Sunday, May 12, 2013

Onions!

Last week, I wrote about our surprise May rain. Today, there is no more rain, only heat, surprise May heat: 99 right now and an expected 103 tomorrow. The flopped over onion tops called me outside into the heat anyway, and I have a hard time resisting the call of the vegetable, so I went out and harvested them.
Texas Legends, just after harvest.
Hybrid Southern Belles, just after harvest. 
I've never had success with onions like I did this year. After seeing my parents' gorgeous onions the last couple years, I ordered seedlings from their source, Dixondale Farms, then planted them right away when I received them in January in soil well-amended with compost and bonemeal. I kept them watered through the dry winter and spring.


In my garden that smelled like sweet onion salads, summertime picnics, and prepping for hamburger cookouts, I placed an old rack over my red wagon and created a portable drying rack I can roll in and out of the shed. The onions will dry out on the wagon-rack until the tops are wispy and the outer layers are silky wrappers. Since they're sweet onions, they won't last too long, so we'll be eating them in all sorts of incarnations around here in the next couple months.

Inside the shed, more garlic has joined the varieties I've already harvested. This week, I pulled up the Red Toch, a reliable Artichoke variety. Basque Turban and Belarus, early varieties I already posted about, are coloring beautifully as they dry.

Red Toch
Basque Turban, like other Turban varieties, gets pretty candy stripes that darken to purple when completely dry.
Belarus is beginning to get pretty color, too.
Back outside, under bird netting, Jewel blueberries are beginning to color. Summer is coming, and I'm hungry for it.


Thursday, May 09, 2013

My Saint Crispin's

"But if it be a sin to covet honour,
I am the most offending man alive." Shakespeare, Henry V
It's heavy, the air, with honeysuckle, sweet peas, and wet earth. Lightning keeps smacking the mountains, followed by the growls of thunder. Looking west out my living room window, I can see the crepe myrtle sagging under the weight of the fat drops, but through the rain, the sun, a washed tangerine, sets over the west hills. Everything glimmers gold. Along the canyon edge, each car is a slither-slide as it passes.

It's May 9th, and it is raining at my house. I'm not sure it is raining very many other places around here right now, but here it pours. I can't remember another May with rain. It's beautiful.

Tomorrow morning, my AP English Language students settle in at 7:45 in the gym. They turn off their phones, place them in envelopes, and hand them to the proctor. All along far edge of the gym, they line their backpacks and purses. The proctor gives each of them two sharpened pencils and a pen, as well as a sealed-shut exam labeled with their names and individual AP numbers. When the proctor says go, they've got an hour to complete 54 questions on five passages, assessing their rhetorical analysis skills, vocabulary, understanding of syntax, and advanced reading comprehension. After the hour is up, they get a 15 minute break. I tell them to jump around, do cartwheels, shoot some hoops, do anything they can to get the blood out of their butts after sitting for an hour and reading and bubbling, because, as soon as they sit down again, the hard haul begins.

The proctor and her assistants hand out two packets: one includes the essay questions and one the lined paper in which they're to write their essays. When the proctor says go this time, they have 15 minutes to read the seven sources for the synthesis essay. When the proctor says go the second time, they get to start writing. They start with the synthesis essay, an argument essay in which they have to respond to an abstract question in concrete form, including at least three of the seven sources in their argument. They have 40 minutes in which to write this essay. The second essay is the rhetorical analysis essay. Here, in another 40 minutes, they read a complex argument and explain how the author moves his audience towards his rhetorical purpose. And finally, the argument essay comes along, and students receive a philosophical position which they need to defend, challenge, or qualify in some way, all in 40 minutes. They have 120 minutes plus 15 minutes of reading time for three challenging essays.

And this year, my students are going to eat that test up, smile, and run up the rally stand steps as if they were Rocky making his way, two steps at a time, up the steps of the Philly Museum of Art.

They sky has changed as I've written. It no longer glows orange but a hot neon lavender. Even the trees look recolored; only the crepe myrtle stays black in silhouette and weighted.

I'm a jumble of feelings for my students. I'm so proud of their bravery and humor going into this test: today we sang Journey's "Don't Stop Believing" at the top of our lungs. Yet, I'm scared for them. My students' pass rate is never as high as I hope it will be, though it has risen every year I've taught the course. But this year, this year I think it is really going to happen. We've worked so hard. My students have written more, read more difficult texts, analyzed more, and challenged themselves more than they could have expected when they entered my classroom in August. One girl said to me last week, "You're killing me, Wenger." I asked her if it was worth it. "Absolutely. I'd do it again in a heartbeat."

Why does this test matter?

