Late Alaska Kayak + 2 Fall Salsa Recipes

Log wall on left almost finished

Despite the early start of winter, Mother Nature pulled a fast one. In late October and early November, temperatures rose to the low 40s during the day!  Never before have we been able to kayak on the lake as late as October 25.  We glided between and crashed through thin ice floes, which I find ridiculously fun.  In prior years, we enjoyed the companionship of river otters when the lake is partially frozen.  This year, none, but a rather sad visitor – a gray, first year swan, who apparently lost track of his or her migrating parents.  I don't think he/she will contribute to the gene pool.

 

Lake Ice Expanding

Despite the warm temperatures, the lake fully froze over on the 27th. Now we are locked in until the ice thickens enough to support walking, snowmachines, or ski planes. Silence. No more lapping sounds against the dock.  No more ducks. Then, a wet snow dumped 3-4 inches of slushy snow that  then turned to a steady rain for several soggy days.

We always have two lists of projects to undertake – outdoors and in.  Outside, we had fun clearing two sinuous trails through the woods to previously identified beetle-killed spruce trees for future firewood.  We identified 26 on one trail and 20 on another.  Each trail is about 6 feet wide to accommodate the ATV and trailer, with one or two wide circles so the vehicle can turn around.  Since this is a first growth forest, many of the trees are old and 2 + feet in diameter at the base.  One reader in Wisconsin wrote me, "Are those enormous BIRCH TREES ???"

Late October Sunset

Blowing snow and sharp north winds are challenges we endure each winter, so in the fall, we set up windbreaks.  We screw in transparent greenhouse plastic panels on the north and south sides of our upper porch, plywood panels on the work room, and create a front wall of firewood on either side of a "door" into the very full wood corral.  This month, Bryan thought of another windbreak.  He hinged a 4 x 8 ft plank of plywood to the north side of our back deck.  When vertical and locked, it blocks the north wind that freezes our faces in the hot tub.  I can still see the mountains, lake and woods to the east and west or I can fold it down for a full view on still afternoons.    If it works well, I will paint it next summer as a permanent fixture. 

Wrapped Run

The chickens get a wind break, too.  Each fall, we wrap the chicken run in 2-3 layers of plastic sheeting to block wind, rain, and blowing snow.  It is simple, cheap, and effective.  Although we always check them two or three times a day in winter, we decided to create a feeder that we could fill less often and that the birds wouldn't tip over.  So Bryan made two feeders out of 4 inch PVC  pipe attached to a wall vertically, with a  45 degree “J” shaped opening at the bottom.  This simple and inexpensive project has worked beautifully.

 

During the rainy days this month, I was inspired to try recipes for the green tomatoes that I harvested in September (we have a short growing season) and then ripened indoors in brown paper bags and boxes. (The ethylene is contained in the packaging and helps to ripen the fruit).

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Enjoy   

RECIPES:  Raw Salsa Verde and Roasted Tomato Compote (thicker) or Salsa (thinner)

SALSA VERDE

Ingredients:  

2 lbs green tomatoes

1 onion

½  to 1 cup of jalapenos (or milder peppers, if preferred), to taste

Juice of 2 lemons or limes plus zest or ½ cup vinegar

cilantro to taste

salt

Directions:

Chop the tomatoes, onions, jalapenos, cilantro, and garlic.

Dump in a food processor.

Add the citrus juice and/or vinegar.

Blend to a chunky or thin texture, as desired.

Serve an hour or so later, or refrigerate/freeze.

ROASTED TOMATO COMPOTE or SALSA

Ingredients:

2 lbs red tomatoes

1 onion

½ – 1 cup jalapenos or other peppers, to taste

4 garlic cloves

2 TBS honey or sugar

a drizzle of olive oil

Optional:  can sprinkle with dry herbs, such as Italian or dill.

Directions:

Preheat oven to 400/450 or broiler.

Drizzle the sliced or chopped vegetables with a little olive oil and then spread out  one layer thick in one or more roasting pans.

Since you are going to puree everything, cook until soft.  Depending on the size of your pieces, roast for 10 – 15 minutes or broil for about 5 minutes.

Cool. Pour the soft vegetables into a food processor.  Blend with a bit more olive oil.

Serve it as a thick compote with chicken or pork, or spread it on pizza dough (I do the latter).

Or thin it with vinegar as a salsa. The flavor is darker and sweeter than a raw tomato salsa.

Alaska February Midnight Evacuation + Snowmachine Deliveries

 The biggest excitement, if that is the word, in February required evacuation from our cabin at 3:30 am one chilly, dark night.  We experienced exceptionally high and gusty winds for two days, and in the middle of the night, the wind forced  chimney smoke back down into the woodstove and out into the cabin!  Because, as you may imagine, we keep a robust fire going this time of year, we couldn't just put it out.  After a half hour of open doors and windows in an increasingly smoky house, letting in temperatures below zero, we bundled up, grabbed two canvas chairs and headed over to the shower house, which has a propane heater (the heater in the guest cabin is broken).  

Hauling firewood

About 4:30, Bryan, bless his heart, ventured back into the smoky building wearing his N-95 mask to heat the coffee I prepped the night before. The warmth, comfort, and caffeine were welcome.  

