Marrow

July 08, 2025

My MSN browser scroll reported on a new study that shows evidence of Neanderthal “fat factories” dating back as far as 125,000 years ago. The inhabitants of the settlement strategically selected the lakeside location for the factory and harvested bone marrow by breaking open the bones as well as through a process of crushing and heating. The fat factory suggests Neanderthals were able to understand their environment and plan for hunting and resource-gathering. The recent research from Leiden University and published in the journal Science Advances adds to decades of previous research at the Neumark-Nord archaeological site near Leipzig, Germany. According to a press release from Leiden University, there is also evidence of plant use in the area, though it’s rarely preserved. Additionally, previous studies found proof that inhabitants used fire to manage vegetation. Needless to say, Neanderthals have long been underestimated, and the new study does nothing to dissuade that notion. This fat factory was created to extract marrow from bones.

When I went online, I found bone marrow is a semi-solid tissue found within the spongy (cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (haematopoiesis). Marrow is composed of hematopoietic cells, marrow adipose tissue, and supportive stromal cells. In adult humans, bone marrow is primarily located in the ribs, vertebrae, sternum, and bones of the pelvis. Bone marrow comprises approximately 5% of total body mass in healthy adult humans. A person weighing 161 pounds (73 kg) will have around 8 pounds (3.7 kg) of bone marrow. Human marrow produces approximately 500 billion blood cells per day, which join the systemic circulation via permeable vasculature sinusoids within the medullary cavity. All types of hematopoietic cells, including both myeloid and lymphoid lineages, are created in bone marrow. However, lymphoid cells must migrate to other lymphoid organs (like the thymus) to complete maturation.

Archeologists found the Neanderthals intentionally selected the lakeside location to process the bones of at least 172 mammals including deer (genus, Cervus), horses (Equus ferus caballus), and aurochs (Bos primigenius), an extinct species of bovine. Inhabitants at the site broke open large mammal bones to extract the marrow and ground the bones into fragments and heated them in water to extract calorie-rich bone grease. This indicates estimates of advanced resource collection began thousands of years earlier than previously thought. Lutz Kindler, the study’s first author, said, “Neanderthals were clearly managing resources with precision. They understood both the nutritional value of fat and how to access it efficiently.” Experts believe Neanderthals understood there was a “fat quota” they had to meet to make the process worthwhile. The authors emphasized the number of herbivores that Neanderthals at Neumark-Nord must have been hunting and were likely able to plan and use their environment effectively. Research into marrow extraction at the Neumark-Nord site complex was possible because this was not a single site but an entire landscape and provided the opportunity to investigate how Neanderthals influenced their environment.

THOUGHTS: The Neanderthals who created the marrow extraction factory at Neumark-Nord present a far different picture than the often-depicted primitive, club-wielding, nonsocial individual driven solely by animal instinct. Modern humans tend to seek ways to differentiate ourselves from our homo sapiens ancestors as well as extant animals. The more research done indicates we are often more alike than different. All creation should be respected for both its similarity and difference. Act for all. Change is coming and it starts with you.

Cucumber

June 27, 2025

Earlier this month I commented on the pickling I was doing. That post mentioned the sliced cucumbers I use in a variety of salads. This year I decided to grow “pickling” cucumbers. I enjoy dill pickles, so I ended up canning 11 jars of dill pickle spears and three jars of dill pickle slices. The slices are the result of having to cut more off the ends of the spears to get them into the pint jars I used for canning. The cucumbers have excellent taste, and I am looking forward to trying my first jar of dill pickles. While some vegetables produce a single crop at around the same time, cucumbers do not. I waited for the cucumber to grow and discovered when a pickling cucumber gets large (over about 8 in/20 cm) the seed becomes a prominent feature of the eating experience. I now harvest daily to ensure the fruits do not grow too large. I bring in a bag of cucumber every morning.

