November 7, 2009

Getting cold feet

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The tin holding the water is Clarence's billy can from his time in WWII!

One of the things that most terrified me about going hunting  (apart from getting lost!) was getting cold. I hate being cold and what is worse, I get cold quite easily — much more easily than David, my hunting partner (who I would swear could stand barefooted in sub-freezing temperatures smoking a cigarette and puzzling over the fact that I’m shivering).

This, coupled with the fact that he and his family are serious hunters who will tolerate the worst of conditions, had me quite concerned about my ability to keep up. “Those guys are successful because they work hard at it and are willing to do whatever it takes,” a friend who knows them well warned me. “I’m just no longer willing to work that hard,” he confessed and then added, “For example, David thinks nothing of heading out after dark to return to a downed moose miles from camp and spending the night out there processing the meat.”

The thought of spending the night on the side of a grizzly bear infested mountain with a fresh kill on the ground was a bit beyond my comfort level. I wanted to have a ‘nice’ time and the thought of what he might put me through in order to ‘be successful’ had me quite terrified. As it happened, last year the above scenario did unfold exactly as my friend had described. Luckily I had the excuse of having to return home and tend to my animals that night and, when I declined his offer seeing the moose butchering process by mag-light, I could tell that David was not impressed. He’s a hard man (or at least that’s what I thought then).

This fear of having to face all possible scenarios, coupled with my worry about not ‘cutting the mustard’, were the main reasons I spent last hunting season with David’s father, Clarence.  At the tender age of 83, he had finally slowed down — and softened just enough — for me to feel confident enough to ask him to teach me how to hunt. This year however I was more determined to get out there and really experience ‘the bush’, so I mustered up enough courage to head out with the ‘Jr. Edition’. I worked hard to convince myself that I was now brave enough to face any such scenario that might unfold — even if that meant spending the night on the side of a mountain gutting moose while holding a mag-light between my teeth.

Our first day out together I knew we’d be testing both our friendship and our tolerance for each other: it would be the making or breaking of the deal. David is not one to mince words or candy coat things to make you feel good. If you weren’t up to a task he’d let you know and he wouldn’t worry about whether or not he’d hurt your feelings. Facts are facts, period — and there’s no sense taking it personally. As fate and poetic irony would have it, the day was bitterly cold and it was snowing heavily. “I’m a bit worried about my boots,” I said tentatively as we were getting ready to leave. He turned and paused at the door long enough to say, “We’ll know soon whether they are any good,” and then he hoisted his rifle down off its nail in the cabin, slung it over his neck so it rested against his chest, and walked out the door signaling it was time to leave and the end of the discussion.

Not only was it my first day out with David; it was also my first time driving a quad-bike through mountain terrain. Until this point, my only experience with a quad-bike was harrowing the arena where I kept my horse and driving one between my ‘front forty’ that we’d been clearing and the woodshed, most of the distance being paved road. The temperatures had dropped significantly overnight which affected our equipment: the quad-bikes’ rear brakes were frozen and we couldn’t move either of them. It took some time and some monkeying around to get their wheels free, but we were soon on our way. It was cold and snowing as we headed down the trail.

We worked our way through the woods and into an open meadow before heading up an old logging slash to a bench with wonderful views of where we’d come from. “This is as good a place as any to spot moose,” he told me in hushed tones before providing colorful examples of ‘moose spottings of hunting trips past’. He is a grand orator and  is continuously describing scenarios he’d been up against or experienced at each spot we came to. After reciting a charming story about  a moose and her calf that he’d seen in this very spot years before — replete with sound effects and hand gestures — the task at hand and teacher in him suddenly took over:

“Now, has dad had you practicing loading your rifle and dry firing?”

“A little bit, but I haven’t done any of that since last year.”

“Well, that’s what we’re going to do then.”

I followed his instructions: load the rifle, pretend to ’spot’ a moose, get into position, and ‘fire’. “Again,” he motioned silently with his hands. We spent the better part of an hour doing this, him scouting for moose while I practiced shooting them. “Even as seasoned and experienced as dad and I are, we still do this… It helps keep you fresh.” When he sees animals he can’t shoot (like a cow moose or a herd of doe deers) he’ll study them and practice dry firing on them. “You can’t do that enough,” he said turning back to where we’d parked the bikes. It was then that I noticed my feet were ice cold.

