12 weeks 'til Hallowe'en :)

Yes, I am back again for a number of reasons:

1. I just got back a ton of time at work because I finally hired someone and she started and she's great and I'm not doing 2 jobs anymore!!!  Yay!!!
2. So much has happened.
3. I feel like writing again.
4. Hallowe'en is 12 weeks away and I'm planning on participating in CryptKeeper 2013 and if I don't get started writing now, I'll never build up to writing again on October 1.  

So here I am!!!

Catching up:

• Last September my in-laws moved into our house for 3 months. It was a difficult time. Let's leave it there. They moved out on New Year's Eve. 
• 2013 started very well and all has been going along swimmingly. About the first thing we did was get a dog. Her name is Mitzi Francesca Landsman, but I tend to call her Schmookieface. Michael calls her Mitzidoodle, the Wonder Poodle. She's AWESOME! I don't know how we found such a special dog, but I think she might be the best dog I've ever met.  Ever.
• I grew a billion cucumbers, tons of lettuce, a million tomatoes and 4 watermelons. I killed a ton of garlic and I have killed the dill again. I planted artichoke and while it produced chokes, I thought I'd give the plants some time to toughen up so I cut them off so the plants could grow. We'll see if that works. Also, I bought a fejoia tree and it is producing!!!
• I canned 200 pounds of loquats into every form I could think of.  Next year I'm going to ask for help. Also, I'm probably going to make some kind of liquor next year, because it seems everyone wanted loquat liquor. 
• I got two new chickens!!! Michael named one Marsala and my sister, Shannon, named one Super,
  
  after the cartoon.  I kept trying to tell her that SuperChicken was a rooster, but she didn't care.
• We went to Alaska for the last week in July and had a fabulous time. I went snorkeling. In Alaska. No, Michael didn't join me snorkeling because he's bok, bok, chicken!!! He stayed on the ship and napped. Wev.

I'm attending the Scare L.A. Hallowe'en Convention this weekend, August 10 and 11. I'll be spending a ton of time working the Southern California Valley Haunters booth, which I recently joined and LOVE. I can't believe I get to dress up for Hallowe'en in August.  I plan to take a billion photos.

BY THE WAY....Did you know that cameras can become obsolete because the batteries are no longer made and buying the special batteries online costs about 1/2 as much as a new camera?  Well, it's true.  And it sucks. So I need a new camera. Before Sunday...Grrrr.

So there it is folks.  My update for the past 10 months. Whew.  

Word Wednesday - Heirloom Skills

Sustainability is defined as the capacity to endure. It sounds like such drudgery when you put it like that!

Graphic by NotMadeinChina

I am loving the concept of "heirloom skills" though.  It sounds like something valuable, something precious and useful. These skills used to be passed down, usually from father to son or mother to daughter. Crocheting, woodworking, how often to water plants, cleaning, baking bread, building barns. Today it's primarily passed vertically from those of our own generation to others.  Previous generations, on our moves out to the big cities put down many of these skills, thrilled to be able to buy conveniently pre-made goods.  I'm not against pre-made.  Sometimes, it's pretty damn handy to have someone else make what you need! But sometimes, what's made is not exactly what you need or it's made by people in horrible working conditions or it's shipped 10,000 miles across the planet using up an enormous amount of resources for us to have a $3 knitted hat.

I was pretty lucky in that I learned crochet from my grandmother starting at about 7 years old and cooking and baking were essential skills to learn in my house growing up. I was taught sewing but I didn't like it at the time and so I stopped until I was about 25. I must say, I regret that.

I wish I had learned other skills like canning, woodworking and planting, but I am slowly teaching myself, mostly through trial and error, though I have to admit that the intertubes are really helpful for learning.  For instance, I picked up about 6 pounds of figs from a friend yesterday who has a fig tree but has no idea what to do with them. I'm not particularly skilled in the fig department either so I went online to discover the type of fig (Desert King) and what one can do with them.  I'm going to try my hand at it this afternoon and we'll see what we get.

I'd never really built anything prior to building my raised beds. That was also mostly trial and error and the next beds I build which will be going in the back 40 are going to be a lot more stable than the first set, though I will give myself some credit; the first set is holding up its fourth planting season in a row!

I love to trade skills with people. You show me how to use a miter saw and I'll show you how to crochet or knit or can figs.

OK, so here's my heirloom skills wish list for right now, if you have a skill to trade or you have a list of your own, add it to the comments and we'll see what we can work out!

• Woodworking skills - Primarily using a miter saw or learning to turn wood
• Oxy-acetylene welding
• Photoshop/graphic design (ok, maybe this isn't heirloom but it's definitely going to be!)
• Weaving

 What's on your list?

Pump up the jam, pump it up!!!!

So, when I realized that julienning orange peel for four hours was a relaxing way to spend an afternoon, I discovered that jam making and canning might just be for me.

