Mount Nittany Sunrise.

Sunday, May 15, 2011

Fleur-de-FoxHunt


In the wee hours before dawn I often lie in bed waiting for the hour hand to click a little closer to 6, head cradled in my pillow as I mentally review my to-do list. A few days ago this tranquil time was interrupted with a startled clucking from the henhouse, the sound of alarm.

I rushed to the window. The hillside looked so peaceful blanketed in the dew and mist of early morning. I blasted my tough-sounding, burglar-chasing, no-funny-business warning call: “Hey!”

I tumbled downstairs, stepped into my Birkenstocks, grabbed the leather leash and clipped it onto the collar of, by now, a very alert Mr. Magoo. We were about 200 yards up the hill when I realized I was still in my pajamas. Fashion plate, I’m not, but if I were ever spotted in public in PJs, I guess these would be my choice. They are the only thing I own from Nordstrom’s – light blue flannel sprinkled with hearts and stars and crescent   moons – purchased by my parents too many moons ago.

More than four decades have passed since I was in eighth grade and my parents went to a conference with my English teacher, Mrs. O’Neill.  (Yes, this is my timely plug for the value of public education and teachers everywhere.)  It was one of those good-news-bad-news reports.

“Laurie loves to read … but she should start reading something other than horse books.” This was not news to my parents, of course. There were ponies in the paddock, the binding on my copy of “School for Young Riders” was worn to shreds, and the family’s summer vacation plans included a visit to Chincoteague, VA, for Pony-Penning Day after I had become totally absorbed in Marguerite Henry’s “Misty of Chincoteague”. My young life’s dream at the time was to go to England and ride in a fox hunt.

My parents repeated Mrs. O’Neill’s comments but let me continue grazing through my horse-lovers library. Still, the criticism rubbed, like a girth cinched too tight on a saddle. I don’t remember how or why I selected my “breakthrough” book – but I remember it well, and it haunts me still: “In Cold Blood” by Truman Capote. This nonfiction novel was about the murder of a wealthy farmer, his wife and two children in 1959.

Today, I’d have to describe my reading habits as voracious and eclectic, with a leaning toward intrigue and mystery – as far from my reality as possible. And, it may be thanks to Mrs. O’Neill that I spent a chunk of my newspaper career as a police and courts reporter.

As Magoo and I continued up the hill, I saw the crime scene: a patchwork of white feathers scattered about the grass. Just a few mornings before, I spotted a beautiful golden-red fox trotting across our meadow with a limp Black Australorp in its jaws, taking breakfast to its den. A serial killer was on the loose. As Magoo and I entered the top pasture, I saw the dark silhouette of a fox crossing the hill. I opened the metal gate and Griffey, the newly appointed guard horse, thundered into the pasture.

After the commotion died down, the quiet began whispering. I realized that sometimes we reach our dreams in unexpected ways.  Up until then, I joked to myself that the closest I had ever come to my teen-age dream of riding a Thoroughbred across the English countryside decked out in a hunt cap, scarlet coat, white breeches, and black boots was my first job after college – waitressing at a place called “Tally-Ho”. Yet just this week, surrounded by green rolling hills, a bellowing hound named Magoo, and my trusty steed Griffey, I was chasing a fox into the hedgerow and saving my flock … in my pajamas. Laurie Lynch

Beauty and the Bridge:  For a year or more PennDOT people have been measuring the Eagle Point Bridge that borders our meadow. A woman from Harrisburg stopped in the shop last summer, bought a few things, and told me we had nothing to worry about with the bridge repair work.

Then on Friday the 13th, a Right-of-Way Representative came with a letter from PennDOT saying they are pleased to offer us $$$$ for a slice of our property along Eagle Point Road. And, by the way, construction will start in the next month or two.

There go the hop vines, the blackberries and the black raspberries, not to mention a fourth of our Eagle Point garden, two bald cypress trees (one towering at least 30 feet), a river birch, a Sorbaria, sorbifolia, a couple winterberries, red-twig dogwoods, close to 500 feet of fence, and who knows what all else. The Right-of-Way Representative suggested we dig the plants up and move them. Same with the fence. Oh, and if we want a professional to “evaluate” the acquisition, they’ll give us up to $4,000 for legal fees. In other words, they will give our lawyer twice as much as they’ll give us for our land and trees, and then “acquire” the land anyway.

And you know what? I’m moving. It shouldn’t matter. But it does. We raised these yard-high whips into stately specimens. These plantings were my legacy to my children, to my community. It was my small attempt to create a wildlife habitat, a refuge, a sanctuary. Gone.

