A Glimpse Into the Future

You can see more of Novella at Ghost Town Farm blog.

Full of Beans Part 2 - My Favorite Fava

I was origionally introduced to the fava, also called broad bean, maybe five years ago. At first we only used them for a most delicious hummus that was spread over freshly baked breads but over time we have been treating them more as a dried bean and really enjoy the flavor they impart as an addition to soup or simply cooked and added to a salad. A most versatile bean.


This member of the pea family is quite possibly my very favorite bean...hmm, my favorite bean is a pea of sorts, very interesting. Anyway, they are my favorite not only because of their tantalizing flavor but cold hardy and enduring nature. When all other beans are still struggling to germinate in spring's often still cold soil, favas are already well under way. They will easily tolerate frost and below freezing conditions.

Planted early enough, and if the weather is not too hot, a second late fall crop is also a possibility from a new planting or the original that has been cut back after harvest, producing an influx of new beans. We have never replanted them, but have had some success with cutting them back and being rewarded with a much smaller second crop if the weather holds long enough. Mostly, we focus on the original crop that always seems to exceed our every expectation come hell or high water. Literally, this bean has managed to provide for us not only during the hottest summers but also thrives during the cold harsh wet ones.


The mature pods can be picked for fresh beans that we use in hummus and stir frys but most are simply left to dry on the vine.


The roots themselves fix nitrogen into the garden's soil making them an excellent cover crop. Notice the little round nitrogen filled nodules on our fava roots.

Full of Beans Part 1 - Runner Beans

I love my beans, especially when they are done. Not done in the sense of "well done" but done as in "finished done," meaning I am finally done processing them done. One of the nice things about our beans is that we dry most of them and I can put off the shucking of beans for, well, for as long as I really need to. So the bean dance seems to take place a little later every year. A couple weeks ago the grandson and I finally finished working our final tub of beans. It was a good year, and we ended up with more than we had originally thought, certainly more than enough to see us through the winter months with plenty of soup.

Doesn't grandson look like a thrilled participant? He suggested that perhaps we shouldn't grow any beans next year. I think he is praying that this chore will soon be over.:)

A couple of the varieties we grew were our long standing favorites, Painted Lady and Scarlet Emperor runner beans; provided with proper support they can grow upwards of 15'. I grew most of them along an 11' high fence and also set up a couple very tall poles which all of the plants where able to summit before fall...not so easy to pick that way. Apparently you are supposed to pick runner beans very regularly in order to keep the pods from reaching maturity as this will prevent flowers from forming. We don't, as our runner beans are used for dry soup beans and we still seem to get quite a few per plant.

Not only are the cooked beans edible but the flowers, leaves, and roots can be eaten as well, I have never tried any of these but supposedly it is popular to do so in South and Central America where this bean originated. Of course I have also read that the roots are poisonous so I will probably shy away from dining on them until I better understand the edibility aspect. I suppose that as with the mature bean itself, cooking removes the toxins.

Runner beans twine upwards in the opposite direction of most other pole beans. Would that be clockwise or counterclockwise? Got me, I guess it depends upon how you are looking at them.

The runner beans were picked a few at a time as they matured and set in the greenhouse for a few weeks to finish hardening up. I've heard this perennial's root can be dug up and overwintered to be replanted in the spring, I might have to try this sometime just to find out. All in all, they performed nicely this year. I was a little nervous early on as hummingbirds were actually fighting over the flowers, knocking many of them to the ground. Such an interesting little bird, we have never seen so many, chasing each other around squabbling and playing like a bunch of happy little children.

I think the mottled brown ones are Painted Lady and the pink and black are Scarlet Emperor?

A friend recently gifted us with a plethora of new bean varieties to try in next year's garden and hopefully many of these new additions will become welcome standards. I can't wait to try growing them.

Winter has barely started and I am already anxious for it to conclude. My wife and I both agree that it is much more enjoyable to play in the dirt than the snow....brr, -6° F this morning. You know it's cold in Idaho if chicken poo bounces after hitting the ground.

Drying Kefir Grains

Some time ago, a good friend of my wife generously shared some of her kefir grains with us. These grains, also called granules, are used to make a healthy fermented milk drink, we have been enjoying this probiotic beverage in the form of morning smoothies ever since. Months ago we performed a little experiment with our grains, drying a small portion for storage. Drying the grains was as simple as straining away the fermented milk and allowing the remaining grains to sit out in a warm dry area for a few days. We then deposited the little treasures into a small muslin bag that was set aside in our cupboard for a couple months.

