Saturday, September 18, 2010
Monday, September 6, 2010
After 12 years of veganic farming, this 76.5 acre farm and C.S.A. in New Paltz is for sale. There are a lot of interested buyers, but none, yet, that will carry on farming the land without animals. It'd be a fantastic farm school, a beautiful source for New York City's vegetarian restaurants, and, of course, a great veganic C.S.A. If you know anyone interested and able, get in touch with the Khoslas, who are willing to give a deal to someone with plans that honor the land's history. Only contact the sellers with serious inquiries, please.
Wednesday, September 1, 2010
Conceptually, I've been weirded out by the freezer pickle. Pickles are fermented, or soaked in fermented products (vinegar), and freezers put a stop to fermentation. Great pickles are crunchy, and freezers can make watery veggies, like cucumbers, mushy by bursting their cell walls. A useful thing about pickles is that they can be stored at room temperature, therefore not using any energy. Freezers are all about energy.
So what is the deal with freezer pickles?
I picked a week where I was beyond busy to investigate. That turned out to be okay, because let me tell you the secret of why people make freezer pickles: it's the fastest, simplest way.
I was a bit aghast, but my freezer pickles, from a simple recipe where I'd cut corners even further, got raves.Simplest Freezer Pickle Recipe Ever
Place cucumber and onion slices in a large bowl. Sprinkle with salt and stir to mix. Let sit for about 30 minutes at room temperature. (I'm a pickler, and solidly believe in this step. Still, mine only had time to sit for about 15 minutes.)
- 8 c small cucumbers, cleaned & trimmed
- 1 medium onion, thinly sliced
- 2 T coarse sea salt
- 1 1/2 c sugar
- 1 1/2 c white vinegar
- 1 T whole celery seeds
- 1 T whole mustard seeds
Meanwhile, combine the sugar, vinegar, celery seeds and mustard seeds in a small saucepan. Bring to a boil over high heat, then pour over the cucumbers in the bowl. Stir well, let cool, cover with plastic wrap and refrigerate for 24 hours (more or less), stirring occasionally. (I skipped the refrigeration altogether.)
Transfer to individual freezer containers or zipper-top bags and freeze for a minimum of 24 hours. Defrost and eat, anytime.
Big, yellow blossoms drew my attention to a plant at the Beacon train station recently. It's sort of miraculous for me to notice anything at the train station, since I'm there not-yet-awake in the very early morning, and dog tired after dark. So let's just say they were bright, miraculous blooms.
I kept watching this particular plant, and grew more interested when it became clear that it was a) a cantaloupe; and b) thriving. I had designs on one of the huge fruits I saw growing there, but realized it must belong to someone: someone must be tending it. That was confirmed when the biggest of the fruits was one day intentionally "hidden" by a clump of dead grass.
I had a chat with Raphael of Raphael Taxi this morning. You see, this particular plant is right by where all the cabbies line up to vie for fares when travelers get off the train. Yup, this plant (and the several others Raphael pointed out to me) are planted and nurtured by the cab drivers. They're particularly proud of that watermelon sized fruit that caught my eye.
It's exciting to see that people all over Beacon are claiming unused space to grow food!