• Winter’s First Breath

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    Winter’s first breath tinged the roof and grass this morning. It’s time to get serious about getting the rest of the garlic and shallots in the ground. Flocks of geese are heading south. I hear them long before I see them. What do they talk about as they fly overhead? Their conversations never end. “Are we there yet?” Is that what they are saying?

    The morning frost is a reminder that in less than a month, the first of the swans will be flying in from the Arctic. You can feel the excitement in the air as the whole valley waits for them to arrive.

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  • A Graveyard of Corn

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    This is what a graveyard of corn looks like. While putting the corn down, I found a curious stubby ear of corn. When you grow your own food, you often find curious items like this stubby corn. I could see a bowl of these roundish corn ears on a dinner table. Half the corn is going to the chickens, the other half indoors for us to enjoy.

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  • Who Will Harvest?

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    Who will harvest the apples? Us or the pileated woodpeckers? Pileated woodpeckers have spotted our apple trees. With the chickens pecking at the low hanging apples, and the pileated woodpeckers attacking the apples from the tops of the trees, we got busy and harvested the bulk of the apples.

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    The notion of what is food has changed for me now that I’ve been growing vegetables for a handful of years. An ear of corn is much more than the kernels on the cob. It is the whole plant and the months and months of growing it took for the corn to form its ears. I can’t slice into a tomato without seeing the vine.

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    The personalities of these two little chicks couldn’t be more different. The gray one is shy. The dark one is outgoing and gorges itself on worms. But they are inseparable and constantly talking to each other.

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    Left, right, left, right, it’s how the zucchini vine grows. During the spring and summer when its huge leaves hide the vine, the lovely pattern the vine makes is not apparent. But as it dies back, the zigzag of the vine is something to smile about.

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    It’s also bean harvest time. Bean pods have this handy feature that makers of electronic and office goods need to mimic. Dry the bean pods, and when they are ready to open, they pop open with ease. There is no effort, and the snap the dry pods make as you open them is almost meditative. It’s something I could do for hours.

    I’ve nearly stabbed myself to death trying to open some of the hard plastic wrappings around a pair of scissors or package of batteries. If you don’t have a scissors, knife, or chainsaw, how are you supposed to open these? How many people bleed to death after cutting themselves trying to open a package of batteries? Wouldn’t it be great if these wrappings would “dry out” once you brought them home, and pop open as easy as dried bean pods? Often nature has thought of a better way to do things. When it comes to packaging things, nature leads the way. And all of nature’s wrappings biodegrade. Many are even edible.

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  • Missing Nuts Found

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    The brilliant blue hydrangea blossoms have all faded to dull purple, except for one late head which just opened. It’s a breath of spring in fall.

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    I’ve passed this tree more than two thousand times over the years, but I never realized it was there until today when I discovered the ground underneath it was covered with chestnuts. I had to stop and pick some chestnuts. Amazing how I can go by something day after day, week after week, month after month, year after year and never see it. It makes me wonder how many wonderful things I’ve missed because I never saw them.

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  • Local Wheat Extracted

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    According to Steve Jones of the Washington State University Bread Lab in Mount Vernon, in the 1800s, the west coast of the US was a major wheat producing area of the country. There used to be 160 flour mills in Washington state, and more than 22,500 across the US. Now there are only about 200 flour mills for the entire country.

    Fortunately, we have a local flour mill, Fairhaven Organic Flour Mill in Burlington. When I stopped in this week to buy some whole wheat flour, the miller, Kevin Christenson, gave me a sample of their Hi Extracted Stoneground Washington Grown Espresso Hard Red Wheat. He told me the wheat came from a nearby farm south of Mount Vernon.

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    Yesterday I baked a loaf using this Espresso Hard Red Wheat, and we were very pleased with the bread. There isn’t much of it left today.

    The term Hi Extracted means that most of the wheat kernel ends up in the flour. A kernel of wheat is made up of the bran, the germ, and the food for the growing plant. When milling wheat, millers usually remove the bran and the germ, and so they extract only a portion of the wheat kernel. The portion of the kernel which ends up in the flour, is called the extraction rate.

    When you mill the entire kernel, you extract 100% of it, and end up with whole wheat flour. Kevin told me that the flour he gave me had an extraction rate of 85%, which means that some of the bran and germ are still in the flour. A typical bread flour has an extraction rate of 70% to 75%. You’ll find a more thorough explanation of flour extraction rates here: Tech. Note: High Extraction Flour