Most of my students live on incomes that qualify them for free-lunch waivers; for them, the test costs $15. For everyone else, the AP exam costs $90. Either way, if a student passes with a 3 out of 5 for most schools and a 4 out of 5 for elite universities, the student receives college credit for English Composition. In other words, if they pass this test they take in high school, they've paid either $15 or $90 for a credits that might cost them thousands in college.

Now, more than ever, my students are fighting for those credits.

And so, with windows wide open to let the thunder in, I have attempted to calm my nerves. First, I wandered outside to plant more summer squash, a sturdy open-pollinated variety, Dark Star zucchini. I had already walked the dog, so I played fetch with him in the rain. My heart was all zingy still, so I came inside and set out to mix up a Manhattan, my go-to drink, but ended up instead with a twist, replacing the sweet vermouth with homemade nocino (spiced green walnut liqueur). The drink has done its magic, letting my little tension springs free in my head.

There isn't anything I can do to help my students anymore. Tomorrow, they have to go into battle alone. I'm hoping that the thunder, rattling my house and ears and brain like war calls, is on their side.


Saturday, May 04, 2013

It's Starting to Smell

The Love-in-a-Mist is starting to bloom, which means it is also time for something else.



We have entered Allumania, the time of year all things allium start to go bonkers. 

Egyptian Walking Onions send up their curly tops against the fennel.
Belarus Garlic, just after harvest. It is one of my earliest-to-harvest garlics.
Today's haul of Belarus garlic.
Basque Turban, another very early variety, pulled a week ago and cleaned up today, ready to hang dry.
And, as if you didn't need another picture of Belarus, here is a close-up. So much more garlic to come!
The onions look better than ever: this is Texas Legend.
An elephant garlic sends up its scape in front of a sweet pea tower.
The elephant garlic scape.

Monday, April 22, 2013

On Art


Other people's good art works to inspire me. It makes me feel like I can write better, take better pictures, create better pottery and gardens and lessons. If the art makes me laugh, it makes me feel funnier. If it makes me cry, it makes me feel more alive.

Sarah Heller's "Waste Not" at West 6th Brewery, Lexington, KY
I know not everyone feels this way, and some, upon seeing something great, complain that they could never do that. Jealous, paralyzed, incapable: these are all words I've heard people use to describe themselves when they hear or see something great.

"I could never do that."
"I wish I could paint like that."
"This designer does things I can't do."

Yes, all those statements are true. You can't do that, paint like that, do what the other designer is doing because that is the way he or she works; you can only create the way you create, unless you tell yourself you can't. Then you can't.





All those people out there who have created beauty should prove something to everyone else: Beauty, in its many different forms, is createable. Get to creating.

Tuesday, April 09, 2013

Opening Day, Spring 2013: Keeneland



By a quirk of fate last week while I visited a friend for my spring break, we ended up with tickets to the private club at opening day of Keeneland's spring season. We were where we never expected to be: in the hats and high cotton.





What those tickets gave us were opportunities for space, for exploring the historic building, and most importantly, for being right up close to the horses as they sped past.





Whether I had bet on the race or not, my heart sped up and chest tightened each time the horses neared the finish line. The ground trembled and the crowd roared.










Despite the wealth that surrounded us in the club at Keeneland, throughout the rest of the campus, all sorts of people were enjoying the day. In fact, hundreds of college kids lined up to put their hats in the ring for scholarships funded by Keeneland. It's the nation's first nonprofit track, with all proceeds going back into the facility, equine research, and into charitable contributions to the community. 

During the Great Depression, the community built this facility on the site of Jack Keene's horse farm. Hal Price Headley, one of the founders, said about the opening of Keeneland:
We want a place where those who love horses can come and picnic with us and thrill to the sport of the Bluegrass. We are not running a race plant to hear the click and click of the mutuel machines. We want them to come out here to enjoy God's sunshine, fresh air and to watch horses race. ("Our Founding." Keeneland Racing and Sales. Keeneland Association, Inc. 2012. Web. 8 April 2013.)

Saturday, April 06, 2013

Weisenberger Mills: Midway, KY


 








Kentucky Grits
You will need:
2 cups whole milk
2 cups water
1 teaspoon salt
1 cup stoneground grits (preferably Weisenberger Mills' grits, ground by a water-turned stone at a fifth generation family-run mill on the Elkhorn in Midway, Kentucky)

To make the grits:
In a large pot, stir the milk, water, and salt together and bring the mixture to a boil over medium high heat. Once the milk mixture boils, stir in the grits. Reduce the heat to medium low. Cook, stirring occasionally, more frequently as the the grits thicken. Cook until the grits become more tender and the mixture is thick and creamy, adding a splash or two of water if necessary to complete the cooking. The length of time to cook will differ, depending on texture of the grits and how old they are, ranging from 25 minutes to an hour.

Serves four as a side dish to something else simple and good.

Here is what the dam looks like with the water moving: