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Orcas Offshore: Another Reason to Love Vashon Island

Tom
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Orcas Offshore: Another Reason to Love Vashon Island


You don’t have to be a regular on my blog to quickly ascertain that I’m a fan of Vashon, regularly gushing over my good fortune to have drifted ashore to an island I now call home, an island where my neighbors are eagles, orcas and some spirited folk.


So here’s to my quirky island and her residents and to yet another reason to love them both: whale-watching from the shore. Though the more I view the video, the more I begin to believe the whales are the ones doing the watching. (We are quite an entertaining lot.)

The following clips are taken from the east side of the island mainly between Dilworth Point and Pt. Robinson lighthouse, where orcas pursue our oohs and aahs, and their favorite seafood: salmon.

Orcas at play in Puget Sound

 Brandishing my little point-and-shoot camera, I captured a frolicking orca from the vantage point of a  Washington State Ferry.

Just added December 3, 2012

Thanksgiving: A Day to Dine on Gratitude and Apple Pie

Tom
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Thanksgiving: A Day to Dine on Gratitude and Apple Pie

Thanksgiving Homehome for Thanksgiving

A quick note to wish you and yours a day of abundance and gratitude, of pumpkin  pie and ladles of gravy, of warm hearts and well wishes, of quiet moments and spirited bouts, of giving and sharing and counting each blessing.

thanksgiving pie time

Happy Thanksgiving dear friends and family.

Visualizing mashed potatoes with freshly dug Yukon Gold, French Fingerling, Satina, and Makah Ozette spuds.

My best apple pie making tip: don’t scrimp on the butter before adding the top crust.

thanksgiving pieApple pie: My favorite post-Thanksgiving breakfast (should a slice make it home).

Thanksgiving leftoversPS: Boz wanted me to mention, don’t forget to be thankful for copious amounts of leftovers.

Pumpkin Pie Judge: Best Job Ever!

Tom
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Pumpkin Pie Judge: Best Job Ever!
We three judges of pumpkin pie are, bearing forks we travel afar…

Over the years (just like everyone else) I’ve had some jobs that didn’t speak to my talents, verve or interest, but alas such detours allowed me to know what I didn’t want to do. Sure I survived wearing a plastic name-tag and double-knit polyester McDonald’s tunic one summer, or mowing every lawn in Tucson, Arizona before setting my sights on becoming a busboy, or auditing permanent fund dividends in the state of Alaska (where I learned I was so not a bureaucrat), but such youthful excursions made me a better man, and led me to this very day when I can say I landed my best job ever, that of a pumpkin pie judge.

Utensils? Utensils? We don’t need no stinkin’ utensils!

How do you get to be a pumpkin pie judge? Years and years and years of unwavering devotion to dessert. And while such dedication has done little for my allusion (or perhaps delusion) of  having abs of steels, the power of the pie has drawn me to like-minded aficionados and friends, who know I would take such a judging job as seriously as performing heart surgery. Where some people balk at lard in a crust, I say “Bring it on, but don’t forget the butter for added balance.” When other bakers skimp on the filling, I say “Go ahead, make my day, double it!”   When the unfaithful forget to bring ice cream for the apple pie, I hand them my truck keys, and say “We can wait.” Yep, pie is serious business, and when it comes to appreciating  a forkful of fluted, rolled, plain or fancy pastry, I’m your man.

Jeff Berend, third place winner, baked in some extra creativity, topping his pie with a crusty representation of Vashon – Maury Island.

This year I had the honor along with my friends Megan Hastings and Karen Biondo, both equally and overly-qualified, of judging the pumpkin pie contest at the Vashon Farmers Market. The pies were aplenty, the baking talents impressive, and the trio of crust-loving critics up to the task.

a jury of fine pie judges
Before it got ugly; poised and ready to fulfill our duties.

The pie line-up was as varied as Vashon pie bakers; some used homegrown heirloom pumpkins, others went raw, vegan and gluten-free, but the entrees were all beautiful, tasty and baked with care.

(left to right) Top pie, prettiest pie, gluten-free pie

When it was all said and done, the Yarkin girls showed Vashon’s august bakers how it’s done. Adri placed first, Ella and Madeline second, and Mr. Berend represented silver foxes everywhere with his fine third place showing.

First, third, and second place’s dynamic duo

 

Instant classic: Adri, this year’s talented young winning baker.

