Gardening Tips for April from The English Lady:

You may consider the dandelion (pictured above) a weed but, in fact, its young foliage is delicious in salads Photo by Jan Ledermann on Unsplash.

Those April showers that come our way
They bring the flowers that bloom in May
And when it’s raining, lets not forget,
It isn’t raining rain at all, its raining violets

April is the month of activity in the garden, and our old nemesis, the weeds, are beginning to rear their heads, so before we actually begin to extract the little devils before they get too large or strong, I feel that I must point out the benefits of many weeds.

Nettle, for example, are food for butterflies, clover extracts nitrogen from the air and fixes it in the soil and oil from jewel weed soothes poison ivy rash. Whilst the young foliage of dandelions is great in salads and when cooked tastes like spinach and is healthy as it contains many nutrients.  Not to forget to mention that our songbirds and other wildlife depend on weed seeds as a food source.

But let us return to the actual weed-pulling, weeds must be pulled gently so the weed and roots do not break for when this happens thousands of weed seeds will reseed and you will find yourself with an endless cycle of unnecessary weeding. When careful weeding has been accomplished I suggest applying an organic weed pre-emergent, with a corn gluten base by Bradfield organics.

ROSES

Photo by Bailey Chenevey on Unsplash.

Plant bare root roses at the end of April and container roses in mid May.  Add manure with a fine bark mulch about one foot from the base of the roses not now but in the middle of May. Check my March tips to refresh yourself on pruning roses.

Be careful clearing winter debris from around rhododendrons, mountain laurel and azaleas, these evergreens have shallow roots and you do not want to chance the roots being exposed. If the winter weather did indeed erode soil around any roots, add a few inches of soil to cover the exposed roots, at the same time resettle the plant in place and apply manure and fine bark mulch as well as some peat, which evergreens enjoy at the beginning of May.

In late April, plant gladioli corms at two-week intervals so that you will get a succession of bloom.  Planting the corms eight inches down; the extra depth helps keep the heavy blooms erect.

The Red Lily beetle is rearing its ugly head therefore I suggest applying organic Neem oil on the Lilies when they are about four inches above ground to help prevent and deal with this infestation.

SOIL SOLARIZATION

This is an effective way to control many soil borne problems, specifically the tomato blight that causes fruit rot. Covering the soil with clear plastic at the end of April, for one to two months can generate high enough temperatures in the top six to 12 inches of soil to kill pests, nematodes, weed seeds and many disease organisms like the tomato blight.  This process has proved invaluable for home gardeners and the beneficial effects seem to last for several seasons.

To solarize, dig a trench several inches deep around the bed, and spread a thin, clear plastic film (1-4mils) over the bed.  Press the plastic into close contact with the soil and seal the edges by filling the trench with soil.

MAINTAINING AN ORGANIC GARDEN

I urge you to throw away any pesticides and herbicides; they have the same effect as second hand smoke on you, your children and pets.  I am covering the state with my lecture on Garden Earth to reconnect people’s hearts, hands and minds with the nourishing energy of Mother Nature’s Life giving gardens. 

I am teaching people how to create a beautiful landscape but more important how to maintain it organically. That has always been the philosophy of my family’s heritage in landscaping and the same modus operandii is carried through in our company. Check ‘what to use in the garden ‘ on this website for all organic product sources.  

Manure all the borders with composted manure in bags from the garden center or aged manure from the bottom of the farmer’s pile. Mulch with a fine brown hardwood mulch, and in the vegetable garden when it comes time to mulch, mulch with manure which will not ‘cap’, meaning it does not form a crust like other mulches and therefore air and water can get through to the roots of the plants where it is needed.      

If you did not apply an organic grub control on the grass in March, apply now to keep the grubs down and cut down on the mole population.    

The soil is the most important component of the growing business; compost, organic manure and peat amend the soil to rebuild its structure. The ratio is one part compost to three parts manure and applies peat to the planting mix in the ratio of one part peat to three parts manure when planting evergreens. 

