Pomegranates & Squash

Butternut squash and pomegranates ready to be processed.

Our pomegranates and Butternut squash needed to be picked and processed during walnut harvest this year. The cool, wet weather was making them split and if not processed immediately would be lost. So several of the days it was too wet to be in the orchard harvesting walnuts we were processing the pomegranates and squash.

We make juice out of the pomegranates. First all the seeds have to be separated from the skin and membranes. Then the seeds are steamed in our juicing kettle. The juice is then poured into canning jars and sealed.

Pomegranates that were not splitting open could be saved a few weeks until harvest was complete. We had over 100 pomegranates on our tree this year! In the grocery store we seen they were selling for $1.99 each. That is too much too let go to waste.

The winter squash that have developed splits we bake and then freeze for later use. Squash that is not damaged can be stored through the winter if keep in a cool, dry place.

A fruit cellar or basement is ideal for long-term storage of canned goods, fruit and vegetables. We have neither. The shelves in our kitchen are shallow and do not hold much so what does not fit there we store on shelves in the hallway and other rooms of the house. The squash and other produce that we keep until they are used goes on the floor along the walls as the lowest part of the room is the coolest.

Winter squash is one of our favorite things to grow as there are many ways of using it in cooking. Squash can be used in any recipe that calls for pumpkin from bread, pies, cakes and cookies to just eating it plain after it is baked.

Our favorite pie recipe uses honey instead of sugar. It has a smoother texture than when made with sugar.

Also we usually skip making the crust and make only the pudding. It cuts down on the calories and the pudding is the best part anyway.

Below is our recipe for squash/pumpkin pudding:

2 cups cooked winter squash or pumpkin

3 eggs

1/2 cup powdered milk

1 cup water

1/2 teaspoon salt

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/4 cup honey

1 tablespoon molasses

1 teaspoon vanilla

Blend all ingredients together. We use a blender but a mixer will also work. Pour into 2-quart casserole dish and bake at 450 for 10 minutes. Then lower the temperature to 350 for 40 more minutes or until a knife poked in the center comes out clean.

To make into a pie pour pudding mixture into a 9-inch pie deep dish pie shell and bake the same as above.

One more reason we like to bake is it helps warm up the house on the cold fall and winter days. The bonus is it also makes the house smell good.

Walnut varieties

Walnut varieties pictured beginning at top left is Livermore, Chandler; center is Franquette; bottom is Vina and Hartley.

A question we get asked a lot is do we grow Black walnuts or English walnuts. The answer is English walnuts, but there are many varieties of English walnuts. Walnut crops grown commercially in California are all English walnuts. Virtually all English walnuts grown in the United States are grown in Central and Northern California.

The main variety grown for sale in-shell has been Hartley, but a newer variety that is gaining in popularity is Howard. The Hartleys have a hard shell. They are about 40 percent nut meat to 60 percent shell. The Howards are a newer variety with a thinner shell and a bigger percentage of nut meat than Hartleys.

The most desirable variety for shelling is Chandler. They are a bigger thin shelled nut with a light colored meat. They crack out at about 50 percent nut meat to 50 percent shell. They are used a lot in candy making. Other varieties are also cracked out when they do not meet the standards for in-shell nuts.

Franquettes, technically known as Scharsch-Franquette, are used as pollinators for many varieties. They are also used as an in-shell nut like the Hartleys but tend to be a little smaller in size.

All nuts are graded by size and color. They are graded down for any shell defects, mold or bug damage.

Our orchard was planted about 50 years ago when the owner at that time choose the Hartley variety. Around 1980 rows of Vinas were planted in between the Hartley rows. At the time Vinas were thought to be better because they could be harvested earlier. Some problems showed up with that variety and now they are out of favor in this area. They originally were used as an in shell nut but now mostly go to be cracked out.

In the late 1980s the ranch was sold to a new owner. Sometime after that most of the Vinas were cut down, but the stumps were left. Then it was realized that production was also down. The Vina stumps were then grafted to Chandler as they were then becoming a popular variety. In 1993 we purchased the orchard.

