The Larger Conversation
4 September 2007 by Jean Johnson
Many sensible folks are naturally reticent to blather on in public the way bloggers do. Nonetheless, I’m pleased to report that some have messaged me directly with comments, reports, and questions related to the wonderful world of kitchen confidence–or sensible cooking.So here they are–and for those who weren’t planning on having their messages in lights–hey, when you hang with a writer, expect it all to be copy!
1)This one’s from Bob who is part of the Spitz Springs constituency Northern Arizona:
“It looks as though we are eating many of the same things. Beth has been busy freezing green beans and chard as well as making zucchini pickles and plum jam from some small wild plums found in Oak Creek. We have been picking our extra basil and blending it with a small amount of water and then freezing it in ice cube trays. We take a few basil cubes out of a bag, add some olive oil and garlic for an almost instant pesto.”
2)Then Denise, Portland,Oregon writer who has long been interested in eating healthfully, who found some lines in various entries that wowed her:
“In Putting Up…the tomatoes have moved past a polite few soldiers ripening on the window sill to hoards of red plumpers maurauding in the kitchen…!!!
Pedestal…good stress reliever, probably easier than plucking chickens…ha ha ha
Fresh Tomatoes – those phony pick imposters…I almost feel subversive.
3)And back to No. AZ with Becky in the White Mountains who gets out of her kayak long enough every once in a while to knock about in the kitchen:
“Have dabbled for the first time since we moved here with container gardening this summer and have had lots of fun with basil, parsley and mint. Have you tried the little yellow pear cherry tomatoes? Delicious. I’ve been in a cooking mode lately (they come and go-ha). Right now I still have a ton of blossoms on my eggplant and red and green bell peppers but the season here is shortening quickly, I hope to get the fruit. Thinking about a small greenhouse to lengthen the season.”
4)Finally Laura–foodie, gardener, and writer in Portland, Oregon:
“Do you know/remember how frozen melon balls turn out? I think my mother used to scoop melon balls and freeze them for refreshing desserts and salads later in the year. Have you tried recently?”
********So, there you have it. The blogosphere strikes a chord in its own way and in its own time. In this particular case, it’s excellent to hear from others who have a commodious place in their kitchens to slice and dice, who are working with fresh seasonal produce, and who are leaving their measuring spoons in the drawer. Cooking artfully in a flash is a lot of fun, it really is. More it really is accessible to all–and as easy on the health as it is on the pocket book.
In response to Laura’s query about frozen melon balls: my fruit freezing experience with grapes and cherries plus a websearch that revealed many pages on freezing melon(either with or without liquor added), makes me want to try some with the melon I cut into yesterday.
My grandma’s old melon baller is rattling around somewhere I’m sure. But if I can’t find it, chunks will work as well I imagine. That’s how it is when you’re on a roll. Things might not be exactly like you remember them or did them the first time, but they evolve. More, with this free wheeling style, expect some very pleasant surprises–like a tub of frozen melon in your freezer this February to go with some room temperature Brie, long after you’d forgotten all about putting it up.
