Garden

Last weekend we had a wonderful turnout of helping hands in the garden. It was planting day and neighbors came out to get to work weeding, amending, pruning and yes, planting. Saturday morning turned out to be perfect weather for the work, with a light breeze and not the hard hitting heat.
We planted lettuce, peas, parsnips, beets, radishes, carrots, chard and much more! What a feast we will have available to us come this fall. For those of us who lingered, we were rewarded with a violin and piano serenade coming through a neighbor's window. I wish I had a sound bite on this page just to give you a feel for what we got to experience that morning. It was like none other and I have to say, it was a cohousing HIGH in my book!
Many thanks to the men and women of the community who helped.

Easy Cheesy - What's Not To Love?

It was La Querencia’s first Common Meal by the kids! It was George’s idea. After consulting with the parents, who all agreed, George asked for volunteers, got many enthusiastic participants, and the planning began.

The first task was creating the menu. All easily agreed on mac and cheese, chicken, salad and dessert (the last one was easy!). George googled “Easy Mac and Cheese,” and, lo and behold, up popped up a very easy recipe! There are just four ingredients: macaroni, cheese, sour cream and one egg. None of this Kraft box stuff for our community! George proposed ice cream sandwiches for the dessert, and everyone enthusiastically voted for those.

Prep work started yesterday after school, with the kids coming to the Common House to bake cookies. Fortunately, we had an abundance of cookie dough that had been sold to community members by several of the girls for their school’s fund raiser. Armed with ice cream scoops, trays and parchment paper, all took turns scooping the dough onto the paper, putting the trays in the oven and then, not so patiently, watching the cookies bake.

After a break for dinners at their homes, the gang reassembled for the great Ice Cream Sandwich Assembly Project! It got a little messy here and there, as the ice cream melted, but all was completed without a hitch.

George did the grocery shopping while the kids were at school. It was an early dismissal day, so when the kids arrived home, they all trooped down to the Common House to set the tables (34 people had signed up!), and combined the ingredients for the mac and cheese. It was off to play, then, with a return to the Common House at 5:00 p.m. for the finishing touches: filling the water pitchers, putting the salad greens in the salad bowls, putting all these plus the bottles of salad dressing on the tables and sautéing the chicken (already cooked and in bite-size pieces from Trader Joe’s) briefly in olive oil and mixing Trader Joe’s pesto sauce in with it.

Still a half hour to spare before 6:00! Belinda and Lilly, to fill up the time, choreographed a dance to do for dinner entertainment. The girls also practiced taking a group bow to acknowledge the “Three Cheers for the Chefs” that was sure to come from the impressed diners!

Show time! There was a special Chefs’ Table reserved for the crew. The food was hot and delicious, and everybody raved!

It was a fun evening, a great collaborative meal—and one that we’re all looking forward to having happen again!

Submitted by resident Pat L-B
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Loving Cohousing

I just love living in cohousing. Here is a glimpse of a morning here in our community:

I wake up to the sun shining through my windows and the geese flying overhead to rest in the ponding basin just behind our community. Getting the girls off to school, I visit with Heidi who has just come in from walking her dogs. Barbara is walking along the pathway and stops to visit as well. Samantha is trailing behind me and decides to stop and say good morning to the dogs. The morning air is finally cool and we feel at ease taking our time and enjoying the fresh air. more

Extracted from the Shultz family blog. Friday August 27, 2010

Hawaiian Marinara, Peach Upside Down... Fit for a Prince and Princess

What’s it like to cook dinner for 35 people? Well, actually it’s not bad—and to be truthful, it’s exhilarating and I’m coming down from a high! George and I cook twice a month (the community expectation is once a month, but we love to cook….), and I feel like this each time after we prepare a community dinner. Tonight we had spaghetti with a special marinara sauce (a recipe I got from a Japanese woman I worked with in Hawaii—go figure!), regular meat balls and veggie meat balls (thank you, Trader Joe’s, for both), tossed salad with veggies from the community garden, hot garlic bread, freshly grated parmesan cheese, and fresh peach upside down cake baked this afternoon by George.

