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Farm to Photo: My First Photography Show

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On the first Friday of each month, Vashon folk and a carload or two of intrepid off-islanders descend upon our small town to take in the latest art offerings. And this month, my friend Natalie, owner of Cafe Luna, was kind enough to grant me a wall or two in her establishment for a photography show. Was the Vashon art world abuzz? Did the viewing lines reach around the block? Were critics tearing up (in a good way) over the composition, color and subject matter? Did the Seattle Art Museum pick up a few pieces for their permanent collection? Uh, well no, but let me just say, I live on small island and all attendees were kind and supportive.  And even more importantly, I had fun. Selling four out of seven on the first night, didn’t hurt either. A big thanks to all dropped by online and off.

My theme was farm to photo, which I explain below. (Cue the hoedown music.)

"Wence It Came..." photography show
“Wence It Came…”

Artist’s Statement

Drawn to color, light and bright shiny things, Tom asserts he may have been a crow in an earlier life.  Add to that his interest in gardening and farming, and his penchant for cooking, and you have the basis for his photography.

Especially inspired by things that look good enough to eat, Tom takes a look at what he grows, bakes and makes, and shares the visual harvest and meal with the viewer. He sees the farm stand as a veritable art gallery, and the kitchen counter as a canvas with which to create.

Simple delights abound in the garden, on the plate, and most often from the heart. According to Tom, “Beauty is easy to find, especially when you take time to look up.”

One man, two dogs, four acres, an old farmhouse, countless projects and a desire to grow, cook and share great food, that’s Tom’s world.

So if you happen to be on Vashon Island in October, drop by Cafe Luna, order a tall drip or green tea, and check out my photography. (No waiting…at this time.)

Nice weave - photography show
Tasty, but absent, “Nice weave” didn’t make the show as I ran out of frames.

Related Recipes:

Making Jam: How to Tell When Jam Is Set

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Making jam is simply heating fruit, sugar, lime or lemon juice, and a bit of time and patience to the mix.making jam - blueberry plum jamMaking jam: A simple “spoon test’ is indispensable when seeing if jam is set. It reveals the moment when fruit and sugar become a deliciously thick jam. Here’s a little video show and tell.

Related links:

Clara Frijs: Best Pear You’ve Never Eaten

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I’m an equal opportunity fruit eater. Whether the fruit grows on a tree, vine, bush, or wee plant, chances are, I will like it. And one of the joys of having some land and a penchant to plant, is that I can try out uncommon fruit varieties that may offer up a little something different or unique in look, growth habit and flavor palate.

My latest sweetie-pie of the plate and orchard is a pear from Denmark: Comtesse Clara Frijs. A tip of the hat to the Danes, for this is a succulent, crisp summer pear that drips with a honey-flavored juice that is light and inviting, and leaving you wanting more. (Oh Tom, you do go on.) Seriously, this is a pear that captures the giving crunch of a Asian pear with the rich flavors of a European pear. And not to poo-poo our local favorite, but the Clara Frijs pear outshines and out-delivers the Bartlett pear in the areas of texture, taste and storability.

Here’s a description from Fedco Trees:

Comptesse Clara Frijs Pear Late Summer. Denmark, 19th c. Very old delectable dessert pear, first described in 1858 by JA Bentzien in the Danish garden journal Dansk Haugetidende and thought to be from the village of Skensved. Medium-sized yellowy-green oblong obovate-pyriform rather thick-skinned fruit sometimes with a very slight pink blush—like a spot of rouge. The buttery aromatic flesh is firm but not crisp with no grit cells. Juicy but not dripping. You can eat it in the car. You can eat it right down to nothing. Keeps for a month. Solid rugged hardy tree. Z4. ME Grown.

When I shared my spartan first crop of Clara Frijs, taste-testing friends cooed and gushed, and asked for more. If you’re looking for a summer pear, that is an early variety that ripens readily off the tree, Clara Frijs is your new best friend.

