Everything's Coming Up.. Early?

The warm weather in March inspired me to start some seeds... It's so encouraging to see everything coming up early.  Today I sowed cherry belle radishes straight into the ground and buried some shallots.

Shallots ready for planting.

In the greenhouse, there are tomatoes, peppers and a myriad of herbs in trays ready to sprout.
This year, I'm hoping to build an herb box and grow basil, dill, savory, cilantro and sage.

While visiting my boyfriend at his current job a few weeks ago, I spied what looked like cherry seeds that had broken from their pits.  I decided to plant them and here's the result:

A cherry tree in its humble beginnings

I'm very excited to see what kind of cherry it turns out to be.  I love a good surprise.

The strawberries are already blossoming!

My garden to be.

 I am (im)patiently awaiting the time to utilize all of this wonderful space.  This season, I'm hoping to grow:
              -Shallots
              -Radishes
              -Turnips
              -Tomatoes
              -Cucumbers
              -Beets
              -Cayenne Peppers
              -Watermelons
              -Butternut Squash
              -Strawberries
              -Lots of herbs
              -Potatoes
I'd also love to plant some blueberry, gooseberry and currant bushes.
Now all I need is to make time to care for it all!
        

The First Warm Days of The Year

The weather has been so incredibly warm for this time of year.  Everything is so early, it's astonishing.  I heard on the news today that there is a some phenomenon that has led to the mass migration of butterflies into our area.  They really are everywhere!  I couldn't help but marvel at them while at work.  How perfect it was that their presence coincided with the early opening of the cherry blossoms.

The Boil Down

 

Well, it's been a week and we've collected close to 23 gallons of sap.  We tapped only four trees and had to check our buckets twice a day because they were filling up so fast.  What a blessing!

We stored our sap in a simple rubbermaid bin (though I think I'll opt for a thicker-walled cooler next year) and boiled it down in a home-made pan from my father over a barrel.

Our setup.

The cold wind and hasty design made for an extremely long boil down, but finally we ended up with almost a half gallon of syrup.

It has a delightfully smoky flavor and I love the darker color that comes with wood-fired maple syrup.  The fruits of your own labor are always so much sweeter.  I think the work involved in producing food lends more appreciation and less wastefulness.  I can't wait to improve our design, build a sugar shack and make more next year!

Jumping In Head First

Maybe it's cabin fever from being cooped up this strange, snowless winter or maybe I've simply had a change in perspective.  Either way, I've come to discover that sometimes you just need to start something.

I took this to heart with maple sugaring.  I've wanted to try it for some time, but it always seemed like there was so much to prepare for.  I felt like I should have the nostalgic galvanized buckets, old-fashioned spiles and an antique evaporator ready to fire.  This year, the weather discouraged me because it often didn't even freeze all night.  Then, I had a realization.  The people who made maple syrup historically were not using tastefully designed materials or fancy equipment.  They were pioneers and couldn't afford to wait for perfect conditions.  They did the best they could with what they had.  My boyfriend and I decided that now is a better time than never, and we tapped the trees with the equipment we had.

I think there is some merit to "jumping in head first."  The passion and excitement that goes into accomplishing something you've dreamed about is enough motivation to overcome the odds before you.  It is also a reminder that you may not be handed the perfect conditions for easy success, but you have the intellect and resourcefulness to succeed anyway if you choose to.

It may not be the most efficient design,  I may not have a sugar bush full of the right maple trees and I may not have antique galvanized buckets, but it's a start.

And I'm proud of it. 

Sunset Beach

Today I took a brisk autumn walk along Sunset Beach.  I love to sit and watch the water roll in and sift through the beautifully polished stones for quartz and sea glass.

I couldn't think of a better place to enjoy the end of my day.  What a fitting name for a beach.

An Autumn Breakfast

Use your abundance of pears to make a delicious sweet-savory morning meal:

1 small onion
1 pear
1 tbsp butter
baguette slices
cream cheese

Slice the onion into rings.  Melt the butter in a saucepan and begin to soften the onions.  As they begin to sweat, cut up the pear into bite size pieces and add to the pan.  Spread baguette with cream cheese.  Top with caramelized pears and onions.

French Apple Tart

These beautiful apples and the fall air inspired me to make an apple tart:

I used a recipe from a blog I occasionally read called My Photo Journal.  Her photography is exceptional.  I actually saw her post on French Apple Tarts months ago.  When I finally came home with my basket of apples this year, I searched and searched until I "rediscovered" her blog and this fantastic recipe.  I've made a few tweaks to it and I'm leaving it for you:

Sarah's French Apple Tart

(Inspired by Monika Kotus and Ina Garten)

Makes 2- 9 inch circular tarts

 

*Please attempt to make your own crust.  This recipe is so simple and you won't be disappointed!*

For the pastry crust:

  2 cups all-purpose flour

  1/2 tsp finely ground sea salt

  1Tbsp sugar

  12 Tbsp (1 1/2 sticks) cold unsalted butter, diced

  ice water

Add all dry ingredients to food processor and buzz for a few seconds to blend them together.  Cut the butter into tablespoon-size squares and add to the mixture; process in pulses until the mixture resembles little pebbles.  Turn the processor on again and add ice water until dough begins to form.  Then remove the dough, knead together, wrap in plastic and refrigerate for about an hour.

To Assemble the Tart:

  4-5 Apples (any variety good for baking will do, I used Idared)

  1/3-1/2 cup unrefined sugar

  4 tablespoons (1/2 stick) cold unsalted butter,small diced

  1/2 cup apricot preserves 

  2 tablespoons Brandy or water

 Preheat the oven to 400 degrees. Peel and core the apples, cutting them into slices 1/4 inch thick.  Roll out pastry crust and fit to the pan, trimming any extra off the edges.  Layer the apples in any pattern you like over the crust.  I chose a rose-like pattern, though all one direction might be particularly striking as well. Cut the remaining butter into small dots and disperse over the tart.  Sprinkle the sugar over the top.  Bake until the pastry and the apples start to brown (approximately 45 minutes to an hour).  Combine the apricot preserves and brandy/water and brush over the tart just after removing it from the oven. This dish can be enjoyed warm (perhaps with a bit of whipped cream) or at room temperature.