seasons
can a guy get a little privacy?
the harvest hokey pokey
There’s a sense of urgency at this time of year. Something primal, a scrap of DNA left over from hunter-gatherer days that makes us forget there are grocery stores [and, bonus, they’re open all winter!]. We see produce, feel a chill in the air, think: uh oh, frost, starvation, scurvy, ice storms, must stock up, and before we know it we’re surrounded by heads of cauliflower and cabbage, bunches of beets and carrots, more green beans than seems right, zucchini and peppers, potatoes, eggplant, onions, broccoli, did I say carrots?, celery—celery root for god’s sake. And it has to be hauled home all at once because next week might be the week the farmers are no longer at the market or all they’re selling is those crocheted toilet paper roll dresses.
It starts small. You put up the odd jar of relish, quince jelly, pear and apple butter, you feel organized in that way you feel in the garden in spring—when the weeds are just starting to show, when plucking one here and there is enough to keep things tidy and every year you think: heck, this isn’t so bad, I must be getting better at being organized [uh huh]—and then suddenly there’s so much fresh food in the house it’s impossible to imagine eating it all and one day it seems entirely normal—what? what’s the problem?—to be making vats of borscht in your pyjamas at six on Sunday mornings, all day spaghetti sauces, cranberry, rum and raisin conserves before lights out; jars of pickles and marmalades taking precedence over everything, over reading. The pop of lids is both a joy to behold and annoying and your back throbs and the vinegar makes your eyes water but the good news is that should you fancy a bit of cheddar one December evening, you will be able to eat it with a green tomato and apple chutney. Not to mention a rosemary infused carrot if the mood takes you.
And that, dear friends, is what it’s all about.
So happy harvest trails and best of the season!
GREEN TOMATO AND APPLE CHUTNEY
(makes about 6 – 7 8oz (250 mL) jars
(from Well Preserved, by Mary Anne Dragan)
1 lemon
5 C finely chopped green tomatoes (1.2L)
2 C finely chopped apples (457 mL)
1 C finely chopped onions (240 mL)
2 cloves garlic, peeled and minced
1 C currants (240 mL)
1 C brown sugar (240 mL)
1 C cider vinegar (240 mL)
1 TBSP mustard seeds (15 mL)
1 1/2 tsp dried chili flakes (7.5 mL)
1 tsp salt (5 mL)
1 tsp ginger (5 mL)
Prepare the preserving jars.
Slice the lemon very thinly, discarding the ends and seeds. Chop very finely.
Combine all the ingredients in your preserving pot. Simmer over medium heat for 25-30 minutes, or until thickened. Stir often to prevent sticking, especially during the last 10 minutes of cooking time.
Remove from the heat. Spoon the chutney into hot, sterilized jars, leaving 1/2 inch (1.2 cm) head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes.
(A traditional English condiment, this chutney is excellent in a sandwich with any type of meat or cheese. It is a great accompaniment to beef dishes such as meat loaf, scrambled eggs or macaroni and cheese.) ~ from Well Preserved, by Mary Anne Dragan
cool(ing) thoughts
Every year I cut a basketful of hydrangea for the neighbour lady who dries them to use on her xmas tree. And every year I think: what a lovely idea, and then don’t do it myself… being stuck as I am on the ancient Elmo and Fozzie Bear I gave single Peter a hundred years ago and which he still loves, and the battered white dove that used to be the top of my own tiny singlehood tree—and how could we not hang the hideous Starship Enterprise that no one knows where it came from but if encouraged will tell you to live long and prosper. Ugliest thing you’ve ever seen but it is a nice message.
You should be warned there’s no point to this post except to say the heat wave’s getting to me and thinking about winter has a pleasing effect. Frankly, I’m about one step away from doing a whole pointless wintery riff that could easily morph from tree decor to ice-fishing to memories of snow forts and pretending icicles are freezies and having my face washed on the way to school while wearing big brown rubber boots with buckles, boots so big you put your whole big shoe inside them, and homemade mittens and a scratchy wool hat with pompoms—and didn’t there used to be more snow when we were little? and wasn’t everything uphill? and five miles away?—and how our parents let us go toboganning on our own, at dusk, on Suicide Hill (which, if you didn’t hit a tree, landed you in a parking lot, screaming and laughing hysterically as you swerved past cars)… anything to forget for a single minute that it’s 248 humid degrees out there…
Alas, it’s too late. My fingers are already sliding off the keys and my brain is a fried plantain chip. (in which case may I simply say this: let it snow, let it snow, let it snow! if only for five minutes…)
on today’s menu:
Cold asparagus soup with cream
Hot asparagus soup without cream
Pickled asparagus
Cold asparagus with chopped egg vinaigrette
Warm aspargus wrapped in prosciutto
Sauteed asparagus with grilled salmon
Grilled asparagus with anything
Asparagus tart
Raw asparagus spears in green salad
Open face asparagus sandwich on calabrese with thyme infused goat cheese
And the perennial favourite: asparagus and asparagus
yes, virginia…
the sound of spring: snap crackle ping
Once upon a time there was a very pretty wisteria vine. It was May and things were fine and fragrant and there was nothing to fear.

