Diversity

This is a picture from the Storm King Sculpture Garden

in New Windsor New York - only one hour from New York City.

That blows my mind.

Millions of people living on a 12 mile island choosing to be all smashed together

While I strolled this amazing land in breathtaking afternoon light

So be it.  And thank you.

The reason for the journey was a 50th birthday wish of mine

to eat at Blue Hill at Stone Barns

Which was an extraordinary experience on so many levels that I will never forget it.

Before I went, a dear friend turned me on to Dan Barber's book

"The Third Plate"

This book was a spiritual read for me and I have been urging

all my farmer and sustainable foodie friends to read it.

Well written, deeply researched, human and no pretense

The incredible thing is, the sound idea of our soil, land and water health

counting on diversity, segued into my mentor work

As I continue to revel in the individualities of the youth

I am so fortunate to work with I  had this epiphany

that our society calls for a monoculture not just in its fields

but in its members as well

I am continually reminding folks that not everyone has to 

follow the same path that we seem to dictate in order to be happy and fulfilled

And then a wonderful paragraph from another book I'm reading

that really pulled it all together;

"So the reason that you took the job in the temporary agency that placed you in the office may be to teach you a skill that you will use years later when you are doing something quite different.  You have no idea how these things unfold until you realize how wonderfully informed you have been by your past experiences.  You can be a garbage man of great dignity and actually have a life of the mind that has nothing to do with trash cans.  But that is a wonderful way to work out the anger at the end of the day by throwing the bags into the back of the the truck.  You are helping people." 

So, I continue to celebrate in the bounty of this season and feel so thankful

for all the wonders that make up the moments of my days.

Here's to a happy, healthy, diverse life.

Kyra

Summer Musings

I promised myself that I would go straight to my office this morning

and do some long awaited desk and computer work...

...no getting lost in my gardens for what seems like 15 minutes and

ends up being 2 hours...

I couldn't do it! The morning sun was out after a lovely early rain shower

I had to check the cucumbers, and then of course go on slug patrol in the winter squash

and then there were beans to pick...

What a beautiful summer it has been, not a day over 80

the perfect amount of water for the gardens

long full days

so much bounty

I am so grateful for all the moments

I miss the "Peas" (Ally is missing in the picture)

Such good people. 

 I gave them my time and my reputation

and they honored both

Never missing a day and putting out some delicious food

Stay tuned for info on their soon to come Cookbook

The wine bar on Thursday nights has been a blast

So much so that I will continue into fall and 

 see who wants to keep coming as the days darken into winter

Eddie gave me a lovely rock wall, dividing the parking lots

and Renee is promising a garden shed on the old barn foundation sometime

After coveting the sweet peas at the farmer's market mine finally started dancing

 

Boating has been less this season so far, but we had a lovely island picnic
last weekend and hope to make up time in September

I've been preserving bounty like crazy

jams, blueberries in syrup, pickles of all sorts, hoping I get some tomatoes to roast

Breakfast on the porch on Sunday was buckwheat crepes stuffed with 

Spruce Hill Farm's goat cheese and my blueberries in syrup

Lunch gatherings with summer friends at Lily's has been a highlight

Last week Becky and I cooked straight from the garden

with cipollini onions in balsamic vinegar and olive oil, stuffed squash blossoms,

purslane and avocado with lemon juice and sea salt

and a cabbage and kholrabi slaw with fresh dill and dried cherries

Just as we were ready to dig in, Karolyn from Pine State showed up

with new red wines to try!  I couldn't have planned it better if I tried.

I keep rejoicing in the bounty, knowing August is winding down

But there is always so much to look forward to...

I so hope you are enjoying these last days of summer.

Be well,

Kyra

A Day To Remember

A country fair in my gardens 

A dream come true.

 Phenomenal artisans, chefs, growers and musicians

 

A little wine, a lot of sunshine, but not too hot,

 ( muddy and wet from all the rain, but you know I don't enjoy focusing on the negative)

And to end a perfect day, Tim spotted

chanterelle mushrooms under my trees!

I sautéed them in butter and sage

and tossed them over some gf egg fettucine with this devine cheese
from Cowgirl Creamery a friend and fellow chef left behind.

Delicious.

Someone asked me yesterday if I drink a lot of coffee.

I said I don't drink any!

I've been sipping on fresh red clover blossom tea with a little mint lately.

