Charles’ Tobacco

Photo by Gayla Trail  All Rights Reserved

To begin, I am going to preface this entry with a note about tobacco since I know this topic is controversial and likely to ruffle some feathers. As adults we are all aware that smoking tobacco is addictive, is accredited to causing various forms of cancer, and is generally not a healthy thing to do. By writing this post I am not condoning smoking tobacco and I am definitely not encouraging anyone to start! But I also believe that it is an interesting plant worth discussing and that if you’re going to smoke, growing your own is a much better way to go.

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One afternoon last year, while riding my bike through an alleyway, I was stopped short by a little garden tucked into a thin strip of soil between the pavement and a garage wall. A large nicotiana sat growing alongside a crop of mint, a sunflower and a tiny coniferous bonsai. By its size and girth I could tell the nicotiana was a smoking tobacco plant (Nicotiana tabacum) and not one of its flowering cousins, common in many home gardens including my own. I got off my bike to take a picture. Turns out I was right. The grower was actually sitting on a lawn chair in the open doorway of the garage with a group of young dudes. We chatted about the garden and his tobacco plant briefly and I went on my way.

I thought about that plant for the rest of the year, stopping to watch its progress whenever I rode through the area. I hoped to catch the gardener out on a lawn chair again before the end of the growing season. I wanted to ask more questions and possibly take some pictures of him with the plant for my Green Minds Project. Unfortunately the end of the season came without our paths crossing again.

When springtime rolled back around I started to think about that little garden once more. I rode through the alley several times hoping to find a new little seedling in its place. Finally, about a month ago while on my way to photograph my brother’s garden, I happened upon Charles, the urban tobacco farmer out on the lawn chairs again.

Charles is a young guy, probably in his 30s. Whenever I bump into him he’s shirtless and listening to classic rock while smoking joints and enjoying a few brews with his buddies. They make art in the garage. I think he also works long hours in construction which is why he was unable to commit to another plant this year. In addition to growing tobacco, Charles also grows hot peppers that he then uses to make his own homemade sauce. And he cans it too! If you were to look up the photo of a gardener in a book or magazine you would not see a picture of Charles. Not even come close. I’ve met a lot of gardeners by now and the more I meet the further away I get from finding THAT gardener. I’m more certain then ever that the stereotypes we’ve culturally cultivated around the myth of the gardener are a total load of crap. Gardeners, even the hardcore sort, can’t really be pinned down. Ultimately, why we garden is personal and there are just too many reasons to take it up.

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And yet while few gardeners I have met actually fit The Profile, what they all have in common is an infectious enthusiasm for their gardens and a generosity about sharing them. In that sense Charles is like all the best gardeners I have met. He has an enthusiasm for growing plants that pours out of him in conversation and has had an obvious effect on his neighbours and friends. While showing me some of last year’s tobacco harvest, still hanging in the garage, he mentioned that a few other neighbors had been inspired to grow the plant in their own yards from seed he was more than willing to share. I explained that despite a dedication to flowering tobacco varieties and a whole lot of enthusiasm for his plant, I am not a smoker and don’t have any use for smoking tobacco. Chances are slim that I will ever grow the plant, yet he still insisted on sending me off with enough seed to start my own tobacco farm.

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He also sent me home with a big piece of uncured leaves and a brief outline of the curing and fermentation processes. While they do seem like fairly involved processes and a lot of labor they also seem like something anyone can do with some practice. You’ll have lots of opportunities to try and try again until you get it right since one tobacco plant makes A LOT of tobacco! Growing your own means taking control over the quality of the product, removing the herbicides and pesticides that are most likely in use during commercial growing practices never mind the harmful additives that are used to cure and ferment. And for every smoker that grows their own, there’s a few thousand dollars less per year in the hands of the big tobacco companies.

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For More Information About Home Growing, Curing and Fermenting Tobacco:

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Give Me Tomatoes

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Above image is the July entry from the 2008 You Grow Girl Calendar

I LOVE tomatoes. If I had to give up growing all other crops and choose just one I would probably choose tomatoes although basil would follow as a close second. Who can imagine tomatoes without basil?

Don’t make me choose.

Tomatoes aren’t the easiest food plant to grow but they are the most rewarding. No homegrown vegetable tastes, looks, and feels more radically different to its grocery store counterpart. That watery, anemic thing isn’t a tomato, it’s an impostor, and a bad one at that.

