Ed Bieber has been leading kids in the outdoors for decades, introducing about a quarter million kids to the wonders of nature, and making our mission at The Nature Place a reality every single day. As many of you know, Ed is currently undergoing brain surgery that could reduce and reverse some symptoms of his Parkinson’s disease, which, recently, have been keeping him from fully doing that which he most loves. This week, The Journal News published a wonderful article about Ed’s journey as an outdoor educator, the surgery, and what he hopes to do as soon as he’s recovered. Take a look here.
It’s About Time
We think we can manipulate time, twist it like a Gumby, do whatever with it.
For example, we say we can save it, spend it. But I don’t know of a time bank where you get time interest from the time you put into it.
You can have a great time, a terrible time; we believe we can even make time; take time out; be on time; waste time; lose time; run out of it; squeeze time.
To me, time is:
now….now….now….now….now….now…. You get the idea. We live only in this moment, this now.
There are a lot of moments in front of you. You are blessed with many possibilities and choices of how you want to be or what you want to do in the next many moments. Yes, the choice is yours: what will you make of the most precious thing you have?
This month of October is glorious in so many ways. I hope you will choose to “spend” your time with your children out-of-doors.
Our cooking instructor, Eva Szigeti, describes one of fall’s most notable vegetables and some imaginative uses for it.
If summer is the peak in the circle of the seasons, then winter is the valley, and fall is a gentle stroll downhill into the land of winter. Fall is a season that brings no promises, but instead, it gives a lot on the spot. To compensate for cooler weather, it warms us with colors of gold, orange, rusty browns and reds, and nourishes us with an abundant harvest. The dominant taste of the season is sweet. Fall treats us with the sweetness of ripe wine grapes, fresh apples and apple cider, roasted squash, sweet potatoes, carrots, and parsnip. Towards the end of the growing season, peppers in the garden turn not only red, but also sweet; so too do many leafy greens, as temperatures drop.
There is a lot one could do on a nice fall day, and there are lots of ways to engage children in seasonal activities. So much can be done with just some winter squash and pumpkin (which is also a type of winter squash). One could carve a pumpkin of course, visit a farm for a pick-your-own pumpkin event, decorate the house with pumpkins or squash, or use them as materials for craft projects.
Any type of pumpkin or winter squash will bring the feel of autumn into our homes, but gourds are especially sought after as a seasonal decoration. While not edible, they can be used to craft functional objects; such as birdhouses, bowls, vessels for liquids, instruments, or even gnome homes. With a little imagination they can be turned into improvised toys. Their unusual shapes will make our kids think of dinosaurs, daisies, dumplings, swans, and who knows what else.
A French heirloom pumpkin, Rouge vif D’Etampes, also known as a Cinderella Pumpkin, will transport us into the realm of fairy tales without the magic touch of the Fairy Godmother. It is a fairly large pumpkin of vivid orange color, with a flattened and heavily lobed shape, resembling the fairy tale carriage of Cinderella–hence its name. I imagine it would be fun to use one of these to create a carriage for a favorite doll or a dwelling for a magical creature visiting your backyard. According to some sources, this variety had been cultivated by the Pilgrims and served at the second Thanksgiving dinner. Besides being the perfect pumpkin pie ingredient, it can serve as a lovely biodegradable serving dish for a squash soup. If simply put on a table or shelf it will be a statement in itself. Another French variety, Musque de Provence (or Fairytale Pumpkin), has similar great looks and qualities.
The sweet harvest is waiting to be embraced in the kitchen too. Winter squash can be enjoyed simply roasted, or mashed with a bit of cream and a dash of nutmeg for a side dish, used in soups, or in muffins and sweet breads. Acorn Squash or other smaller types like Baby Hubbard and Japanese Futsu can be filled with a variety of stuffing and baked. The flesh of pumpkin and succulent winter squashes works well as a filling for pumpkin pie. Seeds and fiber of any edible winter squash can be used for stock or as a snack for a flock of chickens. Pumpkin also offers edible seeds that taste great roasted. Aside from the high fat content, pumpkin seeds have abundant protein and lots of trace minerals (zinc, manganese, magnesium, copper and iron.) Even better for seeds than pumpkin is Kakai Squash. This medium-sized, slightly oblate squash with orange and dark green stripes is grown and valued for its hull-less or naked seeds. Instead of a shell, the seeds are covered with a thin cellophane-like membrane. Since they do not require shelling, one is tempted to eat them fast, and the possibility of overeating is very high for everyone who loves the taste of freshly roasted pepitas. If there are any left after snack time, they can be used as an addition to your granolas, salads, pumpkin soup, breads, or rolls.
While munching on a handful of pumpkin seeds the other day, I found myself thinking about winter, and realized that I felt a certain melancholy about it being just around the corner. I sometimes find it hard to enjoy fall, because winter is next, with its cold and short days. But I’d like to be fair to this season of abundance, so I am reminding myself of all of Fall’s sweetness and gifts; stay in the moment, stay present to all of the beauty that is in it.
Roasted Pumpkin Seeds
(From A Fresh Pumpkin)
Do not discard seeds from your pumpkin intended for carving. You can make a Jack O’ Lantern and a great snack from the same pumpkin.
Scrape the seeds from the pumpkin with a large spoon. Clean away the stringy flesh. Rinse the seeds with water if needed. Spread the seeds in a single layer on a baking sheet, and let them dry for several hours in your kitchen or on a sunny spot outdoors. The seeds are now ready for roasting and seasoning.
I prefer my pepitas dry-roasted without any seasoning, but they can be flavored with a variety of spices. Most children will appreciate Pumpkin Spice Pepitas.
Dry-Roasted Pumpkin Seeds
- 2 cups raw pumpkin seeds (pepitas)
Preheat the oven to 300F. Spread the seeds in a single layer on a prepared sheet pan.