We recently rehydrated those same grains and after being reactivated in milk were happy to find them as healthy and alive as before. To reactivate, we placed them in a small amount of milk for 12-14 hours, strained and added fresh milk. This cycle was repeated a few times until the grains appeared soft, white, and begin to ferment and thicken the milk allowing us to combine them with our original batch. Kefir can also be frozen or stored in the refrigerator for extended periods of time but we were more interested in seeing how dried kefir would hold up if kept in a muslin bag without any type of refrigeration.

I find these remarkable "living" fermented foods to be quite fascinating. It's somewhat strange to think that only a few years prior I had never even heard of, much less consumed, fermented foods like kimchi, (real) sauerkraut, and kefir that have now become such a standard part of our everyday diet

Freshly strained kefir grains, they look just like cottage cheese


Some of the same grains a few days later drying in a dish on the kitchen counter

Contemplating Sunflowers

Sometimes you come across a plant that is so eager to carry on that it practically demands to be part of the garden, our traditional variety of large "volunteer" Mammoth Gray sunflowers are just such a plant. They re-seed so readily and prolifically that we no longer bother planting them and simply thin the volunteers down to the choicest seedlings which are then either transplanted or left to grow where they have germinated. By fall, the stalks on some are so broad and the plants themselves so lofty that I must feign a lumberjack and cut them down with a hand saw as if in a small deciduous forest of giant flowers. Stalks are often used as pea or bean poles during the following season, given their height they serve as exceptional supports for runner beans if tied into a tepee type formation.

My wife in amongst some of the late July, still young but burgeoning, volunteer Gray Mammoth sunflowers

However, we did deviate from the previous years norm and try a new variety called Mongolian Giant that are best known for their extraordinarily large seeds. With heads that are supposed to reach 18" across and seeds around 1.5", ours averaged about 10-14" across with some seeds almost as big as was suggested. The plants, though somewhat smaller than the giant volunteers, differed in that they had extremely uniform heads that allowed for much easier processing. Mongolian seeds themselves also seem to be a little more user friendly in that their size and elongated shape are an advantage when shelling.

The flavor being superb, I am considering growing only this variety next season, my dilemma being whether or not I should buy pure seed or rely on my own that quite possibly crossed with the other flowers. Sunflowers are insect pollinated and have a very heavy pollen that is not easily carried long distances, so perhaps the 50 or so feet of separation between the two varieties was enough...I really don't know.

As you can see, there is quite a difference in size between the Mongolian and volunteer seeds


As soon as the heads begin to yellow in the back and the now darkened seeds appear to be fully developed we cut the plants down and let the seedy heads dry in our greenhouse for a couple weeks making the removal of seed less difficult. They are not left to lie around for too long as our humid fall weather invariably causes the heads to rot from behind eventually infecting the seeds. Once the seeds are removed we finish the drying process next to our wood or pellet stove because the unshelled seeds also have a propensity to become moldy if they are not cured properly in a warm dry environment.

Tip - if your seed shells get a little moldy due to humidity they can be washed in warm water and strained before drying. I have done this and it works great, no need to waste good sunflower seeds.

Heads left to dry in the greenhouse for a couple of weeks before extracting the seeds

Removing the seeds and filling our bins...a slow arduous task to say the least:)


Drawn to the sun as in a hypnotic trance these colossal flowers provide us with a tremendous amount of health-giving seed. Ironically, this gift is not without it's drawbacks. A nightly ritual involves the laborious task of shelling a couple handfuls of seed that are tossed into salads providing us with an abundance of nutritional benefits. Considering the time consuming nature of this chore we have started experimenting with grinding the seeds, shell and all, in our little hand powered grain mill and adding the powder to either salads or morning fruit smoothies. A kind soul recently sent me some interesting pictures showing a homemade huller in operation and I may have to further explore the possibility of making my own one day.

Not only are these sustentative seeds a great source of protein and numerous other beneficial nutrients but also contain trace amounts of "natural" fluorine that can help one resist tooth decay, making them an excellent snack. I found the below highlighted article to be rather interesting in that it helps explain why these seeds are not just for the birds.

The Undercover Fall Garden

During the last week of September I set up my row covers in preparation for the nastiness of November, a frigid month that often denies us and our plants a chance to adapt before bringing forth a maelstrom of cold and wet. This year we were faced with an extreme chill early on that quickly subsided into the much milder temperatures we have been experiencing of late. The snow has been melting as quickly as it arrives and many of our undercover winter greens seem to prefer this environment, finding the cool temperatures a welcome relief to this past summers abnormally hot weather, now but a fading memory.

I picked a grand salad last night, full of hearty greens that become all the more flavorful in the coolness of Autumn. In this years winter gardens we are growing Tuscan, Russian, Blue Curled, and Lacinato Rainbow kale the first being the least hardy of the bunch.

Underneath the row covers one will also find Treviso radicchio, a plant that performs marvelously in the late fall and early spring gardens in part, I believe, because of its long tap roots that help to give it staying power...as long as the voles don't find them.

