Tag Archives: farming

Getting a Closer Connection to My Food

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Gardening, foraging, gleaning, making things from scratch.

Frittata
This morning’s breakast: a frittata with home grown onions and broccoli, homemade cheese, and eggs from my neighbor’s chickens.

This morning, for breakfast, I had a frittata I made with onions and broccoli from my garden, eggs from my neighbor’s chickens, and Chaource cheese I made myself three weeks ago. (The only reason the eggs came from neighbors is because my 17 chickens aren’t laying yet.) I could have added chanterelle or gypsy mushrooms I foraged for and froze last autumn or morel mushrooms I forged for on Friday. (That would have been a waste of the morels.) Or I could have made blueberry muffins from scratch, using blueberries I picked and froze last summer and sweetened with honey from my bees. Or a smoothie made with those same blueberries, two strawberries from my garden (only two are ready right now), and yogurt I made myself.

It’s only recently that I’ve realized how much of my food comes from my own sources or resources. Last night, I made a batch of pickled broccoli stems with more of that garden broccoli and dill from my garden. The tomato sauce and pickled green beans I canned last winter are still forming the basis of pasta meals or snacks and hors d’oeuvres for dinner guests. The cherries I gleaned last summer are still in the fridge in the form of cherry chutney that goes very well with roast or grilled pork, turkey, or chicken. I’ve got five kinds of homemade cheese in various stages of ripening in my wine-fridge-turned-cheese-cave or refrigerator. I’ve got mead made from honey from my bees fermenting in my pantry closet. In my garden, the broccoli and onions are ready for harvest and I pick them right before I eat them. Soon I’ll also have tomatoes, peppers, green beans, brussels sprouts, cucumbers, corn, melons, zucchini, and potatoes, not to mention marion berries, ligon berries, and black-capped raspberries. And it I get back into the forest for a hike at just the right time, I can pick thimbleberries right off the bushes.

Chickens Eat Weeds
My chickens love to eat weeds. They’ll be making eggs in about 2-3 months.

I’ve discovered that I can turn weeds into eggs by feeding them to chickens and coffee filters into vegetables by composting them into a rich garden soil.

I spent literally hours traipsing through forest floors tangled with the debris of fires a year or more ago, looking for the morel mushrooms only found this time of year. Although I found a few — enough for a small side dish or pizza topping — I was competing with people who had a lot more experience than me and consider myself lucky to find ones they obviously missed.

It also takes a long time and makes a big kitchen mess to make cheese from scratch.

And gleaning cherries after harvest? Do you know how frustrating it is to see a perfect one just out of reach up in a tree and not be able to close your fingers around its stem?

Which is why people ask me why I bother. Why not just go to the supermarket and buy whatever’s there?

The only thing I can come up with is the feeling of satisfaction I get from knowing where my food comes from or what’s in it, and having a very active role in obtaining it, putting it on the table, and serving it to my guests.

Foraging for mushrooms, which I hope to blog about later in the week, is especially rewarding. When I say I spent hours searching, I’m not exaggerating. I went out into three different forest areas on four different days and came back with just five mushrooms, one of which is tiny. Yet the excitement I felt when I saw the biggest one cannot be overstated.

There’s something about having this closer connection to my food that I really like.

Next spring’s challenge: tracking down the wild asparagus that supposedly grows in the Chelan area.

What do you think? How involved are you in obtaining and preparing the food you eat?

Helicopter Rides at Quincy

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I do helicopter rides at a Quincy, WA event — and stop for a milkshake on the way home.

The first call came a few months ago. Could I do helicopter rides at the Farmer-Consumer Awareness Day in Quincy, WA?

I don’t usually do rides at Quincy. Trouble is, there’s no landing zone downtown or near any event and the airport is in the middle of nowhere. Rides events rely, in part, on the excitement generated by seeing the helicopter come and go with happy passengers on board. Stick me out in the middle of nowhere and no one will see that.