An unassuming package for such a sweet treat
An unassuming package for such a sweet treat

Why I like the Clara Frijs Pear

  • exceptionally good-eating
  • juicy
  • firm to crisp
  • minimal core (can eat everything but the stem)
  • light honey flavor
  • small to medium size
  • handsome tree
  • prolific
  • pest-free (at least here)

I’d been harboring this sweet pear tree in a pot for several years. Not sure what my problem was, but I just couldn’t seem to get it planted. Lucky for me, it endured and didn’t hold a grudge once planted. Within in two years, Clara Frijs was a welcomed and fruiting presence in the orchard.

Clara Frijs Pear: Related Links

Venus Grape: Goddess of Vitus Love

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gorgeous
Venus grape: pretty as a picture and sweet to eat

In the beauty pageant of fruit, grapes are certainly one of the more comely and congenial contestants. Colorful, sweet and worldly, grapes garner a place in our hearts rarely shared by other members of proper orchard society.  Part rascal, part seductress, my homegrown grapes have me wrapped around their pretty little tendrils. And one I love in particular (aptly named for the Goddess of Love) has my utmost attention and respect: the Venus grape.

venus grape close-up
Blue-black pearls of sugar and juice

Developed by the University of Arkansas, the Venus grape is a seedless blue-black table or dessert grape with a thickish skin and flavor of labrusca and muscat. In my mini-vineyard, Venus produces fully-formed fruit and ripens well, no small feat in a place where the heat index tops out at sweater-weather.

grape
Farm finery: I like to match the fruit I’m harvesting.

Why I Love the Venus Grape

  • delicious
  • seedless
  • tight clusters
  • grapes ripen all at once
  • sweet foxy flavor
  • early ripening (September in the Northwest)
  • resistant to fruit cracking
  • hardy
  • stores well
  • medium-sized berry
  • beautiful color
  • vigorous vine
  • thick leaf canopy hides grapes from from hungry birds

hidden gem
Hidden gems: Venus grapes grow tucked among the leaves, out of sight of birds.

Side-by-Side With Other Grapes I Grow

comparative grape study
Left to right: Venus, Interlaken, Jupiter, Baco Noir, Glenora, and Candice

Yep, if I only had one table grape to grow in the Pacific Northwest, I’d make it Venus, and if I could add one more, I’d pair it without Glenora grape, which is also a beautifully ornamental vine with dramatic red fall color. Happy growing and good luck!

Venus Grape: Related Links

Life Lessons From the Month of August

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Where I once saw pumpkin, I now only see pie.
Where some see a pumpkin, I see pie.

If there’s one benefit to aging, it’s my growing belief that while I may be losing hair, I’m may also be gaining wisdom, especially when I have the good sense to observe, listen and learn on a regular basis. Heck, by the time I’m 60, I should be a genius! And now with August a faint, warm breeze away, I look back and ask myself just what life lessons did I learn in the waning days of summer. In this post, I’ll share a few of my August epiphanies.

 

1. Farm equipment is not limited to John Deere.

radio flyer
My Radio Flyer red wagon doubles as a flower cart.

The idea of spending $300 on farm cart did not sit well with me or my wallet. So $10 and one garage sale later, I acquired a most suitable, affordable flower cart. (And no children were disappointed in the purchase of this wagon. Seems pull toys are passe.)

 

2. This is really why they call it stemware.

Welsh Gold
Rose “Welsh Gold” strikes a pose.

I like the idea of a stem in stemware, where the unintended vase finds greater use and a more beautiful purpose than sitting in a china cabinet awaiting a toast or special occasion. Anytime I need a little sunshine in a room, I grab a goblet, flute or tumbler, and create a little still life from the garden.

 

3. Everything tastes better wrapped in Bacon.

Fresh figs stuffed with goat cheese wrapped in bacon
Fresh figs stuffed with goat cheese wrapped in bacon

I grow fig trees, and I suspect this recipe may be the underlying reason as to why: figs stuffed with goat cheese wrapped in bacon.

 

4.  For every good selfie, there are at least a dozen deleted ones.

Selfies
Mugging for the camera at a Seattle Mariners game with my niece.

Are you sitting down? I don’t own a smartphone, but I do have a trusty little camera to capture the moment. When one friend complimented me by saying I had taken some good selfies, I was quick to point out I was even better at deleting the bad ones.