“Before Judy got her first animal I made her do this for over an hour on a herd of caribou that came through our camp… She was mad at me at the time, but she got her first animal that trip.” His face was stern as he described teaching his wife to hunt. In fact, his face is generally stern. Hunting is serious business and you take it as such. It is not something you do two weeks per year; it is a way of life for him. It was this fact and his stern look that made me nervous last year and hesitant to admit to having cold feet now.

So much so that I was considering suffering through the day as is. Suck it up Princess, you’ll live. He was about to start his quad when I mentioned my feet and almost held my breath in anticipation of his reaction. He immediately took his hand off the starter button, got off the quad, and, face softening, said, “That’s no good. You can’t hunt well when all you can think about is how cold your feet are… Let’s light a fire and get them warmed up.” Well that was easier than I thought it would be.

And so began my first how-to-light-a-fire-with-nothing-around lesson. He gathered enough material and had it lit in seconds. In fact, it was up and roaring so fast that I missed the actual ‘how to’ part. When I said this to him he looked up at me, saying gently, “Don’t be afraid to ask me to do it again.”

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Dave takes the time to make a fire, coffee, toast a sandwich and let me warm my feet.

Thankfully, I brought another pair of ‘back up boots’ and a change of socks. While tending to my cold tootsies, Dave busied himself with coffee break preparations. Already famished, I got out my sandwich. He motioned towards the grill, then said of the corner of his mouth that wasn’t holding the cigarette, “Toast it on the fire… That ham and cheese will be great warmed up and melting. Um-hum.” And so it was.

With feet securely placed in warm boots, I was now ready to go. We headed west along the trail away from our fire spot and it was not long before we cut our first moose track, then a second. It was this second set of tracks that got Dave excited: “That is more like it… see how he’s dragging his feet heavily?” he said pointing to the tracks in the snow.  “Cow moose tend to be like ladies, you know, they go more daintily through the world,” he explained as his hand came up in front of my eyes, fingers pointing downward, walking them daintily through the air. Then suddenly, he stepped heavily  through the snow out in front of me and rocked side to side exaggeratedly: “The bulls are more like us males.” He turned on his heel to head back towards me in the same aggressive manner,  declaring, “We kind of stomp our way through life, heavy like.” Gender distinctiveness demonstration over, he pointed down at the tracks,  and as an afterthought added, “Plus, these are more the size of a bull!”

A little distance beyond the second track we turned south along another trail, this one much more difficult going than the first. The moose track did not cut this trail, “Well, we know he’s still out there somewhere,” he said pointing to the northeast. So, we now knew where he wasn’t on two sides. “We’ll triangulate and box him in,” Dave said explaining that we’d head northeast back towards the original trail where we’d first seen this print. Several hours later we were back on our original trail and near our fire spot. “Well hun, he’s not come out of there… Now we’ve got him boxed in… He’ll be there for the night.”

It was nearing dark and getting cold. Back at our fire spot, this time I lit the fire.  “You can’t shoot now, but you can practice some more.” Once again, Dave made coffee while I went back to my stump and practiced spotting and firing on imaginary moose. Bellies warmed by the coffee, we fired up the quads and meandered our way back to camp in the dark. If he had told me we’d be staying out till dark before we left, I would have had ‘cold feet’ about heading out. Reflecting on this, I marveled at the fact that I was warm, comfortable in the dark and completely at peace in the moment. Not once had I been scared all day. It was a nice feeling.

As we neared camp David stopped the quad and signaled that I should pull up beside him. He lit a smoke before turning to me, murmuring, “Now, ain’t that a welcome sight?” nodding through the trees towards the dimly lit cabin. Smoke was billowing from the chimney and the light was beckoning us home to its warm glow. Indeed it was a welcoming ’site’.

Clarence was relieved to see us and let us know he’d been worried once it got dark. He scolded David for keeping me out that late. I chuckled to myself as I watched the 84 year old patriarch of the family reprimand his 57 year old son for keeping me out after dark. He thought he would scare me and turn me off hunting and that he should take it more easily on me. I felt cared for and protected, like I was part of the family. I also realised that I’d graduated from being scared of the idea of hunting, to being thrilled by it.

November 5, 2009

Walk softly and carry a big gun

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Mine is a Remington 700 series limited edition .285.

