If only we had more of these


My guess would be that there are very few stiles remaining in America, though I also would guess that there were never that many in the first place, except possibly in New England. Most Americans probably don’t even know the word. Even I, born and raised a country person with roots in the Appalachian Highlands, know the word only from English literature.

I encountered this stile yesterday on one of the hiking trails at Rocky Knob, which is one of the camping areas along the Blue Ridge Parkway. It’s near Floyd, Virginia. The guide sheet for the Black Ridge trail calls it a “ladder.” Had the guide sheet used the word “stile,” few would have understood the instructions for getting across the fence (though the use of a stile is pretty obvious once you see it).

The near-loss of the word says a lot about our cultural loss. I’m guessing that city people these days walk far more than country people do. Cities have walking infrastructure; rural places have lost it. In my day, I’ve gone over and under my share of fences. But yesterday was the first time I’ve ever encountered a stile outside of a novel. Needless to say, I was delighted. There actually are two stiles — one leading into the pasture, and the other leading out.

The Black Ridge trail at Rocky Knob, by the way, is a remarkable little trail. It’s only 3.5 miles, but it has some of everything — deep woodland beside a small stream, a wee ford where you might find stepping stones if you’re lucky, highland meadows, cows, old farm roads worn deep by erosion and by the wagon traffic of many years ago, and the crossing of a ridge with views to both north and south. It’s all very Shire-like and picture perfect. I could imagine running into Frodo (out gathering mushrooms) or even Gandalf (surveilling the trouble afoot caused by Saruman’s agents inciting Trump supporters by telling them lies) at any moment. We’d have plenty of work for Gandalf in these parts these days.

Speaking of words, the Park Service employee who gave me the guide sheet and pointed to the trailhead said, “If you come across any cows, they’re innocuous.” That pleased me greatly, though it might have frightened those with poorer vocabularies. Probably as few Americans are familiar with the word “innocuous” as with the word “stile.”

Scratch a Park Service employee, bless them, and you just might find a lover of literature.

The word “innocuous,” by the way, comes from the Latin word innŏcŭus, which means “un-noxious,” or “harmless.” French cognates include noceur and nocif. But I suspect that the word “innocuous” came to us directly from Latin, since the words sound just the same. Related English words include “innocent,” and, of course, “noxious.”

While we’re at it, “stile” derives from the Old English word stigel, which is related to the word “stair.”

Readers in Britain: If you have nearby stiles, please send photos!


⬇︎ Update 1: A reader in the South Downs of England has sent these two photos of stiles, which she says are common in that part of England. I can’t say that I have ever seen anything like it. I think I’d call them plank stiles. Thanks for the photos!



Update 2: This Mother Goose rhyme has been running through my head all day:

There was a crooked man, who walked a crooked mile.
He found a crooked sixpence upon a crooked stile.
He bought a crooked cat, which caught a crooked mouse,
And they all lived together in a little crooked house.


A portrait of the deceased


Not infrequently, living things from the garden are almost too beautiful to slice and eat. And yet, that’s why we grow them. Their existence is ephemeral. They’ll soon be lost and return to dust whether we eat them or not. The existential implications of that are horrifying. We share about 20 percent of our DNA with plants such as our cousins the tomatoes.

I was about to slice this tomato for supper, but, because it was so beautiful, at least I took its portrait first. In an image, it lives on. The background is cashmere.

Setting hens


It doesn’t happen all that often, but every now and then a hen takes a notion to set. This young lady is a year and a half old.

There are a number of remedies for “breaking” hens of setting. Having tried it, I would testify that it’s not worth the fight. Broody hens are remarkably fierce and are not to be messed with. Eggs get broken in the fight. Plus, I figure that allowing the hens to live according to their instincts is part of the deal. She should get over it in another couple of weeks. I’ll throw the eggs away, but I can afford the eggs.

There is no rooster here, so she is wasting her time. Not that she’s ever in a hurry about anything.

Dieting without being hungry



Rump roast plus some less-guilt-inducing things. Click here for high-resolution version.

In eleven years of blogging here, I don’t think I’ve ever written about cooking beef before. I’m 98.6 percent vegetarian, but diets change things (for a while).

During my adult life, my weight has bounced back and forth from about 147 to 157 pounds. Why it bounces is easy to explain: If I weigh 147, I gain weight. If I weigh 157, I feel fat, and I start dieting. My motivation for my current diet, however, though I did feel fat, is getting ready for doing some traveling and hiking in the Scottish Highlands near the end of this summer.

As an experienced dieter, my rules are simple: Keep carbs down. But keep protein, potassium, and fiber up. Concentrate on low-inflammation foods (beef is not one of those). My maximum daily calorie consumption while dieting is 1,200. The calorie rule could be honored, of course, on my usual lacto-ovo vegetarian diet. It would just mean eating less of the usual things. But I’m afraid that a 1,200-calorie diet of the usual things would leave me deficient in protein, potassium, or fiber.

Fortunately, I don’t have to diet often. Once I’m at the lower-level marker of 147 pounds, it takes me more than five years of eating whatever I want to get me back up to the red line of 157 pounds. Nor do I have to obsess about weighing myself. My belt tells me all I need to know. I resort to the scales only to confirm that I’m back at 147 again. Then I eat whatever I want and repeat the cycle.

The easiest healthy way I know to get 60 grams of protein a day while meeting a reasonable potassium and fiber target is to concentrate on fish (or meat) and low-carb vegetables. After eating enough beef to meet the protein target, and enough broccoli and fresh tomatoes to meet the potassium and fiber target, I’m foundered long before the calorie maximum is reached. Grilled salmon is my main source of protein on this diet. I grill two pieces at a time — one for today, and one to put in the fridge for a salmon-vegetable curry tomorrow. Beef is just a novelty. After one meal, I’m sick of beef, even though I have leftovers to deal with.