Temper, Temper: OK, now that I got that off my chest, I understand that we need safe bridges … just not in my front yard, ha, ha.  The night after the PennDOT visit, as I read the Legacy chapter in Joan Chittister’s “The Gift of Years, Growing Older Gracefully”, words, not trees, jumped out at me:

“We leave behind our attitude toward the world. We are remembered for whether or not we inspired in others a love for life and an openness to all of those who lived it with us. We will be remembered for our smiles and for our frowns, for our laughter and for our complaints, for our kindness and for our selfishness.” Miles to go before I sleep …

Please Vote Tuesday: As Americans, as Pennsylvanians, as Berks Countians, as Kutztown Area School Districtians, and Maxatawnians, we have to believe our vote counts.

Fleur-de-Lys Central: We planted the first square of our four-square garden at my mother’s house with Picasso shallots, Rainbow Swiss Chard, and Royal Burgundy beans. Next, Richard will plant St. Pierre, Green Zebra, Carolina Gold, Giant Belgian (in honor of Ziggy), Orange Russian, and Cherokee Purple tomatoes, courtesy of Steve and Gayle Ganser of Eagle Point Farm Market.

Blog Photos:  Jen’s photo of eggs awaiting cake baking, the last fall for our beautiful Bald Cypress, Picasso shallots bound for Fleur-de-Lys Centre County, and our Brasilian family: Celso Santin, Celso Jr. and girlfriend Sarah, Rui, and Samba Mama Tania.

At Fleur-de-Lys Farm This Week: Eggs, asparagus, ba-bob-a-rhubarb, rhubarb, and inspirational slate signs. 

Written in Slate:  (19th Century, author unknown)

Dear little tree that we planted today,
What will you be when we’re old and gray?

The savings bank of the squirrel and mouse,
For robin and wren, an apartment house.
The dressing room of the butterfly’s ball,
The locust’s and katydid’s concert hall.
The schoolboy’s ladder in pleasant June,
The schoolgirl’s tent in the July noon.
And my leaves shall whisper to them merrily
A tale of the children, who planted me.

Wednesday, May 4, 2011

Fleur-de-TravelAtHome


 This week, I’m going to share a secret. Well, two.

Perhaps because I know I am soon leaving my home of 14 years, I am discovering local charms that I simply have to pass on to all of you.

The first is an event I’ve known about for years but never took advantage of until a few weeks ago: Kutztown University’s International Banquet. What a way to travel around the world in the faces and personalities of college students!

Jen, perhaps Bethlehem’s most devoted Fleur-de-Lys Farm hen fruit customer, emailed asking if I wanted to buy tickets to the event. Who could refuse dinner out for the price of a $5 ticket? I ordered a half-dozen to share.

Hosted by the International Student Organization, this buffet dinner from around the world is accompanied by a parade of nations, geography games, and an international student talent show. This year’s entertainment included students demonstrating tai chi, singing Egyptian songs, playing a Turkish guitar and Chopin on piano, and a great round of drum jamming. As I sat in the all-purpose room of McFarland Student Union, I remembered all of the other events I attended there with the kids, from History Day and Model UN to health fairs and the KAHS After-Prom Party -- dinner, arm-chair travel, and a trip down memory lane for five bucks! Check out KU’s website next spring for info on the International Banquet.

Next treat, hop off the global circuit and head to the Kutztown countryside for a special Winemaker’s Dinner at Blair Vineyards, 99 Dietrich Valley Road, Kutztown. You will think you detoured and went to heavenly Napa Valley wine country. As you sit at the outside tasting pavilion, furnished with oak barrel tables and stools, you can scan the horizon (1.000-feet-plus above sea level) and feel as if you are sitting inside a crown encircled with the emerald hills of northeast Berks County. OK, maybe I was a little too tuned into the royal wedding. Don’t take my words for it; see for yourself.

Winemaker Richard Blair has monthly Winemaker’s Dinners where a different Blair wine is served with each course of a seasonal meal prepared by a guest chef. Now my wine vocabulary isn’t much more detailed than “red”, “white,” “sweet,” and “dry,” so I set my sights on the agricultural part of the endeavor and opened my taste buds to the rest.

First Course: Spring Pea Fritter with Fresh Mint Gremolata paired with Blair Vineyards 2009 Riesling
Second Course: House-Cured Salmon with Dill Creme Fraiche paired with Blair Vineyards 2007 Chardonnay
Third Course: Choice of Pan Fried Local Trout or Panko and Mustard Encrusted Baby Lamb Chops with Three Potato and Morel Mushroom Hash Paired with Blair Vineyards 2008 Pinot Noir
Fourth Course: Dark Cherry and Orange Bread Pudding with Vanilla Ice Cream paired with Blair Vineyards 2010 Off Dry Pinot Gris.