Bake for 20-25 minutes, stirring halfway through. Seeds should be golden and crunchy when done.
Pumpkin Spice Pepitas
- 2 cups raw pumpkin seeds
- 1 tablespoon olive oil
- 1 ½ tablespoons brown sugar
- 1 – 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon fine salt
Preheat the oven to 300F. Combine all ingredients and spread in a single layer on a prepared sheet pan.
Bake for 20-25 minutes, stirring halfway through.
Wild food forager Paul Tappenden introduces us to a superfood found growing by some of our favorite hiking trails.
Barberries are an introduced plant in our area, having escaped captivity and made their home at the edges of our woodlands.
Straight off the bush, the small elongated red berries tend to be rather tart, but they can be pretty tasty when they are prepared correctly. However, I eat them straight off the bush, regardless of their flavor. They are such a potent superfood, that I don’t mind the flavor. I rarely pass a bush without helping myself to a few berries. It is as though I am taking a supplement.
Barberries are remarkably high in antioxidants. They have been measured at 9 times that of Goji berries. For this reason, they are a good anti-cancer food. Naturally, they help build the immune system. During the winter months, they are a good source of Vitamin C.
As I mentioned in my last Barberry post, these berries have been clinically proven to be highly effective in clearing up acne.
Now, as we head into winter, Barberries are once again coming into season. If I can gather enough of them, I will usually make some Barberry butter, which can be used as a sauce over ice cream or as basting sauce for chicken, duck or fish. It is excellent just spread on bread.
Okay, so, the moment of truth: how much garbage did you produce this month? What’s your family’s baseline? I’ll tell you, if you tell me :).
Well, that’s not exactly how this newsletter thing works, but I would love to hear from all of you with a comment on this post!
Our family (2 adults and one baby) produced 1 large outdoor garbage can this month, and A LOT of recycling. Along with tracking our garbage this month, I did start to pay attention to recycling more. Our county sent a very helpful magnet about what can be recycled where we live, which I referred to after writing to you last month. I must admit, I realized there were things that I had been throwing away that could actually be recycled. I then found that we had heaps of plastic recyclables, which I am far from thrilled about. Ultimately, I’d like to cut down on our plastic consumption overall, even the kind that can be recycled. I will be thinking about this over the coming weeks and months.
Now that you know our baseline, you might be asking, “So? What’s your goal for the challenge!?”
My family garbage goal for this year is: to cut our garbage in half! Is that realistic? I am not sure. We are going to try though, and I know we’re going to learn a lot doing it!
How about you? How much garbage did you produce this month? How much would you like to reduce your trash by? Any initial thoughts on how?
Let’s get the juices flowing!
Helpful tips for diverting items from the garbage can:
- If you aren’t clear on what you can and can’t recycle, a quick google search of ‘____ county recycling’, should get you to a list. I recommend posting this list near your garbage/recycling area. Here are some lists I’ve collected to get you started: NYC Recycling, Rockland County Recycling, Bergen County Recycling, Westchester County Recycling. Also, if you are looking to recycle something odd or unusual, like batteries, auto fluids, electronics etc., you can go here and type in the item and your zip code to find a location to recycle them near you!
- Check every piece of trash before throwing it away. You might be surprised at what can be recycled!
Good luck to us all!
Chuck Stead, our beloved camp storyteller, gives us Ricky Cramshaw’s musings on ‘time’…
Uncle Mal looked again at his wristwatch. shook his head, and said, “That Indian is never on time!”
Me and Ricky Cramshaw and Cindy Maloney were on our way down to the river to look for floating stuff. It had rained hard the night before, and that meant the river would have new floating stuff coming down from up north. We got as far as the Fourth Street World War One monument when we had found uncle Mal sitting on the stone bench there. He was wearing tan trousers, a cotton collared shirt with a light blue jacket, and a white cowboy hat. He sat on the edge of the stone bench, because the seat still had a puddle from last night’s rain. I asked him who the Indian was that he was waiting for.
He answered, “Jeff Masters, he’s part Injun from his mother’s side.”
Ricky said, “You mean she’s only Indian on her side?”
Uncle Mal ignored that and said, “So anyway, he told me to meet him here at ten this morning…” He looked again at his watch and said, “…and now it’s ten after ten!”
Ricky said, “Ten after ten?”
“Yeah Cramshaw, its ten minutes after ten o’clock!” He looked again at his watch and said, “When are you going to get yourself a wristwatch, Cramshaw?”
Ricky said, “Never!”
“Never? Why not?”
“If I had one of those, I’d be looking at it all always and getting mad at the time all the time.”
“You know just like you, yelling at it for being later every time I looked at it.”
Mal shook his head and said, “I don’t know how you get anything done!”
Ricky said, “By not having a watch to tell me it ain’t done yet.”
Mal stood up quickly and said, “I ain’t got time for this foolishness!”
And Ricky said, “Sure you do! You got a whole lot of time in that watch!”
Mal marched off down the road talking to himself. Me and Cindy sat on the edge of the stone bench while Ricky stared at the names of the people who had died in the World War.
Cindy said, “You know, Ricky, you really annoy Uncle Mal.”
Ricky said, while studying the names, “All these folks thought they were going to live longer than they did. I wonder if they were as worried about time as Uncle Mal is.”
Just then Jeff Masters came walking along Fourth Street, saw us, and asked if we’d seen Uncle Mal. We told him Mal just left—angry that Jeff was late. Jeff said, “Your Uncle Mal needs to take some time off.”
And Ricky agreed, saying that time off was the best kind of time of all. Jeff smiled and walked on in the direction Mal had gone; and the three of us continued on to the river to find floating stuff.