My little turnip sprout

I went back into the garden today after a few days absence to be welcomed by the sight of tiny little sprouts, growing neatly and greenly in rows through the garden. They are the product of my earlier recorded labors, the first seeds of my fall crop. The turnips and lettuces are coming up nicely, while the purple bush beans are already 2 or 3 inches tall. Still waiting on the spinach. We finally had some good rain this past week, about two solid days of it, for which the whole garden is grateful. My feeble hose is no match for downpours of the sky.

Whenever I am away from the garden for a few days, even just two or three, I always feel like I'm coming to a different place because of the way things change there so rapidly. Colors change, fruits grow, seeds sprout, but only when your not looking.

Did a little bit of planting today as well. I started with small row of Early Jersey Wakefield Cabbage. When mature the heads of these have a special pointed and conical shape to them. Not sure how well these will grow, but they grow relatively quickly for cabbages. I also spread meagre remains of my Chantenay Red Core Carrot Seeds. The carrots are a small, sweet, and crisp variety; everything a carrot should be. Nathan made significant gains in the battle against the weeds, and made part of a bed ready for the next planting. I'm not sure what to put in next. maybe more turnips or some arugula...

Buzz Kill

So the National Resource Defense Council (NRDC) filed a lawsuit against the EPA last week to gain access to research and information on the effects of pesticides on honey bees. Apparently the EPA has been a total jerk as far as trying to get to the bottom of this. In some recent congressional hearing, the EPA shrugged its shoulders to inquiries about where all the money ($20 million) congress allocated for research has gone. Similarly, the Department of Agriculture isn't getting anywhere with it's millions of dollars on this issue. I guess not entirely surprising given the morass of bureaucracy involved, but that certainly doesn't excuse it.

So the reason NRDC is making a big deal about this is because of a pesticide called clothianidin. I know that this has been banned in most of Europe because of worries about Bees, but the EPA approved it for use in the United States in 2003. The approval was accompanied by a whole host of research from the developer Bayer CropScience, a significant portion of which dealt with the potential impact on bees. The thing is, the EPA and Bayer aren't letting anyone know what the research says. So it's these documents that are the primary concern of NRDC's lawsuit. More on this at Common Dreams:http://www.commondreams.org/cgi-bin/newsprint.cgi?file=/news2008/0818-12.htm and then there is this article from NRDC itself: http://www.nrdc.org/wildlife/animals/bees.asp.

Everything will be better in the fall

So, it's around 70 degrees in Washington which is frankly, ridiculous. Though it's approaching September this time of year is usually still well steeped in heat and humidity. I couldn't be happier though that the weather is taking this kind of a turn. It is still unclear whether or not this is a trend, or a fleeting fad for the week but I'm going to enjoy it for now.

With the weather such as it is I can't help but look forward to fall, and I've started getting some work done in the garden that reflects this. Last week, my seed order from Southern Exposure seed exchange came in. I've cleared some space from vegetables past and started prepping the beds for new plants. I bought ten bags of manure and peat moss from the hardware store, and have dug it in where I can; also a bag of blood meal that is frankly, kinda gross but which should supply all the nitrogen I generally lack. I have already sown a few beds, first with another crop of bush beans to get me through September. These are a new variety for me called Royalty Purple. From the pictures I've seen they look almost like wilted baby eggplants. I'm still excited about them though and they will make a fun change from the green I've been picking all summer. With much anticipation I started planting my turnips. I finished off the pack of purple top seeds in one section. On standby I have some White Egg Turnip seed that I would like to plant before mid-September. I think they will be just lovely. In the next week I will spread some mustard greens between the turnip rows since the two seem to get on quite well together.

Next I got started on some long rows of greens: a mesclun mix, and a variety of lettuce called Oakleaf. In the row next to them I planted spinach which stubbornly refused to germinate last time I tried it. I'm crossing my fingers for this crop. On the list of greens to be are: more mustard greens, arugula, kale, and I will give a stab at some cabbage.

