Humbled (Part 2)

My visit to the Grand Canyon was not only a spiritual experience, it was also remarkably educational. I am a nerd frankly and I am not ashamed to admit it. I like understanding the ecosystems of the places I visit, learn about the indigenous people, its history as well as the plant and wildlife.

The Grand Canyon is a steep-sided canyon carved by the Colorado River. The Canyon is located in the state of Arizona. Most of the Canyon is contained within the Grand Canyon National Park (established 1919). It is considered a Wonder of the Natural World.

The Grand Canyon is 277 miles long, up to 18 miles wide and attains a depth of over a mile. This is one of the reasons photos just can’t do the canyon justice, even standing at its rim, the human eye has trouble grasping the distance and depth.

Nearly two billion years of the Earth's geological history have been exposed as the Colorado River and its tributaries cut their channels through layer after layer of rock while the Colorado Plateau was uplifted. While scientists debate the timing of the activity, most recent evidence suggests the Colorado River established its course through the canyon at least 17 million years ago

For thousands of years, the area has been continuously inhabited by Native Americans who built settlements within the canyon and its many caves. The Pueblo people considered the Grand Canyon ("Ongtupqa" in Hopi language) a holy site and made pilgrimages to it (I totally understand why!). Some of the earliest European’s to view the canyon were Spaniards who were guided by the Hopi to the south rim. One of the most documented and a famous expedition was John Wesley Powell in 1869. Once the railroad was established in 1901, tourism really boosted the area to prominence with one of the buildings on the rim being a Harvey restaurant and hotel. Its history and that of the “Harvey Girls” is illustrated on the site and in my pictures…a little shout out to one of my favorite Judy Garland movies (1946).

The extreme changes in elevation from canyon floor to rim support a wide range of plant and animal species. The lower canyon has a lot of desert areas as well as marsh areas near the river itself. The rim has ponderosa pine forests, Aspen trees, Juniper groves as well as Montane forests. The unique animal inhabitants of the canyon area include the Humpback Chub fish, Big Horn Sheep, Canyon Rattlesnakes, The Pinyon Jay, Mountain Lions, Wild Turkeys, Mule Deer and Two distinct species of Squirrels that were once a single species (North Rim: Kaibab and South Rim Abert) that adapted to the different climates of the diametrically opposed rims.

I know hundreds of thousands of people have toured the canyon before I did, but it was still breathtaking. If you ever get the opportunity to do it, DO IT!!!

Happy Gardening!

Humbled (Part 1)

I have been waking from a dream for quite some time….each new experience lifts the veil and the clouds over my mind and spirit a little more. I have always been a lover of nature and hopefully a good steward of the planet we live on, but I have been a victim, like many, of the feeling of separation and dominance over nature.

Over the last few years, that feeling has been abating…by immersing myself in nature by gardening, being out in nature and feeling the interconnectedness of everything is, by making this connection a spiritual pursuit. Each of these experiences enriches my mind and nourishes my soul.

My most recent experience was on a trip out west. I had the opportunity to visit and tour the Grand Canyon for the first time in my life. To say that it was a humbling and awe inspiring visit is an understatement. At first the cloud bank obscured most of the canyon and I thought the 5 hour ride was going to be a bust, but the clouds cleared and I caught glimpse of the canyon for the first time. I was literally moved to tears. The clouds continued to clear and the view became more and more spectacular. I felt the power of nature by seeing how it can carve and create the landscape. The spirit of the land in this area is ancient and very, very present.

The pictures I took simply cannot do this wonder justice. In this post, I have included a panorama shot I created, but in my next I will create a composite image for you to enjoy.

While the garden is resting and recuperating in my own back yard, I am committed to stay out in nature and bring those experiences back to you!

Happy Gardening!

You Say Cacciatore, I say CacciatorA!!!!

Americans may know this dish as cacciatore (hunter’s style), but it’s really cacciatora, named in the honor of the hunter’s wife – who, in parts of northern Italy, traditionally cooked it on the eve of the hunt as fuel for the chase.

You could also call this dish "Ken had a crazy September Schedule and couldn't can his tomatoes so he came up with this instead". The fact is that my September was insane...and August was no picnic either. Work was a bear, I started a graduate school program and I decided to take an 11 year overdue vacation! But the garden waits for no man, not even me; so I decided to freeze my tomatoes whole to be able to make sauce later. The freezing process is easy...don't peel the tomatoes, just wash and core, pop them into freezer bags and get them into the freezer quickly! I happen to be fortunate and have a chest freezer...very conveinent!

Once you have a break and can do something with your tomatoes, just bring the freezer bags out and thaw either in the sink or in the refrigerator until they are completely thawed. I popped mine right into the slow cooker and put them on high for one hour. While I waited, I 1 large onion and a head of garlic (minced) in a separate pan. Once the onions and garlic are soft and completely cooked, I set them aside. After one hour, I pass the tomatoes through a food mill to separate the skin and seeds from the valuable juice and pulp of the tomatoes. The food mill attachment makes a nicer texture than ricing the tomatoes or using a food processor, plus the mill really does a nice job collecting the peels for the compost heap.

Return the sauce to the slow cooker, add the onions and garlic and allow to cook (covered for part of the time and uncovered for part of the time) for 6-8 hours.

While the sauce is cooking, sterilize and prepare your jars. Once ready, fill the jars allowing 1/2 inch head space, add 1/2 teaspoon lemon juice to the jars and pressure can (you cannot water bath can this sauce due to the extra ingredients). Quarts and pints are to be processed at 11lbs pressure for 15 minutes. Once passed, shut the heat off and allow the canner to depressurize before removing the lid, extract the jars and cover with a towl and allow to cool...the seals will pop as the product cools. Store in a cool dark place until ready to make your dish.

Chicken Cacciatora

1/4 cup extra virgin olive oil
1 3 pound chicken, cut into 8 pieces
1 cup dry white wine
1 quarts of canned Cacciatora sauce

1/4 cup minced fresh Italian flat leaf parsley
Kosher or sea salt and freshly ground black pepper
1 cup rich chicken stock (see note below)

In a cast iron or enameled cast iron pot, add the olive oil, then add the chicken and fry, turning the pieces several times to brown evenly, about 4 minutes per side.

Add the wine and cook until it evaporates, about 6 minutes. Add the prepared sauce and parsley, reserving 1 tablespoon or so for garnish. Season to taste with salt and pepper. Reduce the heat to low, partially cover, and simmer, add the chicken stock gradually as the tomato juice evaporates, for 45 minutes. Remove the bay leaf and garnish with the reserved parsley. Serve with steamed potatoes or white rice.

Note: If you have to use canned chicken broth, supplement it with a little chicken stock base paste or a bouillon cube.

Happy Gardening!