 

5. Train your berry pickers well.

one of these things is not like the other...
One of these things is not like the other…

This berry picker shall remain nameless, but you know who your are. Rule one: if the blackberry is not black, don’t pick it. That concludes my training.

 

6. Nothing dresses up a truck like a couple of cute passengers and a payload of flowers.

Boz and Gracie ride shotgun while I deliver flowers.
Boz and Gracie share a ride with the posies.

I’ve started growing flowers for the floral trade, and who knows, next year I may have a farm stand so visitors can load up, too.  And may I just say, presenting a bucket of flowers elicits a much broader smile than offering up a flat of zucchini. Yep, I’m farming eye candy.

 

7. It’s nice to have company when you miss the ferry.

Boz is a lap-dog plus.
Boz has never heard of the term personal space.

Living on an island, has it challenges, and adjusting to a ferry schedule is one of them. My mobility is at times guided (if not dictated) by tides and ferries, which makes patience an enviable and practical virtue to have or at least ponder. My truck is rarely without reading material.

 

8. Ferry ride is just another name for nap.

Boz catching a couple z's while crossing the Salish Sea.
On the ferry: Boz catche a couple z’s while crossing the sleepy Salish Sea.

Once the truck rolls on the ferry, Boz and I usually take advantage of the 20-minute crossing by taking a nap, that is after I convince him that my belly is not his dog bed. (Actually, it’s likely more comfy than his dog bed.)

9. Savor the tomato; it’s season is fleeting.

So many BLTs, so little time
So many BLTs, so little time.

Eat them early and often. Some of my favorite homegrown tomatoes include: Aunt Ruby’s German green, Northern Exposure, Ruby Gold, and Jet Star (not pictured).

 

10 . To see a blue sky, one has to look up.

blue sky over vashon
Nothing but Blue skies do I see…

Or better said…

In every walk with nature one receives far more than he seeks.    —John Muir

If the sight of the blue skies fills you with joy, if a blade of grass springing up in the fields has power to move you, if the simple things of nature have a message that you understand, rejoice, for your soul is alive.    —Eleanora Duse

Thanks for visiting. Here’s to a few new discoveries in September. I’ll keep you posted.

Flirting With the Supermoon

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Judd Creek Super Moon
Supermoon over Judd Creek, Vashon Island, Washington

The laughter and conversations of an evening well spent still reverberated in my head as I drove home. Bright lights on, my truck trundled down the back roads of the island, swallowed up by twisted tunnels of tall timber. Turning south to the open meadows of Wax Orchard road, the moon hit my windshield like a backlit baseball. “Holy Moly!” was my articulate way of reacting, along with, “We are taking the long way home tonight.” (“We” being me and my truck, “Old Gray.”)

I chased the moon with a string of compliments and a giddiness reserved for sparklers. It was a supermoon indeed, beaming with a heady opulence and opalescence rarely seen in any sky. Puget Sound and Vashon Island obliged the show with spectacular view points. No shoreline was safe from its dance of light and no mortal eye could turn away from its performance.

I parked my truck on the north side of the Judd Creek bridge, and walked out to see the view that had almost made me run off the road. A young couple shared the high bridge and view with me. I apologized for my intrusion, adding I just wanted to take a couple photos of the amazing moon. Their smiles cordial, the responses terse, “no worries,” I still felt I was interrupting a personal moment, as both went about querying the other on likes and dislikes, and positions of great importance, like favorite movies and musicians. Their exchanges went from stalwart stand-offs to soft-pedaled maybes, and what started as a playful admonishment melted into awkward flirtation. They were somewhere very new, between having just met, being smitten and testing the waters of reciprocity. The moon shone brightly and willingly as a witness and conspirator to their budding affections.

The walk to the middle of the bridge is a generous distance, and the quiet night a perfect amplifier of any pedestrian’s verbose intentions. (Just to be clear, I was not eavesdropping, no really.) Truth be told, their conversation eluded me; unknown names and vague references familiar to those 30 years my junior, kept me from joining in and truly revealing my age (and wisdom, for that matter).