Most commercial orchards are pulled out and replanted after 30 to 40 years. We have not been able to do that as it takes almost as much money to redo an orchard as it is to buy it. Our plan was to replace trees as they died out but there has not been the funds to do much of that either.

Just for fun we grafted several trees to a newer variety called Livermore. In that variety the nut meats all have red skins. So far it is not grown commercially because the red nut meats are darker and not desired. We like to use them at holidays on top of cakes, cookies and in salads.

To update those who want to know how harvest is going this year. It has turned out to be a rather trying year. We tried to hire help as our daughter was told she had to do jury duty. The help fizzled. Getting temporary farm help is next to impossible. The weather has also been too rainy to work in at times making things go even slower. To top things off this year’s crop going to be one of our smallest yet. It takes just as much work to harvest a large crop as a small crop.

The de-sticking machine has been a big help but it has taken time to learn how to use it. We talked about our de-sticking machine in our September 28 blog.

Now most can guess why they do not see or hear from us much at this time of year. Once harvest starts we go till it is done. Bad weather and equipment breakdowns are the only things we stop for.

No-bake power balls

Pictured is a plate of no-bake power balls.

Energy is something we always wish we had more of. Healthy eating can help and preparing foods that taste good make it easier to do.

We like to pass on fun, easy recipes that are also healthy choices. We have come up with what we call no-bake power balls. They are sweet, crunchy and taste like fudge.

This recipe makes up fast and is easy for children to make as well. Having children help with food preparation can teach them good nutrition but they also use their math skills when measuring out the ingredients.

The cooking and baking at our house is done by both of us. Our children both learned to cook and were given responsibilities for making meals for the family when growing up. One summer we had a Japanese student live with us and she was impressed with the fact that our son knew how to cook. She said the girl he married would be very lucky. According to her, Japanese men had nothing to do with food preparation.

Several of the ingredients in this recipe can be changed depending on personal preference.

The ingredients include:

¼ cup margarine

½ cup honey

½ cup carob powder or cocoa powder

½ cup chopped walnuts or other nuts

¾ cup soy milk powder or regular milk powder

1 teaspoon vanilla

1 tablespoon flax seeds or sesame seeds, optional

These ingredients are mixed together in a bowl. Then we form the mix into balls and roll them in unsweetened coconut flakes, granola or more chopped nuts. The recipe we use for granola is in our June 29 blog.

The power balls can be eaten as soon as they are made or stored in the refrigerator for later use.

Soy products is something we are trying to use more of in our diet. The nutritional benefits are many. The soybean is the best source for protein from the vegetable kingdom.

Minerals found in they soybean include calcium, phosphorus and iron. Vitamins contained in the dried soybeans include A and B. The oil has vitamins A, D, E, F and K. Another virtue of the soybean is that is contains lecithin, a fat-soluble substance containing phosphorus and choline, both necessary for normal body functions.

Soy milk is used by those that are allergic to cow’s milk and has been suggested for those who have suffered or are at high risk for degenerative heart disease. It is used by some who are seeking an unsaturated fat alternative for dairy milk.

Again our goal is to have our nutrition come from a variety of foods. We want the benefit of as many vitamins, minerals and other things that can help us maintain good health for our bodies.

Nutrition in nuts

Pictured are walnuts sitting in their split husks ready to be harvested.

All nuts are a gold mine of essential and beneficial nutrients. They have good fats, protein, dietary fiber, vitamins and minerals. The plant-based fat found in nuts helps lower blood cholesterol and prevent heart disease. Most nuts also are rich in the protein arginine which helps relax blood vessels in the body and lower blood pressure.

Each type of nut has its own chemical profile. Therefore eating variety of nuts is best to get the widest nutritional benefits. For example, walnuts are high in omega-3 fatty acid. This is good for heart health.

The vitamins found in nuts include the antioxidants selenium and vitamin E as well as B vitamins. The antioxidants help battle cell destruction and help protect the body from developing cancer. The B vitamins help maintain healthy skin and hair as well as help with muscle tone.

Minerals the body needs are also plentiful in nuts, such as potassium, calcium, magnesium and more. These help regulate water levels and the metabolism of food in the body; therefore, they help prevent muscle cramping. Furthermore, the minerals found in nuts help maintain strong bones, teeth, red blood cells, hair, skin and nails.

