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Black Currants

Black currants are small, dark berries—deep purple to nearly black when ripe. They grow on compact shrubs that naturally spread by ‘layering’: stems that touch the ground, take root and form new plants. Because of this, propagating black currants is wonderfully simple. A cutting or a low-lying branch can easily be encouraged to root and then be transplanted exactly where you want it.

Black currants are native to northern regions—primarily northern Europe and northern Asia, but also parts of Canada—where they thrive in cold and temperate climates. Cultivation began in Russia as early as the 11th century, while western Europe didn’t widely adopt them until the 17th century. Even today, they remain far more common in Europe than in North America, where they are still something of a hidden gem in the garden. (There’s a reason for that. See below.)

An interesting fact about Blackcurrants in North America

Black currants were introduced to North America by English settlers in the Massachusetts Bay Colony in 1629. From there, they were cultivated throughout early settled regions, gaining particular traction in New York. Their natural hardiness—well suited to harsh northern winters—made them an easy and practical choice for growers.

By the late 19th century, New York had become a center of commercial black currant production. However, this success drew concern when the plant was identified as an alternate host for White Pine Blister Rust—a devastating fungus that threatened the economically critical white pine forests.

In 1911, following strong pressure from the lumber industry, the United States enacted a federal ban on black currants. The government prohibited their growing, sale, and transport in an effort to halt the spread of the disease. Federal and state agencies undertook widespread eradication efforts—uprooting bushes and applying chemical treatments—effectively removing black currants from much of the American landscape.

While the United States enforced strict prohibition, Canada took a more measured approach—favouring discouragement and scientific research over a sweeping national ban. Still, the effect was similar. Black currants fell out of favour and were rarely promoted. Though they persisted quietly in rural backyards, they never regained mainstream popularity, instead taking on something of an “underground” status among those who continued to grow them.

In 1935, Canadian researchers launched a dedicated breeding program to find resistance to White Pine Blister Rust in black currants. By crossing traditional varieties with hardy Siberian species, they successfully developed rust-resistant cultivars—‘Coronet,’ ‘Crusader,’ and ‘Consort’—released between 1950 and 1955. These breakthroughs proved that genetic resistance was not only possible, but practical, helping pave the way for modern disease-resistant varieties around the world.

Meanwhile, across Europe—especially in Great Britain—the popularity of black currants continued to grow steadily.

Fifty-five years after the original ban, the United States lifted its federal restrictions in 1966, once it was understood that black currants could be safely grown at a distance from white pines and that reliable rust-resistant varieties were available. Even so, many individual states held onto their own bans until as recently as 2003—nearly a full century after the initial prohibition. That’s a long time to fall out of favour. No wonder so many North Americans are only just discovering them now.

In Canada, black currants never fully disappeared. They quietly endured as a backyard fruit in rural communities for generations and are only now beginning to gain wider recognition. In the United States, commercial production has resumed in regions like the Northeast and Pacific Northwest. Still, it’s estimated that fewer than 1% of North Americans have ever tasted a black currant. (Until recently, I was part of that statistic—LOL.)

As of 2022, the leading producers of black currants are Russia, Poland, and Ukraine—all regions with northern climates well suited to this hardy crop.

Why we should grow them?

Because they are GOOD for you, that’s why.
Black currants are nutritional powerhouses—rich in antioxidants and especially high in anthocyanins, the compounds that give them their deep, dark colour. In fact, they contain significantly more of these beneficial compounds than blueberries. For a fruit with such exceptional nutritional density, they remain one of the most overlooked superfoods in North America.

While black currants are widely enjoyed across Europe, they’re still relatively uncommon here. You likely won’t spot them in a typical grocery store—though you might find them in specialty or high-end markets if you keep your eyes open.

The good news? They’re incredibly easy to grow. Give them a sunny spot, and they more or less take care of themselves. The biggest competition we face is from the birds—they love them just as much as we do. We’ve found that simply tossing a lightweight net over the bushes as the fruit begins to ripen is enough to keep our harvest safe, though.

What do blackcurrants taste like?

Black currants have a flavour all their own—I honestly can’t think of anything quite like them. If I had to describe it, I’d say they’re slightly tart, but not sharply sour. They’ve got a bold, almost sophisticated profile—deep, dark-fruit notes that hint at grape or cherry, with an earthy, almost herbal edge. (LOL… that’s about the best I can do!)

I’ll admit, I wasn’t completely sold when I first tasted them fresh. They were a little… underwhelming. But I’m not usually one to give up, so I made a small batch of jam. Homemade jam is always a good way to make friends. That changed everything.

The flavour deepened somehow. It mellowed. And it came alive in a whole new way. I was absolutely hooked.

The rest, as they say, is history.

Blackcurrants are super nutritious –

Black currants are packed with health-supporting nutrients. They contain a wide range of vitamins—including A, B1, B5, B6, C, and E—which help the body produce energy, regulate hormones, and form red blood cells that carry oxygen throughout the body. They’re also especially beneficial for eye health.

One of their standout features is their vitamin C content. Black currants contain up to four times more vitamin C than oranges—a huge advantage when it comes to supporting overall health. And over ten times more than blueberries. Vitamin C plays a key role in maintaining healthy skin, blood vessels, bones, and cartilage. It strengthens the immune system, protects cells from damage, and helps the body heal wounds.

    All brightly coloured fruits and vegetables contain antioxidants, but those with deep red, blue, or purple colouring—like black currants—are especially rich in a powerful group called anthocyanins. These compounds have been linked to a number of health benefits, including supporting healthy blood pressure, improving vision, strengthening the immune system, and offering anti-inflammatory and antibacterial properties. Black currants contain about twice the anthocyanins of blueberries, making them particularly potent in this regard.

    They may also support gut health. Black currants have been shown to increase levels of beneficial gut bacteria, such as Bifidobacterium, which can aid digestion and help the body defend against infection.

    For an unassuming-looking little berry, Blackcurrants are pretty powerful! Well worth seeking after. Blackcurrants and Hascap berries are considered two of the best natural sources of antioxidants. And they both THRIVE in northern climates! Yay for those of us who live in the north.

    Blackcurrants are easy to incorporate into your diet.

      Cooking can reduce delicate, water-soluble vitamins—especially vitamin C—so that’s something to keep in mind. If maximizing vitamin C is important to you, try to enjoy black currants in ways that don’t involve heat.

      Don’t worry though—there are plenty of delicious options.

      I’m not a big fan of eating black currants straight off the bush, so when I want them “fresh,” I get a little creative:

      • Stir them into yogurt or kefir with a drizzle of honey
      • Blend into smoothies with banana or other berries to mellow the flavour
      • Sprinkle over oatmeal or cold cereal
      • Add to salads for a tart pop of flavour
      • Mash lightly and spoon over toast, pancakes, or waffles
      • Infuse them in water for a refreshing drink

      A little goes a long way—and once you find your favourite way to enjoy them fresh, they become something you look forward to.

      Blackcurrant Crush
      Chop them up in a food processor with a little water to ‘macerate’ them. You can puree them in the blender if you prefer, but I’m a texture girl, and I like something to chew. My daughter, on the other hand, would almost assuredly like them pureed. You do you. You can add them this way to a fresh chia pudding (see below), a serving of plain yogurt, a serving of cottage cheese, or on top of your oatmeal. Since fresh blackcurrants are seasonal and I want to have some on hand all year long, I make quite a bit of this and freeze in two-tablespoon amounts in an ice-cube tray. Once frozen, I transfer to a labelled container and freeze to use later.

      Smoothies
      Wash, stem and freeze whole. Frozen, you can add them to smoothies all year long.

      Juice
      If you have a lotta berries, juice them in a fresh juicer. Lightly sweeten with maple syrup if you like and freeze in ice cube trays. I like to add a ‘cube’ to a tall glass of carbonated water.

      Jam
      There are many health benefits in addition to Vitamin C, so don’t shy away from cooking blackcurrants, in fact, it is the opinion of those who live in our house, that Black Currant Jam is THE Best jam in the world. (see below for recipe)

      other suggestions:

      • Blackcurrant Tea (see below for recipe)
      • Blackcurrant pancakes – add frozen berries to batter just before cooking
      • Blackcurrant muffins or scones – add frozen berries to batter just before cooking
      • Roasted vegetable salad with blackcurrant dressing (see below for recipe)
      • Blackcurrant tarts – mini pies
      • Blackcurrant chia pudding (see below for recipe)
      • Blackcurrant cheese cake (use syrup or jam to top your favourite plain cheese cake)
      • Blackcurrant jam marbled through vanilla ice-cream

      Dehydrate whole blackcurrant berries and store in a glass jar in your cupboard. You can also dry blackcurrant leaves to mix with berries for tea.

      Blackcurrant Tea

      (anything not using real ‘tea’ leaves is really an ‘infusion’)
      Measure 2 tablespoons of dried blackcurrants (per cup) into a tea pot.
      Pour boiling water over top and allow to steep 10 minutes.
      Strain and serve. Sweeten with stevia, maple syrup, honey or sugar if desired.
      You can also add dried blackcurrant leaves to your ‘tea’.
      Or make a single mug if you want. Strain with an infuser.

      Blackcurrant Chia Pudding

      2 cups milk (your favourite: coconut, almond, rice, dairy, etc . . . )
      1/3 cup chia seeds
      Stir well. Add 1-2 Tablespoons maple syrup and stir till dissolved. Cover and set in fridge for at least two hours. I usually do it at night and leave till morning. If the ‘pudding’ is thicker than you’d like, add a little more milk and stir it in. Spoon into serving dish and top with heaping tablespoon of blackcurrant crush (see above).

      Blackcurrant Vinaigrette OR Glaze

      1/2 cup blackcurrant syrup
      1/4 cup blackcurrant juice. If you don’t have it, use another dark juice like cherry or grape. Or substitute with apple juice in a pinch.
      3 Tablespoons dark Balsamic Vinegar
      2 Tablespoons olive oil
      Add all ingredients into a shaker bottle and shake till thoroughly combined.
      OR create a glaze by putting syrup, juice and vinegar into a pan and bring to a slow boil. Omit oil. Allow to bubble gently for 5-10 minutes till it thickens slightly. Remove from heat and leave to cool. Drizzle on top of salad or roasted vegetables.

      TIP: the Blackcurrant Glaze above is a beautiful thing on grilled salmon

      Blackcurrant Jam

      I don’t believe in jam RECIPES. I have never bought a specific amount of fruit to make jam, I use what I have available, and I expect you do too. What is more important is to know HOW to make jam. The method is simple, straight forward and dependable.
      There are only three ingredients:
      fruit – a lone fruit or a combination you think would go nicely together. Adjust depending on what fruit you have on hand.

      sugar – less than you’re used to if you’ve made jam in the past. Sugar is a preservative in its own right, so unless you’re making a small amount that will be used in a few days, it is necessary to use some type of sugar. I generally use a ratio of 1:4 or 1:5 and then judge by taste preference from there.

      Yes, you can use honey, but I highly recommend that you do not, until you are quite experienced and know what to expect.

      pectin – I never buy commercial ‘pectin’, preferring to use a natural source. The type of pectin I choose will depend on the colour and flavour of jam I’m making. For instance, for a dark red or purple jam I’ll often use cranberries. For light-coloured jam I’ll use lemons.

