The signs of autumn, which involve the gradual shutting down of summer-loving plants, are all around.
From a disinterested flock of chickens, still laying eggs but not brooding about in the laying boxes, to the dropping of apples and peaches onto the ground, the lack of spring exuberance in many flowers and herbs — all point to a dramatic change in seasons.
The animals, dependent upon their own industry to prepare something for the long winter are much smarter than we are. They are busy putting up.
The little Sierra marmot labors all summer drying edible weeds and seeds on the warm rocks in the mountains.
If Marmot senses coming rain, the drying food material is gathered quickly and brought into shelter. Then, when the rock is dry again through the sun’s warming rays, Marmot returns the grasses and seeds to their hydrating.
We should be so industrious. Well, why not? Think marmot.
Did you know that pesto can be made with herbs other than basil? Of course, basil is grand. It is easy to make and should be done soon, before the plants become moldy from too much gray sky.
Here is John Ash’s guide and remember you can also make arugula pesto or parsley pesto, whatever you like.
Yield: one cup
4 C. fresh firmly packed basil leaves
2 T. chopped or toasted garlic
3T. lightly toasted and chopped pine nuts (or almonds, blanched and skinned)
1/3 C. olive oil
1/3 C. freshly grated parmesan or asiago cheese
Salt and pepper
Important note: to retain bright green color, blanch leaves for a moment in boiling water. Remove and drain when leaves are limp. Put first four ingredients into food processor. Mix. Stir cheese into mixture.
Marmots don’t spend hours in their kitchen. They are minimalists. So am I. When I make applesauce I take as many short cuts as I can, because I have more apples than I can manage.
If you can get apples without worms, you can accomplish much with little effort. Alas, since my crop seems to have been a haven for the Coddling Moth and her offspring, I have to cut the worm damage from nearly every apple.
What you should end up with are clean apples, with skin and core intact, quartered and filling a big kettle. Nothing but apples, filled to the brim. Add one cup of water. Place lid on pot. Simmer for about 30-45 minutes and then turn off the heat. Allow to cool and then put through a food mill. Ladle into pint containers with lids and freeze.
There is no need to add sugar. The apples are sweet enough. You can add cinnamon or nutmeg, but you don’t have to. It will still be delightful.
Peaches can be cooked simply, with no sugar and a cup of water as well. They will exude their own juice and it will seem like syrup after the peaches are soft. Ladle them into pint containers and freeze. You need to remove the peach skin and the pit, of course — a bit more work than apples.
Tomato sauce need not be a big deal. Just cut or chunk tomatoes and place into a big Pyrex casserole. I put as many as I can fit into the pan. Next, chop a big bunch of parsley, stems and all and add a bulb of garlic, chopped. Drizzle some olive oil over the parsley and garlic and mix together.
With your fingers, spread this as evenly as you can over the tomatoes. Bake in 425 degree oven for 60-70 minutes until caramelized. (Might take longer.) When cooled, ladle into (you got it) pint deli containers with lids and freeze.
This mixture can be added to soups, sauces and gravies, and you can add some of the pesto to it which you made and call it spaghetti sauce.
You may be wondering where to get those pint deli containers with lids? They are extremely inexpensive and are sold in sleeves of 50. I buy them at Sid Kurlander, 3645 N. Laughlin Road, off Airport Boulevard.
We can learn a great deal from the marmot and we won’t regret the lesson.
Renee Kiff weeds and writes at her family farm in Alexander Valley.