Adri’s pie was classic in every way. Flavor, smoothness, spice and fresh pumpkin taste made her pie the clear winner, though her sisters were a mere crumb away from taking the title, I must say.

As my friend Kate McDermott says, “Learning to make a good pie is a life skill.” Here’s to all the awesome bakers who continue to pass down this delicious tradition. Three judges wish to thank you from the bottom of our full bellies and happy hearts.

Warm Up to Roasted Pumpkin Soup

Tom
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Warm Up to Roasted Pumpkin Soup

Pumpkin Soup to warm your bonessweet meat squash apples and onions

Kitchen still life: a pumpkin, apples and onions resting before roasting.

The rain has returned, along with the pelt-thick socks on my feet and the woolen  cocoon I call my favorite sweater. Since I keep my home thermostat at 60 degrees, proper layering and refueling are a must. With insulating layers good to go, I turn to soup to reheat me from the inside out; and my favorite is a creamy rib-sticking roasted pumpkin soup.

sweet meat squash ready for pumpkin soup

Sweet meat squash, pale green on the outside, golden delicious on the inside.

A cornucopia of great fall flavors ready for the oven.

roasted pumpkin soup is deliciousRoasting really brings out the flavor.

Roasted Pumpkin – Apple Soup

Recipe Type: Soup
Cuisine: Home Cooking
Author: Tom Conway
Prep time:
Cook time:
Total time:
Serves: 10-12
This soup can be adapted easily to include your favorite fall fruits and vegetables in addition to the mainstay pumpkin. I like sweetness added by roasted apples and/or pears. For a change of pace I’ll add Thai curry paste to the soup for a spicy kick. I’ve also experimented adding adobo or mole paste for whole different twist.
Ingredients
  • 1 pumpkin (2-3 pound sugar pie pumpkin, or winter squash, or one large can of pumpkin puree)
  • 2-3 apples or pears
  • 2-3 medium onions
  • 1/4 Cup olive oil
  • 1 quart of stock (chicken or vegetable)
  • 1 14 oz. can of coconut milk (half and half works fine too)
  • several sprigs of thyme and rosemary
  • 1 Tablespoon of Panang Thai curry paste (optional)
Instructions
  1. Cut pumpkin into quarters
  2. Trim roots and tips off onions and then quarter
  3. Peel, core and quarter apples (or pears)
  4. Chop herbs
  5. Place everything in a roasting pan
  6. Drizzle olive oil over ingredients
  7. Add fresh ground pepper, and sea or kosher salt
  8. Roast at 400 degree F until pumpkins are soft, about 30 minutes
  9. Scrape pumpkin flesh from quarters
  10. Add it and all other ingredients to soup pot
  11. Add stock, and coconut milk
  12. Heat and with hand wand or in a blender puree until smooth.
  13. Run the mixture through a sieve or strainer for a creamier soup.
  14. If you’re feeling fancy, sprinkle roasted pepitas (pumpkin seeds) and croutons on each serving.

soup ramekin roasted pumpkin A soup so tasty, I eat it all week–make that all fall and winter (and it freezes well too).

pumpkin on my head

Trust me, you should make this soup. Would this pumpkinhead steer you wrong? I think not.

Great Pumpkins: Eye Candy and Great Eating!

Tom
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Great Pumpkins: Eye Candy and Great Eating!

heirloom pumpkins on displaySome stylish pumpkins rockin’ the boardwalk.

Rotting remnants of October’s once artfully-carved pumpkins stain a stoop or two on my quirky island, but for the most part, the jack-o-lanterns of All Hallows’ Eve are bedding down for the winter in a comfy compost pile.

Pumpkin on a pedestal: Boston Marrow, the Venus de Milo of Squash

And yet in my home, the really great pumpkins, the culinary kind, take respite from the rain and chill on a mantle, plant stand, pantry shelf, or as an occasional doorstop, all awaiting their delicious destiny in a soup, pie, gratin, puree, bread, muffin or cheesecake. Here’s a list of some of my favorite edible pumpkins (though Iran is yet untested, and untasted). This once rare wonder from Down Under is now readily available from several heirloom seed sources. The plant is vigorous and the small to medium size pumpkins many. Another greater roaster, this squash boasts a solid meat interior with a very small seed cavity. Prolific Buttercup (Burgess) squash is a nice choice for the small garden and those liking a serving size squash. It’s perfect halved and baked, or stuffed with wild rice or savory bread custard. Galeux d’Eysines pumpkin, a perennial favorite of mine, bakes up nicely into one fine pie, and has also been known to bring home an award or two. Beneath its warty complexion (caused by sugary starches), you’ll find a rich flesh perfect for roasting and pureeing.

