Tiny Dragon Faces To Feed Us

One beautiful fourteen inch tall chickpea plant, bright fingered leaves of a legume…tiny dragon-faced flowers… she was the only survivor of last year’s chickpea experiment. She gave me six little chickpeas.

This year I have more hope and more experience, and a new plan. Soon the shelves in my greenhouse will be full of one gallon pots, planted with dry garbanzo seeds. They will get a full 100 days of growth. I will move the plants to a bed when they reach 5-6 inches tall and space them about six inches apart so they are close enough to support each other as the pods begin the weigh the leaves down. They will get more bare, poor soil; legumes live to give. Like my Mother Grape Vine – all of us, really – require a struggle to fruit.

The chickpea plants will get watered very little after they reach 4 inches tall. They will have a clear plastic tent and I promise to watch the weather for cold temperatures ~ snow in June; of course. The plants are frost tolerant and in fact they like things under 80 degrees. Four to six successful plants should provide me with lots of hummus ~ protein, fiber, vitamin C and all the benefits for my body of olive oil, cumin, lemon and the favorite bits: marinated artichoke, Kalamata olives, roasted red peppers, smoked trout, homemade basil pesto. Pita bread with just a few flakes of black pepper.

Various Hummus ~ Photo: foodwithfeeling.com

The Basics Into The Amazing: Basic Hummus

Add just a sprinkle of baking soda to the water

Low, long boil for the chickpeas from dried beans only

Beans are ready when the skins are peeling off in the water and they can be mashed with your fingers

Do not over cook

1 ½ cups cooked chickpeas (or one 15 oz can)

¼ cup fresh lemon juice

1 medium clove of garlic

½ tsp salt

½ cup tahini

If you have any question about your homemade tahini, this is the ingredient you want to spend money on.

Ground cumin

Olive oil

Cold water – dribble in to hummus to help make it smooth

Sesame flowers

And the second most important ingredient in Hummus: tahini. The flavor is so important that I may cheat and buy tahini. I will plant sesame seeds. I will harvest the seeds. Needs shift. Back in Grandma Helen’s day a woman would sit on the porch and remove the hulls of peas, beans and seeds. A cuisine meditation. Then women left the home to work. The cost of living climbed. Money bought the services of foreign women to prepare these kinds of things. Machines took the work.

But in “retirement” – which only means I don’t go into an office to work – I can sit in front of the woodstove next fall and remove the damp hulls from the sesame seeds. I will roast them and store them in jars in the dark cool shelves. If I can grow them….it’s all an experiment.

Nature knows. Sesame seed plants also want poor soil, dry conditions, no help. The two plants will be planted together. I will trim leaves from the chickpeas to release nitrogen into the soil for the sesame. The two will bloom almost together.

Basic Tahini:

Tahini can be made with hulled or unhulled seeds

Sesame Seeds

Soak the seeds, pat dry, remove the hulls by hand. Leaving the hulls on can give the end product a bitter taste.

To make the tahini you can hand grind or use a small food processor to create a cream of the seeds.

Drizzle oil into ground seeds. Olive oil is usually used, but try other oils like avocado.

Add salt to taste.

Pumpkin, pickled and frozen beets, pinto beans, chickpeas, sesame, garlic, grapes, chokecherries, currants, buffaloberries, rose hips, elderberries in “perfect timing” years…. It is always an experiment; the weather is never ever predictable. But there is such a full, sweet feeling working with the plants, preparing the fruits and seeds and the warm fragrance in the cabin when the meals are in the oven. I will always have a grocery list, but something more and something different every year makes the moment so much more full of comfort… compensation for the muck, the sore muscles, the scratches and scrapes, the never-quite-clean fingernails, the snowstorms…I’m planting the chickpeas in the next couple weeks, but I’m saving half of the seeds to make my first homemade hummus. Ill post a photo and how that experiment goes.

For now: the cows are still stuck near the shed in pools of MUCK. So it’s time to take them a little hay, some grains and try to move them away. The ducks go into their shelters when I ask them; they are just starting to lay (duck eggs make pumpkin custard so rich). And the snow drifts are just beginning to evaporate. Next week I will also be collecting more willow cuttings for new trees, planting some in the wet drain ditches and selling some to a long-time customer. And I might even get a chance to work on my paintings. Escape garden rules. Plant something to feed the family; plant something new to feed the mind; plant something that feeds your heart….but do it all inside, for now.

Soul of the Garden: Fava Beans and a Nice Chianti

Fava Bean Blooms: Signature “sweet pea” flower of all legumes

“I ate his liver with some fava beans and a nice Chianti.” One of the most frequently used lines from any movie ever made (The Silence of the Lambs; Sir Anthony Hopkins as Hannibal Lecter). Not only in the film arts but in the history of human cuisine, the fava bean has been and still is a staple for so much of the world.

Humans appreciated fava beans so much that they brought them home from the wild. Wild Vicia faba or Faba / Fava Beans were growing in the Lower Galilee of what is now Israel at least 14,000 years ago according to radiocarbon dating of plant material found at archeological sites. The first domestication has been found for Neolithic farmers 10,200 years ago. (Source: Caracuta, Science Reports, 2016)

Fava or Faba beans are a legume; when the beans are harvested the plant releases nitrogen from nodules in the roots and that nitrogen feeds surrounding plants. The bean is used to make falafel, similar to chickpeas, also known as garbanzo. An interesting twist in this relationship is that some humans have a genetic defect which causes red blood cell breakdown by a chemical in fava beans. It’s very rare and seems to be mainly in those of Mediterranean and Middle Eastern descent – the population that originally tamed the bean. It is believed to have caused 33,000 deaths in 2015.

Fava Beans

There are many reasons that humans were moved to bring the plants they gathered in the wild close to their dwellings. Those reasons may include: finding safety from predators – animal or other humans; closer to a water source to have more consistent growth and production; religious or cultural rules, such as women going out alone to gather food; and isolation driven by plagues, such as the Black Plague (Bubonic plague; bacterial; spread by fleas). Closer their shelters, the humans assisted those plants by cultivation. Observation and accident led to crop rotation, dried food, seed collection and intentional planting, and seasonal recognition ~ when to plant, when they flourish, harvest.

Chickpea / Garbanzo

I ran a test with Chickpeas last year, hoping to be able to make homemade hummus and falafel over winter. I found that they honestly need 100 days and hot dry weather. So this year I will be starting them inside, then to greenhouse until our temperatures get up into the 70 degrees F.

And a medical note: If you are on MAO inhibitors DO NOT eat liver, fava beans or wine. They cancel out the medications. This was an inside “joke” in The Silence of the Lambs: Dr. Lecter’s psychotic episodes could have been exacerbated by his diet.