      Cranberries contain a lot of natural pectin. If you’ve ever made fresh cranberry sauce, you likely noticed that, as the sauce ‘sets’ in a very short time with no added ‘pectin’. I used to buy lots of fresh cranberries in the fall when they were in season for Thanksgiving. After making a batch of cranberry sauce, I’d freeze the rest for use during jam-making season. Now I use freeze-dried cranberries that I keep on hand at all times.
      Citrus fruits contain a lot of natural pectin. Lemons, oranges, grapefruits and limes can be used interchangeably depending on the flavour you’re going for. If you’ve ever made marmalade, no doubt you noticed that. My experience has shown however, that lemons are the best source, and they’re always dependable.
      Puree the lemon in a high-power blender. If necessary, add a small amount of water (start with a tablespoon). If your blender doesn’t puree completely, not to worry, a little texture will be great. I cut the lemon into quarters and use the whole thing – peel, pith, pulp, juice and seeds. Did you know there is more vitamin C in the peel than in the inside?
      I use a portion or the whole thing depending on how much jam I’m making. The rest can be stored in the fridge for a week or more.

      If I want to make peach, apricot or pear jam, cranberries aren’t gonna be suitable for pectin, but lemons sure would be. Sometimes it might be the taste of lime you’re looking for. Sometimes it might be the taste of a particular type of orange. Be adventurous. Whatever you use, write it down so you’ll know if you want to repeat it.

      TIP: testing your jam

      Before you start making your jam, put a small dessert plate into the freezer part of your fridge to cool. When you’re ready to start testing, bring the plate out and put a teaspoon of jam on it. Allow the plate to cool the jam. When you’re satisfied that the jam is cool, swipe your finger through it. If the two sides join immediately, it is not ready. Return the plate to the freezer, cook for another 15 minutes and try again.
      When the two sides remain distinct and separate, your jam is ready. You may have to test a couple of times before you’re satisfied with the texture.

      TIP: Turn your jam recipe into a syrup recipe.

      Follow the jam recipe below, but don’t cook as long. After boiling for 20-25 minutes, remove some from pot and store it in a bottle labelled “Syrup”. If you’re making a lot, process them in jars the same as you would jam. See below for link on canning in hot-water-bath. Continue to cook the remaining ‘jam’ as instructed below.
      * You can remove the syrup before or after adding the lemon. Totally flexible.

      Recipe

      However, for the sake of something to start with, here are some suggested amounts and times – my best attempt at a recipe.

      When I made the jam below, I had a couple cups of fresh raspberries looking for a purpose, so I added them. (a great combination bytheway). I ended up with 11 cups of fruit so I adjusted slightly from the picture.
      Just keep in mind to keep your sugar / fruit raitio (approx 4:1 combination 4 parts fruit to 1 part sugar).
      I pureed a whole washed lemon and used 1/4 – 1/3 cup for this amount.

      ingredients:
      11 cups blackcurrants or a blend with raspberries
      3 cups sugar
      1/4 – 1/3 cup lemon puree.

      Blackcurrants are a good source of natural pectin, so they don’t need a lotta help. Note the unripe berries in the picture below. As with most fruit, unripe blackcurrants have more usable pectin than ripe ones, so don’t discard them. They’re a bonus.

      directions:
      1. Add the fruit and sugar to a large stock pot over medium heat. Stir frequently while fruit breaks down and sugar dissolves. You can mash with a potato masher if you want.

      2. Increase heat a bit (NOT HIGH), and bring the jam to a nice low-rolling boil. Boil and stir for about 15 minutes. Add lemon puree. Continue to stir. Taste for sweetness. If you’d like it sweeter, add sugar 1/4 cup at a time. Thoroughly combine and taste test again. Add only small amounts at a time, testing each time till you’re happy with it.

      *hint: blackcurrant jam should not be super sweet. It’s natural tartness is part of its charm.

      3. In another 15 minutes you’ll notice that the jam is beginning to thicken. You’re looking for a texture that slides slowly off a spoon leaving a film behind. Continue to stir while it slowly boils.

      4. Test your jam’s room-temperature texture with a COLD plate. See the TIP above.

      5. Once you’re satisfied with the sweetness and texture, you’re done!

      Now go ahead and enjoy with butter on a fresh piece of bread. Enjoy!
      Or pour into a jar to store in the fridge or freezer. Or process a few jars in a hot water bath. click here for directions on canning jam in a hot-water-bath-canner

      I hope you’ll give blackcurrants a bigger chance at being part of your life.
      Once you get used to each other, I think you’ll become the best of friends, and your world will explode with new tastes and new possibilities.

      For now, you’ll probably have to grow your own as they’re not in any markets that I am aware of yet, but that will change in the foreseeable future. But grow them anyway. You’ll be glad you did. It took me a few years to find ways to use them, but now we’re a serious item, and blackcurrants are as part of my everyday life as hascaps are.

      Warmly,

      Cindy Suelzle

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      Lambs Quarters

      Like many weeds, lambs quarters self seeds, so they are up and established weeks before your regular garden. Also called goose foot  – lambs quarters is a relative of spinach and quinoa. Sometimes known as wild spinach, and considered a weed in most gardens, it deserves more credit than it usually gets. Highly nutritious, tasting similar to spinach but more tender, rich in Vitamins A, C and E, essential fatty acids, iron, calcium, minerals and antioxidants.

      Name:
      I always thought the name was curious and so odd. Apparently, it comes from “Lammas quarter“, an old English harvest festival celebrating the first grain harvest at the beginning of August. Lammas means “loaf mass” in Old English, originating from two words meaning bread and festival. It seems the name evolved from “Lammas” to “lamb’s” over time. It may have had nothing to do with ‘lambs’ except that it likely was a field green they liked to eat. Certainly, it was an abundant green that people liked to eat as well.

      Identifying:
      I’ve heard many people call it pigweed, and fair enough they look similar. Sometimes pigweed is simply an easy name to call all sorts of weeds that look similar and are often given to pigs, but more precisely both lambs quarters and pigweed are in the amaranth family. That may not help much, because there are officially 42 types of amaranth in North America. For the record, red rooted amaranth IS red rooted pigweed.

      Leaves: Young leaves are often opposite and become alternate as the plant matures. They are triangular to diamond-shaped, sometimes resembling a goose foot (often called Goosefoot).
      Powdery Coating: The most distinctive feature is a whitish, dusty powder on new growth and the underside of leaves.
      Stems: They are succulent, hairless, and frequently have reddish, purple, or light green lengthwise stripes.
      Flowers: Small, grey-green, roundish flowers grow in tight clusters at the top of the stalk or in leaf axils.
      Size: Generally grows 2 to 3 feet tall but can reach up to 6 feet.
      Edible Parts: All parts are edible and nutritious, but the best-tasting and easiest to eat are the young leaves. Once the plant matures, energy goes into flowering, seeding and growing taller so the seeds can be more widely dispersed.
      Location: Grows best in full sun to partially sunny areas, including gardens, roadsides, fields, and disturbed soil.
      Growing Season: Germinates early in the season, with peak growth in late spring to early summer. After that, it begins going to seed, with less energy devoted to the leaves – but no matter, it’s filled its job of providing us with early greens, and it can step into the background while other garden greens become the focus.

      What if nature gave you a FREE vegetable that is super nutritious, cold-hardy, and fed you while you waited for the rest of your garden to produce?
      Oh Wait! It did!

      Surely you recognize lambs quarters as a common weed in your garden. I did, and I was trained to look at all weeds as the enemy and to get rid of them. At the same time, I was a big fan of spinach, but when the spring weather warmed up, spinach would bolt – which means that a plant prematurely produces a flowering stem and goes to seed. This usually happens as a result of heat or stress. The plant takes its cues from hotter, longer, rainless days, and goes into the next phase of its life. It stops producing edible leaves or roots to focus energy on reproduction. Bolting commonly affects lettuce, chard, spinach, cilantro, broccoli and onions. It is irreversible, but you can break off the stem to buy yourself a few more days, and harvest all you can while you still can.

      *tip: to prevent bolting, plant the affected plants earlier in the season when the weather is still cool, provide shade during heatwaves and keep the plants well watered.

      This would be a big frustration to me. Had I understood that spinach should be planted much earlier, (at least a month earlier) when the spring was still cold, I would have been less frustrated. At the same time, while I was mourning the loss of spinach, I noticed lambs quarters in my garden living its best life. It seemed to be snubbing its nose at me – this incorrigible WEED. I also noticed that it tasted good (yes I tasted it). One day the light went on so-to-speak. “Why am I knocking my head against a brick wall trying to grow spinach, when this weed that tastes so much like it, WANTS TO GROW? Why am I ripping it out and feeling sorry for myself because my spinach hates me?” My story changed that day.

      I looked into Lambs Quarters, and discovered it had much to offer a gardener with an open mind. I opened my mind.

      Lambs Quarters in the Kitchen

      * tip: Like spinach, beet greens, swiss chard and most other greens lambs quarters contains some oxalic acid which, when eaten raw in large quantities, can inhibit calcium absorption.
      These plants are so loaded with calcium, however, that the amount of calcium not absorbed due to oxalic acid is minimized. Its a good idea to rotate your ‘greens’ for that reason anyway. Variety is always a good thing. Individuals with kidney issues, gout or arthritis – know that oxalic acid should be consumed in moderation.

      Lambs Quarters is highly nutritious, with a taste similar to spinach, and is often used in salads, sautéed, or blanched. The black seeds are edible and are an excellent source of vegetable protein.

      early spring green garden salad with a base of romaine and some marigold sprinkled on top. Use a nice mild vinaigrette dressing.

      The underside of Lamb’s Quarters’ leaves and the top of the new leaves are covered in a fine whitish or pinkish ‘dust’. Resist the temptation to wash it off, as it is full of calcium and protein.  Lambs quarters contains more protein than kale, more iron than spinach, and it WANTS to grow in your garden. You don’t even need to plant it; it is so comfortable that it invites itself to the party. You’ve gotta respect that quality.

      The stems and leaves can be eaten raw, steamed, or sautéed; used in any way and in any recipe calling for spinach: scrambled eggs, omelets, fresh as a green in sandwiches, in a mixed green salad, or in a green breakfast smoothie. Add some to your next spaghetti sauce, soup, or fried rice. Use them in your favourite “spinach dip”.

      wash well as it can be gritty

      recipe:
      Korean Lambs Quarters Side Dish

      Serves 2-4
      10 oz lambs quarters (300 g) young leaves and stems
      3 tablespoons doenjang (soybean paste)
      1 tablespoon gochujang (hot pepper paste)
      2 garlic cloves minced
      1 green onion chopped
      1 tablespoon toasted sesame oil
      1 tablespoon toasted sesame seeds
      Directions
      1. Boil 3 quarts of water. Blanch the lamb’s quarters for about 1 to 2 minutes, until the leaves are tender.
      2. Strain and rinse them in cold water a couple of times to stop them from cooking and to remove any grit.
      3. Strain and squeeze out any excess water. If the leaves and stems are too long, cut them a few times into bite-sized pieces.
      4. Put them into a mixing bowl and add soybean paste, hot pepper paste, garlic, green onion, and toasted sesame oil.
      5. Mix by hand until all the leaves are well coated with the seasonings, and have absorbed them. You can wear disposable plastic gloves if you want.
      6. Sprinkle with sesame seeds and transfer to a serving plate.

      Serve as a side dish to rice. Toss in or garnish with sundried tomatoes if desired. 

      When I am in my garden, I will often pick the tender new plants and eat them while I work. I never pull them to get rid of them. They’re much too valuable for that, I just break them off, hoping they’ll come back and offer more. I’ll throw them into early season salads, and combine with other greens that I steam, including our favourite: spanakopita.1 (read more about Spanakopita here)

      Back to that nasty rumour about lambs quarters being considered a ‘common weed’.
      It’s true. Officially. But don’t listen to that sorta ridicule. Those other plants are just jealous.
      Who cares what people call it? “Weed” is just a word. Don’t be unkind or avoid eating it. It’s not it’s fault that some uneducated person gave it such a rude nickname.