I relayed this information to the caller, Krysta. I told her that it probably wouldn’t be worth my while.

She asked me how many people I needed to fly to make it worthwhile.

I pulled a reasonable number out of the air: 20. That’s 20 passengers at $40/person with no fewer than 2 people on board for each flight.

She said she’d try to presell tickets.

Then we hung up. I honestly didn’t expect to hear from her again.

She called about a month later. She’d pre-sold 20 seats. I put the event on my calendar. Later in the month, I drove down to Quincy to check out the landing zone she suggested: a parking lot near one of the schools south of town. It was the same distance from town as the airport was, but at least stuff might be going on nearby. And it was a lot more pleasant. I agreed.

A few days before the event, I arranged to have my friend’s daughter, Alix, work as my ground crew. Alix is a PhD candidate for entomology — a bug girl. She’d helped me on another event the previous year, so she knew the drill. I didn’t expect there to be much of a crowd and with most flights prepaid, she wouldn’t have to deal with too many money transactions. One experienced person would be enough.

I met her at Wenatchee Airport at 9:30 AM on Saturday morning and we flew down to Quincy. I circled the landing zone once and set down. They’d prepped the landing zone with cones and caution tape and I managed to knock over all the ones in front of me and a handful of the ones behind me. Oops.

I’d brought along a sign, a chair for Alix, and a few cones. That was it. There wasn’t much shade, but it was a relatively cool day that stayed in the mid 70s with a light breeze. Perfect flying weather.

I was an hour early on purpose. I was hoping to pick up a few early rides. I’d posted the event on Facebook and had even gotten a few calls. Sure enough, I did a number of “walk up” rides before the ones on Krysta’s list started showing up.

The flights left the landing zone and headed northeast toward downtown Quincy. After crossing route 28, I turned west, heading toward the river. I’d break out over the cliff at Crescent Bar, fly down river a tiny bit, and then turn back to the east. Then I’d approach the landing zone from the southwest and land. Each ride took about 8-10 minutes with great views of Quincy, the surrounding farmland — mostly orchards and row crops — and the Columbia River gorge at Crescent Bar.

Crescent Bar from the Air
Crescent Bar from the air.

Krysta had wanted to make sure the tour was a farm-related, so I often told passengers about what we were flying over, including the Extenday ground covers used to reflect light back up to the bottom of apples (for even coloring), apple pickers working in one of the orchards, and the types of crops beneath us. Everyone seemed pretty happy with their ride. And Alix did a great job as my ground crew person.

About half the rides had 2 people on board and the other half had 3. The way the rides are priced, I lose money with 1 passenger, make some money with 2 passengers, and make good money with 3 passengers. So I’m not complaining.

I Periscoped one ride and did a Facebook Live session with another. In case you’re unfamiliar with these, it makes it possible to do a live broadcast on the Internet. Viewers can comment and ask questions. Unfortunately, although I can read the questions, I can’t respond because I don’t have direct audio in. Viewers simply can’t hear me over the sound of the engine. But later feedback on Twitter and Facebook showed that the broadcasts were well-received even if there weren’t more than a few dozen viewers.

Helicopter Rides at Quincy
Alix took this photo of Krysta and her companions. I photobombed (just like I used to do when I flew at the Grand Canyon).

The only drawback was my fuel situation. I was hoping to get all the rides done without needing to refuel, but with just 2 or 3 flights left, I absolutely had to get gas. So a group of three got a chance to go back to the airport with me for refueling for the same price as a much shorter ride. I went to Wenatchee, which was 2 nautical miles farther than Ephrata, mostly because I knew I could do a quicker turn there. When I got back, Alix had three more flights waiting for me, including Krysta and two companions, who I comped to thank her for her work.

