Tag Archives: leafy greens

From seals to snapdragons.

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On Saturday I drove my out-of-town friend to the coast. We have several times made this trip when she is visiting her family for Thanksgiving. The weather was forecast to be sunny all day, which we received as a wonderful gift, though we are used to fog out there at any time of the year.

When we arrived it was truly a gorgeous day. No wind, and plenty of sunshine and blue skies. The long road to the parking lot next to the beach was closed to cars, with no explanatory signage. Maybe it was because of the king tides still happening, which make these already dangerous beaches even more so. But we were allowed to walk down, which just gave us more good exercise coming back, so that was okay.

Only about two dozen harbor seals were lying by the mouth of the Russian River. But throngs of gulls were coming and going above us, and then making a racket as they swam in huge flotillas of white specks on the river, the whole scene sparkling.

Suddenly, the fog arrived! Unexpected, but not surprising.
That’s how it goes on the North Coast.

After watching the seals and gulls for a while longer, Mother S. and I began our long, slower this time, walk back up to the car, and our long drive home again. We were well satisfied.

Moving on to this morning… When I was adding water to the fountain I heard a woodpecker up in the redwood tree in the neighbor’s yard behind mine. I rarely do hear those birds around here so it was a pleasant encounter, though I couldn’t get my eyes on him.

I did see a hummingbird checking out my new abutilon that is in a pot; I wonder if that is a flower that actually offers any drink to the hummers? Seems like they would have to fly upside down while drinking…

Today I cooked up the first batch of greens from the planting by the driveway. It’s convenient having them growing there, because I notice them at least several days a week when I get in and out of the car. These I picked Saturday morning, and stuck them in the fridge to wait a couple of days. Yum! The flowers are on either the Chinese broccoli or the kalettes; I got them mixed up. But they taste good so they went into the pot, too.

When Pathfinder was here he was looking at my olive trees that are growing in pots. One of them he gave me fifteen years ago, and the other I bought in a little pot at the grocery store a couple of years later. I also got them mixed up, because after years of careful pruning, they have the same shape, which they didn’t at first.

Pathfinder asked me what type of olive I had bought for myself, and I said it started with an “A.” That would be an Arbequina, he told me. And he knew that he had given me a Manzanillo; then he pointed out the different shapes of the olives that are right now on the trees. He knows the Manzanillo, which is this one with pointier fruits:

Which means that the Arbequina is this one:

I never noticed the difference before! They are on opposite sides of the path from each other, so I don’t see them closely at the same time. That’s my only excuse for my inattention, but it saddens me that I don’t know my beloved trees very well. Pathfinder cures olives, so he has an eye for them. And now I know them better.

The last unripe fruits to show you are my pineapple guavas. Last week I harvested six ripe ones from the ground under the bush. Today I searched, but no more had fallen, and even the largest of the hundreds still hanging on were hard. Probably few if any more will come of age; their mini climate is just not ideal for them.

At least the snapdragons are being beautiful along the front walk.

This week I’m joining quite a few people in the parish for a Thanksgiving dinner in our church hall. I’m bringing a large quantity of the famous Orange Yams, adapted from my mother-in-law’s recipe. I see that I’ve never shared that recipe here before, so I’ll try to remember to take a couple of pictures to go with a recipe to be posted later.

December is almost here… And then 2025 will be history!
We must breathe deeply and make the most of every day ❤

How I saved my greens.

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I’m ashamed to think of how much cilantro has gone bad in my fridge over the years. I love it, and so I buy a fresh bunch from time to time, which isn’t usually that pricey, but still, when it goes into the trash slimy and blackening, it’s a sad waste. 😦

Today I was busying myself cooking up vegetables that came in my CSA (community supported agriculture) box, and I came to the bunch of cilantro… Hmm… Maybe I had planned to combine that with tomatoes and peppers to make more Indian Egg Bhurji. But — No tomatoes were in the house, and I didn’t want to spend time de-stemming cilantro anyway. (I must need a special prayer to pray while I am doing that perfectly lovely job that seems so tedious. That’s what Kate told me to do about my boring floor exercises.)

An idea came to me when I saw the bag of arugula I’d bought yesterday — also something that I love, which I probably thought I’d put in a green salad, if I could get around to washing the lettuce… When I was a child, the task of preparing the large, leafy-green salad that without fail was part of our evening meal always fell to us children. I always wonder if I am harboring a childish rebelliousness deep in my psyche, that makes me resist salad-making, too.

The thought that occurred was, Could I make a sauce or pesto by combining arugula and cilantro? I’m not confident enough as a chef to go right at it, so I looked online and found that many people had done just that, with great variations. I customized mine to be fast-friendly (vegan) and not too lemony, and to use more arugula than cilantro, because I had a lot more of that leaf on hand. I kept the ingredients list short, and didn’t add garlic or pepper because the greens are both pretty flavorful already.

Here is what I came up with. All the amounts below are approximate. Many people like their pesto less thick, and will add more oil. Before washing the cilantro, I cut off the longest stems while they were still tied together in a bunch, but left the rest of the stems for the food processor to deal with. No de-stemming by hand!

SAVE the GREENS PESTO

3 cups packed cilantro
4 1/2 cups packed arugula
1/3 cup sunflower oil
3/4 teaspoon salt
juice of 1/2 lemon
1 cup toasted walnut pieces

Grind the walnuts in the food processor and then add the other ingredients to make a paste, adding more oil or salt or lemon to taste.

Until today I never paid much attention to all those “pestos” made from everything but the classic basil-olive oil-Parmesan combination, but recently I learned how to make Tarragon Salsa Verde from Jo, and found it very adaptable and always delicious. (I have planned to share my results with you but this recipe pushed ahead in line.)

I think its versatility gave me the hope that other green things could work together the same way. And they did indeed form something easy that saved us, greens and human, from possible shame, and added another tasty and healthy item to my menu options. Now I can spread my salad on crackers!