Parsley, another true "superfood," makes up a fair portion of our winter salads with its extremely nutrient dense foliage.

Red Veined sorrel may be on of the least flavorful additions to the garden but given its beauty and enduring nature how can we possibly resist growing it? Once established this plant will readily re-seed itself...everywhere.

We love to grow turnip greens as they seem to thrive and even grow a little in the extreme cold weather, we plant both leaf and root turnip seeds in the fall and are often rewarded with little turnip bulbs in the very early spring.

Two of this years cold frames have transplanted radicchio and seeded arugula in them, we have quite a bit of luck getting arugula seedlings to overwinter and provide nice greens for late February salads.

A couple other plants that have recently surprised us with their cold hearty nature are the liquorice flavored chervil and Ruby Streaks mustard. Both are rather feathery and fine without much bulk but do impart a nice combination of flavors.


Outside of the row covers and cold frames the Bulls Blood beets and leftover Giant Red Celery are still providing us with a nice amount of greens or reds in the case of the beet leaves.


I planted a bed of "experimental winter density lettuces" that I know will not grow too much under these cold conditions but am hoping will put forth enough root to allow them to possibly spring forth when the weather finally warms. I did this because I had a few of these lettuces overwinter under cover of snow last season. If they fail it will be not be a wasted effort as I interspersed the row with time tested bunching onions that I know will manage the cold and provide for us in the spring.


We are also growing Swiss chard, salad burnett, various mints, oregano, and spinach. This post is dedicated to my wife who has been away for the past few days and has been inquiring about our "salad bar."

Canning a Thank You

Normally we freeze, root cellar, ferment, and dry most of our food but this season we took the leap and dared to water bath can part of our produce. We mostly canned food stuffs that would have otherwise been frozen such as tomatoes and fruit in the form of sauces, salsas, and such. We were a little nervous at first but with encouraging articles and advice from fellow bloggers on topics ranging anywhere from small batch canning to the proper books to read we managed to struggle through. After canning literally hundreds of jars we are now feeling quite confident in our abilities and still very much alive after consuming some of our wares. We are also thrilled to finally be finished with this task having just last week put our supplies away after one last batch of tomato sauce...all done.

So, a big THANK YOU to everyone that helped us out with this latest undertaking. The first three pictures are a reflection of our version of the Ball canning book's recipe for zesty salsa...one of our favorites.

Fred and Dorothy (my in-laws), thank you for all the useful canning supplies found at various garage sales this past summer.

We cleared out a special place for all of our canned goods in a cool back room closet and are now ready to face the biggest challenge of all, that of not eating everything up too fast.:) Next year, pressure canning? We shall see.

I don't mean to be a crotchety old "stick-in-the-mud," but was wondering if anyone else is concerned about the Bisphenol A (BPA) in canning jar lids? I'm not sure what to think of it at this point. Is There Bisphenol A In Your Home Canning? Your really up against it if you want to be healthy and chemical free in this day and age.

12/11/2009 - http://www.jsonline.com/watchdog/watchdogreports/79111742.html

01/03/2010- http://www.foodsafetynews.com/2010/02/wa-state-to-ban-bpa-in-food-containers-for-kids/

Tom and the Skunk

One of our three adopted strays, Roger, whom we found wandering in the bushes as a barely weaned kitten a couple years back has now blossomed into a huge almost 17 pound monster, and it's not all fat. Very much the outdoors enthusiast he does manage to get in a fair amount of scrapes with other neighborhood cats that happen to encroach upon his territory. We recently finished doctoring a bad bite and laceration on his plump little rump, this is the second time this year that he has had a serious wound...it never ends. This morning our little prince blew through the pet door, eyes half shut drooling all over the floor stinking of skunk. There are always skunks wandering around here and normally the cats avoid them without issue, but knowing Roger he probably walked up and swatted the wrong one on the buttocks and we are now all paying the price for his actions....phew.

Anyway, I thought I would share what we did to help "partially" relieve him and us of this most odiferous stench. After wrapping Stinky in a towel to help contain him, we washed his eyes and face with warm water, he did not seem to appreciate it but is very much used to being handled after his last two altercations. It is important to get this out of their eyes as soon as possible as it is extremely irritating and will cause an animals eyes to swell shut. We then made a paste of baking soda and hydrogen peroxide and rubbed it all over him and after a couple minutes wiped it of with a damp towel. He still smells a bit but is able to open his eyes and even had a bite to eat. We are firm believers in allowing our animals access to the outdoors, but this freedom does come with a heavy toll at times. It stinks in here! Considering the amount of trouble he gets in I am considering changing his name to Tom, as in Tom Sawyer. Oh, and yes he is neutered, although I'm pretty sure he is not aware of this.