      5 Facts:
      1. Lambs quarters is cold-hardy, and heat-tolerant. That’s quite a talent.
      2. Because it self-seeds, it will grow before any of your cultivated greens have even germinated.
      3. It WANTS to grow in your garden. It WANTS to be your friend. And it’s FREE.
      4. It is a versatile, nutrient-dense substitute for spinach or chard in nearly any recipe.
      5. It deserves to be accepted on its own merit, not indiscriminately discarded because of some misunderstanding carried over from a previous generation.

      Here’s to Lambs Quarters!
      Enjoy it.

      Warmly,

      Cindy Suelzle

      1. link to my recipe for SPANAKOPITA https://backyardcityhomestead.com/2025/08/21/homemade-greek-spanakopita/ ↩︎

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      Soil vs Dirt: Enhancing Soil Quality

      Healthy soil produces healthy, strong plants. It’s simple math.
      It contains optimal nutrition – rich in microorganisms (bacteria, fungi, and earthworms) that break down organic matter into nutrients that plants can easily absorb.
      Healthy soil builds immunity in plants, making them naturally more disease and pest-resistant.
      It provides essential air pockets for roots to breathe and grow strong (proper aeration).
      Healthy, nutritious soil results in healthy, nutritious vegetables.

      What is the difference between SOIL and DIRT?
      Soil is a complex ecosystem that supports plant life. Dirt is material that cannot support plant growth. Sometimes we get frustrated and feel that the universe is against us because our ground is full of weeds. We think there’s something wrong with it. Your soil doesn’t know the difference between a dandelion and broccoli. In many cases, weeds indicate that your soil is healthy and nutritious. It’s either a healthy place to grow or it’s not. If it grows healthy weeds, it will grow healthy vegetables. So relax, take a chill pill. If your new backyard, which looked so beautiful when you bought the house last summer, is full of weeds this spring, it’s not a conspiracy. Your soil is healthy. You just need to roll up your sleeves and get to work. But that’s another sermon for another time. The point is: when you don’t have any weeds, just nice clean empty ‘dirt’, you should be worried.

      There is much we can do to continually improve the quality of soil in our home gardens.

      How

      ADDING ORGANIC MATTER by incorporating compost into the planting area, and using mulch all around the planting area not only enhances soil structure but also improves moisture retention and nutrient availability.

      REDUCING TILLAGE! A long-term no-till commitment boosts microbial activity, improving soil health. Every time we dig up our soil, we destroy colonies of tiny organisms and critters trying to set up housekeeping. They are not the enemy. They are an important part of the soil ecosystem and critical to healthy soil. In addition, a no-till, mulched method of gardening reduces evaporation, addressing the problem of soil thirst. No more water wasted. Moisture passes through the mulch, where it is absorbed into the soil while being protected from evaporation.

      AVOID THE SUNBURN OF BARE SOIL
      There should be no bare soil in your garden. Not in the rows where the plants are growing, not in the spaces between the rows, not in the walking paths. Protect your soil from being sunburned.

      Seriously? Soil can get sunburnt?
      YES! As important as the sun is to life in general and to garden growth, it can harm the very soil in which our plants, which are completely dependent on it, grow. I know it seems like an oxymoron, but soil really does get sunburned. It’s the leaves that need the sun – they are the plant’s vital organs, primarily responsible for producing food through photosynthesis, utilizing sunlight, carbon dioxide and water to create energy. They also facilitate gas exchange (breathing), release excess water through transpiration, and can be specialized for storage or protection.

      HOW TO PREVENT SUNBURNED SOIL

      1. MULCH
      Cover soil with organic mulch like straw, shredded leaves, small wood chips, etc. – but not a combination of these methods. Pick one and stick to it. Mulch creates a barrier (like sunscreen or light clothing for us), that keeps the soil cooler and locks in moisture. I use straw, dry grass clipping, chopped leaves and wood chips, but never together.

      * note the straw mulch still in place from last summer, protecting and feeding the soil

      Wood chips take longer to break down, so they’re best used in paths. I use lots of it. They are so chunky and loose that they don’t compact down quickly, and are easy to walk on, keeping your weight centred in the paths and away from the delicate root growth area of your plants. Rain water goes right through the wood chips, seeping into the softer rows on either side of the paths.

      MULCH prevents MOISTURE LOSS.
      High heat causes rapid evaporation, drying out the soil and depriving plant roots of desperately needed water.

      MULCH prevents NUTRIENT DEGRADATION.
      Intense sunlight and heat can degrade essential nutrients, making the soil less effective for plant growth and health.

      MULCH prevents MICROBE DESTRUCTION.
      Extreme surface temperature can kill beneficial micro organisms and fungi that are living in the soil and are essential for plant growth and health.

      MULCH prevents CRUSTING.
      Crusting is when the top layer of soil becomes excessively dry, hard and cracked, reducing it’s ability to absorb and retain water.

      The rows in my community garden plot are higher than the paths, and they never get stepped on, so the soil doesn’t get packed down. In it I use straw mulch in the rows around my plants. In my backyard garden – space and sun are at a premium, my plants are close together, mostly in raised beds, so we chop up our straw (with the lawn mower) so it’s easier to spread into small areas. I try to pile the straw no less than three inches deep, providing serious protection from the sun, additional nutrients as it breaks down, and keeping the soil moist.

      2. COMPOST
      Apply generous amounts of good, clean compost into the rows where you expect to seed. Pat the seeds into it. This will give the seedlings or starter plants, much needed nutrition, in their early life.

      3. WATER DEEPLY
      Watering deeply and early in the day reduces evaporation and allows water to penetrate deeply, instead of only wetting the surface. The straw mulch protects the moisture from evaporating quickly.

      Always water near to the ground, avoiding drenching the leaves. Less of the water will be wasted this way, going directly where it’s needed most.

      4. Use GROUND COVER PLANTS when appropriate
      If you don’t have enough mulch, it may be helpful to use low growing plants like thyme in an herb garden, and chickweed in a vegetable garden. These offer shade for the soil, keeping it cool. They are both edible, delicious and nutritious, so clip often and bring them into the kitchen.

      Keeping your soil healthy is crucial because it is a living ecosystem that is the foundation for all plant, animal, and human life. Healthy soil provides nutrients to plants, filters water, and stores carbon. Unhealthy soil is merely dirt.

      Warmly,

      Cindy Suelzle

      Posted on

      Our Environmental Stewardship in an Urban Setting

      Whether we live in an urban area, a rural community or remotely, we have an environmental responsibility to each other. John Donne’s assessment, “No man is an island“1 means we are all fundamentally interconnected and cannot thrive or survive in complete isolation. We rely on the support and companionship a community provides. But in the last generation or two, our awareness of the effect we have on our natural environment, both close at hand and globally, has become greater and more realistic. Individually, as a community and as a society, we impact the quality of the world we ALL live in.

      Stewardship essentially means “the job of taking care of“. It implies that we are not “the owner”, but rather, the caretaker; in effect, we are a trustee making conscious, ethical choices and commitments that will benefit far more than simply ourselves and our own families. With that in mind, specifically addressing the environment, stewardship is the responsibility of planning, managing and protecting the resources that influence the world in which we live. It addresses having a voice in the planning and management of those resources. It also means being accountable and trying hard not to be part of the problem. It means on a personal level, doing our part to be part of the solution.

      When we were young parents in the 80’s, Alberta experienced a severe economic downturn. We were so busy taking care of our young children and trying to make ends meet, that we knew little about what was going on in the financial world around us. We knew that mortgage rates were higher than they’d ever been before, but we didn’t know why. We paid 10.5% on our mortgage of a little OLD house we bought in 1975. We knew we loved the small town-ness of Calmar, and the elementary school our kids attended. But we also knew Dan travelled far for employment, and was away long hours. In 1984, Dan was laid off and struggled to find steady work. He took whatever odd jobs he could, but it wasn’t enough to keep up with the house payments. Eventually, we realized that the only real path forward was for Dan to return to school, which meant moving back into the city. Like many Albertans that year, we lost our home.

      We moved into subsidized housing in Edmonton and stepped into a new chapter – a temporary detour from our life plan. Dan began driving bus for Edmonton Transit while attending NAIT full time, working long, exhausting days in pursuit of something better.

      It took a little attitude adjusting to get used to the higher density of our neighbours in a subsidized complex. We (mostly me), missed the small town atmosphere we had become accustomed to in the previous 5 years. But life is full of adjustments, and sometimes we have to bend a little. Though we had little means and worked hard every day, we had enough, and we were happy.

      We planted flowers in our sunny front, as well as strawberries, herbs and pole beans strung to cover our southern window and shade our living room from the heat of the day. We planted vegetables in Dan’s mom’s nearby backyard garden. I came across a quote in those early months that helped me. “Let everyone sweep in front of his own door, and the whole world will be clean.” by Johann Wolfgang von Goethe 2 – an 18th century German “Influencer“. I took it to heart. I understood it to mean that I had a responsibility to make the world a better place simply by caring for and beautifying the areas I have control over – my “front door step” as it were.

      Spencer W. Kimball, another INFLUENCER who influenced me greatly in those early years, was more specific. “Even those residing in apartments or condominiums can generally grow a little food in pots and planters. . . . Make your garden neat and attractive, as well as productive. ”

      With this philosophy in mind, personal environmental stewardship becomes more than an idea—it becomes a responsibility. It rests with each of us to protect and conserve natural resources through the choices we make every day.

      “Doing our part” isn’t just a phrase; it’s a series of small, meaningful actions—conserving water and energy, reducing waste, choosing more sustainable ways to get around, and supporting the health of our local ecosystems. Individually, these efforts may seem modest, but together, they shape the kind of world we leave behind.

      What can WE do at home that will affect the environment?

      Drawing on Johann Wolfgang von Goethe’s philosophy, “Let everyone sweep in front of his own door…”, we are reminded that meaningful change begins with personal responsibility. The small, intentional steps we take each day may feel like minor inconveniences, but they matter.

      Individually, they may seem insignificant; collectively, they have the power to create real, lasting change. How many of these action steps listed below are you already employing? Which ones can you improve on? Which ones are you willing to commit to?

      Energy and Water Conservation:

      • Switch to energy-efficient LED light bulbs and energy-efficient appliances.
      • Use a clothesline in warm weather instead of a dryer.
      • Adjust our thermostats for heating and cooling to be more moderate. Put a sweater on, wear slippers.
      • Unplug electronics, computers, and chargers when not in use.
      • Take shorter showers and fix leaky faucets promptly.
      • Mulch in the garden to reduce the need for watering.

      Waste Reduction and Management:

      • Make “Use it up, Wear it Out, Make it Do, or Do Without” your household motto. The chic new way of saying the same thing is: “Reduce, Reuse and Recycle“. Who knew thrift would ever be ‘cool’?
      • Reduce the things your household consumes that include excessive or single-use packaging.
      • Reuse shopping bags, water bottles and other materials. Compost food, garden and yard waste.
      • Recycle when appropriate.

      Sustainable Transportation:

      • Walk, bike, use public transit or carpool when possible, instead of driving.

      Sustainable Food Management:

      • Grow more of your own fruits and vegetables. If this is new to you, LEARN how, by taking classes and attending workshops in your community.
      • If your yard isn’t sufficient, join a community garden.
      • Learn how to preserve what you grow, to extend it into the cold months.
      • Reduce food waste by shopping in your fridge and freezer more and eating out less.
      • Compost kitchen scraps to use as natural soil builders and fertilizers.
      • Volunteer in your community garden, charitable organizations, and food bank.
      • Volunteer with your community league to protect natural areas, create pollinator parks, and encourage urban gardening and habitat restoration.

