Once Upon A Time, 30 years ago...

            During the recession of the early 1980's, we lived in Central Oregon. This was at a time when all the mills were beginning to shut down. As a result, much of the town was unemployed. Even those who didn't work directly for a mill were affected. Everyone we knew supplemented their food budget with gardens…and game. My husband, an experienced hunter and fisherman, made sure there was always meat on the table. We ate what many people might consider delicacies. Quail, pheasant, duck, elk, the list could go on. Roast wild goose or back-strap of venison was not unusual. Neither was freshly caught, fried bass or bluegill. Unfortunately, you can have too much of a good thing. At one point, I never wanted to see another trout, let alone eat one. Now, I enjoy it again…but it took a few years.

            When we moved back to the Portland area, we kept living off the land as much as practical. We rented a little house on five acres, on the outer side of the West Hills. It had a neglected old orchard, filled with apple, plum, and pear trees, and a large garden space. By this time, we had three toddlers. They spent many hours in the garden with me, playing farmer with their own little plastic tools. They loved to snack on berries or pull carrots for their lunch. Tiny cherry tomatoes, sweet as candy, were consumed by the handful. We also raised rabbits, sheep, and chickens. Gathering eggs was part of the fun. There were times when we supplied the whole neighborhood with eggs. At some small level, the kids grew to understand that food didn't just come from the store. They all have fond memories of our days on the farm.

            There are two times each year when I find myself with tiny vegetables. The first is early summer, when I'm impatient to harvest something. Then again at the end of the season, when the garden is winding down. Too little of any one thing to use alone, but together they make a wonderful vegetable soup. I don't think I've made this the same way twice, it depends on what I have on hand, but it's always gotten good reviews from my family. It can easily be made vegetarian.

.

Baby Vegetable Soup

Serves 4 to 6

.

1 tbsp. butter

1 tbsp. olive oil
1 small onion, minced

1 carrot, thinly sliced

1 stalk celery, diced

1 small hot pepper, seeded and diced or 1 dried chili pepper (optional)

1 small sweet pepper, any variety, seeded and diced

1 clove garlic, minced

1 cup green and/or wax beans, cut into 1 inch pieces

1 quart chicken or vegetable broth

2 or 3 ripe tomatoes, diced or 1 can diced tomatoes in juice

3 or 4 baby red potatoes, quartered

1 or 2 small summer squash, sliced or cubed, depending on size

¼ cup chopped, assorted fresh herbs or 1 tbsp. dried (parsley, basil and marjoram)

Salt, pepper

.

Heat oil and butter in a stock pot to medium high. Saute onion until golden brown. Add carrots, celery, peppers and garlic and saute for a minute or two. Add tomatoes, beans and broth. Season with salt and pepper. Stir well. Bring to a boil. Lower heat and simmer for 15 minutes. Stir in potatoes and summer squash and cook 15-20 minutes longer or until vegetables are all tender. Stir in herbs and adjust seasonings.

The Hummingbird Lady

         The hummingbirds return to the Norhtwest every year on March 15th. My mother-in-law, Sally, taught me that. She also taught me how to make Swiss steak, tailor a blazer, and do bookkeeping the old-fashioned way, with a ledger. If I had a question about an old movie, odds were she would know the answer. She was my mentor, my surrogate mother, one of my best friends.            
         My fondest memories are of the times we spent alone together, working in her garden on Orcas. Mom held court in her garden, sitting on her campstool like a queen on a throne. (It was easier for her to reach the plants that way.) A pump-pot of coffee was always at her side. She would be wearing the faded Mariner’s jacket that had been Hal’s, her old hiking boots, and frayed jeans that were inches too short. Quite the contrast to the elegant woman she was in public. Sitting cross-legged amidst the lavender and crane’s bill geraniums, I’d pull weeds and listen to her stories. We’d talk and laugh, and not get as much done as we could.            
        Mom loved her critters, and kept most of her five acres virgin-wild. Her squirrel and bird feeders were always kept full, although she often complained about the mess they made. She delighted in the wildlife that visited her beach, martin, blue heron, even the occasional sea otter. Only the deer nearly drove her mad, eating her flowers.           
        Every year she would hang hummingbird feeders, four or five of the largest available. The tiny birds would swarm the deck, like a hive of iridescent bees. It’s hard to believe it’s been four years since Mom was taken from us, on March 15th. I like to believe that her soul had an escort of Hummingbirds to begin its journey. I think she would have liked that.

*****
Old Style Alphabet Soup

1 or 2 meaty beef soup bones

1 tbsp tomato paste

1 whole clove garlic, peeled

1 large whole chili pepper

¾ cup diced celery

¾ cup sliced carrots

¾ cup diced onion

1 cup frozen mixed vegetables, thawed

8 cups beef broth, homemade or canned

1 large bay leaf

Salt, pepper and onion powder

A handful of alphabet pasta

Heat a little oil in a heavy Dutch oven to medium-high. Carefully place bones, fattiest side down in the oil. Season with salt, pepper and onion powder.Stir in the tomato paste. Brown well, turning the bones frequently.  Toss in the garlic and chili. Pour the broth over the bones, scraping to loosen the brown bits.

Add a bay leaf and ½ cup each or the carrots, celery and onions. Lower heat to simmer. Cover and simmer 2 hours or longer, until meat is falling from bones. When the meat is thoroughly cooked, remove from heat.

 

Strain into a chilled bowl, reserving the liquid. Chill the strained broth completely. This will allow the excess fat to rise to the top and harden. You can then easily de-fat your soup by simply lifting it off. 

When the bones are cool enough to handle, discard the bay leaf, garlic clove, chili and vegetables. Remove the meat and cut into bite size pieces.

Reheat the de-fatted broth. Stir in the meat and remaining vegetables. Add a little extra broth or water, if needed. Bring back almost to a boil. Lower heat and simmer until vegetables are cooked, about 20 minutes. 

Stir in the pasta. Cook another 10 minutes until the alphabets are cooked. Adjust seasonings as needed.