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Archive for July, 2013|Monthly archive page

In the midst of everthing

In Uncategorized on July 14, 2013 at 9:59 pm

in the midst of everything, tonight I watched a bumblebee visit and pollinate the blossoms on all my tomato plants. Cherry tomato bushes first, heirlooms after.

I crouched quietly, mouth agape, watching in wonder as it carefully, attentively, saw to each flower on each plant, clearly skipping those visited earlier before buzzing away.

What a gift to receive its attentions that will soon produce tomatoes.

And a greater gift to experience that greater source which made the moment possible.

Nora’s Greens Pie recipe

In Uncategorized on July 3, 2013 at 12:24 pm

Nora’s website seems to be having an issue with its archives, so I’m reproducing the recipe here:

Via www.noraleah.com

Two Greens Pies

The way I figure is: if you’re going to make one, make two; they’re excellent as leftovers, and frozen pie shells come in packs of two.

  • 2 frozen 9” pie shells, preferable whole wheat (I used Wholly Wholesome Organic Spelt shells — really wonderful, flaky and subtly nutty)
  • 4 bunches of fresh greens (any type of kale, collards, chard, spinach, or the like), cleaned and chopped into 1” strips
  • 1 – 1 1/2 cups grated Parmesan or Romano (or another type of cheese entirely, perhaps crumbled feta or fresh chevre)
  • 2-3 eggs (use less eggs and cheese — or none at all — if you’re feeling particularly holy)
  • 1 small yellow or white onion, diced
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • Salt & pepper, to taste
  1. Preheat oven to 375 degrees F. Bring a big pot of water, liberally salted, to boil. Add the greens, cover the pot, and cook for 5 minutes, then drain the water with a colander. Allow the greens to cool slightly before chopping very finely.
  2. Heat the olive oil in a big saute pan over medium heat. Add the onions and a big pinch of salt, and saute until tender, about 7 minutes. Add the garlic and saute for 1 minute. Add the greens, two big pinches of salt, and saute for 15-20 minutes, until the liquid in the greens has cooked off.
  3. Remove from heat and let cool a bit. Whisk the eggs in a separate bowl. Add cheese and eggs to greens. Taste and add black pepper and salt as needed. (If you’re squeamish about tasting something that has raw eggs in it, taste before adding them, but after adding the cheese.)
  4. Transfer the greens mixture to two frozen pie shells and smooth the tops. Bake for 45 minutes. I like to serve the pies just above room temperature but of course they are good hot — and cold, for that matter.