When I went online, I found cucumber (Cucumis sativus) is a widely cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits elongated with tapered ends. The fruit may grow as large as 24 inches (62 cm) long and 4 inches (10 cm) in diameter. Cucumber is considered an annual plant whose fruits consist of 95% water. There are three main types of cucumber (slicing, pickling, and seedless) within which several cultivars have been created. The cucumber originates in Asia, extending from India, Nepal, Bangladesh, China (Yunnan, Guizhou, Guangxi), and Northern Thailand. The plants are now grown on most continents and many different types of cucumber are grown commercially and traded on the global market. In botanical terms, the cucumber is classified as a type of botanical berry (pepo) with a hard outer rind and no internal divisions. Much like tomatoes (Solanum lycopersicum) and squashes (genus Cucurbita), cucumber is often perceived, prepared, and eaten as a vegetable.

After pickling my two batches of cucumber I decided that was enough. Even there I gave a jar away to our gardening friend and to my sister-in-law. They have also been the recipients of cucumber and squash bags, as has my next-door neighbor. Melissa wants to use some of the fruit to make a sweet refrigerator pickle. I took 20 pounds (9 kg) of cucumber and 10 pounds (4.5 kg) of squash to the local food bank (and will no doubt take more). Still, the cucumber keeps coming which has gotten me to be more innovative with the cucumber. Last night I made a cucumber salad which we enjoyed along with fresh corn (local farmer) and squash I roasted on the grill. Melissa commented the salad did not look much different than the Greek salad we were served when we were there earlier this year. I took some of the salad, added tomato, feta cheese, and Kalamata olives and turned it into a passable version of a Greek salad. Since the larger cucumber gets seedy, I am going to remove the seeds and use the larger fruit to make one of our favorites, Tzatziki Sauce (it goes on everything!). I am looking forward to a long and fruitful summer.

THOUGHTS: Harvesting and eating fresh vegetables, like cucumber and tomato, is one of the reasons we grow our garden. I also like to share the harvest with others who do not have access or the ability to grow their own vegetables. Picking fresh vegetables off the vine or out of the soil to make dinner is its own reward. The produce is crisper, and you know exactly what went into the soil without the expensive “organic” label. Growing your own vegetables can be inexpensive, but if you want to grow a larger crop it does take up an investment (annually). Harvesting, processing, canning, and freezing the produce is another step toward reducing our carbon footprint. Act for all. Change is coming and it starts with you.

Pickling

June 18

I got excited last year when my cucumbers started coming up. We like to make cucumbers (Cucumis sativus) as an appetizer. I peel and slice the cucumbers and arraign them on a plate. Then I drizzle olive oil over them and sprinkle them with either Italian seasoning or a spice mixture called Slap Your Mama. I also like eating cucumbers on my salad. We often make a side salad for whatever happens to be the entrée. This is what I call a “full-blown salad” of lettuce (Lactuca sativa), carrots (Daucus carota), and bell pepper (Capsicum annuum). Melissa will add tomatoes (Solanum lycopersicum) to hers as well. My “easy salad” is just romaine lettuce with slicked cucumber. When the cucumbers began producing, I bought canning jars, vinegar, pickling salt, and a bag of dill pickle seasoning so I would be ready. Then I checked to see how to begin pickling my cucumbers. I found I had grown slicing cucumbers, not the pickling variety.

When I went online, I found pickling is a way to preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The procedure typically affects the food’s texture and flavor. The resulting foods are called pickles. If the food is named, the name is prefaced with the word “pickled”. Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy, and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months or even years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon, or cloves are often added. If the food contains sufficient moisture, a pickling brine may be produced by simply adding salt. Sauerkraut and kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling does not require that the food be completely sterile. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the pickled product.