This Farm/Vineyard-to-Table treat is just that, a treat, forging partnerships between farms, farmers, and foodies. Reservations must be made in advance and the price is $60 per person. http://www.blairvineyards.com/  Laurie Lynch

At Fleur-de-Lys Farm this week: Eggs, asparagus, Picasso shallots, chives, parsley, lovage, sorrel, and the beauty of spring unfolding … check out this week’s photos: Asarum canadense (Canada wild ginger) and Heuchera villosa “Beaujolais’; Asian pear in bloom; and over-wintered parsley and chives.

Also Ripe for the Picking: Lest anyone think I sugarcoat this farming life I love, I will admit to spending too many hours pulling weeds. This week’s Top Five: dandelions, shepherd’s purse, henbit, thistle, and speedwell. And on the home front, Most Unwanted Pest: Brown Marmorated Stink Bugs (aka BMSB or in Lynch family lingo, Dinosaur Bugs).

Moveable Farm: I’ve potted up a few flats of Picasso shallots and a couple of tubs of potato plants to move to State College. I also have a few luffa seedlings and plan to create a garlic bed to keep my planting stock going until, well, until. In State College Borough zoning allows four backyard chickens, but my Mother’s home with four acres is in “rural” College Township, where you need to have 10 acres to house even one hen. So, I decided to think outside the coop … and came up with a plan.

Bees Please: When Paul and I moved to Fleur-de-Lys, we wanted to raise honeybees. We took a weekend course in beekeeping at Delaware Valley College (Aunt France farm- and kid-sat). We raised bees for two or three years but then I was busy with too many other things and Paul had a demanding work schedule so he decided beekeeping would be a better retirement hobby. When the last colony didn’t make it through a harsh winter, we put the hives in storage. Time to pull them out.

Written on Slate: “We must be willing to let go of the life we have planned, so as to have the life that is waiting for us.”  E.M. Forester

Thursday, April 28, 2011

Fleur-de-FewWords


Well, the end of April has caught me in a rare state – the plight of few words.

My last asparagus harvest has begun, with Purple Passion popping out of the wet soil. Forget the blue light special, the Araucanas must think Fleur-de-Lys Farm is having a Blue-Egg Special because they’re popping out the eggs right now. Chartreuse bouquets of skunk cabbage blanket the stream banks and goldfinches dart around the meadow after a long winter’s migration. When the rains came I plunged into YouTube, even signed up for a user name, just to hear my nephew Andre’s guitar solo, “Marie,” a piece inspired by my mother, his Nonna. If you’d like to treat yourself, google YouTube, type in Andre Harner in the Search box,  and click on “Marie” to put a song in your step.

I’ll be moving in with my mother (in State College) at the end of June, so amid the egg cartons and asparagus bunches, life is unsettled. They’re getting to know me at the State Store … loading up the Scion with empty boxes for moving. I went to a recent party where favors for all of the women were “WrinkleFree Brow Patch System” packets … at-home facelifts in a box … but they just made my brow furrows even deeper. Where is that yellow brick road?

It is paved with blessings: family, friendships, laughter, kind words. A stray named Jack,   a surprise pot of pansies, and sights set on May: Celso’s graduation from Kutztown University with his family visiting from Dracena, Brasil, Marina’s return from Vesalius College for a few weeks, and niece Alicia’s wedding (first of the Cousin Camp Crew to tie the marriage knot) in Connecticut. Even my baby Richard, now 19, will be dressed up, wearing a Jerry Garcia tie and his Nonno’s dinner jacket.

Laurie Lynch

Written in Slate: Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand – and melting like a snowflake.
 – Maie Beyon Ray

Friday, April 8, 2011

Fleur-de-NoodleWater



“Tomatoes and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” 

That wonderful quote comes from Alice May Brock, the woman immortalized by Arlo Guthrie’s song “Alice’s Restaurant. Here’s my version:

Fedon, my maiden name, makes me Northern Italian; Wrobleski, my mother’s maiden name, makes me Polish. Lynch, my vowel-less and vow-less name, makes me Irish; and Fleur-de-Lys makes me French (in spirit).  And 13 varieties of garlic growing in our field make me … good and stinky!

(Yes, that’s me in the white garlic costume with my cheery tomato friend Audrey.  Some people will do anything to raise money for a worthy cause.)

Seriously now -- well, sort of -- the other day I got into a discussion with a bunch of Pennsylvania Dutch types and we started talking about … you guessed it … food.

One woman posed the question: “What are the most popular herbs and spices used by the Pennsylvania Dutch?”