ornamental winter squash This is the first year I’ve grown Iran, a stunning squash unmatched in outward appearance. As for its inward qualities, the jury is still out. From what I’ve now read, the uncommon squash is a bit watery and flavorless.  At some point, I’ll venture to cook it, but at this stage in the season, I’d much rather look at it then to eat it.  Even if this Middle Eastern beauty cooks up short, it’s too beautiful not to plant again.

I discovered Long Pie pumpkin through my dear friend and baking buddy Deborah. She swears by them, which is good enough for me. The Long Pies are much like a giant zucchini though they do turn orange when fully ripe and tend to be great keepers that just happen to be stackable.  I had a meager crop this year, due to their poor placement in the garden and my intermittent watering schedule.

Queensland Blue pumpkin is another veggie work of art, and lucky for us, its deep lobes of jade hide a sweet orange flesh perfect for pies, soups, roasts or jams. And, it’s a very good keeper. (Taters are Makah Ozettes, a NW heirloom.) Sweet meat is a sweet choice, and an heirloom pick from the Pacific Northwest. It’s never failed me, grows easily in cool climates to a manageable size, and keeps longer than any other pumpkin I grow. If you wish to make pumpkin pie for Easter dinner, plant Sweet Meat in June. Another great vine for the small garden, Winter Sunshine gives you more squash for your square foot, producing (at least for me) five to six softball-sized fruit per vine.  In the eye candy department, I know of no deeper-hued squash and one that delivers an equally delicious punch to the palate.

Happy trails to you, and may your wheelbarrow always be full of pumpkins.

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Blog Man: Teaching an Old Dog New Tricks

Tom
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Blog Man: Teaching an Old Dog New Tricks
Walk the dogs then write a new blog post
Three old dogs not averse to being taught a couple new tricks (And yes, we are highly motivated by treats.)

New Look for the Blog

Welcome to my blog’s new look. It is a work in progress, meaning you can’t judge too harshly for a least a month. (So says me.)

Why change things? Most blogs are built on a templates or platforms that  make it easy for the blogger to share his or her two cents with the world in a timely and colorful manner; photos and videos are embedded, links featured, stories told.  Protocols are usually standardized so switching to a new look can be as simple (in theory) as selecting different stationery when you write a  letter. (Letters, you know, words written on paper and sent via the postal service.) I loved my old WordPress template circa 2008, but if it were a vehicle, the tires would have been bald, paint faded, engine pinging, electrical system shorting out, and chassis cracked (much like my truck).  It was time for a new ride, one with greater dependability and better standard options that could get me a little farther down the road and in a more stylin’ fashion. (Ease on down, ease on down the road.)

So today I launch a new look, of which I ask you to weigh in on. Feel free to comment and suggestions are always appreciated. What would you like to see on the site? (Be gentle.)

Hugs on demand: Boz’s best trick

 

Lovin’ Spoonful: Blueberry Plum Jam

Tom
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Lovin’ Spoonful: Blueberry Plum Jam
blueberry plum jam recipe
Delicious blue goo: blueberry plum jam by the spoonful

Blueberry Plum Jam: A Super Summer Flavor Combo

Early October is a time of year when my kitchen becomes my garden and orchard’s waiting room, where bags of fruit and flats of vegetables vie for counter space and my attention. Not that I’m complaining about an avalanche of farm fresh produce, it’s just such bounty waits for no one. The fruit flies and fungi are just waiting for me to make a false move. Decisions must be made and actions taken in a timely manner; do I eat it, can it, store it, freeze it or compost it?

seasonal jam blueberry plum
Blueberry plum jam before the setting point, when I test the flavor on a bowl of ice cream or yogurt.

Lucky for me plums and blueberries are a little more forgiving and tend to hold a week or two under refrigeration. That said, I finally got around to making a new flavor-combo jam: blueberry-plum. I grew the blueberries, and the Italian plums were a generous gift (along with peaches and nectarines) from the Washington State Fruit Commission. (They…complete…me.)

blueberry plum jam what's left of it
Taste-testing is an integral part (at least for me) of jam making, followed by some inspired fingerprinting.