Locally we have a good variety of nuts grown and available for sale. Many roadside fruit stands carry them. A lot of times they are also for sale at local craft sales and harvest festivals. The most available are walnuts, almonds, pecans and pistachios. Getting nuts at harvest time helps insure they are fresh. The best way to keep them longer is to freeze them. Then they are good frozen for up to 18 months.

Adding chemical flavorings, sugar coatings and added salt can greatly take away from the health benefits so the less processed the better. Heat is another thing that takes away from their benefits. Also too much of any one nut is not good either. It is the same as with any other type of food. Variety and balance are key things to remember.

Americans say they want to be healthy but their eating habits as well as other habits are proving otherwise. Also the number of trips they make to see doctors and the number of prescription pills consumed are at an all time high. We hear many complain of the costs these involve and about the side effects pills cause, but not many take steps to avoid them.

Good health does not just happen. It takes eating a balanced diet from a variety of foods, exercise, the right amount of sleep and staying away from unhealthy habits. We don’t have to list those as we are all aware of what they are.

Looking for a quick, easy snack? Reach for a handful of nuts.

Walnut Harvest

Pictured is a de-sticking machine that removes sticks from the rows of nuts. It replaces laborers who would use the rakes standing in front of it.

Walnut harvest has come early this year. With our son and daughter not able to help with harvest this year and not much success in hiring reliable workers this past summer we looked into buying another piece of equipment to get rid of the need for so much handwork.

We are now the owners of a de-sticking machine. For about the price of a new car we can now remove the sticks out of the rows of walnuts by machine instead of using labors with rakes.

The harvest process starts by shaking the nuts out of the trees with a machine that grabs onto the limbs and shakes the nuts loose. Nuts then fall to the ground with sticks, limbs and sometimes small branches, especially from the older trees. Next someone comes along the rows with a sweeper. It has a large head with a rotating drum fitted with fingers to scoot the nuts into rows. It usually takes three or four passes per row to end up with a row of nuts narrow enough to be picked up.

The next thing to do would usually be workers with rakes coming along and removing all the sticks and putting them into piles between the trees to be picked up later. But now, our new machine is next to go down the rows pulled by a tractor. It straddles the nut rows as the de-sticker picks the sticks out and dumps them into the bin at the back. When the bin is full it is taken to the burn pile where it dumps out like a regular dump truck would. This also saves from going back and picking up the piles of sticks later.

After the sticks are removed from the rows the pickup machine goes down each row picking up the nuts and dumping them into a cart pulled behind it. When the cart is full another worker is waiting to change the cart with an empty one and takes the full one to be unloaded onto an elevator that dumps them into a large truck.

When the truck is full it is taken to a huller to have any hulls still on the nuts removed and then they also dry the nuts. We do not have a huller or dryer so we have them done for us. From there they are trucked to our packer who sizes and grades the nuts, then sells them for us. Most of our nuts are sold in-shell to the overseas market. Those that do not make the grade go to a shelling plant to be shelled, packed and shipped to buyers.

That may be the end of harvest but the work for the walnut farmer is never done. Winter time is for pruning the trees and repairing equipment. Springtime brings the need for fertilizer and spraying for blight. Summertime we watch for and spray bugs, irrigate and mow weeds. Before we know it harvest time comes again. No time to be lazy here!

Lace vests

Pictured are two vests showing a front and back view, each made from an old lace antimacassar set.

Crocheted lace was a popular way to decorate 50 plus years ago. Doilies, table clothes and runners were used to protect tables and other furniture as well as to be decorative. They were also used as antimacassar sets, arm and headrest covers, on couches and chairs. Most were made with cotton crochet thread. White and ecru were the most popular colors used.

Lace was also crocheted onto bed linins and towels. Embroidery was also added to these items as well.

A lot of time was spent on making them as well as on the up keep of them. They had to be washed and ironed on a regular basis. Those that were well used also needed worn spots repaired.