      We all share a responsibility and an accountability to improve the places we call home. It begins right at our own front door—by caring for what we can see and influence—and then slowly extends outward.

      We may find that our efforts inspire others to do the same, creating a quiet ripple of change. But even if they don’t, that isn’t the point. What matters is staying true to our own conscience, choosing each day not to be part of the problem, but part of the solution.

      Stewardship plays a vital role in shaping sustainable relationships between people and nature—especially in rapidly growing urban landscapes like our own.

      Reach out. Be a good neighbour. Take care of what you can see from your own front door, and then go a little further. Get involved. Volunteer. Support the good things happening around you.

      Make the world a better place simply because you are in it. And above all, find joy in the doing. When you approach it with a willing heart, your attitude begins to shift. You find more reasons to smile, more moments to appreciate—and, in ways you might not expect, life becomes richer for it.

      I’d love to hear your experiences and thoughts.

      Cindy

      1. “No man is an island, entire of itself. Every man is a piece of the continent, a part of the main. If a clod be washed away by the sea, Europe is the less. As well as if a promontory were. As well as if a manor of thy friend’s or if thine own were. Any man’s death diminishes me, because I am involved in mankind. And therefore, never send to know for whom the bell tolls. It tolls for thee.” John Donne ↩︎
      2. Johann Wolfgang von Goethe, a German writer and natural philosopher, was born Aug. 28, 1749. Goethe is best known for his literary works, such as The Sorrows of Young Werther (1774) and Faust (1808 and 1832). Goethe also saw himself as a Naturforscher, an investigator of nature. ↩︎
      Posted on

      the humble perogy – old world comfort food

      Comforting flavours, versatility and deep nostalgic connections to family, culture and tradition are a difficult combination to beat. It’s part of what makes up real “comfort food”, evoking strong feelings of home and family. Perogies are Eastern European dumplings typically filled with a cheesy mashed potato filling, made from unleavened dough. They are boiled and often pan fried with butter and onions, offering a rich, satisfying flavour especially when topped with sour cream and onions. That’s the other part of what makes up real “comfort food” – it’s gotta be delicious. No matter which way you look at it, perogies are THE comfort food of north central Alberta. They can also be filled with meat or sauerkraut, or even fruit for a sweet variation, with the dough providing a soft, sometimes chewy exterior to the soft interior – whatever it happens to be.

      After that, its all about personal preference, as perogies are as versatile as you want them to be. They’re incredibly filling, making it the perfect food for hungry kids, and convenient too, easily be made ahead and frozen for later use.
      Some simply boil them, and some take the additional step of pan frying them with butter and onions. No matter how you cook them, they’re usually served with sour cream.

      I am not a purist. I came to perogies the ‘gentile’ way – when I was a teenager they were introduced to our family by a relative – purchased frozen from the grocery store. Before long we were hooked. A few years later, I married a man with a Ukrainian step mother, and things like perogies and cabbage rolls were never the same in my world again. To be fair – Margaret Suelzle wasn’t a great cook of many other things, but when it came to her Ukrainian specialties she rocked. There wasn’t a festive dinner without homemade perogies and homemade cabbage rolls, and though I still purchased our perogies from the grocery store, we never said such things in her company.

      Spelling

      Perogy – perogi, perogies (both are plural so don’t stress about it). Pierogy, pierogi – all pronounced Pee-er-oh-gee. Since it’s native to so many different countries, and then considering the translation into English – spelling is pretty much anything you want it to be. In this blog, I’m gonna use them all, just because I can. No judging.

      History of Perogies

      Originally only served in the poorest of homes, pierogies required nothing more than the basic farm staples of flour and eggs, and whatever you had on hand for a filling (usually potatoes and onions). They’ve been iconic comfort food around Slavic tables since time immemorial. But just because no one can remember time without them, doesn’t mean they don’t have a history. Today, perogies are typically filled with some kind of potato combination, but they took root in Eastern Europe centuries before potatoes were brought from their native South America. Its perogy evolution.

      It is believed that they were introduced in the late 13th century by the Venetian merchant, explorer and writer MARCO POLO who spent 24 years in China. When he returned, he brought fascinating stories of his adventures: the strange people he encountered and even stranger animals. And food! He documented many Chinese foods, introducing Europeans to the idea and variety of Asian cuisine, including spices like pepper, ginger, cloves, and nutmeg, foods like rice and sugar, as well as preparation methods like dumplings.

      Easy to make and flexible about filling, dumplings became a staple food taking all sorts of forms as they filtered through Europe for the next three hundred years. Hungarian dumplings, German spaetzle, small round dumplings filled with minced meat from Russia, spiced meat-filled dumplings from Turkey, gnocchi and ravioli from Italy, and many others.

      By the mid 16th century Spanish conquerors brought POTATOES to Europe from their native land of South America. As with most ‘new’ things they took a while to catch on, but when they did, potatoes became a staple all over Europe – especially in the cooler climates where they thrived. It was only a matter of time before some creative cook would find a way to marry the dumpling to the potato. No doubt that creative cook was somebody’s grandmother, as everybody knows the best perogies in the world are made by grammas.

      So how did perogies come to Canada?

      Though perogies aren’t originally Canadian, they are deeply ingrained in our culture, thanks to large waves of Polish and Ukrainian immigrants. The first Ukrainian settlers arrived in central Alberta in 1891, followed by thousands more before the first world war. With them they brought traditional foods and recipes which were perfectly suited to their new world – as it so closely resembled the climate they left behind. For many today, perogies have become iconic as a ‘Canadian food’, especially among the Ukrainian and Polish populations of the prairies.

      The versatility of perogies is endless, with fillings ranging from the savoury potato, sauerkraut and meat, to the sweeter dessert perogies filled with fruit or sweet cheese.

      Verna’s mother was an excellent cook – and in this regard, Verna is just like her, always known for her cooking. She raised her 6 kids on traditional favourites like perogies and cabbage rolls, and to this day no festive meal is complete without them.

      Verna Zilinski grew up on a farm in the Ukrainian/Polish area of Boyle (160 km north of Edmonton) surrounded by aunts, uncles and cousins. Her mother was born in Ukraine, her father in Alberta. When she was an adolescent her family moved to Edmonton which had become the urban hub for many previous farming families.
      – Did you know that the area east of Edmonton is the largest Ukrainian settlement outside of the Ukraine? 10% of Alberta’s population can trace their ancestry from these settlers.

      Perogies are labour intensive, but easy, and CHEAP – definitely peasant food, made from whatever was abundant, which for Slavic people were: flour, potatoes and dairy (fresh cheese). Often times it was a simple cottage cheese that every homemaker could make relatively quickly. Verna’s Russian recipe filling below was likely very typical, but be flexible, there was a lot of variation – all depending on what the cook had on hand and their family experience. Cheddar cheese? Feta cheese? Ricotta / cottage cheese? Go for it. Develop your family’s favourite.

      DOUGH recipe: makes 30+ perogies

      Verna’s perogy dough
      3 cups flour
      pinch salt
      1 egg yolk
      1/4 cup oil
      1 cup lukewarm water

      directions:
      1 Prepare dough by mixing everything in.
      2 Knead by hand on lightly floured board until smooth and elastic (5-10 minutes).
      3 Return to bowl and cover with damp cloth to sit and rest for about 30 minutes.
      4. When the dough springs back from a gentle poke, then you’re good to go.
      5. Divide the dough into two, and begin rolling out first half (same thickness as you would a pie pastry 1/8 inch or 6 millimetres).
      While the second piece of dough is sitting, keep it covered so it doesn’t dry out.
      Roll half the dough out being careful to not roll too thin.
      Using biscuit cutter, or a large rimmed glass, cut dough.
      You can use the scraps to reroll once again but remember, the more you work the dough the tougher it will get.

      filling recipe

      Verna’s Perogy Filling:
      1 pound cooked, peeled potatoes mashed
      3/4 pound dry cottage cheese
      1 egg
      1 medium onion, finely chopped and sauteed in butter
      salt + pepper
      1/2 cup mellted cup butter
      Mash potatoes, mash in cottage cheese till well blended
      Add egg, sauteed onion, salt + pepper.

      Mash potatoes, mash in cottage cheese till well blended
      Add egg, sauteed onion, salt + pepper.

      Roll the dough out to a pie crust thickness (see above), and cut – using biscuit cutter or large mouth glass. Using a heaping tablespoon of the COOLED filling, fold the dough over into a half moon shape and pinch the edges firmly to seal. Go back and crimp again to ensure you’ve got a good tight seal with no air inside.
      Set aside on a lightly floured surface. If you’re planning to freeze them, set them on a lightly floured tea towel. Once frozen it’s a lot easier to remove them from the tray this way.  

      how to fill and seal perogies

      Bring large pot of water to boil.  Add a teaspoon salt.  
      When boiling, drop perogies into water.  Stir gently while adding so they don’t stick to the bottom. 
      Don’t over crowd, you can do a second batch if needed.

      Gently boil till perogies float, stirring from time to time.  Continue cooking another two or three minutes till tender.  
      Remove to a serving dish with a slotted spoon.  
      You can drizzle melted butter over top to prevent sticking.  
      Cook another batch if needed.  

      To Serve
      I like them with sour cream and chopped fresh chives or green onions. 
      Dan is not a fan of sour cream.  He likes his perogies with butter and sauteed chopped onions.  
      Many also like to serve with bacon bits, or cooked sausage.  

      Suggested fillings:
      mashed potato and cottage cheese
      mashed potato and shredded cheddar
      sauerkraut
      sauerkraut and mushrooms

      Dessert Perogies

      filling: 2 cups fresh or frozen blueberries + 1/2 cup sugar + 2 T flour
      use remaining blueberries to add a little water and simmer a few minutes to make a sauce
      when all are cooked, pour 1/2 cup melted butter over top and sprinkle with 2 T sugar
      serve with blueberry sauce and sour cream

      For sweeter dessert perogies use fruit or mild cheese. Blueberries, saskatoons, currants, dried apricots, fig and apple sauce, mozzarella cheese or a favourite cheese that goes well with fruit. What do you have on hand?

      Remember the humble beginnings of perogies, and the gentle people who made them. Don’t make this more difficult than it needs to be.

      Perogies have kept their status as an inexpensive family meal, but they’re also a very popular side dish that can be pretty fancy if you want. If you’re creative, go all the way with it. If you’re a purist and must stick to your gramma’s original recipe, then rock on. It’s a whole new world out there. And in the spirit of the people who depended on them, use what you have.

      Enjoy

      Warmly,


      Cindy Suelzle

      Posted on

      who gives a fig about figs?

      Well, for most of my life I didn’t. I never even saw a real fig till I had kids, but fig newtons were my dad’s favourite cookie when I was growing up we’ve shared a long history of sorts. These chewy fruity cookies have been popular with children and adults in North America long before my dad was born. Who knew? And who knew they were so easy to make at home? (see below for recipe1)

      Figs have always been synonymous with the Mediterranean for me, just a little out of reach but the world has become a smaller place over the years, and probably most of us are familiar with how they taste (even if it’s only from the cookies).

      Recently freeze dried figs have come into my life, so my interest has been peaked, and I was curious about whether I even wanted to be interested in them. Spoiler alert: I found am most definitely interested – read on. Freeze dried figs are the closest to the taste and nutrition of fresh figs; next best thing to eating them freshly picked from your own backyard fig tree.

      freeze dried figs from Wise Harvest Freeze Dried Foods

      Figs are not only nutritious,, but have been supplying people of ancient times with a life sustaining fruit that could travel far distances without spoiling. A fresh fig simply turns into a dried fig.