The above photo was taken on one of the first days out on my hunt. I was on foot with Clarence and it was my first time walking back into the depths of the Little Rainbow Mountains. To say the least, I was a bit nervous. It was quite cold (even though it was a beautiful sunny day) and we were alone on the mountain. His son and wife had not yet arrived at camp by the time we struck out, and part of me was counting on the fact that they would know where we were if we got in trouble. Not that I expected to have trouble, or even really worried about my 84 year old hunting partner’s ability. Rather it was my ability–or lack of–and the thought of something happening to Clarence, that had me concerned: I wanted to know there was a ‘back-up’ in case one was needed. I know I am inexperienced and that I could make a wrong decision if push came to shove in these winter mountain conditions. Luckily nothing untoward unfolded and we had a great hunt!

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One end of the Little Rainbow Mountain range.

The early part of the day was spent in preparation and getting to camp, and then we headed out on the trail. “This trail runs due south,” Clarence kept reminding me, “Mah dear, to get back to camp we just have to walk due north. It’s that simple, um-hum.” What Clarence never seemed to understand that–for an inexperienced greenhorn–nothing in the hunting/outdoor survival world is ‘that simple’. He is so comfortable in this world that it is beyond his comprehension that someone wouldn’t be. Without him seeing, I got my compass out and verified his statement. Then I set the dial and tried to convince myself that I felt more at ease.

Over the years of knowing him I’ve realized that he has difficulty teaching these kinds of skills. He is sometimes quite unaware of the depth of his knowledge, and thus can’t seem to separate what should be highlighted  because of its importance, sometimes even when I ask. For example, today while we were traveling along the trail I asked how he knew how to find his way. “Well it’s flagged,” he said matter-of-factly as if the answer was obvious.

As I stood there looking perplexed a look of bewilderment crossed his face then his chin jutted out in front of him nodding towards some trees ahead of us. My eyes followed his chin and looked for trees wrapped with ‘flagging tape’ but saw none. If I was going to get a clear answer from him I had to press further, “I don’t know what you mean.” He walked towards a tree and pointed at a yellow mark made from the tree’s own sap, “My sons and I made these marks nearly 40 years ago with an axe.” The trees then produce the yellow sap to heal the scar which becomes the ‘flag’. That, is what I needed to know.

Once I had these two crucial bits of knowledge the going was easy and I soon lost some of my nervousness and began to really enjoy myself. However, it did not last long. Minutes into our hunt we cut some fresh tracks; ones that made me glad to be carrying a big gun. I was out in front so I saw them first. My mind filtered through all that Clarence had taught me about tracks last year and ruled out most critters. I was just working my way round to the realization that it  was not a wolf, when Clarence caught up to me and looked down at the tracks.

“Oh my aching back,” his eyes widened with delight as he surveyed the scene, “that’s a cougar track. Wow…  it’s fresh and it’s a big one.” Oh good. Cuz that’s what I wanna hear… I looked due south along the nice little ‘moose hunting’ trail that I had–until that moment–felt relatively safe on. Then I looked due east towards the cougar tracks and felt a chill run down my spine: I wanted to get as far from this spot and those tracks as I could, and fast. As my mind worked in overdrive trying to keep my emotions in check, I was only dimly aware that Clarence was verbally reconstructing the scene for me. Suddenly he said something that brought his voice to the foreground, “Well looky here mah dear… there’s three of them traveling together!”

As ridiculous as it may sound, like the Spanish Inquisition, I wasn’t expecting to see cougar tracks, let alone three sets of cougars all traveling together close to where I stood. I was, after all, out looking for moose. Why would there be anything else out here? “A mama and cubs?” I ventured, my mind grinding back into focus. “Noooooooo. See that track here,” he said pointing at the largest of the three sets, “That is a huge Tom print… biggest I ever saw.” In light of the fact that Clarence has hunted cougars for more than 50 years, that statement is saying something (and that something is not something I was comfortable with at that moment!). “Why would cubs be traveling with a tom?” I asked still hoping he would reconsider his analysis. “Oh, those other tracks are not cubs… nooooooo, they are also full grown cougars… probably all toms.”

