Start with one-hundred twenty-five pounds of tomatoes and get busy. Over the previous two weeks, I boiled, sautéed, milled, chopped, and canned fifty-four quarts of tomatoey stuff. From roasted pepper tomato sauce to basil garlic marinara. I made V8-style tomato juice, too. And now after all of this work, all of the humidity from pressure canning the jars, all of the onions, carrots, bell peppers, garlic, basil, celery, and dirty pots and pans, I am finished with tomatoes for the year. This horde will last Caroline and me about two years. As winter rolls around we’ll still be enjoying the fresh tomato flavor of summer courtesy of Tonopah Rob’s Vegetable Farm.
Roasted
Round and round they go, where they stop nobody knows. The fire was blazing and the cage filled with fresh chili peppers was smoking. I turned that caged barrel of scorching heat until skins were blackened and seeds were popping out. For hours I filled, fired, and emptied load after load until I must have roasted twenty-five pounds of peppers. Lucky for me Tonopah Rob has just the device to make roasting chilis a piece of cake because this would have been impossible in my oven. Back home the now cooled chilis have had the rest of their peels removed, they are destemmed and deseeded and then put into pint-size freezer bags for use over the coming year.
Missing the Monsoons
It’s the right time of year for the monsoons. There are clouds on the horizon, they even move into the valley, but the rains are not materializing. Well, at least we are having some clouds dot the sky which makes for great sunrises and sunsets. After months of nothing but blue skies, it is a thrill to once again see cumuli in the late day. This morning had low thin clouds aloft but even they are welcome. Funny how some people dream of moving to Florida, California, Nevada, and Arizona to escape the grey days while many of us Phoenicians long for a cold, rainy day with hot chocolate and the patter of raindrops on our windows. Instead, all we get is another perfect day – drats.
Into The Freezer
Since June 15th, thirty-five pounds of beans have been picked from my twelve-by-fourteen plot out at Tonopah Rob’s Vegetable Farm. A few days ago Rob gave me a small rough-neck of carrots, I thought I could put them to good use, it didn’t even look like it was that much anyway. Turns out there were fifty-one pounds of carrots in there. Add to that my seven and a half pounds of garlic I have hanging up in my closet that was picked on June 2nd and you know I needed to hurry up and do something with them quickly accumulating food. Up until this past week, we were able to eat our way through the smaller harvests but with a few pounds of beans still in the fridge and the almost fourteen pounds I picked yesterday, it was time to get busy. I busted out the really large pot and got to boiling water. With the sink full of ice water I was soon blanching the beans and carrots. Into quart size freezer bags I stuffed beans and carrots and then added some fresh sliced garlic, quartered red onions, and chopped green peppers. For the next six months, Caroline and I will have a steady supply of mixed veggies ready for the steamer.
Nothing Is No More
Back when Nothing, Arizona was something, it really wasn’t much of anything. And now that Nothing is no more, it truly has become nothing, it might even be considered less than nothing. If only there was something to miss besides the thought that we might long again for Nothing.
Kings Canyon – Day 4
The original plan was for us to drive out of the national park late in the day yesterday. Instead, we opted to grab a night at Kings Canyon Lodge, which had a free room – on a holiday weekend! We’ll have a few more hours in the midst of all this spectacular beauty, although we’ll get home later. We arrived at Hume Lake just at sunrise when a breeze blew through and disturbed the water’s glassy surface. Ducks were beginning to stir, and a light fog was lifting off the lake– a perfect sunrise moment. But we had little time to linger.
The General Sherman tree!
We do decide to take time to enjoy the sights at the General Sherman trail after all. Eight years ago was our last visit to this corner of Sequoia National Park, and being right here in the middle of the park, it would have been a shame to skip a return walk through the woods on our way south. Everything is different. Well, the trees are all the same, but the parking lot has moved, and the trail is altogether new. The next thing that strikes us is the evidence that yesterday was a major holiday that brought out the worst in people. Trash is everywhere. Paper, wrappers, bottle caps, pieces of plastic, and toilet paper. That’s right, TP. Who is it that thinks about bringing toilet paper out on the trail, squats next to a giant sequoia to take a pee, and then leaves her wad of paper right there at the foot of the tree? Good thing there is all this beauty around us competing for our attention.
Something these photos have trouble conveying is the size of the trees. With Caroline standing in the trunk, it’s easier to get the idea of the enormous footprint these giants have imprinted on the hillside. Besides the General Sherman tree at the beginning of the trail, nothing looks familiar. Had there been a billion fewer mosquitos, maybe we could have walked slower, allowing us to remember a few familiar locations; instead, we hoofed it. The Congress and the House parts of the grove were the only other trees that stoked our memories.
The Senate stands tall over the rest of the grove, likely doing a much better job than the old wooden characters back in Washington, D.C.
As we are leaving the trail, everyone else is joining it. Less than two hours to cover the two-and-a-half miles, a land speed record for the snail hikers. The truth of it was the motivation brought on by the angry hordes of mosquitos. Before leaving the park through the south exit, we have to endure a partial road closure that is regulated by a light, a long, painful red light that takes forever to turn green. Eventually, though we are quickly descending the mountain to rejoin urban America. Oh, the misery of forcing ourselves back into reality.
Most of the drive home is through the desert. From out in the Mojave east to that infamous hotspot Needles, California, we cruise along at ten miles per hour over the posted speed limit. Here comes Ludlow and Dairy Queen, yummers; a chocolate malt sounds good right about now. Off the freeway, and OMG, there are ninety-five cars and three hundred other ice cream-hungry travelers here. We don’t even get below fifteen miles per hour as we turn around and are right back on the I-40. At the last possible second, I pull off in Yucca, Arizona, to photograph a town that has all but disappeared. A defunct neon sign is all that remains of the motel that is no longer to be found.