I bid adieu, but they didn’t hear me (or perhaps they did), as I headed back to my truck, though I was not ready to say goodnight to the supermoon just yet.

Looking south on Quartermaster Harbor
Looking south on Quartermaster Harbor

I turned right onto Quartermaster Drive, part of Tom’s Scenic Highway route, as it steers you off Vashon Highway, the main road down the spine of the island, and sends you along the waterfront on the east side of the island. The inner bay of Quartermaster Harbor is a very well-protected, if not lake-like body of water, rendering its reflections like wavy glass, rarely disturbed. I stopped briefly to capture a shot where the shoulder is soft and precipitously close to the shoreline. A string of distant headlights persuaded me to make my stop brief, as the road does not lend itself to looky-loos and rubbernecking.

Tramp Harbor
Tramp Harbor looking south to Maury Island

Back in the truck, I turned north at Portage to venture a stop at Tramp Harbor. The moon now behind me, I assured it of my steadfast intentions: more supermoon ogling to come! At Tramp Harbor the residents of sleepy little Ellisport were assembled as if to view fireworks. I ran into a few friends and we stumbled around trying to find the right words to describe the night. The moon was magic, and the clear sky a perfect foil. I fear if we lived on a planet with two moons, we’d never get anything done.

While the sun is all business, the moon is pure illusion. A quiet journey across the sky, ducking behind clouds, clipping mountain tops, lighting up inlets. Such enchantment is all-consuming and rarely captured by the single click of a camera, or at least my camera. I can try, but the spell is cast in the moment: laughter on the beach, sparkling shore lights, moon shadows underfoot, and a breeze as gentle as a whisper.

Signing off from my front porch, tucked in behind my big leaf maple.
A goodnight kiss beneath the maple

The supermoon saw me home, and we shared a nightcap on the front porch. Her measured and glowing exit was a fine farewell. As the dogs and I headed upstairs, the moon granted one final wink through the trees and my failing window. Boz and Gracie barked, and I stood in awe and appreciation.

Buona notte, mia bella luna.

Until we meet again, September 27, 2015.

Peach Macaroon Crisp: Man Does Not Live by Pie Alone

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Peach Macaroon Crisp begins with great peaches

fresh whole peaches
Embracing peach season, one bite, one recipe at a time.

As a man who is partial to pie, I must admit my eyes have been wandering lately, gazing at the crisps, cobblers, slumps, buckles, and brown betties of summer. Just yesterday, I succumbed to some audacious flirting by a bowl of perfectly ripe peaches, and I made a quick crisp, a delicious peach macaroon confection well suited for a scoop of ice cream and second helpings.

Say ‘Hello’ to Peach Macaroon Crisp!

peach macaroon crisp awaiting ice cream
Fruity, crunchy, gooey goodness

Why a crisp? Simply put, it makes seasonal fruit shine, is easy to make,  and bakes up into the perfect combo of crunch, fruit and goo.

peach crisp awaiting its crumble topping
It’s better with butter.

For those unfamiliar with a fruit crisp, there’s no bottom crust, just a top one. Juicy fresh fruit goes in the bottom of the pan or pie plate, then a mixture of flour, oats, sugar, and butter crowns the riches below. And in this case, macaroons, are added to the mix and tossed in for an added treat.

peach crisp macaroons with coconut
Cuckoo for coconut: In go the macaroons!

how the cookie should crumble
Helping the cookie crumble with a dough blender.

spoonful of crumbs for Peach Macaroon Crisp
Cover it with crumbs.

peach macaroon crisp topping
Peaches tucked in and ready to bake.

peach macaroon crisp a la mode
A fine way to end the day.

This recipe that is so easily modified that eventually you’ll make it from memory and personalize it to your own tastes.

Peach Macaroon Crisp

This dessert lends itself to any fruit and can be tampered with based on your own preferences. It's very forgiving.