Good soil structure assists with drainage, prevents compaction, and the rich nutrients that is the result as these amendments break down encourage the soil animals beneath the surface to work at full capacity. In a light soil such as sand, humus binds the sand particles together and in heavy soil such as clay it keeps the clay particles apart making room for air and drainage.  Other humus forming materials are leaves and seaweed tea which we will have for sale in the two few weeks has a root growth hormone, which assists plants to form a strong root system.   

Conditions in April are very favorable for new plant-root development, so with this in mind, transplant evergreen shrubs and new evergreens can be planted at the end of April.  With the organic manure and peat with the topsoil in the planting hole in the ratios I mentioned above. Give the roots a work out before planting to release them and open them up so the roots will reach into the surrounding soil for nutrients and water and will not dry out in the heat of summer.    

Organic fertilizer contains blood meal, bone meal, seaweed, poultry litter and natural grains. The bulky organic amendments mentioned above must be incorporated into the soil to improve soil texture and structure and many of the necessary nutrients to plants. 

Before and a month after you have applied the bulky amendments of manure and compost, test the soil to see if there are still some nutrient deficiencies, particularly in clay soil and correct these with some organic fertilizers. Its always better to under fertilize so go sparingly but do not be cheap with the bulk amendments.

When I moved into my farmhouse on the shore 14 years ago, I found soil that was sandy, which is good for drainage but without nutrients.  I began adding a few inches of manure to all planted borders in April, July and October and today when I put a spade in the ground to check the color of the soil in spring, it’s ‘black gold’. 

If you have used chemical fertilizers in the past, many of the soil organisms that play such an important role in maintaining natural fertility will have died off.        

The major plant nutrients are nitrogen (N), which promotes healthy leaf growth, phosphorus (P) for healthy root growth, and potassium for flower development and ripening wood. Other important nutrients are required such as sulphur, magnesium, calcium, boron and iron, but in lesser amounts.  The organic fertilizer provides all the important nutrients listed above.  When buying the products read the labels — if there is a word you cannot pronounce; it’s a chemical so do not buy it.  

The amendments and organic fertilizers are of plant and animal origin so gloves should be worn when using them as bacteria is present in them.  These bacteria are great for the plants and the soil but not good for your health.  These products tend to be slow acting; gradually making the nutrients available to the plant and the rewards are infinite.

Organic fertilizers are applied in spring around mid to late May when the plant has about six inches of growth; this allows for the fertilizer to become active when the plant is growing most rapidly.  Avoid applying fertilizers after the end of July as new growth may not go dormant before winter and the plant could suffer damage.  

As well as the amendments of organic aged manure, peat and/or compost you can incorporate an organic root development enhancer like the seaweed tea by soaking the top four inches of the soil around the base of the trunk when planting trees and shrubs.  Top dressing organic fertilizers are scattered over the soil surface and around the base of the plant, avoiding the foliage. 

Organic soil enhancers like manure and seaweed tea, when applied to the soil, are most quickly absorbed by plants and are especially useful for container planting and these teas are excellent for feeding throughout the growing season. Foliar (aka leaf) feeds with the teas are a quick-acting tonic and are useful in supplying nutrients to plants especially in the heat and humidity of mid summer.  

April is the time to tackle a new lawn or patch seed, use only good quality seed and organic fertilizers.   

DAFFODILS

The daffodils will soon be in bloom and when the bloom has past, do not cut the leaves of any of your spring flowering bulbs, the leaves send down energy into the bulbs to store for next season’s nutrition. 

WHEN TO PLANT ANNUALS

Do not be lulled into complacency with a few back-to-back warm days; we can still get a frost and I caution you not to plant annuals until Memorial weekend.  Do not cultivate around the perennials in the borders until mid May. Do not panic if you were not able to get the April tasks done until May, your garden will wait for you and the constancy that is Mother Nature will continue to keep your patch of earth flourishing. 