This year I grew pickling cucumbers. As usual I did not know how many cucumbers a single plant would produce. I bought a small six pack of plants and looked forward to completing the job I tried to do last year. Neither did I know when I should pick my pickling cucumbers. I knew for slicing cucumbers they were often 8 to 10 inches (20 to 25 cm) long. If I picked them too soon, they would not be ripe, but if I waited too long, they could be tough. I ended up picking fruits that were getting too large as well as what I thought were the ripe ones. When I prepared them for pickling, I realized the “right size” was determined by what would fit in the pint jars I was using. I cut the ends off the cucumbers. The blossom end has enzymes that soften the pickles, and I do not like it when the stems are left on my pickles. I was making spears, but since some were too long to fit in the jar I also ended up with pickle slices. I found that 6 cumber plants produce way more fruit than I wanted to can. I ended up pickling 8 jars today and will have more by the time I am ready to pickle my beets. Now I just need to figure out what to do with all my pickling.

THOUGHTS: It is often claimed that pickling cucumbers was developed for workers building the Great Wall of China, although another hypothesis is that they were first made as early as 2030 BC in the Tigris Valley of Mesopotamia. Ancient sources documented awareness around the nutritional benefits of pickling and the perceived beauty benefits of pickles. Cleopatra credited pickles with contributing to her health and legendary beauty. Perhaps it is a good thing to have 15 jars of pickles. The best part is sharing produce with others. Act for all. Change is coming and it starts with you.

Buffet

February 11, 2025

When I booked our Greek cruise, I did not figure in that we would be at sea during the Super Bowl. That would have been bad enough but being one-third of the way around the world there was an 8-hour time difference. That meant the game was scheduled for 1:30 am Monday (our time), and the predicted length of the game was over 4 hours. The game was being broadcast live on a special on-board sports channel and would be over in time for an 8:00 am departure for our shore excursion. We weighed our options. We could stay up and be too exhausted to make the excursion, but this was a trip to the Palace of Knossos, a bucket list tour. We could miss the game, but that would mean I was a fair-weather fan, and I had already packed my Chiefs shirt to wear the night before the game. The bigger disappointment was I always put out a spread for 8 to 10 people as part of the game (even if it was just Melissa and me). How was I going to watch the game without my buffet?

When I looked online, I found the Super Bowl buffet was not just my obsession. In fact, football is merely the main course on a menu designed to bring fans together. There are commercials with their own buildup, the halftime show, parties held in houses and bars, and the rare sense most of the country is watching the same thing together. More than anything, the event is built around food for everyone (but the players in the game). Everyone else watches football for more than three hours and will eventually get hungry. USA Today decided to rank the 10 best super Bowl snacks, and mentioned the “closest thing to a vegetable on this list is a jalapeno”. This begins with soft pretzels and sliders, a tray with a variety of meats and cheeses (charcutier board), nachos, chili, potato skins, pigs in a blanket (or hot dogs) chips and dip, pizza, and wings. Many of these favorites have been on my buffet over the years.

Our only choice was to go to bed early and wake up in time for the start of the game at 1:30 am. This worked, and we woke up in time to see the coin toss. I made it through the first half (24-0) but refused to watch 45 minutes of half-time extravaganza and went to sleep. The score was exasperated by the fact we were not getting any of the commercials (soccer and MMA previews only) on the special sports channel. Melissa lasted through the third quarter then also gave up. Her sister did inform her of the outcome at the end of the game. The ship planned their own Super Bowl party for later that evening. The game was broadcast in the theater on the movie screen. Most had not stayed up late and were not aware of the score. For them it was great, for me knowing the score was another form of torture. There was a bright spot. The cruise made hundreds of bags of popcorn and there were two lines of tables placed in the hall. One was held basic football food (nachos, wings, chips and dip) while the other was filled with a wide assortment of finger desserts. I did not partake of the food and only lasted a quarter rewatching the game, but I complemented them on their buffet.

THOUGHTS: The all-you-can-eat buffet has become an integral part of dining culture worldwide, offering a lot of different foods at a fixed price. This dining experience dates to ancient times and has evolved through different cultures until it is now a staple across the world. That said, it stands in opposition to the 733 million people and women and children who are the most vulnerable around the world. Clean air, water, and sufficient nutrition should be a right, not a privilege. Act for all. Change is coming and it starts with you.

