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• August 2002 •
Cleaned Up, Cooled Down,
and Cropped Out
Query: I've noticed that some of the yards on my
block that used to be overgrown with invasives and neglect
are being cleared and landscaped. How can we reward our neighbors
and forward their commitment to their properties? I'm loving
the way these changes seem to make the whole block a friendlier,
prettier place to live. --Pleased on Philadelphia
Carrie: Surprising though it may seem to folks who
have green thumbs (natural or acquired), many people can grow
to adulthood without having ever formed an active relationship
to the plant world. Others may buy a house, but find their
schedules swamped; and when something gives out, it's the
yard work, instead of quality time with family, friends or
pets. Still others may not have the resources--energy and muscle
power (if they're old, sick or out of shape), money (for plants,
mulch and tools), and possibly aesthetic confidence.
Sounds like it's that thing about teaching people to fish
so they can eat every day that would most effectively promote
a truer greening of your Ôhood. Start up a group of experienced
gardeners. They can assist those neighbors that have shown
interest in improving their lots with advice; with extra mulch
(come on, you know you've got some big ol' pile of Takoma
Park's homegrown at the back of your driveway); with perennials
you've thinned or divided; with tool loans; and even with
a helping hand with the labor. Post signs announcing informational
get-togethers, or try creating a mentoring program where one
experienced gardener pairs off with a newbie.
You might even convince the neighborhood association to skip
their regular block party in favor of using that energy to
help one or two elderly residents put their properties back
into shape--followed by a picnic, of course. This could be
the start of a true grassroots community movement.
Query: I have guests coming to stay with me for
a week this August, and I don't have air conditioning and
they're from New England. I'm afraid they might melt. If it
were any other time of year, I'd be welcoming them with open
arms. But right now, it's too sticky for that much contact--if
you don't have AC. Should I break down and buy a window unit?
--Anxious Hostess on Allegheny
Carrie: While the truly hideous summer climate in
the DC region remains a surprise to much of the country and
the world, we locals know all too intimately the innate discomfort
of suffering through the sweltering heat and swampy humidity
from May through each October. You might wish to come clean
with your houseguests before they arrive. Let them decide
if they'd prefer to stay a hotel or motel while they visit
here. Perhaps they would like to rent a window unit air conditioner
for the length of their stay. If they spent the rest of their
trip downtown at the many federal and local museums, they
might not even mind the few hours daily spent in the undiluted,
unreconstructed sub-tropical hell we call the local climate.
Query: This is embarrassing. I didn't listen (though
everybody warned me), and I planted too much zucchini. My
pastor has actually pulled me aside to tell me to stop leaving
"presentsÓ in people's cars during Sunday service. My children
will run away from home if I try to feed them one more batch
of zucchini waffles or muffins. What can I do? --Zuked-out
on Houston
Carrie: Whatever else you do, don't let them rot in
the compost pile, or you'll have even more volunteers next
year. Here's a recipe that's sophisticated, simple and uses
lots of zucchini. Volunteer to bring enough for the entire
congregation to enjoy some one coffee hour soon. Credit for
this goes to Gail's Vegetarian Catering, so don't thank me--thank
them.
The Baron's Garden Vichyssoise
• 6-7 lbs. Zucchini, seeded and cut into one inch cubes
• 3-4 oz. Potato, peeled and cut into tiny dice
• 2 1/2cups light Vegetable Stock, or water • 1/2
cup of Basil, minced
• 1 tablespoon of sweet white miso, or 1 teaspoon salt
• Juice from 1/2 lemon Black pepper, to taste
• 1/2 cup Milk or Soymilk • 1/2 tablespoon Butter
(optional)
Cook the potato and the zucchini together in the stock. When
the potato is tender, turn off the heat. Add the remaining
ingredients and puree thoroughly with a hand blender, a food
processor, or a blender. Be sure not to overload the latter
two pieces of equipment, or you'll have fragrant, warm vichyssoise
splattered all over the kitchen. Chill completely, correct
the seasonings and serve. I like to garnish this with a fris?e
of basil.
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