As the pace of living life moved into the fast lane there was neither time to make them or keep them in nice condition. Today they may be seen mostly in museums or tucked away in boxes at the back of a closet or attic. Some lace items such as tablecloths are used on special occasions today but even that is a rare event.

We came across some well used ones recently. They had old stains so we tried several whitening agents but none were successful at removing all the stains. There were several sets of arm and headrest covers. After thinking about what we could use them for today the idea to make them into vests came up.

First we decided to dye them a dark green to hide the stains. We just followed the directions in the package for the dying process. After they had been dyed it became obvious that several had been repaired in the past with polyester thread that did not take up the dye. We removed all the old repairs and redid them with thread that matched the new color.

It takes one set of arm covers and one headrest to make a vest. The headrest becomes the vest back and the arm covers are the two front sides. The front sides are attached to the back at the shoulders and under the arms. When worn the shoulder seams fall to the back of the shoulder as seen in the picture above.

The front sides overlap the back about one inch starting at the outside shoulder and taper up to just the edges overlapping at the neck. The sides are only sewed together about two inches beginning at the bottom edge. We stitched them together by hand to hide the stitches.

It does not take long to stitch them together. The dying process, though not complicated, is what took most of the time for the two vests we made.

Other ideas to use old doilies include sewing smaller ones to articles of clothing as decoration accents to attaching them to throw pillows or quilts. Some have even framed a single doily behind glass to be displayed on the wall.

We are always looking for new ways to use old things. It is not only challenging but fun. The closet also has a little more room for another item waiting to be rediscovered!

Yo-yo Pumpkins and more

Pictured are pumpkins crafted for fall decorations.

Fall is around the corner. Pumpkins are traditionally used for both baked goods as well as decorations. We have made different crafts featuring pumpkins over the years. This year our new additions are yo-yo pumpkins, a TP pumpkin and a macramé pumpkin.

No specific pattern is needed to make things from yo-yos. We used round plastic lids from the kitchen in graduated sizes as patterns to achieve the pumpkins pictured above. Our largest ones have seven yo-yos down to the smallest having only three. The finished shape does not need to be perfectly round as real pumpkins are not all perfectly rounded. For the stems we used twigs from trees in our yard. The yo-yos and stems are all glued together with hot glue. Craft glue can also be used to put them together.

After cutting circles of fabric a running stitch is sewed around the outer edge and pulled together to gather the fabric in the center. If the fabric tends to fray the edge can be turned under but the end result will be a smaller yo-yo.

We used cotton and cotton/polyester fabrics. Light weight fabric is best. Thicker fabric will leave a larger hole in the center as it cannot be gathered as tightly.

To find the colors we wanted we looked in our collection of fabric and came up with the ones pictured above. Fabric can also be used from clothing no longer being worn. We came up with three different patterned fabrics in shades of orange. Also we made one with white fabric as real pumpkins come in white.

More details on making yo-yos are in our blog on the yo-yo angel craft we made in April. Also posted is a picture of other items we have made from yo-yos.

Making items from yo-yos is a good project that is easy for all ages. They are good for clubs and after-school groups looking for inexpensive craft projects.

Another easy to make pumpkin is the TP pumpkin. It is made from an 18-inch fabric square gathered up around a roll of toilet paper and poked into the center of the roll. A stick is used for the stem and a green floral wire is curled for extra decoration. This is a regular size TP roll. A larger roll will need a larger square of fabric.

The macramé pumpkin is made from a wire clothes hanger bent to make the desired shape with floral wire to make the lines for the inside ribs. The wire frame is not flat so it gives more of a three dimensional look. We then knotted orange macramé cord around the wires of the pumpkin shape and green was woven on the stem. Again we have no pattern as we made it up as we went. Pumpkins come in all shapes and sizes so creating pumpkin decorations can reflect that fact.

Other pumpkins crafts we have made in the past include pumpkin shapes cut from wood. Then they are painted and embellished with wood and silk leaves, wire stems and raffia bows. Also we quilted wall hangings with the precut pumpkin shapes ironed on with fusible web and accented with fabric paint and other embellishments.

When decorating we try to use what we have around us as apposed to buying preassembled decorations. Being creative is fun and is something the whole family can participate in.