Tuesday, April 10, 2012

Hubs Considers: A Walk In the Woods

Today I'm beyond excited to introduce to you a new twist here on small measure. You've all heard me talk about this thing Hubs built, or that dish he cooked, but you've never heard him bring it to you himself. Well, no more. Debuting today is the first of, hopefully, many more musings from the man himself. He's been so taken with morel hunting, and general forest explorations, he wanted to share a bit of what he's gleaned on his walks with you.

His most recent cache is pictured above. Last night he served Huxley and I an exquisite dinner of grass-fed beef topped with lemon balm compound butter (using leaves gathered from our plants), grilled asparagus (from nearby Hickory Nut Gap Farm) and Yukon potato slices, and morels served in the traditional style-dredged in flour and fried to perfection in butter. We all groaned and moaned in delight; Huxley even offered up his highest compliment-"'Licious!"-completely unprompted.

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Ashley, Huxley, and I are very fortunate to live in a quiet, majestic clearing in the woods, nestled in the verdant mountains of Western North Carolina, part of the oldest mountain range in the world. This area is the only temperate rain forest in North America, outside of the Pacific North West, and because of all that moisture, along with the varying elevations and proximity between north and south, one study found it to be the most biodiverse region in North America. I don't know if that's true or not, but there is certainly no shortage of beauty and wonder in these woods.

A walk in the woods always makes me feel particularly alive, and it seems that every time I venture out into the woods, I feel a little more connected to nature. It takes some patience to walk in the woods with me, because every few steps, another natural wonder, be it a stone with an unusual shape or patina, or a plant with leaves of curious geometries, or a color creature slinking across the path diverts my attention. It awakens my senses like nothing else, and the experience is both wondrous and dreamlike.

I'm not a religious man, but I suppose in a sense, the woods are my church. That's why I was particularly amazed to find that hunting for morels brought the experience to a whole new level. Not that there is anything wrong with a glorious, aimless walk through the woods, but I found that something truly remarkable, and profoundly connecting, happens when my attention is focused on the goal of finding those gastronomical gems that nature has cleverly hidden in the subtlest of nooks and crannies of the forest.

I would have guessed that a walk through the woods with such keen intention would come at the expense of stopping to smell the flowers, and noticing the magical details that usually catch my attention, but as it turns out, nothing could be farther from the truth. In fact, it focused my attention on details that normally would have been glossed over by the vastness of information all around, like the subtle difference in the patterns of bark between a big old oak and a tulip poplar, or the shock absorbing crunch of decaying organic matter that has built up in one area, verses the springy bounce of moss on another.

I would also have guessed that I'd be so focused on the forest floor, I would barely notice what was in front of me, or what was above me, but quite the opposite has proven true. Morels grow best under certain conditions, like dead elm trees, or large old grandfather poplars, or trees that are slowly dying. In the early spring, when the leaves aren't all the way out yet, telling one from another often means a lot of careful attention directed up to the tops of trees, which leads to all sorts of other wonderful sightings, like reticulated woodpeckers and curious dendritic patterns where lightening or storm changed the angle of a tree that responded by growing back in an unexpected, determined direction.

One of the most interesting things is that it forces you to start noticing which plants grow next to each other The more you start picking up on those patterns, the more you start to develop an eye for where to find them. When you stop and really notice those patterns, of trees, of ground cover, of soil, of light, you start to have a much better sense of where to look, and your success rate increases exponentially.

I won't lie, it's frustrating at times, when despite your best efforts, you just can't seem to locate any of those sneaky morsels. But when you do find one, that makes it all the more exciting. It's like winning the mushroom lottery every time. For me at least, it's impossible not to feel thrilled every single time I spot one. But in truth, even those times when I come back empty-handed are rewarding in unexpected ways. Forcing myself to pay attention like never before always leads to new discoveries, like ferns pushing up through an old stone chimney that was all that was left of a house in the woods reclaimed by nature more than a century ago, fort-like little worlds under the rhododendron canopy, or a spring dripping down onto rose quartz from the moss covered roots of an old tree in the side of the ridge, looking like it came straight out of a faerie tale.

No doubt, this is going to be something that I look forward to every year. I suspect that over time, as I learn to be more in touch with nature's patterns, I'll get better and better at returning home with a treasure of spoils. I already know that, find them or not, I've learned so much I'll be taking with me whenever I venture into the woods, no matter what time of year.