      It is believed that figs originated in western Asia (think of Cyprus, Israel, Jordan and Turkey), and have been cultivated since time immemorial (at least 5000 BC). Carried by travelers they spread throughout the Mediterranean and as far away as Central America, China, Japan, India, South Africa and Austraila, even as far north as southern Germany and California. Fransiscan missionaries planted figs in southern California in 1769 and they have become and important commercial crop. Depending on the type, fig trees can produce fruit for up to ten months of the year.

      They contain substantial amounts of vitamins and minerals such as potassium, copper and manganese as well as dietary fiber which helps with digestive health, as well as with bone density and glucose metabolism. The B vitamins are all present in figs, most notably vitamins B1, B5 and B6. Figs are more commonly eaten fresh, but since that is too far out of my reality, I’m more interested in learning about dried or freeze dried figs. 100 grams (10-12 dried) figs is only 74 calories!

      They are eaten Fresh, Dried, as a Powder, infused in a hot drink similar to tea, made into jams and paste, even made into a fig syrup, and alcohol. And evidently, we now know, they’re available as a freeze dried fruit (grown in California).
      Freeze drying figs locks in all those nutrients.
      Take a closer look – https://shop.wiseharvestfreezedriedfoods.com/cindy

      Huh, who knew? It seems Figs are of tremendous value to those who understand them.

      What are your thoughts about this formerly mysterious fruit?

      My new find: a recipe for homemade fig newtons. Haven’t tried it yet, but it looks great.
      I”ll let you know. 2

      Warmly,

      Cindy Suelzle

      1. https://www.hanielas.com/homemade-fig-newtons/ Homemade Fig Newton Recipe ↩︎
      2. https://www.hanielas.com/homemade-fig-newtons/ Homemade Fig Newton Recipe ↩︎

      Posted on

      Carrot Muffins

      – recipe made with Carrot Pulp from juicing carrots –
      This recipe makes 18 muffins, but plan to double it so you can share with neighbours.

      in these muffins I added some dehydrated blueberries for ‘raisins’

      Preheat oven to 350F.
      Sift together dry ingredients and set aside:
      2 cups whole wheat flour OR half unbleached flour
      1 cup sugar
      1 tsp baking powder
      1/2 tsp baking soda
      1 tsp cinnamon
      1/2 tsp salt

      beat 3 eggs, add 1 cup milk and 1/2 cup oil (your choice)
      set aside
      * 1 cup raisins or chopped walnuts or combination (optional)

      add to flour mixture:
      2 cups grated carrots OR carrot pulp OR refreshed dehydrated carrots
      gently fold carrots into flour mixture till evenly coated
      If you’re adding raisins or nuts, right now would be a good time. Fold in.
      * I generally add at least another cup of carrot pulp. If I add two additional cups, I add another egg and another tablespoon of oil as well.

      Pour wet ingredients into flour-carrot mixture and gently fold in to moisten completely. If the batter is too stiff and you feel the need to add a little more milk, go ahead. Don’t over stir.

      Line muffin tins with paper liners – makes approximately 18 muffins.
      *tip: I lightly coat the muffin tin with oil and use the liners as well, as it makes it easier to peel off the liners later.

      Bake 20-22 minutes at 350F. Test by gently touching the top of the muffin – when it bounces back to your finger, its done.
      I let the muffins sit on the top of the stove for about 5 minutes to cool slightly before removing them to place onto rack to finish cooling.

      Enjoy!

      Warmly,
      Cindy

      Posted on

      the Last Time

      I love the poem below. I hope you’ll take the time to read it. It’s spoken from the perspective of a young parent. I’ve been in that place and as a former young mom, the message is a very tender for me. In that young mom’s shoes, I was smart enough to never allow myself to wish any of those moments away. I wanted very much to feel them all and remember them all – knowing that though I couldn’t see it, or imagine what it would look like, the day would come that they’d all be gone.

      But I am looking at life from a much different perspective now, and I’ve had so many last times. My heart aches for some of them, not because I wasted them by wishing them away, simply because they are gone. It has been my observation that spending one’s life being unhappy in our circumstances, leads to more of the same – because being happy is not a matter of circumstance, it is a CHOICE.

      In my younger years, I never wanted to waste my life wishing things were different. I was self aware enough that I could either make them different, work toward that goal, or accept them by making the best of them. Those were my options. I found it much more satisfying to focus on appreciating the sacredness of each day and what I could learn by living it. Even so, my heart aches for many of those ‘last times’. How much worse would it be if I regretted wasting them by not appreciating them in the moment?

      wake up to a new way of doing things

      If Covid taught us anything those many months, it should be how quickly life as we know it could be over. No one had the crystal ball to know how long our covid-affected circumstances would last. How long before we could go back to ‘normal’ – a week? a month? how many months? In actual truth, in many ways we never did return to normal. What would we have thought then, if we knew that in many ways we’d be inventing a new normal?

      And why risk losing your present by pining away for all those potential last times? . . .

      I don’t pretend to be a great philosopher, and I certainly don’t know what the “secret to life” is. But I believe that part of that secret is to be PRESENT, living in each moment. Enjoying each season while we’re in it. Finding ways to reach out and make someone’s world a little better for us having been in it. Never wishing any moment away, because life is so full of last times – not just with our babies but with everything and every one.

      The last time we hugged our mom.
      The last time we said “goodnight, sleep tight” to her.
      The last time we had dinner with our cousin.
      The last time we went to the farmers market.
      The last time we planted a garden.
      The last batch of jam we made to give away.
      The last time we laughed with our niece, played go fish with our grandson, pack a lunch for our spouse, even the last time we vacuumed our own floor, or hung laundry on the line. The last time we help a neighbour, chat with that special friend, smile at a passerby, …. made someone’s day better.
      The last time we flew anywhere? The last time we drove ourself?
      That last book we read. Who knew it would be the last one?
      The last time that grandchild came for a sleepover. Who knew it would be the last one?
      The last time we held hands. Who knew?

      Life changes on a dime – with no notice. Last times stack up, and they’re often in disguise. We never recognize them till they’re long gone. I’d love for all of my last times (whether pleasant ones or unpleasant ones), to be with me ‘experiencing them’, enjoying them, or learning from them, so that I could look back and think “I’m sure glad I did that when I did, who knew it would be my last time?” Life is by nature, bound to be full of regrets. I hope when my days get shorter, to have many more “glad-I-did-thats” than “wish-I-did-thats”.

      The Last Time

      “From the moment you hold your baby in your arms,
      you will never be the same.
      You might long for the person you were before,
      When you have freedom and time,
      And nothing in particular to worry about.

      You will know tiredness like you never knew it before,
      And days will run into days that are exactly the same,
      Full of feedings and burping,
      Diaper changes and crying,
      Whining and fighting,
      Naps or a lack of naps,
      It might seem like a never-ending cycle.

      But don’t forget …
      There is a last time for everything.
      There will come a time when you will feed your baby for the very last time.
      They will fall asleep on you after a long day
      And it will be the last time you ever hold your sleeping child.

      One day you will carry them on your hip then set them down,
      And never pick them up that way again.
      You will scrub their hair in the bath one night
      And from that day on they will want to bathe alone.
      They will hold your hand to cross the road,
      Then never reach for it again.
      They will creep into your room at midnight for cuddles,
      And it will be the last night you ever wake to this.

      One afternoon you will sing “the wheels on the bus” and do all the actions,
      Then never sing them that song again.
      They will kiss you goodbye at the school gate,
      The next day they will ask to walk to the gate alone.
      You will read a final bedtime story and wipe your last dirty face.
      They will run to you with arms raised for the very last time.

      The thing is, you won’t even know it’s the last time
      Until there are no more times.
      And even then, it will take you a while to realize.

      So while you are living in these times,
      remember there are only so many of them
      and when they are gone, you will yearn for just one more day of them.
      For one last time.
      author not confirmed, but possibly Taryn McLean

      I’d love to hear your thoughts.

      Warmly,

      Cindy Suelzle

      Posted on

      Squash It! . . . Growing, Harvesting, Storing and Eating Squash

      What is squash, and why grow it?

      Number 1 reason to grow anything for me, is always nutrition, number 2 reason is level of difficulty to grow, and my number 3 reason is its functionality. Win on all counts with squash, and the variation available is literally from A to Z: Acorn Squash to Zucchini. There are hundreds of types of squash, ranging from the classics like zucchini and pumpkin to the just plain weird. If you’re a relatively new gardener, I highly recommend sticking with some tried and true varieties like zucchini, spaghetti squash or butternut. Once you have some success, start to branch out trying to grow types you’ve never grown before.

      There are two basic groups of squash: Summer and Winter. The difference essentially boils down to their harvest stage.

      Summer squash can be planted directly outdoors by seed, although they’re often started a couple weeks ahead indoors. It grows in a cylinder type plant with the fruit coming out from the middle area. The fruit begins to develop within about 50 days after planting outdoors (so about mid July).
      The flavour and texture are mild, with both the flesh and the immature seeds eaten together. Beginner gardeners are sometimes tempted to let zucchini grow bigger, but they are much tastier and tender when picked young and immature – averaging 6 – 8 inches/15-20 centimetres long. And the more you pick when they’re young and tender, the more the plant will continue to produce. Letting one go for weeks to reach the size of a canoe, signals the plant to stop producing. So you may win the award for the biggest zucchini but you waste the entire season on something that didn’t even taste good.
      While young zucchini is often cooked, it is also often eaten raw, and it has a relatively short shelf life – best eaten within a week of picking.

      Winter squash has hard, thick skin that are not eaten, and the flesh has a denser texture, with more distinct flavours between types. While all winter squash have unique tastes, I would describe the general flavour over all, as sweeter than summer squash, with a nutty hint. To me, they taste like ‘autumn’. The texture of the flesh is firm and very dense, sometimes to the point of being difficult to cut with a knife. The hard, thick skin that is also difficult to cut with a knife, protects the squash and gives it it’s extra long shelf life.

      Is squash good for you?
      YES! Winter squash is packed with essential nutrients including vitamins A, B and C. The fiber helps with gut health, and other nutrients can contribute to a decreased risk of certain diseases and improved blood pressure.

      Before planting: Choose a spot that gets LOTS of sun.
      Squash plants are heavy feeders so mix a generous amount of aged manure or compost into your planting area (roughly 50% of the existing soil).  

      It’s best to get a jump on the season by starting seedlings indoors, but beware: seedlings can get very big and lanky so don’t plant in the house before three weeks before you expect to plant outdoors. Starting squash from seed is easy.   Make sure you have a warm spot set out – above 20 degrees C is ideal. Or set your tray on top of a heated matt. Using a soil-less seed starter (soil-less) mix, plant 1 or 2 seeds in each starter pot.

      Keep the soil-less mix moist and the seeds will germinate in about a week.   Give them as much light as possible and they’ll grow quickly.   Once the seedlings are 2 weeks old transplant them into an all purpose plant soil. Keep in a very sunny window or under the lights and continue to keep moist. Squash roots are delicate and the plant will go into shock if they’re disturbed. Transplant very gently, so as not to disturb the roots.

      TIP: Since winter squashes need up to 110 days to maturity, it is best that they are grown as transplants in our northern gardens.
      TIP: Leave a fan blowing on your young seedlings as they grow in the house to help to grow heartier plants and to reduce some seedling diseases. Research has shown that stem diameter can be increased by providing seedlings with constant air movement from an oscillating fan      .