In the last 6 months, I have canned over 150 jars of jam, marmalade and jellies.  I have had some spectacular successes (see Apricot Jam [OMG] and Loquat Jelly) and some miserable failures (actually just one this year, the Rainier Cherry Vanilla Bean Jam). But now a lovely woman named Piper Goldstein, proprietress of the new Atwater Village Farm, is giving me my first start in the real world, selling jam at the Pickle Pop Up this Thursday night in Atwater Village!!!!

What is Atwater Village Farm, you ask?

It is a brilliant idea!  Piper is a chef with a dream of opening a market that provides both a community environment and an opportunity to purchase fresh, organic local produce at an affordable price.  Piper is collaborating with local farmers and food artisans (that's me!) to provide affordable and sustainable food and knowledge.  She is going to be offering classes on having your own little urban farm and how to use what you produce (or buy from her!).

Atwater Village Farm isn't open yet, but I'm anticipating their opening in the Fall, my favorite season.

How can you be involved? Well, you can go to Kickstarter and donate anything from $1 to $5,000 to help Piper meet her goal. Or....you can come out to the Atwater Village Summer Nights on the Boulevard where AVF is hosting the Pickle Pop Up this Thursday night and buy some jam. Preferably from the table of BluestockingFarm!!!! 10% of the proceeds will go directly to the Kickstarter campaign!  

Ch Ch Ch Cherry Bomb!!!

This past weekend I got in my car and went driving up Bouquet Canyon, a super fun twisty road headed for Leona Valley where the cherries grow.  I went to a U-Pick farm up there.

Here's something I'd like to figure out before spending my money. When the crazy orchard owner is listening to the radio after you've given him your money, after you've picked and weighed 9 pounds of cherries and you hear the announcer say, and I quote,

"The liberals never learn, even when you teach them something over and over again! It's like McCarthy. We've taught them that he wasn't the evil person that they say he was and yet they still keep referring to McCarthyism as a bad thing...." 

I wish I had known that beforehand. I really hate giving my money to these people. Anyway, I'll try a new farm next time...

Clearly I'm a bad, bad blogger. I always forget to take pictures! 

The farm encourages you to taste as you go, so by the time I was finished picking my bucket, I was stuffed to the gills with cherries.  I also learned a new trick of putting up old CDs in the trees to scare away the birds. Gotta do this with my peaches and pomegranates.

Pretty cherries!

Anyway, I picked 9 pounds of cherries and headed back toward the San Fernando valley for canning and other enjoyment.  Yum!

I like to pick and use fruit within 24 hours.  I feel like it tastes better that way and I know myself. I get busy. If I make the time to harvest, then I also like to make the time to process within 24 hours. When I harvested my loquats, I would get off the ladder and take them straight to the stove. Same with the apricots and the zucchini.  Otherwise, I tend to have rotting fruits and veggies in the fridge which is kind of a pet peeve of the Mr.

So I arrived home and started sorting cherries!

First I pulled out almost all of the Rainiers and made them into a jam with vanilla beans.  Unfortunately, this is where the bomb comes in because while they taste superb, they are totally ruined visually as I didn't follow the directions for powdered pectin to the letter. They are also SUPER JELLED which is not my preferred way to have jam. I like it a bit runny.  Now I know better, but damn it!!!  I'll be giving out some tasty but bubbly-looking and jello-consistency jam. 

Then I picked out all of the bing cherries and tried again.  This time I made the Bing cherry jam with some kirsch and it just looks like a precious ruby.  Absolutely lovely and tasty.  Yay!  Other than caramelizing my entire stovetop, it was a total success!!!

Utah Giants?

Finally, I had some Utah Giants, which were not giant at all.  Actually, they were quite tiny so perhaps the tree was marked wrong but they were absolutely tasty and quite ripe so I picked a bunch.  I had already canned 2 batches of jam so next on my list was some maraschino cherries.



I went out and bought some Luxardo cherry liqueur which was, if nothing else, in a very lovely bottle.  I don't drink.  I just have absolutely no taste for alcohol whatsoever, but the recipe called for liqueur and who am I to argue? It also calls for cinnamon sticks, nutmeg and because I'm crazy like that, I also added some vanilla bean.

First I used the last of the Rainiers.  I know maraschino cherries are supposed to be super red, but I wanted to try this, and so try I did. From some forums I looked at, the cherries are supposed to be much more tasty after a couple of weeks in the juices, so I'm not going to taste them for a couple of days. They have just a hint of redness to them. I like the color. We'll see if I like the taste.

Rainiers in syrup

Next, I started the "Utah Giant" dwarf cherries. Again, the forums suggested that if you want really red maraschino cherries, you either have to use a certain kind of cherry or use some red food coloring.  I wasn't about to do that, so I just hoped for the best.  Well, not quite a bomb, but not really a success either. The simmering in sugar part sucked a bunch of the color from the cherries, so they're not nearly as red as they appear in these photos before the simmering, but I put them up anyway and in a couple of days I'll taste a few to see how they come out.  I'll update you as to whether at least the taste was a success or it was a total failure.

I've had such resounding success with all of my marmalades, jams and jellies so far this year. These cherries certainly taught me a little lesson in patience...and using pectin, which I haven't used this year at all...Oh well. What's next in the harvest?  Tune in to find out!