Still some colors

I know that the time is coming.

It's the time of year, in this part of the world, when the only colors I see in my photographs are that of my children's winter jackets. I remember this from a few years ago living in Boston. I remember needing more life, more colors, more of something other than grey and leafless branches.

Columbus is going to be just like that. So I am taking in what is left, surprised that some hardy plants are still producing vivid colors even though the leaves around them are dropping every second.

I might just need to get a greenhouse, or go live at the Conservatory, or go home to Thailand for the next 6 months. Or... I know, I can just take it all in now, and live the moment.

Saturday Flowers

Before coming to Ohio, I had not been familiar with these blue canning jars. And as if I had been living on a different planet (well, arguably I was), poof, they exploded everywhere here. Okay, so not everywhere, but if you go to any kind of antique stores, flea markets, amish country anything, you will see them. They actually come in other colors, too, which I like, but not as much as the blue ones.

Our Zinnias are still surviving the frost (so far). What a prettier sight than home-grown zinnias in blue jars? Happy Saturday to all!

Halloween '10

And so, I survived another Halloween. I know it's not Oct 31st, but in our part of the world (well, in this little town we live in), Trick-o-Treat happened last night! A bit strange, I know. But guess what?! It's over! Most importantly, I think the children had a good time... Oh, what we do for the love of our children.

Growing

There is something growing around here...

Falling for fall

It's been gloriously beautiful around here. Fall has been good to us. The colors, the cool nights and warm days, the crunchy leaves and earthly smells.

Today, though, the winds came as did a lot of rain, and even some tornado warnings. I suspect that we will have a lot less leaves on the trees tomorrow.

It's quite alright, actually. I am ready for it. These distinct seasons help remind me to live life simply, one moment at a time.

Pumpkin Seeds

So, is everybody roasting pumpkin seeds right now?

The great thing about having young children is that their enthusiasm about something that happens every year seems to still excite them. In fact, it seems that even if it's something that happened last week, they would be excited about doing again.


Take pumpkin picking. Or pumpkin carving.


And what to do with all the pumpkin seeds left over from all these activities? Besides saving some for next year's planting, we roasted them with a little olive oil, salt and pepper. The fragrant of roasted pumpkin seeds uncannily resembles popcorn. Be sure to stay right by the oven as they seem to roast quickly.


I hope your home is filled with as many pumpkin seeds as ours.

Pear Juice, the old fashioned way

i

Our friends from Michigan were in town for the weekend. Before they left to go home, we took them to Slate Run Historical Farm for a little taste of 1800s Ohio farm life.

Upon arrival, we saw a farmer with a wheel barrel by the pear trees. It turned out we had arrived too early, before the 11am opening time. The farmer did not seem too bothered. He told us a bit about the orchards; how the apple trees have a harder time with pests, and that these two pear trees can yield a lot more fruits than several of their apple trees can provide good apples. As we listened, we helped him collect the fallen pears for the old fashioned cider press.

The farm bell rang when they were ready for the cider pressing. The kids ran from the barn so fast you would think it was Christmas morning. They were allowed to help put the pears into the press as well as the pressing itself. How fun that they got to see and help with the whole process, from beginning to end.

And I hear (I did not taste it) that the pear juice was quite a delicious reward.

Fall Colors

Just a glimpse of what we get to experience here in Bexley. Beauty!

Oh, and all those beautiful leaves? They fall! They fall a lot onto our front and back yards! I bought my first rake the other day... Beauty is fleeting, is it not?

Cherry Tomato Jam

We are expecting some frost tonight...our first one, I believe. And yet, we still have so many cherry tomatoes that are trying to make it just one more day!

Our dear Claire was inspired in the garden yesterday. She wanted to can tomatoes... which we have done a lot of this season already, and there is not enough to can anymore. But those cherry tomatoes! Something must be done with them before they go to waste.

Tomato Jam. It just popped into my head just like that. Not that I had made it before... but why not? Can't be too hard right?

The little chef got it all together: the harvesting, the cleaning, the chopping, the stirring. I was just the sous-chef. The result: brilliant. It went very well with the Alaskan Cod I made (and did not plan to have tomato Jam on the side). It was just meant to be.

