One year anniversary

Happy one year anniversary to my dear friend and blogging buddy. 

We don't have a lot of readers. We don't even blog too regularly. But, in this past year I think that all doesn't matter too much. It begin as a New Year's resolution for me to try something new and creative. I shared it with my sister, brother-in-law and Tyler on New Year's Eve and I tried to name it, "How does my garden grow?" but Tyler couldn't stop thinking impure thoughts. Good thing I waited another 4 months to act on my decision because it gave me the time to come up with a fitting name and fitting blogging partner.

I wanted Tierra Rural to be about food, nature, the environment, innovative ideas, sharing, gardening, connecting and us. And I think it is. Tierra Rural has brought me closer to a great friend and to the natural world around me. We hope to keep growing with the blog and to make it more informative and inviting every year. (I do really hope we can double our followers ;)

So, here's to friendship and new adventures in the blogosphere! Cheers

Marci

I want, I want, I want for spring

Something has come over me this spring and it's not good. It's this sudden want for everything. I'm slowly being sucked into a black hole of consumerism, but I haven't been sucked in yet! I am staying strong to my commitment to buy things based on need and not want.

However as I continue to resist I figured there is no harm in sharing my latest, cutest I want, I want, I want item for the garden. Check out this fantastically cute vegetable flag banner!

It's 28 buckaroos at the Windsparrow Studio shop on Etsy. You can check out this banner as well as others here: Windsparrow Studio on Etsy. You can cruise for other gardening I want, I want, I want items on etsy but let me warn you before you do: cruising etsy is a time zapper.

Ah, now I will return to picturing that cute little banner hanging on my back fence welcoming people into my garden. Hmmmm.... I may just give in on this one!

--Lila

While you were traveling Marci...

NPR ran a story on window farming (even though I think it should really be called window gardening, but that's a different story) that I thought you would enjoy. So you can listen to it here.

Here's a video the window farming project too:



Pretty interesting, eh?

Lila

Happy First Day of Spring!

Yesterday was the first day of spring and I can't think of anywhere more beautiful to be on the first day of spring than my dad's garden in Red Bluff. He's been working this garden for the past 20 years and let me tell you it is pretty incredible!

Particularly outstanding this year are the small yellow tulips that are blooming in the border around the house. My dad used to plant a hybrid tulip breed but for the last couple of years he's been doing these small non-hybrid tulips that are native plants from Afghanistan. His Japenese maples are looking great too. The shot below is of an incredible bright red one in the yard. Pics below also include shots of a magnolia tree that is still in bloom, some nice sedum in the park strip, and a shot of my mom's indoor violets that are looking quite beautiful too.

Here are the pics from around the garden yesterday, I hope you find them inspiring!

Happy spring to all!

--Lila

Quick Spring Pics!

I am loving this time change! It's a little hard on the body but at least I can come home and appreciate what is happening in the garden while it's still light.

Today I was particularly struck by the blooms on our carolina jessamine and had to post the pics. We planted it about a year ago in our backyard against our fence. Our hope when we planted it was that it would eventually cover the fence but it doesn't quite seem like that's going to happen due to the way the vines are climbing. No regrets about the decision to plant it however because it blooms so beautifully and attracts so many bees- which I just love! I just planted some creeping fig this weekend and hopefully in a few years that will be the solution to covering the fence!

Hope you all are enjoying this season as much as I am!

Lila

Ryan's Cabbage Salsa Recipe

Nothing is worse than seeing produce go to waste. It just makes me cringe when I have to clear out the refrigerator and into the compost heap goes unused veggies. Embarrassingly enough it's a chronic problem for us with our CSA veggies. So I'm always excited when we find new ways to utilize produce we get in our box that we wouldn't otherwise use.

Last week Ryan did a fantastic job of using up cabbage and radishes that were otherwise destined to go bad. He made a fantastic cabbage salsa that went on tacos, breakfast burritos, and is a great seasonal substitute to go with chips instead of tomato salsa.