The collated, tabulated, conglomerated, amalgamated, integrated, incorporated, and collaborated answer was:

1. Salt
2. Pepper
3. Butter
4. Lard

Ah yes, this is the land of Maxatawny (and our big-city neighbor Kutztown) where you can go to the Grange for a heaping helping of potato filling or to the coin-op laundry for a distant view of 80 grazing buffalo, a container of Buffalo BBQ, and a couple bales of straw to mulch your garden.

Food is always a topic in these parts where the mealtime motto is Eat Yourself Full! My friend Diane is contemplating retirement and began daydreaming of how she might combine two of her favorite cuisines into a second-career, niche restaurant with a Chinese/Pennsylvania Dutch menu:

Scrapple Fried Rice
Pork and Sauerkraut Szechuan-Style
Sweet and Sour Boovashankle
Bok Choy with Bacon Dressing
Moo Shu Tripe
Brain Lo Mein
Hunan Pig's Stomach
Sweet and Sour Souse
Subgum Pot Pie
Curry Schnitz and Knepp
General Trexler's Chicken (for Lehigh County residents)
Pickled Red Beets Pu Pu Platter
and finally, Moo Goo Chow Chow or Chow Chow Chow Mein.

And for dessert? Fastnaughts with Plum Sauce.

Then, there’s my friend Em whose mother is such a thrifty Dutchy that she can’t bear to toss the noodle water out when she boils noodles. “She says it is pouring nutrients down the drain.” Instead, Mom boils noodles in whatever the liquid is and prefers to not drain them. This includes, when she makes spaghetti, boiling the pasta in tomato sauce, watered down, of course!

Gee, I’m going to miss this local flavor! If you’d like to join in the fun, tell me about your favorite regional cooking story, via email or the blog comment section (which is still a mystery to me and others).  Laurie Lynch

At Fleur-de-Lys Farm Market this week: The Lenten roses are bowing their heads, the skunk cabbage is poking up through the muck, and Bleu the Great Blue Heron has come back to the Fleur-de-Lys meadow. Eggs and daffodil bunches in the shop!

Looking for a Good Home: Griffey, our retired Mennonite buggy horse and old graying Standardbred gelding, needs a good home. He would make a low-key companion to any pastured animal, has no vices, and is an easy keeper. Please give me a call at (610) 683-6418. 

Lost and Found: A pair of pink fuzzy leggings with a black waistband must have fallen out of a customer’s car. Size 2-Toddler.

Written on Slate: We get too soon old and too late smart. – Pennsylvania Dutch proverb

Sunday, March 20, 2011

Fleur-de-Rhapsody


You know I love writing about food, farming, feasting, family, and friendship.  Today I want to expand this a little bit to encompass what I consider the center of all good communities – the public library.

Kutztown has a gem: The Louisa Gonser Community Library. When we first moved to town, the kids and I would visit the library’s cramped quarters in the cellar of the borough building. In 1998, when the library was built at 70 Bieber Alley, the kids and I would often stop in on the way home from school. In 2003, our family opened our doors for the library’s Holiday House Tour. In the last several years I’ve snuck away from the farm on many a Saturday morning for a quick trip to the library’s “back room,” where used and donated books are sold for a song.

As with all libraries, it’s not just the books, it’s the people. Janet and Jane are always so helpful and pleasant, but in Sarah Edmonds, I have found not just a librarian, I have found a kindred soul. The other day I returned a book and was telling Sarah how much I enjoyed it. Well, she said, there is another by the same publisher that you must read. She couldn’t remember the title, but she went to her computer, typed a bit, searched a bit, and after a minute or so told me she had placed a request for me.

A week or so later I got a call that “Gourmet Rhapsody” by Muriel Barbery, had arrived.

First things first. Sarah Edmonds works at the library, but she and Anton Shannon also have started a CSA (Community Supported Agriculture) business called Good Work Farm. It is located near Vera Cruz on three of the 480 acres owned by Lehigh County as part of The Seed Farm. Last year Sarah and Anton were among the first apprentices with the agricultural incubator program, farmers-in-training in both the classroom and the fields. This year, the first for Good Work Farm, Sarah and Anton are starting with a 70-member CSA and a few smaller markets. They will have veggie drops in Kutztown, Bethlehem, and in Vera Cruz. Check out details at goodworkfarm.com.

But before the CSA and the library, I came upon Sarah at another lovely Kutztown event, an art studio tour. I can’t remember who sponsored the tour or why, but I do remember visiting the home and art studios of Sarah Edmonds and her husband Daniel Leathersich, a painter, writer, musician, and graphic artist. (He designed Good Work Farm’s business cards). No offense to Daniel’s many talents, but what I remember most from the tour was Sarah’s beautiful Brussels sprouts stalks on the porch! And inside in the kitchen (Sarah’s studio) was a display of Sarah’s art, which is all about canning and preserving. Talk about culinary masterpieces -- edible still lifes!