Crab

January 31, 2025

One of my NY Times feeds suggested a unique approach to stemming the advance of an invasive species which has taken over New England. The invasion is aided by the species being omnivores, scavengers, and cannibals, meaning they sustain themselves on almost any organic food. They have a high fecundity, with females releasing as many as 185,000 eggs a year. They survive in water temperatures from freezing (32F/0C) to 86F (30C) and tolerate sweet water zones where salt meets fresh. An adult can live more than 10 days out of water. Taken together, these characteristics explain why they were first documented along the United States coast in 1817 and continue their tour of the temperate world. The suggested remedy to control the European green crab was to eat them.

When I looked online, I found the European green crab (Carcinus maenas) is a common near shore (littoral) crab known by different names around the world. In North America and South Africa, it is called the European green crab, while in the British Isles it is referred to as the shore crab, or green shore crab. The crab is a widespread invasive species and is listed among the 100 of the World’s Worst Invasive Alien Species. The green crab is native to the north-east Atlantic Ocean and Baltic Sea, but has colonized similar habitats in Australia, South Africa, South America, and both Atlantic and Pacific coasts of North America. The adult crab grows to a carapace (back shell) up to 2.4 inches (60 mm) long and 3.5 inches (90 mm) wide. It can grow larger outside its native range, reaching 3.9 inches (100 mm) wide in British Columbia. The color of the green crab varies greatly, from green to brown, grey, or red. While this variation has a genetic component, it is largely due to local environmental factors. The crab feeds on a variety of mollusks, worms, and small crustaceans, and has affected the fisheries where it spread. The crab has been dispersed in a variety of ways, including on ships’ hulls, sea planes, packing materials, and bivalves moved for aquaculture.

In its native range, European green crab is mostly used as an ingredient in soups and sauces. Italian fisher people cultivate soft-shell green crabs (moeche in Venetian, moleche in Italian) and sell hard-shell crabs for their roe (masinette). Several groups in New England have successfully adapted these methods to produce soft-shell green crabs from the invasive species. Various groups have looked at using green crabs in cuisine. The Green Crab Cookbook (2019) was released and included recipes for soft-shell green crab, green crab roe, green crab stock, and green crab meat. Researchers at the University of Maine have actively been developing green crab products with the goals of driving business interest, stimulating a commercial green crab fishery, and alleviating predation effects. The same researchers developed a patty product made from minced green crab meat using restructuring additives (transglutaminase, dried egg white, isolated soy protein). Americans consume enormous amounts of seafood, and several favorites (like scallops, lobster, and salmon) can be too expensive for many households. The low-cost crabs are abundant, easy to catch, and are delicious, especially as a full-bodied stock that becomes the basis for ramen.

Thoughts: Some invasive species do not lend themselves to eating, but the European green crab is an exception. The one obstacle comes with the small size of the carapace. The tiny claws, legs and segmented body chambers people typically eat are difficult to pick. The small size is the one that has protected this crab from human consumption. The smaller make an excellent stock and seasoned and dried can be a crunchy hand food eaten whole, much like a potato chip. In the US, invasive species like the Asian carp (Family, Cyprinidae) and green crab are often seen as fertilizer, while they are eaten as a delicacy elsewhere. Climate change and invasive species might force a reassessment. The trick calling them something else and learning how to fix them. Act for all. Change is coming and it starts with you.

Lunar

January 30, 2025

Listening to the radio yesterday I was inundated by references to the start of the Lunar New Year on January 29th. I was somewhat surprised as there is not a large Asian population in our state. As of 2022 there were 47,413 (1.7%) Asian Americans living in Arkansas. This was a national broadcast, but again it was a country music station. Still, the references got me hankering for dumplings and egg rolls. I texted Melissa on my way home and she agreed this sounded like a good dinner. Not having a “go to” Asian restaurant in town I decided to buy a frozen variety from the market and cook them in the air fryer. I realized this was not the same as dim sum (small bites) but it was the closest I could come to it on short notice. I came home excited by the prospect of a tasty meal to kick off our unofficial celebration of the Lunar New Year.