Ingredients

  • 6-7 peaches
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1/4 teaspoon fresh nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter
  • 1 cup flour (sifted)
  • 2 cups oatmeal (rolled oats)
  • 1 cup sugar
  • 1/2 cup butter (room temp, soft)
  • 8-10 small macaroons (crumbled up)
  • 2 tablespoons oil
  • 1/2 cup slivered almonds (optional)

Directions

Fruit Filling
Step 1
Wash peaches. No need to peel. Cut peaches into medium chunks.
Step 2
Place peaches in bowl, add 3 T flour and mix.
Step 3
Add 1/2 C sugar, nutmeg, cinnamon, and almond extract, and mix.
Step 4
In buttered pie plate or baking dish, add peaches and dot with 1/4 C butter.
Macaroon Crisp Topping
Step 5
In a bowl add all crumb topping ingredients: 1 C Flour, 2 C Oatmeal, 1 C sugar, 1/2 C soft butter, crumbled cookies, almonds, and mix thoroughly.
Step 6
Add oil, mix. The topping will resemble wet sand.
Step 7
Spoon topping over fruit, and spread until about 1 inch thick. You'll have topping left over for another crisp most likely.
Baking
Step 8
Bake at 350 degrees, until peaches bubble around the pan edges, usually at least one hour, and up to one hour and a half depending on depth of pan.

Summer’s not over yet, I have a few more peach recipes to share before autumn drops in with apples by the bushel.

Related Posts:

 

Peach Sauce Sublime: Peaches Simmered in Wine

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peach sauce nonpareil on ice cream
Peach sauce topper: ice cream’s best friend

There’s no denying I’m a man who likes to can, fruit especially. This time of year I’m directing a parade of pots and pans on my gas range, keeping track of jellying points, scorching mishaps, rapid boils and slow simmers. For me canning fruit is truly a triumph of capturing summer in a jar. One spoonful of this seasonal goodness, and I’m sitting on the back stoop with Boz and Gracie on a sunny day, taking in a gentle breeze and a fine view.

full hot jars awaiting their lids and water bath
Summer’s best awaiting lids and a leisurely water bath

I have a scrapbook of new recipes to share, but I’ll start out with one that’s easy to make, and wonderfully decadent considering the sparse ingredient list: peaches, sugar, wine and cinnamon sticks. The result, a peach sauce that begs to be dolloped on anything from ice cream to biscuits to pancakes or a mouth wide open.

The peaches are screaming for ice cream.
Peaches also scream for ice cream.

The following recipe I concocted one day after receiving a box of peaches from my pals at the Washington State Fruit Commission. As one their Canbassadors (yep, I’m a diplomat for fruit), I was invited to enjoy the peaches and share some canning recipes that would showcase this stunning, juicy, delectable fruit. At you service, my friends, at your service.

happy sauce
Happy canning!

One of the best things I have ever eaten in my life was a dessert of fresh peaches with a glass of Sauternes. In this recipe, I pair peaches and wine again in a candied fruit sauce I reserve for special occasions.

Candied Peaches in Wine Sauce

Summer peaches and a white wine on the sweet side make for a perfect pairing and a dreamy dessert sauce. Each jar releases a summer day with each serving.

Ingredients

  • 3lb peaches
  • 4 cups sugar
  • 2 limes (juices)
  • 3 cups wine (sweet whites like Riesling, Proseco, Moscato, Gewurztraminer)
  • 2 sticks cinnamon

Directions

Step 1
Wash peaches. Don't bother peeling; skins dissolve.
Step 2
Remove pit. Slice in half.
Step 3
Cut into thick slices.
Step 4
Place sliced peaches in non-reactive pan (stainless)
Step 5
Cover peaches with sugar. Add lime juice.
Step 6
Cover and let sit out overnight.
Step 7
Add wine, and cinnamon sticks and begin to simmer mixture, stirring until sugar dissolves.
Step 8
After 5 minutes of low simmer and stirring, turn off heat.
Step 9
Let cool, and repeat Step 8, as many times as it takes to have peaches reach a translucent, candied appearance. Remove cinnamon, before canning.
Step 10
When peaches look candied, and the sauce has a syrupy quality, put sauce in jars, and seal using water bath. Or freeze if you prefer.

