Spears in jars. Click to make big.
I meant to have a blog post all outlined and organized, the way you’re “supposed” to, but it didn’t happen because time! Is of the essence! Spring’s in. Even though it’s not yet warm enough for my liking here in central Illinois, the sun is out today and the ground is pliable after some rain earlier in the week, so I have to get into the yard with some of these plants I bought at the first farmers market of the season. A few things, though:
The Sustainable Student farm at the University of Illinois has started a vermicomposting pilot project at their place. Zack Grant, the farm’s manager (and my garlic planting guru), was nice enough to let me be there the day the worms arrived.
I enjoyed hanging out with the worms (and Zack, and his assistant, Matt) so much that I wrote it into a BYIRadio piece. You can listen here.
After the worm situation, Tim and I shot what will become a BYIVideo, number to be determined, featuring my friend/neighbor Jill Miller. She’s the creative force (well, she’s all the forces, really) behind Hooey Batiks, and a fair amount of her art centers around food and gatherings and experimentation with both. We had, predictably, an awesome time. Stay tuned for more info.
BYIVideo #2 is in editing as I type. People, we gathered some excellent footage there. I love Cathe’s farm so much, god. The piece should be done in a few weeks, after some of the frenzy at work dies down and Tim returns from a work-related trip (to San Francisco, that jerk. I kid.). In the interim, I’ll be tweaking the writing…and working on music selection, thanks to our friends Automatic Empire. ILY,AE.
Lastly, Jill (mentioned above) recently told me there was a cookbook by writer Kevin West, Saving the Season, that I had to get. Jill has hundreds of cookbooks – and she reads them all – so her recs are trustworthy. I have too many cookbooks, and the last thing I really needed was to buy another one, especially about food preservation (which this one was). I love the concept of food preservation much more than the execution because, MY GOD, it’s so often presented as being so EASY with this smuggish veneer of utter fussiness underneath the writing, plus the recipes, in my experience, have never been that great. [Note: Paul Virant’s beautiful book, The Preservation Kitchen, is excepted from all of this, but it’s intimidated me from day one. I have more guts now to try stuff now, for reasons I’ll explain in a second, and his book remains one of my favorites. I talk to him about food preservation here.] ANYWAY. What’s beautiful about West’s book is how relatable it is. He’s just a guy who came home from the farmers market with too many strawberries one day and was like, I need to make some jam, and then proceeded to fail at it. The result of that failure is the book. The narrative was so great and everything so simple and attractive, I decided, damn it, I’m pickling some asparagus. The results of my attempt are pictured above. I wrote the experience into a BYIRadio piece, too. Here it is, if you’d like to listen.
OK. If you’ll excuse me, I have weeds to pull, plants to plant, and more asparagus to pickle, oh yes, thanks to my asparagus patch and Tomahnous Farm!