When I looked online, I found there is a difference between Chinese New Year and Lunar New Year. While they are can be used interchangeably, Chinese New Year is primarily celebrated in China, where it is a public holiday and one of the biggest celebrations of the year. Countries like Vietnam, Malaysia, Indonesia, Brunei, Singapore, South Korea, and parts of southeast Asia instead celebrate this as Lunar New Year. Traditionally, the celebration begins with a large family meal on Lunar New Year’s Eve and continues for the next 15 days, or until the following Lantern Festival (the next full moon). Symbolic traditions include eating fish (associated with wealth) or noodles (for longevity). People may also give red envelopes with money inside (hóngbāo) to express good wishes, set off fireworks and dragon dances to ward off evil spirits (Nian, the monster afraid of red), offer sacrifices to their ancestors for protection, and reunite with family to enjoy the celebrations. In China and Vietnam, the event correlates with the start of spring so floral arrangements adorn houses, streets, and businesses. In South Korea, bird decorations like paper cranes are hung up for longevity and good fortune. In Tibet, children bring gifts to their elders, and in Mongolia, a pastry tower is made to represent Mount Sumeru (a holy mountain). Many people with Asian heritage living in other parts of the world still participate in the Lunar celebrations.

Lunar New Year is a time to look towards a new year and good fortune but there are also plenty of superstitions around this time. In preparation, people will “sweep out” the misfortune of the old year from their home and hang up poems on red paper (couplets) for good luck and prosperity. It is widely believed you should avoid any washing or sweeping on the New Year to avoid “washing” the good fortune away, to avoid unlucky words like “illness” or crying, and to avoid colors associated with mourning such as black and white. Door Gods (mén shén) are hung up in entranceways facing each other to ward off evil spirits. Red is known as a lucky color and symbolizes happiness, prosperity, luck, and good fortune, and appears on envelopes, clothing, lanterns, and decorations especially during this time.

Thoughts: Our celebration of Lunar New Year was derailed by a major thunderstorm that repeatedly knocked out the power. We did not want to risk a power surge on our new air fryer and decided to go to the local Chinese buffet instead. The power was back on when we arrived, and I anticipated the egg rolls and pork dumplings. To my dismay they had no dumplings, and the egg rolls were soggy. The power flickered several more times before finally going out completely. Several local police had also come for the buffet, and they turned on their flashlights and placed them around the restaurant so we could see to eat. We left paying cash to the delight of the cashier (register was out). Although the food did not rival the dim sum I experienced in the Bay Area, it was memorable. I hope this inauspicious start will lead to a good year. Act for all. Change is coming and it starts with you.

Cabbage Roll

December 04, 2024

Last week I gave in and disbanded the remaining sections of my garden. That meant picking (hardly enough to qualify as a harvest) the last green tomatoes (Solanum lycopersicum) and removing the vines from their containers. I am looking for a green tomato recipe (other than fried) as Melissa said she will not allow the last of the lot to go into more salsa/Pico. I picked the remaining pole beans (Phaseolus vulgaris) and removed the final hill of plants. The beans had been bitten by the mornings of frost and had gone mushy and I ended up throwing them away. The only thing left was the three cabbage (Brassica oleracea) plants that had not matured enough to form a head. After I pulled them from the ground, I wondered what I could do with the leaves, as it seemed a waste to just throw them away. I made sauerkraut and Cole slaw from the four cabbages I harvested several weeks ago but wanted to do something different with this batch. That is when I hit on the idea of a cabbage roll.

When I looked online, I found a cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. This dish is common to the cuisines of Central, Northern, Eastern, and Southeastern Europe, as well as much of Western Asia, Northern China, and parts of North Africa (i.e., most anywhere except the Americas). Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included in the roll. Fermented cabbage leaves are often used for wrapping in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may be used, and Chinese cabbage (Brassica rapa) is often used as the wrapping. The cabbage leaves are stuffed with the filling and then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The cabbage roll can serve as the main course (often with mashed potatoes in Europe) or as a side dish. The recipe varies depending on the region.