Related Tall Clover Canning Recipes:

Want to learn more about canning?

Check out SweetPreservation.com for information and recipes, including:

  • Preservation 101: how-to and safety basics
  • Label Artwork: downloadable labels to personalize jars
  • Canning Crafts: gift ideas to spread the fruits of the labor
  • Preservation Party: ideas on how to throw an at-home canning party
  • Health Benefits: information on health benefits linked to stone fruits

Good as gold
Saving a little bit of summer, one jar at a time.

Back Door Eyesore: DIY Trellis to the Rescue!

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sdfs
Boz weighs in on my DIY trellis project, “Will I have to move?”

As a homeowner, I rarely make a move around the old place without hearing an unsolicited (and often times smug) inner voice prodding me to take action and complete a project or tidy up an eyesore. “Tom, how long are you going to trip over the garden tools before you put them away…Hey Tom, did you notice the blackberries have infiltrated the raspberry patch?…Yo, Tom, those stairs are an accident waiting to happen.” This mental soundtrack can run from dawn until dusk if I’m not careful.

The older I get, the more I ignore the voice, but last week I found a renewed enthusiasm for a sidelined project hellbent on mocking me every time I entered the house. For over a year, a wonderfully weathered Victorian fence post (a gift) patiently leaned on the backstairs awaiting its rebirth as a fanciful trellis for my clematis vine. Trouble was, Boz saw the clematis as his personal pit stop conveniently located mere steps from the stoop. As a result, the clematis vine suffered a slow death from Boz’s frequent waterings. Its woody skeletal remains became a daily reminder that I needed to remove the vine, clean things up, and rethink the space.

Perhaps it was the super moon, or a head thump from a visiting muse, but last week I took on that little corner of neglect with renewed interest. I was ready to beautify the back door area; yes, Project Pretty Post topped the to-do list, and I felt DIY triumph in the air. Here’s how I went about it.

Project goals

  1. Remove the dead vine.
  2. Replace and amend the soil.
  3. Select and plant new vine.
  4. Keep Boz’s waterworks away from said vine (the tricky part).
  5. Build an attractive trellis to support vine.

DIY Trellis

Step 1: Identify the problem

dead vine
Dead vine, rusty relic

Step Two:  Reach Consensus

Boz is out voted
Boz, you are outvoted. Gracie agrees with me. Time to take action!

Step 3: Remove the eyesore.

adadsada
Boz: Still not happy about this.

Step 4: Study the site.

cleaned up porch

Step 5: Dig a post hole two feet deep.

Step 6: Set pole in the hole, keep it vertical.

Step 7: Fill space around pole with rocks and gravel.

Step 8: Compact soil for stability

asdad
After some trim work, the metal post was screwed to the wooden post. (Needs a heavy-duty washer.)

Step 9: Modify wood post to receive metal Victorian post.

Step 10: Attach two posts to make one, in this case, using a very large hex screw.

top to bottom trellis
Top of the trellis meets the vine to be.

Step 11: Dig a hole for new vine.

Step 12: Place broken, bottomless pot over hole.

Step 13: Set pot rim high enough to protect plant from Boz’s watering schedule.

Step 14: Add soil, fertilizer and plant vine.

Step 15: Water well.

Step 16: Train vine up the pole.

Jasmine vine reaching for the stars.

Step 17: Stand back and appreciate the new primped up view.

DIY trellis
Mission accomplished: a more welcoming entrance.

Trachelospermum jasminoides ‘Star of Toscana’
Jasmine: Trachelospermum jasminoides ‘Star of Toscone’ will grow up my DIY trellis.

Why I chose a ‘Star of Toscane’ Jasmine vine.

  • Beautiful
  • Evergreen
  • Flowering
  • Fragrant
  • Shade tolerant
  • Hardy in Zone 8 (add mulch in winter)

There you have it inner voice, a beautiful, spruced-up back-door entrance!

What’s next on the to-do list? Not sure. Off to the hammock to bask in my most recent achievement.

Life Lessons From the Month of July

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frontfield flowers
July: a bloomin’ good time!