      I’ve read recently that zucchini should do well in big containers. I’ve never tried that, but I am inclined to do so this upcoming growing season. I have a couple of big planters on my patio, and I have a trough in a nice sunny location. I love planting indeterminate tomatoes in it as it has an arbour, but in the interest of rotating crops, I’m always looking for an alternative. The advantages it seems, are that their roots stay warm and I can better control the watering. Taking the time to work some compost into the trough (or pot) would be important, as squash does best on organic material. Of course a layer of mulch on top is always recommended, whether in the garden or in a container.

      Plant seedlings outside after all danger of frost is past, and the soil is warm. Ensure they have full sun. Plant in well-draining, compost-rich soil. Keep the soil consistently moist but not soggy, water regularly. To encourage fruit production, plant pollinator-attracting flowers like cosmos nearby to increase visits from bees and other insects.

      For smaller squashes or in limited spaces, consider vertical gardening using an arbour or a string trellis.  Winter squash will take more than their fair share of room in the garden, as they send out vines, so plan for that. For years I’ve had mine grow vertically, tying the vines to an arbour or trellis that is strong enough to hold heavy fruit. Growing vertically eliminates the need for a lotta yardage in your garden – perfect for a backyard garden.

      *Did you know?
      the difference between a squash and a gourd is that only that the squash is edible and the gourd is pretty much decorative. The outer skin on the gourd is too thick to make it practical.

      Caring for Squash in the Garden
      Watering: Provide at least one inch deep of water per week, especially during hot, dry periods. 
      Fertilizing: Some recommend feeding squash plants with a balanced vegetable fertilizer or compost tea every few weeks, particularly as they’re fruiting.  Personally, I’ve never done this as I start with a good compost base, but I’m thinking I should look into a supplement during the growing season.
      Pollination: Squash needs pollinators to produce fruit. Plant pollinator-attracting flowers like Salvia, Cosmos or Borage among your squash plants to increase visits from bees and other insects. 
      Mulching: Apply a thick layer of mulch – I use straw – around the root zone to help conserve soil moisture.

      TIP: Cutworm prevention – If you’ve had cutworm problems in the past, place a collar around your seedlings right after transplanting. Make collars out of toilet paper rolls, or any plastic container such as a yogurt container with the bottom removed. Insert the collar at least 5 cm / 2 inches in the ground to prevent cutworms from feeding on the stems of your seedlings.

      High Yield and Productivity
      Summer squash plants are known for being substantial fruit producers, with one or two zucchini plants being capable of yielding enough to feed your household and share with friends and neighbors.  Think of all the zucchini jokes you’ve heard. If you haven’t had that experience of squash producing abundantly, don’t despair. Simply try again. And again. If you’re not getting enough zucchini, you may have a poor pollination issue. Hand pollinating your female flowers, will help.

      * Did you know?
      Squash are fruits – actually BERRIES. Botanically, a berry is a fleshy fruit that develops from a single flower and contains two or more seeds. It is characterized by a soft, fleshy pulp and thin, outer skin, so with this definition – berries include bananas, grapes, tomatoes, pumpkins and watermelons. Raspberries, black berries, strawberries and cherries, – are not.

      A butternut squash plant should be able to yield 4 good sized fruits; other winter squash should yield similar amounts. Squash produce both male and female flowers on the same plant, but if the summer is too cool it may only produce males, which don’t yield fruit.   Not much you can do about a cool summer. Female flowers have a distinct squash shaped bulge on its stem.  

      Remember that while it may be that zucchini is famous for producing an overabundance of fruit, if you don’t pick it continuously, instead leaving a few zucchinis to grow way too big, this will send a signal to the plant to stop producing. You’ll actually be sabotaging your own success.

      TIP: Remember to record what and when you plant. It’s helpful to draw a map to help you track planting locations and success each year. This information is important to properly rotate your crops, but also critical to being able to learn from your experience. What went wrong? what did I do right?

      Harvesting

      Summer squash is picked when its still immature – while the skin is tender and smooth. Many believe the perfect eating size is 6-8 inches, and it is generally eaten without peeling. The most well known summer squash in Alberta is ZUCCHINI, but while all zucchini is summer squash, not all summer squash are ‘zucchini’.


      Other varieties of summer squash are: crookneck squash, patty pan squash, and the doppelganger of zucchini – called ‘yellow’ squash, some call it yellow zucchini.

      Winter squash is harvested fully mature, after a long growing season. The skin should be hard and not easily punctured with the thumb nail (don’t try too hard as that’s pretty counter productive). Cut the squash off the vine, leaving a generous portion of the stem attached. Harvest before a heavy frost, but most squash can handle a light frost well. Some say that a light frost increases the sugar content, but my counsel is to not to ‘play ‘chicken’ with the frost, you have too much to lose.

      Winter squash has separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as honey bees, bumblebee, hoverflies, ants and others. If you’re wanting to protect a heritage seed source, then you will not want cross pollination between neighbouring plants.
      Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid.

      How to Save and Store Seeds:
      Harvest seeds from full-grown older squashes because their seeds will be fully mature. Carefully cut the squash in half and scoop out the seeds. Wash seeds well in clear water to remove as much of the stringy flesh and slime as possible. Spread on a dish towel and allow to dry completely. Drying can take a week – depends on the humidity in the air.

      * Saving squash seeds can be kinda tricky because there are always cross-pollinating with other nearby plants. See footnote 1
      How do garden vegetables cross pollinate? see footnote. 2

      Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot.

      Storing winter squash

      If the fruit is fully ripe, hard skinned and blemish free, you should be able to store it in slightly less than room temperature conditions for 3 – 5 months. Make sure there are NO injuries on the skin – as those will be the ‘spot’ where decay will begin.

      Yes, I know, you have a friend who says they store their squash till the following summer. I too have such a friend. There will always be those who insist that’s a good thing. It’s not. We’re talking about FOOD, not building material. As with all our food, we should want to eat it when it’s still highly nutritious. The nutritional value, texture and flavour (there is an important correlation between texture, flavour and nutrition), will degrade over its storage life – so the older you stretch it, the less the quality – in every single way. Plan to use winter squash within 4 or 5 months from harvest for best taste, texture and nutrition. That brings you up to February. That’s considered a long time – so be reasonable.

      How to save and store seeds:

      Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot. Place your seeds in envelopes or make your own envelopes out of foil or waxed paper. Label with name of the seeds and the date (month and year) you harvested them.

      * TIP: Once completely dry, place your envelope inside an airtight container.

      Here’s an interesting tip I recently read about. To help keep sees dry, place a tablespoon of dry powdered milk in a paper towel or piece of cloth, secured with a twist tie of piece of string. The powdered milk they say, will absorb humidity and keep seeks dry inside an airtight container. I might give this a try this year. I’ll let you know what I think later.

      Eating IN-the-season

      If you know me at all, you know I’m all about eating IN THE SEASON. Enjoying fruits and vegetables while they are at their very best, “in-the-season” – means eating as much as possible IN the season in which they were harvested, providing their most nutritious offering. Ideally – fresh raspberries, cherries, peaches and watermelon early to mid summer. Fresh tomatoes from July through about November. Fresh apples and plums from mid August through the late fall. Cabbage in the fall and winter. Winter squash from late summer / early fall to January / February.
      For years, we’ve been trained by supermarkets to think we deserve to eat anything we want, any time of the year. But there is a price to that kind of entitlement. We don’t need to eat everything – ALL the time. We can do just fine without watermelon or FRESH tomatoes in the winter, and without squash in the spring. Personally, I have no desire to eat pumpkin pie in the spring. That just seems all kinds of wrong to me. Some things are meant to eat in the winter – like winter squash. With both summer and winter varieties of squash, we can enjoy a regular harvest of ‘zucchini’ throughout the warm months and store winter squash for months of delicious, healthy eating during the colder times when other vegetables are not so available. 

      What we cannot eat fresh IN-the-season, we preserve in the best ways available. This is “preserving the excess”.

      PRESERVING

      Storage Conditions:
      Proper long term food storage of winter squash is in a cool, dark, DRY place. This will help preserve the nutritional value too. Some winter squash can keep longer than others. For instance, pumpkins and hubbard squash can last longer than acorn squash. Generally ‘long term’ is considered anywhere from 2-4 months)
      Keep your squash in an area will you will see it often, and off the cement floor. If you tuck it away where you seldom see it, you’ll forget about it and at best, you’re apt to miss the signs of decline.

      What are the signs of decline?
      A squash past its prime will begin to show signs of spoilage. You’ll see soft spots and perhaps mold on the stem. This simply means you’ve waited a little too long, so USE IT NOW! before its too late.

      FREEZING:
      Squash doesn’t lend itself well to fresh freezing. I have found that the texture gets watery and very undesirable. But if you roast it or steam it in the oven it freezes very nicely.

      method 1 – steaming:
      Cut winter squash into wedges, and place on baking dish cut side down. Pour about an inch of water in pan, and bake in 375 degrees F oven till fork tender. Depending on what kind of squash it is, expect it to take between 45 minutes to an hour. Its ready when tender to the fork. You may need to add a little more water from time to time.
      Allow to cool on counter till you can handle it, then scoop out of the shell and place into a freezer container. Label and date. Freeze up to 3 months.

      method 2 – roasting:
      Cut squash into wedges, put on baking sheet, cut side up. Drizzle lightly with oil, sprinkle with salt and pepper and any preferred seasoning. Bake at 375 till charred, soft and tender to the fork. Allow to cool on counter, then remove the flesh from its shell (I use an ice cream scoop), and place into a freezer container. Label and date. Freeze up to 3 months.

      method 3 – roasting:
      Peel squash and cut into cubes, place on baking sheet, lightly drizzle with oil and sprinkle seasonings. Toss to coat and bake in 375 F oven till fork tender. Cool, then place into freezer container. Label and date. Freeze up to 3 months.

      Does it go bad?
      Sitting in the freezer longer than 3 months will decrease quality significantly. The longer its frozen, the poorer the quality. But no, it doesn’t “go bad”.

      Eating winter squash

      Winter squash can be roasted to use in salads or served directly on your plate. They can also be made into soups or stews. Who hasn’t tried pumpkin pie? Or pumpkin loaf (like banana loaf), or muffins. One of our favourite cookies in the fall is pumpkin cookies.

      This time of year we in my house like pumpkin chowder, pumpkin scones, pumpkin bread, pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin pie of course, pumpkin dip with gingersnaps, pumpkin pancakes, pumpkin & meatballs over rice, . . . . If you haven’t found a way to enjoy squash – you couldn’t have tried very hard.

      If you have a favourite recipe, please share it with me below in the comment area.

      Making baby food with winter squash
      Baby food can be easily made at home. Doing so allows you to take advantage of fresh and seasonal, locally grown fruit or vegetables as well as control the ingredients. You can also adjust the food texture or consistency to whatever stage your baby is at.
      Winter squash is highly nutritious and its smooth texture makes it easy to dilute with water if necessary, or not if the baby is a little older. It is naturally sweet and appealing.
      As with all baby food, don’t prepare more than you need for a day.

      My personal favourite winter squash for eating is Butternut. Hands down it beats all others in my opinion, so it’s no surprise that its most of what I cook. And my favourite way of preparing it is to ROAST it in the oven, usually in cubes. The variations are endless.

