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Fermenting Foods with Garden Goddess
December 18, 2015
— 4 Comments
questions answered
paleo snacks
bone broth explained
kraut fans
kraut fans
My latest craze is making sauerkraut. I discovered Garden Goddess Ferments products at a farmer’s market in Scottsdale a couple of weeks ago. We returned to Phoenix the following weekend to buy more sauerkraut and attend a workshop about making fermented foods. Suzette Smith of Garden Goddess Ferments organized an expo with break out learning sessions at the Office Pile. The space was perfect for the event, and many interested patrons turned out to learn more about eating healthy food. Healthy snacks, bone broth, personal chef services, and health coaching tables greeted guests, and classes were held both upstairs and in a conference room.
The fermented food class Suzette taught was so basic, simple, and informative that anyone could leave and go make kraut after attending. She told us about the benefits of the natural probiotic cultures and how she created her own delicious line of small batch artisanal krauts which she sells to the public. She also has for sale hand made crocks and cabbage shredders for the home fermenter. She forgot to bring the tool with which she had planned to mash the cabbage, so while she gave her informative lecture she pounded the cabbage with her fist until it yielded enough liquid to submerge itself. It really drove home the primitive, and as Suzette stressed in the class, forgiving nature of this process. If you have a glass or stainless steel vessel, a cabbage, a small amount of salt and a fist you can preserve food like our ancient ancestors. The mixture was rubbing up immediately, demonstrating the basic chemistry involved. This is the most natural way to preserve food and keep it alive.
It is so simple I can’t believe we are not all doing it all the time. I am hooked. I had both succeeded and failed in the past with large batch kraut in a ceramic crock. After seeing the class I understood that I had used too much salt and left it in the crock too long. Other students reported the same thing. This is what we got for following directions. This is one of those hands on experiences, like bread baking, that can be best learned by personal observation. Suzette is enthusiastic about the healthy possibilities and has developed a range of zesty flavorful krauts containing very healthy ingredients such as ginger, garlic and turmeric. The difference between her products and commercial krauts is the living probiotic culture present in the home made version. Bubbbie’s is the only live sauerkraut I know on the market, but she does not have anything like the range of flavors Garden Goddess offers. Suzette also creates seasonal varietals. Right now at home I have Kowboy Kraut, finished with cumin, Kristmas Kraut with some apple and my favorite, Power Kraut, made with red cabbage, garlic, ginger, and turmeric. She is constantly creating new and exciting combinations. If you live in the Phoenix area I urge you to run right out and buy some Garden Goddess kraut. Your digestion will thank you for it.
Suzette in her kitchen
Suzette in her kitchen
The Garden Goddess
Ikebana in the Garden
November 29, 2015
— 1 Comment
Ohara School
outdoor exhibit
outdoor exhibit
outdoor exhibit
indoor exhibit
Tomorrow is the last day of the annual Ikebana event at Yume Japanese Gardens of Tucson. This delightful addition to the garden’s peaceful atmosphere is wonderfully worth a visit. The works are displayed in all parts of the gardens as well as in two interior galleries. There are well defined spaces that allow contemplation or mindfulness practice at Yume any time you visit. To see these adorned with Ikebana is a real invitation to deep meditation. The work itself is done as a meditative practice, finding the best way to use the plant materials to express art. The relatively short life of the materials is an element of the contemplative experience for me. Like sand mandala they will be discarded in the future, with less ceremony.
I was very lucky to be invited to the arranging pre party where I met artists and teachers working on the show. The universe of Ikebana was unknown to me, but it took a very enjoyable guided tour. It was clear to me that in the group situation some found it more difficult than others to be immersed in the creative process. I asked questions but did not want to get carried away and become a big distraction. Once I tuned in to what was happening it reminded me of yoga. The teacher comes around and gives assistance and guidance to to student while the work is in progress. There is a reverent attitude toward the plant materials, and quiet concentration. When I saw all the finished pieces in the show I was impressed with the work in all of them. They caught a seasonal natural harvest in whimsical harmony with the moment in which it was created. The curation of the show is done so that every piece looks natural and harmonious with the surroundings. For this Thanksgiving weekend Yume, which means dream, is one big flower arrangement containing many arrangements. It is the perfect place to be one with nature right in the center of the city of Tucson.
