Butternut Squash Lasagna with Bechamel Sauce

No two times that I've made lasagna have been quite the same. The time of year as well as the seasonal produce available typically determines what I throw into the mix. The fall version combines a hint of sweet and a bunch of savory, and is infused with a creamy bechamel sauce.
Perhaps it's time to dig in.

Butternut Squash Lasagna
1 pkg no-boil lasagna noodles
6 cups bechamel sauce
2 cups spinach
16 oz. ricotta cheese
16 oz cottage cheese
1 egg
mozzerella cheese, parmesan cheese
3 cups pureed, butternut squash
1 medium onion, 3 large garlic cloves (sauteed)
1 cup sliced mushrooms

Easy Bechamel Sauce
5 tablespoons butter
1/4 cup flour
4 cups milk or half & half
2 teaspoons salt
nutmeg to taste
Recipe Directions.

1. Pre-heat oven to 400.
2. Mix ricotta, cottage cheese, 2 tsp of salt and pepper, and 1 raw egg together.

• Spread bechamel sauce on the bottom of an oval, baking dish.
• Next, layer the pasta on top of the sauce, try and cover the bottom of the pan.
• Add squash puree.
• Then another layer of pasta.
• Add final layer of ricotta/cottage cheese mixture.
• Place mushrooms, spinach and sauteed onions/garlic on top, evenly.
• Add one last layer of noodles.
• Top with bechamel sauce.

3. Bake uncovered for 30 minutes, add more bechamel on top, if needed. Add a foil cover for the final 30 minutes.

Calypso Bean

Of all the wonderful things in the wonderful universe of God, nothing seems to me more surprising than the planting of a seed in the blank earth and the result thereof.  

Julie Moir Messervy

The Black Calypso Bean, otherwise referred to as orca or yin yang is an heirloom variety. I purchased the seeds through Seed Savers Exchange, who say that the beans were originally found in the Caribbean. Besides being one of the best for baking and soups, this full-of-flavor bean wears a dramatic outer shell, which is just, awesome. Many of our high school friends back in the rural homestead have followed in their parent's footsteps and taken on conventional farming. It's a bit of crazy-making conversation when we find ourselves together, but that's a whole 'nother can of worms. One night on 'the town,' Jon, still in his garden jeans, discovered a few Calypso Beans from a test picking earlier. We weren't surprised when there was little interest in the beans that we had proudly harvested. A few minutes and a few changes of subject later, a gentleman approached Jon and I and through his heavy, Mexican accent he spoke, "Those beans...can I see those beans?" He must have noticed us admiring them, or rolling eyes at them, depending on who he had been watching.

When we flashed the beans, his eyes lit up with intrigue, "Where did you get these," he rang out. We explained to him that we had purchased them through the Seed Savers Exchange and he went on, "The last time I had seen these beans, it was over twenty years ago in Mexico." He proceeded to mention something almost inaudible with regard to his family. Realizing it was a bittersweet moment full of cherished memories, but of loved ones left behind was when we found all of our hearts sinking. "Take them," we insisted, "Plant them. Then you will have some to share." The man smiled from ear to ear and through his smile came the gracious, yet quiet, "Thank you."

This moving moment is one that will not be forgotten: we will never take for granted the power of an heirloom seed.

Grasshopper

A couple of months back, we started noticing some grasshoppers in the garden. Their welcome coincided with my reading of Animal Speak by Ted Andrews, a fascinating discovery of natures voices all around us.

Those with grasshopper totems have an uncanny ability to leap into successful ventures. This becomes even more true when they learn to listen that inner voice and follow their own instincts.

Sometimes grasshoppers can show up if we are not listening or if we are afraid to make the leap off our mound. Many times such fears have to do with the fact that "no one else has done it that way." Grasshopper people have to learn to make new leaps. Life only becomes difficult when they refuse to move. At such times they may feel as if they are experiencing a scourge of themselves.

Remember a grasshopper always leaps up or forward. It doesn't leap backward.

Basil Pesto

The first year planting my very own garden had me experimenting with a few items outside of my traditional planting realm. Herbs. Prior to this season, well, call me the dill queen. Our garden housed fresh parsley, sage, dill and the new favorite, basil! There is nothing like fresh basil atop whole wheat pasta and homemade spaghetti sauce or paired with cherry tomatoes and a fried egg on toast! The herbs are arranged in the center of our medicine wheel garden and the plants blessed us with hundreds of bees, which are rare in our rural community, as I have been told.

Before the first frost hit, we made sure to store some of our lovely herb in a delicious sort of way, pesto!