So, back to the book.  “Gourmet Rhapsody” is true soul food, but rather than rushing into its pages as I did, I would suggest reading Barbery’s first novel, “The Elegance of the Hedgehog”. The characters you meet will only enhance “Gourmet Rhapsody”. But, until then, let me tempt you with a short excerpt, a tribute to our garden favorite, the tomato:

 “ … Sprawled on the bench beneath the linden tree, lulled by the low murmuring of the leaves, I woke from a voluptuous nap, and beneath this canopy of sugary honey I bit into the fruit, I bit into the tomato.

“In salads, baked, in ratatouille, in preserves, grilled, stuffed, cherry, candied, big and soft, green and acidic, honored with olive oil or coarse salt or wine or sugar or hot pepper, crushed, peeled, in a sauce, in a stew, in a foam, even in a sorbet: I thought I had thoroughly covered the matter and on more than one occasion I wrote pieces inspired by the greatest chefs’ menus claiming that I had penetrated its secret. What an idiot, what a pity … I invented mystery where there was none, in order to justify my perfectly pathetic mĂ©tier. What is writing, no matter how lavish the pieces, if it says nothing of the truth, cares little for the heart, and is merely subservient to the pleasure of showing one’s brilliance? And yet I had always been acquainted with the tomato, since the time of Aunt Mathe’s garden, since the summer when an ever more ardent sun kissed the timid little growths, since the moment my teeth tore into the flesh to splatter my tongue with the rich, warm and bountiful juice, whose essential generosity is masked by the chill of a refrigerator, or the affront of vinegar, or the false nobility of oil. Sugar, water, fruit, pulp, liquid or solid? The raw tomato, devoured in the garden when freshly picked, is a horn of abundance of simple sensations, a radiating rush in one’s mouth that brings with it every pleasure. The resistance of the skin – slightly taut, just enough; the luscious yield of the tissues, their seed-filled liqueur oozing to the corners of one’s lips, and that one wipes away without any fear of staining one’s fingers; this plump little globe unleashing a flood of nature inside us: a tomato, an adventure.”

Through those words, I can taste summer. Laurie Lynch

Speaking of Tomatoes and Books: The library has a copy of the new cookbook “Harvest to Heat” by Darryl Estrine and Kelly Kochendorfer. Another Kutztown community connection: Tim Stark and his heirloom tomatoes are featured with NYC Chef Daniel Boulud (photos and recipes too) throughout the book.

Speaking of Words: Cousin Rebecca has a new kitten, product of an all-in-the-cat-family relationship. I hear it’s as cute as can be, with a brilliant name, given the circumstances: Oedipuss.

No Peeps: We will not be renting peeps this Easter. Scratch that. I will not be renting peeps this Easter because I need to disperse my egg-laying flock, not replenish it.  And how to do this while still offering customers Fleur-de-Lys eggs for as long as possible is the quandary in which I find myself wallowing. So, at this point, what I’m thinking is that I will offer all of you (as well as any of your friends) our 1-, 2-, or more-year-old hens for $5 each if you would like to raise your own hen fruit at home. Please reserve the number of hens you would like now (or in the coming weeks) for pickup in early June.

A Different Kind of Peep Show: I’ve been trying to illustrate these blogs with scenes of Fleur-de-Lys Farm … and then the family hand-me-down camera died. So, I invested in a new point-and-shoot to record these last few months. For this blog entry, Maxatawny's Eyes of March (my apologies to William Shakespeare): snowdrops in the “hobbit garden,”  a view of winter aconites from the family room window, daffodils poking up near by front steps, and a photo taken several years ago by my daughter Marina of Hottenstein Road’s yearly visitors – migrating snow geese.

Written on Slate:  “I had a dog. Or rather, a snout on paws.” Muriel Barbery (She likes dogs too!)


Tuesday, March 8, 2011

Fleur-de-Luffa

 
I don’t know about you, but I’m thankful to see a little green. No, I’m not talking about green beer and St. Patty’s Day. I’m talking about little shoots of garlic breaking through the field in rows and little green nubs of daffodils pushing up where the March sun touches the soil. And then, there are the photographs of seasons past at Fleur-de-Lys Farm.

 Over the years, the plants that have harvested the most questions from visitors are our lovely luffas. Luffa aegyptiaca is what it is known as in botanical circles. In the bathtub or the kitchen you might hear it called simply, luffa. In vintage seed catalogs or encyclopedias, it might go by the name of dishcloth gourd, Chinese running okra, vegetable sponge, or strainer vine. 