Seems to do the trick. :0)

So, so gratefully,

Kyra

Fancy

I just made strawberry jam with my last quarts of berries

from Long Cove Farm

Honey for sweetener with

 Cinnamon, Vanilla Bean and Pinot Noir

Really delicious, and special

I mentioned this book at the end of last year's season 

and wanted to share it again as the season of saving begins

His methods and ideas are awesome

(for jams - high heat and quick reduction, no pectin)

and I've had wonderful results so far -

even with my tweaking

This jam is a version of what he calls a "fancy" jam

and was inspired by the open bottle of Pinot Noir 

left from Thursday night's wine bar

STRAWBERRY JAM

WITH VANILLA BEAN AND PINOT NOIR

6 quarts strawberries,

washed, hulled and quartered

2 cups honey

1 cinnamon stick

1 vanilla bean

Zest and juice of 1 lemon

1/2 cup pinot noir

12 jelly jars (8 oz.) 

Place the berries, honey, cinnamon and vanilla bean in a bowl

and allow to macerate for 30 minutes

Turn the fruit-honey mixture into a large pot

Bring to boil over high heat.

Stir vigorously and often over the coarse of cooking to break berries into a paste

After 10-15 minutes add the Pinot Noir.

Continue reducing to the gel point, another 6-8 minutes, stirring all the while

Discard the spices  and stir for another minute or so or until as smooth as you want it

Ladle it into prepared jars , leaving 1/4 inch headspace 

Seal jars and process in a water bath for 10 minutes

Enjoy!

Kyra

Giddy

Maybe it's the dandelion root tincture I take everyday that I made in the spring,

but I feel simply giddy with joy this summer

Saturday was the Ready by 21 Mentoring party

We held it in the gardens at Edgewood Farm and greeted

everyone with rhubarb cocktails as they arrived

It was a wonderful summer affair

The roses are in bloom

The laundry is on the line

There are fresh flowers from the flower garden in the entrance way

We are eating from the vegetable garden every night

I am in love with Kohlrabi this summer.

Being hypothyroid, eating raw brassicas isn't suggested

So , I've been slicing it and sautéing, with the greens from the bulb too

and it is wonderful!! 

 I'm barefoot in the grass as much as possible

and I've managed to make the days last a bit longer.

You know how?  

I don't take my computer home with me from work.

You would be amazed at how much time you fiddle away on it without even realizing it.

I hope your summer pleasures are many,

 that your days last long and your nights are sweet

Kyra

RHUBARB JUICE COCKTAILS

This was inspired by Claudette who was making rhubarb juice the day

I went to the farm to scope out how I wanted to lay out the party,

Juice fresh rhubarb 

Claudette cooks hers down and strains it, I put it through my juicer

(Tip: cut it into very small pieces before putting it in your juicer to keep

the fibers from jamming it up - I learned this the hard way)

I warmed the juice and added enough honey to

counter that sour punch and jarred it up.

We served it on ice with a shot of vodka, some seltzer water

and fresh mint.  Delicious

Summer Crazies

And the season begins...

Two weeks ago Renee and I spent the weekend

in Greenville on Moosehead Lake at the most

wonderful Blair Hill Inn

It rained for two days, which was fine, as I sat perched in this

window seat in our room overlooking this view

Cocktails at 5:30 in the lounge, an extraordinary dinner at 6:30 each night,

the nicest innkeepers ever

The sun came out on our last day and we hiked to a waterfall on 

the Appalachian Trail and ended with BBQ Pork and cole slaw in Munson

All this only three hours away!! 

Then, on the last day of school some of my 

Real World 101 kids came with lobsters

and laughter

and we celebrated the end of a great year

Then, this past weekend was the debut of my

summer entrepreneurial program, Peas in a Pod

The new business owners, pictured above, prepped all day on Friday 

and rocked it on Saturday at the Bridge Celebration on Deer Isle.

They will be selling delicious food three days a week

on the Island this summer for 6 weeks. Tuesdays at the Congregational

Church in Deer Isle, Wednesdays at the DI Farmer's Market across the street

and Thursdays in the PERC parking lot in Stonington.

Rumor has it that I will be teaching them how to make

delicious pies, and they will be taking orders :0)

As I drove over the causeway today returning from Blue Hill,

there were groups of folks splashing it up at that beach,

cars were lined up at Sand Beach, downtown Stonington was

a one lane road, my eggplants have flowers on them

and the Brays brought me the first of this year's strawberries from their garden.

Game on.

Enjoy!

Kyra

Truth

" Your truth is your truth.

You don't have to make excuses. "

I'm taking this quote and running with it.

My truth -  healthy soil means healthy planet and healthy everything

- I don't need to make excuses for buying organic

and eating non gmo

The look on my guests faces when they eat what I make

And the elation I feel every time I crack

one of these beautiful organic eggs from my friend

and turn it into something luscious like this homemade mayo

is everything I need to believe.

I hope you have a chance to dance

barefoot in the grass as summer wraps her arms around us.

If you are around, stop by Lily's House

to share a moment and a smile

The Wine Bar will be open every Thursday from 4-7

The House Fair is all set for July 20th from 10 - 4

and I'll keep you posted on anything else we cook up

Enjoy!

Kyra