Enjoy the pleasure of being outdoors in warmer temperatures, inhaling the pungency of awakening soil and experience the connection with growing things. Do not overdo it; warm up the body before the garden labor and stay well hydrated with lots of water. We are inexorably entwined with the earth and know that even the smallest gesture of a garden has positive rewards and the effects not only on you but our planet. 

I’ll see you in your garden in May.

Contact Maureen at maureenhaseleyjones@gmail.com

About the author: Maureen Haseley-Jones, pictured left, is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, ‘The English Lady Landscape and Home Company.’ Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.

A la Carte: Celebrate the Season with Spring Green Spaghetti Carbonara

Lee White

There was snow in parts of Connecticut, Massachusetts and Pennsylvania, according to friends and family who live in those places, but not here (crossing fingers here for the next month or so). But there has been rain, and lots of it, for the beginning of April. Now it has been glorious, except for that night that dropped to 28 degrees. 

But to me it is spring.

I bought a large flat of pansies and a new garden trowel and will put them in my little plot of land in front of the porch.

Birds are busy. At friends in Madison, a dozen red-winged blackbirds were looking for some swampy areas with tall grasses to nest.

I have a very tall sort-of evergreen that is at least three stories tall. All kinds of tiny birds, sparrows, finches, wrens and chickadees consider this fluffy slim tree a high-rise and are nesting together. In a week or so I will put out hummingbird feeders, but if I don’t get them this year, my seventh year, I will consider they found a better place after their sabbatical.

In any case, I saw this springy recipe in Food Network magazine. I love carbonara, and I like the fact that Ina Garten has lightened it up a bit and added lots of vegetables, making it like a spaghetti primavera. It is yummy.

Spring Green Spaghetti Carbonara


Adapted from Ina Garten’s recipe on Food Network magazine issue of April, 2021
Yield: serves 6

Kosher salt and freshly ground black pepper
12 ounces spaghetti
½ pounds snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas (what I always use now)
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoon good olive oil
8 ounces small-diced pancetta
½ cup heavy cream
2 large eggs
3 large egg yolks
¾ cup freshly grated parmesan cheese, plus more for servings
5 scallions, white and green parts, thinly sliced diagonally
¼ cup minced fresh chives, plus extra for serving
Zest and juice of one lemon

Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain pasta and vegetables together.

Meanwhile, heat oil in a medium (10- to 11-inch) saute pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned, Transfer pancetta to a plate lined with paper towels and set aside.

While pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour water out of the bowl.

Put the cream, eggs, egg yolks and ¼ cup of the reserved pasta sauce water into the bowl and whisk to combine. Immediately add the hot pasta and vegetables and toss with tongs for a full minute of two until the pasta absorbs the sauce. Add enough reserved pasta water to keep the sauce creamy. Add ¾ cups parmesan, the scallions, chives, lemon juice and zest, 1 tablespoon salt and 1 teaspoon pepper and toss well.

Add pancetta, sprinkle with salt* and serve hot, topped with extra chives and parmesan.

*I tend to under-salt. That last sprinkle of salt might not be necessary Taste and decide yourself.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years, but now lives in Groton, Conn.

A la Carte: Savor a Hint of Hungarian with Chicken Paprikash

Lee White

Last Saturday night, for the first time since March of 2020, I had dinner inside a  restaurant. My stepdaughter, who is bicoastal (spends two weeks in Boston and the other two at her home in San Francisco), drove down and we had dinner at the Water Street Café.

My friend Amy is chef-ing there while owner/chef Walter Houlihan rehabs from a broken leg, and Walter’s wife, Stephanie, is hostess-ing. Mike, one of my favorite waiters in the whole world, took care of the two of us. I teared up to see them again. 

I have lots of friends, who will not eat inside a restaurant yet, and maybe never will. But I myself feel safe enough and want so much to help my restaurant owners and waitstaff friends. I am not sure any organization has suffered as financially during the pandemic.

