Today I Get Pummeled

I have a body work guy who comes once a month to my house. He brings his massage table and works on my shoulders, frozen thoracic spine and hips. His name is Billy and sometimes he makes me cry. Billy has magic hands, but this is not a feel good massage; it’s deep tissue work getting my body ready for chiropractic adjustments by Dr. John Mitchie in Annapolis. I try to schedule Billy in the morning and Dr. Mitchie the same afternoon. I feel pummeled by the end of the day, but my spine is getting better.

If I was rich, I’d have Billy twice a week. Maybe then, I could have a feel-good massage occasionally tucked in between the body work.

I went to chiropracher Dr. Mitche originally for mid-thoracic issues. I think I may have hauled too many 40 pound bags of chicken feed or tuck-pointing cement. I actually think this all started the week we hand carried 20 thousand board feet of lumber from the pasture and stickered it up to dry in the barn. That was many, many years ago, but I’ve had back issues ever since.

My four mornings a week 7 a.m. yoga helps. Sitting at my desk writing for hours most certainly does not. I’m thinking about a standing desk. But it’s standing for a long period that really makes my mid-back hurt. Like the days I can tomato sauce or make jam. A conundrum… But all of this therapeutic work means I can work in the garden and not be crippled the next day. And I rarely take ibuprophen any more. A GI bleed (three years ago) that landed me in the hospital needing three pints of blood stopped that. Tumeric also helps.

Two weeks ago at the Farmers market I got some fresh lima beans. I shelled them and put them in the fridge not sure what I would do with them. Then, twice that week, guys who came to do appliance repairs at the house talked lima beans. These were shore boys who knew a thing or two about cooking fresh limas. Both told me to soak them overnight before cooking them. Fresh limas? Yes, overnight soak. That keeps them from being too starchy, I was told. The next day I cooked mine with a smoked ham hock and the result was creamy, delectable limas in a succulent broth.

The week after that I found cranberry beans at the Farmers Market. I’d never had them before and they were so beautiful, I just had to buy them. And Charlene, the vendor I bought them from, told me I’d never again use kidney beans in chili once I’d tried Cranberry beans. I also asked Charlene, from whom I’d bought the lima beans the previous week, about soaking fresh limas overnight. She’d never heard of that, but my results were so delicious I’d do it again. Fresh limas and cranberry beans are hard to find except for a very limited time at Farmers Markets.

I shelled mine, blanched them and now have four one cup bags in the freezer for winter soup. I found six pods that were quite dry. I set them aside to get totally dry and will save the seeds to plant next spring. This is a link to a Cranberry Bean Pasta Fagioli recipe. It sounds really good. First cold day, it’s going on the stove.

In the garden things are winding down. The huge pot of red geraniums that comes inside to bloom all winter has been cut back and the pot is sitting on the deck. I just have to wash the outside of the pot before my husband helps me bring it in. I can’t lift it on my own. A rootbound clivia has been divided and two repotted plants given to friends. The one I divided will come back inside for the winter, but I’m told by the gardener who gave me the original that it probably won’t bloom this winter. I also divided a huge agapanthus. I’ll bring a smaller pot of it inside, but haven’t quite decided what to do with the leftovers. Some people tell me they can winter over in our area, but I don’t have a sheltered place to plant them. They may go on the compost heap.

My bed at the community garden is full of winter greens. I should have radishes in two weeks.  I’ll put a row cover on it next week to keep out the falling leaves from a nearby maple.

A raised bed at home has bok choy that needs to be thinned. I’ll take the thinnings and plant them in another bed. That’s on the schedule for this weekend.

Soon I’ll be inside most days, with even more time spent at my desk. I really need to think about ordering that standing desk.

 

Harvest

Tonight is a Harvest moon. We go to bed early, so I’m going to try and stay up for moonrise.

This year I bought some small yellow, Dutch potatoes at Harris Teeter. I thought they were so good I went in search of seed potatoes. The closest variety I could find was Yellow Finn so I ordered them and planted on St. Patrick’s day. I can’t remember the last time I planted potatoes. The harvest in late July wasn’t very big, but they were tasty. The plants had died back so I thought it must be time to dig them. It was probably a draw between what I paid for the seed potatoes and what the Dutch potatoes at Harris Teeter would have cost.

The volunteer eggplants produced but I can’t find the picture I took. My beds at the Community Garden are finished except for the purple sweet potatoes. They will be harvested after we have a frost. But the last of the tomatoes, carrots, beets and a couple of cukes were welcome.

I’m still making tomato sauce from the “not quite ripe” tomatoes I harvested. That is an attempt to outwit the squirrels. When I get to October, and am still making sauce, I wish the squirrels would have been more industrious. However, the last quarts of sauce went into the fridge instead of the canner. I can pull some out for soup and quick spaghetti sauce.

This is what you get if you don’t thin your carrots!

I’ve planted fall crops in one of my Community Garden beds and have planted some things in one bed at home. The others will be covered to sleep for the winter. The leaves are beginning to fall and a row cover makes spring clean-up easier. I saw a couple of Harlequin beetles the other day. I’m trying to hand pick them. What we really need is some cold weather. And, of course, rain. It’s very dry in the mid-Atlantic right now.

In between cooking and gardening, the writing continues. I spent the morning assigning new ISBNs to the three books. There is an ISBN for a print book and a different ISBN for an e-book. I can’t use the already assigned ISBNs as changing the author’s name or cover is too big a shift.