September is the month of balance, as work attempts to take over our lives and the wilderness still calls. Do we stay home, do housework, grade papers, and have an orderly week, or do we flee for one more weekend of deep silence by a mountain lake? Hard choice—the light falls away, the winter clouds move in, and another summer ends.
To Be done:
· Finish harvest and canning.
· Distribute the surplus figs.
· Draw up the garden plans for next year.
· Sort the potatoes and decide on which varieties to replace.
· Move the chicken coop on the first garden bed.
· Plan one more backpacking trip—one where you set up camp for two nights and dayhike further in.
· Balance. Physically and mentally.
· Watch the full Harvest Moon rise.
· Go on an Art Retreat.
· Paint those windows you had on the list in June.
· Fuss that the Juniors cannot write. Remind your colleague (or be reminded) that it is the beginning of the year and they will improve. After all, look at last year’s crew.
· Begin letters of rec. for proactive students.
· Refuse to move dinner inside.
· Remember to stare into space.
Green Beans and Walnuts with pasta
This is a several step dinner...
First pour a half pint of heavy cream into a mason jar and add 2 tablespoons of buttermilk. Place it on top of the fridge for 24 hours until it turns into Creme Fresh, a thick, yogurt like substance that does not curdle when warmed.
Second, toast a large handful of walnuts.
Third, put it all together. Put a pot of water on for whole wheat pasta. Steam a huge handful of green beans.
Saute an small onion.
Mix the cream, green beans, and onion together and warm. Pour over pasta. Add the walnuts and a bit of grated Parmesan cheese.