For the next few weeks, though, it is back to cooking in my own kitchen. I looked through my pantry and freezer and remembered that my husband used to make chicken paprikash. I looked for his recipe among my columns but, alas, I’d never written about it.

I went onto the internet and found a recipe that looked just like his. While this one is for the slow-cooker, he used to make it in a big Le Creuset lidded pot. If you make it in the InstantPot, use the “sauté” button to sauté the chicken, onions and spices; add the broth and pressure cook it for about 20 minutes. Reduce the liquid at the end on “sauté.” 

Slow-Cooker Creamy Chicken Paprikash

Adapted from Tablespoon.com
Yield: 4 to 6 servings

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
4 chicken breasts
1 teaspoon salt
½ teaspoons freshly ground black pepper
2 teaspoon olive oil
2 medium onions, halved and cut into 1/4-inch slices
4 cloves garlic, minced
3 tablespoons sweet paprika
¼ teaspoon ground red pepper (cayenne) or 1 habanero chile, seeded
1 ½ cups chicken broth
2 tablespoons cornstarch
2 tablespoons water
1 cup sour cream

Spray large slow cooker with cooking spray.

Season chicken with ½ teaspoon salt and 1/4 teaspoon of pepper; in 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until brown on both sides. Transfer chicken to slow cooker.

In the skillet on medium heat, add onions and cook about 4 minutes, stirring frequently. Add garlic, paprika, red pepper and rest of the salt and pepper; continue to cook and stir for about 1 minute. Transfer to slow cooker. Add chicken broth to skillet, scraping any brown bits on bottom of skillet. Transfer to slow cooker. Cover; cook on low 5 to 6 hours or until juice of chicken is clear when thickest part is cut to the bone (at least 165 degrees). Transfer chicken to serving platter and keep warm. Increase slow cooker to high.

In a small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid with whisk. Cover; cook about 5 minutes, until hot.

Serve chicken and sauce over buttered noodles.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years, but now lives in Groton, Conn.

A View From My Porch: Epic Poems of Folk and Rock, Part I

In this essay, I posit that many works of contemporary folk and rock music are the natural successors of the epic poems of antiquity. In support of that hypothesis, I begin with a brief review of the epic genre; and then, discuss a few contemporary works that I feel meet the epic standard. 

The Epic Poem:

An epic is a long, narrative poem that chronicles the extraordinary deeds and adventures of courageous men and women. The earliest epic poems generally had no discernible author, and were probably developed in the pre-literate era. Those epics were conveyed orally, usually in brief episodes, either to an audience, or to another storyteller. However, epics were also created by a clearly-identified author. 

At the Mindszenty School, where I was a college prep student many years ago, we studied epic works of both sorts. 


First page of Beowulf in Cotton Vitellius A. xv. Public domain.

“Beowulf” was written anonymously in old English, and set in the 6th century in what is now Denmark and Sweden. The hero, Beowulf, came to the aid of the Danish monarch, whose kingdom had been terrorized by the monster Grendel, who was notable as a descendent of Cain.

Although losing some of his warriors to Grendel, who then drank their blood; Beowulf finally slays the monster in a bloody encounter, and hangs the monster’s arm and claw over the rafters of the king’s great hall as proof of its death.

In a final act of heroism, Beowulf also kills Grendel’s avenging mother, though requiring a magic sword. 

The “Odyssey,” which is a sequel to Homer’s “Iliad,” is a Greek epic poem, written near the end of the eighth century BC.  The poem relates the activities of Odysseus, the hero, during the final year of the siege of Troy, and his 10-year, and epically perilous, journey home to Ithaca, after Troy’s fall.

We also considered Milton’s 17th Century “Paradise Lost,” but, absent a monster, and temptations from three sirens, the expulsion of Adam and Eve from the Garden drew only limited interest. 

Clearly, the most noteworthy characteristic of an epic poem is its length. The “Odyssey” has 15,000 lines., “Paradise” over 10,000. Further, the epic hero (or heroine) is a great warrior, and willing to engage in intense combat.   