On every single flight, I flew over the White Trail Produce farm stand on the corner of Route 28 and White Trail Road. They sell local produce and the usual collection of farmstand stuff that tourists buy. But they also sell ice cream and make the best fresh fruit shakes. The whole time I was flying, I was thinking about a peach shake and wondering how I could get one on my way home. There wasn’t anyplace to land in the small parking lot, but I figured I could land on the dead end road nearby. But I certainly wouldn’t want to park there for more than a few minutes.

So as Alix and I loaded up the helicopter after the last flight, I asked her if she wanted a shake. Of course she did. I asked her if she’d mind jumping out to get it if I ordered ahead. She was game. So I called White Trail Produce and asked if I could land there to get shakes. To my surprise, they said yes. And they had fresh peaches. So I ordered two shakes and said we’d be there in five minutes.

Alex with Shake
Cropped from the Periscope video: Alix returning with the shakes.

I set up Periscope to record the flight. (I stream video from my iPad, which is mounted near my feet. When it is sent to Periscope.tv, the video is downgraded, so quality isn’t very good. I didn’t have any of my GoPros set up for these flights.) We took off and I beelined it to White Trail. I circled the area once and found a spot not far away from White Trail’s unplanted (this year) garden patch. A truck towing an outhouse drove down the road and I came in behind him. I sent up a ton of dust when I landed alongside the road, but I don’t think it reached the farm stand. Alix jumped out and ran in while I waited with the engine running. A few minutes later, she was back with both shakes. Once she was strapped in and I’d had a good long sip of my shake, I took off.

Alix with Shake
Alix with her shake on the way home.

She said the folks at White Trail were really excited to have me land. I’d love to do helicopter rides there once in a while. I guess I should look into landing zone options.

I treated Alix to one of my low-level rides over the Columbia on the way back, then climbed up before reaching the wires that stretch across the river at Lower Moses Coulee and headed into the airport. A while later, I was back home and the helicopter was tucked into its space.

It was only 3 PM.

It had been a good day with great flying weather and a bunch of really nice passengers. Not terribly busy, but certainly busy enough to make it worthwhile. I look forward to doing it again next year.

But the best part? That peach shake. Wow.

Keeping Cherries Fresh

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A few tips from years of experience.

One of the perks of my summer job as a cherry drying pilot is my friendship with more than a few orchard owners. As a result, I often find myself with an opportunity to pick cherries right off the trees for my own personal consumption.

Gleaning

I got an opportunity just yesterday. I was on a charter flight with two good clients who occasionally use a helicopter to visit multiple orchards during the growing season. Our first stop was a cherry orchard about forty miles south of my base in the Wenatchee area. Picking was in full swing, with lots of pickers working on trees just to the south of the clearing where I’d landed. I wandered off into the orchard in the other direction and found large, mature trees. I stepped into the shade and looked around me.

Most of the trees were Bing cherry trees. I could tell because I know that Bings don’t self-pollinate, which would explain the presence of Rainier cherry trees, which are sometimes used as pollinators. There was another type of cherry tree there too — likely another pollinator. The Bings had been picked; the Rainiers and other cherries had not.

I have a lot of respect for my client, which is why I didn’t pick any Rainiers. Instead, I went to the picked Bing cherry trees and began my hunt. I was gleaning.

According to Wikipedia:

Gleaning (formerly ‘leasing’) is the act of collecting leftover crops from farmers’ fields after they have been commercially harvested or on fields where it is not economically profitable to harvest.

(I was not familiar with this term until last year, when I described what I was doing and a friend told me it was called gleaning. I never stop learning and hope you don’t, either.)

I’m pretty good at gleaning, having had lots of experience over the past eight years. As strange as it may seem, when pickers go through an orchard, they often leave a lot of fruit behind. I’ve noticed that some trees have more leftover fruit than others, likely because some pickers are not quite as good as others. I’ll go for good sized, unblemished fruit that I can reach from the ground. (Being tall helps.) It doesn’t matter what I pick or how much — since the trees have already been harvested, if I didn’t pick the fruit it would likely rot there. One of my clients even told me that by gleaning the leftover cherries, I help prevent the spread of a certain pest that thrives on rotting fruit.

