Good Times and Garlic

In mid-October, my aunt Annie came to visit from North Carolina. She is my mom’s only living sister and the oldest of the four remaining siblings. She’s 72, has almost died twice, and is the happiest person I think I’ve ever met in my life. She’s also the simplest person I think I’ve ever met in my life – which says a lot coming from someone who considers herself pretty simple. (And by simple, I am in no way referring to intelligence. My aunt has read at least 5 books since she’s been here and when she’s not reading, she’s working a dot-to-dot puzzle!)

Since she arrived, Angie and I have had a new partner in crime. Annie loves garage sales, thrift stores, orchards and farms, and food. My mom likes to tease that she loves food too much because (like us) she might sometimes start talking about plans for dinner while eating breakfast. And she’s a fabulous cook! When we visited her last year, my mom and I were treated to all sorts of good country cooking. This time, we tried returning the favor by making a few of our specialties, like homemade soup and pizzas, but she has still managed to out-cook us. Pasta one night, pork chops another, and a hashbrown casserole last night that even Angie loved (and she doesn’t like hashbrowns). I still contend that her spaghetti sauce is one of the best I’ve ever eaten.

Angie and I are going to miss my aunt when she goes home this weekend. It’s been a real joy to have her here and believe it or not, she showed us places we didn’t even know existed in our own neighborhood – like a new thrift store. We had a delicious lunch at an Amish deli we’d never tried before (which you can read all about here). We even made it to Breeden’s Orchard to get an apple cider doughnut, something that has been on our list of things to do since this time last year.

And that doughnut, led to another check on our “garden bucket list”. While shopping for apples and apple cider doughnuts, Angie stumbled upon a couple of bags of various heirloom garlic bulbs. Though they weren’t actually for sale, the owner parted with a few bulbs when we told him we wanted to plant them. We got a couple of hardneck and softneck varieties, including Inchelium Red and German White, and on Saturday afternoon we planted them in one of our garden beds.┬áIn total, we planted 62 bulbs of garlic. If all goes well, we’ll have plenty of garlic next June.

Now, about those apples…

Breeden’s has a variety of apple called Arkansas Black. We had never heard of it (and my aunt was fascinated by it) so that was our primary reason for making the drive to Mount Juliet on Saturday morning. The Arkansas Black is a good apple, but not what I was expecting. It’s somewhat sweet and a bit mellow, not crisp and tart, like it was described. But not to worry, we’ll still eat it.

The best apple that we got though didn’t come from the orchard. It came from the dumpster. Angie found a dozen loose Envy apples in a box, just sitting on top of the dumpster. These apples were sad looking on the outside – kind of withered – but on the inside, they were amazing! We made our 3rd batch of crock pot apple cider with them this morning.

In case you’re interested, crock pot apple cider simply consists of simmering cored and quartered apples of any variety with one quartered orange, 1 cinnamon stick, and any other spices of your choosing in enough water to cover them for 12-15 hours and then mashing and straining the juice. We used pumpkin pie spice on two batches and it was good. I would advise though – go lightly on the cinnamon sticks. We used 3 on the first batch and it was like drinking Fireball Whiskey (or so my niece tells me).

Before my aunt leaves on Sunday, I plan to “interview” her for a post on simple living. I think you’ll be as captivated as I was by her story, so stay tuned.

Sprouting Seeds the Easy Way

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We had a great suggestion on our Instagram from fellow bloggers, The Tin Can Travelers, about posting a how-to on growing microgreens and sunflower sprouts. We thought about doing a video but we’re still having technical difficulties with our editing software, so here goes…

Step 1: Purchase Quality Seeds

It is VIP to buy the right seeds. Though almost any seed will sprout, not all seeds are meant to be eaten as sprouts. Seeds and legumes that you purchase from the grocery store bulk bins can have harmful bacteria on them (like e.coli or salmonella) or have been irradiated to keep them from sprouting in transit (which means they will never sprout, no matter how long you wait). We use organic microgreen seeds from Seeds of Change and organic sunflower seeds from Hometown Seeds.

Step 2: Select Your Equipment

We use two wide-mouth quart jars with mesh screens – one jar for each type of seed. We purchased the screens and stands here, but you can make them yourself using a piece of cheesecloth as a screen and a bowl as a stand. We’ve tried both but find that the stands are more secure than the bowl.

Step 3: Wash, Rinse, Repeat
Place 1-2 tablespoons of seeds in your jar and cover with approximately two inches of warm water. Place the mesh screen or cheesecloth and ring on the jar. Let the seeds sit overnight.

The next morning, drain the water. Rinse the seeds by adding water to the jar, swishing the seeds around, and draining. Turn the jar upside-down on the stand to continue draining any remaining water.

Repeat this twice a day, every day until your sprouts are the desired size.

Sprouts do not need sunlight so it’s best to place your jar in a room-temperature location where there’s little sunlight. We place ours in the dining room/office area on our rolling kitchen cart.

Step 4: Eat and Enjoy!

Rinse your sprouts one final time and remove the sunflower seed shells. Store in the refrigerator in a mesh produce bag of open container. We’ve found that sprouts tend to go limp when they are in a closed container with no air circulation.

All parts of your sprouts are edible, even the hairy little roots of the sunflower seeds; but if you prefer, you can trim these off. Sprouts are especially good on salads and sandwiches.