They had come from the west and were headed due east when they cut our north-south trail in two. As if this wasn’t enough to put a chill in my bones, Clarence had declared the tracks only minutes old. He showed me how they had been walking slowly on the west side of the trail, how they had all stopped in their tracks right on our trail, and how they had taken off on the run to the east: “Hey mah-dear… Why they were probably looking at us!”

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Clarence Hall, cougar hunter through and through.

It was not easy to get Clarence re-focused on the task at hand. In his world cougar trumps moose every time. It was in the midst of yet another one of his ‘I-wish-I-had-my-hounds and do-you-wanna-track-em’ reveries that I thought of another use for the parachute cord in my possibles bag: a Clarence Hall lasso.

As I watched him drift east talking more excitedly with each step, I wasn’t sure how else to get him back on track and headed due south again. It took some time but eventually I more or less got him re-focused, but it certainly wasn’t the end of his ruminations. The last thing he said to me before falling asleep was, “I wish we’d tracked those cougars today. You know, in hindsight.”

November 4, 2009

In honor of my hunt

A friend of mine broke his wrist a couple of weeks ago while mountain biking. Having hurdled himself over his handlebars, he’s lucky to not have broken his neck (and is now rethinking his relationship with the sport). In honor of my moose hunt he gave his cast a tattoo. No, it’s not a moose tattoo; apparently they were fresh out of moose cast stencils. (In actual fact, they don’t have them).

It’s been an amazing hunt this year and I’ll get to writing about it soon (who knew the real work started once the moose was on the ground!). I’m heading back up to camp now to continue with the work… We’ll be at it yet for days.

RT's Cast Tattoo

The lengths some will go to in order to support a friend; gotta love friends like this... thanks RT!

November 1, 2009

More cooking for Cullen: the dreaded dessert

Homegrown butternut pumpkin cheesecake.

Homegrown butternut pumpkin cheesecake.

I made this cheesecake a week in advance of the dinner  I was hosting for Nathan Cullen because I knew I would be out moose hunting right up until the day he was to arrive. I was a bit apprehensive about how it would turn out because I had never made a butternut pumpkin cheesecake before, and I did not have a recipe to follow. But, having fiddled with cheesecake recipes before I knew that cheesecake is both flexible and forgiving. In addition to these qualities (not to mention it’s sumptuousness), the fact that cheesecake freezes well is just another one of it’s–more than–seven wondrous features.

Having gone to the work of preparing a dessert, I was disheartened when, on the night he was to arrive, a friend (who had eaten with Cullen before) told me, “He’s not much for sweets.”  Always a good source of trivia, she had made mental note of the fact that he didn’t eat any of the sweets served on that occasion. Deflated, but not discouraged, “Well, maybe he’ll like cheesecake” I ventured.

With this in mind, I wasn’t expecting Nathan to eat any. However, I wasn’t too concerned that I’d be left with a whole uneaten cheesecake at the end of the night: I  knew one friend I’d invited would have difficulty stopping himself at one piece!

As I was getting the dessert out of the fridge, Nathan excused himself from the conversation, joined me in the kitchen and asked if there was anything he could do to help. Not one to turn down such gracious offers, I thrust the hand blender at him and searched for a bowl to whip the cream in. “How much?” he asked as he poured the cream into the bowl. Level decided, he went to work on the liquid as I tossed in some vanilla and sugar, and we continued our conversation over the whir of the beaters.

Whipped cream ready, he returned to the table and served up the cheesecake slices with generous dollops of cream, passing them around the table before setting himself up with a respectable piece.

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The very gracious Nathan Cullen and me after dinner still enjoying the evening's conversation.

After swallowing his first bite he looked up, face revealing a mixture of wonder and  disbelief, “Wow, this is delicious!” He took a second bite and as if the puppet master of his eyes, his eyebrows shot to the crest of his forehead and maneuvered expertly across it making his eyes dance between the slice of cake on his plate and the various people around the table, “Who made it?”

I was charmed by his lack of presumption (as to who made the cheesecake) and felt a sweet butternut pumpkin victory as I answered his question, “I did… I even grew the squash myself!”

HDR’s Butternut Pumpkin Cheesecake

Crust:
1/4 cup butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs

Melt butter in a saucepan and stir in crumbs. Press into ungreased 9″x9″ springform pan and bake 350°F for 10 minutes.

Filling:
2 – 8 ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 – small butternut pumpkin, steam cooked and peeled
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients being sure to blend in the pumpkin pieces well. Blend until there are no lumps left. Pour over crust Bake 350ºF for 50 minutes or until firm.

Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.

Serves 10-12.

NOTE: to make it low carb, omit the crust and replace some or all of the sugar with sugar substitute.

October 31, 2009

Slow roast goat leg

Cooking for Cullen

I’m hosting our National Member of Parliament for dinner tonight, Nathan Cullen. Consequently, I had to find something to cook! Having recently butchered one of my goats (and checked with his reps that he doesn’t have any food allergies or dislikes, I decided to try finding an interesting recipe for goat leg. This recipe is inspired by Chocolate and Zucchini which calls for a lamb shoulder and I’ve made some adjustments to suit my taste and the goat leg.

For the seasoning paste:

1 bushy sprig of fresh rosemary (you can substitute 1 tablespoon dried rosemary, but fresh really is preferable)

1 organic lemon

50 gm filets of anchovies packed in olive oil, drained

4 cloves garlic, peeled

2 teaspoons whole mustard seeds

A few generous pinches of fresh ground black pepper

2 teaspoons balsamic vinegar

3 teaspoons olive oil

For the meat:

2.2 kg (5 pounds) bone-in Goat Leg

8 small ripe tomatoes, about 650g (1 1/3 pounds)

8 small onions, quartered

4 cloves garlic, still in the last layer of their papery sheath

Serves 6 to 8.

Pluck the needles of rosemary and discard the tough central stem (you can leave it to dry and use it as a skewer on a later occasion). Peel the zest of the lemon using a zester or a simple vegetable peeler (save the naked lemon for another use).

Using a mortar and pestle, combine the rosemary, lemon zest, anchovies, peeled garlic, mustard seeds, pepper, vinegar, and oil. Grind until the mixture turns into a coarse paste.

Place the leg of goat in a baking dish large enough to accommodate it, and rub in the seasoning paste, taking care to spread it well, and on all sides. (Clean your hands meticulously before and after the rubbing.) Cover with plastic wrap and place in the fridge for at least 1 hour, preferably 3 or 4.

Remove the meat from the refrigerator 30 minutes before cooking to bring it back to room temperature. Preheat the oven to 220°C (430°F). Remove the plastic wrap from the baking dish. Add the unpeeled garlic cloves and the tomatoes, cored and halved, slipping them under and around the meat, wherever you can and place the quartered onions all around the goat leg and drizzle with olive oil.

Place the dish in the oven to cook for 30 minutes. Lower the heat to 130°C (270°F) and cook for another 2 1/2 hours, basting and flipping the meat every 30 minutes or so. Cover with a sheet of foil if it seems to brown too quickly.

Let rest on the counter under a sheet of foil for 5 minutes. Carve the meat table-side and serve. (The leftovers are even better the next day.)

Goes well with greek style roasted new potatoes or brown basmatti rice.

October 26, 2009

Gone hunting

For Moose:

Fresh moose tracks in snow.

Fresh moose tracks in snow.

Hunting season is upon us once again and this year I was lucky enough to get a moose tag. Unlike other game animals (where you simply go to the store and buy a tag for them), moose are a ‘limited entry hunt’ (LEH) animal. In other words, you have to apply for an LEH tag in the spring and hope that your name gets drawn which allows you to buy a tag and hunt.

This year, I was lucky enough to get such a draw; my first ever. So, this morning I’m off to find me a moose. It is the early draw so I’m hoping  there will be some snow on the ground. It is not often that I hope for snow, however without snow on the ground locating and tracking a moose is much more difficult.

Here’s hoping it has snowed ‘up top’ and I’ll be looking for a moose making tracks in it!

Bull moose droppings; flat on one end.

Bull moose droppings are flat on one end. These are from a baby bull hence the small size.

October 26, 2009

Hunting lesson one: the ‘possibles’ bag

My pretty in pink possibles bag with my hand-me-down ammo pack and buck knife.

My pretty in pink possibles bag with my hand-me-down ammo pack and buck knife.

Today I went to my hunting partner’s place to catch up over coffee. He and his wife have been away with other friends and family for over a month on a hunt that took them way up north. Their trip was highly successful so when I arrived  in their kitchen today there was not a lot of time to stop for chatting and catching up; they were in full production mode dismantling several massive parts of a moose. It was all laid out on their table in large pieces ready for processing. “Is that the last of it?” I asked, wondering how much longer they would be working at this. “No. That’s just one hind quarter. The rest is still outside.” It was more meat than I’d ever seen sitting in one area. “We still have part of a goat and a sheep to process too.”