In the following compositions, the title is followed by the author’s name and the publication date. A second name, when included, is, in my opinion, the best cover artist. A single name and date indicate that the author also performed the work. 

I provide context for each work, and include abridged lyrics. I took care in my abridgement to ensure that the song’s sense and message remained clear. The original lyrics, in their entirety, are available on the internet.

I’ve included a song by Woodie Guthrie (see number III below), who is considered one of the most influential figures in American folk music. School children are often introduced to Woodie with his song, “This Land is your Land”.

1. “The Wreck of the Edmund Fitzgerald” — Gordon Lightfoot (1976)

Album cover of ‘The Wreck of the Edmund Fitzgerald’ by Gordon Lightfoot. This image qualifies as fair use under the copyright law of the United States.

The SS Edmund Fitzgerald was an American freighter that, when launched in 1958, was the largest ship on the Great Lakes, nearly 800 ft. long and  weighing more than 13,000 tons without cargo. She hauled iron ore from mines in Minnesota to iron works in ports on the Great Lakes.

The skipper, Captain Ernest McSorley, was very experienced, and well-respected by his contemporaries and his crew. The ship sank on Nov. 10, 1975 in a storm on Lake Superior, with the loss of the entire crew of 29 men. The bodies were not recovered. 

In true epic poem style, one of the prevailing theories regarding its sinking is that it was hit by a series of three consecutive “rogue” waves, a phenomenon called “Three Sisters” on Lake Superior. Their tendency to occur without warning, and with huge force makes them especially dangerous. 

Gordon Lightfoot’s lyrics are a “play-by-play” of the disaster. Be sure to note the cook’s role in the progression of events. 

Abridged Lyrics:

The legend lives on, from the Chippewa on down; of the big lake they call ‘Gitchee Gumee’.
Superior, it’s said, never gives up her dead, when the skies of November turn gloomy.
With a load of iron ore, twenty-six thousand tons more,
than the Edmund Fitzgerald weighed empty.
That good ship and crew, was a bone to be chewed,
when the gales of November came early.
The ship was the pride of the American side,
when they left fully loaded for Cleveland.
The dawn came late and the breakfast had to wait,
when the gales of November came slashing.
When suppertime came, the cook came up top;
saying, ‘fellas, it’s too rough to feed you’.
At seven p.m., a main hatchway caved in;
and he said, ‘fellas, it’s been good to know you’.
The captain wired shore that ‘he had water coming in;
and the good ship and crew were in peril’.
Later that night, when her lights went out of sight,
came the wreck of the Edmund Fitzgerald.
And a church bell chimed, until it rang twenty-nine times;
for each man on the Edmund Fitzgerald.

2. “Charlie and the MTA” — Steiner and Hawes, (1949) / The Kingston Trio

A formal publicity shot of the original line-up of the Kingston Trio (l-r) Dave Guard, Bob Shane, Nick Reynolds. Image published under under the terms of the GNU Free Documentation License, Version 1.2.

The song was originally composed for a “left-wing” mayoral campaign in Boston’s 1949 election, to protest the five-cent fare increase by the Metropolitan Transit Authority (MTA).  Fighting the fare increase was an important plank of the Progressive Party candidate, Walter A. O’Brien Jr.’s platform. He had also advocated the removal of the complicated entry/exit fare structure, and opposed the tax-funded bailout of the system’s previous operator. 

O’Brien’s campaign had no funds for radio advertising, so he commissioned campaign songs from local folk artists, covering his themes; and played recordings from a loudspeaker on a truck driven throughout Boston.

The 1949 mayoral election was a raucous affair, with five candidates, including the amazingly popular, and notoriously corrupt incumbent, James Michael Curley, whose campaign song began, “Vote early and often for Curley”.

O’Brien finished last; and was routed by John B. Hynes, who then remained Mayor of Boston until 1960. Bostonians also approved a change in the structure of future mayoral contests (i.e., select two final candidates in advance of each general election).