Since I’m also hiking to train for the Highlands, it won’t take long to get back to 147. Then, once I’m in Scotland, it’ll be all about oyster bars, ale, and potatoes, calories be damned. And I’ll be on my way to 157 again.

Walnut pâté



Raw walnut pâté in pocket bread, cucumber slaw, homemade refrigerator pickle, garden tomato. Click here for high resolution version.

A good maxim for good health would be, eat more walnuts. Believe it or not, here in the Blue Ridge foothills, I can sometimes find local black walnuts for sale in late summer. You have to know whom to ask. Walnut trees are common. There are a few people in these parts who (like me) hate to see walnuts go to waste (though the squirrels rely on them) and who (unlike me) are willing to do the work of shelling them. They fetch a good price, too.

Otherwise, if you buy walnuts from California, you need to buy from a source that sells a lot of them, to be sure that they’re fresh. Whole Foods sells excellent walnuts in bulk. Trader Joe’s has them pre-packaged, and at affordable prices. Store them in the fridge, and keep them sealed against oxygen.

To make walnut pâté, first soak the walnuts for at last an hour to soften them. Purée them in a food processor. I add a dab of tahini to hold the purée together. After the walnuts are mushed up, pulse in some onion and celery and seasonings, but leave the onion and celery a tad coarse.

I love bread, but if I always had it, I would gain too much weight. When the craving for bread becomes irresistible, I sometimes make myself one flatbread. It’s easy. The people of India are the best at it. Just watch a YouTube video to see how it’s done. I use nothing but flour and water, and I bake the flatbread in a dry skillet. It doesn’t always “pop,” but I’m much better at that than I used to be.

Though the pâté in the photo was incredibly tasty, it was the tomato (one of the first ripe ones of the summer) that blew me away.

If you’ve got too much of it, baba ganoush it


Are we tired of squash and okra yet? It could happen.

Baba ganoush is not just for eggplant. Any vegetable that likes to be roasted can be turned into baba ganoush. This one is made from roasted yellow squash and roasted okra.

Are we tired of pesto yet? I hope not, because the basil is the most vigorous thing in the garden now that the usual July heat stress and water stress are setting in.

This was a very rich meal. I couldn’t eat it all.

The elusive okra bloom



An okra flower. Click here for high-resolution version.

I have been trying to get a photo of a fully open okra flower, but I still have not succeeded. Okra is a relative of hibiscus, and its flowers are much like hibiscus flowers. The photo above, of a not-yet-fully-open flower, was taken at 9 a.m. two days ago. At 8 p.m. the same day, I returned with the camera expecting to see a fully open flower. Instead, the flower already had wilted. I’ll keep trying. Okra flowers, I think, are the most beautiful flower in the vegetable garden.

I’m also doing my best to understand the morphology of how the okra flower relates to the okra seed pod (which is the edible part). That, too, is going to require more observation.

A note on flower photography: A tripod is almost always necessary, otherwise blurring occurs when maximum sharpness is needed. Wind is often a problem and also can cause blurring, because narrow apertures (and therefore longer exposures) are often necessary to manage depth of field. I usually shoot flower photos at different aperture settings, then determine in Photoshop which aperture setting worked best. The idea is to get the objects of interest sharply in focus, while blurring secondary objects that are closer to, or farther away from, the camera.


Blooming elsewhere at the abbey. Click here for high-resolution version.

Two theories of gardening



A thriving squash plant, with lots of room and some pampering. Notice how dry the soil is.

I’ve already learned a lot from my experiments with this year’s garden. As I’ve mentioned in other posts, my plan this year was to plant sparsely, leaving plenty of space between things for cultivating and for weed control. This type of gardening also is water-frugal.

One of my favorite gardening books is Gardening When It Counts: Growing Food in Hard Times, by Steve Solomon. This sparse, water-frugal type of gardening is what he recommends when life depends on your garden. I believe I am sold.

That’s not to say that a hard-working gardener with irrigation cannot pack a garden densely and get great yields. But I’m not a hard-working gardener, and this year I resolved to not do any irrigation.

May was a wet month with 8.69 inches of rainfall. June has been dry, with only 1.29 inches of rain in the last 17 days. Gardens really ought to have an inch of rain or more per week. So we are on the dry side. But, so far, nothing in the garden is showing signs of water stress. Weed control has been easier now that the weather is dryer. The plants, with little competition from weeds and from other plants, seem to be pulling enough water from deeper in the soil without any problem. My yields have been terrific. And insect pests, so far, have not been a problem.

I think I’m also realizing that a productive garden is not just about soil and water. It’s also about sun. No plant can make a lot of vegetables without a lot of leaves and a lot of sun to do the metabolism. So sparse gardening also gives plants plenty of room to spread their leaves and get their sun. Soil, sun, and water: the sparse-garden theory is all about not forcing plants to compete with other plants for what they need. That makes sense to me.

Roasted okra


Okra roasts beautifully. The seeds are tender, but with a slight crunch. They’re a bit like fresh corn kernels, or fresh peas. If seared and not overcooked, I think okra would be great in curries. I also want to experiment with using okra as a thickener in sauces for stir-fries, avoiding the dreaded cornstarch.

Refrigerator pickles


It takes 10 minutes or less to make a quart of refrigerator pickles — just long enough to heat some vinegar and sugar, throw in some spices, and pack the jar. Three days’ worth of cucumbers from four flourishing cucumber vines yielded enough surplus cucumbers for two quarts of refrigerator pickles.

If you Google, you’ll find plenty of recipes for refrigerator pickles. It’s an easy way of preserving cucumbers that are meant to be eaten within the next couple of weeks.

I cut the first okra this morning. The squash are just getting started.