One end of the table held an electric meat grinder that was working full time and the other end of the table was the cutting, packing, wrapping station. Somewhere in the middle his grandson was cutting stewing meat and his wife was managing to take the stewing meat, place it in glass jars and pressure can it nearly as fast as they could produce it.  I could see that they were probably going to be at this for the rest of the day and night and offered to stay and help but they declined the offer. I was about to be dispatched on another errand.

Watching these people in action reminded me that the hard part in hunting is not necessarily the actual hunt. Once the animal is dead on the ground is actually when the work begins! “We stayed and helped my daughter cut up her moose but I felt badly because we only helped for one day.” He explained that it would have taken another whole day of several of them working together to finish the job but that was time they couldn’t afford to spend. “I’m supposed to be in too many places at once and I feel like I’m letting everyone down,” he confessed, letting me know he felt badly that we weren’t already out on my hunt (my hunt officially started last week but they couldn’t get back in time).

We talked about the hunt they’d just been on, got caught up on each others’ news, and I tentatively asked if they thought they would have time to do some hunting with me before my tag ran out. “Oh, we’ll be ready to go tomorrow morning.” I felt my mouth gape as I starred out at the sea of flesh before them. Then my mind whirred to little effect as I wondered if I’d be ready to go tomorrow morning. He began to make arrangements for my hunt: “Do you have your LEH?” Check. “Have you got your gun sighted in?” Check. “Do you have ammo?” Check.

So far so good. “Do you have your possibles bag ready?” No. I watched as the grinder came to a halt and production ground to a halt. Having been hunting with them before I knew what this meant but also knew I didn’t have all items that were needed. “OK. Hun,” he said turning to his wife, “Kristeva’s going to need a few things from our packs.” He began listing off the items that would become my ‘possibles’: a decent length of parachute cord, neon pink flagging tape, mag-light flashlight with the battery turned backwards, extra batteries, extra light-bulb, a Bic lighter, two Snickers bars, extra ammunition, a Gerber Exchange-A-Blade Saw with two blades (one for cutting firewood the other for cutting through moose bone), a compass, a scalpel with #22 blades, extra blades, fire starter sticks, and of course, last but not least, my LEH moose tag and hunting license. I wrote down the items that I either had already or would need to buy and his wife rummaged through their gear for the certain specialty items that they would not be caught without but that I wouldn’t be able to buy today, like parachute cord.

“You can ditch your day-pack but you never go anywhere without your possibles bag,” my friend insisted, practically glaring at me through narrowed eyelids as if I’d already committed this hunting faux pas. The possibles bag goes inside my day pack which has all sorts of other necessary goodies. The possibles bag will equipe me–theoretically at least–to be able to deal with ‘anything possible’.

The ‘possibles’ were laid out on the bench for me next to their ‘possibles ‘bags, which were all very utilitarian in color: black, brown, cammo, and dark green. Then my friend headed upstairs to find me my very own possibles bag. “I’m sorry hun, but it’s the only one I have left,” she said quite apologetically as she handed me a pretty little calico pink draw-string bag with little red and blue shooting stars all over it.

I stifled a laugh and said nothing. I was charmed by the metaphor but knew it would be lost on my utilitarian friends (they’re just not that kind of people). I smiled as I accepted my possibles bag and thought, ‘If tiny shooting stars streaking their way across cotton candy pink doesn’t conjure up images of all in life that is possible,’ I don’t know what will!

October 25, 2009

Dehydrating veggies

DRYING ZUCCHINI

Yellow zucchini ready for dehydrating.

Yellow zucchini ready for dehydrating.

A summer challenge for most gardeners is what to do with all that zucchini when it “comes on”; it’s like watching a marathon where most of the runners finish together, rather than spaced out in an orderly fashion that one can deal with.

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My solution is to pick the vegetable small (up to 8 inches) and often (once a day, ideally, especially if it rains). Then it’s matter of slicing—

Then laying them out on your drying rack (the photo shows undried zucchini slices on the left, and dried on the right):

Zucchinis, before and after dehydrating.

