Independence Days week ending - well, just lately - as of 6/18/09

I just have not been doing a good job of writing things down in my weekly journal. The last couple of days I have started to feel like I haven't really been getting much done so I decided to write down what I've been up to. Still not all of the things I would like to see on the page, but certainly better than nothing. And certainly better than what it would be if I didn't have the Independence Days challenge gnawing away at me. So, here's (kind of) what I've been up to:

Plant something - more stevia, more basil, lots of pretty
flowers ;-), 2 blackberry bushes

Harvest something - misc. herbs, Swiss chard

Preserve something - Not yet, but harvesting and freezing chard is on my to-do list for *today*

Cook something new - Chard frittata (recipe below), whole wheat crepes - which are just crazy good. Even though I'm not completely convinced that they belong in my Independence Days list (I'm not completely convinced that they don't, either), I'm including them because they are just so stinkin' good.

Reduce waste/dependence on commercial systems - handmade gifts for my nieces' birthdays, working on handmade gifts for Father's Day that may or may not be finished on time, and finally, one that I'm afraid to post about because it means admitting to the world just how much fake juice I have been letting my kids drink this summer - I have started experimenting with sewing juice pouch crafts. I just couldn't bear to see the little pouches pile up in the trash - and with 5 kids of my own plus the typical 1-3 neighbor kids that are here at any given time - they were REALLY piling up.

Work on community food security - We're working on a harvest-bartering system with our friend Tim. He always has a HUGE garden and he always gives us tons of zucchini and yellow squash. So, we decided not to grow squash ourselves so we could focus garden space on other veggies - mostly ones that Tim doesn't grow. Like chard. Today I harvested our first chard and sent some to work with hubby to give to Tim. I put together a little flyer with information and recipes so he will know how to use it (I had no idea how to use it until it came in our co-op share with recipes). It was really fun to do because we have enjoyed the bounty of Tim's garden for several years now, but this is the first time we have had something to offer in return. I'm already making a mental list of other people who might enjoy some chard, too.

Trading garden veggies with Tim makes me realize other possibilities for food sharing. It is unlikely that we will ever grow everything we eat - especially on our small suburban plot. But, if several of our neighbors started gardens about the same size as our relatively small garden, and we all planned our crops together with sharing in mind, well, we could grow quite a bit. Incidentally, I am amazed at how much you can grow in a small garden when you use square foot gardening to maximize your space. We went to a block party last weekend that was organized by some fabulous neighbors and gave us all a chance to meet, get to know each other a little, and just generally build a sense of community. I was secretly making mental notes about who could be potential partners in my little food-security-schemes.

Okay, here's the recipe I came up with for a Swiss chard frittata. It's basically an adaptation from a spinach quiche recipe I've had forever.

Swiss Chard Frittata Serves 4-6
· 2 strips bacon, chopped (turkey bacon works, too, or skip and use a little olive oil)
· 2-3 stems chard, leaves and stems chopped
· 2 cloves garlic, minced
· 1 cup fresh mushrooms, sliced
· 6 eggs, beaten + enough milk to make 2 cups
· ½ cup shredded cheddar cheese (feta would also be good here)
· Salt & pepper to taste
1. Preheat oven to 350⁰. In a 10” oven-proof skillet, fry bacon until it’s crispy.
2. Add garlic, chard, and mushrooms. Cook until wilted. Season with salt and pepper.
3. Add egg/milk mixture to skillet. Continue to cook, stirring frequently, until soft curds begin to form.
4. Sprinkle with cheese. And transfer skillet to oven.
5. Bake 20-25 minutes until eggs are set and cheese begins to brown.

Okay, I guess that's about all I have for now. Enjoy your day!
~B

Independence Days - sort of

So, no posts on Independence Days for the last couple of weeks. Mostly because, well, I haven't been doing much in that arena. I've made some bread and some soap. I've tended to the garden daily - weeding, de-aphiding, adding mulch, then weeding, de-aphiding, and adding more mulch. I bought some blackberry bushes this weekend (tired, root-bound-looking plants from Lowe's for 75% off = $5.75/plant!) but I haven't got them in the ground yet. I've been researching creative ways to use chard, because we're about to have a bunch of it. I want to share some of it, but when I say "would you like some chard?" I am met with a glassy-eyed stare. So, I think I will borrow a trick from the lovely ladies who run the co-op and give recipes with veggies I share. One of their recipes is, after all, what kicked off my own love affair with Swiss chard and is the reason that I am about to be blessed with copious quantities of it. I will share recipes here later. I have been sewing and mending and knitting. But, I have NOT been writing things down. Shame. On. Me.


What I have been doing a LOT of is Kids-kids-kids. School's out. We were finally able to finalize the adoption of our youngest on 5/29. And we have been out of the state the last two weekends for BMX races. Yowza.


Oh, and last, but certainly not least - I have been withdrawing from Effexor XR. Double yowza. Google "Effexor withdrawal" or "brain shivers" and you will see what I mean. I am fortunate to be experiencing *relatively* mild symptoms. Which is to say that as I am sitting here typing at my kitchen table, it feels more like I am sitting on a boat in rough seas, but I am not completely incapacitated or bed-bound.

I am not a doctor. I do not play a doctor on TV. I cannot give you medical advice. I cannot tell you what medicine you should or shouldn't take. But I can give you some practical advice. Before you decide to take a medication, do your own research. Figure out if you can live with the risks and side effects associated with said medication. That must be balanced, of course, with the risks and symptoms of whatever condition you are treating. Also remember that "natural" treatments can have risks and side effects as well and you should make yourself aware of those as well.


For me, I have struggled with depression since at least my adolesence. I was first prescribed medication - Zoloft - to treat it when I was nineteen. I have lived with the *knowledge* that I will likely be on and off of anti-depressant medication for the rest of my life. So, about three years ago when it was time for another "on" period, I did not question my prescription of Effexor XR. When my doc told me not to go off of it suddenly, that I would have to taper down over a couple of weeks, I did not question that, either. But I can tell you now that I wish I had. I cannot say for sure that I will never take an anti-depressant again, but I can say for sure that it won't be Effexor. I am going to research alternative treatments, preferably nutritional treatments, now so that I will be better prepared to respond if/when the depression returns and hopefully be able to avoid pharmaceuticals. Pharmaceutical companies make money when people take medicine, not when they are treated and able to avoid medicine. That may just be the way of capitalism, but it certainly puts them and me working at cross-purposes.

Anyway, off the soapbox. A few of our neighbors got together and organized a block party for this weekend, so I am excited about that. Shamefully, we don't know many of our neighbors and this will be a great opportunity to change that. Community is a very important thing - and becoming more and more important every day. I am a doomer, after all. So, building community ties is a great, and hopefully fun, way to enhance our preparedness.

I'll try to get back on the Independence Days wagon full swing in the next few days.
Brooke