Picture: Ryan in the kitchen. He's not making cabbage salsa but I'm sure it's something tasty.

Here's Ryan's delicious and easy cabbage salsa recipe:

1 head green cabbage (chopped 1/4")
1 can diced tomatoes drained (or fresh tomatoes)
5 large radishes diced
5 green onions chopped
2 carrots diced
1 cup lime juice
1 orange juiced
3 tbs cider vinegar salt/pepper

Mince following ingredients in food processor:
4 serrano chiles (with seeds for hot! And Ryan made it HOT!)
3 habanero peppers (again with seeds for hot)
4 cloves of garlic

Combine all ingredients, chill for 4 hours, eat.

This recipes makes a good big batch, which is great because the vinegar allows it to keep for a nice long time.

Delish!

Lila

Sow the Seeds of Victory

Tuesday night I attended a food lecture at the San Diego Natural History Museum about the history of Victory Gardens and how these gardens are making a come back at home, in schools and in communities.

The speaker, Rose Hayden Smith, is an expert on Victory Garden (VG) history and shared her fascinating knowledge of how and why VG started as well as her collection of VG posters, some dating back to WWI. 

What really resonated with me was the level of involvement and campaigning the U.S. government put forth to encourage Americans to grow their own fruits and vegetables during both the World Wars.  They proclaimed it was our civic duty to let no vacant lot go ungardened.  No food to be wasted.  Food miles count, eat local.  Consume less wheat and meat.  Grow your own.  And we thought we were being revolutionary in 2010 proposing these views when in fact almost 100 years ago the U.S. government and the Department of Defense was actually bombarding us with literature and posters telling us to do these same things!

What also really interested me, being an educator and all, was the popularity of school gardens and how they nourished students during war time.  I assume they ate healthy, nutritious food for lunch, but I definitely cannot assume they are eating healthy, nutritious food nowadays with the amount of money the government provides the schools to purchase food for lunches.  Did you know schools receive less than $3 per child for a lunch and only about a $1 is actually spend on food? Crazy. Now I remember the day I forgot my lunch at home in the 4th grade and had to eat school lunch that day.  They were serving nachos and it looked like a dog $#!t on my chips. I still have the image in my mind so it must have been that bad.

If the government could rally the people and schools to make a difference for their country, can't they do it again? There are lives to save, like American children whose obesity rate has nearly tripled in the last 30 years.  School gardens can help to begin to solve the problem by providing healthy food for students and a way to teach nutritious eating habits at school and at home.  It peaks the interest of kids who have never seen a fruit or vegetable as a living plant in the ground.  Carrots grow underground? Wild!

Rose Hayden Smith shared that there were 4 million new gardeners just last year! And gardens in schools are popping up right and left.  I am so happy to be part of the growing number of gardeners, albeit my little container garden is more for nibbling than actually eating, but it gives me a connection to my food, a knowledge of where my food comes from and an excitement of being able to produce good, healthy food.  San Diego is a great place to get more involved in the food culture and they even have their very own Victory Gardens organization!

Attending this lecture and many others in past as well as reading up on food culture and policies it has really hit home that communities and individuals can change their ways of life and eat healthier, local foods, but it really is up to the government, especially USDA, to change food policies and where they spend their money on food...like not on frozen, processed lunches for children...to have the impact needed to reach the nation like Victory Gardens did in the past two World Wars. At the moment Congress is going to reauthorize the Child Nutrition Act and decide how much money will be spent on school breakfasts and lunches for the next 5 years.  There is a movement to increase the amount spent per lunch by $1 and you can participate by writing or emailing your elected officials.  It is made really easy if you visit Chef Ann Cooper's blog.  (I also saw her talk a few weeks ago and she is such a cool lady.)

Hmm, I feel I digressed a bit from the beginning, but there has been lots to talk about and lots to share due to fabulous San Diegans putting on such great events.

