Unruffled.
Unruffled.

Wild turkeys have made a remarkable comeback in New England. The other day, I had to stop behind a stopped car on the road. That’s when I saw the gobbler stroll off the pavement. There was even one in our yard, we’ve been told.

DON’T KNOCK VANILLA

~ Jnana Hodson ~ 3 Comments

There we were seated in the social hall, waiting for a final rehearsal to begin for our round of Christmas performances.

One of the baritones was nibbling away at a takeout carton of unmarked ice cream – as he admitted, from a top-of-the-line local hamburger joint. “I’m a New Englander,” he explained. “I eat ice cream all year.”

It was vanilla. I heard the echoes of mocking from a girlfriend’s mother way back, quite the New Yorker, something about being unimaginative.

I don’t care if she was a endocrinologist, she was so wrong.

As taste goes, what can be more heavenly than pure vanilla?

Actually, the simple things done well can be the best indicators of quality, even sophistication. Care to begin that list?

On the other hand, there are many ways to cover up flaws and errors. Just keep adding more doodads and trinkets. Not so when it comes to simplicity, which is all about truth.

If you think all vanilla’s the same, by the way, think again. Madagascar beans are the most popular, for good reason. But Tahitian is more floral and truly delightful, as I discovered in a gelato served at the Union Bluff hotel in York Beach, Maine. And then the Mexican beans have developed their own devoted following.

CANDY COLLECTORS

~ Jnana Hodson ~ 3 Comments

Getting ready for the trick-or-treaters tonight means bringing the box of decorations down from the loft of the barn, perhaps carving a jack o’ lantern or two, putting up some spooky lights, and making sure we have bags of candy ready for the kids who come knocking on our door between 5 and 8 p.m. (Dover’s officially sanctioned window).

For readers in other countries, I should perhaps explain America’s Halloween tradition of allowing children to go door to door, knocking or ringing the doorbell, and then calling out “trick or treat” and receiving a sweet morsel in return. In the old days, there was the veiled threat, “or else,” which often led to a prank like having your windows soaped – or worse. These days, it’s often a matter of having any pumpkins left out being smashed in the middle of the night, regardless of your good acts.

Over the years, though, the event’s lost a lot of its edge.

For one thing, as a result of tales about razorblades being found in apples and other urban myths, only commercially prepared and sealed products are acceptable as handouts – no more apples, little bags of homemade caramelized popcorn or cookies, or (my favorite) Rice Crispies squares. It’s almost universally little candy bars, door after door. Gone’s the wide variety you’d compare at the end of the evening. Of course, most kids get candy throughout the year, so it’s no longer the Other Christmas when it came to rare sweets.

For another, concerns about safety mean it’s rarer to allow children to roam on their own. In our neighborhood, at least, almost everyone’s accompanied by a parent – and many of them have better costumes than the kids. For that matter, they often seem to be enjoying it more, too.

The safety issue has led to some weird twists of its own. Manchester, for instance, moved the event to Sunday afternoon – broad daylight. As one neighbor kid at the time observed, how lame! There’s nothing spooky in that! And then there’s the going store to store in the malls. Even lamer.

The one vexing situation is the car that cruises slowly while their children go door to door. Get out and walk, please! You’re being asocial. Usually, these are people who don’t even live in the neighborhood but have chosen to live out in the country, “away from neighbors.” And now they want what they don’t offer in return.

I remember, especially, living in a neighborhood of modest townhouse rentals and seeing the BMWs and Mercedes cruising through. Nobody in the neighborhood could afford vehicles like those, and now we were expected to give their kids little gifts?

I had the urge for a little tricking on my own in return. If I only had a plan …