Bag of Cherries
Robinson R44 blade tie-downs make pretty decent little canvas bags. I could have put at least five pounds in this one.

I picked about two to three pounds of cherries. I put them in one of my helicopter’s blade tie-downs, which actually makes a good-sized canvas bag. (I can’t take credit for this idea; a pilot friend of mine used one of his tie-downs Thursday as a bag on a kayak trip.) I stowed it under my seat for the trip home, knowing how important it is to keep the cherries cool.

And that’s the trick: keeping the cherries as cool as possible.

Keep the Cherries Cool

Cherries begin to lose their freshness as soon as they are picked. Growers do everything they can to keep the fruit as cool as possible. They only pick early in the day and seldom after the outside air temperature reaches 80°F. If able, they run the bins of freshly picked fruit through a hydrocooler to drop the temperature of the fruit. They get the bins of fruit into refrigerated trucks as quickly as possible. Even at the packing house, the fruit is moved off the trucks and into huge refrigerated warehouses until they can get a place on the packing line.

I have my own hydrocooler of sorts: a kitchen sink or large bowl of cold water. As soon as I got yesterday’s cherries home, I rushed them into the kitchen, dumped them into a bowl, and filled the bowl with cold tap water. I whooshed them around in the water to wash off the orchard chemicals and dumped the water. Then I did it again. And again. Three washes — that’s my routine.

Next, I half-filled the bowl of cherries with water and topped it off with ice from my freezer. (Before I moved out of my RV and into a real home, I actually bought bags of ice that I stored in my RV freezer just for this task.) I whooshed the cherries around in the water, getting the water and the cherries icy cold.

The important thing to remember here is to not leave the cherries in water longer than necessary. Why? Because they will split. After all, that’s why I work as a cherry drying pilot — to get rainwater off cherries so they don’t split.

So my next step was to dump the cherries with the ice into a colander. That would allow the water to drain off while keeping the ice around the cherries to cool them just a little bit more.

Cherries on Ice
I keep the cherries on ice a while to keep cooling them down.

Then I ate some. Quite a few, in fact. Although some people seem to have digestive problems when they eat too many cherries, I don’t. I can eat a lot of cherries.

Cherries in a Bowl
My gleaned cherries, ready for the fridge.

Finally, I pulled the cherries out of the colander and put them in a ceramic bowl, leaving the ice behind. And I put the bowl in the fridge, where I could easily reach in for a handful of cherries any time I liked.

Sealing Out the Air

Every once in a while, I pick a lot of cherries — more than I can eat in a day or two — or one of my clients gives me an 18-pound box. 18 pounds is a lot of cherries.

Besides making cherry turnovers, cherry cobbler, and cherry chutney, eating cherries with yogurt and cereal, and sealing pitted cherries in jars with vodka and a bit of sugar to enjoy six months into the future, I want to store the cherries in a way that’ll keep them fresh for munching as long as possible.

To do this, I follow all the steps above and then add a final step: store them in a zip-lock bag with air sucked out of it. I suck the air out with a straw, just before sealing the bag. Then I put the bags in the coldest part of the fridge. I’ve managed to keep cherries edible for up to two weeks like this.

I Love Washington State Cherries

The only fresh cherries I eat are Washington state cherries, most of which are grown within 50 miles of my home.

Whenever possible, I pick them myself, after the pickers have gone through the orchard block. I’m picking up the crumbs, taking fruit that would just go to waste otherwise. I feel very fortunate to have the opportunity to do this. It’s not just a matter of getting free cherries. It’s also a great way to get closer to my food source, seeing how the fruit grows and fades, getting a better appreciation for what it takes to grow and harvest the food we take for granted.

Washington state cherry season will likely end early this year — possibly before the middle of August. There isn’t much time left to get this great fruit. If you find some in your local supermarket, buy it, bring it home quickly, and chill it back down. Then come back here and use the comments to tell us what you think.