Adapted from Ina Garten's Basic Pesto Recipe.

Ingredients
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer.

Notes: I omitted the Parmesan, with the intention of adding it when thawed. I stored the pesto in freezer bags. Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Simple Refrigerator Pickles

Descending from the recipe bible of the matriarch herself, Erna M. S. (my great grandma), comes a rather easy, straightforward method for these crunchy, classic, low-sodium pickles that require much less work than those that are traditionally canned. One bite of these beauts, and I'm thrown back to my 7-year-old days, visiting with grandma in her kitchen, sampling goodies like these very pickles and, of course, saltines topped with strawberry jam. Although G.G. Erna is no longer with us, her masterpieces will trickle down for future generations to relish, no pun intended. Thanks, G!

1 gallon jar or ice cream pail
Approx. 5 lbs. cucumbers, thinly sliced
1 medium red onion, sliced
1 medium white onion, sliced
2 cups distilled vinegar
4 tablespoons salt
4 cups sugar
2 tablespoons celery seed
1 teaspoon mustard seed
1-2 cloves garlic, finely minced

Thinly slice enough cucumbers to fill a one gallon jar, container or pail. In no specific order, combine ingredients, stir the mixture and cover. They will be ready to eat within a few days (if you can wait that long) and will keep in refrigerator for about 2-3 months.

Simple deliciousness.

Full Circle.

Having just concluded chapter 16 of Barbara Kingsolver's, Animal, Vegetable, Miracle appropriately titled, Smashing Pumpkins: October. I fell into a bit of an emotional state. It's mid-August and my garden is slowly dying, coming to an end, ceasing to exist, expiring, kicking the bucket, what have you. Although once the garden meets its fate, the seasonal change will bring newfound, weekend freedoms consisting mostly of..hockey. Don't get me wrong guys, I'm a fan, but still, heavyheartedly speaking!

Having developed a deep connection with a piece of land for the past 6 months (call me crazy); marking the four directions, wiping dripping snot from the nose while making fence in the chill of April, planting the seeds, experiencing garden foes (below), harvesting a plethora of rich bounty only to see it wilt, shrivel up and be cultivated and/or die will be difficult. On the brightest side, I am now a firm believer in the power of the circle, the medicine wheel, natural healing and native american practices, both agriculturally and spiritually. But mostly, I trust the influence that nature has on us miniscule beings and our minds, our bodies and our souls.

What does this mean? It means that within the past week, Jon returned from his school trip to UC Berkeley with a sense of relief after presenting our project to some pretty important people. I don't blame him. In addition to the academia involved, the garden alone was a huge undertaking. The only thing on my mind is grad school. The second I found the major, it was decided. But, which college? Will I go for a Master's, Doctorate? And location, where do I see myself living, working and BE-ing in the next 2-6 YEARS?! TBD. Our garden may be 'dying,' but our project has only begun.

"The Circle has healing power. In the Circle, we are all equal. When in the Circle, no one is in front of you. No one is behind you. No one is above you. No one is below you. The Sacred Circle is designed to create unity. The Hoop of Life is also a circle. On this hoop there is a place for every species, every race, every tree and every plant. It is this completeness of Life that must be respected in order to bring about health on this planet."
Dave Chief, Oglala Lakota

It appears that the title, Refrigerator Pickles isn't fitting for this post after all.

Peach Pico de Gallo

Another hot summer day with a refrigerator full of nothing but nature's blessings; peppers, onions, cilantro, peaches and tomatoes, oh my! This refreshing salsa is a combination of sweet, chunky, tangy and salty and it's sure to please, even on the warmest of days.

1 red onion, diced
2 medium tomatoes, seeded, diced
1 green pepper, seeded, diced
1 yellow pepper, seeded, diced
1/2 jalapeno pepper, seeded, diced
1 peach, diced
1 clove of garlic, minced
2-3 teaspoons lime juice
2 sprigs of fresh cilantro, finely chopped
A pinch of garlic powder
Salt and pepper to taste

Combine ingredients. Refrigerate a bit before serving to fuse flavors. Serve with tortilla chips or over a warm, cheesy black bean taco. Enjoy!

Sunflowers!

The first sunflowers have finally graced us with their lovely, sunny presence. What started as sunflower seeds in the birdfeeder, sprouted into a not so welcome guest in my mom's flower bed. Can't wait to see the rest!

The Miracle of Seed

As I was browsing through photos from our garden, I stumbled upon two pictures that caught my eye.
The before....

And, the after.

 It may definitely be impossible NOT to have a garden from this point on.