Ikebana in the garden
Ikebana in the garden
Make sure you take a look around all the corners because there are arrangements tucked into the gardens like a treasure hunt. The indoor galleries are also very well curated to show a range of styles. I am a happy newcomer to this exciting form of art and meditation.
indoor gallery
indoor gallery
indoor gallery
Ikebana Sneak Preview
November 26, 2015
— 1 Comment
I was lucky to catch up with Patricia Deridder at the Yume Japanese Gardens of Tucson as she prepares for this weekend’s big Ikebana exhibit. She is the founder of the gardens, a teacher, and still a student, of Ikebana. She has organized a group of masters who will show their work over the weekend in the gardens. This very special treat will give the public an idea of the different schools of Ikebana and the individuals who live here and practice these special arts. There are monks in Japan who do this practice as meditation. Anyone involved in this way of looking at flower arranging will discover elements of mediation or merging with nature.
I am thrilled to have this artful peaceful alternative to Black Friday shopping offered in my neighborhood. If you happen to be in Tucson this event is offered with the regular entry fee, or to members as part of our membership. This is a wonderful opportunity to be immersed in nature carefully and beautifully crafted by artists. I am excited to learn more and enjoy the show. The three pieces I watched in progress all came out beautifully.
flower show in progress
freestyle
formal arrangement
flower show in progress
flower show in progress
Patricia does a final edit
freestyle
flower show in progress
Tucson Village Farm Harvest Festival
November 15, 2015
— 1 Comment
Today we enjoyed the beautiful weather for family fun at the Tucson Village Farm Harvest Festival. This wonderful working and teaching farm regularly hosts kids on field trips and in special camps. Kids as young as toddlers come with parents to learn about gardening through educational programs designed for them. Food to eat from the site is always included and is often a hands on part of the kids’ experience. I have been to the garden when kids were in a class. The reaction of the students was unanimously delighted. The environment is perfectly created to make the educational impact young students need to improve diets and maybe even the health practices of the entire family. Today many families came out to be part of the festivities which were delightfully focused on farming fun.
University of Arizona students on the farm staff were on hand today selling produce, directing traffic, and being helpful and informative. They were clearly enjoying this day of celebration with the public. The ratio of very young children to adults was high, and the youngsters were all having a real blast. Special activities such as popcorn shucking were ongoing during the day to give families a chance to do some farming/playing with the kids. I believe the farm always does a good job of fulfilling the important educational mission they undertake. This party went above and beyond the everyday excellence. Staff and volunteers did an excellent job of planning and executing a wonderful public event.
entrance
pomegranate
queen’s wreath
teaching garden
rose with bee
student volunteer
garden
student volunteers
student farmers
garden
student farmer
popcorn
garden activities
Nuts for November
November 6, 2015
— 2 Comments
I had a fire in the wood stove last night, officially welcoming the winter to our house. This week we welcomed the nutcracker and some mixed nuts to the kitchen. I am not sure why I feel so much satisfaction in nut cracking, but I do. It slows down the process and makes me appreciate the taste of my nutty prize when I manage to crack the shell and extract it. This time of year we start to eat nuts more often because they are featured in seasonal fall dishes as part of a healthy harvest. Arizona grows wonderful pecans and pistachios, two of my favorite crops. Both are healthy and add rich flavor to all kinds of dishes.
We are big fans of cheese and pear combinations, so this month I will make us a pear pecan roquefort cheesecake. That has to be a winner with those ingredients. Brussels sprouts have arrived on the stalk as a favorite vegetable, so we will try the pistachio cranberry sprouts as a savory treat as well. Nuts always make appearances in cookies and sweets, but this year I want to try the extravagant pumpkin pecan cobbler. This will be right up our alley for dessert, and a new way to use both November favorites, pumpkin and pecans.
This weekend we have a neighborhood potluck party. I plan to take some soup, but this pineapple cream cheese spread covered with pecans is so cute I think I will make one of those for the party too. It is simple, but looks really festive.
Trader Joe’s brings out small cans of exotic nut oils this time of year which I enjoy using to add rich flavor to all kinds of dishes. Using walnut or pistachio oils for roasting vegetables delivers fabulous punch. Gravy based in nut oil is lovely and mysteriously rich. I still like butter, but like to variations that nut oils can bring to the fall table. Evidence keeps piling in about the benefits of including nuts in the diet. While I do believe the research I am nuts for nuts because they taste so great. Do you have a favorite nut, gentle reader?
fall harvest
Tucson’s Japanese Garden
November 4, 2015
— 1 Comment
family crests
family crests
lotus and koi
architectural accent
lotus and koi
Yume Japanese Gardens
architectural accent
water garden
gravel
gravel
Yume Japanese Gardens
gravel
gravel
tea house
architectural accents
lotus and koi
koi
color
bamboo
I recently joined Yume Japanese Garden in my neighborhood. This choice little private garden space provides peaceful surroundings and privacy in the center of the city. When I visit I enjoy sitting for meditative times in the little tea house shelter. I plan to bring tea and art supplies with me in the future because the space is energetically serene and beautiful. The artful surroundings invite creativity. I think it would be a great setting for composition of poetry or drawing. I plan to make it my picnic spot/ art studio this winter.
There is a gift shop, an art gallery, and a small display for education in Japanese culture. Currently the museum space is showing examples of Japanese versions of coats of arms. The tightly packed show informs and enlightens the viewer about families and history. Special events are planned to share cultural experiences. I plan to attend the tea ceremony this month, and am very excited about the big flower show over Thanksgiving weekend. Classes in Japanese language and flower arranging are offered as well. I am curious about the flower arranging, which sounds like fun.
I have been a member of Tucson Botanical Garden for many years, but my new membership is an different and welcome way to enjoy gardens. Yume is located just south of Tucson Botanical Gardens, in the same block. I had been curious in the past, but was inspired to join when the TBG thew out the members for 3 months. I am really savoring this opportunity to continue my garden visits with a new twist. There are sometimes concerts of Japanese music held in the evenings. I am both learning and feeling lucky to have this great opportunity so close to my home. If you live in Tucson or visit I highly recommend spending time at Yume Japanese Gardens.
Thankful This November
November 3, 2015
— 3 Comments
apples and pumpkin
The month of November is a gateway to winter and festivities. In Tucson we have had a very mild warm fall season with generous amounts of rain. It is predicted to be an El Nino winter which will bring additional rain to the dessert. Our desert is green and lush right now and the weather has been superb for a string of lovely outdoor parties and events. We look forward to a neighborhood pot luck gathering this weekend to savor the place and the people where we live. This is the season to be jolly outside in Arizona. It is perfect for bike riding grilling or hiking.
At this time of year we switch wardrobes and perhaps change our activities. I began a tradition of cleaning and clearing for the holiday season last year. The big purge of wardrobe items was by far the best gift I gave myself because it keeps on giving in the form of a happy closet. This year I have fewer things to discard, but am taking a look at using and appreciating absolutely everything I own. There is no reason to store and care for stuff that no longer is useful. I also need to be aware of all the memberships and subscriptions I have that need to be rationalized. I need to evaluate to be sure I am not over cluttering my membership reality. Like clothing in the closet, if subscriptions are crammed in and too crowded they will not be noticed or appreciated.
This Thanksgiving I want to feel grateful for my extreme good fortune without creating too much waste. I want to prepare highly gourmet cuisine for the whole month that thrills, satisfies, and does not end up in the compost bin. I have improved my food prep skills to avoid waste but can still step up my game. I still need to cut down on portion size for the two of us. I believe that pulling off a month of healthy tasty meals we both enjoy will be a better use of my talents than making one big meal with too many leftovers. We like to go to Govinda’s vegetarian buffet for the Thanksgiving meal because it is good and you can usually have a photo shoot with a live turkey on the patio. That sets me free to find ways to make the rest of the month delicious. If you have any seasonal recipes you want to share, please send them this way. I will be cooking up a storm, just not an excess. Stay grateful, gentle reader.
blood oranges
squash and tomatoes
Chile, Spice, and Everything Nice
October 29, 2015
— 1 Comment
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- Santa Cruz Chile and Spice
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- Santa Cruz Chile and Spice
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- antique equipment
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- Santa Cruz Chile and Spice
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- Santa Cruz Chile and Spice
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- Santa Cruz Chile and Spice
No visit to Santa Cruz County, Arizona would be complete without a stop at the Santa Cruz Chile and Spice Company. In the old days the products were more limited to the local chile powder and paste. Now that hot sauce and chile in general is a huge trend the store stocks hot sauce and spices from around the world. The selection includes jellies, sauces and a large number of dried spices. I had always used the old fashioned red chile paste from this company to make my enchiladas. Now they make several kinds of chile paste. I picked up a jar of green chile and garlic paste for our holiday enchiladas this season. The sample was delicious and who doesn’t need to shake things up with tried and true recipes like sour cream enchiladas? The chile makes all the difference.
Outside the store there are displays of many of the old pieces of equipment used in the past to process chiles. Even those who don’t care for spicy food will enjoy a visit to this tasty and tasteful historic business.
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- large selection
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- Santa Cruz Chile and Spice
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- antique equipment
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- antique equipment
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- antique equipment
chile ristras
chile ristras
Tumacacori National Historical Park
October 28, 2015
— 1 Comment
Padre Kino
Padre Kino
I initiated my new fabulous senior pass for the national parks yesterday at Tumacacori. It was a full moon night and a special program was presented. The park reopens a few times a year to let the public experience the place after dark. The ranger was a wonderfully knowledgeable presenter who showed a lot of pride in her position. This is a unique park because it preserves history of a mission that was abandoned. The original mission was founded by Padre Kino, who visited a couple of times before he died, but had little contact with the locals. He became popular by gifting the natives with seeds, animals and trees. Mission land was granted for the natives to use, but not trade or sell. Success through new agriculture was the main selling point used by the missionaries. By farming within the mission walls the crops were protected from wildlife and livestock grazing in the area. Crops and animals were introduced that provided food in seasons when native plant harvests were scarce.
Kino was a member of the Jesuit order, which would eventually be banished from New Spain by the king. The Franciscans took over the place, but when Mexico won independence the funds no longer flowed from Spain. The missionaries moved north to Mission San Javier del Bac, which is still in use today as a Catholic church. The abandoned site sat empty until the National Park Service took over.
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- mission church
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- Franciscan church
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- mission church
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- mission church
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- altar
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- church door
The full moon tour was an exciting and authentic way to honor this historic place by learning about the past. I learned many new facts that make me curious to learn more and return in the future to take in this very special atmosphere. I plan to make the most of my senior pass by checking out all the national parks in Arizona. I will have many happy travels in the future by tuning into programs and events such as the one we enjoyed yesterday as a day trip . If you know a senior (62 or over) who does not yet have a pass, this would make the very best of holiday gifts. It works for a whole car load of visitors. You only need one senior pass per car for free entry for all passengers. Maybe it is time to start traveling with a senior on board.
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- native dwelling
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- native dwelling
Arizona is full of scenic places with ancient civilizations. We are privileged to have such a rich cultural and natural tradition surrounding us. Now that I am loaded with my lifetime park pass I will be taking full advantage of it.
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- mission garden
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- mission garden
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- mission garden
candle lanterns
altar in the church
park ranger and Padre Kino
Mission Gardens in Tucson
October 19, 2015
— 1 Comment
Half Moon Beer
Mission Garden
gourd crop
adobe ramada
irrigation system
Regina Romero, City Council
historic crops
A Mountain
Missy the party cow
Bob dining in the garden
sunset dining in the garden
sunset dining in the garden
The Friends of Tucson’s Birthplace held a fine dinner party in the garden yesterday. Our historic Mission Garden has been rebuilt in the original site close to the Santa Cruz River. The agricultural heritage of the location is ancient. The garden is being developed as a living museum preserving original species grown by the Spanish colonial conquistadors who built the San Augustin Mission. The orchard of stone fruits, citrus, quince and figs is growing strong and bearing fruit. Gardens of okra, corn, chiles and other native crops thrive within the walls of the preserved site.
Local chefs were invited to create specialties for the Farm to Table event. We were excited to taste the food and also to get to tour the gardens. Musicians were hired to play throughout the space, which added an artistic note to the already splendid surroundings. The city councilwoman from that ward spoke briefly about the importance of agricultural history and her own family’s collection of historic recipes. All the food was over the top creative and fresh. My partner Bob enjoyed the grass fed beef and the buffalo chile, but most of the dishes served were vegetarian. Drinks were served with dinner, but for an extra fee we enjoyed a specialty beer brewed from organic wheat grown from preserved species. The beer tasted fantastic, and sold out quickly.
The event was a success for all involved. The chefs, no doubt, won some new fans with their creative concoctions. The garden certainly is a place we will plan to visit again in the future. In fact we may go to the quince festival next weekend at which we would have chance to win a special antique Spanish heirloom variety quince tree. The quince crop is ripe and abundant in the orchard, looking very pretty. The beauty and history preserved in this spot is a great asset to the city, and will only improve with time.
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