I found a recipe on the Pioneer Woman website for cabbage rolls that said to start by boiling a large head of cabbage to remove the outer leaves. The small print indicated you could also use the large leaves that flaked off of the cabbage during preparation by boiling them in water for 2 minutes to soften. Since I only had leaves, I thought this might be worth a try. I made the stuffing combining hamburger, sausage, rice, and spices. Next, I boiled the leaves and laid them out on a towel to dry. A 1/3 cup of stuffing was placed in the leaf and tightly wrapped. The sauce consisted of crushed tomatoes, juice, garlic, and Italian spices. The recipe made enough (32) rolls for two batches for Melissa and me. I followed the advice and froze half prior to cooking and baked the rest (with all the sauce) at 350 F (176.6 C) for 90 minutes. I was unsure how the leaves were going to turn out (bitter) since they had not matured into a head. It made a delicious meal, even without the mash potatoes.

THOUGHTS: While I have tried my hand with stuffed grape leaves on several occasions, I have never made cabbage rolls. The cabbage leaves were actually easier to handle as they were stiffer than the grape leaves. Now that my garden is gone, I have reflected on the different ways I processed the fruits of my labor. This includes canning, freezing, and fresh produce in a variety of dishes. I would have never tried many of these dishes if I had not already grown the vegetables. I was pleasantly surprised how they all turned out. This reminded me to keep trying something new rather than being locked into what is known and comfortable. The same is true regarding the cultures and traditions different to your own. Until you participate, you will never know what you might be missing. Act for all. Change is coming and it starts with you.

Roasted

October 28, 2024

I have continued to be amazed how productive our Kentucky pole beans (Phaseolus vulgaris, var.) have been this year. They got a late start as the second sister and tarried through most of the summer, but the cooler temps have brought them on. I gave my niece a bag of prepared beans on Thursday and picked another 3 cups of prepared beans on Sunday. While I decided to flash freeze most of the quart bags of green beans for later use, I like the ability to go directly from garden to table. We had decided to put a mini-split HVAC unit on the porch to protect the succulents this year and while moving the racks on Saturday to allow the technician access I noticed several of the Butternut squash (Cucurbita moschata) I had stored on the racks on the porch had started to rot on the stem ends (obviously too warm). I ended up throwing two away but the other two were still good. It seemed this might be a good time to make some roasted vegetables.

When I looked online, I found there are many benefits to making roasted vegetables. This is not only a fairly hands-off method to prepare them, but you do not even need a recipe, just some good cooking oil and some salt. Roasting adds a savory depth of flavor only achieved once the amino acids and reducing sugars creates melanoidins (Maillard reaction), the compounds that give browned food its distinctive flavor. The bit of caramelization and crispy edges also add a textural delight. Boiled vegetables tend to be mushy somewhat bland, while roasted ones are slightly charred and sweet. Even salad greens like romaine can be roasted and transformed into more complex and intensely flavored versions of their fresh selves. The easiest way to roast vegetables is to cut them into similar sized pieces (for uniform cooking), toss them in enough oil to completely coat them. Lay them out on a baking sheet and sprinkle them with salt and pepper and cook them on the middle shelf in your oven at 400F to 450F (204C to 232C), until they are fork tender and have crisped up at the edges. The timing varies depending on the hardiness of the vegetables and can range from 10 to 20 minutes for soft yellow squash to up to 60 minutes for carrots and winter squash. The real length of time varies on how small you dice them.

