Mud Season starts in November and lasts through April in our yard. For the first few years, it wasn't too bad, but the growth of a few trees and the steady pat of feet and movement of bikes through a narrow alley has totally obliterated the grass near the “Delta” entering the back yard. I put down stepping stones a few years ago, but they barely held the mud at bay this very rainy November. When the cats tracked mud all the way onto our clean pillows, I was done. I pulled up the stones and relocated them to the pathway through the arch, ordered two yards of “hog fuel”—basically shredded cedar bark—and spread it out. It’s pretty lovely—rich brown, spongy underfoot, and organically scented. Eventually we’ll need to run it all the way down the yard to the compost piles and back gate—but, right now, our feet are clean.
Chop an onion, saute in olive oil
2 large carrots
1 fennel bulb
1 chopped sweet potato
1-2 cups of cooked beans (dark., beany ones are best)
1 jar of roasted tomatoes-- or a can
Salt, pepper, fennel seed, a bit of crushed red pepper, some red wine, and a parm. cheese end if you have one handy
Cook for about half an hour-- do not overcook or the sweet potato will fall apart!
Eat with new bread for supper.