Betting on the plum’s creamy sweetness as a fine foil to the blueberry’s tartness, I embraced this fruity marriage (after ample sampling) as an essential jam in my canning repertoire. The recipe follows:

Italian prune plums in jam
Blueberries and Italian prune plums: a match in the orchard, which led to a honeymoon in the kitchen.

RECIPE: Blueberry – Plum Jam

Ingredients

  • 2 pounds fresh Italian prune plums (about 4 cups chopped)
  • 2 pounds fresh blueberries (about 6 cups)
  • 3 cups of sugar
  • 2 limes

Preparation

  1. Makes 7-8 pints
  2. Wash fruit, let air dry on cloth towel
  3. Cut plums in half, remove seed, then quarter each half
  4. Add chopped plums and whole blueberries into a preserving pan (large shallow stock pot)
  5. Add sugar and juice of two limes
  6. Stir to incorporate, let it stand at room temperature for an hour
  7. Heat slowly until a simmer (sugar burns easily, so keep an eye on it.)
  8. After simmering and stirring for 15 minutes, turn off heat.
  9. Let it cool, and simmer for another 15 minutes at your convenience
  10. Repeat this step until jam thickens, which may take two to three more times
  11. You can get a good idea if the jam is thickening when it cools.
  12. I like this method because it’s more about evaporation than cooking which creates a richer, fresher flavor I think.
  13. When a thick consistency is reached, reheat and place in jam in jars with 1/2 inch head space, seal and process for 10 minutes in a water bath.

New to canning? I recommend a visit the the Sweet Preservation site, sponsored by the Washington State Fruit Growers Association, where there are some great resources and tips on home canning.

Available counter space: an endangered species at my house this time of year.

Showing left to right: corn relish, roasted red pickle peppers, (top middle jar) Peach Melba jam, blueberry-plum jam, roasted red pepper relish, and sweet-sour cucumber pickles

Call me Mr. Canbassador: Related Posts and Recipes featuring Washington State fruit:

Plum Easy Plum Tart Recipe

Tom
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Plum Easy Plum Tart Recipe

A plum tart recipe that’s a keeper!plum tart recipe heartsWe’ve got plums aplenty on the island this time of year. Any settled land parcel worth its property taxes boasts at least one Italian prune plum tree, a vigorous dependable producer seemingly immune to the fussy issues of other fruit trees. You plant it, water it, and wait to be bombarded with fruit.

plum tart recipe easy Plums are amazingly versatile and at home on any kitchen counter with a cookbook. The following plum tart recipe really isn’t a recipe at all; it’s a simple assemblage of good things in mere minutes, resulting in a sweet-tart treat for your taste buds.

plum tart recipe

RECIPE: Plum Easy Plum Tart

Ingredients

  • Pie Crust (I like this no-fail pie dough recipe used in my pumpkin pie recipe)
  • 2 pounds of prune plums (give or take)
  • 1/4 cup sugar
  • 1/4 cup butter

Preparation

  1. Preheat oven to 425 degrees F
  2. Roll out pie dough
  3. Place dough in tart pan
  4. Trim excess dough from edges
  5. Slice plums in half, remove seeds
  6. Fill dough-lined tart pan with plums touching, facing up in a single layer
  7. Dust evenly with sugar
  8. Cut small cubes of butter and distribute evenly around plums
  9. With remaining dough cut a favorite cookie cutter shape and place on top of plums
  10. Bake on middle rack at 425 degrees F
  11. After 15 minutes, reduce heat to 375 degrees F
  12. Bake between 35-45 minutes or until plum juices bubble and crust is browned
  13. Cool before slicing.
  14. Add a dollop of ice cream.

Painting My House in the Hues of Summer

Tom
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Painting My House in the Hues of Summer

Painting my house in the colors of summer

bulldog in front of farmhouse - painting my houseBefore: Peach Palette for the Peach Palace; Boz remains neutral.