I diced the squash into 1 inch (2.5 cm) pieces, cut up the last of my Yukon Gold potatoes (Solanum tuberosum, var.), peeled the smallest of my carrots (Daucus carota), and added a medium onion (Allium cepa) to round out the roasted vegetables. We purchased several seasoning packets from a spice store in Wichita and I added a packet of Tuscan seasoning to three tablespoons of oil to coat the vegetables. An online recipe suggested it only took 10 to 20 minutes to roast the mixture, but I was skeptical (see above). I put them in for 15 minutes at 425F (218C) and then checked. They were not done. I raised the temperature to 450F (232C) and put them back for another 15 minutes. They were perfect. Prior to making the roasted vegetables I made a pot of green beans. This was another simple recipe, with the beans mixed with two russet potatoes (store-bought and diced), another medium onion, crumbled bacon, and a Southwest seasoning mix. Melissa made a small corn bread to accent the roasted vegetables. The whole meal turned out delicious, and most of it was grown by me.

THOUGHTS: The roasted vegetables and pot of green beans were simple to make, but what made the meal truly satisfying was knowing it came (mostly) from my garden. It was nice to have some wins out of the time and expense put into raising the crops. Since I waffled on planting a fall crop, this is the time to start thinking about what will go into my garden next year. Like most of life, this is a process. Life seems to have times of frustration and times of satisfaction. The key is to focus on the latter and let the former slide away. Act for all. Change is coming and it starts with you.

Long-term

October 23, 2024

I have mentioned how most of my vegetables have matured and stopped producing. The exceptions are the pole beans (Phaseolus vulgaris) representing the last of my three sisters’ harvest. They started late but now still provide several cups of beans every few days. The raised beds are empty except for the 5 rattlesnake watermelons (Citrullus lanatus) struggling to mature, the 2 late starting green bell peppers (Capsicum annuum), and the 2 red okra (Abelmoschus esculentus) that produce beyond their limit. There are also 8 cabbages that are finally picking up as the temperatures cool. I really did not expect much from my tomatoes as the heat kept them from much production during the summer (I did get 3 jars of pasta sauce). The friend I swap gardening stories with said she tore her tomatoes and peppers out several months ago to avoid having to water them. We are having temperature shifts as the nights get into the 40’s (4.5+C) and the days get to the high 80’s (27+C), causing a resurgence of my San Marzano and plum tomatoes, making me wonder what to expect in long-term production.

When I looked online, I found that depending on their maturation date, “indeterminate” tomato (Lycopersicon lycopersicum) cultivars are the best long-term producers and will yield tomatoes for two to three months. “Determinate” tomatoes, including dwarf and bush cultivars, typically only yield tomatoes for around two weeks after they blossom. Tomatoes are grown as perennials in tropical climates and as annuals in USDA plant hardiness zones 2 through 10. Traditional and heirloom indeterminate tomato cultivars continue to grow taller throughout the growing season and will reach heights of 5 to 8 feet (1.5 to 2.5 m) and typically require support with a wire tomato cage or stakes. They grow flowers and yield tomatoes from shoots or “suckers” that grow on the sides of their main stem from the time they mature and flower until the first autumn frost. The best long-term producing cultivars are those that mature early and grow in an area with a long growing season.

Most cultivated tomatoes in my area (zone 7) are planted soon after the last spring frost (c. April 15) and the fruit is expected sometime between 57 to 100 days after the seedling is planted. If you plant an indeterminate tomato cultivar, you are encouraged to prune the vines regularly to maintain a long harvest of large, quality tomatoes. I have done this in the past, but I have only done this sporadically this year. The University of Arizona horticulturalists recommend pruning all but three or four of the shoots that grow in a tangle inside the cage and allow the foliage to protect the fruit from the sun. If you don’t prune the suckers, these stems consume a lot of a plant’s energy and may result in smaller yields and fewer tomatoes (like I saw). I did use 4 foot (1.2 m) cages but as the season went on the plants far exceeded that height. I found out the San Marzano I planted for pasta sauce are a larger variety of plum tomatoes (I planted both) and are some of the better plants in long-term production.