Cupcake Feminism

Alright, more fun ways to use your squash are here! The recipe below comes from Rebar: Modern Food Cookbook by Audrey Alsterburg and Wanda Urbanowicz. It was inspired by this article from the Guardian, posing the question, "Do good feminists bake cupcakes?" My emphatic response is yes. http://www.guardian.co.uk/lifeandstyle/2008/aug/22/women

The article presents a division within contemporary feminism brought to light by the recent popularity of domestic activities amongst young women: there are those who see this as a regression, and there are those who argue it is simply one of the choices we as women are freely allowed to make without all the regressive implications. I fall extremely on the later side. In fact, I think that the most oppressive, un-liberated aspects of my life is my "career" BUT I am able to find freedom and creativity in what is traditionally seen as the "domestic realm," specifically my garden and my kitchen. Though the stain of patriarchy still bleeds throughout our culture, I think that it is important for our society to realize the true value of this sphere, and the amazing lessons that can be gained from them. If anything, I think it should be valued MORE than the empty systems which organize most of our "jobs." My real work as a post-modern human being is finding whatever connection I can to other people and the natural world and I feel like the "domestic" offers me a place to start doing that. Because of the tireless work and sacrifices of the decades of women before me, I think that we can begin to move beyond notions of the domestic that are bound to the notions of male hegemony. We need to try to move beyond the oppressive mistakes of the past, take the patriarchy out of domesticity, and appreciate the creative and life giving aspects of this traditionally feminine sphere such that it becomes a positive and life giving place for women to be. Digging in the dirt and imagining new meals are the most important things I do on a daily basis.

What would be really great is if we could get men to take on some of these responsibilities too, so maybe they can discover some of the real joys of cupcakes, which come in the making and sharing.

And so, without further delay:

Chocolate Zucchini Cupcake Recipe
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
(I added a touch of cayenne pepper, because I like spicy chocolate; it was a successful move)
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack.
You could top with some an icing if you're into that sort of thing.
Yields 9 large cupcakes or 20 standard cupcakes.

The prolific summer squash

July and August means squash. And then more squash. It's a great plant to grow, but once it starts, you are flooded by the yield. If you haven't experienced this for yourself, then I'm positive you have experienced someone trying to offload some of their squash onto you.

There are all sorts of recipes that can put this vegetable to good use, from salads, to pastas, soups, pancakes, and my own personal favorite bread. It's a pretty efficient way to use up 2 or 3 medium sized squash or zucchini, and it's delicious! I've always loved the way that the different cinnamony or nutmegy sorts of spices work so well with this summer harvest. Recently, though, I started making zucchini bread a little differently, and it's been amazing. The secret here is changing up the spice palette a little bit and adding in your favorite Indian curry blend.

I made it this past weekend for some extended family who generally have very traditional tastes, and were honestly a little dubious when I told them about this whole curry business. They all loved it though when they gave it a try, which I consider solid evidence of its general deliciousness.

The addition of poppy seeds gives it a different sort of texture, while the coconut can give a little more sweetness if that's what you're into. Instead of green zucchini, I used yellow summer squash which worked beautifully.

Here's the recipe I came across:

1 1/2 cups chopped walnuts, plus a few to sprinkle on top

1/3 cup poppy seeds (optional)

1/3 cup sweet coconut

1/2 cup unsalted butter

1 cup sugar

1/2 cup brown sugar, lightly packed

3 large eggs

1 T. vanilla extract
3 cups grated zucchini (about 3 medium)

3 cups flour (whole wheat pastry or all-purpose flour)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon curry powder (optional)

I used two 5 x 9pound loaf pans

Preheat your oven to 350°F. Butter the two loaf pans, dust them with a bit of flour and set aside. Or, you can line the pans with a sheet of parchment.

In a small bowl combine the walnuts, poppy seeds, coconut, and any other little addition you might want to add (lemon or orange zest comes to mind). Set aside.

In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnut, poppy seed, coconut mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter.

Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Timing here is to taste as well. I tend to take it out moments before it's really baked to help retain good moisture. Remove from the oven and cool the zucchini bread in pan for about ten minutes (It will continue to cook a bit during this cooling process). Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.

Makes 2 loaves for you to enjoy!

Birds and Bees

http://www.nrdc.org/onearth/06sum/bees1.asp
A coworker sent me an article this morning on the current honey bee crisis. It's a good and thorough article, and seems to favor the idea that pesticides are largely to blame for the colony collapse disorder that poses such a drastic threat to commercial farming. While the cause still remains unclear, I personally lean towards blaming the pesticides. It only makes sense to me that doing something so unnatural would generate problems of this order.

The colony collapse disorder is unique to the honey bees brought over from Europe about four centuries ago. Apparently native honey makers weren't productive enough for European tastes. As a result, hey have become almost solely responsible for pollination on a large scale. Farmers usually rent hives to come out and pollinate their crops for them.

At times I am worried over the state of agriculture as the honey bee population plummets. It is important to keep in mind, though, that 500 years ago, before the Americas were colonized, things got pollinated and agricultural life flourished. There is a whole host of native pollinators out there who can help to keep, at the very least, our gardens and small farms going.

One of my personal favorites is the Blue Orchard Bee which, as you might imagine, is blue and tends to orchard crops. They are one of the varieties widely speculated upon as a replacement for the honey bee since they are very good at their job and very easy to propagate. Oh, and they don't really sting either. They sting only under the most extreme provocation, like if you are trying to squish it between your fingers, and even then the sting is comparable to a mosquito bite.

And then of course, there is the bumble bee. There are a number of different bumble bee species, but these too are in peril because of massive habitat decline. Bumble bees are well known for their buzzing sound, which is generally thought to come from wings. Well, it is actually caused by the internal vibration of its flight muscles.

Also responsible for pollination are animals like birds and bats, and a host of other little insects. I really enjoy the idea of trying to cultivate a garden environment that consciously encourages pollinators. In my own garden, I have been cultivating calendula, borage, and bergamot. All three of these things attract a variety of little pollinator types. In addition, they have medicinal qualities and is like to dry the flowers for use in herbal infusions. The borage has been really exciting to grow because of its fuzzy leave and distinctive blue, star shaped flowers. It is used in naturopathy to regulate the metabolism and the hormonal system. It is generally thought to be a good remedy for PMS and menopause symptoms like hot flash. Borage is also good for colds, bronchitis, and respiratory health. It tastes vaguely of cucumber...

Perhaps the most interesting aspect of this persistent honey bee problem is that is seems like only one of many reasons that our society's large scale industrial agriculture is simply unsustainable. Even if the colony collapse disorder is not the result of pesticides or habitat loss, the research into the life of these bees that the problem has generated show that both of these things have an effect on their populations and stability. A foreign pollinator that now gets carted around in trucks to pollinate massive crop expanses is innovative, but ultimately unnatural and counter to the way that nature wants to work.

Despite the wide reaching and perilous implications of colony collapse disorder, I know that in my own life there is some good in my new awareness of the ways and means of pollination. Even if the honey bee population recovers, I think it will be beneficial to me to know who is doing this important work in my garden, and to continue to learn how I can help the variety of pollinators thrive.

Garden of a bygone era

I recently recalled a series of photographs of my garden next to the Fort Totten Metro Station in Washington DC taken in early July. Looking at these pictures I was struck by the dramatic "then" and "now" sort of contrast they evoked. At this point in July, everything was lush and green and wet from the relatively frequent afternoon rain showers that visited the city then. It was a period when the garden was healthy and alive, but still on the verge of yielding its ultimate harvest. Everything was well weeded and trimmed. All the plants were making ready for the real depths of the summer time while their energies could be spent on the color of leaves and the thickness of foliage, and the purely aesthetic aspects of their existence in those few moments before the ripening of maturity and old age set in.

Now, I can't keep up with the harvest that it is yielding. There is a bag full of tomatoes or green bush beans every other day. In accordance with some grandmotherly advice I received this weekend, I just blanched and froze a second bagful of bush beans so that they can be preserved for some desperate and unimaginable time when the beans have stopped growing. I've also recently discovered the joys of making tomato sauce. And oh, the squash!!! While I'm struggling to keep up with the vegetables ripening all around me, sometimes I am baffled to think that this is the result of the work I have put into the land. This harvest comes at a price though. July has past, and the rainless heat of August has set in. The vegetables have stopped growing per se, and instead channel all their efforts into their fruits. The leaves suffer somewhat from the lack of water and these reappropriated energies. Things are less lush and green, and generally more brown and crunchy. The weeds take advantage of this, not that I can really blame them. And now there are bugs, lots of little yellow ones who have a particular fondness for collard greens and all the brussels sprouts, or others who like to excavate their way through the base of my squash plants. It is when these plants are at their height, at least in terms of their producing, that they seem most vulnerable. Thankfully, they are also quite generous.