Monday, April 9, 2012

Come Join Me!

I'm so excited to be working on a redesign of small measure with my buddy, Alisa of Lucky Design 7 (she's the genius behind the blog banner above). It's slated to launch sometime in early summer, in advance of my new book (which publishes August 7th). Alisa has been sending me images and mock-ups of the new site and, FRIENDS! You're going to love it. I guarantee it.

Part of the new look will involve a selection of sponsorship spots. If you've got a business you think would be a good fit for small measure readers, I'd love to chat with you. My rates are really reasonable and will be available in several sizes.

So, if you've got an idea, hit me up at: ashleyadamsenglish(at)gmail(dot)com. Let's hook our wagons together and shoot for the stars!

Sunday, April 8, 2012

This Easter

Today chez English we feasted on Asparagus & Feta Quiche (the recipe's in here!), my "cleaned up" version of the southern fruit salad known as Ambrosia, and Ree Drummond's Hot Cross Buns (with homemade candied orange peel and currants tucked inside). Huxley plundered brightly colored eggs, courtesy of his great-grandmother, after which we gorged on seasonal peppermint creme, coconut creme and peanut butter-filled chocolate chicks from my most beloved chocolatiers.

Bellies and hearts are full, another Easter enjoyed in the company of those I hold so very dear. May your day be equally filled with love, laughter and abundance.

Friday, April 6, 2012

What I'm Digging

Happy Friday, friends! This has been a good week around here. Lots of new, fun, exciting writing and other projects are in the works. We've also had (as it's said around here) a "mess" of rain, which I always gladly welcome (as will Huxley-he's mad about mud puddles, yelling both "fast" and "run" as he gallops through them!).

Here's a smattering of this's and that's that caught my attention this week:
*Wheat grass monograms-such an easy, fun, all-natural crafting idea.
*Adorable, sturdy kitchenware for the littles (thanks to Amanda for the tip).
*Kim's "Locally Known" farm photo series is stunning!
*Here's what you can do with any leftover 2011 fruit preserves.
*Eggs, eggs, and mo' eggs.
*Been enjoying Alana's blog (and just ordered her upcoming book, too!)
*Homemade citrus liqueurs! And limoncello, too!
*If Camille can make challah in an outdoor grill, so can you.
*I'm making hot cross buns this weekend. Still deciding between these and these.
*Great tutorial on how to break down a whole chicken.

Two books in my Homemade Living series received some love this week. Kitchen retailer Williams-Sonoma debuted their Agrarian line, and included my book Keeping Chickens in the mix. Also, Epicurious contributing writer Megan Steintrager included tips from me (and my Home Dairy book) in her post on making homemade yogurt.

I'm excited to meet up with my editor and buddy Nicole for a cocktail later today (we're going to The Junction-have you been? Nicole loves it). Jenny is coming over tomorrow to chat about bees (we're making splits from my abundant hives!) and otherwise catch up. Sunday will have us spending time with family and seeing if Huxley gets the whole "hide eggs in the yard and go find them" scenario.

Wherever you go this weekend, whatever you do, whomever you do it with, may it be grand! 




Thursday, April 5, 2012

Morel To Love

I love gardening. I really do. Something about putting those seeds into the soil, watering them, weeding them, and just generally cheering them on is rewarding in more ways than I can possibly hope to articulate.

That said, it's wild foraging that really gets me pumped. It feels so primitive and exploratory. As Hubs put it the other day, when he was out in our forest hunting for morels, it's also so, so sensory. You really start looking at everything, slowly, lingeringly. You get quieter, step more lightly. You're not just on a walk in the woods, you're on the hunt, for food. The dynamic changes. You don't just see the forest-you see the trees, the moss, the dried leaves, the ferns, the woodpeckers, the snakes, everything!

As I mentioned last week, our friends recently shared some of their foraged morels with us. Such. Good. Friends. We combined some of their bounty with a bit we discovered ourselves in our forest (Hubs is turning into quite the forager, and he so looks the part, with his suspenders and his walking stick and his ginger-streaked beard, like a Scottish huntsman!). A frittata seemed like an ideal vessel for showcasing the mushrooms earthy, umami qualities. Paired with sweet/unctuous caramelized onions and topped with fresh mozzarella, this dish did the morels right.  

Morel, Caramelized Onion & Mozzarella Frittata
Serves: 2-4.

