State of the Garden
Greens, herbs, peppers, and tomatoes harvested in advance of the polar vortex
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Bruised Peach Cake (and transforming disappointment into delight)
Yesterday at the Dupont Circle Fresh Farm Market I carefully selected four peaches that were not quite ripe. I anticipated them ripening on Tuesday and Wednesday, so that I could have them when I returned to the office (always good to have a special treat when returning to the office from vacation).
By the time I got the peaches into the kitchen two hours later, three had ripened and gotten sufficiently bruised during the journey that they could not be carried to work. I used this as an opportunity to make a decision about what to bring to a potluck tonight: bruised peach cake.
3 very ripe peaches, peeled, pitted, and very finely chopped, with juice
2 eggs well-beaten with a couple of tablespoons of yoghurt (optional) and a splash of vanilla extract
1/2 cup vegan shortening, softened (or same quantity oil or butter)
1 cup succanat (evaporated cane sugar)
splash of orange juice (how much depends on whether using yogurt)
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
a couple of shakes of salt
pinch or two of dried, powdered ginger
Nuts optional (I now try not to cook with nuts when bringing food to a gathering where I do not know all the guests)
Cream shortening with sugar. Add in beaten eggs, yogurt, and juice. Mix well.
Blend or sift all dry ingredients together.
Mix dry ingredients into wet ingredients, taking care not to overmix. Blend in peaches and their juice.
Turn batter into greased (butter or flavorless oil) 9×9 (or 8×8) baking pan. Put in 325F oven (no need to preheat) for 20-30 minutes. Check after 15-20 minutes to make sure not cooking unevenly or browning too quickly.
Energy saving tips: (1) many non-yeast leavened baked goods do not need the oven preheated; (2) by baking bread-like cakes that are traditionally baked in a loaf shape in a square baking pan, oven time is reduced by more than half; (3) use the toaster oven so that you are not using more oven space than needed.
State of the Garden — Close Up (and Anticipation)
To deny or ignore the future is not the same as living in the present. To live perfectly in the present as a responsible and engaged part of the collective being, one must still plan for the future that will become a present. It is the perilous attachment to a particular outcome that can make bitter the present, not the engaged expectation of the future that is an inevitable part of living in the present.
As I worked in the garden this morning, I thought how much presence I find in the enjoyable anticipation of what will ripen in the future. And while anticipating cucumbers and tomatoes (and taking note of the damage caused by the birds), I set myself to enjoying fully the greens and herbs–the current abundance.
Blueberries, purple Cherokee tomato, grape tomato, echinacea, burpless cucumber, Italian eggplant, red Concord grapes, snow pea, green bean (Kentucky wonder)–June 10
State of the Garden
The grapes are starting to bunch, and for the first time, the kiwi is covered with buds. Two of the tomato plants have their first flowers. Snow peas are climbing up the trellises. Carrots, spring onions, radishes, and beans are sprouting. There are plenty of cool weather greens and herbs for eating already. The red roses are blooming. I pray for sufficient rain.
State of the Garden
The cucumbers have begun. Herbs and greens continue. How are you taking care of your health?
