I was waiting for these currants to turn red, the way you do when you’re growing red currants. They have stayed this pretty blush color for a long time. Now some of the berries are shriveling up like raisins. This was a clue to me that these fruits were not going to turn red. I had this flash of memory back to the time I was agonizing (in the most enjoyable way) over which currant varieties to buy. I couldn’t help but be attracted to the champagne currants for their ethereal paleness. I was completely blinded by the romance of them. In the end I decided that they probably wouldn’t taste as good as the red ones. I tend not to like pale versions of food. Except for cauliflower. I don’t like white eggplants, white asparagus, or wax beans (pale yellow). So I ordered the red ones. I ordered three plants. One died. I finally planted the two surviving ones and this year (the first time in three years) it produced a few clusters.
So here we are today with two champagne currants. Isn’t it strange how sometimes what we want comes to us even when we decide we really don’t want it? I’m going to cut these today and see if they taste good. They may not because they’re quite old at this point. Still, I’m not sorry that the universe handed me my fanciful plant wishes – just look how the blushed berries are illuminated by the sun?
If we get to keep the house then I’ll plant a couple of red currants as well.
I have a link to share that I saw on my friend Ann’s blog Thoughtherder which you should check out just to read about her adventures in not using shampoo. She posted this video of Ruth Stout and I am so charmed by this lady! You really must watch this film of a wonderful gardener named Ruth Stout.
Thank you for sharing that, Ann!
I have another link to share with you. If you do any foraging for wild food you will be amused and you will feel yourself in excellent company: Stalking Boletus Edulis – Or How Mushrooms Caused Me to Engage in All Seven Deadly Sins
I still haven’t foraged for any mushrooms but this only serves to wet my appetite for hunting mushrooms.
We got our first real harvest of tomatoes yesterday and they are so good! Especially the Black Krim which is one of my very favorite tomatoes of all time. This weekend I canned dilled beans/carrots/zucchini. 7 quarts. Yesterday I canned 11 jars of blackberry jam and have a discussion I want to start about reaching gelling points with other canners. Next up, hopefully this weekend, my mom and I will try to get a box or two of pickling cucumbers from Sauvie Island to make my garlic dill pickles. We’re out and it’s devastating!
What’s going on in your kitchens and gardens this week?




























It is terribly easy to become depressed and hopeless in times of war or when tsunamis unleash death and nuclear instability on the world. Death trudges on its determined route and we sit stunned while counting our sorrows. What have we got to look to for hope in times of darkness?
Don’t ever dismiss the simple answer. Never assume that the small things don’t count or can’t weigh against the big things meaningfully. Maybe the bright coral of a tulip can’t bring back the loved ones you’ve lost. No one is going to argue that. But can you not see the joy that nature offers us, the color she splashes across our path to arrest thought, to provoke laughter? Can you not recognize a path there to light?
What about the fruit tree that has hitherto never produced more than a meek smattering of blossoms and suddenly plasters itself with creamy flowers reaching sky high for the impossible spark of life? Can you be blind to the hopeful ignorance of war and death your plum tree claims? Listen.
Listen to the life around you. See the fractional evidences of love and hope the world gives even in the grimmest hour. There will always be grief. We will always be losing ourselves in graves and the calamities that bring us down to the surface of soil. We will always be mourning for something. Therefore we must always be looking for light to mitigate the dark.
The most life affirming gift I have ever received in my life were elderberry cuttings from a dear friend who is like a sister to me. This very elderberry you see, budding as though it was a large-hearted lion of the landscape is nothing more than a sproutling declaring its love, its scrappy will to live, to thrive across continents, between friends. This cluster of buds is promise, it’s new life, it’s a message of continuity and peace.

After five months of applying (and reapplying) for a
Owning a home gave me the freedom to discover cooking, gardening, housekeeping, and keeping hens. It gave me the inspiration to learn to can my own food and it taught me to ask what I can do for myself so that I can avoid calling someone in to do it for me.

I think it’s funny that when I’m in the middle of canning it’s almost impossible to prepare actual meals. I end up eating a lot of sandwiches and easy food. Back when we had more money it was a great excuse to order in from restaurants. This week the best thing I ate was this pan of roasted vegetables all of which I got from the two
I did make (and freeze) some tomato soup. I consulted friends for herb ideas and everyone has something different to suggest. I ended up using fresh thyme from the garden and the very last of the fresh local basil. I thought it was really nice but Philip preferred it as a dip for a grilled cheese. He didn’t love it on it’s own merit, which is why I didn’t bother posting my recipe here. It needs work. All soups should be worthy of standing alone.
I made my annual trip to the local farm Bernard’s this year for tomatoes, summer squash, and eggplant – all upick. I ended up getting some jalapenos even though I promised myself I wouldn’t. Here’s what I packed on my scooter:
Last year my friend Laurie brought me a box of walnuts she’d collected from her mother’s tree. I put them in the freezer and only just cracked them all open in the last few weeks. I portioned them into vacuum sealed bags and put them back in the freezer. Walnuts are expensive to buy and I can go through a lot making this recipe for