The 1888 Burpee’s catalog described luffa as “A natural dishcloth, and a most admirable one. Many ladies prefer this dishcloth. The fruit grow about 2 feet, and the vine is very ornamental, producing clusters of yellow blossoms, in pleasing contrast with the silvery-shaded, dark-green foliage. In the North this variety requires starting in a hotbed. The dried interiors of these gourds have already become an article of commerce; grown in Florida, they are sold by Philadelphia and NY druggists.”

Luffas have been a solid fill-in crop at Fleur-de-Lys. Like eggs, our luffa sponges are available year-round. Luffa seeds need to be started indoors in March, but after you plant the baby luffa vines in the ground around June 1 (in Pennsylvania), you basically stand back and let ‘em rip. The vines curl and twist and travel across the planting bed and clamber up any fence or trellis that gets in their way. They keep growing and going, over wires and pickets, scrambling until frost stops them in their tracks. Meanwhile, they push out these yellow searchlight blossoms that call to pollinators and photographers. Turn your back, and a fruit starts growing, peeking out behind a fan of leaves like a shy kitten. Next time you look, it’s putting your biggest baseball bat zucchini to shame.

As summer eases into fall, the mature luffas change from green to yellow to brown. After the first hard frost, I cut off the luffas from the vines and place them in our plastic hoop house to dry. When the solar heat begins to wane, I bring them inside where they continue to cure with the heat of our pellet stove. As they dry out, you can gently squeeze and pop the skin, breaking the blossom end cap and almost unzip the skin along its lengthwise ribs (like peeling a banana), exposing the plant’s fibrous vascular system … aka, the luffa sponge. Next, the fun part: shaking out the seeds. Once the seeds are removed (save them for next year’s crop) you can soak your luffa in hydrogen peroxide or bleach to lightened any dark spots.

Then, rub-a-dub-dub, you’re ready for the tub! According to a University of Georgia Extension publication, the luffa sponge induces blood circulation for the skin, providing relief for those suffering from rheumatism and arthritis. And potato and carrot skins love them too! By using a luffa as a vegetable scrubber, you don’t remove the valuable nutrients often lost by peeling. Luffas are machine washable, environmentally safe, biodegradable, and a renewable resource.

Yes, you can even eat them; when they’re young, about six inches long. My nephew/chef Wille sautĂ©ed a few for me last summer. With a little olive oil and garlic, they taste like any other young, tender squash … but they grow up to be so much more. Luffas are used as soles for slippers, insulation for army helmets, stuffing for mattresses and saddles, filters for steam engines and diesel motors, and can they can soundproof wall boarding. At Fleur-de-Lys Farm Market, we sell luffa chunks for $2 each. 

Search for the green, Laurie Lynch.

March Madness, Windowsill Greenery: We have a limited supply of Fleur-de-Lys Farm luffa seeds if you’d like to give them a try.

Listen for the Green: Doug Tallamy, professor and chair of entomology and wildlife ecology, U of Delaware, and author of “Bringing Nature Home” will give a free lecture at Kutztown University’s Boehm Science Center, Room 145, March 21 at 7 p.m. Books for sale and book signing after talk.

Green with Envy:  What are friends for?  Bob Leiby, Lehigh County Cooperative Extension director and potato man, emailed asking if I had any “sprouted, spindly old potatoes” in my potato storage area that he could use for a class he was teaching. “The ones you had last year were excellent to make a point about the physiological age of potato seed.” And what about the physiological age of potato farmers, I’m feeling a little sprouted and spindly and old myself! 

Taste the Green: Remember the sauerkraut I mentioned tasting at the Pennsylvania German Cultural Heritage Center? Well, I got in touch with Becky, the woman who made the dish for Christmas at the Farm. Here is her story:

“Sauerkraut's been made for probably thousands of years just by using two ingredients, cabbage and salt. And that's all I use.”

Sauerkraut
5 pounds cabbage, outer leaves removed, cores removed, thinly shredded
3 Tablespoons kosher salt or sea salt (don't use salt with iodide)
Mix shredded cabbage and salt thoroughly. Let stand for 10 minutes to wilt. Transfer to crock. Using a potato masher, crush cabbage until juice forms and comes to the surface. The traditional way to weight down the kraut is to spread a clean, washable cloth directly on it. Tuck edges in all around. Place a plate that just fits inside crock so the cabbage is not exposed to air. Place a weight – stone, brick or a glass jar filled with water – on top. Check the kraut every few days. Fermentation causes gases and bubbles. Remove scum as it appears on the top, wash cloth and plate, and put back on top.
At a temperature of 68-72°, the kraut could be ready to eat in 3-4 weeks. Eat, can or freeze after this time period.
“This kraut is so much milder than the stuff in the bag or can. It's got a slight crunch, not mushy. I usually rinse mine before cooking with it to remove extra salt,” Becky suggests. “Modern adaptation: Place plastic food storage bags filled with water to weigh down the cabbage. The object is to keep the cabbage under the brine and to seal it from the air to prevent mold.