Keep gardening,

Marci

Winter garden journal: Watch and wait...and then maybe steal a nibble + WF Vegetarian Chili *Recipe*

I'm going to start with the good stuff:
A hearty vegetarian chili can be quite elusive, but I believe I found my dream pot of beans recipe at the Whole Foods website.  I made the spicy, healthy chili last night and was delightfully surprised how awesome it was, so I thought I should share the recipe with you all 3 readers because I share the health and wealth like that.

WF Spicy Vegetarian Chili (click to see recipe)

I felt I should add pictures of the process since I had no participation in the recipe creation

Tips for recipe:

• Add 1 T of chipotle in adobo.  It was pretty spicy with even just that amount.
• Add only 3 cups of water instead of 4 or it will be too soupy.
• Sprinkle generous amounts of monterey jack cheese, sour cream, cilantro and green onions on top.
• Make enough for leftovers because it is that good.

The finished product served with blue corn chips.  They are great for dipping!

Winter garden journal:

Things are getting off to a fine start on the winter garden porch.  Fennel fronds are blowing blissfully in the wind, broccoli is begging for us to eat it (and we have taken a nibble), beets are chugging along, but no root popping up yet, fava beans just ended flowering and are now producing minuscule beans and the snap peas, oh the snap peas.  They are barely hanging in there, literally they can't really hang too much from the twine anymore because I think San Diego wasn't enough of a winter for them.  They just got burned out...hehe.

 

 The snap peas also faced some discrimination these past weeks from the HOA (homeowners association) because their small little vines may cause structural damage to the condo.  Seriously?!  It really has been a challenge to have a small garden on a porch with a HOA patrol out to get you.  I have had to take down my bird feeders, several hanging plants and now the snap peas crawling up a piece of twine.  I really don't understand how they allow ugly as hell satellites on porches, but not beautifying plants and flowers.  It's an odd thing and I have a feeling this doesn't happen very often north of southern CA.  

Anyways, broccoli and a couple snap peas have been tasted and devoured...yum, yum.  We are just waiting and watching for the fennel and beets to start to grow bigger and emerge from the depths.  

Happy gardening!

Marci

P.S. One of the Tierra Rural contributors got engaged this month and asked the other contributor to be a bridesmaid.  I said yes.  Congrats Lila and Ryan! I guess I can cut her some slack for being absent.  She is busy in love.

Urban Orchards

Have you ever enviously eyed a mature tree dripping with ripe fruit and wanted to just snatch one off and put it quickly in your pocket?  This probably happens more frequently to city folk.  I only say this because most urban dwellers do not have the space to grow numerous fruit or nut trees and when one sees a scrumptious pomegranate tree being neglected it can make you cringe.  Farmer's Markets and CSA's are great ways to enjoy fresh, local produce, but when one can easily enjoy fresh, local produce for free, even better.

Lemons hanging from my Grandpa's tree.

I recently watched an interesting program on PBS.org called Fallen Fruit about a renegade group of fruit lovers who get together to hike around several neighborhoods to pick fresh fruit from branches hanging away from private property.  It's very cool. They have discovered that if someone's tree branch hangs over onto public property, it automatically makes anything on that branch public property too.  And free for the pickin'. They start out in the evening with the goal in mind to find fresh fruit, as well as to mingle and meet new people with similar interests.  The fruities have even mapped out prime tree locations in various neighborhoods!

I love the idea and wouldn't it be cool to have a forum for one to post about an over abundance of fruit at their house?  Happy stomachs and no wasted food. Good stuff. I think I am going to do that some day...

This short documentary reminded me of fruit picking up in Red Bluff with my brother and dad at a peach orchard.  It is owned by a trusting elderly couple who don't have the means to pick and sell it themselves, so they allow the public to come, pick flats of peaches or nectarines and leave the money in a jar.  I know it doesn't seem too exciting, but I had quite a time picking peaches and nibbling nectarines. It was a fun time to spend with the family and enjoy the fruits of our labors together. ;)

 Jeff and I showing off our pickings

I can't wait to grow my own food, but until then I will be enjoying the fruits of others.