THOUGHTS: As the temperatures dropped, I quit the daily watering I maintained throughout the summer and removed the dying vegetable plants one by one as they ceased production. A month ago, I was tempted to tear out all of my tomatoes as they had essentially stopped producing fruit but kept them to see what the long-term might bring. Now they are again producing blossoms and fruit. I had little to lose when I took a long-term approach in my vegetable garden. If the plants failed to produce, I would not have been out much in terms of time and water. Since they did produce, I will reap the benefit of fresh tomatoes into the fall. Corporations seem less willing to take a long-term approach toward products or employees. If the product does not make a quick profit, it is dropped. If the employee does not prove productive, they are let go. While moving from one product to the next might make economic sense, employees should not be used as expendable. Act for all. Change is coming and it starts with you.

2nd Sister

September 24, 2024

I was excited over the weekend when I went out to check the remnants of the three sisters planting to find the pole beans (Phaseolus vulgaris) had finally begun to produce. I have mentioned the poor production for the 1st sister, corn (Zea mays var. rugosa), with only dried kernels suitable for grinding or bird food. That was followed by an ok harvest of the 3rd sister, Butternut squash (Cucurbita moschata), which produced 7 gourds. It has now been nearly a month and while there were lots of flowers and buds, I had not seen any beans hanging from the vines until last weekend. The vines had been growing well, even causing some of the drying corn stalks to collapse and again lay on the ground. I felt lucky for having staked the stalks after their infamous “leaning” event in July. I knew at least some of the stalks would be able to stand despite the weight of the bean vines. Yesterday I decided to see if I could find anything worth harvesting among the twisted vines. I was anxious to see the result from the 2nd sister.

When I looked online, I found the common bean (Phaseolus vulgaris) is an herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. The bean’s botanical classification (as all Phaseolus species) is a member of the legume family Fabaceae. Common beans acquire the nitrogen they require through an association with rhizobia (like most Fabaceae), or nitrogen-fixing bacteria. The bean has a long history of cultivation with the wild Phaseolus vulgaris native to the Americas. It was originally believed that it had been domesticated separately in Mesoamerica and in the southern Andes region 8000 years ago, giving the domesticated bean two gene pools. Recent genetic analyses show that it was first domesticated in Mexico, and then split into the Mesoamerican and Andean gene pools. As the 2nd sister (by planting order), maize (corn), beans, and squash are the three Mesoamerican crops that constitute the “Three Sisters” that were central to the indigenous agriculture. All wild members of the species are climbing, but many cultivars are now classified as bush beans or climbing beans, depending on their style of growth. Beans are grown on every continent except Antarctica, and during 2022, there were 28 million tons (28000 kt) of dry beans produced worldwide, led by India with 23% of the total. The common bean arrived in Europe as part of the Columbian exchange, the widespread transfer of plants, animals, commodities, precious metal, culture, human populations, technology, diseases, and ideas between the New World (the Americas) and the Old World (Afro-Eurasia) in the late 15th and following centuries.

While I had (inadvertently) planted bush beans in my raised beds, I planted pole beans as my 2nd sister. I have mentioned how bush beans are preferable for commercial cultivars as the fruit tends to ripen at the same time (yes, beans are another fruit that is eaten as a vegetable). I harvested the bush beans last week and got a small return (the bowl in picture). Unlike the bush beans I planted in the raised bed, the pole beans are expected to provide a continuous harvest throughout the growing cycle. I look forward to several more weeks of harvest from my 2nd sister.

THOUGHTS: I was pleased with the harvest from the 2nd sister. The first pick of pole beans yielded over 6 quarts of processed green beans. I flash froze 4 quarts and plan for the other 2 quarts to be mixed with onions, bacon, and the Yukon Gold potatoes (Solanum tuberosum) I harvested earlier this month, for a meal later this week. This Thanksgiving, I plan on providing a green bean casserole for the family using my home grown beans. This is one of the joys I find in (trying) to provide subsistence agriculture. While there are trials (i.e., the other sisters) in growing your own food, they make the successes sweeter. This also forces me to explore a variety of preservation techniques. Life-long learning is a good thing. Act for all. Change is coming and it starts with you.