Claire's Cherry Tomato Jam

Two cups of ripe cherry tomatoes

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

a pinch of salt

Wash and slice cherry tomatoes into halves. Combine all ingredients and let simmer for about 15 minutes. Let cool, and serve!

Colors

I kind of drove through the "bad" part of town today on purpose. Part of it is being revitalized, and part of it has beautiful old homes.

And then there were these buildings and windows! My goodness, the colors of the windows, and the red brick and that blue sky!!

It was worth 'risking' the drive. I do hope that this area of town will see its pretty days again, soon.

Last Fresh Pesto!

For the first time in a while, we have our own basil plants that are prolific, delicious, and oh so fragrant!

It is going to be heart-breaking to see the first frost-bites on these little plants...so, I am not going to wait for that. Instead, I am going to harvest them before that dreadful day, turn them into pesto and freeze for a mid-winter's feast (or two or three or more!).

I generally don't measure my ingredients for pesto. It it by taste, and may vary from person to person (you may like more nuts and less cheese, more garlic or a miniscule amount). Here is a basic way we make ours at home:

Ingredients:

• Bunch of fresh basil leaves, washed and drained
• Handful of nuts (we like tamari almonds, or walnuts)
• One clove of garlic
• A good amount of grated Parmesan Cheese
• Extra virgin olive oil
• Salt and pepper
• A squeeze of lemon juice

I generally start with the nuts, cheese and garlic in the food processor, and mix that well. Then add a lot of olive oil so you get a consistency of a thick soup. Add the basil leaves next, then salt and pepper to taste, and squeeze in lemon juice at the end. You may need to add a bit more oil, or water works, too, if it is still too lumpy. Remember, taste as you go. You can tweak it with less or more of each ingredient, depending on your liking.

Freshly made pesto over a well-cooked (al dente) pasta is one of the most delicious dishes ever! Try it now before the season is over. Or like I said, make it, freeze it, and celebrate summer in the middle of January...because it will be summer somewhere in the world!

The Piano

An important inanimate object became part of the family a few weeks ago. Thanks to craigslist, we didn't have to break our bank account to be owners of a piano (a perfectly fine piano especially for little fingers!).

Also, thanks to Ted, the piano teacher, there are actually some real music and tunes being played to sooth the ears (rather than causing headaches).

Maybe someday, this can be heard in our home. Wouldn't that be lovely?

Sunday Moment

Organic Apples in the heart of Ohio!

We are 50lbs richer with organic apples from Charlie's Apple Orchard! You can read more about our day and the orchard here!

On the field

This moment. Inspired by Soulemama.

More Pumpkins

How many pumpkins can one have in a season? Apparently there is no limit. I didn't grow up with any of this stuff: autumn, Halloween, Pumpkin patches... I guess I am still getting used to it.

And hayrides? Can someone tell me exactly why hayrides are fun when you are usually breathing in gasoline fumes and sneezing from all the hay? Plus, I think I can get there faster walking.

But again, I am still getting used to this whole thing. Don't get me talking about Halloween itself! If you like Halloween a whole lot, you may want to stop reading this blog for the next month.

I have to admit, however, that there is nothing like that deep orange of the pumpkins and squashes, against the autumnal blue sky. The contrast is real, and it is beautiful.

I will try to enjoy it for what it is (these pumpkin patch visits, field trips, and the like). In the meantime, I can always bake something with pumpkin. I don't seem to have any problems with that!

Fall Planting

This will be our first time planting our own garlic, in a real garden! It will be a long wait... If we are lucky, we will see something popping up in April. I think it will be worth it!

Still enjoying summer

As I write, people around me are in their summer clothes. The A/C is on where I type this, and we are sun-drying tomatoes back home, in the yard. Yup, it's still summer here.

But it won't be long before fall comes back from its little vacation. The trees here are on fire, and the nights are cool, as they should be.

On Sunday, with all the tomatoes we still had from my visit to the farm, we had to have another summery lunch picnic (with BLAT), right in our own garden. We are enjoying it here, one day at a time.

Lebanon, OH

We just spent another 24 hours away, in the southwest corner of Ohio. The town is Lebanon, the Inn is The Golden Lamb.

You can read more about our weekend here!