Marci

Red/Gold Potato Soup *Recipe*

In November and December of last year I made this soup 5 times.  For my boyfriend, for my sister, for my parents, for my boyfriend again and for my co-workers.  It's so good it makes you want to share it with everyone!  And it is a nice reminder that it is winter since I live where winter only peeks it's cold eyes every few weeks.

Red/Gold Potato Soup
(I've made it with red potatoes, russets and yukon golds.  You can make it with any or all.)

4 russets or 8 red or yukons
water
1 can of cream of mushroom soup
4 ribs of celery, chopped
1 onion, chopped
3 slices of bacon
1 1/2 cups of vegetable broth
8 oz white american cheese (not very sophisticated, you say? How very unpatriotic!)
1-2 teaspoons of lemon pepper
salt and pepper

Cut bacon into 1/4" pieces and add to medium-hot saucepan.  Cook until browned.  Remove bacon and set aside.  Keep bacon fat in saucepan and add chopped celery and onion.  Cook until soft and slightly browned.

While celery and onion are drowning in bacon fat, cut potatoes into 1/2" pieces and put in empty large pot.  Pour water into pot until just above the potatoes.  Add vegetable broth, cream of mushroom soup, bacon, and celery and onion when they are softened.  Stir and simmer until potatoes are tender, or about 30 minutes.
Slowly add pieces of cheese to soup and stir to melt and incorporate into mixture.  Next add lemon pepper, salt and pepper to taste.
Enjoyed best with good french white bread, like from Bread and Cie. :)

Veggie Note: One could omit the bacon to make it vegetarian and maybe add a bit more lemon salt and/or thyme for flavor.  Thanks to Tyler's dad for the yummy recipe I've made my own.

Enjoy on a cold, rainy evening!
Marci

Black Bean and Soyrizo Burritos w/ Guac! *Recipe*

I love, love, love Mexican food. And when I leave San Diego I will forever remember all the bean and cheese burritos, queso fundido and carnitas I ate whilst there. But, sometimes I like to know I am not eating lard in my beans, so I make them myself.

Black Beans

The players

2 cups of black beans
1 large onion or 2 small
1 large green bell pepper or 2 small
1 tablespoon olive oil
1/2 tablespoon ground cumin
1/2 tablespoon chile powder
pinches and dashes of salt and pepper to taste
water
juice of 1/2 a lime
2 tablespoons of chopped cilantro

*Soak black beans in water for about 24 hours.

Add olive oil to saucepan and turn on medium heat.
Chop onion and bell pepper into 1/4" pieces and add to saucepan. Cook until soft, about 10-15 min.
Add cumin and chile powder, stir. Cook another 3 minutes.
Drain and rinse black beans and add to saucepan.
Pour water just over the top of the black bean mixture.
Bring to a boil and turn down heat to simmer for about 2 hours.
Stir occasionally and add water as needed, as the beans will soak up the initial water in pan. Flavor with salt and pepper as it cooks.
When beans are soft and most of the water has cooked away, add lime juice and cilantro. Stir all together and voila, black beans to last you for the week!

Guacamole

2 avos, cut into small squares
juice of 1 lime
1/2 of small onion, chopped finely
1 jalapeno, chopped finely
1 tablespoon of cilantro
salt and pepper
1/2 of tomato, chopped

Mix all ingredients together in a bowl. Let sit in refrigerator for at least an hour to let the flavors mingle. Enjoy in burrito or with chips.

Tip: Before putting guac in fridge, pour a small amount of olive oil on top to cover. Put plastic wrap directly on top of guac and that will prevent any browning of the avos.

Dinner is served.

Note on soyrizo: There is some good stuff at Trader Joe's and I just scramble half of it with 8 eggs. (yellow blob in bottom of picture.)

Buen provecho!

Marci