I love the challenge in growing tomatoes. The learning about this single crop type is endless. Every variety is different from the 6 feet (plus plus) tall indeterminates to teeny little potted plants. The leaves and shapes are different, their wants and needs are varied, and their disease and pest resistance can shift radically from plant to plant. And then there’s the weather. What thrives and grows abundantly one year can melt into a pile the next. Finding more water during a drought is hard enough, but how exactly do you take it away during a flood year? My region has already far surpassed all the records for summer rainfall and the summer isn’t even over yet. If you’ve ever experienced frustration and loss as a tomato gardener do not give up. Who knows what next year will bring? That next variety might be the one that kicks ass in your growing conditions. The one thing a gardener can never control or really predict is the weather. How amazing would it be if we could? But then I wonder how interesting gardening would be if we knew exactly what was going to happen and what to do about it beforehand.

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A clump of ‘Purple Calabash’ tomatoes harvested just yesterday!

A gardener could focus their entire life on just the tomato and still live a very full and varied experience. I constantly long for the space to toss in 100 varieties or more in one year and just immerse myself in it completely. Still, I try with my little roof garden and community plot, slowly inching my way through the lists of inspiring varieties one plant at a time. I had to cut back this year to give my soil a break. It’s a bummer but has made me all that much more appreciative of the plants I do have, most especially the few that have pushed on through the excess rain to bring me my first sweet, ripe lovelies.

Eating

Tomatoes are beginning to ripen in both of my food gardens which means I am indulging in all of my favourite tomato recipes. I prefer to make tomatoes the star of the show rather than hiding them in among other overpowering ingredients so as soon as the first tomatoes were ready I dove straight into the two dishes I crave most during the off months of the year: Roasted Tomato Soup and Fried Egg Sandwich. (I cooked and ate one for lunch midway through writing this post!) The egg sandwich is as simple as frying two eggs any way you like them with a light spread of mayo and a couple of leaves of fresh basil. Add a little salt to taste. My newest love is Caprese Salad. I took up cheese making last year just so I could have really fresh delicious cheese with it. When the plants really start producing I’ll be making Roasted Tomato Sauce and Blackened Ranchero Salsa and then canning for winter usage. Yum.

Photo by Gayla Trail  All Rights Reserved
Amazing that this is where it all begins. This is the ‘Purple Calabash’ shortly after germinating.

Growing

This post is a part of Away to Garden and Dinner Tonight’s Tomato Week Fest 2008.

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Things I Learned While Camping

Photo by Davin Risk All Rights Reserved

  • Homesteading — the kind that involved living in tents and no machinery — was terribly difficult. I’m sure of it. Of course I already knew this, camping merely drove that point home in a new way. Simple tasks take longer, requiring more planning.

    Who wants tea? Well, first you’ve got to make a fire. This might require collecting wood. It will also require making flames first thing in the morning when you are still half asleep. Then you’ve got to wait an eternity for that fire to get hot. Then you’ve got to wait another absurd length of time for the water to heat up. You will probably give up and settle for a lukewarm beverage, if you can wait that long. If there is one thing I hate to go without it is my morning genmaicha. Some campers look forward to that first indulgent post-camping meal. My favorite post-camping experience came the next morning when I got up to make my morning tea. The whole thing was accomplished in minutes with a mere flick of a button. No dangerous half-asleep fire starting required.

  • Here’s something you should know before setting out to camp in the wilderness. There are these little insects called Deer Flies. They look an awful lot like regular flies with one exception: regular flies are annoying but basically harmless, while deer flies slice off chunks of your flesh using their special slicing mouth parts. I am convinced that they are collecting human meat for Satan. There is no other explanation. After suffering through five days of their menace, mosquitoes are beginning to look downright civil, polite even. Sure they leave a bump that itches for days and days but by god deer flies have left an indelible scar on my psyche that no ointment will ever heal.
  • Note for the future: Do not allow me to camp with small children. Not because camping is hard (except that it is) but because when faced with legions of biting insects, strong winds, and four hours of arm-breaking canoing I am unable to prevent the steady stream of elaborate cursing that will inevitably come pouring from my mouth. Please, think of the children.
  • The best way to learn what makes a plant tick is to see it growing in the wild. I consistently glean a lot of knowledge from these experiences. This trip taught me tons about blackberries and blueberries. Both were in season and both were easily found just about anywhere we went. Blackberries were always fully exposed, growing where the sun shone brightly and the soil was poor or non-existent. Sometimes it grew in the sand right at the water’s edge or in open meadows sitting alongside wetlands. Blueberries tended to be underneath the shade of larger coniferous trees or just on the edge of forests. They were always found among the low, sprawling juniper bushes.