Usually we do a lot of the prep work a day or two before the dinner, but this week our schedules were packed and we just couldn’t do it earlier. I did most of the grocery shopping yesterday on my way home from work and then started in on the sauce this morning around 8:00 a.m. I chopped the garlic and onions here in our house and then took that to the Common House to load into a big pot. Once I got the sauce put together and simmering, I set the tables while George picked the veggies from the garden and made another trip to the grocery store (eight more people had signed up after I had done the initial grocery run—fortunately, TJoe’s is just around the corner!). I showered and went to work, returned home around 3:30 and even got in a 45 minute nap before heading back to the Common House to finish the last minute things. George baked the cakes while I was napping so that they would still be warm when we served them.

Almost everything was ready when people poured in at 6:00 p.m. Michael helped George get the spaghetti in the serving dishes and tossed with olive oil while I ladled out the sauce. Without a shred of modesty, I say that it was all delicious! There were good conversations going on at each of the four tables. George plated the “late plates” for Joe and Heidi before Michael, Cindy, Jenny and Candy took over the kitchen for clean-up. I saw Chris wiping down the tables, even though he wasn’t on the clean-up crew.

People strolled on the walkway after the dinner, chatting. Jeff pulled Kara and Sean in Kara’s wagon, with the two of them looking like the Prince and Princess of La Querencia! The evening light started to fade, and Venus was lit up brightly up in the western sky. The squadrons of geese took off from the ponding basin (our own “Lake La Querencia,”) passing over our houses, with another squadron coming in for a landing. What a sight!

George and I went down to the pool about 8:15 to join a smaller group of residents, ranging in age from 15 months to 81 years old! Four year old Tessa wanted George and me to stand in the pool “right there” so she could swim over to us. Addie urged George to do an underwater flip—and he did! I tried it, too—and couldn’t!

So—that was my day in cohousing—and I know there are more to come! I can’t imagine living anywhere else.

Written by resident Pat Looney Burman
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Ice cream social... yummy!

A child plays in the front yard or grassy area with an older youth, while a parent or two or three neighbors casually gather to converse on a front porch. Generally there is a bit of a breeze. That breeze transports curry or basil, garlic or orange blossoms and the occasional swallow tail or variety of hummingbird across the yards. Yards are filled with Yarrow, Coral Bells, and Lavender, Artichoke, Basil, Peaches, Kiwi and Grape. A goose or two (or thirty) can be heard at the pond behind the houses, greeting their friends, or leading a gaggle of new chicks to water. If the day isn't too hot a friend or two will be collecting tomatoes, beans or potatoes or tending to a weed or two in the vegetable garden. The veggies will likely find themselves served up in some delicious community meal later that day, and nourishing the families.

There is plenty of work to be done, a new craft room requires some paint, a floor needs sweeping, a toy or two placed out of the stepping areas. All seem to be accomplished with quiet respect of sharing responsibility with others. Most often from a place of appreciation - for the homes, the neighbors, the quality of life.

Perfect? Heck no... there is the occasional conflict - talked out. The occasional misunderstanding - clarified. The occasional desire to be alone - respected.

When the weeds are all pulled (and often when they are not) there is a delicious, often amazing meal, simple and satisfying - shared with friends.

Some days there is a movie to share, a picnic and concert to attend and even delicious batches of homemade ice cream to try. All in all it's a really good life.

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Today, one of our elders passed away.

Posted with permission from Tierra Nueva Cohousing community.

Today, one of our elders passed away. Tierra Nueva Cohousing has had other elders cross over in our early days, but Ken has been with us for our entire 12 years of living here. He was a staunch purveyor of World Peace, always bearing witness in any discussion involving conflict, as an advocate for peace. The children of Tierra Nueva adored Ken, as he was fond of reading them stories in our Common House library. Today, a table in the Common House has a photograph of Ken reading to young Aiden, who shared the same birthday, surrounded by roses from our cutting garden.

I was baking bread this morning, just adding flour to the sponge and could see outside my window a tender scene. Ken's wife was being hugged and held on the pathway, by another neighbor. This touched me so deeply. A simple gesture that says so much about why community is important. Why we do the difficult work of relationship. To be here for one another no matter what. To be present for one another through thick and thin, through both joyful times and times of grieving.