“For the recipe I used at Christmas, I really just eyeball the ingredients and taste. It's based on old recipes I've seen. I used my homemade sauerkraut on the bottom of the pot. I added a tablespoon or two of brown sugar, chopped apples, some apple cider, and a handful of onions. I placed the turkey on top and simmered that night over the fire. I had precooked the turkey that night for demonstration purposes. Turkey or goose and sauerkraut were a very traditional 19th-century way to eat Christmas dinner.”

Green (as in inexperienced) with Blogs: I’ve gotten several emails from people who have tried to become “followers” but can’t, as well as those who have left comments that disappear. I’m trying to root out the problem. In the meantime, if anyone has any ideas, please let me know.

Sunday, February 13, 2011

Fleur-de-DozenRoses


I’ve always felt that counting your blessings was better than counting long-stem roses in a box. I’ve assembled 12 of my recent "roses" to share with you. In the coming year, make the time to enjoy your own bouquet, filling it with new places, fond memories, nature, nurture, home cooking, celebration, reflection, humor, music, friends, family, and faith.

1.  My first rose or gift to you would be the inspiration to visit one of nature’s cathedrals. You need not travel further than your backyard, but in early December my son Richard and I were fortunate enough to be invited to Tiburon, CA, across the bay from San Francisco. You might remember our hostess, Trig, from an earlier newsletter on "Brownie Points".  We saw her in action, delivering boxes of her brownies to the Golden Gate tollbooth workers and hotel doormen, as she gave us a tour of the city that claims her heart. The place that claimed my heart was Muir Woods. Talk about long stems … my baby, 6'6" Richard, and the redwoods.

2. Wisdom is a rose, especially when it's easy to remember. At Domaine Chandon winery in the Napa Valley, we learned about The Half Rule. This can encourage you to visit a local winery, even at the last minute, when you have the urge to celebrate with something bubbly … and it prevents freezer explosions.

The Half Rule: To chill a warm bottle of sparkling wine, fill a bucket half with ice, half with water, and partially submerge the bottle for half an hour … and it’s ready to open.

To Open: Peel off plastic/metal covering. Keeping your palm over the wire crown and cork, make six twists to unwind the wire tail. Then, gently turn the bottle, keeping the cork cupped firmly in your hand until the cork releases. It should release with a whisper, not a pop. (Note: This takes some muscle and patience, but don’t worry, you have both!)

3.
Domaine Chandon Herbed Cream Cheese Spread

8 oz. cream cheese
2 oz. blue cheese
1 Tbsp. chopped walnuts
1 Tbsp. chopped chives
1 Tbsp. chopped parsley

Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy; add blue cheese and walnut mixture; blend until thoroughly combined. DO NOT OVER MIX. Serve with French bread or crackers.

4. Marina came home from Vesalius College, Brussels, for the holidays and her beau Ziggy joined us for two weeks. On his first visit to the U.S. Ziggy wanted to see the White House, Times Square on New Year’s Eve, and the field where the Woodstock Festival took place.

On the spur of the moment, I decided to chauffeur them on a day trip to the Bethel (NY) Woods Center for the Arts, located on the bluff of what was once Max Yasgur’s dairy farm and, in August of 1969, three days of peace and music. The exhibit at the center (closed for the winter, reopening April 2) features artifacts, photographs, recordings, and newsreel footage from the festival and the times, setting the social, cultural, political, and music scene of the Sixties. Earlier in the month, I read a quote by Anita Milner: "I’m now old enough to personally identify every object in antique stores." As I was leaving Bethel Woods, I realized I was old enough to have the years of my youth featured in a MUSEUM.

5. A woman in my faith-sharing group really saved me this Christmas. Terry always brings great snacks and reflections to our get-togethers. This holiday she brought jars of Sugar-Coated Pecans, with the recipe attached. One nibble and I was hooked, and I whipped up batches for all of my relatives.

Terry’s Sugar-Coated Pecans

1 egg white
1 Tbsp. water
1 lb. pecan halves
1 cup sugar
¾ tsp. salt
½ tsp. ground cinnamon

Preheat oven to 250° F. Grease one baking sheet. In mixing bowl, whisk together egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites and stir to coat evening. Remove the nuts and toss them in the sugar mixture until well coated. Spread nuts on prepared baking sheet. Bake at 250° for 1 hour. Stir every 15 minutes. Store in airtight jars.