Abridged Lyrics: 

Well, let me tell you the story of a man named Charlie, who on a tragic and fateful day;
put ten cents in his pocket, kissed his wife and family, and went to ride on the MTA.

Well, did he ever return? No, he never returned; and his fate is still unknown.
He may ride forever ‘neath the streets of Boston; he’s the man who never returned.

Charlie handed in his dime at the Kendall Square Station,
and he changed for Jamaica Plain.

When he got there, the conductor said, ‘one more nickel’;
Charlie couldn’t get off of that train.

Now, all night long Charlie rides through the stations, crying, ‘what will become of me’?
‘How can I afford to see my sister in Chelsea or my cousin in Roxbury?’

Charlie’s wife goes down to the Sculley Square Station every day at quarter past two,
And through the open window she hands Charlie a sandwich as the train comes rumbling through.

The Kingston Trio’s original version of the song began with a spoken introduction: “The people of Boston have rallied bravely whenever the rights of men have been threatened. Today, the MTA, is attempting to levy a burdensome tax. Citizens, hear me out! This could happen to you.”

In 2004, the “Charlie Card” was introduced as the payment method for the Massachusetts Bay Transportation Authority (MBTA).

3. “Deportee — Woody Guthrie (1948) / Joan Baez 

Woody Guthrie in 1943. World Telegram photo by Al Aumuller. Public domain.

Guthrie said that the inspiration for “Deportee” was the radio and newspaper coverage of the Los Gatos Canyon plane crash, which provided the names of the flight crew and the security guard, but not the farm workers, who were also on the flight; referring to them only as “deportees.”

The crash resulted in the deaths of 28 migrant farm workers, who were being transported back to Mexico at the end of their braceros contract. The bodies of the migrants were placed in a mass grave at Holy Cross Cemetery in Fresno, Calif. The grave was marked only, “Mexican Nationals.”

The Bracero Agreement:

During World War II, the United States negotiated a series of treaties with the Mexican government to recruit Mexican seasonal workers, all men and without their families, to work on short-term contracts on farms and in other war industries (braceros.)

The program was developed because of severe labor shortages caused by the war. The labor contractors were expected to provide transportation to and from the Mexican border.

The first Mexican bracero workers were admitted in September, 1942, and by the program’s end in 1964, nearly 4.6 million Mexican citizens had been hired to work in the United States, mainly on farms in Texas, Calif., and the Pacific Northwest.

Abridged Lyrics: 

The crops are all in and the peaches are rotting;
the oranges are piled in their creosote dumps.
They’re flying you back to the Mexico border,
to pay all your money to wade back again. 

Some of us illegal, and others not wanted,
our work contract’s out and we have to move on.

Goodbye to my Juan, goodbye, Rosalita;
adios mis amigos, Jesus y Maria.
you won’t have your names when you ride the big airplane;
all they will call you will be ‘deportees’.

The sky plane caught fire over Los Gatos Canyon;
a fireball of lightning, that shook all our hills.
Who are these friends, all scattered like dry leaves?
The radio says, ‘They are just deportees.’

Is this the best way we can grow our big orchards?
Is this the best way we can grow our good fruit?

Author’s Notes: First, I want to acknowledge the persistence of Messrs. Jakubowski and Corsi, English faculty at the Mindszenty School, who never assigned required readings that were also available in “Classics Illustrated” comics.

It is ironic that the United States has not yet addressed, in a bipartisan and humanitarian manner, immigration from Mexico, especially because we welcomed millions as migrant workers during and after World War II, (described above in “The Bracero Agreement”). 

Our policy seems to remain: “They chase us like outlaws, like rustlers, like thieves,” which is also a Guthrie lyric.

Even American television recognized braceros. You may recall a late 1950s, and early ‘60s television series, “The Real McCoys”, which included a character, Pepino, who, I now realize, was a bracero worker on the McCoy farm in the San Fernando Valley. 