      Roasted Butternut Squash in cubes

      Ingredients:
      1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
      2 Tablespoons olive oil + 1 more
      1 teaspoon kosher salt
      1 teaspoon black pepper. This may be a lotta pepper for you, so if you’re not a big fan of black pepper, go ahead and reduce by 1/2.
      * seasoning variations (see below for suggestions)
      * optional: fresh chopped rosemary – goes with most other flavours

      Directions:
      1. Preheat oven to 400 degrees F.
      2. Generously wipe two large baking sheets with up to a Tablespoon of olive oil in each pan.
      3. Place the squash cubes in a large bowl. Drizzle with remaining olive oil, then sprinkle with salt & pepper and additional seasoning combination of your choice (see below). Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer on the prepared baking sheets.
      4. Place the pans on two separate racks in your oven, for about 30 minutes, turning squash over with a spatula half way through, and rotating pans.
      5. Continue baking the remaining 15 minutes or until the squash is tender to the fork.
      6. Remove from the oven and sprinkle with fresh rosemary. Serve warm.

      Roasted Butternut Squash in wedges

      1 medium butternut squash (about 3 lb)
      2 Tablespoons olive oil
      ¼ teaspoon grated nutmeg
      ½ teaspoon fine sea salt
      ¼ teaspoon fresh ground black pepper
      1 Tablespoon chopped fresh sage leaves (plus a few more whole leaves to top)
      2 Tablespoons coconut sugar
      2 Tablespoons fresh walnuts

      Directions:
      Cut butternut squash in half lengthwise.  Scoop out seeds with a spoon, and discard. Cut each half into 3 wedges. Toss the squash wedges with the oil, nutmeg, salt, pepper and sage (both chopped and whole) until well coated.  Arrange flesh-side up on parchment-lined baking sheet with the sage leaves touching the wedges.

      Bake for about 50-60 minutes or until the flesh is easily pierced with a knife.  Sprinkle coconut sugar and chopped walnuts over squash and return to the oven for another 8-10 minutes or until wedges are golden and caramelized around the edges and the walnuts are toasted.

      Serve warm or even room temperature. I even like it straight outta the fridge.

      seasoning suggestions for roasted squash:

      * Cumin (my usual go to): 1 Tablespoon cumin powder, thyme and oregano: 1 T of each
      * Cinnamon Roasted: 1-2 T of pure maple syrup, 2 teaspoons cinnamon powder
      * Sage roasted: ¼ teaspoon grated nutmeg. ½ teaspoon your salt of choice, ½ teaspoon coarse black pepper (or half that amount if you’re inclined to do so, 1 T dried sage leaves crumbled, 2 T coconut sugar, 2 T chopped walnuts

      Curried Pumpkin Soup

      – a hearty delicious way to use leftover jack-o-lanterns –
      in large sauce pan, sauté over medium heat till onions are translucent:
      2 T butter
      1 medium onion chopped
      2 cloves garlic minced

      Add:
      6 cups peeled and cubed fresh pumpkin
      4 cups chicken or vegetable broth
      1 cup orange juice
      2 T curry powder
      Bring to a slow boil and simmer till pumpkin is soft and tender.
      Puree in batches in blender, then add
      1 cup sour cream
      Warm thoroughly but do not boil. Serve warm.

      based on Patti Shenfield’s Pumpkin Chowder

      4 cups cubed potatoes
      2 medium carrots sliced
      1 stalk celery chopped
      1 onion diced
      1/2 green pepper diced
      2 cups chicken broth
      1/4 cup butter
      1/3 cup water
      3 T flour
      1 + 1/2 cup pumpkin puree OR a 398 ml can (14 oz)
      1 + 1/2 tsp salt and 1/2 tsp pepper
      2 cups water + 1 cup whole milk
      grated cheddar cheese
      Directions with variation suggestions at the bottom:
      1. In a heavy soup pot, combine potatoes, carrots, celery, onion, peppers in the chicken broth. Cook over medium heat for 10 minutes. Add butter.
      2. Mix 1/3 cup water and 3 Tbsp flour till smooth and pour into the soup pot, stirring frequently.
      3. Add pumpkin, salt, pepper, parsley, sugar and 2 cups water. Reduce heat and cook on low till vegetables are tender – about 30 minutes, stirring once in a while to prevent scorching.
      4. Stir in milk.
      5. Serve in bowls with garnish of grated cheddar and chopped parsley.
      May serve as is – a vegetable soup, or puree in blender before serving as a cream soup.
      Or puree a third of the soup, leaving the remaining chunks for texture.
      * I’ve added a quart of home canned tomatoes with 1/4 cup tomato paste – and the results were terrific.
      * I’ve used freeze dried potatoes, onions, celery, peppers and cheddar – even freeze dried butternut squash instead of onions.

      Roasted Butternut Squash Soup

      This kind of ‘recipe’ is using what you’ve got on hand. It may never be exactly the same twice, but it will always be delicious.

      the ingredients I used in this batch:
      1 butternut squash – washed, cut in half and cleaned out
      2 onions
      5 potatoes – cut in big chunks
      1 large sweet potato – cut in big chunks
      5 large carrots – cut in big chunks
      3 peppers (red, yellow or orange) – cut in half (stem and seeds removed)
      whole head of garlic with top cut off, or in individual cloves
      1 Tbsp each: cumin and paprika
      1 tsp each: salt and back pepper
      1/3 cup olive oil
      1 quart vegetable broth
      1 19 oz can coconut cream (560 ml)

      Into a large baking dish, put:
      1 butternut squash, cut side up, scored crisscross with a sharp knife.
      Add onions, potatoes, carrots, onions, peppers and garlic. Don’t bother peeling anything, just make sure they’re all clean.
      Drizzle with olive oil
      Add seasoning. Don’t be afraid to add your seasoning of choice. Try a teaspoon of cinnamon or ginger.
      Bake in 350 degree oven about an hour, till fork tender. Add a few minutes if necessary.
      When fork tender, remove from oven and allow to cool.
      Once the squash is cool enough to handle, scoop out the softened flesh with an ice cream scoop and put everything (in different stages) into a good strong blender, using vegetable broth as the liquid. Puree. The only peel you’re gonna discard is the squash and the garlice if you used the whole head. Pour each batch into a saucepan as it is done.
      Once all the vegetables are pureed, gently warm up over medium heat. Add any remaining vegetable broth, and as a last step, pour in coconut cream that has been stirred if necessary.

      Serve with sourdough bread toasted. Enjoy.

      Dorothy Beck’s Pumpkin Cookies


      – I got this recipe in 1983 from my friend Dorothy Beck. It became a favourite in our house on chilly fall and winter school days. A nice soft tender cookie. Makes about 5 dozen.
      1 cup shortening
      2 cups sugar
      4 eggs
      2 cups cooked pumpkin
      2 teaspoons vanilla
      2 teaspoons baking soda
      1 teaspoons salt
      2 teaspoons baking powder
      1 T cinnamon
      4 + 1/2 cups flour
      2 cups raisins
      * 1 cup chopped nuts – your choice, optional

      Directions: Preheat oven 350 F.
      1. In mixer, cream together shortening and sugar. Add eggs one at a time till thoroughly mixed.
      2. Add pumpkin and beat in completely. Set aside.
      3. Sift together all dry ingredients and set aside.
      4. Add dry ingredients to pumpkin mixture one cup at a time, mixing well with a spoon.
      5. Half way through flour addition, add raisins and nuts, stir in.
      6. Finish adding flour.
      7. Drop cookie dough by teaspoons onto prepared cookie sheet – either greased or use parchment.
      8. Bake in 350 degree oven till done. Probably 15-20 minutes? Check frequently. Cookies are done when they spring back to the touch.
      Cool slightly on pan, then using spatula, place them on a rack to cool completely while you re-use the pan to make more.

      Patti Shenfield’s Pumpkin Loaf based on the recipe in her book FLAVORS OF HOME

      1/2 cup butter melted or your favourite cooking oil
      1 cup pumpkin mash
      1/2 cup sour cream or plain yogurt
      2 tsp vanilla
      1 egg
      2 cups flour
      1 tsp baking soda
      1/2 tsp of each: cinnamon and ginger + 1/4 tsp nutmeg
      1 cup sugar
      3/4 cup chopped walnut
      Directions:
      1. Preheat oven to 350 degrees F
      2. In small mixing bowl combine oil, pumpkin puree, sour cream, vanilla and egg. Beat until smooth. Set aside.
      3. In large mixing bowl sift dry ingredients together, and make a well in the middle of it.
      4. Add wet ingredients and still around till all is moistened.
      5. Pour into greased and floured loaf pan. .
      6. Bake 50-60 minutes or until a tookpick inserted into the middle comes out clean.
      Can be used for muffins instead. of cake
      Can add chocolate chips.

      Pumpkin Scones with Maple Syrup Glaze

      3 cups unbleached flour
      1 T baking powder
      2 teaspoons cinnamon
      1 teaspoon allspice
      1/2 teaspoon each of ginger and nutmeg
      3/4 teaspoon salt
      sift all the dry ingredients together

      1 cup COLD butter cut up
      Using two forks or a pastry cutter, work the butter into the dry ingredients. Don’t get too carried away and make the pieces too small. Course like whole rolled oats is fine enough.
      Set aside.

      mix liquid ingredients together (*hint: have them cold):
      1 cup pumpkin puree
      2 eggs
      1/2 cup heavy cream OR kefir OR plain yogurt OR sour cream OR buttermilk
      3/4 cup brown sugar
      2 teaspoons vanilla

      Line a cookie sheet with parchment (a baker’s best friend).
      Preheat oven to 400 F. Put your rack in the centre of oven.

      Pour liquid ingredients into the sifted dry ingredients, and gently mix by folding, only until all moistened. Don’t over stir. Sprinkle a little flour onto the counter and dump out the dough onto it. Gently mix with hands only until you’ve created a ball. Divide into two equal smaller balls and place on either end of your parchment covered cookie sheet. Gently pat down with the palm of your hand, to form a disk about 6 inches across. Cut each disk into 8 equal pieces, and gently separate so each piece is an inch or two apart.

      Bake 18 – 20 minutes, starting to test after 15 minutes but gently tapping the scones with your finger. You’re looking for it to bounce back. When done, remove from oven and allow to cool on pan.

      * While scones are cooling, prepare this delicious glaze:
      in small sauce pan over low heat, melt 2 Tablespoons butter. Add 1/3 cup maple syrup and mix thoroughly, removing from heat. Add 1 cup icing sugar. Mix thoroughly and drizzle over top baked scones.

      I prepared my glaze too early and it was setting by the time I got a chance to use it. I couldn’t drizzle anymore, I had to spread it – which was okay too.



      I hope you’ll fall in love with squash – especially winter squash. It’s the end of September as I write this, so in our house we’re just gearing up for cold weather recipes. I’d love to see some of your favourite recipes using all kinds of squash. Please share in the comments.
      I will continue to add new recipes as I find them in my own collection.

      Warmly,

      Cindy Suelzle

      Footnotes:

      1. Delicata, acorn and spaghetti are related closely enough to zucchini and pumpkin that they can cross pollinate: all are Cucurbita pepo.
        Winter squashes such as hubbard, kobacha, buttercup and turk’s turban belong to Cucurbita maxima and can cross pollinate one another.
        Butternut squash is Cucurbita moschata and does not cross-pollinate with the squashes listed above.
        Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others.
        Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid.
        ↩︎
      2. Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid. ↩︎

      Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others.

      Posted on

      Homemade Mixes: Dry Mixes

      pancake mix, biscuit mix, cornbread mix

      This post came from a bigger one that just kept growing and growing.
      At length I finally had to divide it into sections to keep it manageable. Hence – the separation – sorry about any inconvenience it may have caused in your searching.