This is how a community's heart beats.
PattyMara

ps: something that I thought of later today, about Ken, I saw Ken every morning (their home is very near ours) as he walked to the mailboxes to pick up his newspaper. Very often I was out in our yard gardening. Whenever he passed by I would say "Good morning, handsome!" and he would light up with a big smile. And like clockwork he would reply "Good morning, beautiful!" And every time he said it, I believed him. What a gift.

Community continues to nurture the garden

Thanks to Violette along with Sean and Lilly who helped to fill a new raised bed with topsoid and compost. We then planted lots of sweet pepper plants and a sunberry plant. We also mulched the new plants with hay.

Thanks to Jenny who comes out every morning to help me water the garden beds.

We had a truckload of base rock and a truck load of compost delivered yesterday.

The day before Bryan and Valerie picked up 3 bails of hay so all the new plantings can be mulched. This will help keep the soil moist during the days of baking sun and drying winds.

Just before the rain we also scattered cover crop seeds/beans out by the west fence. We will put the plants to work to enrich the soil so it can be planted in the fall. There are black-eyed peas, fenugreek, and cilantro.

Thanks to everyone for eating the lettuce. Remember to leave an inch or two above the base/core to give it a chance to grow back. It may get too hot for some of them to grow back, but there are a few heat resistant lettuce varieties that might produce through the summer if we are lucky. The new raised beds have mesclun mix sprouts already. There are 14 different plants in that lettuce mix. Once they look like baby plants they can also be harvested, again by snipping the leaves but leaving the roots and core behind. That way they will grow back and keep on giving.

Rebecca

So progress in the garden marches on

A big thanks to Jeff for filling in the space between the small raised beds with base rock and filling the large raised beds with top soil.

Thanks to Dr Don for mowing the weeds along the west fence and to Jenny for planting her tomatoes along the north fence. George pulled some enormous weed roots. Joe and Sean smashed some pumpkins to add to the compost.

Bryan diligently worked on the irrigation both Saturday and Sunday.

The herb spirals are planted. The tomatoes survived the rain and wind.

The plea for help is to have someone water the non-irrigated garden beds. The best time to do that as the weather gets hot is early in the morning. As soon as the irrigation is complete it will be automated. I would just need help on the days I go to work, which is Mon-Fri and call weekends. Hopefully the irrigation will be done by my next call weekend.

Please let me know if you are free to help me with that chore. I will show you the place that need watering.

There is lots of lettuce in the long beds ready to eat before they bolt or turn bitter. There is also red Russian kale, spinach, and chard. The herbs in the herb spiral are newly transplanted, but should be ready for use soon.

Spend some time enjoying the garden http://www.youtube.com/watch?v=Fojs69sJLAM

Thanks

Rebecca

Garden 2010

How does this sound? Get more physically fit in the great outdoors, boost your self esteem by accomplishing a task that benefits yourself and your community, decrease your carbon footprint by growing your own food and thus eliminating the fossil fuel requirements of food processing and transportation. All of this adds up to working to be more healthy and enjoying the benefits of your efforts.

We will be receiving a delivery of base rock tomorrow to put down paths in our community garden. Tomato, eggplant and sweet pepper starts are doing their thing on the window sill.

Next weekend is 3 days long for many of us. What a great opportunity to dig out the planting areas to grow our own food this year. There will be tasks for all levels of physical strength, age, time restrictions, dirt phobia, and familiarity with gardening.

Next season's garden has the potential to be beautiful, bountiful, and to make us greener and healthier.

Please harvest TODAY: heirloom cutting lettuces, carrots, beets, celery

What we have to look forward to: spinach, chard, tomatoes, eggplant, sweet peppers, potatoes, sweet potatoes, popcorn, summer squash, winter squash, melokhiya, herbs, heat resistant greens (spinach substitutes), ground cherries, grains, capers, sunberries. And much more. A mix of perenials and annuals so we can have food crops growing year round. We are blessed to live in a climate that supports the ability to have our own sustainable garden.