By July the purple petals had fallen onto the patio and were swept away by the people who lived there. The vine had grown leafy and become a shady place under which the people sipped chardonnay and nibbled sandwiches all summer long.
Then came October with its spooky witchy ways and blustery habits, dislodging the leaves of the lovelyy wisteria, turning it into something resembling a launch pad of ten thousand alien pods, each of which threatened to disengage the eyes of innocent stargazers.

All winter the people watched the pods dangle menacingly outside their window, fearing for their noggins every time they stepped through their door.
How will we ever remove those ten thousand pods from our wonderufl vine?? they wondered as they gazed at starry solstice skies through swimming goggles.
Then one day in March a great snapping and cracking filled the air. Tiny round missiles hurled themselves at the windows and Jake the Cat meowed something that sounded like: wtf? as he took refuge under the kitchen table.
No, wait. That was me.
The cacophony of cracking continued for a couple of days. And while the sound initially unsettled the people something wicked, they soon realized—around hour 42—what was happening. The pods, it seems, dry into sticks over winter, then twist open—that was the cracking—each releasing four or five penny-sized seeds. That was the pinging against the window.
As soon as it dawned on them that the world was not, in fact, ending, the people relaxed, poured some pinot and began to enjoy the show.
Of course, by then it was almost over.
These people, they’re bright(ish), but nothing stellar.


Mother Nature on the other hand—that’s one smart dame.

how to help wildlife in spring
the cold, animals are starting to have spring babies. Baby animals may look helpless but mom is usually close by.
If you do find a baby animal that you think needs help, please refer to TWC’s website for guidance or call the Hotline at 416-631-0662.
Many baby birds spend 1-2 weeks hopping around on the ground after they have left their nest, BEFORE they are able to fly. This is a part of their normal “fledgling” period, and though parent birds are still feeding and caring for their babies during this stage, they cannot protect them from cats.
Many mammal species also nest on the ground or in places cats can easily access. Cottontail rabbits stash their babies in a ground nest (which are frequently built in urban and suburban backyards) and for 3 weeks will leave them unattended except when feeding them. The babies are unable to run or hop away if discovered by a cat.
Can’t keep your cat indoors?
Here are some alternatives.
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Note: I’m guessing the above piece refers mostly to an urban environment.
Still, the cat issue is a tough one, arguments for both sides. Once upon a time I wouldn’t have considered keeping my cat inside, then circumstances forced the decision (I moved into an apartment that was perfect in all aspects other than in/out access for my cat). She adapted and we lived happily ever after, acquiring other cats, which, because she was, became indoor ones also.
And though I’m in a house now, with a yard, I choose to keep them inside because we’re surrounded by roads and I don’t want to see them squashed beside one. Were we surrounded instead by boundless meadows where they could run about eating up mice and other elements of the food chain (all the while taking a risk at becoming part of the foodchain themselves) I may consider letting them out.
















