Suddenly Winter
Suddenly, the outdoor palette changes from golden hues to stark …nearly black and white… colors of winter.
But indoors…
Warm, golden hues.
Bear and Auggie napping.
While outside…
The forecast falling snow…
… falls.
Suddenly Winter.
Suddenly, the outdoor palette changes from golden hues to stark …nearly black and white… colors of winter.
But indoors…
Warm, golden hues.
Bear and Auggie napping.
While outside…
The forecast falling snow…
… falls.
Suddenly Winter.
With the exception of food, I do most of my shopping online. I don’t particularly enjoy going to stores and am very fussy about my grocery stores as well!
During the heat of the summer, I shopped early morning at my favorite grocery which also has morning shade parking AND a spot to get Bear in and out of the Jeep without taking the ramp.
One of the challenges this past summer, was that I cannot leave Bear home alone. He occasionally gets “stuck” and cannot get up without help. He is fine in the Jeep, LOVES to go in the Jeep and the only difficulty is when it is too hot to leave him in the Jeep which was most of the summer after 8:30-9:00 a.m.
We managed fine. And I don’t know if I’d done anything differently if on my own as it was tiring to go out and about in heat and smoke.
But now – we are free :) !!! With the very cool temperatures we were able to do several things Saturday morning without worry for either of us. And I even went to places not in my plan. AND, I was not in a race against the clock/sun/heat. It was rather nice.
I dropped off a leather bag that needed repair.
I made a quick stop at the grocery with a very short list, but I browsed the aisles to check any sales and just look.
I came home with pumpkin and squash from Lower Valley Farm as well as some fall cabbage from a different farm at the market. I walked the market and dawdled a bit looking at things and enjoying watching and listening to other shoppers.
I was on a hunt for some wine glasses having broken my last. After a fruitless stop at a department store, I hit an antique/consignment shop…
Ha… 4 etched crystal wine glasses for $28.00 – that is $28.00 for all 4!!! And everyone in the shop was pleasant and happy and it was a wonderful wrap up to the most relaxed outing Bear and I have had since Spring.
Another “YEA” for Fall.
Labor Day weekend in Northwest Montana is usually a beautiful gateway to Fall. Whenever anyone asks me about visiting Montana, I always suggest September if they don’t have school age children to consider. September weather is typically warm but not hot with cool, crisp nights and all of the July crowd is long gone.
But, this year – YIKES!
The beginning of September is darn ugly! However, when I’m tempted to complain too much I remember that unlike southeast Texas, my pain will be over in 10-14 days … hopefully.
Still, it has been a hot, dry, smoky summer through most of July and August and now into September. I usually am able to put the A/C units away on my birthday in mid-August. Maybe by mid-September this year.
There is good news about the heat.
The vegetables! Above is week 16’s box: fingerling potatoes, long red onions, baby romaine, baby kale, basil, sweet corn, red beets and greens, braising greens, cucumber, zucchini, patty pan, bell pepper and TOMATOES! I get a box of an heirloom mixed with cherry tomatoes. Both were gone the first night – sliced and eaten plain.
So … off to Farmer’s Market on Saturday. Bear and I left early, snagged a shady parking spot and I was at Lower Valley Farm’s spot for the opening bell.
I added more patty pan, cucumbers, rainbow chard, golden beets and greens, fresh flowers and a box of mini-slicer tomatoes to my week’s vegetable store. I’ve been blanching and freezing some of the beet greens, basil, chard and braising greens to have for Fall and Winter cooking but everything else I eat during the week.
The partial share (half share) with some occasional additions from the market has been working very well for me this summer. The variety of vegetables from Lower Valley Farm, courtesy of Jay and Mandy’s extensive research, is much better than my prior CSA experience which makes it easier to prepare a variety of things and not get tired of many, many greens as I did last round.
This week’s CSA newsletter says that the fall squash are doing very well so I am already planning on where I will store as much extra as I have room for.
Meanwhile…
Another smoky sunrise.
I’m ready for a Montana Fall and/or Winter!!!
Late summer vegetables…
… every week – wonderful food grown locally!
Three hours of gentle rain on the 24th.
And then some cool, refreshing days.
Mornings getting darker.
We’ve had heat and smoke more than cool.
