hump day nuggets: bits of the season in photos and words, about the last week
We’re home after many weeks away. My garden plot and laundry piles competing for attention. The garden wins.
The baskets make excellent forts anyway.
Garden Nuggets.
:: Largely neglected and loyally productive for the month of August, the garden is currently a labyrinth of edibles and weeds. I harvested 15 pounds of tomatillos from our four plants that are currently laying flat on the ground from the weight of approximately 157 pounds of fruit that outfoxed my staking system. I made the tomatillo salsa from Food in Jars. 
:: Mama, we made a deal. Ruby will pick all the tomatoes and then I will eat them!
:: The golden plums are sweet as honey, weighing each burdened branch down to within reach. I barely add any sugar to my preserves (4 pounds plums, 1.5 C sugar) and the result is tart and fresh.
:: Mama, when you were a little kid did you love bugs SO much?
:: Why are these carrots so puny? Is it specific to the varietal? The other row of carrots (different variety) are huge. Hmm.
:: I love making dinner always but this time of year is my very favorite. I am not a prep-and-planner. I am a grab-and-maker. With temperatures dipping into the 40s, the Soup Siren is singing her song and we can’t resist the temptation. To read about our everyday soup method: Heirloom Kitchen 01: Make Soup.
:: We have been making more and more Indian food in our home. The layered scents and hearty, healthy ingredients use up garden plenty well. This soup came together in about 30 minutes and, while I made enough for leftovers, was entirely consumed. Mostly by the two children who have each grown two inches since May.
:: Tomato Lentil Soup
I should have measured the spices here but, alas. One could certainly use canned tomatoes or off-season tomatoes but much of the earthy sweet flavor comes from garden fresh maters. Made even sweeter by the earnest chopping of a six year old.
1 onion, chopped
4 cloves garlic, minced
a bit o butter
1 1/2 cups red lentils
4 cups water
5 cups tomatoes, chopped
bay leaf
garam masala (I usually just add individual spices – coriander, cumin, cinnamon, clove, pepper, bay leaf – but you can purchase or make the blend like this recipe here)
plain yogurt
cilantro, chopped
Super easy: Melt butter. Add onion and garlic and cook until fragrant. Add spices (start with a few teaspoons; add more later if you want) and cook for one minute. Add tomatoes and lentils and stir to combine. Add water and bay leaf. Reduce heat and cook for about 15 minutes. Taste frequently so the lentils don’t become mush. Top with yogurt and cilantro. Eat and feel the warmth full your belly.
:: Mama, when you were a little kid did you ever lay in your sleeping bag in your tent and feel your heart beating in your whole entire body?
:: We’re having a shop sale right now! DIG + CO. Save 20% on everything with code BONBON. Through 9/8/16. I’m thrilled to share some new things with you, come October. xo
DIG + CO. from Nici Holt Cline on Vimeo.
School started. I turned the heat on this morning (don’t tell Andy). The beans, parsnips, carrots, beets, cabbage, kale, squash wait for my hands to find the time before the first frost which feels imminent and makes me sweaty at the thought of it but I know better. September and October always have some sneaky warm days up their sleeves.