Zucchinis, before and after dehydrating.

I use an Excalibur dehydrator in my garage, but even though it has a capacious 9 shelves, I often need more, so I have two other older models (5 tray) as well.

My Excalibur dehydrating machine set to go to work!

My Excalibur dehydrating machine set to go to work!

I set the timer to 4 hours usually, but often check earlier than that. It’s tempting to stop the process when the vegetable is pliable and ‘chewy’ but I’ve learnt, from having to abandon some mouldy packets, that crisp is best, and safest.

I usually fill ziplock bags with the dried product, press out extra air as I seal them, and keep them in a tote, in the dark.

However, some of them I am so proud of, and so enjoy looking at the varied shapes and colours, that I keep them in jars on my kitchen bench. You really shouldn’t, since sunlight advances oxidation, but don’t they look great?

I like having my dried veggies on hand in the kitchen; they're part of my Fast, Slow Food pantry.

I like having my dried veggies on hand in the kitchen; they're part of my Fast, Slow Food pantry.

October 20, 2009

Helping hands

When you have helpful visitors you realize how nice it would be to work together or live communally. So much more can get done on a farm when there are more hands involved. When Virgil, Tami and Meah were visiting I got all sorts of things done that would have taken me much longer on my own. And, some things would, quite simply, not get done at all–like the cleaning of the barn roof! Although it needed doing I did not have it as a priority on my own list of things to do. The harvesting, drying, canning etc is paramount for me and the ‘incidentals’ of keeping things looking pretty and clean move to the back burner.

Virgil on roof_MJW5524As luck would have it Virgil was more than happy to help out when he visited me this summer. First thing after morning coffee, he asked what sort of things needed doing and I rattled off the various tasks on the list. I don’t remember how the cleaning of the barn roof came up–he may well have noticed that is was dirty and suggested it himself; he’s that kind of guy. At any rate, once the idea was in play Virgil was on top of it. It was an ugly job (the roof was very dirty and had nearly four years of accumulated birch tree sap all over it) and it took him the better part of two half-days to do it, but it was spotless when he was finished.

Finally, feeling slightly guilty about how hard he was working at it, I suggested we didn’t need to be able to eat off of it. “I just don’t feel right about not doing a job well” he insisted and continued beavering away until the job was done to his satisfaction. I reckon it’ll be another four years before it gets done again (unless Virgil is able to visit every summer!). Thanks friend, you’re welcome back any time!

Virgil concentrating on not falling off my barn roof while he cleans it for me.

Virgil concentrating on not falling off my barn roof while he cleans it for me.

October 17, 2009

Tasting Sundown

Two beautiful sides of goat for the eating.

Two beautiful sides of goat for the eating.

As many of you will know, I butchered my first goat last weekend. Her name was Sundown. When my friend Clarence and I were butchering her he asked me how I chose her to do in. I told him my reasoning: she was the only doe not to get pregnant last year, she is the bottom of the heap in the other goats’ eyes, and the most stand-offish goat in the paddock with me. So, I rationalized, even if she were to get pregnant next time, I didn’t want her teaching her kids to be stand-offish with me. Summing up, it was obvious that she had to go.

I took her to the local butcher for hanging. She hung for 5 days and then the butcher cut, packed, and wrapped her for me–all 40 lbs of her. Clarence was keen to help me do that piece as well, but the weather has turned and I just wanted the job done. I am more interested at learning how to cook her.

I have just made my first goat curry and enjoyed every bite.

Curried Sundown

1 lb goat meat cut into stewing pieces

1 onion, chopped

3-4 tbsp oil (I use olive, but for more traditional curry you should use canola or vegetable)

2-3 cloves garlic, chopped

2 in piece fresh ginger, grated

1 package A Taste of India Hyderabadi Biriyani mix

1/2 can coconut milk

vegetables such as zucchini, peas, green peppers (or a mixture of them)

salt to taste

3-5 tbsp cilantro, al gusto

Fry onions in oil until translucent and tender. Add goat meat and cook until all pink is gone. Add ginger, garlic, and Hyderabadi biriyani paste along with a cup or two of water. Then add 1/2 can coconut milk and simmer for several hours until goat meat is tender. Add the vegetables. When the veggies are tender, add the cilantro. Adjust salt to taste and serve with steamed rice and naan.