Photo by Davin Risk All Rights Reserved
Picking blackberries.

Photo by Gayla Trail  All Rights Reserved
Blackberries growing out of a rock.

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Check out the view behind me.

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Wild Blueberries. Tasty and FREE! Foraging makes me feel like I’ve scored the most awesome deal in town. Sure I have to do the work but still…. FREE. Picking them by hand has given me a whole new appreciation for the price of a pint of wild blueberries.

Photo by Davin Risk All Rights Reserved
Picking Blueberries. Note the coniferous trees both big and small. The ground was basically granite and pine needles.

  • Here’s a tasty camp dessert that I made up on the spot utilizing our foraged berries and provisions we had on hand. Add some sugar and fruit juice to a bowl of wild berries. Break up a few slices of bread into small chunks and add to the mix. Set it aside for 30 minutes or so allowing the bread to soak up the juices. Wrap it all up in foil and set over the fire to cook for about 15 minutes. Enjoy. Go ahead and lick the foil but try to avoid cutting your tongue.

Photo by Gayla Trail  All Rights Reserved
Making foraged wild berry dessert. I look high here but I promise you the only thing I inhaled on this trip was fresh, super oxygenated air. And a lot of campfire smoke. I like to make fires so fire-starter was my self-appointed role.

  • Camping in the rain is another kind of tricky. Have to go to the bathroom outdoors in the rain? Try to hold it in. That’s all I have to say about that.
  • I have a lot to learn about plants. And mushrooms… forget about it. Better to assume they are all poisonous.
  • Camping is a reminder of how easy we have it, a demonstration in the excesses in our modern lives that we can probably do without. I learned that baking soda really is the miracle powder. You can use it to scrub dishes, wash hair, brush teeth, and remedy bee stings. It really doesn’t taste that bad when used as toothpaste.

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  • I can tolerate all manner of dry, bland food when forced. Being surrounded by beautiful landscape makes everything go down easier.
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Blackberry Season

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I took these pictures while foraging for blackberries just around the corner from our campsite in Massassauga Provincial Park. The park is a Unesco World Biosphere Reserve. The second biosphere I have visited this year!

That smush on the right Polaroid is the remains of an unfortunate mosquito. I like nature, I really do. But feast on my blood and the love fest is over. I do not hold hands with blood suckers.

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Cherry Clafoutis

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I have a longer post about my trip to Columbus, Ohio coming up but until then a station break about cherry season. It’s on! While I was away Davin went cherry picking just for me, bringing home a giant basket of fresh deliciousness. Picking that basket was preceded by a 13 km hike. What a guy.

Of course within a matter of days what initially felt like a windfall has dwindled in my minds eye. Need. More. Cherries. I stopped by one of our local farmers markets to grab a snack on the way home the other day. One of the farmers was selling baskets of cherries and even though I had that giant basket at home, I actually considered buying another. Or two. The only thing that held me back was the knowledge that our freezer is currently stuffed to the gills with frozen strawberries with not an inch of space left for anything more.

Note to self: Eat strawberries, stat.

In preparation for cherry season I have been dreaming about the things I will make when the time arrives. Now that it has, the pressure is on to use those precious cherries wisely. Last night I rolled out Cherry Season 2008 with a show stopping dish, Cherry Clafoutis aka Clafouti. If you’ve never had this French dessert it’s basically fresh fruit baked in an eggy, custard-like batter or pudding. I used this recipe as a starting point with a few revisions (I don’t think I have followed a recipe verbatim in my entire life). It was high on the egg side but very tasty. I substituted sugar with agave syrup and added a drop or two of amaretto extract because I didn’t have almond extract on hand. I thought about trying the recipe with almond milk but used the last of it in a smoothie made earlier that day. I did add little pats of butter and a sprinkling of maple sugar before broiling but to be honest I don’t think either was necessary and made the dish sweeter than I’d like.

All-in-all the clafoutis was REALLY good but I have my sights set on making one with a dough base. The base will add some additional weight to the dish and compliment the soft custard. If anyone has a recipe like that please share! I haven’t yet determined if I should cook the dough slightly before adding the custard or just plop it all in the dish. Either way I guess I’ll have a tasty time working it out.

If you haven’t made a dessert like this before and are intimidated, don’t be! Prep was done in a blender and took only a few minutes. From there the only stress was watching the oven to be sure it didn’t overcook on the bottom. And that’s what egg timers were made for.

You’ll love it!

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