Tuesday, June 28, 2016

Rambling: Again the Rambling

So, what if I started blogging from all devices and without a plan? Would I blog more? Would it be worth reading?


I'm writing on my phone right now (taptaptap) but I'm not logged in to the blog so I won't be posting instantly.

Part of the recent blog slump was because I was preparing for a Big Trip, and then on the Trip, and then back from the Trip. And I felt like I should blog about the Trip. But I didn't wanna. It was a lovely Trip, but apparently it requires some pre-blogging percolating. So I didn't blog at all.


If I had been able to blog in the moment ("Hey! I just saw a Himalayan blue poppy at the Chelsea flower show!") would I have?

Worth trying. Maybe.


I've been thinking a lot about my next career. I don't know if that will happen when I turn 65 (is 67 the official retirement these says?) or if I'll make a slow shallow turn in my current career. Or some other shift.

No, I'm not going anywhere with that idea in this post. Probably.

The farm is producing snap peas. Oregon Giant Sugar. I think. I need to recheck the name on the packet. Carol Deppe recommended them in The Tao of Vegetable Gardening, for both snap peas and pea sprouts eaten as greens. After eating the snap peas just three times, I'm totally sold and planning to plant at least triple the number of plants next year, and to attempt a fall-grown crop.

I was  surprised that the pods are flat--I expected them to be fleshy like other snap peas, and was afraid that the snow-pea-like flatness would mean snow-pea-like not-sweetness. But, no, they're quite sweet, the bigger the sweeter. Apparently the quite small ones are more snow-pea-like (I haven't eaten them really small yet) so I could treat them like two vegetables--maybe three if I eat the sprouts/tendrils. They get BIG, and eventually do produce nice little round peas. I suppose technically I could shell out those peas and declare s third/fourth vegetable, but that would be a tragic waste of the pods.

Another advantage is that a pod can sit on the vine for a very long time, from delicate little snow pea to big elephant-earlobe pod with filled-out peas. So if I don't pick in a timely manner, that's OK--I think a weekly picking would be just fine, as long as I'm good with a mixture of different sizes on the plate. And if I were going away for longer, I bet I could pick all the peas of all sizes and be good for two or three weeks.

They taste good. Really good. Sweet, but also with a flavor so distinctive that I want to figure out how to flavor butter and cook other things in that butter.

So far I'm just cooking them plain-with-butter: Boil a big pot of water, throw the snapped pods in, boil for one minute, dip them out into a strainer, dump the water, turn down the heat, throw in a glob of butter, let it foam, throw the peas into the butter, cook a little too hot until every bit of water from butter or bean is gone and the butter is syrupy and an occasional bean has a browned side--maybe two minutes. Put on plate. Salt. Eat. Look around for witnesses before licking the remaining butter off the plate.


I think that's all. For now.

Image: (Ha! Fooled ya! No image!)
(Yeah, I'm a little sleepy.)

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