When the fire in the woodstove died out, and light started bleeding out of the eastern sky, I ventured into the cabin myself to start the two day task of cleaning the ash, soot, and smoke that coated and scented every single surface in the building.  First I hauled outside every pillow, cushion and rug to air out, along with any outerwear that hung on hooks inside the doorways.  Then I grabbed a pile of rags, filled a bucket with soapy hot water, and started damp dusting from the ceiling on down.  About every five minutes I had to dump out black water and switch to a fresh rag.  I smelled like a fireman.  The second day, I did it all over again, as well as damp dusting the draperies.  Even today, a month later, I occasionally come across some item that I did not clean, like pillow cases when I changed the bed.  We called a friend who is a retired fire captain, to ask about anything else we should do in the future.  He recommended a product called Ozione, which one can spray in the air to “grab” soot particles and clear the air faster.  It is on the list for a spring purchase. 

Speaking of purchases, the end of February/beginning of March is when Roger delivers nearly two thousand pounds of supplies that we have stored on our trailer at Deshka Landing and/or asked an expediter to buy and deliver to him.  His arrival is the equivalent of Santa Claus.   Between hauler Roger and expediter Miranda,  their excellent organization and labor saved Bryan more than 50 tiring hours (7.5 hours x 4 round trips with his smaller sled + 2-4 hours of trail grooming before EACH trip + 10 - 14 hours of shopping, driving from Anchorage/Wasilla to Willow, shoveling off the trailer and loading the sleds.  Plus, they saved us fuel and wear and tear on the snowmachine and car and an occasional overnight visit when the weather changes. Their charges of about $800 / 50 hours = $16/hr.  Does Bryan values his opportunity cost more than that?  The answer is YES!  He was able to use that time for business, pleasure and exercise here.  We are very grateful for their services. Obviously we live a lifestyle of doing many things ourselves, but it is prudent to evaluate what can be outsourced. This is one that others can do better than we. 

In order to deliver everything in one 7.5 hour trip instead of two, Roger hauled two 11 foot long sleds filled with 10 big totes full of food supplies, plywood, gasoline, and propane tanks, and hired a man to haul a third sled similarly loaded.  He thought of several clever time/cost benefits, regarding the fuel. I love creative time management solutions like his!

Many of the supplies, like 150 lbs of flour, will last us for a long time.  Others were treats that we were out of, like yogurt and bacon.  Sadly, the expediter was not able to send out any fresh produce on that trip.  I miss crunchy veggies.  Those that I have canned and pickled for winter are pleasant, but...  To Roger and his wife I gave a box of books and videos that they might enjoy.  My home is small enough that I operate on the logic that “for anything new that comes in, something old must go out.” So maybe that delivery will be fun for them to open, too.   

Roger's arrival was well timed, because prior and subsequent weeks delivered white-out snow storms.  Heavy winds followed his visits and swept away evidence of trails other than our only neighbor's prescient trail stakes. 

Here the wind blew down at least one dead spruce tree (which ejected two 3-4 foot sections of top trunk dozens of feet away from where it fell).  Smaller branch debris litters the pristine snow.  For the first time in a decade, we found a layer of snow inside our outhouse (not from boots) and even blown between the screens and glass of our windows.  The food shed door is STILL buried by three feet of the white stuff.  Wind whistled between logs upstairs, creating a 13 degree temperature difference from bed to kitchen table.   As I write, I see snow blowing across the lake, etching and carving the surface until it looks like the craters and dunes on the moon.  

When skies are clear, it is a treat to notice the days getting longer.  Each afternoon we observe where the sun drops each day behind the mountains as it crawls north.  A date we mark with delight is when the sun is high enough in the sky that it crests above the mountains to the west of us, rather than dropping behind them.  Suddenly, we have longer days.  In mid-March, we have enough light at 7 am and 6 pm to see across the yard - quite a contrast to January, when daylight started at 9:30 am and ended at 3:30 pm.  

In February, I start seedlings under grow lights on shelves in our south facing windows, mostly slow growing herbs and cool weather greens.  By March I can start snipping small quantities of mustard leaves and cresses to top deviled eggs and sandwiches.  Because of our short growing season, I start hundreds of plants, with the goal of setting them out in the greenhouse and gardens after our last frost date, in mid-May.  The longer days, warming temperatures, and high winds all mean that our solar array and wind turbine provide all the electricity we need for our modest uses.  

A spider hole on the lake

One  intriguing weather phenomenon we have been observing up close is a large spider hole in front of our cabin.  If I understand correctly, the central hole is formed by a vertical tube of warmer water arising from a methane seep of decaying leaves in our shallow lake.  Snowmelt and overflow form long “arms” that drain into the central hole.  We see these on the lake every winter, in different locations each time, but this year one is so close that we have been able to watch it change.  We see the arms lengthen, and watch snow fill in the center hole after which the water warms and opens the hole again. Despite four foot thick ice all around it, the central hole is liquid as far down as I can reach with a seven foot avalanche probe.  This is obviously unsafe for people or machines, but it is an interesting reminder of of vigorous acts of life and decomposition beneath a frozen landscape.