      DRY MIXES

      PANCAKE MIX
      a basic pancake mix generally contains flour, baking powder, sugar, salt, milk, egg and oil. The types of flour, sugar, milk, eggs and oil are up to you, but for the purpose of a shelf stable mix in my pantry I use certain ones.
      Flour – if making from scratch, I always prefer freshly ground whole wheat flour, but whole wheat flour has wheat germ oil in it and is best if used fresh. So for a pancake mix I use UNBLEACHED flour. Actually I only ever buy unbleached flour – as opposed to all purpose flour which is ‘bleached’. All purpose flour goes through a chemical process to make it white, and that alone is enough for me to not use it. Yes I know it’s cheaper, and more common, in fact sometimes I can’t find unbleached flour, but the few dollars more and the inconvenience of looking for it is worth it to me.
      Baking powder – is a leavening agent, and it’s the secret to fluffy pancakes.
      Sugar – just a tablespoon of sugar is all you’ll need for subtly sweet pancakes.
      Salt – a pinch will always enhance the flavour
      Milk – as opposed to water or juice, adds moisture and richness to pancakes.
      Eggs – add more moisture, richness and helps bind the batter together.
      Butter or Oil – adds richness, moisture and produces a lighter, more flavourful result

      Mix:
      15 cups unbleached flour
      1/2 cup + 2 T baking powder
      2 cups white sugar
      1 1/2 T salt
      1 1/2 cup Thrive Life Scrambled Egg Mix
      3 cups Thrive Life Instant Milk powder

      Store mix in a large container with a tight fitting lid. Should be shelf stable for up to a year.

      to prepare pancakes:
      2 cups mix
      1 + 1/2 cup water
      1/4 cup oil
      mix oil and water, pour into dry mix and stir only till moistened.
      Makes 10 – 4 inch pancakes

      A pancake mix makes a hearty pancake breakfast quicker and easier. But what if it could be way more nutritious than a purchased mix? and cheaper too? It can if its Homemade! Make your own shelf stable pancake mix to use whenever you want something GREAT. And the secret ingredient in this video takes it to the next level.

      Butternut Squash Pancakes the easy way

      BISCUIT MIX

      6 cups flour (you do you, but I always use unbleached flour for mixes)
      1 cup shortening powder or butter powder
      2 Tablespoons baking powder
      1 T salt
      1/2 t baking soda
      1/2 cup sour cream powder
      Whisk all together till thoroughly combined.

      Store mix in a large air tight container in a cool dry place for up to 4 months. This is because of the shortening powder. If you use the butter powder, you can extend that up to 6 months.

      to prepare biscuits:
      3 cups mix
      1 cup milk
      Stir only till moistened. Roll lightly on floured board till 1/2 inch thick. Cut with biscuit cutter or knife.
      Bake 425 F oven 8-10 minutes

      CORNBREAD MIX
      recipe makes 2 gallon sized cans (#10 cans)
      6 cups cornmeal
      3 cups Thrive Instant Milk (yes, it really IS better than any other milk powder you can buy)
      8 cups flour (I always used unbleached)
      1/2 cup baking powder
      1 Tablespoon salt
      3 cups sugar
      * 1 cup sour cream powder (not necessary, but adding it makes it nicer and more cake like)
      1 cup Thrive Scrambled Egg Mix (freeze dried eggs, and yes, this brand is the BEST tasting eggs out there. I am inserting a video below of my brother and sister who could not tell the difference between it and FRESH eggs gathered the morning of)
      Whisk all these powders together completely and store in a marked jar in your pantry.

      To use for a batch . . . . preheat oven to 350 degrees F
      4 cups mix
      1 + 2/3 cup water
      1/3 cup vegetable oil
      Add oil to water and pour into the dry ingredients. Stir to moisten all. Set aside for 3-5 minutes to moisten cornmeal. If you need to add a little more water, do so to get the consistency you prefer. Pour into a greased 9×13 pan and bake for approximately 40 or until center bounces back when touched. Remove from heat and allow to cool for 20 minutes before cutting into it.
      * We really like cornbread waffles. Pour 1 cup batter into HOT and slightly oiled waffle iron. Cook for 4-5 minutes before removing. Perfect to serve alongside a bowl of chili or taco soup, or homemade tomato soup.

      HOMEMADE INSTANT OATMEAL PACKS

      This almost seems blasphemous to me, because nothing is as wholesome as a bowl of old fashioned oatmeal, but there are times (like when you’re camping) that the kids would like instant oatmeal. I confess that I buy instant oats for lots of other things, and there IS a convenience that I appreciate. I just don’t like all the sugar in the commercially boughten packs, so when I make them up for the kids, (another confession), I add 1/4 cup regular quick oats to their bowl. They don’t seem to notice and it makes me happier.
      Instant oatmeal is also a great after school snack – nutritious and satisfying. So buy yourself a bunch of small 1/2 pint jars and make some up.
      in each jar layer:
      1/2 cup quick oats
      2-3 T Instant Milk powder (Thrive Life is the BEST)
      1 T brown sugar or honey granules or your choice of whatever you use
      *optional: your favourite ‘additive’ – raisins, freeze dried peaches, apples, mangoes, apricots, or blueberries, crumbled cranberries raspberries, blackberries, or whatever you like. Or nothing at all.

      Store them in little baggies, or jars. That’s it! To make your oatmeal, pour each package into a bowl, add 1 cup boiling water and stir. Give it a couple of minutes to thicken up and ENJOY.
      * Consider: mixing up a whole quart of instant oatmeal with quick oats, powdered milk and brown sugar. When you want to make a bowl, shake up the jar (as the milk and sweetener may have settled), and scoop out 3/4 cup. Add your own fruit if you want, then boiling water. How does it get any easier? STORE in your pantry for 6 months to a year – depending on whatever fruit you may have added.

      BASIC WHITE SAUCE or CREAM SOUP BASE

      2 cups Thrive Life Instant Milk powder (you’ll be disappointed if you use any other brand of powdered milk because not a one tastes as good as Thrive Life’s – just sayin’)
      1 cup Thrive Life Sour Cream Powder
      1 heaping Tablespoon of Thrive Life’s Chef Choice Seasoning or your favourite seasoning
      2 cups Cornstarch
      1/3 cup Thrive Chicken Bouillon (or your favourite powdered Chicken bouillon)
      1/2 cup Thrive Life freeze dried Chopped Onions. You cannot substitute dehydrated onions, unless you powdered them first in a blender
      1 teaspoon black pepper

      Sift together all dry ingredients till completely mixed and store in a air tight container.
      I double the recipe and Store in 3 glass quart sealing jars for about a year.

      To use for white sauce:
      Whisk 1/2 cup into 2 cups water. Bring to a boil whisking all the time to prevent lumping. Reduce heat and simmer gently 3-5 minutes till nicely thickened.
      To use for base of cream soup:
      I prepare the same way, and just slowly whisk into your soup.

      I love to make cream soups by preparing the white sauce, adding milk or broth and then adding freeze dried vegetable crumbles or powder. Lightly simmer for a few minutes to soften the vegetables and till you’ve reached the desired consistency.
      Cream of Tomato Soup – whisk in a Thrive Life Tomato Powder (approx 1 T per cup of soup)
      Cream of Mushroom Soup – saute some fresh mushrooms in butter (mmm), then add to the prepared sauce. OR add some Thrive Life freeze dried Mushroom pieces and some mushroom powder from the bottom of the can.
      Cream of Celery Soup – add some finely diced fresh celery and simmer long enough for them to become tender to the fork and share their flavour. OR add some Thrive Life freeze dried chopped celery. I crush these pieces up in my hand because I like smaller pieces. If there is any powder at the bottom of the can, throw that in too – its loaded with flavour.
      Cream of Chicken Soup – add Thrive Life freeze dried Chopped Chicken and some powder from the bottom of the can.
      Cream of Asparagus Soup – add Thrive Life freeze dried Asparagus and some powdered asparagus from the bottom of the can.
      Cream of Broccoli Soup – add freeze dried broccoli. Maybe add some shredded cheddar if you want.
      The list goes on – you can make whatever cream soup you want.

      Homemade Taco Seasoning
      4 T Chili Powder
      3 T Cumin Powder
      1 T Smoked Paprika
      2 teaspoons EACH salt, garlic powder, onion powder
      1 teaspoon black pepper
      1/2 teaspoon crushed red pepper flakes
      – this combination will give you approx. 3/4 cup seasoning. I usually use 1 T at a time, in most recipes. Don’t be afraid to try new combinations of your own.

      Curry Seasoning Combination (I try to have 2 small jars of this combination in my cupboard at any given time so I don’t have to dig every ingredient out to make it up for a recipe)
      1 t garam masala
      2 t chicken bouillon powder
      1 t black pepper
      1 t cumin
      1 t ginger powder
      1 t paprika
      1 T curry powder
      1 T turmeric
      * 1 t cayenne powder IF you like it a little spicy
      3 T tomato powder (OR substitute in 1/4 cup tomato paste when making up the recipe)
      1 T brown sugar
      layer seasoning in small (1 cup size) jar. Put the lid on tight, label with recipe name, and set aside to have ready. Use the whole jar in your recipe. I know, I know. But trust me.

      * bonus recipe: CURRY COCONUT CHICKEN
      This recipe is very similar to traditional “Butter Chicken”, and there are probably as many variations as there are Indian moms or restaurants, but this one uses coconut milk and is a favourite in our house. When you use freeze dried produce, it takes less than 10 minutes to put together.

      Recipe for Curry Coconut Chicken (using freeze dried vegetables OR substitute fresh):
      1 + 1/2 cup freeze dried chicken pieces OR equal amount cooked chopped chicken
      2 cups water (OR if using regular chicken, only 1 cup water)
      1/4 cup olive oil
      1/4 cup freeze dried sliced onions
      2 T freeze dried garlic OR 2 cloves garlic minced
      1/2 cup freeze dried peas
      1/4 cup freeze dried diced green chilis
      1/2 cup freeze dried green peppers
      1/2 cup freeze dried red peppers
      1/2 cup freeze dried zucchini
      spice mixture above
      2 cans coconut milk – mixed well before adding
      – cooked rice to serve it over –

      Directions:
      Cover freeze dried chicken in 2 cups warm water and set aside to refresh for about 15 minutes.
      Cook rice, set aside.
      In the meantime, prepare everything else – having it ready to add one right after the other.
      Heat oil in large skillet over medium heat. Sauté onions and garlic till aromatic, stirring all the time to prevent scorching. Add chicken and remaining water, continuing to stir. Add vegetables one at a time, stirring all the while. Add seasoning mix and stir to completely blend in. Add coconut milk and stir to completely till all is blended perfectly.
      Let simmer till all is heated through.
      Serve over steamed rice.

      * Fun Fact: “Butter Chicken”, a chicken curry dish that is so popular outside of India, is sometimes mistakenly believed to be a western invention. It was however, originally created by the chef at Moti Mahal restaurant in Delhi in 1947. Although it’s name Murgh Makhani translates to “chicken butter”, its name has less to do with butter and more to do with how much yogurt and butter are used in its original recipe.
      There are probably as many variations as there are Indian moms or restaurants      .

      HOMEMADE FAJITA SEASONING MIX
      3 Tablespoons Chili Powder
      2 Tablespoons Cumin Powder
      2 Tablespoons Smoked Paprika
      2 Tablespoons Garlic Powder
      2 Tablespoons Onion Powder
      2 Tablespoons Sugar
      2 teaspoons salt
      2 teaspoons pepper
      1 teaspoon cayenne powder
      Mix all together till thoroughly combined and store in a glass jar with a lid – preferably stored in a dark cupboard.
      When making fajitas, use one or two tablespoons with lime juice and pour over top the cooking fajitas ingredients.

      Go ahead. Try some of them!

      Let me know how they work out for you in the comments below.
      Enjoy!

      Cindy Suelzle