It has been exhausting.
End of August.
It is still hot, although upper 80’s, NOT 90’s thankfully!
It is very smoky.
My 3 air conditioners and 2 fans run for 20 hours out of 24. (***Note: I am extremely thankful that I have the A/Cs and fans AND that I can pay the electric bill – It wasn’t as bad as I feared for July!)
BUT.
I realized this morning, that although I will certainly be glad when it gets cooler and the air clears and fire danger lessens … we are in a routine that works for Bear, Auggie and me. When I shut off the air conditioners and fans and open the windows, we enjoy the quiet and the cool morning. We go outside. We try to get 3 or sometimes 4 walks in before the sun gets high enough to heat things up. I do any cooking or baking with the windows open.
Once it warms, the house gets closed up, the air conditioners and fans are back on – I go to work, Bear and Auggie mostly nap.
Late afternoon, as I am fading a bit, Bear gets up. We do a very quick outing to the edge of the woods and then back in the cool house for a treat. A little play time as I fix supper and by the time we’ve all eaten it is starting to cool enough for a slow walk in the woods.
We take a longer walk about 8:00 when it is even cooler and many times there is a light breeze.
Back in the house, a final treat all around and we settle in for sleep.
It is a slower routine in the heat and smoke.
While it is most definitely not my favorite season, I am able to enjoy this summer pace. We are comfortable – mostly :) ! The fresh produce from local growers is at its peak and I am loving every bite of the local bounty.
It is nearly mid-August. Fall is on the horizon. But every day is a gift of time with Bear and Auggie and I am grateful for this time.
According to an article in the local paper, July was the Fifth Hottest July on Record . We had plenty of days in the 90’s but some of the upper 90/100 forecast did not come to pass so YEA!
Still, I am happy that we’ve cooled a little, although part of the reason for the cooling is smoke from fires in Washington, British Columbia and Montana.
BUT!! – they are saying that there is a chance that some of the monsoon moisture hitting other parts of the Rocky Mountain West, just might make it into our territory. THAT would be welcome!
Meanwhile …
A broccoli rubble beetza! The sweet roast beets go nicely with the salty broccoli-asiago cheese mix.
On to a non-vegetable treat: ice cream.
Early last Summer, I saw No-churn Birthday Cake Ice Cream from In Jennie’s Kitchen . I have an ice cream maker so I took the easy route and churned it. The cake mixed in with the ice cream, absorbing some of the cream is very good! I made it several times. Last year I made it with a bakery white cake but this year I took it up a notch and made it with Mel’s Kitchen Café Mel’s Kitchen Café Lemon Blueberry Cake .
The other thing I like about the recipe is no eggs. I am not a fan of the custardy ice cream base even though that is supposed to be the best and according to gourmet recipes … the more eggs, the better. Jennie’s recipe is heavy cream, sweetened condensed milk and vanilla … plus the cake. I’ve been using the cream, sweetened condensed milk, vanilla base in various ice creams and not only do I like it, but it is almost too easy.
Then one day I wanted ice cream but did not have heavy cream. I did have cashews and I have often subbed cashew cream for heavy cream in recipes. I gave it a try and it worked and I liked it. Heavy cream is mostly fat and while cashew cream has fat it also has protein and fiber. Probably more than you care to know…
This week’s ice cream is to be vanilla-mint with chocolate brownie crumbles in lieu of cake.
The cashews soaked for about 4 hours and then a whiz in the Vita-Mix…
… and we have cashew cream.
Ready to mix the ice cream: cashew cream, sweetened condensed milk, peppermint extract, a wee bit of vanilla extract and a pinch of salt.
The container and utensils go in the freezer when the ice cream goes in the maker.
Thirty minutes in the ice cream maker and we have the base.
Mix in the brownie crumbles and freeze. The brownies are Mel’s Kitchen Café Deep Dark Chocolate Brownies .
Vanilla mint ice cream with brownie crumbles. It’s pretty good :) !!
Back to vegetables.
This weeks box and extras: purple onions, zucchini, tomatoes, new potatoes, cucumber parsley, braising greens, lettuce mix 1/2 cabbage and the extras being a whole cabbage and red beets with greens. More good eating this week!
And a post would not be complete without some help from Bear (so tired!) and Auggie.