A Danu girl sorts through her family’s home-grown tomatoes in Shan State, Myanmar.
Hello there. It’s been a while. I apologize for my absence from this space—not that I’ve forgotten it, or you. It’s been on my mind a lot in the last many weeks. But you know how life takes us in multiple directions and we can’t always be everywhere, do everything, we’d like. Sometimes, the immediate needs our attention. Sometimes, we really can’t multitask. But then, if you’re like me, you eventually feel a nagging need to “catch up.”
Yet I dislike that term because it’s packed with negativity and the implication that we are somehow failing, somehow falling behind, even when we pour every ounce of ourselves and our energy into the hours and days as they pass. “Being in the moment,” as they say, attending to timely needs. Is that failure? It shouldn’t be.
So, let’s not catch up. Let’s just be, here, now.
Here, for me, is at home in New Mexico once again after a three-month journey through Asia. This trip felt longer than others. Longer—but busier, more intense. Just a few weeks ago, we trekked through Shan State and talked to farmers about their lives (thanks, in part, to SEJ’s FEJ grants). Now we’re home, digging our hands into the summer soil in a garden growing abundantly, thanks to new rain. Worlds apart, but not that different. There is a universal connection among people who work the land to grow food on a small scale. There is something unifying in that purpose. Though our histories and cultures and languages differ dramatically, every small-scale farmer, gardener and garmer understands how to watch the sky and feel the soil. We all fear pests and drought. We all cheer for good harvests.
Garlic stored in the home of a Pa-O family, Shan State, Myanmar.
I took the snapshot above on the ground floor of a Pa-O house in a village where just about everyone grows garlic. Garlic lay in mounds on the living room floor. Garlic scented the air. Garlic, everywhere. Farmers worked the fields on steep slopes across high mountaintops. Where garlic didn’t grow, ginger and turmeric and peanuts did.
Here at home everyone grows chiles, of course. Chiles along with corn, beans and squash—the three sisters (although we’re growing none of the sisters this year). We started our garden late, but already our first jalapeno has arrived….
Our first garden jalapeno of 2014, New Mexico.
…and the farmers markets are abundant in squash. One night shortly after we got home, I inadvertently stumbled into a new (to us) way of eating calabacita squash: grilled and puréed with complementary spices. I’d asked Jerry to grill the squash, envisioning thin slices lightly toasted. Instead, he’d sliced them in half lengthwise and charred them, akin to eggplant. So I cut away the char and scooped out the flesh. Then I mixed it and mashed it with a bit of onion, garlic, oregano, salt and olive oil. It was delicious, and we ate it with steak tacos.
Grilled & smashed calabacita squash.
Last week, we applied the concept to yellow summer squash soup with plentiful garden herbs. Here’s what happened. I recommend it for those summer weeks before other veggies come in and everywhere, it seems, there is squash to be devoured:
Grilled Summer Squash Soup
2-3 large summer squash (I used yellow but any will work), split lengthwise
several cloves of garlic, minced
1 white or yellow onion, chopped roughly
1 healthy handful of fresh sage leaves, minced
1 healthy handful of fresh oregano, leaves minced
1 handful of sundried tomatoes, diced
a healthy sprinkling of dried chile powder (heat to your liking)
a dash of cumin powder
cooked sausage, chopped (optional)
butter or oil for frying
glug of white wine
salt & pepper
drizzle of olive oil
crème fraîche (1 dollop per serving)
Grill the squash until skin is charred but flesh is soft and smoky-sweet inside. Times will vary depending on squash size and grill temperature. When ready, remove from heat and let cool. Scrape away blackened skin and discard. Roughly chop the remaining squash and set aside.
In a deep pot or pan, heat the onion and garlic in butter or oil. Add squash and wine. Stir frequently until ingredients soften, then cover with cool water. Purée mixture with hand-held mixer or in a food processor. Return to low heat and stir in sage, oregano, tomatoes, chile, cumin, salt and pepper. Mix well. Add chopped sausage if using (I added a leftover brat from the 4th of July). Drizzle with olive oil if needed for taste, and serve with a dollop of crème fraîche.