As an admirer of Joseph Campbell, I’ve always loved an axiom he shared in one of his early essays, “Why would you fish for a minnow, when you stand on whale?” Ah Mr. Campbell, so true, so true; and that is why I try to look for wisdom underfoot and in the everyday. Here are few lessons from last month, at least when I was paying attention.

1. Morning has its own rewards.

Sunrise peeks through a curtain of fir
Sunrise peeks through a verdant silhouette.

2. “Names are not always what they seem.”  –Mark Twain

Strawberry pot planted with succulents and flowers
Strawberry pot planted with succulents and flowers

Though named a strawberry pot, this vessel is a cruel container for the diminutive berry plant. The high-rise pot dries out quickly and provides a hostile environment for a plant that likes to spread its runners, stake its claim and push its boundaries. Succulents and drought tolerant plants make a better choice for this classic clay pot.

3. Sometimes you just have to spell it out for people.

fresh peaches ripening
A ripe peach is worth the wait.

My houseguests were a well-behaved group, but I knew if I didn’t  spell it out, that my perfectly ripe peaches would disappear and pie would be off the table. (Related: The Best Way to Ripen Peach, My Favorite Peach Pie recipe)

 4. When life hands you figs, make jam.

very ripe figs, dessert king figs
Very ripe Desert King figs, ready for the preserving pan.

My friends Linda, Ron and Karen shared some of their figs. After several minutes of gushing, swooning and kneeling before them, I accepted the generous gift, grabbed a big pan, tripped the pilot light, and set out to simmer up some superior jam. (Related: Fig and Ginger Jam recipe, Fig archives

 

 5. It’s true; everybody does love a parade.

Vashon Island Strawberry Festival parade, march to a different beat.
Vashon Island Strawberry Festival parade: marching to a different drum.

Vashon Island kicks off its Strawberry Festival with a homegrown parade, where islanders cha-cha, skip and ride their way down the main drag and into the hearts of onlookers.  (Related: Vashon Strawberry Festival: What’s not to love?)

 6. Scorn the thorns, but relish the pie.

blackberry pie with lattice top
Blackberry pie: my crust rewards!

Eleven months out of the year I grouse about blackberry brambles with a gusto and disdain usually reserved for Disney villains. The thorny green snakes slither their way in, out and about my acreage like serpent space aliens bent on taking over the planet. And for the most part, they do. But then in late July, the prickly thick canes produce the best pie berries in the state. And so I surrender for one month, picking as many of the shiny gems as possible and freezing up the surplus for winter pies. So my little blackberry land grabbers, I forgive you, well, at least through August. The loppers come out in September. (Related: Best way to freeze blackberries, Blackberry-Apple pie recipe)

 

7. Summer dress-up is a colorful (and clean) t-shirt.

tom
No, my hand is not covering up BBQ sauce. Jam blob, yes; BBQ sauce, no.

My sartorial standby, the Hanes V-neck tee, stays down on the farm when I head into town. Presto, change-o, I’m a new man in seconds courtesy of a colorful, clean, word-free tee.  I’ve decided it’s the least I could do when seen in public, and besides I’m too young to become the town character just yet (Related: Shockingly simple solutions to Plumber’s ButtRocking the Filson, Vashon Style)

 

 8. Sometimes missing the boat is not such a bad thing.

The Olympic Mountain seen from Vashon Island north ferry dock.
The Olympic Mountains seen from Vashon Island north-end ferry dock.

In the summer, the ferry fills up quickly, and on this Sunday evening, I found myself six cars shy of making the 8:50 p.m. ferry. One can whine about it or sit back and enjoy an other-worldly view of Puget Sound and the Olympic Mountains. And should the driver exit the car, an impromptu dock party will likely ensue between old friends, visitors and motley mutts. Yes, sometimes missing the boat is gaining the party. (Related: Missing the boat, but catching the show)

Thanks for visiting Tall Clover Farm, hopefully my search for beauty, truth, wisdom and good pies will enrich your day or appetite as the case may be. Here’s to the wonder of summer, the gift of sunshine, and the time and good sense to enjoy it all.