My house has enjoyed a bit of local notoriety as the Peach Palace, a generous and friendly moniker befitting her pale ripe paint job and historic presence.  But decades of moody Pacific Northwest winds, rains, and bouts of sun have faded a confident color into the paint chip of a well-mannered wallflower. While I have embraced each fading as a mark of time well-spent and genuinely-loved in this fine home, I also knew that it was time to change her dated party dress.

painting my house some uplifting summer colorsAfter (and current state):  Summer colors trim the back entry, and Boz still remains neutral.

When my friend (and painter extraordinaire) Jon, asked me how I came up with the color combo, I rattled off, “I have no idea; it just came to me.” A day later Mother Nature slipped me a few hints and graciously let me recant my initial pronouncement. As you can see in the following photos I had nothing to do with it. The hues of late summer demand one’s attention, and are all too eager to share the stage year round. And so on my home, they will, celebrating the beauty of living in full flush and cheer.

bright colored nastursiumsNasturtiums: carnival of color all summer long.

picture perfect peachesLate peaches: sweetness cloaked in swatches of September.

one hot colored zinniaUnapologetic showstoppers: Zinnias are the Ethel Merman’s of the garden.

red gold and orange tomatoes - the colors for painting my houseTomatoes: red and orange eye candy, delicious on all levels

red and yellow dahliaDinner-plate dahlia: spin art on a stem.

In a climate graced with an abundance of gradations of gray, I welcome the one-two punch of sun-drenched color. Now my house is smiling no matter what the weather.

bulldog and bright paintBoz gives final approval to the color samples, though he is quick to point out that the colors won’t work on the stoop.

house paintersTom and Jon, steadiest brushes in the west…masking tape, masking tape? We don’t need no stinkin’ masking tape. Ah, indeed, painting my house in the hues of summer!

Cuke Rebuke: Lessons of a Reluctant Pickle Puss

Tom
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Cuke Rebuke: Lessons of a Reluctant Pickle Puss

bitter cucumbers make for a bitter pickleTaking one for the team: a real-life reenactment of what happens when a happy man consumes a bitter pickle.

Bitter Cucumbers: What Gives?

I may be a lot of things, but bitter is not one of them, or so I thought. Last week, I pried open my first jar of homemade pickles, eager to taste the fruits of my gardening and canning labors. Brined, sealed, delivered, they were awful, so horribly bitter that I lost control of all facial muscles, only to be consumed by an involuntary pinched-face lip-lock. Behold, a pickle puss was born. When I could finally dislodge my jaw and spit out the acrid bits, I grabbed the closest clean dish towel (now that took some looking) and wiped my tongue in between bursts of “blech…blech…blech!”

Happier times for an unsuspecting pickle maker. Who knew that within that gleaming Ball jar stewed a gaggle of gag-inducing gherkins.

Why So Bitter?

Once I got my face back to full working order, I went to the Internet for answers, to search the awesome repositories of agricultural research and scientific findings; and this is what I found. Bitter cucumbers contain elevated amounts of a compound called cucurbitacin, which is produced when cucumber plants are stressed and growing conditions less than optimal.
The many faces of bitter

I hate to waste food even when inedible, so I decided to play with my food instead. (Artwork entitled: Mr Cucumberhead sours on the idea.)

Don’t Stress Out Your Cucumbers…

Happy pickles come from happy cucumbers–cucumbers grown in conditions that promote fast growth and vine health. According to Peaceful Valley Organics (link to full article), this can be achieved by proper:

  • Watering
  • Mulching
  • Temperature regulation (cool summers seem to be a problem)
  • Weeding
  • Sunlight
  • Soil conditions

If the idea of cucumber stress stresses you out, consider another option: growing cucumbers with a naturally occurring gene that inhibits the production of cucurbitacin no matter what the growing conditions.

Naturally Non-Bitter Cucumbers

Here’s a list of suggested bitter-free varieties compiled from the links below: Ashley, Camilla, Carmen, Cool Breeze, County Fair, Diva, Early Russian, Eversweet, Green Knight, Improved Long Green, Lemon, Saticoy, Stimora, Sunnybrook, Summer Dance, Sweet Slice, Sweet Success, Tanja, Tasty Green, and Wautoma.

While I love the variety I grew this year, Homemade Pickle, I must pay closer attention to watering and temperature control if I want to harvest bitter-free cucumbers next year. And as I learned, a bitter cucumber makes for a bitter pickle.

Everything you ever wanted to know about bitter cucumbers, but were afraid to ask:

Here’s some more  great info:

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