6. Sometimes you just have to breathe deep and make permanent the memories. If you have ever driven in the Fleur-de-Lys neighborhood at night between Thanksgiving and New Year’s, you undoubtedly have seen Clarence’s Christmas display at the former Eagle Point Hotel.  This year I was taken by the magic it seemed to hold over Magoo the Bouvier. I’d take him out for his nightly sit (no, I didn’t forget an h) – he’d sit on the hill next to the carriage house and just watch and listen to the tiny, twinkling lights and the tinny songs, a maze of motion and merriment – captivated. Then, when a car passed by, we’d hear, "Ho, Ho, Ho, Merry Christmas," and he’d cock his head and wonder. Each night we repeated our ritual as I drank in the scene so it would last me a lifetime. 

7. A musical rose blossomed the night my nephew Andre performed his guitar solo "Marie". The energy and tempo of the instrumental composition matched that of his grandmother, the matriarch of the Fedon family, and won her instant approval. (That's Marie and some of her boys with the Nittany Lion. Andre is in the middle, riding the lion.)

8. In December, my friend Dina, her son, and I went to the Pennsylvania German Cultural Heritage Center for Christmas on the Farm. The center, part of Kutztown University, captures rural life on an 1800s farm. It was a charming event where we tasted old-fashioned treats and got spooked by Belsnickel. On New Year’s Day, Dina had a gang over for traditional pork and sauerkraut. She was inspired by the sauerkraut we tasted at the Heritage Center that was cooked with apples over a wood fire in the kitchen hearth. Historical authenticity isn’t as high on Dina’s list as convenience. To prepare the feast she opened a pouch of store-bought sauerkraut, dumped it in a pot on her stove top, tossed in chopped apples, sprinkled some brown sugar, added a pork roast, and cooked it for a good, long simmer. We all had seconds and thirds.

9.  I started 2011 with knee surgery and a new insurance deductible – who says we don’t need health care reform? The evening after my surgery, with Marina as my nurse, I was sacked out on the living room couch, knee iced and propped up by pillows. As I rested there in the dark, I listened to Ziggy preparing a special "thank you" meal for me. This fellow knows his way around a restaurant kitchen, so he was completely at ease in mine. The lights were low, the pellet stove was burning, and yeah, I was on some heavy-duty painkillers. I lay there listening to the chopping, dicing, and whipping, and I enjoyed a symphony of sounds that created a musical masterpiece, as well as a culinary one.

10. Ziggy prepared a "starter," followed with a steak fit for the Queen of Fleur-de-Lys, and finally, strawberries dipped in white chocolate, mousse, and a luscious berry puree.

Ziggy’s  Starter
(Serves 4)

Chop a half bulb of fennel in little cubes and cut bacon in tiny slices. Saute until the fennel softens and then add a bit of cream. Make sure the cream does not cover the fennel-bacon mixture. As it starts cooking, remove from stove and add enough Parmesan cheese so that everything sticks together.

Sauce: Take two egg yolks and add a tiny bit of vinegar and water in saucepan. Beat the mixture until it foams. Then heat on the stove at a low temperature, and keep beating. Just before it starts to cook, you take it off the heat (otherwise you have a scrambled egg). Add pepper, salt, and ''some of that lovely pesto of yours … hehe!"
       
Scallops (12 large): Salt and pepper scallops and then grill at a high temperature for about 45 seconds on each side "otherwise you’ll get ping-pong balls, haha.''

Assemble:  Center a portion of the fennel mixture on a salad plate and sprinkle with watercress. Top with three scallops. Spoon a pool of sauce on either side. "Voila."

"I'm sorry I don’t have exact amounts," he wrote the other day. "I never really do but I'm sure you'll make it perfectly fine. The only hard part is the sauce. It's the same method as making a bĂ©arnaise sauce. Smakelijk!" (Flemish for "bon appetit!")

11.  When Celso returned from the holidays in Brasil, he brought with him homegrown and home-preserved gifts from his mother, Tania. The first was a jar of preserved guava with cloves that I savored for a week or so mixed with yogurt for breakfast. Then, there was a bag of  "pinches" – teeny guava-filled pastries, about the size of peanuts. They were gone in a day or two. Tania knows I have a passion for guava, and I can’t wait until May when we can find other common loves (besides Celso, of course). She and her husband are visiting for Celso’s graduation from Kutztown University.

12. "The heart is forever unfaithful, and the feelings of love will come and go, but true love is not about what you feel. It is about what you do."  "The Lost Diary of Don Juan" by Douglas C. Abrams

A bouquet for your thoughts – Laurie Lynch