The Goods:
-2 pieces of bacon
-1/2 large onion, diced
-1 cup beef stock
-1/2 teaspoon sugar
-1 Tablespoon butter
-A handful of chopped morels
-5 eggs
-1/4 cup milk
-Several grinds black pepper
-Pinch of salt
-2-3 ounces fresh mozzarella

 The Deal:
1) Cook the bacon over medium heat in an oven-safe 12-inch skillet until lightly crispy. Remove the bacon, and set aside.
2) Add the diced onions to the pan and cook for about 5 minutes.
3) Add the stock and the sugar. Cook for about 25-30 minutes, until the onions are caramelized and there is no more liquid in the pan. Remove the onions from the pan, and set aside.
4) Add the butter to the pan, and when melted, add the morels. Cook for about 5 minutes, then remove the morels from the pan and set aside.
5) Turn the pan's heat down to low.
6) Whisk the eggs with the milk, salt, and pepper. Add the egg mixture to the pan, and cook for about 3-4 minutes.
7) Meanwhile, cut or tear the bacon into bite-sized pieces.
8) Distribute the bacon, morels, onion, and mozzarella across the top of the eggs.
9) Remove the pan from the stovetop, and place under the broiler for 2-3 minutes until the eggs are set and the cheese begins to melt.
10) Remove from the oven, and let it sit for a few minutes.
11) Invert the frittata from the pan onto a platter, then invert it onto another platter so that it is right-side up again.
12) Cut with a pizza wheel, and serve.

Have you cooked with morels, or other foraged mushrooms? What did you make? The way I see it, the more recipes for foraged mushrooms I can find, the better! I should mention here that mushrooms found in the wild can be tasty and/or toxic. ONLY eat those mushrooms you have definitely identified to be safe. When in doubt, don't eat it. Take a seasoned forager with you until you know exactly what you're looking for. 

Wednesday, April 4, 2012

Pie & Community

I mentioned last week that I've been busy doing a good deal of freelance writing lately. One of those new gigs is for Mrs. Wages, a purveyor of canning products. The way I came to write for Mrs. Wages is, to me, an example of the best part about blogging, and the community that doing so engenders.

A few weeks ago Marisa of Food In Jars sent me an email, giving me a head's up that Mrs. Wages was looking for a new columnist for their monthly newsletter. Marisa pens her own column for the company, where she blogs recipes and tips for canning seasonal foods. When they mentioned they were on the hunt for someone to blog about seasonal pie-making, she sent them my way, knowing I've been all kinds of busy with pie this's and that's for the past year.

And so, it's my pleasure to share with you today my first post for Mrs. Wages. Each month, I'll offer recipes for rendering pies out of the freshest seasonal offerings. For my first post, I made a scrumptious, oh-so-spring Lamb, Pea & Herb Pot Pie, as well as a creamy, dreamy, delectable Rhubarb Custard Pie. You can find the recipes for both here and see photos of each pie above. Thank you, Marisa, for thinking of me. And huge thanks also to Liz, my connection at Mrs. Wages, for bringing me into the fold!

Oh, one last thing. While I'm bursting with gratitude and gushing over blogging and connections and community, I should mention that my monthly "English Lessons" post for Verve discusses this very thing!

Pie and community. It doesn't get much better than that!

Tuesday, April 3, 2012

Dig In

Oh, friends. The days of soil and sun and time spent outdoors are seriously upon us. We've been spending increasingly greater quantities of time "gettin' out in it" every day, and it is just delicious (or, as Huxley calls it, "Licious!").

I wanted to share with you several images of a finish Hubs put on some of our raised beds (we have 14 beds). He used a paint roller for the undercoat and then used a sponge to apply a variety of colors atop it. Doing so better mimics the color palette of the natural world, where monochromatic surfaces are almost never encountered (aside from, oh, maybe snow and sand).

Before Hubs tricked out the raised beds, they were fairly conspicuous. When you live in a cove in the middle of a forest, many human-placed things become incredibly visible, incredibly quickly. We love the use of colors that blend into the surrounding environment to look a bit more like we belong in the setting. These raised beds definitely achieve that goal. The paint also reinforces the wood, making it break down slower than an unfinished bed would. The paint, of course, is only on the exterior of the boxes, and doesn't extend down into where the soil is.

What about you? Do you use raised beds in your garden? If so, how do you bolster them? I'm so excited to have something that's both functional and subtly attractive in the garden. Time to dig in!