We all first heard the Ojibwe term: “Gitchee Gumee” in Longfellow’s 1855 epic poemThe Song of Hiawatha”. 

If Madame Editor agrees, I will continue this “epic poems” theme in the next essay, where I consider contemporary epic poems of conflict.

Editor’s Note to Mr. Gotowka: She agrees.

This is the opinion of Thomas D. Gotowka.

Tom Gotowka

About the author: Tom Gotowka’s entire adult career has been in healthcare. He’ will sit on the Navy side at the Army/Navy football game. He always sit on the crimson side at any Harvard/Yale contest. He enjoys reading historic speeches and considers himself a scholar of the period from FDR through JFK.

A child of AM Radio, he probably knows the lyrics of every rock and roll or folk song published since 1960. He hopes these experiences give readers a sense of what he believes “qualify” him to write this column.

A la Carte: A Better Bit of Brisket Made for a Super Seder

Lee White

It was such a nice seder for Passover 2021. My friend Lisa and Eric invited six of us, all but eight of us vaccinated twice, the others soon to get their second. We played boules for a couple of hours; I hadn’t seen Jacques, the Hopkins or the Yavaris for over a year.

In addition to appetizers including home-made latkes, along with gefilte fish and chopped liver, we drank wine.

For dinner, it was potluck: Jacques made chicken with lettuces (which I had watched him make a week ago on television), Raisa and Paula made roasted vegetables, Lisa made her incredible baby potatoes in truffle oil and the Hopkins made cookies.

And as if we more needed dessert, there was that, too.

I made a new fresh brisket entrée. I have probably made it 25 times, from many recipes, but I figured, if it was my regular brisket, Jacques would know I used Lipton’s onion soup and Coca Cola. So I made the new recipe below. It was so much better than anything I’d ever made before.

Here is this new recipe:

Cook Classic Beef Brisket in the Slow Cooker
Adapted from Kitchn by Meghan Splawn (online)

Yield: Serves 8 

1 5 to 6 lb. beef brisket, preferably flat cut
2 tablespoons kosher salt, divided
3 tablespoons vegetable oil
3 large sweet onions, thinly sliced
1 pound sliced mushrooms
6 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups low-sodium beef broth (I used three tiny bouillon cubes in warm water, well mixed)
½ cups ketchup
½ cup packed light brown sugar
1 tablespoon tomato paste
1 cup of Coca-Cola (very much optional)

Pat the brisket dry with paper towels and place into the slow cooker; hopefully the cooker is a 6-quart or larger. (If the brisket has a particularly thick fat cap, you can remove it now. The author doesn’t and neither do I; the fat makes for an even more luxurious brisket.) Sprinkle the brisket on all sides with 1 teaspoon of the salt.

Heat the oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened and beginning to brown and char in some spots, at least 15 minutes, stirring every once in a while. Add garlic and cook until fragrant, about 2 minutes more.

Add smoked paprika, black pepper, thyme, oregano and remaining 1 teaspoon salt and cook, stirring occasionally until very fragrant, about 1 to 2 minutes. Carefully add the onions, mushrooms and garlic over the brisket.

Remove the skillet to medium-high heat, add the broth and using a spatula or wooden spoon to scrape all the lovely browned bits up off the bottom. Add the ketchup, brown sugar and tomato paste and stir to combine. Bring the mixture to a simmer, then pour over the onion mixture and brisket. Cover and cook on low for 7 to 8 hours (or maybe a bit longer)

Transfer the brisket to a clean cutting board and slice. Either serve immediately or store with the gravy. 

To make the gravy: Pour the juice from the slow cooker into that skillet, heat element to high and cook until it is slightly reduced. As it bubbles, in a small bowl add a teaspoon or a bit more of the cornstarch and add cold water to make a slurry. Pour it into the bubbling juice and continue to stir the juice. If it needs to be a little thicker, add a bit more cornstarch and cold water to the bubbling juice; continue stirring. Taste and add salt and freshly ground pepper to taste.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years, but now lives in Groton, Conn.